YAMADA CHIKARA HONOLULU
514 Piikoi St, Honolulu, HI 96814
5:30pm～9:00pm（Last seating）／9:30pm（Last Order）
Based on the concept of all-day dining, such as those found in Japanese hotels,
we have trained in French, Italian, Japanese and
other countries around the world to serve modern Japanese Hawaiian fusion cuisine
using Japanese and Western ingredients with sophisticated techniques
- JAPANEASE AND EUROPEAN FUSION CUISINE
Yamada Chikara style which is a fusion of
Japanese and European cuisine are served
with solid techniques and carefully selected ingredients
polished at the famous Spanish restaurant “El Bulli”.
We offer a tea kaiseki-style course dish that had been crafted
at EL Bulli and also an à la carte menu
which you can enjoy Japanese European food culture.
Private room is also available for groups or special occasion.
You can enjoy luxurious time in relaxed atmosphere and chic design.
Omakase Course$ 80
- Rice/Miso Soup/Today's Mukouzuke
- 2 Appetizer
- Fish Dish
- Meat Dish
* Some dishes might be subject to change monthly.
Pick up from“a la carte”menuThis is a part of the a la carte menu
- Garlic Shrimp Achillo $14
- Scallop Capellini with Tomato & Basil Sauce $12
- Truffle Vichyssoise $14
- Onion Gratin Soup $14
- Frit of Seafood (Kauai Shrimp/Scallop/Today's white fish) $20
- Grilled Miso-Marinated Butter Fish $24
- Wagyu Steak from “MIYAZAKI Japan” $80
- Hamburg Steak with Truffle Sauce$25 (with Foie Gras +$15)
- Beef Tongue in Red Wine Stew
- Truffle Carbonara $16
- Mentaiko Udon $10
- Dessert $8～
* The contents of the dish may change depending on the availability of ingredients.
- Do you have a la carte menu?
- We have a la carte Menu.
- How much doses it cost to bring wine?
- $30 per bottle.
- Is there a parking lot?
- It’s located on the side of the restaurant.
- What is Omakase?
Omakase is a traditional Japanese dining style in which the chef provides a meal tailored to your preferences based on availability , taste and seasonality.
Omakase is short for “Omakase Shimasu”which roughly means “I trust you”The customer leave them serves in the hands of the chef.
Although “Omakase” is often used at the Sushi restaurant where chefs choose fish for Sushi or Sashimi,it does not always mean Sushi. Currently Yamada Chikara Honolulu, we serve Omakase course and a la carte of Modan Japanese European fusion Cuisine according to seasonality and market availability.
- Can you adjust Omakase menu for a person who has any allergy or dislike?
Yes,of course,we do our best.However,it may depend on how serious the allergy is.
When any of your group requires adjustment of ingredients, please let me know in the remarks column about the allergy in detail or contact us via phone. Please note that in some cases it might not be possible to arrange.
Executive Producer: Chef Yamada Chikara
- Chef Chikara Yamada
Chef Chikara Yamada artfully combines elements of Japanese,
French and Spanish cuisines to create an elegant dining experience for his guests.
His culinary career began with an introduction to French cuisine by renowned Chef Genshiro Saito of Shunkoutei
in Shizuoka before establishing his career as a chef in Tokyo.
After that, Yamada worked at several Italian eateries and at a traditional Japanese ryokan restaurant Shigetsu in Yugawara,
before moving to Spain. Over the course of seven years,
Yamada lived in Barcelona, where he owned two eateries before joining the team of Michelin 3-star restaurant,
El Bulli – where he trained under Chef Ferran Adrià.
Yamada returned to Japan as the Head Chef at Shukoutei Grill Mercado, and in 2007, he opened his namesake restaurant,
Yamada Chikara, in Tokyo to express his unique and boundaryless cuisine. In 2018,
he opened his New York City restaurant which specializes in high-end omakase
with a menu of kushiage – a deep-fried Japanese skewer.
Here, Chikara incorporates his unique molecular gastronomy techniques
into his cooking by using practices such as espumas and liquid nitrogen.
Chef Yamada is a member of Japan Air Lines’ Dream Team of star chefs curating
premium in-flight meals for Japan Air Lines BEDD SKY AUBERGE – Japan Air Lines’s “exclusive restaurant in the sky”,
which are served to first and business-class travelers.
Chef has attended the annual World Cuisine Academic Meeting in Hakodate since its kick off in 2009,
has served as the representative chef from Japan at CIA’s World of Flavors Conference 2013,
and was appointed as the Japan ambassador of champagne Krug in 2015 in addition to hosting
an Ajinomoto-organized event in Peru the same year.