• Wednesday, October 17, 2018
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The Weekly Eater

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MOST RECENT

The Weekly Eater: Akira’s kaiseki fascinates from start to finish

Several great Japanese restaurants opened this year, but Akira is proving to be the best of the bunch. Read More

The Weekly Eater: Hamjipark serves dishes with greater subtlety

After four years of planning, Hamjipark has opened in our own mini version of Koreatown near Ala Moana Center. Read More

The Weekly Eater: Waioli’s Grill and Cafe offers unique tapas

Restaurant Wada closed its doors not for lack of popularity, but because its namesake chef sought more opportunity in New York City. The space remained vacant for a while, but has sprung to life again with the emergence of Waioli Grill and Cafe. Read More
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The Weekly Eater: Sheldon Simeon’s new Maui restaurant will take cues from past

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“Top Chef” alum Sheldon Simeon is slated to open Lineage at The Shops of Wailea on Oct. 15. Read More

The Weekly Eater: Megumi Odin reopens Vegan Hills in Kaimuki

It’s nearly impossible to call yourself a vegetarian or a vegan in Hawaii without knowing the work of Megumi Odin. Since opening Peace Cafe a decade ago Odin has been one of Oahu’s leading proponents of green eating. Read More

The Weekly Eater: Rangoon Burmese Kitchen finds home downtown

Khun Sai graduated into the early 1990s recession, so never had the opportunity to put his degree in electrical engineering to work. That was our gain after he eventually found his way into the food industry. Read More
 

Burger Hale goes global at International Market Place

Burger Hale recently introduced a new menu lineup that includes a sukiyaki burger, Hawaiian BBQ burger with kalua pork and a crispy cheddar cheese “hula skirt,” plus options of strawberry, pineapple or mocha shave-ice shakes. Read More
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The Weekly Eater: Best of France, Hawaii meet in Waikiki

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Paris Hawaii is an intimate restaurant that weds the best of local ingredients and contemporary French culinary philosophy and techniques. Read More

Kamana meets need for Indian cuisine

Kamana Kitchen is a small local chain that has a proven track record, with two restaurants on Hawaii island and one in Kihei, Maui. Read More
 

Shingo Katsura updates menu at Azure

New additions are coming to the menu at Azure restaurant, where Shingo Katsura has been appointed chef de cuisine. Read More

Sweet Home Glad fosters joy in Moiliili

Some people must experience an endorphin rush at Sweet Home Glad. How else can I explain my experiences with the restaurant’s friendly customers? Read More

Cultures converge on Monsarrat at Cafe Morey’s

More fine-tuning is likely over time, but even as is, the varied menu plus inviting dining room make Morey’s a great addition to Monsarrat Avenue. Read More

Expand your knowledge of the Korean table at Bifa

Aspects of dining at Bifa Seafood restaurant may seem strange to those whose only experience of Korean cuisine is via local fast fare or yakiniku. Read More

Setting is stunning, but Merriman’s menu disappoints

My foodie friends’ response to the food at Merriman’s has been an unequivocal thumbs down. Read More

Art meets science via kaiseki menu at Yamada Chikara

What a treat it is for Honolulu to have become home to a third Yamada Chikara restaurant, following Tokyo and New York City. Read More

Vintage Cave prix-fixe deal deserves exploration

Vintage Cave at Ala Moana Center is making a visit more affordable by offering a special French-Japonais prix-fixe menu at $150 per person, a break from the usual $300 cost. Read More

Kaimuki’s XO marks the spot for local with a twist

XO restaurant is the kind of place for family and friends to gather over filling shared plates. Bring a date only if you’re at a point in your relationship where seeing a potential mate gorge on a colossal plate of adobo fried chicken won’t be a deal breaker. Read More

Chicken rules the roost at Izakaya Danji

If travel to Japan is out of the question, Izakaya Danji offers in one sitting a whirlwind tour of Kyushu island, introducing specialties of Miya­zaki, Oita and Fukuoka prefectures. Read More

Artizen by MW returns to HiSAM with new dishes

After a brief closure due to renovations at the Hawaii State Art Museum, Artizen by MW has reopened with a handful of new menu offerings for breakfast and lunch. Read More

TsuruTonTan offers upscale udon with range of flavors

Saimin is Hawaii’s original favorite noodle soup. But as waves of Japanese restaurateurs started arriving in the 1980s, sai­min’s popularity eventually became supplanted by ramen. It’s easy to see why. Read More

Gourmet bentos to go at Gochi Grill

It’s not every day I devote this much space to a takeout spot, but Gochi Grill is worth an examination as the first solo project of John Iha, former executive chef of Hiroshi Eurasian Tapas. Read More

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