OAHU’S ANSWER TO YOUR APPETITE AUGUST 15-21, 2010 Mango mania The crowds will be going crazy for the many delicious dishes and beverages, including this mango lassi offering with prosciutto crisped in duck fat, at the upcoming chef challenge, “Tree to Table — Mango Throw Down.” See story on page 3
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O 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 5 - 2 1 , 2 0 1 0
Mango mania
The crowds will be going crazy for the many delicious
dishes and beverages, includingthis mango lassi offering with prosciutto crisped in duck fat,
at the upcoming chef challenge, “Tree to Table — Mango Throw Down.”
See story on page 3
ono, you know
Let’s be absolutely
clear about something
here: Veggies may be
cool, but I’m really a tried-
and-true carnivore at heart
and would never turn down
an aged-to-perfection juicy
ribeye steak — or any cut,
for that matter. So, when I
ventured off to see what
some of the best steak
houses in Honolulu had to
offer, I was understandably
in red meat lovers’ heaven.
What’s more, I allowed
myself to devour a pound of
meat in one sitting — yes,that’s 16 ounces of puremeaty delight!
And believe it or not,
even with all this dining out,
I actually shed a pound with
this assignment! Keep in
mind that if you choose
lean cuts like sirloin or ten-
derloin and eat in modera-
tion, it can actually prove
beneficial to your health. A
Skidmore College study
says that subjects who
received 40 percent of their
daily calories from protein
shed more belly fat than
those whose share was only
15 percent. Now, that’s
music to my ears. But the
way to more heart, in case
you’re wondering, is
through my stomach —
preferably a steak dinner at
one of the following to-die-
for restaurants!
Kobe Steakhouse &Sushi Bar
If it’s a dinner and show
that you’re after, look no
further than this top-notch
teppan-yaki style steak-
house located right in the
heart of Waikiki. This fami-
ly-friendly restaurant, popu-
lar among tourists and
locals alike, offers cus-
tomers the best beef for
their buck, featuring USDA
choice sirloins and tender-
loins. Little did I know, my
photographer, Leah Friel,
and I were in for a wonder-
ful surprise. Upon arriving
at the steakhouse, we were
seated in a private dining
area, unaware of
the premier din-
ing experience
that awaited us.
“Teppan-yaki -
style cooking is
when the food is
brought out to
your table in its
raw state, so it
has to be at its
freshest,” says
general manager
Roy Nakamura,
adding that
Kobe gets the
majority of its
steaks from pur-
veyors in
Colorado. “Our
chefs prepare
your meal while
showing off
some of their
expertise and skills right in
front of you. Onion volca-
noes appear with fire com-
ing from their tops, knives
slicing and dicing, and
shrimps doing the hula.”
Our master chef extraor-
dinaire for the evening was
Lester Nishida, who has
been doing teppan-yaki for
30 years. He says the tep-
pan-yaki table is his stage
and he has trained more
than 50 chefs throughout
his career. I knew we were
in good hands. Chef Lester
kept us thoroughly enter-
tained with his quick-witted
humor throughout dinner,
and prepared a wide array
of food, including flavorful
garlic fried rice, scallops,
shrimp, lobster and two of
the most requested steak
items on the menu: the
Emperor Steak ($36.95), a
hearty 12-ounce New York
Center Cut Sirloin; and the
Filet Mignon ($34.95), a 7-
ounce Tenderloin. Dipping
sauces of ginger for vegeta-
bles and seafood and mus-
tard for meats also are
offered with the meal.
“There is only one chef
assigned to make each
sauce, which is prepared
daily,” Nakamura explains.
“We do this so the consis-
tency of the sauce remains
the same. We also have a
seasoned spice,
which is a secret
blend of salts and
spices that we use on
almost everything.”
The steak here liter-
ally melts in your
mouth, with just a hint
of mustard sauce providing
the right amount of zest. My
best piece of advice: Come
starving! All dinners come
complete with a Shabu-
shabu Soup (clear beef and
vegetable broth), shrimp
appetizer, pickled vegeta-
bles, assorted grilled veg-
etables, bean sprouts, rice
and hot tea.
