{"id":1480,"date":"2021-04-14T06:07:51","date_gmt":"2021-04-14T06:07:51","guid":{"rendered":"https:\/\/uberlin.co.uk\/ula-berlin-archives-uberlinuberlin\/"},"modified":"2021-04-14T06:07:51","modified_gmt":"2021-04-14T06:07:51","slug":"ula-berlin-archives-uberlinuberlin","status":"publish","type":"post","link":"https:\/\/uberlin.co.uk\/ula-berlin-archives-uberlinuberlin\/","title":{"rendered":"ULA Berlin Archives : \u00fcberlin\u00fcberlin"},"content":{"rendered":"
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August 17, 2012<\/abbr><\/h5>\n
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ULA Berlin<\/a><\/h3>\n

by James Glazebrook<\/span><\/h4>\n
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\"ULA<\/p>\n

Whatever your misgivings about the gentrification<\/a> of Berlin, one obvious upside is that upscale restaurants<\/a> are fast opening in the city. One of the most recent is\u00a0ULA Berlin<\/a><\/strong>, a modern Japanese restaurant and bar with an intriguing menu and an enviable sake selection.<\/p>\n

\"ULA<\/p>\n

Once we had been welcomed inside the handsomest dinner spot we’ve been to in Berlin, we admired the warmly-lit dark wood interior while supping on distinctive, Eastern-influenced cocktails. Zo\u00eb enjoyed a smooth Asian Tonic<\/strong> (vodka, ginger ale, tonic, St. Germain, lemongrass stirrer), but the highlight was my Basil Smasch<\/strong> – gin with lemongrass, sugar syrup and basil. The Kubota<\/em> sake<\/strong> we were then served was refreshing and sweet, whetting our appetites nicely.<\/p>\n

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Struggling to choose from all the delicious-sounding dishes, I made my life easier by opting for one of ULA’s set menus. You can see my centrepiece course, the Sukiyaki (Kanto style)<\/strong> – a hot pot of beef sirloin – sizzling away in the background of the photo below, behind Zo\u00eb’s grilled Iberian pork chop with soy sauce and butter<\/strong>.<\/p>\n

\"ULA<\/p>\n

For our other many, many courses, we chose equally well. ULA’s Three Signature Appetizers were particularly delightful: Sashimi shrimp and vegetables in Ponzu<\/strong> (citrus jelly), vegetable roll with tuna confit and sesame sauce<\/strong>, and chicken roll with budock root, served with grilled spring onion<\/strong>.<\/p>\n

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As well as this creative cooking, ULA offers that rare thing in Berlin: a decent dessert menu. We limited ourselves to sharing a flourless foundant au chocolat, with sesame and coconut cr\u00e8me glac\u00e9e<\/strong>, which was rich and sumptuous, just like our surroundings. For refined dining and upscale Asian cuisine, both hard to find in this city, we thoroughly recommend ULA Berlin.<\/p>\n

\"ULA<\/p>\n

\"ULA<\/p>\n

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