Why Wauwatosa
Ren Zhang started working in his father’s restaurants when he was just 12, and his entire life has centered around food.
Originally from southern China, his family ended up in Milwaukee when his father opened his first restaurant here, New Hong Kong Buffet. That was followed by Japanica, on South 74th Street and West Layton Avenue in Greenfield.
Now 33, Zhang is going his own direction with R&R Poke, 1460 Underwood Ave., Wauwatosa, which opened in September. Focusing on healthy and fresh, he’s building upon his sushi background and experience to create poke bowls along with fresh juices, smoothies and bubble teas.
Zhang, a father of three kids ages 8, 7 and 3, lives in Wauwatosa with his wife, Rachael.
His food roots
I came to this country when I was 12. When I came in 1997, I started helping my dad in the kitchen. I grew up in the restaurant business. We used to own two restaurants in Milwaukee, and I was always helping along the way. I’d go to school, then back in the restaurants.
The first restaurant in Milwaukee was New Hong Kong Buffet; that was the first place we started here. Then we started Japanica, on 74th and Layton in Greenfield. Those two are owned by my dad.
Becoming a business owner
I started myself back in 2009. I started a fast food restaurant, a Chinese place in West Milwaukee, Chen Wong. I sold it about two years ago.
The reason I started (making) poke was I was at a sushi restaurant, and I have a sushi background. Poke is very similar to traditional sushi.
The first time I saw a poke restaurant was in New York City about four years ago, while I was visiting my sister. I thought this was a really unique idea, and a way of doing sushi. … When I saw the concept, I thought this would be a cool thing to try.
I chose Tosa because I met my wife here, and I have three kids. They go to school in Tosa. I don’t want to leave. I love the people here. I think they appreciate the healthier food. This is more of a fusion-type poke restaurant, different than what you find downtown.
Poke his way
I don’t want to serve everything raw. Traditional poke is based on raw, but mine is a little more fusion. We have traditional and also fusion with chicken or shrimp or a vegan bowl.
Juice favorites
We have a juicer, and we have about 10 different combinations. The most popular are either the “Cold” with ginger, pineapple, carrots, or Beautiful Skin with beets, apples and cucumbers.
Family foods
Rice. We do congee, like a rice soup, that’s what I grew up with, and we do that in the morning. Sometimes
Where he gets inspiration
I go online. I do YouTube every night. I like fusion ideas. I’m not very particular, saying it has to be this way or that way. I like to learn and bring a concept together.
Strangest thing he’s ever eaten
I have had snake, on a trip back to China.
Linked by language
I speak Mandarin and Fujianese. I am from Fujian, and that’s the dialect. We speak Mandarin and English at home. My kids understand Fujianese, a bit, but they don’t necessarily speak it. I use Mandarin with my kids, sometimes English. When I speak with my mom and my in-laws, we use Fujianese. I don’t want them to lose their roots.
Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, email nstohs@journalsentinel.com.