January 19, 2017 | 80° | Check Traffic

The Weekly Eater

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Chutoro, shimaaji and nodoguro nigiri sushi prepared by chef Hirofumi Beniya.

Beniya serves up VIP treatment

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Chutoro, shimaaji and nodoguro nigiri sushi prepared by chef Hirofumi Beniya.

Updated on  January 18, 2017 at 5:01 pm
The film “Jiro Dreams of Sushi” gave us an image of a sushi master as a wizened elder with the experience of a long apprenticeship — with up to five years of menial work before being allowed to make the sushi rice, and several more years before being allowed to slice ginger and negi — followed by years of toiling to earn the trust and respect of peers and diners. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                From the menu at the new Nobu Honolulu: wagyu carpaccio, left, whitefish sashimi and lobster tempura.

Nobu Honolulu brings swank to Kakaako

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                From the menu at the new Nobu Honolulu: wagyu carpaccio, left, whitefish sashimi and lobster tempura.

Updated on  January 10, 2017 at 8:29 pm
Nobu has moved out of the Waikiki Parc Hotel, into luxurious new digs in the Waiea residential tower at Ward Village. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Senia’s dish of charred cabbage ($12) takes a humble ingredient and raises it to new levels with the addition of shio kombu and green goddess and buttermilk dressings.

Senia proves worth the wait

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Senia’s dish of charred cabbage ($12) takes a humble ingredient and raises it to new levels with the addition of shio kombu and green goddess and buttermilk dressings.

Updated on  January 5, 2017 at 4:31 pm
Senia finally opened just before the holidays, and what an exciting way to start the new year! Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Pimm’s No. 1 is poured over fruit, vegetable and herb ices to make Senia’s Chung Chow Pimm’s Cup.

Oldies but goodies become new again

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Pimm’s No. 1 is poured over fruit, vegetable and herb ices to make Senia’s Chung Chow Pimm’s Cup.

Updated on  December 30, 2016 at 9:08 am
The restaurant scene got off to a slow start in 2016, but by year’s end a few trends were clear. Here’s a look at what we saw on our plates. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The grilled rib-eye steak with ponzu is a highlight of the Yajima-ya menu of Japanese teishoku plates.

Fill ’er up, yajima style

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The grilled rib-eye steak with ponzu is a highlight of the Yajima-ya menu of Japanese teishoku plates.

Updated on  December 20, 2016 at 6:15 pm
Some people have trouble strategizing for the holidays; others have difficulty planning just one day ahead. Yajima Service Station owner Kuniaki Akahane, meanwhile, is preparing for the next 100 years, and a future in food service. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Rack of lamb is a specialty of Vintage Cave Cafe.

Third time’s a charm for Vintage Cave

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Rack of lamb is a specialty of Vintage Cave Cafe.

Updated on  December 13, 2016 at 6:46 pm
With the arrival of Vintage Cave Cafe, owner Takeshi Sekiguchi’s vision is complete. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Eric Warner sprinkles seasonings onto his fried chicken at Foodland Farms at Ala Moana Center.

‘Grocerant’ a grazing pit stop for hungry holiday shoppers

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Eric Warner sprinkles seasonings onto his fried chicken at Foodland Farms at Ala Moana Center.

Updated on  December 6, 2016 at 5:41 pm
At Ala Moana Center, Foodland Farms’ “grocerant” format is an alternative to the food court in providing quick made-to-order edibles morning, noon and night. Read More
 
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Pizzas, such as this rotisserie vegetable pizza, are among the safe choices at Moku Kitchen.

Freshness quashed by salt and sauces

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Pizzas, such as this rotisserie vegetable pizza, are among the safe choices at Moku Kitchen.

Updated on  December 1, 2016 at 6:53 am
Fueled by the success of Monkeypod Kitchen, Moku Kitchen is the second dining concept brought to life by Handcrafted Restaurants and chef Peter Merriman, this time focused on bringing “Upcountry Downtown. ” Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Matthew Resich, co-owner of Brick Fire Tavern, plates a Veggie Monster pizza straight from the restaurant’s custom StefanoFerrara oven, which cooks a pizza in 90 seconds at 900 degrees using a combination of ironwood and kiawe wood.

