Epicurean Appetite

Bombay

2009-02-15T18:25:00.000-08:00

Feel like taking a journey to India? I can't think of a better way to experience the culture, than through its food! I personally love Indian food because it offers several vegetarian options packed with exotic spices and flavors. This past Valentine's day, my best friend Aimee (also a vegetarian) and I decided to celebrate our wonderful friendship by feasting over Indian food! We had already tried Cafe Maharani and India Cafe in the past, so we decided try somewhere new. Well, Hawaii doesn't have many options for Indian food (Cafe Maharani, Zaffron, and India Cafe, and Bombay are the only ones that I know of) so we were left with just two choices, and Bombay was what we decided on.

Bombay opened about two years ago, and unlike the other Indian restaurants that I've visited, this place feels like a true restaurant. You won't find a crowded room of tables and chairs with tacky Indian art and mismatched plastic cups at this place. Located in the Discovery Bay Center in Waikiki, the restaurant has a tastefully decorated interior with an open kitchen, allowing you to see the chefs hard at work preparing your food. You'll find dim lighting and cloth napkins at this place. Bombay is one notch above the other Indian restaurants, in that they offer a wine list and imported Indian beers. They've also been voted one of the Best Restaurants in the last two years by Honolulu Magazine.

So what about the food? You can be sure that Bombay is authentic because owner Ashwani Ahuja was born and raised in New Delhi. I could also watch Chef Anand Bhandari and his crew prepare the food from my seat and the entire staff (including the waiters) appeared to be of Indian ethnicity. The menu is filled with familiar items like Curries, Samosas and Chicken Tiki Masala; but it also offers items that are hard to pronounce with descriptions offering names of ingredients that offer me little help. That didn't bother me though. In fact, it made me more excited--I was ready for the adventure!

To start, we had the Chat Papri ($5.95). I had no idea what to expect from this dish. The menu said that it was Crisp flour puris topped with chunks of potatoes, coated with yogurt and mint-tamarind sauce. The crisp flour puris turned out to be like little pieces of fried won-ton wrappers, light and crunchy. At first, I didn't like the strong mint flavor; but the more I ate it and mixed the sauces together, I found that the combination of flavors really fill your palate! The thick and creamy yogurt balanced out the strong mint flavor and the tamarind sauce added a hint of sweetness. The portion was small, but appropriate because the deep fried puris and thick yogurt was quite filling.

Aimee ordered the Baingan Bhartha ($14.95), which was baked and mashed eggplant cooked with onions, tomatoes, coriander, caraway, and ajwain. The flavors tasted slow cooked, with a mostly sweet flavor and a hint of spice. The mashed eggplant made the dish really hearty, almost as if there was meat in it. All entrees are served with Batsmati rice for an additional $1.

My dish was called Palak Paneer, which was a fresh spinach porridge with freshly made paneer (farmer's cheese). The spinach was creamy and tender, not mushy, and the cubes of fresh paneer added texture and richness to the dish. The delicate flavor and texture of paneer reminds me of fresh mozzarella cheese.

There are also a variety of freshly baked breads to choose from, inculding Nan, Roti, and stuffed versions. We decided upon the Roti ($2.95), thin bread made with whole wheat flour.

The menu also has several curries, meats cooked in the Tandoor oven, and Biryanis (casseroles of rice cooked with vegetables, chicken, lamb, shrimp, or fish). There are also beverages like chai and fresh mango lassi, as well as authentic Indian desserts. In my opinion, the food at Cafe Maharani had a lot more flavor and excitement; but I later learned that you can ask for raita, mango chutney and pickle condiments. Nonetheless, it was an exciting cultural experience and I'm glad to say that we have another option of Indian food (with a nice ambience) in Hawaii!

Bombay
Discovery Bay Center
1778 Ala Moana Blvd
www.bombayhawaii.com

Boots and Kimo's

2009-01-27T22:03:00.000-08:00

This past Sunday my mom was craving pancakes and I was looking for an excuse to take my new car out for a drive (yes, I bought a brand new car!) so I suggested that we take a drive out to Kailua to eat at Cinnamon's. To our disappointment, once we finally made it out there we were turned away by the hostess. They were unusually busy and decided to close a half hour early. I wasn't very happy about their customer service; but they were nice enough to suggest some other Kailua hot spots for a late breakfast. And so we discovered Boots and Kimo's...

Boots and Kimo's is a very local homestyle kitchen serving breakfast all day as well as a number of plate lunch items. According to the menu, its "Maui Homestyle Cooking." How Maui cooking differs from "Oahu" cooking, I'm not sure, but that's what they call it. This place was voted "Hawaii's Best" place for pancakes by the readers of the Honolulu Advertiser as they're famous for their Macadamia Nut Pancake Sauce.

The restaurant is quite small, with diner style seating and walls lined with football memorabilia and Wheaties cereal boxes. It wasn't quite the ambience for quality mother-daughter time (the cozy, country feel of Cinnamon's would have been nicer), but the menu offerings were enough to draw us in. Now if a father and son wanted to have some male bonding time over a hot plate of hamburger steak and garlic chicken, this place might be perfect! Nonetheless, Mom and I shared a couple of dishes that were good enough to satisfy my mom's craving for breakfast food.

We had to order pancakes with the famous macadamia sauce, so we chose the short stack of Banana Pancakes ($6.99). The sauce is usually smothered over the top, but it looked a bit too sweet for my tastes, so we ordered it on the side. The pancakes were lightly sweet and filled with gooey ripe banana chunks. After tasting the sauce I think I made the right choice to order it on the side because its really rich and sweet.--its more of a frosting than a sauce. I found that the sauce was perfect for a light dip, because as the warm pancake hit the sauce, it melted and gave it a nice buttery coating. Other pancakes include regular pancakes, guava jelly pancake crepes, and strawberry pancake crepes. They also offer french toast and waffles.

Aside from their famous pancakes, Boots and Kimo's are also known for their omelettes. Our omelette was called the "Maui Wowie Omelette" which included charcoal roasted jalepeno peppers, fresh mushrooms, Kula onions, tomatoes, bell peppers, and melted swiss cheese.

The egg was cooked slightly runny, making a nice consistency for the warm, melty cheese. I especially liked the smoky flavor of the jalepenos. There are eleven other omelettes to choose from, with fillings like fresh crab with butter and mushrooms, or fresh herbs and vegetables with honey cured ham, or corned beef with onions and cheese, or chili and beans. Choose from sides of toast, hash browns, or steamed rice.

If you're not in the mood for breakfast, Boots and Kimo's also has a number of plate lunch items like grilled pork chops, teri chicken, and korean chicken. Overall, the food was nothing spectacular, it was more about the experience, really. Mom and I had a nice drive over the scenic H-3 and got to explore a side of the island that we hardly visit. It appeared to be a popular spot because people kept trying to get a seat even after they stopped seating people for the day. If local style food is your thing, its worth a try. I might prefer to check out the new crepe shop next door the next time I visit Kailua.

Boots and Kimo's
131 Hekili Street
Kailua HI 96734

d.k Steak House "Wine Review"

2009-01-26T19:42:00.000-08:00

Although I love wine and can appreciate a nice glass, I have not yet developed the skill of distinguishing the subtle flavors and describing its unique characteristics. The wine definitely enhanced the experience at d.k.'s and my friend Dan has been nice enough to offer his expertise so that you can have a clearer picture of the d.k.'s Steak House experience!

Chablis Premier Cru, Long Depaquit "Vaillons" 2002- $48
To start a night of dining I always like a light and easy drinking wine that will pair well with light appetizers. We enjoyed the crabcakes, escargot, seared ahi and monster shrimp cocktail. There was a reasonably priced chablis that caught my eye. The bottle came refreshingly chilled and did not disappoint. The Long Depaquit "Vaillons" was a straight forward, good quality chablis but nothing to stand up and run out of the room to write home about. Initial tastes were very light fruit with mineral and butterscotch. The flavors lingered on the tongue for a short while with a clean finish. I found that it complimented the crab cakes best. 88 pts

Gamay Noir, Paul Matthew “Knights Valley” 2007 - $7.95 a glass
I first met the Gamy Noir "knights valley" at Vino. The varietal is more associated with France and the Beaujolais region, but this one from California and is definately worth a try. Do not let the "noir" label lead you to believe that this will be a light and fruity wine. Although it is mostly fruit forwad as you would expect from an "Americanized" Napa wine, there is more to it than that. After the floral and fruity nose there are layers of earth, smoke, and oak. Unlike most reds, there are little to no tannis with this wine. The sensation associated with tannis is replaced with a tart, lip puckering hint of cherry, strawberry and raspberry. I did not taste this wine with any food but it can definately be enjoyed by itself. 88 pts

Caymus 2006 - $125
I ordered the 2006 Caymus because I had a 2004 and was utterly floored by it. 2004 was a very good year for California cabs in general, but I feel that Caymus is able to come through year after year. After the Caymus '06 cab was poured into the decanter, the fullness of the wine was evident. It is very big on the nose, initially dark fruit but with hints of oak, smoke, and tobacco. You can smell the quality of the wine. First taste after 5 min reveals a quality California cab. It is fruit forward with licorice, oak and smoke but then as the Caymus began to decant, the velvety tannis, chocolate and mineral began to appear and they linger on the palette. I actually found that the tannis were one of the best features of the wine. The longer the wine decanted it became less fruit forward and more tobacco, chocolate and mineral appeared. I ordered the Caymus to match the excessively marbled Kobe filet but having such a rich steak along with this big, full bodied wine was too much. The filet was very lightly seasoned to focus all the attention to the richness of the steak itself. The Caymus may have complimented a saltier steak rather than a rich, buttery kobe. I think a Burgundy would have worked more harmoniously with the richness of the heavily marbled Kobe filet. By itself, the Caymus 2006 cab was excellent. Although it is a 2006, it did not taste like a young wine. I can only imagine what it will become in 3-4 more years. 92 pts.

d.k. Steak House

2009-01-19T19:10:00.000-08:00

When our company Christmas party got cancelled, my co-workers decided to have a party of our own at d.k's Steak House. I thought about how a "pescatarian" (vegetarian who eats seafood) would be able to write about a steakhouse. Should I encourage people to eat meat??? I decided that despite my choices for not eating meat, I still have a great appreciation for fine food, and I wanted to offer my readers a variety of restaurants, so here it is... Besides, if you're going to eat meat, at least do it right!

Hawaii was first introduced to chef D.K. Kodama back in 1995 when he opened Sansei Seafood Restaurant and Sushi Bar, serving fusion seafood and innovative contemporary sushi. Since then, he's paired up with different experts in his field, adding to Hawaii's repertoire of fine restaurants. Vino Italian Tapas and Wine Bar is a result of the partnership between Kodama and Master Sommelier Chuck Furuya. Hiroshi Eurasian Tapas is a collaboration between Kodama, Chef Hiroshi Fukui and Chuck Furuya. Lastly, Kodama's vision of "cutting into a juicy dry aged steak and taking in the view of one of the world's most famous beaches" came to reality when he created d.k Steakhouse.

d.k.'s is the only restaurant in Hawaii that offers in-house dry aged steaks. Dry aging beef involves hanging beef in a controlled temperature for an extended period of time. Moisture from the beef is slowly lost, and enzymes break down the tissue, resulting in improved tenderness of the beef. The result is a concentrated sweet and nutty flavor with superb texture. The signature bone-in rib eye is aged for 30 days. Throw in some classic steak house side dishes and a wine list carefully selected by Chuck Furuya, and you have one awesome steak house!

Wine lovers can order wine by the glass or the bottle. The wine list offers wines from a variety of locations in a wide price range. Choose to go affordable, or splurge! Either way, you're more than likely to find something you like. I had a glass of Gamay Noir ($7.95 glass), and had a taste of French Chablis ($48 bottle), and Caymus Cabernet Sauvignon ($125 bottle).

The menu offers a variety of appetizers, including steakhouse crab cakes, monster shrimp cocktail, classic escargot, and blue crab dip. Entrees include the dry aged steaks, surf and turf combinations, and a small variety of seafood choices (thank goodness for me!). The "steak connoisseur" would appreciate the 22 oz. Dry-Aged Bone-In Rib Eye, which is considered to be the "premier steak;" super juicy and served with house made jus. Side orders include Asparagus Milanese (farm fresh egg, truffle oil, and herbs), truffled potato croquettes, steamed vegetables, garlic mushrooms, and much more.

I ordered the Fresh Catch of the Day ($24.95) prepared chinese style, which was Mahi Mahi topped off with shiitake mushrooms, onions, carrots, topped off with a soy-ginger sauce and finished with hot peanut oil. It was good, but everyone else around me appeared to be enjoying their steaks a whole lot more!

I took a (tiny) bite of the Kobe Style filet Mignon ($79.95), which is a hybrid of Japanese Wagyu and American Black Angus. The marbling was so rich that the meat had a silky, buttery quality to it and the meat was so tender that you could almost cut it with your fork! Even as a non-meat eater, I could appreciate this one!

Cajun Steak Fries

Potato Au Gratin

The dessert menu is filled with tempting choices, making it difficult to choose just one. I had to go with my first instinct though, and ordered the Chocolate-Chocolate Decadence Cake! It was a rich flourless chocolate-chocolate cake served with warm fudge and chocolate ice cream. Did somebody say chocolate???

Despite my reasons for not eating meat, I can appreciate the fact that D.K. Kodama has created a wonderful dining experience, offering something that is unique to Hawaii. Plan to go early to get parking in the structure or on the street because if you valet, you'll be paying a good 12 bucks.

d.k Steak House
2552 Kalakaua Ave (Waikiki Beach Marriott Hotel)
Honolulu, HI
http://dksteakhouse.com

Imanas Tei

2009-01-13T22:46:00.000-08:00

If you haven't figured it out by now, I have a thing for Japanese restaurants, and an even bigger thing for Japanese Izakayas. Thanks to my friends Amanda and Brandon, I've been introduced to another great find! Imanas Tei is located on King Street, past Pucks Alley, slightly hidden behind the 7-11. Take a little peak the next time you drive by, and you can't miss the bright orange sign.

Imanas Tei has been recognized by several notable local publications for having quality sashimi selections and excellent authentic Japanese food. Word spreads when the food is good, and as a result, you should be prepared to wait for a table if you don't make a reservation. We waited for about an hour... but it was well worth it!

We went to Imanas Tei specifically to eat the Chanko Nabe; but I wasn't about to leave this restaurant without trying at least one other dish! So, we shared an order of sushi; 8 pieces of nigiri and 6 pieces of tekka maki. The nigiri selection included unagi, maguro (ahi), hamachi, sake (salmon), ebi (shrimp), ikura (fish eggs), and uni (sea urchin). I don't usually like uni; however I chose to be the daring one this time and ate it. It was actually delicious, which was a sign of its freshness! Based on that, you can guess how good the others were!

So highlight of our dinner was Chanko Nabe. During the winter time in Japan, families come together to enjoy a big "nabe" (or pot) filled with assorted meats and vegetables.

A nabe was brought to our table and filled with dashi (flavored broth), and then the server came and filled it with crab legs, scallop, shrimp, salmon, tofu, mushrooms, cabbage, mochi, green onions, mussels, beef, tsukune (meat balls)...and probably more things that I can't remember.

After everything simmered down and cooked, we took turns fishing out our favorites and slurping up the broth.

Once everything was eaten and the broth was left over, we were given to option of adding udon noodles or rice and egg. We chose the rice and egg, so the server returned and filled our pot with rice and drizzled in some egg.

He served it to us in little bowls and topped it off with nori. One slurp of this steaming hot broth took me back to my childhood days when my grandma would pick me up from preschool and make me a snack. She scooped out steaming hot rice and topped it off with a raw egg and a drizzle of shoyu. As she mixed it up with her chopsticks, the steam of the rice cooked the eggs, and the chopsticks hit the sides of the bowl, making the sound "ka-cha, ka-cha, ka-cha." And so the name "ka-cha ka-cha rice" came to be... my favorite after school snack. Its so wonderful when eating something takes you back to a fond memory. Its like that scene in Ratatouille when Antono Ego was forever changed after taking a bite of Remy's famous Ratatouille!

Needless to say, we were all happily stuffed at the end of our meal. It was a nice way to celebrate the holidays together, and a super bargain as well! We ordered two orders of the Chanko Nabe and the sushi, and between the 4 of us, we paid only about $13 for dinner! I want to go back and try the other izakaya dishes, but I don't know if I can resist not ordering the chanko nabe again!!

Imanas Tei
2626 S. King Street
Honolulu, HI 96826

The Slanted Door

2008-12-28T16:50:00.000-08:00

I've been to San Francisco four times now, and each time with a list of places that I hope to visit. I've been lucky in stumbling over great finds; however it doesn't hurt to do some research prior to the trip. The Slanted Door has been on my list from the first time that I visited, and it was only on this last visit that I was finally able to experience it! My mom was slightly hesitant about going to this restaurant, as she said, "I don't like Vietnamese food;" however, after her first bite of food at the Slanted Door, I can proudly say that I expanded her horizons in the food realm!

The restaurant offers Vietnamese food, with a San Francisco flair. The modern twist of Vietnamese cooking is accented with a plethora of locally grown produce and ecologically farmed meant, game and poultry.

There is a relaxed and open atmosphere with large glass windows overlooking the San Francisco Bay.

Although it was a foggy day, we could see the San Francisco Bay Bridge peaking out from the haze from where we were sitting.

We were overwhelmed by the extensive menu offerings (everything sounded so delicious!), so we made our choices based off of the recommendations from the waitress. The Crispy Imperial Rolls included shrimp, pork, glass noodles and peanuts, served with fresh lettuce leaves to wrap and a light dipping sauce. Absolutely delicious!

The Green Papaya Salad was very original, and included tofu, rau ram (Vietnamese coriander) and roasted peanuts. The dressing was unlike any other papaya salad I've eaten. It was fresh and vibrant without the overpowering fish sauce and chili pepper that I'm accustomed to.

My favorite was the Caramelized Tiger Prawns. They were smothered in a sticky sauce of garlic, onions, and chilis. There was a slight sweetness from the caramelization, with a kick of heat at the end. Finger licking good!

My mom and sister ordered the Chicken Claypot, which was chicken thigh pieces with a caramel sauce, chilies and fresh ginger. This one wasn't the greatest, a little on the salty side.

The Slanted Door lived up to my expectations and changed my mom's perspective on Vietnamese food. The San Francisco twist on Vietnamese food worked perfectly, in my opinion, and I would definitely recommend this restaurant to those in the Bay Area!

The Slanted Door
1 Ferry Building #3
San Francisco, CA 94111
www.slanteddoor.com

Pizzeria Delfina

2008-12-25T15:26:00.000-08:00

Pizzeria Delfina was another accidental discovery that my mom, sister and I stumbled upon while walking through the Castro and Mission districts in San Francisco. It was a cold and rainy day, and we were on a quest to re-visit Tartine. To our disappointment, it seemed as though everyone else decided that Tartine was the perfect cozy escape for such a rainy day. The crowd was not our idea of relaxation after the long, cold walk, so we backtracked our steps to a pizzeria that we spotted along the way.

Owners Craig and Anne Stoll have a menu inspired by their memories of New York pizzerias and Craig's childhood in Naples. They offer classic pizzas as well as daily special pizzas using seasonal ingredients. Their menu has portions that are both printed and handwritten, as selections change daily. There's also an array of antipasti beautifully displayed along the counter as well as daily soup and salad selections. Desserts are also tempting... if you leave room for them, that is! To round it all out, they offer a nice selection of wine Southern Italy.

The restaurant is set up almost like a diner, with both tables and counter seating. The kitchen is wide open, and customers can watch as the pizzas are being prepared. Upon being seated, you are served with breadsticks, a plate of cheese, oregano, and red pepper flakes, and a glass bottle of water. So simple, yet artistic.

We started off with an antipasti of Satsuma and Walnuts served with fennel and arugula. It was a wonderful pairing of seasonal ingredients. The licorice flavor of the fennel and the peppery arugula were balanced out with the sweetness of the satsumas. All the flavors were brightened up with a light vinaigrette dressing and the walnuts added nice texture.

It was tough to decide upon just one pizza, but we decided to try the classic Margherita. This one was tomato, basil, and Bubalis Mozzarella di Bufala and finished off with a drizzle of extra virgin olive oil just before serving. The thin Neapolitan inspired crust was crispy on the outside with a thin, chewy center. When I took my first bite of this pizza, my face explained it all! Eyes wide open, a huge grin on my face, and all I could say was "mmmmmmm...." The texture and flavor of the Buffalo Mozzarella is incomparable to plain mozzarella and its definitely worth it to pay a little extra for this one! Combine it with a glass of Italian wine and you have heaven!

If I had any more room in my stomach I would have tried the Clam Pie, which includes cherrystone clams, tomato, oregano, pecorino, and hot peppers, or the Broccoli Raab, which is topped with broccoli raab, mozzarella di bufala, parmigiano, olives, and hot peppers. They also offer a Salsiccia with housemade fennel sausage, tomato, bell peppers, onions, and mozzarella. Looks like I'll have to go back for more next time I visit my sister!

Pizzeria Delfina
3611 18th Street
San Francisco, CA 94110
www.pizzeriadelfina.com

A Second Helping of "Mediterraneo"

2008-12-10T00:03:00.000-08:00

I just got back from celebrating my dad's birthday at Mediterraneo. Last time, I said that it was worth another try... well, I sure am glad that I went back! We had an awesome time tonight. The food was superb, service was exceptional, and we even got to meet the owner (Fabrizio poured us some Grappa and sat down at our table to chat)!! This place is now my favorite place to eat Italian food!

The Northern Italian Seafood Risotto was made with a saffron broth and included muscles, fish, shrimp and clams. The flavor of the saffron really brought out the flavor of the seafood.

