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Bernini Honolulu Restaurant Review: Chef Kengo Matsumoto took his culinary training in Northern Italy, subsequently opening his first restaurant, Bernini, in Tokyo. Bernini Honolulu is similar to the original, with a more formal dining room and service. Interesting antipasti from the “Menu Estate,” which features local products, include a marinated octopus salad with tomato, fennel and orange or a Venetian-style beef carpaccio. Shinsato pork is highlighted in a hearty ragù with green olives over fettuccine. There is an homage to a classic Japanese ingredient in the popular ricci di mare pasta that pairs the unctuous texture and richness of fresh sea urchin roe with the bite of peperoncino. Pizzas are available in both rossa (red) and bianca (white) varieties. Dominated by pastas, the menu also offers steak or chicken as secondi. A Japanese influence is felt in the classic Italian desserts of tiramisu, panna cotta and budino --- lighter and less sweet than we usually encounter. The wine list is appropriately Italian with selections from California and France. Service is unobtrusive yet attentive.