Korbinian Kohler wanted to do things differently. Authenticity matters to him. For the role of head chef at the Mizu Sushi Bar, only a Japanese chef would do.

A man who has known the aromas of this millennia-old food culture on his palate since childhood: with Kudo Chiori, Korbinian Kohler found his ideal choice. In his homeland, the Tegernsee resident by choice completed the classical training under a sushi master, who taught him, not least, a deep appreciation for the product. Ingredients almost cultishly revered in Japan, such as tuna belly or Wagyu beef, are treated by him with the respect of someone who also understands the cultural and philosophical background.

Top quality and absolute freshness are Kudo Chiori’s guiding principles when purchasing. His trusted fishmonger supplies him with scallops from Hokkaido, tuna from the renowned Spanish producer Balfegó and sea bass from Brittany. Wherever possible, the chef buys fish slaughtered according to the ikejime principle – the traditional Japanese art of killing a fish in a way that offers a better taste experience while ensuring it does not suffer. The difference can be tasted, above all in the sashimi or the loup de mer carpaccio with lime vinaigrette.

But also in the creative rolls for which Chiori has long since made a name for himself around the lake. The Volcano Roll, for example, with tuna tartare, avocado, peanut and rice poppers, also offers a beautiful play of textures. Or the Tropical Roll with salmon, baked prawn, mango, avocado, asparagus, cream cheese and salmon caviar.

To this day, the Mizu Sushi Bar remains the only Japanese restaurant on Lake Tegernsee. The atmosphere is urban, with Tom Dixon lamps and Cole & Son wallpaper from London. The typically Bavarian wood panelling that originally defined the room was simply painted white by Kohler – creating a harmonious, purist effect.

In this setting, Chiori serves his guests not only sashimi and nigiri, but also prawns baked in wafer-thin tempura batter with grated radish, ginger and dashi, or the classic soba noodle soup of his homeland: buckwheat noodles served cold, in a rich chicken broth with pickled pak choi, spring onions, coriander and chilli.

This is what Japan tastes like.

CHARLOTTE MILLER