In 1988, Moco and Isamu Kubota opened Kaiseitei Restaurant in Tokyo, Japan. This was the start of our life pursuit to serve only the most delicious and beautiful food, no matter the type or style of food being prepared.

After opening and successfully operating four different types of restaurants in Tokyo, we moved to Hawaii in 2004. Although we knew no one in this tropical paradise at the time, we opened Kai Restaurant in 2004 in the trendy Ala Moana area. We decided to offer a new style of cuisine featuring unique teppan dishes, a venture proving to be a breath of fresh air for the local Hawaiian population.

Then, in 2007, an associate suggested that we open a restaurant in Waikiki and soon Kaiwa was born. Originally, we had planned to simply relocate Kai from Ala Moana to Waikiki, but customers wanted the original Kai to stay in Ala Moana, and instead open an entirely new restaurant, Kaiwa, in the new location.

In 2009, we opened HALE where our first restaurant, Kai, used to be, emphasizing Macrobiotic food principles and abandoning the use of refined sugar all together. While continuing our tradition of preparing healthy, tasty food, we are now adding the extra benefit of organic ingredients prepared seasonally using local crops whenever possible.