What percentage of chef's graduating from major culinary programs know how to make good sushi?  Maybe it's not important, but after some reasearch we found that statistically less than 5% of culinary school graduates have had little to no experience with high-level sushi training.  Maybe it's an oversight in culinary curriculum, but of an entire semester, one "lecture" on sushi, in a two year program just isn't enough.  Yet there is a multiplicity of sushi restaurants in almost every large city nationwide.  That statistically breaks down to about 10,000+ sushi serving restaurants in America, and a growing multi-billion dollar industry worldwide.  Hence, there is a need for talent and an educational curriculum. 

Even mild research will show that in most U.S. cities, you can find sushi available on almost every block. is commonUnderstanding that almost the entire American culinary system is based off of the classic french system, one would wonder why there are very few true french restaurants scattered throughout the country?  What if culinary education was based on current eating trends?  Would we then have a culinary system based on sushi and pizza?  If that were the case, then we wouldn't need to remember how to make the 5 mother sauces Auguste Escoffier upheld as culinary gospel.  Anyway we think classic french cuisine will shine again, but until then, sushi is the big deal.  Imagine of a pair of nigiri sushi, very few ethnic cuisines can boast to charge almost $10 for an order of food weighing less than 3 ounces.

Opinions aside, sushi is an Art.  It is not a concept that can be easily understood overnight.  Between sushi restaurants, take-out eateries and the growing catering niche, there is a big shortage for well trained sushi chef's.  Arguably, sushi is more popular than ever with more restaurants serving this Japanese culinary concoction than any other Asian food genre, superceeding even "chop suey," the American interpretation of Chinese food.  Sushi's popularity seems to almost edge out Italian food, another huge ethnic culinary rival, and we're not talking about just pizza either.  A recent survey conducted by a food and restaurant analyst showed that of all popular new food styles develped for chain or independent restaurant menus anywhere, sushi was chosen as the most unanimous food style to positively enhance a menu.  Interesting.  Ironically, some of the people creating these "sushi" recipes for big chain restaurants or "semi-Asian" eateries, have had no actual sushi know how.  Did they train under a master, or go to sushi school?  We wanted to find out more, and some of our own research showed that these self-proclaimed sushi practitioners, never actually practiced.  Go figure.  We think everyone knows at least one friend that is a food know-it-all and always says, "I can make that" because they empowered themselves by watching hours of the Food Network.  Sometimes even foodservice professionals say "I can make that" too, but really can't.  With lots of people, ego clouds actual ability.  But we're not going to name names, not just yet.    

Especially in Hawaii, it seems that sushi shops and restaurants can be found on almost every block.  That's saying a lot compared to the fact you can find a Zippy's restaurant almost as easily.  Interestingly enough, one of the Zippy's on the leeward side, amongst the three locations in a row, actually has a full sushi bar inside with a counterpart location in Kahala.  Coincidence, trend or strategic marketing?  Whether you like sushi or not, a good percentage of the general public does.  Sushi is taking over with or without you.  Admit it, being "low-carb" in Hawaii, especially around sushi, is really difficult!

Here's a few tips from the chef crew when eating at a new ethnic restaurant or specifically a different sushi restaurant other than the one you usually frequent:  Don't ask the chef's to make something that you like from a different restaurant.  Don't bother to explain it either.  It's an insult.  What you should do is politely ask what their specialties are, and proceed to have an open mind to try something new.  A good example of this polite methodology is to mention a specific ingredient that you enjoy, such as fresh ahi or hamachi.  Then, ask the sushi chef or chef, if it's they have a unique and/ or original method of preparation for that ingredient.  See, you read, you learn.

Make friends with your sushi chef.  Make friends with every chef.  Get to know them all on a first name basis, your friends will be impressed when you name drop.  Plus, chefs understand how people think, especially when it comes to food and impressing family or even a "hot date."  If a chef likes you, and you are polite and edify them in return, they will go out of their way, within means, to do special things to make your dining experience truly exceptional.  Chef's love to show off, but if you don't let them know they are appreciated, forget asking again.  The next time you see a chef in their chef whites or sushi "happi coat" look at them, acknowledge them and observe them as the culinary hero's that they are.  All foodservice professionals are more important than you think.  If you disagree, just remember they are handling the food that you put into your mouth...it doesn't get more personal than that.  Overall, even if you're a zillionaire, try to respect wait staff, cooks and chef's, so you can eat with confidence.  We're sure some of you readers have seen the movie "Waiting."  Very extreme, we think?

One of our favorite friends and sushi chef's just happens to own Sushi Izakaya Gaku restaurant that has recently opened several months ago.  We had heard that they had been extremely busy since they opened, so it was about time to try it for ourselves.  Since then, we have been back twice, and we were so inspired by the quality and commitment to excellence that we decided to write about Gaku for this month.  Hey, nothing wrong with back to back sushi articles, especially if the food is good!

