Première: Fine dining restaurant ‘Tohru in der Schreiberei’ is opening its doors

• Tohru Nakamura, Marc Uebelherr, Inge Vogt and Thomas and Felix Radmer are finalising the first of two restaurant concepts in the Schreiberei

• Fine dining restaurant ‘Tohru in der Schreiberei’ to open on 1 December 2021

• Extensive renovation work on the 1st floor with the support of numerous renowned partners

• Completion of the Schreiberei with courtyard garden planned for spring 2022

(Munich, 29 December 2021) Following extensive renovation of the former city scriptorium, the initial ‘Schreiberei’ restaurant concept is now complete. Guests dining at ‘Tohru in der Schreiberei’ will soon feel as though they have stepped into the living room of the host and restaurant’s namesake, Tohru Nakamura. A room design for ‘Tohru’ was developed in association with the hildmannwilke architectural firm. “I’m extremely proud that we've managed to create this wonderful place. I feel a deep commitment to the scriptorium, which is a sign of our fantastic partnership and long-term collaboration,” explains Tohru Nakamura, Managing Partner of the ‘Schreiberei’ and chef at ‘Tohru in der Schreiberei’.

The architectural and design challenge lay in modernising Munich's (oldest) Gothic community centre, which was built in 1525, all the while honouring its original function. This fusion of old and new can be felt the moment you enter the building. Guests first pass the historical 'stairway to heaven’, with its centuries-old entrance door, and upon entering the restaurant they are greeted with direct views of its interior through a golden, circular glass doorway. This is the heart of ‘Tohru’ - a newly renovated kitchen with state-of-the-art kitchen technology designed in collaboration with Lohberger.  

Every aspect of the restaurant was planned down to the last detail in order to provide an unforgettable evening for its guests. The atmosphere in the ‘Tohru’ dining rooms is intended to be inviting and relaxing. The dining room walls were designed by artist Silvie Penelope Schmidt as part of an elaborate process using eco-friendly clay plaster. After a long search, Danish manufacturer ‘Fredericia Copenhagen’ was chosen to craft the individual, highly comfortable leather seats.  

Among the furniture designed and developed together with Tohru's architects, sights were also set on handmade service cabinets. Well thought-out details and Jacquard fabric cushions with Japanese designs reminiscent of the Edo period result in a jewellery box for fine cutlery and handmade crockery. Among other things, master ceramicist Annika Schüler created porcelain pieces specifically for ‘Tohru’, which are unique in terms of their shape, design and feel. Even the steak knives from ‘Homeij’ are specially produced with a Japanese Damascus steel blade and handle made from hand-picked olive wood.

“I'm thrilled that our culinary home is now finished and that we've filled our restaurant with life. Every day, we’ll give our all to offer our guests a hopefully unforgettable feast,” says Tohru Nakamura. Flattering yet accentuating lighting is used to create a cosy atmosphere inside the dining rooms. This lighting is designed to optimally present each dish. Occhio lighting transforms the solid cherry wood tables into a stage on which the ‘Tohru’ team presents its production. No compromises are made when it comes to the cuisine or beverages. “It is very important to us to understand our culinary environment. Our inspiration not only comes from the creativity and journeys of discovery shared amongst our team but is also based on the seasons and discussions with our suppliers,” explains Tohru Nakamura. These suppliers consist of long-standing colleagues and regional partners such as gardener Johannes Schwarz, the Habeker Hof, the Obergrashof organic shop, the Gutshof Polting farm (lamb), Kenji Oya (Ozaki Wagyu), the Fischzucht Birnbaum fish farm, Royal Belgian Caviar and the Freibäcker Arnd Erbel bakery.  

In addition to a well-balanced wine list and various brands of champagne from the company ‘Moët Hennessy’, our coffee is served by Munich-based roasting house ‘Man versus Machine’ using coffee machines from the traditional Italian brand ‘La Pavoni’. Water also plays a major role at the Schreiberei. In association with ‘BRITA’, staff and guests at ‘Tohru’ can enjoy high-quality Munich water refined by BRITA filter. This reduces CO2 emissions, packaging waste and transport routes. A flat rate is paid to enjoy this water.  

For Marc Uebelherr, a long-time restaurateur with plenty of experience in establishing restaurants, the Schreiberei has been a matter close to his heart right from the beginning: “We are encountering these historical walls with a great deal of awe and respect. At the same time, we are aware of how lucky we are to have this location, how the stars aligned to form our partnership and the many opportunities that the Schreiberei is offering us. We are very grateful for this. It is a huge responsibility and life goal that we are approaching with great motivation and passion.”

The opening of the Schreiberei's international ground floor restaurant concept with its own kitchen and courtyard garden is planned for spring 2022.