Our chefs offer a new type of French-Italian fusion cuisine that transcends genre, drawing on elements of four styles of cuisine — French, Italian, Hawaiian and Japanese.
Our main chefs are all from Japan. Their sensibilities and experience provide delicately and carefully prepared dishes that cannot be found anywhere else in the local dining scene in Hawaii.
Culinary Advisor Chikayoshi Nishihara
"Based on the concept of Italian food in Hawaii, our menu is inspired by the local cuisine of the oceanfront and the southern regions of Italy and France. We use ingredients not only from Hawaii, but also from the U.S. mainland and Japan, creating dishes that bring out the best of the ingredients."
[Background]
Chef Chikayoshi began his culinary career at the age of 23, when he was impressed by the delicious taste of a French-Italian restaurant he happened to dine in. At the age of 24, he joined Bernini Honolulu and has been working here ever since.
Executive Chef Kai Midorikawa
At Bernini Honolulu, Executive Chef Kai Midorikawa presents a cuisine that harmoniously blends the elegance of classical French techniques with the seasonality, delicacy, and refined sensibility of Japanese culinary culture. Drawing inspiration from both the legacy of the restaurant and his own culinary journey, he creates dishes that are thoughtful, expressive, and distinctly his own.
[Background]
Chef Kai began his culinary career at the age of 18, honing his craft at renowned French restaurants such as Mikuni and Chez Matsuo, where he built a strong foundation in classical French cuisine.
At 27, he returned to his hometown of Yamanashi, Japan, to open his own restaurant — a place where he expressed the terroir, seasons, and his personal narrative through thoughtfully composed dishes centered around local ingredients.
He later hosted pop-up events at Michelin-recognized restaurants in Tokyo, including venues that had previously held stars, before moving to the United States. In San Francisco, he played a key role in launching a new restaurant. Now based in Honolulu, he brings his philosophy and experience to Bernini, where he leads the kitchen as Executive Chef.
Sous Chef: Kengo Nitta
I am dedicated to creating Italian cuisine that embraces authenticity and a touch of Japanese influence. By incorporating local Hawaiian ingredients and Japanese sensibilities, I aim to craft unique and familiar dishes. My goal is to provide an exceptional dining experience that reflects warm Japanese hospitality while being cherished by the local community.
[Background]
I began my career at Milial Resort Hotels Co., Ltd., gaining experience in banquet halls and restaurants. After that, I spent a year in France, honing my skills at Bistro l’école de Nice. Returning to Japan, I worked at "Oreno Corporation" before joining "Calm Design Co., Ltd." where I further refined my culinary expertise. Since May 2023, I have been part of Bernini Honolulu, which combines Italian cuisine with Japanese influences into the local dining scene.