Page 4 - Dining Out - July 17, 2022

Cover Story
Story by
KYLE GALDEIRA
By putting a modern spin on the traditional kaiseki course menu concept, chef/owner Yoshi- hiro Matsumoto brings inten- tion and fresh local flavors to every bite served up at Nan- zan Giro Giro.
Matsumoto and the owner of the original Giro Giro Kyoto restaurant in Japan decided to open a Hawaii version after surveying the local culinary landscape. In April 2011, Matsumoto’s vision became reality when he debuted Nanzan Giro Giro at its con- venient Pensacola Street lo- cation. The skilled chef and restaurateur explains that the eatery’s name reflects the passions and talents of its eclectic owners.
“Nanzan is one of them,” Matsumoto says. “He is Ito
Photos by
ANTHONY CONSILLIO
Nanzan, a ceramic artist in Kyoto who creates unique dishware that we ship from Kyoto and use in the restau- rant. Giro Giro is my original Kyoto restaurant’s name. ‘Gi’ is the owner’s last name and ‘Ro’ is from Rosanjin, a very famous artist in Japan who’s a cook, ceramic and drawing artist. We have tremendous respect for Rosanjin.”
Matsumoto explains that his training and honed skills developed by working in var- ious Kyoto kaiseki restaurants, which feature a set menu of multiple courses. The dishes are artfully prepared, using seasonal ingredients. They may appear small, but as is the case with Nanzan Giro Giro, with six or nine courses, diners walk away satisfied.
“I love to work in restau-
rants and cook,” he says. “I make the tasting menu with my Kyoto kaiseki skills and local American ingredients. I use local ingredients and keep the traditional Kyoto kaiseki-style approach but add a modern twist to en- hance the flavors of each ingredient.”
Nanzan Giro Giro offers two kaiseki menus each month, a six- and a nine- course menu.
“For Kyoto kaise-
ki menus, the feel
of the season
is very im-
portant, so
I import three seasonal ingredients from Japan,” Matsumoto explains, add- ing that typically, it’s sea- sonal fish, while produce is sourced locally.
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4 / Dining Out / July 17-23, 2022
Chef Yoshihiro Matsumoto is seen holding roast duck breast with cauliflower Parmesan sauce.