Izakaya Hideyoshi isn’t your typical izakaya — and that’s not a bad thing. Chef/owner Hideki “Hide” Yoshimoto just wants customers to know what they’re getting into.
His spot is more of a permanent sushi pop-up within Osoyami Bar & Grill. Sometimes, unconventional is best — where else can you get loaded tater tots and poke nachos and high-quality sashimi at the same time?
Many customers remember Yoshimoto from his time cooking at now-closed Izakaya Torae Torae on McCully Street, where he worked for the last 10 years.
“I don’t consider myself a sushi chef — just an izakaya chef that kind of makes everything,” he says. “I started cooking at Izakaya Takonoki and also Izakaya Naniwaya, both in Waikīkī, though they’re no longer around. After that, I helped open Izakaya Torae Torae. It’s been a journey of learning by doing, staying curious and always trying to improve.”
Yoshimoto launched his solo venture about a year and a half ago. He says the timing felt right, and wanted to see if he could make it on his own.
“After working in kitchens for a while, I felt ready to take a risk and bring my own ideas to life,” he says. “The pop-up format gave me the flexibility to test my concept without the huge overhead of a full restaurant. I started small — just focusing on good food, a relaxed vibe and connecting with people.”
The izakaya menu includes a variety of appetizers, donburi, handrolls, nigiri and sashimi. Yoshimoto explains that he enjoys experimenting with different items.
“I like to create my own dishes or put a twist on common ones; I don’t stick too strictly to tradition,” he says. “I enjoy making dishes that feel familiar but still have a unique touch.”
Popular starters include tuna tataki ($20) and hamachi carpaccio ($20). The tataki features local big-eye tuna served with tobiko, sweet onions, daikon radish, wakame seaweed, garlic chips, kaiware sprouts, yuzu and garlic mayo. I appreciate the flavor and texture of the fresh fish, and the dish boasts a mix of refreshing flavor — thanks to the yuzu — and crunchy textures from the sprouts and garlic chips.
The carpaccio, meanwhile, features thinly sliced yellowtail served with jalapenos, sweet miso ponzu, chili and truffle oil.
When it comes to donburi, popular options include the negitoro ikura don ($32) and gyudon ($16). The negitoro ikura don is one of my favorites and boasts a colorful medley of chopped otoro (fatty tuna belly) topped with ikura, green onions and a quail egg over sushi rice (if you want to make it more luxe, you can add uni for $12). The creaminess of the otoro is balanced nicely with the refreshing ikura. Once it’s burst, the quail egg yolk holds everything together nicely.
If you prefer cooked dishes, the gyudon ($16) is a flavorful option. Steamed rice is topped with thinly sliced washugyu beef and onions that are simmered in a sweet soy dashi sauce. It’s topped with a slow-cooked organic egg and pickled ginger. We enjoy the beefy flavor, which is complemented nicely by the bright, pickled ginger.
“Those dishes really represent the style I’m going for: flavorful, approachable, and just a little different,” Yoshimoto says. “I wanted to be involved in every part of the process, from sourcing ingredients to washing the rice. Being hands-on with every detail lets me make sure the quality and intention are there in every dish. It’s been a lot of work, but seeing the response has been incredibly rewarding.”
Be sure to ask about any featured specials; chances are, Yoshimoto will have something unique available. During our latest visit, we got to try these ikura deviled eggs ($5 per piece), which evolved slightly and are now part of the menu as Japanese-style mentaiko ikura deviled eggs. These deviled eggs are taken to the next level with kabayaki sauce, kewpie mayo, ikura and green onions. They’re luscious, creamy and luxe with that ikura on top.
If you’re looking for extra deals, every Tuesday is temaki Tuesday at the izakaya. Handrolls are usually $6, but they’re $4 on Tuesdays. Choose from spicy ‘ahi, negitoro ikura, Hideyoshi, California and ginger scallion hamachi rolls. Since he’s a solo chef doing all the sushi, though, Yoshimoto asks customers to keep that in mind.
“We take walk-ins, and since I’m solo, it’s best to come in a smaller group and not a big party, if you can,” he says.
The izakaya also offers a daily happy hour. It’s from 6 p.m. to midnight — yes, basically all night — from Sundays to Thursdays, and from 10 p.m. to midnight on Fridays and Saturdays. Customers can enjoy discounts on popular dishes like spicy ‘ahi rolls ($8), Jidori karaage ($9), and spicy tuna don ($16).
One of the biggest highlights from creating this pop-up has been meeting customers who genuinely enjoy his food, and staying in touch with them through social media, according to Yoshimoto.
“It’s a cool feeling when someone messages to say they loved a dish or shares a photo from the pop-up,” he says. “That kind of support and connection really keeps me going and reminds me of why I started this in the first place.
“I just want to give a big ‘thank you’ to everyone who’s come out to support the pop-up,” he adds. “Whether it’s your first time or you’ve been coming regularly, I appreciate it. This whole journey has been about sharing good food and good vibes, and I’m grateful for the community that’s been growing around it. I hope to keep creating dishes people enjoy — and maybe surprise a few people along the way.”
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CONTACT
Izakaya Hideyoshi – within Osoyami Bar & Grill
1821 Algaroba St., Honolulu
Instagram: @hideyoshi808
Open daily, 6 p.m.-2 a.m. (last call at midnight)
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
