Inside Toka Chef: Innovation, Freshness, and a Culinary Challenge in NYC
Toka Chef in NYC redefines omakase with an ever-changing menu featuring the freshest ingredients. Chef Derek crafts standout dishes like Toro Tartare with Caviar and Japanese Fried Rice with Grilled Eel. Discover his passion for innovation and the art of Japanese cuisine.
At Toka Chef, every meal is an experience—an ever-evolving journey into the art of Japanese cuisine. Unlike traditional restaurants, Toka Chef embraces an omakase-style approach, where diners pay a set fee and receive a surprise selection of dishes, meticulously curated based on the freshest ingredients available that day. The mastermind behind this innovative concept? Derek, a seasoned chef with years of experience in high-end kitchens like Masa and Ichimura, who thrives on creativity and culinary challenges.
A Fresh Take on Omakase
For Derek, quality is everything. Each morning, he visits his friend’s fish supply company to personally inspect the freshest catches. “We check out the fish quality and pick up the daily selection,” he explains. “That’s how we build the menu—it changes almost every day.” Some fish require dry-aging for two days to develop the perfect texture, while others are best enjoyed immediately. This meticulous attention to detail ensures that every bite at Toka Chef is perfectly timed for optimal flavor.
But freshness isn’t the only secret to Toka Chef’s success—house-made sauces play a crucial role in elevating each dish. “We make all of our sauces from scratch,” Derek shares. From a delicate pumpkin-based sauce to a rich umami glaze, these handcrafted elements bring out the best in each ingredient, ensuring every dish is layered with depth and complexity.
Signature Dishes That Keep Customers Coming Back
Though the menu changes frequently, a few standout dishes have earned a devoted following. The Toro Tartare with Caviar on Toast is a must-try, featuring buttery toro topped with a homemade yogurt sauce and winter truffle. “People go crazy for that one,” Derek says with a smile. Another crowd favorite is the Uni Pasta, a dish where everything but the pasta itself is made in-house, from the creamy uni sauce to the perfectly balanced seasoning.
And then there’s one of Derek’s personal favorites—a unique take on Japanese fried rice. “We cook it in a bottle instead of a traditional pan,” he explains. “Then we grill eel on top, add foie gras, and finish it off with crispy seaweed.” The result? A rich, smoky, and texturally dynamic dish that showcases Toka Chef’s bold, inventive style.
Why NYC? A Chef’s Playground
When asked why he chose New York City as the home for Toka Chef, Derek’s answer is simple: he wanted a challenge. “Most chefs want to prove themselves,” he says. “New York is the place to do it.” With fierce competition and high expectations, it’s not an easy city to thrive in—but for Derek, that’s exactly the appeal. “It pushes us to be better every day,” he adds.
Still, the restaurant industry is tougher than ever. “Right now, it’s the most difficult time to run a business,” Derek admits. But despite the challenges, he and his team are constantly innovating—always thinking about what’s next. “We might change the concept again,” he hints. “Something even more exciting, more attractive.”
Looking Ahead: A Chef’s Dream
If Derek could serve anyone in the world at Toka Chef, who would it be? His answer is refreshingly simple: his family and friends. “My mom lives in Osaka,” he says. “She’s never been here before, but I’d love for her to try our food.” Ultimately, that’s what fuels his passion—sharing his creations with people who appreciate great food.
For those lucky enough to dine at Toka Chef, the experience is nothing short of unforgettable. Whether you’re indulging in melt-in-your-mouth toro tartare or experiencing the thrill of an ever-changing omakase menu, one thing is certain: at Toka Chef, every meal is a masterpiece.