KobeSteakhouse & Sushi Bar
1841 Ala Moana Blvd.
941.4444
As my ultimate dining
choice for special occa-
sions, Hy’s Steak House has
been serving customers the
best in fine dining for the
past 33 years. With its
dimmed lights and warm
ambiance, Hy’s has a
romantic feel to it, as if
you’re fireside. Local musi-
cian Audy Kimura also pro-
vides soothing music every
Wednesday through
Saturday nights — making
it the perfect place to cele-
Hy’s Steak House
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There’s no Mis-steakingthe Way to this Gal’s Heart
By Alana Folen | Photos By Leah Friel
Above: The author prepares tochow down on 10 ounces of NewYork Strip Steak at Atlantis Seafood& Steak.Left: Kobe Steakhouse receivesmost of its steak from purveyors inColorado.
– See page 10
EDITORJo McGarry
Phone: 783.1060JMcGarry@
staradvertiser.com
SALES MANAGERSandi Sakaguchi
Phone: 342.8802
Fax: 529.4898
SSakaguchi@
staradvertiser.com
Dining OutDining Out is a weekly
advertising supplement publishedby the Honolulu Star-Advertiser.
5-Year AnniversarySpecial!
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You can expect to see a littlefriendly competition atMoana Surfrider next week-
end, when top chefs gather for thefinal event in a monthlong celebra-tion of mangoes.
“Tree to Table — Mango ThrowDown” is a friendly chef challenge,where luminaries in the culinaryworld, including Roy Yamaguchi,Alan Wong, D.K. Kodama, DonatoLoperfido, Hardy Kintscher, ChaiChaowasaree, Hiroshi Fukui, ColinNishida and Wayne Hirabayashi,will come together for an eveningof food, wine and mango creations.
A celebrity judging panel willinclude Iron Chef MasaharuMorimoto, who is in town toinspect the near-completion of hisfirst Hawaii restaurant, Morimotoat The Waikiki Edition.
I caught up with the StarwoodHotels team of executive chefs —Rodney Uyehara, Beachhouse atThe Moana; Jon Matsubara, AzureRestaurant; Ryan Loo, Twist atHanohano; and Ralf Bauer,Sheraton Princess Kaiulani — for asneak preview of some of the dish-es they’ll be serving at the Aug. 27event.
Jo McGarry: I hear this eventwas all your idea, Rodney. True?
Rodney Uyehara: (laughs) Lastyear was the first mango event atMoana, and it had such a great re-sponse from the public. We got the
idea because mango is so popularhere in Hawaii, and it’s a way to cel-ebrate the fruit and also to supportthe fruit growers in Hawaii. I mean,everybody has a mango tree intheir backyard, right?
JM: What you’ve done is manageto gather an incredible lineup ofchefs. Even Iron Chef Marimotowill be here to judge.
RU: Yes. We’re really happy andgrateful to the chefs for turningout. I’ve done a lot of events out-side of Moana and I figured it wasmy turn to ask people to comehere. Everybody said yes and theyall seem real happy to participate.Almost everybody likes mangos,plus the event is to benefit the Culi-nary Institute of the Pacific. So it’sbenefiting students who’ll hope-fully become our next great chefs.
There hasn’t been an event likethis in Waikiki in such a long time.Hopefully, this will be the one thatlocal people feel they can come outto.
JM: Jon, I don’t think I’m exag-gerating when I say you have ahealthy appetite for competition.Are you bringing you’re A-game tothe table?
Jon Matsubara: (laughs). It’s alljust going to be a healthy, fun com-petition between the chefs. What Iwanted to do was to create some-
thing fun and interesting that per-haps wouldn’t be repeated. It’ssuch a pleasure to work with theseguys. We can guarantee it’s goingto be a great event and a reallygood time.
JM: Chef Ralf, you’re so wellknown for the work you put intothe Christmas Village every yearwith those amazing gingerbreadbuildings. How are you treating themango challenge?
Ralf Bauer: The challenge is in-teresting — and we’re all veryhappy that it’s going to benefit the
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Above Right: Mango crusted crusteceans, like this crisp, fried mango shrimplumpia with sushi rice and a mango cucumber namasu, are among the dozens of
mango-inspired dishes guests will taste at the “Tree to Table — Mango ThrowDown” event Aug. 27. Right: Chefs, from left, Jon Matsubara, Ryan Loo, Rodney
Uyehara and Ralf Bauer will be serving some of their favorite dishes.
