stoke — Restaurant in Berlin

Tucked away in Berlin’s increasingly crowded culinary scene, Stoke promises a yakitori-forward experience with a modern twist. My partner and I recently visited for dinner, choosing the chef’s menu and supplementing with a few extras, and while there were definite highlights, the experience was a bit of a mixed bag.

The meal began with a trio of house pickles. A strong start: the pickled carrots were a standout, surprisingly rich in umami, possibly from kelp, and packed a delightful punch. The baby cucumbers were light and crisp, though somewhat forgettable. I particularly enjoyed the bitter pickled greens dressed in quality olive oil; a slice of bread or some rice to mop up the oil would’ve really rounded out the dish. Alongside these, we ordered highballs that were visually striking, each came with a large, crystal-clear cube of ice and creative fermented garnishes, but the drinks themselves were disappointingly flat in flavour. A missed opportunity for something bold.

The cold soup that followed, celery-based I believe, had a lovely, silky texture and was dressed with fragrant olive oil.

Skewers are the heart of the menu, so expectations were high. The first round, chicken breast and thigh, and thigh with fresh wasabi, was underwhelming. Technically well-cooked, the breast was impressively juicy, but the skewer lacked seasoning or flair. The wasabi did add a bit of spark, but overall it felt safe, even tentative.

The salad, while perfectly acceptable, didn’t do much to excite. A basic mix of greens in a vinegar and cane sugar dressing, it felt more like filler than a thoughtful interlude. This could’ve been a chance to showcase something textural, seasonal, or surprising, but instead it was serviceable and forgettable.

Things picked up with the chicken oysters, rich, juicy, and probably my favourite bite of the night. The accompanying chicken liver pâté was another almost-great dish. The pâté itself was smooth and deeply savoury, but the sticky-sweet molasses-drenched toast it came on overwhelmed the delicate flavour. A simpler base would’ve allowed the liver to shine.

We had also ordered two extra skewers: chicken ventricle and a duck meatball. Both excellent. The ventricle had a fantastic chew and a charred edge that made it very moreish, while the duck meatball was tender and surprisingly refined.

Then came Stoke’s signature skewer, a chicken meatball with a sticky caramel glaze, served with an egg yolk for mixing into the sauce. I loved the theatre of it, and the skewer itself was juicy and well-executed. But again, the sugar-forward sauce tipped the balance. For the third time in the meal, sweetness was used as a crutch rather than a considered element. At this point, it was hard not to notice a pattern.

A simple but well-seasoned plate of roasted mushrooms followed, bringing some welcome savouriness back into play.

Toward the end, the rice bowl and chicken broth were served, both in beautiful ceramics, which added a sense of ceremony. The broth, unfortunately, was mild and lacked the depth or seasoning to be memorable. But the rice bowl? A knockout. Topped with a leek jam that I haven’t stopped thinking about, it was the kind of comforting, soul-warming dish that you want to eat again the next day. I almost wish it had come earlier in the meal, it would’ve set a different tone.

To my delight, we were treated to not just one, but two desserts. First came a citrus sorbet—fruity, zesty, with a lingering bitterness that kept it balanced and refreshing. Then, mochi cake with crème fraîche, light, not too sweet, and a satisfying end to the meal.

Of the cocktails we tried, the apple gimlet was the real star, bursting with shiso and beautifully balanced.

Overall, stoke offers a solid experience with some great flavours, but an overuse of sweetness and a few bland moments held it back. Lovely staff and a...

I’ve been to STOKE multiple times now, and every visit only deepens my appreciation for this exceptional place. It’s honestly hard to put into words just how good it is — but here’s my best attempt.

STOKE is more than just a yakitori restaurant — it’s an experience. From the moment you walk in, you feel that every detail has been thought through with care and intention. The atmosphere is warm yet refined, with a kind of quiet elegance that never feels forced. It strikes the perfect balance between casual and special.

The food? Out of this world. Every skewer, every bite, every side dish is executed to perfection. The smoky aroma of the binchotan charcoal, the precise cuts of meat, the creative vegetable sides — it all comes together in a way that’s both traditional and inventive. You can tell that the team in the kitchen loves what they do. And it shows on the plate.

The service is just as flawless. Attentive without being intrusive, friendly yet professional. You always feel taken care of — never rushed, always welcomed.

STOKE is the kind of place you keep coming back to. Not just for the food (though that would be reason enough), but for the whole package: the vibe, the people, the sense that you’re experiencing something rare and deeply satisfying.

Truly one of the best dining spots in Berlin. I can’t get enough...

Beautiful decor, tasty yakitori, and amazing drinks.

Two things that did throw me off were the seating and menu planning. It's common for food to be placed at the counter, but every time a dish was served, I had to physically get up from my seat to reach it. I'm on the petite side, but this has been a rare experience for me at a restaurant.

Another point of feedback is the menu planning. We were repeatedly encouraged to order add-ons, as the staff mentioned the menu would consist only of chicken and that it'd take time to prepare—this was mentioned both before the first dish was served and throughout the meal. I'm used to the idea that a prix fixe menu should be what's assumed by the chef as a perfect combination of dishes, with add-ons serving as true extras or a chance to revisit a favorite item. I was also surprised by the small portion of rice in one of the courses (though it was absolutely delicious). Offering a larger portion to finish the meal, or even having it as an optional add-on, would’ve been a nice touch. With most, if not all, omakase or prix fixe meals, I typically leave feeling overly full. This was the first time I left still feeling a bit hungry.

All things considered, the food quality was top-notch, and I’m still looking forward to...