MARCH 18-24, 2012 Aunty Tita’s Burger and Chicken Katsu plates are sure to bring out the animal in you. Opulicious Restaurant wins customers over with an exhil-“air”-ating experience of good food and adorable balloon creations. See Page 4 | Leah Friel photo Rise ’n’ shine with Il Lupino | 9 Sushi King’s crowning glory | 11 Fresh Air of A Breath AN EDITION OF
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M A R C H 1 8 - 2 4 , 2 0 1 2
Aunty Tita’s Burger andChicken Katsu platesare sure to bring out
the animal in you.
Opulicious Restaurant wins customers over with an exhil-“air”-ating experience of good food and adorable
balloon creations.See Page 4 | Leah Friel photo
Rise ’n’ shine with Il Lupino | 9 Sushi King’s crowning glory | 11
Fresh AirofA Breath
AN EDITION OF
Happy Sunday, Ono readers!Wasting no time here, let me getstraight to the point. Lately, I’ve
been crazy busy! My life is so hectic andsometimes it seems like I’m holding onfor dear life. Between work, play and fam-ily it can be difficult to find a balance. So,with this said, just to keep my sanity, I’vebeen feeling the need to de-clutter myhome, work space, car, wardrobe —everything — even the food that I eat.Currently, I’m craving nothing fancy andextravagant, in fact, what I want morethan anything is something pure, cleanand simple … thank God for tofu!
Tofu, also known as bean curd, is acomponent found in many East Asianand Southeast Asian dishes, and it’s madeby coagulating soy milk and then pressingthe resulting curds into soft white blocks.What I love most about this food ofchoice is that it has a subtle flavor andcan be used in a plethora of dishes. Betteryet, tofu has a low calorie count, relativelylarge amounts of protein and calcium,and very little fat content.
So, this week in cele-bration of tofu, I venturedoff to some of the mostcoveted Ono, You Knowestablishments in townto sample their take ontasty bean curd, as tofu
is most certainly my go-to pick when itcomes to cleansing my palate.
Tropics Bar & GrillParadise awaits at Tropics Bar & Grill.
Located at the beautiful Hilton Hawaiian
Village, this world-class dining establishmentis the destination of choice for locals andtourists alike who have worked up anappetite after a long day at the beach orby the pool. Open daily from 7 a.m. to 10p.m. for all-day dining, enjoy renownedcuisine prepared by Tropics chef decuisine Kapo Kealoha while taking in apicture-perfect view of Diamond Head.
On my most recent visit to the eatery,Kealoha revealed some new items on themenu, including none other than GrilledTofu ($18). Listed as Tropics’ specialty,Grilled Tofu is honestly one of the mostdelicious entrees I’ve ever sampled that’squite beneficial to your health. No caloriecounting needed with this dish. And post-meal guilt trips? Forget about it!
“Tofu is made with a soy bean curdpaste,” Kealoha explains. “It’s a vegetarianoption that also can be used as a veganoption, and all the advantages that youwould have with vegetables, you havewith tofu, which can be used as a steak orfish substitute.”
According to Kealoha, tofu is anexcellent source of protein, and the flavoris very neutral — perfect for incorporatingdifferent ingredients and tastes. Tropics’Grilled Tofu features a savory blend offirm Aloha Tofu grilled to perfection andaccompanied by roasted tomato, greenbeans and an array of seasonal vegetablesdoused in a wasabi ponzu sauce. A sideof buttered brown rice completes thisdish with a dash of rosemary for thatadditional flair.
Then cool off with your drink of choiceat Tropics’ super-sized bar, where bartenderscan serve up virtually any cocktail,including the resort’s signature BlueHawaii, Classic Mai Tai and more.
Tropics Bar & GrillHilton Hawaiian Village Ground Floor,
Alii Tower949.4321 ext. 42
On On at McCully ChineseRestaurant
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Above: The editor is ready to sample On On’snew creation, Seafood Tofu Cake Noodle($12.95). Right: Tropics’ Grilled Tofu ($18)
Contemporary Asian American CuisineHonolulu Design Center • 2nd FloorFree covered parking
StageRestaurantHawai i . com Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 5:30-8:30p
Call 808.237.5429. Reservations highly recommendedConvenient location with free covered parking. Scan for taste
of Stage andto makereservationsinstantly.
$
Cold Gazpacho Soup with ManchegoGrilled Cheese SandwichJuve Y Camps Brut Rose Cava Non-Vintage
Brandada de Bacalao with Housemade Crostini, Petite Frisee SaladChateau Montelena Napa ValleyChardonnay 2009 Vina Godeval Godello 2010 (Wine Spectator's Top 100 Wines in the World for 2011!)
Grilled Pork Tenderloin with SauceRomesco, “Patatas Brava”Emilio Moro "Malleolus" Ribera delDuero 2005 (Rated 93 pts. by RobertParker's The Wine Advocate & Named inthe Wine Enthusiast's Top 10 Best Winesof Spain)
Classic Custard Flan with CaramelSauce
Amuse Bouche
Act One
Act Two
Act Three
Finalé
$45 4 Course Dinner $75 Dinner and Wine pairingtax and gratuity not included
5:30-8:30p “Wine Lover’s” seating with wines presented at table side.
Stage Ovation Wine DinnerVinos de España Monday, 26 March 2012Featuring Exceutive Chef Ron de Gusman andWine Specialist Sky Cameron from Chambers and Chambers Wine Merchants
26.3 Course
Chef Tasting MenuCall 808.237.5429
for details and reservations
$
W I N E D I N N E RvationO
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Kelli Kay Chun, owner andchef of OpuliciousRestaurant, is twisting
things up when it comes to yourtypical plate lunch hot spot —and when we say “twisting,” wemean literally. Chun has an avidlove for balloon twisting and is arenowned balloon artist at that.She recently turned her lifelongdream into reality with the open-ing of Opulicious Restaurant onCoolidge Street.
“I’ve always wanted to bringan ‘air’larious dining experienceto Hawaii,” she says. “Ono localfood and balloons are what we’reall about! Opulicious is based onthe belief that the customers
are the most important part of theequation for success — our goalis to make people happy!”
Dining Out met up with Chunand a bunch of her balloon bud-dies as we were eager for theopportunity to immerse our-selves in food, fun, family andfriendships here at this new andimproved establishment. It’s aninviting breath of fresh air atOpulicious!
DO: Opulicious offers some-thing very unique. What is theconcept of the restaurant?
Chun: Yes, Opulicious is verydifferent and we’re the first bal-loon-themed restaurant in thenation. There are two things thatI’m really passionate about:Good food and balloons, andthat’s how Opulicious came tobe. I’ve been a balloonartist/twister for 10 years andhave a separate balloon businesson the side. I can make more than300 balloon creations, rangingfrom dogs, to flowers, sushi, lob-ster and more. Just incorporatingballoons and food into one busi-ness is something that I reallyenjoy.
The theme of the restaurant iscreating an “air”larious dining
experience. We have manyballoon creations scatteredaround the restaurant, so
when people come here toeat they can take ballooncreations home with them!When there are kids here,I’ll even take the time tomake balloon creations onthe spot. Opulicious is agreat place for kids. Wehave a keiki fun day the lastSaturday of each monthwhere kids especially cancome and enjoy the manyballoon creations.
DO: Balloon creations arealways fun, yet foodies arealways eager to learn about thefood. What does Opuliciousspecialize in in terms of cuisine?
Chun: We specialize in home-made local food from recipesderived from my mother and me.We serve breakfast, lunch anddinner, and we also have greatdaily specials. Everything ismade fresh to order, and peopleseem to love our food.
