Farm-to-table kaiseki · Kona · Kohala · Waimea
A seasonal kaiseki tasting, course by course, from Hawaiʻi Island's farms and fishermen, cooked in your kitchen by Chef Elliot Fabri.
Plated and served at the table for 2 to 16 guests, or family-style for more. Your rental or your home in Kona, Kohala, Waimea and the rest of the island.
Animal, seafood or plant-forward, written for your table; every menu can be fully plant-based and gluten-free.
Dinners hosted at farms and venues around the island for 8 to 20 guests. The host sets the table; I cook from what grows there and what the boats landed that morning.
Ask for the next date, or bring your own group.
Rehearsal dinners, welcome dinners and small weddings for 8 to 20 guests, family-style, a menu written for the couple and their table.
Priced on request. More than 20, ask.
Family-style for the whole table, plated for a smaller one. Shared platters, a long table, the island on every plate.
Tell me the occasion and the guest count, and we start there.
Want a chef a few days a week at home? Family chef →
Example menus for up to 16 guests; each course is one of three choices and menus follow the season. Four courses: $165 per guest for 8 to 11 guests; smaller groups a little more, larger groups a little less.
Farm to table
That is how we shop. I buy from the Keauhou and Hoʻoulu farmers markets, Mahina Mele Farm for macadamia and Kona coffee, a Kona grower for lion's mane and oyster mushrooms, and the boats at Honokōhau; the fruit that only grows here sets the dessert. Everything is made from scratch with whole-food ingredients, without refined sugars, seed oils or additives.
The farms and markets we buy from →Three menu tracks, the same range and the same care on each, so most any dietary restriction is met without a lesser menu.
Every menu can be made fully plant-based and gluten-free. Allergies and preferences: tell me once, I write the menu around them.
Big Island beef and pork, island fish beside them.
The morning's catch from Honokōhau, Kona abalone and kampachi.
Fully plant-based, from the farms by district.
Signature menu · three to five courses · priced on request
Sakizuke · Sea grapes in chilled dashi
Kona Limu Co. sea grapes, set dashi, yuzu zest, shiso flower
Mukozuke · Kona Kampachi and ʻōpakapaka
sashimi of the morning's catch, fresh wasabi, island navel orange ponzu, Kona sea lettuce
Wanmono · Clear dashi with abalone
kombu and katsuobushi dashi, Big Island abalone, Waimea watercress, yuzu peel
Yakimono · Salt-grilled ono
shioyaki of ono, Hāmākua heart of palm, finger lime, grated daikon
Wagashi · Kona coffee warabi mochi and Mauna Kea matcha
warabi mochi with kinako and Kona coffee syrup, a bowl of matcha from Mauna Kea Tea
From the Ise Sueyoshi and Kona kitchens
Miso Soup
Miso soup with tofu, nori and spring onion, small bowls of rice alongside.
Cured-Vegetable Sushi
Hand-pressed nigiri topped with marinated vegetables and sesame.
Nigiri Set on Slate
Nine pieces: eggplant, shiitake, avocado, tomato and kabocha over rice, with gari and wasabi.
Vegetable Sushi Roll
Nori roll with mango, avocado, carrot and sprouts, with a tamari dipping sauce.
Pastes pounded by hand, learned in Chiang Mai
Pomelo Salad
Pomelo pulled into segments with shallot, shredded lime leaf and toasted coconut.
Green Coconut Curry
Green coconut curry over rice with roasted plantain, black beans, pineapple salsa, sprouts and a pickled-onion rose.
Khao Soi
Chiang Mai's coconut curry noodle soup, topped with crispy fried noodles, pickled mustard greens and shallot.
Hor Mok
Steamed curry custard: red curry paste, coconut cream and kaffir lime, set in small cups.
Moles, tostadas and the Tulum years
Mole with Plantain
Slow-cooked mole with roasted plantain, petals and toasted sesame.
Mole with Roasted Carrot
Mole poured tableside around a roasted carrot and crisp garnish.
Raw Beet Tostada
Beet purée under tender greens and fresh sprouts.
Tacos with Guacamole
Three tacos with guacamole, pickled onion and a dark salsa on a wooden board.
Nothing heated past the point where it changes
Beet Tartare
Raw beet tartare over a layer of avocado, a pickled-ginger rose on top.
Raw Pad Thai
Kelp and vegetable noodles in a tamarind-cashew sauce, sprouts, lime and herbs.
Raw Noodle Salad
Spiralised zucchini and carrot in a creamy sauce, finished with microgreens.
Dragon Fruit Cheesecake
A heart-shaped raw cheesecake under bright pink dragon fruit.
Three levels · plated or family-style
Most dinners for 8–11 guests: three courses $140, four $165, five $190 per guest.
Island launch: 15% off your first dinner this season when you book directly with us.
Private dinners from $115 a guest.
Plant-based
from $115 a guest
Fully plant-based menus: refined, pure ingredients, freshness and bold flavor. Every dish can be made gluten-free.
Seafood and meat-forward
from $135 a guest
Rooted cuisine expanded with the island's catch and pasture-raised proteins: Kona kampachi, Big Island beef, Hāmākua mushrooms.
Premium
from $160 a guest
Premium land and sea proteins, an appetizer and plated dessert, ceremony-ready presentation: Big Island abalone, lobster, Japanese imports.
“As a Registered Dietitian, I especially appreciated the pairing of food that was both beautiful to look at, delicious and also full of healing nutrients.”
“While we're not vegetarians, we did not miss meat the week we were there. The dishes were creative, filling, tasty and beautiful to look at as well.”
“This was an absolutely amazing experience. The food was delicious and freshly made. The flavors were amazing. Elliot has such a beautiful energy.”
Kailua-Kona, Keauhou, Hōlualoa and the coffee belt, with fish from Honokōhau harbor.
Waikoloa, Mauna Lani, Mauna Kea, Puakō, Hualālai and Kukiʻo: resort villas and private homes, plated or family-style.
Upcountry homes and ranch land, cooked from the farms of the Waimea plains.
Farther on the island on request, with seasons in California and Tulum. The farms, markets and boats I cook from →
Plated dinners start from $115 a guest (Rooted), $135 (Elevated) and $160 (Lux) for larger tables, priced per guest plus 4.5% Hawaiʻi general excise tax. Shopping, ingredients, cooking and service are included, and no gratuity is expected. Dinners for 2 to 4 guests, weddings and events are priced on request.
Your rental, villa or home anywhere on Hawaiʻi Island: Kailua-Kona, Keauhou, Hōlualoa, Waikoloa, Mauna Lani, Mauna Kea, Hualālai, Kukiʻo, Puakō and Waimea, and farther on request.
Yes. There are three tracks, animal-forward, seafood-forward and plant-forward, and every menu can be made fully plant-based and gluten-free. Tell me about allergies once and I plan the menu around them.
With you, ahead of the dinner, around the occasion, your guests and what the island farms and boats have in season.
Plated dinners for 2 to 16 guests, family-style for more; farm dinners and weddings for 8 to 20.
Yes. Multi-day stays and retreats are quoted on request, and a family chef a few days a week is on the Family chef page.
Our Hawaiʻi private dining guide, five menus with pricing, and a direct line for your guests.
