But as guests are happily slurping their miso hakata and kimchi ramen, they may be missing out on the other pillar of Toki’s simple but delicious menu: dumplings.
Dumplings, those classic fried pockets stuffed with savory meat or vegetables, can be found in varying degrees of quality around the city, from the sublime to the forgettable or, worse, the regrettably mushy. But those at Toki Underground are worth the wait that a visit to the popular-but-tiny H Street eatery is likely to entail.
At Toki, dumplings cost $5 for a filling half dozen, stuffed with chicken, beef, pork, seasonal vegetables or seasonal seafood. Choose from pan-fried, fried or steamed. (For those wondering, pan-frying uses less oil than regular frying).
Fried dumplings arrive looking like modern art on a plate, carefully splashed with house-made sweet and sour sauce and topped with scallions and sesame seeds. The skins are crispy and not greasy. While owner/head chef Erik Bruner-Yang says pork dumplings are the most popular of the fillings, the vegetable morsels are not to be missed either.