A few years short of a decade ago, we the Chef Crew, were just three local boys going through the trials and the tribulations of growing up. These trying times were the financially challenging transitions of life, known as college. We know that we're not alone when it comes to being coy about admitting the extra-curricular activities associated with higher education. But partying and binge drinking aside, we each had daydreams and various ideas on how to engineer our own self-employed businesses. We never would have thought food, or especially sushi, would guise as the focal point of our future careers.
Truth be told, we all dabbled in a multiplicity of entrepreneurial endeavors before ever realizing our combined culinary destinies. From selling insurance to real estate, and construction to even selling water filters, we did it all! We actually did very well, but soon realized, for us, there was no real passion or gratification with those types of careers. It was not until the late '90's, when we (the chef crew), all finally met. It was from that point on that each of our own culinary "powers" started to develop. As if magically endowed, we all seemed to understand why we were moving towards food service. The interesting thing was that all three of us had at least several years of some kind of professional food service experience. Thinking back on those years of "basic training," we recall bittersweet memories of working hard at part time jobs since high school...it's ironic how good things start out so small and innocent.
Today, as culinary professionals, we strive to provide and uphold high-grade retail food service, products and statewide catering. Our commitment to quality is to you, our "Hawaii O'hana." Almost touching isn't it?
Here's a little role-play or Q & A that we put together from past responses to our column, and also from everyone's questions in general. It's about where and why sushi chefs and /or industry pro's eat sushi:
Q: "If you make sushi everyday, would you, and do you, ever go out to eat sushi?"
A: "Yes we do, all the time."
Q: "Aren't you sick of sushi yet?"
A: "Not at all, if the quality is great, then we can always enjoy great food, even sushi."
Q: "Where do the pro's go to eat, and why?"
A: "Chefs are very observant. We go to places that fellow chefs and pros order the same, if not better, products than we would. We even ask our purveyors what other chefs order. Not to be nosey, but to see how important quality over cost is to them. If chefs use good products, then we will always support them. At that point, it doesn't matter if they are our competition or not. Good food is good food."
Q: "What does hearsay reputation or namesake mean to you?"
A: "Nothing. If an A-Z nationally accredited/federally regulated certified restaurant-rating system ever existed, then everyone could use that to reference a restaurants actual reputation. But that's as tangible as a four-leaf clover. So don't listen to everything you hear. If everyone has different tastes for food, you might want to judge for yourself and avoid people that say, "I heard it's good there." There's a big difference between popularity within the general public and actual reputation. Great reputations take many years to develop and are extremely rare. Also, restaurants with big namesakes don't always have great food. If you haven't read our previous August column -Good Food Or Good Marketing, please do so."
Q: "If a sushi restaurant is expensive, does it mean the food is good?"
A: "Typically we always say you get what you pay for, especially with sushi. But in several cases, maybe more, we have been to restaurants that charge way too much for the quality that they serve. They can fool some people, but not us. We won't mention any names…not yet."
Q: "So which sushi bar do you go to on a regular basis?"
A: "We're glad that you asked. One of the restaurants that we frequently visit is called Tadashi."
So for this month's critique, we chose to write about Tadashi, an authentic Japanese cuisine and sushi bar restaurant located in the Pearl Kai shopping center diagonally across from 24-hour fitness.
When it comes to where sushi chefs and industry pros eat, Tadashi is at the top of the list. So let's see exactly how they measure up to our specific criteria!
Our Mood (Eager): Not Rated.
Since we have been to Tadashi many times before, we already had in mind what we wanted to re-eat or try next. When it comes to a restaurant that you like or are familiar with, consistency is everything. We were starving and looking forward to eating sushi that someone else, someone good, would prepare for us.
Overall Experience: Excellent - 5 Stars *****
Congratulations to Tadashi for receiving this coveted rating! As soon as we walked in, we were greeted with an energetic "Irrasshaimase," a traditional Japanese welcome declared by the chefs and staff of Tadashi. We always remarked on how clean, organized and comfortable it is to eat here. This night was no exception. It was a full house on a weekday night, and the food was made quickly and done well. The pleasant overall morale of the staff made the food taste even better. Everyone had genuine smiles and looked happy, customers included.
Value: Excellent - 5 Stars *****
Another stellar characteristic of Tadashi is their big portions. I challenge anyone to find fish portions cut bigger anywhere else on the island, or even statewide for sushi. Other noteworthy items include the pork tonkatsu ($14.95) that is huge and comes with organic greens, and the giant misoyaki butterfish portion ($15.95) would make any executive chef cringe at the food cost ratio. The generously portioned tenpura medley ($14.25) is a great accompaniment for any sushi selection; such as their namesake sushi roll called the Tadashi Roll ($14.95). For your money, you will not leave hungry.
