Sushi Tokiwa

Sushi Tokiwa

The Concept

A true hidden gem, Sushi Tokiwa offers a classy, intimate setting wrapped around the most enticing omakase experience in Waikiki. Its entrance is located inside of Restaurant SUNTORY, tucked away at the end of an unassuming hallway past the brilliant wine display.

Tokiwa emphasizes sushi that highlights the quality of the ingredients without unnecessary additions. Inspired by the beauty of seasonality, Sushi Tokiwa masters the harmony between land and sea when its ingredients are at peak freshness. Drawing influence from the rich food culture of Northern Japan, we invite you to enjoy both regional and seasonal flavors infused in every bite.

The setting is simple and elegant, featuring a private counter that allows for direct interaction between the chef and the customer. 9 seats are arranged comfortably around the polished counter space, enabling the chef to engage attentively with each individual customer.

The Menu

At Sushi Tokiwa, you’ll find true Edomae-style sushi, a nigiri sushi tradition originating in Tokyo during the Edo period (1603-1868). Edomae sushi, with its complex aging and marinating techniques, is known for its deep umami flavors and carefully crafted textures. Guests are fully taken care of by our culinary experts from Japan, who are proven to elevate exceptional ingredients to even greater heights.

Omakase
The omakase or “chef’s choice” style of dining presents the freshest seasonal ingredients with the chef’s own unique flair. Sushi Tokiwa’s offerings include a $100 lunch, and for dinner, the popularly priced $160 Hakushu meal and the indulgent $250 Tokiwa Special meal. To further enhance the culinary experience, Sushi Tokiwa also offers a range of à la carte add-ons, allowing diners to craft a more personalized omakase meal.
 

Hakushu Meal $160 – Authentic Omakase at Great Value
For those seeking an authentic omakase experience at an accessible price, the Hakushu course provides an ideal option. This traditional course offers a comprehensive journey through a full omakase meal, featuring everything from appetizer to dessert. The star of the course is the sushi, which includes twelve pieces made with a variety of seafood. Guests can look forward to classic Edomae favorites, such as tuna, Japanese horse mackerel, and conger eel.

Tokiwa Special Meal $250 – A Decadent Experience Featuring the Best of SUNTORY
For a more indulgent experience, the Tokiwa Special course meal brings together a selection of the restaurant’s finest offerings, including ingredients straight from the renowned Toyosu Fish Market. This meal includes appetizers, three types of sashimi, and Tokiwa’s signature hairy crab, plus eight pieces of sushi that represent the most superb seafood available. The meal concludes with a warming soup and a refreshing dessert.

*NEW* Okonomi
In addition to Omakase, Sushi Tokiwa has launched “Okonomi” or “as you like it,” which gives customers the option to choose their preferred sushi selections as part of a pre-set course meal. The course starts from $40 before sushi selections and includes an appetizer, sashimi, a special dish, soup, and dessert. Reservations are required.

Meet the Chefs

The counter’s team of skilled Japanese chefs—Chef Kanto, Chef Makabe, and Chef Machino—bring their expertise from Hokkaido, one of Japan’s leading regions for fresh seafood. Both Chef Kanto and Chef Makabe trained at Sushizen, one of Japan’s most celebrated sushi establishments, founded by the esteemed Chef Tsutomu Shimamiya. Chef Shimamiya, an authority on Edomae-style sushi, is recognized as a Contemporary Master Craftsman by the Japanese government. Their training under his guidance ensures that Tokiwa continues to uphold the highest standards in sushi craftsmanship.

Chef Takuya Kanto
Chef Takuya Kanto’s splendid sushi career includes 10 years behind the counter at Hokkaido’s Michelin-starred Sushizen as well as its high-end sister restaurant in the ritzy Ginza district of Tokyo, where he received his training from one of Japan’s preeminent Edomae-style sushi masters. Chef Kanto’s goal is to exceed all expectations when it comes to sushi and service, so that guests visiting Hawaii feel as if they are actually experiencing the quality and ambiance one would find in Japan. Read more about Chef Kanto here.

Chef Tomoya Makabe
Born in the picturesque seaside town of Otaru, Chef Makabe's voyage into the world of sushi began right after high school at Hokkaido's renowned Sushi Zen restaurant, accumulating 12 years of experience alongside Japan's very best. Inspired by the artistry, precision, & graceful movements of the sushi chefs he admired growing up, his personal sushi style is defined by an unwavering commitment to perfecting every detail of every piece he creates for his guests.

Chef Ryu Machino
Born and raised in Otaru, Hokkaido, Chef Machino trained at the well-established Edomae-style sushi restaurant Mitsugi in Tokyo. After that, he worked at his family's sushi shop in Otaru, where he practiced Ezo-style sushi, sushi that uses seafood from Hokkaido.