Tony Feng  has had a most interesting life-one that made him become an adult at the age of 13. He was born in Hong Kong and moved to Taiwan at a time when the rest of his family moved to the U.S.

Tony became responsible for his younger brother-alone-and his brother became the reason for his entry into cooking. He laughs when remembering. "I knew I could cook. I could cook fish," he explains. "Just fish!"

Family members came and went between Taiwan and their business in New York. It is obligatory for all young men in Taiwan to serve three years in the military, which Tony did. In 1985, Tony and his bride moved to the U.S. when they were just 24. Once here, they joined the family jewelry manufacturing business while learning the new language.  

By 1990, the young couple had welcomed two baby girls and were ready to branch out to a life of their own, starting a dining career. That brought them to Charlottesville, Virginia. At last, Tony was beginning his career.

When the opportunity to move to Virginia Beach and be a chef at Shogun on the oceanfront came along, Tony advanced his career by taking the job. That move ignited Tony’s long desire to be cooking again and working toward his goal of someday owning his own restaurant, so he used the position to hone his culinary skills. Years later, this led to Tony and Tracy becoming owners of a restaurant in College Park. By that time, their two daughters were old enough to work in their family’s business while completing their education.

Finally, last year Tony and Tracy discovered a perfect location in the Great Bridge Marketplace, just south of downtown Great Bridge, for their new restaurant, which they named Tokyo,
Tony has grateful words for the Dixons, owners of the marketplace. "They have been kind and helpful,” Tony notes, citing their help throughout his first year.

In fact, this chef is exuberant in his praise of the Great Bridge Market Place. "Everyone in the center has been welcoming,” Tony points out, "and many are chefs of different kinds of restaurants.”  

Despite the diverse dining options in the marketplace, there is a kindred spirit among the various chefs that has helped create a sense of community and made Tony feel very much at home. Because the marketplace is located on a major road, workers can conveniently stop by Tokyo to pick up dinner on their way home.

This chef, an eternal optimist, exudes joy. He loves his business, his landlords, and the diners who frequent Tokyo who have helped him experience the height of satisfaction in his career.  
Tokyo is a small enough restaurant that guests feel the intimate atmosphere as they settle into comfortable booths. Background music helps them relax and enjoy the authentic Japanese hospitality offered there. Tokyo can also serve a large gathering at their long table made for groups and/or occasions.

The joy Tony exudes in his career can be seen in a flower he designed from food! "People who come here, come back,” Tony points out proudly, adding, "It is such an honor.” Tony has come a long way since cooking fish for his brother as a 13-year-old. Now he is the chef at Tokyo, his own restaurant.  

His only regret is that he does not have more time to leave the kitchen to greet and thank his diners for their patronage - his favorite thing to do! But he knows diners are well served by his wife Tracy and their other friendly waitresses. "They are all my ambassadors,” he smiles.

Come to Tokyo with family and friends and anticipate a unique and wonderful meal in the environment of classic Japanese hospitality.