DO: What has been flying offthe menu here?
Chun: Our No. 1 hit isChicken Katsu ($5.50 miniplate, $7.75 opu). We serve twohuge pieces of chicken katsu(which equates to more than apound of chicken) with whiterice or brown rice, tossed salador mac salad. Our next best sell-er is Hamburger Steak withGrilled Onions ($5.50 miniplate, $7.75 opu). And if youlove these two dishesHamburger Steak Plate andChicken Katsu is our special thismonth and it’s reasonably pricedat $9.95. I also recommendKilauea, Kauai Apricot BabyBack Ribs ($12). My mom isfrom Kauai and this is herrecipe, it’s so tasty. All of ourlocal plates come with choice ofrice and tossed or macaronisalad.
For those who want healthieroptions, we have a wonderfulSalmon Tofu Salad ($10.25).We also offer your choice ofmahi, furikake-crusted ahi orsalmon served over linguine($10.25) with garlic shoyu but-ter sauce or a lemon butterpesto sauce. This is a greatchoice for Lent, and it alwaysseems to sell out. What’s evenbetter is that it comes with
M A R C H 1 8 - 2 4 , 2 0 1 2
Aunty Tita’s Burger andChicken Katsu platesare sure to bring out
the animal in you.
Opulicious Restaurant wins customers over with an exhil-“air”-ating experience of good food and adorable
balloon creations.See Page 4 | Leah Friel photo
Rise ’n’ shine with Il Lupino | 9 Sushi King’s crowning glory | 11
Fresh AirofA Breath
AN EDITION OF
Dining Out
Cover Story
Opulicious Restaurant
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Owner Kelli Chun (left) and cashier Gina Cabacungan
tossed salad on the side. All ofour sauces and dressings arehomemade.
DO: Very appetizing. You’remaking mouths water! Manycustomers have been stoppingby to try the daily specials aswell, correct?
Chun: For sure! We have avariety of daily specials includ-ing Baked Spaghetti with GarlicBread or Kal Bi with Kim CheeRelish on Mondays. OnTuesdays we offer Meat Loaf ’nGravy with Smashed Potato orFried Chicken. Wednesdays wehave Pork Tofu or Cold GingerChicken, Thursdays RoastTurkey or Grilled Pork Chopsand Fridays Kilauea, KauaiStyle Apricot Baby Back Ribsor Lau Lau. Although every-thing is delicious, our GrilledPork Chops usually sell out bylunch time. It’s very tender andis topped with sauteed mush-rooms, onions and smothered ingravy. And many rave about ourLau Lau special, which is pairedwith Hawaiian Stew, two scoopsof rice, a side of macaroni saladand lomi salmon.
DO: Your menu also featuresburgers and sandwiches, andthere’s a new burger that’sbeen recently unveiled. Tell usabout it.
Chun: Aunty Tita’s Burger
($6.75, $1 more forfries and a drink) is ourfamous burger that fea-tures two 1/3-poundhomemade patties withyour choice of meltedpepper jack cheese orsharp Cheddarsmashed between thetwo patties on a ham-burger bun and toppedwith lettuce, tomatoesand onions. This isactually a newer itemon our menu and wesold 30 burgers in aweek and a half. Wecouldn’t believe it. Itturned out to be a hit— when you bite intoit, it just melts in yourmouth. The mealcomes complete withfrench fries or sweet
potato fries with our famousOpulicious sauce.
DO: How did your interest inthe culinary world come about?
Chun: Food has always beenof great interest to me. I went toculinary school at KapiolaniCommunity College and I alsostudied Food Science andHuman Nutrition at theUniversity of Hawaii. Havingthat nutritional background, Ifind it very important to providemy customers with healthieroptions, so even though we havea lot of local food here withmacaroni salad and white rice,there’s always that option ofbrown rice or tossed salad. Wealso like to do our part withinthe community, so Opuliciousalso caters to preschools as wellas Meals on Wheels.
DO: Does Opulicious providecatering for special occasions?
Chun: Yes, we do! We have aseparate catering menu with awhole bunch of options such asLemon Chicken, BBQ HoneyWings, Chinese Chicken Salad,Coconut Shrimp and more.However, our signature dish isLup Cheong Fried Rice. Wewant people to know that we’llalso deliver in town, free ofcharge. People can visit opuli-cious.com to view our entirecatering menu.
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Lau Lau and Hawaiian Stew ($8.25,Friday special)
Fried Chicken ($7.25, Tuesday special)
Salmon Tofu Salad ($10.25)
Kelli Chun | photo courtesy of MaryAnn Changg Photos/Hawaii
Even the balloon animals loveOpulicious’ delicious local grinds.
Hamburger Steak with Grilled Onions($5.50/$7.75)
Kal Bi with Kim Chee Relish($5.25/$10.25)
Offer valid on dine-in orders only. Must present coupon. Cannot be combined with other offers or coupons. Exp 3/31/12
WESTRIDGE SHOPPING CENTER • 488-4900(Next to Makino Chaya) 98-150 Kaonohi St., Aiea
Mon-Sat 10am-10pm • Sun 10am-8pm
Military w/ID receive 10% OFFfacebook.com/phomylienhawaii
March SpecialSummer Rolls $3.79
WARD CENTRE (Auahi Streetfront) 1200 Ala Moana 596-0066KAILUA (Next to Boots & Kimo’s) 151 Hekili St. 230-8400
Indulge in our Gourmet Vegetarian &
Gluten-Free Pizzas
Large Gluten-Free Pizzas Now Available!
Provence Pizza with Gluten-Free CrustMililani Shopping Center • Open Daily 10am-9pm
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Sitting with BillyRattanasamay, owner ofPaesano Ristorante
Italiano, while dining on deli-cious appetizers, you begin tounderstand why the name fits sowell. The inviting atmosphereand good service are just whatyou would expect with a mealamong friends. For 20 years,Rattanasamay has been servingsome of the best Italian food onthe island at his ManoaMarketplace restaurantand, at its newest loca-tion, Waimalu Plazain Aiea.
Kahuku Shrimpwith a spicy diablosauce ($14.90) is anice way to kick offa meal and the con-versation. Theshrimp is sweet andhas a mild spicy fla-vor thanks to the dia-
blo sauce that mixes cayennepepper, olive oil, paprika, salt,pepper and butter to create anadded dimension to the shrimpwithout overpowering its natural-ly light flavor. Don’t be afraid tosuck the heads, shells or just eatthe whole thing. There is a lot offlavor hidden within the cracks.
Another appetizer with kickand flavor is Homemade Hot
Antipasto ($15.90). The clams,shrimp, calamari and musselscome bathed in the diablo saucethat adds flavor, and makes forgreat dipping sauce withPaesano’s warm, soft bread thatone familiar diner called “the
best ever.” Such full-flavored treats
often benefit from somecooler accompaniment,and Paesano has two verygood ones, HomemadeCold Carpaccio ($12.90)and Buffalo Mozzarella($10.90). I’ll save myfavorite for last.
Homemade ColdCarpaccio is a simpledish of raw, thinly slicedfilet mignon served withcut lettuce and a slightlyspicy dipping sauce
made fromTabasco, olive oil,capers and aFrench soy sauce.The carpaccio byitself is soft andbuttery, and withthe lettuce it iscrunchy and fresh.
Finally, add the dipping sauceand it’s just, real good!
Great Italian food comes fromfresh ingredients that are handledcorrectly. A perfect example ofthis is Buffalo Mozzarella — it’ssimple. Fresh tomato, basil, moz-zarella, with olive oil and bal-samic vinegar that mix to create acolorful swirl of flavor on top ofeach tasty morsel. Oh, so good!
