Matsuhisa Munich

About Matsuhisa Munich

Nobu Matsuhisa opened his only German restaurant inside Munich's Mandarin Oriental in November 2014. Matsuhisa Munich runs the same New Style Japanese-Peruvian playbook that made the chef's name in Los Angeles: cold dishes built on raw fish and citrus and chilli, hot dishes glazed and seared, and the miso black cod that the rest of the world now copies. It sits on Neuturmstrasse in the Altstadt, on the ground floor of one of the city's best hotels, and it draws the expense-account and special-occasion crowd that wants a name they recognise.

The Kitchen

The kitchen follows Nobu Matsuhisa's template, where Japanese technique meets Peruvian acid and heat. The signature is the miso-marinated black cod, sweet and silky from days in the marinade, and the yellowtail sashimi with jalapeno, the dish that defined the New Style cooking. Beyond those, expect tiradito and ceviche, the Peruvian rib-eye anticucho, tempura, and a full sushi counter. There is no single fixed menu to chase: you can order a la carte or hand the room an omakase. Prices are hotel-restaurant serious, with a black cod around 48 euros and a working lunch landing near 120 euros a head before the omakase climbs higher.

It is a known quantity rather than a discovery, and that is the point for a business table. See where it sits on our best Japanese restaurants worldwide page, browse the Munich dining guide, or read where it lands for an evening out in our best Munich restaurants for date night.

The Room

The dining room is dark and polished in the Nobu house style, low lighting, dark wood, and a sushi counter along one side, on the ground floor of the Mandarin Oriental. Sound is a controlled hum that lets a table talk business without leaning in. Tables are well spaced, service is attentive and hotel-trained, and there is a small terrace for warm evenings. Dress is smart; this is a hotel fine-dining room rather than a casual izakaya. Seating is moderate, which keeps the pace calm even when the room is full.

Frequently Asked Questions

Is Matsuhisa Munich worth it?

Yes for the occasion and the name, with caveats. As Nobu Matsuhisa's only German room, inside the Mandarin Oriental, it delivers the signatures, miso black cod and yellowtail with jalapeno, in a polished hotel setting that suits a business dinner. Portions are small and prices are high, and reviews note the kitchen can be uneven, so come for the brand and the room rather than the best-value meal in Munich.

How hard is it to book Matsuhisa Munich?

Weeknights are usually bookable a few days out, but weekend evenings and the terrace in summer fill up. Reserve through the Mandarin Oriental or call the hotel, and ask about the omakase if you want the kitchen to run the night. For a business dinner, book early and request a quieter table away from the sushi counter.

What is the dress code at Matsuhisa Munich?

Smart. This is a hotel fine-dining room, so most diners wear collared shirts, jackets, or dresses, especially in the evening. There is no strict jacket rule, but you will feel underdressed in shorts or trainers. Aim for the level you would bring to dinner at a good hotel anywhere.

What should I order at Matsuhisa Munich?

Order the miso black cod, the dish the world copies, and the yellowtail sashimi with jalapeno that defined Nobu's New Style. Add a tiradito or ceviche for the Peruvian side and a few pieces from the sushi counter. If you would rather not choose, take the omakase and let the kitchen lead. Keep portions in mind: order in rounds.