#192 Dominik Schmid deciphers the Tohru code

How is a three-star menu created? In this episode of the Restaurant-Ranglisten.de podcast, Dominik Schmid, head chef at Tohru in the Schreiberei in Munich, discusses the working methods behind a highly precise, top-class kitchen.

The conversation covers the division of tasks with Tohru Nakamura, the development of new dishes, the influence of seasonality and ingredient availability, and the dramaturgy of a menu. Dominik Schmid explains why, at Tohru in der Schreiberei, snacks and starters are not seen as mere appetisers, what role Japanese omakase principles play in the sequence of the meal, and why acidity is, for him, a central element of great menus. He also discusses the connection between classic French sauces and Japanese-influenced thinking, the shift from a complex, heavily adorned plate aesthetic towards greater focus and precision – and why, with fewer elements on the plate, the demand for perfection rises even further.

A conversation about product logic, menu structure, culinary signature and the question of how Tohru in der Schreiberei develops its own distinct flavour – a deep dive into the world of flavours at Tohru in der Schreiberei.

Topics in this episode

• Dominik Schmid as head chef at Tohru in der Schreiberei
• Collaboration with Tohru Nakamura
• Menu development and annual planning
• Seasonality, availability and product quality
• Omakase, sashimi and the structure of the menu
• Sauces, acidity and balance
• Precision in modern haute cuisine
• The ‘Okashi’ dessert concept

Listen also to the interview with Tohru Nakamura and find out how we experienced the menu.