At Tohru in der Schreiberei, Japan, France and Germany no longer feel like separate influences. Over the years, they have grown into one deeply personal culinary language: precise, refined and unmistakably Tohru Nakamura.
Koshihikari rice can stand beside caviar, chawanmushi meets morels, while Bavarian ingredients naturally find their place alongside Japanese techniques. Complexity is present without ever becoming complicated, and luxury is used with purpose rather than for effect.
Supported by an exceptional team, warm service and the beautiful historic Munich setting, Tohru has created a gastronomic experience with a truly individual identity.
Our full article on Tohru in der Schreiberei is now online at WBPstars.com (link in bio).
