Steamed edamame tossed in black truffle butter, Maldon salt and shaved parmesan.
A5 Miyazaki wagyu, lightly seared, with ponzu gelée, micro shiso and wasabi oil.
Pan-fried pork and prawn gyoza with a lace-crispy wing. Yuzu kosho dipping sauce.
Silken tofu lightly fried in a delicate bonito dashi, with grated daikon, ginger and scallion.
Seven pieces of market-fresh fish selected by Chef Tanaka, on hand-carved ice.
Locally caught ahi, hand-cut thick slices, with aged soy and fresh ginger.
Premium bafun uni from Hokkaido, served on a bed of shari rice with gold leaf.
Hand-cut yellowtail sashimi brightened with yuzu zest, sea salt and a drizzle of olive oil.
Slow-grilled heritage pork belly, brushed with house tare, with pickled daikon.
72-hour Saikyo miso marinade, charcoal-grilled to a caramelized finish.
Australian wagyu MB7+ on binchotan charcoal. Sea salt and sansho pepper.
Charcoal salt-grilled mackerel, crisp-skinned, with grated daikon and a wedge of sudachi.
Hawaiian spiny lobster in an impossibly light batter. Matcha salt and uni butter.
Kagoshima A5 wagyu, seared tableside on volcanic stone. Four artisanal salts.
Alaskan king crab leg grilled over binchōtan charcoal, finished with yuzu-kosho butter.
Hokkaido scallop, tiger prawn and salmon roe slow-cooked in a clay pot of seasoned rice.
The chef's nightly five-course journey — seasonal small bites, sashimi, robata, donabe rice and a matcha finish.
Six courses built around the binchōtan grill — from wagyu tataki to the signature miso black cod.
Our full eight-course tasting — Chef Tanaka's ocean-to-table journey, from uni and caviar to A5 wagyu.
Yamaguchi Prefecture. Clean, elegant, with notes of pear and melon. Glass or bottle.
Hibiki Harmony, fresh yuzu, honey and egg white foam. Our signature cocktail.
Roku gin, fresh shiso, cucumber, Fever-Tree tonic. Light and herbaceous.
Crisp Japanese lager on draft. 16oz pour.
Uji matcha molten cake with black sesame ice cream and kinako crumble.
Yuzu, black sesame and mango passion fruit. Made fresh daily.
Cloud-light Japanese cheesecake with a bright yuzu curd and a whisper of honey.
Toasted black sesame custard under a crackling caramel crust, with kuromitsu syrup.
“The izakaya is where Japan gathers — we simply set the table.”
Chef Kenji Tanaka
Born in Osaka and trained in the kappō kitchens of Kyoto, Chef Kenji Tanaka brings two decades of craft to Waikiki. At Kai Izakaya he honors the binchōtan grill, the precision of the sashimi board, and the quiet warmth of the Japanese table.
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Omakase counter takeovers, private robata dinners, and full izakaya buyouts for celebrations of 10 to 60 guests. Our team will craft a tasting menu and sake pairing for your evening.
Dinner · Tue–Sun · 5:00 PM – 11:00 PM
Happy Hour · Tue–Sun · 5:00 – 6:30 PM
Closed Mondays · Last seating 10:00 PM