Taketomijima in Ginza brings the feel of subtropical Okinawa to central Tokyo!

Southern comfort Okinawan style

Everybody loves Okinawa. Japan's southernmost prefecture boasts sun-kissed beaches, coral reefs, an easy-going lifestyle and a culture unlike anywhere else in the country. These days, the islands and their distinctive cuisine enjoy a certain hip cachet; this has not always been the case.

Classic Okinawan dishes served at Taketomijima include goya champuru (stir-fry with bitter melon, slivers of pork and tofu) and tofuyo (fermented tofu), best accompanied by a glass of awamori.

No longer regarded merely as an exotic honeymoon destination with a tragic wartime history, there is now a wider appreciation of the vibrant traditions of the former Ryukyu Kingdom. This has been mirrored by the growing popularity of the distinct food and drink and the proliferation of Okinawan restaurants and bars on the mainland.

One of the new wave of casual watering holes in Tokyo is Taketomijima. Named after one of the most beautiful of the prefecture's islands, this basement dining-bar in the backstreets of Ginza manages to marry the simple feel of rural Okinawa with a sense of big-city style. It's a blend that proves most seductive.

Descending from street level, you find yourself in a space decorated to evoke the traditional architecture of the Yaeyama islands, in the far south of Okinawa. Walls are plastered with rough brown mud; tiled roofs jut out above alcoves along the sides; a low stone wall separates the main dining area furnished with tables and chairs from the zashiki area where you sit on cushions on the raised wooden floor.

If that's not enough to put you in the mood, then settle back and take in the scenes of island life that are projected onto the entire length of one wall. There are narrow lanes of crushed white coral running through lush, subtropical greenery; glimpses of the open sea; and fields of waving sugar cane.

Yes, undeniably it veers close to being a theme restaurant. But anyone who has ever traveled through the Yaeyama archipelago — especially to its spiritual heartland, Taketomi itself — is likely to feel themselves transported in a trice. Those who haven't may find a couple of drinks will do the trick.

T here is Orion beer both in bottles and on tap to slake a thirst. But to truly get into the spirit, an order of awamori is imperative. The traditional clear hooch of the islands can range from basic firewater to smooth liquors that might almost be called sophisticated, with alcohol content and prices to match.

There is no distillery on Taketomi Island — there's no industry at all; indeed there are few roads and virtually no cars. But the cellar at Taketomijima, Ginza, holds more than 40 varieties from around the prefecture. Some are smooth and easy-drinking, such as Omoto, from Ishigaki Island; others are best diluted or served with a mixer — try the classic sour, mixed with the tart juice of the shikuwasa citron.

Connoisseurs tend to prefer aged awamori, known in Okinawan dialect as kusu. These are aged for a minimum of 3 years, usually more, and frequently served from the ceramic pots in which they are matured. Our choice from the upper end of the drinks list would be Sangosho, a 10-year-old kusu best drunk straight with some iced water on the side. At ¥1,100 per glass (¥12,600 for the whole bottle) and 40 percent alcohol, this is booze that demands to be appreciated slowly.

Thankfully there is plenty of good food to keep you anchored to your seat. Much of the menu is devoted to appetizers, such as umi-budo, a crunchy seaweed whose appearance is hinted at by its name (literally "sea grapes"); jmami-dofu, cubes of smooth, thick tofu-like custard made from creamed peanuts; and that classic Ryukyu drinking snack, tofuyo, a spicy, fermented tofu whose pungent, lingering flavor and cloying texture are an acquired taste only for the acclimated and the very adventurous.

Taketomijima produces a particularly good version of Okinawa's "national" dish, goya champuru. The half-moon slices of bitter, green goya (bitter melon) are stir-fried with slivers of pork and shima-dofu, firm, island-style tofu that is made in-house.

Alternatively, if goya is too abrasive on the palate, order fu champuru, made with wheat gluten cakes; or somen champuru, with fine wheat noodles.

Other dishes from the standard Okinawan repertoire include hja (goat meat sashimi) and delectable rafut (soft-simmered cubes of pork belly). Vegetarians can find respite with deep-fried goya chips or the croquettes of beni-imo, a strain of sweet potato that grows a spectacular shade of crimson.

