JULY 8-14, 2012 General managers Rie and Hiro Takei delight in two of Odoriko’s most popular dishes — Ikenabe and Matsu Sushi. Customers really dig the izakaya dining experience at Odoriko Japanese Restaurant, where every mouthful of fresh seafood and hot-pot dishes can be admired and savored. See page 4 | Leah Friel photo Wailana stays true to local roots | 10 There’s plenty to smile about at Happy Day | 12 ALSO: Amazing deals at Seafood Village | 6 Good to the last bite AN EDITION OF
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J U LY 8 - 1 4 , 2 0 1 2
General managers Rie and Hiro Takei delightin two of Odoriko’s most popular dishes —Ikenabe and Matsu Sushi.
Customers really dig the izakaya dining experience at Odoriko JapaneseRestaurant, where every mouthful of fresh seafood and hot-pot dishes can be admired and savored.See page 4 | Leah Friel photo
Wailana stays true to local roots | 10There’s plenty to smile about at Happy Day | 12
ALSO:Amazing deals
at Seafood Village | 6
Good to thelast bite
AN EDITION OF
What do you get when you com-bine an irresistibly creamy, richtaste with a captivating crunch?
None other than the world’s finestmacadamia nut! Sure, these nuts areloaded with fat, but they are heaven sent.And you really can’t complain whencountless studies have shown that a dietrich in macadamia nuts reduces total cho-lesterol, including LDL-cholesterol. It’sdoctor-approved!
And just so you know, I’m crazy aboutmac nuts! In fact, I currently have a hand-ful of Hawaiian Host Chocolate CoveredMacadamia Nut candy sitting at the bot-tom of my purse. And while nothing canbeat the combination of savory chocolateand mac nuts, this week I had to expandmy horizons and take on a taste for othermagnificent macadamia nut creations.
Believe me, they weren’t hard to find.The following Ono, You Know establish-ments make my job easy, as they spoiledme silly with the most onoliciousmacadamia nut creations. So, what areyou waiting for? Join me in macadamianut madness!
Shor AmericanSeafood Grill
Keeping it local,Shor AmericanSeafood Grill putsgreat emphasis on not
only flavor, but sustainability.Nestled in Hyatt Regency Waikiki, thisAmerican classic restaurant features thebest in fresh seafood and irresistiblemeats, always sourced from sustainableand local vendors.
Germany native Sven Ullrich serves asexecutive chef at Shor, which featurespicture-perfect views of Waikiki Beach.
Knowing I was manic for macadamia
nuts, Chef prepared a delectable saladand entree showcasing this beloved nut.First came Shor’s very own ArugulaSalad ($12), prepared with local arugulaand baby bell peppers from ’NaloFarms, carrots, locally grown tomatoesand fresh pear dressed with a zestymango vinaigrette, and topped withcrumbled bleu cheese and roastedmacadamia nuts, of course.
“This is a very fresh salad andmacadamia nuts are just ideal for it,”Ullrich says. “Nothing has the perfectcrunch like a macadamia nut has. It givesa really cool experience in your mouth —nothing beats a macadamia nut!”
According to Ullrich, fresh macadamianuts are brought in from the Big Islandonce a week, which is wonderful consid-ering Mongchong Fish and Kauai Shrimp($38) requires an essence of macadamianuts to give it that pizzazz. This dinnerentree consists of monchong and Kauaishrimp nestled on a bed of rice pilaf,served with a light lemon beurre blancand macadamia nut pesto sauce.
“Traditional Italian pesto is done withpine nuts, but we twisted it up some and pre-pared ours with macadamia nuts instead,”he explains. “The mac nuts are slightlyroasted with some oil and seasoned with abit of salt. It goes amazingly well with fish— it’s sweeter and has more crunch!”
Shor American Seafood GrillHyatt Regency Waikiki Beach
Resort and SpaDiamond Head Tower, Third Floor
2424 Kalakaua Ave.237.6145
Eggs ’n ThingsThe name says it all. Here at Eggs ’n
Things, you can expect much more thanjust eggs. Breakfast fanatics know thatEggs ’n Things is ono at any time of theday or night, and are fully aware of theexorbitant selection of impeccable optionsthat the restaurant has to choose from.
Located in Waikiki on Saratoga Roadand with a second Eggspress location onKalakaua Avenue, this highly covetedeatery is always bustling with visitors fromacross the globe, as well as many local
Above: The editor is all smiles as she digs intoShor’s Mongchong Fish and Kauai Shrimp ($38) Right: Eggs ’n Things’ Macadamia Nut LoversPancakes ($12.95)
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.
$
Roasted Beet Salad Macadamia Nut-HerbVinaigrette, Red Radishes, Warm GoatCheese Croquet, Wilted Baby ArugalaJ Vineyards Brut Rose
Pan Roasted Diver Scallop Crispy Potato, Applewood Bacon Essence,Green Apple PureeDuo: Failla, Sonoma Coast, 2010Flowers, Sonoma Coast, 2010
Grilled Beef Tenderloin Shiitake “Bacon”,Asparagus Spears, Black Pepper Soy Glaze,White Truffle Essence, Gruyere Potato PureeEn Route by Far Niente "Les Pommiers",Russian River, 2010.
Chai Tea Spiced Custard Tart, Brown butter Apple Ice Cream, Cardamom Crème Anglaise, Fleur de Sel Caramel, Candied Orange
Act One
Act Two
Act Three
Finalé
$45 4 Course Dinner $75 Dinner and Wine pairingtax and gratuity not included
5:30 - 8p “Wine Lover’s” seating with wines presented at table side.
Stage Ovation Wine DinnerWith Stage Restaurant andINspiration’s Thomas SorensenMonday, 30 July 2012Featuring Executive Chef Ron de Guzmanand Wine Specialist Sky Cameron from Chambers and Chambers Wine Merchants
26.3 Course Lunch
Chef Tasting MenuCall 808.237.5429
for details and reservations
$
Intimate tableside wine presentations by Wine Specialist Sky Cameron
With Stage Restaurant andINspiration’s Thomas SorensenMonday, 30 July 2012
Meet Thomas SorensenCreator of theHonolulu Design Center
vationOW I N E D I N N E R
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 3
doriko Japanese Restaurant opens up aworld of possibilities. Located in King’s
Village Shopping Center in the heart ofWaikiki, this eatery — which was founded
nearly 40 years ago — has become a gathering place forkamaaina and visitors alike, who wish to experience theauthenticity of izakaya dining amid a traditionalJapanese-style atmosphere.
Dining Out recently paid a visit to this renownedrestaurant and met with general manager Hiro Takei,who explained that the act of socializing over a deli-cious meal and soothing drink is just as important as thequality of cuisine.
