hawaii dining out 05 sept 2010

O A H U ’ S A N S W E R T O Y O U R A P P E T I T E

S E P T E M B E R 5 - 1 1 , 2 0 1 0

My sweet tooth

always wins — no

joke or exaggera-

tion.

As a baby, my crawling

adventures began early on

when Dad gave me my first

taste of vanilla ice cream.

The result? I was in com-

plete sugar shock — climb-

ing over furniture just to

get more of this new-found

love. You would have

thought I had just entered

the Baby Olympics!

Today, this passion for all

things sweet is more of an

eternal love. Yes, I continue

to live for the gamut of

desserts: ice cream, frozen

yogurt, cupcakes, choco-

late — you name it. So no

one had to twist my arm

when this week’s assign-

ment fell into my lap, as I

immediately set out in

search of the best

desserts around.

And while I’m mindful

of the consequences of

having a sweet tooth (I

have ramped up my work-

out routine quite a bit in

recent weeks), I wasn’t real-

ly ready to forgo the oppor-

tunity to indulge in one of

the great pleasures of life.

Because really, who has

time to count calories

when you’ve got heavenly

portions of cake and sorbet

staring right back at you?

Located at the corner of

3660 Waialae Ave. and

Wilhelmina Rise, 3660 on

the Rise is the perfect

choice for dining out, offer-

ing an elegant dining expe-

rience for tourists and

locals alike. The restau-

rant’s doors opened in

September 1992 by part-

ners Russell Siu and Gale

Ogawa, with four banquet

rooms later added in 1999.

Known for its Euro-Island

cuisine, the menu offers a

wide array of local flavors

enhanced by the diverse

cuisines of both Europe

and Asia. And although the

main courses here are

nothing short of amazing,

you must save room for

dessert — or if you’re like

me, just make dessert the

No. 1 priority. With names

like Mile High Waialae Pie

and Sorbets Gone Tipsy,

how can you resist?

“We focus on a lot of fla-

vors that everyone recog-

nizes and then we make it

our own,” says banquet

sales manager Cheryl

Leong.

Chef Russel Siu presents

classic desserts with a

twist, utilizing all fresh

ingredients and his own

personal recipes. Spoiled

within a dessert wonder-

land, I was greeted with the

Warm Chocolate Souffle

Cake ($8) and An Affair

with Coffee ($8). This was

playing with fire! How did

the chef know that chocolate

and coffee are two of my ulti-

mate weaknesses and when

incorporated into a dessert ?

That’s nirvana! The Warm

Chocolate Souffle Cake con-

sists of warm chocolate

cake oozing with chocolaty

goodness and bits of

chocolate chunks hidden

within the cake itself.

Topped with vanilla ice

cream and drizzled in rich

Mocha Sauce, it was a

chocoholic’s fantasy come

true. And coffee lovers,

beware: An Affair With

Coffee is truly magnificent.

You’ll agree once you set

your taste buds on the

Kona Coffee Scented

Financier with Caramel

Pecan Ice Cream, Mocha

Pot de Crème and Coffee

Specked Butter Cookies.

Other favorites among din-

ing patrons include

Pudding on a

Whim ($8),

which showcas-

es the daily

selection of

3660’s famous

and popular

bread pud-

ding, and the

Mile High

Waialae Pie ($8) featuring

layers of Haagen Dazs

Vanilla and Coffee Ice

Cream, Macadamia Brittle

topped with Caramel and

Chocolate Sauces. Still

have some wine in your

glass? How about sampling

This Evening’s Cheese

Selection — a dessert —

including two varieties of

cheese served with table

wafers and fruit ($10)?

3360 On the Rise3660 Waialae Ave.

737.1177

An American restaurant

chain with headquarters in

Scottsdale, Ariz., P.F.

Chang’s China Bistro

serves up Chinese-

American cuisine from a

menu originally conceived

by chef Philip Chiang. This

popular eatery currently

operates more than 200

restau-

rants in the U.S., Mexico

and Kuwait City. And as

one of my all-time favorite

restaurants, with its chic

décor and consistently

delicious cuisine, I’m

always jonesing for a

P.F. Chang’s ChinaBistro

3360 On the Rise

EDITORJo McGarry

Phone: 783.1060JMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakaguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement publishedby the Honolulu Star-Advertiser.

