Dine In Events
Two-time James Beard nominee Brian Hirata of Na`au will create a dinner highlighting coveted locally sourced ingredients from mauka to makai. This event will be an intimate experience with Chef Brian describing each course and offering dialogue with guest in a friendly casual environment.
Brian Hirata is a former educator who left the security of a tenured position to focus on Na‘au, and dedicate his life to preserving Hawai‘i's food culture while progressing the local cuisine through thoughtful presentations. Na‘au has gained worldwide recognition for its mission since launching in 2019, earning Chef Brian a semifinalist nod for the James Beard Foundation Awards in 2022 for Emerging Chef, as well as a semifinalist nod in 2023 for Best Chef, Northwest and Pacific.
Sample Menu*
Table Side Dashi
Local Fish Carpaccio
Kauaʻi Shrimp Gyoza
Koji Cured Maui Venison Tartare
Intermezzo
Local Fresh Catch Pasta
Kulolo Baklava
Hot Tea
*Na‘au proudly features ingredients caught, crafted, foraged, harvested, or produced within the state of Hawai‘i. In addition to chef-caught and -foraged ingredients, this menu showcases products from numerous farms, producers, fishermen, foragers, and crafters throughout the islands.
Guest Chef Pop-Up Events
Find a Table and Reserve your seats on Opentable
Previously At Chef's & Table August, 23rd, 2025
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Previously At Chef's & Table
Chef Andy Ricker | Pok Pok | 7/12/2025
Laap Neua
Northern Thai beef lap with complex spice mixture
Khao Niaw Mamuang
Tree ripened local mango with sweet sticky rice and salty coconut cream
Kaeng Hang Leh
Burmese style Big Island Pork Belly Curry
Muu Paa Kham Waan
Local wild boar grilled and served with iced mustard greens and spicy sauce
Previously At Chef's & Table
Chef Ricky Goings & Chef Ki Chung | Sooper Secret Izakaya & Bar Maze | 3/11/2025
Hashbrown
Fried yukon gold potatoes topped with herb creme fraiche and salmon ikura
Chawanmushi
A traditional Japanese savory steamed egg custard topped with caviar & chives
Snack-A-Roonies
Fresh oyster with local sea grapes, bibimbap with cured ahi, dashi broth
Previously At Chef's & Table
Chef Brian Hirata | Na'au | 5/23/2026
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Venison Tartare
Koji cured venison
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Konbujime Sashimi Salad
Local ahi, fresh micro green salad
Kulolo Baklava
Taro, phyllo dough, mascarpone
Local Grass fed Lamb 3- Ways
Lamb pho broth with lamb dumplings, and seared lamb
Previously At Chef's & Table
Chef Connor & Kristin Callahan | 4/27/2024
Big Island Beef
Braised Big Island beeef with glazed turnips, shiitake mushroom
Kanpachi Crudo
Local kanpachi, local citrus, vinaigrette
Farmer's Salad
Preserved lemon vinaigrette, citrus, mac nut, goat cheese
Stuffed Eggplant
Hearts of palm, fennel, creme fraiche, fried quinoa
Cookbooks by Andy Ricker
Cookbooks
