Diners flock to Nami Kaze, the inaugural restaurant of Chef Jason Peel, for an opportunity to experience his dynamic menu which pays homage to local ingredients and producers found in the islands. Raised on the island of Kaua‘i, Peel’s culinary journey began while studying aeronautical engineering and later architecture when he realized his urge to tap into his creative side. Following this passion, he enrolled in the Kapi‘olani Community College Culinary Arts program and met Ian Russo, former Executive Chef at Michel’s at the Colony Surf, who became Peel’s mentor. While at Michel’s, Peel worked his way up, becoming the acclaimed restaurant’s sous chef. When Russo departured to New York, Peel’s path led him to the kitchens of Roy’s Restaurants and working beside famed celebrity chef, Roy Yamaguchi.

His time at Roy’s took him across the globe where he expanded his palate. Eventually, he was named an Executive Chef at Roy’s Restaurants and helped to open Roy’s Waikīkī. Despite the demanding schedule, Chef Jason returned to Kapi‘olani Community College as an instructor in their Culinary Arts program where he taught a variety of courses, including the culinary competition course.

Nami Kaze emerged during the pandemic and quickly became a bright light for the O‘ahu culinary scene. First offering pre-ordered okazuya-style bentos (Japanese-style packed lunches), the second phase introduced Chef Jason’s stellar brunch menu. The final phase, launched in the fall of 2023, unveiled his much-anticipated dinner menu that did not disappoint. The restaurant is currently open for brunch and dinner and presents guests with Chef Jason’s take on a modern izakaya (informal Japanese bar). Chef Jason drew inspiration for Nami Kaze from his observations and attempts to understand his surroundings, “[I tried] to create a vision of what I would appreciate this industry to be … to reach out to farmers like family, using our platform to help them in whatever way we can.”

For guests enjoying brunch at Nami Kaze, one signature dish is the Custard French Toast which begins with a thick slice of freshly made Japanese milk bread soaked overnight in custard. The French toast is topped with mango lime coulis tapioca, toasted coconut flakes and candied walnuts. To balance the sweetness of the dish, hand-torn basil finishes the French toast making for a stunning start to the day. Other sweet staples include their Kulolo Caramel Apple Pancakes and Honey Walnut Shrimp Waffles.

For those craving a savory breakfast, Nami Kaze offers stunning benedicts, sandos, and salads but one menu highlight is their omelets that begin with a Chinese-style steamed egg topped with fresh seafood and vegetables. One favorite is their Mentaiko Omelet, flavored with the delicacy of mentaiko, the uniquely slightly salty, spicy roe of Alaska pollock and tomatoes. The omelet is topped with ikura zuke (marinated salmon roe) and micro greens and served with thick slices of toast meant to dip in the decadent sauce.

Their dinner menu reinforces their focus on local ingredients by emphasizing the specific local produce and products used in each dish, even indicating where items are sourced. Guests can start their meal by sharing a sushi roll that blends the freshest seafood with playful layers of flavor. An excellent roll is their Hamachi Roll which starts with a lobster mix and spears of crisp cucumber. Yuzu (Japanese citron) gel decorates the roll bringing a bright acidity to the sushi while charred green onions and Jalapeno ume (Japanese pickled plum) salt add an earthy umami flavor.

Chef Jason’s passion for local ingredients is clear through the understated yet impactful preparation and seasoning of his vegetable dishes allowing the unique flavor of the vegetables to shine through on his hot and cold “Farmer Focused” menu. This is exemplified in his Lettuce of the Day dish featuring locally grown lettuce from Mari’s Garden located in Mililani on O‘ahu. Tender lettuce leaves are topped with an onion crema and chili tapioca before being finished with a pepper vinaigrette. The weight of the crema is countered by the crispness of the lettuce while the heat of the chili and pepper is offset by the sweetness of the greens.

Another must-try vegetable dish is Chef Jason’s ‘Ulu Tots. In this play on the Spanish tapa, Patatas Bravas, Chef Jason fries his ‘ulu mousse and tops the crispy squares with Hide’s sticky sauce and Sweetland Farm’s goat cheese tomme.

At Nami Kaze, Chef Jason has seamlessly integrated the many elements of his culinary journey while continuing to innovate. He hopes that the restaurant can “be a place for people to reunite, feel at home, and enjoy each other’s company. The food, drinks and service should be second to the company you bring. But when it is time to indulge, we hope to give a unique flavor profile that lingers on your palate.”

When asked what he hopes the future holds for Nami Kaze, Chef Jason said they are also looking to open a commercial kitchen where they plan to do catering and open a Japanese-style bakery. He notes that his wife, Beverly Luk “is the pastry chef for all our ventures [and she] conjures delicious creations in her own style that inspires me every day.”

Nami Kaze; 1135 N. Nimitz Highway Honolulu, HI 96817; (808) 888-6264; namikaze.com; Open Wednesday to Friday from 10 a.m. to 1:30 p.m. and 4:30 p.m. to 8:30 p.m., and Saturday and Sunday from 9 a.m. to 1:30 p.m. and 4:30 p.m. to 8:30 p.m.