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😍 5/5 - The best sushi omakase you can get in Honolulu without
By 👻 @Randy S., 02/17/2024 3:00 am
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The best sushi omakase you can get in Honolulu without breaking the bank, or your cedit card, is their lunch. Currently offered only on saturday and Sunday, strictly by reservation. Yes, there are several sushi omakase at lower price points that are highly thought of, but Ginza Onodera's quality handily beats them all. The counter will seat 8 pax maximum, and conveniently their hole-in-the-wall garage next door holds 4 vehicles so buddy up! You can check in early but you won't be seated until a few minutes before the start of the meal so wait in your car and listen to Apple Music, or stand on the noisy street in the wind. Once seated service will be attentive and efficient. Don't speak Japanese? English is spoken by everyone. Every dish will be explained in English, often with pictures and English names for the neta on a notepad - you have no excuse not to caption your pictures! What is served will change frequently, day to day in many cases. The order of neta served will also vary with what they get in and the itamae's skills and preference. Dinner is a bigger production than lunch with the evening's neta being displayed, but don't expect theatrics at this Honolulu outpost. With few exceptions, usually supplements, flavors are also not piled on in layers. Each piece is not going to be picture perfect and uniform though you can see the itamae's precision and economy of movement as he shapes each coursed nigiri. No gas torched aburi neta - they flame sear over charcoal in the back and you can taste bits of smoke and char at times. People will comment about not being "wowed" by the taste of some items, or they don't enjoy the texture, or it didn't look like the pictures they saw. Each itamae has a unique style within the requirements of Ginza Onodera. Mine's was sufficiently proud of his kohada to serve it near the beginning of the meal. Very few diners appreciate the tedious work and skill it takes to make a standout kohada, and few diners appreciate its taste. The kohada had just enough sour bite to complement the salty sour akasu rice. It was a preparation of your tastebuds for the fattier items following. An akami zuke and a nakaochi nigiri were equally standouts - the akami marinated just a few minutes to add richness to the lean meat, the nakaochi shaped using a shiso leaf to add a faint bright fresh scent. Elsewhere, I've seen a huge bluefin tuna head displayed with a paper tag indicating the date the whole fish was shipped and its whole weight. I've seen a huge live spiny lobster paraded in front of me before being unceremoniously dispatched to the back to be served as sashimi. I've seen diners covetously wanting to handle a two person knife used to cut a whole bluefin tuna. None of that here ... hopefully. But if it happens, enjoy the theatrics. Otherwise, this is an extremely good omakase with it's best value at lunch.
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