NUKA is the Japanese word for rice bran.

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, spices 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.

At NUKA we proudly mill our own rice. The polishing process partially removes the brown rice bran, leaving a nutritious “embryo” rice with the taste, texture, and digestibility of white rice. We exclusively fry with rice bran oil, which is known for its high smoke point and mild flavor.

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, we believe food tastes best when prepared simply. Supporting local farmers and fishermen is a priority as well as a responsibility at NUKA. In addition to supplementing the menu with our own organically farmed fruits and vegetables from NUKA farms, we aim to bring local and seasonal ingredients to the table as often as possible.

Food has the power to bring people together and we hope to enhance this experience by offering delicious meals in the heart of Haiku.

Due to the limited size of our restaurant, please be considerate of others that are waiting. Mahalo.

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