comscore Decadent dishes ensure a return for Wada's fare
The Weekly Eater

Decadent dishes ensure a return for Wada’s fare

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Chef Takanori Wada works in the open kitchen at Restaurant Wada in Kapahulu. In the foreground are the stone pots used for the restaurant’s specialty ishiyaki of beef tongue, and skirt steak and onions. More food photos are at www.honolulupulse.com/takeabite.
  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Washugyu tataki is also layered with Santa Barbara sea urchin over nori for decadent pieces of sushi.
  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Washugyu skirt steak is part two of an ishiyaki meal, combining the steak with vegetables.
  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM
    Wada cuts thin slices of Washugyu for the restaurant’s ishiyaki.

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