Nanzan GiroGiro

It always impress me with the Chefs concepts and ideas when creating his monthly menus. January menu was exquisite and very tasteful, who knew foe gras egg tofu and caviar goes well in a dish. We just got back from Napa Valley and experienced a couple Michelin Stars restaurants and I would have to say Chef cuisine would consider to be close to comparable. If you are a food lover that knows the complex flavors give this restaurant a try. Limited seating which makes experience great.

Went on a Friday, the first Friday of 2025. We were the only non- Japanese in the dining room. A testimonial that the food is authentic Japanese. It's so good I'm coming back to taste this same menu again before the last Thursday of January.The service is good but I really missed some of the servers that are no longer working here.The open kitchen is a great experience to watch the Chef in action.

Nanzan GiroGiro serves up a kaiseki flight of seasonally artful dishes using seasonal ingredients. The dishes are small with six or nine course tasting menu. -Starter: duck foie gras which was rich and buttery. -Soup: somen noodles in tempura fish broth. The broth was really good-Pupu: golden eye snapper-Main: Anago eel, crab with white miso bonita Abalone tuna soy sprout Beef yuan with sea urchin Most of the seating is counter with an open kitchen. You can see the chef preparing, cooking, and plating the dishes. Service was nothing short of 5 stars.This is a dinner that requires you to concentrate and appreciate the different flavors. I left satisfied.

Easily my favorite restaurant in Honolulu! I feel like I'm back in Kyoto every time we go. The flavors are so delicious and authentic, plus you get to watch everything being made just as you would at a kaiseki in Japan. They are incredibly accommodating as well - I don't eat beef so they gave me an extra portion of duck and seared us away from others as we were trying to be COVID safe. Any time we have a special occasion, this is the place we choose to dine!

One of the best deals in town. The quality service for the price is unbeatable in my opinion. The team is always very friendly and nice and I love how it's a casual experience. Food is top notch and changes monthly

1st seating at 6:30pm.This year seated at upper side left middle, again nice seating with great view.Choice of 6 or 9 course meals or ala carte.Wine pairing for $44, 3 glasses of wine and 1 glass of champagne. If you have the 6 course, the wine is served with Starter, Oshinogi, Grill and Main dishes. Most interesting and great tasting was the wine labeled CF Riesling by Chuck Furuya. Asahi $6/bottle. I forgot to take photo of the drink menu which had many selections. Hot tea refilled by attentive servers. As I get older, might be able to cut down to 6 course meal as I think that gives most bang for the buck.5 stars all around and shout out to all the servers who are 5+ stars.

07/06/24It's always a pleasure to dine at Nanzan Giro Giro. Authentic Kyoto style Kaiseki. The restaurant is simply designed, food preparation area surrounded by a counter for diners. The Chef Matsumoto and staff all work in the center kitchen. Each dish is prepared just before serving and meticulously assembled on the prettiest ceramic plates, bowls and cupsEach month there is a new menu, creative and delicious sauces and broths complement the ingredients. Nothing better than dining there.

Nanzan Giro Giro is an absolute gem! I can't contain my excitement about their exquisite Kaiseki dining experience. From the moment you step in, you're transported to a world of culinary artistry. Each dish, served in its own handcrafted masterpiece, adds an extra layer of charm to the already enchanting ambiance.And oh, the 9-course set menu! It's like embarking on a gastronomic journey through the flavors of Japan. April's rotation treated me to an array of delights, from the delicate blue fin tuna sashimi to the rich and comforting black cod and sesame soup. And let's not forget the succulent duck and the melt-in-your-mouth A5 Wagyu. Every bite was a revelation, a symphony of taste and texture.What truly sets Nanzan Giro Giro apart is their commitment to innovation and seasonality. With a menu that changes monthly, there's always something new and exciting to discover. It's a culinary adventure that keeps you coming back for more.In conclusion, if you're looking for an unforgettable dining experience that combines artistry, flavor, and tradition, look no further than Nanzan Giro Giro. Trust me, you won't be disappointed!

