Interview of Supporter Stores ZIGU

Opened in 2018 within a renovated historic building in Waikiki, ZIGU is a restaurant operated by Zetton Inc. that offers authentic Japanese-style cuisine rooted in Hawai‘i’s local bounty. Zetton manages a wide range of restaurants across Japan and is active overseas as well. CEO Mr. Hasegawa has experience launching restaurants in major cities such as Tokyo and Sydney. ZIGU’s guiding concept is the “Local × Japan model” —a culinary approach that harmonizes carefully selected Japanese ingredients, techniques, and sensibilities with the rich flavors of Hawai‘i’s local produce. The restaurant has earned strong recognition in the community, receiving the Hale ‘Aina Gold Award in the Japanese cuisine category for three consecutive years.

ZIGU’s menu is built around ingredients sourced from Hawai‘i Island and O‘ahu, enhanced with Japanese seasonings and cooking methods to create a distinctive culinary identity. Dishes such as watercress salad, potato salad made with Hawai‘i-grown potatoes, and kale-infused udon noodles exemplify this approach. A signature item is Ahi Katsu, prepared with locally caught ahi (tuna) and cooked rare, similar to a Japanese tataki. This dish highlights the seamless fusion of Hawai‘i’s fresh seafood and Japanese culinary craftsmanship. Because producers in Hawai‘i are located close to the restaurant, joint development of ingredients and dishes happens frequently. New menu ideas often begin with a farmer’s suggestion—“Could you make something using this ingredient?” This collaborative process is one of ZIGU’s strengths and fosters innovation that bridges local and Japanese food cultures.

The street where ZIGU now stands once saw little foot traffic at night and faced safety concerns. Following the restaurant’s opening, the area became more welcoming and vibrant, evolving into a place where residents feel comfortable walking after dark. This transformation reflects Zetton Inc.’s philosophy: “Building restaurants means building people; building restaurants means building communities.” Its vision—“Make Community Better: A global restaurant group that creates lively communities and memorable experiences”—is embodied by ZIGU’s impact on the neighborhood. The restaurant draws local residents, tourists, and members of Hawai‘i’s Japanese community. More than just a place to dine, ZIGU functions as a cultural hub where people and traditions intersect. In a destination like Waikiki, creating a space that feels like “a place you want to come back to” is essential—and ZIGU has grown into precisely that kind of presence.

Across the United States, interest in Japanese ingredients—such as matcha, yuzu, and fermented foods（Miso, koji mold ,etc.）—is growing rapidly. ZIGU is embracing this trend in its menu development. By pairing Hawai‘i’s local ingredients with Japanese dashi, Soy sauce and Miso made in Japan, and fermentation techniques, the restaurant aims to create dishes that can be experienced only in Hawai‘i. ZIGU also sees it as an important mission to introduce the exceptional ingredients produced by small-scale artisans in Japan to audiences overseas. ZIGU provides customers Sake. As Mr. Hasegawa explains, “We want to serve as a bridge that brings the unique qualities of Japan to the world.” Continuing to evolve as a hub of culinary exchange, ZIGU strives to connect the future of food culture in Hawai‘i and Japan.