Images courtesy of Tobi
About the restaurant
It's perfect for
A milestone dinner that calls for genuine visual drama.
You need to try
French Sturia caviar on potato dauphine.
Look out for
The Nordic-inspired room, right down to the Yves Klein blue accents.
Tobi takes Namu Group founder Albert Cho's first fully independent project in a deliberately different direction, swapping the group's usual Asian-fusion focus for a Korean and Japanese-inflected European bistro. Chef Yutak Son, previously of Sidart and Orphans Kitchen, sends out French caviar on potato dauphine, venison carpaccio, and a cappelletti finished with mushroom brodo and gochugaru heat. Nordic-leaning interiors, all white tile, dark timber and Yves Klein blue accents, give the 120-seat Ponsonby room real visual presence. Book for a milestone dinner, this one's built to impress.