Paesano jump-startsany and every appetite
1 Cold Carpaccio ($12.90)2 Buffalo Mozzarella ($10.90)3 Manager Noi Malavona4 Kahuku Shrimp ($14.90)5 Homemade Hot Antipasto ($15.90)
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At Hinone Mizunone onSouth King Street (nearCosmo-Yajima service
station), you can enjoy home-style cooking Japanese style ina comfortable setting withsome extra special touches.
Starting with the rice, or inHinone Mizunone’s case, thekamadaki gohan, which iscooked in an old-fashion ricecooker called an ogama thathas to be carefully monitoredand timed to perfection.
“You can taste the sweetnessin our rice,” says Eiki Tamaki,operations manager. “Andwhen it’s cold and you reheat,it’ll taste the same.”
The menu features a greatselection of everyday Japanesefood, including traditionalTeishoku (combo) meals with avariety of chicken, pork andfish options, as well as tempu-ra, fried oysters and sizzlinghamburger steak. Also on themenu are Japanese curry dishesand udon.
The ichiban or No. 1 seller isChicken “Ama-Kara Age”($11), which is crispy fried
chicken with grated daikon anda sweet ginger sauce. It alsocomes with a piece of friedeggplant, pumpkin, Okinawansweet potato and string beans.
“It looks like regular friedchicken but when you eat it, it’sreally refreshing,” notesTamaki. “And it doesn’t have agreasy texture or flavor.”
Also popular are the tradi-tional Karaage — Japanese-style fried chicken ($9.50) andTempura shrimp, squid andvegetables ($13) Teishoku.Each Teishoku is served withrice, miso soup, pickles (tsuke-mono) and two side dishes thatchange daily, ranging fromkabocha and eggplant to coldtofu, hijiki (seaweed) and kim-pira gobo. Prices may slightlydiffer for dinner.
In business for about fouryears, Hinone Mizunone isopen for lunch and dinner, andalso sells bentos ($5.50 to$10.50) and Spam musubi($2.50) from 11 a.m. to 2 p.m.or until it’s sold out. Head chefTeruo Aonuma brings morethan 43 years of culinary expe-rience to the open kitchen,including work in Japan. Freeparking is available behind therestaurant.
1 Karaage ($9.50, lunch price)
2 Server Stephanie Taguma withChicken "Ama-Kara Age"
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On a never-ending quest forvegetarian options at Islandeateries, sometimes non-
meat eaters have to be downrightsleuths.
Even though a restaurant may offermeat- and fish-free dishes, the man-ager may not think of the establish-ment as a so-called “vegetarian”
restaurant, and may dismiss callerswhen asked if there is anything
vegetarian on the menu. But here’s a clue:
You’d be surprised atwhat a little diggingcan do. You just maydiscover a new fave.
“We’re not really avegetarian restaurant,”Sekiya’s Restaurant
and Delicatessen owner JoyMorihara replies warily whenasked if she would like to fea-ture a meat-free dish in DiningOut. But, when we investigatea bit, she realizes that non-meateaters actually can find whatthey’re looking for on Sekiya’smenu.
“Actually, we take the meat out ifpeople ask,” she says. “They seem tobe happy with that.”
So there you go. It can be that easy.Sekiya’s menu has a wide selection
of Japanese dishes with a dash oflocal flair, and tucked in the midst ofthem you’ll find Vegetable Stir-frywith tofu ($11.95), a healthy combi-nation of tofu, Chinese peas, zucchiniand shiitake mushrooms served with
rice, miso soup, tsukemono andJapanese tea. Light yet satisfying, it’sa full meal, so you won’t go awayhungry.
So the next time you set out on afoodie adventure, be sure to keep anopen mind and a keen eye, Sherlock.You never know what tasty treasuresyou’ll find.
are unique. From summerto winter, each season hasits own mood, traditionsand flavors. Vietnameserestaurant Saigon Cuisineemphasizes these seasonswith its variety of season-al appetizer rolls. Not tofret, each roll is on themenu regardless of thetime of year.
A customer favorite isSaigon Cuisine’s SummerRolls ($4.99), which con-sists of boiled shrimp,fresh mint, sliced cucum-ber, bean sprouts, chivesand rice noodles tightlywrapped in rice paper andserved with a homemadepeanut sauce. Autumn andWinter Rolls are similar asthey are both wrapped insteamed rice paper.Autumn Roll featuresshredded pork, fresh mint,sliced cucumber, lettuce
and bean sprouts, while theWinter Roll is filled withgrilled pork hash, rice noo-dles, sliced cucumber,pickled daikon, lettuce andbean sprouts. Both arepriced at $4.99 and comewith Saigon Cuisine’s spe-cial fish sauce for dipping.
Traditionally spring rollsare very popular becauseof their fresh ingredientsand scrumptious crunch, asthey are usually lightlyfried. Saigon Cuisine’sSpring Rolls have a pletho-ra of fillings, includingshrimp, ground pork, eggyolk, long rice, taro, fun-gus, carrots and onionswrapped in a wheat flourwrap and deep-fried to agolden touch. Spring Rolls($4.50 for two and $7.25for four) are served withlettuce, fresh mint, cucum-ber, rice noodles and spe-cial dipping sauce.
A new addition toSaigon Cuisine’s roll
options is its Imperial Roll($8.25). “Some customersdon’t like pork, so theImperial Roll comes with
only shrimp. We can alsodo chicken or just veg-gie, too,” says ownerJenny Tran, who workedin a variety of restau-rants in Waikiki beforeshe and her husbanddecided to open theirown restaurant.
Imperial Roll with
shrimp comes cut intosmall fried pieces featur-ing morsels of taro, let-tuce, onion, and servedwith vermicelli andpickled and freshcucumbers aside a fami-ly-made sauce.
“To tell you the truth, thesauce for the Imperial Roll
is our own family recipefrom our ancestors.Normally we only make itat home for parties andholidays,” adds Tran.
Starting this week,guests who buy one appe-tizer roll may purchase asecond at 50 percent off.
WHERE 2746 Kaimuki Ave. CALL 732.1656HOURS Open Sunday-Thursday, 8 a.m.-10 p.m., Friday and Saturday, 8 a.m.-11 p.m.
VO veg’noutwith
Terri Hefner
Discovering more at Sekiya’s
Sekiya’s Restaurant and Delicatessen
Sekiya's manager MaryKaui with Vegetable Stir-fry.RIGHT Vegetable Stir-fry($11.95)
Nathalie Walker photos
Imperial Roll ($8.25)
Chris Fleck photo
A taste for all seasons
By Alana Folen
Although Il LupinoTrattoria & WineBar is ostensibly
Italian, its affable ownersWolfgang Zwiener and sonPeter Zwiener are German
— together they prove thatdecadent cuisine spans nocultural boundaries.
As the flagship Italianrestaurant for the father-son duo, Il LupinoTrattoria & Wine Baropened its doors in
December 2010 at RoyalHawaiian Center inWaikiki. Now open from 8a.m. to 10:30 p.m. Sundaythrough Thursday andfrom 8 a.m. to 11:30 p.m.Friday and Saturday forbreakfast, lunch, dinnerand late-night lighter fare,it’s been bustling with afull house ever since.
Translated, Il Lupinomeans “the little wolf,” andWolfgang Zwiener’s exem-plary culinary reputationremains unsurpassed.
Early risers love to wakeup to Il Lupino’s decadentbreakfast options, such as
Frittata Florentina ($12)and the restaurant’s famousButtermilk Pancakes ($10).
Frittata Florentina is anopen-faced omelette con-sisting of the freshestingredients including avo-cado, tomato, spinach,mushrooms and Fontinacheese served with home-made potatoes.