A downtown pizzeria offers a taste of old Napoli that’s ‘amore’

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Matthew Resich, co-owner of Brick Fire Tavern, plates a Veggie Monster pizza straight from the restaurant’s custom StefanoFerrara oven, which cooks a pizza in 90 seconds at 900 degrees using a combination of ironwood and kiawe wood.

Updated on  November 18, 2016 at 9:19 am
It took a while for artisan pizzas to arrive in Hawaii, but it was love at first bite when the first Neapolitan pies reached our shores about a decade ago. Read More
 
NADINE KAM / NKAM@STARADVERTISER.COM
                                The salmon board served at breakfast at Tango Contemporary Cafe centers on salmon served three ways, including the chef’shouse-cured salmon.

Honolulu restaurants expand into more novel breakfast fare

NADINE KAM / NKAM@STARADVERTISER.COM
                                The salmon board served at breakfast at Tango Contemporary Cafe centers on salmon served three ways, including the chef’shouse-cured salmon.

Updated on  November 11, 2016 at 7:31 am
A decade ago, I was sad to have moved from Kailua, then the breakfast capital of Oahu, to Honolulu, where it was difficult to find agood morning meal. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Hyun Kim shows off an order of Confit Pork Belly Brulee, with sesame leaves, miso sauce, pickled onion, apple-ginger jam, green salad and kim chee, served at O’Kims, 1164 Smith St.

Tiny Korean eatery puts unique spin on favorites

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Hyun Kim shows off an order of Confit Pork Belly Brulee, with sesame leaves, miso sauce, pickled onion, apple-ginger jam, green salad and kim chee, served at O’Kims, 1164 Smith St.

Updated on  November 5, 2016 at 1:44 pm
I have reviewed some small eateries in this space, perhaps none smaller than O’Kims, where, with only seven items on the menu, I might run out of things to say. But Ineeded to call attention to this place because the food is, in a word, amazeballs! Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Farmer’s Goulash — dumplings stuffed with potato and leeks in a Hungarian-style stew — is a vegetarian specialty of Piggy Smalls.

This little piggy stands tall

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Farmer’s Goulash — dumplings stuffed with potato and leeks in a Hungarian-style stew — is a vegetarian specialty of Piggy Smalls.

Updated on  October 25, 2016 at 4:43 pm
The announcement of The Pig and the Lady’s pending addition to the family, Piggy Smalls, came in May. At the time, there was promise of an all-day breakfast menu, pastries and light fare. The Piggy Smalls that opened at Ward Centre has evolved to be so much more. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                From the menu at Kona Grill: Macadamia-nut crusted chicken, right, comes with mashed potatoes, seasonal vegetables, pineapple-papaya marmalade and a shoyu-creamsauce. The wave roll is filled with spicy tuna, shrimp tempura, avocado and cucumber, wrapped in soy paper colored pink in honor of Breast Cancer Awareness Month.

Kona Grill’s a pleasant surprise, southwest style

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                From the menu at Kona Grill: Macadamia-nut crusted chicken, right, comes with mashed potatoes, seasonal vegetables, pineapple-papaya marmalade and a shoyu-creamsauce. The wave roll is filled with spicy tuna, shrimp tempura, avocado and cucumber, wrapped in soy paper colored pink in honor of Breast Cancer Awareness Month.

Updated on  October 20, 2016 at 12:13 pm
This upscale-casual restaurant with the Hawaiian-themed name is actually based in Scottsdale, Ariz. Its menu has broad appeal, with a mix of all-American appetizers, salads and entrees. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Sushi Sho chef/owner Keiji Nakazawa, center, with assistant chef Yasushi Zenda, left, and sous chef Takuya Sato.

Sushi bar produces rich experience

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Sushi Sho chef/owner Keiji Nakazawa, center, with assistant chef Yasushi Zenda, left, and sous chef Takuya Sato.

Updated on  October 4, 2016 at 5:50 pm
The farm-to-table ideal that permeates current sustainable dining philosophy has been adapted for the sushi bar through the vision of Sushi Sho chef Keiji Naka­zawa. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Nam khao tod, a crispy rice salad studded with preserved pork, cilantro, onion and peanuts, is served at Sabb Thai restaurant.

Lao dishes worthy of shared spotlight at Thai restaurant

DENNIS ODA / DODA@STARADVERTISER.COM
                                Nam khao tod, a crispy rice salad studded with preserved pork, cilantro, onion and peanuts, is served at Sabb Thai restaurant.

