Traditional techniques with local ingredients
Article Written by Hawaiian Airlines featuring Japanese Grandma & Blu-Umi.
Owner Keiko Napier grew up working beside her father, a Master Japanese Chef.
In his restaurants, she learned the Japanese tradition of using super-fresh, high-quality ingredients.
Her restaurant, which is alongside Blue Umi, a specialty gift shop, serves authentic dishes with fresh and organic ingredients.
Every day, her Japanese sushi chef combines Tamanishiki rice, Japanese vinegar, bonito and seaweed stock for sushi rice.
Local vegetables, organic chicken, grass-fed beef and fresh fish from Japan are used in dishes such as pan-seared teriyaki chicken and sunomono salad.
Vegetables and shrimp are dipped in a delicate tempura batter, then fried in unsaturated oil and served with a low-sodium, umami-bomb house-made sauce.
