Munich-born Tohru Nakamura, with his German-Japanese roots, is a flavour artist amongst top chefs. His name stands for cosmopolitan cuisine in a class of its own. As Head Chef at Werneckhof by Geisel, he has received two Michelin stars and the Gault Millau chose him as "Chef of the Year 2020".
Anyone who talks to Tohru Nakamura about cooking will immediately sense his enthusiasm. Cooking is his world, both as a professional with the high standards of a Michelin star and while improvising in his private kitchen. In both methods of cooking, however, he attaches great importance to the quality of excellent produce. In the starred restaurant he combines regional ingredients with elements from Japanese cuisine, using his unmistakable style to craft great creations. At home, he subscribes to a regional organic vegetable box and gives free rein to his culinary intuition.
In the north of Munich, a few minutes away from the restaurant Werneckhof by Geisel, you will find the garden of Johannes Schwarz. Tohru Nakamura appreciates his proximity to this garden. "Working with regional producers is incredibly important to me," he explains. He regularly spends time here, as he grows special types of vegetables with the gardener. Here he observes how nature develops and at what time of year vegetables and herbs develop to their highest quality. It is not unusual for this closeness to nature to inspire him to produce new creations for his restaurant or home, for example when he collects wild herbs.
His culinary art combines creativity, precise craftsmanship and a sense of aesthetics to create an extraordinary experience. And while disciplined precision is very important to him in the restaurant, he appreciates spontaneity and freedom of cooking at home. "No matter whether it is elaborate or simply cooked: at the end of the day," says Tohru Nakamura, "the taste is what matters above all else.”
For Tohru Nakamura, cooking in a private setting is primarily about relaxation. It is so different from professional cooking which is what makes it so appealing to him. His private kitchen is the living space and centre of life for the whole family. He also welcomes friends here. That's why it was important to him when selecting the appliances that they would help slow down the process. He chose an oven, a vacuuming drawer and an induction hob with integrated ventilation. "Cooking now, in the new kitchen with the right appliances, is a different world," says Tohru Nakamura. " The easier the appliances are to operate, the more precise they are, the more relaxed you remain as the person who operates these appliances.".
"The easier the appliances are to operate, the more precise they are, the more relaxed you remain as the person who operates these appliances."
Tohru Nakamura cooked with his parents as a child. So he slowly and naturally grew in to the culinary world. Today his two children, aged 2 and 5 years old, are interested in their father's cooking and want to cook more and more often.
He, in turn, is happy to pass on his knowledge and wants to inspire as many people as possible to become enthusiastic about cooking. With his new kitchen, he has also created a stage for himself on which he produces videos for his interactive YouTube channel UMAI by Tohru Nakamura. Step by step, he prepares dishes in front of the camera that are easy to cook and adds tips from top international chefs. Umai - delicious!
