Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team


Geisels Werneckhof

Japan meets Bavaria in chic Schwabing

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.


Visit the website

Share This