Yahoo Lifestyle Q+A: chef Regan Porteous
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What is Tokonama all about?
I love positive feedback from customers, compliments from diners, it really makes the effort and hours put in worthwhile.
Toko Restaurant occupies a circa 1908 building - is the dining experience as much about the atmosphere as it is about the food?
I think that is why Toko is so popular; people are not just drawn to the restaurant for food but the great vibe that comes from hustle and bustle of communal tables full of friendly conversations to the action and the theatre from the 3 main kitchens from full view. The materials of the restaurant: brick, wood, glass and flame from the robata, give it a warming natural feel that seems comforting and easing for diners looking for great food and drinks and a more relaxed environment.
In five words, how would you best describe your food?
Exciting, addictive, healthy, creative, Japanese.
What's your favourite dish on the menu?
Wagyu beef gyoza with white truffle filling.
Do you have any special cooking tips or hints to share with our readers?
Invest in a good chef knife and keep it sharp, it makes a huge difference preparing food and you will enjoy it more.
What's the best thing about being a head chef?
It takes many years, hours, sacrifices, mistakes and countries to prepare for the role. You are not only responsible for building teams, sections, chefs, menus, creating and designing food dishes and successfully managing the business but you are a leader, sometimes a counselor and sometimes a prosecutor. These are not just responsibilities but privileges. Holding the title head chef in itself is a big thing and is self-rewarding.
What do you love most about Japanese cuisine?
The commodities and ingredients from a Japanese dry store. I remember the first time I tasted different soy’s and miso pastes in London at Zuma in 2003. I had no idea what these ingredients could be used for and now I still love creating different uses for them in our dishes today.
If you only had 3 ingredients to cook with, what would they be?
Seafood, miso, garlic.
Who would you most like to cook for?
Terry Durrack.
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