Erik Dail has a lifetime of experience with food. His culinary education began with his high school exposure to indigenous island foods of Guam and the Pacific Rim. He has harnessed the power of the Doni, wrangled the fearsome Kelaguen Manok, and mastered the art of Finedine. During college, Erik studied with immense curiosity and derision the Wei Pei Buffet Arts. It was here that our hero discovered the Americans’ bland homogenization of Asian influence.

After a move to Nashville, Erik spent seven valued years at the local favorite Baja Burrito, three of those years as catering director. He regularly performs the herculean task of singlehandedly serving 120 diners within an hour’s time.

Erik now seeks to combine these disparate arts into a singular vision. The time honored and time saving will meet in the wok of the Tokyo Elvis. Authentic made to order meals will be served with unparalleled freshness and speed.