Hoku's
As Featured In...
From Food & Wine, May 2003
“Chef Wayne Hirabayashi's open kitchen does international food—in a good way. Wood-fired and tandoori ovens turn out both seaweed nan with wasabi pesto and grilled whole fish....” MORE>>
Last updated May 2003 lastArticle = 5/2003 and lastAward =
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
