NADINE KAM / NKAM@STARADVERTISER.COM
Savory sauteed eggplant is served over steamed tofu, with endive, pea sprouts and other greens, as the first course of Hoku’s new macrobiotic tasting menu.
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Dining out is difficult for those with dietary restrictions, and can be socially awkward when in the company of omnivore friends. It’s no fun struggling to come up with a restaurant that’s satisfying to all.
As people become more aware of the correlation between diet and degenerative diseases, restaurants are being proactive in coming up with menus that address vegetarian, vegan, gluten-free and macrobiotic needs.
At The Kahala Hotel, Hoku’s has a new $70 prix fixe macrobiotic tasting menu created by chef de cuisine Hiroshi Inoue that delivers a luxe experience to people who might have grown accustomed to nibbling on a single plate of greens and brown rice while their friends feast.
The menu delivers a multisensory, five-course experience. It features no fish, meat, eggs, dairy or added sugar.
The first course is sauteed eggplant over steamed tofu, flavored with a soy-ginger vinaigrette. The second course is an option of taro and butternut squash laulau or seaweed and dried shiitake consomme, before the main course of fried wild rice and vegetables.
Dessert — berries and tropical fruits encased in an agar and Riesling jelly — will inspire envy among fellow diners.
Call 739-8760.