“Our Frittata Florentinais a popular item on ourbreakfast menu,” says gen-eral manager AdrianaNickerson. “However, ifyou love pancakes, ourButtermilk Pancakes are soawesome that you don’t
even need maple syrup!“We make them in houseevery day!”
Il Lupino’s ButtermilkPancakes are topped witha hint of powdered sugar,and Nickerson says thesecret ingredient behindthese delectable pan-cakes is none other thansour cream.
So, when your day callsfor a breakfast of champi-ons, look no further thanIl Lupino Trattoria &Wine Bar, as it’s knownfor transforming simple,everyday ingredients intodishes that are quick,healthy and undoubtedlydelicious.
Kama‘aina & Military DiscountAvailable (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.
WAIMALU 485-8883
98-1277 Kaahumanu St.(across from Safeway)
www.paesanohawaii.com
MANOA988-5923
2752 Woodlawn Drive
Braised Veal Shank in Tomato Sauce paired with Boneless Chicken Sauteed with Anchovy, Garlic & Olive Oil
In recent years, you may havenoticed a “food revolution”of sorts, with blogs, lunch
trucks and gastropubs poppingup faster than you can say “feedme.” This explosion of culinaryexpression has sparked a burstof creativity when it comes tofood concepts — the list of cui-sine types is endless.
Husband-and-wife duoIsam and Moco Kubota tookpart in the evolution of allthings food when they openedYuZu four months ago at AlaMoana Hotel. It all startedwith a simple concept: toincorporate yuzu, or Japanesecitrus fruit, into a variety ofmenu items. The resultingeatery is a maximally moderndining space offering amelange of creative flavors ina cool, contemporary setting.
Their idea may have beennew, but the Kubotas’ cookingexperience is not. Only knowl-edge gained from 23 years inthe kitchen could result in suchoriginal recipes as KamiyaPapaya Dynamite ($11.95).Maui onion, asparagus, scal-lops, tomatoes as well asHamakua, button and eringimushrooms fill locally grownpapaya halves. What makes thedish pop? A surprisingly deli-cious vegenaise (non-dairymayonnaise) topping that con-trasts well with the sweet fruitshell. It’s a unique flavor, forsure, but oh, so satisfying.
The restaurant feels like asnazzy world of its own, withcolorful walls, mod-style furni-ture and large-wooden tables,which are great for large parties.But if you’re in the mood forsomething quick, grab pupus atthe fun bar and lounge area.Lotus-root Pizza ($8.95), full ofcrunchy lotus root slices meltedwith different cheeses includingMexican, mozzarella andCheddar, is a great one tomunch on. Moco suggests top-ping the appetizer with Yuzu-It,a citrusy, mild version ofTabasco sauce.
While trying new flavors, sip
on the upbeat spot’s own YuZuMojito ($10 glass), YuZuSangria ($10 glass) or a selec-tion of shochu, sake, martinis,beer and wine.
Just like the bright fruit itself,YuZu restaurant offers a bigsqueeze of refreshment over anevolving plate of food.
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1 YuZu presents a cool and con-temporary dining experience.2 Lotus-root Pizza ($8.95)3 Kamiya Papaya Dynamite($11.95)
Leah Friel photos
YUZU
WHEREAla Moana Hotel, Kona Tower (Main Floor)410 Atkinson Drive, Honolulu
Curry King at Ward Warehouseserves up delicious curry (andramen, too) on a daily basis. All
curry rice plates come with a tossedgreen salad and pickled vegetables, and
you also have the option of brown rice. Besides curry rice plates, Curry King
also serves ramen, curry ramen, donburiand cold dishes such as noodles and tofu.And if you’re feeling extra hungry, theyhave combination sets ($9.55) available,which come with one mini curry plate, amini ramen and four pieces of gyoza.
Dining Out met with Tim Wong andGary Higa having lunch outside of CurryKing. Both agree that the portions hereare just right.
Tim Wong: “I’m eating Pork KatsuCurry Rice ($7.55). It’s not too muchand not too little — good portions.”
Gary Higa: “I got Chicken KatsuCurry Rice ($7.55). The katsu is skinless,which is nice, and I like the pickled veg-etables on the side.”
DRIVE-IN
Serving You For50 Years
Mahalo Hawaii
Serving You For50 Years
Mahalo HawaiiKapahulu737-0177
3308 Kanaina Avenue
Early BirdSpecial Only
Sauteed Mahi withLobster Sauce
Steak & ShrimpChicken Alfredo Pasta
Call 922-6868for Reservations & Information
2284 Kalakaua Ave.Open 7 Days from 11am-10pm
Lunch 11am - 4pmDinner 5pm - 10pm
at the old Waikiki III TheatresParking available at the Pro-Park locationSeaside Ave. Pay $2 at the Restaurant.
www.atlantisseafoodsteak.com
$12.95
• Chicken Salad w/Ori-ental Dressing
• 4 TYPES OF DIM SUM(BBQ Pork, Chive Dumpling,Pork Hash, Seafood Dumpling)
Also available Pasta • Burgers • Salads • SandwichesOPEN TIL MIDNIGHT!
2919 Kapiolani Blvd., #218 MARKET CITY SHPG CNTR 735-3888
FREE PIZZA!BUY ONE, GET ONE FREE (Reg. $9.95each)
Build your own 10” pizza with
unlimited toppings.*Take out only, w/coupon; not to be combined
with any other offer. Expires 3/31/12.
D I N I N G O U T | M A R C H 1 8 - 2 4 , 2 0 1 2 | 1 1
Sushi reigns supremeBy Ali Resich
For an authentic tasteof Japan, you’ve gotto pay Sushi King a
visit. You won’t find fusionsushi or interpretations ofJapanese fare, but rathertraditional dishes preparedby Japanese-trained chefsbehind the restaurant’sunmistakable sushi bar.
Sashimi Omakase($35.95), for example, is ano-fuss, time-honored dishthat simply highlightsprime seafood. “Omakasemeans leave it up to thechef,” explains owner andmanager Shu-Lee Kondo.Sushi wizards masterfullyarrange a delicious combi-nation of fresh seafoodfrom maguro to hamachi.
“It’s totally quality
seafood,” says Kondo. Another Japanese
favorite is Yosonabe($17.95 a la carte, $23.95complete dinner). “This isgetting very popularbecause you get so muchinside,” says Kondo of theappetizing nabe filled withChinese cabbage, bokchoy, chicken meatballs,shrimp, salmon, butterfish,scallops, shimeji mush-rooms, Chinese peas, oys-ters, tofu and kamaboko(fish cake).
Kondo also recommendsDynamite ($14.50), servedspicy or mild with anassortment of fish andmayonnaise baked in anabalone shell. The SouthKing Street establishmenthas long satisfied its regu-lars with Four Rolls,
including Hawaiian($13.50), Sunshine($12.50), Dragon ($12.50)and Caterpillar ($12.50)varieties.
Sushi King has kept tra-dition alive for 20 yearsand with its beloved, gen-uine menu, the tried-and-true eatery shows no signsof slowing down.
HOURS Sunday-Thursday, 10:55 a.m.-9 p.m.,Friday and Saturday, 10:55 a.m.-10 p.m.
WEBSITE currykinghawaii.com
(from left) Tim Wongand Gary Higa
Nicole Kato photo
Curry King
Sashimi Omakase ($35.95) Right: Chef Keiichi Honda
Leah Friel photos
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
All the cooks, includingowner Cary Lee, have around40 years of cooking experi-ence and many have workedat big Chinese restaurantsthroughout the state.
