This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki regroups with Norlan Horita and Shannon Akazawa from Hanapa'a Sushi Company to release their redesigned combo bentos and a new $3, $2, $1 menu.
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapa’a Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. Once you try our sushi, nothing else will matter.
www.hanapaasushi.com
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