The story
Yunico is a Japanese fine dining restaurant at Am Bonner Bogen 1, 53227 Bonn, on the top floor of the Hotel Kameha Grand. The Michelin Guide awarded it one star in 2026, and its kitchen pairs Japanese technique with Mediterranean influences.
Executive chef Christian Sturm-Willms cooks with restraint in presentation and close attention to each ingredient. The main format is an omakase menu of four to six courses. A chef's table, seating two to eight guests at a raised table, offers an eight or twelve course menu and begins at 19:00.
The menu moves between hamachi with yuzu and ponzu, sushi, and wagyu with miso and fermented garlic. The "Silverhill" duck breast arrives pink and tender with a crisp skin and a jus spiced with sansho. Sweet potato cream and nashi pear sit alongside it, and a nut butter foam ties the plate together.
Soft lighting, a golden ceiling and oversized decorative vases give the room a Far Eastern tone. Tables by the floor-to-ceiling windows face the Rhine, and the terrace has the strongest view. Restaurant manager Melanie Hetzel leads the service. The wine list holds around 400 selections, and the sake list is counted among the best in Germany.
Recognition
Ambience
Details
History
High quality cooking
High-contrast whitewashed gourmet restaurant on the fifth floor of the futuristic, largely glass-walled luxury hotel. The rooftop terrace with views of the Rhine is stunning, and the omakase menu is impressive.
Concept On the top floor of the Hotel Kameha Grand, authentic Japanese culinary art dynamically meets Mediterranean influences. Omakase menu served in 4 to 6 courses. Culinary Style Executive Chef Christian Sturm-Willms celebrates supreme respect for ingredients, restraint in presentation, and finesse in detail. Whether it is hamachi with yuzu and ponzu, masterful sushi creations, or wagyu with miso and fermented garlic – every course speaks of balance and emotion. The "Silverhill" duck breast is gently cooked to a tender pink, with a delicate crust and a deeply aromatic sansho-infused jus that gives the meat depth through Japanese spice and an elegant umami note. Sweet potato cream brings a gentle melt, while nashi pear provides fresh, slightly tart accents. Nut butter foam ties all components together with silky warmth – a sensual, masterfully crafted dish that captivates equally in structure and flavor. Wine A list featuring 400 selections, with harmoniously curated wine pairings. The sake selection ranks among the finest in Germany. Atmosphere Soft lighting, a golden ceiling, and oversized decorative vases create a Far Eastern ambiance. The service, led by restaurant manager Melanie Hetzel, operates with precision and charm. Conclusion A cohesive crossover dining experience that truly deserves the "unique" label (Yunico).
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