comscore The Weekly Eater: Kaiseki highlights finer points of sushi at Vintage Cave Club | Honolulu Star-Advertiser
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The Weekly Eater: Kaiseki highlights finer points of sushi at Vintage Cave Club

  • COURTESY NADINE KAM

    Scallop wrapped in nori, served in the Kazuma sushi bar within Vintage Cave Club.

  • COURTESY NADINE KAM

    Otoro nigiri with hand-grated wasabi.

  • COURTESY NADINE KAM

    Octopus was boiled in tea to tenderize and remove impurities before steaming.

  • COURTESY NADINE KAM

    Silvery strips of kohada (gizzard shad) are braided to serve as nigiri in the Kazuma Room at Vintage Cave Club.

  • COURTESY NADINE KAM

    Sushi chef Kunihiro Yamamoto shows how the scallop-like abductor muscle fits into the pen shell

Vintage Cave Club has grown to offer two sushi bars. One is in the Emerald Room, helmed by Hirofumi Beniya. The arrival of new sushi chef Kunihiro Yamamoto occasioned a look at what he’s bringing to the other, the Kazuma Room. Read more

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