Toki

The story

Toki Kyoto – Michelin-Recommended French Dining by Chef Tetsuya Asano

Water as the Foundation

At TOKI, the element that defines Kyoto—its water—becomes the soul of the cooking. Kyoto has long been called the "Water Capital," blessed with soft underground water that yields flavorful dashi and vegetables of exceptional taste. Chef Tetsuya Asano, a Parisian-trained French chef, channels this local treasure into a signature French fond, a stock made from vegetables and meat, creating a distinctive taste that underpins every dish.

Chef Tetsuya Asano

Chef Asano’s career is marked by a rare achievement: in 2017, he became the first Japanese chef appointed as executive sous-chef of the main dining room at The Ritz Paris. There, he oversaw all of the hotel's restaurants, including the two-Michelin-starred Espadon. In December 2019, he took the helm at TOKI. His talent has been recognized on the global stage—he has been selected to represent Japan at the 2027 Bocuse d’Or International Culinary Competition.

The Experience

Inside HOTEL THE MITSUI KYOTO, TOKI offers 44 seats across counter seating, tables, and a private dining room for six. The dining room looks onto an enchanting courtyard garden, setting a serene backdrop for an evening of Contemporary French cuisine. The signature course, a 12-dish affair priced at JPY 24,500, showcases seasonal ingredients sourced from Kyoto and beyond, each dish a play of texture and flavor built on Chef Asano’s water-based stocks. Lunch service, launched in July 2026, offers three shorter courses in an intimate setting.

Recognition

TOKI’s precision and elegance have earned it a place in the 2026 Michelin Guide, as well as the Wine Spectator 2025 Award of Excellence—a testament to a wine list that matches the ambition of the kitchen. The restaurant is a compelling stop for anyone seeking a refined, inventive take on French cuisine in the ancient capital.