Everything is prepared with great competence. This is no surprise, given that Taketomijima is an offshoot of Little Okinawa. This well-established hole-in-the-wall at the Shinbashi end of Ginza was one of the first generation of eateries to present Okinawan cuisine in Tokyo in a cheerful, upbeat way — not as an exotic regional curiosity but the straightforward fare you would find in a typical izakaya tavern in Naha. It's still as casual and popular as ever.

www.little-okinawa.co.jp/ 

Togakushi, in Nagano Prefecture, is renowned for its delicious noodles and scenic strolls

The lump of dough in the large mixing bowl in front of me doesn't look like much, but soba-making instructor Hatuko Tokutake isn't concerned.

Layers of leaf: A stone statue keeps watch over pilgrims (top). Above: Okusha shrine amid a blaze of autumn color. Below: Steps lead toward Okusha shrine.

"You have to knead it at least 150 times," she coaches me, confident in her 10 years experience as a soba maker. "Then you will see it start to take shape."

Under her patient guidance, I work my hands through the fine buckwheat flour so famous in this region, taking turns with my husband and fellow soba devotee Paul. Several long minutes later, Tokutake nods her approval at our efforts, and we slap the dough down on the large wooden cutting board nearby. Before we roll it out, however, she stops to make sure we understand the technique.

"Start with your hands facing in this direction," she explains, the rolling pin angled away from her at a 45 degree slant. When I ask her the reason, she smiles and says simply, "It's the way we do it here in Togakushi."

No matter how they choose to roll their soba dough in Togakushi, there's no doubt that this mountainous region north of the city of Nagano is renowned for producing some of Japan's tastiest noodles. High elevations and drastic temperature changes combine to form the perfect growing conditions for the white-petaled buckwheat plant that blankets the hillsides in summer and autumn. Not only does it paint a scenic tableau — especially in the harvest season — but this simple crop has solidified Togakushi's reputation as a top-notch soba region, and the Togakushi Soba Museum is more than happy to show visitors why.

Paul and I have dropped by for a morning course on how to prepare Togakushi's signature dish and veteran instructor Tokutake is putting our culinary skills to the test.

With the dough flattened into an oval-shaped pancake, Tokutake sprinkles extra-fine flour from the stalk of the soba plant onto its surface and folds the circle in half several times. She then grips a lethal-looking soba knife in her right hand and effortlessly slices up millimeter-thin strands.

"Not too thick," she cautions, as she passes us each the blade in turn. We mimic her motions and gather the finished product into a bamboo basket. "Shall we cook it now?" Tokutake asks with a smile. Our growling stomachs amplify our reply and she heads to the kitchen to prepare our feast.

Ten minutes later, a helping of soba large enough for a family of five appears at our table, accompanied by small dishes of salt and the museum's signature dipping sauce.

"Try it first without anything, then with salt, and finally the sauce," Tokutake suggests, and we follow her advice with our first bites of fresh noodles. Out of the corner of my eye, I notice the museum's kitchen staff and other instructors watching carefully for our reaction. There's no need for pretenses, however. Our proclamation of "Delicious!" is genuine and we eagerly dig in.

When we can eat no more, Tokutake agrees to wrap up our remaining noodles and — leftovers in hand — we head across the hall to explore the museum exhibits.

"Soba's been a big part of Togakushi since the late 17th century," explains friendly docent Tunejirou Iijima as he leads us around the thoughtfully-prepared displays. Among the collections the museum has on offer are old ukiyo-e (woodblock prints) of soba-slurping courtesans and a variety of tools used in the buckwheat-cultivation process. Though it's unclear how the plant arrived in the region, Iijima notes that the hearty noodles have long been served to pilgrims visiting the area's mountain shrines, and yearly autumn festivals celebrate the important buckwheat harvest.

