Omakase, brought to the suite.
Honolulu already proved the demand — multi-course kaiseki at the top end, in-suite omakase at the ESPACIO tier. We bring the counter to your kitchen.
The menu is the chef’s
Omakase means the menu follows the morning’s market — what the fish looked like, what the farms had. You set the course count and the dietary limits; the chef sets the sequence. Expect twelve to twenty courses across two to three hours.
Where it works
Suites with real kitchens — the Ritz-Carlton Residences and ESPACIO tier in Waikīkī, Ko Olina villas, Kahala estates. We confirm the kitchen at inquiry; a kitchenette with a coffee maker is a no, said early.
Questions, answered
Omakase menus run in the Premium to Chef’s-table bands — $190–$400+ a guest depending on course count and the day’s market — quoted in writing before you commit.
Two to eight is the natural counter. Larger groups shift to a coursed Premium menu so the pacing survives.
Keep reading
Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.