An Early Look at Toki Underground

An Early Look at Toki Underground.

Chef Erik Bruner-Yang worked for a year in Taiwan before opening Toki. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

The interior of Toki, fitted with wooden panels and latern-like lights. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Skateboards are a recurring theme throughout the restaurants. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Brightly colored toys light up the space. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Pan-fried dumplings with tare, a slightly sweet soy-based sauce. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Steamed dumplings served with tare, a slightly sweet soy-based sauce. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Curry chicken hakata, a curry-infused broth with five-spice fried chicken, boiled egg, and pickled ginger. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Toki hakata classic with pork loin, egg, pickled ginger, and sesame. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

A side of Taiwanese cold tofu. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

A side of chashu pork. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

The Pizzicato Five and Toki Monster cocktails. Photograph by Kyle Gustafson

An Early Look at Toki Underground.

Warm cookies with milk. The cookies are chocolate-chip with a melted chestnut-orange truffle. Photograph by Kyle Gustafson