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Berlin Preview: Scene

Berlin is said to have more stretches of canal than Venice.

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Also with a fair amount of celebrity content is the work of hometown-based fashion and lifestyle photographer Ralph Mecke, whose show sold out on opening day, at Camerawork. More avant-garde, but every bit as accessible, it is an extensive presentation of 180 photographs by Man Ray at Martin-Gropius-Bau. The show also includes more than 300 items that helped inspire his work, such as his bowler hat, objects from his studio and his collection of erotic photographs.

While in Martin-Gropius-Bau, another exhibit on Russian constructivist photographer Alexander Rodchenko offers an overview of his portraits, reportage, book and poster design.

And what better setting for a Hiroshi Sugimoto retrospective than Mies van der Rohe's Neue Nationalgalerie? Especially since this third station of the show in Europe highlights the relation between Sugimoto and his subjects, which include paintings in the Berlin collections and the Nationalgalerie's architecture itself.

Helmut Newton Foundation, 2 Jebenstrasse; +49-30-3186-4856; helmutnewton.com. Camerawork, 149 Kantstrasse; +49-30-310-0773; camerawork.de. Martin-Gropius-Bau, 7 Niederkirchnerstrasse; +49-30-254-860; gropiusbau.de. Neue Nationalgalerie, 50 Potsdamer Strasse; +49-30-266-2651; orneue-nationalgalerie.de.

— Damien McGuinness

TRIPLE DELIGHT:
Berlin's queen of style, Quartier 206 and the Adlon's Anna Maria Jagdfeld, have teamed up with young Michelin-star chef Tim Raue for the new MA Restaurants behind the Adlon Hotel. And the results are stunning — to the eye and palate. The Asian-inspired trio opens with the Schochu Bar with its gilded, hand-carved walls, backlit screens, dark leather banquettes, vivid yellow springbok (or antelope) pillows and stools and specialty cocktails featuring Japanese buckwheat vodka and various Raue-concocted infusions. A yellow glass "runway" connects the bar to the Japanese restaurant Uma, with its intimate corners and open kitchen where one orders not by course, but by the method of preparation: sashimi, salads, yaki, soba noodles, fresh fish and seafood. A la carte prices range from 6 euros, or $8.75 at current exchange, to 200 euros, or $292, for a prize Japanese melon. Here, as in his signature restaurant, MA Tim Raue, no white flour, starch or sugar are served; products are regional, and all fish are taken that morning from fresh- or saltwater tanks.
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