The story
Tohru in der Schreiberei is a Japanese contemporary restaurant at Burgstraße 5 in Munich, where Tohru Nakamura cooks a ten-course tasting menu and holds three Michelin stars (2026).
Nakamura sets European avant-garde technique beside the flavors of Japan, his second home. An Irish oyster is briefly poached over charcoal. Ozaki Wagyu is sliced raw and seared on the grill, then served with river eel and mild habanero. Balfegó tuna arrives with Koshihikari rice and shiokoji, and a pork fillet from Herrmannsdorfer is marinated in the same koji ferment before grilling. The menu costs 360 euros and runs about three and a half hours.
The heritage-listed building dates to 1525, and Burgstraße 5 was once the city's Schreibery house. Tohru receives guests on the first floor, with warm tones, leather swivel chairs and lighting accents. Service is led by Alexander Will. The ground floor speaks a different design language, with an oval bar, a glassed-in second kitchen that reaches into the courtyard, and the old "Genießerbrunnen" fountain outside.
Chris Rainer's pairings follow the menu closely and tend to surprise. The wine list is a point of interest in itself, and the sake selection is notable enough to be worth asking about.
Recognition
Ambience
Details
History
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.
Atmospheric, relaxed gourmet restaurant in the city's oldest historic townhouse. Serves Japanese premium beef and an eight-course menu featuring the finest, hand-selected ingredients. Head Chef: Tohru Nakamura
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