AUGUST 15-21, 2010
OAH U’S AN SWE R TO YOU R APPETITE
Mango mania The crowds will be going crazy for the many delicious dishes and beverages, including this mango lassi offering with prosciutto crisped in duck fat, at the upcoming chef challenge, “Tree to Table — Mango Throw Down.” See story on page 3
ono, you know
There’s no Mis-steaking the Way to this Gal’s Heart By Alana Folen | Photos By Leah Friel
L
et’s be absolutely clear about something here: Veggies may be cool, but I’m really a triedand-true carnivore at heart and would never turn down an aged-to-perfection juicy ribeye steak — or any cut, for that matter. So, when I ventured off to see what some of the best steak houses in Honolulu had to offer, I was understandably in red meat lovers’ heaven. What’s more, I allowed myself to devour a pound of meat in one sitting — yes, that’s 16 ounces of pure meaty delight! And believe it or not, even with all this dining out, I actually shed a pound with this assignment! Keep in mind that if you choose lean cuts like sirloin or tenderloin and eat in moderation, it can actually prove beneficial to your health. A Skidmore College study says that subjects who received 40 percent of their daily calories from protein shed more belly fat than those whose share was only 15 percent. Now, that’s music to my ears. But the way to more heart, in case you’re wondering, is
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lar among tourists and locals alike, offers customers the best beef for their buck, featuring USDA choice sirloins and tenderKobe Steakhouse & loins. Little did I know, my Sushi Bar photographer, Leah Friel, If it’s a dinner and show and I were in for a wonderthat you’re after, look no ful surprise. Upon arriving further than this top-notch at the steakhouse, we were teppan-yaki style steak- seated in a private dining area, unaware of the premier dining experience that awaited us. “Teppan-yaki style cooking is when the food is brought out to your table in its raw state, so it has to be at its freshest,” says general manager Roy Nakamura, adding that Kobe gets the majority of its steaks from purveyors in Colorado. “Our chefs prepare your meal while showing off some of their house located right in the expertise and skills right in heart of Waikiki. This fami- front of you. Onion volcaly-friendly restaurant, popu- noes appear with fire comthrough my stomach — preferably a steak dinner at one of the following to-diefor restaurants!
ing from their tops, knives slicing and dicing, and shrimps doing the hula.” Our master chef extraordinaire for the evening was Lester Nishida, who has been doing teppan-yaki for 30 years. He says the teppan-yaki table is his stage and he has trained more than 50 chefs throughout his career. I knew we were in good hands. Chef Lester kept us thoroughly entertained with his quick-witted humor throughout dinner, and prepared a wide array of food, including flavorful garlic fried rice, scallops, shrimp, lobster and two of the most requested steak items on the menu: the Emperor Steak ($36.95), a hearty 12-ounce New York Center Cut Sirloin; and the Filet Mignon ($34.95), a 7ounce Tenderloin. Dipping sauces of ginger for vegetables and seafood and mustard for meats also are offered with the meal. “There is only one chef assigned to make each sauce, which is prepared daily,” Nakamura explains. “We do this so the consistency of the sauce remains the same. We also have a
seasoned spice, which is a secret blend of salts and spices that we use on almost everything.” The steak here literally melts in your mouth, with just a hint Above: The author prepares to of mustard sauce providing chow down on 10 ounces of New the right amount of zest. My York Strip Steak at Atlantis Seafood & Steak. best piece of advice: Come Left: Kobe Steakhouse receives starving! All dinners come most of its steak from purveyors in complete with a Shabu- Colorado. shabu Soup (clear beef and Wednesday through vegetable broth), shrimp Saturday nights — making appetizer, pickled vegetait the perfect place to celebles, assorted grilled veg– See page 10 etables, bean sprouts, rice and hot tea. Kobe Steakhouse & Sushi Bar 1841 Ala Moana Blvd. 941.4444 Dining Out is a weekly
Dining Out
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Hy’s Steak House As my ultimate dining choice for special occasions, Hy’s Steak House has been serving customers the best in fine dining for the past 33 years. With its dimmed lights and warm ambiance, Hy’s has a romantic feel to it, as if you’re fireside. Local musician Audy Kimura also provides soothing music every
EDITOR Jo McGarry Phone: 783.1060 JMcGarry@ staradvertiser.com
SALES MANAGER Sandi Sakaguchi Phone: 342.8802 Fax: 529.4898 SSakaguchi@ staradvertiser.com
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cover story
‘
Getting Up for a
Mango
‘
Throw Down
Y
ou can expect to see a little friendly competition at Moana Surfrider next weekend, when top chefs gather for the final event in a monthlong celebration of mangoes. “Tree to Table — Mango Throw Down” is a friendly chef challenge, where luminaries in the culinary world, including Roy Yamaguchi, Alan Wong, D.K. Kodama, Donato Loperfido, Hardy Kintscher, Chai Chaowasaree, Hiroshi Fukui, Colin Nishida and Wayne Hirabayashi, will come together for an evening of food, wine and mango creations. A celebrity judging panel will include Iron Chef Masaharu Morimoto, who is in town to inspect the near-completion of his first Hawaii restaurant, Morimoto at The Waikiki Edition. I caught up with the Starwood Hotels team of executive chefs — Rodney Uyehara, Beachhouse at The Moana; Jon Matsubara, Azure Restaurant; Ryan Loo, Twist at Hanohano; and Ralf Bauer, Sheraton Princess Kaiulani — for a sneak preview of some of the dishes they’ll be serving at the Aug. 27 event.
By Jo McGarry
idea because mango is so popular here in Hawaii, and it’s a way to celebrate the fruit and also to support the fruit growers in Hawaii. I mean, everybody has a mango tree in their backyard, right?
thing fun and interesting that perhaps wouldn’t be repeated. It’s such a pleasure to work with these guys. We can guarantee it’s going to be a great event and a really good time.
JM: What you’ve done is manage to gather an incredible lineup of chefs. Even Iron Chef Marimoto will be here to judge.
JM: Chef Ralf, you’re so well known for the work you put into the Christmas Village every year with those amazing gingerbread buildings. How are you treating the mango challenge?
RU: Yes. We’re really happy and grateful to the chefs for turning Ralf Bauer: The challenge is inout. I’ve done a lot of events outside of Moana and I figured it was teresting — and we’re all very my turn to ask people to come happy that it’s going to benefit the here. Everybody said yes and they – See page 4 all seem real happy to participate. Almost everybody likes mangos, plus the event is to benefit the Culinary Institute of the Pacific. So it’s benefiting students who’ll hopefully become our next great chefs. There hasn’t been an event like this in Waikiki in such a long time. Hopefully, this will be the one that local people feel they can come out to.
