For instance, the butterfish/black cod was perfectly savory/sweet with a slight charring and a melt-in-your-mouth texture. But, know that everything we ate during our visit was the absolute best version of these pieces we’ve ever had.
I won’t go into describing each and every dish because that would take too long. Towards the end of your meal, they’ll offer you a selection of other ingredients and invite you to reorder some favorites. Either way, the course count isn’t set in stone. MenuĪs of this writing, Sushi Sho Waikiki offers two menus – the standard Omakase that costs $300 for 30 courses and the Takumi set that costs $200 for 20 courses. But, they also have an intense focus when assembling your pieces, so don’t disturb them while they’re doing this. Talk to them, and they’ll try to engage with you as much as possible. That’s not because they don’t want to, but because english isn’t their first language. Now, it’s worth noting that the chef may not speak to you much. But, your main point of interaction is the chef standing in front of you. Here, the wait staff will primarily serve you your dinks and assist with clearing dishes. ServiceĪs is usually the case with Japanese establishments, service at Sushi Sho Waikiki is impeccable. Then, a member of Sushi Sho’s staff takes your temperature and provides you with a disposable bag for your face mask, which is required while not seated for dinner. Then, the La Vie host escorts you to Sushi Sho, opens the door for you. There, they scanned us up and ensured that only one family shares an elevator. Upon arriving at the valet stand, the valets donning masks and gloves greeted us and escorted us to the elevators. But, even then, the restaurant’s entrance is a very nondescript black glass door.īecause we visited them during the pandemic, things happened a little differently. It’s a bit of hidden restaurant, tucked away in the back of the property’s prix fixe restaurant, La Vie Waikiki. Sushi Sho Waikiki is located in the Ritz-Carlton Waikiki.
Instead, expect fish that has been aged, cured, or fermented to give you the absolute best fish you’ll ever have. So, don’t come in expecting the freshest fish. And the original, pre-refrigeration-style of sushi, Edomae, relies on aged fish. Much like beef, fish can benefit from some controlled aging. Now, in the U.S., most think the freshest fish is the best fish. Keiji Nakazawa prepping sushi Sushi Style Something that I think he succeeded at and makes Sushi Sho Waikiki the most unique sushi experience in the world. However, in 2015, Nakazawa left Japan for Hawaii to recreate his Tokyo flagship, but with the goal us using local ingredients and influences. That restaurant is still there, by the way, lead by one of Nakazawa’s apprentices. Back home, he built a reputation for himself as one of Japan’s best sushi chefs at a restaurant of the same name in Yotsuya, Tokyo. BackgroundĬhef-Owner Keiji Nakazawa originally hails from Tokyo, Japan. You’ll never experience anything like it anywhere else. Sushi Sho Waikiki is that something special. And, sometimes, there is something that is truly unique. But, as is always the case, there are both good and bad at both ends of the spectrum. And, it is my belief that there is a place for both low-end sushi and high-end sushi. Sushi Sho Waikiki is of the artisan variety but is SO much more. Much like pizza, you have utility-grade sushi to artisan-grade. But, as you might imagine, all sushi isn’t created equally.
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