2 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0

ono, you know

Above: The author with a pair ofmini desserts at P.F. Chang’sChina Bistro, with the always-scrumptious Banana Spring Rollsin front. Right: The WarmChocolate Souffle Cake and AnAffair with Chocolate are hitsamong patrons at 3660 on theRise.

– See page 8

Assignmentsof allSweetest

by Alana Folen | Photos by Leah Friel

The

Above: Ton Ton Ramen owner KineKen Cho has been servingJapanese noodle dishes in Waipahusince 2005. Top right: The SpicySeafood Ramen goes for $8.95.Bottom: Cho introduced the SoftRib Ramen ($8) about three monthsago. The dish includes choi sum,fish cake, nori and fried garlic.

By Bill Mossman

Where theTastiest, Healthiest

Kine Ken Cho has noodleson his mind — all of thetime. As the owner of Ton

Ton Ramen in Waipahu, he’salways looking to adapt his menuchock-full of Japanese noodledishes to locals’ palates; con-stantly visiting ramen-ya restau-rants from Hokkaido to Kyushu,searching for ways to introducewhat he calls “healthy, original

J a p a n e s e - s t y l eramen” to theIslands.

Yes, five yearsafter launchingthe family busi-ness, Cho stilleats, sleeps andbreathes noodles.

“I really love toeat ramen. I caneat it every day.And I love tomake healthy-style ramen formy customers,”says the HongKong-born Cho,whosE first name,Kine, happens tomean “healthy” inhis native tongue.

Dining Outcaught up with Cho recently andprobed his noodle on a range oframen-based topics. Here’s whathe had to say:

DO: Ton Ton just celebrated itsfifth anniversary with a bunch ofsummer specials, including thefree gyoza offerings with eachramen order, and business seemsto be doing well. What’s been thesecret to your success?

KC: Good food, good service,reasonable prices. We make our

ramen dishes like originalJapanese style — or a morehealthy style of makingramen. So no MSG, no oilybased soup. And since mostof our customers arealways looking for some-thing new, we try to add anew ramen dish every twoor three months.

Our prices are very rea-sonable — usually $10 orless. What we want is tomake our ramen affordableso that everyone can try it.

But the most importantthing is keeping our cus-tomers happy. If they smile,I smile, because I knowthey’re coming back. If theyget angry, then they’re notcoming back.

DO: Your gyoza is onereason why customers keepreturning for more. They’refairly good-sized pieces,and so tasty. Are you stilloffering three dumplings,free of charge, with any pur-chase of a ramen dish?

KC: Yes, but that specialis only good between 2 and6 p.m. each day. We makethe gyoza fresh and the cus-tomers love it.

DO: Speaking of cus-tomers’ love, your patronshave really taken an intense lik-ing to your newest dishes — theSoft Rib Ramen and the IppinRamen, both of which go for $8and were introduced this sum-mer. What makes these ramenbowls so special?

KC: Two things. First, we half-

cook the egg by boiling it for awhile, then take it out of the shelland add a special shoyu sauce toit. There’s a lot of taste to theegg, and people tell me, “Ooh,what’s that?” And we tell themit’s a special type of egg, the typeyou find on every street in Japan.

The second thing we do with

the Soft Rib Ramen is cook theribs for about eight hours. Theold Japanese people like it thisway, when you put the rib inyour mouth and it melts. But youhave to be careful not to over-cook it. Then we add the noo-

cover story

D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 3

– See page 4

is ServedRamen


dles, choi sum, fish cake, onion,

fried garlic and nori.

The Ippin Ramen is like the Soft

Rib Ramen, but there’s no meat —

other than the fish cake — and we

add items like wakame (seaweed)

and corn. The Ippin also has a

miso-based soup; the Soft Rib

Ramen has a shoyu base.

Both are popular with our cus-

tomers. We sell about 50 bowls of

the Soft Rib Ramen every day.

Sometimes, we even have to tell

customers to come back tomorrow,

because we ran out of the dish.

DO: Is the Soft Rib Ramen your

most popular dish? Or is there

another?

KC: People really like the

Chicken Katsu Ramen ($7.75). But

they also like the Chicken Katsu

Curry combo ($9.45). We’re known

for our curry. I guarantee that no

one in Hawaii makes curry like we

do.

