Uncategorised
Simmered Local Tomato in Dashi
A delicate dish of locally grown tomatoes, simmered gently in traditional Japanese dashi made from premium Hokkaido kombu and aged bonito flakes. The tomatoes, cultivated by Mr. Kawamata, a Japanese-American farmer in Waimea.
Waimea Daikon & Cabbage Salad
A refreshing salad featuring crisp daikon radish and Napa cabbage, both grown in Waimea’s cool climate. Light and vibrant, it highlights the pure flavor of local vegetables.
Sashimi Selection (Recommended with Islander Ginjo Sake)
This course features Hawaiian Ahi (tuna) and Kanpachi (amberjack) raised in deep ocean waters off Big Island using mineral-rich deep sea water—clean, sustainable, and full of umami. While sake is not served as part of the course, we highly recommend enjoying this sashimi with a glass of our Islander Ginjo Sake, available as an optional pairing.
Chilled Seafood Chawanmushi
A silky, chilled Japanese egg custard topped with assorted seafood including salmon, crab, and shrimp.
Salt Koji Chicken with Simmered Hijiki Seaweed
Grilled chicken marinated in a house-made shio-koji, served with a traditional Japanese side dish of simmered hijiki.
Smoked Salmon & Cream Cheese Layered Sushi
Inspired by the traditional Japanese oshizushi, this layered sushi combines silky smoked salmon, creamy cheese, and seasoned rice into a refined and flavorful dish. An unexpected yet delightful match with sake.
Dessert
Housemade Daily Special