My dad's Ciopinno was exceptional! It was a light, yet flavorful fish and tomato broth, packed with clams, muscles, fish, and shrimp. I couldn't stop sticking my spoon into his dish to get a taste of the soup! The best part was towards the bottom of the bowl where all the small bits of fish and clam were left.

The Puttanesca was also perfectly executed. This classic Italian dish is made with garlic, anchovies, tomatoes and olives. Its amazing how such simple ingredients paired with freshly made pasta can create such a wonderful dish!

Dessert was a thousand times better this time around. My favorite was the chocolate pyramid. It appears to be dense and rich, but its actually a lot lighter than it looks. The bottom of the pyramid had a ever-so-light crunch to it...perhaps some finely ground toffee? If you've had the chocolate pyramid at JJ's French Bistro, this one is a lot better!!

The tiramisu was light and fluffy, and not too sweet.

From the first time that I visited Mediterraneo, I knew that there was something special about it. Although I wasn't thoroughly impressed the first time around, this time made up for it ten-fold!

Thanksgiving in San Francisco

2008-12-08T10:29:00.000-08:00

After spending Thanksgiving in San Francisco with my sister and mom I have a lot to share! I finally had a chance to try The Slanted Door at the Ferry Building Marketplace, we had some great French food, and some authentic Italian Pizza!! :) I originally intended to post it all at once, but its been a crazy week! So for now, enjoy a taste of one of the French restaurants, Le Garage...

Le Garage

2008-12-03T23:10:00.000-08:00

Our night at Le Garage turned out to be quite an adventure. First, we got to cross the picturesque Golden Gate Bridge to travel from San Francisco to Sausalito. Then as we approached Sausalito, our Google maps directions took us onto a beaten path of dark and windy roads and into a sketchy boat harbor. With a phone call and the help of a Frenchman (with a thick French accent) from the restaurant, we were able to locate the dimly lit, unmarked restaurant with a garage door opening. I couldn't help but wonder what were we getting ourselves into. The area felt as though a murderer might be lurking out behind the garbage bin and the unmarked building left us feeling suspicious...

But once we were inside, elegance and edge blended seamlessly and the sight of people happily enjoying their food eased our minds. When I think of a French restaurant, I think expensive food and snooty waiters. At Le Garage, the atmosphere is fun, yet classy. The waitress wearing a auto-mechanic uniform, speaks to you with a classy French accent, as she offers her knowledge of French wine and cuisine. The décor is edgy, with exposed ceilings and unfinished railings, and yet the classy flower arrangement doesn’t look all that out of place.

Chefs Bruno Denis and Olivier Souestre both are natives of France, who are committed to serving simple French bitstro food in a relaxed atmosphere. At Le Garage, the chef takes special care to use local, organic, and sustainable ingredients whenever possible. The wine list is mostly French wines, but also includes some California wines as well.

To start off, we had black mission figs stuffed with Fourme d’ambert (similar to bleu cheese), arugula, dried cherries, pistachios, and a pomegranate vinaigrette. I had always wanted to taste fresh figs, since they’re a rare find in Hawaii. I was not disappointed; this dish was delicious! Sweet figs, creamy and slightly bitter cheese, spicy arugula, tart cherries, and crunchy pistachios—varying elements coming together to create one great salad.

We also had Dungeness Crab Stuffed Squash Blossoms, fried golden brown and swimming in a savory tomato basil coulis. The delicate squash blossoms were preserved in the lightly crispy coating and the rich crab flavor permeated the dish.

I ordered one of the recommended dishes, the Bouillabaisse. Its a traditional fish stew with mussles, clams, red potatoes, and white fish, served with crispy baguettes and Rouille (a savory garlic, saffron and mayonnaise spread). The broth was nice and rich, perfect for dipping the baguettes into.

The Loch Duart Salmon was served with baby leeks, mini charm tomato confit, parsnip chips and a kalamata olive vinaigrette. Each of the ingredients offered its unique flavors which paired to create one delicious bite.

The Duck Confit was expertly prepared with an organic burgundy reduction, French fingerling potatoes, and garnished with baby zucchini and parsnips. The duck melted in your mouth as the intensified flavors of the burgundy coated your palate.

The Ravioles de Royans was quite an interesting surprise. Tiny little purses of French ravioli filled with French cheese, smothered in an artichoke pesto. The waitress shared that these tender bites of pasta are imported from France. The pasta was topped off with Massachusetts Dayboat Scallops and oven roasted tomatoes, all drizzled with a lithe olives confit.

We all shared an order of fries with roasted garlic aioli.

For a bit of French desserts, we decided to share two. The first was an Organic Cabernet poached pear served with spiced panna cotta.

The other was Fondant au Chocolate, a molten chocolate cake suffed with raspberries and topped off with fresh whipped cream and a raspberry coulis. The restaurant also served complimentary glasses of dessert wine with our dessert.

So what started off to be a suspicious and scary restaurant, turned out to be a French delight! If you’re not up trekking through the dark and scary boat harbor, try this place for lunch or weekend brunch!

Le Garage
85 Liberty Ship Way, Suite 109
Sausalit, CA 94695

Nobu

2008-11-27T16:13:00.000-08:00

Last week was the First Annual Restaurant Week to benefit the Culinary Institute of the Pacific. Restaurants across Honolulu teamed up with the Culinary Institute in an effort to raise money and encourage people to eat out. Some offered discounts, others donated a portion of their sales. I took advantage of this opportunity to check out Nobu in Waikiki. This place usually has a pretty high price tag, but for this special event you could get a three-course meal for just $32!

I'd been hearing wonderful things about this restaurant and was delighted to have the opportunity to try it at a discounted rate. Chef Nobu Matsuhisa creates a menu of modern Japanese with a hint of South American influence. Elements of lime juice, jalepeno, and cilantro are just a few subtle accents found in the Japanese dishes. Nobu Matsuhisa has obtained celebrity chef status across the United States, and is known for training the Iron Chef, Masaharu Morimoto.

This restaurant fits in perfectly with the trendy Waikiki Parc Hotel. The hotel itself boasts itself as being "Paradise with an edge" and "More than a hotel, its an attitude." Likewise, Nobu diners have the experience of new age Japanese cuisine set in a sleek and vibrant atmosphere. The dining area is dark with accents of red lighting, juxtaposed against a brightly light, ultra-modern sushi bar. Tables are set with white porcelain dishes and a set of chopsticks resting on a smooth river stone.

Start the experience off with a specialty cocktail or Nobu's private label beer, Chardonnay or Cabernet Sauvignon. I ordered the Sira Ume cocktail; pinky vodka, Takara plum wine, and lime juice. Slightly sweet with a nice tang of ume.

The special set menu consisted a choice of salad, entree, and a dessert. In addition to this, we also ordered an appetizer and sushi.

My salad was Big Island Heats of Palm. Fresh ribbons of hearts of palm, yuzu dressing, micro greens and a jalepeno puree made from jalepeno, garlic and rice vinegar. The bright dressing and pepper flakes gave the hearts of palm a nice kick, while still maintaining the delicate aspects of the hearts of palm.

My mom had the Shiitake Salad, which was fresh seasonal greens with a spicy lemon dressing, garlic chips, marinated shiitake mushrooms, and sesame seeds. This one was a little overpowering and heavy on the salt.

Nobu has an impressive appetizer and sashimi menu. One of the waiter's recommendations was the Tiradito (whitefish, octopus, scallop, or botan-ebi). We chose the Tiradito Scallop ($17, not part of the set menu). Thin slices of scallop sashimi, Peruvian spicy sauce, lemon yuzu sauce, black peppercorns, and cilantro. This was unlike any sashimi I have ever eaten! You immediately taste the spice and tanginess of the sauce, followed by the sweetness of the delicate scallops, and then the flavor finishes up with a bright accent of cilantro. The dish is expertly composed and presented as a work of art.

For my entree, I chose the Black Cod Saikyo Miso (usually $23). The butterfish was marinated in Saikyo miso, a special miso from Kyoto. At the edges of the plate were dots of den miso, slightly stronger in flavor. On top sat Hajikani, a pickled ginger eaten at the end to cleanse the palate. I loved the rich and creamy fish paired with the delicate saikyo miso.

My mom ordered the Sashimi Dinner (usually $38). It consisted of an artfully displayed selection of hamachi (yellowtail tuna), hotate (scallop), maguro (ahi), salmon, tako (octopus) and uhu.

After the entrees came the Salmon and Avocado hand roll ($7). In the Nobu tradition, the sushi is served after the entree, as a simple way to end the meal. Chef Nobu believes that sushi will always be sushi, and should be saved for the end. Well, in my opinion, sushi is a little more than just sushi at Nobu. When the plate came to the table, we could immediately smell the fragrant nori--an indication of its quality.

The meal ended with our dessert, warm roasted pineapple with a brown sugar cinnamon crumble, topped off with Calpico (Japanese yogurt drink) ice cream. It was a nice mixture of tangy and sweet, warm and cold.

We had a wonderful experience at Nobu. The entire wait staff were more than accommodating and the setting offered a sense of glamour for Mom and I to spend time together. The dishes were filled with fresh and clean flavors, allowing us to leave feeling light and satisfied as we drove home for the night. I would surely visit this place again for a special occasion.

Nobu Waikiki
2233 Helumoa Road
Honolulu, HI 96815
www.noburestaurants.com

Honolulu Magazine's Hale Aina Awards

2008-11-23T19:27:00.000-08:00

The Hale Aina Awards are one of Hawaii's most prestigious dining awards. Subscribers of Honolulu Magazine vote for their favorite restaurants in 25 different categories. Last weekend, the 2009 winners were announced, and in celebration of it, guests were invited to "Eat, Drink, Mingle, Repeat." As the theme suggests, there was good food, an abundance of "sophisticated beverages" and a sightings of some of Hawaii's most respected chefs. Ten of last year's restaurant winners each served their own unique dish at stations placed around the Sheraton Waikiki Ballroom while 16 different wine, sake and liquor vendors offered an assortment of drinks.

Alan Wong's Restaurant (The Incumbent Restaurant of the Year) served Portuguese Bean Soup with Kim Chee. A hearty soup with a kick of spice.

Beachhouse at the Moana (Hale Aina Award-Wining Chef, Rodney Uehara) served "Moyer Farm Beef Wellington" with Port Madera Demi with Morels and a Vegetable Brunoise. My favorite part was the Morel, plump and juicy!

Chai's Island Bistro served Sea Bass with a Lobster Reduction and Ribbons of Zucchini. This was one of my favorite dishes of the night. Chef Chai himself was there working hard to cooking up the sea bass. I had a chance to meet him and take a picture with him. He was very warm and welcoming, very friendly!

Formaggio Wine Bar and Grill served a Grilled Lamb Chop with Roasted Garlic Cream Sauce and Couscous with a Vinegar Reduction. My dad liked this one the best!

The Halekulani served Seared Tuna with Corn Chaat and Avocado Lime Dressing. (Sorry, the picture of this one didn't come out)

Mariposa served Texas Wild Boar Ragu with Kabocha Pumpkin Pappardelle, Hamakua Mushrooms, and Citrus Pistachio Gremolata. Warm flavors of fall with comforting ribbons of Pappardelle.

Ruth's Chris Steak house served Sliced Beef Tenderloin with Sweet Potato Casserole. The casserole was rich and buttery, topped of with a sweet cinnamon and pecan crumble.

Tango Contemporary Cafe (Hale Aina Award winning chef Goran Streg) served Hamakua Mushroom Risotto with Garlic Shrimp.

Vino served an Ahi Nicoise-Style Salad with Hamakua Heirloom Tomatoes, Roasted Yellow Fin Potatoes, Marinated Haricot Verts, Boiled Egg, and Aged Sherry Vinaigrette. Served on a spoon to enjoy all the flavors in one bite!

And last, but definitely not least, was Roy's Restaurant, serving Roy's Melting Hot Chocolate Souffle with Vanilla Bean Ice Cream. It was miniature versions of the famous dessert, served warm. Crispy on the outside, warm and gooey on the inside! I got 2 servings of this one!!

Two hours of eating and drinking sure went by quickly! I feel so lucky to have been a part of this event!!

More to come...

2008-11-22T08:25:00.000-08:00

In this last week I have been blessed with the opportunity to share some great food with my friends and family. Check back soon for postings on the Hale Aina Awards and Restaurant Week at Nobu!!

For now, I leave you with this...

The product of two talented chefs and a little too much sake. Its a work of art... wouldn't you agree?? ;)

Izakaya Nonbei

2008-11-11T22:15:00.000-08:00

On my last visit to Japan I had the opportunity to eat a several izakayas (Japanese pubs). The most memorable experience was the tiny "hole in the wall, mom-and-pop shop" where the husband and wife owners prepared our dishes right in front of our eyes. It was so special because we stepped aside from the busy streets of Kyoto into a little hideaway and were we were treated to the ultimate comfort food! Eating at Izakaya Nonbei took me back to that fond memory.

The decor makes you feel like you've escaped the a wintery storm in the middle of the samurai days. You can sit around a (unlit) fire pit with an iron kettle which makes you feel as though you're defrosting from the snow. Above the pit hang straw shoes and water canisters made from gourds that--according to my grandma--were used as people trecked through the snow.

Above the tatami lined floors hang wooden palates, each with a menu item written in kanji, displayed like artwork. The menu (there is an English version) is filled with authentic Japanese dishes, many of which are just romanized versions of the Japanese words. Luckily my grandma was there to explain what each were. Don't worry if you don't speak Japanese, the wait staff are very helpful.

The dishes are served izakaya style, meaning small dishes to be enjoyed with sake or beer. There are an assortment of Japanese sake, beer and cocktails. I had a shiso chu-hi (sochu) and my mom and grandma shared the frozen sake. The frozen sake pours out liquid, but when it hits the cup its turns in to icy slush!

Izakaya Nonbei brings in the freshest and highest quality sashimi. Chuu-Toro is the fattiest, most prized part of Ahi and this one was melt-in-your-mouth goodness!

The hamachi sashimi was also heavenly. Artfully displayed and generously portioned.

The agedashi tofu was slightly crispy, with the right amount of chewyness floating in a delicate broth.

One of their signature dishes is the Karei Karaage. Lightly battered and deep fried flounder. So crispy that every part of the fish (skin, bones, head, and all) can be put into your mouth. Oishii!!

We also had some enoki mushrooms and eggplant sauteed in a shoyu butter sauce.

Lastly, to end our meal (as in traditional Japanese style), we enjoyed rice and assorted tsukemono (pickled vegetables). My mom and grandma had plain white rice, but I had the miso yaki-onigiri, grilled musubi brushed with a sweet miso, with a toasty, caramelized crust.

The homemade tsukemono was displayed so beautifully and tasted like it was made with loving hands and long hours of devotion.

This place got my grandma's stamp of approval, and it sure got mine! Although it can be pretty pricey, the quality is well worth it. This place was recognized nationally by Gourmet magazine, and Chef Mavro has been known to dine here as well. If you're feeling like you miss Japan (or want to one day visit there) treat yourself to this tiny Japanese treasure trove.

Izakaya Nonbei
3108 Olu Street (off Kapahulu Ave, across from Safeway)
Honolulu, HI

Uncle Bo's Restaurant

2008-11-10T01:13:00.000-08:00

Uncle Bo's is quite an eclectic mix of casual dining, bar, and lounge with a menu inspired by Local, Asian, Italian, and Cajun cuisines. I was pretty confused from the minute I stepped into the restaurant, and still don't quite know how to describe it. First of all, the name "Uncle Bo's" makes it sound like a local "shorts and slippers" take out place. The sign on the outside also gives that impression, with the red and yellow painted surf board. The interior, however, is quite trendy and modern, with plush cushions and a bar with hot pink back lighting. It appears to be sophisticated lounge, yet the televisions suggest a sports bar. To add to the confusion, the owner, Bo Pathammavong, looks nothing like you would imagine an "uncle Bo" to look like (he looks nothing like my uncle Bo, anyway). The menu offers a variety of cocktails, pupus, soups, salads, seafood, pizza, pasta, steaks, and desserts, with everything from Thai Street Style Garlic Chicken Wings ($9), to Baked Opah with a Garlic Chili Aioli and Fried Garlic Shrimp ($19), to Prime Rib with Au Jus and Horseradish ($22), and Chicken Piccatta ($15). At first, I was a little bothered trying to make sense of everything but by the end of the night after hanging out with the girls and eating the food, I realized that perhaps the randomness is what makes this place so fun, and so unique.

We started out the night with some cocktails. The trendy vibe and glamourously lit bar suggest that this would be the perfect place. Unfortunately, we didn't have the best of luck ordering cocktails here (they just didn't taste right). Its a good thing the food was enough to keep us happy! Next time I'll order some wine or beer.

My favorite dish of the night was the Thai Style Steamer Clams ($11) served in a sweet chili garlic oyster sauce. One pound of clams, with chunks of tomato and bok choy swimming in a delicious sauce. I loved the sauce so much I used it as a dipping sauce for my bread and had to hold back from slurping it like soup!

We also had the Warm Spinach Salad ($13) with a strawberry vinegarette, walnuts, onions, bacon and feta cheese. This one was okay, a little heavy on the garlic though.

The Pele Shrimp Pasta ($17) was a Cajun butter sauce with shrimp, bell peppers, onions, and tomato, and white wine. It was slightly spicy and oh so yummy!

The Grilled Chicken and Spinach Pizza ($15) was also yummy, with a thin, yet chewy crust.

So once I stopped trying to figure out what this place was supposed to be, it turned out to be a really fun hangout. It offers a relaxed atmosphere for mingling over good food. The service is pretty good, and they don't mind if you stay a while after the meal. It offered a nice atmosphere for the girls to be girls... but boys can also be boys there too (there was a bunch of guys celebrating a birthday just as we were leaving). Speaking of birthdays, this place also does a great job at embarrassing the birthday girl with a loud birthday song. I only know this because my girlfriends thought it would be so funny to tell the waiter that it was my birthday, even though it wasn't!

One note on this place, try to find street parking if you can. The parking lot across the street that was once free now charges $4.

Uncle Bo's Restaurant
559 Kapahulu Avenue
Honolulu, HI 96815

Gazen

2008-10-17T20:18:00.000-07:00

Allow me to introduce you to one of my new "favorite" restaurants: Gazen. A trendy modern-day Japanese izakaya restaurant with an assortment of bar foods, a wide selection of drinks, and fresh homemade tofu! When I traveled to Japan this past summer, there were so many of these trendy izakaya places, including the same Gazen restaurant that we have here in Hawaii. I love this restaurant because everything that they serve is high quality. It know it sounds weird, but every time I eat there, I order extra wasabi... it tastes like freshly grated wasabi (and most likely is). The flavor is unlike any other wasabi I've eaten! That's just one example of the quality ingredients that this restaurant uses.

The restaurant offers a very trendy vibe with its black lacquer furnishings and dim lighting. The room is filled with the warm and inviting aromas of the Japanese foods. I have been to Gazen four times in the last year, and each time I've discovered something new and yummy to try!

To start out with, the Gazen menu offers 6 pages of beers, shochu, sake, wine, and cocktails. If you go during early or late happy hour, the pitchers of beer are half off (about $3.50 each)! I don't usually drink lychee martinis; but the one at Gazen is a must try! The special thing about it is the cinnamon-sugar garnish on the rim of the glass. I never expected the spicy cinnamon to compliment the sweet lychee so well, but it does... and its a winner!

Also yummy is the yuzu-hi, a shochu based cocktail with Japanese yuzu (citrus) juice. They also have a refreshing fresh kiwi-hi. Very original and delightful!

The tofu dishes are all exceptional. The tofu sampler came with an assortment of three different types of tofu: kurogoma (black sesame seed), plain (with side sprinkles of salt and ground tea leaves), and saikyo (sweet sesame miso sauce). My favorite was the kurogoma. Its a little scary looking because its gray with black flecks; however once you get over the appearance, the toasty sesame seeds and creamy tofu will fill your mouth with joy!

The Tofu and Jako with Yuzu Dressing is a salad-type dish with fresh tofu topped off with jako (small dried fish), spinach, takuan, and a peppery citrus dressing.

The tofu croquette ball are balls of tofu and various vegetables deep fried and topped with two sauces.

When I was in Japan, I learned to really appreciate Yuba. Yuba is the "skin" of the tofu, creating a very light and delicate texture. Because its the skin, there isn't a whole lot to go around, so it can be pretty expensive to buy. Gazen has several dishes that feature yuba. One of them is the Deep Fried Mochi Yuba with Spinach and Yuba Gravy. Tender pieces of yuba that give the texture of mochi, simmered in a light gravy that complimented the delicate pieces of yuba.

My favorite dish is the Gazen Matsuri Natto: fresh tofu topped with natto, fresh ahi, takuan, and a raw egg. You mix it all up and eat it with toasty nori! Slurp-a-licious!

The Deep Fried Tofu Mochi "Agedashi Style" were small mochi balls deep fried and served like agedashi tofu. I love agedashi tofu and this was such a unique spin on one of my favorite dishes! (Thats my side of extra wasabi in the picture!)

The Gazen Style Deep Fried Chicken with Homemade Sauce is a karaage style chicken served with a chinese sweet and spicy sauce.

One of the most unique and most comforting dishes is the Salmon Soymilk Chazuke. When I was growing up, chazuke (rice and hot tea) was my comfort food, and when I was away at college, a bowl of chazuke always cured me from freezing my butt off. The soymilk in this chazuke is not the type of soymilk you buy in the stores to eat with your cereal. I'm thinking that this soymilk is the liquidy by-product of the homemade tofu, but I'm not entirely sure. Its served with rice, salmon flakes, warm soy milk and side sprinkles of matcha powder and nori. Mmmmm... so warm and comforting!

Another rice dish is the Fried Brown Rice with Seafood. It comes with a fried egg on top, and the waitress mixes it all up for you at the table.

Gazen also has a small list of assorted sashimi and rolled sushi. I tried the Shoyu Flavored Ahi Roll, which was sushi rice filled with yuba, cucumber, takuan, and carrots, topped with fresh ahi and drizzles of a shoyu reduction.

