Download - Hawaii Dining Out 01 Aug 2010
O A H U ’ S A N S W E R T O Y O U R A P P E T I T EO A H U ’ S A N S W E R T O Y O U R A P P E T I T E
A U G U S T 1 - 7 , 2 0 1 0
ono, you know
Mange . . .mange, bella!”which translated means, “Eat, eat,
beautiful!” is a phrase I’ve heard all my life.
Born into a family with southern Italy
roots, I often made trips to New Jersey to
visit my father’s family and enjoy lots and
lots of homemade pasta! My grandmother
would never skip a beat in preparing it for
every dinner — and let me tell you, when it
comes to dinners with a loud Italian
famiglia like mine — that’s enough pasta to
last all evening long.
Pasta is one of life’s greatest pleasures.
It’s healthy and delicious, and can be pre-
pared in a variety of ways. Whether you
prefer your pasta light and delicate with an
Asian flair or rich and hearty with a garlic
cream sauce, you’ll never be disappointed
with this versatile staple.
On my most recent trip to Rome last
summer I was fortunate enough to experi-
ence some of the best pasta in the world!
With this in mind, my expectations were
high as I set forth on this
week’s mission in search of
some of the best “Ono, You
Know” pasta in town. But, oh,
for the love of pasta, my expecta-
tions were exceeded each time. With
every bite, it felt as if I was back in Italy
or enjoying a meal at my grandmother’s
kitchen table and getting ready to shout,
“pasta buonissima!”
AngeloPietro A unique blend of Japanese and Italian
flavors is found at this Eurasian restaurant
on Kapiolani Boulevard. Specializing in sal-
ads, pizza and most importantly pastas,
Angelo Pietro puts a flavorful twist on your
traditional Italian dish. Pietro’s, as it’s
called by its loyal customers, originated in
Fukuoka, Japan, in 1980. Today, there are
close to 100 Pietro Spaghetti Restaurants
throughout Japan, and we’re lucky to have
one right here in the Islands.
The spaghetti is made fresh daily and all
recipes come straight from the original
source (Japan). My favorite is the Eggplant
and Spicy Ground Beef Pasta ($12.75),
cooked al dente and paired with a light
tomato and garlic oil sauce. The eggplant
provides a rich texture to the dish and the
spice from the ground beef gives off just
the right seasoning to quickly make this
dish one to add to your “must have” list.
General manager Tomohiko Shiomi agrees,
saying that it’s one of the most popular
items on the menu. For diners who are
indecisive in their choice or may just want
a little bit of everything, Pietro’s allows you
to create your own masterpiece by com-
bining different ingredients, ranging from
an array of vegetables like asparagus and
mushrooms, to meats and seafood like
bacon, sausage, chicken, tuna, shrimp,
squid and scallops, to name a few. Pick
your choice of sauce from tomato, shoyu,
cream or garlic oil, or mix it up for some-
thing original. Add on extra toppings for an
additional charge. At the top of the list is
the pasta with Chicken & Mushroom
($10.25), Shrimp & Broccoli ($10.75) and
for the adventurous diner try the Natto
and Bacon Pasta ($9.25) for a bit of
Japanese flair. The pasta is cooked to per-
fection, so why not add on more to your
meal for $3 more? Pietro’s is the perfect
example of the Italian influence found
throughout the world.
Angelo Pietro
1585 Kapiolani Blvd. #110
941.0555
AtlantisSeafood&Steak Located in the heart of Waikiki is this
steak and seafood lover’s paradise. Perfect
for young couples out on a first date, hon-
eymooners in love or the entire family, this
eatery allows patrons to dine under a
ship’s majestic frame. If it’s steaks, live
crab or island-caught fish you’re after,
you’ll find it here.
Yet, I guarantee you, it’s the pasta you’ll
be begging for. “The Ocean Seafood Pasta
($24.95) is the No. 1-seller out of every-
thing on our menu,” says manager Frank
Bennett. “It’s a universal dish that every-
Trippin’ on the finestpasta in Honolulu
– See page 16
2 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
Byy Alanaa Folen
Right: Frank Bennett,manager of Atlantis
Seafood & Steak. Below:Atlantis’ Whole Maine
Lobster Pasta consists ofa fresh lobster placed atop
spaghetti and smotheredin butter cream sauce.
Left: A forkful of pasta is what theauthor is craving at Angelo Pietro,where the restaurant’s Eggplant andSpicy Ground Beef Pasta plate goesfor $12.75.
$4.99Spam or Portuguese Sausage
omelette w/Rice
$4.99Spam or Portuguese Sausage
omelette w/Rice
Fast food, breakfast hours only
11:00pm - 10:30amFast food, daily
11:00am - 9:30pm
Garlic Miso
Chicken Plate
Fast food, daily
11:00am - 9:30pm
$5.75Garlic Miso
Chicken Plate$5.75
Restaurant price $6.75 for Garlic Miso Chicken, $5.99 for Portuguese Sausage or Spam Omelette during breakfast hours only. Offers good August 1 - 31, 2010. Offer not valid with any other promotional offers, coupons, and discount cards. While supplies last. Other restrictions may apply.
aRestaurant price $6.75 for Gaarrlic Miso Chicken, $5.99 forother pr ouother promotional offers, couuppons, and discount cards.
Starts August 1st!Starts August 1st!
cover story
At Makino Chaya thesedays, it’s all about thebento — the home-packed
meal with aesthetically pleasingarrangements that’s long been astaple in Japanese cuisine.
Although better known for itsunique concept in buffet dining,the restaurant has turned itsattention to mass-producingthese convenient lunch-sizedboxes — all of which are deli-ciously packed with multiplesides such as yakisoba noo-dles, gyoza, tamago, mac saladand, yes, white rice. Even bet-ter, the bentos are sold at base-ment-low prices.
The reason? Customers haveabsolutely fallen hard forMakino’s value-packed meals,flocking daily to the restau-rant’s two locations atWestridge Shopping Center inAiea and at Aloha TowerMarketplace in downtownHonolulu. Many are walkinginto the restaurant atlunchtime and choosing amongnine bentos, including CrabMeat Omelette, Grilled Salmonand the ever-popular MisoButterfish. Meanwhile, otherslooking to feed a large gatheringare placing special orders withthe restaurant, which is morethan willing to accommodateany request provided the ordersare placed one day in advance.
