Two cultures, one city. All the flavour.

*** From the 25th of November we’ll be happy to welcome you in line with 2G Plus regulations. Find out more ***

NIMM MAHL!

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" THE KOCHU KARU BRINGS RESTAURANT HOME"

Erinnern Sie sich noch an die guten, alten Lockdown-Zeiten, als man ordentliches Essen auch nach Hause bekam? Hier finden Sie demnächst auch ganz ohne Corona unser Nimm.Mahl für daheim. Noch bitten wir um etwas Geduld!

We are very reluctant to do without our guests. But at least our guests don’t have to do without us completely.

Take supper! something good with – at the wine merchant near you

  • Freshly prepared every day – a best of Kochu Karu
  • Order by 11 p.m., pick-up the next day from 2 p.m.
  • Almost finished – you do the rest as the head chef
  • Guaranteed 100% plastic-free – in a box with weck glasses 
  • The delicious cycle: For 12 rinsed Weck jars with lids, there is a bottle of wine at your pickup point (or a glass of kimchi when you return it to Kochu Karu).

PHILOSOPHY

Two cultures, one city. All the flavour.

50% Korea, 50% SpaIN, 100% Berlin.

Berlin is where various cultures come to play – people from all walks of life, from anywhere in the world, living their dreams and living their truth.  Just like us: Bini Lee Zauner and José Miranda Morillo, your hostess and head chef.. Hailing from South Korea and Spain, respectively, we bring to our fine city a radically authentic and unique cuisine – one that is neither strictly Korean nor Spanish, but 100% our own. And 100% Berlin.

At Kochu Karu,  we invite you to sample delicious creations inspired by traditional Korean and Spanish methods of preservation, long-held childhood memories or whatever we find new and inspiring. No matter whether it’s Brandenburg fennel prepared kimchi-style with saffron or Banderillas with cucumber, anchovy and chili – expect a delightful and creative take on product-focussed cooking.

If you’re looking for your run-of-the-mill tapas, soy sauce orgies or vinegar kimchi, you might want to give Kochu Karu a miss. But come with an open mind and we’ll happily take you into a journey into our world of flavours, colours, associations and stories.

PASSIONATE ABOUT PRODUCE, DELIGHTFULLY IDIOSYNCRATIC.

Like both our cultures of origin, we are all about respecting each individual ingredient. After all, the greatest joy is to be found in simple things that come to shine through careful preparation.

So what’s cooking at Kochu Karu?

Basically whatever we love and what we cannot wait to share with you. You’ll regularly find fish and seafood on our menu – staples of both Spanish and Korean food – but we’re just as enthusiastic about great vegetables. We work closely with producers in and around Berlin to source and develop the most interesting and flavourful produce. So even if you think you know all there is to know about cabbage and carrots – come to Kochu Karu and discover them anew!

OF ARTISTS AND ARTISANS.

There is another way in which Kochu Karu marks the meeting of different cultures. While José has worked as a professional chef since 1987, it was only with the opening of Kochu Karu in 2012 that Bini made her debut on the gastronomic stage. Right up until then, she had been working as an opera singer in some of Europe’s most renowned concert halls.

Although she appears as affable and sweet as her soubrette vocal range, Bini is full of courage and character. That, too, shows in the wine list Bini – now a fully certified sommelière – has curated for Kochu Karu. For her, it’s not about prestige or hipness in picking out the right bottles, but to find pairings that perfectly complement José’s cooking, bringing out facets, flavours and perspectives you might otherwise miss.

Both Bini and José believe that both professional cooking and singing are 99% craftsmanship and perhaps 1% art. Food, like music, requires a clear vision that is executed through skill and finesse. As the quiet thinker behind the scenes, José brings both curiosity and experience, both knowledge and infinite inquisitiveness into his kitchen.

But this is all just a taster of who we are and what we’re about. Come and see for yourself at Kochu Karu!

OUR TEAM

Bini Lee

Hostess Bini is as brave and ferocious as a tiger, according to José – although you wouldn’t know it from her friendly nature. Opening Kochu Karu in 2012 was a dive into the deep end for Bini, whose background is in classical singing. Nonetheless, a restaurant is a stage as much as an opera, so Bini quickly found her feet. Since then, she has earned a certification as a sommelière and will gladly make sure you don’t leave Kochu Karu thirsty.

José Miranda Morillo

Head chef José has been cooking since 1987; before opening Kochu Karu, he graced the kitchens at Stue Hotel, Ritz Carlton and Hyatt, among others. As is often the case, his desire for the culinary arts goes back to his childhood, which he spent in Andalusia among the “matriarchy” of 11 food-crazy aunts. After a couple of decades in the kitchen, European food no longer enticed José, so he plunged head-first into the fantastic world of Korean cuisine.

Sora Seo

Sora means “slug” in Korean – but our Sora is anything but sluggish! Bringing to our kitchen a unique blend of passion and energy, Sora is only satisfied if she loves what’s on your plate.

Pongsakorn Niwat (Gaan)

Gaan loves and lives contrasts. Born in a Thai village on the border with Cambodia and Laos, Gaan now thrives in the big city. He claims to love the hustle and bustle of working in an à la carte kitchen, but once spent 8 weeks in a monastery.

PRODUCERS

Curious about what’s cooking at Kochu Karu?

Here’s a small preview of what you can expect from your dinner – we only wish you’d be able to smell these images…

BLOG

WHAT IS NEW?

Guest at the “Fête de la Croquette
American comfort food with a difference.
For the Fête de la Croquette, we and 6 other Berlin restaurateurs have each developed an awesome croquette recipe. From us comes “Spanish-Korean US-Beef Goroke with Scallion Mayonnaise, Soy Sauce, Smoke Jalapeño Chili & US Craft Beer Jam” with US-Beef Brisket and US-Craft Beer.

“FÊTE DE LA CROQUETTE”

American comfort food with a difference. For the Fête de la Croquette we and 6 other Berlin restaurateurs have each developed an awesome croquette recipe.

REVIEWS

Bernd Matthies
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''Ein Koch, der Essen der höchsten Spaß-Kategorie zubereitet und eine zugewandte, informierte Gastgeberin – perfekt!''
Steffen Sinzinger
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"Die zwei Vorspeisen sind nicht nur sehr schön anzusehen, sondern ebenso delikat. So stelle ich mir ungezwungene und gehobene Gastronomie vor."
Claudia Wahjudi
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"Bereits zweimal zeichnete der Guide Michelin das Kochu Karu mit einem Bib Gourmand aus, den Restaurants für "sorgfältig zubereitete Speisen zu einem besonders guten Preis-Leistungs-Verhältnis" erhalten."
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''A chef who prepares food of the highest fun category and an approachable, informed hostess - perfect!''

"The two appetizers are not only very nice to look at, but equally delicate. This is how I imagine casual and upscale gastronomy."

"Twice already, the Guide Michelin has awarded Kochu Karu a Bib Gourmand, which restaurants receive for "carefully prepared dishes at a particularly good price-performance ratio."

CONTACT

We can’t wait to have you at Kochu Karu – all you’ll need is an open mind and we’ll take care of the rest!

Address

Eberwalder Str. 35, 10437 Berlin

We’re always there for you, unless of course we’re closed.

OPENING HOURS

Tue - Sa. 18:00 - 23:30

PARTNERS

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FAQ​

How can we help you?

Ludwig van Beethoven baptised 17 December 1770 – 26 March 1827) was a German composer and pianist.

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