Latin Flavors with Japanese Roots



Alan Wong’s Honolulu dining room. Photo courtesy of Alan Wong’s Restaurant.

Chef de Partie Miya Nishimura has created a special prix-fixe menu available for one-night only on Wednesday, June 17. This dinner is part of Alan Wong’s Honolulu’s Next Generation Dinner series which features up and coming chefs that have worked with Chef Alan and Chef de Cuisine Wade Ueoka. “Latin Flavors with Japanese Roots” is a reflection of Miya’s love for Japanese and Latin American flavors and spices in the context of Hawaii Regional Cuisine.

Miya Nishimura was raised in a Japanese home in Southern California. Growing up, she was exposed to traditional Japanese cooking with her family and Latin American food at her friends’ houses. Through this interesting mix in cultures, Miya’s love and curiosity for the different flavors and spices in Latin American cooking grew.

In this Next Generation Dinner, Miya has set out to incorporate the Japanese and Latin American flavors and foods she experienced growing up with the techniques, ingredients, and influences that she has learned in her three years with Alan Wong’s Honolulu. The menu that Miya has created is the result of a collaborative process with Chef Alan Wong and Chef de Cuisine Wade Ueoka that will highlight Miya’s love for both Japanese and Latin American foods and flavors within the scope of Hawaii Regional Cuisine.

L-R: Kelly Teramoto, Miya Nishimura, Leah Cawagas. Photo courtesy of Alan Wong’s Restaurant.

Miya has taken the Next Generation Dinner to another level by mentoring two of her fellow culinarians. As a senior line cook, Miya has been able to involve Leah Cawagas and Kelly Teramoto in the menu creation process in the hopes that one day they too will be able to have their own Next Generation Dinners.

Here’s a look at the 4-course menu and wine pairings:

  • Crab Causa and Warm Shrimp Ceviche 
    Hearts of Palm and Corn Relish, Okinawan Sweet Potato
    Paired with Vouvray, Champalou, 2007 Loire River Valley, France
  • Crispy Skinned Moi, Pacific Threadfin
    Miso Pork Pupusa, Shiso Chimichurri, Housemade Chicharrones
    Paired with Riesling Spatlese, “Old Vine”, Kunstler, 1999 Rheingau, Germany
  • “Surf‐N‐Turf”
    Spice Rubbed Maui Cattle Company Beef Tenderloin 
    Butter Poached Lobster, Seafood “Burrito” Ulu Tostone, Green Papaya Salsa Fresca
    Paired with Gamay Noir, Paul Mathew, 2008 Knights Valley, California
  • Dessert By Kelly Teramoto – Tres Leches Trio:
    • Green Tea Tres Leches Cake
    • Cinnamon Dulce de Leche Ice Cream “Dorayaki”
    • Café con Leche Mochi
      Paired with Moscato D’Asti, La Spinetta, 2007 Piedmonte, Italy

The dinner is available for $75 or $105 with wine pairings (does not include tax or gratuity).

For more information, visit For reservations, please call (808) 494-2526.