DO: Aside from your unique

style of preparing ramen, you also

selected an unusual name for your

restaurant. What does “Ton Ton”

mean and why did you opt for that

name?

KC: Customers ask me that a lot.

In Osaka, the people call boys “ton

ton,” which means “little pig.” Also

in Japan, 90 percent of the ramen

businesses make their soup base

from pork bone. So when it came

time to choose a name, I thought of

pork bone and little pig, and decid-

ed that “Ton Ton” was a good name

for the restaurant.

DO: You’ve set up shop in a won-

derful spot. The area is clean, and

there’s ample parking for your cus-

tomers. But have you ever thought

you were too isolated from the

masses? Ever thought of opening

up another restaurant closer to

Honolulu?

KC: To survive in this

economy, the local people

have to enjoy your food. I’m

lucky because this location

has been good to me. All the locals

in the area come in and support

me. But I also have customers com-

ing from all over the island — from

Hawaii Kai, Honolulu, Kapolei,

Kunia — just to try the food.

Sometimes they say, “Oh, you’re so

far.” But that’s why I try to intro-

duce a new ramen dish every two

or three months, just to give those

customers who live far away anoth-

er reason to come back.

As for opening another Ton Ton,

I’m thinking about it. But I think it’s

too early to say where or when.

cover story

Left: Ton Ton Ramen’s deli-cious gyoza comes with anycombo meal. Three freedumplings also are given tocustomers who order a ramendish between the hours of 3and 6 p.m. Bottom: CookJian Wei Liu fries vegetablesthat will soon be a part of theVegetable Fried Noodle plate($7.50).

Ton Ton RamenWhere:Waipahu Shopping Center,

94-050 Farrington Highway

Hours:Sunday through Thursday,

11 a.m. to 9 p.m.

Friday and Saturday,

11 a.m. to 10 p.m.

Call:677.5388

– From page 3

Manoa DNA CD CelebrationMahalo to all who joined us Saturday night tocelebrate “Evolution”, Manoa DNA’s amazingthird CD release. It was a memorable occasionwith special guests including Herb Ohta Jr., JonYamasato, Kamuela Kahoano, Kapala, and RoySakuma’s Ukulele Keiki. Thank you to prizesponsors KoAloha Ukulele, Oakley Gear, IOLANISportswear, Manoa DNA, and Outrigger Reef onthe Beach.

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Located poolside at theOutrigger Reef on the Beach2169 Kalia Road, Honolulu,HI 96815 ph. 808.924.4990

Kamaaina rates from$139 per night.

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ISLAND’S

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Expires 9/15/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

HONOLULU DES IGN CENTER

ON KAPIOLANI BETWEEN PENSACOLA & PIIKOI ST.

1250 KAPIOLANI BLVD. • T: 956-1250

FURNITURE SHOWROOM HOURS:

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Contemporary Asian American CuisineSecond Floor Honolulu Design Center

Culinary Performances DailyReserved Seating: 808.237.5429

Lunch Mon-Fri 11:30a-1:30pDinner Mon-Sat 6-8:30p

OvationAmuse Bouche Lunetta “Prosecco Brut”, Italy, N.V. (4oz)

First Course Hamachi Sashimi with Misoyaki, Daikon Oroshi

Tamano Hikari Junmai Dai Ginjo, Kyoto, Japan (3 oz)

Second Course Kona Lobster, Kahuku Corn, Hamakua Alii Mushrooms, Scallion Hollandaise Sauce

Chateau Pouilly “Pouilly-Fuisse”, France, 2006 (3oz)

Third Course Pan Roasted New Zealand King Salmon, Braised Spinach, Tsukudani Sauce

Patz & Hall “Sonoma Coast” Pinot Noir, Sonoma County, 2008 (3oz)

Fourth Course Grilled Beef Tenderloin, Herb and Goat Cheese Polenta, Roasted Mushrooms,

Red Wine Veal Demi Glace

Duckhorn Cabernet Sauvignon, Napa Valley, 2006 (3oz)

Fifth Course Valrhona White Chocolate-Mascarpone Terrine,

Coconut Milk Sorbet,Vanilla Bean Roasted Pear,

Honey Powder, Candied Pecans

J.J. Prum “Graacher Himmelreich”

Auslese, Germany, 2007 (3oz)

Call 808.237.5429 for reservations.

