Experience French, Italian flavors in Kahala

Chef Kosuke Otsuka headlines this week’s Kahala Hotel & Resort’s Japan’s Finest Chefs Series

The Kahala Hotel & Resort continues to offer exciting culinary events to tempt island diners. Last Wednesday, the resort’s Plumeria Beach House restaurant kicked off Japan’s Finest Chefs Series with chef Kenji Imagawa, former head chef at the U.S.

Embassy in Japan, and chef Masao Mori of Ashiya Bay Court Club, who showcased their artistry in Japanese and Chinese cuisine.

Prime tenderloin of Angus beef (fourth course)

The series continues Oct. 2-9 at the resort’s restaurant Hoku’s.

Chef Kosuke Otsuka will be offering up an elegant meal exploring the foods of France and Italy. Otsuka studied under chef Jacques Borie, famous for his work at the Michelin-starred French restaurant L ‘Osier in Tokyo, and traveled to Italy twice to hone his skills. He was a chef de cuisine at Le Salon Jacques Borie before moving on to vice-chef de cuisine of the Ashiya Baycourt. Otsuka is currently chef de cuisine Club Yokohama Baycourt Club.

Chef’s selection fresh catch (third course)

Chef Otsuka’s elegant six-course meal starts with an amuse bouche of sea urchin and fresh truffle in a cauliflower mousse. Next are a pair of appetizer courses: salad-style Maine lobster with eggplant compote, apricot vinaigrette, local baby greens and balsamic essence followed by chilled sweet Kahuku corn veloute with caviar and crustacean jelly and maple syrup cream.

The first entree is a taste of the sea with roasted chef’s selection fresh catch with vegetable risotto, Japanese rice, carrots, zucchinis and mushrooms. Turf follows surf with the next course, prime tenderloin of Angus beef with truffle-foraged mushrooms and cipollini onions in a truffle sauce. The final entree is spaghetti with “three kinds of fresh tomato” sauce and fresh basil. This French-Italian feast concludes with a chocolate and mango dessert.

The Japan’s Finest Chefs Series French and Italian Dinner at Hoku’s runs Oct. 2-6. The cost is $200 per person, plus an additional $55 with wine pairings. The price does not include tax and gratuity. Reservations are required.

*Note: Items are part of chef series dinner ($200 per person)