The buffet features 25dishes that vary by day,but some items such asSalt and Pepper Shrimpand Cold Taro with Tapiocadessert are always part ofthe buffet. Other itemsinclude Crispy Chicken,house-made Jin Dui (sesameballs with rice flour and ared bean center), Sweetand Sour Pork, Steamed
Fish, Cake Noodle withGravy, Seasonal Vegetables,Chow Fun and Spring Rolls.There is always a dailysoup available, and alldishes are served fresh.
The lunch buffet is pricedat $10.50 and is open from11 a.m. to 2 p.m. daily.Dinner buffet hours arefrom 5:30 to 8:30 p.m. andcost $10.95 Monday toFriday and $11.95 Saturday,Sunday and holidays.
Besides the buffet, RoyalPalace also offers sit-downspecial party menus forparties of 10, and prices
a
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Delicious authentic Chinesefood is never in short sup-ply at Royal Palace Chinese
Restaurant’s buffet in StadiumMall, and those who enter willbe greeted by large, beautifullycrafted paintings, includingone of the Great Wall of China.
1 3
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...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
range from $155 to $240and allow for great varietyin dish choices. There alsois a party menu for sixfor $125.
For $155 a party of 10will receive Scallop Soup,Roast Duck, Shrimp withBroccoli, Hong Kong StyleKau Yuk with Taro or MuiChoy or Mongolian Beef,Sweet and Sour Pork orSteamed Fish Filet, CrispyChicken, House Special CakeNoodles and Steamed Rice.
Catering options also areavailable, and this is perfectfor those who want tobring authentic Hong Kong-style Chinese cuisine to afamily party or tailgateparty at Aloha Stadium.Popular catering itemsinclude: Honey WalnutShrimp, 60 pieces ($37);Cold Combination Platterwith char siu, roast pork,roast duck, jellyfish andpigs’ feet ($45); MongolianBeef ($37); Steamed FishFilet ($32); Gon Lo Mein($26); Jin Dui ($26); andCrispy Spring Rolls, 40pieces ($30).
Lee also is known forhis char siu. People go toRoyal Palace fromChinatown to eat his charsui, which Lee roasts in-house using his specialrecipe. He also makes
Roast Pork ($9.75) andRoast Duck ($13, half).All a la carte items areavailable for dinner.
Other items served a lacarte are appetizers, soups,sizzling platters, seafood,earthen pot, Szechaun-styledishes, chicken, duck, egg,pork/beef, chop suey, gau
gee/won ton, fried noodles,rice noodles and vegetariandishes.
Royal Palace also haslive seafood, clams, oystersand calamari, all of whichare seasonal. The Lobsterin Black Bean or CurrySauce ($18.95) is a favorite.According to Lee, manyof the seafood options pairwell with the black beansauce such as Shrimp inBlack Bean Sauce ($10.50)and Clams in Black BeanSauce ($10.50).
With so many optionsavailable from a dinnerfor two to a party of 10,it’s no wonder Royal Palace
is the go-to place for manyin the community. Thefriendly, helpful staff addto the family-style atmos-phere that makes you feelright at home, and theextensive menu meansthere’s something new totry each time you go!
Stadium Mall4510 Salt Lake Blvd. #C1, Honolulu
487.6662
Open daily, 10:30 a.m.-9 p.m.
additional parking by the bridge area
royal palace chinese restaurant
4
75
6
Salt and Pepper Shrimp
Sweet and Sour Pork
Steamed Fish Fillet
Stir-fried Green Beans withChicken
Royal Palace offers an exten-sive buffet for customers toenjoy.
Owner and chef Cary Lee
Chow Fun
As the first Hawaii install-ment of a popular restaurantchain in Japan, Happy Valley
Pasta & Pizza opened in Diamond Headin October to share its flavorful fusionfood with the island. Happy Valley servesup a unique blend of flavors in a seam-less combination of American-styleItalian food, along with some Japanese-inspired dishes.
Customers will be impressed by therange of the menu, which includesstandard Italian fare such as SeafoodPescatora ($14.98), as well as fusionitems including Teriyaki ChickenPasta ($9.98).
Owner and head chef Yuki Saito saysthat Happy’s Margherita pizza ($10.98) isone of the restaurant’s most popular dish-es. With its own spin on the classicMargherita, the dish includes tomato,mozzarella and basil pesto sauce insteadof basil leaves. Other popular dishes areFresh Happy Salad ($4.98 for a small;$7.98 for a regular), Homemade MeatballPasta ($11.98) and Bacon CarbonaraPasta ($11.98).
Recently, Saito and the Happy Valleystaff have been busy in the kitchen cook-ing up more new menu items. The newmenu will be unveiled April 16. New dish-es include appetizers Marinated CarrotSalad ($4.98), Caprese ($8.98), MarinatedSmoked Salmon Salad ($9.98) andHappy’s Cold Sampler ($11.98), whichincludes a taste of all three new appetiz-ers. New entrees include Happy’s PinkSauce ($9.98), which is a tomato andcream sauce, and Pink Sauce & Seafood($16.98), that comes with shrimp, babyscallops and calamari, Smoked Salmon &Broccoli Cream pizza ($16.98) and
Bacon, Veggies & Gorgonzola Risotto($12.98).
Following customer requests, the newmenu also will feature Pepperonian Pizza($11.98), which includes pepperoni andmixed vegetables.
In addition to the new menu items,Happy Valley has been revamping someof its existing dishes — and the renova-tions also will make their premiere withthe new menu next month. Now with pep-peroni in addition to sausage, bacon andchicken, try Meat Meat Meat & Meat($13.98). And now with even more
Happy Valley also offers a great HappyHour — so great, in fact, that many cus-tomers tell Saito he’s crazy to sell drinksat such low prices. From 11 a.m. to 7 p.m.daily, beers range from $1.50 and $2.Wine also is offered at a discounted price,starting at $3.
The portions are generous at HappyValley, and with its casual, welcomingatmosphere, the restaurant is the perfectplace to enjoy a relaxing lunch or dinnerwith friends and family.
Although Happy Valley Pasta & Pizza justcelebrated the grand opening of itsMonsarrat Avenue location last fall, the
restaurant has a long history.“My dad started this restaurant about 35 years ago in Japan, and we
have seven restaurants there,” explains Yuki Saito, owner and head chefof the chain’s Hawaii restaurant. “This is the eighth restaurant. We justlove Hawaii, so we wanted to bring a restaurant here … And for me, I amvery proud of my dad,” he adds.
The varied menu at Happy Valleyreflects the mixture of influences andshowcases Saito’s origins as well as apassion for Italian-American cuisine.
“We feature an American style ofpasta and pizza that mixesJapanese and Italian influences,”Saito says.
The menu even features a uniquecategory — Japanese-style pasta,which includes Karaage Chicken &Basil Pesto ($10.98) and Calamari
& Cod Roe ($11.98).“Most of the recipes are from the Happy Valley restaurants in Japan, but
there are some things only Hawaii has,” Saito says. One example of a localcreation is Hawaiian Sausage Pizza ($10.98).
Saito adds that he likes to experiment with different flavors whenhe cooks.
For more of Happy Valley’s creative concoctions, be sure to check out thenew menu, starting April 16.
TH
ES
IDE
Happy Valley Pasta & Pizza3106 Monsarrat Ave., Honolulu737.0080
Open daily, 11 a.m.-2:30 p.m.; 5-9:30 p.m.
