One evening, after helping us watch our daughter for the entire day, I told the parentals that we should go grab dinner, my treat. I suggested Rinka, this new Japanese restaurant I’ve been hearing about through the foodie grapevine. Much like the discovery of Marukame Udon a couple years ago, Pops had already heard about Rinka and has been wanting to eat there as well. Deal!
Rinka Japanese Restaurant sign
Located on Makaloa (between Walgreen’s and Hawaii USA FCU, on the backside of Heald College and Roger Dunn Golf), Rinka’s sliding door entrance, zen sand/rock garden (cleverly shaped as the Hawaiian Islands) in the foyer, and “Irrashaimase” greeting gave the exact authenticity I was looking for.
Nicely renovated with wood and cement accents, Rinka boasts a sushi bar, and a decent amount of western style seating…
Inside Rinka
… But if you want the full-on Nippon experience, see if you can reserve the “tatami” room like we did. Although the ground was not exactly made out of tatami, there is kotatsu style seating (low table with feet in the ground) and you have the luxury of privacy if the other table doesn’t get filled during your meal.
Inside the “tatami” room
The menu is a quite diverse with 14 appetizers, 5 shabu shabus, 3 hot pots, 3 salads, 6 deep fried, 4 boiled, & 5 grilled choices, 11 sashimi offerings, and 8 donburi/udon options. With the exception of a couple items for the bebe (sushi egg & chicken karaage), we played it safe and ordered from the “kou-su” (set course) menu, which included many of their popular items.
Sushi Egg from the Appetizer section ($3.75)
Chicken Karaage from the Deep Fried section ($7.75)
First up in the kou-su was the Mozuku & Ika Marine (Cladosiphon okamuranus seaweed & squid vinegar concoction).
Ika Marine & Mozuku
The second item was the Snapper in a Spinach Base Soup, complete with gold flakes on top (hence the “Gold” in the title of this article)! BRAH! This one was probably one of my favorites in the kou-su! Super ono!
Snapper in a Spinach Base Soup
Next was the Sashimi Tsukuri, a nicely presented offering of ahi and snapper.
Sashimi Tsukuri
The Renkon Manjyu (lotus root manjyu) was one of my other favorites and up next.
Renkon Manjyu
I’m not a fan of onions and tomatoes, so I had to do some maneuvering when eating the next dish: Crab Tomato Salad.
Crab Tomato Salad
Next was the Abalone Croquette, one of the most popular items on their menu. To me, it was just ok.
Abalone Croquette
And then came the “ingrediments” for the Buta (pork) Shabu Shabu.
Buta (pork) strips for the Buta Shabu Shabu
Veggies for the Buta Shabu Shabu
Buta Shabu Shabu simmering
Pops showing his shabu shabu skills
As with other shabu shabu or hot pot restaurants, you get the option of making the most of your remaining soup base by ordering noodle or rice options to finish things off. We went with one of each: rice, ramen noodles, and udon!
Rice simmering
Ramen noodles simmering
Udon dekiagari (pau!)
The “kou-su” finishes with a few dessert options. We went with the Mochi Ice Cream and Sakura Cheesecake options.
Mochi Ice Cream
Sakura Cheesecake (more golllld!)
The “kou-su” is normally $60, but we got it for their special, grand opening $45 rate. We ordered 3 sets, which was more than enough for 4 of us adults.
Kudos to Executive Chef Kazufumi Sonoda for delivering a medley of memorable dishes. Rinka is a definitely try, with or without gold sprinkles. 😉
Anyone who knows anything about me, knows that my love for ramen runs deep. It borders on obsession. So much so that I’m convinced my mom cut her milk with ramen soup before popping the bottle into my mouth.
So it was a no-brainer to follow up my popular “Poke Paradise” series with this here Ramen Quest, a pursuit for the perfect bowl of ramen, right here in Hawaii.
Now when I say ramen (or rahmen / ラーメン as we Nihonjins like to call it), I’m not talking about the localized interpretation of it referred to here as saimin (no offense saimin lovers). I’m talking about the hardcore, straight from the muthaland kine noodle and soup combination that you fantasize of. I’ve tasted some of the best there is in Japan, and have been living to replicate that euphoria ever since. (See, I told you I was obsessed! 8) )
First up is Yotteko-Ya, located on the west end of McCully Shopping Center (opposite Fook Yuen).
Yotteko-Ya entrance
The specialty here is their Paitan soup base, which is described as a “richer, more flavorful chicken & pork based broth” and simmered for hours. In it, swims their perfectly cooked, al dente (Japanese style) noodles and homemade chashu pork, along with green onions, seaweed and sesame seeds.
