natuRe waikiki

Sustainable Island French

“natuRe waikiki” is a modern and beyond farm to table concept french restaurant .

Utilizing local ingredients from sustainable sources with classic French techniques served on plate ware made from local artisans.

We offer a 6-Course Tasting Menu, for both Regular diners and Plant-Based Vegans, in our dining room and also on the Chef’s Counter where you can watch the team prepare your meal.

We also an ala-carte menu for a more casual dining experience in our bar area, with daily specials that rotate through out the week.

– To surprise and delight –

Dishes will feature a wow factor that aims to craft a unique experience for patrons.

– French and local culinary techniques –

While the foundation will remain French, native-Hawaiian and multicultural heritage of Hawaii will also shine.

– Fermentation –

Chef Nae Ogawa will feature variations of fermented culinary delights.

“As a chef, how can I make an impact on the global climate crises?”
— Nae Ogawa, Executive Chef

She creates dishes that proactively contribute to the bettering of this planet and––Hawaii in particular––with the goal of convincing her audience to do the same. “I have a deep respect for the native community and hope they feel that the respect for Hawaii and its people are conveyed in my dishes.”

Our Ohana

Support Local, Eat Local

We aim to reduce our impact on the environment while supporting farmers that purvey local products such as fruits and vegetables, beef, chicken, pork, wild caught venison, and fresh local seafood.

These quality products are then thoughtfully crafted and presented on artisanal pottery created by local talent.

Our Mission: Regeneration

How we focus our efforts in Sustainable

Our Produce

LOCAL PRODUCE

We source local when possible to support Hawaii’s farms & reduce transportation waste.

ORGANIC ALWAYS

No pesticides or chemical fertilizer in our food, please.

30% PLANT BASED

Meat and animal-based produce place a heavy burden on the environment, taking up precious resources including crops, water, and transportation from farm-to- fork.

INVASIVE PLANTS & PRODUCE

Through the use of invasive plants and produce in our dishes, we do our part in restoring balance in Hawaii’s unique ecosystem.

Our Supplies

ESTABLISH LONGEVITY

We are proud stewards of a historic building that is home to our restaurant.

CLOTH NOT PAPER

We use cloth in place of paper towels to establish longevity through the use of sustainable and eco-friendly supplies within our restaurant.

Our Food Waste

COMPOST

We compost our food water through partnerships with local farmers.

UP-CYCLE

Our candles are made using a blend of sustainably sourced bee’s wax and a portion of our kitchen oil.

BIODIESEL

We have partnered with Pacific Biodiesel to convert the remaining oil waste into useable Biodiesel which will provide power to local school buses.