Stoke

The story

Stoke: Japanese-Inspired Charcoal Dining in Berlin

The kitchen and its founders

Stoke places Japanese-inspired cooking at the center of Berlin’s Lindenstraße district. Founders Jeffrey Claudio, Jessica Tan, and Niklas Harmsen built the space around a shared vision that adapts Japanese culinary traditions for a European audience. Their Japanese kitchen operates entirely over binchotan charcoal, a white oak fire that burns clean and steady. This precise heat source lets the team char delicate proteins without overpowering their natural flavors.

The menu and signature cuts

The daily rotating menu offers both a structured set course and an à la carte selection. Guests seated along the L-shaped counter typically begin with five skewers cooked directly over the glowing coals. Specific cuts include the teabone and leek combination known as negima, alongside the rich inner thigh called rosu. Seasonal vegetable plates provide necessary balance between the smoky skewers and lighter preparations.

Drinks and atmospheric details

Bar chef Adam Tudoret and sommelier Sophia Fenger curate a beverage program that mirrors relaxed izakaya culture. The list pairs regional German wines with rare sakes and house-made highballs like sesame chuhai or a vetiver negroni. Der Feinschmecker recognized the kitchen’s disciplined approach with two and a half stars, noting how the team transforms whole birds into refined skewers. Warm timber and low lighting frame the open grill, keeping the focus squarely on the food and conversation.