🍤 Missing those good old days that i could reserve a seat at Hidden easily🥲and fyi my next booking is in dec🥲🥲🥲 People loves it because of its authenticity, homey vibes and of cos its yummy kushikatsu! My fav of the night goes to their herring roe (kazunoko)on kelp 子持ち昆布💕 - 👅: 8.5/10 #chubbyfoodie_hk

すし匠 ワイキキ #hangrydiaryhawaii Here is a brief background on Chef-owner Keiji Nakazawa. Nakazawa-san moved his family to Hawaii and opened his sushiya, Sushi Sho, in 2016 after building a reputation of being one of the best sushi chefs in Tokyo. Sushi Sho, located inside Ritz Carlton Waikiki Hotel, is now the top-ranked sushiya in Hawaii. The counter has about ten seats in total and there is also a back room for a private party of 6 people. The dinner omakase menu is priced at around $300 per person for a 32-course meal. What makes it so special? The restaurant serves diners courses alternating between otsumami and nigiri. Nakazawa-san incorporates local Hawaii ingredients with traditional Edomae sushi. It offers 2 different types of shari (rice) to pair with different styles of neta (topping) – akazu (red vinegar) and komezu (rice vinegar). Multiple batches of shari are used throughout the meal for the perfect temperature. The whole meal is flawless. Different aging techniques highlight each ingredient’s unique flavors to create a one-of-a-kind experience. If you are a sushi lover, you absolutely cannot leave Hawaii without trying Sushi Sho. * = signature dish 1. Shigoku Oyster (Washington) 2. *Yari Ika no Inrozume - one of the most special Otsumami stuffed squid with rice 3. Ono - Hawaiian Sawara 4. MaTako - Tako from Japan - massaged for a few hours for softness and tenderness with sweet aftertaste 5. Akami 6. Molokai Botan Ebi marinated in ShaoXing Wine with Shoyu and Ginger 7. Chu Toro 8. *Ankimo topped with Narazuke 3-year pickled baby watermelon - the best combination ever; Anikmo was extremely creamy and it was executed perfectly with the Akazu and the pickled watermelon 9. Awabi - Kona Awabi topped with liver and awabi sauce - 😍 10. *Iwashi - Sardines roll with cucumber(local), shies, ginger and nori - so divine and unforgettable 11. Taro Goma Tofu covered with Kazunoko (herring roe) - so creamy, nutty 12. Kawahagi - season’s specials topped with its own liver 13. Dungeness Crab with egg yolk vinegar powder 14. Grilled Tara Shirako sprinkled with Hawaiian spices [ to be continued...] @sushishowaikiki 📍383 Kalaimoku St, Honolulu

First time making Osechi Ryōri on my own and I'm pretty proud of myself for hanging through though the thought of giving up halfway did cross my mind because it was tedious 😅 seriously salute families who prepare them from a scratch every new year 🙏 Alot of you asked what's that yellow stuff, it's actually Kazunoko (数の子)- Herring roe and this delicacy is usually served in Osechi. It represents blessing of many children in one's family (I know, I laughed abit because Japan is not known to have families with alot of children per household 😂) but yea it's something practiced during the old days which is brought forward to the present. It can probably also mean, long family line so who knows 🤔 Have you tried Osechi Ryōri before? #reels #explorepage #osechi #おせち料理