Other
Tetsuya Asano
Chef
- Discipline
- Other
i. Biography
He came to TOKI after a 2017 stint as sous chef at Ritz Paris, France, bringing a measured, disciplined style that reads first in the work and only then in the room. The move into chef de cuisine at the restaurant marks a progression built station by station, with each post reinforcing the last rather than resetting it.
The Climb
Training for the Bocuse d'Or International Culinary Competition, Japan Representative (2027) sharpened Tetsuya Asano's precision and composure under pressure. The work points to a kitchen practice shaped by repetition, control, and the demands of preparing for a stage where every detail is counted. Today, Tetsuya is Head Chef / Head Chef of TOKI, HOTEL THE MITSUI KYOTO, where that same steadiness sets the tempo of service.
Today
At TOKI within HOTEL THE MITSUI KYOTO in Kyoto, Japan, the job is operational as much as it is creative. Tetsuya Asano oversees the line, sets pace for the kitchen, and carries the restaurant’s identity inside one of Kyoto’s most refined hotel addresses. The role sits at the center of the dining room, where timing, temperature, and texture have to land together.
Recognition
Selected as Japan's representative for the 2027 Bocuse d'Or International Culinary Competition, Tetsuya's honors reflect the trust placed in his craft. That distinction tracks with a career defined by discipline, endurance, and the slow accumulation of skill. Across kitchens such as Ritz Paris, France, and TOKI, HOTEL THE MITSUI KYOTO, the throughline is control, precision, and consistency rather than display.
Profile updated August 2026
FAQ
Asked of Tetsuya
What is Tetsuya Asano's current role?
As of 2026, Tetsuya Asano is Head Chef.
What recognition has Tetsuya Asano received?
Selected as Japan's representative for the 2027 Bocuse d'Or International Culinary Competition (2023).
