Water from Kyoto’s Fushimi district supports TOKI’s contemporary cuisine. In accordance with its concept, that ‘fond’ equals ‘dashi’, the restaurant harmonises elements from France and Japan. A wide range of dashi are used: vegetable, fish, meat. The chef brings out the flavour of each ingredient, such as pairing duck meat with duck dashi. Western and Japanese ingredients are combined into new harmonies, including salmon with sweet, white Kyoto-style Saikyo miso and foie gras with sake lees.