On an unassuming block in Honolulu, hidden in plain sight among office buildings, gas stations, and dry cleaners, a small, slate-gray building is churning out some of the most sophisticated and dazzling meals locals have ever experienced. Inside awaits a world filled with plant-based culinary artistry, unbelievably fresh produce, and an explosion of flavor. The restaurant is Tane Vegan Izakaya, the first-and-only strictly plant-based sushi spot and izakaya in the Hawaiian capital city. And here, masterful takes on nigiri, specialty rolls, and classic ramen—all without fish, meat, and eggs—are rivaling even the city’s best seafood restaurants.
IMAGINATION & INGENUITY
Lush greenery, the bluest of skies, and white sandy beaches—this stunning backdrop of the mountainous, volcanic city of Honolulu is where over 350,000 people call home. Among that lucky number is Hong Kongborn chef Kin Lui, who began his career on the sun-soaked island. Lui’s resumé is as extensive as it is impressive. After moving to Hawai'i at 15, he secured an after-school job at Pizza Hut that helped set the foun-dation for a career in restaurants. First, he was a busboy
