Salmon Ikura Bowl ($14)
Conveniently located within the bustling heart of Kakaako, Artizen by MW sits nestled inside Velocity Honolulu at the corner of Kapiolani Boulevard and Ward Avenue.
Artizen is the brainchild of renowned husband-and-wife team Wade Ueoka and Michelle Karr-Ueoka, who have added their innovative culinary talents to the vibrant neighborhood.
Cobb Salad ($16)
Among the casually elegant Artizen offerings are the Hamachi Kama ($20), which includes ponzu, oroshi, and a choice of white or brown rice. This dish is available every evening for dinner service. Meanwhile, another savory seafood item is the Salm on Ikura Bowl ($14). It focuses on flaked salmon and fresh ikura placed onto either white or brown rice, with local vegetable banchan and furikake. Guests can order this Monday through Friday for lunch service, as well as every day for dinner.
Those who desire a flavorful dish with a variety of veggies and more can opt for the Cobb Salad ($16). It comes packed with zesty blue cheese, OK Farms eggs, avocado, cucumber, tomatoes and “srirancha,” a combination of Sriracha and ranch dressing. This one can be obtained daily at lunch or dinner.
Hamachi Kama ($20)
Cap off a meal in a refreshing way for either lunch or dinner with Artizen’s Cool Breeze Smoothie ($8). It’s a perfect blend of tangy and sweet flavors in a fresh smoothie that blends local pineapple, Mountain View Farms papaya, fresh mint orange juice and lemon juice.
An upcoming promotion is the Fourth of July Seafood Boil for Four ($180). It will be available July 3-4. This meal will include lobster, shrimp, clams, andouille sausage, corn, carrots and potatoes. Customers need to preorder by July 2.
Artizen also has daily specials, and patrons can call 808-524-0499 to find out what is available on any particular day.
Cool Breeze Smoothie ($8)
The eatery also has a multitude of bestselling popular items including Mochi Crusted Fish at lunch and dinner, Somen Noodles and Soy Yuzu Kosho Vinaigrette, Ludovico Farms Chicken Piccata available for dinner and many others.
The chefs/owners reopened the Artizen by MW eatery earlier this year at Velocity Honolulu after they closed its former space at Hawaii State Art Museum last August. It is located in the same building as its sister establishment MW Restaurant, focused on Hawaii Regional Cuisine.
The couple shares that this new location is excellent for residents living in the surrounding condos to just walk in and grab-and-go.
The decision to move both of their restaurants to a single building in Kakaako happened naturally. Karr-Ueoka attended Punahou School with fellow student Brad Nicolai, the CEO of JN Group, which is the company that owns the Velocity space. It offers a breathtakingly beautiful view with natural light.
Both husband and wife have a lengthy record of achievement. For example, Karr-Ueoka’s sweet desserts as a pastry chef got her a 2012 Rising Star Chef Award from StarChefs.com. Meanwhile, Ueoka began his career as a fry cook at Zippy’s, then got work as a prep cook at Alan Wong’s. Within seven years, Ueoka climbed the ladder of success to become chef de cuisine.
The couple has worked around the world during their hands-on culinary training, but they emphasize that their passion for Hawaii’s local products and cooking styles will never wane.
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