With the morning wearing on and a thorough soba education under our belts, we're ready to explore the region's aforementioned shrines and find a way to walk off the mass of noodles we've gobbled up. A short ride up the road from the Togakushi Soba Museum, the local bus terminates its route at the trailhead for the Okusha subshrine, the uppermost of the three-part Togakushi Shrine. A giant wooden torii gate stands sentinel-like at the head of a forest path lined with over 300 majestic cryptomeria trees. In autumn, hikers swirl their way through piles of red and yellow leaves on a half-hour climb to the shrine's main hall, which sits serenely against a picturesque backdrop of tall peaks. Most visitors stop here to enjoy the stunning view over the hills and write prayers of good fortune on the shrine's dragon-emblazoned ema (prayer plaques); more intrepid souls continue up the knife-edged ridge on a multihour hike to take in the scene from nearer the clouds.

Back down at the base of the mountains, we follow a side path that leads deeper into the woods and through one of the region's rare wetlands. Boardwalks crisscross the swampy flatlands and birdwatchers gather here to catch sight of more than 120 species that populate the area. Cattails soon give way to sturdy oaks as the path winds south, past tiny Inari shrines and stone statues that keep watch over passing travelers. Under the leafy canopy, the midday heat is kept at bay, though the shady path is conspicuously void of other hikers. We amble along, enjoying both the cool breezes and the lack of crowds.

Backcountry meets blacktop again a few kilometers later at the edge of Mirror Lake, which has rightly earned its moniker. Here, cars, caravans and day hikers mingle along the shores of a lake on whose glassy surface snowy clouds and azure skies are reflected. In any season, the banks are crowded with both snap-happy tourists and professional shutterbugs as they attempt to capture the surrounding scenery shining on the clear waters.

From Mirror Lake, it's a steep climb back up into the hills where we're treated to magnificent views of distant mountain ranges. We hike for a kilometer or two in near silence along the top of the ridge, both of us content just to soak in the peaceful forest atmosphere. At the hidden Kotoriga (Small Bird) Lake, we stop for one final moment of blissful solitude before a gentle descent brings us out of the woods and back to civilization.

The path ends in the hamlet of Chusha, home to the second of Togakushi's mountain shrines. Across from the base of the shrine's stone staircase, a line has formed outside Uzuraya Soba, with chattering customers eagerly awaiting their turn in one of the region's most celebrated soba eateries. We pause for a moment and debate joining the queue, until the weight of the soba leftovers in our backpack reminds us of our morning efforts. We may not have years of experience behind us, but I'm sure that today, our noodles will taste just as good.

Togakushi is reached by highway bus from the city of Nagano, Nagano Prefecture, which runs hourly and leaves from outside the Nagano Bus Office across from the JR station (¥1,000 to ¥1,170, one way). The Togakushi Soba Museum is open 9 a.m. to 4:30 p.m. Soba-making courses cost ¥3,000 for two to four people; a tasting session is ¥700. Admission to the museum is included in the course fee.

New Ways to Enjoy the Key Ingredients of a Healthy Diet


Whole tomato salad.


Specially selected grilled pork with tomato juice.

Vegetables are always one of the most popular choices for people looking to improve their eating habits, and now novel ways of serving and eating vegetables are gaining popularity. From restaurants whose menus focus on specific vegetables to patisseries offering vegetable cakes and other sweet treats, innovative vegetable eating habits are entering the mainstream.

You Say "Tomato," I Say "Arigato"Tomatoes are enjoying a particular boom in popularity. In Japan, tomatoes are often eaten raw in salads, and the most popular varieties have firm flesh and a taste that is more sweet than sour. A wider variety of tomatoes has become available at stores in recent years, such as fruit tomatoes grown to have a higher sugar content, and chefs have been busy devising novel ways for food lovers to enjoy each variety's distinctive flavor and texture.

Céléb de Tomato is a restaurant in Tokyo that has become popular thanks to its commitment to serving "tomato dishes that have never been tasted before." Here patrons can sample a wide range of tomatoes, including green mini tomatoes, milky white tomatoes, and black tomatoes whose sweet taste is complemented by a hint of bitterness. Needless to say, all of the restaurant's dishes - from appetizers to main courses and desserts - incorporate tomatoes in one way or another. Items from the menu include whole tomato salad, fish and meat dishes featuring fresh tomato sauce, and tomato bread. Among the restaurant's popular desserts are the ripe tomato brûlée and the roll cake made with homemade tomato jam.

