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 Experience Imari where the art of Japanese cooking is demonstrated in a variety of styles: Teppanyaki, where chefs expertly prepare your meal before you; Shabu-Shabu, a traditional Japanese dining experience served table-side, or Sushi Bar, where you will enjoy a variety of fresh Japanese delicacies. Reservations are recommended.
About the Chef - Toshi Kobayashi
 Chef Kobayashi has lived in Tokyo, Germany, Long Island and New Jersey. Working primarily in Japanese Restaurants; Teppanyaki is his specialty.
After culinary school in Tokyo, he started cooking in a French restaurant switched to Teppanyaki, then back to a French restaurant as a sous chef, then back to a Japanese restaurant in Germany. His experience is a mixture of Japanese and European skills.
After nine years on the East Coast he came to the Big Island of Hawaii. Chef started with Imari seven years ago. His goal is to be famous one day, and he hopes to start meeting you. You will find him in our Sushi Bar which is his creative area.
Imari Signature Sushi Recipes
KILAUEA TUNA ROLL
2
1 tsp.
½ tsp.
1 oz.
4 oz.
1 pc. |
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Tuna
Mayonnaise
Momiji Oroshi (Japanese Chili Paste) or other
Tobiko (Flying Fish Roe)
Sushi Rice
Nori Sheet |
Mix first three ingredients together. Spread Sushi Rice over the Nori sheet and turn it over. Put Tuna mixture in the middle of the Nori sheet, and roll it. Put Tobiko Roe on the outside of the roll. Cut into 6 to 8 pieces.
GREEN SAND BEACH ROLL
2 oz.
1 tsp.
1 tsp.
1 oz.
1 pc. |
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Tuna or white fish
Mayonnaise
Wasabi
Wasabi Tobiko (Wasabi-flavored Fish Roe) if available. 4 oz. Sushi Rice
Nori Sheet |
Mix first three ingredients. Spread Sushi Rice over the Nori sheet and turn it over. Put Tuna mixture in the middle of the Nori sheet, and roll it. Put Wasabi Tobiko on the outside of the roll. Cut into 6 to 8 pieces.
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