– See page 4
Mango Throw Down‘
‘
By Jo McGarry
cover story
KCC culinary program be-
cause, really, that’s the
most important thing. For
me, I wanted to challenge
myself and use mango in a
dish that was not a dessert.
It’s not that easy. You can’t
go too sweet. I decided to
go with a crisp, fried
mango crustacean lumpia
with sushi rice and a
mango cucumber namasu.
JM: Crispy lumpia and
fried mango? It sounds fab-
ulous! Ryan, what can we
expect from Twist?
Ryan Loo: I love local
mangoes. The flavor pro-
files are so more complex
than in other countries. I
can’t wait until summer-
time comes around and we
get to use this fruit, so it’s
a lot of fun right now work-
ing with the mangoes. For
the challenge, I’m doing a
jasmine and kaffir lime rice
crusted sunfish with basil
mango and coconut lilikoi
curry sauce.
JM: I know there are
some special mango dishes
at the Beachhouse this
month. How about at
Azure?
Jon Matsubara: At Azure
right now, we’re running a
foie gras dish with mango. I
love it! We marinade it in
sauterne and we make a lit-
tle chili spice so there’s a
salty, sweet, winey flavor
with this amazing Hudson
Valley foie gras. So I took
that concept and created a
similar dish that’s mango-
marinated in sauterne, and
made into a lassi — the In-
dian drink with milk and
yogurt. We’re making a
whipped cream from co-
conut milk infused with
cardamom and some cinna-
mon so it has a little sweet-
ness and some creaminess,
and then we’re putting
some prosciutto on top
that we’ve crisped up in
duck fat so it’s salty and
sweet and creamy. It’s a fun
drink.
JM: Speaking of drinking,
what else is on the menu
apart from food?
RU: All the beverage
companies have reached
out to winemakers in Cali-
fornia, so every dish will
be paired with a wine. The
wineries have had the
recipes for about a month
and each chef station will
have a specially paired
wine for the evening.
It’s a whole team effort
by the food and beverage
team here and it’s come
together in an incredible
way. I think people will be
amazed when they see the
food and the wine sta-
tions.
There will be four differ-
ent zones around the hotel
for the evening, where
there will be about seven
different chefs and enter-
tainment. People will be
able to walk around Moana
and experience what a
beautiful hotel this is and
what a great evening it will
be.
JM: It does sound like
you’re all having fun.
RU: Too much fun!
That’s the reason we’re do-
ing it. We hope that local
people will come out and
have some fun with us.
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Left: Chef Rodney Uyehara’sLollipop Lamb Chop with CurriedMango Couscous will be among thedishes offered at the Aug. 27 event.Right: A mango lassi made withwhipped cream from coconut milk,cadamom and cinnamon, andtopped with prosciutto that’s beencrisped in duck fat.
Friday, Aug. 27 from 6–9:30 p.m.
Guests will be able to enjoy tastings preparedby local celebrity chefs including:• Chef Rodney Uyehara, Beachhouse at the Moana
• Chef Jon Matsubara, Azure Restaurant
• Chef Ryan Loo, Twist at Hanohano
• Chef Colin Hazama, Jean-Georges’ Kauai Grill
• Chef Ralf Bauer, Sheraton Princess Kaiulani
• Chef and Owner Peter Merriman
and Chef Neal Murphy, Merriman’s
• Chef Dave “D.K.” Kodama, d.k Steak House
• Chef Donato Loperfido, Sapori Enotecca Birreria
• Chef Hardy Kirschner,
Michel’s at the Colony Surf
• Chef and Owner Chai Chaowasaree,
Chai’s Island Bistro
• Chef and Owner Roy Yamaguchi and
Chef Jason Peel, Roy’s Hawaiian Fusion Cuisine
• Chef Hiroshi Fukui, Hiroshi Eurasian Tapas
• Chef Lindsey Ozawa, Nobu Waikiki
• Chef Jeffery Vigilla, Hilton Hawaiian Village
• Chef and Owner Colin Nishida, Side Street Inn
• Chef and Co-owner Russell Siu,
3660 On The Rise
• Chef Wayne Hirabayashi,
The Kahala Hotel & Resort
Celebrity judges will include Iron Chef Masaharu Morimoto
Tickets: $85
Note: Self-parking is available at SheratonPrincess Kaiulani and is complimentary for fourhours with validation at the Mangoes at theMoana event.