Also delicious are the Gazen style garlic shrimp, Yamaimo with ume bonito sauce, and the Nanohana creamy shiraae.

Like I said, I've already been to Gazen four times, each for different reasons. A few times we just ordered a few drinks and a couple of dishes, other times it was a full dinner. Its a great place for groups of people to celebrate, or a couple to have a snack. Whatever you're looking for, Gazen can serve your purpose! Great food, great atmosphere, great service!

Gazen
2840 Kapiolani Blvd.
Honolulu, HI 96806

Roy's 20th Anniversary

2008-10-06T10:55:00.000-07:00

Last night, chefs and food-lovers from around the world gathered in celebration of the 20th Anniversary of Roy Yamaguchi's Hawaiiain Fusion Cuisine Restaurants. The parking lot of Kapiolani Community College was transformed into a lantern-lit tent filled with the talents of 17 top-caliber guest chefs and their expert works of art.

Guests also enjoyed several stations of wine tastings and live entertainment. Of course, this celebration came with a price tag: $200 a person... but it was well worth it! In honor of this special event I "forgot" all the reasons I stopped eating meat, and indulged in the culinary expertise of these great artists!

Guests chefs included:
Hiro Sone & Lissa Doumani-Terra/Ame (San Francisco/Napa)
Josiah Citrin-Melisse (Santa Monica)
Raphael Lunetta-JiRaffe (Santa Monica)
Tsutomu Ochiai-LaBettola Restaurant (Tokyo, Japan)
Darryl Fujita-Halekulani Hotel
Ming Tsai-Blue Ginger (Boston)
"Iron Chef" Hiroyuki Sakai-La Rochelle (Tokyo, Japan)
John Finger & Terry Sawyer-Hog Island Oyster Company (San Francisco)
Lee Hefter-Spago (Beverly Hills)
Floyd Cardoz-Tabla (New York)
Tony Liu-Morandi (New York)
Alan Wong-Alan Wong's
Ronnie Nasuti-Roy's Hawaii Kai
Yuji Wakiya-Wakiya at the Gramercy Park Hotel (New York)

My top 3 favorite dishes (the ones that I went back for seconds) were from Yuji Wakiya, Ming Tsai, and Lee Hefter.

Wakiya is a modern, upscale restaurant in the Gramercy Park Hotel in New York that serves what I would describe as "high-class dim sum." Chef Yuji Wakiya and his crew served up some lobster done 2 ways: Lobster Taoban and Lobster with Creamy Lemon Sauce, both served with a crispy rice cracker.

Blue Ginger is the restaurant from celebrity chef Ming Tsai located in Boston. It was such a pleasure watching how chef Tsai put the finishing touches on his dishes before being handed out to the guests. He really entertained the crowd with his charm, and at the same time he called out orders to his helping hands to make sure his food were presented just so in the right timing (in a demanding, yet "laid back" demeanor). On top of all of that, he managed to check his phone as he kept up with the score of the Boston Red Socks game!

He served a Sake Miso Marinated Butterfish with Wasabi Oil and Soy Lime Syrup and a Soba Noodle Sushi. Delicious. The butterfish was so tender and delicate!

Spago is the restaurant owned by celebrity chef Wolfgang Puck. The executive chef of the Beverly Hills restaurant, Lee Heftner prepared a Spicy Ahi Tartar with a Sweet Sesame Shell.

The caramelized sugar and toasty sesame seeds from the outer shell added great texture and contrast to the spicy ahi that filled it.

Hiro Sone and Lissa Doumani are chefs at two Japanese-European restaurants: Terra and Ame. They had the most memorable presentation of food...

It started off with a line up of cold broth with a self-serve line of shiso, tobiko, yamaimo, ahi, myoga, green onion, ikura, and nori, followed by a long bamboo pole filled with running water...

...You are handed a little "fishing net" gadget and Lissa Doumani yells out "Noodles!" and along comes your serving of noodles shooting down the bamboo pole for you to "catch!"

I guess I favored the seafood dishes more, but for you meat lovers here's what else we got to try:

Josaiah Citrin's Duck Breast with Glazed Raddish, Wilted Spinach and Cherry Sauce (excuse the blurry picture).

Raphael Lunetta's Pistachio Crusted Hudson Valley Foie Gras with Caramelized Mango, Toasted Brioche, Roasted shallots, and a Confit of Sweet and Sour Baby Roma Tomatoes and Mango Verjus.

Tsutomu Ochiai's Penne Pasta creation with a delicious tomato-basil sauce. Simple, yet expertly prepared!

Darryl Fujita's beef topped off with crispy foie gras sitting on a bed of sweet creamy corn.

Hiroyuki Sakai's broccoli gazpacho with shrimp. The "Iron Chef" was also very energetic and entertaining! :)

Two of Hog Island's varieties of farm raised oysters: Hog Island Sweetwater and Hog Island Kumamoto. Shucked fresh and served with an assortment of toppings.

Floyd Cardoz's Indian dish made using "Baby Pig."

Tony Liu's preserved opah and cannelini beans on top of a toasted crostini,

Alan Wong's Maui Cattle Company Beef (served two ways) with Ulu Puree.

Ronnie Nasuti soup of oxtail, tripe, hawaiian fungus, and truffle oil. Very fragrant and rich!

The whole night was filled with excitement! It was a challenge to take in the excitement while trying to understand what it was I was eating (hence the simplified descriptions of some of the dishes) while carrying my wine glass and plate at the same time!

At the end of the night, as the guests had their stomachs filled and the chefs had time to breathe, we had the pleasure of meeting several of them for pictures and autographs. We also got to take home a commemorative Ridel wine glass and memory book.

Thanks to Amanda, Brandon, and my mom for sharing this night of fun! A huge "Thank You" to our friend (and talented cook) Marcus, who got us our "special" tickets! :)

Mediterraneo

2008-09-28T18:33:00.000-07:00

I've always dreamed of some day taking a culinary and wine tour around Italy. Until I'm able to live that dream, I'm always on the look out for authentic Italian food. Last year, I walked past Mediterraneo and was drawn to the collection of ceramic artwork and bottles of wine that aligned the window. I had driven past this restaurant many times in my life, but never noticed what a neat place this was as its nestled between other businesses I never paid much attention to. My mom had also noticed this restaurant when she got off her bus, and we have had it on our "must try" list ever since. One year later, we were finally able to check it off our list.

Sitting in the restaurant made me feel like I was living part of my Italian dream. I felt like I was in a contryside trattoria on the outskirts of Rome. I imagined that behind the swinging doors was a chubby Italian chef with a mustache singing away as he carefully rolled out his freshly made pasta dough. As I glanced at the menu, I found classic Italian dishes that Nonna (grandma) might prepare for a family meal. It includes assortments of pasta, ravioli, risotto, and gnocchi (hard to find in Hawaii!), and classic entrees like Osso Buco ($22) and Veal Piccata ($18). Classic pasta selections include pesto ($13), puttanesca (a black olive and caper sauce, $14), aio oio (olive oil capers, garlic, and anchovies,$12), and carbonara (a creamy sauce with bacon, sausage and eggs, $14). I later learned that Chef and Owner Fabrizio Favale created this menu of no-fuss, to-the-point dishes to reflect the Sunday family dinners he enjoyed when he grew up in Rome. The menu also includes a selection of Italian wines and beer that can be purchased by the glass or bottle. As owner of Pane and Vino (wine bar in Waikiki), you can trust that Fabrizio will offer up a good selection.

I ordered a glass of Chiani Cecchi, recommended by the waitress.

For our antipasti (appetizer) we ordered the Crostini Ai Porcini, grilled bread topped with fresh mozzarella and porcini mushrooms. The mushrooms are chopped and mixed with a light sauce with hints of parsley. I really enjoyed the warm crusty bread combined with the light flavor of the mushrooms and the warm, delicate slices of cheese.

All pastas (except penne) are made fresh daily, and you can taste the difference in the texture. You can choose fettuccine, Tagliolini (thinner fettuccine), Trenette (like pieces of lasagna noodles), or penne with any pasta dish you order. The Italian sausage found in many of the dishes are also homemade.

I was torn between ordering a seafood risotto, gnocchi, or pasta, and because I wanted to try one of the most popular dishes, I ordered the waitress' recommendation: the Mare Seafood. This dish is made with chopped clams, mussels, shrimp, calamari, fish, garlic, and capers all in a light tomato sauce. I really liked the bursts of capers and parsley that really gave it a light and fresh flavor. On the downside, it was a bit salty for my taste.

My mom ordered the Vongole--chopped clams, capers, garlic, white wine and a light tomato sauce.

For dessert, you can choose from tiramisu, creme brulee, cheese cake, or house made gelai, or sorbetti. That night the sorbetti flaovor was a pear chiani, which sounded so original and refreshing. We decided to try it. Unfortunately, it sounded much more delicious than it really was. It was way too sweet to be refreshing, I kept having to drink water after taking a bite. Luckily, the waiter noticed that we hardly touched it and took it off our bill. I thought that was very nice of him.

I wouldn't say I was entirely impressed with the food on this night. The service wasn't bad, but it wasn't all that great either. In my opinion, they were one person too short on help. I do really like the classic dishes that the menu offers and I think this restaurant has a lot of potential. I'm going to have to visit this place again before I can decided whether I really like it or not. Perhaps I hyped it up too much in my head over this past year as I anticipated what it would be like. I really enjoyed the ambience, fresh pasta, and the fact that the dishes weren't loaded with grease and cheese like most of the "Italian" (or Italian-American) restaurants you find in Hawaii. Its worth a second try...

Mediterraneo
1279 South King Street
Honolulu, HI 9614

The Green Door Cafe

2008-09-22T21:08:00.000-07:00

If you up for a unique dining experience, check out The Green Door Cafe. Leave your credit card at home and bring an empty stomach, a bottle of wine, and a little bit of pride. This place is know for affordable and delicious dishes and the restaurant's "rough around the edges" owner Betty Pang. The Greed Door Cafe has its roots in Chinatown, where Betty served customers in a tiny run-down space. Since then, the restaurant has moved to Kahala (next to the Olive Tree) with much more space and newly designed decor.

From the outside, the restaurant doesn't look like much, but inside is a dimly lit room lined with lanterns, asian-inspired decor, glowing with essence of green. The ambience has a feel that is reminiscent of Indigo.

One look at the menu and the Chinatown-roots become apparent. The scribbles on the whiteboard don't quite fit into the upscale vibe that the ambience provides. You order at the counter, and then find a seat to wait for your meal. Dishes are family style and you pay at the counter when you're done. Bring your own beer or wine, any pay just $3 a person. The Green Door Cafe provides a nice mixture of casual dining in an upscale ambience.

Owners Betty Pang and Glenn Nitta offer up a menu that is Singaporean and Malasian nonya inspired. When I first heard this, I wasn't quite sure what to expect; but I was delighted by their use of asian spices and techniques that aren't common in the restaurants in Hawaii.

For our appetizer, we ordered the Very Special Fry Shrimp Roll ($7), which was shrimp and pork wrapped up in kataifi, deep fried with a light and crispy coating. On the side was a slightly sweet and vinegary dipping sauce that cut through the oil and gave it a refreshing flavor.

My mom ordered Chicken with Organic Oyster Mushrooms, Black Pepper, Garlic and a White Wine Sauce ($13.75). There was a generous portion of huge (and fresh!) oyster mushrooms, which tasted wonderful in the buttery white wine sauce. This dish actually tasted more European than Asian, but nonetheless it was prepared wonderfully!

I asked Betty which one of the vegetarian dishes were good. She said, "Basil Mix. You order the Basil Mix," with a "don't mess with me attitude" and to-the-point intonation. I wasn't about to argue with her, I just said, "Okay." I'm glad I listened, because not only did it spare me having to defend myself, but I really enjoyed it. I wasn't sure what I was ordering, since "Basil Mix" doesn't really explain what is in it or what kind of sauce, but it was a tomato based dish with baby carrots, cabbage, onions, zucchini, green beans, kabocha, and basil. The sauce was very interesting in that when it first hits your mouth you taste the sweetness of the tomato and then as it travels along your palate you're awakened to a very spicy kick!

This spicy stew was great with the soft sweet sticky rice. Don't expect the sticky rice to be like the ones in the Thai restaurants. Unlike the chewy Thai version, this one is fluffy and soft.

We also tried the Roti, which was like a tortilla or Indian nann bread. It was a soft and chewy flat bread with a light brush of butter.

Don't be afraid to be adventurous when you visit this restaurant! All the dishes sounded very interesting and as I looked at the people eating around me they appeared to be enjoying themselves. And Betty isn't as scary as she seems, she did crack a few smiles here and there.

The Green Door Cafe
4614 Kilauea Ave
Honolulu, HI

Jimbo

2008-09-01T22:40:00.000-07:00

Stepping into Jimbo is like entering a Japanese escape in the middle of Honolulu. The air is filled with the aroma of the delicately smoky broth, and the sounds of customers slurpping noodles surround you. Take one mouthful of noodles and discover the tender chewy goodness of homemeade noodles. Both Japanese nationals and locals fill the room (and wait outside for a table) just to fill their tummies with the comforting bowl of Jimbo's udon. No place in Hawaii is quite like this one so its about time I paid tribute to one of my all time favorite restaurants.

My grandma who was born and raised in Japan introduced me to this restaurant back when I was in high school. This soon became my favorite lunch spot as I tried several different dished off the menu. I was never disappointed, not even once. After a long semester away at college, Jimbo was often my first stop (before even going home to drop off my bags)! With one slurp of Jimbo's succulent noodles and warm broth I was sure that I was finally home.

Everything on the menu is exceptionally delicious. I'm not exaggerating when I say everything! In addition to the hot and cold varieties of udon, you can also enjoy yaki udon (like yaki soba), oyako donburi, curry, tenpura, kayaku gohan (mixed rice), agedashi tofu and more. Some of my favorites are the hiyashi natto udon, nabeyaki udon, and the salad udon with shrimp. The curry is very tasty, slightly sweet made with a sauce simmered with apples. The agedashi tofu is lightly fried with a broth that is slightly richer than the udon broth, sharing the same smoky overtones. For dessert, be sure to order the green tea ice cream with azuki beans. My cousin used to waitress at the restaurant and she said that Jimbo imports the green tea ice cream from Japan! Its delicious!

On this particular visit, I ordered the "August Special" which was a mini hot udon topped off with natto, ume, okura, nori, and tempura chips and a mini curry rice. This was my favorite ingredients all wrapped up into one dish! I'm hoping that Jimbo will put this on the real menu because it was quite memorable! Every once in a while, Jimbo has these specials and I usually really enjoy, and then I never see it again! The one dish that I wish they would bring back is the oden! I savored every bite and still wishing for more!

Alhtough I love trying something different each time, my boyfriend always orders the same thing. Tempura udon with the tempura on the side. The tempura includes two pieces of shrimp, green beans (the best part!), eggplant, and sweet potato. the tempura are always prepared just right, never too heavy or soggy. I do agree that this is an awesome choice; however I prefer to order something different each time so that I can experience everything Jimbo has to offer!

I was always hesitant to write about Jimbo in my blog because I felt that my writing couldn't do it justice. Words alone cannot explain just how happy and satisfied I feel when I leave the restaurant. I never order udon at other restaurants, simply because I'm always disappointed. On my recent trip to Japan, one of my favorite meals was the bowl of udon that resembled Jimbo's. As I end this entry, I don't feel that I did it justice. Just take my word for it, you'll love it. Try the hot udon first, then go again and try everything else!

Jimbo
1936 S King Street
Honolulu, HI 96826

The Frozen Yogurt Craze

2008-09-01T10:53:00.000-07:00

At last! The frozen yogurt craze has finally hit Hawaii! Two years ago during spring break, my friends and I ventured from Washington to California on a one week road trip. In L.A., we were introduced to the Pinkberry craze, where people would line up for what seemed like miles just to have some frozen yogurt. When we finally got our hands on some, my senses were uplifted in the hot L.A. sun by the tart and refreshing Pinkberry treat! One of my favorite foods (literally) is plain yogurt with granola and fresh fruit, so eating a slightly sweeter frozen version of this is a delightful experience for me. Everything from the brightly lit interior with fresh and clean decor to the burst of crispy sweet fruit in your mouth filled me with excitement and joy. I loved it so much and was sad that this craze had not yet even hit Washington.

Why are people going so crazy over frozen yogurt? I'll tell you why I love it. The first reason that Iove it is because I eat plain yogurt for breakfast on a regular basis and love the tartness combined with sweet fresh fruit, so to eat in in a dessert is a whole other experience! I also love frozen yogurt because its low in calories (usually less than 100 calories in a small serving) and sometimes made with natural ingredients. A health nut like me can really appreciate this yummy and fresh dessert! And if you're not a health nut, go for the chocolate chip and candy toppings!

Two years later, I am delighted to announce that we can now enjoy this frozen treat at several places in Hawaii! The one place that everyone is talking about is Yogurtland. Located in the old "Volcano Joe's" location on University Ave, people of all ages (although mostly college-aged kids) line up at all hours of the day for indulgence in a self-serve yogurt bar.

For just 39 cents an ounce, you can fill your cup with choices from 13 self serve yogurt flavors and an array of toppings.

Flavors rotate on a regular basis and may include green tea, strawberry, coffee, taro, mint, peanut butter, blueberry, heath bar, cookies and cream, and of course plain. Toppings include fruit, a variety of cereal, mochi balls, cheeesecake crumbles, granola, and much more. Its interesting to watch as people fill their cups with combinations of yogurts and pile on the toppings. The second time that I visited this place, they ran out of the plain flavor, which was very disappointing. I guess they couldn't keep up with the demand.

Yogurtland is quite a craze and the self-serve factor does have its perks, but my personal favorite for frozen yogurt is Milano Freezer over in Pearlridge. Its all in the taste and quality for me! If you want to choose from variety and eat as much as you can handle, go to Yogurtland. If you want high-quality fresh fruit and all-natural yogurt that has unbeatable taste, go to Milano. I can't count the number of times I visited this place, and each time I get to the end of my yogurt cup, I feel sad that there isn't more for me to eat. Its always so tempting to order another cup, but I know that one serving is just enough to satisfy me, anymore and I would be stuffed, rather than refreshed. This is the plus about not having self-serve...portions are controlled and you savor what you have. I just can help but feel so happy when I eat here! Aside from the plain yogurt, you can choose from 3 other "flavors of the day" which rotate on a regular basis. I always order plain, but I also like yuzu and blueberry flavors. You can also order freshly made gelato and take out portions of both frozen yogurt and gelato. They also make gelato cakes for special celebrations! And samples of gelato or frozen yogurt are also free (and highly encouraged)!

I've also tried Fro-Yo Bar on King street and wasn't very impressed. It was more of a dessert than a refreshing treat, and although the long list of flavors rotate on a regular basis, the plain flavor isn't always available. The location was very small and parking was a challenge.

Buzz word is that there is also another place called "Red Mango" opening up in Waikiki sometime soon.

Okay, enough about me raving about yogurt. Go out and try some for yourself!

Yogurtland
1810 University Avenue
Honolulu, HI

Milano Freezer
Located near 7-11 in Westridge
98-150 Kaonohi Street
Aiea, HI 96701

Monarch Seafood

2008-08-11T02:23:00.000-07:00

Once in a while, I get to meet up with my boyfriend for lunch. In addition to spending quality time together for an hour in the middle of the work day, we sometimes have the joy of trying someplace new! I had been waiting to try Kahai Street Kitchen after reading an article about them in the Honolulu Advertiser (http://the.honoluluadvertiser.com/article/2008/Feb/29/en/hawaii802290301.html). To my disappointment, we got there too late, and they were closed for the day. But my disappointment didn't last for long, because we discovered another great lunch place nearby! Monarch Seafood is a seafood shop, offering great selections of seafood and poke. During the lunch hours (10am-2pm), they serve up a great selection of seafood plate lunches.

All plate lunches come with a choice of House Nalo Green Salad with creamy garlic dressing, tossed salad, or potato macaroni salad and white or brown rice. Choose from local dishes ($6.95 each) like kalua pig, mochiko chicken, and hamburger steak, or go for seafood dishes like Ahi Katsu with Creamy Wasabi Sauce ($7.95), Spicy Thai Calamari Steak ($6.95) or Ahi Sashimi Salad ($7.95). All plates are made fresh as you order them!

I ordered the Nori Wrapped Crabmeat Stuffed Ahi ($7.95). This was a nice piece of ahi suffed with a mixture of imitation crabmeat, spicy sauce, and mayo, rolled into a sheet of nori, breaded and deep fried. On top was a drizzle of wasabi mayonnaise. I thought it was very creative and delicious, but a little on the heavy side.

My boyfriend had the Sauteed Citrus Garlic Shrimp ($8.50), a generous portion of shrimp seasoned with fresh herbs, garlic and lemon. Finger-licking good!

After finishing up lunch, I wasn't too disappointed about missing out on trying Kahai Street Kitchen. Next time we have a chance to meet up for lunch I'll make it a point to go a little earlier so that we catch them before they close!

At Monarch Seafood, its a good idea to call in your order and drive down with two people if possible, because parking is very limited. We were lucky to find street parking, but it got very busy right after we placed our order. It was amazing how busy they were with lunch orders despite the fact that they were minutes away from ending lunch service! We all squeezed into the tiny shop as we waited for our food! We waited about 5 minutes for our food and enjoyed it at a nearby park! Next time we'll meet up earlier and check out Kahai Street Kitchen!

Monarch Seafoods, Inc
515 Kalihi St.
Honolulu, HI
(808) 841-7877

Udon

2008-08-11T01:38:00.000-07:00

I recently had the pleasure of watching a heartwarming (and hunger-inducing) film entitled "Udon." This film was part of Kapiolani Community College's Smithsonian "Key Ingredients" exhibit. The film is entirely in Japanese; however with the help of subtitles, I was able to throughly enjoy this movie. The only bad part about the movie was that I left the theatre starving... and craving a hot bowl of Udon noodles!

