Tokyo Gourmand
Kama'aina's
When George Kalima, a.k.a. Yamato, decided to hang up his mawashi he did so by opening a Hawaiian-style restaurant in Roppongi called Kama'aina's. Yamato is George's sumo name he used for nine years as he climbed to the rank of Makuuchi Sekitori alongside some fellow Hawaiian friends. Akebono has been a friend since childhood when he and George went to school together in Hawaii and studied sumo together. Needless to say Akebono is a frequent patron of George's restaurant as are other kama'aina friends like Konishiki and Musashimaru.
In Hawaiian kama'aina means local person, and that is what George has done by bringing a little piece of Hawaii to Roppongi. The decor is done in beautifful pacific blue and sunset soft pink with the traditional wicker furniture. On the walls there are pictures of George and friends during the Sumo tournaments and on any given night you maybe sharing the dinning room with them. The Hawaiian music in the background gives you the feeling you have just entered a restaurant off the beach in Maui.
Chef Kalima's plan was to open an affordable restaurant in Roppongi with excellent food. Sounds impossible but after dinning at Kama'aina's I felt he has achieved this goal.
The appetizers are where the Hawaiian touch really comes into play, and I really enjoyed the Poke. De-Poke is a Hawaiian precision method of cutting fish and said to add flavor. Kama'aina uses swordfish marinated 24 hours for its Poke appetizer. This is a must try item.
Other nice selections from the appetizer menu were the Lomi Lomi (salmon mixed with diced tomatoes, green onions) and Shrimp Naoko, grilled served with a fresh octopus kim chee. Both were quite tasty.
Moving on to the entree creates a bit of a dilemma as only sumo wrestlers will have enough room to order more than one. So, it may be best to go in a group of three or four where you can share and fully experience all of the tantalizing tastes of Hawaii.
Kama'aina chicken - Served with a marvelous macadamia nut
sauce and papaya pineapple chutney. Y1,790)
Seafood laulau - Assorted fresh fish steamed in Ti leaf
with a light seafood sauce that enhances the flavor.
Mama's Roast Pork - Served with mash potatoes pork gravy
and salad. Y1,590.
Paniolo Steak - Served as you like it, 8 ounces.
paniolo means Hawaiian cowboy. (Pop quiz: Where in the United States is the largest
privately-owned cattle ranch? Hint: It's not in Texas)
N.Y. steak - Open flame grilled with paniolo steak
sauce, rice and stir-fry veggies.
In addition to these fine dishes, Kama'aina's also has a nice burger menu. The soon-to-be world famous Yamato burger is seven ounces of lean beef charbroiled with Swiss cheese and secret spices. This big kahuna burger is served on toasted buns with an out-of-this-world Teriyaki sauce. There is also Maui's Kiawe, which is a Maui-style burger with smoked B.B.Q. sauce and cheddar cheese. To go with your burgers, the french fries are the crispiest fries on this side of the Pacific. When asked how he makes the fries so supercrisp, Chef Kalima replied only, "secret method," and I was not about to push the former sumo wrestler further for the recipe.
The two desserts that are offered are a perfect ending to your Hawaiian experience.
Haupia is a light, sweet coconut cream custard. It is a popular dessert for local Hawaiians. The Hawaii bread pudding is a must try dessert. Chef Kalima serves it up with a vanilla rum raisin sauce and uses fresh vanilla spices, not an extract.
Depending on choices, an excellent dinner with cocktails and dessert can be had from Y3,000 to Y4,500 per person. The atmosphere makes Kama'aina's a nice place for special occasions, and the reasonable prices make it accessible for frequent visits.
Kama'aina's Restaurant in Roppongi is in the direction of Tokyo Tower from the main Roppongi crossing and located on the side street between Propaganda/Hideout bars on one corner of the side street and the main Gaspanic bar on the other corner. Address: Morikawa Bldg. B1, 3-15-24 Roppongi, Minato-ku Tokyo 106-0032
Tel: 03-5772-6855 e-mail: kalima@tkg.att.ne.jp
Bon
Appetite
by William Claire
williamclaire@hotmail.com
From Bill's Cocktail Recipe Book
Sex on the Beach - 1 oz.vodka, 1/2 oz. Midori (melon liqueur) 1/2 oz. Chambord (or other raspberry liqueur) 1 & 1/2 oz. pineapple juice, 1 & 1/2 oz. cranberry juice cocktail. Fill mixing glass with ice; add vodka, Midori, Chambord, pineapple juice and cranberry juice; shake; pour into ice-filled highball glass. Garnish with lime wheel or pineapple.
(Note: This can also be made into a shooter. This recipe will yield approximately 3 shots. You may want to cut down on the juices a bit.
Sea Breeze - 1 & 1/2 oz. vodka, 3 oz.cranberry juice, 3 oz. grapefruit juice. Fill highball glass with ice; add vodka cranberry juice and grapefruit juice; stir.
(Note: In general, people usually like a bit more cranberry juice than grapefruit juice, but it is purely a matter of taste
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