Wagyu beef? King crab? Yes please! Hilda Hoy checked out the sleek and stylish Dae Mon, where Korean cuisine and fine dining come together in perfect union.
Surf & turf Dae Mon style, where Korean cuisine comes together with fine dining.
"Premium meat and seafood is Dae Mon's calling card."
F orget everything you thought you knew about Korean food. At Dae
Mon the menu may take its inspiration from this Asian cuisine, but departs from there to take diners on a wild gastronomic adventure that exemplifies the exciting potential of contemporary fusion cooking.
One step into this hyper-stylish spot in Mitte and you know you’re in for an upscale treat. With dramatic dark walls, minimalist lighting, and meals artfully plated on shards of dark slate, no visual detail has been left neglected. The open kitchen lets diners watch chef Song Lee, who left his position as
chef de cuisine at Berlin’s Grand Hyatt to help launch Dae Mon, work his magic.
The menu is a study in ambitious, carefully considered pairings, plumbing the depths of the ocean and butchers from the far corners of the world for the premium meat and seafood that is Dae Mon’s calling card. Super-fresh mackerel sashimi is served with pure grated wasabi root, king crab legs are paired with a shrimp tartare, and richly flavored duck is matched with tangy shiso leaves. But for meat lovers at least, the star of the show will be the beef. Though the classic option of Black Angus is nothing to sneeze at, gourmands can splurge on an upgrade to a Japanese Wagyu steak, either of which chef Lee masterfully serves up in not merely one but three different ways: as a fine tartare, a Korean-style bulgogi croquette, and rosy-pink strips of filet, served with a vivid smear of sweet potato puree. After all, this is clearly a restaurant that has set its creative and culinary standards sky high.