The story
Julius Ernst is an Asian kitchen at Gerichtstraße 31 in Berlin, listed as Michelin Recommended for 2026. The menu changes with the season and draws on a small circle of farmers and producers. Guests who prefer not to choose can order the omakase menu and leave the sequence to the chefs.
Head chef Shunsuke Nagaoka cooks with Japanese precision, building plates from seasonal ingredients grown biodynamically or with strict sustainability. Der Feinschmecker describes the omakase as eight to ten courses in a minimalist, Nordic-styled room. Dylan Watson-Brawn leads the restaurant.
Recent menus have included sashimi of Dorade Royal with fennel and cedrat de pomme. Grilled squid comes with leeks, charcoal butter and sobacha. Koji rice risotto with king oyster mushrooms and shiitake shows how the kitchen works with fermentation. Wagyu beef flank with black citrus anchors the meat course.
Tall glass panes, walnut and zinc tables, and concrete floors set the tone. Counter seats face the open kitchen, and walk-in guests can usually find a place at the bar. Inga Krieger selects the wine list, focused on natural wines from across Europe, and pairs them with the menu. The adjoining Ernst Cave wine bar extends the evening.
Recognition
Ambience
Details
History
Minimalist restaurant (bare concrete walls) with an open kitchen and creative dishes that can be enjoyed à la carte or as an omakase menu – for example, wagyu carpaccio, pen shell, sea urchin on toast.
Location