We look forward to serving you soon.

Convenient location withfree parking.

Stage presents a 5 Course, Wine Dinner Performance

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Musicians, comedians, anyone…

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Call Tony Castillo at

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5pm to Closing Mon. thru Sat. 2nd Floor Honolulu Design Center

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Martini NightMartini Night$4 Martinis Every Thursday 5-10p

$5 Appetizers 5-7p“Martini Night” at the Cupola Theatre.

Every Thursday night event. Live music or

DJ to pump the grooves.

D’lish Stage Restaurant

appetizers.


inside feature

Kit’s Menu a Fresh Alternative to Costly Euro-Asian Cuisine A

hungry diner may

be excused for miss-

ing the eclectic

Euro-Asian restaurant

tucked into a small shop-

ping center at 1010

University Ave. After all,

the 10-year-old restaurant

is easy to overlook. But for

those who have made Kit n

Kitchen a regular stop, the

creations of Kit and May

Yiu are worth any mild

concerns over parking or

location.

The menu at Kit n

Kitchen is a combination

of flavors that stretch from

the Yiu’s original home in

Hong Kong to Europe and

South America. Many of

their ideas come from

their extensive travels that

combine family getaways

with research that helps

inspire the hard-working

couple.

“Every time we travel we

get excited about com-

ing back home and try-

ing to create new

things,” said Kit.

Kit n Kitchen’s

biggest draw is its four-

course set menu. For

$19.95, patrons get

their choice of soup or

salad, a second course

of Escargot Wellington,

Grilled Beef with

Chimichurri and Garlic

Basil Shrimp, a choice

of seven different

entrees plus dessert.

Entree selections include

the Rib Eye with

Chimichurri, an

Argentinian mixture of

parsley, onion, garlic, olive

oil and crushed red pep-

pers, the Red Wine Ox Tail

Stew that is gently sim-

mered for eight-10 hours

and served with jasmine

rice or pasta; and the Basil

Salmon that is pan-fried

and served with chef veg-

etables and spaghetti

tossed with a basil pesto

sauce.

If the set menu gets peo-

ple into the door, the 99-

cent menu is a big lure for

a return trip. With the pur-

chase of two meals, diners

can chose from Escargot,

Eggplant Parmesan, a Mini

Chef Pizza, Garlic Grilled

Beef or Spicy Mussels.

“They (the cus-

tomers) just love it,”

says Kit Yiu about

the 99-cent menu.

“They talk about it.

They tell their

friends about it.

They walk in and the

first thing they do is

point at the menu.”

Two of the newest

additions to the

menu is the Lamb

Wellington ($17.95)

and Osso Bucco

($19.95). The

Wellington is fantastic. The

lamb is first soaked in a

marinade and then grilled

to a medium rare. From

there it is given a dry rub

consisting, as May Yiu says

with a smile, “a very com-

plicated blend of herbs

and spices” and wrapped

in puff pasty for baking.

The result is a Wellington

that is tender with just a

hint of spicy heat that

complements the lamb

without overpowering the

dish.

Most surprising about

the Wellington is that it

was never meant to be a

menu item. Kit created the

meal for his birthday party

and put pictures of the

dish on the Kit n Kitchen

Facebook page. A cus-

By Steve Murray

Above: Chef and owner Kit Yiuenjoys a meal. Near Right: A 9-inch hand-rolled Chef’s pizza withpepperoni and fresh vegetables.Far Right: Seafood Resotto withshrimp, squid, mussels and a lighttomato garlic sauce. Bottom

Left: Grass-fed beef Osso Buccoon pasta. Bottom Right: GrilledBeef Chimichurri with rice andChef’s vegetables.

– See page 9

Lawrence Tabudlo photos


Discover the flavorful cultures of Hawai‘i as we celebrate

century old traditions through modern Hawaiian cuisine.

It took us over acentury to prepare

for dinner.Introducing Plantation Nights

at Kai Market

921-4600 | sh er aton wa i k i k i .comfr ee pa r k ing

Discounts available for Kama‘aina and Kupuna (seniors).

foodie fare

IHOPThough best known for its

never-ending supply of mouth-

watering pancakes, IHOP also

carries a wide selection of appe-

tizers, burgers, sandwiches,

steaks and desserts to satisfy

any craving, any time of day.