Standing at the forefront ofthis movement is Makino’s gen-eral manager, Chris Mitchell, aNew York native who’s been withthe Japanese food eatery fornearly 11 years. Mitchell insiststhat Makino’s buffet formula,built on Japanese dishes,seafood and beef, continues tobe the driving force behind therestaurant’s ongoing popularity.Still, he readily acknowledges
the impact his bentos have hadon locals’ diets lately — anattractive option for many strug-gling to feed the family in tougheconomic times.
Dining Out caught up withMitchell at the Aiea locationrecently, and got him to shed fur-
ther light on this surge in lunch-box sales and why his customershave — dare we say it? — gonemento for bento.
Dining Out: Your bentos ap-pear to fly off your shelves, so tospeak, at an amazingly high rate.How many of these boxedlunches do you sell on a givenday or in a week?
Chris Mitchell: The maximumI’ve done at this store in one daywas a special order of about 800.In a week, it’s been well over2,000. Over at Aloha Tower, it’sgotten as high as 1,500 in a week.
DO: Why do you think thebentos have been in such de-mand?
CM: Well, for one thing, we of-fer a lot with our bentos, as allour bentos have about 12 or 13sides in them. They’re also af-
fordable. We havethree sizes andthey cost $2.97,$3.97 and $4.97.So, for a lot of thepeople, they feelthat if they can’tafford to do thebuffet with us,then they can atleast have thebento — which al-lows them to get atleast a few piecesof what’s on our buffet.
What we’ve noticed since westarted the bentos is that we
Makino’s ?Go Bento
Top: Cook David Valiente holds the Crab Meat Omelette with Crab Shumai, Garlic Ahi andLemon Chicken bentos, all of which are priced at $3.97. Above Left Crab Meat Omelettewith Crab Shumai bento Bottom: Bentos for $4.97 include the Miso Butterfish and GrilledSalmon.Photos including cover shot by Nathalie Walker
– See page 4
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 3
ToughEconomy
Solution to a
cover story
have a lot of repeat cus-
tomers. There’s a woman,
Carol, for example, who
comes to this store three
times a week just to order
the same bento. She orders
12 for some of the senior
citizens at the home where
her mother stays. I even
have one of the guys on the
Board of Education who
keeps coming in twice a
week to place his order. I
asked him what the deal
was and he said that they
were in the process of
interviewing principals for
the new school year, and
needed a reliable place to
order food from. He said,
“Yours is the best deal in
town, so we’re going with
you.” I asked him if it was
because the bentos were
cheaper, or if was it
because they were good.
“Both,” he said.
DO: How often do you
change your bentos?
CM: I’ve been in the
restaurant business close
to 20 years, and I’ve
worked a la carte and buf-
fet. With our bentos and
buffet, you have to con-
stantly change things up.
With us, today there may
be octopus salad; tomor-
row, however, it won’t be
there. With the bentos, we
try to change them once
every other month, just to
keep people interested.
DO: You appear to have
enough bentos to satisfy
your meat-loving cus-
tomers. What about a
bento for vegetarians?
CM: We actually do ac-
commodate some vegetari-
ans. What I’ll do is put my
chef on the phone with the
customer and he’ll come
up with a vegetarian bento
based on the customer’s
recommendations. We
don’t get too many of those
type of orders, maybe a
couple every other week.
But when they come, we do
our best to fill the order.
DO: What’s your most
sought-after bento? And
how do you continue offer-
ing your
bento boxes
at such low
prices?
CM: My
Miso Butter-
fish is my No.
1 item. I’ve
never taken
that item off
my menu and
don’t plan to
do so any-
time soon. I
see what cus-
tomers like
and I’m al-
ways trying
to get the
best deals so
that I don’t
have to raise
my prices.
For example,
I could bring
in King Crab,
but then I’d
have to push
the cost on to
the customer.
In these tough economic
times, that’s what the ben-
tos are for. We have people
who take them home for
dinner. I just tell them, “Put
it in the refrigerator and
when you’re ready to eat,
take it off the
plate and
microwave it.”
Right now, the
economy is not
good and jobs are
hard. So we’re
just trying to
keep people
happy and their bellies full.
Makino’s BentosTOKYO CHICKEN comes with white
rice, yakisoba, crab shumai, broccoli,
tomato, gyoza and tamago. $2.97
GARLIC AHI, LEMON CHICKEN,CRAB MEAT OMELETTE and SABABENTO come with white rice, yakisoba,
mac salad, gyoza, chicken, broccoli, tam-
ago, seaweed salad and crab shumai.
CRAB MEAT SALAD has all of the
above sides, plus four California rolls
and Inari. $3.97
BARBECUE PORK RIBS, GRILLEDSALMON and MISO BUTTERFISHcomes with white rice, yakisoba, mac
salad, shrimp shumai, gyoza, shrimp tem-
pura (1), lemon shrimp (1), broccoli,
chicken, seaweed salad, tamago and
tomato. $4.97
4 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
– From page 3
Bentos that satisfy customers’ appetites, wallets
Makino ChayaWhere:• 1 Aloha Tower Drive
Call: 585.6360
Where:• Westridge ShoppingCenter98-150 Kaonohi Place
Call: 486.5100
Lunch Hours:Monday-Friday, 11:45 a.m.-1:30 p.m.; Saturdays, Sundays and holidays, 11:30 a.m.-2 p.m.
Dinner Hours:Monday-Thursday, 6-9 p.m.; Fridays, Saturdays, Sun-days and holidays, 5:30-9 p.m.
Bento chef Tony Shigihara with some ofthe buffet line items customers enjoy atMakino Chaya: mixed sushi (at top right),snow crab legs (above) and sushi inari (atright).
*Please place orders one day in advance
EDITORJo McGarry
JMcGarry@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakiguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement publishedby the Honolulu Star-Advertiser.
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D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 5
inside feature
6 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
Yakiniku Million has been a
favorite spot of chefs for
years. Partly due to the late-
night hours (the restaurant used to
open until 5 a.m.) and largely
because of the excellent Korean
food, Million has earned a reputa-
tion as the kind of place to head to
after a long shift at work, when an
ice-cold beer and a hot plate of bi
bim bap sound perfect.
But the family-run restaurant
does a brisk trade during
lunchtime and early evening hours
as well — especially when the
weather is hot and the noodle
soups are chilled.
