The story
In a carefully restored 16th-century burgher house in the heart of Munich, Tohru Nakamura presents a dining experience that has earned the highest Michelin distinction. The restaurant, Tohru in der Schreiberei, occupies the first floor of the historic Schreiberei building, where Nakamura’s kitchen produces a tasting menu that balances Japanese precision with modern European technique.
The setting is intimate and elegant—what the team calls “fine dining with a living-room atmosphere.” The room is part of a larger complex that also includes the ground-floor Bar Tatar, a more casual space dedicated to creative tartare variations. Here, upstairs, the focus is on a single, evolving menu that changes with the seasons and the chef’s inspiration.
The current menu, priced at 360€ and spanning roughly three and a half hours, begins with an oyster from the embers, paired with wasabi and tofu. It continues through a sequence of precise compositions: a tartlet of Ozaki Wagyu with kimchi blanche and salsa verde; Koshihikari rice with tuna harmonica, toro, and shiokoji; scallop with trumpet mushrooms, Jerusalem artichoke, and mussel broth; hamachi with chicory, roasted kombu, and blood orange; a chawanmushi of lake trout with burdock root and young ginger-bushi; lobster “au torchon” with cauliflower, XO, and mild habanero; tsukune with white truffle, radish, and ramen bouillon; and line-caught sea bass with Kaluga caviar, potato, and beurre rouge. The meal concludes with “Okashi,” a Japanese-inspired sweet.
The wine list is carefully selected, and the sake list is notably extensive—a reflection of the kitchen’s Japanese roots. The restaurant also offers a private room for special occasions and an outdoor terrace in the inner courtyard during warmer months.
Tohru in der Schreiberei is a destination for those seeking a deeply personal, technically accomplished meal in Munich. The Michelin three-star rating, awarded for “exceptional cuisine,” is a testament to Nakamura’s vision and the team’s relentless pursuit of flavor and harmony.
Recognition
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Exceptional cuisine
Concept Top-tier fine dining behind heritage-listed walls in the heart of Munich's old town; ten-course tasting menu. Culinary Style Tohru Nakamura is at the peak of his culinary artistry; his menus unfold a unique gastronomic world that represents a symbiosis of European avant-garde cuisine and his second home, Japan. To start: an Irish Mor oyster, briefly poached over charcoal for a silky texture; followed by Ozaki Wagyu, sliced raw and seared on the grill to deliver two distinct flavor sensations, accompanied by river eel and mild habanero with full flavor and just a hint of heat. Further premium ingredients presented with creative flair: Balfegó tuna with Koshihikari rice, wasabi, and shiokoji; a crustacean trio of carabinero shrimp, spiny lobster, and prawns served with kimizu. And: Herrmannsdorfer pork fillet marinated in shiokoji and grilled, alongside a blood sausage madeleine with scorzonera, snail butter, and two brilliant sauces: a classic jus with Périgord truffle and a floral meadowsweet foam. Wine Chris Rainer's wine pairings are spot-on yet delightfully surprising, with a meticulously curated list. Atmosphere The stylishly renovated rooms feel very intimate, featuring warm tones, leather swivel chairs, and lighting accents. Exceptional service under Alexander Will. Verdict A complete indulgence experience that every gourmet should treat themselves to at least once.
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