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The Weekly Eater

Arancino designs a menu of artful cuisine

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    The crostacei di mare at Arancino at the Kahala is a delicate arrangement of abalone, amaebi and greens drizzled with herb oil.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Chef Daisuke Hamamoto offers dishes that surprise the senses at Arancino at the Kahala.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    A lavender-scented slice of beef is served with arugula, tiny potatoes and petals of onion.
  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    Executive chef Daisuke Hamamoto prepares his version of a classic bagna cauda, a garden of carrots, potato, okra, tomato and greens “planted” in a clay pot and served with warm anchovy dip.

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