JM: Jon, I don’t think I’m exaggerating when I say you have a healthy appetite for competition. Jo McGarry: I hear this event Are you bringing you’re A-game to the table? was all your idea, Rodney. True? Jon Matsubara: (laughs). It’s all Rodney Uyehara: (laughs) Last year was the first mango event at just going to be a healthy, fun comMoana, and it had such a great re- petition between the chefs. What I sponse from the public. We got the wanted to do was to create some-
Above Right: Mango crusted crusteceans, like this crisp, fried mango shrimp lumpia with sushi rice and a mango cucumber namasu, are among the dozens of mango-inspired dishes guests will taste at the “Tree to Table — Mango Throw Down” event Aug. 27. Right: Chefs, from left, Jon Matsubara, Ryan Loo, Rodney Uyehara and Ralf Bauer will be serving some of their favorite dishes.
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cover story MANGOES AT THE MOANA FINALE EVENT
• Chef Donato Loperfido, Sapori Enotecca Birreria • Chef Hardy Kirschner, Michel’s at the Colony Surf – a Mango Throw Down • Chef and Owner Chai Chaowasaree, Chai’s Island Bistro Friday, Aug. 27 from 6–9:30 p.m. • Chef and Owner Roy Yamaguchi and Guests will be able to enjoy tastings prepared Chef Jason Peel, Roy’s Hawaiian Fusion Cuisine by local celebrity chefs including: • Chef Hiroshi Fukui, Hiroshi Eurasian Tapas • Chef Rodney Uyehara, Beachhouse at the Moana • Chef Lindsey Ozawa, Nobu Waikiki • Chef Jon Matsubara, Azure Restaurant • Chef Jeffery Vigilla, Hilton Hawaiian Village • Chef Ryan Loo, Twist at Hanohano • Chef and Owner Colin Nishida, Side Street Inn • Chef Colin Hazama, Jean-Georges’ Kauai Grill • Chef and Co-owner Russell Siu, • Chef Ralf Bauer, Sheraton Princess Kaiulani 3660 On The Rise • Chef and Owner Peter Merriman • Chef Wayne Hirabayashi, and Chef Neal Murphy, Merriman’s The Kahala Hotel & Resort • Chef Dave “D.K.” Kodama, d.k Steak House
TREE TO TABLE
Celebrity judges will include Iron Chef Masaharu Morimoto Tickets: $85 Note: Self-parking is available at Sheraton Princess Kaiulani and is complimentary for four hours with validation at the Mangoes at the Moana event. For information about the “Mangoes at the Moana” festivities, please visit mangoesatthemoana.com or call Moana Surfrider at 922.3111.
Left: Chef Rodney Uyehara’s Lollipop Lamb Chop with Curried Mango Couscous will be among the dishes offered at the Aug. 27 event. Right: A mango lassi made with whipped cream from coconut milk, cadamom and cinnamon, and topped with prosciutto that’s been crisped in duck fat.
able to walk around Moana you’re all having fun. that we’ve crisped up in and experience what a RU: Too much fun! duck fat so it’s salty and beautiful hotel this is and sweet and creamy. It’s a fun what a great evening it will That’s the reason we’re doing it. We hope that local be. drink. people will come out and JM: It does sound like have some fun with us. JM: Speaking of drinking, what else is on the menu apart from food?
– From page 3
KCC culinary program because, really, that’s the most important thing. For me, I wanted to challenge myself and use mango in a dish that was not a dessert. It’s not that easy. You can’t go too sweet. I decided to go with a crisp, fried mango crustacean lumpia with sushi rice and a mango cucumber namasu.
mangoes. The flavor profiles are so more complex than in other countries. I can’t wait until summertime comes around and we get to use this fruit, so it’s a lot of fun right now working with the mangoes. For the challenge, I’m doing a jasmine and kaffir lime rice crusted sunfish with basil mango and coconut lilikoi curry sauce.
JM: Crispy lumpia and fried mango? It sounds fabulous! Ryan, what can we expect from Twist?
JM: I know there are some special mango dishes at the Beachhouse this month. How about at Azure?
Ryan Loo: I love local
Jon Matsubara: At Azure
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right now, we’re running a foie gras dish with mango. I love it! We marinade it in sauterne and we make a little chili spice so there’s a salty, sweet, winey flavor with this amazing Hudson Valley foie gras. So I took that concept and created a similar dish that’s mangomarinated in sauterne, and made into a lassi — the Indian drink with milk and yogurt. We’re making a whipped cream from coconut milk infused with cardamom and some cinnamon so it has a little sweetness and some creaminess, and then we’re putting some prosciutto on top
RU: All the beverage companies have reached out to winemakers in California, so every dish will be paired with a wine. The wineries have had the recipes for about a month and each chef station will have a specially paired wine for the evening. It’s a whole team effort by the food and beverage team here and it’s come together in an incredible way. I think people will be amazed when they see the food and the wine stations. There will be four different zones around the hotel for the evening, where there will be about seven different chefs and entertainment. People will be
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inside feature
Fine Korean Cuisine Leaping into
By Jo McGarry
O
ne of the questions that Frog House owner Jeannie Oh often gets from inquiring customers is how the restaurant’s name came to be. “People are always asking, ‘Why is it called Frog House?’ and ‘(Do you) serve frog’s legs?’” she says. Her answer is simple: It’s been named Frog House for almost 30 years, and while the tiny restaurant doesn’t offer the famous French specialty, it does offer dozens of other intriguing, authentic Korean delights. Steamed Sliced Pork Feet ($19.95), Octopus and Chitterlings ($42.95) and Korean Sausage ($16.95) are among the nearly 100 menu items you’ll find served from morning until late at night. And while many of the dishes may seem exotic, others, such as Black Goat Pot Stew, are best known for their health-giving properties. “People usually eat this kind of dish when they are recovering from surgery, or wish to feel better,” says Oh, who runs the restaurant alongside her husband, Gilsik.
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Above: Customers love the Steamed Sliced Pork Feet with banchan, which they enjoy by wrapping in lettuce leaves and
Frog House
Sunday 11 a.m.-10 p.m.
Where: 1604 Kealakekua Ave.
