HONOLULU (KHON2) - In our latest edition of Hawaii's Kitchen, we went on the road to Zigu Restaurant in Waikiki for contemporary Japanese cuisine with a local twist.
Executive Chef Masaki Nakayama is wowing guests with unique dishes such as Zigu's Homemade Original Local Kale Udon.
Nakayama's culinary career started with two years working in the bustling Tsukiji Market, which handles more than 2,000 tons of seafood every single day.
He went on to study alongside elite Michelin-starred chefs in New York City, learning kaiseki cuisine at Fujisawa and SoHo's Katana with the world-renowned Chef Nobuyuki Matsuhisa.
The name Zigu translates Zi meaning "local" & Gu meaning "eat" or eat local.
Dishes use fresh local Hawaiian ingredients from the farm straight to the table.
Zigu's Homemade Original Local Kale Udon is made fresh daily in a noodle-making room, using fresh local kale juice and Hawaiian sea salt.
Another popular dish is Sauteed Ginger Pono Pork, which is sautéed island bread pork belly with home made ginger sauce with Hawaiian vegetables
The pork in the dish is naturally farmed and raised in West Oahu, it's antibiotic free, zero hormones, steroids and vaccines.
The pigs are fed with 100% local generated vegetarian feed.
The pork features Waimanalo ginger we then add this to maui onions bedded on a sizzling plate.