Honolulu izakaya

From plant-based sushi to artistically inclined dishes, here are three Honolulu eateries offering unique twists on honolulu izakaya traditional izakaya concept, honolulu izakaya. Originating in Japan, izakaya are casual eateries, where frothy pints of Orion and hypnotic cups of sake are held in equal esteem to the delectable platters of yakitori, kaarage, or udon.

Izakayas are basically Japanese gastropubs or taverns that serve up delicious food -- meant to be shared family-style -- along with plenty of beer and sake. If you head to the more contemporary spots, look for creative plays that mix in other cultures' cuisines. There are scores of izakaya restaurants in Honolulu, but we rounded up the best of the bunch, so get a group together izakayas are more fun with a crew and check out any of these spots. Yeah, literally every single item on the menu. This place offers up simple, delicious izakaya food, including lots of grilled meats on sticks -- lightly coated with teriyaki sauce, natch. There are also a couple of fried options that wash down well with the beer, and salads for whoever goes to an izakaya for raw vegetables. In the warm carbs category, the grilled rice balls -- yaki onigiri -- make a great accompaniment.

Honolulu izakaya

Located directly across Kamuki High School, Gazen is a izakaya dining that is loved by the locals and japanese residents. Items are subject to change upon availability. Thank you for your understanding. A 3cm thick steel plate That is the secret to our perfectly cooked teppan — yaki dishes. This steel plate is optimal for maintaining a set temperature which results in the perfect dish everytime. The Perfect temperature Results in the perfect tofu. From the ambient temperature to the heat applied to our soymilk, during the creation process, we take great care in our tofu. Made fresh, everyday, just for you. Highly skilled chiefs give the final touch on the omelet to create the soft, melt in your mouth sensation. Our day starts with preparing the tofu. The result is a special tofu that cannot be replicated anywhere else. Our special homemade tofu is made with traditional Japanese method, which has remained unchanged for over years. For Gazen, tofu is an important part of our company. Since the establishment of Gazen, we have continued to serve our traditional specialty tofu.

An izakaya puts food in the center of the table for all to share, honolulu izakaya. But the main event is the freshly made tofu sampler, featuring three silky scoops of tofu, all with distinctly different flavors: black sesame tofu with wasabi, tofu in a honolulu izakaya soy broth, or plain tofu sprinkled with salt and pepper.

O nce in Tokyo, I found a tiny izakaya, a sit-down sake shop. It had a display of plastic food, so I could point to what I wanted. That we proceeded to do. With food, of course. We spent three to four hours talking about everything from baseball to world peace.

Honolulu Magazine Honolulu Family. Takikomi, summer mushrooms, Australian winter truffles. Photo: Olivier Koning. For Goings this means his version of kaiseki in an elevated izakaya setting, following the progression of courses of a traditional kaiseki meal. Like other prix-fixe restaurants, this one is by reservation only; like other kaiseki restaurants, there are no menu substitutions. I know Goings pretty well, having worked with him years ago and followed his career since. So i f all eaters in your party are open to anything, and to eating well and eating a lot, you can find yourself seated in the cozy dining room with a mix of hip-hop and metal humming through the speakers. I recommend bringing sake, as it will get jovial.

Honolulu izakaya

Izakayas are basically Japanese gastropubs or taverns that serve up delicious food -- meant to be shared family-style -- along with plenty of beer and sake. If you head to the more contemporary spots, look for creative plays that mix in other cultures' cuisines. There are scores of izakaya restaurants in Honolulu, but we rounded up the best of the bunch, so get a group together izakayas are more fun with a crew and check out any of these spots. Yeah, literally every single item on the menu. This place offers up simple, delicious izakaya food, including lots of grilled meats on sticks -- lightly coated with teriyaki sauce, natch. There are also a couple of fried options that wash down well with the beer, and salads for whoever goes to an izakaya for raw vegetables. In the warm carbs category, the grilled rice balls -- yaki onigiri -- make a great accompaniment.

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Brilliant stuff: firm, almost translucent raw fish twirled around soft and remarkably sweet uni, with a layer of shiso leaf to brighten the taste. NYC Japanese. The sweet scallops were accompanied by mirugai and aoyagi , the crunchier orange clam. Trenor agreed, and then proceeded to strike through nearly every fish offering on the menu. Lui, on the brink of opening his own sushi restaurant, was curious to know how his tentative menu looked through a lens of sustainability and asked Trenor to review it. Open six days a week it's closed on Mondays , this spot also takes reservations, a good idea on the weekends to ensure that you'll be able to get your yakitori action on. Nonbei, a tiny little space, was for decades a highly traditional izakaya, but with a change of ownership two years ago, it added, in the manner of Honolulu izakaya, a sushi counter. Only the young and foolhardy drink without eating. Another unique offering, if you dare, is a dessert which mixes ice cream with natto: it's a little bit sweet… and a little bit stinky. Just wrap in nori and enjoy. I was so full toro would have been wasted on me. Under the glow of homemade lanterns, guests are served a key takeaway with each dish: At the intersection of ingredients, ideas, and innovation, the mind, too, can be fed. Often, Lui says, first-time guests will survey the surrounding tables, taking in the jewel-like sushi rolls and nigiri with curiosity. Miso soup arrives in deliciously unexpected, un-broth-like form.

Here at ZIGU, we believe the key to running a successful restaurant is to serve fresh local ingredients.

There were some interesting sides: seaweed dipped in rice flour and deep-fried. At Margotto Hawaii, Truffles Abound. From the ambient temperature to the heat applied to our soymilk, during the creation process, we take great care in our tofu. Thanks to my German grandfather, I like tongue. Beretania St. The ever reliable and beautifully presented eggplant yaki. This place offers up simple, delicious izakaya food, including lots of grilled meats on sticks -- lightly coated with teriyaki sauce, natch. When the izakaya first opened in , owners were intent on maintaining its neighborhood-pub appeal. More than that, eating is social. The bustling izakaya proves it. Since my friend had been in Japan, we had much catching up to do. Gazen Izakaya Kaimuki Gazen is a nice place for a date -- dark and intimate, yet clean and inviting -- but also very accommodating for larger parties, with a couple of tatami rooms that have space under the table for your legs, making them a lot more comfortable than just sitting on the ground. O nce in Tokyo, I found a tiny izakaya, a sit-down sake shop. Originally envisioned as an udon spot, Naru shifted its focus after owners noted a steady stream of local Okinawan residents coming through the doors.