Treat yourself to this wagyuA La Carte
September 19, 2021
Story By: Maria Kanai | Photos by: LAWRENCE TABUDLO
It’s hard to beat the experience of enjoying sizzling steak and shrimp right off a teppanyaki. Tanaka of Tokyo has been doing teppanyaki right for years, and it serves a menu that’s worth dining out for.
The restaurant now has two new head chefs: Joseph Escalona in the Waikiki Shopping Plaza and Dereck “Katsu” Kami in the OHANA Waikiki East by Outrigger.
“Both of them were previously ‘second chefs’ at their units and we are very excited for them to step into their new roles. We are very lucky to have their leadership and experience in the kitchen,” says vice president Alison “Bo” Tanaka.
Both Waikiki locations offer fully validated parking for up to three hours. Try the wagyu sirloin with an Australian marbling score of 9, giving it a juicy, melt-in-your mouth butter texture.
The restaurant is offering a premium entrée special (starting at $50) in which you can upgrade any of the steaks to an 8-ounce cut of wagyu for $30.
Try the filet and shrimp combination ($44.75)— a 5-ounce filet paired with seven pieces of butter-lemon sautéed shrimp. And, remember you can add the famous garlic fried rice ($5.25) to any meal.
“As a bonus, you get to see the chefs perform amazing bowl and egg juggling tricks as they prepare it for you,” says Tanaka.
All of the staff are vaccinated and the restaurant adheres to all COVID-19 requirements regarding social distancing.
“We are also excited to share that every inch of air in Tanaka of Tokyo is vented out by our powerful exhaust system and replaced by fresh outside air every two minutes,” says Tanaka.
Effective Sept. 13, all restaurants are required to check vaccination cards or a negative COVID-19 test result (don’t forget your ID, too) within 48 hours of dining for all guests over the age of 12.
She adds, “Please be kind to your local restaurants as they adapt and are required to enforce government mandates!”