The story
At TOKi, the phrase “local food” is not about geography alone. The team looks beyond where ingredients come from, asking instead who grew them and with what care. This ethos, drawn from the ancient capital of Nara, shapes every plate. The restaurant’s own words speak of “indigeneity, diversity, fusion, evolution, and refinement” – a credo that turns each dish into a quiet story of land and labour.
Owner-chef Hiroshi Kawashima began his career in Tokyo and Kyoto hotels, then at 33 moved to Spain to work at Mugaritz, one of the world’s best restaurants. The experience left a lasting mark. He opened his first restaurant, Akordu, in 2008, and later relaunched it in Nara. Today, alongside chef Yutaka Hasegawa – a veteran of Paris and the Basque country who led the kitchen at Les Loges in Ginza – Kawashima brings that Spanish contemporary sensibility to Tokyo.
Lunch courses start from ¥6,600 (or ¥8,250 with Yamato beef), while the dinner course is ¥11,000. The kitchen works with Nara-raised duck, local vegetables, and seasonal seafood. A separate bar offers tapas-style dishes and a thoughtful selection of wines, Nara sake, and Spanish drinks like Patxaran. The interior, crafted by Nara-based artisans, uses hand-planed cypress, traditional ink-infused paper, and custom pottery – a physical echo of the kitchen’s commitment to craftsmanship.
In 2026, TOKi received a Michelin star for high-quality cooking. It is a natural fit: the kitchen’s precise, ingredient-driven approach reflects the same
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