Dining takes place at a long stainless steel counter with a view of the open kitchen. The concept: Itameshi - the combination of Japanese and Italian cuisine. But anyone expecting standard fusion fare at "Lo Fūfu" is in for a surprise. Instead, chef Amodio Iezza serves a modern interpretation of Italian cuisine, subtly inspired by Japanese flavors. For five years, he was responsible for the meat cuisine at "To the Bone" in Berlin-Mitte. Now he focuses on raw fish and Italian lightness in the newly opened restaurant on Kantstraße. You won't find a menu here, instead there is a seven-course omakase menu. Particularly exciting: Iezza uses as many parts of the fish as possible. Even the opening is impressive - a mackerel consommé infused with bones and seaweed. This is followed by a tuna tartare with freshly grated bottarga and a waxy egg yolk that has been cooked for two hours. The main course is the most Italian: handmade tagliolini with scallop meat, accompanied by a dense, lemony sauce, lots of truffle and parsley pesto - our personal highlight. The consistency and ambition with which Iezza, who learned his trade in Pescara in the Adriatic, creates a new menu every day is astonishing - always with selected products and at a surprisingly fair price. The Omakase menu costs 70 euros. The accompanying wines are mainly from Italy, France and Germany, and of course there is also a selection of sake from Japan. Eleonora Sella accompanies you through the evening - charming, competent and always at eye level.
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