Paitan Ramen from Yotteko-Ya
They also have an amazing Chashu Gohan (which includes chunks of chashu similar to the one in the ramen) that my wife goes absolutely gaga over.
Chashu Gohan
Our go-to meals here are usually the Paitan C Set, which includes the Paitan Ramen, Chashu Gohan (or Mini Yakibuta Chahan), and Gyoza, or the Paitan D Set, which includes the Paitan Ramen, Chashu Gohan (or Mini Yakibuta Chahan), and Karaage (fried chicken).
It should come as no surprise that the ramen I featured first in this series is a franchise straight from Japan. In fact, during a trip there in ’08, we actually went to the one in Odaiba.
Yotteko-Ya in Odaiba Japan (Tokyo)
Here’s a look at what the Chashu Ramen looked like there.
Owner Scott Suzui and his wife Mayumi outside the original Tenkaippin location in Waikiki
The restaurant is called Tenkaippin Ramen (which is also a franchise straight from Japan) and is owned by Scott Suzui and his wife Mayumi. If you think they look familiar, they have since become local celebrities of sorts, thanks to their show on OC16 called “Ultimate Japan”.
This is my go-to restaurant whenever I’m in the area, and I usually like to bring along a friend or two. On this occasion, I brought my boy Bari who seems to be enjoying his bowl of ramen just a little too much. 😛
Bari loves his Tenkaippin Ramen
Similar to Yotteko-Ya, Tenkaippin is known for their soup base (known here as kotteri) which is accomplished by stewing chicken and vegetables for over 10 hours. Most ingredients are actually flown in fresh from Japan too!
Tenkaippin’s Kotteri Ramen – $8.75
Here’s a peek at what it actually looks like to scoop a mouthful of noodles from this thick, kotteri soup base.
I had to fly all the way to Waikoloa on the Big Island (FBI!) to get this next bowl of yummy goodness. It’s the D.K.’s Crab Ramen from Sansei Seafood Restaurant & Sushi Bar (Queen’s MarketPlace, Waikoloa Beach Resort).
D.K.’s Crab Ramen and Asian Truffle Broth with King Crab, Cilantro, Thai Basil and Mild Jalapenos – $17.95
One word of caution. After tantalizing our taste buds with this one while on vacation at Waikoloa, we were excited to have it again (and again) at the Sansei closer to home (Waikiki). It was a HUGE disappointment. It did not come close to what we remember enjoying FBI-style, and, if you take a look at the photo below from Sansei Waikiki, you’ll see that it looked nothing like it either.
Disappointing Crab Ramen from Sansei Waikiki
We actually tried our luck again on a trip to Maui, and the one at the Kapalua Resort turned out to also be a letdown.
Disappointing Crab Ramen from Sansei Kapalua
We’re actually afraid to go back to try the one at Waikoloa in case it was a McDreamy, one time (all-stars-aligned type of) thing. Sansei peeps, if you’re reading this, what’s the scoops?
And finally, talk about good timing… Shirokiya is in the middle of their “Best of Japan: Ramen & Gyoza Festival”, where they bring in popular ramen (and gyoza) vendors from Japan to be featured at their new Yataimura area for two weeks at a time.
The first in the series (featured from 08/23-09/05) was Menya Ifudoudou Ramen from Osaka who served 7,658 bowls during their two week stint! They presented their Kuroton Shibori (dark) and Akaton Shibori (spicy/red) options. Here’s a look at both:
Kuroton Shibori Ramen from Menya Ifudoudou Ramen from Osaka Japan – $8.95
Akaton Shibori Ramen from Menya Ifudoudou Ramen from Osaka Japan – $8.95
I don’t know if it was because it was the last day of the series and they were running low on noodles, but the portions were REALLY skimpy.
The second in the series (featured from 09/06-09/19) was Manshuya Ga Ichiban from Fukuoka who served 9,619 bowls of their “Original” Tonkotsu Shibori Ramen. Due to my crazy life as a new dad, I missed this series, but my buddy Rick Nakama was able to check it out (three times!). Here’s his Takana Shibori bowl:
Takana style Tonkotsu Shibori Ramen from Manshuya Ga Ichiban from Fukuoka – $9.95 [Photo Courtesy: Rick Nakama]
Rick’s main complaints were about the quantity (again) and the inconsistency of the ramen noodles and taste.
