Come experience the unique and out of the ordinary cuisine of Oahu’s newest restaurant Off The Wall. Owners Kyle Matsumoto and Grant Sadami Murata describe it as “comfort food with a twist!” It’s the best of the best local food, strongly rooted in Okinawan cuisine, yet infused with Japanese, Korean, Italian, and French flavors, making the dishes different than any other restaurant you’ll visit on the island.

Located in the Pearl Kai Shopping Center in Leeward Oahu, this creative culinary family restaurant is sure to delight foodies for lunch, dinner or even catered parties. True to its name, Off The Wall goes against the grain, serving an eclectic and unusual mix of menu items. Diners will enjoy fresh, local and great tasting food at affordable prices.

Off The Wall’s Okinawan inspirations include plate-lunch dining and izakaya-style tastings. Creative specialties include crab and artichoke wontons, yakitori apple bacon-wrapped shrimp, misoyaki halibut, Okinawan goya champuru, arare karaage chicken, Okinawan shoyu pork soba pasta, Fukuoka style tonkatsu, and much more. Most orders are available in smaller pupu-size portions.

PARTNERS GRANT SADAMI MURATA AND KYLE MATSUMOTO

Grant Sadami Murata is the former owner of Hanagasa Inn, a local restaurant and bar specializing in Okinawan cuisine. Trained under five-star Japanese chef Masata Hatakeyama, Murata is also known in Hawaii’s Okinawan circles as a master instructor of classical and folk Ryukyuan (Okinawan) music since 1981. Murata’s love of good food not only allows him to showcase his creative Okinawan cuisine, but also his musical talents during jam sessions at the restaurant.

With over 18 years experience in the food and beverage industry, Kyle Matsumoto is a veteran, having consulted and managed for such companies as Tsukiji’s Fish Market & Restaurant, Sergio’s Italian Restaurant at the Hilton Hawaiian Village, First Hawaiian Bank’s “The Bankers Club” and The Hanohano Room at the Sheraton Waikiki Resort & Spa. He is a graduate of Kapiolani Community College, the Culinary Institute of the Pacific and the Culinary Institute of America, New York.