Price Point: Great - 4 Stars ****
This is one restaurant that you can order more than a couple of things and get a great selection without busting your wallet. For us foodservice industry guys, we can't believe how low their price points are for the food being served! But that’s another reference to value. Three of us big eaters spent about $30 per person and shared a bunch of food that we almost couldn't finish. In many other restaurants besides Tadashi, we've spent more money with less satisfaction. Also, compared to most other traditional Japanese restaurants in the same "quality bracket" specifically, Tadashi's prices are definitely more affordable. Most people can't afford to eat out every night, but when you can, look for quality. At Tadashi, you get more than what you pay for, with great products, food and prices.
Service: Excellent - 5 stars *****
For people sitting at the sushi bar or at tables, the service is fantastic. Tadashi has an effective and simple order pick-up ticket system that works way better than fancy electronic touch screen systems in restaurants both bigger and smaller. The attractive waitresses and the rest of the front of the house staff all cooperate sharing tables, bussing, ordering, refill water, hot tea and other tasks. We kept an eye out to see if the owners had to do any micro managing, but it wasn't necessary. Truly amazing!
Ambience: Excellent - 5 Stars *****
We like sushi bars to be nice and bright. It shows that the sushi chefs want to boast the quality of their fish, and are confident of their showmanship and technique. Like we mentioned, everything in Tadashi is very clean and pleasant. The granite sushi bar counter top tastefully offsets the "shibui" or "subtle" clear lacquer finished wooden tables. Even the magenta-ish cloth napkins are folded crisply into decorative shell-like shapes on every table. When you eat, you can also here the faint musical background of Kenny G, Hawaiian or other music that you might hear on Krater 96.3 FM. Definitely relaxing.
Comfort: Excellent - 5 Stars *****
For us, sitting at the sushi bar is more comfortable than sitting at a table. Since we usually request sushi bar seats, we're always comfortable. When eating heavy-duty meals, we all like to be able to rest our elbows on the counter without offending anyone. At the sushi bar, no one is directly in front of us except for the sushi chefs, not guests, so we lean away! We know that leaning elbows on anything is bad manners but, oh well, we rather be comfortable. Also another comforting factor is the entire floor space of Tadashi is well cooled by air-condition, no warm spots, and it lends a hand in keeping the sushi cool and tasting great.
Capacity: Great - 4 Stars ****
Four years ago, when Tadashi first opened, they were just half the size that they are now. High volume and popularity justified a bold expansion into the vacant space next door to them. This expansion increased seating to just fewer than 100, impressive for any restaurant. With the floor able to handle this many people, Tadashi can turn its tables over many times, as we say in the restaurant business. This availability in seating means more turnovers that increase volume, which keeps consistent prices and more happy customers.
Parking: Good - 3 Stars ***
When people pass by the Pearl Kai shopping center, it may seem as if parking is a scarce commodity. However, in our repeated visits to Tadashi, we have never experienced an inability to find parking. Could the shopping center use a bigger parking lot? Yes, but that’s usually the case for most other shopping facilities anywhere. This is were we think lots of us local folk are sometimes too lazy to walk even 50 yards extra from where the parking is actually available. We admit we're guilty of being like that too. Our opinion is that it's worth a second or third circle around the parking lot just to get in to Tadashi.
Menu: Excellent - 5 Stars *****
Everything you would hope to have at any great Japanese restaurant and sushi bar is offered at Tadashi. From traditional sushi and new wave specialty rolls, to all of the hot delicacies from the kitchen, Tadashi's menu is ethnically comprehensive and unique. Just to list a few "must tries" are any of their nigiri sushi, special sushi rolls, tonkatsu, beef sukiyaki, udon, soba, butterfish, chirashi sushi, donburi and combination sashimi. The soft shell crab salad is very popular accompanied by an addicting homemade dressing.
Also try Tadashi's special desserts menu that boasts ice cream from La Gelateria, which includes a spectacularly refreshing "Papaya with ice cream," and also the "Tadashi signature shave ice." Tadashi also carries an ace beer, wine and sake selection that will go perfect with any lunch or dinner.
Culinary Execution: Excellent - 5 Stars *****
Formerly, the owners of Tadashi were from the famed Hawaii Prince Hotel, restaurant Hakone. This hotel concept and system was adopted into Tadashi, then streamlined and super charged for a new residential local market. They are true industry professionals and the results are amazing. From sushi to dessert, everything we ordered was perfectly prepared. The sushi rice is of the highest-grade quality and the freshness of their fish was impeccable. Also the ticket times and flavor profiles on all of the hot food we ordered were professionally negotiated and done with masterful technique. We were always amazed at the productivity of Tadashi's kitchen for its size, and it's the other reason why we used the word "super charged" for their restaurant. For this night that we visited Tadashi and on many previous occasions, we were thoroughly impressed. Be sure to look for the main talents of Tadashi, Makoto and the two-sushi masters, Curtis and Brandan.
Stats and Information (411): Not Rated.
Name - Tadashi. Authentic Japanese cuisine and sushi bar.
