TOKii

Translated as 'I'll leave it up to you' omakase is a memorable dining experience of 11 courses, showcasing the best of Japanese flavours, textures, and techniques. Prepared and guided by our expert sushi chefs, the ever-changing menu navigates the best of Japan’s 72 micro seasons, highlighting craftsmanship, quality, and seasonality alongside 'omotenashi', the Japanese spirit of hospitality.

Sake, said to be a gift from the ancient Shinto Gods, has been drunk enjoyed for centuries, perfectly expressing the traditions and craftsmanship of Japan. Our sake flight embraces the Japanese proverb 'Nihonshu wa ryori wo erabanai' (meaning 'sake doesn’t fight with food') to enhance the flavours and experience of omakase.

12 pieces

18 pieces

24 pieces

ikura, ponzu

green chilli, yuzu dressing

shiso, myoga

kizami wasabi, sweet soy

caviar

kizami wasabi, sweet soy

gochujang mayo

(vg)

pork/chicken

Teriyaki Tokii style

negishio dressing

Japanese mustard, honey (vg)

miso caramel

edamame, cherry tomatoes, tofu (vg)

red onion salsa, ponzu, garlic crisps

yuzu dressing, white truffle oil

Japanese mayo, honey, sesame, soy

cucumber, avocado, miso, lotus chips

grilled tenderstem broccoli, sweet chilli, ginger, soy (vg)

dashi, mirin soy

orange pomegranate salad, toasted hazelnuts

sweetcorn fried rice

chilli, spring onions, ginger miso (vg)

samphire seaweed salad

miso chicken Kiev, rice cake, katsu curry sauce

hen’s egg, green onions, nori

grilled vegetables, spicy ponzu

Japanese wagyu grade A5 - sesame sauce, ponzu

Yellowtail - sesame sauce, ponzu

(vg)

(vg)

(v)

miso chive butter (v)

honeycomb, coconut milk ice cream

passion fruit, banana sorbet (vg)

milk ice cream

(3 pieces), chef’s choice

Rooibos originates from South Africa, where it has been appreciated for many generations. The addition of vanilla adds a delicious sweetness to the rich mellow flavour. Packed with antioxidants, minerals and vitamins, this is a fantastic caffeine-free alternative to black tea, which can also take milk.

Known for its many therapeutic qualities and used as a cooking ingredient for centuries, this delicious herbal infusion gives a soothing yet refreshing cup with gentle notes of sweet lemon.

Well known as a sleep-aid, chamomile is the go-to infusion for soothing and calming nerves. These plump flowers produce a golden cup with a creamy and sweet infusion.

Hojicha is a special Japanese tea, that unlike other green teas is roasted, not steamed. It is made using traditional, sun-grown bancha, which produces a rich brown liquor with mellow smooth notes of nuts and a low caffeine content.

The most widely drunk tea in Japan, this delicious steamed green tea is sweet, smooth and mellow with notes of edamame beans and nori.

This ever-popular blend of high-quality China Keemun tea and oil of bergamot, is the embodiment of a scented tea. Warm woody notes with a fresh citrus finish.

Sometimes referred to as the 'champagne' of Indian tea, this high grow black tea offers a flowery, light and extremely aromatic infusion. A smooth and refreshing cup with distinctive muscatel characteristics.

Created in Fujian Province in China in the 1600s, Lapsang Souchong is the original black tea. Fine black tea is hung in baskets over smoking pine wood fires to dry. The leaves consequently become intensely black and have a distinctly smoky aroma.

An invigorating Ceylon black tea lifted by fresh and exuberant citrus. For supreme texture and flavour, a touch of natural bergamot extract tempers the tea’s inherent richness.

Consisting of only hand plucked buds and youngest leaves, from gardens at an altitude of over 1,000 metres, this delicate Chinese tea, is named for the downy appearance of the delicate leaves and buds. Gentle, sweet with a soft vegetal aftertaste.

Created exclusively for Prince Akatoki by Camellia’s Tea House, this subtle blend of Asian black teas is the perfect start to your day, with smooth nutty and caramel notes. Delicious with or without milk.

This delightful blend of rooibos, orange, liquorice root, papaya and chamomile flowers. A soothing naturally caffeine-free infusion to help calm, perfect at any time of the day.

The leaves used in matcha are shaded for 21 days before picking, which reduces bitterness and increases chlorophyll production, giving the tea its striking green colour. The leaves are dried, de-veined and stemmed before being ground into a fine powder. Full of health-giving properties, Matcha is whisked into warm water to produce a smooth, umami-rich liquor.

Complex processing methods produce all the wonderful flavours that oolongs are known for. This particular one has added notes of butter and vanilla which make it a truly enticing and delicious cup of tea.

A unique blend of black tea and dark oolong with the addition of fragrant Japanese yuzu. The sweet smooth liquor with a zesty citrus finish, is both refreshing and uplifting.

includes a glass of Akashi Tai Junmai

includes a glass of Brut Veuve Clicquot

mini choux, strawberry mouse, yuzu bomb

Traditional scones, matcha and cranberry scones, strawberry jam, Cornish clotted cream

Full-bodied with a higher alcohol content ideally enjoyed on the rocks. A creamy, rich palate, tropical fruit flavours balanced by a subtle umami note.

Distilled with the sweet Yamadanishiki rice grain. A fruity and floral palate with notes of aniseed and a dry finish.

The iconic “Grand Cru” Sake. The palate offers a perfect balance of lemon and bitter orange.

A fresh and light profile makes Junmai Ginjo sparkling a versatile choice that can be enjoyed on its own, as an aperitif, or throughout the meal.

A summertime favourite, Umeshu is a liqueur made from plums, and sweet, fruity flavours make it a popular choice.

This effervescent Champagne balances all 4 dimensions defining the Veuve Clicquot style: freshness, strength, aromatic richness silkiness. The wine is characterized by a brilliant golden yellow color, with hints of citrus fruits like mandarin and grapefruit blend and aromas of brioche.

In 1818, Madame Clicquot created the first known blended rosé champagne. The Brut Rosé offers a rich aromatic profile, combining red and black fruits, spices, and pastries, all enhanced by accents of toast, orange peel, and gingerbread linked to aging on lees.

Choice of eggs, bacon, sausage, tomato, mushrooms, sourdough toast (sausage and bacon alternatives available)

Choice of eggs, vegetarian sausage, tomato, mushroom, hash brown, beans (V)

Grilled salmon, tamago omelette, miso soup, steamed vegetables, egg tofu, rice, hijiki salad

Choice of eggs, labneh, hummus, mixed pickles, grilled halloumi, foul medammas (V)

scrambled, poached, fried, on toasted sourdough (V)

choice of filling

Spanish chorizo, poached eggs

served with brioche bread