For information about the “Mangoes at the Moana” festivities, please visit
mangoesatthemoana.com or call MoanaSurfrider at 922.3111.
TREE TO TABLE–a Mango Throw Down
MANGOES AT THE MOANA��� FINALE EVENT ���
– From page 3
449 KAPAHULU AVE., STE. 101735-5544
WWW.HEEHINGHAWAII.COM
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Served from 4 pm to 9 pm
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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 Salad • MandarinPotstickers • Chicken Oyster Sauce
Pepper Salt Shrimp • Beef with PepperSauce • Sauteed Baby Bok Choy
Steamed Rice$49 for four (reg $69) Available daily until 6:30 pm
This coupon required. Expires August 31, 2010
Hong Kong Dim Sum Special One FREE Selection with thePurchase of Four Selections
This coupon required. Expires August 31, 2010
Pianist Terry Tom Performs Every Thursday 6pm to 9pm1860 Ala Moana Blvd.
Validated ParkingOpen 24 Hours 955-1764
1860 Ala Moana Blvd.Validated Parking
Open 24 Hours 955-1764
HONOLULU DES IGN CENTER
ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.
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FURNITURE SHOWROOM HOURS:
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5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center
Cupola Events Theatre • Second Floor • Honolulu Design Center
D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 5
inside feature
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Above: Customers love the SteamedSliced Pork Feet with banchan, which theyenjoy by wrapping in lettuce leaves and
dipping into a homemade shrimp sauce.Left: Frog House owners Gilsik andJeannie Oh
Leaping into
One of the questions
that Frog House
owner Jeannie Oh
often gets from inquiring
customers is how the
restaurant’s name came to
be. “People are always
asking, ‘Why is it called
Frog House?’ and ‘(Do
you) serve frog’s legs?’”
she says.
Her answer is simple:
It’s been named Frog
House for almost 30 years,
and while the tiny restau-
rant doesn’t offer the
famous French specialty, it
does offer dozens of other
intriguing, authentic
Korean delights. Steamed
Sliced Pork Feet ($19.95),
Octopus and Chitterlings
($42.95) and Korean
Sausage ($16.95) are
among the nearly 100
menu items you’ll find
served from morning until
late at night.
And while many of the
dishes may seem exotic,
others, such as Black Goat
Pot Stew, are best known
for their health-giving
properties.
“People usually eat this
kind of dish when they are
recovering from surgery,
or wish to feel better,”
says Oh, who runs the
restaurant alongside her
husband, Gilsik.
“This kind of food has
always been known to be
good to eat and nourish-
ing,” she adds.
The black goat also
tastes pretty good once
it’s simmered in Gilsik’s
homemade broth, sur-
rounded by a mountain of
fresh vegetables, and com-
pleted with banchan dish-
es and a variety of pastes
and dipping sauces.
Steamed Sliced Pork
Feet might be another rea-
son to visit Frog House.
The Korean delicacy of
sliced, cooked trotters is
impressively served on a
large platter, surrounded
by raw garlic and lettuce
leaves. Truly, it’s not a
dish for the faint of heart.
The pork, which has been
simmered in a broth of
herbs for more than six
hours, then cooled and
sliced, is traditionally
eaten with raw garlic
cloves and wrapped let-
tuce leaves, similar to the
way you’d eat Thai sum-
mer rolls.
I dipped my pickled pigs
feet in the house-made
salted shrimp paste that
Frog House Where:1604 Kealakekua Ave.
Call:951.9370
Hours:Monday-Saturday 11 a.m.-2 a.m.
Sunday 11 a.m.-10 p.m.
Parking Note:Drive past the restaurant
on Kalakaua and make a
sharp right on to Philip
Street. A larger parking lot is
on the right, directly behind
Frog House.
– See page 7
Korean Cuisine
Fine
By Jo McGarry
Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.
Breakfast7 a.m. - 11 a.m.
