Hawaii Dining Out 15 Aug 2010

O A H U ’ S A N S W E R T O Y O U R A P P E T I T E

A U G U S T 1 5 - 2 1 , 2 0 1 0

Mango mania

The crowds will be going crazy for the many delicious

dishes and beverages, includingthis 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

Let’s be absolutely

clear about something

here: Veggies may be

cool, but I’m really a tried-

and-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 puremeaty 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 ten-

derloin and eat in modera-

tion, 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

through my stomach —

preferably a steak dinner at

one of the following to-die-

for restaurants!

Kobe Steakhouse &Sushi Bar

If it’s a dinner and show

that you’re after, look no

further than this top-notch

teppan-yaki style steak-

house located right in the

heart of Waikiki. This fami-

ly-friendly restaurant, popu-

lar among tourists and

locals alike, offers cus-

tomers the best beef for

their buck, featuring USDA

choice sirloins and tender-

loins. Little did I know, my

photographer, Leah Friel,

and I were in for a wonder-

ful surprise. Upon arriving

at the steakhouse, we were

seated in a private dining

area, unaware of

the premier din-

ing 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 pur-

veyors in

Colorado. “Our

chefs prepare

your meal while

showing off

some of their

expertise and skills right in

front of you. Onion volca-

noes appear with fire com-

ing from their tops, knives

slicing and dicing, and

shrimps doing the hula.”

Our master chef extraor-

dinaire for the evening was

Lester Nishida, who has

been doing teppan-yaki for

30 years. He says the tep-

pan-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 enter-

tained 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 7-

ounce Tenderloin. Dipping

sauces of ginger for vegeta-

bles and seafood and mus-

tard 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 consis-

tency 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 liter-

ally melts in your

mouth, with just a hint

of mustard sauce providing

the right amount of zest. My

best piece of advice: Come

starving! All dinners come

complete with a Shabu-

shabu Soup (clear beef and

vegetable broth), shrimp

appetizer, pickled vegeta-

bles, assorted grilled veg-

etables, bean sprouts, rice

and hot tea.

KobeSteakhouse & Sushi Bar

1841 Ala Moana Blvd.

941.4444

As my ultimate dining

choice for special occa-

sions, 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 musi-

cian Audy Kimura also pro-

vides soothing music every

Wednesday through

Saturday nights — making

it the perfect place to cele-

Hy’s Steak House

2 | D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0

There’s no Mis-steakingthe Way to this Gal’s Heart

By Alana Folen | Photos By Leah Friel

Above: The author prepares tochow down on 10 ounces of NewYork Strip Steak at Atlantis Seafood& Steak.Left: Kobe Steakhouse receivesmost of its steak from purveyors inColorado.

– See page 10

EDITORJo McGarry

Phone: 783.1060JMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakaguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement publishedby the Honolulu Star-Advertiser.

5-Year AnniversarySpecial!

FREE GYOZA(3 pieces)

with purchase of anyregular orders.

677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797

ton tonramenF I N E R A M E N H O U S E

The Best Soft Rib Ramen in Hawaii! “NO MSG”

Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu

base with traditional half cooked egg. You must try it!

Bringing you the finest in Japaneseinfluenced French pastries. Over 35

different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,

Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161FREE PARKING!2494 S. Beretania St.

“ALL YOU CAN EAT”

• 50 Different Items to Choose From

• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken

LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30am-10pm.............$21.95

cover story

Getting Up for a

You can expect to see a littlefriendly competition atMoana Surfrider next week-

end, when top chefs gather for thefinal event in a monthlong celebra-tion of mangoes.

“Tree to Table — Mango ThrowDown” is a friendly chef challenge,where luminaries in the culinaryworld, including Roy Yamaguchi,Alan Wong, D.K. Kodama, DonatoLoperfido, Hardy Kintscher, ChaiChaowasaree, Hiroshi Fukui, ColinNishida and Wayne Hirabayashi,will come together for an eveningof food, wine and mango creations.

A celebrity judging panel willinclude Iron Chef MasaharuMorimoto, who is in town toinspect the near-completion of hisfirst Hawaii restaurant, Morimotoat The Waikiki Edition.

I caught up with the StarwoodHotels team of executive chefs —Rodney Uyehara, Beachhouse atThe Moana; Jon Matsubara, AzureRestaurant; Ryan Loo, Twist atHanohano; and Ralf Bauer,Sheraton Princess Kaiulani — for asneak preview of some of the dish-es they’ll be serving at the Aug. 27event.

Jo McGarry: I hear this eventwas all your idea, Rodney. True?

Rodney Uyehara: (laughs) Lastyear was the first mango event atMoana, and it had such a great re-sponse from the public. We got the

idea because mango is so popularhere in Hawaii, and it’s a way to cel-ebrate the fruit and also to supportthe fruit growers in Hawaii. I mean,everybody has a mango tree intheir backyard, right?

JM: What you’ve done is manageto gather an incredible lineup ofchefs. Even Iron Chef Marimotowill be here to judge.

