Served at
Restaurant TohruA 3-Michelin-starred fine dining restaurant in Munich, known for its unique blend of Japanese precision and European soul, led by Chef Tohru Nakamura.
A heavenly small cup of rich, flavorful broth made from Wagyu beef bones, served as a greeting at the start of the meal.
Consommé is a type of clear soup, made from a richly flavored stock or broth. Its defining characteristic is a clarification process, which traditionally uses egg whites to remove fat and sediment, though gelatin filtration is also employed. While commonly prepared with beef or veal, chicken, fish, and game variants are recognized in French cuisine. This soup can be served on its own, hot or chilled, or used as a base for other culinary preparations.
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A 3-Michelin-starred fine dining restaurant in Munich, known for its unique blend of Japanese precision and European soul, led by Chef Tohru Nakamura.
The acclaimed chef of German-Japanese descent who leads the 3-Michelin-starred Restaurant Tohru, known for his innovative fusion cuisine.
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