Dinner5 p.m. - 10 p.m.
Freee ParkingSubject to Availability
For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel
2169 Kalia Road
lite bites
Serving Up Fine Food in aPerfect SettingT
he Hawaiian buffet lunch and dinner at The Willows
has a whole lot more to offer than fresh poi, tender
lau lau and chicken long rice. The daily lunch and
dinner buffet offers dozens of choices and a unique setting
of a Japanese garden.
And while buffets are, generally speaking, difficult to
manage and often don’t show a chef at his most creative,
at The Willows, chef Jay Matsukawa brings both an elegant
touch and new creations to the table.
Standard lunch and nightly offerings include traditional
Hawaiian dishes such as lomi salmon, kalua pork, lau lau,
pipikaula, poi and chicken long rice, and there are dozens
of other offerings that include misoyaki butterfish, teriyaki
chicken, furikaki ahi, a rotating selection of salads and a
carving station with prim char siu duck and Asian-style
braised short ribs. The dinner buffet offers similar dishes
with the addition of rotating salads and a carving station
that always features a roasted, crispy skin suckling pig and
garlic and Hawaiian salt-crusted prime rib. But you’re just
as likely to find oysters Rockefeller, shrimp cocktail or
fresh catch of the day laid out in a fine-dining presentation.
With its garden setting, private dining rooms, water fea-
tures and local favorites on nightly buffets, it’s no wonder
The Willows remains one of the city’s favorite places for
food and family gatherings.
inside feature
Oh pulled from the refrigerator
and served in a small dish. What
surprised me most was the ten-
derness of the pork skin.
“It’s a lot of work to make this
dish,” says Oh. “It’s the herbs
and the hours of long, slow
cooking that help give the dish
its flavor.”
And there’s more to Frog
House than meets the eye from
the outside. On a tiny strip mall
on Kalakaua
Avenue, the storefront is pasted
with larger-than-life food pho-
tos, and has parking so close to
the building that you might
have to squeeze yourself
through the entrance. But once
inside, you’ll discover a clean,
well-lighted dining room with
space for just a few dozen peo-
ple and a smaller room to one
side.
If it’s cool, or if you go later in
the afternoon, ask to sit outside,
where the back parking lot has
been decorated with plants and
greenery and turned into small al
fresco eating area.
For those whose idea of
Korean barbecue is more in line
with the buffet, table top,
yakiniku-style, then
there’s plenty to
please on the Frog
House menu. Bulgogi
($19.95), Bi Bim Bap
($8.95), Soft Tofu
Stew ($9.95) and
Kook Soo with hot or
cold soup ($8.95)
offer a taste of
Korean food that’s
more familiar to most
in Hawaii.
There’s an excel-
lent Monk Fish
($22.95) with spicy,
cold vegetables, and
with the impressive
Chicken with
Ginseng Soup
($16.95), a whole
chicken comes to the
table boiling and sim-
mering in a stone
pot.
If it’s your first
time at Frog House,
you may want to go at
lunchtime (the restaurant
opens at 11 a.m.) when there’s a
menu of lunch plates ranging
from $7.95 to $9.95. Lunch
plates offer a taste of familiar
dishes like Beef Bulgogi, Meat
Jun and Mandoo, and a few
house specialties like Mackerel
Pike.
While you’re waiting for
lunch, you can peruse the din-
ner menu at leisure: porgy, web-
foot octopus, pork belly, black
goat and all.
Above: The traditional Hawaiian dish at TheWillows. Left: The dessert buffet at TheWillows includes a selection of sweet treats,like this version of tiramisu, and panna cotta.
Left: The seating area in back of the restau-rant has been decorated with plants andshrubbery. Far left: The essentials for FrogHouse’s Black Goat Stew are prepared in awok.
– From page 6
D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 7
Not combinable with other discounts. No online or photo-copied coupons.One coupon per group. Discounts off regular adult price. Must have valid ID. Expires 8/25/10
With Family Group 20% OFF
BIRTHDAY SPECIAL
Must have minimum party of 4.One 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.Expires 8/31/10
FREE BIRTHDAY MEALFOR ANY AGE
Kama‘aina WelcomeLunch & Dinner20% OFF
tableside
@@tablesideSushi Ichiban
6
4
1
One of the great places for Japan-ese cuisine also happens to beone of the newest eateries in
town. Sushi Ichiban began serving itsfirst dishes earlier this summer inKaimuki, offering such tasty choices asnigiri, saba, tempura and garlic mochikochicken. The restaurant is open sevendays a week for lunch and dinner. Call 737.8820.
