It is absolutely worth climbing the 23 steps of the beautiful steep wooden staircase that leads to this tasteful, upscale restaurant, which has been designed with an eye for detail. In this historic location (Munich's oldest town house, where the city's history started to be recorded in 1552), Tohru Nakamura – a Munich-born chef of German-Japanese descent – artfully bridges the gap between classic French and European cuisine and the culinary traditions of Japan. The combination of ingredients and flavours from both cultures makes for a unique twist, for example, in the perfectly cooked, delicately aromatic Koshihikari rice with excellent regional trout caviar and a hint of wasabi, as well as an intense beurre blanc made from fermented rice, sake and elderflower. A tasting menu comprising 10 or eight courses is proposed. The attentive waitstaff are always on hand to elucidate the chef's culinary concept. When it comes to wine recommendations (tip: Rieslings), you are in the best hands with sommelier Christian Rainer. A nice touch: Diners are even greeted with a tour of the kitchen!