DO: As one of Waikiki’s longest-standing Japaneserestaurants serving only the best in authentic cuisine,this year, Odoriko celebrates 40 years of premier serv-ice. How did the restaurant come to be?
Takei: When Odoriko first opened in 1972, we had agreat connection with the local community, then theJapanese economic boom soon followed. Now, 40 yearslater, we continue to have the support of the local com-munity, who we appreciate. However, 75 percent of ourbusiness is devoted to the Japanese visitor market.Odoriko is a family business founded by my parentsNobuteru and Akiko Takei. It’s actually the sisterrestaurant to their first restaurant, Maiko, which wasoriginally located in the Ilikai Hotel. Currently all ofour energy is focused on Odoriko. I took over as gener-al manager in 2010.
DO: What is the concept of Odoriko? What can new-comers expect when they dine here?
Takei: What stands out about Odoriko is our dedi-cation to providing our customers with the mostauthentic Japanese experience that we are able to pro-vide — and that, of course, begins with authenticity oftaste, service, ambiance and décor. Odoriko is anIzakaya-style restaurant, so we serve mostly smallerdishes that go along with drink. The environment hereis really buzzing. We encourage loud laughter and theservers are taught to always display a high amount ofenergy. However, we’re a lot more comprehensivethan the traditional izakaya-style restaurant becausewe offer set dinners, hot pot and a full sushi bar aswell. Our restaurant is very family-friendly. We’realways mindful of presentation, but we’re not fine din-ing — our intent is to provide comfort food. We havea various assortment of Japanese beers and a large col-lection of Japanese sake as well. Sake pairs very wellwith sushi, sashimi and raw dishes, and we use top-grade sashimi here. Our tuna is purchased locally,often directly from the fish market. Everything is asfresh as it can be.
DO: At a quick glance the impressive menu selectionis already quite apparent. What are Odoriko patrons’top picks?
Takei: For family-oriented customers, the favoritesare the set meals such as the Odoriko Set, which comeswith crab, lobster and steak. Our hot pot entrees also arevery filling. Yet, typically our most popular items areour fresh sushi and sashimi, and our tapas-style dishes,including kalbi, poke, grilled squid, chicken skewersand fried chicken. Odoriko offers lunch specials from11 a.m. to 5 p.m., and patrons love the Odoriko Special
4 | D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2
Story by Alana FolenPhotos by Leah Friel
Dining out / Cover StoryOdoriko Japanese Restaurant
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D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 5
($7.50), the King Set ($16.95), and the Spicy Tuna andSalmon Combination Don ($12.75). The King Set alsois available on the kamaaina menu and is served withtwo pieces of sushi (shrimp and squid), three pieces ofCalifornia Roll, sashimi, shrimp and vegetable tempu-ra, edamame, sweet egg omelette, fruit, miso soup andrice. The Spicy Tuna and Salmon Combination Don isfound on our regular menu, and consists of spicy tunaand spicy salmon served over rice. It’s very tasty, andkamaaina also receive 10 percent off.
DO: Odoriko is bustling with diners come dinner-time. What are popular dinner options?
Takei: We’re very busy during dinner, and populardinner entrees are Kaisenmori ($45), a seafood sampler,which consists of half a steamed lobster, poke, cocktailshrimp, edamame, oysters and sashimi, to name a few.Kaisenmori is perfect for the indecisive diner. Then,Matsu Sushi ($36) is our most popular nigiri assort-ment, featuring 11 different types of seafood such astuna, salmon, ikura, sea urchin, mackerel, shrimp — allfresh.
DO: Many customers are huge fans of the restau-rant’s various of hot pot options. What are some of yourhot pot recommendations?
Takei: Our Nabemono, or hot-pot dishes, are offeredfor lunch and dinner, and some favorite options includeShabu Shabu ($35 per order), Sukiyaki ($35 per order),Chanko-nabe ($38 per order) and Live Lobster-nabe($45 per order). A minimum of two orders is requiredand come complete with an appetizer, pickled vegeta-bles, miso soup and rice. For quick nabemono lunch
options, Odoriko also features Chanko Nabe ($16.50),Shabu Shabu ($16.50) and Sukiyaki ($16.50). All comewith a bowl of rice. Our standout hot pot item isIkenabe ($45, minimum of two orders required), whichfeatures live Maine lobster and a bit of everything else— chicken, oysters, shrimp, clams, an assortment ofvegetables and more. The lobster is still alive when it’spresented to you and it cooks right in front of you atyour table! The broth that comes with this hot pot isamazing — it’s a shoyu-based broth.
DO: Are there some exciting plans in the works thatOdoriko patrons can look forward to?
Takei: Yes, starting next month we’re going to bepromoting our Odoriko rewards card. For every dollaryou spend, you get one point, and when you reach acertain amount of points you receive a discount off ofyour bill. Also, a plan for Happy Hour is in the worksand we intend that Happy Hour will start in the nextcouple of months.
DO: Odoriko has reached a 40 year landmark thisyear. What do you attribute to the establishment'ssuccess?
Takei: The 40th anniversary of Odoriko really creptup on us — time really flies. Our family is just so grate-ful that we were able to do business here for this long.Our success is thanks to our customers, and we justhope that we can thank our regular customers throughour promotions and by offering a rewards card. Also,we hope to bring in more of our local friends to dinehere and experience what we have to offer.
J U LY 8 - 1 4 , 2 0 1 2
General managers Rie and Hiro Takei delightin two of Odoriko’s most popular dishes —Ikenabe and Matsu Sushi.
Customers really dig the izakaya dining experience at Odoriko JapaneseRestaurant, where every mouthful of fresh seafood and hot-pot dishes can be admired and savored.See page 4 | Leah Friel photo
Wailana stays true to local roots | 10There’s plenty to smile about at Happy Day | 12
ALSO:Amazing deals
at Seafood Village | 6
Good to thelast bite
AN EDITION OF
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King’s Village Shopping Center
2400 Koa Ave., Honolulu
923.7368
Open daily, 6 a.m.-midnight
odorikohawaii.com
Japanese Restaurant
5
1 Kaisenmori ($45)
2King Set ($16.95 Kamaaina Lunch
Menu) (File photo)
3
Spicy Tuna and Salmon
Combination Don ($12.75) (File
photo)
4Ikenabe ($45, minimum of two
orders required)
5Chanko Nabe ($16.50, lunch)
(File photo)
6 Matsu Sushi ($36)
On one recent evening at SeafoodVillage Chinese Cuisine, generalmanager Johnson Ma was visited
by a couple who used to dine at the restau-rant many years ago. Although they usedto frequent the eatery, this particular visitwas the first time they had been in a while,and they were delighted to see that theirold haunt was still around. And Ma wasjust as happy to see them, too.