Healthy DessertsCalories are always a source of concern when eating sweets and cakes, and this is another area in which vegetables are being used to create delicious, healthy dishes. Pâtisserie Potager is a vegetable confectionery that opened in Tokyo in 2006. The store, which also works to support farmers and provide nutrition education through its products, is based on the novel idea of mixing vegetables into desserts, an experiment that resulted in the creation of unexpected new flavors. One of its specialties, a green sponge cake made with puréed komatsuna (Japanese mustard spinach) sandwiching tomatoes and fresh cream, has been popular ever since the store opened. Other surprising combinations include a cheesecake infused with a purée of green soybeans and two-layer green asparagus and vanilla mousse wrapped in roasted tea sponge cake.

Juices made with raw fruits and vegetables are a popular way for health-conscious consumers to get their daily vegetable intake. Fresh juice stands have become a common sight at major train stations in cities like Tokyo and Osaka. Kale and spinach juice and goya (bitter melon) and guava juice are among the nutrition-packed juices lining the stands' counters, which are popular with commuters, students, and other busy people keen to supplement their diets.


Green soybean cheesecake.


Green asparagus and vanilla mousse.

The Healthy Appeal of Bean Sprouts

Sprouts from mung, soy, and other varieties of beans are also in the spotlight for their health benefits. Bean sprouts have long been used in Japanese cuisine - in stir-fried dishes and miso soup, for example. In addition to being a plentiful source of potassium, vitamin C, dietary fiber, and other nutrients, they are also very affordable, and their popularity has been growing in recent years. So much so, in fact, that a cookbook featuring numerous distinctive recipes incorporating bean sprouts proved a runaway success, selling over 100,000 copies in the space of a year. Restaurants, too, have been adding bean sprout dishes to their menus, offering such items as bean sprout quiche and bean sprout spring rolls.

You can enjoy back-alley tempura in all it's glory in Ginza at Ten Asa. Much of Ginza’s nightlife is on side streets like the ultra-expensive Namiki Dori, with its brand-named upscale fashion houses, reknowned hostess clubs and exclusive expense account-only restaurants. But one block over on Suzuran Dori is a myriad of cheaper drinking holes and eateries clustering toward Shimbashi. Many of these spots are hard to find, but none is more hidden than Ten Asa, one of my favorite tempura restaurants and a quintessential Ginza experience.

Shibuya which is Tokyo's most bustling youth oriented neighborhoods welcomes diners on a very low budget! It’s amazing to think that the price of food and drink in Shibuya has actually gone down during the ten years I have lived in Japan. In the mid-2000's, lunches were ¥1,000 or a little over; these days most are under ¥1,000. Bars have also held the line on prices, with many serving beer for about the same cost as in the early ’80s. Here's my favorite budget picks...

 

Standing Sushi Uogashi Nihon-Ichi

Smack in the middle of Center-gai, Standing Sushi stands out for its ¥75 plates, which is even lower than the ¥100 ones at the conveyor belt shops that were all the rage back in the ’90s. There is another shop in the chain, over off Dogenzaka, but the Center-gai location plays jazz, stays mellow even when deluged by all sorts of non-Japanese customers, and has service that’s always friendly. Plus, it’s a fantastic deal—some visiting Norwegian friends couldn’t get over the fact that prices here were a tiny fraction of those back home. While the cost of many items has crept above the ¥75 benchmark, the rises are certainly justified. The seafood rolls, for example, are interesting and filling for just ¥250. Beware of all the mayonnaise on many items; it seems to be the only way to satisfy young people on a fast-food diet rich in animal fats. Also, the word aburi really means that they take a propane torch and scorch the food—not aesthetically pleasing, but at these prices, who complains? Plan on getting a nice full feeling for about ¥1,000, or somewhat more if you go for expensive stuff like uni, ikura and toro.

25-6 Udagawacho. Tel: 03-5728-5451. Open daily 11:30am-11pm.

