Wayfarer TV exclusive: behind the scenes at The Prince Akatoki London’s TOKii restaurant

by James Wilkinson

At the The Prince Akatoki London in Marylebone, you can expect a calming stay thanks to the stylish rooms on offer at the brilliant new property.

Where the hotel also excels though is through the food and beverage on offer, particularly at TOKii restaurant, which has quickly become one of the hottest spots in Marylebone.

To find out what you can expect, from the five-star Japanese hospitality to the wonderful food and drinks, Wayfarer’s Host and Editor-in-Chief, James Wilkinson, spoke to The Prince Akatoki’s General Manager, Ray Goertz, in London recently.

Ray, tell us about what’s on offer at TOKii.

In our 80-cover restaurant, complete with a sushi bar counter that could seat up to eight, we bring fine fusion cuisine to the market.

Where the best of Japanese cuisine is carefully paired up with the finest British ingredients to cater for the western palate, but still give you the essence of Japanese flavours.

Right now, we are running a wonderful set menu during lunch called TOKii Teishoku, which means Set Menu in Japanese.

On this menu you will get to try out all the favourites, which won’t break the bank. It’s a beautiful five course menu for £50. It’s already very popular.

What are some of your signature dishes on the menu?

For sure the Hot Stone Wagyu. Your choice between a 100g or 200g Grade A5 wagyu steak, served tableside on a hot stone, where you can feel and hear the steak sizzling away in front of you. Just don’t be tempted to touch the hot plate!

What are some of your favourite ingredients at present?

I never knew of certain Japanese ingredients before we launched the restaurant. And my favourite two ingredients right now are Yuzu (Japanese lemon) and anything to do with Matcha. My personal favourite is our Match Mochi (ice cream coated in powdered rice).

What’s your x-factor?

Quality, not quantity. A few of our ingredients are flown in fresh from Japan. And naturally I’ll say it’s our wonderful brigade. In the kitchen and on the restaurant floor. Without them we wouldn’t be where we are.


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