The restaurant opened in 1989
and since then has been known for
yakiniku, Korean-style plate lunch-
es, great value soups, dozens of
tasty side dishes and possibly the
best meat jun in Honolulu.
But don’t expect to learn the
secrets of the restaurant’s divine
potato salad or spicy chap chae,
no matter how frequently you
dine. The cucumber kim chee
might be for sharing, but the
recipes are not. Ask Angela Park,
one of the sisters who run Million,
about the meat jun and she’ll give
you a big smile when you inquire
what makes the meat so tender.
“It’s secret sauce,” she says,
laughing. The sauce might be
secret, but the fact that Million’s
meat jun is a contender for the
best in Honolulu is not. “Lots of
people tell us we have the best
meat jun,” says Angela.
Trips to Korea ensure the staff
Above: Bi Bim Gook Soo comes with numeroussides. Right: Angela Park is one of the co-own-
ers of Yakiniku Million.
– See page 8
JoMcGarry
Dining Out editor Jo McGarry has been writing aboutfood, wine and whisky for nearly 25 years. She grew upin Scotland and spent many summers visiting France,Spain and Italy, learning about the culture of food andwine. After settling in Hawaii, she later began working asa restaurant specialist for the Honolulu Star-Bulletin andwriting a food column for MidWeek. Since then, she’shosted a radio show — devoted to the pursuit of excel-lent food and wine restaurantsand chefs — authored theHawaii Tailgate Cookbookand served as a contribu-tor to international wineand food magazines. As aresult, her opinions arehighly sought-after byrestaurant owners,chefs and diners look-ing for great deals.
Milliononein a
that’sA Korean Eatery About
3 5 7 9 W a i a l a e A v e n u e • 7 3 7 - 8 8 2 0
Monday-SundayLUNCH 10:30AM-2:30PM
DINNER 5PM-11PM
LUNCH SPECIAL$8.95
*Not to be combined with any other specials.Must present coupon to recieve discount.
Excludes beverages. Expires Aug. 15, 2010.Complete Japanese Set Lunch
Also AvailableCurry, Steak & Pasta
Hawaii’s Original Garden Restaurant952-9200 www.willowshawaii.com
Mon - Fri Lunch $19.95 . . $14.95Saturday Lunch $24.95 . . $19.95Sunday Brunch $34.95 . . $29.95Daily Dinner $34.95 . . $29.95Please present coupon. Not valid in banquet rooms. One coupon per table.
Cannot be combined with other coupons or discounts or be used on
Discounted Prices!
What makes a restau-
rant stand out from
the crowd is a desire
to create great food served in
an interesting environment.
Certainly both of those goals
are achieved at Vino, where the
menu changes often and the
staff is committed to a com-
plete dining experience.
Of course, you can just go for
dinner (the restaurant is open
Wednesday through Sunday
evenings), but there are so
many opportunities at Vino to
take your food and wine pairing
experiences just a little further.
Blind tastings are one way.
Master Sommelier Chuck
Furuya loves to encourage
guests to bring bottles of their
own favorite wines to dinner
and then solicits comments
from them on which wines are
the best. Oftentimes, the least-
expensive wines win popular
approval. Monthly tastings and
wine dinners afford ample
opportunity for oenophiles to
come to
the table in like-minded compa-
ny, and they are a great way for
novice wine drinkers to start
educating their palates.
On Saturday, Aug. 7, there’s
an opportunity to
take part in one of
the newest concepts
at Vino: a Saturday
Night Supper.
Here, guests are
offered a three-
course dinner in
which each course
comprises a newly
created dish paired
with wine.
“We’ve done four
of these dinners so
far,” says Furuya,
“and each one of
them was terrific.”
The creation of a
Saturday night
menu appeals on
many levels. Off-the-
menu dishes and unique wine
pairings are just a few, and it’s
no wonder that guests are lin-
ing up to be included.
The meals offer a chance to
witness the creativity of exec-
utive chef Keith Endo. At the
same time, however, they are
offered at an extremely reason-
able price.
The Aug. 7 menu will feature
crispy shrimp with homemade
squid pasta, Nalo Farms arugu-
la pesto and a lemon butter
sauce. This course will be
paired with a 2008 Primaterra
Pinot Grigio. Saturday night’s
entrée is Red Wine Braised
Short Ribs with homemade
gnocchi and wild mushroom
gremolata, paired with 2008
Tormaresca Neprica.
Just for the record, Endo’s
hand-cut pasta, homemade
gnocchi and braised short
ribs, paired with one of
Furuya’s wine selections, are
worth the price of admission
alone.
lite bites
what we’re eating
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 7
At Milano Freezer in
Manoa Market-
place, we asked
Aniko Abrigo and her
daughters, Mia and Zoe,
what they’d recommend
from the colorful, deli-
cious menu of icy treats:
Aniko:“We come here about
once or twice a month. We
had gelato when we were
in France and it reminds us
of our trip there. It’s good
and I like that everything
is very fresh. My favorite is
the green tea gelato — and
today I’m trying this shave
ice that I was given to sam-
ple. There’s so much fruit
on top and it’s filled with
frozen yogurt and azuki
beans on the bottom.”
Mia:“I love the chocolate
gelato with rainbow sprin-
kles. Of all the flavors that
they have, this one is my
favorite. I don’t really
know why; I just know that
it’s so good. I like to usu-
ally have some different
toppings, too.”
Zoe:“I love frozen yogurt.
Today I’m having the blue-
berry frozen yogurt with
cherries. I’d describe it as
a ver y sweet and fresh,
and I’d recommend any of
the frozen yogurts to any-
body coming here for the
first time. We love them.”
Milano FreezerWhere:• Manoa Marketplace
2752 Woodlawn Drive
• 8-150 Kaonohi St.
Aiea
Call:988.7744 | 488.7976
Website:milanofreezer.com
Above: Aniko Abrigo, withdaughters Mia, at center, andZoe.
Cool treats are plentifulat Milano’s two locations
Feasting on Saturday Night Suppers at Vino
Above: Executive chef Keith Endoshares original dishes during SaturdayNight Suppers. Left: Fresh Island Moiserved Tuscan-style over white beans.
