22-12-2016
Senia is a brand new gourmet restaurant in Honolulu, Hawaii: chefs Chris Kajoika and Anthony Rush met at Thomas Keller's Per Se and present their technique applied to the extraordinary ingredients of the US archipelago. Francesca Zanetti visited the restaurant and spoke with them for Identità Golose
I was lucky to find myself in Honolulu on vacation. Having been here many times before as tourist, this time I decided to explored the local food scene. I had the opportunity to meet the creators and chefs of a highly anticipated restaurant Senia: Anthony Rush and Chris Kajoika. Both young and with a rich curriculum of working experiences under their belt. They met and worked at Per Se under Thomas Keller in 2007. Working in a space where people are happy has allowed them to create a friendship and a collaboration for the creation of this restaurant that they have designed together. The name Senia plays on the greek word Xenia, which means guest-friendship and represents the core value of hospitality.
Gli chef Chris Kajoika e Anthony Rush
Senia serves three types of menu: in the main dining room a la carte menu and a special Chefs’ Counter menu and upstairs, in private banquet room, the menu is shaped based on client’s requests. The Chef’s Counter menu is served at the counter overlooking the open kitchen and in one banquette table nearby. It is a special multi-course menu created with the freshest local ingredients and is a surprise creation that will change based on the ingredients availability and Chef’s creativity. The restaurant caters to different types of guest, the one that are looking for the special Chef menu experience and the ones that would like to select just one dish à la carte. The main dining room is à la carte, much more casual, and with plates that are intended to be shared by a group, including large format dishes that serve 4-6 guests.
The private dining room at Senia
Our conversation takes place over the counter where the special menu is served, the floorplan of the restaurant is in front of us. Describing the plans, the conversation flows to the idea of hospitality and what making clients happy really means and how important ingredients are.
Chris, originally from Hawaii, is coming back to the island and is bringing the experience and the ingredients that he has collected in the last few years around United States. His cuisine is Japanese inspired and at Senia he is looking forward to blend local flavors and ingredients with international ones. I asked if the menu includes Italian dishes and ingredients. Chef Chris told me he likes the craft of handmade pasta and would like to include that on the menu.
At work in the kitchen
When I asked if they alternate at the helm of the kitchen they tell me that they work together. And having created collaboration and friendship in the kitchens when I asked if they might host guests chef, they both agreed that that is something they would be happy to explore.
The concept of Xenia, hospitality & friendship, seems to flow naturally from this land into .
Senia 75 N. King Street, Honolulu, HI 96817 (808) 200-5412 tel. +1 (808) 200-5412 www.restaurantsenia.com
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
a Business graduate born in Parma, Francesca has been promoting Italian wine and food in America for the past 25 years, especially in California