Kyoto, the capital of Japan for nearly a thousand years, is surrounded by mountains that serve as the source of rivers such as the Kamo and Katsura, as well as abundant underground water.

Because of these rich water resources, Kyoto is known as the ‘City of Water’ and has contributed greatly to Japanese cuisine over the ages. Kyoto’s water is ideal for creating delicious broth due to its low hardness which easily brings out the umami flavor of all ingredients. It also nurtures local vegetables which grow up rich, full of flavor and healthy.

Toki is headed by Chef Asano, who was the first Japanese to become the Sous Chef of Ritz-Paris in 2017, and was the Executive Chef at the renowned two-Michelin-starred ‘L’Espadon’. He has always valued the essence of French cuisine, the “fond (broth)” and after learning about the water at Kyoto, now creates French cuisine which fully uses “fond/dashi” made by it. Through the combination of seasonal ingredients exclusive to Kyoto and Chef Asano’s techniques, the dishes at TOKI showcase the true essence of Kyoto.

Experience the seasons of Kyoto while enjoying the impeccable service of a renowned Japanese hotel while overlooking the beautiful view of water that stretches in front of you.