Cuisine: American Regional & Sustainable Inspired

Chef Instructor: Alan Tsuchiyama

Mask Policy:  While still encouraged; masks are optional.

Located on 2nd floor of the OHIA Building- FREE Public Parking available in any UNMARKED stall

220 Grille is the first operational lab students enter after
 completing their Fundamentals of Cooking course. 

While they try their best in their first live setting; your patience is greatly appreciated as 

they make your in-person and online orders in the order that they are received. 

Special Service 

Wednesday May 8th 

11am-11:45am



Brunch Bowl

Braised Pork Belly Bacon, Pork Link Sausages, Scrambled Eggs, Bok Choy, Shoyu Pickled Cabbage, 

Pickled Ginger on Furikake Steamed Rice $10

Limited Supply!! Order ONLINE



From our Cold Kitchen: 

Assorted Pickled Vegetables (in-person only)

32 oz deli container: $3 each or $5 for two 



Farmer’s Market:

Assorted Produce- Price as marked (in-person only)



*Consuming raw or undercooked foods may increase your risk of food borne illness.Not all ingredients are listed on the menu, please let us know if you have any allergies or dietary concerns.Everything is made daily; we are very sorry if we run out of any dishes; menu selections & prices are subject to change without notice. 
Please do not tip the individual students/servers. Donations to the Culinary Program are greatly appreciated and may be placed in the "Tip Box" located at the restaurant entrance as all donations are deposited into a special fund that is used to support activities that benefit ALL of our Culinary students at Kapiolani Community College.
We accept the following forms of payment: Cash, Personal Checks, Credit Cards and Travelers Checks.