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Sushi
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There are many different kinds of sushi, some of which are maki (rolled sushi), inari (rice stuffed into aburage, or fried tofu), chiraishi (a shallow bowl of sushi rice topped with various types of sashimi), and gunkan (where nori is wrapped completely around the horizontal diameter of the rice, but is left open on top to form a sort of vessel that houses softer, harder to manage items like fish roe or small oysters). Perhaps the most simplistically powerful and widely recognizable type of sushi is nigiri sushi, or zushi, pronounced correctly. It is simply a hand-shaped oval of rice topped with raw fish or other items and is indicative of the zen-like minimalism and subtle, highly-refined qualities of Japanese cuisine.
These days, new-wave sushi and sashimi have become very popular. Sushi choices like temaki (cone-shaped hand rolls where contents are displayed on the open side), ura-maki (inside-out rolls), and rainbow rolls (an ura maki with various types of sashimi on the outside) have added modern appeal to traditional classics, while sashimi varieties can be presented in a fan-like shape and come swimming in exotic oils, excuisitely-cut garnishes, and delicate soy/citrus flavors. The original leader of the new-wave sushi craze in the islands is Sansei Seafood and Sushi Bar, listed in the Hawaii Regional section.
There are a few sushi restaurants that offer a moving conveyor belt that slowly makes its way around to diners situated around the open sushi bar. Simply take what you want, but remember that each item sits on color-coded plates that are priced accordingly so keep track if you don’t want to be left with a big surprise at the end of the night.
Full-service, quality sushi bars are also available in many Izakaya places, as well as many of the Japanese family restaurants, as well.
