At menu development today, there were a lot of things happening. And a lot of things got done.
We made hoisin sauce using Korean black bean paste, saikyo miso, water, sugar, and vinegar. At first I looked at the can of hoisin...
We partner with Watabe Wedding Company in designing the menu and producing the food at their chapel, Honu Kai Lani, and we had our last photo shoot for next year's brochure today. They brought us all some musubi to eat in the morning -...
This is Mr. Kondo. He is from Japan and is an excellent photographer. We had met on a previous photo shoot for Watabe a while ago.
We are doing new menus for next year and Watabe flew him in from Japan to take photos...