Our Executive Chef

Being an excellent chef doesn’t happen overnight.  It takes years of hard work, experience, continuous learning and exposure to various cultures before one can attain such enviable state.  It’s not just about expertise in whipping up delectable menus but the amount of inspiration and passion that go with it as well.  Dining is a delicate business area. To make the taste and service first rate or world-class should be a highly competent chef’s main goal.

Toki, the premiere Japanese fine dining hub in the heart of the Metro in contemporary setting is fortunate to have employed A-1 master chefs whose line of accomplishments cannot be underestimated.  Its maiden chef Mr. Shinsuke Yonekawa paved the way for Toki to reach its present stature. He started it all, so to speak.  From the restaurant’s early beginnings to its progressive present, Mr. Yonekawa was a salient part.  His contributions are simply invaluable.

Continuing what Mr. Yonekawa started is definitely a tall order for his successor.  This Toki’s present master chef Mr. Toshiya Honda perfectly understands, the reason why he also sets his best foot forward to create his own mark among the restaurant’s ever-growing clientele.

As equally competent as his predecessor, Mr. Honda is no neophyte in his field.  His vast experience as a chef can very well speak of his credibility and expertise.  He traveled around the globe in line with his job.  Since 1985, he already started working in renowned restaurants in Japan namely, the Jinroku Sushi Restaurant and the Marushin Sushi and Japanese Cuisine Association.

As the ‘90s ushered in, he flew to other countries and worked in various five-star restaurants and hotels like the Kurumaya Restaurant and Bali Padma Hotel in Bali, Indonesia, which further honed his skills.  From there, he also got the chance to work at the posh Regence Best Western Hotel in Germany.

His next assignment brought him back to Indonesia, this time in Jakarta: at the Nogiku Restaurant and Hotel Atlet Century Park.  Then, he flew back to his native Japan and for eight years, served at the Sushisei, a popular eating spot.

The 2000’s saw Mr. Honda traveling to Malaysia.  There, he worked at the Andaman Hotel and the Marriot Renaissance Hotel.  He also had the chance to work in Saudi Arabia, at the Rosewood Corniche.  Before joining Toki, he was assigned at the Hotel Aryaduta in Jakarta.

Now that he’s in the Philippines, Mr. Honda admits that he enjoys his stay a lot.

“I love the Philippines! The customers are warm and appreciative. They are generous in giving compliments especially when satisfied with the food and service.  They are always nice,” he says.

Mr. Honda ensures that he only delivers the best to Toki’s loyal customers.

“I personally go to the market everyday to buy fresh fish. I also order ingredients straight from Japan twice a week. I want only the freshest offerings.  Our Sushi, Sashimi and Wagyu with Charcoal Barbecue are top picks.  We can also boast of our Kaiseki, a seven-course meal sure to delight even the most meticulous eater.”

It’s one of his plans to introduce some physical changes in Toki.

“To tap a wider market,” he states. “Eventually, I want the venue to exude a high-class bar type of atmosphere, which stretches its earning capacity.”

Mr. Honda’s motto is to start the day right.

“That’s why I encourage the staff to always smile while on duty. They are trained to give a high-quality standard of service.  Apart from the authenticity of our Japanese cuisines, customers are also treated like royalty in Toki.  We want them to leave our place with wide smiles on their faces!”

For Mr. Honda, a work becomes more meaningful when you consider it as a personal mission.

“I believe that when you’re happy with what you’re doing, all positive things follow,” he ends.