Fujiya Honten Standing Bar
Every time I trudge down the stairs of Fujiya Honten Standing Bar, I get the feeling that I’m back in 1967. Located on the other side of the block from its sister pub, this classic standing bar comes complete with many patrons past retirement age (though the recent economic downturn draws in youngsters). It used to be that you would never see a woman here, but nowadays a few manage to stop in. The appeal is basic: all the classic izakaya drinks and foods, at the lowest prices you’re likely to find in Shibuya. A huge grilled shake-kama (salmon jaw)? Just ¥350 and quite filling. Vegetable items clock in at around ¥200, and deep-fried fare at around ¥300. I always enjoy saying that the sake list starts at ¥400 (for the Iwate-kura Junmaishu) and goes down from there, bottoming out at ¥280 for the Something-or-Other Kanbai (alas, not the famed Koshi-no-Kanbai). Plan on spending ¥1,000 per person, unless you’re a remarkably big eater and drinker.

Spice Garden
Shibuya is awash in Indian restaurants, most of them distinguished by their sameness. Not so with Spice Garden, up at the top of Dogenzaka where it meets route 246. First, you have to figure out the ticket vending machine and make your selection. You’ll notice that prices for a meal are a few hundred yen lower than at places in the center of Shibuya. Also, the spices here taste fresher, and there is more variation in the flavors from dish to dish than at the usual Indian restaurants, where it seems like different meats have all been plopped into the same curry sauce.

28-4 Maruyama-cho. Tel: 03-3770-0177. Open daily 11am-2am.

Shanghai Shokudo
For years and years, this was a mom-and-pop Chinese restaurant not far from the Udagawacho “robot” koban, but the current eatery emerged after a facelift and a change of management. Shanghai Shokudo serves two daily specials for ¥500 each, with countless more at ¥600. These are fairly complete meals, with large portions and surprisingly good quality food, though it helps to keep your expectations low. The gyoza are superbly porky and garlicky, with chewy handmade skins. Five of the dumplings cost just ¥250, or ¥500 with a beer. I recommend the enormous plate of happo-sai (chop suey), loaded with strips of pork and hard-pressed spiced tofu that has a consistency like cheese. Check out their low prices for party spreads, starting at around ¥800 per person. Also note that the staff are all Chinese and speak practically no Japanese apart from the names of the dishes.

2-30 Udagawa-cho. Tel: 03-3477-1630. Open daily 11am-midnight

Black-Brown
This is a little coffee shop that time seems to have left somewhere back in the mid-’70s; surprisingly, it sits next to a branch of Shinsei Bank. Plates of spaghetti run from ¥300 to a bit over ¥500, and complete meals can be had for about ¥650. There is also a surprising array of low-cost desserts. Drinks are ¥150, or just ¥100 when ordering food, and even at that price the glasses of wine (usually Spanish) are surprisingly drinkable. Once you manage to get your tickets from the vending machine, take a seat and enjoy one of Shibuya’s best dining bargains. Black-Brown is quite popular with young women, and several of them stay a while to re-do their makeup.

B1, 2-29-19 Dogenzaka. Tel: 03-3464-1616. Open daily 11am-11pm.

Others In Other Places Around Tokyo...

Ramen shops are usually the haunts of students and ojisan, so the opening of Fuga in Asagaya (2-13-2 Asagaya-Kita, Suginami-ku; http://tinyurl.com/fuga-tokyo) is something of a surprise. This sleekly designed eatery is stylish and clean, with jazz BGM and a variety of tables in addition to counter seats. The owner is said to have visited “countless” ramen shops gathering information on how to make the best tantan-men—and it shows. Fuga’s award-winning version of the dish comes in several varieties, including regular (above, ¥880), shrimp (¥1,180), chicken (¥980) and even cheese (¥980). Other ramen dishes include chuka soba (¥700), the ever-popular chashu (¥950), wonton (¥950), and a variety of salt-broth-based noodle bowls: plain (¥700), chashu (¥950), butter (¥800) and chicken (¥700). A plate of five gyoza dumplings costs just ¥350, and Fuga also offers rice dishes like chashu donburi (¥400).