Call: 951.9370
Hours: Monday-Saturday 11 a.m.-2 a.m.
“This kind of food has always been known to be good to eat and nourishing,” she adds. The black goat also tastes pretty good once it’s simmered in Gilsik’s homemade broth, surrounded by a mountain of fresh vegetables, and completed with banchan dishes and a variety of pastes and dipping sauces. Steamed Sliced Pork Feet might be another reason to visit Frog House. The Korean delicacy of sliced, cooked trotters is impressively served on a
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large platter, surrounded by raw garlic and lettuce leaves. Truly, it’s not a dish for the faint of heart. The pork, which has been simmered in a broth of herbs for more than six hours, then cooled and sliced, is traditionally eaten with raw garlic cloves and wrapped lettuce leaves, similar to the way you’d eat Thai summer rolls. I dipped my pickled pigs feet in the house-made salted shrimp paste that
Parking Note: Drive past the restaurant on Kalakaua and make a sharp right on to Philip Street. A larger parking lot is on the right, directly behind Frog House.
Breakfast
7 a.m. - 11 a.m.
Dinner
5 p.m. - 10 p.m.
Free e Parking Subject to Availability For Reservations:
– See page 7
dipping into a homemade shrimp sauce. Left: Frog House owners Gilsik and Jeannie Oh
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lite bites
Serving Up Fine Food in a Perfect Setting T Above: The traditional Hawaiian dish at The Willows. Left: The dessert buffet at The Willows includes a selection of sweet treats, like this version of tiramisu, and panna cotta.
he Hawaiian buffet lunch and dinner at The Willows has a whole lot more to offer than fresh poi, tender lau lau and chicken long rice. The daily lunch and dinner buffet offers dozens of choices and a unique setting of a Japanese garden. And while buffets are, generally speaking, difficult to manage and often don’t show a chef at his most creative, at The Willows, chef Jay Matsukawa brings both an elegant touch and new creations to the table. Standard lunch and nightly offerings include traditional Hawaiian dishes such as lomi salmon, kalua pork, lau lau, pipikaula, poi and chicken long rice, and there are dozens of other offerings that include misoyaki butterfish, teriyaki
chicken, furikaki ahi, a rotating selection of salads and a carving station with prim char siu duck and Asian-style braised short ribs. The dinner buffet offers similar dishes with the addition of rotating salads and a carving station that always features a roasted, crispy skin suckling pig and garlic and Hawaiian salt-crusted prime rib. But you’re just as likely to find oysters Rockefeller, shrimp cocktail or fresh catch of the day laid out in a fine-dining presentation. With its garden setting, private dining rooms, water features and local favorites on nightly buffets, it’s no wonder The Willows remains one of the city’s favorite places for food and family gatherings.
inside feature – From page 6
Oh pulled from the refrigerator and served in a small dish. What surprised me most was the tenderness of the pork skin. “It’s a lot of work to make this dish,” says Oh. “It’s the herbs and the hours of long, slow cooking that help give the dish its flavor.” And there’s more to Frog House than meets the eye from the outside. On a tiny strip mall on Kalakaua
Avenue, the storefront is pasted with larger-than-life food photos, and has parking so close to the building that you might have to squeeze yourself through the entrance. But once inside, you’ll discover a clean, well-lighted dining room with space for just a few dozen people and a smaller room to one side.
dishes like Beef Bulgogi, Meat If it’s cool, or if you go later in Left: The seating area in back of the restau- Jun and Mandoo, and a few the afternoon, ask to sit outside, rant has been decorated with plants and house specialties like Mackerel where the back parking lot has shrubbery. Far left: The essentials for Frog House’s Black Goat Stew are prepared in a Pike. been decorated with plants and wok. While you’re waiting for greenery and turned into small al opens at 11 a.m.) when there’s a lunch, you can peruse the dinfresco eating area. menu of lunch plates ranging ner menu at leisure: porgy, webFor those whose idea of Korean barbecue is more in line you may want to go at from $7.95 to $9.95. Lunch foot octopus, pork belly, black with the buffet, table top, lunchtime (the restaurant plates offer a taste of familiar goat and all. yakiniku-style, then there’s plenty to please on the Frog House menu. Bulgogi ($19.95), Bi Bim Bap ($8.95), Soft Tofu Stew ($9.95) and Kook Soo with hot or cold soup ($8.95) offer a taste of Korean food that’s more familiar to most in Hawaii. There’s an excellent Monk Fish ($22.95) with spicy, cold vegetables, and with the impressive FREE BIRTHDAY MEAL Chicken with FOR ANY AGE Ginseng Soup ($16.95), a whole Must have minimum party of 4. chicken comes to the One Birthday coupon per party of 4. Not combinable with other discounts. Coupon valid on actual birthday, ID required. table boiling and simNo online or photo-copied coupons. Not combinable with other discounts. One coupon per group. Discounts off regular adult price. mering in a stone No online or photo-copied coupons. Discounts off regular adult price. pot. Expires 8/31/10 Must have valid ID. Expires 8/25/10 If it’s your first time at Frog House, Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.
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tableside
tableside @ Sushi Ichiban
Above: General manager Manny Nakasenh carefully cuts a $12.95 Dynamite Roll for customers. Inset: The Dynamite Roll is basically an eightpiece California roll topped off with seafood items such as scallops and ahi.
O
ne of the great places for Japanese cuisine also happens to be one of the newest eateries in town. Sushi Ichiban began serving its first dishes earlier this summer in Kaimuki, offering such tasty choices as nigiri, saba, tempura and garlic mochiko chicken. The restaurant is open seven days a week for lunch and dinner. Call 737.8820.
