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.
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.
Hola Toki homies! Sunday October 1st we'll be hosting a popup at Toki in collaboration with Chaia, the awesome vegetarian taco shop in Georgetown. We'll be offering a vegetarian taco trio mashup of the best that Toki/Chaia has to offer including a fermented black bean, queso fresco and rice taco; sweet potato, kale and kimchi creme fraiche taco and fried enoki with tarragon and ginger-lime yoghurt taco. $3.75 each or the trio for $11. We'll also be have a celery root slaw, root vegetable broth and coconut arroz con leche with date caramel as well as bangin' house cocktails. Walk in only. Doors open 11.30-2.30. Limited seating, take out available! Call us at 202.388.3086 or check out our insta for more info.
On Sunday, September 10th, Toki will partner with Lily Cox from The Lemon Collective to host a Kokedama workshop and sake tasting. Guests will learn how to make Kokedama (aka a hanging Japanese garden) at this one-day-only collaboration pop-up at the H Street ramen shop. The restaurant, which is normally closed on Sundays, will open for the pop-up from 2:00 p.m. to 4:00 p.m. Tickets are $75 each and include all supplies needed for each participant to make their very own hanging Japanese garden, complete with care cards. Lily will talk about the history of Japanese hanging gardens and show participants how to assemble their own. We'll also be doing a sake tasting paired with East Asian inspired nibbles. The regular Toki menu offerings will not be available during this time. Tickets are available at: https://fareharbor.com/astrangeflowerdc/items/59402/.
Love Toki? We just printed off a batch of fresh Toki Tees, modeled by the one and only Brandii. Sizes S-XL available in limited quantities. Only available in store, $20 each. Spread the Toki love!
Sup DC! We'll be opening this Sunday 6.11 from 11am-2pm (or until we sell out) for a popup with Astro Doughnuts. Check out the dope menu below. Call us on 202.388.3086 for more details. Love, Toki
Toki is now offering high end Japanese whisky flights from Suntory and Nikka. Three 1oz pours of Yamazaki 18, Hibiki 17 and Taketsuru 21 served with a little cold water. The Yamazaki 18 is rich and full bodied with notes of chocolate and sherry. The Hibiki 17 is a more medium bodied whisky where butterscotch, baking spices and candied orange peel come through. Finally, the Taketsuru 21 is soft and smooth with custard on the nose and a nutty, oaky flavor. At $55, this flight is well below typical cost for such premium spirits and provides a great opportunity to taste the fantastic, varied whiskies produced in Japan!
Three months ago, when we started offering Sake flights, our sake sales increased significantly beyond what we could have hoped for. We realized that people were interested and wanted to be exposed to this highly diverse product and that by offering an approachable format at a reasonable price we could create a really awesome experience for our guests.
So following the success of the sake flights, we've started selling Japanese Whisky flights, another product that many people are interested in but are not familiar with. The flight consists of two 12-year single malts from Suntory and a Japanese Bourbon from Nikka. The three are markedly different but also approachable to American whisky/bourbon drinkers and showcase the quality of Japanese whisky.
The Yamazaki 12 is medium bodied and round with notes of toffee and banana. The Hakushu 12 is a little lighter on the palate and in color but has a green, piney quality followed by a peaty smoke, great for scotch lovers. The Nikka Coffey is made from 95% corn and most resembles Bourbon. It's full and rich with notes of vanilla, oak and caramel.