PREMIUM PICK | D.K Steak House
This restaurant is a long-overdue pick for me because it represents not just my own opinion, but that of my entire family. It’s at the top of my carnivore husband’s steakhouse list. And there’s no question that my teenage daughter will endure the agony of hanging out with Mom and Dad so she can enjoy a meal here.
Part of the magic is that the restaurant dry-ages steaks for 14 to 30 days, making each one an amazing experience. The 22-ounce rib-eye steak is melt-in-your-mouth delicious, while the filet mignon offers a leaner cut that is not just tender, but also juicy and flavorful.
Another part of the magic is that every dish is well-executed; we haven’t yet found one that compromises the kitchen’s high standard of quality. Preparations of local vegetables capitalize on the freshness factor.
During a summer visit, we tried a starter of Wagyu Bresaola Carpaccio, with generous helpings of Nalo Farms baby arugula, Twin Bridge Farms asparagus and Ho Farms cherry tomatoes atop cured wagyu for a vibrant combo of umami and freshness.
Also of note: The Chef’s Farm Vegetable Du Jour, that day cauliflower, prepared creamed, with a silkiness and rich decadence that was unforgettable. Shinsato Farm Kiawe Smoked pork chop was an elegant dish, a generous double-cut chop served with Nalo Farms rosemary jus, charred Kahuku corn relish and mashed potatoes.
Part 3 of the magic is that the staff is knowledgeable and attentive, making for an all-around winning experience.
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Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave.; 931-6280; dksteakhouse.com. Dinner. $$$
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Jimbo Restaurant
Long before the onslaught of ramen shops and hot-pot venues, there was Jimbo. Since 1994, Jimbo Motojima has been making fresh udon daily using traditional Japanese methods, along with broth cooked from the finest bonito and kelp imported from Japan. Now, more than 20 years later, he and Makiko Motojima have expanded their menu to meet the adventurous spirit of today’s foodies.
Alongside such Jimbo classics as kamaage and tanuki udons is the toro neba udon, a preparation of slimy-textured items, including mekabu seaweed, natto, nameko mushroom and sansai (mountain veggies); this is served both cold and hot. Then there’s tonton udon, Jimbo’s hot and spicy bowl filled with Chinese flavors including chilies, ginger and garlic oils, plus a kurogoma (black sesame seed) sauce with soy sauce, sugar and soy milk that adds richness and depth to the assertive Chinese flavors.
Kurobuta (Berkshire) pork elevates the restaurant’s ginger black pork stir-fry and popular gyoza, the latter served with Jimbo’s Ultimate Sauce, a complex, 25-ingredient sauce that Jimbo Motojima says goes with everything: fish, chicken, tempura, gyoza, salad and tofu. Chicken dishes benefit from Jimbo’s exclusive use of jidori chicken, a clean-tasting bird that’s raised free-range with a vegetarian diet.
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1936 S. King St., No. 103; 947-2211; jimbohawaii.com. Lunch, dinner. $$
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Juicy Brew
It’s amazing to see — and taste — creativity at its finest, especially when paired with a solid value system fueled by plenty of good intention. That’s the joy of patronizing Juicy Brew, where sisters Jenn and Christina Hee whip up mostly vegan dishes using whatever local produce farmers bring to their door.
“Standard” breakfast burritos, curries, pastas, salads and sandwiches fill the refrigerated case, but don’t expect identical items from day to day. The burrito, for instance, will include some kind of grain and whatever local veggies are available. Ditto that concept with everything on the menu.
It’s never a sacrifice to eat consciously at this venue, as the Hees deliver consistently delicious foods. One of their most beloved is mochi, sometimes made from the most unlikely of ingredients — think beet and squash, ulu (breadfruit), poi — plus chocolate chip, strawberry and lilikoi butter variations.
And so as not to exclude meat-eaters, the sisters include some type of meat sandwich each day.
Drinks include coffees, teas, cold-pressed juices and a beverage called Golden Milk; spicy coconut milk brewed with fresh turmeric, ginger, cinnamon, cloves, allspice and other warming spices, sweetened with honey. Juicy Brew offers juice cleanses as well.
Other recommendations: lovely desserts such as goma mochi, zenzai and various sorbets.
The venue makes it easy to test the waters of healthfulness without feeling the pain of sacrifice.
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1401 S. Beretania St.; 469-1991; and 3392 Waialae Ave., Kaimuki; 797-9177; juicybrewhawaii.com. Breakfast, lunch. $-$$
