Wednesday, January 29, 2020
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Ryan Tatsumoto

Ryan Tatsumoto
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Tatsumoto’s version of ozoni includes: mochi, thin slices of mizuna, daikon, shiitake, enoki mushrooms, hasu, carrots and canned scallops in a konbu and katsuo broth.
Food

Ryan’s Table – Beyond Osechi Ryori

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Tatsumoto recommends club soda, tonic water and mixers from Q Drinks when creating cocktails.
December 6, 2019

Ryan’s Table – Holiday Cocktails

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Misoyaki butterfish with clams and shrimp.
Food

Ryan’s Table – A (Somewhat) Secret Sushi Bar at 22Kailua

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The 2019 Dîner en Blanc was held at the Bishop Museum on the Great Lawn. It was a spectacular sight of attendees all elegantly dressed in white. (Photos by Ryan Tatsumoto)
Food

Ryan’s Table – Dîner En Blance, Wonderfully White and Wet

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A visual comparison of table rice and milled rice for ginjo and daiginjo grade sake.
Food

Ryan’s Table – For Sake’s Sake

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“Down Like Chinatown.”
August 2, 2019

Ryan’s Table – “Underground Dinner” At Vino’s

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Ryan’s Pseudo Champuru. (Photos courtesy Ryan Tatsumoto)
Big Island

Ryan’s Table – Bitter is Better

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Photo of Ethel's Grill, 808-847-6467, 232 Kalihi St.
Food

Ryan’s Table – Chuggy’s Super Secret Supper Club

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Butcher & Bird’s meats.
April 5, 2019

Ryan’s Table – Mealtime in Kakaako

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Moku Kitchen: fries, pizza and green beans. (Photos by Ryan Tatsumoto)
Food

Ryan’s Table – The Happiest Hour

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