Mixology 101 . . . Kampai!

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

Itadakimasu – The Good Table .. Doing Good

ITADAKIMASU By Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Hospitality at its Finest

RYAN'S TABLE BY Ryan Tatsumoto Xenia: The ancient Greek concept of hospitality, generosity and courtesy shown to those from near and afar. Senia: The newest and most anticipated restaurant in the 50th’s dining scene. As I mentioned in an earlier column, the opening of Senia was likely the most anticipated restaurant event in recent Hawai‘i....
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....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Pig Tales @ MW Restaurant

ITADAKIMASU By, Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Local Ingredients

RYAN'S TABLE BY Ryan Tatsumoto I sampled the cuisine of Chef Ed Kenney for the first time about 12 years ago, just after he had opened his first restaurant, Town, at Wai‘alae and 9th avenues in the heart of Kaimukï. The occasion was a wine dinner for about a dozen diners. Chef Kenney had graciously allowed....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Do It Yourself Holiday Cheer

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

Ryan’s Table – Sustainability for 2018

RYAN'S TABLE BY Ryan Tatsumoto For the past several years, I have been making a concerted effort to purchase my food ingredients from local purveyors so that more of my hard-earned dollars remain in the 50th. I realize that some of my money stays in Hawai‘i even if the produce I purchased was grown on....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – “Springtime in Provence” in Honolulu

RYAN'S TABLE BY Ryan Tatsumoto Spring is in the air . . . especially at Chef Mavro, the eponymous restaurant operated by Chef George Mavrothalassitis for the past 19 years. And, once again to welcome the arrival of spring, Chef Mavro recently hosted his biannual dinner for generous, regular supporters of Hawai‘i Public Radio. While....
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....

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