Gaku front enterance

Gaku is a gem of a restaurant and is found in the heart of town across from Cafe Sistina on the right side of S. King street before the Keeamoku intersection, Diamond head bound.

chiso natto roll

Our Mood (Impressed): Not Rated.
Since we were recently on a sushi rampage, we were highly optimistic about Gaku.  We've heard nothing but great things about Gaku, but knowing how we are, you know we  don't care what people say.  For us, the proof is in the pudding.  Actually, we personally know the chef and owner of Gaku, Manabu Kikuchi, from his previous stint as the head sushi chef at the famed Imanas Tei restaurant.  For those that are sushi "connoisseurs" Imanas Tei has been the unofficial measuring stick for sushi restaurants for years in Hawaii...that is, until now.  Gaku is the new place to be. 

Overall Experience: Excellent - 5 Stars *****
We believe Gaku is the new platinum standard for izakaya and sushi.  The menu at Gaku is a testament to years of understanding clients eating habits.  Everything on the menu is good.  Everything on the menu is done well.  A well seasoned team of chefs and staff lend their professional know how to enhance dining experience as soon as you walk in the door.  It's hard to find great restaurants open passed 10:00 pm here in Hawaii.  Gaku is the place to be for anyone wanting a gourmet meal during and past prime time.

Value: Excellent - 5 Stars *****
In Hawaii, most people assume the term "izakaya" associates a generic reference to any Japanese restaurant.  However, traditionally with izakaya type restaurants, there is usually an emphasis on liquor along with tasty "appetizer" type dishes.  These are sometimes called ippin ryori or ala carte menus.  At Gaku, the portions are just right for the prices charged, because the quality of their ingredients is impeccable.  Some noteworthy buys from the kitchen include the Gaku ahi poke ($12), "TNT" seafood bake ($9.50), miso butterfish ($8.50). garlic rib-eye steak w/ponzu ($13), cow tongue steak ($13), deep fried scallop fishcake ($5.50) and the large oden combination ($19.50).   

Price Point: Great - 4 Stars ****
Because we are big eaters, we ordered a ton of dishes at Gaku.  We even ordered multiples of the same one.  With ippin ryori menu types at an izakaya, you can basically create your own multi course menu.  This allows anyone to order menu items that they want to eat for just themself and not worry about an overage of portion.  For example, natto (fermented soybeans) is something that you either love or don't, and is an extremely acquired taste.  Ordering just enough for yourself to finish is a good thing, especially with an item like natto.  A dinner for the average eater without drinks may range from $20 to $30 per person, which is just about right when paying for Gaku's high quality.   

Service: Excellent - 5 stars *****
As soon as you sit down, you are brought a cool "oshibori" which is a wet rolled towel for you to use to freshen up.  Sitting at the sushi bar, we got great service from sitting in front of chef and owner "Manabu-san."  His highly skilled hands not only created most of what we ate, but also commanded most of the other service related needs that we received from his staff with just a few words and a couple of quick hand gestures.  Talk about multi-tasking, Manabu-san does it all with making sushi, talking to customers and initiating service.  If you are eating at the tables next to the sushi bar, you can still feel the energy given off by Manabu-san and his chefs behind the sushi bar and still receive the same great service.

Ambience: Excellent - 5 Stars *****
One could loosely say "Neo-Nihonjin," or new Japanese, to explain Gaku's tasteful atmosphere.  The music, which resembles an almost muted hip-hop vibe, blends well with the restaurants rich wood and warm colors.  It almost feels like eating in an energetic yet cozy, million-dollar retreat placed randomly in the woods with a state of the art steel kitchen.  Once again the word "shibui" comes to mind as a one word description, meaning subtle.  Everything is still very much brand new, and smells of being new.  New usually mean clean, and clean is always good.  Coupled with the aromas of the semi-open kitchen, and the essence of cleanliness, the restaurant makes you feel hungry.  That's definitely a great thing.

Comfort: Excellent - 5 Stars *****
We planned on staying just over an hour, but eventually realized that we had been dining for almost three hours.  The time passes effortlessly when enjoying drinks and eating freshly prepared food while sitting on comfortable sushi bar chairs and relaxing in a well-adjusted room temperature climate.  Chatting with another party next you is common at a sushi bar especially when you begin to realize everyone is extremely satisfied and in a good mood.

Capacity: Great - 4 Stars ****
Because Gaku offers extended dining hours, the intimate high-powered restaurant seats 35 total patrons.  12 chairs line the sushi bar and are considered by us the best seats in the house.  The staff at Gaku is highly accomodating when assisting in special seating arrangement requests.  

Parking: Great - 4 Stars ****
Gaku is open for dinner only, so the adjacent street parking is usually open and very convenient for entering through the front door facing King St.  Also, additional parking is available in the back of the restaurant through an entrance in the middle of the building.  Patrons parking in the back can enter the restaurant from the rear door as well.  We always give better scores for restaurants that can stand-alone away from shopping malls and other restaurants because it shows they are aggressive and confident.  Extra kudos  to Gaku for having their own dedicated parking areas.

