Roy Yamaguchi made waves in 2016 by winning multiple James Beard Awards and opening several restaurants - culminating with Humble Market Kitchin at Wailea Beach Resort-Marriott which offered diners with stunning ocean views an upscale option for dinner.
Yamaguchi's menu pays homage to his family roots on Maui plantations, recalling sweet and savory tastes from his childhood days on Maui. Market-driven, it features signature dishes as well as seasonal specials.
Humble Market Kitchin draws upon seafood from Hawaii's waters as part of its Hawaii Regional Cuisine style of cooking, such as Mongolian short ribs served in a sauce with white sesame seeds and cilantro lime aioli; or misoyaki butterfish over forbidden rice with Okinawan sweet potato, lemon olive oil and pickled Shishito peppers - two classic Hawaii Regional dishes!
Chef Charles Andres and the team at Humble Market Kitchin use only fresh, local ingredients to craft delectable entrees for Humble Market Kitchin customers. Their menu is divided into seven sections, and certain items appear more than once: for instance brussel sprouts and pork belly appear under "Humble Beginnings," sushi rolls under "Rolled Up," while "Maui Comfort" has ramen and clay pot cod!
Humble Market Kitchin will be participating in Restaurant Week Wailea from May 20 to 26. This event celebrates Wailea area dining excellence while supporting Maui Food Bank through every prix-fixe menu purchase. Watch Andres prepare some of Humble Market Kitchin's special menu offerings by viewing this video.