1 | Courtney Young and Aaron Tomasu 2 | Allyna Lee, Brandon Hanagami and Karla Deguchi 3 | Brad Kusunoki and Aggy Stevens-Gleason 4 | Steven Meyer, Haley O’Hara, Zoe Waldron and Sally Meyer 5 | Karen Tabuelog, with Bryan and Alan Imada 6 | Stacy Hoganson, with Jojo, Kahi and Nicole Koko Photos by Elliot Domalewski
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eat this
Living Large on Shrimp Tempura
ifumi Japanese Restaurant, locat- tsukemono and tea, and are among the ed in Chinese Cultural Plaza, is best value lunch and dinner combinaproud to be home to the largest tions we can find this month. shrimp tempura in town. Regular customers rave about the light tempura Below: Giant Shrimp Tempura are one of the reasons batter that covers the extra-long crus- customers keep coming back for more at Hifumi. taceans — some of them measuring Bottom Left: Lunch sets are the monthly specials. The August fish specials are opakapaka and mahimahi, more than 12 inches in length (yes, we served with all-you-can-eat rice, soup and tsukemomo. measured). “We use the 8-10 jumbo shrimp,” says Hifumi’s Elsie Ching, “and people like our tempura.” What people also like is the all-you-can-eat rice that accompanies each of Hifumi’s entrees. Check out the August special at Hifumi, where Wafustyle mahimahi ($9.95) and opakapaka ($13.95) are both offered. The complete meals come with miso soup, rice,
H
Hifumi Japanese Restaurant Where: 100 N. Beretania St., #113
Jo, I am part of a group that enjoys meeting and dining together weekly. We are a large group and my problem is that restaurants are very reluctant to give us separate checks. Why is this? Aren’t the restaurants happy to have our business? R.Y. via e-mail
?
Have a food or wine question? Ask Jo by e-mailing: tabletalk@hawaii.rr.com or tune in to Table Talk every Saturday at 10 a.m. on KHVH 830 AM.
asKJo R.Y., I understand why this seems perplexing, but ask anyone who works in the restaurant industry and they’ll tell you that split checks can be a nightmare. You and your friends might all be sitting at one table, but for the server, you are 20 different parties unless there’s one check. Imagine keeping track of that many separate orders and credit cards. If you think about it, you really can see why servers grimace when asked, “Can we split the check?” One helpful hint is to at least tell the server BEFORE you order that you require separate checks. Or try to work
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out a system beforehand, where one person pays and the rest of you reimburse him (immediately) with cash. There are some restaurants where split checks pose no problem. Romano’s Macaroni Grill at Ala Moana Center, for example, is among them. “We have a really attentive staff and a great computer system,” says manager Damon Haverly. “Our servers could split an appetizer between 15 people if you really wanted them to and it wouldn’t be a problem.” Perhaps Romano’s is the place where you and your group should meet.
Sansei and d.k. Steak House Enjoy a 4 course meal. Entree to include 1-1/4 lb. Fresh Maine Lobster $ At per person
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what we’re eating at …
Gulick Deli A
t Gulick Deli, regular customers come for the furikake musubi, the soft cone sushi and the noodles. With old-style favorites and a new generation of family members leading the way forward, Gulick looks set to become one of the strongest local delis in town. We stopped by and asked Blaise Cabael and Ka-hon Lau what they’d recommend from the menu. Blaise Cabael: “I come here once in a while for lunch. I really enjoy the variety of food from the deli. Furikake musubi, fried chicken and chow fun are what I usually have. Today I have a hamburger patty, too. The fried chicken is
really good.” Ka-hon Lau “I come occasionally, too. I have gobo and string beans with pork today, and chow mein. This is pretty much my favorite — and what I order most times. I’d say that people who hadn’t been here before might be surprised at the selections; there are a lot. The pricing is really reasonable, and it always smells so good when you walk in.” Right: Blaise Cabael and Ka-hon Lau enjoy their favorite dishes at Gulick Deli, located at 1936 S. King St. For more information on the delicatessen, call 941.2835.
ono, you know it was exquisitely delicious, not to mention huge! “We use our Hy’s seasoning blend on our steaks, which is a combination of garlic powder, onion powder, paprika, tent. Hy’s also uti- salt and black pepper,” he says, lizes native adding that all entrees come with Hawaiian kiawe a vegetable du jour of sugar snap wood, as it cooks peas and a choice of mashed potawith an intense toes, baked potatoes, French heat, thus comple- steak fries, white, brown or Pilaf menting the flavor rice and more. However, my personal favorite when it comes to of the beef. Executive chef sides is the Garlic Fried Rice Zach Inouye has ($7.95) and the famous Hy’s been working here Cheese Bread (four pieces for $2; for the past eight eight pieces for $4). Guys, you’ll years and provides score major points with your lady only the best when if you make dinner reservations here. it comes to steak. Hy’s Steak House “Hy’s only uses 2440 Kuhio Ave. prime beef, which 922.5555 is top-grade, and our most-request– From page 2 ed entree is the Filet Mignon (7 Atlantis Seafood & Steak brate anniversaries, engage- ounces for $39.95 and 11 ounces Known for its more-than-adements or birthdays. Specializing for $48.95),” he says. “It’s the most quate portion sizes, Atlantis (site tender cut of the cow and there’s in USDA Prime Beef that is aged of the former Waikiki No. 3 and trimmed on the premises, not too much fat and no gristle. Theater) is much more than just Everyone loves that.” Chef Zach Hy’s believes this process retains your average surf-and-turf restauthe tenderness and taste of the prepared a 34-ounce Porterhouse rant. It’s here that I was served T-Bone Steak ($65.95) for me and meat while reducing the fat conthe Atlantis Garlic Steak ($28.95), Left: At 34 ounces, Hy’s Porterhouse T-Bone Steak isn’t for the faint of heart.
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a herb marinated New York Steak complete with caramelized Maui onions and garlic, presented on a sizzling platter and topped with Boursin Cheese, and the New York Strip Steak ($28.95), 10 ounces of Black Angus Beef served with Port Wine Demi Glace and Gorgonzola. All steak entrees are served with rice and cooked vegetables. The sizzling of the platter awakens all your senses, but it was the texture and taste of the meat that were so addicting, you’ll probably finish the entire meal — that is, if you’re not disciplined with your portion sizes. How else do you think I ended up feasting on and finishing a pound of beef? I was set on my daily protein intake for sure! Longtime chef Elmerio Betiong is an expert when it comes to good steak and he took me to the kitchen to see real magic in the making. “We serve the highest quality of meat here,” he says. “I have my own special rub seasoning that I massage into the steak before cooking. It consists of sea salt, Kosher salt, lemon pepper, garlic, onion powder, paprika, thyme and herbs.”
