Halekulani Executive Chef Vikram Garg, visionary of beyond ethnic “universal cuisine,” Chef Nobu Matsuhisa, pioneer of contemporary Japanese food arts, and Chef Yuji Wakiya, renowned for haute Chinese cuisine, are pleased to collaborate in “For Japan: Culinary Artists for the Japan Relief Effort.”
Halekulani and Nobu Waikiki have joined to present three of the most highly acclaimed chefs in a culinary benefit on Thursday, April 21, 2011 from 6:30 p.m. – 8:30 p.m. at the Hau Terrace.
“We are sensitive to the situation in Japan and wish to show our solidarity with a country with whom we share deep cultural, political, and economic ties, not to mention countless personal bonds of friendship and respect,” said Halekulani Corporation Chief Operating Officer Peter Shaindlin.
The special benefit was created to directly support the Japan disaster relief effort, utilizing the talent and prominence of these three leading culinary masters. Donations are $95 per person (additional donations are welcome). For reservations, please call Halekulani at (808) 931-5040.
One hundred percent of the “For Japan” event proceeds will go towards the statewide initiative “Aloha for Japan”, with Japan-America Society of Hawaii as the designated recipient benefitting the Japanese Red Cross Society. This culinary benefit will feature the following spectacular active cooking stations:
Chef Vikram Garg
“Neo-Classic Indian Cuisine”
- “Achari Ghost” – 7 Spiced Beef with Maui Onion Jus
- “Jhinga Pakoda” Shrimp and Chickpeas Beignet with Cilantro Lime Chutney
- “Saag Tofu” – Spinach and Kahuku Corn on Crispy Tofu
- Seafood Curry
- Halekulani Coconut Cake
Chef Nobu Matsuhisa
- Nobu style Lomi Lomi Salmon with Genmai Salsa
- Ho Farms Heirloom Tomato Salad Tostada with Avocado Miso and Tofu Crema
- Rock Shrimp Tempura with Creamy Spicy Sauce
Chef Yuji Wakiya
“Haute Chinese Cuisine”
- Black pepper-flavored Orange Chicken
- White Asparagus with Harmony of Green Sansho and Ahi
- King Crab, Vegetable and Mushroom Harumaki
- Inspired cocktails by The Lounge at Nobu and Halekulani’s Lewers Lounge, courtesy of Southern Wine & Spirits.
Since its inception in 1984, Halekulani has received more than five hundred accolades, awards and honoraria, and is consistently ranked among the world’s finest hotels. SpaHalekulani, amongst many others, earned the coveted Mobil Four-Star rating, the highest bestowed upon any spa by the Mobil Travel Guide, and was ranked the #2 Best Resort Spa in North America by Conde Nast Traveler. Halekulani’s fine dining restaurant, La Mer, is Hawaii’s longest ranked AAA-Five Diamond restaurant. Halekulani is managed by the Hotels and Resorts of Halekulani, a brand management division of the Honolulu-based Halekulani Corporation, which also manages newly redesigned Waikiki Parc Hotel. Halekulani is a member of The Leading Hotels of the World and is aligned with Tokyo’s legendary Imperial Hotel. For reservations and information, please contact a travel planner, call Halekulani at (800) 367-2343 / (808) 923-2311 or visit the Halekulani website.
About Nobu International
Nobu, the world’s most recognized Japanese restaurant known for its innovative new style Japanese cuisine, started as a business partnership in 1994 between chef Nobu Matsuhisa and his partners actor Robert De Niro, producer Meir Teper, and managing partner Richie Notar. With the original restaurant in New York, the Nobu brand is now an empire that spans across the globe, from London to Tokyo, Las Vegas to Malibu, Milan to Miami Beach, Dallas to Paradise Island, The Bahamas, Hong Kong to Waikiki, and Melbourne to San Diego, with the most recent opening being Nobu Los Angeles in West Hollywood. Nobu restaurants, all a visual and culinary delight, continue to win unprecedented praise and rave reviews from such publications as the New York Times, the Zagat Surveys, and the Michelin Guides. The restaurants’ perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking. For additional information, visit www.noburestaurants.com.
About Wakiya Corporation
Hokkaido-born, Yuji Wakiya is the CEO of Wakiya Corporation which oversees an empire of renowned culinary institutions such as Toolandott Yusenkyo, Yokohama and Akasaka Branches, Wakiya Ichiemicharo and GUEST HOUSE Wakiya. As owner and pioneering chef of Japan’s Haute-Chinese-Cuisine, he hails from a storied culinary background with Tokyo Hilton, Capitol Tokyo Hotel and Sannouhanten in Akasaka, Tokyo. He went on to be Executive Chef for the Chinese Division of the Pan Pacific Hotel Yokohama and was personally selected to be the Executive Chef for the Crown Prince and Princes of Japan. Wakiya’s culinary creations are seasonal, detailed in immaculate artistic presentation and noted for being balanced with the five tastes (sweetness, bitterness, sourness, saltiness and tastefulness). Chef Wakiya hosted a TV show in 2002 about Chinese tea and in 2005, introduced western wines thru Chinese dishes, receiving the honored ‘Sommelier Award’ from the Japan Sommelier Association. In 2006, he was awarded the ‘Pseudonym of Knight’ from the Bordeaux region and Ministry of Health, Labor and Welfare Award in Japan. In 2009, he was awarded the ‘Pseudonym of Knight’ from Champagne and was named one of Japan’s sake masters. In 2010, he received the ‘Modern Master Award’ from the Department of Health, Labor and Welfare.
About Aloha for Japan
Hawaii business and political leaders, members of the Japanese-American community, and the Japan Consul General convened to organize a coordinated statewide effort to collection donations for victims of the earthquake and tsunami that devastated Japan. Hawaii’s largest banking institutions have all agreed to serve as collection points for monetary donations. This is the first of many initiatives being launched by the Aloha for Japan committee. Music concerts and TV programs are also being developed. Donation checks can also be mailed to Aloha For Japan, 2454 Beretaina Street Ste 201, Honolulu, HI 96826.