Taormina serves the timeless cuisine of Southern Sicily with contemporary style and flair. Inspired by the authentic flavors of Taormina, a seaside village in Sicily, Executive Chef Aki Yamamoto pairs fresh pastas with the highest quality seafoods and meats
Unspoiled by heavy sauces, Sicilian style pastas are dressed in pure, extra virgin olive oil. Fresh vegetables, lightly grilled fish, and lamb seasoned with herbs offer diners a healthy range of options.
Featuring fresh Sicilian cuisine for lunch and dinner, Taormina welcomes guests with indoor and outdoor dining in its Waikiki Beach Walk restaurant, designed by Peter Vincent & Associates. A wine list selected by Master Sommelier Roberto Viernes rounds out the experience with over 125 selections and Hawaii’s most diverse collection of Italian wine.
The village of Taormina, the restaurant’s namesake, shares many similarities with Waikiki. This Sicilian tourist destination overlooks sun-drenched beaches, just 45 minutes from Europe’s largest active volcano, Mount Etna. The remains of the “Teatro Greco” (“Greek Theatre”) were rebuilt by the Romans in the 2nd century B.C. and continue to be used as a stage for operas, concerts and theatrical performances today.
Taormina is the first concept restaurant for the privately-held WDI International. Founded in Japan, WDI International is a subsidiary of WDI Corporation, which operates over 200 restaurants in the United States, Guam and Japan. With a complete range of dining experiences, WDI offers everything from New York's 8,000 sq. ft. Wolfgang Steakhouse to California Pizza Kitchen and Hard Rock Café in Tokyo.
Our mission statement is:
- Great service and great food prepared with a smile in a world class atmosphere.
- Knowledgeable & caring people gathering together to make every experience a lasting impression for our guests.
- We pledge to keep our environment clean and safe for everyone to enjoy.
- Our goal is to treat each of our staff members equally with dignity and pride.
Chef Akira Yamamoto studied at the prestigious Hattori Culinary Institute in Tokyo. At Ristorante Primi Baci in Tokyo, Yamamoto experienced authentic Italian cuisine under the training of a Bolognese chef. He joined WDI in 2001 at Spago Tokyo, where Italian cuisine meets Californian culture. He came to Hawaii with the WDI special events department, creating a new and diverse menu selection. Yamamoto traveled extensively with WDI executives to study Sicilian food and wines in preparation for the creation of Taormina restaurant.
Randy Seki, Vice President of Operations Hawaii, has been with WDI International for 26 years and currently oversees operations of WDI’s restaurants in Hawaii.
Shige Kikuchi, Assistant General Manager, trained at the Japan Hotel & Culinary School in Tokyo. Kikuchi has operated in numerous restaurants in Tokyo, including Wolfgang Puck’s Spago and the new concept restaurant, Mako. WDI recruited Kikuchi last fall to assist in the opening of Taormina.
Roberto Viernes, Master Sommelier, has intimate knowledge of all aspects in the wine industry. He has worked in retail, restaurant and distributor settings working for R. Field Wine Co., Neiman Marcus Epicure Department, Mariposa Restaurant, Padovani’s Bistro and Wine Bar, and is currently Director of Education for Southern Wine & Spirits of Hawaii. Roberto also oversees several import portfolios in addition to training in house staff as well as those of top restaurants around the state, including the neighbor islands. He travels extensively to classic wine growing regions around the world to gain an even better understanding of wine and is also active in teaching courses with the Court of Master Sommeliers. Roberto is one of the youngest Master Sommeliers in the world achieving this coveted title in 2005. He is also a monthly contributor to The Honolulu Star Bulletin and writes a column named Vino Sense in the Midweek Magazine.
