How did I learn to love my myopia? By using my glasses as an aesthetic statement, as opposed to a mere optical aid. When it comes to buying a new pair, the stakes are accordingly high. One person who understands this better than most is Yutaro Fujiyama, optician and owner of Optik Fujiyama in Moabit. Bespectacled himself, the Japanese-born specs expert opened the contemporary eyewear store in October 2025 after qualifying as an Optikermeister in Düsseldorf. His smallish shop is quietly premium – all teak cabinets and clean white walls – but what stands out are the frames. The majority are from Japan, though not, Yutaro insists, because he is Japanese himself, but because the country simply makes the best frames. Yutaro is keen to point out special details, such as the Titanika and Taylor with Respect models that are cut from a single sheet of titanium. Or there are the Matsuda frames, whose temples feature tiny embellishments and micro-perforations for a delicate, precise look. Many of these glasses are as light as a feather, though there are some chunky acetate models for those fond of flamboyance. Once you’ve made your pick, Yutaro will test your eyes and help you configure your Zeiss lenses with every coating, tinting, thickness, and finish you could possibly imagine. For me, this is the best part: combining frames and tints to make the kind of specs people comment on. It’s the deal I’ve made with myopia – if I can have glasses this strong, I’ll settle for weak eyesight.

Text: Benji Haughton / Photos: Sophie Doering

Optik Fujiyama, Emdener Str.3, 10551 Berlin–Moabit; map

@optik_fujiyama_berlin

Anyone in Berlin who considers themselves a food connoisseur has probably long been familiar with the ramen from the red bucket. Behind the concept is Christopher Selig and his independent culinary project, Food Technique Berlin, which grew out of his passion for cooking during the pandemic in 2020. Ramen, in particular, completely captivated him back then — he’s been a fan of the Japanese noodle soup ever since his first trip to Japan in 2006. Since then, he has immersed himself in traditional Japanese cooking techniques. The result: light, refined ramen with a delicate, well-balanced broth — very different from the heavy soups often served in Berlin. Flavorful meat broths and dashi made from dried fish and seafood form the foundation of his ramen, complemented by freshly prepared noodles and carefully considered toppings, always made with high-quality ingredients. Thanks to its unique approach, Christopher’s concept has garnered significant media attention. This is due not only to the outstanding quality of the ramen, but perhaps also — just a little — to his distinctive pickup concept involving the red bucket. Christopher offers his ramen as at-home kits, prepared in a way that requires little more than a few pots and hot water (instructions are available online). You can pre-order the kits online and pick them up either from his kitchen in Friedrichshain or from his apartment in Mitte. We recommend the latter, because this is where the red bucket comes into play.

From the second floor, Christopher lowers your pre-ordered ramen down in the bucket — so there’s no need to walk through his stairwell, yet the personal interaction remains intact, always accompanied by a small smile. By now, Christopher also ships his kits nationwide on a weekly basis. Those who want to experience the close connection between guest and cook should attend one of his pop-ups: For years, Christopher has regularly collaborated at events with renowned ramen chefs from Tokyo as well as Michelin-starred chefs. Many of his Berlin pop-ups take place at the Chipperfield Kantine in Mitte. New events are already planned for 2026, including pop-ups in January and February (dates will be announced on Instagram), followed by another collaboration with a highly acclaimed ramen bar from Japan in mid-March. Food Technique Berlin continues to grow, and we’re eagerly awaiting the opening of Christopher’s first permanent location — he’s currently still searching for the right space in Mitte or Prenzlauer Berg. If you’re staying in the city over the holidays and find yourself craving some culinary variety between Christmas and New Year’s, there’s good news: Christopher will continue his regular sales at both locations until Christmas — along with additional holiday specials.

Text: Robyn Steffen / Photos: Get Voila

Food Technique Berlin

You can pick up the ramen for Christmas on 22. & 23.12., and the New Year’s ramen on 29. & 30.12.2025 – pre-orders only via email or DM

@foodtechniqueberlin