Truly innovative, contemporary Japanese cuisine was hard to find in Berlin – that is, at least before ULA Berlin arrived on the scene. Helmed by Nagasaki-born chef Daisuke Nakashima, who immigrated to Germany after training at the renowned Kyoto restaurant Kiccho, ULA Berlin strives to perfect omotenashi, or guest-oriented hospitality. The superbly sleek dining room (which also includes a gallery space) helps to do that, as does the extensive menu of frightfully well-prepared dishes. Unique plates blend Eastern and Western influences for compositions like chicken roll with burdock root and fried spring onion, foie gras nigiri, and teriyaki garbanzo beans and tofu with ponzu risotto. Stone grilled steak and beef hot pot are also among the mouth-watering plates on offer, as is a changing tasting menu.