Above: General manag-er Manny Nakasenhcarefully cuts a $12.95Dynamite Roll for cus-tomers.Inset: The DynamiteRoll is basically an eight-piece California rolltopped off with seafooditems such as scallopsand ahi.
1 | Courtney Young and
Aaron Tomasu 2| Allyna
Lee, Brandon Hanagami
and Karla Deguchi 3| Brad
Kusunoki and Aggy
Stevens-Gleason 4|
Steven Meyer, Haley O’Hara,
Zoe Waldron and Sally
Meyer 5| Karen Tabuelog,
with Bryan and Alan Imada
6| Stacy Hoganson, with
Jojo, Kahi and Nicole Koko
Photos by Elliot Domalewski
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HifumiJapaneseRestaurantWhere:100 N. Beretania St., #113
Call:536.3035
Below: Giant Shrimp Tempura are one of the reasonscustomers keep coming back for more at Hifumi.Bottom Left: Lunch sets are the monthly specials. TheAugust fish specials are opakapaka and mahimahi,served with all-you-can-eat rice, soup and tsukemomo.
D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 9
For more specials and offers, text DK to 80850 • FREE 3 hours SELF parking with validation.
SEVEN ALL NEWSASHIMI-STYLE CREATIONS!
Kama‘aina Early Bird Special onSundays & Mondays from 5:30pm-6pm
Open Nightly 5:30pm to 10pm(808) 931-6286
Waikiki Beach Marriot Resort & Spa
50% off All Food & SushiFirst Come First Serve Seating
brate anniversaries, engage-ments or birthdays. Specializingin USDA Prime Beef that is agedand trimmed on the premises,Hy’s believes this process retainsthe tenderness and taste of themeat while reducing the fat con-
tent. Hy’s also uti-lizes nativeHawaiian kiawewood, as it cookswith an intenseheat, thus comple-menting the flavorof the beef.
Executive chefZach Inouye hasbeen working herefor the past eightyears and providesonly the best whenit comes to steak.
“Hy’s only usesprime beef, whichis top-grade, andour most-request-
ed entree is the Filet Mignon (7ounces for $39.95 and 11 ouncesfor $48.95),” he says. “It’s the mosttender cut of the cow and there’snot too much fat and no gristle.Everyone loves that.” Chef Zachprepared a 34-ounce PorterhouseT-Bone Steak ($65.95) for me and
it was exquisitely delicious, not tomention huge! “We use our Hy’sseasoning blend on our steaks,which is a combination of garlicpowder, onion powder, paprika,salt and black pepper,” he says,adding that all entrees come witha vegetable du jour of sugar snappeas and a choice of mashed pota-toes, baked potatoes, Frenchsteak fries, white, brown or Pilafrice and more. However, my per-sonal favorite when it comes tosides is the Garlic Fried Rice($7.95) and the famous Hy’sCheese Bread (four pieces for $2;eight pieces for $4). Guys, you’llscore major points with your ladyif you make dinner reservationshere.
Hy’s Steak House2440 Kuhio Ave.
922.5555
Atlantis Seafood & Steak Known for its more-than-ade-
quate portion sizes, Atlantis (siteof the former Waikiki No. 3Theater) is much more than justyour average surf-and-turf restau-rant. It’s here that I was servedthe Atlantis Garlic Steak ($28.95),
a herb marinated New York Steakcomplete with caramelized Mauionions and garlic, presented on asizzling platter and topped withBoursin Cheese, and the NewYork Strip Steak ($28.95), 10ounces of Black Angus Beefserved with Port Wine DemiGlace and Gorgonzola. All steakentrees are served with rice andcooked vegetables. The sizzlingof the platter awakens all yoursenses, but it was the texture andtaste of the meat that were soaddicting, you’ll probably finishthe entire meal — that is, if you’renot disciplined with your portionsizes. How else do you think Iended up feasting on and finish-ing a pound of beef? I was set onmy daily protein intake for sure!Longtime chef Elmerio Betiong isan expert when it comes to goodsteak and he took me to thekitchen to see real magic in themaking. “We serve the highestquality of meat here,” he says. “Ihave my own special rub season-ing that I massage into the steakbefore cooking. It consists of seasalt, Kosher salt, lemon pepper,garlic, onion powder, paprika,thyme and herbs.”