Byy Joo McGarry
Featuring
BO IRVINE & FRIENDS8:00PM
For tickets and information
CALL 955-0555WWW.HALEKOA.COM
$15 TICKETS
CELEBRATING 35 YEARS OF SERVICE TO OUR HEROESTHE HALE KOA WELCOMES ALL ACTIVE DUTY & RETIRED MILITARY, RESERVE/NATIONAL GUARD MEMBERS
& DEPENDENTS, CURRENT OR RETIRED DEPARTMENT OF DEFENSE CIVILIANS & SPONSORED GUESTS.
foodie fare
keeps up with current culinary
trends, and this month, a new
lunch special showcases soups
made with dozens of ingredients
and served with a variety of noo-
dles, hot or cold.
Bi Bim Gook Soo is one of the
most popular soups on the
Yakiniku Million menu. The dish,
as colorful as an abstract paint-
ing, is splashed with red, topped
with boiled egg and beef and has
kim chee and vegetables thread-
ed between the cold somen noo-
dles. A firm swish of chopsticks
from the middle of the noodles
to the outside of the stainless
steel bowl is enough to loosen
the somen and disperse the
ingredients. There’s little soup
base in the Bi Bim Gook Soo as
the highly seasoned noodles are
the main attraction.
Chicken Breast Bi Bim Naeng-
Myun ($8.50) is another cold
noodle dish, where buckwheat
noodles (black noodle) are
served with the restaurant’s spe-
cial soup base then topped with
shredded, tender chicken
breast.
Love the summer heat and
still want your noodles steaming
hot? Then try the Hot Noodle
Soup with somen, and toppings
of beef, kimchee or assorted
vegetables.
At lunch, these and a dozen
other dishes are offered for just
$7.50 (tax is included in the
price). Exceptions are
Buckwheat Noodles served with
skate wing ($8.50), and Mixed
Rice with vegetables and beef
served in a hot stone pot
($8.50).
If you go with a group — or
take along a hearty appetite —
make sure to check out the bar-
becue chicken plates, short ribs
and miso butterfish as well as
lunch specials that include Bi
Bim Bap ($7.50) and Soft Tofu
Soup ($7.50) served spicy if you
like, with Spam, kimchee, clams
or beef.
With tender beef, spicy
sauces and cold buckwheat noo-
dles among the dozens of spe-
cialties, it’s easy to see why
Yakiniku Million is a favorite
spot for late night chefs and
daytime foodies.
Sushi IchibanNew to the Oahu dining
scene is Sushi Ichiban,
which opened July 4 in the
space formerly occupied by
4 King’s Restaurant on
Waialae Avenue.
The locally owned restau-
rant offers an eclectic mix of
both local and Japanese-
inspired dishes, from pasta
and steaks to two sushi bars
fully stocked with fresh toro,
negi-toro, hamachi and
maguro, to name a few.
Right now there is a lunch
plate special, where for
$8.95 hungry patrons can
choose from one of seven
entrees to feast on. The
selection includes Chicken
Katsu, Ton (Pork) Katsu,
Teriyaki Chicken, Teriyaki
Beef, Tempura Set (three
pieces of shrimp and veg-
etable tempura), Mochiko
Garlic Chicken and Grilled
Saba. All entrees come with
rice, miso soup,
tsukimono, salad
with house dress-
ing and a vanilla
ice cream dessert.
The atmosphere
is casual and fami-
ly friendly, with
plenty of seating
all around. Take-
out also is avail-
able.
Sushi Ichiban3579 Waialae Ave.737.8820Metered and street parkingavailableOpen 10:30 a.m.-2:30 p.m.and 5:30-11 p.m. daily
Eclectic dishes on Ichiban’s menuBy Sarah Pacheco
8 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
Above: Cold Somen Noodles served with beef and kimchi. The soups are part of a lunchtimespecial in which most dishes are priced at just $7.50.
Left: The Tempura Set features both shrimp and veg-etable tempura. Above: The sushi bars are stockedwith fresh toro and hamachi, to name just a few of theitems.
– From page 6
Yakiniku Million Where:626 Sheridan St. (backside of Walmart)
Hours:Monday-Sunday 11a.m.-midnight
Call:596.0799
inside feature
Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm
• Wine Spectator Award-Winning Wine List
• Live Entertainment
• Valet Parking
Proper Attire Required
Reservations Recommended
2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive a
complimentary
Hy’s Cheesecake &
Keepsake Photo For Honoree
�
Celebrate Your BirthdayWith us and
eat this
Served in a shiny stainless steel bowl with
plenty rice and fresh, local corn off the
cob, the huli huli chicken at The Ranch
House has become one of the top-selling dishes
on a menu filled with local favorites.
When The Ranch House first opened, the mis-
sion was to re-create some of the favorite dish-
es served more than 20 years ago at the original
Ranch House in Aina Haina. And while the
prime rib is certainly a big seller, dishes like
chicken fried steak (see below) and huli huli
chicken have encouraged a whole new genera-
tion of devotees.
Best of all, the prices are low. With a menu
that lets you add soup and salad for just $2.95
and with many of the meals priced under $14,
it’s no surprise that The Ranch House is fast
becoming a new family favorite. Take your pick
from plates of chili, bowls of spaghetti heaped
with meat sauce, or try a taste of Tutu’s Meat
Loaf ($13.95).
And if you go as a group, try the special
Ohana Dinner for four that features a house
salad and a choice of two entrées (included are
the huli huli chicken and Mongolian braised
short ribs), white rice, mashed potatoes and
corn off the cob. Dessert is a platter to share
that includes signature ice cream dish “Da
Mauna Kea” along with bread pudding.
Huli Huli Chickenat The Ranch House
Above: Huli Huli Chickenat the Ranch House. Left:Chicken Fried Steak isanother highly recom-mended signature item.
The Ranch House Where:449 Kapahulu Ave.
Call:737.4461
Notes:Dinner nightly: 5-9:30 p.m.
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 9
Kihoalu &Pupus By Susan Sunderland
Place for
Located poolside at the Outrigger Reef on the Beach2169 Kalia Road, Honolulu, HI 96815 ph. 808.924.4990
Kamaaina rates from $139 per night.Free valet parking 11am-3pm with purchase.
1.800.OUTRIGGER www.outriggerreef.com
Alex, Nick, LloydKawakami withDonna Angevineand mom Claudette
Jeff Peterson
Jeff Ah Hoy, Chino Montero,Peter Moon Jr.
Kanoaokalani Switzer, CyrilPahinui, Keolamaikalani Connor
Faces in the Crowd.
