Restaurant Tokiro
Seasonal Flavors of the Ōme Railway Villages At Restaurant Tokiro, we present culinary traditions that have flourished along the Ōme railway. From the satoyama landscape that unfolds along these historic tracks, we bring seasonal ingredients directly to your plate.
Restaurant Tokiro
Garden herbs and wild mountain vegetables, harvested at their perfect moment. River fish and foraged foods, gathered by those who understand nature's patterns. Local ingredients from local producers, handled with reverence and care. With each dish, we hope to preserve what might otherwise be forgotten, and tell stories of the region's seasons and the people who call it home.
Wake up to the bounty of water and the gentleness of vegetables.
Starting with warm water, followed by rice cooked with spring water, yamame trout raised in clear streams, and vegetables picked that morning, breakfast is carefully selected to invigorate your newly awakened body and mind, while gazing out at the river flowing right by your window.
Our Ingredients
We grow vegetables in our kitchen garden using methods that respect Japanese agricultural traditions. Seasonal wild herbs that grow naturally on our grounds find their way into our dishes, guided by knowledge shared by our neighbors. Local fishermen provide freshly caught river fish, while nearby farmers supply seasonal produce. These ingredients carry the flavors and patterns of countryside life along the railway. Our beverage selection features sake from breweries connected to the Ōme and Okutama regions. For the full experience, we recommend traveling by train.
Our Chefs
Our two chefs left busy Tokyo for the slower pace of the Ōme railway region. They spend as much time in the community as they do in the kitchen, talking with local food producers, learning traditional cooking methods, and adapting to country life.
They combine Japanese ingredients with French-inspired techniques, finding value in often overlooked local resources. From these forgotten elements, they create dishes that win the hearts of the locals, and give visitors a taste of the region’s living heritage.
