TEL. +81 75 468 3166 (Reservations at one of our restaurants)
At our signature restaurant TOKI (Gastronomy Teppan), we build on the rich heritage of the site of the Mitsui family in Kyoto through a seamless blend of French and Japanese culinary traditions and techniques, beautifully prepared item by item in front of diners on our long teppan brushed steel counter. Mie Prefecture – the home of the Mitsui family - is the source of our highest-quality Matsuzaka wagyu beef as well as the very best fresh ingredients carefully selected from Kyoto, the rest of Japan and the finest suppliers worldwide.
Lunch: 11:30am to 2:30pm (last order)|
Dinner: 5:30pm to 9:30pm (last order)
Counter Seating for 12 people
Table Seating for 26 people
Private Dining: 1 room with seating for 6 people
￥8,900 *includes a side dish (meat cuisine) ￥6,900 *no side dish included
By combining the pinnacle of French and Japanese culinary traditions and ingredients, we have created a new experience: the SHOKADO Bento.
Each level of this exquisitely prepared boxed lunch contains delicious seasonal morsels that can be enjoyed as one surveys the Courtyard Garden in the full flourish.
consists of 6 dishes JPY 11,500
Enjoy a new culinary experience unrestricted by genre, made with the freshest, locally sourced ingredients.
consists of 7 dishes JPY 28,000
Combining the finest aspects of French and Japanese cuisine, come and experience a new frontier in the culinary arts, bringing out the very best from carefully selected seasonal ingredients to create a host of beautifully crafted dishes.
consists of 5 dishes JPY 23,500
A teppan feast for the senses with a beautiful garden view.
At TOKI, we have an exclusive dining room for up to 6 diners, complete with a private teppan counter. You will be captivated by the skill and dexterity of our chef as he creates delicious dishes in front of your eyes. Make it an occasion to remember with someone special.
|Private Dining:||1 room|
|Seating Capacity:||6 persons|
|Cost:||Lunch starts from JPY13,000; Dinner starts from JPY38,000|
Asano’s career began at the Hotel Okura Amsterdam, after which he moved to Paris to serve as sous chef at several traditional Parisian restaurants such as Restaurant Drouant, moving to Restaurant Alain Ducasse at Hôtel Plaza Athénée and the opportunity to work under the legendary chef himself, followed by Restaurant Le Cinq at the Four Seasons Hotel George V. In March 2017 Asano became the first Japanese chef engaged as executive sous chef at L’Espadon (two Michelin star), the main dining restaurant at the Ritz Paris – eventually serving as executive sous chef across all of the hotel restaurants. In December 2019, Asano assumed the role of Head Chef at TOKI at HOTEL THE MITSUI KYOTO.