2024 is shaping up to be a big year for @hotel_the_mitsui_kyoto’s restaurant @_toki_kyoto_. Helmed by Tetsuya Asano, the modern French restaurant expresses the culture of Kyoto in dishes based on the theme of the region’s famously pristine, soft water. Toki was included in this year’s Michelin Kyoto guide, and last month Chef Asano was selected to represent Japan in the prestigious @bocusedor competition. A tremendous achievement!

To celebrate, Toki hosted a special dinner showcasing Asano’s award-winning menu. From the opening bites of radis au beurre and a crispy cylinder filled with the most delicious broccoli puree, to the fillet of wagyu beef from Tottori, served with a sauce of port wine and foie gras, the meal reflected significant moments in Chef Asano’s career in France, as well as the evolution of the cuisine at Toki.

One of the most unforgettable dishes this time was the galantine of halibut and red snow crab with buerre blanc sauce, accompanied by a salad of minced ceps capped with gelee of pickle brine and micro herbs. So elegant and perfectly executed.

Congratulations to all at restaurant Toki!