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....
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 – 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....
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 – Do It Yourself Holiday Cheer

RYAN'S TABLE BY Ryan Tatsumoto
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....
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 – Sketches Of Spain

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 – 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....

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