But what would the

International House of Pancakes

be without the beloved breakfast

standbys — farm-fresh eggs, siz-

zling bacon and, of course, those

light-as-a-cloud buttermilk pan-

cakes?

New to the IHOP menu this

year are the New York

Cheesecake Pancakes ($10.99), a

breakfast so decadent, it should

be dessert. Four buttermilk pan-

cakes are loaded with rich and

creamy cheesecake pieces, then

piled high with strawberry top-

ping, powdered sugar and

whipped topping.

A scrumptious alternative is

the Rooty Tooty Fresh ‘N Fruity.

This limited-time offer (good

through Oct. 30) takes four but-

termilk pancakes and piles them

high with a generous helping of

whipped topping

and choice of cool

strawberry top-

ping or a warm

blueberry or cin-

namon compote.

The meal starts at

$4.99, but for just

$4 more ($8.99) it

comes with two

eggs, three strips

of bacon, three

pork sausage links

and golden hash

browns.

Diners looking

for something a

little more savory

can tackle the Big

Steak Omelette

($14.99). As its

name suggests,

this breakfast is

not for the meek

of appetite. Tender strips of

steak, hash browns, green pep-

pers, onions, mushrooms, toma-

toes and Cheddar cheese are

stuffed into a light ’n’ fluffy

omelette (made even fluffier

thanks to a dash of IHOP’s

famous pancake batter). For

those who like it hot, this dish is

served with a side of salsa.

And because all five IHOP

Hawaii locations are locally

owned and operated, there’s got

to be some Ono Fried Rice: fried

rice, two over-easy eggs and four

pieces of Portuguese sausage, all

for $8.99.

IHOPFive Oahu locationsOpen seven days a weekihophawaii.com

Kozo SushiKozo Sushi has been serving

some of the freshest and innova-

tive sushi selections to cus-

tomers since it opened in 1976.

And with 1,300 locations in Japan

alone, it’s no wonder Kozo is

renowned as being the country’s

most popular take-out sushi

restaurant.

We here in Hawaii are in luck,

as there are five booming loca-

tions on Oahu fully stocked with

the best ingredients around.

And while Kozo Sushi regulars

are probably already familiar

with the top-selling Spicy Ahi

Donburi and Dragon and Volcano

Maki, owner Mika Niwa says fans

will want to stop by their newest

location at 750 Keeaumoku St.

(right next to Walmart) to sample

a few exclusive specialties.

First on the must-try list is a

line of bentos never before

offered at any other Kozo loca-

tion. Take a dive into seafood

heaven with the Sushi and

Tempura Combination Bento Set

($7.25), which features three

tiger shrimp tempura along with

two mixed shrimp and vegetable

tempura fried to perfection,

accompanied by only the fresh-

est pieces of ahi, salmon, ebi and

egg. Or keep your feet on dry

land with one of two chicken

bentos: the Teri Chicken Bento

($6.99), which comes with rice,

teriyaki chicken, soba noodles,

salad and two pieces Shinko

Maki; and the Chicken Katsu

Bento ($6.99), which is a plate of

rice, thick slices of chicken katsu,

salad and three types of sushi

(two California Maki, one Cone

Sushi and two Shinko Maki).

“Our bento items include sushi

because we are a sushi store,”

Niwa says, adding that the new

Kitsune Udon bowl — thick udon

noodles steeped in a special

sauce and served with green

onions, nori, wasabi and fried

tofu ($5.50) — is another must-

eat treat. “These items are very

popular with our customers, and

we are hoping customers will

purchase the udon as a side item

to the sushi.

“We are hoping to release new

items, but we will continue to

focus on sushi.”

Here’s to hoping.

Kozo SushiFive Oahu locationsOpen seven days a weekkozosushihawaii.net

Sizing up the Pancake, Sushi SpecialsBy Sarah Pacheco


Left: IHOP Kaneohegeneral manager VinnieEspino serves up aselection of breakfaststandbys. Leah Frielphoto Above: New tothe Kozo Sushi menu,the Chicken Katsu Bentocomes complete with atrio of sushi. Right: Abowl of Kitsune Udongoes great with sushi.

