This restaurent was opened in Waikiki 7 years ago , one of 4 in the world ( 2 in japan , 1 in Paris ) , however , the Nanzan name is only on this GiroGiro branch . Nanzan is a porcelin artist , who produced all the beautiful cups and dishes , utensils for this particular place , his products are on didplayed for sale at the premises too. ( really a treat ). This is a restaurent build exclusively for the purpose for the patrons to enjoy both the meal and the cooking . Thirty bar like seats surround the open kitchen, we can watch every move , from cleaning all the fancy dishes , to every phase of the food preparation . The eight member of the restaurent team perform like a symphony . The head chef and sous chef stayed mainly in the kitchen , but the other members can wash dish , serve , help part of the food preparation ( 4 Man 4 woman ) . A very refreshing way to take care of customers. In fact , when we entered the restaurent ( fully packed ) the lady come out from the kitchen to greet and sit us down ( no wait !) Everyone has a smile . The menu is omakaesi , chef choice ,6 courses for 58 dollars (. What a bargain. Will cost 150/200 in NYC ) . Additional 12 for desert . The wine / beer / Sake menu is good with high end sake ( I ordered a small bottle for 60$ , more than the meal ). Opus one for 450$ available. . The food is very exquisite and refine , taking Kaiseki to a new / modern level ( we love ❤️ traditional kaiseki meal in japan ). All the ingredients are well thought of , complex and very appetizing . The menu change monthly. In fact , the evening we visited is the first day of the new menu cycle .1 Vinegared mackeral , salmon roe ginger root Shino leaf ( we don’t like mackerel but this taste fresh and superb ) , 2 black cod soft roe tempura , crab meat ankake sauce , Simeon noodle ( refine and superb ,very unusual to taste the bladder of the cod 3 foie gras , water chestnut purée with steamed egg custard , watercress cauliflower purée ( like a very fancy chawanmushi , Yum) 4 steam mong Chong, boiled pork belly, monk fish liver , lotus root , white miso and pepper soup ( main course , complex , slight spicy , Yum) 5 roast duck, wakasagi smelt tempura , , gobo root, sweet soy sauce ( smelt may be the best fish tonight , the duck cooked med rare with charred to de fat the skin , melt in mouth , superb ). 6 opakapaka broth with rice , fried tofu ( not a big fan of this Hawaian fish , the preparation make this wonderful. ,,meat firm and tasty ) 7 Desert. Chocolate chiffon , rose ice , mango lassi strawberry black pepper sauce ( fancy and Good ) We were there for 2 hours , may be the best dining experience we have for awhile !! Looking forward for next visit thanks
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