MEET THE CHEFS: TOMIKO-SAN
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At Tomiko-San, Executive Chefs James Nash and Bobby Watkins embrace Japanese cuisine with reverence and innovation. The veteran collaborators share a mission to introduce Wilmington diners to an authentic, nuanced presentation of Japanese food, grounded in tradition, precision, and deep respect for ingredients.
For Chef James, Japanese cuisine is both a professional calling and a personal connection to heritage, shaped by years of training, including time spent learning from Master Chef Andy Matsuda in Los Angeles. Chef Bobby, raised in a small North Carolina town where family meals were a daily ritual, brings a complementary perspective: cooking as a way to create the same sense of warmth and connection for others. The pair spent years refining what would become Tomiko-San—a restaurant committed to meticulous technique, global sourcing, and the graceful simplicity that defines genuine Japanese cooking. Through skillfully prepared sushi, polished traditional dishes, and a shared devotion to craft, Chefs Nash and Watkins invite diners to discover Japanese cuisine beyond the conventional, one intentional bite at a time.
What makes Tomiko-San unique?
Chef James: We select premium ingredients and handle them with precision. We import fish from around the world and use top-quality Japanese rice for our sushi zu, which sets our omakase apart. We showcase Japanese cuisine’s depth through restraint, proving dishes needn’t be complex to be delicious.
Chef Bobby: Tomiko-San is a product of passion and dedication. We devote ourselves to every dish, demonstrating the techniques and traditions that shaped our careers. Achieving refined simplicity is challenging, but with precise care and focus, it radiates from everything we serve.
How would you describe the type of food you like to cook?
Chef James: I like to cook simple, flavorful food and make great meals without using every pan in the kitchen.
Chef Bobby: I tend to lean toward simple but well-executed dishes. Anything that makes someone feel at home will always have my heart.
What motivates and inspires you as a chef?
Chef James: Creating a place where I can "reintroduce" Japanese food is immensely rewarding. It motivates me to help define what sushi and Japanese cuisine truly are—not just hibachi or rolls filled with cream cheese.
Chef Bobby: Years of experience have taught me to cook with intent. Every step, from unlocking the doors in the morning to serving a piece-by-piece omakase, is done with purpose. When you apply that mindset to any cuisine, it shows in the final experience.
What might diners not know about you?
Chef James: Even after 16 years as a sushi chef, I still love to eat sushi as often as possible.
Chef Bobby: I still cook for myself and my wife every day, even after a 14-hour shift. Cooking professionally can be exhausting, but the kitchen is where I find joy in crafting a delicious meal.
Current favorite dish on the menu?
Chef James: Right now, it’s the Chazuke. It’s hearty and savory with an amazing broth.
Chef Bobby: The beef gyudon. It’s a very traditional Japanese dish you can eat at any time of day, but we elevate it with a few personal touches.
What’s your favorite local product?
Chef James: Dragon Crunch by Funky Wonton. The flavor is incredible and pairs with just about anything. We feature it on our Shogun roll and have plans to use it in some upcoming dishes.
Chef Bobby: I’ll second Dragon Crunch by Funky Wonton. Mandy is awesome, and we’re thrilled to work with her.
Favorite foodie city?
Chef James: Baltimore. There are amazing restaurants there, from hole-in-the-wall spots to upscale dining.
Chef Bobby: Probably a tie between New York City and Boston. Both have incredible variety, and the energy of the food scene is almost tangible.
What’s your all-time favorite comfort food?
Chef James: TKG, or Tamago Kaki Gohan—the first dish I learned as a child. It’s just rice, egg, and soy sauce. It may sound simple, but it’s like a Japanese risotto.
Chef Bobby: Bone-in fried chicken with all the trimmings and a well-made hot sauce.
Describe the best meal you’ve ever eaten.
Chef James: The best meal I’ve ever had can be described as a series of questions. I’ve had many meals I’ve called the best, but I always find myself asking: “How did they make this?” “Can I recreate it?” and “When can I come back for it again?”
Chef Bobby: The first one that comes to mind is Farida in New York City, but I’ve had several meals that made me stop in my tracks and just be fully present in the moment.
Three songs on your current playlist?
Chef James: “The Hustle” by The Ries Brothers
Chef Bobby: “Green Serpent” by Jinjer
If there’s one important piece of advice you might have for home cooks, what would it be?
Chef James: Learn how to make food the real way without shortcuts. The fundamentals of cooking are essential in any cuisine. Some hacks are fine, but don’t rely on TikTok chefs to teach you everything about food and cooking.
Chef Bobby: Cook with purpose and don’t be afraid to make mistakes. Every step matters, and sometimes mistakes lead to new creations. Never think a dish is above you, but always respect everything you cook—from the simplest to the most complex.
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