The third in the series (which is currently being featured as I write this – 09/20-10/03) is Hakata Chouten from Fukuoka. I was most excited for this because some of the best ramen I’ve ever tasted in Japan came from the Hakata area in Fukuoka.
UPDATE: This series served 7,805 customers.
Barikoku Negi Tonkotsu Ramen from Hakata Chouten in Fukuoka – $10.95
The soup base was pretty tasty, but, again, the quantity was very minimal compared to what we had to pay: $10.95!
Rick Nakama finishing his bowl while Russ Sumida “poses” with mine. 8)
The fourth in the series happens from October 4th through the 17th and features Hokkaido’s Sapporo Menya Yoshiki who will have three choices of soup base: shiro (white), kuro (black) and aka (red). Following that will be Fukuoka’s Hide Chan Ramen from October 24th-November 6th.
Shirokiya Yataimura (at Ala Moana Shopping Center)
1450 Ala Moana Blvd, Ste 2250
Honolulu, HI 96814 (map)
(808) 973-9111
Mon-Sat: 9:30am-9pm
Sun: 9:30am-7pm
So there you have it. Some interesting options for ramen here in Hawaii right? And that was just part 1! I still have at least 4 more juicy parts to this series (including Gomaichi, Goma Tei, Menchanko-Tei, Chinpei, Kiwami, etc.), but if you have any others suggestions on where I should hit up, holla atcho boy! Shoots!
OK so I lied when I said that my “Christmas Lights in Kapolei” blog was the last post of the year, but there’s a good reason for disturbing your peace and quiet this holiday season. *grin*
You see, Tokkuri-Tei, my favorite restaurant on the planet, has moved, and tonight is the grand re-opening at their new location: 449 Kapahulu (the old Sam Choy’s/Sergio’s/Ranch House, above Hee Hing).
This post was made with equal parts of the following in mind:
inform you of the move (not everyone knows yet)
invite you down to come eat with us tonight
support Santa, Kazu, & the rest of the Tokkuri-Tei posse on this new chapter in their lives
encourage you to give them a try (once is all you need to get hooked) or
encourage you to continue to support them at their new location
starve you half to death with the following photos! hehe!
Teriyaki Cream Tofu
Ama Ebi
There’s a Spider in Da Poke
Stuffed Portobello
Sunagimo Karaage (Chicken Gizzards)
Lilipuna Poke
Ika Yaki (Squid Pancake)
Ahi Tempura Poke
Nori-chos
Soft-shell Crab
Seafood Risotto
(still trying to convince Santa that this should be called the Sugimoto Risotto 😛 )
Santa Miyoshi
See y’all there! 🙂
Tokkuri-Tei Restaurant
449 Kapahulu (the old Sam Choy’s/Sergio’s/Ranch House, above Hee Hing)
Honolulu, HI. 96815 (Street View)
(808) 732-6480 <— NEW Telephone Number!
One hot summer night, the plan was to meet the ‘rents for a scrumptious Japanese dinner. Having exhausted all of our other choices for delectable Nihonjin restaurants, we suggested checking out Michinoku, as we’ve heard a lot of good things about them.
”みちのく！？”
(That’s my dad exclaiming “Michinoku!?”, at the top of his lungs, for those who can’t read Japanese. 😛 )
Apparently, moms and pops used to loooooove going to Michinoku back when they were on Kalakaua Avenue, and have been utterly depressed (not really, but it adds to the drama don’t it?) since hearing of their closing. So when they heard from us that they had re-opened their doors at the (slightly) more convenient Keeaumoku Street location (across Walmart), they were down to pound and get round.
The familiar Michinoku sign outside their new Keeaumoku Street location
The first thing I noticed was that familiar Japanese family-style warmth. We were greeted with a hearty “Irasshaimasei” with a bow and a smile, and then welcomed to our seats in their native Japanese tongue. I know this is cliché to say, but it honestly felt like I was eating at somebody’s house.
A patron getting personally helped to his seat
It’s a very small space with probably only about a half dozen or so tables for customers, plus the sushi bar, which matches the whole, feels-like-Japan vibe they got goin’ on.
Interior or Michinoku
On to the Soosh!
Moms and I ordered the Michinoku Special, which included Barachirashi, Sashimi, Kobachi, Oshinko, Chawanmushi, Salad, and Miso Soup for $16.
Michinoku Special (Barachirashi, Sashimi, Kobachi, Oshinko, Chawanmushi, Salad, and Miso Soup) – $16.
