Ristoranti
Toya
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Tōya is a famous volcanic lake in northern Japan, in the heart of the Shikotsu-Tōya nature reserve. In the eyes of youthful globetrotting chef, Loïc Villemin, this region is something of a gastronomic Eden where wild fish, plants and herbs thrive and high-quality fruit and vegetables are grown. All of which has inspired this Zen-styled restaurant (overlooking a golf course) with a hip ‘natural’ slant! Our aspiring Buddhist monk chef has spent retreats in the top gourmet sanctuaries of France, notably with Jean-Georges Klein, Nicolas Le Bec, Bernard Loiseau and Arnaud Lallement. His love of fine produce is particularly visible in the mystery, weekly-changing menu. Cutting-edge skill and creativity are apparent in the likes of ikejime trout from Abreschviller, with textures of carrot, ginger and caraway. Unmissable.
"Since my childhood I have been environmentally aware. At Toya, I endeavour to reduce the footprint of my restaurant in every way. We have a zero waste, zero plastic policy, and overfished sea fish are banished from the menu. When it comes to meat, we use whole carcasses, and our vegetables are grown in partnership with a market gardener in a plot allocated to the restaurant."
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