Updated on  September 30, 2016 at 12:32 pm
Thai cuisine in Hawaii has evolved over 30 years to suit our love of sweet, fatty, savory flavors, and downplay the sour aspects you’d find in Southeast Asia. Sabb Thai comes closest to the real deal. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                A selection of meats sizzles on the grill at Ono Sushi & Yakiniku in Liliha. The all-you-can-eat yakiniku dinner includes kalbi, beef, chicken, pork belly, spicy pork, rib-eye steak, inner rib and beef tongue.

Yakiniku in Liliha a meaty idea

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                A selection of meats sizzles on the grill at Ono Sushi & Yakiniku in Liliha. The all-you-can-eat yakiniku dinner includes kalbi, beef, chicken, pork belly, spicy pork, rib-eye steak, inner rib and beef tongue.

Updated on  September 27, 2016 at 8:46 pm
The Korean takeout shop Ono Sushi & Yaki­niku has started looking a little more like a sit-down restaurant and advertising all-you-can-eat yakiniku, an idea bound to appeal to carnivores. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Specialties at Eating House 1849 include a Kauai Prawn “Roll,” with Big Island hearts of palm, Anuenue greens and Nalo basil.

Past, present come together at Yamaguchi’s new eatery

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Specialties at Eating House 1849 include a Kauai Prawn “Roll,” with Big Island hearts of palm, Anuenue greens and Nalo basil.

Updated on  September 13, 2016 at 5:23 pm
With about 30 Roy’s Restaurants spread across the nation, built up over 28 years, Roy Yamaguchi could probably luxuriate in leisure. Read More
COURTESY JEFF GREEN / STRIPSTEAK WAIKIKI
                                The World Wide Wagyu plate ($155) is listed as a “Must Try” menu item at Stripsteak. It consists of, from right to left, 3 ounces each of Japanese A5 striploin, American skirt steak and Australian short rib.

Fusion flair sizzles at Stripsteak

COURTESY JEFF GREEN / STRIPSTEAK WAIKIKI
                                The World Wide Wagyu plate ($155) is listed as a “Must Try” menu item at Stripsteak. It consists of, from right to left, 3 ounces each of Japanese A5 striploin, American skirt steak and Australian short rib.

Updated on  September 7, 2016 at 4:49 pm
Aug. 25, the grand opening of the International Market Place, was also the target date for restaurant and retail tenants to open their doors. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Elmer Guzman’s Waipahu Poke Stop shop has more than poke. The shop is also a Pokestop, a place for capturing Pokemon, such as Lickitung, and filling up on gear for catching and healing Pokemon in “Pokemon Go.” Below is Guzman’s Pokemon Go special featuring sesame tako, creamy ahi and ocean salad.

Diners get their fill of food, Pokemon

DENNIS ODA / DODA@STARADVERTISER.COM
                                Elmer Guzman’s Waipahu Poke Stop shop has more than poke. The shop is also a Pokestop, a place for capturing Pokemon, such as Lickitung, and filling up on gear for catching and healing Pokemon in “Pokemon Go.” Below is Guzman’s Pokemon Go special featuring sesame tako, creamy ahi and ocean salad.

Updated on  August 30, 2016 at 2:56 pm
As if chefs don’t already have to contend with slowed service due to a legion of shutterbugs snapping pics of their meals, these days many have to deal with diners lingering with “Pokemon Go.” Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                The Fish House restaurant in the Four Seasons Ko Olina Resort boasts a beautiful view and seafood towers.

Seafood served up in summer-fun decor

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                The Fish House restaurant in the Four Seasons Ko Olina Resort boasts a beautiful view and seafood towers.

Updated on  August 23, 2016 at 10:27 pm
The Four Seasons brand connotes grace, elegance and discernment, which can also imply a degree of formality and stiffness that’s far from fun. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                OnoPops’ Pop, Drop and Roll concept matches a vanilla pop with Waialua Estate chocolate sauce and macadamianut crunch.

New creations pop forth

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                OnoPops’ Pop, Drop and Roll concept matches a vanilla pop with Waialua Estate chocolate sauce and macadamianut crunch.

Updated on  August 16, 2016 at 8:16 pm
A fire like one that destroyed the kitchen and damaged production machines at OnoPops in November is enough to sink any business. Read More

Older