Be “Rice”, My Friend, In 2016

RYAN'S TABLE BY Ryan Tatsumoto

“National Eat Your Beans Day” – No Joke!

I ’m not making this up. Go ahead and do an internet search and you’ll find that today, July 3, is “National Eat Your Beans Day.” And how fitting is it that we observe this...

Nat-Yo Average Bean – The Fermented Bean Gets Its Own Day!

Ryan Tatsumoto Hawai‘i Herald Columnist For the past few years, dedicated nattophiles have been organizing an annual dinner celebrating that humble fermented bean, natto, on its own day, no less. What? Natto has its own day?...
Chef Kelly Degala. (Photos by Ryan Tatsumoto)

Ryan’s Table – An Ambitious New Direction for Kosasas’ ABC Stores

RYAN'S TABLE BY Ryan Tatsumoto Dukes Lane Market & Eatery Hyatt Centric Waikiki Beach Hotel 2255 Kühiö Ave. (808) 923-5678 What started in the 1940s as a neighborhood pharmacy and then reinvented itself in 1964 to become the ultimate convenience store with 30 locations in Waikïkï alone(!) — is growing once again. If you thought....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Just In The Neighborhood

RYAN'S TABLE BY Ryan Tatsumoto

Kampai 101

RYAN'S TABLE BY Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Nose-To-Tail Dining

RYAN'S TABLE BY Ryan Tatsumoto We closed out 2016 with the good fortune of having secured a table at Fete restaurant in Chinatown to sample the cuisine of the butcher of Panzano, Riccardo Ricci. If you were under the impression that butchers simply reduce an animal carcass to manageable pieces . . . well, you....

Mixology 101 . . . Kampai!

ITADAKIMASU by RYAN TATSUMOTO
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Tasting Neyers Vineyards

RYAN'S TABLE BY Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Aloha Beer and Grinds

RYAN'S TABLE BY Ryan Tatsumoto We must be getting younger! Why? Because we usually pay our first visit to a new restaurant about a year or two after its grand opening, in part because life (aka work) usually gets in the way and because we want to give the new restaurant time to iron out....

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