The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Outside dining available
If you’re one of those people who think that desserts in Japanese restaurants are not the strong point of the menu, then you haven’t tried Toro’s natsumaki banana - a sponge cake filled with banana preserve, coated with crunchy flakes and served with a Port wine reduction and a smooth cinnamon sorbet. A mix of traditional and fusion dishes, such as Maguro foie teriyaki (carpaccio of pear, tuna and foie gras), feature on the menu at this property, which was designed by the architect Naoki Otake.
- MICHELIN guide inspectors
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