472 years after it was built, the "Himmelsleiter" in Munich's oldest community centre leads not only visually but also literally to the stars - directly into the gastronomic realm of two-star chef Tohru Nakamura. The 41-year-old Munich native of German-Japanese descent realized his dream of self-employment here, in the former Stadtschreiberei, around three years ago. His brasserie concept "Schreiberei" is located on the ground floor, with the fine dining restaurant "Tohru" above. The evening begins for every guest in the kitchen, where you can get to know the creative minds behind the eleven courses. Nakamura's cuisine is more European than Japanese, which is perhaps also due to the regional nature of his produce. Vegetables, including almost forgotten varieties, come from the north-east of Munich, fish come from the Birnbaum fish farm and the meat from Herrmannsdorfer Landwerkstätten, south of the state capital. The menu sounds like this: Herrmannsdorfer pork chin, marinated in soy marc, then grilled and cut into wafer-thin slices (similar to Japanese sashimi), combined with Royal Belgian Caviar, cauliflower, meadowsweet and hazelnuts for the crunch. The golden trout is served with a Japanese wild mushroom, a kimizu sauce made from egg yolk and rice vinegar and toasted brioche. A real masterpiece. The wine list impresses with its variety and depth of vintage as well as surprising non-alcoholic alternatives. The young team around restaurant manager Alexander Will do their utmost to ensure that guests feel completely at ease in this gastronomic heaven.
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