Publisher’s Choice
Daisuke Hamamoto, executive chef at Arancino at the Kahala, offers two of his favorite dishes, Fresco di Mare (local seafood, micro greens and a lemon dressing) and Tagliatelle ai Frutti de Mare (tiger shrimp, tagliatelle pasta with a lemon-garlic white wine truffle oil).
Tagliatelle ai Frutti de Mare (tiger shrimp, tagliatelle pasta with a lemon-garlic white wine truffle oil) from Arancino at the Kahala.
Fresco di Mare (local seafood, micro greens and a lemon dressing) at Arancino at the Kahala.
Arancino at the Kahala
This casual yet elegant restaurant has everything I could ask for when I’m in the mood for a great meal and a fantastic bottle of wine. Whether I order a brick-oven pizza or handmade pasta, Arancino’s always puts a smile on my face.
When heartier fare is called for, the four- or five-course tasting menus offer enormous variety — I’m told there are close to 3,000 ways to create your own menu.
My favorites: lobster bisque, braised short ribs and uni pasta. My guests have had the gluten-free pasta and the taste has not missed a beat.
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Wine pairings also are available and the wine list is outstanding, designed by Shinya Tasaki, a past winner of the Association de la Sommellerie Internationale’s World’s Best Sommelier Competition. Wines come from the Pacific Rim and Italy, specially chosen for this restaurant.
Desserts are not to be missed. Bianco Mangiare, an almond panna cotta with coconut gelato, and the Gelato Affogato with its shot of hot espresso are consistent winners.
Arancino’s in Kahala will always do you right.
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Kahala Hotel & Resort
5000 Kahala Ave.; 380-4400
Lunch, dinner. $$$
Two other more casual Arancino restaurants are located in Waikiki.
