| ||Combining Pacific Rim and California cuisines, Executive Chef Jason Takemura brings his culinary inventiveness and commitment to quality dishes to the new Hukilau, Honolulu, which opened in May in the Executive Centre Downtown. Formerly of Chai’s Island Bistro, Takemura, who trained at Le Cordon Bleu-affiliated Western Culinary Institute, brings a decade of experience in the kitchens of several California restaurants, including Roy’s, Monterey’s Montrio Bistro and Pebble Beach’s Inn at Spanish Bay. |
“Freshness is what we emphasize on the Hukilau’s menu, from seafood specialties, robust and healthy salads, to baked-on-site dessert creations,” says Takemura.
Takemura’s wide-ranging culinary experiences, including Italian, Japanese, Pacific Rim and American dishes, has enabled him to create palate-pleasing lunches, including a Portabello Katsu with melted Brie Cheese Sandwich and unique bento lunches, made fresh daily, for the on-the-go downtown crowd. In addition to breakfast, lunch and dinner service, Hukilau provides catering services. Go to www.dahukilau.com.
“Incorporating Pacific Rim cuisine with California cuisine fits right into our philosophy at the Hukilau to support our local community and the Aloha Spirit,” says Takemura.