Although, it was quite delicious, I must admit that I was a little disappointed. I guess when I saw the word “chirashi”, I was expecting tons of fish on top of sushi rice, chirashi sushi style. My fault. I guess barachirashi is something different. I did enjoy the ikura quite a bit though. YUM!
Close up of the Ikura on top of the Barachirashi
Luckily, I also got an order of hamachi sushi on the side to fill my soosh void.
Hamachi Sushi order
Pops ordered the Nigiri set, which comes in three sizes: Ume ($19.50), Momo ($26) and Sakura ($32). Don’t quite remember which one he got, but alls I know is that I was a little j!
Ume ($19.50), Momo ($26) or Sakura ($32) Nigiri Set
Not in the mood for raw fish, wifey ordered their Salmon Teishoku, which includes Kobachi, Oshinko, Chawanmushi, Salad and Miso Soup for $14.
They also have teishokus with sashimi ($20), butterfish ($18), sanma ($13) or chicken teriyaki ($13), and other Japanese favorites like hot and cold udons, and a variety of donburis. Side orders of agedashi tofu (fried tofu), edamame (soybeans), chicken karaage (fried chicken), among others, will also tempt more than a few tummies.
So support local businesses and give the nice, Japanese family from Michinoku some love by eating there. Who knows? Maybe you’ll find my pops there randomly yelling ”みちのく！？” from time to time…
Michinoku
835 Keeaumoku St
Honolulu, HI 96814 (map)
(808) 942-1414
Hours: Mon: Closed, Tue-Sun: 11am-2pm (lunch), 5:30pm-10pm (dinner)
Pops and I have this ongoing joke/battle with each other about where the best Japanese eats are around town. Hailing directly from the heart of Tokyo, he’s got this unyielding, old school, traditional Japanese palate, while I have more of an open “nu skool” hunger for innovative dining experiences. Who’s right? Let’s get it on and see shall we?
When you think of traditional Japanese fare, you think tsukemono, miso soup, okara, chawanmushi, nabeyaki udon, oden, tonkatsu, and much more. Oxtail rahmen, sushi pizza, spicy tuna summer rolls, or beef tataki with balsamic sushi doesn’t exactly enter the mind. As well, sliding shoji or fusuma doors, tatami mats, and servers dressed in yukata kimonos are all what you would relate to a traditional Japanese restaurant. Not, funky light fixtures and eclectic design aspects, in an upbeat, colorful setting.
I think this is where I’m losing pops.
Shokudo Japanese Restaurant & Bar, located on the ground floor of the Ala Moana Pacific Center on Kapiolani Boulevard (next to Angelo Pietro), opened its doors on March 2nd, 2005 and has been rolling ever since. In their first year in Hawaii, they earned the Gold Hale `Aina Award for “Best Japanese Restaurant” and have continued to garner accolades since. As part of a franchise of Dream Dining Honolulu LLC, they have since successfully spawned a second store by the name of Tokyo Table in La Cienega California in late December 2006.
Dream who? Dining what? Shokudo Restaurant Manager Geraldine Jordan details the history: “Tetsuya Emura, President & CEO of Dream Dining Honolulu LLC. d.b.a. Shokudo Japanese Restaurant & Bar, once occupied many important roles in management for Watami Food Service Co. in Japan. Watami is a food service conglomerate that owns 400 restaurants which operates 10 different types of restaurants. In 1998, he was appointed the position of the founding CEO of T.G.I. Friday’s Japan, Inc. This company established a subsidiary of Watami Co. in a joint venture between Carlson Restaurants Worldwide, Inc. Watami Co. acquired a T.G.I. Friday’s restaurant in Guam that gained him the invaluable experiences with the unfamiliar laws, foreign business custom, and new market. He also got involved in the setting up of a Japanese Izakaya restaurant named ‘Watami’ in Hong Kong. His successes and invaluable experiences from Watami had led him to venture on his own and introduce Japanese food culture overseas.”
One of the greatest things about your dining experience at Shokudo is just that, it’s an experience. I’ve been here for large parties (private room holds up to 20-25 people), after work get-togethers (excellent bar selection, including wine, beer, sake, shochu and vodka sodas), the first stop of a bachelor party night (don’t ask), and date nights with the lady, and all experiences proved to be equally fulfilling, festive and fun. Taking one look at the company info page on their web site, it’s not hard to understand why. They take great pride in balancing and enriching their customers, employees and company to create what they refer to as the Triangle Theory. Jordan explains:
“The Triangle Theory and philosophy is one of the main reasons why I came to join the company in the first place. It consists of three major aspects: the employees, the guests, and the company. It is important to harmoniously balance and equally enrich these areas to build a wholesome and successful business. It is also good for the community to raise these values in their business. We have to understand that the business success is due to the employees that will take care of our guests. And if our guest is well taken cared of, we create loyalty. My past experiences working in the food and beverage in larger corporation may have etched somewhat of this theory in their mission statement, but was never practiced or really valued. Look at it like a tripod. If one leg is in poor condition or missing, the result will lead the tripod to fall. It’s really a simple analogy yet so profound with fundamentals to building a successful business.”