RU: Yes. We’re really happy andgrateful to the chefs for turningout. I’ve done a lot of events out-side of Moana and I figured it wasmy turn to ask people to comehere. Everybody said yes and theyall seem real happy to participate.Almost everybody likes mangos,plus the event is to benefit the Culi-nary Institute of the Pacific. So it’sbenefiting students who’ll hope-fully become our next great chefs.

There hasn’t been an event likethis in Waikiki in such a long time.Hopefully, this will be the one thatlocal people feel they can come outto.

JM: Jon, I don’t think I’m exag-gerating when I say you have ahealthy appetite for competition.Are you bringing you’re A-game tothe table?

Jon Matsubara: (laughs). It’s alljust going to be a healthy, fun com-petition between the chefs. What Iwanted to do was to create some-

thing fun and interesting that per-haps wouldn’t be repeated. It’ssuch a pleasure to work with theseguys. We can guarantee it’s goingto be a great event and a reallygood time.

JM: Chef Ralf, you’re so wellknown for the work you put intothe Christmas Village every yearwith those amazing gingerbreadbuildings. How are you treating themango challenge?

Ralf Bauer: The challenge is in-teresting — and we’re all veryhappy that it’s going to benefit the

D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 3

Above Right: Mango crusted crusteceans, like this crisp, fried mango shrimplumpia 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 ThrowDown” event Aug. 27. Right: Chefs, from left, Jon Matsubara, Ryan Loo, Rodney

Uyehara and Ralf Bauer will be serving some of their favorite dishes.

– See page 4

Mango Throw Down‘

‘

By Jo McGarry

cover story

KCC culinary program be-

cause, 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.

JM: Crispy lumpia and

fried mango? It sounds fab-

ulous! Ryan, what can we

expect from Twist?

Ryan Loo: I love local

mangoes. The flavor pro-

files are so more complex

than in other countries. I

can’t wait until summer-

time comes around and we

get to use this fruit, so it’s

a lot of fun right now work-

ing 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: I know there are

some special mango dishes

at the Beachhouse this

month. How about at

Azure?

Jon Matsubara: At Azure

right now, we’re running a

foie gras dish with mango. I

love it! We marinade it in

sauterne and we make a lit-

tle 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 mango-

marinated in sauterne, and

made into a lassi — the In-

dian drink with milk and

yogurt. We’re making a

whipped cream from co-

conut milk infused with

cardamom and some cinna-

mon so it has a little sweet-

ness and some creaminess,

and then we’re putting

some prosciutto on top

that we’ve crisped up in

duck fat so it’s salty and

sweet and creamy. It’s a fun

drink.

JM: Speaking of drinking,

what else is on the menu

apart from food?

RU: All the beverage

companies have reached

out to winemakers in Cali-

fornia, 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 sta-

tions.

There will be four differ-

ent zones around the hotel

for the evening, where

there will be about seven

different chefs and enter-

tainment. People will be

able to walk around Moana

and experience what a

beautiful hotel this is and

what a great evening it will

be.

JM: It does sound like

you’re all having fun.

RU: Too much fun!

That’s the reason we’re do-

ing it. We hope that local

people will come out and

have some fun with us.


Left: Chef Rodney Uyehara’sLollipop Lamb Chop with CurriedMango Couscous will be among thedishes offered at the Aug. 27 event.Right: A mango lassi made withwhipped cream from coconut milk,cadamom and cinnamon, andtopped with prosciutto that’s beencrisped in duck fat.

Friday, Aug. 27 from 6–9:30 p.m.

Guests will be able to enjoy tastings preparedby local celebrity chefs including:• Chef Rodney Uyehara, Beachhouse at the Moana

• Chef Jon Matsubara, Azure Restaurant

• Chef Ryan Loo, Twist at Hanohano

• Chef Colin Hazama, Jean-Georges’ Kauai Grill

• Chef Ralf Bauer, Sheraton Princess Kaiulani

• Chef and Owner Peter Merriman

and Chef Neal Murphy, Merriman’s

• Chef Dave “D.K.” Kodama, d.k Steak House

• Chef Donato Loperfido, Sapori Enotecca Birreria

• Chef Hardy Kirschner,

Michel’s at the Colony Surf

• Chef and Owner Chai Chaowasaree,

Chai’s Island Bistro

• Chef and Owner Roy Yamaguchi and

Chef Jason Peel, Roy’s Hawaiian Fusion Cuisine

• Chef Hiroshi Fukui, Hiroshi Eurasian Tapas

• Chef Lindsey Ozawa, Nobu Waikiki

• Chef Jeffery Vigilla, Hilton Hawaiian Village

• Chef and Owner Colin Nishida, Side Street Inn

• Chef and Co-owner Russell Siu,

3660 On The Rise

• Chef Wayne Hirabayashi,

The Kahala Hotel & Resort

Celebrity judges will include Iron Chef Masaharu Morimoto

Tickets: $85

Note: Self-parking is available at SheratonPrincess Kaiulani and is complimentary for fourhours with validation at the Mangoes at theMoana event.

For information about the “Mangoes at the Moana” festivities, please visit

mangoesatthemoana.com or call MoanaSurfrider at 922.3111.

