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The Weekly Eater: Best of France, Hawaii meet in Waikiki

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    Chef Yuya Yamanaka smokes a Big Island beef tenderloin with keawe wood on Aug. 30.

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    Dishes from the tasting menu at Paris Hawaii include, clockwise, from top right, Big Island beef tenderloin with sea asparagus, Kauai shrimp with black garlic, opah with Manoa lettuce and littleneck clam, and Paris ahi poke, a fusion of raw fish and steak tartare.

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    The Kilauea lava cake arrives with a misty flourish. Coconut ice cream, made to order using liquid nitrogen, creates the look of a rock fall.

Paris Hawaii is an intimate restaurant that weds the best of local ingredients and contemporary French culinary philosophy and techniques. Read more

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