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Ritz-Carlton Waikiki project to include BLT Market, Sushi Sho restaurants

June 29, 2013 Destination Hawaii No Comments Email Email

egtmedia59The Ritz-Carlton Residences in Waikiki will be home not only to 309 luxury condominium hotel units, but also to BLT Market restaurant and the first U.S. location for Japan-based Sushi Sho restaurant, developer Pacrep LLC announced Saturday.

The Ritz-Carlton Residences, Waikiki Beach is a 38-story hotel condominium project at 2121 Kuhio Ave., under development by Pacrep LLC with an expected completion in early 2016.

New York-based gourmet market Dean & DeLuca also plans to open its first store in Hawaii in The Ritz-Carlton Residences.

Sushi Sho is a well-established chain of 15 restaurants whose owner, KeijiNakazawa, is one of the most influential sushi chefs in Tokyo. “Despite my anxiousness in opening our first overseas location, I hope that many people will enjoy our Edo-style sushi,” Nakazawa said in a statement. “My strongest desire is for these people with various cultural backgrounds to all enjoy our sushi. I can’t imagine a better location for the first ever Sushi Sho outside of Japan.”

Pacrep is also partnering with ESquared Hospitality to bring a second BLT restaurant to Hawaii, BLT Market. BLT Steak opened at the Trump International Hotel Waikiki Beach Walk in December 2009.

The farm-to-table restaurant will be driven by seasonal availability of ingredients from local and regional areas of Hawaii. The original BLT Market was open in the Ritz-Carlton New York, Central Park from 2007 to 2011.

“Since opening BLT Steak in Waikiki in 2009, our chefs have been inspired by the bounty of fresh produce available on the island of Oahu. This abundance has influenced the menu at BLT Steak, and as such, it seemed a natural fit to open a restaurant completely inspired by seasonality and freshness,” Jimmy Haber, managing partner of ESquared Hospitality, said in a statement. “Both Pacrep LLC and the Waikiki residents and visitors have been so supportive, we are excited to continue growing in this community.”

Edited By : Bill Hurley

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