Hawaii’s Kitchen: The Edge by Tamura’s and their Wild Mushroom Brioche

Corporate Chef Aaron Siguenza and Executive Chef Scott Sagon from the Edge by Tamuraʻs introduce us to a new restaurant with a very familiar name. Everyone knows Tamura’s as a family-owned grocer with popular wine and spirits. Now they’ve combined their expertise in food and spirits to bring us one of Kaimuki’s most exciting eateries. Hawaii’s Kitchen learned about the inspiration behind this brand new concept restaurant and how to prepare one of their favorite dishes, Wild Mushroom Brioche, in the PHAD Showroom’s Monogram Kitchen.

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