Tempura Ichika

As the former Executive Chef at New York's Michelin starred tempura restaurant, Chikano, a skilled artisan, brings his expertise to Honolulu with a "Omakase" course menu starting at $160. He blends traditional Japanese techniques with seasonal seafood flown in from Toyosu, Tokyo, and local produce. The menu features tempura courses like Fleur de Sel Pepper Prawn, using "Hakata Salt" from Ehime and Hokkaido Scallop with Truffle Salt, followed by a savory shokuji course and refreshing dessert.