Success is definitely all in the technique. The steaks are cut on the thicker side, but still retain their tenderness and juicy consistency. “We sell approximately 20 of the 16-ounce steaks during dinner every night,” says manager Frank Bennett. “It’s a good thing to share, but most people eat it by themselves.” No surprise there! Don’t forget, kamaaina receive a special 10 percent discount with ID. Also, ask about the Early Bird Special. Atlantis Seafood & Steak 2284 Kalakaua Ave. Suite 201 922.6868 Tanaka of Tokyo Having earned the coveted title of “The Best Teppan Room Anywhere by Zagat Guide,” this Japanese seafood and steak house opened its doors in June 2008 at Ala Moana Center’s Hookipa Terrace. Since then, locals and tourists from Japan and the U.S. mainland have been – See page 16
WHERE TO DINE
Symbol Key
AMERICAN
Breakfast
After Midnight Alcohol served Online Catering
Camellia Buffet
Outrigger Reef Hotel 2169 Kalia Street 922-2887
Atlantis Seafood & Steak 2284 Kalakaua Avenue 922-6868
Lunch Dinner
BUFFET
Shorebird Restaurant & Beach Bar
930 McCully St. 951-0511/0611
Willows, The
Makino Chaya
901 Hausten St. 952-9200
d.k Steakhouse 2552 Kalakaua Ave., Waikiki Marriott Beach Hotel 931-6280
Aloha Tower Mkt place 585-6360 Westridge Mall 486-5100
BAKERY
Plumeria Beach House
La Palme D’or
5000 Kahala Ave., The Kahala Hotel & Resort 739-8760
Ala Moana Center - Mall Level Mountain side, next to Shirokiya 941-6161
Ruby Tuesday
Ala Moana - Ho‘okipa Terrace 943-2525 Moanalua Center 422-8585 Town Center Mililani 623-4949 Windward Mall 235-5800
Yakiniku Camellia Buffet
Napoleon’s Bakery
2494 S. Beretania St. 944-0449
Located inside of Zippy’s
Full Service Catering & Event Planning
AUGUST SPECIAL
Choice of Two Entrées:
2 Shrimp & 2 Vegetable Tempura
Japanese Restaurant
Wedding Receptions 1st Birthday Luaus Graduations Workshops & Seminars and much more! Exclusive caterer for events held at the Hawaii Okinawa Center.
Phone: 677-7744 www.acateredexperience.com
SERVING THE BIGGEST AND BEST SHRIMP TEMPURA IN TOWN! • Dine-In or Take-Out • Gift Certificates • Catering Available 11AM-2PM, 5-8:30PM • Closed Monday Lunch
• Tonkatsu • Chicken Katsu • Chicken, Beef or Pork Teriyaki • Chicken Karaage • Unagi (add $1 more to meal price) • Salmon, Ahi or Mahi Mahi (Plain Grilled, Lightly Salted, Teriyaki) Includes Rice, Miso Soup,Toss Salad & Tea
Lunch.............$ 10.95 Dinner ...........$ 11.95
100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza)
11AM-3PM |
$
Discounted Prices! Mon - Fri Lunch Saturday Lunch Sunday Brunch Daily Dinner
$19.95 . . $14.95 $24.95 . . $19.95 $34.95 . . $29.95 $34.95 . . $29.95
Please present coupon. Not valid in banquet rooms. One coupon per table. Cannot be combined with other coupons or discounts or be used on
536-3035
Hawaii’ss Originall Gardenn Restaurant
952-9200 www.willowshawaii.com
7.50 include tax
KOREAN CUISINE
• LUNCH $14.95 10:30 AM - 2:30 PM • DINNER $21.95 3 PM -10 PM Hot Noodle Soup w/beef or Kimchee & vegetables L Bi Bim Gook Soo Since 1989 L
YAKINIKU
Including: Kal Bi, Sirloin, Chicken, Spicy Pork, Sashimi
MILLION 596-0799 626 SHERIDAN ST. (backside of Walmart)
NEW HOURS: MON-SUN 11AM-12 MIDNIGHT
o s i M c i l Gar te a l P n e k Chic $
5.75
d, daily Fast foo :30pm 9 m a 11:00
*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGESWITH THIS AD. EXP. 8/31/10.
930 McCully St. • 951-0511 / 951-0611
• PRIVATE PARTY ROOM • CONVENIENT PARKING
sage u a S e s tugue r o P r o S p am /Rice w e t t e l ome $
4.99
urs only kfast ho d, brea 10:30am o fo st a F m11:00p
Restaurant price $6.75 for Garlic Miso Chicken, $5.99 for Portuguese Sausage or Spam Omelette during breakfast hours only. Offers good August 1 - 31, 2010. Offer not valid with any other promotional offers, coupons, and discount cards. While supplies last. Other restrictions may apply. D I N I N G
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WHERE TO DINE CHINESE
CAFE
Maple Garden /Yen King 909 Isenberg Street 941-6641
Golden Palace Seafood Restaurant
Koko Cafe
FAMILY DINING Angelo Pietro Honolulu
111 N. King Street 521-8268
Hale Koa Hotel, 2055 Kalia Road 955-0555 Call for eligibility details. 949-4321
1585 Kapiolani Blvd. #10 941-0555
Happy Day Chinese Restuarant
Nice Day Chinese Seafood Restaurant
3553 Waialae Ave. 738-8666
CATERERS
Bibas
Liliha Square 524-1628
Hale Koa Hotel, 2055 Kalia Road. 955-0555 Call for eligibility details.
Hee Hing Restaurant 449 Kapahulu Ave. 735-5544
A Catered Experience 94-1068 Ka Uka Blvd. 677-7744
Seafood Village Hyatt Regency Resort & Spa
Bird of Paradise
Street Level, 2424 Kalakaua Ave, #102 971-1818
Mandalay (The) 1055 Alakea St. 525-8585
91-1200 Fort Weaver Rd. 689-2270
This Month’s Special Dinner
DEADLIEST CATCH
NIGHTLY 5:30 PM - 6:30 PM
Crab & Artichoke Gratin
Teriyaki Chicken . . . . . . . . . . . . .$15.95 Daily Fish . . . . . . . . . . . . . . . . . .$23.95 Sukiyaki Steak . . . . . . . . . . . . . .$20.95 Teriyaki Steak & Chicken Combo . .$21.95 Kama‘aina & Military Discount Available (with proper ID)
Steamed Crab Leg w/ Bourbon Butter
Between Ilikai & Hilton Hawaiian Village
Thursday, August 26 6:30pm
Early Bird Special
12.95
$
Only
King Crab & Corn Bisque
Add $3.00 for Complete Meal which includes soup or salad, ice cream
Grilled Asparagus w/ Crabmeat
11 am - 7 pm
Pepper Crusted Beef Tenderloin Warm Crab & Bacon Potato Salad
Specials not valid on Holidays
Chocolate Sorbet
All Day for Locals with ID Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.
at the old Waikiki III Theatres Parking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant. www.atlantisseafoodsteak.com
12
1841 Ala Moana Blvd.
922-6868
With purchase of an entree and a Despicable Me movie ticket stub. Expires 8/31/10.