TREE TO TABLE–a Mango Throw Down

MANGOES AT THE MOANA�� FINALE EVENT ��

– From page 3

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako

poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12

Served from 4 pm to 9 pm

SUMMER MENUHoneydew Melon Duck Salad

Wintermelon Soup with Eight Treasures Roast Chicken with Chinese Miso

Roasted Garlic Dungeness CrabSteamed White Fish Fillet with Lemon Shoyu

Mongolian Beef with Sweet Onions Wok Grilled Garlic Shrimp

Steamed Rice • Mango Tapioca Dessert$219 Table of Ten (Reg. $259)

Let Us Do the CookingChinese Chicken Salad • MandarinPotstickers • Chicken Oyster Sauce

Pepper Salt Shrimp • Beef with PepperSauce • Sauteed Baby Bok Choy

Steamed Rice$49 for four (reg $69) Available daily until 6:30 pm

This coupon required. Expires August 31, 2010

Hong Kong Dim Sum Special One FREE Selection with thePurchase of Four Selections

This coupon required. Expires August 31, 2010

Pianist Terry Tom Performs Every Thursday 6pm to 9pm1860 Ala Moana Blvd.

Validated ParkingOpen 24 Hours 955-1764

1860 Ala Moana Blvd.Validated Parking

Open 24 Hours 955-1764

HONOLULU DES IGN CENTER

ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.

1250 KAPIOLANI BLVD. • T: 956-1250

FURNITURE SHOWROOM HOURS:

MON. - SAT. 10AM - 9PM & SUN. 10AM - 6PM

H O N O L U L U D E S I G N C E N T E R . C O M

W W W . S T A G E R E S T A U R A N T H A W A I I . C O M

5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center

MTWTF 5-7p $5 Cocktails & Beer Happy HourMTWTF 5-7p $5 Happy Appetizer Hour

MW 5-8p $50 Wine Card for just $30

WTF 5-9:30p Live Music, No Cover

Tues 5-10p Military discount with ID$50 Wine Card for just $3025% Off Appetizers

MTWTFS 8a-5p Military Sun 8a-4p discount at

20% Off Crema Coffee Shop only

Skyy Vodka

Signature Cocktials

Various Skyy flavored vodkas

will be featured:

Kapiolani Sunset, Ginger Lyche,

Spiced Apple, Berry Limonata,

Asian Persuasion, Piña Fresco,

Vino Passion,

Passion Fruit Paloma,

Melon Patch and

The Carrie.

Martini NightMartini Night$4 Martinis Every Thursdays 5:30-10p$5 Appetizers 5-7pStarting Thursday, August 19 the Cupola Theatre

kicks off “Martini Night”. An every Thursday night event

that will shake up Honolulu’s urban clubbing best.

Live music or DJ to pump the grooves all night long.

D’lish appetizers from our award winning Stage Restaurant.

Lunch at Stage get high praise from Honolulu’s business crowdSituated between Waikiki and

Downtown Honolulu, in the

Honolulu Design Center,

Stage Restaurant has

become the lunchtime

favorite for busy business

people and shoppers alike.

It’s quick and easy to find, parking is FREE,

lunch service is efficient and the salads are

“to-die-for”! Come taste for yourself.

2nd Floor, Honolulu Design Center • 808.237.5429StageRestaurantHawaii.com • Free covered parking

Convenient, Affordable, and So Delicious…

21+event

Cupola Events Theatre • Second Floor • Honolulu Design Center


inside feature


Above: Customers love the SteamedSliced Pork Feet with banchan, which theyenjoy by wrapping in lettuce leaves and

dipping into a homemade shrimp sauce.Left: Frog House owners Gilsik andJeannie Oh

Leaping into

One 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 restau-

rant 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.

“This kind of food has

always been known to be

good to eat and nourish-

ing,” she adds.

The black goat also

tastes pretty good once

it’s simmered in Gilsik’s

homemade broth, sur-

rounded by a mountain of

fresh vegetables, and com-

pleted with banchan dish-

es and a variety of pastes

and dipping sauces.

Steamed Sliced Pork

Feet might be another rea-

son to visit Frog House.

The Korean delicacy of

sliced, cooked trotters is

impressively served on a

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 let-

tuce leaves, similar to the

way you’d eat Thai sum-

mer rolls.

I dipped my pickled pigs

feet in the house-made

salted shrimp paste that

Frog House Where:1604 Kealakekua Ave.

Call:951.9370

Hours:Monday-Saturday 11 a.m.-2 a.m.

Sunday 11 a.m.-10 p.m.

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.

– See page 7

Korean Cuisine

Fine

By Jo McGarry

Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.

Breakfast7 a.m. - 11 a.m.

Dinner5 p.m. - 10 p.m.

Freee ParkingSubject to Availability

For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel

2169 Kalia Road

lite bites

Serving Up Fine Food in aPerfect SettingT

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 fea-

tures 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

Oh pulled from the refrigerator

and served in a small dish. What

surprised me most was the ten-

derness 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 pho-

tos, 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 peo-

ple and a smaller room to one

side.

