Kanpachi Wing Tempura

Chef Brian's favorite part of the Kanpachi (almaco jack) is the wing.  For this dish, he tempuras the wings from sustainably-farmed kanpachi.

Although common in Japanese cuisine, tempura-style cooking was actually brought to Japan by the Portuguese in the mid 1500s. The Japanese adapted the cooking technique to what we are familiar with today — a morsel of food perfectly balanced in flavor and texture that can only be achieved with precision cooking.

Hawaiian Kanpachi is sustainably farmed off of the Kona Coast.