The Weekly Eater Archives | Honolulu Star-Advertiser
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The Weekly Eater

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Tsukada Nojo highlights, from left: Tender chicken nanban coated with tartar sauce, a specialty of Japan’s Miyazaki prefecture; radish slices form the shell of chicken veggie tacos; hamachi jalapeno is served with green onion and a sweet chili ponzu sauce.

Farm-bounty izakaya offers fresh concept

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Tsukada Nojo highlights, from left: Tender chicken nanban coated with tartar sauce, a specialty of Japan’s Miyazaki prefecture; radish slices form the shell of chicken veggie tacos; hamachi jalapeno is served with green onion and a sweet chili ponzu sauce.

Updated on  March 28, 2017 at 5:18 pm
Tsukada Nojo is a first for Hawaii, a farm-to-table izakaya. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Lots of sizzle for your buck at new yakiniku spot

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Updated on  March 21, 2017 at 7:13 pm
Gen Korean BBQ House just moved into the cavernous former Tsukiji Fish Market space at Ala Moana Center’s Ho‘okipa Terrace with an all-you-can-eat yakiniku concept. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Restaurant owner Megumi Odin, left, and manager Tomoko Wada display a tomato bisque, left, the lox plate, and the Satori bowl.

Vegan Hills proves virtues of fresh, mindful eating

DENNIS ODA / DODA@STARADVERTISER.COM
                                Restaurant owner Megumi Odin, left, and manager Tomoko Wada display a tomato bisque, left, the lox plate, and the Satori bowl.

Updated on  March 14, 2017 at 6:06 pm
Food writers are prone to overeating rich, fatty foods, so a day at rest for me often means retreating to the basics of hummus and crudites, or a homemade chicken soup with kale. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Kuhio Beach Grill’s steamed clams in white wine, above, also features Hamakua mushrooms and Portuguese sausage.

Restaurant’s approach proves value of simplicity

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Kuhio Beach Grill’s steamed clams in white wine, above, also features Hamakua mushrooms and Portuguese sausage.

Updated on  March 7, 2017 at 5:02 pm
Kuhio Beach Grill Restaurant & Bar serves universally recognized dishes that get the local right, without scaring off visitors, not an easy balance. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chive Flower Dumplings are uncovered at the table at Yauatcha.

Discover dim sum diversity

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chive Flower Dumplings are uncovered at the table at Yauatcha.

Updated on  February 28, 2017 at 4:40 pm
With its Western appeal, Yauatcha makes this most Chinese of traditions “safe” for the most timid diners. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Diners await chef Takeshi Kawasaki’s preparation of otoro, top-grade bluefin tuna from the fatty belly of the fish.

Maturing tastes embrace revolution in sushi

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Diners await chef Takeshi Kawasaki’s preparation of otoro, top-grade bluefin tuna from the fatty belly of the fish.

Updated on  February 21, 2017 at 3:56 pm
Sushi as enjoyed in this country has long been an a la carte, all-American, personal choice proposition, but a sushi revolution is underway on Oahu. Read More
NADINE KAM / NKAM@STARADVERTISER.COM
                                Restaurateur Katsunori Yashima keeps a watchful eye on the charcoal grill at Yakitori Hachibei.

Hachibei luring a new crowd to Chinatown

NADINE KAM / NKAM@STARADVERTISER.COM
                                Restaurateur Katsunori Yashima keeps a watchful eye on the charcoal grill at Yakitori Hachibei.

Updated on  February 16, 2017 at 4:11 pm
If you happened to be dining at Yakitori Hachibei in recent weeks and spotted a stalkerish presence peering at you through the window, that could have been me or a hundred other souls unable to get a table yet unwilling to leave. Read More
 
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Palate Craft and Eatery’s Poke Flight Trio comprises pipikaula, ceviche and grilled octopus.

Bar crowd, foodies get own space at Palate

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Palate Craft and Eatery’s Poke Flight Trio comprises pipikaula, ceviche and grilled octopus.

Updated on  February 10, 2017 at 7:27 pm
There are people who eat their meals and people who drink them, and you can see who they are at Palate Craft & Eatery. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Vegetarian dishes are exceptional at Rain, among them a cauliflower ceviche mixed with spiced popcorn and flavored with coconut milk, lime and chilies.

Inspiration, ambition drive Rain’s comfort cooking

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Vegetarian dishes are exceptional at Rain, among them a cauliflower ceviche mixed with spiced popcorn and flavored with coconut milk, lime and chilies.

Updated on  February 1, 2017 at 4:56 pm
Many of us became acquainted with Lanai Tabura as a DJ and half of the morning radio and comedy duo Lanai and Augie, with Augie Tulba. Read More
 
NADINE KAM / NKAM@STARADVERTISER.COM
                                The salt and pepper pork chop typifies the homey dishes served at Lagoon Chinese Restaurant in the Pacific Marina Inn.

Hidden Chinese jewel is kickin’ it old school

NADINE KAM / NKAM@STARADVERTISER.COM
                                The salt and pepper pork chop typifies the homey dishes served at Lagoon Chinese Restaurant in the Pacific Marina Inn.

Updated on  January 25, 2017 at 4:26 pm
Lagoon Chinese Restaurant has operated out of the Pacific Marina Inn near the airport for six years, turning out decent Cantonese fare and going above and beyond the minimum expected from a hotel with a captive audience in the middle of nowhere. Read More
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

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