Ryan’s Table – 2021– NEW YEAR, SAME PANDEMIC
Ryan Tatsumoto
Hawai‘i Herald Columnist
Shinnen akemashite omedetö gozaimasu (Happy New Year)! Of course, though the year has changed numerically, we’re still in the middle of the COVID-19 pandemic which requires face masks, eye protection (at...
Ryan’s Table – 7-ELEVEN REVISITED
Ryan Tatsumoto
Hawai‘i Herald Columnist
The last time I visited 7-Eleven was way back in the early 80s when I lived with Obāchan in Waimānalo and it was mainly after spending long hours in the biochemistry...
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....
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....
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....
Ryan’s Table – Caveman Dining
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....
Ryan’s Table – Sausage Adventures
Ryan Tatsumoto Hawai‘i Herald Columnist Sausage. It’s the meat of summer picnics and the national symbol of a great baseball game. The savory, encased meat was also a favorite food of the late celebrity chef Anthony Bourdain, host of the television food series “Anthony Bourdain: Parts Unknown,” who died a year ago. Vienna sausage was....
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