Shingo Katsura updates menu at Azure

New additions are coming to the menu at Azure restaurant, where Shingo Katsura has been appointed chef de cuisine, following the promotion of chef Shaymus Alwin to executive sous chef for The Royal Hawaiian.

Katsura, a graduate of Moanalua High School, was born in Japan and raised in the islands before moving to California, where he planned a career as a competitive martial artist. An injury prompted a switch in direction, which left him free to pursue his love of food, something he could not do earlier because of the dietary restrictions of his sports life.

After culinary school, Katsura focused his career in the Bay Area, beginning in 2010 at the Michelin-starred Madera restaurant. He then joined the R&R Group and worked his way up to corporate executive chef for Cin Cin Wine Bar and Centonove restaurant. Prior to joining Azure, Katsura served as executive chef at Roots & Rye and helped to open The Province.

Among the first new small plates introduced by the chef are Hokkaido scallops with romesco sauce; chilled Kona lobster in a delicate coconut milk vinaigrette with lemon and Fresno pepper; and braised, grilled octopus with paprika oil polenta cakes and hearts of palm. All are executed with the deft, light sparing touch of his predecessors, Alwin and Royal Hawaiian executive chef Colin Hazama.

More dishes will arrive gradually through fall.

The restaurant is open from 5:30 to 9 p.m. daily. Call 921-4600.