"Chuck Furuya's passion and imagination are his gifts to the wine world. It's what elevates him above so many of his peers. So does his generosity. I think his greatest joy comes from sharing his knowledge and stimulating passion in others. And he's so cutting-edge. He looks beyond trends and conventional notions; his approach to wine is solid yet visionary."
Janice Wald Henderson, food journalist and author of New Cuisine of Hawaii

“Chuck Furuya, quite apart from quietly being one of the most competitive blind tasters and pool players on the planet, is a great sommelier and leader in the profession. He knows a lot about a lot of subjects, but he most of all loves sharing his knowledge with the community. His reputation across the globe and his teaching contributions to young sommeliers have put Hawaii on the map as a wine destination.”
Larry Stone, Master Sommelier and General Manager, Rubicon Estate

"Anyone lucky enough to meet Chuck Furuya can not help being influenced by his intensity and passion for wine and food. Chuck sets the standard when it comes to wine and food pairing; few wine professionals are more experienced and talented than Chuck."
Brent Wiest, Cellars International

“Chuck is a man who isn't afraid to ask questions, many he knows the answer to already. He can impart knowledge of wine better than anyone I've met in my 35 plus years of work in the industry. I have seen him open the eyes, noses, mouths of many a novice food/wine server with a few well chosen words that hit right on. He makes it easy to understand the attraction to wine for the beginner and expert alike. The wine business, Hawaii and all the world is lucky to have such a dedicated and instructive man.”
Chris Whitcraft, Whitcraft Winery

Chuck's wine program is like his humor - covers every field, interesting, strong, witty, fun and most of all, the best!!
Hiro Sone, Terra Restaurant and Ame Restaurant

“Chuck furuya is my go to guy in the islands for wine info and focused
tasting. He is erudite about all processes in the world of wine and
has a spectacular palate that he cleverly hides behind a wall of fun
and passion removing the pretension from the wine world and replacing
it with constant excitement and joy.”
Mario Batali, Restaurateur, Chef, and Food Network Star

“Chuck: His type of leadership is rare. The honest enthusiasm for
expressive and nuanced wines is absolutely infectious, and it shows in the
people who train with him. They end up teaching each other which is why the
level of wine service in the islands has been elevated at such a high rate.”
Fred Scherrer, Owner/Winemaker, Scherrer Winery

"At renowned Hawaii restaurateur D.K. Kodama's Honolulu wine bar, which also has a branch in Maui, regulars come for legendary Master Sommelier Chuck Furuya's outstanding wine list and chef Hiroshi Fukui's small plate, Italian inspired dishes."
Food & Wine, October 2006

"…Vino is an unintimidating, down-to-earth place that is absolutely conducive to experimenting and having fun with wines."
The Honolulu Advertiser, Feb. 25, 2005

"Master Sommelier Chuck Furuya and chef D.K. Kodama…have made my wishes come true with Vino, their new tapas style wine bar on Honolulu's Restaurant Row. It's a casual, pleasing eatery in which wine and food are the stars."
Hawai'i Westways, Nov./Dec. 2004

"…the hot newcomer on Honolulu's Restaurant Row…serves some excellent, affordable wines to match the tapas style Italian fare…"
The New York Times, Sept. 26, 2004

"…the grapes are the main attraction…the beautifully composed plates are a perfect pairing of local and Italian products…"
Honolulu Weekly, Sept. 15, 2004

"Vino has balmy breezes wafting in from a torch-lit terrace, plenty of its namesake product and a staff passionate about pouring it and pairing it."
Wine & Spirits, April 2004

"Riding the wave of the remarkable success of his Japanese-inspired Sansei restaurants…, Chef D.K. Kodama has now taken a different tack - and it's working."
Condé Nast Traveler, 2004 Hot Tables

"The brainy wine staff will match your raft of tapas with selections from the 220 label cellar assembled by Master Sommelier Chuck Furuya. And for anyone who doubts a raw fish guy can do marinara, D.K. Kodama has one response, 'They should just look at my belly.'"
Bon Appétit, August 2004

"Best for Wine: Critic's Choice" 'Ilima Award
The Honolulu Advertiser, 2007

Wine Hospitality Award for Regional Bistro
Santé Magazine, 2006, 2007

"Best Wine Program" Hale 'Aina Gold Award
HONOLULU Magazine, 2007

Award of Distinction
Wine Enthusiast, 2006

"America's 50 Most Amazing Wine Experiences"
Food & Wine, 2006

"Best Wine Program" Hale 'Aina Gold Award
HONOLULU Magazine, 2006

"Best for Wine: Critic's Choice" 'Ilima Award
The Honolulu Advertiser, 2006

"Top Ten Wine Lists"
Gayot, 2005