Chef Alan Wong (Photo courtesy Alan Wong)

Business – COVID-19, A Restaurant Owner’s Perspective

How Can the Hardest Hit Local Businesses Survive? Chef Alan Wong Commentary, Special to The Hawai‘i Herald This is a chaotic, stressful, fearful and uncertain time for everyone. We are in uncharted waters. There is so much information available today, it is mind-boggling. And so, instead of talking about what you may have already heard,....
Hawaiian Junmai Ginjo Sake by 'Islander Brewery', www.islandersake.com

Liquid Joy – Kampai! Sake Brewing Returns to Hawai‘i

Islander Sake Brewery Hopes to Revive a Dormant Industry Joe Udell Special to The Hawai‘i Herald When Chiaki Takahashi and Tama Hirose open the doors of their Islander Sake Brewery next month, they will be bringing commercial sake-making back to Hawaiʻi after a hiatus of more than three decades. In the process, they will also....
Olive oil cake

Ryan’s Table – A “Fête” For All Occassions

Ryan Tatsumoto Hawai‘i Herald Columnist Like the famous 80s television sitcom “Cheers,” the staff and regulars at Vino Italian Tapas and Wine Bar always know our names. We enjoy the food and wine there so much that you could say it’s like our home away from home. But, since it moved across the breezeway at....
Shawarma plate from Yamas Mediterranean Cuisine. (Photo courtesy Ryan Tatsumoto)

Ryan’s Table – It’s Greek to Me

Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure why, but I’ve always loved the flavors of the Mediterranean — cuisine that comes from countries surrounding the Mediterranean Sea. Extremely diverse, it includes dishes from European countries such as Greece, Italy and Spain; North African countries such as Algeria, Libya and Moroco; and Middle Eastern countries....
Tatsumoto recommends club soda, tonic water and mixers from Q Drinks when creating cocktails.

Ryan’s Table – Holiday Cocktails

Ryan Tatsumoto Hawai‘i Herald Columnist Although eggnog is a favorite during the holiday season, the classic rum and whisky-laden crème and eggs tend to make me feel a little bloated. And I’ll never turn down a flute of Champagne, however, I prefer to wait until the New Year to do my uncorking. Of course, we....
Misoyaki butterfish with clams and shrimp.

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

Ryan Tatsumoto Hawai’i Herald Columnist There is a wonderful anomaly hidden within the 22Kailua coffee shop at 22 Oneawa St. Enter the shop, walk all the way to the back, and you’ll find owner and chef, Taka Kijima, preparing omakase meals in an intimate six-seat restaurant called “Hana-re” (like Hanalei, but it means “separate place”....
Tassho Pearce with the sake-making crew at Dewazakura Sake Brewery in Yamagata. (Photos courtesy Tassho Pearce)

Lead Story – Tassho Pearce’s Second Act

The Rap Veteran Sets His Sights on the Sake Industry Joe Udell Special to The Hawai‘i Herald Tassho Pearce has been a household name in Hawai‘i hip-hop circles for more than a decade and a half. But over the last six years, Pearce has quietly been carving out a new reputation in the world of....
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)

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

Ryan Tatsumoto Hawai‘i Herald Columnist Dîner en Blanc is known as the massive “chic picnic” where hundreds (or sometimes thousands) of guests dress elegantly in all white. It’s a sight to see for passersby. In 1988, Francois Pasquier got friends together and started this amusing tradition. There are a lot of rules to pulling off....
Chef Edwin Goto, hamming it up a bit while receiving a hyperbaric treatment at Healthways in Waimea. (Photo courtesy Goto/Centeio familie

Lead Story – Kokua for Chef Edwin Goto

Waimea Chef Edwin Goto Has Always Helped Others; Now He Needs Our Help Dan Nakasone Special to The Hawai‘i Herald A few months ago, I shared a story about three Hawai‘i Island “community spirits” in The Hawai‘i Herald’s Big Island issue (July 5, 2019). One of the people profiled in the story, Chef Edwin Goto,....
A visual comparison of table rice and milled rice for ginjo and daiginjo grade sake.

Ryan’s Table – For Sake’s Sake

Ryan Tatsumoto Hawai‘i Herald Columnist My earliest exposure to sake was memorable though not very pleasurable. You see, the Tatsumoto clan always hosted a New Year’s Eve party for my mom’s co-workers from Kahalu‘u Elementary School, Dad’s University of Hawai‘i football tailgate crew and other friends and family.

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