$80
Dinner served from 5:30 nightly. Valet parking available. Not valid with any other offer.
941-4444
40% off all bottles of wine or no corkage
737-1177
Come hungry. Leave happy. ALA MOANA BLVD. (Free Parking) ON THE RISE
KUHIO AVE • PEARL CITY • KANEOHE • HILO
3660 Waialae Ave. www.3660.com
Other discounts not valid. Dine in Only
15% OFF
Cash Sale Only (With Coupon)
10% OFF Credit Card Sale Only (With Coupon)
Hong Kong Dim Sum & Regular Menu Items Excludes set menus; Roast Pork, Roast Duck, Char Siu & other specials. Not to be combined with any other offer. Expires 8/31/10.
Nice Day Chinese Seafood Restaurant Liliha Square by Times Supermarket • Oriental Chicken Salad • 4 types of Dim Sum (Siu Mai, Half Moon, Seaweed Spring Roll, Manapua) • Szechuan Style Pork w/Garlic Sauce • General Tso's Favorite Chicken • Beef and Broccoli • Seafood Fried Noodle • Dessert - Almond Float per person $ (10 people minimum)
10.95
• Chicken Salad with Oriental Dressing • Crispy Bacon Seafood Combo Wrap • Dungeness Crab - Country Style • Honey Glazed Walnut Shrimp • General Tso’s Favorite Chicken • Seasonal Chinese Green Vegetable • House Fried Rice • Dessert: Mango Pudding
$
24.95
Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., #102
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Celebrating 10 Years! Dim Sum Take Out Special! 8am-11:30am
15% OFF(Charge) • 25% OFF(Cash) Dim Sum & Reg. Menu Dine In Special!
10% OFF(Charge) • 15% OFF(Cash) 15% OFF Roast Pork, Roast Duck & Char Siu
per person (4 people minimum)
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only. SeafoodvillageHyatt.com Ask about our Kama’aina Discount |
524-1628
Happy Day Chinese Restaurant 3553 Waialae Avenue
738-8666
Must present coupon Expires 8/31/10 Excludes set menu; Not to combined with any other offers.
WHERE TO DINE FAMILY DINING Don Ho’s Island Grill Aloha Tower Marketplace 528-0807
IHOP Waikiki - 1850 Ala Moana Blvd • 949-4467 Waikiki - Kuhio & Lewers • 921-2400 Pearl City - Times Sq. SC • 486-4467 Kaneohe - Windward Mall • 235-4467 Hilo - Prince Kuhio Plaza • 959-2600
Kit N Kitchen 1010 University Avenue 942-7622
Kani Ka Pila Grille
Wailana Coffee House
2169 Kalia Rd, Outrigger Reef on the Beach 924-4990
1860 Ala Moana Blvd. 955-1764
Panya Bistro • Bakery • Bar
FINE DINING Hy’s Steak House 2440 Kuhio Ave. 922-5555
Ala Moana Center Mauka - Mall Level 946-6388
Zippy’s Call the one nearest you.
580 N. Nimitz Hwy. 545-7979
Ranch House, The
Chai’s Island Bistro
Stage Restaurant
449 Kapahulu Avenue, 2nd Floor 737-4461
Aloha Tower Market Pl. 585-0011
1250 Kapiolani Blvd. 237-5429
SAUTEED MUSHROOM BURGERS
Most Delicious Thai Food in Town! Immensely Popular Plate Lunch For $5.70
Served with French Fries
$12.95
or Sweet Potato Fries with extra $1.00 (reg $5.50 or $3.95-add on order) As a Dessert Sweet Potatoes served with Cinn sugar & Vanilla gelato (Single Scoop $5.95 & Double Scoops $7.50) We are also offering Sweet Potato Fries
Coming Soon to 900 N. Nimtz Hwy
Sam Choy’s BLC
FREE SODA WITH ANY PLATE LUNCH PURCHASE
Koolau Drive Inn • Koolau Center 47-388 Hui Iwa St. • Kaneohe, Hawaii
One coupon per person per day. Must present coupon. Not combinable with other offers. EXPIRES 8/20/10 • WWW.KOOLAUCENTER.COM
239-8888
2955 E. Manoa Rd 988-0212 1627 Nuuanu Ave 585-8839 Mon-Sat 10:30am-9pm; Sun 12n-8pm
Call for take out
www.bangkokchefexpress.com Bistro • Bakery • Bar Breakfast • Lunch • Happy Hour • Dinner Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)
946-6388
Dinner Menu
2 Choice Teishoku Combo
16.75
$
Served with rice, miso soup, two side dishes, and pickles. Now taking reservations for Lunch & Dinner
228
$
Choose from • Broiled Sanma • Broiled Saba • Fried Oyster • Ebi Fry • Saba Nitsuke • Chicken Katsu • Aji Fry • Karaage • Pork Ginger • Sizzling Hamburger Steak • Tempura • Tonkatsu and many more! 1-Choice Teishoku & Ala Carte menu also available
Special Price for Table of 10 Chicken Salad with Jelly Fish Imperial Scallop Soup Peking Duck with Bun Salt & Pepper Shrimp Seafood w/Vegetables in Taro Basket Steamed Fish Fillets w/Ginger Scallion Black Mushroom with Baby Pak Choy Steamed Rice, Dessert
Lunch 11 am - 5 pm; Dinner 5 pm - 9 pm Closed Sundays
Oahu’s Answer to Your Appetite Look for it in the Star-Advertiser -Every Friday in tgif -Pull-out section every Sunday www.staradvertiser.com
Ready made Bentos available daily
1345 S. King Street Corner of S. King St. & Sheridan St. Close to Ala Moana Shpg Cntr & Wal Mart
Japanese Home Style Restaurant “Hinone Mizunone” Please enjoy the TEL. KAMADAKIGOHAN www.fujio-food.com cooked completely by “Ogama”.
942-4848
www.themandalayhawaii.com
1055 Alakea St.
Mon - Sun 10:30am to 9:00pm Excluding all coupons and other discounts. Dine-in only.
