Posts Tagged ‘kapiolani boulevard’

Where In Hawaii is Edward Sugimoto? – April 22, 2009

April 22, 2009

Kage‘s peepers were the sharpest last week with the very specific “Corner of Kapiolani and McCully. Its that small park across the 7-11” guess! Please help me congratulate Kags.

Even though this week’s photo is on super-duper zoom, I got no words (again) for you. 8) You and I both know it’s gonna be another easy one right? 😛

Go getum!

Where In Hawaii is Edward Sugimoto? - April 22, 2009
Where In Hawaii is Edward Sugimoto? – April 22, 2009

Hint: C’mon!


Da “Where In Hawaii” Winnahz Circle!

Talk to me!
* Which two are getting “GONGED” this week for American Idol? (shout out to Syxx! 😉 )
* Another Tuesday earthquake in B.I.? Hope you guys are ok!
* Less than a week to go until WWE turns 1! Woo hoo!

Happy Hump Day Where In Hawaii Wednesday y’all. 🙂 Shooooots!

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Let’s Get On With the Shokudo

August 1, 2007

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.

Inside Shokudo

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
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
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
Agedashi Tofu

Other personal favorites include the Rock Shrimp,

Rock Shrimp
Rock Shrimp

the Clam Miso Soup,

Clam Miso Soup
Clam Miso Soup

and the Fried Chicken with Sweet & Spicy Sauce.

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
Grape Calpico Vodka Soda

the Honey Toast of course, or the Garlic Marlin Seared on Hot Plate.

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).
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

Osake to Me! Honolulu’s Newest Hotspot for Meets and Eats: Osake Sushi Bar and Lounge

October 1, 2006

[Editor’s Note: Osake Sushi Bar and Lounge closed its doors in April, 2007]

OK, so I lied.

We were supposed to still be in Kauai right about now, eating more of the mouth-watering treats that the Garden Isle had to offer. Instead, here we are, back on Oahu, consuming treats of a different kind: Sake and Sushi. But trust… whether you’re a Japanese fusion food fan or a nightlife neophyte, this’ll definitely be worth your while.

Osake Sushi Bar and Lounge sign outside
Osake Sushi Bar and Lounge sign outside

My initial exposure to Osake Sushi Bar and Lounge was actually at a work function. I got invited to the Oxygen Network’s VIP Launch Party, which was hosted here at one of today’s swankiest hotspots. I couldn’t stay long that night, but during that time, I quickly sensed a sexy, ultra cool, loungy vibe goin’ on that I just had to get more of.

Living room style lounge areas with pool tables in the background
Living room style lounge areas with pool tables in the background

Osake Sushi Bar and Lounge (formerly known as KOI) opened their doors in January of 2006, taking the place and space of the old Blue Tropix Nightclub (remember ‘dem wild monkeys in the news?). Recollecting what this once desolate space on Kapiolani Boulevard used to look like and seeing what they’ve done to it today, one would never think that it was the same place. It was almost as if Ty and his jolly gang came to town to work their magic for an episode of Extreme Home Makeover. And in speaking with Osake’s General Manager Grant Yonehiro, this was done intentionally.

“We wanted to enlighten the atmosphere and create a sort of Japanese elegance,” said Yonehiro.

An elegance that led all the way down to the details of the Koi filter system, which was intentionally made audible to create a soothing ambience while enjoying your meal.

Osake’s is the brainchild of a group of young and ambitious 20-30-somethings: Justin Henson, Keoni Chan, Shane Tsubaki and Brian Hasegawa, who “oh-by-the-way” already own and operate the hip and successful sports bar above called Skybox Sports Lounge. No matter how old you are or where you are in your professional life, you gotta admire and respect these young entrepreneurs for having the vision and seeing it through. Mad props guys… Mad props!

But um, back to lecture at hand…

So why this, why now? What can one expect to find when coming down for dining pleasures? Grant is glad you asked.

“We offer something different. A gourmet sushi experience in a lively, lounge atmosphere. Why sit in traffic?”

(! – Osake offers a unique, happy hour on handrolls from 5-8PM every night, except Tuesdays when they are closed. You can order these select sushi handrolls during this time: spicy tuna, California roll, tuna salad, shrimp, and veggie for just a buck. Hmm… Yummy $1 handrolls or battling through stressful rush hour traffic? What do you think?)