“I always like to see customers comeback,” he says. “We just really want totake care of people. We want you to havea good time.”
Located downstairs in Hyatt RegencyWaikiki Resort & Spa, Seafood Villagehas been drawing in customers — visi-tors and locals alike — for nearly 20years with its traditional Hong Kong-style cuisine.
“What makes Chinese food great is thatit’s best to it eat family style, and is goodfor celebrations with friends and family,”Ma says. “And Seafood Village is a greatplace to gather … It’s the best place to cel-ebrate anything. We’ve had baby showers,retirement parties, graduations andanniversaries.
“And the star of all of these (events) hasbeen our $10.95 lunch,” Ma adds. Themeal is $10.95 per person and is for partiesof 10 or more. It includes Minute ChickenFried Noodle, Stir-Fried AssortedVegetables, Kalua Short Ribs, Beef andBroccoli, Chicken Salad and four types ofthe restaurant’s most popular dim sum:
Barbecue Pork, Chive Dumpling, PorkHash and Seafood Dumpling.
“For $10.95, you can’t beat that any-where,” Ma says.
To host your party, there are three pri-vate rooms — two of the rooms holdabout 20 people, and the larger room can
host up to 80 guests. For larger par-ties, the entire restaurant — whichholds up to 210 guests — also can berented out.
The lunch special and dim sum arethe most popular for lunch hours, butthe nighttime dining at SeafoodVillage certainly should not be over-
looked. And if you’re going to dine at aplace called Seafood Village, you’d betterbe sure to try a few of the items for whichthe restaurant is named.
“We like to feature the freshest inseafood,” Ma says. All of the lobster, crab,prawn and fish dishes are among the mostpopular. Some of these include TeaLeaves Smoked Jumbo Kahuku Prawns($23.95), which is made with black tealeaves smoked into the shrimp, and HoneyGlazed Walnut Kahuku Prawns ($22.95).
And now, the same great flavors thathave been pleasing customers for yearsrecently got a fresh, contemporaryrevamp. Award-winning Chef Michael Auvisited Seafood Village last month. Fortwo weeks, he collaborated with therestaurant’s kitchen staff to reinvent someof their classic flavors, while also coming
up with some new concoctions.“They came up with a variety of new,
unique dishes,” Ma says. New dishesinclude Golden Pumpkin Egg Tofu. Andolder dishes such as Hot and SourSeafood Soup ($5.50) are back with akick. “Chef gave us some good ways toreally season the food, and make it evenmore flavorful … He looked at all of ourdishes, and just how to make the flavorreally jump.”
With new dishes, new twists on classicdishes and some of the best deals in town,there’s never been a better time to checkout Seafood Village. On top of all of that,a large part of the restaurant’s charm is itsunwavering desire to serve its customers.Perhaps that notion is best exemplified thenight that the couple of former regularsvisited. Before they left, they told Ma howpleasantly surprised they were thatSeafood Village was still around. Thingsin Waikiki, after all, are always changing.
“Yes,” Ma responded to the couple.“We always are here for you.“
Seafood VillageServes Up theBest LunchtimeDeal In Town
“We try to give a taste of Hong Kong right herein Waikiki,” Seafood Village general manager
Johnson Ma says,explaining that the restaurant serves uptraditional Hong Kong-style food. Therestaurant’s dim sum options havealways been one thing that keeps cus-tomers coming back. Seafood Villagestrives to maintain a high level of authen-ticity when it comes to its dim sum.
“If you went to Hong Kong for dimsum, you actually wouldn’t see toomany places still using a cart,” heexplains. And as authentic Hong Kong-style eatery, Seafood Village adheres tothat standard as well. “When you orderit, that is when we start to make it. In
China, that is how they want it. They want it fresh, piping hot, right outof the steamer, so that is how we serve it.”
Ma explains the Chinese characters for dim sum mean “touch of theheart.” “It’s a staple for daytime,” he says, “kind of like a Chinese sand-wich.” But nighttime diners need not worry. Ma assures that the restaurantalso offers some dim sum at night.
In addition to the dim sum delights that are featured in the $10.95 lunchspecial, another customer favorite is Xiao Long Bao (six pieces for $8.99).It’s a broth-filled dumpling dipped in vinegar.
And the made-to-order format is status quo for Seafood Village’s entiremenu, not just its dim sum. “Our food is always made fresh,” Ma says.
And in large part thanks to Ma, no matter how many times regulars fre-quent Seafood Village, they always will have something to look forward to.Ma is constantly working to tweak and improve the restaurant’s dishes.“Every day, I try to create a new dish. I work with the chef, and together, wecreate a lot,” he says.
TH
ES
IDE
Seafood Village Chinese CuisineHyatt RegencyWaikiki Resort and Spa2424 Kalakaua Ave. #103, Honolulu971.1818
Open daily, 11 a.m.-2 p.m. (Lunch)5-10 p.m. (Dinner)
Anytime Cafe is doing its home-work when it comes to pastasauce. It is now using the Italian
authentic and produced La Rustichellawhite truffle pate in a few of its dishes,including the new Trio ShrimpSpaghettini with white truffle sauce,priced at $15.95. This dish’s foundationis in the sauce and it cannot be missed.The creamy truffle sauce blended withLa Rustichella delicately brings out afantastic flavor with each bite, and itdoesn’t leave you lumbering toward thedoor on your way out.
“When we start cooking this one, cus-tomers can smell it from the kitchen, itsmells delicious. I like tomato sauce usu-ally more then white, but this is so good,I really love it,” says Anytime Cafeowner Cindy Wong.
As a classic Tuscan tradition, the whitetruffle pate is made from fresh whitetruffles, extra virgin olive oil and a touchof salt. Served with spaghettini pasta,you also will find three types of scrump-tious shrimp — bay shrimp, tiger shrimpand large crab meat stuffed shrimp — inTrio Shrimp Spaghettini. With LaRustichella being so expensive, the whitetruffle sauce is available on a first-come-first-served basis.
Other options on Anytime Cafe's spe-cials menu that have become popular areCheese Ravioli and Chicken Piccata,both priced at $12.95. Anytime Cafe alsoserves breakfast on the weekends start-ing at 8 a.m.
So
ANYTIME CAFE
WHEREMarket City Shopping Center2919 Kapiolani Blvd. #218
For the pupu lover, it’s hardto beat a good Chineserestaurant — and Canton
Seafood is a good Chineserestaurant. Whether experienc-ing the food as designatedappetizers or enjoying an entreeto share or to be devoured solo,the cuisine offers a variety offlavors that reflects the variedculinary landscape of thediverse and ancient land.Cantonese cuisine is just part ofthat tradition.
