It was here in Munich's oldest town house that the city's history began to be recorded in 1552 – today, a very different story is being told. Tohru Nakamura, a Munich native of German-Japanese descent, thrillingly introduces the influences of both cultures into a space that is steeped in history. His "NANBANZUKE", for example, comprising red mullet, green asparagus and Balfegó tuna, pulls off a terrific fusion of flavours, with the red mullet being prepared in the style of Brathering (marinated fried herring) – an interesting touch that brings to mind traditional German home cooking. The 11-course set menu is served on the upper floor, which is accessed via a steep staircase. The tasteful, high-end interior has been designed with an eye for detail. Always on hand to provide expert guidance and elucidate the chef's culinary concept, the waitstaff are attentive and professional. A nice touch: Diners are even greeted with a tour of the kitchen!