The movie takes place in Sanuki, a small region in Japan known for their udon. This is where the main character, Kosuke, discovers his passion for udon. Born into a family of udon-makers, Kosuke never truly appreciated the art of noodle-making and with his father's gruff personality, he never valued his family's prized noodles. With his heart set on becoming a comedian, Kosuke set out to the States to try an make it big. When his efforts proved to be unsuccessful, Kosuke returned to Japan to try and repay his debts by working at a publishing company. It was through this job that he and his friends came up with a brilliant idea of creating a guide about the most obscure udon restaurants that Sanuki had to offer. They set out to find all of the best udon restaurants (and hole-in-the-walls) and created a huge following. In Kosuke's efforts of repay his debts he developed a passion for udon and an appreciation for his family and their noodles.

This was a very heartwarming story that blended comedy, family-fun, and good food! Watching Kosuke and his friends search for restaurants, slurp noodles, snap pictures, and write reviews reminded me so much of what I do when I prepare for blog entries!

The movie reminded me of one of my favorite meals in Japan! Freshly made udon noodles in hot broth and a raw egg!

If you have an opportunity to see this movie, I definitely recommend it!

Check out a clip of it here:
http://www.youtube.com/watch?v=jiHjNlnAufA&feature=related

3660 on The Rise

2008-08-02T11:19:00.000-07:00

I have been fortunate enough to be treated to several really great evenings at 3660 on The Rise. My family has gone to this restaurant for special occasions and graduation parties, and I've always been delighted to attend these events! Highly respected chef, Russell Siu, puts together an amazing menu of European, Pacific Rim, and Island-Style Cuisine in a relaxed atmosphere. During this visit I joined my girlfriend Aimee and her family in celebration of her Master's degree! We sat right in front of the glass window that overlooked the kitchen. There, we got to watch as Chef Russell Siu gave his final approval and finishing touches as each of the plates went out to be served.

I started off with the Shichimi Seared Ahi Salad, which was big enough (and satisfying enough) to be my dinner. It was a bed of Nalo Greens topped off with Ahi cooked medium rare, grilled shiitake mushrooms, pea sprouts, won bok, red onions, crispy won ton, and a soy sesame dressing. This was a wonderful blend of vegetables and mushrooms with a well-balanced dressing that accented the salad and its key ingredients.

For dinner, I had the Masago Arare Crusted Ahi Steak. This was a steak of ahi cooked medium rare and coated with tiny balls of fried rice crackers topped with bonito and served with a yuzu butter sauce and a drizzle of kabayaki sauce. On the side were cispy roulades of watercress, which were very delicious in the yuzu/kabayaki sauce. I thought it was an interesting way to present the watercress, which was slightly tender, yet crispy. This was the perfect dish for me, because I LOVE yuzu, and also really like kabayaki sauce!

Also delicious was the classic Chinese Steamed Fillet of Fresh Snapper. The snapper was lightly seared and simmered in a chinese black bean broth. This is usually what I order when I come here, but I decided to try something new this time.

My girlfriend ordered the Baked Stuffed Breast of Chicken, which was filled with spinach, prosciutto, and provolone cheese, coated with fresh bread crumbs and a mushroom sherry sauce and tomato concasse. I sampled her dish and I enjoyed the spinach and prosciutto combination. She doesn't eat seafood, so she enjoyed it very much.

It wouldn't be a proper celebration unless we had dessert, so we all ordered some to share! It was a tough choice, but as always, I had to have the famous bread pudding. The flavors change, depending on the night and this time it was Peanut Butter Chocolate Chip! It was scrumptous as always!

The Wam Chocolate Souffle Cake is the other dessert that I was torn over, and luckily someone else ordered it. It was a decadent, oozy mix of chocolate, ice cream and mocha sauce. Need I say more?

So once again, 3660 on the Rise proved to be a great place for celebrating a special occasion! Congratulations Aimee!

3660 on the Rise
3660 Waialae Avenue
Honolulu, HI 96816

Bangkok Chef

2008-08-02T10:42:00.000-07:00

These days, its rare to find a place that offers good food at a cheap price. I'm glad to say that I discovered a little whole in the wall that serves up a great plate of Thai food for only $5.60! Bangkok Chef is a Thai restaurant/take-out place that operates out of a converted garage (yes, its literally an old garage... door and everything!) over in Nuuanu. With that said, don't expect any fine dining ambience, but its worth a visit (or two)! My dad took me to this place for dinner one night and we had no problem finding a table to eat on, but it was very busy with take-out orders. If you go during peak lunch or dinner hours parking can be a real tight squeeze because this spot is quite popular and offers only a few small stalls out in front.

The Thai Green Curry was a spicy blend of chicken, eggplant, bamboo shoots, kaffir lime leaves, peas, fresh basil, and coconut milk. The menu said that it was the spiciest curry, and I agree, it had just the right amount of spice to satisfy me, yet not overpowering the flavor of the food. We ordered it with brown rice (Thai style) which was slightly sweeter and fragrant than typical brown rice, and consisted of longer grains.

We also ordered to Basil Chicken, which was advertised as being "sliced chicken breast, sauteed with oyster sauce, bamboo shoots, chili pepper, garlic, and fresh basil. If you go there, please do not order this... you will be very disappointed (well, we were anyway). It should be called "Bamboo Shoot Basil" or something along those lines, because the dish was filled with bamboo shoots and a few pieces of chicken. When I opened the styrofoam container, I couldn't even figure out what it was that we ordered! Now maybe this is where we felt their pennies being pinched the most! It was not very appetizing.

Aside from the main courses which are $5.60, there are other salads and noodle dishes for a little more. For $7.25, we got a Mango Salad. This was the first time I had anything like it. It was shredded green mango with carrot, shallot, chinese parsley, chili peppers, and cashew nuts in a spicy, house dressing. I could have had a little less dressing on it, but other than that, it was very delicious! It reminded me of the papaya salad that I'm more accustomed to.

In order to make up for the horrible "Basil Chicken" we ordered Thai Crispy Noodles ($4.75). These tiny deep fried rice noodles served crispy with bean sprouts, green onions, and carrots with a sweet and salty sauce.

My favorite part was dessert!! It was called "House Delight," which was a scoop of rich mango ice cream served over warm coconut-flavored sticky rice and sprinkles of crushed peanuts. It was so good that I couldn't stop eating it! It also has a little mint garnish on it that actually tastes really yummy with the flavors of the mango and coconut. I just loved the warm and cold combination paired with the gooey and sticky textures! This was a great way to end the night's meal!

The unique thing about this converted garage is that there is also a little "open market" type thing as well. There are some fresh vegetables and imported sauces and condiments that you can buy. My dad bought some curry paste and coconut milk to use at home and it turned out really well! There was also this snack that I wanted to try. It was some type of sweet sticky rice wrapped in banana leaves, but after all that food, I couldn't fit another thing into my stomach!

Bangkok Chef
1627 Nuuanu Avenue
Honolulu, HI 96817
http://bangkokchefexpress.com

Covenant Books and Coffee

2008-07-21T05:18:00.000-07:00

Covenant Books and Coffee is a Christian bookstore and cafe combined into one. It offers a delectable selection of soups, salads, sandwiches, and coffee in addition to their Christian reads.

The unique thing about this place is that they have a different soup everyday. All soups are homemade, and absolutely delicious! The soups are all made at 5:30 in the morning every day! For a bowl of soup, its $3.50 and its served with a roll. Pick up a calendar to find out when your favorite soup is being prepared. Here's a taste of some of their soups: Creamy Tomato and Basi, Portuguese Bean, Beef and Asparagus, Mushroom Barley, Thai Chicken Curry, Italian Shrimp and Pasta, Creamy Smoked Salmon and Asparagus, Mexican Chicken and Rice. Hungy yet? Read on...

The menu includes several choices of sandwiches ($7.50 whole/$4.24 half), including Salami on Sun-dried Tomato Foccacia, Garlic Veggie on Rosemary Foccacia, Chicken Salad on Four Grain Bread, and much more. Salads include garden ($6 whole/43.50 half), oriental chicken ($8.25 whole/$4.95 half), and caesar ($8.25 whole/$4.95 half). Soup/Sandwich/Salad combinations are also available.

On this visit, I ordered the 1/2 sandwich and soup special ($7).

It was a veggie delight sandwich, which consisted of avocado, provolone cheese, mayo, lettuce, tomatoes, cucumbers, and sprouts. The vegetables were crisp and fresh and the four-grain bread was very delicious!!

The garden salad was topped off with a cilantro vinaigrette which was unique and tasty!

My mom ordered the 1/2 sandwich and soup combination ($6.25). She chose the chicken salad on four grain, which included chunks of chicken, celery, walnuts, and mayo.

The soup of the way was clam chowder, and this was the best part of the meal! Although it was my mom's part of the meal, I ate a whole lot of it! The soup was not a typical thick chowder, rather it was a brothy soup with a distinct clam flavor. I should have known to order the soup!! Next time I will be sure to have a bowl of soup of my own.

Covenant Books and Coffee
1142 12th Avenue
Honolulu, HI 96816
www.covenantbooksandcoffee.com

Marion Crepes

2008-07-14T00:29:00.001-07:00

Ever since I've been back from Japan, there have been two things that I've been craving to eat: soft cream and crepes! Sadly, I don't think I'll find any Soft Cream in the states, but luckily, there are a few places in Hawaii that serve crepes. The Cream Pot (see my posting from May) has wonderful french-style crepes, but there is something about having a Japanese style crepe all wrapped up and held in your hand. For some reason its much more tasty (and fun) eaten in your hands than with a fork on a plate. I'm glad to say that I've satisfied my craving for crepes because for a limited time, Shirokiya is featuring Marion Crepes from Tokyo, Japan!

I had my first tasting of Marion Crepes last February at Shirokiya. My boyfriend and I waited in a crazy line for maybe 30 minutes!

We watched as the crepe makers carefully crafted each crepe and stared at the tantalizing display crepes to make up our mind as to which flavor we would choose. We were very satisfied with this special treat, which is why I went back for more this time around. Luckily, this time we waited only about a minute!

I had the strawberry and banana chocolate creme crepe with ice cream. The crepe was slightly sweet, soft and chewy. And the whipped cream was from Japan (I saw the packages)! I usually don't care for whipped cream on American desserts, but Japanese whipped cream is very different and much more delicious! Of course, it would be ten times better if the ice cream was soft cream... but I'm not complaining, this one was enough to satisfy my craving!

Other flavors included strawberry azuki, blueberry, peach, azuki and kuri (chestnuts), and pineapple. The crepes range from $5.25-$6 depending on the flavor and whether or not you want ice cream.

Marion Crepes will be at Shirokiya for a limited time only, so be sure to check it out soon!!

Marion Crepes
Shirokiya at Ala Moana Shopping Center
1450 Ala Moana Blvd.
Honolulu, HI 96814

The Alley Restaurant, Bar and Grill

2008-07-03T22:19:00.000-07:00

Aiea Bowling Alley is one of two bowling alleys remaining on the island of Oahu. Back in high school this was the place to hang out. I remember it being a smoke filled room with "less than clean" facilities and yummy french fries. A few years ago, the alley took on a makeover and with that, so did its dining options. "The Alley" now offers a nice (clean) place to sit down and enjoy quality local food. Its not the setting you would expect from a bowling alley. The new image of The Alley makes is a nice place to visit for a meal, even if you have no intention of bowling.

My mom loved her "'Handmade' Hamburger Steak." ($5.75 for the bowl) The patty did indeed appear to be handmade, and as she said, "its all in the gravy!" The smoky flavor from the grill and the homemade gravy made an excellent hamburger steak. She went back the next week to eat it again!

My boyfriend's father raved about the Mahi Mahi "Alley Style" ($6.50 for the bowl), so my boyfriend had to try it for himself. It was a very tender piece of mahi with a very light batter and a sprinkling of furikake. It lived up to our expectations!

I had the "Roasted Portabella Mushroom Sandwich" (5.75). It wasn't the best portabella sandwich that I've ever had, but then again, I don't think a local food place is the place to find it. Nonetheless, it was tasty.

Don't forget to visit the bakery as well. They made delicious scones, and their "Lemon Crunch Cake" is to die for!! It is made up of layers of white cake with a tart lemon custard and topped off with crunchy toffee goodness!! I would go back just to eat the cake! I was too excited to eat it, so I forgot to take a picture of it until half of it was already gone!

The Alley (At Aiea Bowl)
99-115 Aiea Heights Drive
Aiea, HI 96701
www.aieabowl.com

Ten Reasons Why This Foodie Loves Japan

2008-06-23T20:26:00.000-07:00

After spending fifteen days in Japan, I’ve had my share of really good food. For three (sometimes four) meals a day, I enjoyed some of the finest foods of Japan! Yes, I sometimes ate two lunches, just because I could (I had to try as many things as I could!). The beauty of Japanese food is that portions are much smaller than American portions, so it leaves you feeling satisfied and happy.

I feel so lucky to have had this experience in Japan. My girlfriend, Lesliann and I sure did venture out a lot (thanks to the fact that Les really knew her way around!). We traveled from Maebashi, to Tokyo, to Kyoto, and finally ended in Kanazawa. We made some great Japanese friends and bonded over a hot nabe in Maebashi, ate some premium sushi in Tokyo, experienced a ryokan dining in Kyoto and ate the finest seafood in Kanazawa!! All the while Les and I were on our quest for our favorite delicacy… NATTO!! So with a full stomach, I write about the ten (there are surely more than ten) food-related reasons why I love Japan!

.Number 10: Sweet Treats.

Japan has so many fine desserts and sweet treats whether it be mochi, manju, intricately decorated cakes, soft cream or their never ending assortment of pastries at the pan-ya (bakery).

I loved stopping at the Pan-ya in the morning and choosing freshly baked pastires and breads.

My favorite was a creamy milk bread, which was toasty on the outside and creamy custard-y on the inside!!

They also had fun shaped pastries like ka-melon (turtle melon bread), apple, and peach!

Les and I also loved treating ourselves to a refreshing “Soft Cream” while we took a break from the endless walking and heat. Soft cream can be found all over Japan, and its unlike any ice cream you will find in the states. It’s a creamy type of soft serve ice cream that sometimes comes in a variety of flavors.

I had tofu (soy milk), matcha, and ume flavored soft cream! This is the ume-flavored one.

I just loved looking at display cases in department stores and train stations that offered mini cakes and tarts. Each dessert was decorated so intricately and looked so yummy!!

My friend Mieko treated me to a white peach tart in Kanazawa and it was HEAVENLY!! I love Japanese white peaches, and these fresh slices were lightly sweetened and accented with the most delicious whipped cream that I’ve ever tasted!

The Japanese have a real skill for making things look pretty (and cute!).

Here is a picture of the packaging at a cookie bakery.

Here's a fancy strawberry custard-filled dorayaki dessert that I had in Harajuku's "Sweets Paradise."

And here is a picture of a chou-cream (cream puff) shaped like a panda!!

.Number 9: Okonomiyaki.

You can’t visit Japan without eating Okonomiyaki. Melissa took us to a hidden Okonomiyaki place called Sakura-Ya. It’s a tiny restaurant on a side street off Takeshita-dori in Harajuku. At Sakura-Ya, you cook your own okonomiyaki on a grill at your table. Melissa introduced us to Monja-yaki, which is just like okonomiyaki, except more liquidy. Because its liquidy, you eat it off the grill with a special utensil and as it sits there, the bottom becomes caramelized and crispy! My monja-yaki included salmon, cheese and corn!! I enjoyed monja-yaki much more than okonomiyaki…. How will I ever find monja in Hawaii???

.Number 8: Yogurt.

I love yogurt! Even in America, I love yogurt. In Japan, the Yogurt is so much better! The flavors are also so much more fun!! The portion size of Japanese yogurt is perfect (I hardly ever eat the whole container of American yogurt), and they don’t add any artifical thickeners like American yogurt, so the texture is very smooth. Some of my favorites were white peach, kiwi, apple, and mikan (sweet tangerine).

.Number 7: Fresh Fish and Sushi.

The best meal of the entire trip was with Andrea at Tsukiji Fish Market. She took us to “Sushi Dai” and we waited in line for 1.5 hours to get seated!! It was well worth it! We ordered the “Omakase Set” where you don’t order anything, the sushi chef just gives you the freshest fish of the day.

I wish I could remember all the names of the sushi that I ate, but I was too busy savoring and enjoying every bite! The names are almost meaningless anyway because if I ordered it again in Hawaii (or anywhere else besides Japan), it would not be the same!

We also had our share of really good cooked seafood. In Kyoto, Les and I ventured into a tiny mom-and-pop Izakaya where the owners served us their “osusume” or recommendations. With the little Japanese that we had, we managed to carry on a conversation with them as we enjoyed some of their finest dishes and watched them cook our fish right before our eyes. The most interesting dish we tried was tempura style "chirimen iriko," which was tiny little sardine-type fish battered and deep fried.

I really enjoyed the grilled ika (squid) served with mayonnaise and tongarashi. The ika was very tender, with a light smoky flavor!

Also delicious was a grilled fish called “iwashi.”

In Kanazawa, our friend Mieko, took us to eat at a trendy Izakaya. The “osusume” was the kanpachi sashimi, which was really fresh, slightly sweet, and very soft.

The “Komochi Shishamo” were little grilled fish that were filled with fish eggs! It was very scrumptious!

The Ayu, was also very delicious! I really wanted to order it because this is the fish that we saw all over Omicho Market (The open market in Kanazawa)!

.Number 6: Japanese Breakfast.

When I was a little girl, my grandma sometimes prepared a traditional Japanese breakfast for me. It traditionally includes rice, miso soup, pickled vegetables, and sometimes fish. Besides the fact that these foods are just plain yummy, a Japanese breakfast is also comfort-food for me as it reminds me of the days when my grandma would take the time to prepare a special breakfast!

In Maebashi, our hotel offered free breakfast! It was a great way to start off our long days!

In Kyoto, Les and I had the opportunity to stay at a ryokan, which is like a bed and breakfast in the traditional Japanese style. Each morning, the ladies of the house would wake up early and prepare a feast for our breakfast! It was a real treat!

.Number 5: Noodles.

I love Japanese noodles! Somen, Ramen, Soba, and Udon… you name it, I love it!

The most unique experience that I had with noodles was in a train station. We chose what we wanted to eat and paid for it at a vending machine! From there you get a piece of paper that you give to the lady at the counter. Within seconds, she hands you a steaming hot bowl of soba! There are also counters to sand up and eat your noodles in case you are hurrying off to catch a train! I wasn’t expecting much from this “fast food” noodle place; but my soba turned out to be quite delicious!

The best noodles that we had in Japan was in Ueno off a side street from Ameyoko-cho. Les and I ventured to the side streets looking at restaurants and trying to read the menus. We finally decided to try this udon place that turned out to be awesome! It was also cold and rainy, so the hot bowl of noodles sounded very inviting! After being served, I discovered that the restaurant hand-made their noodles and made their broth from scratch! It was very comparable to my favorite udon restaurant in Hawaii (Jimbo). This was my most memorable bowl of noodles!!

.Number 4: Department Store Basements.

The basement of department stores are always so much fun!! Sometimes its just a simple grocery store, but other times its filled with Japanese delicacies!! Everything from prepared food, food gifts, frozen foods, and grocery items can be found in the basement of department stores. And to make the experience even more fun, everything is packaged and prepared with such care and beauty. The prepared foods were my favorite, and Les and I bought our meals from different department stores on several occasions. Les was very patient with me as I looked at everything twice before finally deciding what it was that I wanted to eat!!

I bought a very pretty bento.

On another occasion I bought oden and a musubi from a stand that sold so many different types of onigiri (musubi)!! On our last visit to a department store, I bought a bento which included a croquette filled with 10 types of vegetables!! When I finished that bento, I decided to go for a second meal and ordered takoyaki!!

Another beautiful bento that I enjoyed was my eki-ben, which was not from a department store, but from Tokyo Station. Eki-bens (train bentos) are so much fun because you get to choose a pretty bento before heading out on a long train ride!

.Number 3: Nabe Parties.

While in Maebashi, Les and I had the opportunity to homestay with some college students. One way that Japanese students enjoy a meal together is to have a nabe (hot pot) party!! So our homestay hosts and their friends hosted a nabe party in honor of us!! Misako and Nanami made a tasty nabe with tan-tan broth, vegetables, enoki mushrooms, chicken and pork. It was so much fun, and very delicious!! It was a great way to bond with new friends!

.Number 2: Snacks from Konbiini (Convenience Store).

Convenience stores (Konbiini) can be found all over Japan. They may be everyday mundane things to a typical Japanese person; however to a foreigner, it is filled with yummy Japanese snacks! Even the ready-made meals are actually very good! I always had a fun time looking at all the beverages and snacks at the convenience stores. My favorite beverage was strawberry milk and Kagome, which were juices filled with 20-30 different types of fruits and vegetables. I also loved getting the different types of kit-kats. On this trip, I found strawberry, azuki, and kinako Kit-Kats. Other people have also brought back matcha green tea and peach flavored Kit-Kats.

.Number 1: Street Vendors and Open Markets.

One of the most interesting ways to experience a culture through its food is to visit open markets and street vendors. Here you find locals shopping for the finest and freshest foods, and vendors are willing to stop and explain what they are selling (which was a little bit of a struggle with the language barrier).

Tsukiji Fish Market is Tokyo’s famous fish auction and market. The tourist guide books tell you to visit there; however, they fail to mention that if you’re not careful you could get run over and killed! The crazy fishermen go about their typical day’s routine, rushing around in trucks, bikes, and mopeds. There is no order to this chaos, and they do not care about the little foreign tourist trying to interrupt their daily business. It was quite an experience, and luckily, Les and I had our friend Andrea to show us how its done!