Enough of the history lesson.Let’s eat!
Though you may get strangelooks if dining alone, there isnothing wrong with tackling theHouse Special Appetizer Platter($25.99) all by yourself. Thatbeing said, you will have moreroom for other dishes if youshare, but that’s up to you. Theplatter is a weighty helping ofegg rolls (done with an interest-ing curry-style spice), cold jelly-fish, salt and pepper pork chops,roast duck and char siu pork.You won’t find the platter on theregular menu, but ask for it.
If you’re looking for some-thing lighter, Boiled Shrimp($11.99) will do the trick. Thesweet shrimp is boiled, chilledand served head on with ahouse special soy sauce con-taining pepper, ginger andgreen onion.
Other tasty items are Deep-Fried Tofu ($8.99) or StuffedTofu with Shrimp ($9.99) Thedeep-fried tofu is a crispysnack perfect for noshingwhile sipping an ice cold beer.Stuffed with shrimp, it is amoist and fluffy treat with aclean flavor that does not carryover to the next item.
And the next item could beClams with Wine Sauce($12.99). If you didn’t share theappetizer platter, you can mendfences with the steamed clamsthat are chilled and topped witha Chinese white wine saucecontaining parsley, red pepper,onion and green bell peppers.
One final recommendation isFried Sliced Squid ($11.99).The squid is moist, tender andpacked with a clean, naturalflavor. A garnish of green onionand red peppers add just theright subtle accompaniment tothe dish.
Boasting flavors of Canton
923 KEEAUMOKU ST.955-3388
Deep FriedFlounder
CrispyChicken
Best Cantonese Cuisine
OPEN DAILY:10am — midnight
With purchase of an entrée. Not to be combined with any other offer or special. Limited Time.$9.99 $4.99
1 Fried Sliced Squid ($11.99)2 Boiled Shrimp ($11.99)3 Deep-Fried Tofu $8.994 Assistant manager EdwinChen5 House Special Appetizer Platter ($25.99)
Nathalie Walker photos
CANTON SEAFOOD
WHERE923 Keeaumoku St.,Honolulu
CALL955.3388
HOURSOpen daily, 10 a.m. to midnight
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ENTER TO WIN1 of 4 TRIPS FOR TWO TO LAS VEGAS!
Zip Pac $8.99 and Spaghetti & Chicken Mixed Plate $6.99 Restaurant. Prices slightly higher in Kahului. Offer valid from 7/1/2012 - 7/31/2012. While supplies last. Must be a Hawaii resident and 21 years of age or older to be eligible for Vegas giveaway, a Hawaii resident and 18 years of age or older for consolation prizes. No purchase necessary, other restrictions may apply. No substitutions allowed. Cannot be combined with any other promotional offers, coupons or discount cards. For complete rules and information see stores or visit www.zippys.com.
CONSOLATION PRIZESOne Month’s Supply of Zip PacsOne Month’s Supply of Napples
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$5.99$5.99fastfoodfastfood
$7.99$7.99 Hawaii’s BestZIP PAC
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NAPPLES OR BROWNIES
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Mahalo, Hawaii!
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 9
Anyone who’s been toJJ’s Bistro & FrenchPastry in Kaimuki
knows how hard it is to decideon what to order. Everythingon the menu sounds delicious,and it is.
So, executive pastrychef/owner Praseuth JJ W.Luangkhot is making it easierwith a new Chef’s TastingMenu featuring the restaurant’smost popular dishes.
For $28 per person, the menuincludes soup or salad, a trio ofhis best-selling appetizers (CrabRangoon, Baked LobsterAvocado and
Shrimp Kataife), a choice of twoentrees (Portobello Mushroomswith Porcini, Cheese Ravioliwith Lobster, Opaka Fettuccinior Baked Salmon Wellington)(Baked Lamb Wellington,Fisherman Potpie, Grilled NewYork Steak Brioche or PanSeared Pork Tenderloin withCauliflower Sauce) and a choiceof any dessert.
“We offered this menu forFather’s Day and peopleenjoyed it and came back askingfor it, so we are continuing it,”explains Luangkhot. “It startedwith only four entrees to choosefrom and then we expanded itto our top eight entrees fromour regular menu. It’s the bestdeal in town."
A popular combo of the twoentrees is Baked SalmonWellington served with juli-enne vegetables and a lemonsweet chili butter sauce, andGrilled New York Steak onmini Brioche complementedwith a saute mushroom onblack pepper sauce. It’s alsogood to know that sauces aremade to order, so specialrequests such as how spicyyou want it can be easilyaccommodated.
Open since 1999, JJ’sBistro & French Pastry hasbecome a popular spot forlunch, afternoon tea, dinnerand award-winningdesserts. And soon-to-be
added is Crab City, convenient-ly located next door, offering atasty menu of crab and seafood,along with an oyster bar, in acomfortable, casual setting.
“I love seafood,” explainsLuangkhot of his newestbusiness ventureexpected to openmid-July. “It’sgoing to be morelike a sports bar where peoplecan come, hang out and enjoygreat seafood.”
Savor the eclectictastes of JJ’s Bistro
& French Pastry
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JJ’S BISTRO &FRENCH PASTRY
WHERE3447 Waialae Ave.,Honolulu
CALL739.0993
HOURSMonday through Saturday, 10 a.m. to 9 p.m.Sunday, 11:30 a.m. to 9 p.m.
WEBSITEjjfrenchpastry.com
1 Grilled New York Steak on miniBrioche 2 Baked Salmon Wellington 3 Trio of appetizers 4 Executive pastry chef/owner JJLuangkhot
Nathalie Walker photos
As any kamaaina willtell you, WailanaCoffee House has
been a local favorite forwhat seems like forever.The Waikiki mainstay hasbeen serving up Americanclassics as well as localfavorites at the corner of AlaMoana Boulevard and EnaRoad since 1969. Accordingto general manager KentonTom, its roots go back evenfurther than that, as therestaurant is located wherethe original Kapiolani DriveInn once stood — anotherlegendary spot founded byhis father, Francis Tom, dur-ing the 1950s.
