Page 2 - Dining Out - May 23, 2021

Restaurant Insider with Anne Lee
15% OFF!
(Sriracha only)
use promo code: 90SWISS (Hawaii only: Valid 5/23-6/2)
ANNE LEE speaks with
FEAST by Jon Matsubara chef/owner JON MATSUBARA
Photos by
ANTHONY CONSILLIO
F
eateries, bringing fast-casual dining to fruition in the most delicious way. This week, he shares the concept and what’s good to eat.
EAST by Jon Matsubara is tucked away in quaint Manoa, and is different than his other
swissinndressing.com
Dear Hearts,
Expect perfection and you will be disappointed a lot.
Force others to do things your way and many battles will be fought.
Instead try to accept and appreciate when people try their best.
By empowering others you will be happier and less stressed.
Mahalo,
Bryce “Saimin Jr.”
WAIMALU
98-020 Kam Hwy.
488-8824
EWA BEACH SHOP. CTR. 91-919 Fort Weaver Rd.
689-0999
www.shiros-saimin.com
TO GO MENU
$28
Sake sommelier Yoko’s selection - Naraman Jyunmai 300ml
Additional menu items available.
Call 376-0928 to place your order.
Quantities are limited
SPECIAL SAKE SET MENU
Bento Box
$18.50
Includes (menu), Bara Chirashi, Miso Butterfish, Chicken Karaage, Tamagoyaki, Agedashi Tofu, Beef Tataki, Nasu Yuzumiso, Hajikami Ginger
AKIRA Bento Box $12
1150 S. King St. #101B
NEW ITEM!
Choice of
Miso Butter Fish or Miso King Salmon
Come with Eggplant Ponzu, Chicken Karaage, Tamagoyaki Rice, Pickles
Flavored Karaage Chicken Side Order $6 Bento Box $9
Bento comes with Rice + Tamagoyaki + Pickles
Temporary Operation Hours 11:30am to 7pm
1
AL: What does fast-casual translate to and how did this come to be? JM: Convenience. You can have high-end dine-in dishes in a takeout format at a reasonable price. The pandemic helped us realize our ca- pabilities. We embraced technology and used that to our advantage. Our restaurant is small; opening for dine- in would not make sense. Using the online ordering system helped us sustain consistent food orders and maintained a sustainable model for our restaurant.
AL: Your culinary journey has been pretty spectacular. What are some takeaways from each restaurant you worked at?
JM: I like to think of each place as a stool, each had different legs. Ev- ery restaurant has its strength and weaknesses, but each contributed something to my character as a chef. The first places I worked at were Alan Wong’s and Roy’s Hawaii Kai as a dishwasher. At Alan Wong’s, I learned to cook — that guy could cook — and be a teacher. Alan is a great mentor. At Roy’s Hawaii Kai, I honed in on my creativity and business sense. Roy is the master
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