Hihimanu Sushi

This was my first time here. My cousin has been here over 6 times and decided to bring me here on a spontaneous trip. He said be prepared for a fun atmosphere and great food.Chef Ray was inviting through the whole dinner. He told stories, joked with us, explained everything in detail, and even offered extra. I've had lots of experience of omakase over the years and this one definitely changed my view on fresh fish and great flavor. I definitely will be coming back with others. 18 courses, sake, memories, maybe some loss of digity on my own behalf but it was a great experience. I can't wait to come back here again in the future. Also. That review with 3 stars for too much caviar and uni. Maybe he should let his balls drop a bit more cause I've never heard complaints of too much good ingredients. That was a new one and I'm sure for many.

Ok, so I was given the warning to not eat a lot before this meal... and I failed and hugely regretted it. We ate a coursed meal most nights and this one was by far my favorite experience. The setting is more intimate, 9 people were seated across the countertop, and I loved the personalization of the experience. When you walk in, you are seated at the countertop, we sat on the left side by the owner, Ray (who is extremely charismatic and funny). I have to admit, this was my first omakase sushi experience and I was slightly nervous to not like a certain fish. We ordered a midrange bottle (or what I think a midrange bottle was) of sake called manju ($145), 1 of 5 in which Ray recommended based on my palette. Honestly, I loved it a lot. It was definitely smooth, delicious, and an easy drink. As far as the sushi goes, it was easy to love each piece and like an art watching them make it. From the specialized salts to caviars, truffles and smoke, to everything in between- it's like everything he touches turns to gold... like a very delicious sushi piece of gold. I wish I could say what my favorite was but it would indicate that I had a less favorite and I can't really describe anything as "less". I truly loved every bite even of fish I didn't think I liked. Everything was insanely fresh and beautifully paired and presented! I love trying new restaurants and it's rare for me to want to revisit a place based on a restaurant, but this would be the one. Great experience start to finish!!!

What a GEM! This place is NOT for everyone, go with open heart and open palate.If you like to whine and complain! Nitpicking is your thing then Asahi grill is around the corner. 18 courses of perfection, Chef Ray and Crew are golden! This is my second time at Hihimanu and twice I experienced perfection. The third time is definitely coming, See you tomorrow.

Visited there for lunch. The chef, Ray's presentation is great however I have couple points that made me deduct the points. 1the chef called Uzukuri but Usuzukuri (the second dish) was served for two persons , however since it was prepared earlier and waited for other guests to be seated, it was warm and unfortunately it didn't taste fresh. 2 As you can see from my photos, the chef served sushi with caviar (5 dishes ) a lot which I think a bit salty and all the fish taste caviar. 3 Ikura rice seems to be not ikura from salmon maybe from trout: trout Ikura is small and not much fun of eating its bubbles. (I am sorry I missed the chef's explanation) 4 dessert: mint did not go well with sorbet (I don't think we need mint).The chef is ambitious and I am sure his creativity and sense will improve his omakase course. Gochiso sama deshita!

Just... wow. I would like to point out that my sushi experiences have been officially ruined. I thought I've had fresh sushi before in mainland US, but it doesn't come close to my sushi experience at Hihimanu. The executive chef let us know that unlike other parts of the US, where fish has to be frozen first, that's not the case for Hawaii. And therefore, the fish were fresh. It is reservation based with limited seating times throughout the day, so don't forget to get a reservation prior. We got here a little early so we were sat at the lounge before being seated. Then the true experience started! We got the 18 course + complimentary dessert. Every course was carefully curated for a memorable omakase experience and after dining, I can see how it's a top omakase experience in the US. While I can't remember all the dishes because I was too busy stuffing my face, I don't think there was a single item that I didn't enjoy. For one course, I found a stray item (probably a thread from a towel that is used to cover up the rice), and the chefs were so quick to make me a fresh course to replace it. I've never seen such attention to detail and truly the best service at an establishment before. When you walk in, it seems unassuming and just another sushi spot, but you're in for an experience! Prior to this experience, I had this myth that omakase was a waste of time because it's small portions and such little food, but I'm happy to say that I was so wrong. After finishing the 18 courses and the complimentary dessert, I was stuffed! There is a small parking lot on site!

Another epic omakase. Went there for Valentine's Day. All the ingredients were fresh including home made salts. Absolutely delicious and savory. Great sake selections for all price ranges. A number of hard to get sake that pair well with what Ray has created for the night. Ask Ray for sake recommendations if you can't decide. Excellent service. Friendly and interesting customers to talk to during the meal. Sorry but I didn't keep track of what we had but here are the pictures. Just know that everything tasted great.

Best omakase on the islands right here -- fresh, high quality ingredients for each of the 19 courses. Plenty of uni, caviar, truffle shavings, and more. Creative, unique flavors with amazing presentation. A bit pricey at $245 per person but well worth it for a special occasion splurge.

Beautifully crafted one or two bite creations with hand crafted custom seasonings and sauces that add nuanced, multi dimensional micro flavors. BUT...First, my cred; I've been fortunate enough over the years to dine at five Michelin three star and literally dozens of Michelin awarded sushi restaurants across Japan. One thing all their omakase have in common, the progression from one piece to the next is deliberate. The flavor of the next piece relies on the memory of the flavor of the previous creating an experience. The omakase at Hihimanu does NOT at all try to accomplish this. Rather each plate is a complete expression. It's not a bad thing, just not traditional Japanese. Fresh, well sourced seafood. Some treated simply to showcase the extreme seasonal freshness, some aged a week to bring out their deeper flavor. Some very innovative and unexpected ie a piece of uni teased with the essence of blood orange; a brilliant use of citrus that subtly balanced the richness with acidity and almost transformed the Japanese delicacy into in Italian one.Excellent use of caviar. Unlike some sushi eateries that pile it on just because its luxe, here its purposeful adding salinity, oceanic, yolky flavors that enhance the seafood.Micro greens (onion sprouts), edible flowers (garlic chive flowers) and herbs each lend their flavors to the completed bite. Great use of self created seasoned salts that not only carry the flavor of the enhancement such as sakura, but add a hint of color.Like all multi coursed meals, not everything will be to one's liking. Personal preference, the soy topping the chu toro overpowered it. Chef is very theatrical with movements that mimic a teppanyaki chef. Entertaining for sure.Good list of fairly priced sake. A page of seasonal offerings a plus.Reservations required with a credit card required to warranty them. Substantial charges for no shows, last minute cancellations, or reduction in party size. Book the day they become available to secure.In the end, for a Hawaii reference, Sushi Sho this is not but for those wanting to try a new, non traditional take on a modern multi coursed Japanese meal, a must try.

Hihimanu Sushi seems to be a local favorite for omakase; run by Chef Ray, their offering changes often due to what is in season, with a mix of fish flown in from Japan as well as highlighting Hawaii's very own.I loved the fact that they make all their salts and sauces in house, and they grow their own microgreen.The omakase itself was very filling, almost to the point that we wondered if we could ever finish!Obtaining a central seating at the sushi counter is key, as it makes all the difference to watch Chef Ray and his craft.Staff were kind and friendly.Making reservations is seamless; just note of their cancellation policy if you need to reschedule.+request centered seating at the counter+reservations required

Update: Still as good as the first time. I love how they change up the different sushi to make it a whole new experience. This time around, I got to taste 3 different uni from different parts of the world. Also, I had sturgeon and kaluga caviar, and a squid tempura that was so tender and scrumptious. Service here is top notch and I love that it is such a small restaurant decorated to make you feel like you're in Japan.It is pricey; however, you are paying for high quality products.