Oʻahu

Hawaiʻi Regional Cuisine, drawn with a Kyoto hand.

A chef-driven counter and dining room in Honolulu. Dinner, Wednesday through Sunday.

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Menu Events Gallery Testimonials Contact Catering About the chef

Core items: 11
Media items: 8
Pages + links: 3

Calendar

Upcoming events

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Jun 10, 6:00 PM
Chef's Tasting Menu
A seven-course seasonal tasting at the counter. Offered Tuesday through Thursday; seating is limited.
Jun 20, 6:30 PM
Wine Dinner Series
A monthly five-course dinner built around a single grower or region, with the importer in the room.
Jul 1, 5:00 PM
Private Dining & Buyouts
The counter or the full room, by arrangement, year-round. Custom menus for groups of eight to thirty-eight.

Precision, brought home.

A chef-driven dining room in Honolulu's Nuʻuanu arts district. We cook Hawaiʻi's farms and waters with the precision Mia Watanabe carried home from Kyoto — restraint, seasonality, and a few decisions made for you. Dinner only, Wednesday through Sunday. One room, an open counter, and a menu that moves with what the boats and the North Shore farms bring in.

Recognition

Awards & recognition

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“Best Pacific Rim Restaurant — recognized for a kaiseki-precise take on Hawaiʻi's farms and waters.”
Honolulu Magazine
Hale ʻAina Award — 2024
“Semifinalist, Best Chef: Northwest & Pacific.”
James Beard Foundation
Semifinalist — 2023
“Award of Excellence for a wine program thoughtfully matched to the kitchen.”
Wine Spectator
Award of Excellence — 2024

From our menu

Ahi Tartare
Nori, smoked shoyu, quail egg, taro chip.
$22.00·Beginnings
Big Island Venison
Taro purée, pickled mountain apple, juniper jus.
$46.00·From the Land
- Gluten Free
Binchōtan Big Island Ribeye
Wasabi chimichurri, North Shore greens, smoked sea salt.
$58.00·Chef's Plates
- Gluten Free
Chilled Corn Chawanmushi
Kahuku corn custard, Hāmākua mushroom, cold dashi.
$16.00·Beginnings
- Vegetarian
- Gluten Free
Kona Kampachi, Charred Negi
Ponzu beurre blanc, grilled negi, finger lime.
$36.00·From the Sea
- Gluten Free
Kona Kanpachi Crudo
Yuzu kosho, citrus oil, pickled wasabi root.
$18.00·Beginnings
- Gluten Free
Lilikoʻi-Glazed Shinsato Pork Belly
Daikon, mustard greens, a slick of lilikoʻi glaze.
$32.00·From the Land
- Gluten Free
Monchong, Brown-Butter Dashi
Baby bok choy, shio koji, a spoonful of dashi mounted with brown butter.
$38.00·From the Sea
- Gluten Free
Seasonal Vegetable Kaiseki
Seven preparations of what the farms sent this week.
$34.00·Chef's Plates
- Vegetarian
Slow-Braised North Shore Short Rib
Miso-bordelaise, charred maitake, mustard greens.
$42.00·From the Land
Ti-Leaf Steamed Opah
Ginger-scallion, jasmine rice, a pour of hot peanut oil.
$34.00·From the Sea
- Gluten Free
- Contains Nuts