Cremamore serves up exactly what Tokyoites are hungry for during the dog days of summer: authentic Italian gelato. Recently opened in Shiodome’s Nippon TV Tower (B2, 1-6-1 Higashi Shimbashi, Minato-ku; www.cremamore.co.jp), the new shop joins branches in Hiroo, Jiyugaoka and LaLa Port Tokyo Bay, as well as overseas locations in Italy, France and Switzerland. All of Cremamore’s gelato is made from scratch following the original Italian manufacturing process. To ensure freshness, milk, eggs and fruit are purchased in Japan, and no preservatives, artificial coloring or additives are used. Besides traditional flavors like lemon, strawberry, pistachio and chocolate, Cremamore offers offbeat gelato like tomato, pumpkin and even “sparkling wine.” Limited time-only flavors include pineapple-basil and strawberry with bitter chocolate. A small (single-flavor) cup or cone is ¥400, while two flavors cost ¥450 and three go for ¥500. Dieters will be happy to learn that gelato contains less than half the dairy of normal ice cream—so dig in!

Ma Chambre in Roppongi Itchome (Izumi Garden Tower 3F, 1-6-1 Roppongi, Minato-ku; www.ma-chambre.com) is also doing its part to help locals get through the summer. On Friday, September 4, the elegant French restaurant will host a "vegetable tasting" event featuring produce from Nishiwaki Farm in Nagano. The ¥8,000 full-course dinner includes herbed cucumber and feta cheese cocktail; "Kita Akari" potatoes and foie gras confit seasoned with black sesame; red bell pepper and Mimolette gateau; fresh fish from Numazu with creamy eggplant; stuffed French quail with corn galette; and, for dessert, soufflé glace with tomato confiture and Tawny Port. Seating is limited to just 50 people, so book your spot now by calling 03-3560-5013 or via the website.

The owners of Hanabi in Nakameguro are so confident you’ll enjoy your meal that they’re offering an eye-opening deal to repeat customers: bring the receipt from your first visit, and 40 percent of that total will be discounted from your next one. Located on the Meguro River and melding the flavors of Europe, Japan and the rest of Asia, Hanabi (2-16-11 Aoba-dai, Meguro-ku; www.hanabi-nakame.jp) offers dishes like spicy Korean cucumbers (¥480), tandori shrimp (¥580) and vegetable terrine (¥580). Kushiyaki items include the usual chicken and pork skewers (from ¥150), plus shiitake (¥200), eringi mushrooms (¥180) and quail egg (¥200). A lineup of four pizzas is accompanied by a full page of pastas, as well as main dishes like stir-fried pork with oroshi ponzu (¥980), chicken Nanban with housemade tartar sauce (¥880) and yougan yaki (a tabletop stone grill). Top off your meal with desserts ranging from traditional Japanese wagashi (¥980) to banana-caramel parfait (¥1,080), gelato and gateau au chocolat (¥880).

Ryokan are among the best places to eat a delicious, traditional, Japanese meal. Ryokan are almost universal in their efforts to create high quality, interesting, beautiful dishes. Because most ryokan include dinner and breakfast in their cost, the whole experience is usually a very excellent value.

Some people find restaurant situations a bit stressful, particularly if they are trying to order food that is unfamiliar to them, in an unfamiliar language. Ryokan take the guesswork (and menu), out of your hands and do all the choosing themselves. Of course, many places offer different meal options, but all the choosing is done before hand so that you can just relax come mealtime.

Dinners are lengthy multi-dish events during which the ryokan staff do their best to impress their guests. Even at a modest ryokan, the staff will be extremely polite and the dishes interesting and tasty. At fancier spots, the quantity and quality of dishes, combined with such details as the service-ware, dining rooms decor and overall meal presentation are sure to impress even the most spoiled guests.

The meal takes place in another room in the ryokan, or even in your own room. At each place setting, an elaborate spread of dishes will be arranged and waiting for you when you arrive. This initial set of dishes is often quite extensive and may appear to be a lot of food. However, it's barely the beginning as a steady stream of dinner dishes continues throughout the meal until there is no more room on the table.