1 4 | D I N I N G O U T | M A R C H 1 8 - 2 4 , 2 0 1 2
with Christina O’Connor
1 Pepperonian Pizza ($11.98)2 Pink Sauce & Seafood ($16.98)3 Bacon, Veggies & Gorgonzola Risotto($12.98)4 Fresh Happy Salad ($4.98 for a small, $7.98for a regular)
Lawrence Tabudlo photos
ON
Happy Valley Pasta & Pizza owner Yuki Saito with Pepperonian Pizza.
All the prices listed here are from thenew menu.
1
2
3
4
Happy ValleyNew MenuUnveıls
My tofu frenzy continued at On On atMcCully Chinese Restaurant. As a longtimefavorite of mine, this family-owned-and-operated eatery has been satisfying guestswith mouth-watering Northern Chinesecuisine for decades. Owners Cowan andFaith Wong first opened the doors to OnOn in 1980 before relocating to its currentlocation 20 years later.
And what makes On On stand outabove the rest is its dedication to authenticChinese favorites with a touch of localflair. Plus On On will always keep youon your toes with its spontaneous additionsto the menu, such as Seafood Tofu CakeNoodle ($12.95), which is its signaturecake noodle complemented by a symphonyof squid, shrimp, scallops, fried tofu andvarious vegetables including choy sum,carrots, celery, water chestnuts and bamboo
shoots.“We made this dish especially for
Dining Out,” says manager NormanWong, “and we hope a lot of people willtry it, especially those who like tofu.
“Tofu is a good source of protein, it’svery healthy, and our oyster sauce-basedgravy with soy sauce and sesame seed oilreally adds a bunch of flavor,” he states.
So, while you may gravitate toward theusual Seafood Tofu Casserole, RainbowTofu Soup, Ma Po Tofu or Deep FriedTofu, it’s nice to know that On On iscommitted to enticing your palate withsomething new. There will surely be a lotof slurping going on!
On On at McCully Chinese Restaurant1110 McCully St.
946.8833Hifumi Restaurant
Hifumi Restaurant brings a taste of
Japan to Chinese Cultural Plaza, drawingin crowds with its authentic Japanesecuisine for the past 34 years. And whenwe’re talking about Japanese food, tofuis definitely a staple, utilized in many ofHifumi’s dishes. A best-seller here —spotlighting tofu, of course — wouldhave to be Sukiyaki ($11.45 a la carte,$17.45 with sashimi, $23.45 with sashimiand tempura), a traditional dish servedwith your choice of pork, chicken or beefwith an array of vegetables and creamytofu simmered in a soy-based broth.Delicious! I’d also highly recommendUnagi Shiitake Tofu Tama ($12.95 a lacarte, $18.95 with sashimi, $24.95 withsashimi and tempura), an exotic entreesimmered with morsels of tofu, egg,morsels of unagi and green onion. Finally,opt for Hifumi's Chiri Nabe ($10.45 a lacarte, $16.45 with sashimi, $22.45 withsashimi and tempura), similar to Sukiyaki,
but simmered in a clear vegetable brothrather than a soy-based broth.
All of Hifumi's traditional meals areserved with rice, tofu miso soup andtsukemono. What’s wonderful about thisrestaurant is the high quality and largequantity of food (sans MSG) offered at areasonable price.
Tempura enthusiasts also would bepleased to know that shrimp and vegetabletempura are made fresh every day, andtofu addicts should note that Hifumionly uses locally made tofu in its dishes.
Hifumi RestaurantChinese Cultural Plaza
100 N. Beretania St., Ste 113536.3035
– From page 2
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ono,youknow
1 Chef Kapo Kealoha withTropics’ Grilled Tofu ($18).
2 Hifumi’s Unagi Shiitake TofuTama ($12.95)
3 On On’s Seafood Tofu CakeNoodle ($12.95)
4 Hifumi’s Chiri Nabe ($10.45)
5 Hifumi’s Sukiyaki ($11.45)
2
3
5
4
1
Make Someone’sDay Special
Order one to two weeksin advance.
Ala Moana Center • Mall Level (Mountain side, next to Shirokiya)
Celebrate our 2nd location!Chinese Cultural Plaza (near Royal Kitchen)Open Daily 9:30am-5:30pm100 N. Beretania St • 538-1151
Restaurant price: Sweet & Sour Chicken $8.35, Kokua Pac $9.30. Offer valid March 5th - 31st for Sweet & Sour Chicken, March 1st - April 30th for Kokua Pac. Prices slightly higher at Kahului. Offer not valid with any other promotional offers/discount cards. Other restrictions may apply, see stores for details.
Available March 1st - April 30th
25¢ from each Kokua Pac soldwill be donated to the
American Red Cross Hawaii Chapter.
March 5th - 31st Enter To Win A
$8.08FAST FOOD
ONLY
Available during Specials Hours from 10:30am,while supplies last.
Must present coupon. Not valid on Alcohol Purchases or with other discounts/promotions. Expires 3/31/12
✁
WHERE TO DINE
CATERERSA Catered Experience94-1068 Ka Uka Blvd.677-7744
Kissaten88 Piikoi St.593-1200
Anytime CafeMarket City Shopping Center2919 Kapiolani Blvd735-3888
CAFE CHINESEAina Haina Chop SueyAina Haina Shopping Center820 W. Hind Dr.373-1303 or 373-4632
Canton Seafood Restaurant923 Keeaumoku St.955-3388
Camellia Buffet930 McCully St.951-0511/0611
BUFFET
Makittii2380 Kuhio Ave.923-2260
Makino ChayaWestridge Mall 486-5100
Hee Hing Restaurant 449 Kapahulu Ave. 735-5544
Happy Day Chinese Restaurant3553 Waialae Ave.738-8666
Golden Palace Seafood Restaurant111 N. King St.521-8268
Golden Duck4230 Waialae Ave., Kahala737-7188
1221 S. King St.597-8088
D I N I N G O U T | M A R . 1 8 - 2 4 , 2 0 1 2 | 1 7
RECEIVE A$6 DISCOUNTon a Second Dinner
OR A$3 DISCOUNTwhen Dining Alone
Must present coupon (No take outs)Not valid with any other discount offers.
Expires 3/30/12
2850 Paa St. (near Airport and 99 Ranch Market) 833-3728
923 KEEAUMOKU ST.955-3388
Deep FriedFlounder
CrispyChicken
Best Cantonese Cuisine
OPEN DAILY:10am — midnight
MARCH SPECIALS!MARCH SPECIALS!
With purchase of an entrée. Not to be combined with any other offer or special. Limited Time.$9.99 $4.99
(Whole) withSeasoning Herbs Half
(Reg. $15.99) (Reg. $12.99)
Includes:Shoyu Chicken
2 Scoops RiceMac Salad
only$5.00
with this ad1351 Nuuanu Ave • m-f 5a-1p / sat 5:30a-2p / sun 7a-1pLimit one coupon per person/2 plates per coupon. No substitution. Exp. 3/31/12 • nuuanuokazuya.com
…just like home!
533-6169
Plate Lunch SpecialPlate Lunch SpecialPlate Lunch Special
One coupon per order. Cannot be combined with other offers. Expires 3/31/12
Kahala Mall738-5696
(KOZO)
Moiliili 951-5696
(KOZO)
Keeaumokuby Wal-Mart946-5696
(KOZO)
Pearlridge483-6805
Pearl Cityby Wal-Mart455-6805
45 pcs.Nigiri 12 pcs.Inari 3 pcs.
Makisushi 12 pcs.Hosomaki 18 pcs.
YAKINIKUMILLION
626 SHERIDAN ST. (behind Walmart) 596-0799SUN-THUR 11AM-MIDNIGHT/ FRI-SAT 11AM-2AM Since 1989
Kalbi Seaweed Soup Kalbi Kim Chee Chi-ke Beef Stone Bi Bim Bap
WAIMALU98-020 Kam Hwy.488-8824
WAIPAHU94-256 Waipahu Depot St.