Following in the foot-steps of the classic DriveInn, Wailana presentslocals and tourists alikewith a selection of their
favorite comfort foodsoffered at a great price.And since the coffee houseis open 24 hours a day(except 10 p.m. Tuesday-6a.m. Wednesday), patronscan satisfy their cravingswhenever they choose. Allthe pancakes you can eat($6.35) is a good place tostart, since it’s offered
’round the clock. Thisstack of buttermilk pan-cakes becomes the stuff ofdreams with a nice dollopof butter and drizzle ofmaple, boysenberry orcoconut syrup. Enjoy thefluffy creations alongsidetwo eggs any style and achoice of bacon,Portuguese sausage,
Vienna sausage, linksausage or Spam.
The eatery also whips upan indulgent EggsBenedict ($9.85), madewith smoked ham, turkeybreast, poached eggs andhollandaise sauce on top ofa toasted English muffin. Apile of hashed browns sealthe delicious deal.
And for meat-loaflovers, Wailana cooks upMeat-Loaf Extraordinaire($12.75), a feast of freshlymade meat-loaf that iscrusty on the outside andmoist on the inside. Its
hearty flavor comestogether with a touch ofsweetness from pineapple,as well as a savory bite ofgarlic, pepper, carrots,onion, Worcestershiresauce and a rich gravy.Then, a baked potato, loafof sourdough, chocolatesundae with macadamia
nuts and whipped topping,and a beverage completethe meal.
With one of the friend-liest waitstaffs in town,experience the charming,diner-like feel andundoubtably local flair thatmakes Wailana CoffeeHouse one-of-a-kind.
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
WITH PURCHASE OF OUR SPECIAL…
OR
(2) LARGE Portion Entrees:• SASHIMI • RIBEYE STEAK
• SUSHI • PORK CUTLET• GRILLED CHICKEN
(YOSHI ORIG. or GARLIC) (YUZU or BASIL SAUCE)
• Modern Izakaya• Sushi Bar
MON-SAT 5:30PM-12AM | SUN 5:30-11PM | TUE CLOSED | 1427 MAKALOA ST. 941-6891
Must present coupon. Offer not valid with other specials/discounts.
EXPIRES 7/12/12
2-Choice Set MenuINCLUDES: SALAD, MISO SOUP & RICE
Teriyaki Chicken $7.95Teriyaki Combo (Steak & Chicken) $10.95Fish of the Day $7.95North Shore Garlic Shrimp $9.95
NEW MENU & SUSHI BAR!
Includes Miso Soup,Salad, Rice and Japanese hot teaNot valid with other offers or promotions.Gift Cards Available
BLUE HAWAII SUSHI BAR & RESTAURANT
Early Bird Special 4-6pm
1140 Kuala St. (Next to Babies R Us) Pearl City | 456-2128Sun-Thurs 10:30am-9:00pm | Fri-Sat 11:00am-10:00pm
Okinawan • JapaneseSteak • SeafoodLocal Favorites
Violet’s Special
Buy One EntréeGet the second
50% OFF**Some exclusions may apply. Exp. 7/31/12
1 0 | D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2
WAILANA COFFEE HOUSE
WHERE1860 Ala Moana Blvd.,Honolulu
CALL955.1764
HOURSOpen daily 24 hours except10 p.m. Tuesday to 6 a.m.Wednesday
Looking for a place for a private party, contact our Banquet Coordinator
Sam Choy's will be Closed on Mondays
Happy Hour Daily 5:00 to 6:30 p.m.Tuesday is Snow Crab Night
2 lbs of Snow Crab Legs for $29.95Wednesday is Prime Rib Night
1 pound of Prime Rib for $20.95 (until it runs out)Thursday is Brewer's Day
Pitchers of our Aloha Beer for $10 all day longFriday is Aloha Friday
Hawaiian Plate all day long and LIVE Hawaiian entertainment from
6:00 to 9:00 p.m.Saturday is Kupuna Day
Our Kupunas 55 and older receive a20% Discount all day (proof of eligibility required)
Sunday is Keiki Night
Kids Eat Free from our Keiki menu with eachAdult entree purchased. From 6:00 to 8:00 p.m.,
marvel at the magic of Alan Arita, enjoy theballoon sculptures of Suzette and treasure
the caricature drawings of John
$15.95 Complete Dinner
$11.45 Complete Lunch& after 10:30 p.m.
EARLY BIRD SPECIAL
947-2836Open 7 Days • 2700 So. King St.
Sapporo & Kirin (large) $5.75after 10:30pm
New Hours 5:30 - 6:45pm
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 1 1
By Caitlin Basilio
The moment you stepinto StageRestaurant, you’re
in for a unique diningexperience. This award-winning eatery is adornedin trendy hues, mood light-ing, bold artwork and aneclectic collection of fur-nishings from around theworld. Located on the sec-ond floor of Hawaii
Design Center, the restau-rant offers Asian-American cuisine, and iscurrently undergoing somechanges to its menu.
Starting sometime nextweek, Stage Restaurantwill offer its very own Surf& Turf ($40), which willfeature Big Island lobstertail and grilled beef tender-loin, seasoned withHamakua mushrooms,asparagus and a lobstercream sauce.
Executive Chef Ron deGuzman has high hopesfor Stage’s new Surf &Turf because “seafood andbeef dishes are pretty pop-ular among customers.
“I think customers willlove it also because of thelocal mushrooms, and theKona lobster is reallytasty,” he says.
Just because de Guzmanis revamping the menudoesn’t mean everythingmust go. StageRestaurant’s popular AhiPoke ($13 dinner and $9lunch) will remain on the
menu. This tantalizingappetizer comes with avo-cado, marcona almonds,orange tobiko, Spanishonions, yuzu-olive oil,wasabi and soy reduction.“Our Ahi Poke is verypopular here. It’s preparedlocal style, but a little dif-ferently than other places,”de Guzman adds.
Served from 11:30 a.m.to 1:30 p.m. Mondaythrough Friday, lunch atStage Restaurant features asmall selection of dishes,
each as thoughtfully pre-pared and elegantly pre-sented as the restaurant’sdinner offerings.
Dinner is served from5:30 to 8:30 p.m. Mondaythrough Saturday. StageRestaurant also offerscocktails, wines andHappy Hour menus inaddition to its lunch anddinner menus.
Stop by soon for a mouth-watering meal, or for a fewcocktails, under StageRestaurant’s spotlight!
1 Ahi Poke ($13 dinner) 2 Surf & Turf ($40) 3 Sous Chef Tim Petersen with Surf & Turf
Leah Friel photos
1 2 | D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
Good Times
And, judging by the bustling restaurant where dimsum carts whirl around the room and a frenzied kitchenbuzzes with excitement, loyal diners continue to bringtheir appetites and leave with smiles on their faces.
“The food is good, and people leave smiling — theyalways come back,” she says. “They’re so nice, they’re likefamily. They feel very comfortable when they come here.”
