The Langham Place hotel in Hong Kong has appointed a new chef de cuisine for its restaurant Tokoro – Robatayaki & Whisky Bar. Internationally-trained Manabu Oikawa joins the the Michelin Bib Gourmand-recommended restaurant at the hotel in Mongkok, Hong Kong.
Having worked in both traditional Japanese and contemporary western kitchens for over twenty years in Japan, New York, London and Hong Kong, Chef Manabu has taken an unconventional approach to his craft, which blends the true essence of Japanese cuisine with global influences.
In his new role, Chef Manabu will continue Tokoro’s positioning to create innovative robatayaki and elevate the restaurant’s repertoire.
With the restaurant’s sophisticated whisky bar, a showcase of exemplary Scotch, Japanese whiskies and sakes, he will also work closely with the beverage team to continue enhancing the bar and its food pairing experiences.
“We are delighted to welcome the energetic Chef Manabu Oikawa to Tokoro and lead the restaurant’s kitchen as Chef de Cuisine,” says Elaine Joe, executive assistant manager – food & beverage of Langham Place, Mongkok, Hong Kong. “His talent in creating modern and inventive cuisine will bring our guests a continually evolving Japanese dining experience.”
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Prior to joining Tokoro, Chef Manabu was Executive Chef at one of the city’s top contemporary Japanese restaurants, ROKA. He was also involved in the openings of MEGU Hong Kong and MEGU Midtown, New York.
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