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.
Chef: Taiga Sasahara
At Bernini Honolulu, Chef Taiga Sasahara presents a cuisine rooted in the traditions of Italian gastronomy, thoughtfully enriched by the delicacy, precision, and refined sensibility of Japanese culinary culture. Drawing inspiration from his experiences across Japan and Italy, he brings a deep appreciation for seasonal ingredients, regional traditions, and the art of creating dishes that are both expressive and thoughtfully composed.
[Background]
Chef Taiga began his culinary career after graduating from university, training at Ristorante Divino in Kudanshita, Tokyo, where he established his foundation in Italian cuisine.
He later traveled to Italy, exploring its diverse regions and immersing himself in the local food cultures and culinary traditions, further deepening his understanding and appreciation of authentic Italian cooking.
Upon returning to Japan, he joined Rikyu Co., Ltd. in Sendai, where he played a key role in launching CUCINA, the company's new Italian dining concept. He was appointed Chef for the opening of its restaurant directly connected to Sendai Station, overseeing kitchen operations while also providing culinary direction for the restaurant group. In 2022, he was selected to represent Miyagi Prefecture in the CHEF-1 Grand Prix, a national culinary competition showcasing Japan's next generation of talented chefs.
He subsequently served as Chef at Salon, an exclusive members-only restaurant in Minami-Aoyama, Tokyo, where he led the kitchen, developing seasonal tasting menus and overseeing culinary operations.
Now based in Honolulu, Chef Taiga brings his culinary philosophy and experience to Bernini, where he combines his strong foundation in Italian cuisine with the meticulous craftsmanship and sensitivity to seasonality that define Japanese culinary artistry. Inspired by Hawaii's rich cultural diversity, he seeks to create distinctive dishes that honor tradition while embracing creativity and new culinary possibilities.
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.