Grammy Great. We’re privileged to feature the “great of thegreats” at Kani Ka Pila Grille. On Sunday, Aug. 1, beginning a specialengagement, we proudly present guitarist Jeff Peterson. Maui-bornPeterson, son of a part-Hawaiian paniolo, is one of Hawaii’s most in-demand musicians. His versatility and mastery of Hawaiian slackkey, classical and jazz guitar are remarkable. He is stellar both as asoloist and accompanist.
Peterson was a featured artist on Hawaii's first Grammy award-winning CD, Slack Key Guitar Vol. 2 in 1995. His latest Maui on MyMind CD won Slack Key Album of the Year at the 2010 Na HokuHanohano Awards.
Make Sunday sunnier with Peterson’s music and magic. Mark yourcalendars for Aug. 1, 8, 15, 6 to 9 pm…
tableside
@@tableside
34
Above: Chef Jose Albis gets fired up over a dish that includes bell peppers and mushrooms. Inset:Tanaka of Tokyo’s Shogun Special dinner entree comprises a center-cut filet, Caribbean lobster with
scallops and shrimp, Teppan vegetables, miso soup, salad, rice, green tea and ice cream for dessert.
1 | Jennifer, Tazuko, Kinya, Michael and Lynn Narita. 2| Amanda Higa, with Leonard Jr., Debra and Leonard
Chong 3| Stacie Kamitaki, Ashley Poling and Rachael Reynon 4 | Executive chef Brandon Naval 5| Luke
Dahlquist, Larsen Ibhara and Hiroshi Lamansky 6| Toni Delos Santos and Frank Davenport 7| Paul Scriven,
Hilmir Drake and Sigrun Johannsdottir 8| Samuel Kargbo, with Cindy and Dennis Wiles
Located on the fourth floor of AlaMoana Center, Tanaka of Tokyo-West offers some of the best Japan-
ese seafood and steak platters in thestate, and serves them all with flair. Mas-ter teppan-yaki chefs, equipped withtabletop grills, dazzle patrons by prepar-ing such entrees as the Shogun Special(see photo at left) and the Daimyo — acombination of choice tenderloin, lob-ster tail and scallops. Call 945-3443.
Tanaka of TokyoJapanese Steak & Seafood
1
2
5
8
6
7
1 0 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
Photos by Leah Friel & Nathalie Walker
Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.
www.atlantisseafoodsteak.com 922-6868
Early Bird Special
Only$12.95
Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm
All Day for Locals with IDSpecials not valid on Holidays
Choose from • Broiled Sanma • Broiled Saba • Fried Oyster • Ebi Fry• Saba Nitsuke • Chicken Katsu • Aji Fry • Karaage • Pork Ginger • Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!
1-Choice Teishoku & Ala Carte menu also available
Dinner Menu2 Choice
Teishoku Combo$16.75
Dinner Menu2 Choice
Teishoku Combo$16.75
Served with rice,miso soup, two side dishes, and pickles.
Now taking reservations for Lunch & Dinner
Served with rice,miso soup, two side dishes, and pickles.
Now taking reservations for Lunch & Dinner
1345 S. King Street
Corner of S. King St.
& Sheridan St.
Close to Ala Moana
Shpg Cntr & Wal Mart
TEL.942-4848www.fujio-food.com
Ready made Bentos available daily
Japanese Home Style Restaurant“Hinone Mizunone”
Please enjoy the KAMADAKIGOHAN
cooked completely by “Ogama”.
Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays
Other discounts not valid. Dine in Only
Come hungry. Leave happy.ALA MOANA BLVD. • KUHIO AVEPEARL CITY • KANEOHE • HILO
Withpurchase
of an entreeand a
Despicable Memovie ticket stub.Expires 8/31/10.
Four reasons to put dinnerat Tony Roma’s® on the
top of your list!
Choose two half-portion appetizers: SpinachDip, Kickin’ Shrimp, Buffalo/CarolinaWings, Bruschetta, Mozzarella Sticks.
And then enjoy a Cup of Soup of the Day.
Choose one half-portionentrees: Chicken
Alfredo, Shrimp ScampiPasta, Chicken Tuscany
Pasta, Grilled, Fried or Coconut Shrimp,St. Louis Ribs, Asian or Caesar Salad withyour choice of Grilled Shrimp, GrilledSalmon or Chicken.
Choose minidesserts: AppleCranberry Tart,RaspberryBrownie Royale,Mini CookieSundae, or RedVelvet Cake
A 4-course meal for Aiea/Pearlridge
98-150 Kaonohi St. • 487-9911Waikiki
1972 Kalakaua Ave. • 942-2121Must present this coupon. Not to be combined with any other promo/discount/offer. Expires 8/31/10
$23.95
$14.95 Complete Dinner
$9.95 Complete Lunch& after 10:30 p.m.
EARLY BIRD SPECIAL
947-2836Open 7 Days • 2700 So. King St.
Sapporo & Kirin (large) $5.25after 10:30pm
New Hours 5:30 - 7:00pm
WHERE TO DINE
Symbol KeyBreakfast
Lunch
Dinner
After Midnight
Alcohol served
Online
Catering
Atlantis Seafood & Steak2284 Kalakaua Avenue
922-6868
Ruby TuesdayAla Moana - Ho‘okipa Terrace 943-2525
Moanalua Center 422-8585
Town Center Mililani 623-4949
Windward Mall 235-5800
d.k Steakhouse2552 Kalakaua Ave.,
Waikiki Marriott Beach Hotel
931-6280
Shorebird Restaurant & Beach BarOutrigger Reef Hotel
2169 Kalia Street
922-2887
Plumeria Beach House5000 Kahala Ave.,
The Kahala Hotel & Resort
739-8760
Makino ChayaAloha Tower Mkt place 585-6360
Westridge Mall 486-5100
Camellia Buffet930 McCully St.
951-0511/0611
La Palme D’orAla Moana Center - Mall Level
Mountain side, next to Shirokiya
941-6161
Napoleon’s BakeryLocated inside of Zippy’s
Willows, The901 Hausten St.
952-9200
AMERICAN
BUFFET
BAKERY
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 1 1
Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket
524-1628
Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any
other offer. Expires 7/31/10.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum &Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am
15% OFF(Charge) • 25% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!
10% OFF(Charge) •15% OFF(Cash)
15% OFF Roast Pork, Roast Duck & Char Siu
15% OFF
Celebrating 10Years!
Cash Sale Only (With Coupon)
10% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue
738-8666
Must present couponExpires 7/31/10
Excludes set menu; Not to combined with any other offers.
