comscore The Weekly Eater: Chef Yu Sugimoto brings ‘Imperial’ dining experience to Halekulani
Crave | The Weekly Eater

The Weekly Eater: Chef Yu Sugimoto brings ‘Imperial’ dining experience to Halekulani

  • DENNIS ODA / DODA@STARADVERTISER.COM
                                Chef Yu Sugimoto of the Imperial Hotel Tokyo holds the night’s showpiece: blanched lobster wrapped in fennel stalks that was flambeed on the stove. The lobster was unwrapped and finished in crustacean jus, fennel presented alongside.

    DENNIS ODA / DODA@STARADVERTISER.COM

    Chef Yu Sugimoto of the Imperial Hotel Tokyo holds the night’s showpiece: blanched lobster wrapped in fennel stalks that was flambeed on the stove. The lobster was unwrapped and finished in crustacean jus, fennel presented alongside.

  • DENNIS ODA / DODA@STARADVERTISER.COM
                                Sugimoto’s finished lobster dish.

    DENNIS ODA / DODA@STARADVERTISER.COM

    Sugimoto’s finished lobster dish.

  • DENNIS ODA / DODA@STARADVERTISER.COM
                                Chef Yu Sugimoto of the Imperial Hotel Tokyo instructed the staff of La Mer at the Halekulani on how to present his roasted veal chop, among dishes presented in a dinner Thursday.

    DENNIS ODA / DODA@STARADVERTISER.COM

    Chef Yu Sugimoto of the Imperial Hotel Tokyo instructed the staff of La Mer at the Halekulani on how to present his roasted veal chop, among dishes presented in a dinner Thursday.

There are chefs who start their careers in pursuit of status, and some who start with a passion for learning more about their craft every day. Read more

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