On this episode, Ragnar speaks with Tohru Nakamura, the German-Japanese chef behind the three-Michelin-starred Tohru in der Schreiberei in Munich. From growing up surrounded by food and hospitality to working in some of Europe’s leading kitchens, Tohru’s experiences have shaped a cooking style that brings together Japanese influences and European traditions. Now, with three Michelin stars, he reflects on the expectations that come with recognition, why great cooking doesn’t always require luxury ingredients, and what truly makes a restaurant experience memorable. Tune in to follow Tohru’s journey, discover how he challenges the conventions of fine dining, and explore how great food, hospitality, and human connection come together to create lasting memories on Episode 149: The Recipe for a Memorable Meal with Three Michelin-Starred Chef Tohru Nakamura.
Tune in and LEARN:
- Two Cultures, One Culinary Identity: From his childhood surrounded by Japanese and German food traditions to working with leading chefs across Europe, discover the experiences that shaped Tohru’s cooking and his passion for hospitality.
- Does Great Food Have to Be Expensive? Find out why a minced meat cutlet deserves a place on a three-Michelin-starred menu, and how Tohru challenges traditional ideas of luxury by focusing on taste, quality, and creativity.
- What Makes a Meal Unforgettable: Explore why excellent food is only one part of the dining experience, and how thoughtful details, atmosphere, and personal connections can turn a restaurant visit into a lasting memory.
Resources
“I don’t compare our restaurant experience to other one, two, three-star Michelin restaurants. I compare it to these kind of moments when everything is perfect. You’re sitting at the beach, it’s not too warm, not too cold, sun shining, almost sunset, you’re sitting there with your beloved ones […] the food is delicious, freshly caught fish being served on the table, ice cold beer or easy drinking wine. And you have this kind of hallelujah moment there.”
You Can’t Put a Memory on the Menu
Remember that famous scene in Ratatouille, when one bite sends the restaurant critic straight back to his childhood? It’s a beautiful moment, but also a challenge for any chef: food can bring back powerful memories, yet every guest arrives with different tastes, experiences, and cultural references. How can a restaurant create the same emotional connection for everyone?
Tohru looks beyond other Michelin-starred restaurants for inspiration, imagining those perfect moments by the sea, with freshly caught fish, good company, and everything feeling just right. Recreating that feeling in the middle of Munich takes more than an exceptional tasting menu.
At Tohru in der Schreiberei, every detail plays a part, from the atmosphere of the dining room to the interactions between guests and staff. Before service, the team even discusses who’s coming, what they’re celebrating, and how to make the evening feel personal. The challenge isn’t simply to impress guests with great cooking, but to create the kind of experience they’ll remember long after the last course.
The Beetroot, the Cutlet and the Three Stars
Twenty years ago, fine dining had something of an unofficial ingredient list: lobster, caviar, truffles, foie gras. Serving braised ox cheek instead? That was a different story. But with once-exclusive products now easier to source than ever, the idea of what makes an ingredient truly special is changing.
Consider a freshly harvested yellow beetroot. Working closely with two gardens near Munich, Tohru has experienced just how extraordinary simple vegetables can be at their best. It raises an interesting point: chefs go to great lengths to ensure the freshness of seafood, so why don’t vegetables always receive the same attention?
Then there’s Menchi Katsu, a Japanese-style breaded minced meat cutlet served on his three-star menu. Made with carefully sourced pork, kombu, and sweetbread, it challenges what diners might expect from a restaurant of this caliber. His team even questioned whether minced meat belonged on a three-star menu before deciding that the taste spoke for itself.
Both examples invite chefs to look beyond an ingredient’s reputation or price tag, and consider what really makes it worthy of a place on the plate.
Acknowledgments
Special thanks to Chef Tohru Nakamura for joining us.
Images of Chef Tohru Nakamura courtesy of Hoang Dang.
World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.
Explore all episodes at https://worldchefs.org/podcasts/