With everything now in perfect harmony, let’s get to the food!
Shokudo’s selection is as eclectic as its interior design. Research & Development Manager Norimasa Okazaki is responsible for most of the 60 or so diverse dishes they carry. A few of the items on their seasonal and grand menu have been influenced by the staff that Nori could not resist putting in the lineup.
Their best seller is the Chicken Karaage. Not particularly unique on its own, but with the Spicy Tartar Sauce, it gives it that extra oomph that you’re looking for.
Chicken Karaage with Spicy Tartar Sauce
According to Jordan, other popular dishes include their homemade fresh tofu, tofu salad, Ishiyaki (hot stone bowls), and the mouth watering Honey Toast.
Honey Toast
But are you going to take the Restaurant Manger’s word for it or mine? 😉 (kidding Geri!)
I’ve had the Chicken Karaage with Spicy Tartar Sauce, homemade fresh tofu and of course, the Honey Toast, and yes, I agree with you peeps that these are definitely the must-haves. However, I’m not one to go with the crowd. I run with scissors and talk to the driver while the bus is in motion. You can’t stop me! 😛
For me, the one constant is their Agedashi Tofu. Good lord! Deep fried and covered with katsuobushi, two types of negi (onions) and their shoyu-based sauce, it’s Fergalicious!
Agedashi Tofu
Other personal favorites include the Rock Shrimp,
Rock Shrimp
the Clam Miso Soup,
Clam Miso Soup
and the Fried Chicken with Sweet & Spicy Sauce.
Fried Chicken with Sweet & Spicy Sauce
If you’re bringing a hot date here, some fun things to try are one of the many variations of Vodka Soda,
Grape Calpico Vodka Soda
the Honey Toast of course, or the Garlic Marlin Seared on Hot Plate.
Garlic Marlin Seared on Hot Plate
This is a truly interactive dish and can prove to be the ice breaker you need to save this “hot” date of yours. The seasoned garlic marlin comes raw and is cooked by you on a provided hot plate.
(! – World-Wide-Ed Tip: Next time you stop by, be sure to sign up for their Dream Diner E-Frequent Member Card! It’s free and will collect valuable points (special hours will earn you double points) every time you dine there, good for special savings and a 1 in 20 chance to win a lottery prize giveaway. Best of all, you automatically earn a one time $25 birthday reward, which you can redeem during your birthday month.)
Future plans are to open up more restaurants in the L.A. area by the end of the year, and continue to service their loyal customers here in Hawaii.
“We can’t thank the community enough for all their love and support. Without the community support, we would not exist. But I cannot forget to mention our staff that truly loves serving our guests that they developed a bond beyond business. Some of our regular guests are like family to us. And we welcome anyone to join our family here at Shokudo Japanese Restaurant and Bar.” says Jordan.
As soon as I publish this article, I’m sending the URL to pops. It won’t be long until he joins me back in the Nu Skool…
The Shokudo Management Staff (L to R): Sam Eligio (Operation Manager), Takaaki Fujii (General Manager), Justin Mizufuka (MIT/Manager in Training), Kellyn Higa (MIT/Manager in Training, Geraldine Jordan (Restaurant Manager), Yuji Shimojo (Kitchen Manager), Eiji Kato (Kitchen Manager in Training), Takahide Kukidome (HR and Kitchen Manager in Training).
Shokudo Japanese Restaurant & Bar
Ala Moana Pacific Center, Ground Floor
1585 Kapiolani Boulevard
Honolulu, Hawaii 96814 (map)
(808) 941-3701
Sunday-Thursday: 11:30am to 1am
Friday-Saturday: 11:30am to 2am
E-mail: InfoSHOKUDO@hawaii.rr.com
![Takana style Tonkotsu Shibori Ramen from Manshuya Ga Ichiban from Fukuoka - $9.95 [Photo Courtesy: Rick Nakama]](https://i0.wp.com/www.world-wide-ed.com/wp-content/uploads/2011/10/2011-10_hawaii-ramen-quest-015.jpg)
World Wide Ed 