Nami Kaze
Hawaii
Nami Kaze in Honolulu combines Japanese and American cooking under chef and owner Jason Peel. His experience running Hawaiian restaurant kitchens and teaching at Kapiʻolani Community College informs a menu that treats the islands' ingredients as part of a broad culinary vocabulary. The dinner menu ranges across sushi, seafood and vegetables, with sourcing that includes growers on Oʻahu and Hawaiʻi Island. Dishes have paired local greens with mentaiko risotto and shrimp-head bisque, or used ginger and sansho cream with the restaurant's chilli oil. Brunch, catering and private dining extend the offering beyond its evening service.