The veondors offered a plethora of fresh seafood, some unidentifiable, and some very strange. For example, “Kujira” or “whale!” The whale sashimi appeared so red and fatty it resembled raw beef!!

In Kyoto, the best market to visit is the Nishiki Market. Here you will find Kyoto’s finest delicacies including tsukemono (pickled vegetables), tea, tofu, yuba (tofu skin), fresh fish, and tongarashi (red pepper). Vendors actually insist that you sample their products!! Les and I visited this market during lunch hour and it took us (okay, just me) a really long time to decide what I should eat for lunch!

We finally decided to get Kyoto-made natto (our quest for natto!),

and serving of freshly made tofu.

Because I wanted to try an assortment of foods, I also got a serving of tamagoyaki (sweetend, rolled, scrambled egg) from a specialty okonomiyaki place, and a piece of saba sushi! For desert, I ate tofu soft cream (soy milk), and a freshly roasted senbei!

These stands with freshly roasted senbei are so delicious, it can’t beat anything that comes out of a package!!

The hard part about eating food from an open market is that Japan doesn’t offer very many places to sit down and eat your food. To make matters worse, its considered very rude (especially for women) to eat while walking. So Les and I just plopped ourselves down on the sidewalk at ate our lunch. We got some strange looks from the locals and when we were done this lady politely asked us to not sit on the sidewalk. Nonetheless, we enjoyed our natto!

In Kanazawa, we visited Omicho Market. Kanazawa is known for having the finest seafood because they are close to the ocean.

Although it was still morning, we saw so many vendors selling grilled fish and unagi, that Les and I had to try one. So with the little Japanese that we could read, we chose the one that said “Unagi” but paid little attention to the kanji that followed it. After taking one bite, I noticed that the texture was very different from unagi. It was more like chicken and the flavor was more like clams. From then, I knew that we were not eating unagi, so I asked the vendor to clarify. He said “yes, its unagi. Its unagi ‘ri-ba’...‘ri-ba’” Ri-ba?? Liver??!!!! Les and I bought a 400 yen stick of unagi liver!! We forced ourselves to eat this expensive mistake, but only got about half-way through it!

Thank you to Dad and Mom for sending me off on this amazing adventure!! A special thanks to Andrea, Melissa, and Mieko, for showing us a great time in Japan!! Thanks to Les for all the great memories!! Natto Quest 2008 was a success!! Gochisoosamadeshita!!

A Word of Thanks

2008-06-02T20:54:00.000-07:00

I started this blog for my own personal memories of my culinary adventures, but I've realized that its also a scrapbook of memories shared with very special people. Its been about a year now, and as I look back on my entries I feel truly blessed. I've had the opportunity to travel, cook, and eat in so many restaurants that I can't keep up with my posts...all during this time when I'm not working (I was doing internships) and not making money! My "epicurean appetite" would not have been satiated if it weren't for my boyfriend, family, and friends who have graciously treated me to most of the meals that I enjoyed in this blog! I am so lucky to have these memories, THANK YOU!

With that said...I'm about to embark on another culinary adventure (in JAPAN!), so I'll be back in 2 weeks or so for more entries!!

Souvaly

2008-06-02T17:45:00.000-07:00

My visit to Souvaly was pleasantly surprising. I have never had an appreciation for Thai food; however when I was invited to a bridal shower at Souvaly, I was open to trying it. Before eating at Souvaly, my only experience with Thai food was when I was living in Washington. There was a "Thai" take-out/dine-in restaurant a block from my school and everyone seemed to love it... except for me. The food was definitely not authentic, as dishes were ladened with heavy "sweet and sour" sauces with accents of pineapple. This is why my visit to Souvaly was quite refreshing. I had a newly developed appreciation for Thai food... so much in fact, that I visited Souvaly a second time one week later.

Souvaly is named after its owner, Souvaly Khamphoui and her dishes reflect her native roots in Laos. The restaurant itself has a contemporary "zen" atmosphere with vibrant, plush silk cushions, a waterfall, and orchids on the table. This setting sets Souvaly apart from the other mom-and-pop Thai restaurants on the island (and many of the restaurants in Pearl City).

The food was excellent and very reasonably priced (especially at lunch). At lunch, you can have the lunch special for only $9.95. From a set list, you can select one entree, one vegetable dish, one choice of rice, and a drink. I chose the yellow curry, basil eggplant, and brown rice.

On a subsequent visit we ordered sticky rice, which was served in a bamboo basket.

The crispy fried fish with curry sauce was delicious! Slightly spicy and delicately fried.

The mixed mushrooms with tofu (you can choose from chicken, beef, shrimp, or tofu) was superb! It included straw mushrooms, button mushrooms, and broiler mushrooms. If you're a mushroom lover, you'll love this one!

Lastly, we had the tapioca with banana for dessert. I have to say, though, that I was a bit disappointed. After such a fabulous dinner, this dessert was a little strange. I wasn't served at the proper temperature, because I wasn't able to tell whether the dish was supposed to be served warm or cold. The tapioca was warm, but the bananas were half-frozen.

Overall, I am thankful for the invitation to the bridal shower, because it altered my perception of Thai food. I can now appreciate Thai food, and will surely be visiting this place again!

Souvaly Thai Cuisine
Pearl City Business Plaza (next to Flamingo's)
803 Kamehameha Highway
Pearl City, Hawaii

Washoku, By Elizabeth Andoh

2008-05-28T18:49:00.000-07:00

In Washoku, Elizabeth Andoh teaches the reader about the art of Japanese cooking. She was born and raised in America, but learned about traditional Japanese cooking after living with her husband's family forty years ago. For this reason, Andoh is able to write about authentic methods and traditions, while explaining it from a westerner's perspective. This book was very interesting for me, as it filled in many of the gaps and answered many of the questions that I had after learning from my grandma. There is nothing like learning first-hand from my grandma; however with the language barrier, it is difficult to fully appreciate the art behind the cooking techniques. This beautiful book is more than a cookbook, but a tribute to the art of cooking harmoniously in the Japanese kitchen.

After cooking several of Andoh's dishes, I've gained a great appreciation for Japanese cooking, specifically Washoku, or the "harmony of food."

Itoko Ni (Soy-Simmered Kabocha Squash with Read Beans)

Unpen-Jiru (Temple Garden Chowder)

Nasu Dengaku (not Andoh's recipe) with Ingen No Goma Miso Ae (Green Beans Tossed in Creamy Sesame-Miso Sauce) and Tosa Ae (Tosa Sea Salad)

The Cream Pot

2008-05-21T01:20:00.000-07:00

Call me a girly-girl, but The Cream Pot is the nicest place for the girls to get together to have girly food and feel pretty! I was drawn to this dainty place when I saw it from the window of the Hawaiian Monarch Hotel. From the outside, I could see pretty tables, laced curtains, and flowers as I drove by several times. When I heard that the restaurant finally opened, I was anxious to see what this adorable restaurant was all about. With my boyfriend's sister expecting her first child any day now, it was a perfect opportunity to spend some quality girl time with her and her mom.

If the food wasn't good (which luckily, it is) I would come to this place just to sit in it and feel pretty! It has a Japanese-inspired french cottage feel, with wrought iron chairs and tables, terra cotta tiled floors, flowers, rustic wooden doors, and an assortment of french country accessories. The smallest details (like the single carnation resting inside of an empty salt shaker) make this place so quaint and homey. Don't forget to look down on the floor when you enter, you'll see little kitty foot prints in the tiles of the floor!

The menu consists of sweet and savory crepes, belgian waffles, french rolled omelets, eggs benedict, baked eggs, salads, and an assortment of fresh fruit juices. The most unique item on the menu is the Maguro Benedict, which is rice cakes, maguro ahi carpaccio, avocado, shiso, daikon sprouts, and an orange miso shoyu sauce. It looked very delicious, but I had to try the other brunch items first. Maybe on my next visit. In addition to the typical menu, there is a combination menu which allows you to order an entree with your choice of crepe (a smaller portion crepe). This is a good choice for your first visit because you'll get to try several dishes.

I had the Baked Eggs with Shrimp. I have never had eggs prepared in this way before, and it was so delicious! It inspired me to try and make it myself. This dish had four large pieces of shrimp, spinach, bechamel sauce, and a light broth topped off with two eggs cracked "sunny side up" style and baked. It was so delicious to dip the toasted baguettes into the gooey yolk!

The Classic French Rolled Omelet was baked maple-cured bacon, sauteed mushrooms, caramelized onions, potato and gruyere cheese. It was served alongside a seasoned pilaf and a mixed green salad. The eggs were very light and fluffy!! The pilaf was very flavorful, possibly seasoned with butter and garlic.

All three of the crepes that we tried were delicious! All crepes are topped off with fresh cream. I still don't know which one I like the best!

I had the Fresh Maui Strawberry Crepe, which was filled with dark chocolate and fresh strawberry coulis. As soon as the waitress brought it to the table I could smell the sweet smell of strawberries!

The Apple Tatin Crepe was like a delicate apple pie. It included homemade caramelized granny smith apples, and a caramel sauce. Very warm and comforting!

The Kahuku Banana crepe was filled with homemade vanilla custard cream and dark salted caramel sauce. Although this one also contained caramel, it was a completely different flavor when paired with the vanilla custard!

This was such a perfect place for the girls to enjoy quality time together. We couldn't help but feel happy! The service is also excellent. The owner, Nathan Tran, stopped by to talk to us while we waited for our food. He was very friendly and accommodating. He explained that after graduating from UH, he worked in several restaurants in Japan before returning to Hawaii to open the restaurant.

There aren't very many places in Hawaii like this one! I'm so glad that there's finally a place to get a great crepe! Thank you for such a special lunch, Aunty Sharon!

The Cream Pot
444 Niu Street
Honolulu, HI 96815

Nordstrom Cafe

2008-05-02T00:57:00.000-07:00

A girl has got to shop..and what a better place to take a break from shopping than the Nordstrom Cafe? After being thoroughly impressed with the new Nordstrom department store in Ala Moana, I knew that I could expect only the best at the Nordstrom Cafe. The excellent customer service and high quality products that you get in the store is mirrored in the cafe. Its the perfect place for a bite to eat in the middle of a shopping marathon!

You may have to wait in line to get a seat at the cafe; however the wait isn't long and you're served cheesy crostini while you wait. Once you enter, you order your food cafeteria style, which is a little different, but it gives you a chance to see all the food. Once I saw all the choices, I had to think twice about what I was ordering. There are several salads, sandwiches, panini, pizza, pastas, and entrees. Once you get your food and pay a server comes to take your tray and leads you to your seat. The servers are there throughout the meal to fill your glass or bring you anything else that you forgot to order. This is first-class service in a cafe!

The food was excellent! I had the soup of the day and the Blue Cheese and Pear Salad.

The soup was an artichoke parmesan soup topped off with a cheesy crostini ($3.75). If you like parmesan, you'll love this soup! And the crostini was sooo yummy!

The salad was organic baby greens, romaine lettuce, blue cheese, pear, candied walnuts, and champagne vinaigrette ($10.50). The candied walnuts were quite large, and looked homemade. These are some of my favorite ingredients in a salad... yum!!

The Avocado Club Panini was roasted turkey, bacon, avocado, tomato, swiss cheese, and roasted garlic aioli pressed between two toasty pieces of country bread.

The blueberry scone was also a great choice!!

Nordstrom Cafe
Ala Moana Center

Kyoto Osho

2008-04-26T08:01:00.000-07:00

After writing about such a memorable Japanese restaurant (Kunio), Kyoto Osho seems so disappointing. Kyoto Osho originally opened up as a buffet restaurant at Ala Moana's Hookipa Terrace. With the competition from Tsukiji Fishmarket, Kyoto Osho made a change to offer teishoku meals and a regular menu instead of a buffet. My family and I decided to check it out one night, and we were very disappointed. We found that it was mass produced buffet-quality food in a cafeteria type atmosphere.

The decor of Kyoto Osho is somewhat Japanese inspired, accented with aquariums. The waitresses wear Chinese-style dresses and our waiter wore pants so baggy that it was practically falling off (not something you want to see when you're trying to enjoy your meal). The buffet table still remains, and the high ceilings and wide-spaced tables give the feeling that you're dining in a cafeteria. Take a look at the carpet, and you'll see numerous dirty stains from previous spills.

After ordering our meals, we are served tea, miso soup, salad, tsukemono, and chawan mushi. The chawan mushi looked terribly unappetizing, and it was obviously sitting under a hot lamp (or sitting in the steamer) for way too long. It was over-cooked and appeared to be shriveled up in the dish. The other teishoku accompaniments were not very impressive either.

After the initial appetizers, the teishoku main dishes are presented with a bowl of rice.

The tempura was not so great...

...and the butterfish was small and overcooked.

The chirashi sushi (not considered a teishoku meal) was decent; however the rice was a bit too sweet for my taste.

With all the dining options surrounding Kyoto Osho, I would suggest dining elsewhere.

Kyoto Osho
Ala Moana Center, Hookipa Terrace

Kunio

2008-04-22T19:38:00.000-07:00

I have written about several Japanese restaurants so far, and visited even more in my life. For me, Kunio is one of those tried and true spots that always offers quality Japanese food at a reasonable price. Because its located in Waikele Shopping center, I tend to forget about it and haven't visited it in years; however my recent visit was quite nostalgic and reminded me why I loved this place to begin with.

One wouldn't expect to find such good Japanese food in a shopping center; however from the time you walk into the restaurant, the tantalizing aromas are hints that you're in for something good. The dim lighting, Japanese decor and sophisticated kimono-inspired waitress attire create a unique Japanese experience. You may feel a bit rushed if you go during peak hours (for lunch or dinner), because they get quite busy, and the waitresses are frequently rushing around to serve their tables. Be prepared to wait for a table, because this is a popular place for many. Trust me, its worth the wait. Check out the menu while you wait, and decide what you'll order from a wide selection of Japanese dishes.

I always remember the tempura, when I think of Kunio. The tempura is always prepared light and crispy without being too greasy and heavy. The menu consists of teishoku meals, where you can select from several main dishes to create your own combination. Choices include steak, grilled salmon, butterfish, sashimi, vegetable tempura, shrimp tempura, and so much more. All teishoku come with rice, miso soup, salad, and appetizers.

This time, I ordered the vegetable tempura and misoyaki butterfish.

My boyfriend ordered the shrimp tempura and grilled salmon.

In addition to teishoku, you can order nigiri sushi, chirashi sushi, sushi rolls, soba, udon, and various types of donburi. All are great choices, but I always make sure to order tempura!

Kunio
Waikele Shopping Center (next to Party City and Paul Brown)
94-799 Lumiaina Street Suite 2F
Waipahu, HI 96797

Samira's Country Market

2008-04-20T19:05:00.000-07:00

Don’t be fooled by the name “country market.” Samira’s is a gourmet secret hideaway. I expected to find a little mom-and-pop market that had simple take-out foods; but I was surprised to find a two small tables and quite a gourmet spread. Here, a man named Norman, and his wife Samira, have an interesting “country market/gourmet restaurant” where they serve you themselves with a smile and extra TLC.

Not expecting to spend as much, I ordered the crab cake appetizer. This was the best crab cake that came out of a syrofoam container--let alone the best crab cake--that I have ever tasted! The crab cake is made up of chunks of real crab meat with some goodies (perhaps bell peppers, onions, nuts) all encrusted with a golden breadcrumb crust. There are no breadcrumb fillers in this one! All of this is topped with a spicy sauce and sits on a bed of arugula tossed with a balsamic dressing. Let me tell you, when you take a bite of it, there are so many layers of flavors and textures, you will not know what hit you! I’m usually pretty good about being able to pick out the flavors, but this one is just plain old yummy… I can’t tell you what I taste! The slightly bitter and crunchy arugula, the sweet crab meat, the spicy and creamy sauce, the light golden crispy crust…mmm! You can imagine it… but you should try it for yourself! It was surely worth the $12.50 that I paid (for the appetizer portion). You could order the entrée that is served with rice, pasta salad and fruit salad for $18. The crab cake is also available in a sandwich for $15.

I’m raving about the crab cake, but I can almost guarantee you that they have other dishes that are just as good. If you want to dine there for lunch or dinner, be sure to make a reservation because the seating is very limited. The tiny restaurant has three tables, making it a warm and home-like atmosphere. The husband and wife team wait, serve and cook for you while you sip on wine. In addition to the usual dine-in/take-out menu (which boasts the “best tabouli,” fresh seafood, bouillabaisse and several other delicacies), there is also a “special menu” which requires 24 hours notice for orders. This menu includes dishes that take a lot of TLC to make, and ingredients flown in from Alaska and New York. This special menu could set you back $100 per person!

In addition to the restaurant and take-out service, Samira displays and sells artwork that she hand-paints. She also bakes up fresh batches of mango and banana bread daily. And last but not least, you can get an awesome shave ice, made with homemade syrup. Norman and his wife make their own syrup using fresh fruits such as lychee, lilikoi, coconut, mango and strawberries. I didn’t have a chance to try it yet, but I watched as a man and his son enjoyed their gigantic strawberry mango shave ice, and it looked delicious!

So whether you’re in the mood for a gourmet meal, take-out lunch, or some homemade baked snacks and shave ice, Samira’s has something wonderful to offer you. Samira's has the charm of a mom-and-pop country market, and the taste of a gourmet restaurant.

Samira’s Country Market
1423 10th Avenue
Honolulu, HI 96816

San Francisco

2008-04-16T18:00:00.000-07:00

San Francisco is an amazing city, and each time I visit, I find something new. Each trip has been brief (just a few days long) but filled with wonder and excitement, leaving me looking forward to more. I recently went to San Francisco to visit my sister who is in her first year of college at San Francisco State University. This time around, with my sister as my guide, I got to see San Francisco from a “local’s” standpoint. In the past I had only visited the typical tourist spots like downtown, Ghiradelli Square, and Chinatown. I never realized that there was so much more to the city, and thanks to my sister, I developed an even greater appreciation for a city that I already had fond memories of. Although this trip was very short, it turned out to be an exciting and heart warming experience. It was filled with new tastes, sights, and best of all, uninterrupted sister bonding time. After two full days together, I wasn’t ready for it to end. As the doors to the airport shuttle closed, tears came to my eyes as I realized how grown-up my little sister had become as she showed me around the city, and my I felt so touched as I realized that in the last few days, our roles had reversed as my little sister had taken care of me.

Roti

2008-04-16T17:00:00.000-07:00

After taking my luggage to my sister’s dorm, we snuck onto the Muni (shhh…) and headed to the West Portal area for dinner at an Indian restaurant. Here was my sister, who once lived for hamburgers, pizza, and plain udon, suggesting that we eat Indian food. I was delighted by her suggestions and jumped at the opportunity to see my sister eating “different” food. I was excited about my sister’s newly expanded palate, and the “exotic-ness” of this first meal proved to be a great indication for our meals to come.

Roti, was an Indian Bistro with modern décor and mesmerizing photographs of India and its people. Aside from the photographs, the ambience resembled a modern bistro rather than a typical Indian restaurant. The service was not the greatest, as there were only about four other parties dining, and more than enough staff to serve us. It seemed as though nobody wanted to take full responsibility for our table, as people completed their job only half-way (i.e., the hostess sat us, but did not provide us with menus). When we made a request (i.e. to see a dessert menu), the request was not immediately fulfilled, nor did the person pass the message on to the appropriate person. Despite this minor detail (we weren’t in any hurry), my sister and I had a memorable experience at Roti.

The meal started off with papadum (a lentil wafer) and two sauces, a spicy mint chutney, and a sweet and tangy tamarind chutney. The papadum was a paper-thin crispy cracker with flecks of fennel seeds and hints of curry powder and turmeric. It was a nice way to start off the meal, and unlike bread and butter, it didn’t fill me up so I had plenty of room left for my dinner. My sister ordered a mango lassi smoothie and I had a house-made cup of chai.

The chai was delightfully spicy with a hint of sweetness. It was delicious on its own without the need for additional sugar.

We decided to order one curry dish, one rice dish, and one roti (flat bread).

The Mattar Paneer ($11) consisted of peas, homemade farmers cheese (paneer), tomatoes, spices, and a hint of coconut milk.

For roti, we chose Keema Naan ($6) which was filled with a paste made up of cherries, golden raisins, and nuts. On its own, it was a bit too sweet for dinner; but eaten together with the Mattar Paneer, it added a whole another layer of flavor and the sweetness balanced out the spiciness of the curry.

The rice was called Basmati Pulao ($3), which was Basmati rice cooked with saffron, cumin, cardamom and bay leaves. There were more exciting rice dishes that included things like seafood, fruits, lamb, or chicken, but we decided to stick with the simple one. We enjoyed our dinner choices very much! The Keema Naan also tasted great the next day at breakfast!

The dessert was the most exciting part of the meal. The Kulfi, or homemade ice cream, appeared unlike any ice cream we had ever seen. The shape reminded me of cranberry sauce out of the can on Thanksgiving and the texture reminded me of Maui’s “guri guri.” The flavors were not comparable to anything I had ever eaten. I watched as my sister took her first bite. She put the spoon into her mouth, closed her mouth, and her face displayed an expression of thought followed by delight. “Wow, that was really interesting, I like it!” As I tasted it for myself, I was pleasantly surprised by the different flavors that awakened my mouth. At first, I tasted the sweetness of the cream and pistachio. Then the flavor evolved to highlight the saffron, rose water, and cinnamon. Then finally, the flavor finished off with notes of the cardamom. I had to take another bite to make sure I had gotten all of the flavors, and then I had another one, and another one, and… you get the point.

This unique bistro was a great way to begin our time together in San Francisco. As we made our way back to the dorms on the Muni, we were left with full stomachs and newly enlightened palates!

