I was surprised upon returning to Hawaii that the Wasabi restaurant in Kapahulu has collaborated with the famous Nadaman restaurant. The restaurant had a more chic look and the menu more elaborate and expensive. Despite the fact that there are many japanese living in Hawaii and many japanese restaurants throughout Hawaii it is difficult to find good japapnese food. I believe the reason for this is simply the ingredients. It is diificult to produce outstanding food with mediocre ingredients. I have been to the Nadaman restaurant in Japan and there is no comparison. That is not to say that the food here was not good but rather, not in the same league as the one in Japan.
Here for appetizer we had kiriboshi daikon, matsumaetzuke, and green pea tofu. At my work at Amandan Hills in Japan we also made kiriboshi daikon and used it for a base for black beef tenderloin. The kiriboshi daikon that Amandan Hills makes was much better.
Salmon Skin Roll....I was assuming that there would be some crunch to this from the salmon skin but there wasn't. You don't see these kind of rolls in Japan very often.
This was my sons plate. He loves sushi. The sushi rice was good. Too bad they didn't have ootoro. The highest grade of maguro that I have been able to find here is chuutoro.
Foie Gras Chawanmushi....This was good, yet, I have seen my chef in Japan make Foie Gras Chawanmushi which had a custard base topped with seared foie gras, dashi, fresh greens, fresh sliced truffles, and truffle oil.
Nasu Misodenraku....this was good, eggplant coated with a sweet miso paste and then broiled.
Basic tempura.....
Grilled Wagyu beef....again the difference in ingredients. This was nothing like the beef we had in Japan. It's all in the ingredients!
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