Page 4 - Dining Out - Jan 1, 2023

Cover Story
Story by
KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
When Shoji Na- matame, chef and owner of Sho’s Kitchen, was asked by his loyal customers to make his famous Herb Panko Crusted Rack of Lamb, the restaurateur decided to kick off the New Year by serving this specialty as part of the restaurant’s latest Chef ’s Ta- ble Menu ($100 per person).
While it specializes in traditional Japanese bento and international cuisine — including tasty options like Butter Curry, Kalbi and Ga- pao Rice — Sho’s Kitchen offers monthly Chef ’s Table Menu dinners that take the dining experience to a whole new level.
The latest Chef’s Table
Menu is being unveiled this month and is available Fri- days and Saturdays from 6
p.m. (during the summer, from June through Septem- ber, the special dinner expe-
Seared Cajun Ahi
Comes with a spicy ponzu sauce and is part of the January Chef’s Table Menu ($100)
rience will be available from 7 p.m.) by reservation only at 808-376-8067.
“For the January Chef’s Table Menu, it’s still cold, so I decided to make Clam Chowder as part of the new menu,” explains Namatame, who notes that the Kee- aumoku-area eatery is BYOB for guests. “I hope everyone enjoys the experience, from appetizer to entrée. Every month we create a different menu, so guests are invited to enjoy each Chef ’s Table Menu.”
The Chef’s Table experi- ence begins with a seafood flair as the savory soup is fol- lowed up by Seared Cajun Ahi that is prepared with a spicy ponzu sauce harkening back to one of Namatame’s tried-and-true recipes. Hon- ey Dijon Pistachio King Salm-
Yes, chef!
Sho’s Kitchen chef/owner Shoji Namatame poses with his restaurant’s Herb Panko Crusted Rack of Lamb (part of the Chef’s Table Menu, $100).
on is up next, and the chef’s favorite dish pairs nicely with a harvest salad.
The showstopping Herb Panko Crusted Rack of Lamb highlights the entrée course; however, Namatame explains that he can substitute New York steak or even a seafood alternative for those who pre- fer that or have specific di- etary needs and restrictions.
The veteran chef is looking forward to sharing his latest creations with guests as 2023 gets underway. Customers routinely comment about how they look forward to returning to Sho’s Kitchen to enjoy the flavorful menu options as well as the “heart and soul” poured into every dining experience by the
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4 / Dining Out / January 1-7, 2023