Chuck’s Supper Club reservation info for January to March 2023
We are happy to announce, with much interest among our dear guests, we now open reservation for Chuck’s supper club for the 1st quarter 2023.
This year, it is said to be one of the best year for WINTER black truffle from Perigord, Framce. We hope you enjoy the rich taste of WINTER black truffle with carefully selected wines by Chuck.
Chuck’s Supper Club is a monthly series of thematic dinners that pairs the cuisine by Executive Chef Kenta Kayama, Yohei Yagishita with wine pairings curated by one of Hawaii’s beloved Master Sommeliers, Chuck Furuya.
with Group Executive Chef Kenta Kayama ‘Back to Hawaii with tons of new inspiration’
with Executive Chef Yohei Yagishita ‘French on Japanese and Italian culinary technique’
with Executive Chef Yohei Yagishita ‘artist/chef collab dinner, infinite possibility’
Dinner starts at 6:30pm, price inclusive of truffle, chef tasting menu, wine pairing.
No BYOB, please try to arrive 10min before.
Additional 20% service charge that substitutes gratuity.
3 Christmas special 11 course chef tasting menu with 3 celebratory foods (truffle, caviar, foie gras)
Inclusive of seasonal truffle and wine pairing
Want to have White Christmas holiday in Hawaii? Here’s our white Christmas, black Christmas, white and black Christmas special plan 12/19-25
truffles, foie gras, caviar, wines all inclusive. We’ll make sure you will be happily drunk!!
White(truffle) Christmas in Hawaii $500
Black(truffle) Christmas in Hawaii $300
Black and White Christmas in Hawaii $400
WHITE TRUFFLES FROM ITALY ARRIVE AS MICHELIN-TRAINED CHEF KENTA KAYAMA TAKES THE HELM AT MARGOTTO HAWAII
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.
Our new customer experience course has started.
With Italian Berkel, old style hand prosciutto slicer, enjoy slicing paper thin prosciutto by yourself. We will help take photos and videos for you to impress your friends with experience very little people have.
Berkel hand slicer slices prosciutto into paper thin, since it’s so thin, fat starts to melt rapidly which brings out extra umami, and when you put them into your mouth, you feel like ham is melting! Perfectly matches with champagnes, but we have some interesting pairing ideas too.
If you love prosciutto, this is the way it should be. Enjoy being a ham slice master @$30
MARGOTTO HAWAII LAUNCHES A MONTHLY “CHUCK’S SUPPER CLUB” WITH MASTER SOMMELIER CHUCK FURUYA
Now, the Krug Ambassador restaurant is introducing “Chuck’s Supper Club,” a monthly series of thematic dinners that pairs the cuisine by Group Executive Chef Kenta Kayama and Hawaii Executive Chef Yohei Yaghishita with wine pairings curated by one of Hawaii’s beloved Master Sommeliers, Chuck Furuya. The dinners will be held on the third or fourth Monday of every month.
Discriminating palates will anticipate the dinner on Monday, September 26, as Chuck Furuya hosts a special dinner showcasing Old World premium wines. A awe-inspiring menu accented by the venerated Italian white truffle from Alba will complement an ostentatious display of illustrious wines culminating in a finale of white truffle shavings in a glass of Chateau d’Yquem Sauternes for $750 per person plus service fees and taxes.
To book reservations
for “Chuck’s Supper Club,”
Then, on Monday, August 15, the culinary team at Margotto Hawaii will collaborate with Chuck Furuya to showcase truffle specialty dishes masterfully paired with boutique wines discovered by Furuya through years of research and travels throughout the world. This unique and special opportunity is designed to be an enjoyable, thought-provoking experience for the true food and wine connoisseur priced at $400 per person plus service fees and taxes.
The inaugural dinner on Monday, July 18 will start with the signature beluga caviar monaka, and feature a host of inspired menu presentations such as Kona kampachi tartare, sauteed Big Island abalone, Kona lobster bouillabaisse, and wagyu sirloin, paired with old world wines.
About 20 grams of winter black truffles from Tasmania will be shaved over a number of presentations, making the nine-course degustation worthwhile for $200, with the illustrious wine pairing an additional $200 per person, plus service fees and taxes.
Winter black truffles arrived from Tasmania Australia
Grand opening celebration featuring Krug Champagne
We will offer a glass of Krug Grande Cuvee #169 in our bar accompanied by paper thin-sliced Prosciutto di Parma to start your evening. $50
Krug Grande Cuvée was born from the dream of one man, Joseph Krug, to craft the very best Champagne he could offer every single year, regardless of annual variations in climate. Since 1843, the House of Krug honored this vision with each new edition of Krug Grande Cuvée, the most brilliant expression of Champagne.
Krug Grande Cuvée is re-created every year transcending the notion of vintages, blending over 120 individual wines from more than 10 different years in each bottle. Its full-bodied texture, articulate flavors, and enticing aromas may only be achieved by the meticulous art of blending, expressions that are virtually impossible to craft through wines born from a single year.