If it’s cool, or if you go later in

the afternoon, ask to sit outside,

where the back parking lot has

been decorated with plants and

greenery and turned into small al

fresco eating area.

For those whose idea of

Korean barbecue is more in line

with the buffet, table top,

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 excel-

lent Monk Fish

($22.95) with spicy,

cold vegetables, and

with the impressive

Chicken with

Ginseng Soup

($16.95), a whole

chicken comes to the

table boiling and sim-

mering in a stone

pot.

If it’s your first

time at Frog House,

you may want to go at

lunchtime (the restaurant

opens at 11 a.m.) when there’s a

menu of lunch plates ranging

from $7.95 to $9.95. Lunch

plates offer a taste of familiar

dishes like Beef Bulgogi, Meat

Jun and Mandoo, and a few

house specialties like Mackerel

Pike.

While you’re waiting for

lunch, you can peruse the din-

ner menu at leisure: porgy, web-

foot octopus, pork belly, black

goat and all.

Above: The traditional Hawaiian dish at TheWillows. Left: The dessert buffet at TheWillows includes a selection of sweet treats,like this version of tiramisu, and panna cotta.

Left: The seating area in back of the restau-rant has been decorated with plants andshrubbery. Far left: The essentials for FrogHouse’s Black Goat Stew are prepared in awok.

– From page 6


Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.

Not combinable with other discounts. No online or photo-copied coupons.One coupon per group. Discounts off regular adult price. Must have valid ID. Expires 8/25/10

With Family Group 20% OFF

BIRTHDAY SPECIAL

Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 8/31/10

FREE BIRTHDAY MEALFOR ANY AGE

Kama‘aina WelcomeLunch & Dinner20% OFF

tableside

@@tablesideSushi Ichiban

6

4

1

One of the great places for Japan-ese cuisine also happens to beone of the newest eateries in

town. Sushi Ichiban began serving itsfirst dishes earlier this summer inKaimuki, offering such tasty choices asnigiri, saba, tempura and garlic mochikochicken. The restaurant is open sevendays a week for lunch and dinner. Call 737.8820.

Above: General manag-er Manny Nakasenhcarefully cuts a $12.95Dynamite Roll for cus-tomers.Inset: The DynamiteRoll is basically an eight-piece California rolltopped off with seafooditems such as scallopsand ahi.

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


2

?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 sep-

arate checks. Why is

this? Aren’t the restau-

rants happy to have our

business?

R.Y.via e-mail

R.Y.,

I understand why this

seems perplexing, but

ask anyone who works

in the restaurant indus-

try 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 sepa-

rate orders and credit

cards. If you think

about it, you really can

see why servers gri-

mace 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

out a system before-

hand, where one person

pays and the rest of you

reimburse him (immedi-

ately) with cash.

There are some

restaurants where split

checks pose no prob-

lem. Romano’s

Macaroni Grill at Ala

Moana Center, for

example, is among

them. “We have a really

attentive staff and a

great computer sys-

tem,” 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.

eat this

Living Large onShrimp Tempura

Hifumi Japanese Restaurant, locat-

ed in Chinese Cultural Plaza, is

proud to be home to the largest

shrimp tempura in town. Regular cus-

tomers rave about the light tempura

batter that covers the extra-long crus-

taceans — some of them measuring

more than 12 inches in length (yes, we

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 spe-

cial at Hifumi, where Wafu-

style mahimahi ($9.95) and

opakapaka ($13.95) are both

offered. The complete meals

come with miso soup, rice,

tsukemono and tea, and are among the

best value lunch and dinner combina-

tions we can find this month.

JoasK

Have a food orwine question?

Ask Jo by e-mailing:

[email protected]

or tune in to Table Talk

every Saturday at 10

a.m. on KHVH 830 AM.

HifumiJapaneseRestaurantWhere:100 N. Beretania St., #113

Call:536.3035

Below: Giant Shrimp Tempura are one of the reasonscustomers keep coming back for more at Hifumi.Bottom Left: Lunch sets are the monthly specials. TheAugust fish specials are opakapaka and mahimahi,served with all-you-can-eat rice, soup and tsukemomo.


Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

Sansei and d.k. Steak HouseEnjoy a 4 course meal.

Entree to include 1-1/4 lb. Fresh Maine Lobster

At$39 per person

Go to our website at www.dkrestaurants.comto view Lobster Nite menus.

Text DK to 80850 for more special offers.

931-6280 931-6286Waikiki Beach Marriott Resort & Spa • 2552 Kalakaua Avenue

For more specials and offers, text DK to 80850 • FREE 3 hours SELF parking with validation.

SEVEN ALL NEWSASHIMI-STYLE CREATIONS!

Kama‘aina Early Bird Special onSundays & Mondays from 5:30pm-6pm

Open Nightly 5:30pm to 10pm(808) 931-6286

Waikiki Beach Marriot Resort & Spa

50% off All Food & SushiFirst Come First Serve Seating

brate anniversaries, engage-ments or birthdays. Specializingin USDA Prime Beef that is agedand trimmed on the premises,Hy’s believes this process retainsthe tenderness and taste of themeat while reducing the fat con-

tent. Hy’s also uti-lizes nativeHawaiian kiawewood, as it cookswith an intenseheat, thus comple-menting the flavorof the beef.

