TEMPURA ICHIKA
Chef Kiyoshi Chikano brings his expertise to Honolulu with an "Omakase" course menu starting at $160. As the former Executive Chef at Tempura Matsuri, Chef Chikano led the New York restaurant to earn a Michelin Star rating for eight consecutive years. Chikano blends traditional Japanese techniques with seasonal seafood flown in from Toyosu, Tokyo, and local produce, featuring tempura courses like Kyushu Kuruma or Red Tiger Prawn, using "Hakata Salt" from Ehime and Hokkaido Scallop with Truffle Salt, and is finished by a savory shokuji course and refreshing dessert.
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SUSHI ICHIKA
Chef Ken Kawakami, a master of traditional sushi from Osaka and raised in Tokyo, developed a passion for Japanese cuisine early on. He refined his skills at a prestigious sushi restaurant in Tokyo's Ginza district before moving to San Diego, where he spent eight years perfecting his techniques for an international clientele. Later, he worked in Hawaii for 15 years at renowned establishments like "Hilton Hatsana" and "Suntory," blending traditional Japanese methods with local flavors His commitment to authenticity and craftsmanship is evident in every dish.
About Chef
Kiyoshi Chikano
Chef Kiyoshi Chikano, born in Aomori City, discovered his passion for cooking in Sapporo and later trained in Tokyo, including at Zakuro Ginza. He went on to become tempura executive chef at Nadaman in Sapporo before moving to New York, where he earned a Michelin star for eight consecutive years. Now based in Hawaii, he brings his refined expertise to Tempura Ichika as executive chef.
About Chef
Ken Kawakami
Chef Ken Kawakami was born in Osaka and raised in Tokyo, where he began his culinary journey in the renowned Ginza district. He then spent eight years in San Diego serving an international clientele, followed by 15 years in Hawaii at establishments such as Hilton Hatsuhana and Suntory. Chef Kawakami blends traditional Japanese techniques with local ingredients, to deliver an authentic and refined sushi experience at Sushi Ichika.
