Fujiyama Texas in Honolulu – Where Kushiage Reigns Supreme
The restaurant is located in Honolulu, but why Texas? I got interested in this Izakaya because of the name. The reason for this naming was that the owner liked the name “Texas” which symbolizes American size. We had a great time in this Kushiage izakaya, feeling like I was actually in Japan. Check out our article, A Food Lover’s Guide to Izakaya and Guide to Izakaya Etiquette to make your experience more authentic.
Fujiyama Texas specializes in the art of Kushiage. The Kushiage menu is unique and my favorites were their mochi (Japanese rice cake) wrapped with nori, shrimp, and cheese. The deep-fried cheese was unexpectedly yummy which I had not tried unless the waiter strongly recommended it. The waiters were friendly and gave us the specialty dishes for us, first-timers. Most customers looked like they were frequent guests of the restaurant.
Kushiage, the centerpiece of Fujiyama Texas’s menu, is a delectable Japanese dish featuring skewered and breaded deep-fried meats and vegetables. These skewers, known for their crispiness and variety, are a delight to both the eye and the palate. Each bite of Kushiage at Fujiyama Texas takes you on a journey through the diverse flavors of Japan, perfectly encapsulated in these small, delightful skewers.
Fujiyama Texas, however, is more than just Kushiage. It’s a celebration of traditional Japanese cuisine. As acclaimed by food enthusiasts, “Fujiyama Texas Hawaii’s signature Kushiage. Japanese delicious side menus are also available.” This statement underlines the variety and richness of the menu, catering to a wide range of tastes and preferences.
The ambiance of Fujiyama Texas is a homage to the Japanese izakaya style, providing a casual yet authentic dining experience. Surprisingly, I found out that they also opened for breakfast to serve traditional Japanese washoku meals. Their breakfast menu is built on the ‘ichiju sansai’ concept – one soup, three dishes. This approach is beautifully reflected in their Japanese breakfast offerings, a feast for both the eyes and the tummy, reminiscent of ‘obaachan’s cooking’ (granma’s cooking).
Their breakfast menu is a canvas of traditional Japanese culinary art. It typically features miso soup, white rice, a protein (like grilled salted salmon), and smaller dishes like pickles and rolled omelets. This meal, balancing protein, starch, and vegetables, is as delicious (‘oishii’) as it is photogenic. Unfortunately, I did not have a chance to visit for breakfast, but I will make sure to do so during my next visit to Honolulu.
A standout item on their menu is the Tonjiru, a pork miso soup that is a testament to the culinary prowess of Fujiyama’s owner, Koichi Sato. The broth, enriched by sweating onions instead of plain water, carries a sweeter profile, further enhanced by pork belly, miso paste, and assorted vegetables. This hearty soup, accompanied by rice, pickles, and sides like dashimaki tamago and gobo kinpira, is a flavorful journey in itself.
The restaurant also prides itself on offering a variety of grilled fish, sourced locally and prepared with traditional methods. On any given day, you might find a selection of akule, ta‘ape, menpachi, and opelu, reminiscent of the small neighbor restaurants in Japan. For those adhering to traditional tastes, options like salted or miso salmon, and misoyaki butterfish are also available.
Fujiyama Texas in Honolulu is not just a restaurant; it’s a cultural experience. It bridges the gap between the traditional Japanese breakfast and the contemporary Hawaiian setting, offering a unique blend that is both inviting and exotic. This dining spot is a must-visit for anyone seeking to immerse themselves in the authentic flavors and ambience of Japan, right in the heart of Honolulu.