Executive chefZach Inouye hasbeen working herefor the past eightyears and providesonly the best whenit comes to steak.

“Hy’s only usesprime beef, whichis top-grade, andour most-request-

ed entree is the Filet Mignon (7ounces for $39.95 and 11 ouncesfor $48.95),” he says. “It’s the mosttender cut of the cow and there’snot too much fat and no gristle.Everyone loves that.” Chef Zachprepared a 34-ounce PorterhouseT-Bone Steak ($65.95) for me and

it was exquisitely delicious, not tomention huge! “We use our Hy’sseasoning blend on our steaks,which is a combination of garlicpowder, onion powder, paprika,salt and black pepper,” he says,adding that all entrees come witha vegetable du jour of sugar snappeas and a choice of mashed pota-toes, baked potatoes, Frenchsteak fries, white, brown or Pilafrice and more. However, my per-sonal favorite when it comes tosides is the Garlic Fried Rice($7.95) and the famous Hy’sCheese Bread (four pieces for $2;eight pieces for $4). Guys, you’llscore major points with your ladyif you make dinner reservationshere.

Hy’s Steak House2440 Kuhio Ave.

922.5555

Atlantis Seafood & Steak Known for its more-than-ade-

quate portion sizes, Atlantis (siteof the former Waikiki No. 3Theater) is much more than justyour average surf-and-turf restau-rant. It’s here that I was servedthe Atlantis Garlic Steak ($28.95),

a herb marinated New York Steakcomplete with caramelized Mauionions and garlic, presented on asizzling platter and topped withBoursin Cheese, and the NewYork Strip Steak ($28.95), 10ounces of Black Angus Beefserved with Port Wine DemiGlace and Gorgonzola. All steakentrees are served with rice andcooked vegetables. The sizzlingof the platter awakens all yoursenses, but it was the texture andtaste of the meat that were soaddicting, you’ll probably finishthe entire meal — that is, if you’renot disciplined with your portionsizes. How else do you think Iended up feasting on and finish-ing a pound of beef? I was set onmy daily protein intake for sure!Longtime chef Elmerio Betiong isan expert when it comes to goodsteak and he took me to thekitchen to see real magic in themaking. “We serve the highestquality of meat here,” he says. “Ihave my own special rub season-ing that I massage into the steakbefore cooking. It consists of seasalt, Kosher salt, lemon pepper,garlic, onion powder, paprika,thyme and herbs.”

Success is definitely all in thetechnique. The steaks are cut onthe thicker side, but still retaintheir tenderness and juicy con-sistency.

“We sell approximately 20 ofthe 16-ounce steaks during din-ner every night,” says managerFrank Bennett. “It’s a good thingto share, but most people eat itby themselves.” No surprisethere!

Don’t forget, kamaaina receivea special 10 percent discountwith ID. Also, ask about the EarlyBird Special.

Atlantis Seafood & Steak2284 Kalakaua Ave. Suite 201

922.6868

Tanaka of Tokyo Having earned the coveted

title of “The Best Teppan RoomAnywhere by Zagat Guide,” thisJapanese seafood and steakhouse opened its doors in June2008 at Ala Moana Center’sHookipa Terrace. Since then,locals and tourists from Japanand the U.S. mainland have been

1 0 | D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0

ono, you know

– From page 2

what we’re eating at …

At Gulick Deli, regular cus-tomers come for the furikakemusubi, the soft cone sushi and

the noodles. With old-style favoritesand a new generation of family mem-bers leading the way forward, Gulicklooks set to become one of thestrongest local delis in town.

We stopped by and asked BlaiseCabael and Ka-hon Lau what they’drecommend from the menu.

Blaise Cabael:“I come here once in a while for

lunch. I really enjoy the variety offood from the deli. Furikake musubi,fried chicken and chow fun are what Iusually have. Today I have a ham-burger 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 beenhere before might be surprised at theselections; there are a lot.

The pricing is really reasonable, andit always smells so good when youwalk in.”

Right: Blaise Cabael and Ka-hon Lau enjoy theirfavorite dishes at Gulick Deli, located at 1936 S.King St. For more information on the delicatessen,call 941.2835.

Left: At 34 ounces, Hy’sPorterhouse T-BoneSteak isn’t for the faint ofheart.

Gulick Deli

– See page 16

11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

SERVING THEBIGGEST AND BESTSHRIMP TEMPURA

IN TOWN!

AUGUSTSPECIAL

Choice of Two Entrées:2 Shrimp & 2 Vegetable Tempura• 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.............$10.95Dinner ...........$11.95

•• Dine-In or Take-Out• Gift Certificates• Catering Available

Japanese Restaurant

AUGUSTSPECIAL

$4.99Spam or Portuguese Sausage

omelette w/Rice

$4.99Spam or Portuguese Sausage

omelette w/Rice

Fast food, breakfast hours only

11:00pm - 10:30amFast food, daily

11:00am - 9:30pm

Garlic Miso

Chicken Plate$5.75

Garlic Miso

Chicken Plate$5.75

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.

