In today’s episode, I talk to Honolulu native, Chef Chris Kajioka. His French-Japanese inspired restaurant Miro Kaimuki and his more casual concept Papa Kurt’s have quickly become popular local institutions in Hawaii.
You’ll hear him share his passion for Japan, his experience attending the Culinary Institute of America in Hyde Park, and what it was like coming up next to some of the greatest chefs in the business. He shares his unique Japanese-Hawaiian culinary influences and reveals his favorite food spots in Honolulu.
Listen to my conversattion with chef Chris Kajioka on Apple Podcasts here!
Listen to my conversattion with chef Chris Kajioka on Spotify here!
What we learned from chef Chris Kajioka
- Where the name Miro Kaimuki originated (3:11)
- The concept behind the menu (4:49)
- His experience in culinary school (5:56)
- Why the discipline at CIA was good for him (7:37)
- Why he prefers to hire cooks with no experience (9:03)
- What it’s like to work with Thomas Keller (10:57)
- The important role Roy Yamaguchi played in his career (13:22)
- The city he can’t stop returning to (18:08)
- The Japanese influences in his food (18:28)
- The flavors he’s infusing with his Dashi (19:39)
- Why the menu at Miro is vague (21:51)
- Where to find the “best” bread in the country (22:55)
- A peek into his creative process (24:14)
- What makes Hawaiian food stand out (25:55)
- Why ingredients matter (26:47)
- Why technique wins over creativity (27:20)
- The list that shaped his career (30:29)
- What longevity can teach you (31:26)
- The challenges he faced during the pandemic (33:33)
- Where the name Papa Kurt’s comes from (35:33)
- The secret ingredient that gives their mayo a punch of flavor (38:05)
- A restaurant tour of Honolulu (38:58)
- His kitchen pet peeve (43:24)
- A goal he’s aiming for one day (44:08)
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast
Links to other episodes in Hawaii
Interview with chef Sheldon Simeon
Conversation with chef Roy Yamaguchi
Conversation with chef Jean-Marie Josselin in Kauai
Ahi Brioche/ Taro Paillasson with aged maple, Kaluga caviar by chef Chris Kajioka
Kusshi Oyster, seaweed mignonette by chef Chris Kajioka
Panisse Spanish octopus. saffron. by chef Chris Kajioka
Butternut squash. black sesame. urfa. golden raisin, and sourdough. salted butter. “za’atar” at Miro
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Miro Kaimuki