Some Westerners have trouble with the breakfasts because they seem... "un-breakfast-like". But anyone who enjoys a breakfast omelet, or bread, cheese and sliced meats or any other similar savoury breakfast should be able to handle what comes their way, with the possible exception of one or two small dishes. Ryokan breakfasts are considerably smaller than the dinners, though still hearty and filling. Both meals are sure satisfy, as well as to provide guests with many new tastes, and maybe even a few new ingredients.

Celebrating its new alliance with Honolulu’s Hotels & Resorts of Halekulani, Tokyo’s 119-year-old Imperial Hotel is hosting a series of hotel-wide summer season events saluting the food and spirits, dance, music, arts and lifestyle of the islands of Hawaii in progress at various venues around the hotel through August 31.

Directing the production of selected traditional dishes and drinks from the Hawaiian islands will be Halekulani’s visiting Executive Chef Vikram Garg, Chef Michael Moorhouse and Sous-Chef Nelson Yamagata, whose tantalizing creations will enhance the grand buffet tables at Sal and the menu choices in the Parkside Diner through July 31. Among the Hawaiian dishes at Sal will be Macadamia Nut Surf and Turf Steak and Shrimps; Hawaiian Furifuri Chicken with Pineapple Salad; Lomilomi Salmon and seven other tempting island
delights. The buffets are 5,250 yen (3,150 yen for children) during lunchtime from 11:30 a.m. to 2:30 p.m., and 7,875 yen (4,725 yen) for children during dinner, from 5:30 p.m. to 9:30 p.m. (from 5 p.m. to 9:30 p.m. weekends and national holidays). Eight typically Hawaiian specialties will be offered a la carte at the Parkside Diner during the same period, including Halekulani Loko Moko, Joy’s Special Sandwiches a la Halekulani, and Halekulani Coconut Cake.

Refreshing Hawaiian cocktails and spirits famous at Halekulani will be served through August 31 in The Imperial’s plush Aqua Lounge atop the Main Building, daily from 11:30 a.m. to midnight (11:30 a.m. to 10 p.m. Sundays and national holidays preceding weekdays), and in the Rendez-Vous Lounge in the Main Lobby, daily from 9 a.m. to 1 a.m., with selections such as Pink Elephants, Lost Passion, Hale Passion and Mai Tai Royales.

From July 1 through August 31, The Imperial’s Lobby Floor deli and specialty shop,
Gargantua, will offer take-home Hawaiian selections including Macadamia Nut Surf and Turf
Steak and Shrimps (2,625 yen) and Hawaiian Furifuri Chicken (2,310 yen) and two Halekulani
desserts—Halekulani Coconut Cake (735 yen) and Halekulani Mango Cheesecake with Lilikoi
Sauce (735 yen).

In The Imperial’s spacious Peacock Room ballroom on the evening of Sunday, August 23, the
music, dance and cuisine of the islands combine in a 16,000 yen per person presentation of
traditional hula and song by the renowned Leilani Rivera Bond troupe of three musicians and
four native dancers, plus a lavish buffet featuring a number of Halekulani specialties.
Reservations are available at (03) 3504-1255.

On Saturday, July 4, singer-guitarist Bucky Shirakata Jr and the Aloha Hawaiians perform
live free of charge in the Main Lobby from 3 p.m. and again from 5 p.m., while on the
evening of Friday, August 7, Grammy Award-winning Hawaiian singer Daniel Ho sings a
charming array of Hawaiian melodies live in the Aqua Lounge, 17th Floor, Main Building, from
8:00 p.m. and again from 9 p.m., at a 1,050 yen cover charge.

From July 1 through August 31, The Imperial will host an exhibit in the Main Lobby of 25
items representative of Hawaiian culture and history, free of charge. During the same period,
the hotel will market special junior suite packages featuring Hawaiian beauty treatments,
accommodations and Halekulani style breakfasts, featuring popovers with poha berry jam and
Eggs Benedict Halekulani Style, through Room Service, at 70,000 yen per person or 105,000 yen for two.