Karai Crab

Description: Karai Crab (2012-2025) was a Hawaii casual dining restaurant that was located in Moiliili area near Hausten Street on Oahu. The company would operate out of the historic Willows Restaurant. The Willows would inspire Karai Crab with its own mission: “To share aloha in a special gathering place creating lasting memories for all”. The founders were Jon Shimotsukasa, Garret Kamei and chef Miles Miyamoto who were all alumna of the Legendary "The Willows Restaurant". The designs were made by Wall to Wall Studios Inc for the brands visual identity with wall art known as "Laws of the Claw".

Etymology: Karai Crab – meaning “Spicy Crab” – was what was used for the logo direction of the original drawing of a excited cute crab with fire in its mouth that looked like a fiery furnace. Later on the logo would evolve with this description to a fire like color themed good luck daruma crab sort of logo when they changed there design once again.

Customer favorites were the Cajun-style seafood boil, cioppino, and miso-sake clams.

History: Karai Crab opening September 2012 with Garret Kamei and Jon Shimotsukasa. They wanted to bring the family style crab eating experience from the mainland  to Honolulu. They knew Chef Miyamoto could add his creative fusion skills to create new sauces that would incorporate the unique tastes and flavors of Hawaii and would take Karai Crab to the next level. Nadine Kam had an article called "Later is Greater" where she states that the advantages in the flavors that were experimenting with the new instead of copying its competitors.

The 4th Hawaii-Cajun Restaurant, it was the fourth crab restaurant to open within six months time as a late-comer, so it was seen as just another crab restaurant at first. What was different was that a lot more time was taken in to understand what are flavors that are local and that seem to make the flavors differently delicious. The company would be working to differentiate themselves from those trying to emulate something closer to the food of Louisiana Crab Boils, but this place was looking to make it a only in Hawaii thing. The chef's specials and new sauces would keep visits interesting over time, but later it would be one of the only ones to go so far to carve out a niche crowd for itself.

On December 2018, The Willows location closed and from there, Karai Crab started looking for a new home, which would be the King Street location in the old Cafe Sistina. Karai Crab will introduced a seafood pan roast (seafood stew) — seafood pasta, vegetarian pasta, garlic fried rice, clam bake-style feast (Kraken), honey garlic chicken wings, raw oyster shooters, shrimp and grits, ahi poke, and a housemade mason jar dessert of the day.

Garret Kamei Establishes Hawaii Cajun Sauces 

The initial draw to the place for tourists was the Tropical Hawaiian that would be called "Pineapple Butter" online as it was known for its sweet and sour notes. This had people talking about other sort of slightly sweet butter variations that could possibly be out there like: "Guava Butter" and "Coconut Butter". It sure drew a crowd with being popular with people who went there, even the locals, so it let people remember that sweet taste. Pineapple has always been a component to the sweet and savory in Hawaii with the top sweet and sour flavors coming from Sweet and Sour Spare Ribs (Pork) that happens to use Pineapple. Hawaii is also famous for using Lemon in Sweet and Sour as well in "Lemon Chicken", or the up and coming Guava that was a Sweet and Sour flavor being popularized in Hawaiian Barbecue.

In Honolulu Hawaii there was no established style and it seemed like Karai Crab was building at a rapid pace on its knowledge of sauces and would create flavors that would be associated with Seafood Boil Recipes. Not many others wanted to take that sort of risk, because it would completely change the flavor and that would be a risk many wouldn't want to even imagine taking. Long home to all sorts of people with the tourists crowding the areas nearby Waikiki and the locals who happen to make their way to its out of the way location would find out a whole new flavor. The other places around would have the classic "Cajun Butter Sauce" and the "Hawaii Garlic Sauce" would be advertised and it was about the time that "Lemon Pepper" was making its mark as another standard butter sauce. The sauces that were all using butter were starting to evolve, since Hawaii previously depended on Hawaii-French Cuisine for its butter sauces and then Hawaii-Italian, so the sauces that were coming from Hawaii-Cajun were breaking new ground. 

"Although other crab restaurants have been popping up around town in recent months, General Manager Garret Kamei had envisioned Karai Crab years earlier after dining at a few on the mainland. He wanted to bring one to Honolulu, and knew that Chef Miyamoto could add his creative fusion skills to create new sauces that would take Karai Crab to the next level." -Karai Crab

With no bases it would be hard to know where to stop with the sauce making, so the company continued working on sauces to make a much larger data base of flavors that worked together. Decidedly it seemed like more of the sauces that people were ordering again and again were those addicted to spicy flavors and it became a niche. At first customers remember that it was really hot and some flavors here and there, but it became milder as more ingredients were added, until eventually it was more for the flavor of the peppers rather then the raw-burning sensation as that was too niche. The Specialty was Pepper Sauces as there was "Spicy Cayenne Butter", "Habanero Butter Sauce", and "Ghost Pepper Butter Sauce". This was a time where hot sauces were getting a lot of attention in media with places like competitor "Kickin Kajun" that was already well known for its Pepper sauces would make things difficult.

