At Engawa, tradition harmonizes with innovation, offering a carefully curated dining experience that honors Japanese cuisine and sake. Renowned for its elegant prix fixe menus featuring classic Japanese dishes, Engawa enhances each course with expertly paired sake produced on-site at Islander Sake. This experience transcends a mere meal; it immerses guests in the world of sake, allowing them to savor each sip while discovering the brewing process and the cultural heritage that informs it. 

Although Engawa opened its doors in 2024, the restaurant’s roots are deeply connected to its sister company, Islander Sake. Founded by Chiaki Takahashi, president and master brewer, and Tama Hirose, vice president, Islander Sake heralded a revitalization of sake-making in the islands. “Hawai‘i has a long history of sake making,” remarks Hirose. “The first sake brewery opened over 100 years ago, but unfortunately, Hawai‘i has been without a commercial sake brewery for the past decades. During this time, people got used to the notion that “good” sake was imported from Japan, but we are reviving the concept of ‘jisake,’ which is used to describe a locally made, regional sake.” The duo opened Islander Sake in 2020 on the island of O‘ahu, but by the end of 2022, they knew they wanted to move their brewery to Hawai‘i Island. “While sake making can be similar to winemaking, the difference is that you need to add water during the fermentation process. We chose the location of Hapuna for our brewery because of the sacred water known to the area, and we use melted snow and ice from Mauna Kea for our sake,” he adds.

Since moving to Hawai‘i Island, they have expanded their sake portfolio to include traditional, unpasteurized sake, aged sake originally brewed at their O‘ahu location, and infused sake made with locally grown fruits. “We were inspired to create infused sake during our move from O‘ahu to Hawai‘i Island. At the airport, we realized how many people were trying to bring home fruits from Hawai‘i but were not allowed to. We thought that by infusing our sake with local fruits, they could bring home the sake, and the elegant bottles would serve as a reminder for them to visit the islands again. We started with pineapple-infused sake, then liliko‘i (passionfruit), guava, lychee, yuzu (Japanese citron), and the latest is infused with Kona coffee,” says Hirose. 

Today, Takahashi and Hirose offer numerous opportunities for guests to engage with their sake. At their brewery, located within the Mauna Kea Resort, they invite guests to tour their facilities while learning how their sake is created before enjoying a tasting flight in the adjacent dining area. For those seeking a deeper understanding of sake-making, Takahashi offers intensives at her brewery that equip attendees to create and run their own brewery anywhere in the world. However, to partake in an immersive dining experience that engages all your senses, they created Engawa.

Upon entering Engawa, the ambiance and serenity of the space are designed to transport you away from the stresses of the outside world. “In Japanese, the word ‘engawa’ describes a lanai or patio, outside of the main part of a traditional Japanese home. Here, you can relax and talk informally. We wanted our restaurant to have the same atmosphere of relaxation,” says Hirose. Their intimate dining area seats up to ten guests at a time, allowing Hirose the opportunity to connect with each guest and share more about the history of sake and Japan’s culture. “Many people want to learn about sake but might have only drunk it while eating sushi or on special occasions. I like to talk to the guests, understand the types of beverages they usually drink, and adjust my story based on their level of sake drinking,” he adds. 

The creative force behind the menu at Engawa is Dr. Chiaki Takahashi, who wears both the hats of master brewer and chef. Through her dynamic role, she holds a unique position, possessing dual expertise to create a seamless dining experience, where each dish is thoughtfully paired with sake to complement it perfectly. From delicate pieces of sashimi (thinly sliced raw fish) to hearty tempura (battered and fried seafood or vegetables), her dishes strike a balance between elegance and comfort, with a personal touch that brings out the best in these iconic Japanese dishes. Their prix fixe menu offers six courses, plus homemade sweets that change monthly, allowing Takahashi to work with the seasons and highlight the freshest local ingredients. 

Together, Takahashi and Hirose have created a restaurant that is not just about food and drink but rather about the shared vision of cultural exchange, craftsmanship, and the celebration of both Japan and Hawai‘i’s unique flavors. Engawa is a living embodiment of this fusion and a place where their lifelong dedication to their craft can be shared with others in a meaningful way. 

 

Engawa; 62-100 Kauna‘oa Drive, Kohala; (808) 517-8188; islandersake.com/engawa; Dinner served Monday through Saturday with seatings available at 5:30 p.m. and 7:30 p.m. Reservations required.