Lum and co-owner Yung Sang Chan have been in thebusiness locally for more than three decades, and the pairalso runs Nice Day Chinese Seafood Restaurant inLiliha. The duo started and operated the old Sea Fortunerestaurant in Chinatown for 22 years, and after it closed,they opened Happy Day in 2001.
“We get old customers coming to this location now, aswell as new customers,” says Lum of her loyal diners.“The people are so nice, from the aunties to the grandpar-ents, they come over and over again.”
Located in Kaimuki at the corner of Waialae and 11thavenues, Happy Day offers a host of Hong Kong-styleChinese cuisine in a relaxed, family-style setting. Therestaurant is arranged as an open dining hall, and is dec-orated with bright-red lanterns, large chandeliers and the
As Happy Day Chinese SeafoodRestaurant approaches its11th anniversary in August,
owner Lisa Lum still finds delight atthe sight of satisfied customersenjoying a great meal.
HappyDay
Roll at
Seabass with Ginger and Onion ($11.95) Orange Chicken ($9.95)
Capital Style Pork Chops ($9.95)House Noodle ($9.95)
Story by Kyle Galdeira • Photos by Leah Friel
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 1 3
iconic fish tank that greets customers at the front door.Happy Day is synonymous with stellar dim sum selec-
tions, with most offerings starting at $2.68 for threepieces, including pork hash, taro, baked manapua, shrimpwith spinach, beef balls and sesame seed balls — a pop-ular dessert treat, especially during Chinese New Year.
After choosing from selections on the dim sum cart,order up an entrée or two to share, including Seabasswith Ginger and Onion ($11.95), Orange Chicken($9.95) or Capital Style Pork Chops ($9.95). The crispyyet juicy pork is smothered in onions and covered with atangy barbecue-style sauce that tantalizes the tastebuds.
House Noodle ($9.95) is another longtime customerfavorite, as the bed of cake noodle is topped with seafood,chicken, pork and vegetables then bathed in an oystersauce that brings all the flavors together. Similarly, the BahChun Style Tofu Casserole ($12.95) incorporates largepieces of tofu, seafood, char siu, chicken and vegetables.
Happy Day is home to a host of regular customersstopping in for a quick lunch, birthday celebration orfamily get together. The eatery is open daily from 8 a.m.to 10:30 p.m., making it the ideal location for a greatmeal anytime the mood strikes.
Happy Day offers popular daily specials, including theLunch Special ($8.95), which comes with chicken salad, gonlo mein and five assorted dim sum selections. A dim sumcarry-out special also is available daily from 8 to 11:30 a.m.when customers receive 15 percent off orders when payingwith cash, and 10 percent off with credit card transactions.
“Every time you’re hungry, you can come and enjoy!”says Lum.
3553 Waialae Ave., Honolulu738.8666Open daily, 8 a.m. to 10:30 p.m.Assorted Dim Sum
Happy Day is always bustling with loyal patrons.
...dining out ...
inside F E A T U R E. . . . . . . . . . . . . . . . . . . .
t
d
dm
patrons who keep coming back for more.I’ve been a fan of Eggs ’n Things for a
while now, and just when I thought thingscouldn’t get any better, they do! Thegrinds here are always ridiculously onoli-cious, but you haven’t seen nothing untilyou’ve set your taste buds on Eggs ’nThings Mac Nut Lovers Pancakes($12.95)
You’ll savor the taste of macadamianuts with each and every bite, as this per-fect pancake creation is a macadamia nutfanatic’s dream come true.
“This dish isn’t always on the menu,but we’ll be running it as a special July 14and 15,” says general manager EdwinOhta.
Mac Nut Lovers Paradise featuresmacadamia buttermilk pancakes toppedwith a homemade macadamia nutwhipped cream and then sprinkled with agenerous amount of … you guessed it …more macadamia nuts!
“It’s an overkill of mac nuts, but peoplelove it,” Ohta says with a laugh. “Youhave macadamia nuts in your pancakes,on top of your pancakes and in thewhipped cream. We use 100 percentmacadamia nut paste to combine with thewhipped cream.
“Mac Nut Lovers Pancakes is unique tous here at Eggs ’n Things,” he adds,attributing the creation of this dish to gen-eral manager Michael Skedeleski. “Heenvisions what will go well together.”
Well, after the first bite it’s a fact thatpancakes, homemade whipped cream anda mound of macadamia nuts are a matchmade in heaven. Seriously, these have gotto be my favorite pancakes ever! And thewhipped cream? Don’t even get me start-ed on that. I could eat mountains of itsolely on my own!
Eggs ’n Things343 Saratoga Road
923.3447
3660 on the RiseRaising the bar on Pacific Fusion cui-
sine is 3660 on the Rise. Located at 3660Waialae Ave. on the corner of Waialae andWilhelmina Rise, the restaurant opened itsdoors in September 1992 by partners chefRussell Siu and Gale Ogawa. Since then,this award-winning restaurant continuesto stand in a league all its own, thanks toits superlative edible masterpieces anddivine customer service.
3660 on the Rise serves dinner nightlyTuesday through Sunday, closed onMondays, and diners find the restaurant’ssignature dish, Ahi Katsu to be exemplary.New York Steak Alaea also is a top pick,but since it’s all about the magnificentmacadamia nut this week, it’s time toshine the spotlight on 3660’s own RoastRack of Macadamia Nut Crusted Lamb.
Priced at $36, this flawless dish featuresa superb rack of lamb grilled to perfec-tion, and crusted with a blend of Dijonmustard, panko and macadamia nuts. It’s
accompanied by a Cabernet Mint Saucethat is made in house, and served with aside of mashed potatoes and steamedasparagus.
“Roast Rack of Macadamia NutCrusted Lamb is one of our most populardishes and has been on the menu for along time,” says 3660 banquet chef TonyLaihipp.
“It has a really, really nice subtle flavor.The macadamia nuts give the lamb a nicesweetness and the crust adds a nice crunchas well.”
And if there’s a special occasionapproaching, 3660 on the Rise has four pri-vate dining rooms accommodating groupsfrom 20 to 200 people. Special banquetmenus also are available for private parties,offering the same outstanding cuisine.
3360 on the Rise3660 Waialae Ave.
737.1177
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– From page 2
ono,youknow
1 3660 on the Rise’s Roast Rack of Macadamia NutCrusted Lamb ($36)
2 3660 server Ron Noguchi withe Roast Rack ofMacadamia Nut Crusted Lamb
3 Eggs ’n Things flagship location is on Saratoga Road in Waikiki.
4 Shor’s Arugula Salad ($12)
5 Shor’s Monchong Fish and Kauai Shrimp ($38)
1
2 3
4 5
VO veg’noutwith
Terri Hefner SPECIAL GUEST APPEARANCE
Special Summer 5-Course Dinner
available Sun, Mon, & Tues Only
Buy one dinner entrée, receive 2nd entrée
50% OFFvalid Sun, Mon & Tue with ad Expires 7/17/12.
