About Restaurant Suntory in Waikiki
Oahu's Longtime Favorite Japanese Restaurant
Restaurant Suntory first opened its doors on September 15, 1980 in Waikiki, where it remains the last original tenant of Royal Hawaiian Center. Over the years, Restaurant Suntory has built an impressive reputation among locals and travelers alike for consistently delivering exceptional Japanese dining experiences that emphasize authentic dishes, quality drinks, and unparalleled omotenashi (hospitality).
Owned by Suntory Holdings, the restaurant is part of an international chain that was created with the goal of sharing Japanese culture and cuisine in foreign countries under the Suntory brand name. Hawaii has long been a place that many Japanese people love visiting and even relocating to, so the tie between these two island nations is very clear. In addition, Hawaii’s status as a global destination for paradise seekers makes it an ideal choice for welcoming visitors from all corners of the world.
Introducing Sushi Chef, Takuya Kanto
Chef Kanto trained under one of Japan’s most notable Edomae-style sushi masters, Chef Tsutomu Shimamiya. Chef Kanto’s 10-year sushi career includes years at Chef Shimamiya’s restaurants, Sushizen’s Michelin star flagship restaurant as well as its high-end Ginza location, which is regularly frequented by celebrities. Sushizen is a Hokkaido-based group of sushi restaurants renowned as one of the top names in sushi in Japan.
Chef Kanto’s mentor, Chef Shimamiya is the first sushi chef in Hokkaido to be awarded the Modern Day Craftsman Award. He was also presented with the Yellow Ribbon Medal by the emperor for his exemplary dedication to his craft. With Chef Kanto’s experience under such an icon in the sushi world, Tokiwa’s new head sushi chef is well qualified to support Restaurant Suntory’s endeavors to utilize only the finest seasonal ingredients, give guests unique menus to look forward to on a regular basis, and provide true omotenashi (Japanese hospitality).
Sharing what he learned from his time at Sushizen, Chef Kanto highlighted cleanliness, courtesy, and personality as key takeaways. Chef Kanto said, “Not only is taste important, but it’s vital that the presentation imparts a sense of cleanliness. My mentor, Chef Shimamiya, taught me that personality is more important than a chef’s skill — even simple things like how we wear our white uniform as well as how we show our sincerity before customers. Skill is something that has to be acquired with time, and there are no shortcuts.” Chef Kanto’s goal for Tokiwa is to surpass customers’ expectation when they visit Restaurant Suntory and try sushi in Hawaiʻi. He wants to provide customers with an experience that will make them feel as if they are in Japan.