CHEF’S STORY: THE KITCHEN TECHNICIANS

Chef Johnny Arabatzis of Pita Paradise and Isana Brave Fish

Chef John and Christine Arabatzis grew up on Maui and opened their first restaurant, Pita Paradise, when they were just 23 and 24 years old! Having both grown up working in restaurants, their concept is providing a top quality, fresh and flavorful cuisine at a reasonable prices. Combining friendly staff and passionate cooking, this combination is the secret to their 20+ year success. Pita Paradise cuisine is a compellation from John’s Greek and Italian heritage, utilizing recipes handed down from generation to generation with new innovative dishes.

It all started with an 800 sq. ft. location hidden in the back of the Kihei Kalama Village. They built their restaurant clientele up slowly, winning over one customer at a time. Chef John purchased a small 24’ fishing boat shortly after opening pursuing his other passion of fishing. He started to provide the all the fresh fish for Pita Paradise Johnny had many friends that were local commercial fisherman and he learned the Hawaiian style techniques and trade secrets to deep sea fishing in Hawaii. He became an avid fisherman, catching various fish including Opaka paka , Onaga, Lehi, and many other types of deep sea bottom fish. He also trolls for a Big Eye Tuna, Mahi Mahi, Ono, Shutome, and Marlin. As he became more successful at fishing, he wanted to fish long range buoys and purchased a larger 34’ locally made Force marine boat that was better suited for the rough Maui Ocean. He often fishes though the Alenuihaha Chanel, which has extremely high wind and sea conditions, fishing on the way and on the Big Island. Word spread and customers loved to come in for the fresh Mediterranean food and especially enjoyed the owner caught fresh fish.

In June 2011, Chef Johnny and Christine, opened a second Pita Paradise location in the Wailea Gateway Center, a European Bistro with a small outdoor patio. While operating Pita Paradise, the owners would get away and dine at their favorite Asian restaurant, Isana over 19+ years. They became friends with the owners and in 2018 purchased Isana restaurant. They wanted to open a restaurant that could utilize Johnny’s fresh fish in more dishes while serving local inspired dishes and fresh sushi! There is no waste utilizing all of the fish we catch making fish broth, Kama, bellies, fish filet dinner, fish cakes, sashimi, nigiri, and various other specials. Having grown up on the island of Maui, many of the dishes on their menu are local island favorites. This special husband and wife team hold true to their mission statement of serving fresh, quality food by bringing in 90% local produce, and locally caught fresh fish, brought in by Chef Johnny and his network of fishermen friends, reasonable prices and friendly service! They are working hard to sustain and thrive in the Maui community by providing a place where customers can come in to eat great food, celebrate life and special events and be treated like family and welcomed in their second or, as the Hawaiians say, “hanai” home!

Isana Brave Fish Kitchen

Under new Ownership and revitalized, Isana has re-established itself as a top Maui dining destination. Owner, John Arabatzis Jr. along with his fishing buddies, bring you the freshest fish available on Maui! You will experience bold flavors, fresh fish, and world-class sushi. The new interior renovation creates a modern, open, and welcoming atmosphere. Come try classic sushi offerings, modern twists, as well as fresh-caught local fish you may not have ever tried or even heard of before! Combined with friendly service, spectacular ocean views, and a happy hour menu offering discounts on select sushi items as well as discounted drinks, Isana has quickly become a favorite for locals and visitors alike. Stop in for a meal; you will leave just as excited about the new Isana as we are!

FRESH-CAUGHT LOCAL FISH • WORLD-CL ASS SUSHI 515 S Kihei Rd #C3

808.874.5700 • DAILY 3PM TO 10PM

HAPPY HOUR DAILY 3-5 PM & 9-10PM

ISANARESTAURANT.NET

Brave Fish Kitchen

A MEDITERRANEAN BISTRO IN WAILEA SPECIALIZING IN GREEK AND ITALIAN CUISINE

OWNER CAUGHT FRESH FISH

WAILEA GATEWAY CENTER

OPEN DAILY 11:00AM TO 9:00PM

HAPPY HOUR DAILY 3-5PM.

808.879.7177 PITAPARADISEHAWAII.COM

Kihei PREVIEWS

www.https://misophat.com

See ad page 55

Miso Phat Sushi

This family owned and operated sushi bar is located in Azeka II Shopping Center in Kihei With great pride Miso Phat serves only the freshest and finest fish hand-picked and prepared daily in traditional and specialty styles. Choose from a large variety of Nigiri, Sashimi, Specialty Sushi Rolls and Temaki hand rolls. Also specializing in combo platters, perfect for families or friend gatherings. Wanting to enhance your sushi and sashimi? Check out their Chef’s Specials for more tasty options such as Hamachi Kama. Daily Happy Hour serving beer, sake and wine. Open 7 days a week in Kihei, 11:30am – 830pm.

