Looking back at 2024 since January, we have covered triple-digit number of restaurants, most of which opened this year. Among them, there are a few restaurants that impressed me and made me think, “This place is really great. One of them is Yohei Sushi Kahala. Yohei Sushi KAHALA. Yohei Sushi has been a local favorite in the deep Kalihi area for more than 30 years. In February of this year, Yohei Sushi KAHALA opened in the Kuono Marketplace in the upscale residential area of Kahala, a completely different area, and became a hot topic among locals. The concept is “respect and giving back. Hawaii has a 150-year history of Japanese immigration, and sushi chef Kazuto Obara, who founded Yohei Sushi, is one of the Japanese who immigrated from Hiroshima. The restaurant’s theme is to give back to Hawaii as an expression of gratitude to Hawaii for accepting immigrants and respect for the pioneers who have built its history. The goal is not to be an authentic Japanese sushi restaurant, but to provide local Hawaiians with a new dining experience based on the “best of Japan” through a fusion of cultures with Hawaii. In July, in response to requests from local residents who wanted to enjoy a la carte dishes more on a daily basis, the restaurant launched an a la carte menu, lunch, and takeout, In July, in response to requests from local residents who wanted to enjoy a la carte dishes on a more daily basis, the restaurant began offering an a la carte menu, lunch and takeout. And this fall, the restaurant launched a happy hour, offering Japanese draft beer with fine bubbles in chilled brass glasses for $3.99, with all snacks priced at a bold $4 or $8. As for Happy Hour, it seems to have “quietly started” and is actually not well known yet, but it is only a matter of time before it spreads. ……
For anniversaries, a course meal is a memorable dining experience. Let me introduce you to a course meal that also includes a surprise that mixes “food” and “experience. After quenching your thirst with a glass of Asahi draft beer poured into a faceted glass with fine bubbles, the omakase course “KINOHI” (11 dishes for $280) will begin. Pairing with the course ($70) makes it even more enjoyable. At first, enjoy the rich flavor of bonito in the “full-bodied ichiban-dashi” (the best soup stock in the world). Then, enjoy the “Tuna & Salmon” nigiri by skilled sushi chef Mr. Nakagawa with a glass of champagne. The tuna nigiri topped with mustard, the innovative poke wrapped in deep-fried rice paper, and the salmon nigiri brightly colored with salted beets are all placed on a plate marked “tuna” with black mayonnaise in a fast-paced manner. Served with the rosé wine is an “organic salad” with macadamia nuts. The guava dressing was sweet and sour with a taste of Hawaii. The “Cauliflower with Miso Sauce” had a gentle taste that pleased my stomach, and the abalone from Kona was hidden in it. The sake tasting menu included BIHO Junmai Ginjo, Tamagawa Junmai, and Kuheiji Besatsurai. While enjoying these, we savored the signature “8-sun Japanese tapas”. Vegetables, fried food, wagyu beef, sashimi, futomaki, nigiri, and egg sandwiches were all packed in a wooden box, making for an exciting meal. The “Ichi no Sushi Sankan” (three pieces of sushi) followed, with squid topped with tobiko and sesame seeds, kombusame sashimi of stone sea bream with popping finger lime, and sea bream served as nigiri with sesame paste. Next up was the “Butterfish (Saikyo-yaki) or Instant Smoked Pork Spare Ribs,” a favorite of Hawaii locals. When the lid is opened, a single noble stream of smoke rises out of the presentation. It was a perfect match for the Beaujolais red wine. The “Sushi of the Five Kinds” featured a tuna nigiri with the sweetness of fat and flavor of tuna, salmon roe marinated in soy sauce, and Hokkaido sea urchin transformed into a risotto, which was a perfect combination of the mild richness of the sea urchin, the saltiness of the crustacean, and the parmesan cheese. Hiroshima’s specialty, conger eel sushi, and shrimp, the “Jewel of Kauai,” were crisply fried and served in hand rolls. The “final dish” was ramen noodles made with ichiban dashi, an idea born from a sushi chef’s idea. After that, the lights were dimmed and a surprise “time” was presented to the guests to enjoy with their eyes called “dessert time of the heart. I dare not write the details. The finale was a two-course dessert including a homemade green tea brownie. From the moment one sat down at the counter, one could enjoy the presentation of the food and the space, and the course meal was a series of experiences that surprised and delighted all five senses. Courses range from $170 to $350.
A la carte dishes allow you to enjoy Yohei in a casual atmosphere. With a total of 34 seats, some tables are partitioned to allow diners to order a wide variety of dishes in a relaxed atmosphere. As with the course menu, nigirizushi made with fresh local Hawaiian ingredients and seasonal fish flown in from Japanese markets starts at $5.50, fine rolls at $7, and sushi rolls at $26, which can be enjoyed one by one or as an assortment. The organic vegetable and prosciutto salad ($20) is accented with prosciutto ham and crispy fried sweet potato leaves. The extra-thick pork cutlet ($38), about 2 cm thick, is deep-fried slowly at a low temperature, making it soft and moist with a crispy outside, an artisanal dish that shines. It was refreshing when served with a sweet and sour sauce made from Hawaiian pineapple and Nanko plums. One of the signature dishes that is the centerpiece of the course menu, the 8-sun sashimi, can also be ordered separately ($85). The menu includes chilled tomatoes with elegant broth, crab cream spring rolls, grilled bonito, wild Kue sashimi directly from Japan, KAHALA’s signature Kaiho roll (filled with the treasures of the sea), salmon nigiri brightly colored with Hawaiian beets, turban shell liver, and the sweetness of Hokkaido sea urchin Tempura with shiso leaves. The assortment included sea urchin from Hokkaido, topped with shiso leaf tempura, and chicken wings gently finished at a low temperature with salted malted rice confit. This dish was enough to make one appreciate the restaurant’s charm. The menu also includes sashimi, tempura, chawan-mushi (steamed rice in a bowl), and other authentic Japanese dishes that only a sushi restaurant can offer, as well as omusubi (rice balls) and a kids’ menu. Finish off your meal with the popular dessert, Souffle Cheesecake with Mixed Berry Sauce ($15) and coffee. The restaurant also offers a to-go menu that was started as a way to promote Japanese souvenir culture, so you are sure to be delighted when you bring your own souvenirs. The a la carte style is perfect for casual enjoyment and sharing with family and friends amidst the hospitality of Yohei’s unique service.
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