Tucked into an inconspicuous side street in the Schwabing, the Geisel brothers’ elegant, white table-clothed culinary temple is known for its inventive “Euroasian” fare, which focuses largely on seafood. Half German, half Japanese Chef Tohru Nakamura, who joined the project in 2013, pairs rare Japanese aromas, ingredients and cooking styles with European cooking methods, visible in dishes like parsley root fermented like sauerkraut, paired with fermented garlic from Nippon, or his Yerseke oyster marinated in Ponzu, served with celery, fennel and Granny Smith and topped with Buddha lime vinaigrette.

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