Episode 3: Aqua + Culture, explores Hawaii’s long legacy as a center of innovation in aquaculture. Acclaimed chefs Niki Nakayama and Carole Iida Nakayama of two Michelin-starred restaurant n/naka in Los Angeles, and local chef Mark Pomaski—sushi chef and owner of Moon & Turtle in Hilo, HI—embark on an exploration of Hawaii’s past and present through its 800-year history of aquaculture.
Tane Vegan Izakaya located on Beretania Street in Honolulu, offers an out-of-this-world selection of entirely plant-based sushi items and other Japanese dishes for diners keeping a fish-free diet or daring to try a creative take on this traditional cuisine.
Richard Betts is has moved past wine and into the world of Komos Tequila, which he created with his partner Joe Marchese. “I love Tequila first and foremost because it embodies so much of my first love, Mexico. Add to that the fact that it’s an upper, a party starter, it’s my favorite thing to drink.”
For this COVID Conversation, Hashi sat down with chef and restaurateur, Peter Cho, to discuss the status of his restaurants (one opened during the pandemic!) and outlook on the road to recovery.
David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.
Situated directly on the sands of Kaimana Beach, which means “diamond” in Hawaiian, the 122-room hotel has been an integral part of the fabric of the Waikiki for more than five decades. At the intersection of Diamond Head and the sands of the Pacific Ocean, Kaimana Beach — originally named Sans Souci (“without cares”) — is a destination for locals and visitors.
Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish. Chefs Kelvin Ro, Roy Yamaguchi and Matt Pittman explained their favorite ways to cook the best short rib, a staple of their individual cultures.
Travel to the eastern side of the Island of Hawaii to the town of Hilo, full of local flavors, adventures and unique scenes of nature, from black and green sand beaches to stargazing from the highest point in the Aloha State.
Hashi publisher and editorial director Denise Yamaguchi speaks on the subject of leadership as a guest of “Beyond the Lines” by ThinkTech Hawaii with host Rusty Komori. Watch the interview to hear Yamaguchi speak about the huge growth to-date and the goals she has for the Hawaii Food & Wine Festival, as well as the Hawaii Agricultural Foundation.
For this COVID Conversation, Hashi sat down with chef, restaurateur and entrepreneur, Eric Ziebold, to discuss the status of his endeavors and outlook on the road to recovery.