Butcher & Bird’s meats.

Ryan’s Table – Mealtime in Kakaako

RYAN'S TABLE By Ryan Tatsumoto Unless you live under a rock, you’ve probably seen, or are at least aware of the proliferation of condominiums in the new “live, work and play Kaka‘ako” — ideal living conditions for local families right in the heart of Honolulu, with shops, restaurants and supermarkets all within walking distance.Who am....
Moku Kitchen: fries, pizza and green beans. (Photos by Ryan Tatsumoto)

Ryan’s Table – The Happiest Hour

RYAN'S TABLE By Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure when this transformation began, probably sometime around when we entered our fourth decade of life. It started with simple expressions like, “These kids nowadays . . .” or “When I was your age . . .” That’s when you begin to realize that you’ve....
Aloha Tofu natto.

Ryan’s Table – High Tech Smokin’

Ryan Tatsumoto Hawai‘i Herald Columnist After experimenting with a number of smokers I’ve picked up over the years, I realized that each has its own upsides and downsides. For instance, only one of the three smokers can cook a full cut of beef brisket, and only one does not need a fan to circulate the....
Porchetta di testa. (Photos by Ryan Tatsumoto)

Ryan’s Table – In Praise of Porcine

Ryan Tatsumoto Hawai‘i Herald Columnist The Japanese celebrated the “Year of the Boar” earlier this week. In a little over a month, however, the rest of Asia will celebrate the “Year of the Pig.” So, to be all-inclusive, let’s just say that 2019 is the “Year of the Porcine.” No matter that they are the....
Rolled Saba (Photo Courtesy by Ryan Tatsumoto of 'Ryan's Table')

Ryan’s Table – Hooked on Sushi

RYAN'S TABLE BY Ryan Tatsumoto The Mrs. and I have been on a sushi binge for the past couple of months. About three or four times a year, we head over to Mitch’s Fish Market and Sushi Bar in the airport industrial area for a couple of reasons: their super-fresh seafood and their BYOB policy,....
“Smokin’ Oysters” on the half shell.

Ryan’s Table – Still-Great Regional Cuisine

RYAN'S TABLE BY Ryan Tatsumoto The local food movement known as Hawaii Regional Cuisine started almost 30 years ago. Some of its principals are just as well-known today as they were back in the day. For example, if you told a colleague that you planned on sampling the cuisine of a chef named Roy, nearly....
Smoked meat sushi.

Ryan’s Table – Time to Light a Fire

RYAN'S TABLE BY Ryan Tatsumoto “Time to light a fire . . .” That’s what celebrity chef Roger Mooking proclaims on every episode of “Man, Fire, Food” as he is about to light the coals. Although nature’s thermostat has moved several degrees higher these past few months, that is the only proclamation I need to....
2018 Soy and Tofu Dessert Competition Finalists

Ryan’s Table – 15 Minutes at the Soy and Tofu Festival

RYAN'S TABLE By Ryan Tatsumoto As Andy Warhol said in 1968, “In the future, everyone will be world famous for 15 minutes.” Well, my time in the spotlight lasted a little more than 15 minutes. Actually, it lasted for two 30-minute sessions at the eighth annual Northern California Soy and Tofu Festival. If you didn’t....
Miyazaki grade A5 wagyu beef from J-Shop.

Ryan’s Table – Saturday Foragin

RYAN'S TABLE BY Ryan Tatsumoto No, this column isn’t about trekking deep into the rainforest to pick pohole, those succulent fiddlehead fern shoots on a Saturday. Nor does it involve hiking the Jackass Ginger trail in Nu‘uanu for fresh pepeau (wood ear mushrooms) and takenoko (bamboo) shoots. It does, however, involve that dreaded drive over....
GALA’s garlic fried rice.

Ryan’s Table – Realizing a 25-Year-Old Dream

RYAN'S TABLE BY Ryan Tatsumoto The end of April marked the beginning of a new story — a story about the realization of a dream that took root more than two decades ago. Long before his career took him on a triangular journey between the 50th; Seattle, Wash., and the Bay Area, Chef Kelly Degala....

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