Success is definitely all in thetechnique. The steaks are cut onthe thicker side, but still retaintheir tenderness and juicy con-sistency.
“We sell approximately 20 ofthe 16-ounce steaks during din-ner every night,” says managerFrank Bennett. “It’s a good thingto share, but most people eat itby themselves.” No surprisethere!
Don’t forget, kamaaina receivea special 10 percent discountwith ID. Also, ask about the EarlyBird Special.
Atlantis Seafood & Steak2284 Kalakaua Ave. Suite 201
922.6868
Tanaka of Tokyo Having earned the coveted
title of “The Best Teppan RoomAnywhere by Zagat Guide,” thisJapanese seafood and steakhouse opened its doors in June2008 at Ala Moana Center’sHookipa Terrace. Since then,locals and tourists from Japanand the U.S. mainland have been
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ono, you know
– From page 2
what we’re eating at …
At Gulick Deli, regular cus-tomers come for the furikakemusubi, the soft cone sushi and
the noodles. With old-style favoritesand a new generation of family mem-bers leading the way forward, Gulicklooks set to become one of thestrongest local delis in town.
We stopped by and asked BlaiseCabael and Ka-hon Lau what they’drecommend from the menu.
Blaise Cabael:“I come here once in a while for
lunch. I really enjoy the variety offood from the deli. Furikake musubi,fried chicken and chow fun are what Iusually have. Today I have a ham-burger patty, too. The fried chicken is
really good.”
Ka-hon Lau “I come occasionally, too. I have
gobo and string beans with pork today,and chow mein.
This is pretty much my favorite —and what I order most times.
I’d say that people who hadn’t beenhere before might be surprised at theselections; there are a lot.
The pricing is really reasonable, andit always smells so good when youwalk in.”
Right: Blaise Cabael and Ka-hon Lau enjoy theirfavorite dishes at Gulick Deli, located at 1936 S.King St. For more information on the delicatessen,call 941.2835.
Left: At 34 ounces, Hy’sPorterhouse T-BoneSteak isn’t for the faint ofheart.
Gulick Deli
– See page 16
11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
SERVING THEBIGGEST AND BESTSHRIMP TEMPURA
IN TOWN!
AUGUSTSPECIAL
Choice of Two Entrées:2 Shrimp & 2 Vegetable Tempura• Tonkatsu • Chicken Katsu • Chicken, Beef or Pork Teriyaki • Chicken Karaage • Unagi (add $1 more to meal price)• Salmon, Ahi or Mahi Mahi
•• Dine-In or Take-Out• Gift Certificates• Catering Available
Japanese Restaurant
AUGUSTSPECIAL
$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$5.75
Garlic 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.
Shorebird Restaurant & Beach BarOutrigger Reef Hotel
2169 Kalia Street
922-2887
Plumeria Beach House5000 Kahala Ave.,
The Kahala Hotel & Resort
739-8760
Yakiniku Camellia Buffet2494 S. Beretania St.
944-0449
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
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
D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 1 1
�King Crab & Corn Bisque
Crab & Artichoke Gratin
Steamed Crab Leg w/ Bourbon Butter
Grilled Asparagus w/ Crabmeat
Pepper Crusted Beef Tenderloin
Warm Crab & Bacon Potato Salad
Chocolate Sorbet
$8040% off all bottles of wine or no corkage
�737-1177
This Month’s Special Dinner
DEADLIESTCATCH
Thursday, August 26 6:30pm
3660 Waialae Ave.www.3660.com
ON THE RISE
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
Other discounts not valid.
Dine in Only
Come hungry. Leave happy.ALA MOANA BLVD. (Free Parking)
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ONLY $140for stays from
Aug. 16 - Oct. 31, 2010
For more details/restrictions
CALL 955-0555WWW.HALEKOA.COM
BOOK NOW!