Phone: 677-7744 www.acateredexperience.comPhone: 677-7744 www.acateredexperience.com

Wedding Receptions1st Birthday Luaus

GraduationsWorkshops & Seminars

and much more!

Exclusive caterer for events heldat the Hawaii Okinawa Center.

Wedding Receptions1st Birthday Luaus

GraduationsWorkshops & Seminars

and much more!

Exclusive caterer for events heldat the Hawaii Okinawa Center.

Full Service Catering & Event PlanningFull Service Catering & Event Planning

Hawaii’ss Originall Gardenn Restaurant952-9200 www.willowshawaii.com

Mon - Fri Lunch $19.95 . . $14.95Saturday Lunch $24.95 . . $19.95Sunday Brunch $34.95 . . $29.95Daily Dinner $34.95 . . $29.95Please present coupon. Not valid in banquet rooms. One coupon per table.

Cannot be combined with other coupons or discounts or be used on

Discounted Prices!

930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 8/31/10.

KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PM

Including: Kal Bi, Sirloin, Chicken,Spicy Pork, Sashimi

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue

922-6868

Ruby TuesdayAla Moana - Ho‘okipa Terrace 943-2525

Moanalua Center 422-8585

Town Center Mililani 623-4949

Windward Mall 235-5800

d.k Steakhouse2552 Kalakaua Ave.,

Waikiki Marriott Beach Hotel

931-6280

Shorebird Restaurant & Beach BarOutrigger Reef Hotel

2169 Kalia Street

922-2887

Plumeria Beach House5000 Kahala Ave.,

The Kahala Hotel & Resort

739-8760

Yakiniku Camellia Buffet2494 S. Beretania St.

944-0449

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

Camellia Buffet930 McCully St.

951-0511/0611

La Palme D’orAla Moana Center - Mall Level

Mountain side, next to Shirokiya

941-6161

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.

952-9200

AMERICAN BUFFET

BAKERY

11AM-3PM | $7.50 include tax

� Hot Noodle Soup w/beef orKimchee & vegetables

� Bi Bim Gook Soo

596-0799Since 1989

626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT

YAKINIKUMILLION

D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 1 1

�King Crab & Corn Bisque

Crab & Artichoke Gratin

Steamed Crab Leg w/ Bourbon Butter

Grilled Asparagus w/ Crabmeat

Pepper Crusted Beef Tenderloin

Warm Crab & Bacon Potato Salad

Chocolate Sorbet

$8040% off all bottles of wine or no corkage

�737-1177

This Month’s Special Dinner

DEADLIESTCATCH

Thursday, August 26 6:30pm

3660 Waialae Ave.www.3660.com

ON THE RISE

Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com 922-6868

Early Bird Special

Only$12.95

Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm

All Day for Locals with IDSpecials not valid on Holidays

Other discounts not valid.

Dine in Only

Come hungry. Leave happy.ALA MOANA BLVD. (Free Parking)

KUHIO AVE • PEARL CITY • KANEOHE • HILO

Withpurchase

of an entreeand a

Despicable Memovie ticket stub.Expires 8/31/10.

941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount

Available (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama’aina Discount

Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., #102

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)

• Szechuan Style Pork w/Garlic Sauce

• General Tso's Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• 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 per person(4 people minimum)

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any

other offer. Expires 8/31/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

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

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 8/31/10

Excludes set menu; Not to combined with any other offers.

WHERE TO DINE

CATERERS

CHINESE

Mandalay (The)1055 Alakea St.525-8585

Maple Garden/Yen King909 Isenberg Street941-6641

A Catered Experience94-1068 Ka Uka Blvd.677-7744

Koko CafeHale Koa Hotel, 2055 Kalia Road955-0555Call for eligibility details.949-4321

Happy Day Chinese Restuarant3553 Waialae Ave.738-8666

CAFE

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818

Hee Hing Restaurant 449 Kapahulu Ave.735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road.955-0555Call for eligibility details.

Bird of Paradise91-1200 Fort Weaver Rd.689-2270

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10941-0555

Golden Palace SeafoodRestaurant111 N. King Street521-8268


Oahu’s Answer to Your AppetiteLook for it in the Star-Advertiser

-Every Friday in tgif-Pull-out section every Sunday

www.staradvertiser.com

Served with French Fries

$12.95

As a Dessert Sweet Potatoes servedwith Cinn sugar & Vanilla gelato(Single Scoop $5.95 & Double

Scoops $7.50)

or Sweet Potato Fries withextra $1.00 (reg $5.50 or

$3.95-add on order)

We are also offering Sweet Potato Fries

Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner

Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)

946-6388

SAUTEEDMUSHROOM

BURGERSMost Delicious Thai Food in Town!

Coming Soon to900 N. Nimtz Hwy

2955 E. Manoa Rd 988-0212 1627 Nuuanu Ave 585-8839

Call for take out www.bangkokchefexpress.com

Immensely Popular Plate Lunch For $5.70

Mon-Sat 10:30am-9pm; Sun 12n-8pm

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

Dinner Menu2 Choice

Teishoku Combo$16.75

Dinner Menu2 Choice

Teishoku Combo$16.75

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

1345 S. King Street

Corner of S. King St.

