An Izakaya style Japanese sushi restaurant featuring seasonal, locally sourced ingredients, Nuka opened its doors on March 22nd of this year. Nuka is created in the process of turning brown rice into white, also known as polishing or milling. It is then mixed with water, salt, kelp, or ginger and turned into a pickling bed. Any vegetable can be buried in the nuka bed for one day to many months. The final product is nukazuke, a salty, tangy, sour pickle loaded with probiotics.
Nuka, the restaurant, was born of a love for food and culture. Restaurant creators Yuri, DeWitt, and Moon have long admired the natural simplicity and unique artistry of Japanese cuisine. Together with executive chef, Hiro Takanashi, they believe that food is best when the ingredients are fresh and the preparation is kept simple. Supporting local farmers and fishermen is a priority at Nuka. Nuka brings local and seasonal ingredients to the table as often as possible. Nuka enhances the Maui experience by offering colorful, creative and delicious meals in the heart of Haiku.