17 handrolls for two people? Don't hate!
17 handrolls for two people? Don’t hate! 🙂

During this interview session, I was also fortunate enough to chat with Osake’s Master Sushi Chef Norlan Horita (of Sushi Supreme fame), who proceeded to present dish after delectable dish.

First up was a special, not-yet-on-the-menu sushi sampler, which is to be consumed in a specific sequence. Since it is not yet on Osake’s menu, I’ll have bruddah Norlan explain the dish in his own words:

“From left to right we have a maguro nigiri, a traditional sushi item with a little twist. It features thinly sliced myoga and a drizzle of unagi glaze. Next we have another traditional menu item, salmon or ‘sake’ nigiri, that has been given even more of a twist. I have given the salmon nigiri a generous amount of O-sake’s (soon to be) world famous soy vinaigrette, and then piled on some katsuo bushi. Next is what I like to call my ‘sweet snapper surprise.’ I took a simple shiromi nigiri, gave it a squeeze of lime, a slice of jalapeno, piled high with chiffonade of fresh chiso, and finished off with a colorful topping of citrus tobiko. Last but not least, we have our ahi tataki nigiri with our world famous firecracker sauce. In this dish, the conversion from left to right is a transition from old to new, and also from mild to spicy. On the left we have a very traditional nigiri with traditional toppings and sauce. As the dish progresses to the right, it evolves with more new wave sauces and dressings and increases in spice.”

Left to right: Maguro Nigiri with a drizzle of unagi glaze; Sake (salmon) Nigiri with O-sake's soy vinaigrette, topped with katsuo bushi; Sweet Snapper Surprise with a squeeze of lime, a slice of jalapeno, piled high with chiffonade of fresh chiso, and finished off with a colorful topping of citrus tobiko; and Ahi Tataki Nigiri with firecracker sauce
Left to right: Maguro Nigiri with a drizzle of unagi glaze; “Sake” (salmon) Nigiri with O-sake’s soy vinaigrette, topped with katsuo bushi; “Sweet Snapper Surprise” with a squeeze of lime, a slice of jalapeno, piled high with chiffonade of fresh chiso, and finished off with a colorful topping of citrus tobiko; and Ahi Tataki Nigiri with firecracker sauce.

They were all lusciously lip-smacking, but if I had to pick my favorites, I’d go with the oshake (salmon) and ahi tataki nigiris.

One of their more popular items (and self-proclaimed prized dish) on the menu is the Filet Mignon Beef Sashimi with Soy Vinaigrette. It’s not actually raw, just cut sashimi style. This is one you gotta try!

Filet Mignon Beef Sashimi with Garlic & Soy Vinaigrette, $16 - This is the prized dish of Osake. Quickly seared with herbs and spices, then cut sashimi style. Drizzled with their famous soy vinaigrette and garlic. Served with organic greens
Filet Mignon Beef Sashimi with Garlic & Soy Vinaigrette, $16 – This is the prized dish of Osake. Quickly seared with herbs and spices, then cut sashimi style. Drizzled with their famous soy vinaigrette and garlic. Served with organic greens.

Another popular dish is their Portabella and Fire Roasted Red Bell Pepper Quesadilla with Feta and Mozzarella (and choice of meat). CPK ain’t got nothin’ on ’em!

Portabella and Fire Roasted Red Bell Pepper Quesadilla with Feta and Mozzarella - Served with their spicy hoisin vinaigrette and organic greens. This crowd pleaser is available with your choice of any one item: Original ($8), Chicken ($10), Pork ($10), Steak ($12), Shrimp ($12)
Portabella and Fire Roasted Red Bell Pepper Quesadilla with Feta and Mozzarella – Served with their spicy hoisin vinaigrette and organic greens. This crowd pleaser is available with your choice of any one item: Original ($8), Chicken ($10), Pork ($10), Steak ($12), Shrimp ($12).

Next we have the Sweet and Spicy Szechwan Chicken. If you’re worried about spiciness, no worries, I can’t handle spicy food for beans, but this one I could handle. Chance um!

And yes, that is an empty space in the bottom left corner. Chef Norlan couldn’t wait to dig in before I took the photo! That should tell you how good this dish is! *grin*

Sweet and Spicy Szechwan Chicken, $10 - An adaptation of a northern Chinese dish. In this recipe, they stir-fry bell peppers, carrots, and onions with their own Szechwan glaze
Sweet and Spicy Szechwan Chicken, $10 – An adaptation of a northern Chinese dish. In this recipe, they stir-fry bell peppers, carrots, and onions with their own Szechwan glaze.

