~The first and only Krug Ambassador restaurant
in Hawaii will source truffles from around the world~
HONOLULU – The truffle-centric restaurant Margotto e Baciare from Japan expands its concept to the islands with the opening of Margotto Hawaii on May 20, 2022. Boasting an executive chef with a pedigree working in the kitchens of some of the leading three-Michelin-starred establishments in Tokyo, an impressive roster of coveted vintage wines, and the first and only Krug Ambassador restaurant status in Hawaii, Margotto Hawaii exemplifies luxury with degustation menus that assimilate the finest global ingredients with Hawaii’s bounty, kissed by aromatic shavings of the finest seasonal truffles sourced from around the world.
Helming the kitchen is Group Executive Chef Kenta Kayama, a shokunin (artisan who dedicates one’s entire life to a particular craft) with savoir-faire trained in the kitchens of three-Michelin-starred Kanda and Quintessence. With the knowledge gained working under esteemed chefs Hiroyuki Kanda and Shuzo Kishida, as well as other luminaries including Joël Robuchon and Ryuta Izuka of Ryuzu, Kayama crafts an impeccable experience seamlessly integrating Japanese, French, and Italian culinary disciplines.
Margotto Hawaii offers a choice of three different coursed menus: a prix fixe menu of 4-5 courses for $80, a signature degustation of 10-11 courses for $100, and a chef’s tasting menu “The Margotto” of 10-11 courses for $150. Once patrons determine their menus, they will be recommended to purchase, at an additional cost, a truffle based on weight, to be shaved atop courses as desired. The market price of the seasonal truffles sourced from around the world is subject to factors such as harvest and ease of access and therefore will fluctuate throughout the year, generally ranging from $15 to $5,000 per delicacy. Two other supplemental options are offered for an additional charge: a signature caviar monaka (+$30)–delicate pearls of Osietra sandwiched with creme fraiche between two crisply thin concave Japanese wafers made from mochi and paper thin slices of prosciutto (+$30) shaved by an imported Berkel slicer.
To pair with dinner, Margotto Hawaii offers a wide range of wines from the world’s top producers. The manicured list is replete with Bordeaux and Burgundy, but also encompasses the expansive gamut of other extremely rare French, Italian, and Spanish wines of limited production. The collection exceeding 20,000 vintage bottles is mostly cellared in Europe, but a number of selections will be shipped in from time to time to keep the wine list constantly engaging. The new establishment, designated as the first and only Krug Ambassador restaurant in Hawaii, offers an impressive selection of Krug Champagnes at unprecedentedly appealing prices, with exclusively curated pairing events hosted from time to time. Throughout the month of June, Margotto Hawaii is offering a Grand Opening Special of a glass of Krug Grand Cuvee #169 accompanied by paper thin slices of Prosciutto di Parma for just $50 per person, a perfect precursor to the sojourn of blissful gastronomy.
The interior mimics its Nishi-Azabu flagship with ivory walls punctuated by a few facades painted in crimson donning signature metallic moons in gold or silver. Artwork by Pablo Parece of Paris, Giorgio Celiberti of Udine, and local artists Saumolia and Tiffany Kidani adorn the 1,264-square-foot space furnished with charcoal-cushioned seats situated around tables cloaked in white linens that accommodate up to 60 guests, which includes a private room for 10.
“Our Tokyo restaurant was blessed with many patrons seeking the luxuries of a truffle-laden meal as an escape from the harsh realities of the pandemic,” says Kazutomo “Robert” Hori, owner of Margotto e Baciare. “Now, we want the people of Hawaii to also enjoy an occasionally lavish dinner as a personal reward for themselves, but at approachable prices.”
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.
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