Japanese Flavors In Germany: Geisel’s Werneckhof

A baklava master in Gaziantep priding in his son who manages to roll out the dough just like he taught him, an old man in Tekirdağ enjoying his rakı at the end of the day, the diligence of the girls in Rize collecting tea from the fields, the dinner table embellished with mancar (an umbrella word for all the edible herbs in the Aegean Region) of the old women in Muğla asking you “Nedip durum koca oğlan?” (literally “How is it going on, big boy?” in Turkish). Whether they know you or not, the generosity of the small grocery store in Malatya offering you apricots on a plate put aside the cash register, the winsome smiles on the lips of a couple in İzmir sprawling on the grass in the sun…

 

I’m loving this colorful picture painted with different cultures all at once. Because every variety that emerges becomes another fine detail that embellishes the painting and create something different right before your eyes.

 

Just like the young Chef Tokru Namakura, who’s the son of a German mother and a Japanese father touches your dinner table with his magical talent in Werneckhof, a restaurant located in Munich.

 

An Incredible Fusion

 

Werneckhof which opened in October of 2011, originally started its journey with local cuisine but then changed it to an innovative one. Having started to work in Werneckhof in 2013, Tohru Nakamura changed its cuisine to a completely different melting pot: a Japanese and Bavarian fusion with Italian touches!

Now, a young chef at 29, Tohru listened to his father’s words: “If you want to be a good chef, you have to go to Japan!” and started out on a journey in Japan. He worked with Chef Satoru Akiyama there -whom I also respect- and learned to speak Japanese. Again, he went on to improve his skills with Joachim Wissler and the crazy talents of Sergio Herrman. Chef Tohru already had a vast knowledge about Bavarian culture thanks to his mother when he came to Werneckhof, owned by an Italian, Ireneo Tucci. He poured out his skills and knowledge in one kitchen to create this incredible fusion.

 

The restaurant that I first visited in mid-2013 after seeing it in a German magazine, has a rustic atmosphere, almost like a hunter’s restaurant. With a capacity for 60 customers, the kitchen of the spotlessly clean restaurant has a rather small space. It must be the German discipline of the chef that makes it possible for such great savory tastes to be created in such a limited space.

 

Nakamura offers different menus: Soli which only consists of local foods, Gaudi with creative and fun dishes as a demonstration of his talents and Omni which covers 9 different crazy experiments under one roof.

 

The manager, Tucci who takes the responsibility of adding Italian flavors into the menus, brings most of the ingredients –especially wine and olive oil- from his very own country. The chef of the restaurant, Julia Pleintinger guides her team with very sympathetic attitude. Without exception, every member of the team has a good command of English; they are all respectful and well-informed.

 

Still frequented by a group of gourmet world insiders, Werneckhof has outstanding Gault Millau points (17/20). As we celebrated his first Michelin star at night in his kitchen, Tohru Nakamura has a bright future ahead in this business! He is just a young chef filled with passion who brings his reserve of knowledge with creativity wisely and without disrupting the balance.

 

These three fusion menus are always my first choice in Werneckhof where I frequently visit during my business trips.

 

Now I’d like to invite you to bathe your eyes in an art gallery that I created from the photos of the various dishes…

 

Bon Appétit and enjoy the taste of life!..

 

Sourdough with Italian olive oil and butter

Caramelized carrot

Octopus with parmesan

Beef brain with salsa verde sauce

Turbot Risotto

Freshwater salmon with cauliflower and coconut

Crayfish, pig’s ear and pork belly

Botanebi and jumbo shrimp with pumpkin and ginger

Named as “game,” Pheasant skin

Right under the skin, Cockscomb and giblets

Avocado and carrot barbecue and Barley tea

Freshwater eel with Chantarelle mushroom and sauce

Iberico pata negra croquette

Couscous with cauliflower, trout and fresh beans

Turbot with white & green asparagus

Marshmellow with cinnamon roasting over granite

Lamb neck with Thai flavors

Japanese prawn with avocado

Buddha’s hands, an exotic fruit that Tohru uses a lot

Manta ray

Sea scallop with yuzu sauce and yam

Preparation for a new menu; shitake mushroom, sea weed and Japanese risotto with saffron

Frutti di mare

Blood sausage wrap with vegetables

Beef back ribs with spring vegetables

Blue mussels with sesame and Quinoa seeds

Fennel, octopus and sea food

Marrakech style antelope with tabbouleh and almond foam

Oyster cuts, celery and mussels

Brill from LA Turballe

Sea Bream Royal Sashimi, Tofu, Komezu graten, Kombu (a kind of sea weed), Porcini

A mix of granulated bulgur wheat and couscous

Mediterranean style artichoke crust

Artichoke and oyster

Iberico with plums and pumpkin

Truffle with cauliflower dipped into egg

Thai beef

Pheasant and celery with dim sum sauce

Black Angus beef with beetroot

Wild Hare with Brussel sprouts and Italian polenta

Mille feuille with Tahiti ice cream and caramel

Cheesecake with cranberries

A bowl of watermelon ice cream and slices, and olive oil with lime

Yuzu Prosecco sake

Tucci’s Olive Oil (30% olive oil and %70 extra virgin cold-press olive oil)

Tucci’s Olive Oil

 

GEISEL’S WERNECKHOF

www.geisels-werneckhof.de

Werneckstrasse 11

80802 Munich, Germany

+49 89 – 38 87 95 68