Dae Mon

Review summary

1. A

   Andrea Francesco

   Berlin

   1 review

   4.0

   1 review

   Dined 2 days ago

   1. Overall 4
   2. Food 4
   3. Service 4
   4. Ambience 5

   Overall it has been a great experience. Lacking the plate details has made difficult a good understanding of the menu and could be a painpoint to people with allergies. The service was good but with some linguistic barrier that didn’t help in the understanding of the menu and the experience behind it. The ambience was delightful and calm. The food on it’s own was excellent, sadly we miss the story connecting all the dishes which should tell the experience. Overall I would recommend it but truth to be told I'm uncertain in coming a second time
   

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2. M

   Marco

   Munich

   1 review

   4.0

   1 review

   Dined on February 8, 2025

   1. Overall 4
   2. Food 4
   3. Service 4
   4. Ambience 5

   DaeMon in Berlin offers creative 6-, 7- or 8 course set tasting menus. I went with the 6 course menu and added the 6 glass wine pairing - one of which I decided to replace with one of their slow brewed hand crafted teas. The evening starts of strongly with a creative take on all-time classic amuse-bouche, the oyster. This dish finds a great balance between the salinity of the oyster, the freshness of kumquat and the slight spiciness of the sauce. 8/10. The first starter is bonito, a special kind of tuna, served with fennel in a mandarine sauce and garnished with candied almonds. The tuna was very tender but the mandarine sauce was the star of the show, bursting of flavor and lovely acidity while the almonds provided great crunch and texture. Very impressive and innovative dish! 8,5/10. The 20 hour cold brewed green tea from china with its notes of citrus and lemongrass worked great with this dish. Next up are Porcini with celeriac served with a light lime sauce and thai basil. Despite great visual presentation I did not enioy this dish as much as I felt the mushrooms were too dry and not as intense in flavor. 
5/10. This dish was paired with relatively basic 2021 Riesling produced by Weingut Seckinger in the Pfalz Region from their Herrgottsacker site. I had Chawanmushi for the first time, which is a savoury egg custard dish in Japanese cuisine. It was served with leek, edamamage and clams. I was seasoned nicely and worked really with the edamame. It was exciting to try this novel dish, even if the clams were unfortunately quite neutral in flavor. 7/10. The 2022 Les Chemins by Domaine de Lucey made from the lesser known Altesse varietal was equally unique and exciting, with orange and lemon zest flavors on the palate while feeling almost like a Crémant on the nose. Full review on Instagram @guide.marco
   

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3. C

   Christoph

   VIP

   Berlin

   10 reviews

   5.0

   10 reviews

   Dined on January 2, 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Ein toller Ort, den wir im vorbeilaufen entdeckt haben. Durchaus ein wunderbares Restaurant, überraschende Komponenten auf den Tellern und aufmerksame, sympathische Bedienung. Sehr gerne bald wieder!
   

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4. T

   Tobias

   Berlin

   3 reviews

   5.0

   3 reviews

   Dined on December 31, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Einfach super bei euch! Und im neuen Jahr sicher noch viel besser!!!
   

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5. R

   Renata

   Berlin

   1 review

   5.0

   1 review

   Dined on December 7, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   The food was surprising and delicious, all our special requests were met. Attentive team and great environment
   

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6. J

   Johan

   New York City

   1 review

   5.0

   1 review

   Dined on December 7, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Visit this restaurant when in Berlin. Fusion between Asian and European cooking.
   

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7. H

   Holly

   New York City

   1 review

   5.0

   1 review

   Dined on December 5, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Wonderful experience with great service and delightful food!!
   

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8. S

   Steven

   Berlin

   2 reviews

   4.0

   2 reviews

   Dined on November 30, 2024

   1. Overall 4
   2. Food 3
   3. Service 4
   4. Ambience 4

   Our recent dining experience was marked by very good service—attentive, friendly, and smooth throughout. The atmosphere was sophisticated yet comfortable, creating an inviting setting that made for an enjoyable evening. The presentation of the dishes was exquisite, with each plate being a feast for the eyes. The composition of the menu was promising, offering an array of intriguing combinations. However, beyond the amuse-bouches, the tuna, the tortilla, and the Iberico—which were all standouts—the rest of the dishes lacked the depth one might expect at this level. While everything was well-executed and tasted pleasant, it fell short of delivering memorable, complex flavors. Some courses, like the beetroot with wasabi and both desserts, felt uninspired and one-dimensional. They were good but not exciting—unlikely to impress those with a more experienced palate. Overall, it was a pleasant dining experience, but not one that delivers the wow factor for seasoned food enthusiasts.
   

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9. D

   Dona Jayani

   Berlin

   1 review

   5.0

   1 review

   Dined on November 22, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   We loved everything.ambiance, food,tea and specially the lovely staff.Thank you!
   

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10. V

    Veronica

    London

    1 review

    5.0

    1 review

    Dined on November 16, 2024

    1. Overall 5
    2. Food 5
    3. Service 5
    4. Ambience 5

    I recently enjoyed an incredibly memorable dining experience featuring an exquisite 8-course tasting menu paired with selected wines. Each dish was a delightful exploration of flavors, but two standout moments for me were the chawanmushi and the mochi. What truly elevated this experience, was the exceptional service we received throughout the evening. Our main server, an engaging Italian waiter from Milan, brought warmth and genuine enthusiasm to the table. Additionally, I would like to extend my gratitude to pastry chef Max, whose artistry and passion for dessert were evident in every bite. Overall, it was an unforgettable day filled with exceptional food, service, and company.
    

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