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2026.10.01
Two New Signature Dishes for the Lunch Course at TOKI
Starting October 1st, we are delighted to introduce two new signature dishes to our lunch menus at TOKI.
The first is the "Kyoto Pot-au-Feu," a beautiful reinterpretation of a cherished dish from Drouant—the historic Parisian restaurant where Chef Asano honed his skills before joining the Ritz Paris—crafted with Kyoto's pure water and local ingredients. The second is the "Kyoto Vegetable Gnocchi." As Chef Asano prepares to represent Japan at the Bocuse d'Or International Culinary Competition, he created this dish to share his passion and excitement with our guests. He plans to present a similar creation at the upcoming Asian and World finals. We invite you to enjoy a remarkable lunch experience bridging Paris, Kyoto, and the world.
Operating Hours : 12pm to 1:30pm (L.O.)
Course Menus :
8-course JPY 15,000 per person
7-course JPY 12,000 per person
6-course JPY 8,500 per person
Kyoto Pot-au-Feu
A deeply personal dish Chef Asano mastered in his late twenties at Drouant in Paris. Once awarded the highest rating by Le Figaro, it has been elegantly reimagined using Kyoto's pristine water and traditional heirloom vegetables. This signature dish is available in all three lunch courses.
Kyoto Vegetable Gnocchi
Chef Asano, the Japanese representative for the 2027 Bocuse d'Or, unveils an exclusive TOKI adaptation of the "Carrot Gnocchi" he is developing for the competition. This masterpiece expresses a single ingredient in multiple layers and textures, including gnocchi, sauce, and tuile. Experience the profound skill and passion of Chef Asano. This dish is available in the 8-course and 7-course menus.
Tetsuya Asano is Chef de Cuisine at TOKI, the signature restaurant at HOTEL THE MITSUI KYOTO.
After training in a number of renowned restaurants in the Netherlands and France, he worked at The Ritz Paris, where in 2017 he became the first Japanese to be appointed as executive sous-chef of the Ritz Paris' main dining room. Asano oversaw all of the hotel's restaurants, including Espadon, which was awarded two stars by the Michelin Guide. In December 2019, Asano was appointed Chef de Cuisine at TOKI. Chef Asano selected as Japan's representative at the Bocuse d'Or International Culinary Competition 2027.
For inquiries or reservations,
please contact: +81 75 468 3166 (Restaurant Reservation) or email.
