At 18 years, D. Otani Produce, Inc. has grown into one of Hawaii’s largest produce wholesalers, enjoying business with hotels, restaurants, institutions. We are also a major distributor to Hawaii’s retailers.
Led by Dwight Otani, the company’s Mission Statement follows: “Quality produce with efficient service and competitive prices is what D. Otani Produce strives for daily.”
Dwight, 52, is a 34-year veteran of the produce industry, and is a third generation produce wholesaler, with sons Matt and Joey and daughter Jessie (fourth generation) following in his footsteps.
Our customer list reads like a “Who’s Who in Business”, and includes such accounts as The Willows, Sam Choy’s Breakfast, Lunch & Crab, Alan Wong’s Restaurants, 3660 On The Rise, Sansei Sushi and DK Steakhouse, Outback Steakhouse, Duke’s Canoe Club, Red Lobster, Tri Star (Aaron’s Restaurant and Sarento’s), Tiki’s Bar & Grill , Gordon Biersch, Cheeseburger in Paradise, The Romano’s Macaroni Grill, and such hotels as The Hyatt Regency Waikiki, The Pagoda, The Pacific Beach Hotel, Islands Restaurant, Yardhouse and Senor Frogs.
With years of experience comes the direct knowledge of knowing the best brands and seasons for top quality produce. As another quality control measure, we inspect all of our produce before it leaves in our refrigerated trucks. We are very selective about our choice of growers and suppliers where quality is concerned and in turn is expected from our customers.
I believe that our success is due to the fact that we strive to give our customers quality produce with efficient service and competitive prices and forming a partnership in business with all of our customers.
1321 Hart St
Honolulu, HI 96817
(808) 832-9600
D. Otani Produce Related Videos
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Hukilau was founded by three guys from Hawaii who were homesick for the local-style food they grew up on and the relaxed and festive island feel of places back in Hawai'i. |
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Hau'ula Tomatoes - Hukilau - Segment 3 |
Hukilau was founded by three guys from Hawaii who were homesick for the local-style food they grew up on and the relaxed and festive island feel of places back in Hawai'i. |
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Hau'ula Tomatoes - Hukilau - Segment 1 |
Hukilau was founded by three guys from Hawaii who were homesick for the local-style food they grew up on and the relaxed and festive island feel of places back in Hawai'i. |
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Hau'ula Tomatoes - Green Growers Farm |
Graf Shintaku grows tomatoes in Hauula using hydroponic technology and equipment that dates back to the '50s. Each morning, nutrient-rich water flushes the tomato beds, then the water is recycled and the nutrients replenished. Even the cinder in the beds is the original material, brought in from Makiki when the farm was first built. |
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Hau'ula Tomatoes - Promo |
On this weeks episode of Hawaiian Grown TV, Executive Chef Grant Kawasaki visits Green Growers Farm for the famous Hau'ula Tomatoes. Terry Shintaku shares his hydroponic technology and what makes this tomato so special. Next we follow the crop to Hukilau in downtown Honolulu where Executive Chef Jason Takemura prepares a variety of dishes from his menu. |
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Hy's Steak House - Beef Tataki Salad and Beef Dejour with Alaskan Crab Legs - Segment 4 | Hy's Steak House, one of the best-known steakhouses in Hawaii, has been a tradition in Waikiki for a quarter century and continues to be a favorite with visitors and locals alike. |
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Hy's Steak House - Beef Tataki Salad and Beef Dejour with Alaskan Crab Legs - Segment 2 |
Hy's Steak House, one of the best-known steakhouses in Hawaii, has been a tradition in Waikiki for a quarter century and continues to be a favorite with visitors and locals alike. |
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Hy's Steak House - Beef Tataki Salad and Beef Dejour with Alaskan Crab Legs - Segment 3 |
Hy's Steak House, one of the best-known steakhouses in Hawaii, has been a tradition in Waikiki for a quarter century and continues to be a favorite with visitors and locals alike. |
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Hy's Steak House - Beef Tataki Salad and Beef Dejour with Alaskan Crab Legs - Promo |
Hy's Steak House, one of the best-known steakhouses in Hawaii, has been a tradition in Waikiki for a quarter century and continues to be a favorite with visitors and locals alike. |
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Hy's Steak House - Beef Tataki Salad and Beef Dejour with Alaskan Crab Legs - Segment 1 |
Hy's Steak House, one of the best-known steakhouses in Hawaii, has been a tradition in Waikiki for a quarter century and continues to be a favorite with visitors and locals alike. |
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Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Segment 2 |
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. |
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Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Segment 4 |
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. |
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Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Segment 2 |
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. |
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Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Promo |
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. |
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Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Segment 1 |
Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii. |
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DK Steak House and Sansei Restaurant & Sushi Bar - Promo |
The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. |
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DK Steak House and Sansei Restaurant & Sushi Bar - Segment 4 |
The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. |
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DK Steak House and Sansei Restaurant & Sushi Bar - Segment 3 |
The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. |
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DK Steak House and Sansei Restaurant & Sushi Bar - Segment 2 |
The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. |
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DK Steak House and Sansei Restaurant & Sushi Bar - Segment 1 |
The D.K. Restaurant group started in the spring of 1996 when founder D.K. Kodama returned to Hawaii from the Mainland and opened his first Sansei Seafood Restaurant & Sushi Bar at the Kapalua Resorts on Maui. His concept of serving contemporary sushi and innovative fusion seafood in a fun and lively setting was an immediate success. |
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Hawaiian Grown Catering - Dynamite Chicken & Deconstructed Lomi Salmon - Segment 1 |
On this weeks episode of Hawaiian Grown Kitchen, the executive team from Hawaiian Grown Catering does some popular menu items. First, Dynamite Chicken and second, Deconstructed Lomi Salmon with a twist. |
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Hawaiian Grown Catering - Dynamite Chicken & Deconstructed Lomi Salmon - Segment 2 |
On this weeks episode of Hawaiian Grown Kitchen, the executive team from Hawaiian Grown Catering does some popular menu items. First, Dynamite Chicken and second, Deconstructed Lomi Salmon with a twist. |
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Hawaiian Grown Catering - Dynamite Chicken & Deconstructed Lomi Salmon - Segment 3 |
On this weeks episode of Hawaiian Grown Kitchen, the executive team from Hawaiian Grown Catering does some popular menu items. First, Dynamite Chicken and second, Deconstructed Lomi Salmon with a twist. |
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Hawaiian Grown Catering - Dynamite Chicken & Deconstructed Lomi Salmon - Segment 4 |
On this weeks episode of Hawaiian Grown Kitchen, the executive team from Hawaiian Grown Catering does some popular menu items. First, Dynamite Chicken and second, Deconstructed Lomi Salmon with a twist. |
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Hawaiian Grown Kitchen - Eggs 'N Things - Strawberry Whip Pancakes & Spinach, Bacon, and Cheese Omelet and Dinner Menu Items - Segment 4 |
On this episode of Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki host Eggs 'N things. General Manager Michael Skedeleski explains the signature menu items from the Strawberry Whip Pancakes to the Chicken Fried Steak. |
