A Toko meal works best when the table moves through contrast: cool sashimi, crisp maki, robata grill, vegetables, and a final dessert.
Start with oysters, kingfish sashimi, or beef tataki, then add sushi such as scampi nigiri, spicy tuna maki, or spider maki. From the grill, black cod, grilled king prawns, lamb cutlets, and broccolini create a generous middle of the meal.
For guests who want the kitchen to guide the pace, the Nori-dasu tasting menu brings a wider selection to the table.