Toh Roong X Toki Thai Popup

Whats up homies! We’re super excited to announce a collab dinner popup we’ll be doing with Kitima Boonmala, chef/owner at Toh Roong on Sunday September 15th. We’ve put together a menu (below) of Thai classics with a Toki twist. You don’t want to miss this one. Reservations can be made here. Follow the link, insert number of guests and scroll to the date of the popup (Sept 15th)

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Boat Noodle

Boat Noodle

Karaage Khao Soi

Karaage Khao Soi

White Miso Tom Yum

White Miso Tom Yum

Beignets & Kaya

Beignets & Kaya

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Astro Doughnut X Toki 9.1.19

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Whats up DC! This labour day weekend on Sunday 9.1.19 we’ll be collab’ing with our friends at Astro Doughnuts to bring you some original, Japanese inspired doughnuts. We’ll also be serving coffee from the homies at Zeke’s. Doors open 10am until sold out, so get here early! 1234 H St NE

Ikebana Class

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Ikebana is the centuries old Japanese art of floral design. Sunday 9.8 Toki in collaboration with Lily Cox of ReWild to will host an ikebana class where participants will craft their own unique floral arrangements following the format of Ikebana, learning the meanings and placements of each stem. Guests can bring their floral arrangement home and the arrangement itself will last at least one week. Included with the ticket price are the Ikebana vase ("utsuwa", a shallow dish that includes a built in frog for holding stems in place), tea, sake and onigiri rice balls. Tickets are limited to 20 so please book early! Cost $79 per person.

Photo credit Lily Cox

Photo credit Lily Cox

Summer Lunch Special!

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What up ramen lovers💯 starting this week, we’re offering any ramen/noodle AND dumplings for $20, as well as $8 cocktails from our bomb ass, seasonally changing list. In other words, a whopper deal🔥
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Available lunch Mon-Thurs 11.30-2.30. You can make reservations through our website (link in bio) or walk in.
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Did you know we also have a rewards program? You get $5 for signing up, points for every dollar spent redeemable toward your bill AND we give you extra rewards love for your birthday💘
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Don’t be shy now, come say 👋 now

Tonkotsu- The Toki Short

After several months of working on this short film we’re delighted to be able to share it with you. The idea behind this film is to show the story behind our broth, from bone to mouth, and the hands that make it. We hope you enjoy it, that it stirs up your appetite and that you come in and taste it for yourself.

Love,

The Toki Team

Water Color Popup at Toki 1.21.18

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Happy new year all! Sunday 21st of this month we'll be hosting a watercolor popup with local DC-based food illustrator Marcella Kriebel. Participants will learn basic water color techniques while munching on some delicious, healthy Japanese fare prepared especially for the event by Toki. Tickets are limited, so please get in early. Link here for more info.

Miso-Garlic-Hijiki Butter Squash Recipe

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Sup' Ramen lovers! We recently added this winter squash dish to our menu. It's easy to prepare, looks great and is full of umami. We serve it in the shell because its fun to eat and looks dope, but iut can be served as a mash just as well. We use butternut squash but Honey nut will also do. The Hijiki and and Miso are available at most Asian grocers. For those living in the District, check out Hana grocer or any of the K-mart's on the outskirts of the city.

Recipe for six servings:

3 small squash's, about 1- 1 1/2 lbs each

2 cups unsalted butter, melted

2Tbsp Aka (red) Miso Paste

2 Tbsp Garlic puree

2 Tbsp dried Hijiki Seaweed

Micro greens for garnish

Pre-heat your oven to 400 Degrees F. Slice each squash in half and spoon out the seeds. Drizzle with some olive oil and season with salt and pepper and bake for 40 minutes. The flesh should be soft and tender.

While the squash bakes, prepare the butter. Place the hijiki in twice the volume of warm water and let sit for five minutes, then drain. Using a whisk, mix the melted butter, garlic, hijiki and aka miso together in a bowl and set aside (the butter will keep for three days refrigerated).

Remove the squash from the oven and fill the well with your butter. Garnish with microgreens and serve.