676-2088
EWA BEACH SHOP. CTR.91-919 Fort Weaver Rd.
689-0999www.shirossaimin.com
Dear Hearts,When things look gloom
with gloom upon gloomWhen you’re down and outIt’s no time to weakenHave a firm beliefEndure come what mayAnd always believeThat this too will come to passIt will!
Saimin Havenly Yours,Shiro Matsuo
947-1688 Hong Kong Style Dishes
641 KEEAUMOKU ST. • OPEN DAILY 11AM - 1AM
Specially prepared withE-mein noodles
w/purchase of entrée. Dine-in only.
$9.99ONLY
FREE!side order of Fried Rice orDessert with purchase of entreeMango Pudding or Almond Float Available.
Live Lobster
UNDER NEW MANAGEMENT!UNDER NEW MANAGEMENT!UNDER NEW MANAGEMENT!
Panda Cuisine
Not valid with other specials or promotions. Must present coupon. EXPIRES 3/31/12
• • • • •
Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket
524-1628
Excludes Set Menus; Roast Pork, Roast Duck, Char Siu& other specials. 5%, 10% and lobster special not to becombined with any other offer/discounts/specials. Ex-pires 3/31/12. Must present coupon.
Credit Card Sale Only(With Coupon)
Hong Kong Dim Sum & Regular Menu Items
Dim Sum Take Out Special! 8am-11:30am
10% OFF(Charge) • 15% OFF(Cash)
Dim Sum & Reg. Menu Dine In Special!
5% OFF(Charge) •10% OFF(Cash)
10% OFF
Celebrating 10 Years!
Cash Sale Only (With Coupon)
5% OFF
Happy Day Chinese Restaurant3553 Waialae Avenue
738-8666Excludes Set Menu; Roast Pork, Roast Duck, Char Siu & other specials.
5%, 10% and lobster special are not to be combined with any otheroffer/discounts/specials. Expires 3/31/12. Must present coupon.
Lobster$999with purchase of Full Price EntreeValid 5-10:30pm
Lobster$999with purchase of Full Price EntreeValid 5-10:30pm
JJ Bistro & French Pastry3447 Waialae Ave.739-0993
Restaurant Epic 1131 Nuuanu Ave.587-7877
Rainbow Drive Inn3308 Kanaina Ave.737-0177
Le Cacao Bistro3441 Waialae Ave.626-5368
Kenny’s Restaurant1620 N. School St.841-0931
Sam Choy’s BLC580 N. Nimitz Hwy.545-7979
Henry Loui’s2850 Paa St.833-3728
Plaza Cafe(inside Best Western - The Plaza)3253 N. Nimitz Hwy836-3636
Opulicious946 Coolidge St.943-8885
D I N I N G O U T | M A R . 1 8 - 2 4 , 2 0 1 2 | 1 9
1 FREE Shrimp Tempura
1 FREEShrimp Tempura
HanakiJapanese Cuisine
Serving Oahu’s Ohanas For More Than 14 Yrs.11:30 am-2:30 pm; 5 pm-9:30 pm (Closed Tuesdays)
MANOA MARKETPLACE (Tons of FREE Parking) 988-1551
With your order when you bring in this coupon, 1 per person
Expires March 22,
2012
10% OFFPASTRIES
4369 Lawehana St. (across Target in Salt Lake) | OPEN Mon - Fri 6AM - 1PM
www.larrysbakery.com or find us on
Limited to Pastries on hand. No Special ordersDiscount on PASTRIES ONLY.
Coupon required. Expires 3/31/12.
Sat 6AM - 12PM
✁
Seafood w/ Tofu Soup3 Lobsters w/ Ginger & Onions
Whole Crispy ChickenBeef w/ Young Ginger & Pineapple
Steamed Fish Fillet w/ GingerSalt & Pepper Shrimp
Choy Sum w/ Meat SauceGarlic w/ Shrimp Fried Rice
Dessert
377-5555 or 377-5566Lungfunghawaii.com • Open Daily 11am-9pm5724 Kalanianaole Hwy • Niu Valley Shopping Ctr.LOTS OF FREE PARKING
FREE LOBSTERwith purchase of
(4) orders from Special
Open Menu
$178 For 10 PeopleDine-in or take-out
Year Of The Dragon Special
SAKURA TERRACE JAPANESE CAFE1240 South King Street | 591-1181 | www.sakuraterrace.com
Mon–Sat 11am–2:30pm & 5pm–10pm • Sun 4:30pm –9:30pm
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com
922-5511
RESTAURANT
SUNTORY OPEN TUE-SUN LUNCH 11AM-2PM, DINNER 5-8:30PM • Closed Monday Lunch & Dinner100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035
Includes: Scoop Rice, Miso Soup,Tea,Tofu,Gyoza,Green Salad or Tsukemono
$10.95
2pc. Shrimp Tempura2pc. Vegetable
Tempura& Miso Butterfish
$12.00
Choice of Two:• 2pc Shrimp & 2pc Vegetable Tempura • Chicken Katsu • Chicken Karaage • Chicken, Beef or Pork Teriyaki • Salmon or Ahi Shio, Teriyaki, Plain Butterfish • Sashimi or Unagi
Top of WaikikiWaikiki Business Plaza2270 Kalakaua Ave. 923-3877
Stage Restaurant1250 Kapiolani Blvd.237-5429
Chai’s Island BistroAloha Tower Market Pl.585-0011
Hy’s Steak House2440 Kuhio Ave.922-5555
Ruth’s Chris Steak HouseRestaurant Row 599-3860Waikiki Beach Walk 440-7910
Bali Steak & SeafoodHilton Hawaiian Village (Rainbow Tower)2005 Kalia Road 949-4321
FINE DINING
Max’s Of Manila94-300 Farrington Hwy
801 Dillingham Blvd.951-6297
FILIPINO
Wailana Coffee House1860 Ala Moana Blvd.955-1764
Zippy’sCall the one nearest you
Shiro’s Saimin HavenWaimalu - 98-020 Kam Hwy. 488-8824
Waipahu - 94-256 Waipahu Depot St. 676-2088
Ewa Beach Shp. Ctr. - 91-919 Fort Weaver Rd.689-0999
Willoughby’s(inside Ohana Honolulu Hotel) 3401 N. Nimitz Hwy833-3844
2 0 | D I N I N G O U T | M A R . 1 8 - 2 4 , 2 0 1 2
Lunch $11.95Kids $7.50 (Ages 5–12)
Dinner $15.95Kids $9.00 (Ages 5–12)
Reservations Recommended*Free parking available at First Hawaiian Bank
10% OFFEntireMenu
10% OFFEntireMenu
Must present coupon for discount.Not to be combined with any other
specials or promotions.
BuffetFor up to 20 people
Maple Garden/Yen King909 Isenberg Street • 941-6641www.MapleGardenHawaii.com
98-150 Kaonohi St. • Tel: 486-5100
*Menu and prices subject to change.
1 Coupon per group. Must have valid ID. Not combinable with other discounts.Discounts off regular adult price. No online or photo-copied coupons. Must purchase beverage. Expires 3/30/12
KAMA‘AINA SPECIAL!
