Toki Restaurant
Permanently Closed
Korean fried chicken, bao burgers, dumplings & cocktails
Korean fried chicken, bao burgers, dumplings & cocktails
"I hustled over to Toki twice before they closed for good: once for dinner and again for their final brunch service. It was great to revisit some of the restaurant’s greatest hits — like the bao burger, essence of ramen chicken wings, and omurice — but I thought the cook on the grilled mackerel was exceptional. I can’t remember what the sauce was exactly, but it was slightly sweet and seemed to be gochujang-based. Until we meet again at Han Oak or Jeju!" - Eater Staff
"Restaurateurs Peter Cho and Sun Young-Park have announced the closure of their modern Korean restaurant Toki on May 26. The restaurant opened in 2021 and served popular dishes like Korean fried chicken and bao burgers. The team plans to carry over these dishes to Cho's other restaurants." - Janey Wong
"Toki features au poivre with rotating cuts of meat and Sichuan peppercorns for a unique flavor and mouthfeel, using whole animal butchery from its sibling restaurant, Jeju." - Brooke Jackson-Glidden
"It’s hard to find Korean fried chicken, dressed in hot chile oil and essence of instant ramen, at 9:30 in the morning. So Toki opening in 2021 was a big deal, and the restaurant is now arguably the finest Korean brunch in Portland. The restaurant comes from the Han Oak team, and while lots of items may look familiar, many dishes are specific to the restaurant and oft-changing: Start meals with the Toki take on yukhoe, a Korean tartare-esque dish with pears, plus a few orders of wings; from there, you can go with the familiar comfort of omurice, or go luxe and order a steak with a Sichuan peppercorn au poivre." - Brooke Jackson-Glidden, Paolo Bicchieri
"A star in the growing constellation of restaurants opened by Han Oak duo Peter Cho and Sun Young Park, Toki breathes fresh, moodily-lit life into Tasty n Alder’s former West End space. Menus change often here, but a few items remain consistently: fresh, handmade beef and pork mandu and varieties of crunchy Korean fried chicken wings, tossed in a seasoning blend not unlike an instant ramen seasoning packet. Brunch is also a fun move here, with things like scallion and rice flour waffles." - Krista Garcia, Lauren Yoshiko