Award-Winning Chefs and Restaurants Set to Debut at International Market Place

Shopping center to welcome 10 exciting concepts, including those by world-renowned Chefs Michael Mina and Roy Yamaguchi

BLOOMFIELD HILLS, Mich.--()--The new International Market Place, currently under construction in Waikiki, Hawaii, will offer ten exciting restaurants, including unique-to-market concepts from award-winning Chefs Michael Mina and Roy Yamaguchi.

“In addition to Hawaii’s first Saks Fifth Avenue, our exceptionally curated restaurant lineup will be an important anchor for International Market Place,” said William S. Taubman, chief operating officer, Taubman. “Today’s customers expect to shop world-class brands and then have the opportunity for a great meal and unique social experience -- we will deliver both on Kalakaua Ave.”

Chef Michael Mina to Open STRIPSTEAK and THE STREET

James Beard Award winner and Michelin-starred Chef Michael Mina will bring to International Market Place his award-winning STRIPSTEAK. Named Esquire Magazine’s “Best Steak in the United States,” the 8,600 sq. ft. restaurant will be located on the center’s magnificent third-floor grand lanai and will offer Chef Mina’s evocative take on the traditional steakhouse, featuring the finest cuts of all-natural meat, freshly-caught fish and seafood, and seasonal local produce. The restaurant will feature a la carte cuts of prime steak and imported Wagyu beef, meticulously prepared, as well as signature specials that go beyond conventional steakhouse fare, bringing inspired cuisine to Kalakaua’s premier district. This will be Chef Mina’s third STRIPSTEAK – Las Vegas and Miami play host to the restaurant’s other locations.

On the center’s first level, Chef Mina will introduce for the first time a 12,500 sq. ft., multi-concept gourmet food hall, THE STREET. The new concept will feature diverse food and beverage offerings, from Japanese ramen and classic American barbecue to specialty handcrafted cocktails and highly curated “omiyage” culinary souvenirs. Inspired by a sense of community and the idea of bringing people together through the universal language of great food, THE STREET will showcase its unique offerings, including those from several local Hawaiian purveyors, all under one roof.

“We’re honored to be working with Taubman, and to be a part of this exciting project in Waikiki,” said Chef Mina. “I’ve been traveling to Hawaii for years and have fallen in love with its culture. I’ve been wanting to do a project there for a very long time.”

Eating House 1849 by Chef Roy Yamaguchi

Also coming to the center’s grand lanai is Eating House 1849 by Chef Roy Yamaguchi. Chef Yamaguchi is the first Hawaiian restaurateur to receive the James Beard Award. His 6,700 sq. ft. restaurant will pay homage to Hawaii’s vibrant culinary heritage and restaurateurs like Peter Fernandez who in the mid-1800s opened one of the first restaurants in Hawaii. Also named Eating House, its offering was sourced from local farmers, ranchers, foragers and fishermen. Chef Yamaguchi will continue its legacy by blending the easy ambiance and simple flavors of the local market with the dynamic modernity of haute cuisine.

“There is nothing in Waikiki like Eating House 1849 where Hawaii’s history and plantation past are reflected in the dishes I’ve created," said Chef Yamaguchi. “International Market Place is the perfect location for this concept which pays homage to Hawaii’s multi-ethnic island culture."

Flour & Barley

Flour & Barley, managed by Las Vegas-based hospitality group, Block 16 Hospitality, will provide a unique spin on a traditional pizzeria eatery. The restaurant’s creative menu, helmed by Executive Chef Anthony Meidenbauer, takes classic Italian dishes such as pizzas with wood-fired crusts to panini’s, salads and more, and provides a tasty twist to the most vibrant and unique ingredients available. In addition, Flour & Barley will offer one of the greatest hand-crafted cocktail programs around complemented by an extensive beer selection curated by an in-house team and supported by local and regional breweries. Showcasing natural finishes and a design to resemble that of a rustic sports bar, marble bar tops accented with red and white checkered tableware gives an authentic pizzeria feel, highlighted by an open-air kitchen and anchored by a wood-fired pizza oven wrapped in Ferrari-red tile. The 5,000-square-foot restaurant will be located on the grand lanai.

Goma Tei

Priding itself on serving high-quality food that combines traditional-style Asian cooking methods, like using a stone grinding machine to make sesame paste for Tan Tan Ramen, with modern technology, Goma Tei is a popular, fast-casual staple of Honolulu. The 3,000 sq. ft. restaurant will be the first location in Waikiki and will be located on the center’s grand lanai. Goma Tei will serve its delicious homemade broths and Tan Tan Ramen -- a Japanese-Chinese hybrid noodle soup with sesame and chili pepper flavoring. Other offerings will include rice dishes, curries, gyoza, chicken cold noodles, chicken tatsutaage, shoyu ramen and tonkatsu. Each dish may be paired with one of its excellent assortment of beers on tap.

