General Info:
Choose between the main dining areas, the semi-private guest room, or watch chefs creations first hand at the sushi bar. Experience unique and original creations using only the freshest fish and truly authentic ingredients.
Tona supports local farm fresh produce. Chefs at Tona create dishes around seasonal goods. Guests who come to Tona can expect to savor dishes they have not tried before. Our menu also offers inventive and tasty grilled and tempura items for those looking for more traditional fare.
Please note that Tona accepts a limited number of reservations each night and leaves the majority of seating open to walk-in guests.
About the Chef:
Tonas owner and Executive Chef, Tony Chen, grew up in Ogden, Utah. Chen moved to San Francisco to pursue his career after college. There, Chen worked as a designer in an architectural firm and kept a part time position in a Japanese restaurant. While gaining knowledge in the architectural field, Chen found his true desire was still in cooking. The idea of owning his own restaurant one day had always been in his mind since his teenage years.
San Francisco is a cultural melting pot. While living in San Francisco, Chen was exposed to ethnic cuisines from around the globe. The unique taste of different ethnic food inspired Chen to incorporate those ingredients and spices into his Japanese dishes, which later became his cooking style. In his dishes, guests will find ingredients like extra virgin olive oil, Thai chili, jalapeno, truffle salts, micro farmed greens, beets&.Chens architectural background defines the way he constructs and balance the taste of his dishes through layers and textures.
After moved back to his hometown Ogden, Chen opened Tona with his wife Tina Yu in March 2004. The name Tona is a combination of both Tony and Tina. Chens creative cooking style soon drew local attention. Chen is a believer of local sourcing. He understands the contributions local farmers have for the community. He uses seasonal ingredients in his dishes whenever possible. Chen also supports sustainable fishing. He maintains a positive and responsible attitude toward sustainability, not just in fish but also ingredients he uses in all his dishes.
Here at Tona, Chen only brings the best quality ingredients to his guests. He works his magic through creativity and endless possibilities. Guests love coming back for more and often find new dishes being introduced here at Tona. Fresh seafood and amazing sushi in a friendly and inviting environment make Tona a hotspot and a local favorite. Guests enjoy coming in to Tona, always seeing Chen behind the sushi bar, working at his edible art and find his wife Yu on the dining floor, making sure each guest is well taken care of. Their superb quality of food and high standards for customer service win guests loyalty year after year.