HIMAWARI’S new executive chef, Ryuta Yoshimoto, is already expanding the Japanese restaurant’s menu items and its bento offerings, Himawari Vice President Tatsuhito Suzuki said.
Yoshimoto met with Variety on Wednesday, July 24, and, with Suzuki as the translator, spoke about the items he’s already incorporated in the menu.
Yoshimoto has 16 years of culinary experience in Kyoto and was working as a chef in Tokyo for two years prior to coming to Saipan.
Yoshimoto said that while he was on vacation here, he realized he enjoyed the climate and beaches and was ready for a change of location.
He is a fan of spicy food and “strong taste,” Suzuki said, adding that he also cooks in “volume.” Suzuki thinks Yoshimoto will be a “good match” for the island’s flavor pallet.
The octopus garlic butter ramen is a new item created by Yoshimoto. It comes to the table nearly overflowing with broth. The new executive chef blends miso and tonkotsu broths with garlic and butter for a rich, hearty noodle experience. It also comes loaded with cabbage and topped with octopus, served with a soy-boiled egg and bamboo shoots.
As part of a lunch promo, the teriyaki chicken steak is available for only $8. It’s a classic teriyaki dish with a nice char on the grilled chicken, and is accompanied with a salad.
The Hokkaido seafood bowl —salmon roe, salmon sashimi, shrimp, scallop, and Japanese-style egg omelet — is another specialty of Yoshimoto.
As for the salmon yukhoe, he said it is a “sweet and spicy” dish that is available for $7 or can be found at the bento section of the bakery if customers are on the go.
Other food items include the $8 pork cutlet curry rice; the $10 miso pork cutlet bowl; and the $7 omelet noodle.
Suzuki said more items are being tested and will be added to the menu later.
Himawari President Atsumi Kitagawa said her goal is to keep prices affordable because she wants her customers to continue to support the restaurant, which will celebrate 20 years in business in 2025.
Chef Ryuta Yoshimoto poses for a photo. Himawari’s restaurant and bento section will be expanded.
The chicken teriyaki steak is $8 only.
Chef Ryuta Yoshimoto loves the island’s climate and beaches.
Topped with octopus and featuring a broth made with miso, butter, garlic and tonkotsu, the octopus garlic butter ramen is hearty and delicious.
The pork cutlet sandwich is a new menu item that has made its way to the bento section.
You can order the salmon yukhoe as a restaurant item or go to the bento section for an on-the-go option.
