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TheBuzz

Bonsai sprouts new business in old restaurant

By Erika Engle

POSTED: 01:30 a.m. HST, Oct 22, 2008

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Burt Kawasaki didn't start out to open a restaurant, but the space he decided on at Restaurant Row had "a turnkey kitchen. It would be a shame to waste that," he said.

On the Net:

» www.bonsaihonolulu.com

Erika Engle is a reporter with the Star-Bulletin. Reach her by e-mail at erika@starbulletin.com

The space that is now Bonsai Restaurant + Lounge also has a chequered past, however, with its predecessors closing in rather rapid succession including Carnaval Las Palmas, Meritage, Ferno and Baci at the Row.

Anybody remember Touch the East?

"That was one big thing that numerous people brought up, right before I signed the lease. My financial institution, friends, associates," Kawasaki said.

He listened and addressed the concerns by re-doing "a lot of structural things that in my opinion, helped correct what was wrong," such as tearing out dead-ends and other obstacles to crowd-flow.

Some of his opening weekend lounge-event guests "used to work at Meritage and they were amazed, like, 'wow' they couldn't believe it was the same space."

"I didn't want a large place," Kawasaki said. "I worked at Pipeline (Cafe) ... and wanted something smaller scale, but quality."

Its decor is primarily wood and stone, which sounds downright ancient-Japanese, but Bonsai Restaurant + Lounge is a modern Japanese restaurant, Kawasaki said.

It offers some traditional dishes, but focuses on modern takes on Japanese food and its presentation.

It is open for lunch Monday through Friday and for dinner Monday through Sunday.

It also has a late-night menu for the 10 p.m. to 2 a.m. lounge crowd.

Knowing that Waterfront Plaza area workers have plenty of cheap eats options at lunchtime, Kawasaki kept his lunch menu priced from $6 to $10.

At dinner, appetizers range from $5 to $10; entrees from $15 to $25 and desserts from $5 to $8. Capitalizing on the increased interest in sakes and sochus, its bar boasts a wide selection of same, in addition to the expected libations.

"We got good feedback on the price points too," Kawasaki said. "Everybody is looking for value."

Bonsai's staff of about three dozen includes about a dozen full-timers. The rest are part-timers and most are veterans of the lounge business.

Opening dates for just about any business are moving targets, which is why Kawasaki didn't put voice to a date until a couple weeks out.

He had wanted to open at the end of August, "but at the same time I told friends that ... I want to be able to present a finished product." He did not want to open with unfinished areas to tend to later, because it wouldn't get done.

"I'm hoping that translates into a fresh start," especially in this economy, Kawasaki said.

Burt Kawasaki didn't start out to open a restaurant, but the space he decided on at Restaurant Row had "a turnkey kitchen. It would be a shame to waste that," he said.


On the Net:

» www.bonsaihonolulu.com

Erika Engle is a reporter with the Star-Bulletin. Reach her by e-mail at erika@starbulletin.com
The space that is now Bonsai Restaurant + Lounge also has a chequered past, however, with its predecessors closing in rather rapid succession including Carnaval Las Palmas, Meritage, Ferno and Baci at the Row.

Anybody remember Touch the East?

"That was one big thing that numerous people brought up, right before I signed the lease. My financial institution, friends, associates," Kawasaki said.

He listened and addressed the concerns by re-doing "a lot of structural things that in my opinion, helped correct what was wrong," such as tearing out dead-ends and other obstacles to crowd-flow.

Some of his opening weekend lounge-event guests "used to work at Meritage and they were amazed, like, 'wow' they couldn't believe it was the same space."

"I didn't want a large place," Kawasaki said. "I worked at Pipeline (Cafe) ... and wanted something smaller scale, but quality."

Its decor is primarily wood and stone, which sounds downright ancient-Japanese, but Bonsai Restaurant + Lounge is a modern Japanese restaurant, Kawasaki said.

It offers some traditional dishes, but focuses on modern takes on Japanese food and its presentation.

It is open for lunch Monday through Friday and for dinner Monday through Sunday.

It also has a late-night menu for the 10 p.m. to 2 a.m. lounge crowd.

Knowing that Waterfront Plaza area workers have plenty of cheap eats options at lunchtime, Kawasaki kept his lunch menu priced from $6 to $10.

At dinner, appetizers range from $5 to $10; entrees from $15 to $25 and desserts from $5 to $8. Capitalizing on the increased interest in sakes and sochus, its bar boasts a wide selection of same, in addition to the expected libations.

"We got good feedback on the price points too," Kawasaki said. "Everybody is looking for value."

Bonsai's staff of about three dozen includes about a dozen full-timers. The rest are part-timers and most are veterans of the lounge business.

Opening dates for just about any business are moving targets, which is why Kawasaki didn't put voice to a date until a couple weeks out.

He had wanted to open at the end of August, "but at the same time I told friends that ... I want to be able to present a finished product." He did not want to open with unfinished areas to tend to later, because it wouldn't get done.

"I'm hoping that translates into a fresh start," especially in this economy, Kawasaki said.

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