Mon-Fri 9am to 7:30pmSat 9:30am to 7:30pm • Sun 9:30am to 6pm

1111 McCully Street • 947-5411

New Items

Available

Softshell Crab Maki

Authentic Vietnamese Cuisine

Open Everyday 10am-10pm / Exept Sun & Wed 10am-9pm2nd Pho of equal or lesser value expires 9/9/10

ALL PHOBUY ONE, GET ONE

Market City Shopping Center2919 Kapiolani Boulevard

GRAND OPENING SPECIAL

50% OFF

735-8488

mouthful of Chang’s Chicken Lettuce

Wraps, Pepper Steak and Asian Grilled

Salmon.

However, being the dessert junkie that I

am, the Banana Spring Rolls get me every

time. For only $7.95, you can enjoy six

warm, crispy bites of banana spring rolls

made fresh to order by one of the many

expert chefs in the kitchen. Served with

coconut-pineapple ice cream and drizzled

with caramel and vanilla sauces, I’ll bet

that any diet you’re on will go right out the

window — it’s that good!

“A lot of the locals really enjoy our

Banana Spring Rolls because it’s very sim-

ilar to lumpia,” says Ronald Vazquez, gen-

eral manager of the Hokua location, which

opened four years ago. The Waikiki restau-

rant soon followed in 2008.

If you’re out celebrating a special occa-

sion with the ohana or a big group of

friends, I suggest devouring The Great Wall

of Chocolate ($9.95) — six layers of rich

chocolate cake frosted with semi-sweet

chocolate chips served with a mix of

berries and raspberry sauce.

“For something lighter, the new Mini

Desserts are a good choice,” Vazquez

states.

Choose from a selection of Triple

Chocolate Mouse Cake, Raspberry

Cheesecake, Chocolate Cake, Teramisu,

Carrot Cake, Apple Pie, Red Velvet and

Lemon Cake individually sold for $2.50 or

$18 for the whole rack of eight. The restau-

rant also offers a dedicated menu to diners

who must follow a strict gluten-free diet

that won’t get in the way of their sweet

tooth, as both the Triple Chocolate

Mousse Cake and Mango Sorbet are

gluten-free.

P.F. Chang’s China BistroHokua Restaurant

1288 Ala Moana Blvd., Ste. 110596.4710

For a healthy, guilt-free alternative with-

out sacrificing flavor, this international

chain offers the best in proprietary pro-

botic frozen yogurt, soft serve, and dairy

and non-dairy smoothies. The chain origi-

nated in Canada, and Cheryl Nomura

opened the Windward Mall franchise last

November.

“What makes Yogen Fruz unique is that

we blend the fruit into the yogurt to make

the flavor,” Nomura says. “You can select

from low-fat vanilla, non-fat vanilla, no

sugar-added vanilla, or low-fat chocolate

and choose your fruit(s) to be mixed in.

Some people mix in Oreo cookies.”

In my opinion, Strawberry Lychee is a

standout. I topped off mine with some

fresh strawberries, blueberries, kiwi and

pineapple, and sprinkled it with coconut

shavings to make for one sweet treat.

“The yogurt is actually beneficial to

your digestive system and immune sys-

tem,” Nomura adds.

The Chai Tea, Green Tea, Mint Chocolate

Chip and Key Lime Pie also are among the

many irresistible flavors. If soft serve is

what you’re after, try the Tart Soft Serve in

natural/plain flavor or acai and choose

from an assortment of toppings ranging

from mochi balls, to fresh fruit, sprinkles,

granola and more.

“You can make anything you want here,

the possibilities are endless and it’s great

because more people are getting increas-

ingly health conscious,” she says.

Prices range from $2.95 for a small cup

to $6.95 for a large. Toppings are 95 cents

for the first, $1.45 for two and $1.85 for

unlimited. Now that’s a whole lotta yum

the healthy way!

Yogen FruzWindward Mall Food Court (and Fort

Street Mall location)46-056 Kamehameha Hwy.

236.3789

Located at Ala Moana Center, this patis-

serie celebrates a blend of French flavor

and Japanese craftsmanship combined to

make sinful treats that are not only deli-

cious but appealing to the eye as well.