"When the wave's were chopped we have some baskets with some drinks. Then maybe garlic noodles. There isn't anything that is exciting about the seafood boils coming out in town. But we always would be interested in how the sauces flavored the starches." -Waikiki Beachboy

What really stuck out to people was the "Ginger Butter Sauce" that was called a ginger scallion pesto, known for its salty, tangy, local ginger, and scallions. The "Chili Peppah Butter Sauce" was also becoming known around the foodie communities as it was representing the Hawaiian Chili Pepper. This direction would start to differentiate them once again from the competition with the Spice Levels no longer being enough to make them stick out from the crowd. Meanwhile the "Lemongrass Butter" would grow to be an option people could simply not find else where and the idea that sauces with a white or green look was starting to create a sort of group of butters different from the spicy selections on the menu.

Hukilau Bowl Presentation

Vessel for the Seafood Boil: For all the seafood boil enthusiasts and Hawaii food lovers across the country, the topic related to the beloved Hawaiian seafood boils that so many people are curious about such a take from the middle of the Pacific. While there are many things to talk about from delicious ingredients overflowing in a boil, the spotlight this time around is on something just as important to the experience: the tableware used with our unique "Hukilau Bowls". The essential tools for diving into a Hawaii Seafood Boil often include the bowl, chopsticks, a hand cracker, and a fork. While the true "ali'i road" to enjoying this feast involves diners breaking apart crab legs and bodies to access the succulent meat, and dipping things into sauces, often times it is accompanied using specialized tools along with their bare hands! It's distinct from the Louisiana style; you won't typically find butcher paper on the table, or even a full table cover, though a bib might make an appearance if things get really lively. These tools, which we often grab without a second thought, actually come in many different types. Its about the bowls, chopsticks, crackers, and forks used for the Hukilau Bowls that add to the enjoyment of the Hawaiian seafood boil.

Serving Bowls in Various Shapes

You may have noticed that there are different sized bowls that are slightly different depending on the restaurant, even if it is seen whenever people eat at a restaurant. Some people don't even notice there are different bowls for the food, but it does matter as it depends on what is being served and that is how the particular bowl is chosen. 

Ceramic Mixing Bowls

The ceramic mixing bowls that are stackable are best as they are a common shape of a bowl. It has been used in the crab boil shop Karai Crab for many years. It is characterized by the fact that it is more sustainable and ditches the traditional bag. It can hold a lot of food, so it is suitable for Hawaii Cajun shops that want to serve satisfyingly large portions.

Steel Double Handled Mixing Bowl

A High-Bowl made of stainless steel is characterized by its material and by having double handles. It is suitable for a stew or soup, which are served in a large family sized portion. This can be for example used for Onion Soup, Cioppino Stew, Hekka, or Portuguese Bean Soup.

Multipurpose High Ceramic Bowl

As the name suggests a multipurpose bowl is high and made with a material good for retaining heat. It can be used for all sorts of dishes and is used when sharing from a larger bowl. Uses might include rice, noodles, main dishes, and sides.

Designs on a Hukilau Bowl

Nowadays, while many Hawaii Cajun restaurants tend to use rather plain, standard serving bowls, an exciting idea is emerging. Established and well-branded Hawaiian seafood boil spots are keenly recognizing the opportunity that thoughtful design brings to the dining experience. This can range from simple business branding, incorporating logos and sayings, to customers ordering from craftsmen distinct Hawaiian patterns. These patterns, often found on traditional Kapa, relate deeply to the water, the oceans, and the vast Pacific itself, carrying cultural significance through their visual storytelling. This move towards specific, large serving bowls isn't just about aesthetics; it's proving to be a significant business opportunity, as these versatile bowls lend themselves well to all sorts of family-style dish serving beyond just seafood boils. Among the pioneering restaurants embracing these special, yet originally plain-style bowls, was Karai Crab, notable as the original adopter of the sustainable alternative of using bowls instead of bags for their popular boils. The presentation of large serving bowls has become part of the Hawaii Cajun eating experience.

