Nobu Waikiki’s new executive chef Matt Raso is bringing some Texas to Hawai‘i. The former executive chef at Nobu Dallas, Raso couldn’t be more excited to be here. “In moving to Hawai‘i from Texas it is quite a change, this being the first time to Hawai‘i and all,” Raso says. ” At the moment I am trying to learn and indulge in a lot of local cuisine and products. I want to have a better understanding of local style and Hawaiian traditions before I start infusing my style into the menu. That being said we are constantly working on new dishes that we are testing on our omakase and tasting menus.” One of the new dishes is Mitsuhiro Beef, a slow cooked domestic wagyu chuck flat that has been smoked with Kiawe and dry rubbed Texas BBQ style then topped off with avocado and dried miso chili garlic with a dipping sauce of bonito infused ponzu. “[Mitsuhiro Beef] is a nod to the head sushi chef at Nobu in Dallas,” Raso says. “He created and named a roll after me in jest, so to have some fun I wanted to create something using a similar style and ingredients. His name is Mitsuhiro Eguchi.”
Look out for a launch of a new bar/lounge menu in the upcoming months featuring some of Raso’s new dishes along with Nobu signatures. We can’t wait to experience more of Raso’s Texas-size flavors and influence in Nobu Waikiki’s menu.
Nobu Waikiki, Waikiki Parc Hotel, 2233 Helumoa Road, 808-237-6999, www.noburestaurants.com