What makes Toku Restaurant so special?
At Toku, we believe that fresh food tastes better.
That's why we make sure that all our ingredients come from the highest quality sources and are as fresh as they can be, as well as taking extra steps to ensure all our food meets your highest expectations.
Our dishes focus on fresh, organic and ethically sourced ingredients such as our morish organic edamame on the stem, natural tofu, homemade stocks, sustainable line-caught yellowfin tuna and organic rice milled daily on the premises.
The water we use is carefully filtered using professional water filter systems to remove any impurities, which gives a pure, natural taste to everything from green tea to our expertly home-milled rice, which is fresh, moist and delicious.
We also use 100% GM-free premium rapeseed oil which is a heart-healthy oil and can even help to lower cholesterol.
At Toku, Japanese food has never been healthier!
Meet our expert chefs
Kanji Furukawa
Our head chef Kanji Furukawa has been a Japanese chef for over 13 years. His friendly and relaxed manner belies his years of experience at some of Japan's top restaurants:
Wojciech Psykala
Wojciech Psykala has been a second sushi chef at Toku Restaurant since January 2006. Supporting chef Furukawa, he helps maintain the high quality of the sushi in the open kitchen of Toku.
Xue Fens Bai
Xue Fens Bai joined Toku in December 2007. Having gained experience in Japanese cuisine in restaurants on the Eurasian continent, Xue contrasts a fusion of solidity and playfulness coming from his background and personality, which appears in his work.
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