From cakes to pastries, to drinks and

more, La Palme D’or is perfection. Head

chef Akiko Kimura utilizes only the best

ingredients directly from Japan to create

fresh pastries and desserts on a daily

basis. Talk about love at first bite.

Owner Hiromi Tanaka brought this

Japanese pastry concept to Hawaii in 2006

and says locals seem to love it. “We don’t

use that much sugar and most items are low

in fat, so it’s really healthy,” she explains.

Renowned items on the menu include

the Strawberry Shortcake and the

Strawberry Roll Cake. Chefs here focus on

creating decadent masterpieces that

emphasize quality ingredients, like the

Tropical Fromage ($4), a layered mousse

of passion and mango, rare cheesecake

and coconut sponge; Chocolat ($4.20), lay-

ers of rich chocolate mousse with a soft

chocolate sponge mixed with a choco chip

vanilla cream; and Gateau Au Fraise

($4.80), which consists of a delicate bal-

ance of sponge cake, fresh cream and

strawberries. I also highly recommend

sampling a Jelly Mocha Au Lait ($4.85). I’ll

bet you can’t take just one sip.

La Palme D’or PatisserieAla Moana Center

1450 Ala Moana Blvd.941.6161

La Palme D’or Patisserie

Yogen Fruz

ono, you know


– From page 2

Far Left: The Great Wall of Chocolate ($9.95) is a for-midable dessert, but one that P.F. Chang’s customersoften succumb to. Left: Yogen Fruz’s creamy delightsfeature a bevy of toppings. Right: La Palme D’or’s irre-sistible trio of desserts: the Gateau Au Fraise, theChocolat and the Tropical Fromage.

Breaking Surf, Breathtaking Sunsets, and Unbelievable Ocean Front Dining at Reasonable Prices.

Breakfast7 a.m. - 11 a.m.

Dinner5 p.m. - 10 p.m.

Freee ParkingSubject to Availability

For Reservations:923-2277 Locally Operated in the Outrigger Reef Hotel

2169 Kalia Road

Inside feature

tomer saw the photos and

a few days later he came in

asking for the dish. Kit

made the special order,

and so pleased was the

diner that the next day he

brought in his wife to try

the suddenly popular dish.

“That’s when I knew I’d

better put it on the menu,”

said the affable Kit.

The Osso Bucco begins

with grass-fed beef that is

braised in Roma tomatoes,

garden-fresh vegetables,

herbs and is fall-off-the-

bone tender. The cooking

process gives the meat a

rich, deep color and the

vegetables provide a

slightly sweet taste to the

dish. And for those who

know that Osso Bucco lit-

erally means bone hole in

Italian, don’t fear, Kit and

May carefully place a big

cut of beef bone filled with

delicious marrow in the

center of the dish.

Savoring the tender,tasty Osso Bucco

Kit n Kitchen

Where:1010 University Ave.Honolulu

Hours: 11 a.m.-2:30 p.m. for lunch; 5-10 p.m. for dinner

Call:942.7622

Website:kitnkitchen.com

Zippy’s has been feeding

kamaaina for nearly as long as

Hawaii has been a state, making

the restaurant a valuable staple to

locals’ diets. Whether it be for break-

fast, lunch or dinner, customers have

been dropping in at Zippy’s at all

hours of the day and night and enjoy-

ing such favorites as the Zip and Surf

pacs, the Zip Min with a slice of teri

beef, the Oxtail soup and just about

any dish that includes Zippy’s famous

Original Recipe Chili.

Besides the restaurant’s tried-and-

true signature dishes, Zippy’s also

has shown the willingness to adapt

its menu to its customers’ needs, as

the restaurant proved earlier this

summer by introducing a new cut-

ting-edge dessert menu at its Waiau

location.

Dining Out made

the trek over to the

Windward side

recently and stopped

in at the smaller of

two Zippy’s

Restaurants in Kaneohe, located on

William Henry Road. There, we asked

a couple of hard-working installers

for Oceanic Time Warner Cable,

Jarrod Tica and Rick Maikai, what

they would recommend from the

menu and what they like about that

particular Zippy’s location.