Menu: Excellent - 5 Stars *****
The first thing you see in Gaku's menu is a copy of a hand written chef's special menu.  You gotta love that.  The best of the evening is featured here, but be adventurous and try to explore the base menu and all of its glory featuring things from pupu's to grilled items's such as the dashimaki tamago ($3.50), omatsuri natto ($12.50), baked king crab ($12.00), asari clam stir-fried w/ garlic ($9.50), deep-fried ika gesso w/seaweed ($6.50), fresh tomato & mozzarella salad ($7.50), tako salad w/ basil fume ($7.50) and grilled teriyaki chicken w/ sansho ($6.50).  Desserts are usually presented on the specials menu.  We tried 2 different desserts offered as specials on different days including a mango custard w/seasonal fruit and a nectarine-mint tofu puree.  Both were refreshing and tasty.  Our nigiri sushi combinations were hand picked by Manabu-san himself featuring maguro (big-eye ahi), hirame no engawa (fluke fin), o-toro (blue-fin fatty tuna), aji (akule), kohada (gizzard shad), ama ebi (raw sweet shrimp), ishigaki dai (knife jaw snapper), uni (sea urchin), amajio ikura (marinated salmon roe), hotate (sweet Alaskan scallop) and a special toro hosomaki (scraped toro sushi roll).  Gaku also has an extensive liquor and soft drink menu.

Culinary Execution: Excellent - 5 Stars *****
The culinary talents behind Gaku's elaborate menu, is of course, head chef and owner Manabu Kikuchi with chef's Hideki Daimon and Nobu Misawa.  These guys are youthful and energetic with miles of experience.  When dining at Gaku, your food is prepared to order with extreme attention to detail.  Normally ticket times for most quick restaurants run 8-10 minutes, but be patient when allowing these intricate dishes to be served, especially with items from the Gaku kitchen.  Believe us when we say it's well worth the wait.  Because the menu is so intricate, creative and different with high quality ingredients, it makes you eager to come back again to see what's next.  Keep in mind that the sushi bar is the star here, and it takes a true professional to impress true professionals.  Manabu-san is a true professional.  If you have the chance, just watch the way he works.  We also noticed that the client demographic consist of both English and Japanese speaking customers at Gaku.  If you see a bunch of transplanted Japan to Hawaii residents eating at a local sushi bar, it's a good indicator that it's extremely authentic.  When it comes to sushi, it's the fine tuned details and flavors that can make a big difference in ethnic culinary authenticity.

Stats and Information (411): Not Rated.
Name - Sushi Izakaya Gaku
Location - 1329 South King Street Honolulu, Hawaii 96814
Telephone number - (808) 589-1329
Payment options - Cash and credit card
Hours - Mon-Sat. Dinner only 5 pm- 11:30 pm.  Last Call 11:15 pm.  Closed on Sundays.  
Reservations - Mon-Sat. 5 pm- 7 pm only.  Walk-in's welcome.
Type of restaurant - Japanese style izakaya and sushi bar.
Attire - Casual

Chef Norlan's Recipe Pick:

Stuffed portabella mushroom caps with a fennel cream sauce.

Substitute any ingredients for dietary preference or seasonal purposes.
Single portion/short form recipe follows:

4 large portabella caps
1 cup Parmesan cheese
1 cup  shrimp shelled, de-veined, and coarsely chopped
1/2 cup panko
2 eggs
2 tbsp mayonnaise
2 tsp thyme (dried)
2 tsp oregano (dried)
1 tbsp finely chopped garlic
salt and pepper to taste

Before you start anything else, wipe of any dirt or debris with a wet towel from the mushroom cap.  Carefully remove the stems from the portabellas.  With a spoon gently scrape the dark colored "fins" off the underside of the portabellas.  Place them on a greased baking pan bottom side up.

Combine all of the other ingredients in a mixing bowl to make the mushroom stuffing. Reserve ½  a cup of the Parmesan cheese.

Fill mushroom caps with stuffing and sprinkle with the remaining Parmesan cheese.  Bake for 12-15 min at 350 degrees.  Let everything cool in the pan for a few minutes then cut into quarters.

Fennel cream sauce.

1 tsp butter
1 cup chopped fennel root
1 cup chicken broth
1 cup heavy cream
1 tsp salt
1 tsp white pepper
ground nutmeg to taste

Melt the butter in a heated pan at medium-high heat.  Saute the chopped fennel root until translucent.  Add the chicken broth and simmer over medium heat for 5-10 minutes.  Add the cream and simmer for another 10 min.  Season with salt, white pepper and nutmeg.  Homogenize the sauce with a hand blender. If you don't own a hand blender, you can put the sauce into a traditional blender and blend on high until smooth.

Plate up by ladling about 2 oz. of the sauce onto a plate with a cut section of stuffed portabella on top.  Add mixed greens to make this recipe a great demi-entree.  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!