A truly phenomenal experience from beginning to end. Yelp needs another tier of stars of restaurants like this because 5 stars on a screen really doesn't do it justice. Detailed breakdown below:**Service, 5/5** Suzi and the team took amazing care of us. Super accommodating, engaging, friendly, and all so so so talented! Awesome experience with the open kitchen concept as the centerpiece of the space. **Price & portion, 5/5** There are 2 tiers you can choose from ($88 for 6 courses or $168 for 9 courses). Each dish is made with so much thought, care, and precision.**Presentation of the food, 5/5** Basically every plate, bowl, and cup is handmade (by Japanese artist Nanzan Ito, who is a co-owner of the restaurant) and turns each course into a piece of art you get to interact with. It's super cool because you can spot pieces that have chipped or broken and been repaired with gold (kintsugi)! Most pieces are also available for purchase -- I ended up buying a pair of the gorgeous chopsticks to take home.**Taste of the food, 5/5** A lot of restaurants take a well known dish and cook it perfectly. Nanzan GiroGiro is different where they create new combinations, flavors, and concepts entirely. It's like discovering a new color or hearing a new note for the first time (but with your tastebuds). It's quite unlike anything else I've ever experienced and I was impressed, surprised, and (happily) shocked the whole night. My group opted for the 9 course meal and literally every dish was a hit. I wouldn't have the space here to describe them all the way they deserve, but here are some of the highlights:- a perfectly balanced and savory clam soup with the silkiest noodles- monkfish liver mousse paired with fresh wasabi, pickles, and a luscious otoro- "tofu" made out of sesame! then battered and fried for a crisp exterior and uber silky interior- tempura-battered soft cod roe -- easy the best roe dish I've ever had; creamy, delicate, and a great contrast to the crispy batter soaking up the sweet white miso soup- seared wagyu with a creamy broccoli rice -- must be the most luxurious take on broccoli and beef that has ever existed- a cod, corn, rice, and ikura dish so flavorful yet so light that I cleaned out my bowl even like 8 dishes in- chocolate delice -- better than any chocolate cream, pudding, cake, or truffle- pear sorbet that tasted like a creamy pear with almost the soft grainy texture of apple sauce but was somehow frozen**Other notes** Call or text to make a reservation! Bathroom is camouflaged (LOL) and right by the entrance. A must-visit for anyone in the area!

Nanzan GiroGiro offers a 6- or a 9-course menu, with some a la carte options to add on.We made advance reservations and came for their first round of seating, and, after studying their monthly menu, we were expecting just an overall good experience.Our courses included:+a starter - a Japanese saba mackerel with dashi jelly, greens, fried tofu, and eggplant+a broth - steamed tai snapper with lotus kale tofu, tai broth, and lime+a mukoduke - duck with kabotha pumpkin soup, zucchini dashi jelly, and shiso+a mukoduke, part 2 - with kanpachi amberjack, irizake sauce, wasabi, shiso, and a shimije green seasame sauce+a main - an ikura salmon roe, egg omelet, and black cod with syungiku greens, yuba soymilk paper ankake, and yuzukosho pepper+1st of 9 course - caviar, anago eel, scallop, foie gras sauce, wasabi, and myouga ginger root+2nd of 9 course - lobster, tomato bisque sauce, sesame tofu, and mitsuba ankake soup+rice - salmon miso, broth, and corn rice+pickles - hakusai cabbage, cucumber nukaduke, ume puree, and wasabi+and, dessert - a vanilla-poached pear with ginger infused cake, chocolate whipped ganache, toasted walnuts, and creme de cassis gel; served with Kyoto matcha green teaHonestly, the mixed reviews on this place seem a little skewed, as it should lean more on the negatives - this wasn't a great omakase experience due to the courses being extremely liquid-centric; I'm all about sauces, but it seemed it was a focus on broths and proteins that really shouldn't make repeat in appearance through the tasting.You could hardly appreciate the fish that was being used, as it was just overpowered with all the toppings, sauces, and/or broth; in addition, the fish was just not that fresh to us.Service was fine, but it seems as if there are the usual regulars that they cater more towards to, but this impacts the other parties that are dining in.No dice, Nanzan GiroGiro.+avoid their omakase