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DID YOU KNOW In 1980, Manhasset celebrated its tricentennial, making it one of the oldest communities in Long Island. The Northern Boulevard stretch that’s home to Americana Manhasset is fondly known as the Miracle Mile; Billy Joel sang about it in his 1980 hit “It’s Still Rock and Roll to Me.” |
 FROM LEFT: Carolina Zapf, Amanda Brooks, LL Cool J
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EAST MEETS WEST
SINCE IT OPENED two years ago, Toku has become one of the most popular eats in the area, with Gold Coast residents fl ocking for everything from succulent Kobe beef carpaccio to sweet soy-marinated skirt steak. Here, executive chef Tomoyuki Kobayashi talks to us about his food, his family and the scene at Americana Manhasset.—CAMILLE HUNT
Why do French and Japanese cuisine work so well together?
France started the culinary revolution; like other countries, Japan has been influenced by French cuisine. Both use fresh and seasonal ingredients indicative of their surroundings and use root vegetables, such as turnips, salsify and sweet potatoes.
What’s the biggest misconception people have about Japanese food?
I feel that some people think that all Japanese food is just sushi and sashimi, or plain raw food. Japan has an array of foods, such as Kobe beef, poultry, many different vegetables and, of course, seafood.
Who are some of the chefs that have influenced you?
Christian Delouvrier (Lespinasse, The St. Regis New York) is my main infl uence. One thing I carry with me in my career is, “I learn from you, you learn from me.” You never know where inspiration, creativity or resources might come from. It could be a line cook, a dishwasher or my kids.
How is the menu at Toku reflective of your culinary style?
I like bringing traditional items, like kurobuta pork gyoza, to something sophisticated, such as uni risotto and Chilean sea bass, and something fun, like kobe beef riverstone and teriyaki sliders.
