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Experience Imari where the art of Japanese cooking is demonstrated in a variety of styles: Teppanyaki, where chefs expertly prepare your meal before you; Shabu-Shabu, a traditional Japanese dining experience served table-side, or Sushi Bar, where you will enjoy a variety of fresh Japanese delicacies. Reservations are recommended.

Imari Early Bird Special!!

From 5:30 p.m. - 6:30 p.m. daily enjoy American Kobe Beef and Assorted Tempura for only $25 per person.

Dinner Hours: 5:30pm - 9:30pm
Dress: Casual Resort Attire
Download Sample Dinner Menu (PDF)
Download Sample Dessert Menu (PDF)
Make a reservation

About the Chef - Fumio Inaba

Chef Fumio Inaba was born, raised and educated in Osaka, Japan, where he learned to cook traditional Japanese cuisine at Terakawa Restaurant. He traveled to Puerto Rico and worked as chef at the Dorado Hyatt; from there joined the oldest Japanese restaurant on the East Coast, Miyako Restaurant in New York City, opened in 1910.

Chef Fumio and his young family first ventured out to the Big Island in 1996, where he held the restaurant Imari chef position for over three years, and became well-known for his creative, contemporary and traditional Japanese cuisine. Chef Fumio then entered into a partnership at an upscale, intimate 53-seat restaurant in Short Hills, New Jersey, specializing in Asian Fusion cuisine, and frequently dabbling in Kosher food preparation in this prestigious community.

Chef Fumio's love for the beauty and peace of Hawaii and the Big Island, coupled with cherished memories of old friends at the Hilton Waikoloa Village®, finally brought him back again to Restaurant Imari, where he is now preparing traditional Japanese favorites as well as "New Wave" Sushi. He takes great pride in his preparation, and the quality of his product is impeccable. Chef's first wish is to please his guests and hope for their quick return to Restaurant Imari.


Imari Signature Sushi Recipes

KILAUEA TUNA ROLL

2
1 tsp.
½ tsp.
1 oz.
4 oz.
1 pc.		    Tuna
Mayonnaise
Momiji Oroshi (Japanese Chili Paste) or other
Tobiko (Flying Fish Roe)
Sushi Rice
Nori Sheet

Mix first three ingredients together. Spread Sushi Rice over the Nori sheet and turn it over. Put Tuna mixture in the middle of the Nori sheet, and roll it. Put Tobiko Roe on the outside of the roll. Cut into 6 to 8 pieces.


GREEN SAND BEACH ROLL

2 oz.
1 tsp.
1 tsp.
1 oz.
1 pc.		    Tuna or white fish
Mayonnaise
Wasabi
Wasabi Tobiko (Wasabi-flavored Fish Roe) if available. 4 oz. Sushi Rice
Nori Sheet

Mix first three ingredients. Spread Sushi Rice over the Nori sheet and turn it over. Put Tuna mixture in the middle of the Nori sheet, and roll it. Put Wasabi Tobiko on the outside of the roll. Cut into 6 to 8 pieces.


For reservations
Book online or call 1-800-HILTONS
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