The Chef

Meet the Chef

Born and raised in Yokohama, chef Tokukatsu Toh enjoys a rich Chinese heritage with ancestral roots in mainland China and an authentic Chinese name Deng De Sheng. Growing up in Yokohama, where his grandfather and father run a popular Cantonese restaurant, Chef Toh saw first-hand how Japanese diners enjoyed traditional Chinese delicacies.

Unsurprisingly, when he was old enough, he entered the family business. “I started with the basics,” Chef Toh recalls. “Fried rice, noodles and wonton soup, but even then, I learned the importance of incorporating fresh, locally sourced produce to coax out optimal flavours.”

Having worked in several Chinese restaurants across the country, chef Toh was appointed Sous Chef under celebrated culinary master Kei Mei Chin at Tokyo’s Ryutenmon restaurant. Having deepened his understanding of Chinese cooking in Hong Kong, Beijing, Guangzhou and Taipei, he returned home, where he joined Mandarin Oriental, Tokyo in November 2014.

As Chef de Cuisine for Sense at Mandarin Oriental, Tokyo, he combines authentic Cantonese techniques with a truly Japanese passion for using only the finest ingredients, with signature dishes including Japanese Beef Sirloin with Black Bean Sauce, and Steamed Egg Custard with Swallow’s Nest and King Crab.