Minor tweaks could improve Rijo’s Japanese-fusion menu
By Nadine Kam
March 18, 2015
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM The decor at Rijo may be familiar to those who visited its predecessors in the location, Cassis and Harbor Court Bistro.
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM Server Clecil Zietlaw brings out a dish of Rijo Bouillabaisse, with half of a lobster tail, crab, fish, shrimp, clam, squid, scallops, mussels and a Japanese bouillabaisse broth.
BRUCE ASATO/ BASATO@STARADVERTISER.COM Dungeness crab cakes with truffled egg tofu are a standout on the appetizer menu at Rijo, a new restaurant at Harbor Court.