Friday - June 01, 2011 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Occupation: Owner Superb Sushi
Where were you born and raised? Honolulu.
What started your interest in cooking?
My family was always involved in restaurants. My grandfather had a restaurant, The Honolulu Café, on Fort Street from the 1940s through the ‘60s, and my dad was a chef who graduated from Culinary Institute of America. I was always around good food and around people who knew how to cook.
What was your first job? Dishwasher, Beachcomber Hotel in 1975. All-you-could-eat spaghetti and salad for $3.99. I’ll never forget it. Alan Wong was the assistant manager. He was on it even then.
What was it about sushi? I was lucky to get real good hands-on training at a family restaurant on Kauai owned by the late Jimmy Kim. He taught me everything. And I just liked it right away. I liked that the customers were right there and the fact that sushi is hands-on and a service, kind of like bartending, in a way. You have to interact well with people. And you instantly see if they like what you made.
You recently changed locations. How’s Kalihi working out? It’s wonderful. We’re in a great location on North King Street. We have parking and lots of room for our busy catering. We even have people stopping by to see if they can pick up platters to go.
Most requested sushi rolls? The spicy tuna roll and California roll. Everybody wants them. We do other things too, but we’re pretty much traditional-style sushi. You’re not going to find any “Philadelphia” or “69” rolls on our platters (laughs).
What’s always in your fridge? Oh, kid’s stuff ... milk. And maybe some beer.
Favorite restaurants? 3660 on the Rise, Chibo Restaurant in Waikiki. I like anywhere that has real good service.
With whom would you most like to have dinner? My wife Dana and our sons Matthew and Michael. Just to have a quiet, sit-down meal. I see them every day, of course, but seems like we’re always so rushed.
I love your rules about rice. Will you share them? Yeah. Rice is real important. Use short grain and treat it right. Wash it good, soak it and leave it to sit when it’s done. You cannot rush rice.
E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |
Most Recent Comment(s):