KAHALA MALL739-5100
thecounterburger.com
“BEST BURGER”– OPRAH WINFREY SHOW
NEW TO HAWAII MENU:� PAPAYA SEED CHICKEN BURGER� CINNAMON MALASADA SHAKE!
04 PROTEINS.10 CHEESES.28 TOPPINGS.18 SAUCES. 03 BUNS.09 SPECIALTY DRINKS.06 DRAFT BEERS.O N E R E S TA U R A N T
Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.
Not Combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person.Expires 8/22/10
SENIOR SPECIAL30% OFF50% OFF
Lunch DinnerWith Family Group 20% OFF
BIRTHDAY SPECIAL
Must have minimum party of 4.1 Birthday coupon per party of 4.Coupon valid on actual birthday, ID required.Not Combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.One coupon per group. Expires 8/22/10
FREE BIRTHDAY MEALFOR ANY AGE
Most Delicious Thai Food in Town!
Coming Soon to900 N. Nimtz Hwy
2955 E. Manoa Rd 988-0212 1627 Nuuanu Ave 585-8839
Call for take out www.bangkokchefexpress.com
Immensely Popular Plate Lunch For $5.70
Mon-Sat 10:30am-9pm; Sun 12n-8pm
$228Chicken Salad with Jelly Fish
Imperial Scallop Soup
Peking Duck with Bun
Salt & Pepper Shrimp
Seafood w/Vegetables in Taro Basket
Steamed Fish Fillets w/Ginger Scallion
Black Mushroom with Baby Pak Choy
Steamed Rice, Dessert
1055 Alakea St.525-8585
Special Price for Table of 10
Free Parking Mon- Fri after 5pm & All Day Sat & Sun
www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm
Excluding all coupons and other discounts. Dine-in only.
WHERE TO DINE
CATERERS
CHINESE
Mandalay (The)1055 Alakea St.525-8585
Maple Garden/Yen King909 Isenberg Street941-6641
A Catered Experience94-1068 Ka Uka Blvd.677-7744
Koko CafeHale Koa Hotel, 2055 Kalia Road955-0555Call for eligibility details.949-4321
Happy Day Chinese Restuarant3553 Waialae Ave.738-8666
CAFE
Nice Day Chinese Seafood RestaurantLiliha Square524-1628
Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818
Hee Hing Restaurant 449 Kapahulu Ave.735-5544
FAMILY DINING
BibasHale Koa Hotel, 2055 Kalia Road.955-0555Call for eligibility details.
Bird of Paradise91-1200 Fort Weaver Rd.689-2270
Angelo Pietro Honolulu1585 Kapiolani Blvd. #10941-0555
Guava Chiffon Cake
Guava Chiffon Cake
Lilikoi Chiffon Pie
Mango Walnut Bread
Tropical Gourmet Cupcake
Fresh PineappleUltimate Donut
Lilikoi Bar
Guava Danish
Lilikoi Mahina Pie
Flavor of the Month
Guava Chiffon Cake
Lilikoi Chiffon Pie
Mango Walnut Bread
Flavor of the Monthlavor of the Month
TropicalTTTNew!
Starts August 1st!
1 2 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
1860 Ala Moana Blvd.Validated Parking
Open 24 Hours 955-1764
1860 Ala Moana Blvd.Validated Parking
Open 24 Hours 955-1764
930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING
*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGESWITH THIS AD. EXP. 8/31/10.
KOREAN CUISINE
• LUNCH $14.9510:30 AM - 2:30 PM• DINNER $21.953PM-10PM
Including: Kal Bi, Sirloin, Chicken, Spicy Pork, Sashimi
449 KAPAHULU AVE., STE. 101735-5544
WWW.HEEHINGHAWAII.COM
Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako
poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12
Served from 4 pm to 9 pm
SUMMER MENUHoneydew Melon Duck Salad
Wintermelon Soup with Eight Treasures Roast Chicken with Chinese Miso
Roasted Garlic Dungeness CrabSteamed White Fish Fillet with Lemon Shoyu
Mongolian Beef with Sweet Onions Wok Grilled Garlic Shrimp
Steamed Rice • Mango Tapioca Dessert$219 Table of Ten (Reg. $259)
Let Us Do the CookingChinese Chicken SaladChinamen’s Hat Wrap
Roast Duck • Pepper Salt ShrimpMongolian Pork Chop
Garlic Broccoli • Steamed Rice$49 for four (reg $69) Available daily until 6:30 pm
This coupon required. Expires August 8, 2010
One Free Dim Sum Selectionwith the Purchase of Four Select ions
One FREE Selection per coupon. This coupon required. Expires August 8, 2010
Pianist Terry Tom Performs Every Thursday 6pm to 9pm
WHERE TO DINEFAMILY DINING
Don Ho’s Island GrillAloha Tower Marketplace 528-0807
Eggs ’N Things343 Saratoga Rd. Waikiki 923-3447
IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467
Waikiki - Kuhio & Lewers • 921-2400
Pearl City - Times Sq. SC • 486-4467
Kaneohe - Windward Mall • 235-4467
Hilo - Prince Kuhio Plaza • 959-2600
Panya Bistro • Bakery • BarAla Moana Center
Mauka - Mall Level
946-6388
Ranch House, The449 Kapahulu Avenue, 2nd Floor
737-4461
Wailana Coffee House1860 Ala Moana Blvd.
955-1764
Zippy’sCall the one nearest you.
FINE DININGHy’s Steak House2440 Kuhio Ave.
922-5555
Chai’s Island BistroAloha Tower Market Pl.
585-0011
Sam Choy’s BLC580 N. Nimitz Hwy.545-7979
Stage Restaurant1250 Kapiolani Blvd.
237-5429
Kit N Kitchen1010 University Avenue
942-7622
Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach
924-4990
11AM-3PM | $7.50 include tax
� Hot Noodle Soup w/beef orKimchee & vegetables
� Bi Bim Gook Soo
596-0799Since 1989
626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT
YAKINIKUMILLION
Phone: 677-7744 www.acateredexperience.comPhone: 677-7744 www.acateredexperience.com
Call us for more infoon our special
“Create Your Own” Graduation Menu,
starting at only$10.50/person!
(minimum 25 people)
Planning A Graduation Party?Planning A Graduation Party?