20% OFFLUNCH & DINNER
BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER 20% OFFMust have minimum party of 4. One Birthday coupon per party of 4. Coupon validon actual birthday, ID required. Not combinable with other discounts. Discounts offregular adult price. No online or photo-copied coupons. Must purchase beverage.Expires 3/30/12
Kobe Japanese Steak House1841 Ala Moana Blvd.941-4444
Hinone Mizunone1345 South King St.942-4848
Hifumi Japanese RestaurantChinese Cultural Plaza536-3035
JAPANESE
Z PizzaWard Centre Auahi St. Shops596-0066
Kailua 151 Hekili St.230-8400
IchirikiAiea 98-150 Kaonohi St.484-2222
Honolulu 510 Piikoi St.589-2299
ITALIAN
Curry KingWard Warehouse1050 Ala Moana Blvd. #1400591-8855
Chinese Cultural Plaza100 N Beretania St.538-1151
Romanos Macaroni GrillAla Moana CenterHookipa Terrace356-8300
Happy Valley Pasta & Pizza3106 Monsarrat Ave.737-0080
Genki SushiStadium Market Place 488-9202Aina Haina 373-4033Ala Moana 942-9102Ewa Town Center 683-1003Kaneohe 247-9595Kapahulu 735-7700Kapolei Commons 674-4227Waikele Center 678-3180Waiau 485-0227Ward Center 591-5600Kukui Grove 808-632-2450Maui Mall 808-873-7776Lahaina 808-661-0333Kona 808-327-6776
Il LupinoRoyal Hawaiian Center922-3400
Kozo SushiKahala Mall 738-KOZOKeeaumoku 946-KOZOMoiliili 951-KOZOPearlridge 483-6805Pearl City 455-6805
D I N I N G O U T | M A R . 1 8 - 2 4 , 2 0 1 2 | 2 1
ALA MOANA CENTER
MALL LEVEL, MAUKA
NEXT TO VICTORIA’S SECRET
946-6388
“Laksa”
House Noodle
and Panya
Iced Fruit Tea
ContemporaryDining
Validated Parkingwww 808.922.3400
Executive Chef Nicola Sayada creates all of our delicious desserts in-house.
4510 Salt Lake Boulevard 96818Stadium Mall, next to Ice PalaceLOTS OF PARKING
ROYAL PALACER E S T A U R A N T
Special Party Menu - $185.00 per table of 10-Scallop Soup -Whole Peking Duck w/ Steamed Buns -Salt & PepperShrimp -Seafood Combination w/ Mixed Vegetables -Sweet & Sour or
Steamed Fish Filet -Cold Ginger Chicken -Live Lobster with Ginger onionor Black Bean Sauce (2pc.) -House Special Cake Noodle -Steamed Rice
Offering Buffet & Sit Down Menus
beachhousewaikiki.com • 921-4600 • Complimentary valet parking.
A fi ne steak. A fi ne experience.
wagyu new york strip, 14 ouncesThis Australian, kobe-style beef is masterfully grilled
to provide a juicy and tender treat for your palate.
Try Our Famous OXTAIL SOUP!“Tender and Tasty.Everyone Loves Our
Oxtail Soup.”
Sun-Thu 8am-10pm • Fri-Sat til 11pmOkazuya open daily from 8am
SEKIYA’S RESTAURANT& DELICATESSEN
Serving Hawaii for 75 Years!
2746 Kaimuki Ave732-1656
ACROSS KAIMUKI H.S.www.SekiyasRestaurant.com
Good for any item of equal or lesser value. OriginalCoupon required. Not valid on retail items or bottledbeverages. One discounted item per coupon.Not combinable with any other offer. No cash value.Exp. 3/31/12.
Thai VillageCity Square1286 Kalani St. #104845-4554Waipio Shopping Center94-1040 Waipio Uka St.#15678-2878Kunia Shopping Center94-673 Kupuohi St. #B105676-0843
Saigon Cuisine1408 Liliha St.521-6888
D I N I N G O U T | M A R . 1 8 - 2 4 , 2 0 1 2 | 2 3
Story by Kelli ShiromaPhotos by Leah Friel
At 808 Yong’s BBQ, one can expectgreat customer service, a friendlyatmosphere and homemade dish-
es. The eatery — under the new manage-ment of Yong and Bennett Tom — openedlast December and has been serving upKorean local favorites ever since, rangingfrom meat jun and fried mandoo to kalbiand barbecue beef. The eatery, located inWaipahu, has already attracted a mixtureof local customers, many of which fre-quent the restaurant.
“Everything is homemade and I try to befriends with our customers,” says ownerand cook Yong Tom, when asked whatmakes her restaurant different from others.“(Our) prices are cheaper than other places;the average price per customer is $7.95.”
808 Yong’s BBQ serves a variety of reg-ular plate lunches (comes with two scoopsof rice and four side dishes), mini plates(comes with one scoop of rice and twoside dishes) and combination plates(comes with two scoops of rice and fourside dishes), as well as noodles and soup.Regular plate lunches feature a variety ofentrées — such as Shrimp Tempura Plate($8.95), Spicy Chicken Wings ($7.95) andKorean Fried Chicken ($8.25) — while
the mini plates offer customers a smallerportion of local favorites, including Kalbi($7.95), Meat Jun ($6.55) and BBQChicken ($6.55). For combination plates($8.75 each), customers can choose anytwo from a selection of meats, includingbarbecue chicken, barbecue beef, garlicchicken and meat jun. The restaurant alsofeatures unique dishes under its “newitems” section, such as Kimchee FriedRice ($7.50) and Miso Butterfish ($8.25).
The eatery’s signature item, 808Special ($10.99), is frequently orderedbecause of the variety of meats that comewith it — kalbi, barbecue beef, barbecuechicken and meat jun. Another populardish is Kalbi Boneless ($9.95).
“The Kalbi Chicken is popular ($9.95),but the Boneless Kalbi ($9.95) is also(popular),” Yong says.
Many customers order Mini FamilyPack ($22.99, feeds two-three people) orthe Regular Family Pack ($40.99, feedsfour-six people) at the eatery, according toYong, who states that the meals are a gooddeal. Mini Family Pack comes with threepieces of kalbi, barbecue chicken and bar-becue beef; five pieces of fried mandooand meat jun; four vegetable sides and rice.Regular Family Pack comes with sixpieces of kalbi, barbecue chicken and bar-becue beef; 10 pieces of fried mandoo; 12pieces of meat jun; four vegetable sides
and 10 scoops of rice.“The Regular Family Pack
is very popular; you can see itincludes a lot of portions,”says Yong.
808 Yong’s BBQ offerstakeout and catering menus aswell. Catering is done for par-ties of 10 people or more, andthe catering menu offers cus-tomer favorites such as chick-en katsu and barbecue beef.Catering menus are availablefor $9.50 per person — fea-turing dishes such as Jap Chae(long rice), fried mandoo andbarbecue chicken — and $12per person, including squashjun, fish jun and more.
Different daily specials arefeatured at 808 Yong’s BBQ, each of whichhas homemade flavors. For example,Homemade Hamburger Steak ($7 for dailyspecial) is already a customer favorite.Other daily specials include New YorkSteak ($9.50) and the Veggie Plate ($6) —four choices of vegetables with rice.
In addition to its daily specials, 808Yong’s BBQ is currently offering cus-tomers one free regular drink with the pur-chase of one regular plate lunch or combi-nation (coupon must be present to receivedrink; offer is valid until March 25).
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orderoftheday
808 YONG’S BBQ
WHERE94-216 Farrington Hwy., Waipahu
CALL678.8058
HOURSMonday-Saturday, 9 a.m.-8 p.m.Closed Sundays
Co-owner Bennett Tom prepares a plate for customer Richlynd Higa.
Boneless Kalbi with four sides ($9.95)
808 Special ($10.99) with Kalbi, BBQ Chicken, two piece Mandoo,Meat Jun, and four sides. Vegetable side dishes rotate