It's well worth climbing the 23 steps of the beautiful, steep wooden staircase leading up to this tastefully appointed, elegant restaurant, designed with meticulous attention to detail. In this historic setting (Munich's oldest town house, where the city's history began to be recorded in 1552), Tohru Nakamura – a Munich-born chef of German-Japanese descent – artfully bridges the gap between classical French and European cuisine and the culinary traditions of Japan. The combination of ingredients and flavours from both cultures makes for a distinctive twist, as exemplified by the perfectly cooked, delicately aromatic Koshihikari rice with excellent regional trout caviar, a hint of wasabi and an intense beurre blanc made with fermented rice, sake and elderflower. An extensive tasting menu is served, with two different wine-pairing options available. The attentive waitstaff are always on hand and give fantastic explanations of the thinking behind the dishes. When it comes to wine recommendations, you're in the best hands with sommelier Christian Rainer. A special touch: Diners are welcomed with a tour of the kitchen!