Before refrigeration, preservation was necessity. Salt. Smoke. Fermentation. Sugar. Time. Techniques developed to make the season last became some of the most celebrated traditions in cooking.
PRESERVATION brings that tradition to the Omakasito table. This multi-course tasting experience takes the fleeting flavors of autumn and gives them a new life through pickling, brining, fermentation, smoking, aging and candying.
Persimmon, hamachi, corn, mushrooms, duck, beef, langoustine and oysters are reimagined through Toro’s bold, contemporary lens—where Japanese technique meets the vibrant spirit of Latin America. A menu shaped by time, transformed by technique and designed to make the season last a little longer.