Roti Indian Bistro
53 West Portal Avenue
San Francisco, CA 94127
www.rotibistro.com

Tartine

2008-04-16T16:00:00.000-07:00

As we walked from Castro to Mission, we accidentally stumbled upon Tartine. I had read about Tartine in several books and magazines, and delighted that we found it. I was initially drawn to the crowd of people and the warm aroma that filled the air, and as I searched for the name of the bakery, there was none. I wouldn’t have known what it was if it wasn’t for the small sign in the window. Although I knew that we would soon be consuming a big fat greasy burrito in Mission, I had to try it. Pastry chef Elisabeth Prueitt and her husband, baker Chad Robertson, has been recognized by several magazines and appreciated by culinary geniouses around the world. This bakery has also been recognized by the James Beard Foundation with nominations for two consecutive years.

Their pastries are prepared with expert French techniques, using organic flour and local eggs. Customers wait outside the door for cookies, tarts, cakes, and Chad's naturally fermented, organic, hearth-baked loaves of bread.

I looked around to see what every one was eating, and because it was lunch hour on a Saturday afternoon, most people were enjoying quiche, pressed sandwiches, Croque Monsieur (open faced sandwiches topped with cheese, herbs, ham and/or seasonal vegetables) while sipping on coffee and reading the newspaper. People were seated at very rustic tables and chairs made from wood. Customers ranged from families with small children, to individuals enjoying the Sunday paper, couples, and girlfriends chatting over lunch. The savory Croque Monsieur and sandwiches looked very rustic and delicious; but my eyes were drawn to the pastires and cakes! It was obvious that the pastries were hand crafted with thoughfulness and care. I asked the lady behind the counter what was popular and she suggested the crossant, brioche bread pudding topped with mixed berries, and the lemon tart. I ordered one Lemon Cream Tart ($6) and one crossant ($3). My sister and I settled in on a stand-up counter near the window.

I took a bite of the crossant while my sister started on the lemon tart. This crossant was unlike any that I have ever tasted. The appearance alone was enough for me to know that I was in for something good. The pastry was the same size of the typical American crossant , but tasted like what I imagine I would find in Paris. The outer layer was a deep dark brown with hints of golden yellow. As you bite into it, you find a crispy, flaky layer filled with a soft buttery center. I saved the majority of it for later (thinking of the burrito that was ahead of me) and put it aside. Later on in the day, I took the crossant back out thinking I would eat just half of what was left; however I ate the remaining piece without a single bit of guilt. It had been hours since I bought it, and it tasted just as good. The buttery goodness was worth every bit of the calories!

The Lemon Cream Tart was elegant and dainty. A creamy lemony filling sat atop of a buttery pastry shell. The dollop of whipped cream was adorned with candied kumkwats. My sister and I shared it and savored every bite of it. I expected to take some of it home with me (grabbing a take-out box from the counter); but to my surprise the tart was so delicious, that we ate it all up.

The two of us truly enjoyed this serendipitous occasion. I was thrilled that we found this bakery in such a diverse neighborhood. I will surely be back for more the next time I visit!

Tartine
600 Guerrero St. (@18th Street)
San Francisco, CA 94110
www.tartinebakery.com

La Corneta Taqueria

2008-04-16T15:00:00.000-07:00

After leaving Tartine, we continued on our way to the Mission district. This area is known for its Mexican-American community. Living in Hawaii, we are deprived of good Mexican food, and I was longing to find out what it was that people on the mainland were raving about. Being a vegetarian, I decided to break from this in order to have the true experience. My sister had gone to … before, and we walked the streets looking for the same restaurant. We walked for quite a while, although I didn’t even notice how far we were going, because I was taking in all the new sights and attractions. The streets of Mission are filled with vendors selling bags, clothing, and souvineers. There are also surprisingly an number of Chinese vendors and restaurants—something that sticks out like a sore thumb.

I imagined that we were looking for a run-down mom-and-pop taqueria however when we got to our destination La Corneta Taqueria turned out to be a chain-type restaurant with clean tables and murals painted on the walls.

We looked over the menu on the wall, ordered from the lady behind the counter (who initially spoke to us in Spanish) and proceeded to watch our burrito get made behind the glass barrier. On one end there were people cooking up smoking batches of meat that filled the restaurant with a smoky aroma. Further down the line were people filling burittos, nachos, and tacos with fillings. Finally, at another counter after the register a man stood making freshly squeezed orange juice.

Burritos are filled with your choice of meat (various types of steak, chicken, pork, sausage, and tofu), beans (black, whole, or refried), salsa (mild, hot, verde, roja), and tortilla (corn, flour, whole wheat, and spinach).

We ordered the “Super Buririto” with carne asada. This one included, meat, rice, beans, cheese, sour cream, salsa, lettuce, and guacamole. It was a gigantic burrito and the fillings were overflowing! After eating it, I understood why Californianas moving to Hawaii were always in search of good Mexican food. The meat was tender and smoky, lending an amazing flavor throughout the burrito. The best part was that the tortilla was tender and chewy, and as you bit into it, it stuck to your teeth and the roof of your mouth. I enjoyed the texture of the tortilla in combination with the fillings. My only criticism was that we should have ordered the verde or roja salsa, because with the "hot" salsa, I could barely taste the spiciness. This wasn’t so bad though, because it allowed me to appreciate the other flavors of the burrito.

All orders also come with freshly made tortilla chips. We barely ate these, however, because we were so stuffed from sharing just one buritto!!

Although this was unlike any burrito I would find in Hawaii, I think I would try going somewhere else if I ever go back there. The ambience felt too much like a chain restaurant. I think I want to visit somewhere a bit more Mexican and less American.

La Corneta Taqueria
2731 Misson Street
San Francisco, CA 94110
www.lacorneta.com

The Ferry Building Marketplace and Farmer's Market

2008-04-16T14:00:00.000-07:00

The Ferry Building Marketplace is an epicurean paradise filled with restaurants owned by highly esteemed chefs, patisseries, bakeries, specialty food shops, and florists. On Saturdays and Tuesdays, there is a Farmer’s Market that lines the walkway in front of the plaza. Here you will find vendors from all around San Francisco, with fresh produce, specialty items, and prepared foods from famous restaurants. The words “organic,” “vegetarian,” and “raw” are no stranger here, yet it isn’t unusual to find specialty meat and hamburger vendors as well. My sister and I sampled our way down the isles before actually purchasing anything. After seeing what there was to offer, we stocked up on dried fruits and cooking sauces.

I was delighted at the sight of all the fresh produce, but sad that all I could do was take pictures. I knew that I wouldn’t be able to carry the fresh items around with me all day, and because I was leaving the next day, I wouldn’t have had time to enjoy it.

We also ordered food from a vendor called “Alive.” Alive is a restaurant in San Francisco that serves 100% raw and vegan foods. My boyfriend had given me a raw foods “cook” book for my birthday, and I was trilled to try it at the farmer’s market.

We ordered a dish that included ribbons of pumpkin and butternut squash that resembled noodles. This was topped with a sunflower seed pate and shiitake mushrooms ($6). My sister found it surprisingly delicious and I too was pleasantly satisfied!

I also tried the raspberry chrysanthemum spritzer ($3) which had bits of flowers and fruit floating in it, It tasted as I expected, tart and “flower-y.”

Inside the Marketplace my eyes widened and I felt like a 6-year old in a candy store. From one end to the other, I saw so many things that excited me!

Specialty cheese shops where you can sample cheese, a mushroom shop, Michael Ricchuitee’s (James Beard Foundation Award Winner) chocolate shop (with HEAVENLY chocolates!), wine stores, florists, and a plethora of excuisite restaurants (Boulettes Larder, Slanted Door, Taylors Automatic Refresher, Delica rf1).

We stopped at a specialty shop called I Perferiti di Boriana that imported all of its items from Tuscany. There was a mini dispay case at the front of the store and they were filled with Bomboloni, delicately fried puffs of dough filled with your choice of fillings (nutella, raspberry, custard, chocolate). My sister ordered an Nutella one while I snapped photographs. The guy behind the counter asked, “You guys are only getting one?” I replied by letting him know that we were going to share it and he said, “oh, you never share these” and before we left, he said, “see you soon” hinting that we would be back for more. These sugar-coated doughnut dumplings were delicious! In the words of my sister, they were like “heaven in my mouth!” Soft pillows of dough topped with the crunchy bits of sugar crystals filled with ooey-gooey chocolate hazelnut! It would have been the perfect compliment to a hot cup of tea!

It was tough to decide where to eat lunch, but we decided on Delica rf1, a Japanese delicatessen, because when my sister and I stepped foot into the deli, the aroma that filled the air was reminiscent of our childhood memories of eating Japanese food. Unlike the delicatessens that you find in Hawaii, this one used a combination of Japanese and European cooking techniques while utilizing local and organic ingredients.

The display cases were filled with salads, main dishes, fried items, and bentos. We decided to get two bentos (the regular and the vegetarian, $9.50 each) so that we could try an assortment of dishes.

The regular bento consisted of a chicken dumpling (made with ground chicken, organic tofu, water chestnuts, and shiitake mushrooms topped off with a sweet chili sauce), a Fried Shrimp Cake (white shrimp made into a dumpling and deep fried), Wasabi Garlic Potato Salad (Garlic potato salad with wasabi mayonnaise, edamame, snap peas, and romaine hearts), a barley salad (barley, cheese, and chopped vegetables), and a Spicy Burdock and Lotus Root Salad (a spicy mix of braised burdock, lotus roots, and konnyaku with thin slices of white onion, celery, carrots, and mizuna).

The vegetarian bento consisted of the Wasabi Garlic Potato Salad, the Spicy Burdock, and Lotus Root Salad, Organic Tofu Steak with Miso Sauce (Pan-fried organic tofu topped with a dark miso sauce made with bamboo shoots, minced shallots, and pine nuts), Wakame Namasu (Wakame and Cucumbers in vinegar), and Zuckerman Farm’s Asparagus Salad (green bean, asparagus, and organic carrots with a sesame dressing). We also tried the Salmon and Sesame Genmai Rice Ball, which was cured and roasted wild salmon and sesame seeds mixed with steamed brown rice. Everything was delicious and we ate every bite of our lunch! I thoroughly enjoyed this unique Japanese experience and it is worth visiting again!!

The Ferry Building Marketplace was by far my most favorite part of the trip! For any food-lover visiting San Francisco, this place is a must! Even if you can't make it on a day when there's a Farmer's Market, the Marketplace is worth visiting!

The Ferry Building Marketplace and Farmer's Market
1 Ferry Building
San Francisco, CA 94111
www.ferrybuildingmarketplace.com
www.aliveveggie.com
http://www.borianafoods.com/
http://www.delicarf1.com/

Formaggio

2008-03-20T12:43:00.000-07:00

If you're in the mood for good wine, excellent food, and great music, Formaggio is the perfect spot! In the two occasions that I visited Formaggio I was impressed with the entire experience. Service is excellent, and the we are never disappointed with the wine suggestions. On this occasion, my boyfriend took me out for a toast and a bite to eat in celebration of my last day of being a "student."

He ordered the Pizza Margherita, which was a thin crust pizza topped with tomato, basil, and mozerrella. The crust was nice and crisp and the classic toppings were simple, yet delightful!

I had the Vegetable Panini Sandwich, which was a foccacia bread filled with grilled eggplant, bell peppers, and zucchini topped off with a light pesto mayonnaise. The bread was crispy on the outside added texture to the tender grilled vegetables.

The dessert was delicious! It was an apple dessert served warm, flambe style, with cold vanilla ice cream. The sauce that accompanied the apples had a nice caramel flavor, which was not overly sweet, as it had a slight tang of lemon. I had a hard time deciding which dessert to choose (they all sounded excellent), but the waiter suggested this one because it was his favorite, and it sure was a great choice!

Dishes at Formaggio are perfect for sharing (tapa style), but also fine for entrees. There is an assortment that ranges from salads and pizza, to braised beef and cheese platters. Prices are reasonable, and service is top-notch! Our server was obviously busy, but he never let our wine (or water) glasses go empty, and once our dishes were done, he cleared them immediately so that our small table could be free of clutter and comfortable for mingling. The owners of Formaggio just recently opened a new location in Kailua called Formaggio Grill, and I expect that it is just as great!

Formaggio
Market City Shopping Center
2919 Kapiolani Blvd.
Honolulu, HI

The Fat Greek

2008-01-27T12:27:00.000-08:00

After months of anticipation, the Fat Greek had finally opened and I was excited to try it out! From the outside it looked like it was going to be really good because it provided a nice outdoor seating option that resembles something out of Greece. After fighting for parking on two occasions, I finally had a chance to check it out; but to my disappointment, it was not all that I hyped it up to be. Nothing bad about it, perhaps I just hyped it up too much for myself. It could have improved since opening, however, because the owner stopped by our table and mentioned something about still experimenting with recipes.

The Babaganoush ($5) was a mixture of roasted eggplant, olive oil, and garlic, served with warm pita bread.

The greek salad ($7) included cucumbers, olives, feta cheese, tomatoes, and red onions. The dressing was a nice vinaigrette.

Garlic fries were just fries topped off with garlic.

According to my boyfriend, the gyro ($7) was just "okay." Leo's Taverna (downtown) is better.

The bakalava ($3) was very disappointing. It was soaked in a heavy almond syrup that was too strong for my to enjoy it.

The Fat Greek
3040 Waialae Ave.
Kaimuki, HI 96816

The Contemporary Cafe

2008-01-12T11:41:00.000-08:00

My mom wanted to have a mother-daughter lunch before my sister went back to San Francisco for college and The Contemporary Cafe turned out to be the perfect place! After our attempt to have a girly lunch at The Wedding Cafe (which happened to be having a private party that day) I remembered hearing about the cafe at the Contemporary Museum. So my mom, sister, and I got dressed up all girly, and headed up to Makiki heights to enjoy a lunch together!

The museum is located in a very serene location surrounded by trees and flora. The cafe itself is rather small, with options for sitting both inside and outside. Inside, the room is decorated with paintings that change often. This time, it was colorful paintings of flowers. Each table has its own personality, with different salt and pepper shakers on each table. Our table had a set that resembled light bulbs! Service at the cafe was rather slow (there was only two waitresses for the place); however it allowed time for us girls to sit and talk.

We started off with the pita and hummus appetizer ($6). It included warm pita bread, hummus, cucumbers, tomatoes, red onions, feta cheese and kalamata olives. The hummus had a strong garlic flavor, that was a little over powering on its own; however, when eaten with the assorted vegetables and cheeses, it wasn't so bad.

For lunch, my sister had the Turkey Namasu Sandwich ($10.50), which was unique combination of turkey, namasu (japanese pickled vegetables), cilantro, and tomato, all served on the house made focaccia bread. I thought that it was a neat twist on having sauerkraut in a sandwich. The sandwich turned out to be delicious, and my sister enjoyed it.

My mom ordered the Grilled Vegetable Sandwich ($10.50), which was a combination of grilled eggplant, zucchini, and portobello mushrooms served with sundried tomatoes, pesto and melted provolone cheese. This sandwich was also served on the house made foccacia bread. This sandwich was also delicious!

I decided to have the Soba Noodle Salad ($10.25). This salad included a beautiful arrangement of cold soba noodles, tofu, watercress, tomatoes, and cucumbers. The salad was topped off with a garlic-shoyu dressing, which I thought was way to overpowering, with a very strong, salty shoyu flavor. The dressing was a bit too strong for the delicate ingredients of the salad.

And how could we end a "girls-day-out" lunch without dessert? We ordered the dessert of the day, which was a BiShau, a chocolate chip cake with whipped cream.

All in all, the peaceful surroundings and beautiful art provided a laid-back atmosphere for a perfect mother-daughter lunch. Be sure to make reservations if you want to go, because seating fills up fast!

The Contemporary Cafe
(At the Contemporary Museum)
2411 Makiki Heights Drive
Honolulu, HI 96822
http://www.tcmhi.org/mi_cafe.htm

Tokyo Tokyo

2008-01-06T01:21:00.000-08:00

The Kahala Hotel has a reputation for pure luxury, with oceanfront views, spas, and of course, fine dining. My family and I have had the pleasure of dining at Hoku's on several occasions and each time we were thoroughly pleased. Because I have such a great appreciation for Japanese food, I always made it a point to take a look at Tokyo Tokyo. I admired it from afar, thinking that it was too expensive, and far out of my reach. This dream soon became reality when my boyfriend decided to take me there to celebrate our anniversary! I was so excited!

The ambience of the restaurant was harmonious, with cool, open air seating and warm wood accents. The lighting was dim and romantic, but bright enough so that I could appreciate the beauty of the food. With the exception of the occasional headlights shining in from the valet parking right outside, the setting provided a perfect backdrop for a romantic evening. It was peaceful, yet we could still bask in the excitement of the evening.

The theme of the menu is "where tradition meets modern." At Tokyo Tokyo the chef is sure to use the highest quality ingredients flown in from all over the world. They use "Koshihikari" rice from Uonuma, Japan, natural salt from Oshima, organic shoyu from Izu Oshima, organic produce from Oahu and fish flown in from Tsukiji, Fukuoka, and Boston.

To start off with, we ordered the sashimi appetizer ($25), which included the chef's selection of the freshest fish of the day. That evening we had salmon, hamachi, and ahi. The salmon was creamy and delicious. Hamachi is usually one of my favorites; however this one was a bit fishy for my liking.

Next we had the Tokyo Tokyo signature sushi ($14 one piece), which was seared Japanese Wagyu sushi finished with ponzu sauce. Imported from Kagoshima prefecture, this beef was the highest quality (A-5) that Japan has to offer. Because it was exclusive to Tokyo Tokyo, we took the opportunity to try it. The meat was marbled with fat and melted in my mouth when it hit my tongue. It was quite lavish, and a neat experience, but I wouldn't pay another $14 to have it again. I think my boyfriend, the beef lover, appreciated it more than I did.

We also had the Spicy Tuna Roll, which was noting out of the ordinary.

For my entree I had the Butterfish Miso Yaki ($27). This was the most elegant presentation of butterfish that I have ever seen. The butterfish sat on top of a heated magnolia leaf over an open flame. Surrounding the butterfish was deep fried zucchini and shimeji mushrooms. The fish was delicate and the vegetables complimented the meal very nicely.

My boyfriend had the King Salmon Hoba Yaki ($26), which was salmon in hob miso sauce accompanied by the same vegetables that my entree included. Both of these dishes were good, but nothing spectacular.

We also had a bowl of miso soup, which included bits of enoki mushroom, crab, and green onions. This was a nice addition to the meal.

For dessert we had a kona coffee dessert which was layers of fluffy crepes and a delicate kona coffee mousse. I usually don't like the flavor of coffee, but this dessert had the most subtle coffee flavor that blended well with the light layers of crepe. It was a nice way to finish off the meal.

We also shared a frozen strawberry puree dessert that was served in a martini glass. This one wasn't as memorable.

I was so happy that I finally had the opportunity to experience Tokyo Tokyo for myself. I can't honestly say, however, that the quality of the food matched the price. I wouldn't go there again unless we had another special deal. I did, however feel quite pampered, and this was due to the ambience, elegant presentation of food, and exceptional service. There were several people waiting on us to take our order, pour wine, fill our water, and clear our plates. It was a nice way to have a memorable experience for a special evening.

Tokyo Tokyo
The Kahala Hotel
5000 Kahala Avenue
Honolulu, HI 96816

Japanese New Years Food

2008-01-01T02:11:00.000-08:00

New Years is my most favorite holiday to eat! My grandma was born and raised in Japan, so she always takes great pride and effort to plan our New Years feast. Many of the dishes are prepared with precise techniques and require patience and a delicate hand. The time and effort invested into the preparations make each of the dishes all the more special. Each of the dishes are part of the traditional Japanese New Years celebration, with the significance of good luck for the new year. Grandma begins planning before Christmas, and preparations begin the day after Christmas. This year she made the traditional mochi ozoni (mochi soup), maki sushi, kuromame (black beans), kazunoko (fish roe), araimo (taro), tamagoyaki (grilled sweet egg), koyadofu (dried-frozen tofu in broth), boiled ebi (shrimp), and kanten (gelatin dessert).

The kuromame are sweet black beans that are simmered in a sauce made of sugar, shoyu, and salt. These beans are simmered for over four hours using a special technique. In order to remove the bitterness from the beans, and to keep the broth clear (rather than cloudy), the starchy scum that forms at the surface needs to be scraped off during several intervals of the cooking process. While the beans cook, an "otoshi buta" or wooden cover is placed on top in order to ensure that the beans remain submerged in the liquid. Additionally, in order to make the beans shiny, a bag sealed with special types of nails (tetsu no kugi) are placed in the liquid. It is said that you need to eat one bean for each year depending on how old you are in order to have good luck in the new year. I always have way more than I need to just because its so delicious! I only get to eat these beans once a year because of the meticulous process involved in the preparation.

The kazunoko is also prepared days in advanced. Because the fish eggs are so salty when you first get them, they are soaked several days prior to new years, alternating between fresh water and salt water. Once they are at the right level of saltiness they are soaked in a broth made of shoyu, sake, dashi (soup stock) and sugar. These crunchy fish eggs have an acquired taste and texture. I just love it and I look forward to eating this each year!!

Tamagoyaki is a rolled omelet made from a sweet egg mixture. The egg mixture includes eggs, sugar, dashi (soup stock), sake, and salt. A thin layer of egg is poured onto a square "tamagoyaki pan" and once the egg is cooked, it is rolled from one end of the pan to the other. Another layer of egg is poured onto the pan and once again the egg is rolled back to the other side of pan. This process is repeated until all the egg mixture is used. I never appreciated the art and skill that went into making tamagoyaki until I tried making it for myself!

The traditional Japanese food for the New Year is quite an art form both in preparation and in presentation. When you take part in the preparations, you gain an even greater appreciation for the food itself. I am so thankful for all the hard work that my grandma puts into preparing this one meal. I look forward to this meal all year long! I have learned only a few of the methods that she uses and look forward to learning even more!