Based on availability. Cannot be combined with any other promotion. Minimum two night stay. Maximum 4 rooms. Free parking – maximum 2 cars. Must be aneligible patron of the Hale Koa Hotel who resides or is stationed in Hawaii. Proof of residency required at check in. Dining credit must be used during stay. Must
be paid for at time of booking. No Cancellations or refunds once booking comfirmed. To book, please mention: KamFall10.
THE HALE KOA WELCOMES ALL ACTIVE DUTY & RETIRED MILITARY, RESERVE/NATIONAL GUARD MEMBERS & DEPENDENTS, CURRENT OR RETIRED DEPARTMENT OF DEFENSE CIVILIANS & SPONSORED GUESTS.
PACKAGE INCLUDES$100 Dining Credit Per Package
Free Parking • Late Check Out 2pm
One coupon per order. Cannot be combined
with other offers.Expires 8/20/10
Keeaumokuby Wal-Mart946-5696
(KOZO)
taste mangoes,like never before.
Watch Hawai‘i’s top chefs compete in afriendly, ‘mango-inspired’ recipe challenge.Reinvigorate your palate with their uniquecreations, along with the perfect wine pairing.Plus you’ll also enjoy live entertainment byHawai‘i’s best local musicians.
Tree to Table – A Mango Throw DownFriday, August 27th6:00pm to 9:30pm$75 Pre-sale ~ $85 RegularA foodraiser to benefit the University ofHawai‘i’s Culinary Institute of the Pacific.
For more information, call 923-2861or visit mangoesatthemoana.com
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 Recommended2440 Kuhio Ave.
922 5555www.hyshawaii.com
Receive acomplimentary
Hy’s Cheesecake & Keepsake Photo For Honoree
�
Celebrate Your BirthdayWith us and
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
Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters
D I N I N G O U T | A U G U S T 1 5 - 2 1 , 2 0 1 0 | 1 5
The popular tgif is now in the Honolulu Star-Advertiser.
Check out the entertainment insert every Fridayto help plan your weekend.
flocking to the eatery to get ataste of some of the best teppan-yaki- style steak in town. Withtwo other locations islandwide(Waikiki Shopping Plaza andKing’s Village), general managerHiroshi Lamansky takes his jobseriously when it comes to quali-ty control, serving his diningpatrons only the finest of steak.
“The quality’s always topshape, we make sure that ourmeats are aged for four weeksbefore being served,” he says.“We offer sirloin, ribeye, filet andAustralian Wagyu. All chefs are
trained to put on a performanceand to interact with the cus-tomers while they cook forthem,” Lamansky adds. Tanakaof Tokyo serves lunch and din-ner daily, and my pick is theRibeye Steak ($28.75, larger por-tion for $31.50). It’s a choice cutof ribeye that the master teppan-yaki chefs cook up right beforeyour very eyes using a tabletopgrill. All steaks are lightly sea-soned with salt, pepper, butterand soy sauce so as not to takeaway from the essential flavor ofthe meat. A ginger sauce andmustard sauce also accompany
your meal to make your diningexperience all the more irre-sistible.
“The Tanaka Sirloin ($27.75,larger portion for $31) is one ofour most popular courses. Theribeye also is quite popular, espe-cially among the locals,”Lamansky states before adding,“Japanese tourists tend to gotoward more of the sirloin andfilet, while the locals go towardthe sirloin and ribeye. The ribeyehas a lot more marbling. It’s allabout personal preference.”
There are a variety of other deli-cious seafood and chicken
options on the menu as well, butthe steak is one to speak for itself.All entrees include pickled veg-etables, tossed salad, miso soup,steamed rice (substitute forTeppan Fried Rice for $3.50),grilled shrimp appetizer, teppanvegetables, Japanese green teaand dessert.
Tanaka of Tokyo — WestAla Moana CenterHookipa Terrace
945.3443
One of the most healthy and exotic dishes from Asia,Island Hot Pot is a rich broth seasoned with fresh herbsand spices, and served in a fiery hot pot with tasty dip-ping sauces. All meat and vegetables come as sides, soyou can enjoy them with a variety of dishes. A perfectway to control your calorie intake and incorporate intoa healthy lifestyle.