Toya

Tōya is a volcanic lake in northern Japan, and the name signals the restaurant’s Japan-leaning calm and precision. Chef Loïc Villemin cooks a nature-led, weekly-changing surprise menu, working through local produce and freshwater fish, with a stated sustainability focus and a dining room looking out over a golf course.

A quiet, modern dining room overlooking a golf course, built around a nature-first, Japan-tinged sensibility.

Loïc Villemin named the restaurant after Lake Tōya in Hokkaidō, and the house writing frames the cooking as a close read of landscape, herbs, and seasonality.

A weekly-changing surprise menu is the format, with an explicit sustainability stance that includes zero plastic and no sea fish.

Freshwater fish, garden vegetables grown in collaboration with a market gardener, and dairy from the restaurant’s Jersey cows, with whole-animal butchery emphasized for meat.

Creative cooking served as a weekly-changing surprise menu. The Michelin listing highlights a menu mystère that changes each week. The official site text does not publish current prices or a dish list.