See more articles from JapengoAt Japengo in the Hyatt Regency Waikiki Beach Resort and Spa, chef de cuisine Joseph Rose takes full advantage of the diversity that Hawaii has to offer.
Originally from Los Angeles, Rose began his culinary career in Chicago before moving to Hawaii in March. As he crafts each dish at Japengo, Rose is inspired not only by the diverse backgrounds of his staff, but also by his geographic location, what’s locally available and his curiosity to try something new.
One dish that is especially loved by guests is Sesame Encrusted Hawaiian Ahi Tuna ($40). The sauce that comes with it is a standout, which he describes as a creamy ponzu.
“I wanted something tangy but also gingery,” he explains. “So there’s a yuzu mayo on the side and then like a sweet ginger, topped with green onions and red Hawaiian salt.”
CRAZY FOR KALUA
Crispy Shinsato Farms Kalua Pork ($35) includes a crisp square of shredded meat, and is finished off with a ginger and edamame puree. The dish also is topped with Tokyo turnips, pickled chilies, pear mostarda and smoked-pork jus.
Hyatt Regency Waikiki Beach Resort And Spa
2424 Kalakaua Ave., Waikiki
Daily, 6-10 p.m.; Lounge opens at 5 p.m.