Shawarma plate from Yamas Mediterranean Cuisine. (Photo courtesy Ryan Tatsumoto)

Ryan’s Table – It’s Greek to Me

Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure why, but I’ve always loved the flavors of the Mediterranean — cuisine that comes from countries surrounding the Mediterranean Sea. Extremely diverse, it includes dishes from European countries such as Greece, Italy and Spain; North African countries such as Algeria, Libya and Moroco; and Middle Eastern countries....
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....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Sketches Of Spain

RYAN'S TABLE BY Ryan Tatsumoto
Tatsumoto’s version of ozoni includes: mochi, thin slices of mizuna, daikon, shiitake, enoki mushrooms, hasu, carrots and canned scallops in a konbu and katsuo broth.

Ryan’s Table – Beyond Osechi Ryori

Local Japanese-style New Year’s Cuisine and Traditions Ryan Tatsumoto Hawai‘i Herald Columnist Today, people in the 50th still practice Japanese New Year’s, or oshögatsu, traditions by placing a kadomatsu near the home entrance, stacking the kagami mochi topped with a tangerine and consuming ozoni as the first meal of the new year. In Japan, people enjoy osechi ryöri during the first three days of the year. The tradition....

Mixology 101 . . . Kampai!

ITADAKIMASU by RYAN TATSUMOTO
Libations made with regular spirits (left) and barrel-aged spirits (right). (Photos courtesy Ryan Tatsumoto)

Ryan’s Table – Sometimes Aging is a Good Thing

RYAN'S TABLE BY Ryan Tatsumoto When I look in the mirror every morning and spot another white hair in my goatee, or notice that the hair atop my head looks a bit thinner, or when I wake up with body aches from unknown causes, I always chalk it up to the unwanted consequences of aging.....

It’s Cupid’s Day Once Again

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

Itadakimasu – The Good Table .. Doing Good

ITADAKIMASU By Ryan Tatsumoto
“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....
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....

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