Events

Ramen pop up with Stephan Hentschel, former head chef of Michelin-starred Cookies Cream, Berlin

Friday, May 08, 2026, from 01:30pm until 10:00pm
Saturday, May 09, 2026, from 12:00am until 10:00pm

Once again Stephan Hentschel, former head chef of Michelin-starred Cookies Cream, is teaming up with me, Food Technique Berlin, to craft an exciting vegetarian Ramen Menu that caters to meat-eaters, not just vegetarians and vegans. This time we are making use of our favorite Spring vegetables (white asparagus, green peas). The Ramen is served with flavorful side dishes that are enjoyable on their own or as a delicious addition to the Ramen.

In developing the menu, Stephan integrates techniques from his experience at Cookies Cream, while I incorporate some of the most popular elements from my plant-based Ramen lineup. All components are made from scratch without the use of “fillers” such as tofu or modern processed meat alternatives.

Given that plant-based Ramen are relatively novel in Japan, there were few benchmarks for "authenticity" from traditional Japanese Ramen shops. This allowed us complete freedom to select seasonal, regional ingredients that complement each other — a guiding principle of true Japanese Ramen.

The 4-course menu for €59,00 per person includes:

• Essence of white asparagus from Brandenburg with Shiro Miso and lotus root with Amalfi lemon zest

• Fresh peas with Prelibato vinegar, olive oil, mint, basil, dried and confit vine tomatoes

• Taiwan Mazesoba (Ramen without soup): thick noodles with minced mushrooms, raw egg yolk, endives, sweet onions, seaweed, smoked almonds in sesame-peanut paste with Habanero Chili oil. As Ajihen pickled mushrooms and fried garlic is served (for mid-meal flavor change)

• Gariguette strawberries and whipped cream

• Éclair with praline and pecan from Du Bonheur

Additional toppings are available for Ramen:

• Marinated egg (€3,00)

• Chicken thigh (€7,00)

• Braised pork belly (€7,00)

As is customary in Japan, chilled water is available as a beverage inclusive. Beer, wine, sake and non-alcoholic alternatives can be ordered on site for an additional charge.

The majority of seats will be sold via reservation in advance (make reservation on booking widget on right bottom corner). Each seating has a time limit of 75 minutes (with an additional buffer of 15 minutes). The rest of the seats will be available for walk-ins the day of the event.

Inside the Chipperfield Kantine guests will be able to enjoy their bowl in a Ramen shop environment (despite the relatively short seating time) with an open kitchen to watch the chefs preparing the bowls and sides.

The menu contains eggs, milk, celeriac, gluten, nuts (almonds, sesame, peanut, pecan nut), wheat and soy. To some extent it is possible to make individual adjustments. No pickups or takeaway possible.

Stephan Hentschel, celebrated for pioneering vegetarian haute cuisine, led Berlin's Cookies Cream to become the first Michelin-starred vegetarian venue in Germany. His culinary ethos centers on unique vegetable culinary techniques, setting new standards for plant-based dining. Hentschel's influence extends beyond the kitchen, notably through his Michelin star and three Tocques from Gault Millau. His collaboration with Nina Ruge which turned into Spiegel bestsellers further cements his status in the culinary world. Hentschel's involvement in major cultural events showcases his ability to blend gastronomy with cultural experiences, earning him a distinguished reputation in the culinary community.