Operating Hours

5:30pm to 8:30pm (last order)


44 seats
Counter Seating for 12 people
Table Seating for 26 people
Private Dining: 1 room with seating for 6 people

TEL. +81 75 468 3166(Reservations at one of our restaurants)

Kyoto, the imperial capital of Japan for over one thousand years is home to the Kamo and Katsura Rivers, fed by the mountains surrounding the city and an abundance of groundwater.The city, also known as the Water Capital, developed its own culture of Japanese cuisine as a result.The water here is soft: ideal for making flavourful dashi stock, as well as for growing vegetables with the rich taste and aroma of the ancient capital.

Chef Asano lived and studied in Paris, immersing himself in French cuisine.Chef Asano has always placed great importance on the fond, which sits at the heart of French cuisine.Should there be a brief description of fond included?

In Kyoto, he has created a new French fond/dashi using the city's renowned water.Using seasonal and locally sourced ingredients to create unique and innovative dishes at TOKI.Experience the flavor of the Water Capital while enjoying captivating seasonal views of the courtyard garden.

Signature Course

consists of 12 dishes JPY 18,500

With a focus on fond (stock) made with Kyoto water, Chef Asano will offer a variety of innovative dishes in which quality seasonal ingredients sourced from Kyoto and beyond play a leading role.

Wine Pairings

Wine Pairing Additional Charge: 11,000 yen

Signature courses can also be enjoyed with wine pairings.
Our sommelier has carefully selected a selection of fine wines to complement your meal.

Signature Restaurant Chef at TOKITetsuya ASANO

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.