FREE VALET PARKING • www.chefchai.com • Call 585-0011
Jerry Santos& Hula
RobertCazimero
BrothersCazimero
DannyCouchW
ED
THU
R
FRI
SAT
Service daily from 3:00pm to 5:30pm
COMPLIMENTARY PARKING
2199 Kalia Rd. Honolulu /www.halekulani.com
A Tradition at Halekulani...
Renewed~ Fine Tea Selection
~ Freshly Baked Signature Scones
~ Exquisite Tea Sandwiches
~ Delicate Pastries
Afternoon TeaIN THE VERANDA
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 1 5
A little hot,a little sweet
It would be pretty hard not to spot a Korean restau-rant on “Koreamoku” Street, as it’s a mecca forthe popular cuisine. But once you step into Red House, you know
you’re going to have a unique dining experience —Korean fusion food and a hip, youthful ambience,with entertaining K-Pop videos playing continuouslyin a modern, red-and-white decor.
And while you can find traditional Korean farehere, like bibimbap, the fusion dishes, such as theinterestingly named “Bulgogi Rice Pizza,” aredrawing a crowd.
Of course, bulgogi (marinated barbecue meat)won’t rock your world if you don’t eat meat or fish,but how does Korean Style Spicy Soba ($10.99lunch only) sound?
For the noodle lover who likes just a light touchof heat, this lunch special will sing. The noodles aretopped with a special sauce, lemon slices, springmix and seaweed. According to owner Justin Chun,it’s new to the menu, and was created to satisfy the
local palate by turning down the heat a bit. Soalthough it may not be as fiery as Red House’s
Jjolmen, it’s spicy and full of flavor. “It’s a little bit sweet,” Chun explains,
“and we add mild kim chee juice.”Mmmm. A bowl of soba — a little hot,
a little sweet — sounds like the perfectdish to enjoy while rockin’ out to K-Pop.
Bring this ad in for a Complimentary Dessert**With the purchase of two entrees.
Maximum 2 coupons per table.$8.00 Value. Expires 7/31/2012.
StarAdv
Kissaten88 Piikoi St.593-1200
WHERE TO DINE
A Catered Experience94-1068 Ka Uka Blvd.677-7744
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
Five Star International BuffetRoyal Hawaiian Center, Bldg C, Level 3.380-9300
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
Little Village Noodle House1113 Smith St.545-3008
Jade Dynasty Seafood Restaurant Ala Moana Center1450 Ala Moana Blvd. 4th Floor - Ho’okipa Terrace947-8818
Ho Ho Chinese Cuisine 590 Farrington Hwy.692-9880CATERERS
Makittii2380 Kuhio Ave.923-2260
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 1 7
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. Expires 7/31/12. 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 7/31/12. Must present coupon.
Lobster $1299with purchase of Full Price EntreeValid 5-10:30pm
Lobster $1299with purchase of Full Price EntreeValid 5-10:30pm
11:00 a.m. - 2:30 p.m.
LUNCH TUES-SUN 11am –2pm
featuring…
Salade Gourmande andMoules Marinieres Frites
1006 KAPAHULU AVE. 739-5000
DINNER SERVED TUES-SUN FROM 5PM
Nu‘uanu Okazuya
…just like home!
Located across ofHosoi Mortuary on Nuuanu Ave
between Zippy’s & Pali
Safeway/Longs
Largest selection of okazu in Honolulu!
1351 NU‘UANU AVENUE 533-6169nuuanuokazuya.comOPEN: m-f 5a-1p / sat 5:30a-2p / sun 7a-1p
One coupon per order. Cannot be combined with other offers. Expires 7/31/12
Pearl Cityby Wal-Mart455-6805
Kahala Mall738-5696
(KOZO)
Moiliili 951-5696
(KOZO)
Keeaumokuby Wal-Mart946-5696
(KOZO)
Pearlridge483-6805Reg. $25.99
98-150 Kaonohi St. • Tel: 486-510098-150 Kaonohi St. • Tel: 486-5100
*Menu and prices subject to change.
Not combinable with other discounts. 65 or older w/ coupon & ID. No online orphoto-copied coupons. One coupon per person. Discounts off regular adult price.Expires 7/13/12.
SENIOR SPECIAL!$5 OFF Lunch
BIRTHDAY SPECIAL!FREE BIRTHDAY MEAL FOR ANY AGEWith Family & Group LUNCH & DINNER 20% OFFMust have minimum party of 4. Coupon valid on actual birthday, ID required. Not com-binable with other discounts. Discounts off regular adult price. No online or photo-copiedcoupons. Must purchase beverage. Expires 7/13/12.
*Menu and prices subject to change.
Receive a FREE
JJ’s Bistro
*Valid on actual birthday w/valid ID
Chocolate Pyramiddessert on your
birthday!
$10 OFF Dinner
WHERE TO DINEKit N Kitchen1010 University Avenue942-7622
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
BENTO $11.95Reg. $15.95CHOICE of TWO:
• (2) Big Shrimp & (2) Veg. Tempura• Chicken Katsu• Chicken, Beef or Pork Teriyaki• Miso Butterfish• Chicken Kagaage
HOUR FOR MOM & DAD!!!*OFFER SUBJECT TO CHANGE, DINE-INONLY, VALID KAHALA LOCATION ONLY
WAHOO’S KAHALA | 4614 KILAUEA AVE. | 732-9229
2 0 | D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2
Try Our Tasty HASH TEMPURA!The Best Hash Tempura
on the Island!Sun-Thu 8am-10pm • Fri-Sat til 11pm
Okazuya open daily from 8am
SEKIYA’S RESTAURANT& DELICATESSEN
Serving Hawaii for 77 Years!
www.SekiyasRestaurant.com
2746 Kaimuki Ave
732-1656ACROSS KAIMUKI H.S.
2012
ALA MOANA CENTER
MALL LEVEL, MAUKA
NEXT TO VICTORIA’S SECRET
946-6388
“Laksa”
House Noodle
and Panya
Iced Fruit Tea
ContemporaryDining
4369 Lawehana St. (across Target in Salt Lake) |
www.larrysbakery.com or find us on OPEN Mon - Fri 6AM - 1PM
Sat 6AM - 12PM
12 PC CUPCAKE SPECIAL
EXPIRES 7/13/12
10% OFFWITH COUPON
beachhousewaikiki.com • 921-4600 • Complimentary valet parking.