Ravioli Making Party

2007-12-23T01:57:00.000-08:00

I was fortunate enough to be invited to a ravioli making party hosted by a family friend. Bethany had just returned from culinary school and was throwing a ravioli making party. She was making ravioli to give away as Christmas gifts but wanted to invite people to join in on the fun.

Beth had three fillings prepared for us: butternut squash and macadamia, mushroom and mozzarella cheese, and spinach, mint, and fontina cheese.

Because Beth had already prepared the pasta dough, all we had to do was assemble the ravioli. The first step was to roll homemade dough through the pasta machine. We started at the widest setting and rolled it through twice on each setting (for a total of five settings). We then put the flattened dough onto the table and cut out several circles.

We then squeezed a dollop of filling onto the circle...

and topped it off with another circle and pressed it closed.

The finished products were delicious! I cooked each of them up with a delicate sauce so that the flavors of the ravioli were not overshadowed. My family and boyfriend loved them! My favorite was the butternut squash, while my dad and boyfriend liked the mushroom. I think my boyfriend loved it so much that he bought me a pasta maker for Christmas!! (Nah, he knows how much fun I had making them. I’m so lucky to have such a thoughtful boyfriend!)

I'm so glad that I was able to experience this! Although it was a lot of work, it was a ton of fun, with a tasty reward at the end! I can't wait to make some fresh pasta of my own!

Roy Yamaguchi

2007-12-16T01:47:00.000-08:00

I had the opportunity to meet Chef Roy Yamaguchi at one of the Holiday Craft Fairs at the Blaisdell Center. I went to the booth to sample some of his salad dressing and the lady demonstrating it said that Roy himself was there to sign bottles. I feel so silly, but I have to admit, I was star-struck for the first time in my life! He’s a very talented chef, and each time that I’ve visited his restaurant I’ve enjoyed every aspect of it!

By the way, my mom bought his dressings are they're all very tasty!

Red Wine Poached Pears with Mascarpone Filling

2007-12-09T00:59:00.000-08:00

I wanted to make a special dessert for my dad's birthday so I decided to try Michael Chiarello's recipe for wine poached pears. It turned out to be an elegant way to end a special dinner!

Recipe from Foodnetwork.com

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter
Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Sam Choy's Diamond Head Restaurant

2007-12-03T01:34:00.000-08:00

In Hawaii, Sam Choy is one of our famous celebrity chefs, with several cookbooks, an old local cooking show, and several appearances on the Food Network. Sam Choy has restaurants across the state, but his Diamond Head location is the most upscale. When the girls and I were looking for an affordable place to celebrate Christmas together we decided upon Sam Choy’s for the “early bird” special. This consisted of a four-course meal for only $30. With all of us on a budget, we thought this would be a great way to have a fine-dining experience without the high costs. So the girls and I got all dressed up and ready to celebrate the holidays, but to our dismay, me were extremely disappointed with the entire experience. It’s a good thing that we had each other because the only good part of the evening was the company!

I feel that I don’t even need to explain the food in great detail, because it was all so salty and rich. The soup was cold, the salad was drenched in dressing and topped with chewy beef, and the fish was smothered in a salty paste that looked unappetizing and tasted like a big salty mess. The dessert was a crème brulee, which was not bad, but nothing special. Ordering off the early bird menu should not be an excuse for providing a meal that is substandard.

The worst part of the night was the service. We spent way too much time waiting for our food and they mixed up our orders several times. One of my girlfriends ordered the chicken on the early bird menu, but instead they brought a different chicken entrée (that did not include the soup, salad or dessert). They did not refill our water and the waiter did not check up on us even once. We must have waited about 30 minutes just to get the check! When the waiter came with the check, he asked if we had enjoyed our evening, and I just had to tell him what I thought. When I explained that I was disappointed with the service, he responded by saying that he too was “disappointed” that he was not able to “spend more time with us.” He and the manager gave their apologies because they were understaffed for the night. They said that if we came back another time, they would be sure to “take care of us.” What that entails, I do not know, but I surely will not be returning to that restaurant again!

I was thoroughly disappointed that a place known for representing the cuisine of the Hawaiian Islands provided such a terrible experience. Being understaffed is no excuse, and we were left feeling neglected and hungry on a night that was supposed to be a celebration. This was not our ideal way to celebrate the holidays.

Sam Choy's Diamond Head Restaurant
449 Kapahulu Avenue
Honolulu, HI 96815

Stage

2007-11-22T14:26:00.000-08:00

When the Honolulu Design Center opened last year, my eyes were always drawn to the tall glass windows with over-sized white lanterns that overlooked Piikoi Street. The building itself is so impressive, and its mysterious interior designs excited my curiosity to find out more. If the design itself doesn't get you, the "couture cuisine" of Jon Matsubara will.

Stepping into the restaurant is like taking part in a theatrical performance with a black-and-white stage. Over-sized, sleek sculptures and gigantic photographs of artistically naked people moving in fluid actions create a somewhat eerie feeling of being reduced down in size, as you might feel if you had stage fright. Each table has its own character, each with a unique table, set of chairs, and an over-sized lamp. Accents of red flow throughout the black-and-white theme, and compliment the sea of lamps to create a playful atmosphere that off-sets the feeling of "stage fright." To add to the playfulness a bookshelf sits in the corner with rows of magazines sitting upside down.

My family and I sat at the "Fendi" designed table. The table itself was a snake-skinned covered table (with a glass top) with Fendi embellishments on the side. Above the table was a black lamp with a rhinestone Fendi emblem. I, myself, was impressed by this "designer" table; my father (manager of Salvatore Ferragamo) was (jokingly) insulted that there wasn't any Ferragamo tables.

The menu continues on with the theatrical theme as appetizers are called "overtures" and entrees are called "denouement."
After ordering appetizers, we were greeted by a server with a tray full of assorted dinner rolls. You are encouraged to try all of them throughout the night, and I highly encourage trying a variety (while still saving room for your meal) because they are very delicious! My favorite was the pumpkin roll, which was a slightly sweet and buttery roll that melts in your mouth, accented by toasty pumpkin seeds.

The appetizers were very inventive and equally satisfying. My family and I ordered the beet salad (the night's special), "STAGE Caesar Salad," Frog Legs "Kara-age," and White Bean Soup.

The beet salad was an elegant presentation of roasted golden beets atop a bed of goat cheese topped off with spiced walnuts and a light pesto. The goat cheese was delicate and creamy, pairing well with the sweet beets and crunchy walnuts. This was my favorite appetizer of the night and it deserves to be a regular on the menu!

The Stage Caesar Salad was the most inventive appetizer, as it was a variation on the "typical" caesar salad, as it was wrapped like a vietnamese summer roll. This salad used Hirabara Farms Baby Romaine Lettuce wrapped in Rice Paper and included heirloom tomatoes, Manchego cheese, garlic croutons, and a white anchovy vinaigrette. As you bite into the "roll" you immediately notice the tender rice paper and lettuce leaves and its pairing with the delicate, yet, flavorful vinaigrette.

The most daring appetizer on the menu was the Frog Legs "Kara-age." As daring as it sounds, the frog legs really did taste like chicken! The legs were covered in a light crispy batter and paired with a Torarashi Aioli and Japanese Citrus. This dish is better with frog legs than it would be with chicken because the frog legs were very tender and mild.

Next, the manager provided my family with a complementary appetizer (because my dad knew him) of a green tea soba salad with lightly seared Hamachi. The presentation looked impressive, as the dish looked like a flying saucer.

For my entree, I ordered the night's special, which as a Potato Scaled Mahi with Kahuku Prawns and a Kona Lobster Ahi Hash, served with an ancho chili tomato coulis. The mahi was covered with a skin of paper-thin potatoes and lightly fried to create a delicately crispy crust. This preparation reminded me of a dish I once saw on Top Chef. Honestly, this dish was not very memorable, and the sauce was over-powering and salty, which did not allow the flavors of the seafood to shine through.

My step-mom ordered the "Duet of Lamb" which she enjoyed. This dish was lamb prepared two ways: one was a Black Cardamom Spiced Lamb Chop with Green Olive and "Minus 8" Ice Wine Verjus, the second was a Tuscan Style Braised Lamb with Herb Salad and Parmesan Polenta.

The rest of my family ordered the Whole Crispy Moi. This moi was presented whole with the center removed, and filled with the fish, lightly battered tofu, watercress salad and bonito flakes, topped off with a spicy ponzu sauce. Although this dish was good, in retrospect, it did not seem to compare to the excitement of the appetizers and desserts.

The most exciting part of the evening was the dessert. Here, the playful characteristics of the restaurant and menu really have a chance to shine. Pastry Chef Mark Okumura offers a wide array of unique and decadent desserts.

To start, the restaurant presented me with a special birthday cake made from a delicate white cake with a strawberry filling. This was so perfect for me because I just love strawberries!

I ordered the "Fantasy of Chocolate" which is a fancy array of nine different chocolate desserts made from the finest chocolates. The presentation alone was enough to get me excited, but when I tasted each one of the chocolates I experienced bliss!

The other really great dessert was the "pop tart." This was a dressed-up version of the famous breakfast pastry. Although it even looked like a pop-tart, this dessert was much more special. The flaky outer shell was filled with Hawaiian vanilla, poached fuji apple and almonds. The dessert also included a wafer bowl filled with balsamic-cinnamon black currant ice cream. A very creative (and delicious) twist on an two old favorites! My apologies for the blurry picture!

Two other desserts that were fun, but not as exciting were the "milk and cookies" (two freshly baked oatmeal cookies with a warm chai milk) and the orange creamscicle dessert (orange sorbet floating in a vanilla syrup with sparkling voss water poured over).

The night ended with a plate of petite fours. I had absolutely no room for more, but after loving everything I had just tasted, I couldn't leave without just tasting each of them. They did not disappoint me. If I wasn't so full, it would have been a really nice way to end the meal!

Overall, the entire experience was overwhelmingly exciting. The service was excellent, as the servers, bussers, and sommelier all provided a comfortable dining experience. The least exciting part of the meal was the entree; but the appetizers and desserts made up for it ten-fold!

Stage
Honolulu Design Center
1250 Kapiolani Blvd.
Honolulu, HI

The Wedding Cafe

2007-11-17T14:24:00.000-08:00

Every girl dreams of what her wedding day would be like...the guy, the flowers, the music, everything! Manoa Marketplace has a little cafe that provides a wealth of information when it comes to that big day! The Wedding Cafe is an ingenious combination of a wedding resource center and a cafe. Future bride and grooms can make plans for their perfect wedding while enjoying a bite to eat.

My girlfriends and I are not anywhere close to that big day, but we like to dream. For my birthday, we decided to have lunch at the Wedding Cafe and then head over to Manoa Nails to get pedicures! Talk about a girls-day-out! :) The wedding cafe has a girly and stylish ambience that inspires romance. To top it all off, there was an extra bit of special-ness that day because my boyfriend's sister and brother-in-law (Shandis and Adam) had flowers waiting for me when I got there!! :)

The menu consists of salads, soups, sandwiches, desserts, coffee, and tea. All are fresh, yummy, and very reasonably priced!

The beef barely soup was tasty, and best of all, it was elegantly served in a mug.

The chicken walnut garden salad is a mixture of shredded chicken, mayonnaise, and walnuts on top of a bed of romaine lettuce. Unlike many other places that load their chicken salad with mayonnaise so that it tastes like I'm eating chicken with my mayonnaise, this one had just the right amount!

Each sandwich comes with two pretzels and a pickle. Perfect complements to a sandwich! :)

The best part of the lunch was my complimentary birthday cake! It was a chocolate spooncake... a warm gooey chocolate cake topped with whipped cream! It was soooo good that there wasn't a single bite left after my girlfriends and I devoured it!

The wedding cafe is a great place for lunch even if you're not planning a wedding! It provides a cozy atmosphere and offers great food at reasonable prices! The owners just recently opened up a new cafe in Ward Center that focuses more on the cafe than the wedding resources. The menu is the same; however the food is served on styrofoam plates rather than ceramic.

The Wedding Cafe
Second Floor of Manoa Marketplace
2752 Woodlawn Drive Suite 5-209
Honolulu, HI 96822
www.theweddingcafe.net

A Special Birthday Dinner

2007-11-16T14:23:00.000-08:00

For my birthday, my boyfriend, Scott, prepared me a special meal! :) He knows how much I love cooking and eating healthy, so he took these two important bits of information into consideration when planning my birthday. He also took into consideration one of the important aspects of a dining experience: ambience! He had flowers on the table, with candles, dim lighting, and soft music. Very romantic! :)

He tossed whole wheat fettuccine with olive oil, garlic, capers, and a bit of lemon and topped it off with a nicely seasoned salmon.

He even opened up a bottle of wine that he had been keeping for a few years! :)

Thank You, Scott for such a special dinner! This was worth more than any restaurant reservation!!
Its because of Scott that many of these blog entries exist, because he pays for me to eat so well even when its not my birthday.

Panya Bistro

2007-11-09T14:20:00.000-08:00

Panya Bistro was a fun place for my girlfriends and I to hang out because it provided a fun and modern atmosphere. The decor can be described as "chic" and the first thing you notice when you walk in, is the liquor lined up on the back-lit glass shelf. Although the restaurant was small, we felt that we could hang out and chat for some time. The food was not the greatest; but the dessert was well worth it! :)

My salad included a bed of romaine lettuce, strawberries, green apples, red onions, tomatoes, and salmon sashimi. This was an interesting combination of flavors and I'm not sure I enjoyed the strawberries with the salmon.

The vegetable sandwich was very disappointing. Without much of a description on the menu, we assumed that it would be a hot, grilled vegetable sandwich. Instead it is wheat bread filled with mustard, lettuce, mushrooms, and avocados. Not much of a sandwich...

If you're in the mood for dessert, Panya is the place to go! The green tea azuki roll was so delicious. The outer layer is a moist cake made with a strong green tea flavor and it is rolled with a sweet azuki cream filling! A very excellent flavor combination!

I'm already a fan of Panya's Hokkaido Bread (which is a light, fluffy sweet bread), so I had to try their Hokkaido Bread Pudding. The sweet creamy pudding sauce was heavenly when paired with the famous Hokkaido Bread!!

Also delicious was the Japanese Cheesecake! This version of the rich American Classic was fluffy with a delicate flavor. This was my kind of cheesecake because I don't usually care for the rich, dense dessert that most people think of when they hear "cheesecake."

Panya also offers a number of fun cocktails that can be great in combination with dessert. Next time, I think my girlfriends and I will just stick to dessert and drinks!

Panya Bistro
Mall Level of Ala Moana Center (Near Gap)

Goma Tei

2007-11-03T14:11:00.000-07:00

To me, nothing says "comfort food" more than a nice, steaming hot bowl of noodles. When I discovered Goma Tei at Ward Center, I was hooked. After my first visit, it wasn't long until I craved Goma Tei's ramen again and I was fortunate enough to visit this place twice in one month! :)

Goma Tei is known for their "Tan Tan Ramen" which is ramen made with a spicy, nutty broth. Tan Tan Ramen has its roots in China's Sichuan Prefecture and it consists of a pork and chicken broth with a rich sesame sauce. This ramen has gained popularity in Japan and we now have two restaurants (that I know of) in Hawaii. I first tried Tan Tan Ramen at Goma Ichi, and I wasn't entirely impressed. Goma Tei, however, was worth a second visit (and more)!

At Goma Tei, you can choose from several appetizers including gyoza, chicken tatsutaage (fried chicken) or ban ban ji chicken. The ban ban ji chicken was slices of cold, poached chicken sitting atop a bed of sliced cucumbers, topped with a soy-sesame type sauce. If I had to choose another side dish, it probably wouldn't be this one again. Although the sauce was tasty, with hints of the delicious broth, the chicken was a bit dry. After leaving the restaurant, I read the article on the window and found out that the chicken tatsutaage might have been a better choice. This chicken is marinated with apples, ginger, garlic, sake, and the secret soy sauce and then dredged in starch to fry up in a crispy outer coating.

Even though the chicken was just "okay" the ramen made up for it ten-fold! :) At Goma Tei, you can choose from shoyu ramen and tan tan ramen. I haven't tried the shoyu ramen because once trying the tan tan ramen, its hard to order ordinary shoyu ramen. The tan tan broth is so rich with flavor that I can't imagine a shoyu broth would have as much character! Each bowl of ramen is prepared using Sun Noodles, and they are cooked with a slightly chewy texture..just the way I like it! The Vegetable TanTan Ramen is topped with choi sum, carrots, green onions, and three varieties of mushrooms: shiitake, button, and straw.

The Char-Siu Tan Tan Ramen included slices of Char-Siu and choi sum. This one was also a good choice; however the Char-Siu at Yotteko-Ya was much more tender and flavorful.

The cold vegetable ramen was also very very tasty! It included the same vegetables as the Tan Tan Ramen but it was served with a sesame-soy sauce. This sauce was so rich in flavor, I almost thought it was made from miso; however upon tasting it further I was pretty sure that it was sesame. The sauce had the same nutty characteristics as the broth and also had a kick of spicy-ness. If you're in the mood for something more refreshing, this is an excellent choice!

As I was observing the other customers order, I noticed that the curry was also very popular. The curry is next on my list! Oh! And I almost forgot... when visiting Goma Tei, don't forget to order a glass of Kirin because its half price! :) You can enjoy a nice cold glass of beer for a little less than two dollars!

Goma Tei
Ward Center (Near Borders)
1200 Ala Moana Blvd. Suite 42
Honolulu, HI 96814

Restaurant Epic - Happy Hour

2007-10-27T00:10:00.000-07:00

Restaurant Epic opened its doors to customers in February 2007. After being opened for less than two months, owners David Chang and Kenneth and Jennifer Chan (of Little Village Noodle House) closed their doors due to poor reviews and a dire need for re-organization. Since then, Epic has made changes for the better and the rave reviews just keep pouring in. As I walked past the restaurant on the way to work each day, I noticed a banner that read, "Happy Hour" and I could not resist trying it! I told my boyfriend all about it and he treated me to some drinks and pupus one day after work.

The first thing that I ordered was their signature Mojito and it was delicious!! :) It was by far, the best Mojito I've had with just the right amount of mint and lime!

There were about ten different items on the happy hour menu and let me tell you, it was a tough decision! Everything sounded really yummy and for the price it was really tempting to order one of each! We narrowed it down to three choices a poketini, kalua pig spring rolls, and a sushi.

The poketini was a spicy ahi poke on top of a layer of avocado served in a martini glass. It was an elegant presentation and an interesting spin on the classic ahi poke that you get in the grocery store. I enjoyed the combination of the ahi with the spicy sauce and the avocado balanced out the flavors nicely. On the down side, there were occasional bites of ahi that didn't taste very fresh, leaving a "fishy" taste in my mouth.

The most interesting thing on the menu was the Kalua Pig Spring Rolls. This variation of the classic spring rolls used smoky kalua pork in place of ground pork. Each spring roll was fried to leave a crispy outer shell that was flaky, and not too greasy. The spring rolls were topped with a mango chutney. I have to admit, I thought the chutney was strange at first, and when I tasted it alone, I did not like it. After eating it together with the kalua pig spring rolls, I quickly changed my mind. The spices and the sweetness of the chutney really complimented the crispy, smokey spring rolls. I thought this dish was very creative!

There were a number of interesting sushis to choose from, including one with steak. The one that we chose had a crab, scallop, shrimp mixture with avocado and cucumber topped off with some tobiko. The roll was small enough that I could (elegantly) fit one whole piece in my mouth, which allowed me to appreciate all the flavors and textures at once. Although I usually don't care for sushi with heavy mayonnaise fillings, this one was delicious!

This restaurant offered "Epic"urean worthy food for a bargain price! :) Perfect for my budget...
I'm not sure if the restaurant still offers their happy hour because I haven't seen the banner recently. Nevertheless, their food and drinks are well-worth the regular price! I had a chance to look at their full menu and everything sounded so delicious, I was tempted to stay for dinner too!! I'll surely be visiting Epic again soon!

Restaurant Epic
1131 Nuuanu Avenue
Honolulu, HI

Akasaka

2007-10-26T14:21:00.000-07:00

Around the Ala Moana area, Kapiolani Boulevard is cluttered with a sea of adult-only venues. Look closely, however, and you will find an unexpected jewel of a restaurant. Nestled between two strip clubs sits an unassuming Japan-inspired doorway. Step inside and you are taken away from the busy city, into what feels like a little mom and pop restaruant on the side streets of Japan. The aromas, modest decor, and welcoming employees all combine to create a memorable Japanese experience.

My girlfriends and I spontaneously decided to have dinner here one night as we walked toward Ala Moana after the Bridal Expo at the Convention Center. Our first impression was, "kinda sketchy;" however something inside me knew that this place was going to be special. Inside, there are only about 6 tables, the sushi bar, and a side room with tatami floors. The tiny restaurant was busy; but luckily there was one table open with the perfect amount of seats for my girlfriends and I. We were immediatly greeted and served with tea, edamame, and tsukemono.

The menu offers the traditional tempura and grilled fish selections; however I went straight for the sushi! The chirashi sushi included generous slices of ahi, salmon, mirugai (clam), shrimp, and more. As I took my first bite, the buttery salmon melted in my mouth and blended perfectly with the expertly seasoned sushi rice! Delicious!

My girlfriends all decided order the misoyaki butterfish, which was served with miso soup, rice, and salad. The person sitting next to us was enjoying their butterfish so much that they all couldn't resist it! The butterfish prepared so that the fish was still tender and the sections peeled away with ease. Each bite just melted in your mouth!

As we enjoyed our meal, we noticed that people were ordering sizzling platters of scallops topped with a mayonnaise-type sauce. I later learned that these "butteryaki scallops" are one of the restaurant's signature dishes. I will surely try that the next time I visit Akasaka!

