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....
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,....
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....
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....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – The Good Table .. Doing Good

ITADAKIMASU 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....
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....

Kampai 101

RYAN'S TABLE BY Ryan Tatsumoto

Be “Rice”, My Friend, In 2016

RYAN'S TABLE BY Ryan Tatsumoto
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....

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