Chef Erik Bruner-Yang worked for a year in Taiwan before opening Toki. Photograph by Kyle Gustafson
The interior of Toki, fitted with wooden panels and latern-like lights. Photograph by Kyle Gustafson
Skateboards are a recurring theme throughout the restaurants. Photograph by Kyle Gustafson
Brightly colored toys light up the space. Photograph by Kyle Gustafson
Pan-fried dumplings with tare, a slightly sweet soy-based sauce. Photograph by Kyle Gustafson
Steamed dumplings served with tare, a slightly sweet soy-based sauce. Photograph by Kyle Gustafson
Curry chicken hakata, a curry-infused broth with five-spice fried chicken, boiled egg, and pickled ginger. Photograph by Kyle Gustafson
Toki hakata classic with pork loin, egg, pickled ginger, and sesame. Photograph by Kyle Gustafson
A side of Taiwanese cold tofu. Photograph by Kyle Gustafson
A side of chashu pork. Photograph by Kyle Gustafson
The Pizzicato Five and Toki Monster cocktails. Photograph by Kyle Gustafson
Warm cookies with milk. The cookies are chocolate-chip with a melted chestnut-orange truffle. Photograph by Kyle Gustafson
