sushi sho is the best omakase i’ve had outside of japan.
on the seventh floor of the ritz-carlton residences, legendary chef nakazawa-san utilizes traditional edomae techniques while seamlessly incorporating local ingredients to create a wholly unique omakase. the teate, or prep work, (aging, marinating, curing, steaming) by him and his team is incredible. the technique, creativity and execution are flawless.
the sushi sho style that nakazawa-san pioneered is on full display: otsumami which are usually served before the nigiri are instead interspersed throughout the meal, new batches of rice (seasoned for a specific type of neta) are brought before each nigiri course, and his masterful use of aging fish.
nakazawa-san who reportedly said no to michelin, deserves at least two stars, if not three and is worth a special journey @TheCookie @Chowseeker1999, @Hungrydrunk, @Sgee, @A5KOBE, @NYCtoLA, @JeetKuneBao, @attran99, @butteredwaffles, @foodshutterbug.
Reservations open up 6 months in advance, phone only. If you can’t get a reservation, their excellent chirashi bowl might be the next best thing.
copper river salmon
grilled opa belly
pickled hearts of palm, gari
shigoku oysters (washington state), yuzu, wine
poke 3 ways hawaiian ahi, onaga, and banana leaf smoked salmon
ika meshi - stuffed squid with rice and hearts of palm
mirugai (geoduck), three year aged red vinegar, watercress
santa barbara uni, kelp broth
giant clam mirugai geoduck, maui onion
aged akami (lean bluefin tuna)
copper river salmon
lau lau, salmon and opa cheek, taro leaf, asparagus sauce, bonito jelly
san francisco dungeness crab, kani miso, oboro
live lobster marinated in shaoxing wine for 1 week
taro tofu, herring roe
big island abalone, liver
sardine roll, local cucumber, ginger, shiso leaf
steamed santa barbara uni cured in kelp
local pickled cherry tomato
grilled opa belly, big island finger lime
temaki - uni, salmon, herring roe
ohagi - toro taku hawaiian style with macadamia nuts and maui onions
ankimo, three year pickled baby watermelon (nari, japan)
smoked takuan (pickled daikon), fermented rice
cherry stone clam (cape cod)
buri aged 10 days
maguro suimono (clear broth) with negi
hawaiian moi, fermented and pickled for three weeks in vinegar and rice
isaki (rockfish) kobujime
kanpyo (rear), aloha kanpyo (green papaya, local tofu skin, local cucumber, pickled radish)
kyoto/osaka style tamago with clam broth (left), tokyo style tamago with taro, potato, shrimp (right)
kuzukiri (iced arrowroot noodles), kuromitsu (brown sugar syrup)
molokai sea salt, milk ice cream
pineapple ice cream
383 Kalaimoku St
Honolulu, HI 96815