The James Beard Foundation has announced the semifinalists for its 2018 awards and seven Hawaii restaurants and individuals combined have been honored.
Maru Sushi, the second installment of the Michelin-starred sushi bar in Sapporo, Hokkaido from chef Takeshi Kawasaki, opened in Honolulu in February 2017 is now in the running for best new restaurant.
Chris Kajioka, the chef at the helm of the acclaimed Senia in Honolulu, and Ed Kenney, are semifinalists in the best chef western region category. Kenney, who owns Mud Hen Water, has been named a James Beard semifinalist five times.
Bar Leather Apron, opened in 2016 in downtown Honolulu, is a semifinalist for the outstanding bar program award. Vino Italian Tapas and Wine Bar, for the second year in a row, was honored as an outstanding wine program.
Outside of Oahu, George Kanemitsu, of Kanemitsu Bakery on Molokai, is nominated for best baker and Mama's Fish House in Paia, Maui was recognized in the overall outstanding restaurant category.
Finalists will be named March 14, and the awards ceremony is May 7 in Chicago. Three Hawaii chefs have won the prestigious James Beard award: Roy Yamaguchi in 1993, Alan Wong in 1996 and George Mavrothalassitis in 2003.