The two restaurants introduced here are one from Japan and the other from Canada. The word “elevate” is often used in English, and I feel that they have helped to raise the value of dining in Hawaii and expand the options in the dining out scene.
New restaurants opened one after another this fall, mainly in Waikiki. Among them, there were two restaurants that made me think, “Hawaii is changing. They are very sophisticated and beautiful. Hawaii is a small island in the middle of the Pacific Ocean, and in the past there were many country-style restaurants that were somewhat bland. Personally, I like that too, but recently, “excellent taste” has entered the island.
Botanico Waikiki
This is the 12th restaurant in Hawaii by Zetton, which operates a restaurant business in Japan. All of their restaurants are located in the heart of Waikiki, and this one, which had its grand opening in November, is located right in the middle of Waikiki on the first floor of the Waikiki Shopping Plaza.
From the moment I entered the green-covered entrance, I was enveloped in an air of forgetfulness about the hustle and bustle of Waikiki. The bar lounge surrounded by stained glass art, the dining area beyond the wooden archway, driftwood chandeliers and dried flowers caught my eye. The use of wood in the interior and on the tables gives the restaurant a “Botanico = botanical” worldview, just as the name implies.
The menu is based on Italian cuisine with a Mediterranean essence. The menu is based on Italian cuisine with a Mediterranean essence, and features highly original dishes that make use of ingredients from Hawaii, Italy, and other countries.
There was no “cheating with strong flavors” as is common in restaurants. The main dish, of course, but even the focaccia was carefully handmade, and you could tell that the chef was trying to bring out the best flavor of the ingredients and serve it to the maximum.
The executive chef is Yuta Tamano. He studied at the two-star Michelin restaurant Narisawa in Minami Aoyama and has experience in a variety of genres, including prestigious French cuisine and sushi. I really enjoyed the food that comes from out-of-the-box thinking.
A bite of homemade beet & cauliflower hummus on pinca. It was moderately moist, and the earthiness characteristic of the beets and the tenderness of the cauliflower were transformed into a delicious harmony. The presentation was also impressive, including a dish of Napoli’s famous seaweed zeppolini topped with a pile of prosciutto, and “pitch-black local jumbo mushrooms resembling lava from the Big Island of Hawaii stuffed with Italian sausage, pitch-black fritto with spicy arrabbiata sauce” (long dish name).
A simple dish of moist baked whole wheat focaccia dipped in aromatic olive oil and homemade ricotta cheese was rich in flavor, while moussaka, a Greek-style aubergine and potato gratin, spread the sweetness of the eggplant and made me want to savor it slowly with a glass of wine.
Unfortunately, I have not tried the wines yet, but I was told that the wine selection was chosen by a master sommelier, one of only less than 300 certified in the world. They offer it at a more reasonable price than the typical Waikiki price.
For casual enjoyment, happy hour from 2pm to 6pm is recommended. Wine and sangria are $8, and you can enjoy a casual time with appetizers. During lunch time, pasta dishes start at the $10 range. In addition, residents receive a 20% discount on the lunch menu, but the restaurant’s intention seems to be to tell people in secret because it would be too crowded if they made a big public announcement. ……
Mediterranean & Italian cuisine prepared by a Japanese chef using ingredients from Hawaii and around the world. This is the dining experience of a multicultural Hawaii = a melting pot of cuisines!
© Source travel watch