Proprietor
ELBERT CHEN
Owner Elbert Chen came to the crossroads area from Taiwan in the late 1970s to work as a chemical engineer at Formosa Plastics. Elbert decided to make Port Lavaca his home and fell in love with the area, and the local seafood and people. Elbert also worked as waiter in college and always desired to own a restaurant one day.
Elbert left to Houston in the 1990s to open a computer business. After having some success in the technology field he decided follow his dream in the year 2000, and opened his first restaurant in the Taiko Japanese Teppanyaki and Sushi restaurant in Houston, Texas. Taiko rose to become a Houston favorite, serving the famous guests such as actor Jim Carey, former president George H.W. Bush, and Astros outfielder Lance Berkman whom was a regular.
Despite enjoying success, the crossroads area always remained in his heart as the place that gave Elbert his first opportunity in the United States. In 2006 he purchased a property off Navarro street in Victoria, Texas. He envisioned opening a standalone restaurant with beautiful landscaping, nice atmosphere, and great food. In 2007, Elbert’s vision came to fruition as he opened Tokyo Bar and Grill. Elbert enjoyed lots of early success but was committed to continuously improving the food of Tokyo Grill and Victoria as well by sending his sushi chef Jacky Sheng to train in France at famous culinary school Le Cordon Bleu. In 2018 Jacky Sheng returned to Tokyo Grill to take over as executive Chef with a renewed focus towards bringing a new creative locally focused menu.
Executive Chef
Jacky Sheng
Chef Jacky began his culinary career in Victoria, Texas at Tokyo Grill in 2007 as a hibachi chef later transitioning to a sushi chef. During his time spent in Victoria, Jacky developed a strong affinity to Victoria and the surrounding communities through adopting hobbies like fishing, spending time in Riverside Park, and attending Bootfest. After working for a few years, Jacky had a strong desire to improve his culinary skills and decided to attend culinary school.
Jacky attended Le Cordon Bleu in Paris, France and graduated with top honors in his class. He also met his fiancée, Ailun, whom was training as a pastry chef. They fell in love at first sight forming a culinary match made in heaven. During his stint in Paris Jacky interned at Porte 12, ran by three-star Michelin Chef Andre Chaing. During his internship, Jacky developed an insatiable taste for working in a fast-paced fine dining restaurant.
After completing school, in early 2017, Jacky and Ailun moved to NYC. He accepted a position as chef de partie working at a two-star Michelin restaurant called Daniel. This restaurant is considered as one of the most critically acclaimed French restaurants in the United States. Jacky thrived under the militaristic French culinary brigade system quickly moving up the ladder and accepting more responsibilities. At Daniel, Jacky perfected classical French cooking techniques and learned how to run a high pressure kitchen. In 2018, Jacky sought to further improve his skills in Japanese cuisine and accepted a position as Sous Chef at Tetsu, ran by three-star Michelin chef Masa Takayama, widely considered the best Sushi Chef in the United States. Jacky learned traditional as well as contemporary Japanese techniques for cooking food. Ailun meanwhile worked at a boutique dessert shop in NYC.
In late 2018 Chef Jacky and Ailun felt homesick and decided to come back home to Victoria, Tx. Chef Jacky envisions providing Victoria a culinary experience that combines French techniques and Japanese elegance with the American spirit. He seeks to give back to the community by supporting local businesses and promoting a locally sourced menu