Location - 98-199 Kamehameha Highway Aiea, Hawaii 96701
Telephone number - (808) 485-8535
Payment options - Cash and credit card
Hours - Lunch 11 am - 2:30pm. Dinner 5 pm- 9 pm. Closed on Tuesdays.
Reservations - Open tables
Type of restaurant - Japanese cuisine and sushi bar.
Attire - Casual
Chef Norlan's Recipe Pick
Kona Crab Cakes w/ citrus-ginger-cilantro creme fraiche & organic green salad.
Substitute any ingredients for dietary preference or seasonal purposes.
Single portion/short form recipe follows:
Kona Crab Cakes
8 oz. lump *Kona crab meat (imitation may be substituted)
1 oz. grated parmesan cheese
½ oz. carrot grated
½ oz. finely minced celery
½ oz. finely minced Maui onions
1 garlic clove finely minced
1 cup mayonnaise
2 cups panko (Japanese bread crumbs)
2 oz. butter
1 oz. canola oil
Salt and pepper to taste
……
2 oz. mixed organic greens
* Be sure to pick through crabmeat for any shell pieces and cartilage.
Combine crabmeat, cheese, carrot, celery, onion, garlic, salt and pepper. Toss evenly. Next, mix in mayonnaise and add panko crumbs 1/2 a cup at a time until desired consistency is achieved. The mixture should be a workable "cookie dough" consistency.
Form mixture into ½ inch thick patties and fry with butter and canola oil until both sides are golden brown.
Citrus-ginger-cilantro creme fraiche
3 cups *creme fraiche
2 tbsp **fresh ginger juice
½ cup cilantro finely minced, 2 sprigs for garnish
3 oz. fresh lemon juice, 2 slices of lemon for garnish
Salt and pepper to taste
*If you are unable to find creme fraiche, you can use low fat sour cream as a substitute.
** To make fresh ginger juice, grate approx. 2 oz of fresh ginger into a bowl. Squeeze the grated ginger pulp with a fine mesh strainer or cheesecloth. Reserve liquid and discard pulp.
Combine all ingredients and mix well. In the refrigerator, let the mixture sit for at least 2 hours before serving to maximize flavor.
Plate up Kona Crab Cakes on top of the organic greens on a medium plate evenly spread out. Drizzle organic greens with your favorite salad dressing. Place a generous tablespoon of the crème fraiche on each crab cake and garnish with fresh lemon wedges and a few sprigs of cilantro. Enjoy!
Chef Norlan's Fall Extravaganza Sushi Specials:
For Graduations, Weddings, Birthdays, Company Functions & Special Events!
ALL YOU CAN EAT LIVE ACTION SUSHI BAR FOR 2 HOURS!!!
Standard Hand Roll Sushi Bar
$8 / person *(minimum 100 pax)
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad
Deluxe Standard Hand Roll Sushi Bar
$12 / person BEST PRICE POINT, BEST SELECTION!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Mayo
Full Standard Sushi Bar *****
$15 / person THE ORIGINAL & BEST SELLER! *****
Maguro, Hamachi, Salmon, Ebi, Lobster Salad, Tuna Salad, Spicy Tuna, California
Ultra Deluxe Hand Roll Sushi Bar
$18 / person MOST POPULAR CHOICE FOR HAND ROLLS ONLY!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Salad, Hari Zuke, Smoked Salmon, Tako Poke, Unagi, Kinoko Mushroom
Supreme Hand Roll Sushi Bar (Summer Special Only)
$25 / person *(minimum 100 pax) BEST VALUE! WOW!
Spicy Tuna, Crab, Tuna Salad, Veggie, Lobster Salad, Ikura, Tobikko, Natto, Ume. Ahi Poke, Scallop Salad, Hari Zuke, Smoked Salmon, Tako Poke, Unagi, Kinoko Mushroom,
Kalbi, Abalone Salad, Corn Mayo, Soft Shell Crab, Shrimp Tenpura, Spicy Shrimp Poke
Full Deluxe Sushi Bar
$25 / person BEST VALUE FOR FULL SUSHI BAR SELECTIONS!
Full Standard + Unagi, Tako Poke, Ikura, Tobikko, Tamago, Ahi Poke, Scallop Salad
Full Ultra Deluxe Sushi Bar
$40 / person MOST POPULAR UPGRADE IN FULL SUSHI BAR SELECTION!
Full Deluxe + Chu Toro in place of Maguro, Moi, Shrimp Tempura, Soft Shell Crab, Natto, Ume, Abalone Salad
* All items on the menu may be substituted due to season, weather and availability.
Global Foods Inc. / Sushi Supreme
Live Sushi Bar Catering Menu
Contact: Executive Chef / Corporate Partner Norlan Horita (808) 620–5863
Chef Shannon's coupon corner:
Have your gourmet salad and sushi too! Let's Eat! and the Chefs Crew offers its readers a healthy combo to eat well and keep looking good this summer. Thanks for reading and we hope to continue to bring you informative and entertaining columns along with delectable culinary specials!
-Aloha the Chef Crew!
