We’re looking forward to our first winemaker gathering, MAKERS MAKE. With wine week in Berlin in full swing this week, it feels like the right moment to open the doors and share a little more of what we’ve been building. A laid-back Sunday with four winemakers, great wine, our à la carte and Stoke omakase menus.

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               At Stoke, we are honored to showcase the work of London-based textile artist Annika Thiems. Flanking either end of the restaurant, her two large-scale tapestries embody the spirit of craft and care that underpins our philosophy. Drawing from the lightness of Japanese noren dividers and Korean bojagi patchwork, Annika blends these traditions with her signature workwear-inspired details such as cargo pockets, heavy denim, and waxed fabrics — a nod to resilience, function, and lived experience.

Her approach reflects the values we hold close: an appreciation for the handmade, for things created slowly and with intention. Inspired by Japanese Boro and sashiko, where patchwork and visible mending transform utility into beauty, Annika’s work resonates with our own dedication to craft — whether in food, textiles, or community.

               Annika’s wider practice spans surrealist costumes and sculptures that delve into the absurd and unconscious, drawing on theatrical devices and psychoanalytic theory. Her work has been shown at the Victoria & Albert Museum, Tate Britain, No.9 Cork Street, and Sadler’s Wells, and featured in The World of Interiors, The New York Times, The Guardian, and Interview Magazine. Raised in East Frisia, Germany, as the fourth generation in a family of upholsterers, Thiems began sewing early — an influence that shapes her experimental approach to tailoring and soft construction. We are proud to have her vision woven into Stoke, a celebration of artistry and collaboration.

                                   yakitori is a cuisine traditionally intended for easy eating in bars or on the go. the spacious, industrial design of our lindenstrasse location elevates the stoke dining experience while maintaining the relaxed intimacy typical of izakayas in japan. 

the first of its kind in europe, the steel-and-concrete building was constructed in the early 1900s. bringing new life to the listed space has meant navigating extra complexities in our renovations, but a slower process has allowed for thoughtful collaborations with our favourite artisans and makers. 

We look forward to welcoming you into our home.

                      Inspired by the Yatai stalls, Fukuoka’s collapsible, open-air food network, we created a temporary installation atop the roof of Atelier Berlin to host our residency last summer. For three months, the Torikabin weathered sunshine, storms, and binchotan smoke as guests joined us at its compact 12-seat counter for an evening tasting menu. Collaborating with our friends at Affin design, the Torikabin married utility with refined simplicity in its use of a single material carried all the way through. The minimalist design made for a setting in harmony with the cuisine: yakitori takes one staple — chicken — and breaks it down into its elements, effectively using every part to produce an entire menu. In our view, working within constraints can inspire the most creativity. Except when it comes to whiskey highballs; those should remain as free-flowing as possible. 

                                    while we have been working hard behind the scenes to open our berlin restaurant, we have been busy out in the world too. our second long-residency flew the core team out to bangkok, one of our favourite dining capitals. We had the privilege of taking over the chef’s counter at Chenin wine bar for an entire month, where we made the most of the local markets to put together a menu we were particularly proud of. Chenin is fast becoming one of the most exciting destinations in BKK, hosting a rotating cast of talented chefs. it was great to see so many longtime friends of stoke stop by from across the globe, including pamela yung, who joined us for the final service — a pizza party, with toppings using all the best produce from the region. You can watch our eating tour on this episode of MUNCHIES.