Kanpachi Kama Tempura
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.
A Mauna Kea "Olive" (Big Island plum cured like an olive) is incorporated into a remoulade.
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