Ukiyo

Something very unique is happening in the kitchen at Ukiyo. This year old restaurant is the product of Canadian-born Chef Toshi Akama and Sommelier Naoto Takeuchi who both met working at the Nordic-themed Kabi, also located in Tokyo. Prior to Kabi, Chef Toshi was a sous-chef at acclaimed, Ikoyi, in London. This unique pedigree is on display at Ukiyo and has become where West African spices, Japanese seasonal ingredients and high-level cookery all meet. Chef Toshi has really embraced his time in Japan and the food does not come off like a foreign chef cooking in Japan. This unique combination is likely to only occur and be found in Tokyo. Adding to the experience is a well polished front of house staff that is conversational in both English and Japanese as well as highly skilled in bartending, wine and barista service. A rarity to see this level of detailed choreographed service in a small restaurant in Japan. There is definitely a harmony apparent in the food and hospitality at this young restaurant that perennial institutions would be envious of. Really looking forward to the evolution of this group and how much better they will inevitably get over time.