When I hear the word “omakase,” I immediately think of sushi. Did you know there’s a new, teppanyaki omakase in Honolulu?
Wabisabi Dining opened about three months ago in Honolulu Park Place. Initially, it was only open to building residents, according to chef Ken Maeda (whom I met at the Tako 4U truck in Kakaʻako). However, now the restaurant is open to the public.
The eatery’s specials change daily to keep things fresh for residents — for example, tonkatsu is featured on Saturdays; sushi and tempura on Sundays; and shabu shabu and teishoku sets Mondays to Thursdays.
Wabisabi’s teppanyaki omakase can be on any day and costs $120 per person, according to Maeda. Reservations are required, since the omakase experience is basically private dining. There’s only one seating time at 6:30 p.m. for groups of four to six people, and the eatery is currently BYOB.
While omakase leaves the courses up to the chef, if your dining party has any allergies or food preferences, be sure to mention them when making a reservation.
Our omakase began with a mini charcuterie board of cheese, salami and assorted fruits. It was perfect for snacking on while Maeda cooked the prawns on the grill to prepare the next course.
This Caesar salad is inspired by the famous Casar salad that’s prepared tableside at Hy’s Steak House. This petite version is flavorful — especially the dressing — and the grilled prawn adds a nice, smoky flavor.
Next come Hokkaido scallops with garlic ong choy. The Hokkaido scallops are succulent and tasty; meanwhile, garlic lovers would not be disappointed with the veggies.
The lobster tail tempura had to be one of my favorite courses of the evening. The tempura was cooked perfectly, boasting a delicate crisp without being too crunchy or oily. It came with tempura sauce and Himalayan red salt for dipping. I preferred the latter, which took the tempura’s savory flavor to the next level.
The main course was in the form of Chateaubriand with grilled vegetables followed by Wabisabi’s garlic shrimp fried rice. This portion of the meal reminded me of other teppanyaki eateries on Oʻahu — complete with a skillful show from Maeda, who previously trained in Japan and worked at Benihana and Tanaka of Tokyo.
The Chateaubriand was tender and flavorful, especially when paired with its trio of seasonings — Himalayan salt, wasabi and ponzu sauce. The ponzu sauce was a favorite, especially for dipping the grilled vegetables.
If you start to get full after the entree, rest assured that you can pack your starchy side dish for leftovers.
Our feast concluded with a teppanyaki fudge “brownie.” It’s not your traditional brownie; rather, this creative version features grilled chocolate pancake-like exterior with melted pieces of chocolate inside. The chocolate “pancake” is then topped with whipped cream and matcha powder.
If you’ve seen tamagoyaki being made in Japan — this reminded me of that, but in dessert form atop the teppanyaki grill. It was the perfect light finish to a savory meal.
CONTACT
WABISABI Dining
1212 Nuʻuanu Ave., Honolulu
808-218-0537
Instagram: @wabisabi_808
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