Kona Grill

Kona Grill will offer a diverse selection of modern American appetizers and entrees and an extensive selection of award-winning sushi. Menu items will be prepared from scratch and will incorporate more than 40 signature sauces and dressings. The menu will be complemented by a full service bar. Guests will find the 7,300 sq. ft. restaurant on the grand lanai.

To be announced this year, Hakkasan Group will also bring one of its revered restaurant concepts to International Market Place. The center’s other remaining restaurants and retail will be announced in 2016.

“The design of the center combined with our collection of brands and culinary experiences will give the new International Market Place a distinctive personality,” said Taubman’s Executive Vice President of Leasing David S. Joseph II. “We are cultivating an exceptional experience for residents and tourists to enjoy.”

The reinvented, 360,000 sq. ft. International Market Place will open on August 25, 2016. Developed by Taubman and CoastWood Capital Group in conjunction with Queen Emma Land Company, the center will offer approximately 75 retailers in addition to the restaurant lineup and Saks Fifth Avenue already named. For ease of access, International Market Place will also offer 700 parking spaces and valet parking.

International Market Place recently celebrated a construction milestone. Its 79 ft. fire tower -- destined to become a signature Waikiki landmark -- was lifted into place marking the final placement of the construction steel. Ground was broken for the center on March 3, 2014.

For more information on International Market Place, visit


Taubman Centers, Inc. (NYSE: TCO) is an S&P MidCap 400 Real Estate Investment Trust engaged in the ownership, management and/or leasing of 23 regional, super-regional and outlet shopping centers in the U.S. and Asia. Taubman’s U.S.-owned properties are the most productive in the publicly held U.S. regional mall industry. Taubman is currently developing four properties in the U.S. and Asia totaling 4.1 million square feet. Taubman, with more than 60 years of experience in the shopping center industry, is headquartered in Bloomfield Hills, Mich., and Taubman Asia is headquartered in Hong Kong.


CoastWood Capital Group, LLC is a specialized real estate investment firm based in San Francisco. Founded by Cordell Lietz in 2003, the company acquires, manages and develops real estate in the United States with an emphasis on retail and other property types with unique operational characteristics. CoastWood has been actively investing in Hawaii for over a decade and holds interests in several properties throughout Hawaii, including Waikiki Trade Center, Kings’ Shops and Queens’ Marketplace.


Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. Mina Group is led by Chef/Owner Michael Mina whose accolades include James Beard Foundation “Who’s Who of Food and Beverage” inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Operating since 2002, Mina Group currently manages 27 concepts including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011); BOURBON STEAK and CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building in Seattle; PABU and THE RAMEN BAR at 101 California in San Francisco; BOURBON STEAK, BOURBON PUB and Michael Mina’s Tailgate at Levi’s Stadium in Santa Clara; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; BARDOT BRASSERIE at Aria Resort & Casino in Las Vegas; MICHAEL MINA 74 and STRIPSTEAK at Fontainebleau Miami Beach; Locale Market and FarmTable Kitchen at Sundial St. Petersburg in Florida; and THE HANDLE BAR in Jackson Hole. For a complete list of restaurants please visit

Follow Michael Mina on Facebook at Michael Mina, twitter @ChefMichaelMina and Instagram at ChefMichaelMina.

For ease of use, references in this press release to “Taubman Centers,” “company,” “Taubman” or an operating platform mean Taubman Centers, Inc. and/or one or more of a number of separate, affiliated entities. Business is actually conducted by an affiliated entity rather than Taubman Centers, Inc. itself or the named operating platform.

This press release may contain forward-looking statements within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended. These statements reflect management's current views with respect to future events and financial performance. The forward-looking statements included in this release are made as of the date hereof. Except as required by law, we assume no obligation to update these forward-looking statements, even if new information becomes available in the future. Actual results may differ materially from those expected because of various risks and uncertainties. You should review the company's filings with the Securities and Exchange Commission, including “Risk Factors” in its most recent Annual Report on Form 10-K and subsequent quarterly reports, for a discussion of such risks and uncertainties.


Maria Mainville, Taubman, Director, Strategic Communications, 248-258-7469,


Maria Mainville, Taubman, Director, Strategic Communications, 248-258-7469,