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Ramen master shares skills at Kahala resort

By Betty Shimabukuro /

April 6, 2019

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Video by Betty Shimabukuro / bshimabukuro@staradvertiser.com
The Plumeria Beach House at the Kahala Hotel & Resort is hosting Ramen at the Beach through April 12. Among dishes: torigara shoyu ramen, made with a rich chicken stock, ginger and a bit of schmaltz — rendered chicken fat.
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The Plumeria Beach House at the Kahala Hotel & Resort is hosting Ramen at the Beach through April 12. Among dishes: torigara shoyu ramen, made with a rich chicken stock, ginger and a bit of schmaltz — rendered chicken fat. View video here.
3/11
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Chef Shigetoshi Nakamura, in his trademark hat, prepared two of his signature ramen dishes at a preview event Thursday. Nakamura spreads the legacy of ramen through his restaurants Ramen California and Nakamura NYC.
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Nakamura gives each basket of noodles an energetic shake to release all the water. He says this takes some practice so you don’t get burned by the boiling water.
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Pieces of steak are placed in bowls of mazeman, noodles without broth, although a spoonful of flavorful sauce is added.
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Kahala chef Wayne Hirabayashi and his crew helped assemble the dishes.
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The mazeman and Nakamura’s torigara shoyu ramen (with a light chicken broth) are available Sunday through April 12 in lunch and dinner sets. For reservations call 739-8760.
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A cold mapo tofu side dish is also served with Nakamura’s ramen. It’s made with cubes of tofu and yamaimo, with a little bit of natto and a mound of fiery-looking sauce that’s really very mild. He says the Korean peppers have a beautiful color but little spiciness.
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The action in the demonstration kitchen drew plenty of media attention.
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Nakamura met with diners enjoying his ramen.
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The chef, with Sun Noodle execs Takao Morioka, vice president, left, and Jaclyn Chew, marketing coordinator. Nakamura uses Sun Noodles in his dishes and is a partner in Sun Noodle’s Ramen Lab in New York.
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