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Restaurant TOYO

Restaurant TOYO opened its doors in Paris in 2009, with Chef Toyomitsu Nakayama, the namesake of the restaurant,
as the Owner/ Executive Chef.
Chef Nakayama headed to France in 1994 to work as a chef in a French restaurant, however, found himself subsequently working
at an authentic Japanese restaurant, and later as personal chef to world-renowned Japanese designer, Mr Kenzo Takada.

Restaurant TOYO strives to procure and extract the most from fresh, seasonal ingredients.

We deliver French cuisine with an intricate Japanese twist – something that reflects Chef Nakayama’s own background.

This style can be said to be the ultimate in French cuisine as this distinctive world replicates a sense of harmony, merging both East and West, coupled with the aesthetic beauty of Japanese \"kaiseki\" style.

CONCEPT

CONCEPT
CHEF

CHEF
RESTAURANT

RESTAURANT

From Paris to Japan, and from Japan to the world

The identity of my dishes is rooted in Japan. My love of local regions is akin to the passion I feel toward my own hometown. I use my own personal sensibilities to filter Japanese culture, tradition, and aesthetic beauty which are then channeled into and expressed through the meals I prepare.

I merge the rich food culture of Japan with that of Europe, people with people, and chefs with customers.
I believe that food is the bridge that connects to the future, surpassing the time and space boundaries of countries, traditions, and cultures.

Although I currently have a restaurant in Paris, I would like to grow my business from Paris to Japan, and then from Japan to the world.

On that note, I am looking forward to encountering the ingredients that are unique to those countries.

I would be delighted to have you try my cooking here in Japan.
I hope you will savor it with all five senses, including by sight and taste. My aim is to create spectacular dishes
that will inspire and bring a smile to your face.

Toyomitsu Nakayama
Owner and Executive Chef
Restaurant TOYO

Ingredients are Treasures

I want my customers to feel the change of seasons through the ingredients that I source.
I incorporate Japanese sensibilities and cook the ingredients as minimally as possible to maximize the unique \"umami\" that can be found in excellent ingredients. The key to maximizing the potential of each ingredient is to eliminate the overuse of useless additives such as sauce and seasonings. Minimizing the use of additives ensures that the fresh textures and aromas that are found in the ingredients are maintained. This is TOYO minimalism.

Counter French

In French cuisine, one traditionally does not have the luxury of interacting with the chefs as the kitchen is closed off to patrons. However, at Restaurant TOYO Tokyo, patrons will find an assortment of ingredients lined up on the counter as the chef prepares the meal right in front of them. This is an element that has been borrowed from traditional Japanese \"kaiseki\" dining. By being able to observe the chef, customers are able to enjoy the process of the entire meal. A warm atmosphere flows as one strikes up a conversation with the chef from across the counter. This is “Counter French”, a new idea that has not existed in French cuisine before. It is a comfortable space and one of the most appealing aspects of TOYO.

Encountering Mr Kenzo Takada

I first encountered Mr Kenzo Takada while I was working at Isse, a Japanese restaurant in Paris and I eventually became his personal chef. As a world-renowned designer, Kenzo’s guests were mostly famous people of various nationalities. My wishes are to inspire the guests with each dish I present, place value on the “omotenashi” spirit of hospitality, and be direct with my cooking. These are all things that remain, and will continue to remain unchanged in the years to come.