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JAMM AQUINO / JAQUINO@STARADVERTISER.COM Filet of isaki, a fish with a nice fat layer between meat and skin, is served on a bed of saffron risotto at Teppanyaki Ginza Sumikawa.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Keijiro Yamane, chef de cuisine of Teppanyaki Ginza Sumikawa, serves a plate of grilled foie gras to a guest. In front of him is a box holding a lobster tail and several abalone in their shells. Beautiful presentation is part of the luxe experience.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Bluefin tuna carpaccio with a green peppercorn sauce is one of the 14 to 15 courses presented during a meal.