Tokyo Pot Reinvents Approach to Asian Dining

By: Natalie Berg



This is the location of your next favorite meal. Tokyo Pot, owned by Dean Chen, brings a new definition to the phrase “Asian dining.”

Chen was inspired to open the restaurant by to his passion for reinventing the approach of dining claiming “I strive for Tokyo Pot to stick out like a sore thumb” in the food industry. Individuality is one of the key factors that make Tokyo Pot a location you cannot miss. Combining the new way to eat with the delectable menu offerings produces a fresh way to eat. The food process is different than anywhere in Stillwater and offers an exciting new experience to any customer. He believes that there is a balance to everything. One must either be very bad or, in his case, very good at what they do. While the menu offers a range of appetizers, entrees and desserts, Chen mentions that traditionally, Asian restaurants offer one specialty dish. At Tokyo


Dean Chen is the owner of Tokyo Pot, a trendy restaurant in downtown Stillwater.

sweet, spicy or a combination. Several sauces, rice and a raw egg will shortly follow. As for the main dish, there are numerous options like sliced lamb, shrimp, chicken, pork and the must-try prime ribeye. With these come vegetables, tofu and noodles to place in the broth for longer cooking.


Now starts the part that requires imagination. Your meal is flexible from here because you are the cook. Each bite offers a completely new taste as you mix the meat with a variety of sauces and the egg. Afraid you may not know how to find the best flavors? Have no fear! One of Chen’s charms is his ability to improve your experience by demonstrating new ways of mixing the sauces, egg, and broth with any of the main food items.

Tokyo Pot is open daily from 5:30 p.m. to 8:30 p.m., which is one of the reasons Chen truly enjoys what he does. By keeping operating hours lower, he can savor each moment spent on his hobby of running a brilliant restaurant.

“I strive for Tokyo Pot to Stick out like a sore thumb ”


Pot, you have several varieties of a meal, called “shabu-shabu.” This dish is thought to have originated centuries ago with the Chinese Mongol horsemen who only carried their shields as means to make dishes. Today, this dish has developed into a flavorful blend of broth, meat or veggies and sauce. Today this dish is commonly referred to as Hot Pot Dining. The restaurant offers a range of appetizer such as seaweed salad and edamame. Choosing the entree is where the fun begins. Every meal you are presented with three broth options including


The restaurant has a rating of 4.8 stars on google reviews. This achievement draws from the restaurant’s distinctive atmosphere you enjoy while eating your delicious meal. Chen focuses on creating a place where people can get great, reasonably-priced food, with a dose of honesty. While enjoying a meal, you can find him conversing with many of the tables, introducing each to a new way of eating the Hot Pot meal. This allows him to create relationships with his customers, as well as share his honest points of view. The demographic of Stillwater also encourages the success of Tokyo Pot, something that Chen finds very important. If I had to summarizeTokyo Pot in three words; sensational, imaginative and tasty would hardly describe just how infatuated I am with this restaurant. Tokyo Pot is a cook-your-own food restaurant with success driven by interesting, tasty flavors and an inimitable atmosphere. Next time you want to try a meal you will not easily forget, callTokyo Pot as the first step to contentment. According to Chen, “you’ll never stop eating, not because of me, but because of the food.”


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