Tohru Nakamura is a German-Japanese chef and one of the leading figures in contemporary German fine dining, the chef-patron of Tohru in der Schreiberei in Munich. Born in Munich in 1983 to a Japanese father and a German mother, Nakamura built a cuisine that bridges European technique and the philosophy of Japanese kaiseki, and in 2025 his restaurant reached three Michelin stars.
His cooking is defined by precise technique, deep seasonality and a genuine dialogue between two culinary cultures, served in the Schreiberei — one of the oldest buildings in Munich’s historic centre.
TL;DR
- German-Japanese chef, born 1983 in Munich to a Japanese father and German mother
- Chef-patron of Tohru in der Schreiberei, in one of the oldest buildings in central Munich
- Earned two Michelin stars at Geisels Werneckhof, then again quickly at the Schreiberei
- Tohru in der Schreiberei reached three Michelin stars in 2025
- Cooking that bridges European technique and Japanese kaiseki philosophy
Tohru Nakamura key facts
| Born | 1983, Munich, Germany (Japanese father, German mother) |
| Nationality | German-Japanese |
| Restaurant | Tohru in der Schreiberei, Munich |
| Michelin stars | Three (2025); previously two at Werneckhof and at the Schreiberei |
| Style | European technique meets Japanese kaiseki; strong seasonality |
| Training | Léa Linster; Vendôme (Joachim Wissler); Oud Sluis (Sergio Herman); Tokyo sushi kitchens |
Early life and training
Tohru Nakamura was born in Munich in 1983 to a Japanese father and a German mother, and the meeting of those two cultures runs through everything he cooks. He trained widely: an early internship with Léa Linster in Luxembourg, a period at the three-Michelin-star Vendôme in Cologne under Joachim Wissler, and time with Sergio Herman at the three-star Oud Sluis, alongside deepening his knowledge of Japanese cooking in Tokyo kitchens including Sushi Ito and Kagurazaka Ishikawa.
Werneckhof and the rise to the top
Nakamura first made his name as head chef at Geisels Werneckhof in Munich, which he led to two Michelin stars and where he was recognised as one of Germany’s most exciting chefs. After that restaurant closed, he opened Tohru in der Schreiberei in the historic Schreiberei building in central Munich in 2021, and quickly regained two Michelin stars within months of opening.
Three Michelin stars
In 2025 Tohru in der Schreiberei was awarded its third Michelin star, placing Nakamura among the very small group of three-star chefs in Germany. The recognition confirmed the restaurant’s standing as one of the country’s best and capped a steady climb from his Werneckhof years through the relaunch in the Schreiberei.
Signature style: a dialogue of cultures
Nakamura’s cooking is built on the dialogue between his German and Japanese heritage. European fine-dining technique meets the structure and restraint of kaiseki, with meticulous attention to local, seasonal ingredients. The result is precise, considered and personal — a cuisine that is neither fusion for its own sake nor a copy of either tradition, but a genuine synthesis shaped by his own background.
Awards and recognition
- Two Michelin stars at Geisels Werneckhof, Munich
- Two Michelin stars at Tohru in der Schreiberei shortly after opening (2021)
- Three Michelin stars at Tohru in der Schreiberei (2025)
- Widely recognised as one of Germany’s leading chefs, including Chef of the Year honours
Tohru Nakamura in context
Nakamura is part of the top tier of modern German fine dining alongside his former mentor Joachim Wissler, the Berlin two-star chef Hendrik Otto, and the veteran master Hans Stefan Steinheuer. His German-Japanese approach also gives him a distinctive place in the broader European conversation about cross-cultural fine dining.
Follow Tohru Nakamura
Tohru in der Schreiberei — official page →
Tohru Nakamura FAQ
Where is Tohru in der Schreiberei?
In the historic Schreiberei, one of the oldest buildings in the centre of Munich, Germany.
How many Michelin stars does Tohru Nakamura have?
Three. Tohru in der Schreiberei was awarded its third Michelin star in 2025, after holding two stars.
Where is Tohru Nakamura from?
He was born in Munich in 1983 to a Japanese father and a German mother.
Where did Tohru Nakamura train?
With Léa Linster, at the three-star Vendôme under Joachim Wissler, at Oud Sluis with Sergio Herman, and in Tokyo sushi and kaiseki kitchens.
What style of food does he cook?
A personal synthesis of European fine-dining technique and Japanese kaiseki, built on seasonal ingredients.
