Stoke

The story

Stoke Berlin: Japanese Yakitori Cooked over Binchotan Charcoal

Stoke, at Lindenstraße 34-35 in Berlin, is a Japanese yakitori restaurant that Der Feinschmecker rated 2.5 in 2026. The kitchen grills skewers over binchotan charcoal, and the menu moves with the market each day.

Chef and cooking style

Jeff Claudio cooked over open fire at Burnt Ends in Singapore, and Jessica Tan worked at Relæ in Copenhagen before the two opened Stoke together. Their Japanese kitchen uses nearly every part of the chicken, from skin and heart to thyroid and rump. Free-range birds from the Bresse region appear on the grill alongside eel and hamachi.

Skewers and dishes

The set menu offers five skewers cooked directly over binchotan, served with rotating seasonal dishes. The à la carte selection highlights the best cuts of the day. Skewers on the menu include thigh with leek, chicken skin, heart, breast, and a meatball, and the Japanese cuts change with the seasons.

Room and drinks

Guests eat at the kitchen counter or at dining tables. The long L-shaped counter sits closest to the charcoal grill, where the cooking is visible. The drinks list follows the izakaya tradition with highballs, cocktails, sake, and wine, poured under sommelière Sophia Fenger and barchef Adam Tudoret.