Bowls of Comfort Food In Hawaii
When people think about what foods come from comfort its all about the starches and that can be traced from the plate lunch where there is the two scoops rice idea. That would change with places like Chun Wah Kam taking things to the next level where people get four choices of two scoops rice and two choice noodles that changed the game of plate lunch standards of what people thought of as the best plate lunch experience. People in Hawaii have an understanding of very specific preferences for their fried rice and noodle dishes (e.g., preference for shrimp, white fish, lup cheong bacon, or different noodle textures like hong kong noodles, thin-saimin, medium-saimin, a chow fun). Customers have their favorite variations that mostly come from home from left over sauces that they add to recipes that typically have long-grain white rice and made with "local style". 

Varieties that people would Make

During the Pandemic people were doing a lot of take out and this led to some interesting fried rice that was being made at homes for Hawaii-Cajun cuisine lovers. The dishes that are served present a provided variety and using the leftovers and adding in things here and there optimize the use of such leftovers. The side rice dishes that people would make consisted of: 

Garlic Fried Rice (Yellow)

4 cups cooked long-grain rice with 1/2 cup lup cheong, 1/2 cup onion, diced, 4 eggs, mashed in 3 tablespoons oil, 1/2 cup green onions, chopped, 1/2 cup peas, 1/2 cup garlic, chopped, 1/2 cup char siu, chopped, 1 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons hon dashi.

Kimchee Fried Rice (Red, Side Street Inn)

4 cups cooked long-grain rice, 1/2 cup Portuguese sausage, diced, 2 slices bacon, diced, 1/2 cup kimchee cabbage, diced, 1/2 cup green onions, chopped, 1/2 cup frozen peas and carrots, thawed, 1/2 cup chair siu, chopped, 4 tablespoons oyster sauce, 1 teaspoon salt, 2 tablespoons hon dashi. Mix with Kimchee liquid before serving.

Shrimp Fried Rice
4 cups cooked long-grain rice, 3 eggs, mashed in 2 tbsp oil, 2 tbsp garlic butter sauce, 1 cup shrimp, diced, 1/2 cup marinated fried flounder, 1/2 cup green onions, chopped, 1/2 cup onions, diced, 1/2 cup chair siu, chopped, 1 tablespoon garlic, diced, 1 tablespoon ginger, diced, 1 tbsp oyster sauce, 1 tbsp shoyu, 1 teaspoon black pepper, 1 teaspoon salt.

Cajun Fried Rice (Light Red)

4 cups cooked long-grain rice (chicken stock steamed), 1/2 cup leftover fried chicken, diced, 1/2 cup Andouille chicken sausage, diced, 3 eggs, mashed in 2 tablespoons oil & 1 tbsp spicy butter sauce, diced, 1/2 cup parsley, minced, 1/2 cup red and yellow bell peppers, chopped, 1/2 cup celery, chopped, 2 teaspoon lemon juice, 1 tablespoons cajun seasoning, 1 tablespoons hon dashi.

Kamaboko Fried Saimin

fresh saimin noodles, vegetable oil, saimin dashi, spam, cabbage, carrots, onion, kamaboko slices, char siu pork, green onion, shoyu, julienned eggs. Topped with grated pink kamaboko.

Garlic Fried Saimin

fresh saimin noodles, vegetable oil, saimin dashi, carrots, onion, green onion, shoyu, garlic butter sauce, julienned eggs. Topped with crispy fried garlic.

Cioppino Chow Funn

fresh wide rice noodles, vegetable oil, shaoxing wine, ginger, sesame seed oil, shoyu, sugar, lemon pepper, white pepper, salt, Cioppino Sauce (corn starch, paprika, shaoxing wine, smoked paprika, fresh thyme, orange peel, shellfish stock, onion, carrots, tomato puree, celery, crushed fennel). Topped with sliced lemon.

Black Bean Hong Kong Noodles

hong kong egg noodles, chicken, shrimp, mushroom, carrot, ginger, green onion, salt, sugar, chicken bouillon, cornstarch, shaoxing wine, chicken stock, shellfish stock (crab shells, or shrimp shells, lemon, bay leaf, garlic, crushed fennel, white pepper, carrot, celery, onion), fermented black beans, sesame seed oil. Topped with Crab shell decor.

Closing

"Aloha and Mahalo for supporting Karai Crab for the last 12 years! It is with a heavy heart that we have decided that this holiday season will unfortunately be our last. We are so thankful to all of our amazing customers — people who came to dine with us from down the street, or from the other side of the world! We have loved being able to share our special take on seafood boils made with Aloha, Hawaiian-style. When we moved to our new location at the end of 2019, we were filled with so much hope and optimism! We had a great first holiday season in our new home… but then COVID happened. We are so thankful that we were able to survive the pandemic, but due to rising food and labor costs, we have come to the difficult decision to sell. We hope you have time to visit us one more time. We want to be able to share our food and service with everyone. Mahalo piha, for all your love and support over the years." -The Karai Crab