New eatery in Kaimuki: Chef Lee Anne Wong and Kevin Hanney opened Hale Ohuna on Sept. 4. The noodle bar, whose name means "secret home," also features a sake and whiskey lounge, which includes an array of shochu, beer and wine. Highlights of the menu include the Ocean Malasadas (charred filet, wasabi aioli), Garden Saimin (saimin noodles with seasonal vegetables, yuba, egg dofu, mushrooms and cabbage in a kombu-tamari broth), Molokai Beef Pastrami Tonkatsu Tsukemen (caraway rye soba, tahini-mustard tare, cabbage, radish and mango butter) and Punachick Farm Chicken Ravioli (bonito Parmesan pasta, sansho, roasted paiten glace and Big Island yuzu). Hale Ohuna is at 3605 Waialae Ave. Call 744-7567.
Highway Inn joins Bishop Museum: Those who enjoy Highway Inn’s plates and poke bowls can now find them at Bishop Museum. The local restaurant has taken over the museum’s cafe as of Thursday and will also offer sandwiches and snacks. Hours are 10 a.m. to 3 p.m. daily. If you’re a museum member, don’t forget to show your membership card to get the 10 percent discount.
Introducing a new cracker: Fujiya, maker of many Hawaii-Japanese sweets, has created a Rainbow Coconut Cracker called UACOCO. The cracker will be available for sampling at a release reception, 5 to 8 p.m. Friday at shoe/accessory boutique Akakura House, 280 Beachwalk Ave. in Waikiki (next to Hard Rock Cafe). The colorful snack comes in a variety of colors and flavors — pink guava, peach orange, yellow pineapple, green tea, blue coconut and purple potato. The free event will also have samples of Kona coffee and Mamaki Hawaiian Herb Tea as well as 50 percent to 80 percent off selected items in the shoe store. The event continues from 10 a.m. to 10 p.m. Saturday to Sept. 20. For information, call 922-5980.
Harvest season at Surfrider: To celebrate the fall season, the Moana Surfrider is hosting a series of monthly wine events. To kick off the series, Beachhouse chef David Lukela has created a four-course menu that will be paired with wines from Backstage Winery of Napa, Calif. The menu will be available from Saturday through Sept. 19. For $100 dine on prosciutto-crusted papaya "shots"; hamachi crudo with white soy; petite prime filet "Oscar" with crab, hollandaise and Parmesan whipped potatoes; and a dessert duo of chocolate peanut butter crunch bar and Kona coffee cheesecake. Pairing wines include Backstage’s 2013 Chardonnay and 2012 Cabernet Sauvignon. Cost of the meal without wine is $65. On Thursday, owner and co-winemaker Angelo Pera of Backstage will be on hand to meet the public from 5 to 6:30 p.m. at Vintage 1901, the hotel’s new wine bar. He will be sharing his story and share the winery’s story. To reserve, call 921-4600.
Courtyard brunch: Sunday’s brunch at Ward Village Courtyard, 1240 Ala Moana Blvd., features comfort food by Kincaid’s, Arancino, Kope Coffee, MW Restaurant, Nalo Juice, Nook Neighborhood Bistro and Whole Foods Market Hawai’i. The eating begins at 10 a.m. and continues through 1 p.m. Free admission. Food tickets can be purchased at the event, or go to bit.ly/1NgMelC.
Last call: As summer ends, so does Chef Mavro’s Summer Menu. Chef George Mavrothalassitis enjoys changing things up using the freshest ingredients, so as items like asparagus, lychee and tomatoes go out of season, so do the creations that incorporate those foods. Make your reservations now if you want the last bites of Mavro’s zucchini blossoms tempura with maitake, salsify salad, espelette and island tomato coulis or Keahole lobster with poppy seed charred jumbo asparagus and crunchy shiso corn fritter, just to name a few. Reserve at 944-4714.
New menu at Hoku’s: Chef de cuisine Hiroshi Inoue has created a new dinner menu for Hoku’s in the Kahala Hotel & Resort. The menu debuted Sept. 2 and is a blend of Asian and Mediterranean tastes. Highlights include Kurobuta Pork and Mushroom Risotto, Black Sesame and Pepper Crusted Ahi Rare Steaks, Grilled Guinea Hen Breast, Grilled Bison Ribeye and Grilled A5 Miyazaki Wagyu Striploin. Don’t worry, though, Hoku’s classic ahi musubi, seafood tower and Whole Fish Hoku’s Style is still on the menu. Set menus will also be available. To reserve, call 739-8760.
Opening soon: Vino is almost ready for its opening at the end of September, and master sommelier Chuck Furuya took Star-Advertiser food writers on an impromptu tour of the new digs. The former Bonsai Restaurant and Lounge has been revamped right down to the light fixtures. About 16 tables will fill the main area, and there are two private rooms upstairs. When patrons walk in, they will notice the bar to the right and a display of terroir from some of the most famous vineyards in the world. Don’t know what terroir is? Ask Furuya; he’ll be happy to explain.
Vegas bound?: A previous Quickbites column mentioned that The Joy of Sake was having its Las Vegas debut at Caesars Palace on Sept. 19. Here are a few of the appetizers being served: sashimi with black truffle and Parmesan; smoked shrimp ceviche with sweet potato chips; and beef tataki with truffle, marrow and foie gras aioli. There also will be a fresh sashimi slicing station by restaurant Raku. For a list of the restaurants and their dishes and to purchase tickets, go to joyofsake.com/las-vegas.html.
Send restaurant news at least two weeks in advance to mramos@staradvertiser.com.