& Sheridan St.

Close to Ala Moana

Shpg Cntr & Wal Mart

TEL.942-4848www.fujio-food.com

Ready made Bentos available daily

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays

$228Chicken 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

1055 Alakea St.525-8585

Special Price for Table of 10

Free Parking Mon- Fri after 5pm & All Day Sat & Sun

www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm

Excluding all coupons and other discounts. Dine-in only.

One coupon per person per day. Must present coupon. Not combinable with other offers.EXPIRES 8/20/10 • WWW.KOOLAUCENTER.COM

239-8888

FREE SODAWITH ANY PLATELUNCH PURCHASE

Koolau Drive Inn • Koolau Center47-388 Hui Iwa St. • Kaneohe, Hawaii

WHERE TO DINEFAMILY DINING

Don Ho’s Island GrillAloha Tower Marketplace 528-0807

IHOPWaikiki - 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

Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

FINE DININGHy’s Steak House2440 Kuhio Ave.

922-5555

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Sam Choy’s BLC580 N. Nimitz Hwy.545-7979

Stage Restaurant1250 Kapiolani Blvd.

237-5429Kit N Kitchen1010 University Avenue

942-7622

Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach

924-4990


CALL FOR BANQUETS, RECEPTIONS & PARTIES 728-3463

at the Colony Surf

www.michelshawaii.com • 923-6552 • 2895 Kalakaua Ave.Free Valet Parking

Experience the gentle crashing waves, pure ocean breezes and breathtaking beauty of Hawaii.

…Only at Michel’s

SUNSET DINNER SOIREEA 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!

Please call for reservations and menuCall 923-6552�

94-673 Kupuohi Street, Waipahu, Hawaii 96797

Get satisfied with delicious optionsfor breakfast, lunch and dinner!

Kunia Shopping CenterThree levels of food, fun and fashion!

AUTHENTIC KOREAN DISHESFeaturing

Black Goat Pot Stew & Monk Fish

Lunch Specials & Platesstarting at $5.99

1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm

AUTHENTIC KOREAN DISHES

FREE VALET PARKING • www.chefchai.com • Call 585-0011

SPECIAL GUEST APPEARANCE

Buy onedinner entree,

receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad

Expires 8/24/10

Danny CouchEvery Saturday

Manu BoydFri., 8/20 only

SUN ............... Melveen LeedMON ............. Jerry Santos & HulaTUES ............. Robert Cazimero

& Hula

WED.............. Robert Cazimero& Hula

THU ............... Sista Robi

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANTSUNTORY

580 Nimitz Hwy 545-7979

580 Nimitz Hwy.

545-7979

“Cooking with Beer”August 9 through August 22

Aloha Lager Cheese SauceChicken Nachos

Cream Ale Steamed Clams withSmoked Pork

Aloha Lager Braised Beef BrisketEhu Ale Braised Oxtail

Ehu Ale Shrimp Linguine with Garlic Butter

Aloha Lager CroucroteChocolate Aloha Dark Lager Cake

Root Beer Ehu Flan

Great with House Brewed Aloha Beer!

�Every Sunday • 9am to 2pm

BIG ALOHASUNDAY BRUNCH

Adult $19.95Keiki 4 to 12 $8.95

LUNCH SPECIAL$8.95Japanese

Set Lunch

Monday-SundayLUNCH 10:30AM-2:30PM • DINNER 5PM-11PM

Also Available Curry, Steak & Pasta

3579 Waialae Avenue737-8820

*Not to be combined with any other specials.Must present coupon to recieve discount.

Excludes beverages. Expires Aug. 31, 2010.

WHEREE TOO DINEFINE DINING

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

ITALIAN

Sarento's Top of the "I"1777 Ala Moana Blvd.

955-5559

JAPANESEHakone100 Holomoana St., Hawaii Prince Hotel

944-4494

Hifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Hinone Mizunone1345 South King St.

942-4848

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360

98-150 Kaonohi St. 486-5100

Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Sushi Company 1111 McCully Street947-5411

Sushi Ichiban3579 Waialae Ave.737-8820

Sushi King 2700 South King St.947-2836


ONLY $140for stays from

Aug. 16 - Oct. 31, 2010

For more details/restrictions

CALL 955-0555WWW.HALEKOA.COM

BOOK NOW!

Based on availability. Cannot be combined with any other promotion. Minimum two night stay. Maximum 4 rooms. Free parking – maximum 2 cars. Must be aneligible 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.

THE HALE KOA WELCOMES ALL ACTIVE DUTY & RETIRED MILITARY, RESERVE/NATIONAL GUARD MEMBERS & DEPENDENTS, CURRENT OR RETIRED DEPARTMENT OF DEFENSE CIVILIANS & SPONSORED GUESTS.

PACKAGE INCLUDES$100 Dining Credit Per Package

Free Parking • Late Check Out 2pm

One coupon per order. Cannot be combined

with other offers.Expires 8/20/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

taste mangoes,like never before.

