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HONOLULU – Margotto Hawaii recently welcomed its Michelin-trained group executive chef Kenta Kayama to Honolulu.  The tasting menu at the newly opened truffle-centric restaurant will take the next step in its evolution as the accomplished culinarian seeks out local farms for the best ingredients Hawaii has to offer.  This happens just in time for the arrival of the aromatic white truffles from Italy, which make their arrival in Hawaii on Tuesday, September 13.

 

With Chef Yohei Yagishita continuing to support his mentor for the next few months, Kayama brings his culinary wisdom to the islands.  After attending the “Ecole Culinaire Heisei” in Tokushima, Japan, Kayama worked for some of the most illustrious chefs in Japan such as Toru Kawano at Monna Lisa, Joël Robuchon at the two Michelin-starred L’Atelier de Joël Robuchon, Ryuta Iizuka at the two Michelin-starred Ryuzu, Shuzo Kishida of the three Michelin French restaurant Quintessence, and the man he truly regards as his mentor, Hiroyuki Kanda of the three Michelin kaiseki restaurant Motoazabu Kanda.  Some of the new dishes on the menu include an unagi (fresh water eel) grilled right at the table served in a buckwheat crepe with truffles and with Akitakomachi rice and seaweed butter with truffles.

 

Kayama is not the only stellar arrival to Hawaii.  White truffles, which grow wild in the forests in Italy, such as around Alba, a small Piemontese township in Italy, will begin to grace the menu at Margotto Hawaii.  These pale golden gems sought after for their beautiful aromatics are normally much pricier than their French and Tasmanian winter black truffle counterparts.  Unlike the Burgundian black summer truffles which were available for just $1.00 per gram at the opening of Margotto Hawaii in June, and the Tasmanian winter black truffles which retailed for $3.75 per gram throughout the summer (which was winter in Tasmania), the white truffles will command a premium price of $7.50 per gram in September, which is about 30-50% of the price found at other local restaurants offering truffle supplements.  The price may change weekly from October, contingent upon market price, harvest quantities, and price forecasts.  However, the cost structure improved compared to the previous year when the harvest was scarce and resulting prices were much higher.

 

“White truffles are extremely limited in quantity but express optimal fragrance,” shares Robert Hori, owner of Margotto Hawaii.  “No truffles are born equal, as white truffles are highly sought after by true gourmets for their earthy bouquet and delicate flavors.  Besides having a short shelf life, they are extremely difficult to grow and take many years to cultivate, requiring a particular type of climate surrounded by oak trees in order to thrive.  By leveraging our sources to negotiate reasonable prices and using our experience in managing our inventory, we plan to share our fresh supplies with customers at extremely competitive prices, making them affordable luxuries.”

 

Margotto Hawaii is located at 514 Piikoi Street, between Ichiriki and El Burrito.  The restaurant will be open from 5:00 to 10:30 p.m. Thursday through Tuesday, closed Wednesdays.  A few parking stalls are available adjacent to the restaurant, with street parking conveniently located nearby.  Attire is resort casual, with shirt and footwear required.