RYAN’S TABLE BY Ryan Tatsumoto

Ryan Tatsumoto is a clinical pharmacist by day. In his off-hours, however, he and his wife enjoy seeking out perfect marriages of food and wine. Ryan is a certified sommelier and a certified specialist of wine. The Windward O‘ahu resident also writes a column for San Francisco’s Nichi Bei Weekly called “The Gochiso Gourmet.”

When the original Vintage Cave opened over three years ago in the basement of Shirokiya at Ala Moana Center, it was heralded as the one restaurant in the 50th that would put Hawai‘i on the global culinary map. Why? For starters, Japanese developer Takeshi Sekiguchi had only one objective: to create the best restaurant in the world, bar none. He promptly enlisted the talents of a local boy, Chef Chris Kajioka, and gave him one simple directive: No compromises; purchase the best and create the best. Here’s a blank check.

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