Kai to 海 Tasting Menu
Kai (海) is a word that can translate to ocean in both Hawaiian and Japanese. The respective cultures are connected in numerous ways, including through the foods sourced from the ocean and the dishes made with them.
This menu highlights ocean foods sourced / produced in Hawaiʻi and incorporated into dishes with roots in Chef Brian's Japanese heritage
3-Course Prix Fixe menu courses noted below with a ^ (portions are larger than tasting menu portions)
Click on the dishes to read the stories behind them.
Okashi ^
Note: To be updated as necessary. Menu subject to change without notice. Due to the pop-up nature of this event, we are unable to accommodate any dietary substitutions.
BYO Wine Pairings: Due to the pop-up nature of our event, beverages are not included. Should you wish to bring your own wines, pairing recommendations can be found below. Please note there will be a $10 per bottle fee for any alcohol (we will have glassware and offer to open and chill; wines are self-serve). Fees are payable the night of the event via cash (please bring exact change) or our Business Venmo @naauhilo. Under state law, consumption of alcoholic beverages at the event is prohibited for guests under the age of 21. You may find options at Kadota Liquor in Hilo.
Sparkling Wine: Gruet Brut, Mandois Brut Origine Champagne
Sauvignon Blanc: Honig Sauvignon Blanc Reserve, Domaine Pastou Sancerre Blanc
Albarino: Joyce Albarino (Monterey), Palacio de Fefinanes Albarino
Pinot Gris: Chehalem Pinot Gris (Oregon),
Chardonnay: Ramey Chardonnay Russian River Valley, Domaine Mia Mercury Blanc
Reds
Gamay: Domaine Chignard Fleurie
Pinot Noir: Crossbarn Pinot Noir Sonoma Coast