Now Open until 10:00pm
A fi ne steak. A fi ne experience.
tender moments
of bliss.
filet mignon,10 ouncesA prime cut from the tenderloin of beef,
exceptionally textured and uniquely tender.
Royal Hawaiian Shopping Center, 3rd Floor
restaurantsuntory.com922-5511
RESTAURANT
SUNTORY
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
WHERE TO DINEKobe 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. Shops 596-0066Kailua 151 Hekili St. 230-8400
IchirikiAiea 98-150 Kaonohi St.484-2222
Honolulu 510 Piikoi St.589-2299
Romanos Macaroni GrillAla Moana CenterHookipa Terrace 356-8300
Genki SushiAina Haina 373-4033Ala Moana 942-9102Ewa Town Center 683-1003Kaneohe 247-9595Kapahulu 735-7700Kapolei Commons 674-4227Stadium Market Place 488-9202Waiau 485-0227Waikele Center 678-3180Ward Center 591-5600
-Sweet & Sour or Steamed Fish Filet -Cold Ginger Chicken -Live Lobster with Ginger onion or Black Bean Sauce(2pc.) -House Special Cake Noodle -Steamed Rice
Restaurant Hours: 10AM - 9PM
Call for Reservations 487-6662 or 486-7410
Bring this Ad in and receive 10% Off
(Excluding Buffet)
343 SARATOGA AVE.923-3447
2464 KALAKAUA AVE.926-3447
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
Offer valid on dine-in orders only. Must present coupon. Cannot be combinedwith other offers or coupons. Exp 7/31/12
July Special $7.47Appetizer Combo
2012FIRST PLACE
Call 677-7744 to order or visitwww.acateredexperience.com for more info.
Special Graduation Menus start from $8.95 per person,OR Create Your Own Graduation Menu from$10.95 per person! (Minimum 25 guests, delivery fees may apply.)
“I am that merryChef of the Night”Chef/OwnerRussell Siu
July 29th, 2012 • 6:30pm “A Feast Worthy of Kings & Spirits”Served Family Style • $35++
BYOB • No Corkage Fee
Call for reservations596-7488
Kaka‘ako KitchenWard Centre
~
~
A Midsummer Foodie’s DreamPicnic on the LanaiPicnic on the LanaiA Midsummer Foodie’s Dream
Check www.facebook.com/KakaakoKitchen for complete menu
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. 7/31/12.
D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2 | 2 3
With its unique décor and dishes thatare both flavorful and presented withflair, Yogurstory has captured the
attention and appetites of locals everywheresince it opened in November 2010. The eateryoriginated as a quaint brunch café that focusedon yogurt, according to chef Andy Dalan.However, Yogurstory has since evolved into afull-service restaurant that offers customers avariety of choices for brunch, dinner, pupusand cocktails.
“(Before) we had about seven or eight yogurtmachines and I was hired as a pastry chef,” Dalanrecalls. “The owner is a businessman from Korea; inKorea, they have nice, café-style eateries so he wanted tomake one in Hawaii that was a brunch restaurant. But therestaurant totally transformed — we now do breakfast,lunch, full dinner, appetizers, pupus at night and have afull bar.”
“Originally, this restaurant served mainlycoffee, desserts and light sandwiches,”echoes manager Jimmy Kim. “With a
name like Yogurstory, a lot of peoplepresumed they would find yogurtmachines here … but now, we serve avariety of food — including wafflesand omelettes — so now, it’s more ofa brunch restaurant. We won the 2011Ilima Award for ‘Best NewRestaurant.’”
Kim says that many customers askabout the restaurant’s unusual name — espe-
cially now that the focus is not on yogurt.“In Korea, when you spell ‘yogurt,’ it’s actually
spelled ‘yogur’ — there’s no ‘t’ at the end,” he explains.“This was (the owner’s) first business venture in the U.S.
— he designed all the logos and marketingmaterials in Korea, but when he
came here, he realized that, inthe U.S., ‘yogurt’ has a ‘t’
at the end. But he justdecided to go with thename (as it was).”
When it comes tothe eatery’s menu,there is a plethora ofitems sure to please
those craving some-thing sweet or others
looking for a savory meal.Currently, three dishes at
Yogurstory reign as customer favorites: PrimeRib Loco Moco ($14.95) — premium slices of prime ribover a bed of white rice, brown gravy and two sunny-side-up eggs — Red Carpet ($9.95), featuring red velvetwaffles with taro cream cheese; and Hurricane RiceBowl ($13.95), a fusion bibimbap with bacon kim-chee fried rice, Korean veggies, strips of prime riband a poached egg.
“The waffles are our own creations,” explainsKim. “Our chef (Dalan) is a dessert chef, so a lot ofthe food we bring out has a design. It makes it moreinteresting for the customers.”
Other popular dishes include Chantilly Waffle($9.95) — the eatery’s newest waffle — “Swagger”Steak Salad ($13.95), complete with thinly slicedNew York steak atop mixed greens, pickled onions,fried onions, bacon pecan brittle and Maui oniondressing; Oyster Dynamite ($9.95), featuring threeoysters baked with mushrooms, spinach and jalapeñosoy; and BulGoGi BBQ Ribs ($9.95).
“We just changed the menu recently,” says Dalan.
“It was limited at the beginning but we just did renova-tions — we made our kitchen bigger so now we do salads,entrées and waffles. We’re also doing appetizer specialson Fridays and Saturdays.”
While Yogurstory is busiest during the weekends forbrunch, the eatery is hoping to attract more customers fordinner. Salads, as well as “Breakfast at Night” dishes —including the popular Classic Eggs Benedict ($10.95) —are available for dinner, and entertainment is featured onFridays from 9 to 11 p.m.
“We have three different singers who rotate,” confirmsDalan. “They roam around the restaurant with a wirelessmic every Friday during dinnertime. Reservations areavailable, but only for parties of six or more.”
orderoftheday
2 4 | D I N I N G O U T | J U L Y 8 - 1 4 , 2 0 1 2
815 Keeaumoku St. #105, Honolulu942.0505Hours: Brunch, 8 a.m.–5 p.m.Dinner and Pupus
Sunday–Wednesday, 5 p.m.-midnight
Thursday–Saturday, 5 p.m.-2 a.m.
Yogurstory
BulGoGi BBQ Ribs ($ 9.95)Oyster Dynamite ($9.95)
“Swagger” Steak Salad ($13.95)
Chantilly Waffle ($ 9.95)
Yogurstory offers customersa variety of selections forbrunch, dinner, pupus andcocktails.