Azeka II Shopping Center, Kihei | 808.891.6476 | Open daily 11:30am—8:30pm | Happy Hour 3:00pm—5:00pm

NUTCHAREE’S AUTHENTIC THAI FOOD

After gaining cult status in Hana, Nutcharee's Authentic Thai Food relocated its award-winning cuisine to Kihei. The newly expanded menu offers traditional Thai food with a modern Maui twist. Fresh, local ingredients complement addicting house-made salad dressings, stir-fry sauces and more. Rich, flavorful curries, including their popular Pumpkin Curry, are available with everything from Duck, to Braised Short Rib, to the local "Catch of the Day." Classics like Pad Thai and Tom Kha are done to perfection, with the new classic "Crispy Fish with Green Mango Salad" emerging as customer favorite. The small restaurant, hidden in the back corner of Azeka Shopping Center (Makai), has a modern, casual atmosphere. Reservations recommended for dinner.

www.nutchareesthaifood.com

Azeka I, 1280 S. Kihei Road, Kihei | 808-633.4840 | Please see our Hours of Operation at http://nutchareesthaifood.com

As seen on on the Food Network's, Diners, Drive-ins and Dives with Guy Fieri • Best Sushi Aipono Award winner 2017-2019

SPECIALTY ROLLS:

TNT Roll (MISO the Bomb), Miso Phat Roll, Rainbow Roll, 007 Roll, 69 Roll, Caterpillar Roll, Joy Roll

CHEF'S SPECIALS:

Hamachi Kama, Ahi Poke Bowl

Miso Butterfish, Hamachi Carpaccio

Chirashi Sushi

Chopsticks Etiquette

SASHIMI:

Hamachi—Japanese Yellowtail

Maguro—From the Big Island, a big eye / yellowfin Combo, 9 pcs Trio and 9pcs Local Trio

NIGIRI: Many options available

After decades of sushi’s mass-popularity, many diners are still unsure of how to eat it properly and what to do with those chopsticks. Here’s an informal guide to good chopsticks etiquette and sushi bar do’s-and-don’ts: While it’s not expected that all Westerners learn and remember all the rules to sushi dining etiquette, you should at least try.

At most establishments, wooden chopsticks (hashi) are presented. They come in one piece, and will need to be split in two. Once they have been broken, please do not start sharpening or rubbing them together - this implies that they are cheap and may insult the host. It’s best to lay them with their narrow, rounded tips in the hashi oki, a small ceramic block made for holding chopsticks, or put them in front of you on the placemat or dish with the tips pointing to the left. Lift plates with your hands and take food for yourself with the chopsticks, then set down or pass the plate. If you take food from a shared plate, use the reverse ends of your chopsticks to pick up food, rather than the ends which go in your mouth .

Don’t bite into a piece of food and then replace the other half on your plate. Once you picked up a piece of sushi, you should eat all of it. But here’s the catch, in Japan where the sushi is generally smaller in size, it is expected to be eaten in one bite. Here in America we tend to stuff sushi into super-size rolls, making it difficult to eat in one bite, so it’s acceptable to take more bites. Even though it’s tough for a novice to pick up some foods with chopsticks, it’s a no-no to stab your food with them, and an even bigger faux-pas to shovel rice in your mouth with the chopsticks attached to the edge of the bowl. And, don’t leave any rice after a meal, it’s considered especially rude.

So what about “disintegrating” sushi? Why does it start falling apart when you dip the rice-side into the shoyu (soy sauce), and on its way to your mouth you find dark flecks of rice littering the table and your clothing? It’s because of the rice dipping. The Japanese understand that the purpose of soy is not to flavor the rice, but the fish. Therefore, nigiri sushi should be dipped fish-side into the shoyu.

As you may have guessed, using chopsticks as drumsticks to beat a tempo or tap them against the dishware to call attention to yourself is totally uncool. Good sushi should be savored slowly. It can be seductive in eye-appeal with its texture and colors, and should dissolve in your mouth in a sublime explosion of flavor. Sushi-making is an art, continually evolving, so sit back and enjoy!

Now that you know the basics, try your expertise at one of our many excellent sushi bars such as Miso Phat Sushi & Three's Bar & Grill!