Meet Steve
McIntyre,
and let him
guide you
through
some of his
home estate’s
limited release wines during
this exclusive dinner.
R O YA L H AWA I I A N C E N T E R , B U I L D I N G C, L E V E L 3R E S E R VAT I O N S: 808 .922.3600
Wednesday, August 4, 2010 • 7 p.m.$125 inclusive • Limited to first 24 reservations.
Featuring a full-course gourmet meal to complement the following wines from McIntyre Vineyards.
3 HOURS FREE VALIDATED PARKING @ ROYAL HAWAIIAN CENTER.
• 2008 ESTATE CHARDONNAY
SANTA LUCIA HIGHLANDS
• 2006 MISSION RANCH PINOT NOIR
ARROYO SECO
• 2007 MCINTYRE ESTATE PINOT NOIR
SANTA LUCIA HIGHLANDS
• 2008 KIMBERLEY VINEYARDS MERLOT
presents a special Wine Dinner featuring
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 1 3
808-529-4700 • staradvertiser.com
is Oahu’s Answer to Your AppetiteLook for it in the Star-Advertiser-Every Friday in tgif-Pull-out section every SundayCall Sandi Sakaguchi to advertise: 342-8802
is Oahu’s Answer to Your AppetiteCall Sandi Sakaguchi
to advertise | 342-8802
808-529-4700 • staradvertiser.com
Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama’aina Discount
Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., #102
$10.95 per person(10 people minimum)
• Oriental Chicken Salad
• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)
• Szechuan Style Pork w/Garlic Sauce
• General Tso's Favorite Chicken
• Beef and Broccoli
• Seafood Fried Noodle
• Dessert - Almond Float
• Chicken Salad with Oriental Dressing
• Crispy Bacon Seafood Combo Wrap
• Dungeness Crab - Country Style
• Honey Glazed Walnut Shrimp
• General Tso’s Favorite Chicken
• Seasonal Chinese Green Vegetable
• House Fried Rice
• Dessert: Mango Pudding
$24.95 per person(4 people minimum)
Served with French Fries
$12.95
As a Dessert Sweet Potatoes servedwith Cinn sugar & Vanilla gelato(Single Scoop $5.95 & Double
Scoops $7.50)
or Sweet Potato Fries withextra $1.00 (reg 5.50 or
$3.95-add on order)
We are also offering Sweet Potato Fries
Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner
Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)
946-6388
SAUTEEDMUSHROOM
BURGERS
11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
Wafu Style
Includes: Rice, Miso Soup, Tsukemono & TeaNot to be combined with any other coupons.
•• Dine-In or Take-Out
• Gift Certificates
• Catering Available
SERVING THEBIGGEST ANDBEST SHRIMP
TEMPURAIN TOWN!
JapaneseRestaurant
AUGUST SPECIAL
MAHI MAHI$9.95
OPAKAPAKA$13.95
941-4444
NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount
Available (with proper ID)
1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village
Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.
WHERE TO DINEFINE DINING
Top of WaikikiWaikiki Business Plaza
2270 Kalakaua Ave.
923-3877
ITALIAN
Sarento's Top of the "I"1777 Ala Moana Blvd.
955-5559
JAPANESEHakone100 Holomoana St., Hawaii Prince Hotel
944-4494
Hifumi Japanese RestaurantChinese Cultural Plaza
536-3035
Hinone Mizunone1345 South King St.
942-4848
Kobe Japanese Steak House1841 Ala Moana Blvd.
941-4444
Kozo SushiKahala Mall 738-KOZO
Keeaumoku 946-KOZO
Moiliili 951-KOZO
Pearlridge 483-6805
Pearl City 455-6805
Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360
98-150 Kaonohi St. 486-5100
Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.
922-5511
Sansei Seafood RestaurantWaikiki Beach Marriott Resort
2552 Kalakaua Ave,
931-6286
Sushi Company 1111 McCully Street947-5411
Sushi Ichiban3579 Waialae Ave.737-8820
Sushi King 2700 South King St.947-2836
One coupon per order. Not valid with other offers.
* Offer valid only at Kozo Sushi Keeaumoku
Expires 8/10/10
Keeaumokuby Wal-Mart946-5696
(KOZO)
Now Selling Udon-Noodles!
1 4 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
Reach for the Starsubscribe today
538-NEWS
One coupon per person per day. Must present coupon. Not combinable with other offers.EXPIRES 8/31/10 • WWW.KOOLAUCENTER.COM
239-4747
PORK CHOPFRENCH FRIES
PLATTER SPECIAL
$8.00Ohana Karaoke II • Koolau Center47-388 Hui Iwa St. • Kaneohe, Hawaii
$2.00 Off Pupu Menu M-F 4-7pm
Bringing you the finest in Japaneseinfluenced French pastries. Over 35
different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,
Mountain side, next to Shirokiyawww.lapalmedor-usa.com
941-6161
AUTHENTIC KOREAN DISHESFeaturing
Black Goat Pot Stew & Monk Fish
Lunch Specials & Platesstarting at $5.99
1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm
AUTHENTIC KOREAN DISHES
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com922-5511
RESTAURANTSUNTORY
580 Nimitz Hwy 545-7979
580 Nimitz Hwy.
545-7979
Slow Roasted, Succulent
�$19.95 Prime Rib Mondays
5 pm until all gone
�
KEIKI TUESDAYSFREE KEIKI MEAL*
Chris da ClownBalloon Sculpturing
Games – Drawing ContestsThis Tuesday and Every Tuesday
5 pm to 8pm*with purchase of regular entrée
�SENIOR WEDNESDAYS15% Discount
on Entrees for Seniors 62+
� Island Salad� Three Entrée Courses� Dessert
FAMILY SUNDAYDINNER
�BIG ALOHASUNDAY BRUNCH
Fresh Brewed Beer Specials – Cooking with Beer
August 9 to August 22
�ALOHA BEER FESTIVAL
Every Sunday � 9 am to 2 pmAdults $19.95 Keikis 4 to 12 $8.95
$19.95 per person (for four to twelve people)
WHERE TO DINEJAPANESE
Tanaka of TokyoEast, in King's Village, 922-4233
Central, in Waikiki Shopping Plaza,
922-4702
West in Ala Moana Cntr-
Hookipa Terrace 945-3443
KOREANFrog House Restaurant1604 Kalakaua Ave.
951-9370
Hoku’sThe Kahala Hotel & Resort Hawaii, Hotel 739-8779
3660 on the Rise 3660 Waialae Ave.