On a previous trip to Osake’s, I ordered their famous Dynamite Chicken. Here’s a snap of the dish and associated caption/description. Yeah gang, it IS as good as it looks!

O-sake's Famous Dynamite Chicken, $10 - An ancient secret recipe passed down through many generations. Tastefully redesigned to appease the modern palette. Instantly addicting!
O-sake’s Famous Dynamite Chicken, $10 – An ancient secret recipe passed down through many generations. Tastefully redesigned to appease the modern palette. Instantly addicting!

I’m a little embarrassed to admit it, but I didn’t even get a chance to try this next dish: the Ahi Tartare Martini. I was so intent on getting the interview and all the photos right, that it slipped my mind. According to the menu, it is Chef Norlan’s all star pick, so I guess we’re just going to have to make a return visit and give it a whirl!

Ahi Tartare Tataki Martini, $10 - Chef Norlan's all star pick, a must try! Ponzu lime ceviche jous, myogo, tobiko and chiso. Served in a martini glass
Ahi Tartare Tataki Martini, $10 – Chef Norlan’s all star pick, a must try! Ponzu lime ceviche jous, myogo, tobiko and chiso. Served in a martini glass.

Lastly, we had the “Bomb”-ucha Roll. You don’t really get a good appreciation of the engineering that goes into creating this bridge-like masterpiece at first glance, but when you realize what it is and what it contains, you’re floored. Mystified? OK, I’ll animate it for you to show you what lurks inside: crispy shrimp tempura, unagi, crab, kaiwara and cucumber!

The Bomb-ucha (Bumbucha) Roll, $16 - Crispy shrimp tempura, unagi, crab, kaiware, and cucumber with 3 special sauces
The “Bomb”-ucha (Bumbucha) Roll, $16 – Crispy shrimp tempura, unagi, crab, kaiware, and cucumber with 3 special sauces.

(! – They recently started offering teishoku, or set menu items, so if you’ve been here before and missed it, go on back.)

Convinced yet my pretties?

Well, if the food above isn’t enough to get your mouth watering, how about the prospect of tasting one of 34 different brands of sake (and counting) they carry. It’s their namesake after all.

“We have customers in the know who buy bottles and bottles at a time from us,” proclaims Yonehiro.

Even if you’re a sake beginner, you’ll find a warm home here, as well as in your tummy.

“We make it a point to train and educate our staff with all of our sake products, so if you have any questions or just want to try, come on down and see us,” says Yonehiro.

If you’re more of a beer fan, Osake carries all of the imports you expect to find, and even a rarely seen Japanese import beer called Echigo. Kanpai!

If you’re throwing a special get-together or just want to ack PIMP for one night, Osake’s even has a VIP room that is available for rent.

A bit of a night owl are we? Well, bring your dancing shoes to dinner because we haven’t even mentioned the “it” hotspot that this quaint restaurant metamorphosizes into when the clock strikes 10PM.

That’s right, every night from 10PM-2AM, Osake’s goes from chic eatery to bumpin’ hotspot in a flash. Friday nights – promoted by local radio station Hot 93.9 – is their busiest night, bringing in 1,000+ of Hawaii’s most modish peeps. Saturday nights are just as hot. Wednesday nights offer live music from 7-10PM and is also known as martini night.

No matter what craving it is you may have, Osake Sushi Bar & Lounge is sure to satisfy. Good eats, a wide assortment of refreshing beverages, live music, scratching your dancing itch, people watching, whatever. Osake is where you’ll find it. Support your local businesses and go check um out won’tcha?

Aren’t you glad we flew back from Kauai for this?

Master Sushi Chef Norlan Horita (left) and General Manager Grant Yonehiro welcome you to the sushi bar at Osake Sushi Bar and Lounge
Master Sushi Chef Norlan Horita (left) and General Manager Grant Yonehiro welcome you to the sushi bar at Osake Sushi Bar and Lounge

Osake Sushi Bar & Lounge
1700 Kapiolani Blvd.
Honolulu, HI 96814 (map)
(808) 956-1600
Wednesday through Monday from 5-10PM for dinner and 10PM-2AM for after hours. Closed on Tuesdays.