Mr. Toda loves hunting for authentic ingredients and flavours. Maybe that is what took him all the way to Puglia and back in his early career before he decided to open his eponymous restaurant in Akasaka in 2015. There, he started by working on a basic of Japanese cuisine that is often said to measure how good a Japanese restaurant is: dashi stock. His has been winning gold awards and is sought after by gourmets all over Japan. Mr Toda travelled extensively in Japan in a quest for the best ingredients for the food he had in mind and brought back to Tokyo rare and exquisite ingredients like Mikumano Beef and Kumano chicken.
