Ototo, the acclaimed izakaya in Los Angeles, is making waves yet again by launching a summer restaurant residency at Mauna Lani, part of the Auberge Resort Collection, on Hawaii’s Big Island.
Widely recognized by the Los Angeles Times as ‘L.A.’s best sake bar,’ Ototo is led by chef Charles Namba and beverage director Courtney Kaplan.
In this tropical paradise, guests can relish a beach-centric dining experience featuring innovative dishes such as sesame-seed fried chicken wings and chilled hiyashi chuka egg noodles, all while enjoying the stunning sunsets along the Kohala coast.
This unique collaboration marks Namba and Kaplan’s first venture into Hawaii, transforming their culinary concept to incorporate local flavors and fresh, regional ingredients.
The idea for the residency came about through a suggestion from their PR team, leading to a spontaneous invitation from the Mauna Lani resort that the duo happily accepted.
Kaplan described the opportunity as a thrilling way to showcase how adaptable their dishes can be in a new environment, particularly in a setting that merges their distinctive flavors influenced by both Japanese culture and California’s vibrant culinary scene.
Preparing for a three-month stint in paradise posed its own challenges.
Namba shared that he packed just one chef’s knife and an apron, with the resort providing the rest.
Since they cannot be present throughout the entire residency due to commitments back in Los Angeles, they have entrusted their talented team to uphold the quality and creativity of Ototo’s offerings alongside local ingredients.
Namba expressed particular excitement about the freshness of Hawaii’s produce.
He mentioned local dishes that creatively spotlight Hawaiian ingredients, such as grilled fish served with ponzu oroshi butter and vibrant farmers’ market vegetables.
A highlight includes a ‘keiki cuke’ sunomono cucumber salad that embodies the essence of Hawaii, featuring watercress from a nearby farm.
The couple is also collaborating with a local taro root farmer who boasts a bountiful harvest from a five-acre farm.
Namba pointed out the striking array of produce available, including incredible fiddlehead ferns that thrive on the Big Island.
Their menu also showcases an intriguing idea of pairing sake with dishes like burgers and fried chicken, demonstrating sake’s versatility beyond traditional settings.
Kaplan elaborated on their meticulously selected sake offerings, designed to complement the food.
One standout pairing includes Shiokawa Cowboy sake, which has a meaty, savory quality that wonderfully matches with the burger.
Furthermore, Tensei Song of the Sea Junmai Ginjo showcases a coastal essence, evoking flavors reminiscent of a small surf town, while Kameizumi Junmai Ginjo Namazake is noted for its tropical and fruity attributes.
As for leisure, Kaplan noted that while they are primarily focused on the culinary project, they have managed to squeeze in some snorkeling and hiking adventures.
They appreciated the nearby petroglyphs and stunning lava formations that add to the beauty and cultural richness of Hawaii.
Namba also highlighted the culinary excellence at Mauna Lani’s Canoe House, led by executive chef Rhoda Magbitang.
He praised her shokupan, a Japanese milk bread with a perfect texture and taste that transports you to Japan—right in Hawaii.
When asked if the idyllic lifestyle in Hawaii made him consider relocating from bustling Echo Park, Namba affirmed his love for Hawaii yet acknowledged the excitement that comes with city life.
In this culinary odyssey, Ototo is not just testing its limits in a new environment but is also redefining how cross-cultural cuisine can flourish, creating a flavorful connection among California, Hawaii, and Japan.
Namba and Kaplan’s adventure in Hawaii is a testament to their creativity, adaptability, and passion for food as they introduce their eclectic flavors to a new audience while immersing themselves in the rich culinary landscape of the islands.
image source from：https://www.forbes.com/sites/davidhochman/2025/06/11/an-acclaimed-los-angeles-sake-bar-brings-beachside-bites-to-hawaii/