525-8585
Free Parking Mon - Fri after 5pm & All Day Sat & Sun D I N I N G
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WHERE E TO O DINE FINE DINING
JAPANESE Hakone 100 Holomoana St., Hawaii Prince Hotel 944-4494
Top of Waikiki Waikiki Business Plaza 2270 Kalakaua Ave. 923-3877
Kozo Sushi
Sansei Seafood Restaurant
Kahala Mall 738-KOZO Keeaumoku 946-KOZO Moiliili 951-KOZO Pearlridge 483-6805 Pearl City 455-6805
Waikiki Beach Marriott Resort 2552 Kalakaua Ave, 931-6286
Sushi Ichiban Hifumi Japanese Restaurant Chinese Cultural Plaza 536-3035
ITALIAN
3579 Waialae Ave. 737-8820
Makino Chaya 1 Aloha Tower Dr. 2nd Flr. 585-6360 98-150 Kaonohi St. 486-5100
Sushi Company
Hinone Mizunone
1111 McCully Street 947-5411
1345 South King St. 942-4848
Sarento's Top of the "I"
Restaurant Suntory
1777 Ala Moana Blvd. 955-5559
Kobe Japanese Steak House 1841 Ala Moana Blvd. 941-4444
Sushi King
Royal Hawaiian Shpg Cntr 3rd Flr. 922-5511
2700 South King St. 947-2836
Kunia Shopping Center
Three levels of food, fun and fashion! LUNCH SPECIAL Japanese Set Lunch
8.95
$
Get satisfied with delicious options for breakfast, lunch and dinner! t "VOUJF 1BTUPT t %FOOZ T 3FTUBVSBOU t ,VOJB $IJOFTF 3FTUBVSBOU t 5IBJ 7JMMBHF
“Cooking with Beer” August 9 through August 22
Aloha Lager Cheese Sauce Chicken Nachos Cream Ale Steamed Clams with Smoked Pork Aloha Lager Braised Beef Brisket Ehu Ale Braised Oxtail Ehu Ale Shrimp Linguine with Garlic Butter Aloha Lager Croucrote Chocolate Aloha Dark Lager Cake Root Beer Ehu Flan
94-673 Kupuohi Street, Waipahu, Hawaii 96797
AUTHENTIC KOREAN DISHES *Not to be combined with any other specials. Must present coupon to recieve discount. Excludes beverages. Expires Aug. 31, 2010.
Also Available Curry, Steak & Pasta
Monday-Sunday LUNCH 10:30AM-2:30PM • DINNER 5PM-11PM
Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm
SUNSET DINNER SOIREE
Please call for reservations and menu Call 923-6552
Experience the gentle crashing waves, pure ocean breezes and breathtaking beauty of Hawaii.
…Only at Michel’s
www.michelshawaii.com • 923-6552 • 2895 Kalakaua Ave. Free Valet Parking
CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463
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BIG ALOHA SUNDAY BRUNCH Every Sunday • 9am to 2pm
RESTAURANT
SUNTORY
Royal Hawaiian Shopping Center, 3rd Floor
1604 Kalakaua Ave • 951-9370
A special 3-course dinner for $40 from Sunday to Thursday only! Served from 5:30 to 6:30, Come enjoy our Summer Sunset and feel the sizzle Only Until the End of Summer!
Featuring
Black Goat Pot Stew & Monk Fish Lunch Specials & Plates starting at $5.99
3579 Waialae Avenue 737-8820
at the Colony Surf
Great with House Brewed Aloha Beer!
Buy one dinner entree, receive 2nd entree
50% OFF valid Sun, Mon & Tue with ad Expires 8/24/10
SPECIAL GUEST APPEARANCE Danny Couch Manu Boyd Every Saturday
Fri., 8/20 only
WED.............. Robert Cazimero SUN............... Melveen Leed & Hula MON............. Jerry Santos & Hula THU............... Sista Robi TUES ............. Robert Cazimero & Hula
FREE VALET PARKING • www.chefchai.com • Call 585-0011
restaurantsuntory.com
922-5511
Adult $19.95 Keiki 4 to 12 $8.95 580 Nimitz 580 NimitzHwy. Hwy 545-7979 545-7979
WHERE TO DINE JAPANESE
Yakiniku Million
Tanaka of Tokyo
East, in King's Village, 922-4233 Central, in Waikiki Shopping Plaza, 922-4702 West in Ala Moana CntrHookipa Terrace 945-3443
1288 Ala Moana Blvd. 596-4710
Bangkok Chef
PACIFIC RIM
100 Holomoana St., Hawaii Prince Hotel 944-4494
3660 Waialae Ave.
95-050 Farrington Hwy, Waipahu 677-5388
KOREAN
Frog House Restaurant 1604 Kalakaua Ave. 951-9370
Hoku’s
The Ocean House Restaurant
The Kahala Hotel & Resort Hawaii, Hotel 739-8779
2169 Kalia Rd., Outrigger Reef Hotel 923-2277
149
$ Keeaumoku by Wal-Mart 946-5696
No credit cards accepted for special menu
Party Rooms for up to 450
Souvaly Thai Cuisine 803 Kam Hwy. 455-5888
ALL DIM SUM
Special Menu for10
(KOZO)
1627 Nuuanu Ave. 585-8839 2955 E. Manoa Rd., 988-0212
Prince Court
3660 on the Rise
Ton Ton Ramen
One coupon per order. Cannot be combined with other offers. Expires 8/20/10
THAI
PF CHANG'S
626 Sheridan St. 596-0799
1.89
$
Chinese Chicken Salad Scallop Soup • 2 Live Maine Lobsters Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken Taro Basket Seafood Combo Chicken Cake Noodle • Rice & Dessert 111 N. King St. near Maunakea 7am -10pm
7AM-2PM
521-8268
taste mangoes, like never before. Watch Hawai‘i’s top chefs compete in a friendly, ‘mango-inspired’ recipe challenge. Reinvigorate your palate with their unique creations, along with the perfect wine pairing. Plus you’ll also enjoy live entertainment by Hawai‘i’s best local musicians.
Celebrate Your Birthday
BOOK NOW! $
ONLY 140 for stays from
Aug. 16 - Oct. 31, 2010
PACKAGE INCLUDES $100 Dining Credit Per Package Free Parking • Late Check Out 2pm
With us and Receive a complimentary Hy’s Cheesecake & Keepsake Photo For Honoree
For more details/restrictions
Mon-Fri: 6:00 - 10:00 pm Sat, Sun: 5:30 - 10:00 pm
W W W. H A L E K O A . C O M
• Wine Spectator Award-Winning Wine List • Live Entertainment • Valet Parking
CALL 955-0555
Based on availability. Cannot be combined with any other promotion. Minimum two night stay. Maximum 4 rooms. Free parking – maximum 2 cars. Must be an eligible patron of the Hale Koa Hotel who resides or is stationed in Hawaii. Proof of residency required at check in. Dining credit must be used during stay. Must be paid for at time of booking. No Cancellations or refunds once booking comfirmed. To book, please mention: KamFall10.