Watch Hawai‘i’s top chefs compete in afriendly, ‘mango-inspired’ recipe challenge.Reinvigorate your palate with their uniquecreations, along with the perfect wine pairing.Plus you’ll also enjoy live entertainment byHawai‘i’s best local musicians.

Tree to Table – A Mango Throw DownFriday, August 27th6:00pm to 9:30pm$75 Pre-sale ~ $85 RegularA foodraiser to benefit the University ofHawai‘i’s Culinary Institute of the Pacific.

For more information, call 923-2861or visit mangoesatthemoana.com

Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

�

Celebrate Your BirthdayWith us and

WHERE TO DINEJAPANESE

Tanaka of TokyoEast, in King's Village, 922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-

Hookipa Terrace 945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

Hoku’sThe Kahala Hotel & Resort Hawaii, Hotel 739-8779

3660 on the Rise 3660 Waialae Ave.

Yakiniku Million626 Sheridan St.596-0799

PACIFIC RIM

PF CHANG'S1288 Ala Moana Blvd.596-4710

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277

Prince Court100 Holomoana St., Hawaii Prince Hotel944-4494

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAI

Bangkok Chef1627 Nuuanu Ave.

585-8839

2955 E. Manoa Rd.,

988-0212

Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388

Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters

Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken

Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert

$149$149Special Menu

for10

111N. King St. near Maunakea7am-10pm

521-8268

ALL DIM SUM$1.897AM-2PM

PartyRooms

for up to450

No credit cardsaccepted for special menu


The popular tgif is now in the Honolulu Star-Advertiser.

Check out the entertainment insert every Fridayto help plan your weekend.

flocking to the eatery to get ataste of some of the best teppan-yaki- style steak in town. Withtwo other locations islandwide(Waikiki Shopping Plaza andKing’s Village), general managerHiroshi Lamansky takes his jobseriously when it comes to quali-ty control, serving his diningpatrons only the finest of steak.

“The quality’s always topshape, we make sure that ourmeats are aged for four weeksbefore being served,” he says.“We offer sirloin, ribeye, filet andAustralian Wagyu. All chefs are

trained to put on a performanceand to interact with the cus-tomers while they cook forthem,” Lamansky adds. Tanakaof Tokyo serves lunch and din-ner daily, and my pick is theRibeye Steak ($28.75, larger por-tion for $31.50). It’s a choice cutof ribeye that the master teppan-yaki chefs cook up right beforeyour very eyes using a tabletopgrill. All steaks are lightly sea-soned with salt, pepper, butterand soy sauce so as not to takeaway from the essential flavor ofthe meat. A ginger sauce andmustard sauce also accompany

your meal to make your diningexperience all the more irre-sistible.

“The Tanaka Sirloin ($27.75,larger portion for $31) is one ofour most popular courses. Theribeye also is quite popular, espe-cially among the locals,”Lamansky states before adding,“Japanese tourists tend to gotoward more of the sirloin andfilet, while the locals go towardthe sirloin and ribeye. The ribeyehas a lot more marbling. It’s allabout personal preference.”

There are a variety of other deli-cious seafood and chicken

options on the menu as well, butthe steak is one to speak for itself.All entrees include pickled veg-etables, tossed salad, miso soup,steamed rice (substitute forTeppan Fried Rice for $3.50),grilled shrimp appetizer, teppanvegetables, Japanese green teaand dessert.

Tanaka of Tokyo — WestAla Moana CenterHookipa Terrace

945.3443

One of the most healthy and exotic dishes from Asia,Island Hot Pot is a rich broth seasoned with fresh herbsand spices, and served in a fiery hot pot with tasty dip-ping sauces. All meat and vegetables come as sides, soyou can enjoy them with a variety of dishes. A perfectway to control your calorie intake and incorporate intoa healthy lifestyle.

Island Hot Potby Chef Chai Chaowaseree

Meat and Veggie Suggestions:• Beef Round Eye, 3 ounces• Wagyu Beef, 3 ounces• Boneless Skinless Chicken Breast, 3ounces

• Lean Pork Tenderloin, 3 ounces• Ground Pork and Crab Meat Balls, 3ounces • Black Tiger Prawns, 4 ounces

• 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

• Fresh Ong Choi (Asian Watercress), 2 cups

• Won Buk (Napa Cabbage), 2 cups• Vermicelli Noodles, 2 ounces• Soft Tofu, 120 grams

OTHER SUGGESTED BROTHS INCLUDECurry Broth, Kim Chee Broth, Herb Broth

SaucesSpicy 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

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 SauceIngredients:• 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)

BrothSpicy 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)

White Miso Broth | Ingredients:8 cups chicken stock• 1 tablespoon Dashi• 1/2 cup white miso

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

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

recipe

– From page 10


ono, you know

Right: Tanaka of Tokyo executive chefBrandon Naval serves up an appetizingportion of steak using a tabletop grill.

Hawaii Dining Out 15 Aug 2010

Documents

Transcript of Hawaii Dining Out 15 Aug 2010