Tag Archives: sake

Eat, Kiss, Chocolate, and Sake


Hey Grub Clubbers and food finders at large! How was your Presidents’ Day Weekend? Hopefully, it was filled with food, fun, and family and friends?

Anyway, if you missed out a chance on any of that not to worry. This week is shaping out to be another food-fun-filled week! So you already know that Eat the Street will be back on Friday, but be prepared for crowds.

Not into crowds and eating on the street? Well, I recently discovered Kissaten, which is a nice 24-Hour Coffee Shop, which I think some late night people would rather keep to this place hidden for themselves. Oddly, enough it is right near Ala Moana Mall.

Love chocolate? Well, this Saturday (2/26) is the Hawaii Chocolate Festival, spotlighting Hawaiian grown cacao and happening at the shops at Dole Cannery from noon to 5 p.m. Tickets in advance are for $20 and can be bought online, with door tickets at $25. Check it out this link for more info.

Finally, if chocolate is not your thing, and you want to go for some sake, the Sake Shop is having a tasting this Saturday as well. Join them as they sample some rare seasonal sake that is only produced once a year in the Spring.  In particular, two Namazake, one Nama Nigori and one Junmai Daiginjo. One of these sake from Kamikokoro is very unique being brewed from White Peach Yeast.

It’s great to be in Hawaii again, and keep checking back here for more food and HGC info.


Ask a Wine Guy: Sushi and Wine?

Well, the Grub Club is heading out to Sushi Ii this weekend. It is a fun little sushi joint, but it is also BYOB! What do you bring for sushi? Sake, usually.

However, what about Wine with Sushi?

Here are some thoughts from our HGC sommelier:

 . . . Sushi eh? Personally, and this is very personal because there are several trains of thought when pairing wine with sushi, I prefer Champange. More specifically, those Champagnes that have been brought up in oak barrels and thus, impart a nutty, rich, and very full mouthfeel. However, because this information is not written on the bottles, you have to trust your memory and trust your sommelier. Krug is famously raised in oak barrels and left to “mature” for about 6 years when other Champagnes are bottled much sooner. There is no question of Krug’s superiority in the market and amongst wine geeks, but a more affordable wine with a similar style could be had in Bollinger. If you are looking for something off the wall and want to try one of the new “grower” champagnes – the H. Billiot Laetitia is a fantastic wine and full of complexity. Yeah, okay, so the prices on these wines are all around $100, but well worth it for an unforgettable meal. $40 range?- try Billiot’s regular Brut. My wife’s and my personal favorite for a middle of the road styled wine, but still with enough gusto is Taittinger. Oh Taittinger.

On a side note, please note that heaps of wasabi will literally obliterate the wine being paired with it. This is where you must rely on the skills of the chef and his ability to use wasabi as an accent to bring harmony and balance to each piece. In a way, the sushi chef’s role in relation to his fish is not so different from that of a winemaker and his grapes. Both try to let their raw material speak out and act only as a means to translate what is good and natural, taking what they have and transforming it to what will be most pleasurable to you.

Or beer. Suntory Premium Malts from Marukai is sooo good. When you pour it into the glass make sure you do a little splash to get the head nice and foamy. 2 inches maybe? Just like the Stella Artois Commercial, cut the big bubbles off from the top and savor the creaminess of a perfectly poured beverage.

Some of the conversation between us has been reddacted. However, what do you think? Are you willing to try sushi and wine? Let us know.

Hawaii Food News Round-Up, Aug. 22-28

I must try Chef Sean's fried chicken at Soul.

Sorry all, this update is late as well as the Cheesecake Competition. It’s been a busy week. Anyway, here is a quick rundown:


  • Honolulu Weekly serves up three new gourmet food trucks on the island: 1) T.A.S.T.E. (inspired by L.A.’s famous Kogi Tacos), 2) Jawaiian Irie, and 3) Opal Thai.  If you want to find out even more info on food trucks check out Refridgeraider’s earlier post on Soul Patrol and Shogunai Sushi.
  • Speaking of Soul Patrol, Star-Advertiser reviews Chef Sean’s (formerly of Top of Waikiki) new home at SOUL. Still waiting to try his awesome fried chicken.
  • Over at Midweek Jo McGarry interviews Sous Chef Andy Le over at Chef Mavro. Meanwhile, Roberto Viernes talks about how sake can become finer with age like wine.

Neighbor Islands

  • On the Garden Island, the “Hawai‘i Organic Farmers Association will be holding its 18th annual membership meeting from 2 to 6 p.m. on Sept. 26 at Kaua‘i Nursery and Landscaping, a news release states.”
  • The Maui News has the following articles to read:
    1. a rundown on the poolside restaurant, Kumu Bar and Grill at the Wailea Beach Marriott Resort & Spa;
    2. a quick write-up on the arrival of the fondue chain of Melting Pot at Lahina Gallery;
    3. a brief report on how Maui Brewing Co. is now the state’s largest craft beer maker.

Sake Bringing Joy to Honolulu Once Again

The Joy of Sake, celebrating the world’s finest sakes, will be making its tour stop here in Honolulu this upcoming Thursday (Aug. 19th). If you aren’t too busy at a mixer, preparing for a cheesecake battle, or the million of other things happening before this Statehood Day (Aug. 20) you can check it out at the Honolulu Academy of Arts.

Tickets and more information on the event can be found here.

Honolulu Magazine also has a piece talking about sake consumption and sake as a part of Honolulu eating scene.  Check it out here.

Finally, if you want a blog in English, from an American point of view check out Urban Sake here. There is a wealth of information and promotional material about sake.