Yakiniku Million626 Sheridan St.596-0799
PACIFIC RIM
PF CHANG'S1288 Ala Moana Blvd.596-4710
The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277
Prince Court100 Holomoana St., Hawaii Prince Hotel944-4494
Souvaly Thai Cuisine803 Kam Hwy.
455-5888
THAI
Bangkok Chef1627 Nuuanu Ave.
585-8839
2955 E. Manoa Rd.,
988-0212
Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388
This August, join us at our restaurants andbars for special mango-inspired recipes.Taste our unique dishes and refreshingdrinks alongside live entertainment.Watch cooking demonstrations by expertchefs and gain valuable insights from guestspeakers and local farmers. Welcome toMoana Surfrider, A Westin Resort & Spa,where you can truly relish the sweet tasteof mangoes.
2nd Annual Mangoes at the MoanaSaturday, August 79am-4pmLive Entertainment 10am-10pm
For more information, call 921-4600or visit moana-surfrider.com
Moana celebratesMangoes.
D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 1 5
5-Year AnniversarySpecial!
FREE GYOZA(3 pieces)
with purchase of anyregular orders.
677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797
ton tonramenF I N E R A M E N H O U S E
The Best Soft Rib Ramen in Hawaii! “NO MSG”
Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu
base with traditional half cooked egg. You must try it!
1 6 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0
one who loves seafood will enjoy.” It consists of pasta mixed with
caramelized onions, garlic, oregano, basil,burgundy wine and Roma tomatoes sim-mered for two to three hours to create aspecial sauce. Then a cluster of fresh Manilaclams, shrimp, scallop and mahi mahi isadded to the dish to make for the ultimatecuisine Italiano straight from the sea.
On a quest for something extravagant, Iopted for the Whole Maine Lobster Pasta($49.95). And just as the name of this dishsuggests, you are served a whole lobster inall its glory. The fresh lobster sits atop abountiful amount of spaghetti cooked aldente in a garlic butter cream sauce. It’s amatch made in heaven when paired withyour wine of choice.
Kamaaina receive a special 10-percentdiscount with an ID. Also, ask about theEarly Bird Special.
Atlantis Seafood& Steak2284 Kalakaua Ave. Suite 201
922.6868
Kit n Kitchen Owner Kit Yiu combined the best of
both worlds when opening this Euro-Asianeatery back in 2001. Being a Eurasianpasta enthusiast myself, I really couldn’task for more when I came across thiseatery.
“We use a lot of eggplant and enokimushrooms, which help to bring out theflavor found in many Asian foods,” Yiuexplains. “But what’s unique to us is ourTarako Spaghetti, which also is among thechef’s specials. It’s Japanese salted codfish with egg. You can add shrimp for $3.95or squid for $2.95.”
There are more than 50 pasta dishes tochoose from — all of which left me over-whelmed with options. You can evenchoose a sauce to suit your fancy, be itGarlic Oil, Tomato Sauce, Tomato andCream Mix, Cream Sauce, Black PepperSauce or Creamy Pesto.
Yiu suggested I try the chef’s signaturedish, a blend of ground beef with light gar-lic tomato sauce over spaghettini with
shrimp($11.95). The sauce is what most definite-ly makes this dish special. Mixed wellwith the pasta, rather than poured direct-ly over, it reminded me of the authentic,light tomato sauce found in Italy.
The portions are filling, but won’t leaveyou stuffed, therefore, I highly recom-mend the Spicy Italian Sausage Manicotti($6.95) for starters. The sausage in a man-icotti shell is baked with Jambalayasauce, mozzarella and Parmesan cheese.Oh, my mouth is watering yet again!
Here’s a tip: When ordering pasta, besure to ask for Garlic Pillow Toast ($2.95)on the side. The unique homemade bread,crunchy on the outside, fluffy on the insideand baked with a warm garlic butter, is a
fantastic accompaniment to your maindish, and will help you soak up every lastbit of the savory sauce.
Kit n Kitchen1010 University Ave.
Varsity Center942.7622
RubyTuesday This family-favorite restaurant is a for-
sure bet when it comes to classicAmerican cuisine. It has a vast selection ofchoices for the pasta lover and now has anew dish on the menu that has customerswanting more. For only $19.95, how canyou resist the Lobster Carbonara? Tossedwith linguine, fresh lobster chunks, peasand bacon, mixed together with aParmesan cream sauce and a hint of butter,it’s slowing making its way to the top.
However, my go-to choice for pasta hereis the Senora Chicken Pasta ($16.49).Regarded as one of the classics, the pastais tossed in a spicy Southwestern cheesesauce with baked chicken and black beans.Cilantro and tomatoes are added to kick itup a notch. The Italian Shrimp Pasta($16.99), Chicken & Broccoli Pasta ($16.49)and the Parmesan Chicken Pasta ($16.49)also had me going oodles for noodles.
Ruby TuesdayAla Moana Center
Fourth Floor – Hookipa Terrace943.2510
recipe
ono, you know
Fresh Manila Clams with Black Bean SauceServes twoby Chef Chai Chaowaseree
Ingredients: • 1.5 pounds fresh Manila clams• 2 tablespoons vegetable oil• 1 tablespoon chopped garlic• 2 tablespoons diced onion• 1 tablespoon red jalapeno pepper• 1 tablespoon salted Chinese black beans• 2 tablespoons oyster sauce• 1.5 cups chicken stock• 1/2 tablespoon cornstarch mix with 2 tablespoons water• 1 tablespoon chopped green onion• Salt and pepper, to taste (Some black beans are
very salty, so salt may not be necessary.)
Preparation: • Clean the clams by rinsing in water untilall mud and sand are removed.• In a sauté pan on medium heat, add vegetable oil, onions and garlic. Sauté for a few seconds, add clams and cook for a minute then add chicken stock, chili pepper black beans and oyster sauce. • Keep cooking until all the clams are open.Stir in cornstarch mixture and bring to aboil. Finish by adding the green onion andseason with salt and pepper if needed. Turnoff heat.
– From page 2
Above: Kit n Kitchen’s pasta dishes include, clockwise from left,Sloppy Eggplant, Chef’s Signature Spicy Ground Beef with Shrimp,
and Spicy Italian Sausage Manicotti. Right: The Lobster Carbonara atRuby Tuesday goes for $19.95.