Judging a Vegetable at Its Peak
The same vegetable can taste completely different depending on where — and when — it was grown. At Togiya, our menu starts by understanding that difference.
What “Vegetable Sommelier” Means
A vegetable sommelier is trained to judge, handle, and talk about vegetables and fruit. At Togiya, that perspective sits at the center of every menu: vegetables aren’t a side to meat or fish, they’re the star of the course, chosen for the season and cooked in the way that suits them best.
The Work
- Selecting — Building relationships with farms and orchards across Japan to find whatever is best right now, in that place and season.
- Drawing Out Flavor — Our signature Seiro-Mushi keeps things simple: vegetables steamed just enough to bring out their natural sweetness, aroma, and texture. Our popular Togiya Salad comes from the same idea.
- Welcoming Everyone — That deep knowledge of vegetables also lets us build satisfying dishes without animal products — vegan, vegetarian, allergy-friendly, and religious dietary courses are available on request. Availability varies by location.
Profile
- Certifications: Vegetable & Fruit Meister; Confectionery & Bread Hygiene Technician
- Name: Takaaki Matsuzaki
- Background: Kyoto ANA Hotel bakery/patisserie, creative Korean restaurant JYUJYU, Kaisen Atom Nishioji-Gojo, motsu-nabe restaurant Anko
- Motto: “Food and medicine share the same root — eating well is as good for you as medicine. We want every guest to enjoy delicious food, in many different ways.”
Taste It At
Togiya Kiyamachi-Oike — Seiro-Mushi, an authentic Chinese course, and our Kyoto white miso soy-milk motsu hot pot.
Togiya Karasuma-Sanjo — Seiro-Mushi and Togiya Salad, alongside a creative Japanese course.
See our English homepage for both locations.