Frolic’s 7-Course Tofu Day Celebration Feast Coming to Jinya on Oct. 2
Tofu is going luxe in a kaiseki-style feast with lobster, a touch of truffle and more.
Photo: Masaki Nakayama
Tofu fans, this one’s for you. It’s been a few years since we paid tasty homage to our favorite meatless protein, so for Tofu Day on Oct. 2, we are planning a blowout feast. From tofu with lobster bisque to sukiyaki tofu to house-made tofu pudding, seven courses of tofu are coming to a special one-night celebration at Robata Jinya.
The mastermind behind the menu is Jinya’s Masaki Nakayama. Not only did he serve up Frolic’s sold-out July 10 Natto Day Dinner, for the Tofu Day Celebration Feast, he’ll be creating dishes featuring Mrs. Cheng’s Tofu from Kalihi as well as fresh tofu he’s making. That last bit, by the way, includes yuba, the chewy, paper-thin delicacy that’s difficult to make or come by.
The seven courses will progress in a kaiseki sequence, the light flavors of early dishes ramping up with increasing boldness and richness. “I started out at a kaiseki restaurant in New York City, so I can create these dishes very naturally,” Nakayama says. “Until now, actually, no one asked me to make a tofu kaiseki. They’ve asked me to make turtle, or hamo eel, but not tofu. So I want to do as much as I can to let people experience tofu in as many ways as possible.”
Tickets are $102 and available online only. They include all food, tax and tip; drinks are on your own tab. Jinya has a well-rounded selection of cocktails, beer, sake, wine, mocktails and tea. If you bring your own sake or wine, there is a $20 per bottle corkage fee.
Finally, if you’re a fan of Frolic’s Natto Day dinners, you know these are always on July 10, Natto Day in Japan because in Japanese, 7-10 can be read as na-to. So if you’re guessing that the Tofu Day Celebration Feast lands on Oct. 2 because 10-2 sounds like to-fu, bingbingbing! Pat yourself on the back.
Here’s a preview of the feast.
SEE ALSO: All Our Favorite Musubi in Honolulu
Photo: Masaki Nakayama
1st: Amuse-Bouche
House-made Yuba (tofu skin) with Bluefin Tuna, tosazu jelly, miso-marinated tofu
“It’s really hard to get yuba in Hawai‘i, and I couldn’t find any. So I’m making yuba,” Nakayama says. “I don’t plan to put it on the menu because it takes maybe five, six hours to make. It’s only for this event.”
2nd: Soup
Tofu in Lobster Bisque with daikon radish, white fish
The “tofu” here is Nakayama’s tamago dofu. “It’s an egg custard. There’s no tofu. We call it tamago dofu because it looks like tofu, but it’s made with egg and dashi broth.”
Photo: Masaki Nakayama
3rd: Grilled Dishes
Tofu Dengaku Trio topped with kaffir lime miso, red duck miso, ikura with white miso
Nakayama’s grilled skewers are a showcase of miso styles: aromatic kaffir lime leaves mixed with sweet white miso; red miso mixed with egg yolk and minced duck, an autumn touch popular in Kyoto and Osaka kaiseki; and briny ikura paired with white Saikyo miso. “In Japan, we have so many ways to cook tofu. This one is not izakaya-style, it’s a little more elegant.”
Photo: Masaki Nakayama
4th: Main
Grilled Tofu Steak with kakuni braised pork, truffle mashed potatoes, teriyaki
“In Japanese kaiseki, we start from a small dish like sashimi, next grilled, then fried dish. This one is my nimono or braised dish.”
5th: Friture
Hiryōzu (Japanese fritters) with carrot, wood ear mushroom, ginkgo nuts, edamame, touch of yuzu
“This comes from Zen temple cooking. Hiryōzu is made with firm tofu. We add sesame paste and vegetables and shape it into a bowl that we fry. Then we pour dashi broth and eat it.”
6th: Rice & Miso Soup
Niku-Dofu Rice of Arima sansho pepper, prime rib sukiyaki, Sichuan pepper, powdered sansho, micro shiso
Chawanmushi-Style Tofu with Foie Gras Miso Soup
“I added a little twist: foie gras blended with miso, a little butter and whipped foam on top. On the rice, we’ll have silken kinugoshi tofu, and on top of that will be sliced prime rib, sukiyaki-style. If people want, they can put an egg yolk on the sukiyaki to eat together. And sansho pepper is one of Japan’s famous aromatics, so I’d like people to experience that.”
7th: Dessert
House-made Tofu Pudding with matcha syrup and kinako powder
2025 Tofu Day Celebration Feast at Robata Jinya
Where: 1118 Ala Moana Blvd.
When: Thursday, Oct. 2, 6 p.m.
Parking: Free at Ward Village
Corkage: $20 per bottle for wine and sake
Tickets: $102 includes all food, tax and tip
Mari Taketa is editor of Frolic Hawai‘i and dining editor of HONOLULU Magazine.
