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Restaurant Insider with Anne Lee: Restaurant Suntory

Restaurant Insider

June 7, 2020

Story By: Anne Lee | Photos by: Restaurant Suntory

Enjoy everything, including teppanyaki at Restaurant Suntory.

ANNE LEE speaks with chief financial officer of Restaurant Suntory AKI PETERS

Restaurant Suntory has been a mainstay at Royal Hawaiian Center for decades now, and its longstanding success at the shopping mecca is evidence that the eatery is doing something right. Heading up the Restaurant Suntory team are chief financial officer Aki Peters, general manager Nobuyuki Aoyama, manager Asami Saka and executive chef Go Kamikubo, all of whom put customers first when it comes to service and cuisine.

This week, Peters shares all that’s going on at the restaurant, as well as what’s good on the menu for locals wanting to take advantage of its dine-in service.

There’s so much to choose from when dining at Restaurant Suntory.

AL: How long has Restaurant Suntory been here in Hawaii?

AP: Restaurant Suntory is celebrating its 40th anniversary in September. Royal Hawaiian Center is also celebrating its 40th anniversary this year. We are the only original tenant in Royal Hawaiian Center, so this was supposed to be a joyous year as we celebrated this milestone together. Unfortunately, a global pandemic ruined that.

Gindara Misoyaki (price varies)

AL: What is Restaurant Suntory known for?

AP: Our restaurant has always been popular because it’s three restaurants in one. We have washoku dining (traditional Japanese cuisine), teppanyaki dining (steak and seafood grilled at your table) and a sushi bar.

Expect a little bit of everything from Restaurant Suntory.

AL: What are some local customer favorites?

AP: First is the Shunsaizen, which is served only during lunch and contains eight seasonal items. Executive chef Go Kamikubo changes the menu monthly. Also, note that he only makes 12 of these per day, so it’s best to call ahead and reserve. Other favorites include Gindara Misoyaki (better known in Hawaii as miso butterfish), our wash-oku and teppanyaki combinations, and our shabu shabu and sukiyaki. Noteworthy right now is the Teppanyaki Lunch Special that comes with black Angus sirloin steak, two California roll pieces, a green salad, grilled veggies, rice and miso soup. Some menu items will be available for takeout; no delivery service. Please call to check what’s available.

AL: How have you been preparing for your restaurant reopening? What measures will you employ to ensure the safety of your customers?

AP: We are following the guidelines put out by the Centers for Disease Control and Prevention, as well as state and city government regulations. They include 6 feet of distancing between tables; only seating at 50 percent capacity; requiring reservations; temperature screening upon entry to check for fever; requiring face masks of our employees and customers (upon entering); providing hand sanitizer; sanitizing tables, chairs and menus after each use; sanitizing door knobs and restrooms hourly; and practicing social distancing.

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