Dining Out 1 minute 05 December 2025

Tohru, Munich: Three-MICHELIN-Star Dining in Photos

Step inside Munich’s Three-MICHELIN-Starred restaurant Tohru in der Schreiberei through the lens of photographer Wim Jansen, and discover its unforgettable cuisine and atmosphere.

Three Michelin Stars In Photos Editor's Pick

Earlier this year, Chef Tohru Nakamura joined the culinary elite when his restaurant, Tohru in der Schreiberei, earned Three MICHELIN Stars. For just under six months now, this Munich establishment has been among the 157 restaurants worldwide to hold The MICHELIN Guide's coveted top award.

Now, you have the chance to discover the restaurant in greater detail, through images captured by Hamburg-based photographer Wim Jansen. Behind the facade of the former city scribe’s office — the oldest civic building in Munich — his photos immerse you in one of the world’s finest kitchens.

Art displaying the chef’s personal favorites — rice and beer — and the beautiful glassware in the restaurant. © Wim Jansen/The MICHELIN Guide
Art displaying the chef’s personal favorites — rice and beer — and the beautiful glassware in the restaurant. © Wim Jansen/The MICHELIN Guide
Restaurant manager Alexander Will and gleaming sauceboats ready for service. © Wim Jansen/The MICHELIN Guide
Restaurant manager Alexander Will and gleaming sauceboats ready for service. © Wim Jansen/The MICHELIN Guide
The dining room, designed with exquisite sensibility, just before service and a signature dish of Koshihikari, N25 Oscietra, eel, sansho and shiokoji. © Wim Jansen/The MICHELIN Guide
The dining room, designed with exquisite sensibility, just before service and a signature dish of Koshihikari, N25 Oscietra, eel, sansho and shiokoji. © Wim Jansen/The MICHELIN Guide
The historic entrance to Three-MICHELIN-Star Tohru in der Schreiberei and the railing of the steep wooden staircase leading up to the restaurant. © Wim Jansen/The MICHELIN Guide
The historic entrance to Three-MICHELIN-Star Tohru in der Schreiberei and the railing of the steep wooden staircase leading up to the restaurant. © Wim Jansen/The MICHELIN Guide

The setting and the cooking share a similar level of artistry, with the restaurant having been designed by the architecture firm hildmannwilke, showcasing a refined sensitivity to materials, light and proportions.

What the MICHELIN Guide Inspectors say:

"Here, the highest level of culinary artistry seems effortless."

"It couldn’t be done any better."

"With a distinct personal touch and a subtle sense of style, Nakamura creates an exceptionally exciting fusion of Japanese-inspired and classic French cuisine."

Dominik Schmid, Chef de Cuisine, at the pass and aperitif service for the restaurant’s guests. © Wim Jansen/The MICHELIN Guide
Dominik Schmid, Chef de Cuisine, at the pass and aperitif service for the restaurant’s guests. © Wim Jansen/The MICHELIN Guide
Another signature dish, Irish Mór oyster from the embers with moyga and elderflower, being photographed and team member Sabrina Kirch interacting with guests. © Wim Jansen/The MICHELIN Guide
Another signature dish, Irish Mór oyster from the embers with moyga and elderflower, being photographed and team member Sabrina Kirch interacting with guests. © Wim Jansen/The MICHELIN Guide
Turbot with tropea onion, pil pil and beurre rouge being carefully plated, plus the "Michelin Man" (Bibendum) in the kitchen. © Wim Jansen/The MICHELIN Guide
Turbot with tropea onion, pil pil and beurre rouge being carefully plated, plus the "Michelin Man" (Bibendum) in the kitchen. © Wim Jansen/The MICHELIN Guide

"There is exquisite balance in these masterful creations. Wonderful sauces, stocks and vinaigrettes impressively highlight the fusion of Japanese cuisine with classical French techniques."

The MICHELIN Guide Inspectors

Dominik Schmid and Tohru Nakamura in the kitchen and a dish of Balfegó tuna, Ozaki Wagyu, porcini mushrooms and crème crue. © Wim Jansen/The MICHELIN Guide
Dominik Schmid and Tohru Nakamura in the kitchen and a dish of Balfegó tuna, Ozaki Wagyu, porcini mushrooms and crème crue. © Wim Jansen/The MICHELIN Guide
Herrmannsdorfer pork cheek with XO anchovy, eggplant, niboshi and mikan, along with a picture of Japanese irises from the restaurant. © Wim Jansen/The MICHELIN Guide
Herrmannsdorfer pork cheek with XO anchovy, eggplant, niboshi and mikan, along with a picture of Japanese irises from the restaurant. © Wim Jansen/The MICHELIN Guide
Sommelier Christian Rainer, winner of the MICHELIN Service Award 2021, and Breton lobster being cooked over flames. © Wim Jansen/The MICHELIN Guide
Sommelier Christian Rainer, winner of the MICHELIN Service Award 2021, and Breton lobster being cooked over flames. © Wim Jansen/The MICHELIN Guide
Breton lobster with green olives, shiso and romesco, alongside Tohru Nakamura presenting the dish to a guest. © Wim Jansen/The MICHELIN Guide
Breton lobster with green olives, shiso and romesco, alongside Tohru Nakamura presenting the dish to a guest. © Wim Jansen/The MICHELIN Guide
Plates being carefully arranged in the kitchen and Dominik Schmid fully focused at work. © Wim Jansen/The MICHELIN Guide
Plates being carefully arranged in the kitchen and Dominik Schmid fully focused at work. © Wim Jansen/The MICHELIN Guide
The main course — Poltinger lamb with artichoke, fig and Macvin — being photographed by a guest for Instagram, plus Chef Tohru Nakamura. © Wim Jansen/The MICHELIN Guide
The main course — Poltinger lamb with artichoke, fig and Macvin — being photographed by a guest for Instagram, plus Chef Tohru Nakamura. © Wim Jansen/The MICHELIN Guide
Dim sum, plum, Piedmont hazelnut and sobacha, along with MICHELIN Guide plaques including the 2025 awarded of Three MICHELIN Stars. © Wim Jansen/The MICHELIN Guide
Dim sum, plum, Piedmont hazelnut and sobacha, along with MICHELIN Guide plaques including the 2025 awarded of Three MICHELIN Stars. © Wim Jansen/The MICHELIN Guide

Find all of Germany’s Three-MICHELIN-Starred restaurants here.


Explore the full selection from The MICHELIN Guide in our free app, available for iOS and Android.

Hero Image: Breton lobster, green olives, shiso and romesco. © Wim Jansen/The MICHELIN Guide

Written by Le Guide MICHELIN

 

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