This hidden gem in a quiet backstreet of the buzzing Schwabing neighbourhood close to the Englischer Garten isn’t easy to find. With a hard to pronounce name and the discreet if not misleading facade and interior of the restaurant, you could mistake it for a traditional German Gasthaus serving „gutbürgerliche“ cuisine. But once chef Tohru Nakamura puts food on the table it’s a different story altogether. Tohru, born and raised in Munich by a Japanese father and German mother has a sound classical training and a couple of years as legendary chef Sergio Herman’s second in his rucksack. At Werneckhof he combines the best of his two heritages in a manner that is modern and pleasurable in this low key environment. A Chawanmushi with cured local char roe and hazelnuts puts you in a good mood right from the start. Tohru uses ingredients like ponzu, dashi and yuzu, that he combines with ingredients from Bavaria with a steady and knowledgeable hand, to invent a new contemporary language that is not the usual Asian-influenced crossover. A traditional German plate like duck with red cabbage gets a subliminal contemporary edge when combined with sloe instead of the classical mountain cranberries. An alternating German wine and saké pairing is the best way to experience these brilliant flavour hybrids.