GAAN Sushi

As of March 15, 2011, GAAN sushi is officially CLOSED. NOOOOOOOOOO!!!
This Edomae sushi was hands-​down some of the freshest and tastiest on the island, but given the location we always wondered how long it would last. Such a high-​end, classy, ultra refined sushi counter in that tiny space right next to shrieking tourists splashing around in the pool at the Waikiki Sand Villa was more than a bit perplexing. Not sure what the owner (chef was NOT the owner, btw) was thinking.
At any rate, the Itamae-​san was a really good guy-​not to mention very talented and conscientious – and we wish him and his wife all the best. Hopefully they’ll open something new here on the island. With the right location and concept to show off his skills (also trained in french pastry and cuisine) he could do very, VERY well.

4 ½ stars. $ 80 for a traditional omakase meal is a steal, especially for the amount they serve here. I was really full by the end. They not only serve sushi but other dishes such as chawanmushi, clam soup, tofu/​veggie plates, & much more. Drinks are an extra cost, but the sake was good. I gave it a half star less because it is in a weird location in a hotel right near the pool.
The service was great.

We walked out after seeing Shark Fin on the menu. I refuse to support a business that supports the slaughter of thousands of sharks each year. This is as bad as whaling.
I am sure the food is great but my beliefs are what they are. I know Hawaii has banned shark fin products on the island, so now they are changing their ways, but the principal is still there.

This is Big TIme Traditional Sushi.
If you look at the Gaan Sushi Website you’ll see the variety of fish Imported from Japan. Nothing else in Honolulu is serving this type of Authentic Japanese Experience. If you like Americanized Sushi you probably won’t like Gaan. In fact don’t go if Uni, Aged Mackerel (very fishy and only for the Purest) aren’t some of your favorite things.
Gaan even had Shark Fin Sushi till the recent Hawaii ban (yea!).
The Chef ground the fresh Wasabi Root (Japan) on a Shark Skin to create the paste.
Our Omakase Menu ($ 80– pp++, which I felt was a low price for what we received) consisted of:
1. Local Tuna Meatball, Sweet Potato with Balsamic Vinegar, Dried Tofu w/​green beans. (not to scary yet)
Now for the Big Time Stuff:
2. Stripe Jack, Green Ling, Scallop Sashimi
3. Baked Mackerel Sushi (Super Good, and very Fishy + Oily)
4. Seafood Chawanmushi w/​Crab Sauce
5. Baked Breaded SARDINE w/​Herbs
6. Sunomono w/​water sprouts, yam potato, Uni (too die for)
7. Flounder, Squid, Scallop, Flounder Fin, Local Tuna, Pickled Local Tuna, Gizzard Shad Salmon Eggs, Bigeye Tuna Hand Roll with Echalote.
8. Egg Omelet.
9. White Fish ball Soup
Service was supreme. With Sake $ 300– for 2 and well worth it!

Sooooo goood. There really aren’t any real edomae sushi in Hawaii. I love Gaku and I eat there all the time, but this place is something else. Some love and praise Sasabune, blah blah blah, but that guys a total dick. I love this place because it’s hidden and the ambiance is quiet&serene accompanied by the married sushi master duo behind the counter creating some of the most excellent sushi on the island. I felt like I was eating somewhere special in Tokyo. They told me that 80% of their fish is from Japan. Most of it coming from Tsukiji, some from Fukuoka. Anyhow, it may not be what is considered to be Green/​Eco sushi eating because they don’t use much local fish except for Ahi and Abalone, but the truth is, warm water fish in general are not that popular in Japan.
On an another note though. My folks ate their for the second time a few days ago and told me that they were served the same exact OMAKASE. I’m guessing they change it up with the seasons because their fish will be seasonal due to the fact that it’s coming from Japan, but it seems like a place you can only go once a month or 2. Still a 5 though because I gotta promote proper yummy-​ness.

Gaan Sushi uses traditional Edo style sushi methods from Japan with a combination of a chef that was also trained with French cooking techniques. This mix brings a flavor explosion of sushi experience in Waikiki.
Gaan Sushi recently opened at the Waikiki Sand Villa Hotel (corner of Ala Wai and Kaiulani). They offer free valet parking. The restaurant is located next to the pool of the hotel, so if you don’t mind using the same bathroom as the pool patrons, you’ll be okay.
The owner of the restaurant actually runs a global trading business, so they bring seafood from all over the world. The sake collection here is also very impressive. The restaurant is very small: 6 tables and sushi bar seating, so reservations are recommended (phone 922‑3399)
The menu is a variety of appetizers, sushi sets and dessert. There are a few izakaya items here, but you should go for the sushi since its called Gaan «Sushi». They have a variety of nigiri sets from $ 25-​$ 38 and speciality rolls. The one thing that stood out was the trio of Maguro ($ 9.95) or Toro ($ 14.95). Fish is very good, and I really enjoyed the Ama Ebi (Sweet Raw Shrimp) here too.
The unique thing about Gaan is sometimes they use a red vinegar on the rice, which causes the rice to have a brown color — almost looking like it was dipped in shoyu. It adds a nice dramatic flavor to the item (they usually do this on fish-​based sushi such as Maguro and Salmon), so with a light dip in shoyu — and BAM — you have the Gaan Sushi experience.

I just got home from Gaan Sushi so I figured I’d write a review while the memory is still fresh.
Customer service was excellent, valet parking is free with Gaan validation.
We ate the following sushi: uni, hirame, ama ebi, ikura, awabi sashimi, Ika, kohada (type of shad), toro and hotate. I also had the sushi kaiseki on the side, some kind of steamed italian herb oysters, chawan mushi, california roll and girlfriend had 5 different sake’s and 1 beer. I must say the sushi was really good and since my girlfriend is from japan, it takes a really good sushi to impress her. When you order sushi, 1 order is 1 piece not 2 as with other places so be aware of that. Uni was super fresh and tasted sweet and buttery (that was my fave). The rice they use is Koshihikari premium and is mixed with a japanese red rice vinegar and special salt from a certain japan hot spring. The shoyu was homemade and tasty but many of the sushi are already made with ponzu or some other sauce, so if you see sauce on it, don’t dip those in shoyu. This is tokyo style sushi (edo). Bill came out to $ 220 before tip. (you get what you pay for)
We had a nice time, sushi chef and waitress was super friendly although my girlfriend did most of the talking in japanese since I only understand and can’t speak, yea yea i’m a sad excuse for someone that is 100% japanese. All in all I enjoyed the experience and will probably eat there again.

great atmosphere, delicious and fresh sushi. Wish they had a better sake selection. I sat at the counter, nice people, great service. Only had the sushi, next time I intend to try the dinner menu.