Another thing to note is that Akasaka is open until 2am, so the late night crowd can enjoy quality sushi!

Akasaka
1646B Kona Street
Honolulu, HI

Tadashi

2007-10-07T01:16:00.000-07:00

Growing up in Aiea, we were quite deprived of restaurants that served quality Japanese food. I've recetly been hearing a lot about Tadashi, located in the Pearl Kai Shopping Center. I knew that this place was gaining popularity, because every time I attempted to try it, they were packed! My boyfriend and I finally had a chance to try it, and I was pleasantly suprised.

Tadashi doesn't offer much when it comes to ambience, keeping it simple with a few Japanese accents. Becaues they are so busy, it almost feels like they squeezed in as many tables and they could, making it feel a bit tight. As I read through the menu, I initially thought that the prices were a bit high, considering the types of restaurants I was accustomed to in Aiea. I finally decided upon the Salmon and Ikura Donburi and when my dish came, I immediately knew why the prices were more than I had expected.

Atop the layer of sushi rice lay seven generous portions of salmon sashimi and a heaping serving of ikura. My eyes widened as I looked at what sat in front of me. As I took my first bite, I cold immediately tell that the salmon was fresh. The sushi rice was also seasoned quite well.

My boyfriend ordered the zaru soba and some nigiri sushi (salmon and hamachi). The soba was good, however, nothing special. As we sat at the sushi bar, we watched the "sushi masters" slice each piece of fish with precision. It was clear that all the seafood in the glass case was fresh and carefully selected. No bad peices were served, rather they were pushed to the side. Not only were the "sushi masters" carefully attending to their sushi, but they were also carefully attending to the customers who sat in front of them. One guy noticed that I was enjoying the shiso garnish inside my donburi and handed me a whole plate of extra shiso without me asking. He also noticed that I was taking pictures of my food, and offered to take one of my boyfriend and I.

I must say that I enjoyed my time at Tadashi. The price is definately worth it, as you are treated to great quality food and service. Its about time that the Aiea area got some quality Japanese food! :)

Tadashi
Pearl Kai Shopping Center
98-199 Kamehameha Hwy
Aiea, HI 96701.

Green Papaya

2007-10-06T00:08:00.000-07:00

I visited Green Papaya with my friend who is a vegetarian. Because I'm a "wannabe vegetarian" I suggested we try this restaurant. Green Papaya is a casual place where vegetarians have a variety of tasty options. Non-vegetarians also can select from a menu of Vietnamese dishes.

For those who like Pho, Green Papaya has a vegetarian version. This broth is made from vegetables rather than the traditional beef broth. It is very different compared to the usual, but tasty.

The Tofu Vegetable Stir-Fry was just "okay." Nothing special. The brown rice was quite interesting, a bit sweeter than the typical calrose brown rice.

I don't have much to say about this restaurant...its nothing spectacular, but I would go back if I'm in the mood for a tasty vegetarian meal.

Green Papaya
3579 Waialae Avenue
Honolulu, HI 96816

So Gong Dong Korean Restaurant

2007-09-29T00:07:00.000-07:00

I've visited So Gong Dong in the past, and the memory of the "Soondubu," or tofu soup lingered with me. When my mom was craving to eat Kalbi, I suggested that we go to So Gong Dong so that I could have more of that soup!

When you enter the restaurant, you have a choice of sitting on the Yakiniku side (where you cook your own meat on the grill) or on the opposite side where the food comes already prepared. The ambience is nothing special. Walls are decorated with advertisments for Korean beer and generic landscape photographs. I found it funny to see two LCD monitors displaying an assortment of photos that included menu items, celebrity visitors, and random Hawaii tourist attractions. It kept us occupied as we waited for the food. :)

The meal starts off with the traditional Korean side dishes. This my favorite part about eating at a Korean restaurant! The Choi Sum was my favorite.

Because this restaurant is known for their tofu soup (and because I loved it so much the first time) I ordered the mushroom soondubu which included enoki mushrooms as well as white mushrooms. It was a great variation of the seafood tofu soup that I usually order in Korean restaurants. The great part about this place is that they bring you the raw egg at the table so that you can crack it in by yourself. This way the egg doesn't get over cooked.

The Kalbi and BBQ Chicken combination was pretty good compared to most Korean restaurants.

My boyfriend who is a "Meat-Jun Connoisseur" described the meat jun as "ordinary" and "not memorable." In my opinion, it was okay, but I would stick to the soondubu.

So, for some great soondubu, check out So Gong Dong!

So Gong Dong
McCully Shopping Center
1960 Kapiolani Blvd.
Honolulu, HI 96826
www.sogonghawaii.com

Matsugen

2007-09-26T00:05:00.000-07:00

I stumbled upon this restaurant while flipping through this Japanese restaurant guide that I picked up while at Kyoto Ramen. Embedded in a sea of Japanese characters sat a photo of a man making what looked like noodles. With the little Japanese that I was able to read, I figured out that he was making soba. Fresh, handmade soba??!! After doing a little research, I was excited to surprise my soba-loving boyfriend with a trip to Matsugen! I loved this place so much that I've already gone there twice in the last three weeks! During the second visit, I took my Japan-born grandma and she gave it her stamp of approval! "Oishii!!"

Matsugen was filled with Japanese nationals slurpping freshly made soba noodles. When you first enter the restaurant, there is a mill grinding the imported buckwheat into flour. Inside the tiny restaurant, there is a glass display area. If you're there at the right time, you can watch the soba maker making noodles, just minutes before it is presented to you in your meal! Its amazing to see the skill involved with making the noodles!

The menu is handwritten with kanji and english writing. Inside you'll find an assortment of unique appetizers, tempura, kobe beef, udon, and of course, soba!

My favorite appetizer was the "age-soba" or deep fried soba. Small pieces of soba noodles are deep fried and topped with seaweed. These light, crispy snacks were a perfect complement to a glass of beer or the "frozen sake."

The organic tofu was both silky and creamy. Served with katsuo (bonito flakes) and green onions and a special sauce, this appetizer melts in your mouth! Also delicious was the grilled miso with vegetables. I wasn't sure what to expect, but it was a wooden rice paddle covered with miso and placed under a grill. Sticks of carrotts and yama-imo are used to scrape off the yummy miso goodness!! The miso was definitely high quality!

The light and crispy tempura was prepared with precision. Unlike the heavy, greasy tempura that you would find at an okazu-ya, this tempura was perfection! The assortment included two shrimps, a piece of fish, squid, shiitake mushroom, okra, onion, sweet potato, kabocha, and parsley. Delicious!

Now for the SOBA! :) Let me tell you, these noodles exceeded my expectations! I would suggest trying the basic "mori" soba first. The noodles are served on the traditional bamboo mat. I carefully dipped the noodles into the sauce and slurpped them into my mouth. The noodles were both firm and chewey with a slightly nutty flavor. Mmmm!! If you want to try something a little different, but still basic, you could try the cold "inaka" soba. This soba is slightly darker in color and includes the " outer shell" of the buckwheat. These noodles have a grittier texture and is a little more nutty in flavor. Both are great choices.

Being the Natto-lover that I am, I had to try the "Natto Bukkake." This soba is served cold and topped with natto, yama-imo, okra, shiso, green onions, katsuo, wakame, and a soft-poached egg. This was a mouth-full of natto heaven!! :) Each element of this dish had a different texture and flavor to combine into one magnificent masterpiece! I know I must sound crazy, but I LOVED it! To top it all off, this dish comes with "soba-yu" at the end of the meal. The waiter brings a small teapot filled with the water that the soba noodles were boiled in. The soba-yu is poured into the remaining soba tsuyu (sauce) so that you can drink it. The waitress said that its a great way to end the meal and its also very healthy!

The second time that I visited Matsugen, I tried the hot soba. I selected the special for the night, which was "Sansai Yama-imo." The soba noodles were in a hot broth and topped with sansai (mountain vegetables) and yama-imo. The soba served warm takes on a completely different taste and texture! Rather than the firm, chewey texture of the cold noodles, the warm noodles are delicate and tender.

My grandma's selection was the "kamojiru." This was a bowl of steaming hot soba served with tender pieces of duck. The broth was much richer than the "sansai yama-imo" broth, as it had hints of duck in it. She was thoroughly impressed with the dish!

I can honestly say that this was the best soba I have ever tasted. Matsugen is the soba version of my favorite udon restaurant, Jimbo! I will surely be visiting Matsugen again!

Matsugen
255 Beachwalk Ave.
Honolulu, Hawaii

The Pyramids

2007-09-24T21:48:00.000-07:00

Every time I drive down Kapahulu Avenue I watch wide-eyed as the plethora of restaurants pass me by. I've always noticed The Pyramids because it offered cuisine that was unique compared to the Japanese, Vietnamese, and Hawaiian eateries that surround it. In my quest to experiment with international cuisine, I asked my friend Brandon to join me to try Mediterranean and Egyptian food at The Pyramids.

Although The Pyramids is nowhere near eye-catching from the outside, you will be surpirsed by the interior which is dressed in Egyptian decor.

In addition to the decor and food, the cultural experience is enhanced by two belly dancer shows a night. The dancer of the night was dressed in a traditional costume made of hand-beaded jewels. As she made her way around the restaurant and stopped a our table I admired the beautiful jewels on her costume.

For our salad, we had the tabouleh, which was a combination of bulgur wheat, chopped tomatoes, onions, mint, lemon and olive oil. I was a little disappointed with this salad, as I expected there to be more of the bulgur wheat than the vegetables.

Being the "health-nut" that I am, I can appreciate the health benefits from the mediterranean diet. I opted for a vegetarian dish called "Bamia" which was fresh okra braised in a thick tomato sauce. This dish came with fragrant batsmati rice, pita bread and an Egyptian Salad which included chopped cucumbers and tomatoes with a light dressing. Because I love okra, I was very pleased with this dish.

Brandon ordered the Shawerma combination plate which included both beef and lamb Shawerma, hummus, pita bread, and a greek salad. Shawerma is marinated meat that is cooked vertically on a spit and sliced thinly into strips. The tender morsels of meat were topped with a tangy yogurt sauce. The hummus was very tasty with a heavy garlic flavor, which complimented the fluffy pita bread.

I grew up eating my Grandma's Baklava, so I could not pass up on the opportunity to try the Pyramid's version. I almost ordered the traditional baklava made with walnuts, but the waitress convinced me to order the pistachio one. Let me tell you, this was such a great variation on the dessert and it was probably the best part of the meal! The buttery, flaky layers of phylo dough were so yummy alongside the fragrant pistachios and sweet syrup!

I was very pleased with the cultural experience that The Pyramids offered. I would definitely go back. On the must-try list is the baba ganoush!

The Pyramids
758 Kapahulu Avenue
Honolulu, HI

Yotteko-Ya Kyoto Ramen

2007-09-22T21:47:00.000-07:00

As I walked around McCully Shopping Center, I noticed the sign outside of Yotteko-Ya that read, "Our homemade soup is simmered for over 10 hours with the coicest pork, the freshest chickens and 10 different vegetables and spices. This meticulous process produces a uniquely thick collagen rich stock that will actually help prevent aging of the skin and joints." How could I not go in and try it?

Hidden in the corner of the second level of McCully Shopping center, this little ramen shop is easy to miss, but don't be fooled by the humble outside decor. The inside of the restaurant is uniquely decorated, with red walls and a celing covered in rows of white lanterns. I found that there was a mixture of both Japanese nationals and locals all slurpping away at their hot bowls of ramen.

My mom and I shared an order of pan fried gyoza. These gyoza were generously packed with a pork and vegetable filling. I could immediately tell that there was a lot of garlic in the filling. Although it was very tasty, I found the strong garlic flavor a bit too over-powering.

Customers are able to choose amongst two different styles of noodles; the traditional (chewier) Japanese style or the (softer) Local style. There were three different types of broths as well. The "Yataji" was the traditional shoyu based broth, "Tonshio" was the hawaiian salt based broth, and the "Paitan" was the new broth that was richer and creamier.

I had the Paitan ramen with the Japanese style noodles. The broth was unlike anything I had tasted before! It was obvious that it was simmered for a long time because the the flavors were so rich and complex. The slice of chashu on the top was so tasty and tender that I wish I ordered the char sui version of the ramen, rather than the vegetable. Next time I will make sure to try the Chashu Gohan, which is a fried rice made with the homemade charshu.

My mom had the Yataji ramen, which was also very delicious. This was more like the traditional shoyu broth that I'm used to having, but it was definitely much better!

Yotteko-Ya Kyoto Ramen
1960 Kapiolani Blvd. #214
Honolulu, HI 96826

Chai's Island Bistro

2007-09-19T21:46:00.000-07:00

I have always heard about Chai's Island Bistro and also watched Chef Chai Chaowasaree on television but never ventured out to try his restaurant. My family and I decided to visited the restaruant in celebration of my step-mom's birthday. We went on a Wednesday night to hear the Brothers Cazimero perform. Although my family was dissapointed by not being able to order the moi (which had run out by the time we got there) I had a chance to taste some memorable dishes.

Our dinner began with a sampler of Chef Chai's signature appetizers. This included the Alaskan King Crab Cake with Garlic Aioli, the Fresh Ahi Katsu with Wasabi Yellow Curry Sauce, and Fresh Mango Tomato Salsa, and the Kataifi & Macadamia Nut Crausted Black Tiger Prawns with Fresh Pineapple and Pineapple Vinaigrette. I had seen the Tiger Prawn appetizer in pictures several times in the past and made it a priority to try it. I must say, however, that I was not entirely impressed with it. The presentation was a lot more memorable than the taste. My favorite was the crab cake, which included generous portions of crab meat without any heavy, unnecessary fillers like breadcrumbs. As for the ahi katsu, I didn't really care for the combination of the curry flavor with the ahi katsu. In addition to the appetizer sampler, we were served a basket of warm pita bread and taro bread along with a spicy peanut sauce. The peanut sauce was delicious with the pita bread!! I chose to skip the taro bread (which didn't look like anything speical) to save room for dinner.

I ate the Wok Seared Jumbo Black TIger Prawns, which was served with a spicy chili ginger sauce, asian stir-fried vegetables and steamed rice. The prawns were crispy with the shells still on, just the way I like them! Although this dish was tasty on its own, I have to say that the wine I chose made this dish ten times better! It was Chuck Furuya's private label Pinot Noir.

Another memorable dish was the Steamed Chinese Style Fresh Chilean Sea Bass with Ginger and Green Onions. The fish was delicately tender and the crispy bacon and chives added a twist to the traditional "chinese style" preparation as well as another layer of texture and flavor.

Of mention was the Crispy Whole Snapper with sun-drited tomato citrus buerre blanc and asian stir-fried vegetables. It was quite impressive to look at and quite tasty.

For dessert, I had the Fresh Baked Macadamia Nut Tart with Vanilla Ice Cream. The warm tart tasted so yummy with the cold vanilla ice cream! For those who love macadamia nuts, this dessert is quite a treat!

Chai's Island Bistro
Aloha Tower Marketplace
Honolulu, Hawaii 96813
http://www.chaisislandbistro.com

Alan Wong's Recipe

2007-09-01T21:45:00.000-07:00

I was so inspired by the Hamakua Springs Tomato, Beet, and Avocado Salad from Alan Wong's that I had to try to make it for myself! I ventured out to the farmer's market to gather the produce and found the recipe online for the li hing mui vinaigrette. I wasn't able to get ALL the ingredients (hearts of palm, yellow tomatoes and yellow beets) but I came close! I also wasn't able to present it the way they do at the restaurant... but it tasted pretty close to the real thing!

Recipe:

Red and yellow baby tomatoes
Roasted red and yellow beets
Avocado
Cucumber
Hearts of Palm
Li Hing Mui Vinaigrette
Micro Basil
Micro Shiso

Vinaigrette:
1 Whole egg
2 T Ume Paste
2 T Li Hing Mui powder
1/4 c Mitsukan Rice Vinegar
1 c Salad oil
1 t fresh lemon juice

Alan Wong's

2007-08-28T21:44:00.000-07:00

I had been to Alan Wong's several times in the past, and each time it was a treat for my palate! Although I was never really impressed with the ambience, the food was enough to awaken my senses. In 1996 Chef Alan Wong was honored by the James Beard Foundation for the Northwest Chef Award. He is truly desrving of this award because he has a keen sense for pairing fresh local ingredients with unexpected flavors and textures. Some of the things that were seemingly unheard of, turned out to be my favorite. The li-hing mui ume vinaigrette is just one example. During my most recent visit, I decided to keep it simple by ordering a salad, appetizer and dessert. This was my strategy for keeping the cost down for my poor, unpaid intern budget. Nevertheless, I still felt that I was able to enjoy a nice dinner and felt very satisfied!

To start off, I ordered "Da Bag," which was an appetizer that looked out of this world! I wish I had taken a picture of it, but I wasn't quick enough. The appetizer comes to the table in an enormous foil pouch that is puffed up to the size of a 18" pillow! It seriously looked like it came from outerspace! The server then cuts a slit into the pouch and folds the foil around the plate that is sitting inside the pouch. On the plate are an interesting combination of ingredients which include steamed clams with kalua pig, shiitake mushrooms all in a light broth. Each element of this dish was perfectly steamed, flavors melding perfectly.

The salad that I ordered was a treat for both the eyes and the palate! Being a vegetable lover, I had to try Chef Alan Wong's famous Hamakua Springs Tomato, Beet and Avocado Salad. This was a salad that combined some of my favorite vegetables that I had never even considered pairing. The salad included baby red and yellow tomatoes, cucumbers, roasted red and yellow beets, avocado, and Hilo hearts of palm. The creaminess of the avocado complimented the sweetness of the beets and the acidity of the tomatoes. The hearts of palm and cucumbers added a nice crunchy texture and the basil and shiso leaves added another layer of flavor. The li-hing mui ume vinaigrette was very strong upon tasting it by itself; but it married well with the rich avocado, sweet beets, and tangy tomatoes. This salad was my favorite part of the meal!

Of course, no dinner would be complete without dessert. I chose the sorbet sampler which included five different flavors: strawberry, lilikoi, coconut, shiso, and yuzu. Each scoop of sorbet sat upon a vanilla flavored cookie alongside an assortment of fruits including raspberries, mangoes, dragonfruit, kiwi, bananas, and pineapples. I kept going back and forth to each flavor, trying to figure out which was my favorite; but I could not decide. Once I had finished it off, I think I liked the shiso and lilikoi flavors the best.

Chef Alan Wong impressed me once again. His dishes are delicious and inspiring!

Alan Wong's
1875 South King Street
Honolulu, HI 96826
http://www.alanwongs.com

Ichiriki

2007-07-30T21:43:00.000-07:00

I have waited to try Ichiriki since they first opened in 2006. My grandma had a chance to go there before I did, and she raved about it. Anything that is Japanese that my grandma likes, has to be worth trying. Being born and raised in Japan, my grandma has high expectations for Japanese food; often comparing the dishes to her own (delicious) cooking. When I finally had a chance to try Ichiriki for myself, I found that along with matching up to my grandma's standards it also matched up to mine.

Owners Issei Kazama and Riki Kobayashi (born and raised in Japan) have done an excellent job with creating a nabe restaurant that offers great food and a welcoming ambience. I immediately felt as though I was in a trendy restaruant in Japan. The decor reminded me of another freqently visited favorite of mine, Gyu-Kaku. We sat at a regular table with two burners; however there are also two tatami-style rooms for larger parites.

My boyfriend and I shared the "kami nabe" which is a variation on the traditional nabe. In this nabe, the "kami," or paper, sits in a wire basket replaces the pot. This paper is supposed to absorb the oils from the meat in order to create a clearer, healthier broth. It fascinated me how the paper held the broth the entire time, nor did it burn!

Our kami nabe came with a selection of meats, vegetables, tofu, and tsukune. Tsukune is sesoned, ground meat that is presented in a bamboo tube, allowing you scoop them into the boiling broth to create little "meatballs." Everything was delicious! The broth was very tasy, unlike the MSG-laden varieties I have tasted in the past. One of the unique thing about this nabe restaurant is that when two people share one nabe (the standard pot, not the kami-nabe), they place a divider into the pot. This allows customers to enjoy two different types of broth in the same pot and keeps the vegetables and meats separated.

Ichiriki offered great service, delicious, healthy food, and an awesome ambience. The prices were a bit high; however I heard that they have a pretty good lunch deal. I'll have to check it out for myself! I enjoyed this nabe restaurant even in the heat of summer and I know I'll visit them again; especially when the weather begins to cool down!!

Ichirki
510 Piikoi Street
Honolulu, HI

MAC 24-7

2007-07-27T21:09:00.000-07:00

MAC 24-7 is a fairly new restaurant located in the Hilton Waikiki Prince Kuhio. It is known for serving "Modern American Cuisine" 24 hours a day, 7 days a week. This restaurant serves breakfast at all hours of the day and are known for gigantic-sized portions. Upon arriving at the restaurant, you are taken into a futuristic setting, making you feel as though you are part of the Jetsons. The ambiance is really interesting with orange painted walls, shiny dome-like sugar dispensers, and hanging silver ball decorations. I visited this place on three occasions; twice for dinner and once for breakfast. I must say, the novelty of this restaurant is what made me go back a second time; however by the second visit, I discovered that the food nothing impressive (just really big!).
The Japanese Breakfast included salmon, miso soup, a "soft" boiled egg, and fruit. The miso soup and salmon were too salty and the soft boiled egg was a "hard" boiled egg.

The pancakes were a feast for the eyes but not for the stomach. They are impressive in size (about 12-inches in diameter and 1.5 inches thick...three of them piled high!) but upon tasting the dry, rubbery pancake it is nothing but impressive in taste.

Just like the pancakes, the "sumo saimin" is impressive in size but short on taste. The tough noodles make it difficult to enjoy this dish.
Overall, this place is fun for large gatherings because of the atmosphere and novelty of the food, just don't expect quality food!