Ruth’s Chris Steak House

Digest Kitchen Insider

August 19, 2012

Story By: Dining Out Team |

Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out got the inside scoops from Ruth’s Chris Steak House Waikiki executive chef Leighton Miyakawa, who gave us a little taste of Ruth’s Chris and shared just what fuels his culinary drive.

Name: Leighton Miyakawa
Title: Executive Chef
Training/Education: Food service management AOS degree at Kapiolani Community College, Culinary Arts AS degree at Culinary Institute of America, New York

Who or what inspires you as a chef/manager/owner?

Chef Walter Schiess and Chef Siegfried Wiegand from Kapiolani Community College have inspired me. As mentors, they’ve shown me the joy and the passion found in cooking.

What is your favorite dish on the menu? Why?

Bone-in Ribeye cooked medium rare is a favorite of mine. This dish showcases the flavor from the bone and the marbling is fantastic.

What is your favorite ingredient to work with? Why?

My favorite ingredients to utilize in my cooking are pork belly that is braised and char siu. I love the fat in these particular meats, and besides, pork is my wife’s favorite meat.

Is there a dish that you create that’s not on your menu, but available upon request?

Oxtail stew with pork lardon, red wine, and mirepoix. It is only served at my home upon request.

What are your culinary goals? What do you hope to improve on?

My goals are to exceed the quality expectations of Ruth’s Chris Steak House, and keep getting better and better. I also hope to visit with our guests in the dining room to make their experience all the more special. I would love to see even more locals enjoy Waikiki Beachwalk.

Ruth’s Chris Steak House

226 Lewers St., Honolulu
Open daily, 5-10 p.m.

Honolulu, HI 96815

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