Star chefs
cook up event to
help culinary students

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"Five Japanese Chefs" is the very straightforward name given to the scholarship dinner planned for Nov. 15 at Roy's Restaurant in Hawaii Kai.

But these are five Japanese chefs of significant star power: Host Roy Yamaguchi will be joined by Tetsuya Wakuda of the famed Tetsuya's in Australia, Hiroyuki Sakai of "Iron Chef" fame, Yuji Wakiya of Turandot in Tokyo and Nobu Matsuhisa, chef-owner of an international collection of restaurants.

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All the chefs, minus Sakai, cooked together in February at a dinner for 1,000 at Kapiolani Community College. At that time, at Wakuda's suggestion, the four agreed to appear together in a more intimate setting this fall. Sakai, who has been scouting restaurant locations in Hawaii, signed on later.

Both the KCC event and the November dinner will raise funds for the Thomas and Warren Matsuda Scholarship Fund for culinary students.

Thomas Matsuda was executive sous chef at the Sheraton Waikiki, killed by one of his cooks in 2000. His son, Warren, a senior member of the Roy's service staff, died two years later in a fall from a Makapuu cliff while diving.

In keeping with the scholarship theme, culinary students have been invited to compete in a cooking competition, to be held in the Sub-Zero and Wolf showroom the day before the dinner. Their work will be judged by Yamaguchi, Wakuda and Sakai.

Three finalists will be chosen to prepare three-course menus for the chefs, competing for more than $1,700 in scholarships and the chance to travel with Yamaguchi on one of his mainland cooking engagements.

"The motivation for doing this is so that the kids will be inspired to step up to that next level -- thinking about a complete menu, putting that menu out and then having these world-class chefs actually take a look at it," said Rainer Kumbroch, operations manager for Roy's.

When it is the star chefs' turn to cook, they'll first share in creating an appetizer tray, then each will prepare one course for the meal. Tentative menu: Matsuhisa's Tuna Tartare, Wakiya's Crabmeat and Vegetable Paper-Wrapped Grill, Sakai's Lobster Salad with Mango Sauce and Wakuda's Steamed Fillet of Sea Bass. Kumbroch said Yamaguchi is working on a dish to complement his guests'.

Cost will be $225; $250 with wine parings. Seatings begin at 5:30 p.m. and will be limited to 250. Call 396-7697.