Proper Attire Required Reservations Recommended
2440 Kuhio Ave. THE HALE KOA WELCOMES ALL ACTIVE DUTY & RETIRED MILITARY, RESERVE/NATIONAL GUARD MEMBERS & DEPENDENTS, CURRENT OR RETIRED DEPARTMENT OF DEFENSE CIVILIANS & SPONSORED GUESTS.
922 5555
www.hyshawaii.com
Tree to Table – A Mango Throw Down Friday, August 27th 6:00pm to 9:30pm $75 Pre-sale ~ $85 Regular A foodraiser to benefit the University of Hawai‘i’s Culinary Institute of the Pacific. For more information, call 923-2861 or visit mangoesatthemoana.com
The popular tgif is now in the Honolulu Star-Advertiser. Check out the entertainment insert every Friday to help plan your weekend. D I N I N G
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recipe
Island Hot Pot by Chef Chai Chaowaseree One of the most healthy and exotic dishes from Asia, Island Hot Pot is a rich broth seasoned with fresh herbs and spices, and served in a fiery hot pot with tasty dipping sauces. All meat and vegetables come as sides, so you can enjoy them with a variety of dishes. A perfect way to control your calorie intake and incorporate into a healthy lifestyle. OTHER SUGGESTED BROTHS INCLUDE Curry Broth, Kim Chee Broth, Herb Broth
Broth Spicy Lemon Grass Broth | Ingredients: • 8 cups chicken stock • 2 stalks lemongrass, sliced • 8 pieces kaffir lime leaves • 1 clove shallot • 1 clove garlic • 4 cherry tomatoes, cut into halves • 1/2 tablespoon sugar • 2 tablespoons fish sauce (to taste)
Taiwanese Hot Pot (Huo Guo) | Ingredients: • 8 cups chicken stock • 2 bay leaves • 2 licorice roots • 2 star anise • 1 slice ginger • 5 cloves garlic • 1/2 cup sliced onions • 2 cloves crispy shallots
White Miso Broth | Ingredients: 8 cups chicken stock • 1 tablespoon Dashi • 1/2 cup white miso
Bangkok Style Hot Pot | Ingredients: • 8 cups chicken stock • 1/2 cup Chinese celery • 1/2 cup green onion • 1/2 cup sliced onions • 2 cloves garlic
Meat and Veggie Suggestions: • Beef Round Eye, 3 ounces • Wagyu Beef, 3 ounces • Boneless Skinless Chicken Breast, 3 ounces
• Lean Pork Tenderloin, 3 ounces • Ground Pork and Crab Meat Balls, 3 ounces • Black Tiger Prawns, 4 ounces
Sauces Spicy Garlic Dipping Sauce (combine all ingredients below) Ingredients: • 1 tablespoon finely chopped garlic • 1/2 tablespoon finely chopped lemongrass • 1 tablespoon chopped Chinese parsley (cilantro) • 1 piece fresh chili pepper, finely chopped • 2 pieces kaffir lime leaves; fine, chopped • 3 tablespoons lime or lemon juice • 2 tablespoons fish sauce • 1 tablespoon sugar
• Sea Scallop, 4 ounces • Fresh King Salmon, 3 ounces • Fresh Mahi Mahi, 3 ounces • Fresh Snapper, 3 ounces • Fresh Oysters in half shell, 4 pieces
Spicy Sambol Chili Lime Sauce (combine all ingredients below) Ingredients: • 1 tablespoon Sambal chili • 2 tablespoons lime juice • dash of sugar Spicy Sriracha Hoisin (combine all ingredients below) Ingredients: • 1 tablespoon Sriracha chili • 1 tablespoon hoisin Bangkok Style Hot Pot Sauce Ingredients: • 6 tablespoons sweet chili sauce • 2 tablespoons vinegar • 2 tablespoons light soy sauce • 2 tablespoons toasted sesame seeds • 2 tablespoons chopped coriander • 5 garlic cloves (pickled, if possible)
• Fresh Ong Choi (Asian Watercress), 2 cups • Won Buk (Napa Cabbage), 2 cups • Vermicelli Noodles, 2 ounces • Soft Tofu, 120 grams
ono, you know trained to put on a performance and to interact with the cusflocking to the eatery to get a tomers while they cook for taste of some of the best teppan- them,” Lamansky adds. Tanaka yaki- style steak in town. With of Tokyo serves lunch and dintwo other locations islandwide ner daily, and my pick is the (Waikiki Shopping Plaza and Ribeye Steak ($28.75, larger porKing’s Village), general manager tion for $31.50). It’s a choice cut Hiroshi Lamansky takes his job of ribeye that the master teppanseriously when it comes to quali- yaki chefs cook up right before ty control, serving his dining your very eyes using a tabletop patrons only the finest of steak. grill. All steaks are lightly sea“The quality’s always top soned with salt, pepper, butter shape, we make sure that our and soy sauce so as not to take meats are aged for four weeks away from the essential flavor of before being served,” he says. the meat. A ginger sauce and “We offer sirloin, ribeye, filet and mustard sauce also accompany Australian Wagyu. All chefs are – From page 10
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your meal to make your dining experience all the more irresistible. “The Tanaka Sirloin ($27.75, larger portion for $31) is one of our most popular courses. The ribeye also is quite popular, especially among the locals,” Lamansky states before adding, “Japanese tourists tend to go toward more of the sirloin and filet, while the locals go toward the sirloin and ribeye. The ribeye has a lot more marbling. It’s all about personal preference.” There are a variety of other delicious seafood and chicken
options on the menu as well, but the steak is one to speak for itself. All entrees include pickled vegetables, tossed salad, miso soup, steamed rice (substitute for Teppan Fried Rice for $3.50), grilled shrimp appetizer, teppan vegetables, Japanese green tea and dessert. Tanaka of Tokyo — West Ala Moana Center Hookipa Terrace 945.3443 Right: Tanaka of Tokyo executive chef Brandon Naval serves up an appetizing portion of steak using a tabletop grill.