THE RITZ-CARLTON RESIDENCES, WAIKIKI BEACH
THE ARTISAN LOFT

Here at Dean & DeLuca Hawaii “The Artisan Loft”, we have combined our history of innovation with our love of local island favorites. The Artisan Loft is the intersection of bringing local fresh island ingredients and an exclusive wine selection that dynamically defines a new dining experience, which translates our rich history into a modern contemporary setting.

 

“Growing up in Hawaii, the best produce and best seafood is right at our front door.  Being able to showcase these ingredients to their fullest potential is what I love doing.”

Executive Chef
Kevin Carvalho

ディーンアンドデルーカ「ザ・アルチザン・ロフト」ではハワイの伝統的な調理方法をDEAN&DELUCA風にアレンジしたメニューをご用意しております。ハワイの新鮮なローカル食材とDEAN&DELUCAならではの厳選されたワインを組み合わせたモダンコンテンポラリーな新しい体験をお楽しみください。

 

「ここハワイは良質な野菜と世界最高峰のシーフードに囲まれた特別な環境です。まさしくドアを開けたすぐそこで手に入るこれらの特別なローカル食材の無限の可能性を引き出すことこそが、まさに自分が目指すものなのです。」

エグゼクティブシェフ
ケビン・カルバルホ

LOCATION

THE RITZ-CARLTON RESIDENCES, WAIKIKI BEACH383 KALAIMOKU ST., 2F, HONOLULU, HI 96815

BRUNCH HOURS

10:00 AM - 2:00 PM DAILY
(LAST ORDER 1:45 PM)

WINE LOUNGE HOURS

4:00 PM – 10:00 PM DAILY

HAPPY HOURS

4:00 PM – 6:00 PM DAILY

CONTACT

808-729-9720
info@deandeluca-hawaii.com

BRUNCH MENU

SUSHI SHO BARA CHIRASHI SUSHI

“Edo-mae chirashi sushi” the placing of fish on top of a bed of vinegar flavored rice. use of 20 types of american and hawaiian seafoods and 10 type of produce. coming with special garnish and big island mulberry tea.

SAFFRON BOUILLABAISSE

kona abalone, kauai prawn, seared opakapaka, wild bamboo rice.

KUNOA BEEF WAGYU LOCO MOCO

Wild bamboo rice, truffle sous vide petersons’ farm egg, fermented soy demi-glace, pickled mustard seeds, iberico prosciutto salt.

THE EGGE OSMOSIS

Sous vide petersons’ farm egg, truffle vichyssoise,soy glazed pono pork braised belly “bacon”.

AHI & CAVIAR

House made soy, kahuku sea asparagus, yuzu avocado puree.

SOUFFLE STYLE PANCAKES

O’hia lehua honey mascarpone, wild berry “minute jam”,iberico prosciutto salt, local seasonal fruit.

DINNER MENU

BUTTER SOUS VIDE TOMAHAWK

Big island lemon aioli truffle soy.

GARLIC WAGYU

Pickled mustard seed Ho’i’o fern gremolata with truffled rissoto.

DUO OF DUCK

Pala’ai niu, duck fat crisp.

KUNOA FARMS BONE MARROW

Ahi tartar, micro herbs.

SMOKED SALMON SASHIMIA

Ahi tartar, micro herbs.

SCALLOP & FOIE GRAS

Wild berries, brown butter powder, seared foie gras.

BURRATA CAPRESE

Heirloom tomato, micro basil, big island balsamic.

ROASTED TRUFFLE HAMAKUA MUSHROOM

TRUFFLE RISOTTO

PAU HANA / HAPPY HOUR MENU

HAPA CHARCUTERIE BOARD

Chef’s selection of cheese and meat.

BRUSCHETA OF THE DAY

Local inspired bruschetta with seasonal ingredients.

SMOKED MARLIN PATE

Pickled maui onion, taro chips.

MARGARITA FLAT BREAD

Kamuela heirloom tomato, micro basil, big island balsamic, white truffle oil.

DUCK PROSCIUTTOFLAT BREAD

Duck prosciutto, kunia farms salad, big island balsamic, white truffle oil.

EXECUTIVE CHEF
KEVIN CARVALHO
Kevin Carvalho

EXECUTIVE CHEF

 

Firmly linked to his roots and looking towards the future, Kevin Carvalho is passionate about Hawaii, nature, gastronomy and life.  Kevin manages delicacy and technique, to turn his creative energy into an unforgettable dining experience for those who have the opportunity to enjoy his dishes.  His focus is to explore all the gastronomic possibilities of Local Hawaiian ingredients, combining his classic trained techniques with modern execution.

ABOUT KEVIN CARVALHO