The name ‘Tokki’ which translates to rabbit, holds an special meaning for the Korean chef, as he was born in the Year of the Rabbit, considered one of the luckiest of the 12 Chinese zodiac signs.
A passion project for Kim, the menu at the 26-seater restaurant is all about authentic Korean cuisine, forgoing ‘cheap and cheerful’ dishes for more subtle and elegant fare.
“It’s about highlighting beautiful produce and the flavour and freshness of the ingredients and not messing around with it too much,” he says.
Kim’s reputation for elevated comfort food is evident throughout the menu, with standout dishes like one-metre long flat noodles (a length that is meant to signal good health in Korean culture), served with a pork and mushroom XO sauce and crispy chicken wings stuffed with prawn and mushrooms.
The chef puts an emphasis on sustainable, locally-sourced ingredients and homemade ingredients, making all their white kimchi in-house with just two ingredients: Korean cabbage and salt.
Banchan, a selection of side dishes such as pickled radishes and savoury egg custard are made to be enjoyed before or after mouthwatering main dishes like charcoal grilled beef short ribs with black garlic sauce and toothfish marinated in soy bean paste.
A true family affair, Tokki’s stylish interiors were designed by his brother, Nick, with an open kitchen and dining counter with a relaxed, neighbourhood feel befitting its seaside location.
Visit tokki.co.nz