Jarrod Tica:

“I’m eating the mini Zip Pac today. I

usually get the Spaghetti plate, but

today I’m not too hungry. Plus, I don’t

want to get too tired from eating a big

meal because I have to work after

lunch. I’d recommend the mini Zip

Pac because it’s the right portion. You

get everything that comes in a Zip Pac,

minus the fish and Spam. It’s really

good.

“I like this Zippy’s because it’s less

crowded and there’s more parking.”

Rick Maikai:

“I was going to get the Korean Fried

Chicken like I normally do, but it would

have taken longer to make and I want-

ed to try something different anyway.

So I got the Chili Frank plate. It’s sim-

ple, but good.

“This Zippy’s is small but it’s com-

fortable. I like that.”

Zippy’s Restaurants

Rick Maikai and Jarrod Tica getready to dig in at Zippy’s.

what we’re eating at...

– From page 6


WhereMornings

AreBreathtaking

at the Colony Surf

Announcing Michel’s 1st SundayBrunch Every Month!

New Menu Changes Monthly!

See You Sunday, September 5th!PLEASE CALL FOR RESERVATIONS

�Hot Jazz Harpist Shareen, experience the gentle crashing waves,pure ocean breezes and awesome beauty of Hawaii.

…Only at Michel ’s~ FREE VALET PARKING ~ ENTERTAINMENT NIGHTLY ~

2895 Kalakaua Ave. • 923-6552 • www.michelshawaii.com

FOR BANQUETS & PRIVATE PARTIES CALL 728-3463

Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm

• Wine Spectator Award-Winning Wine List

• Live Entertainment

• Valet Parking

Proper Attire Required

Reservations Recommended2440 Kuhio Ave.

922 5555www.hyshawaii.com

Receive acomplimentary

Hy’s Cheesecake & Keepsake Photo For Honoree

�

Celebrate Your BirthdayWith us and

Bringing you the finest in Japaneseinfluenced French pastries. Over 35

different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,

Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161

The Hale Koa welcomes all active duty and retired military, Reserve/National Guard members and dependents, current or retired Department of Defense civilians and sponsored guests.

For information and Tickets please call 955-0555 or visit us online at www.halekoa.com

• Authentic German Food & Beverages available for purchase• Live Traditional Oktoberfest Band • Dance Contests, Prizes and Giveaways

Tickets On Sale Now

Oktoberfest 2010 is WunderbarThe countdown has begun to Experience the Best German Party!

Hale Koa HotelBanyan Tree Brauhaus

September 29 – October 3 • Admission $10

tableside

@@tablesideThe Fat Greek

1

2

Mediterranean cuisine has nevertasted better than at The FatGreek, located at 3040 Waialae

Ave. With dishes such as Moussaka andLamb Shank, not to mention out-of-this-world dishes like The Royal Platter (seeinset photo), authentic Greek food isnever too far away from kamaaina. Evenbetter, a new location is scheduled toopen along Ala Moana Boulevard in thecoming weeks. Call 734.0404.

Above: George Stephanos, a partner with The Fat Greek, serves up The Royal Platter as employees Daniel Provenza, Drew Henmi and Samantha Young make a play for the food.

Inset: The Royal Platter ($36) comes with four lamb chops, eight garlic shrimp, Greek salad,Greek fries, hummus, pita bread, baklava and two soft drinks.

1 | Jim Hamachek, Lisa Kobs and Jessica Dickson 2 | Cody Carson and Zara Morris 3 | Grey Key-Clark

and Sean Kelly 4 | Christina and Andrew Kendell 5 | Jimmy and Tanya Carson, with Drew Henmi

6 | Tanya and Jimmy Carson 7 | Gil Crisostomo and Shayne Onzuka

345

6 7

1 0 | D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0

Photos by Lawrence Tabudlo

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANT

SUNTORY

580 Nimitz Hwy 545-7979

580 Nimitz Hwy.

545-7979

ENJOY BREAKFAST!50% off second entrée with

purchase of one breakfast entrée*9 am to 10:30 am daily

ENJOY LUNCH!50% off second entrée with

purchase of one lunch entrée*10:30 am to 11:30 am

ENJOY DINNER!50% off second entrée with

purchase of an dinner entrée*5 pm to 6 pm

ENJOY HAPPY HOUR!50% off second appetizer with

purchase of an appetizer*5 pm to 6 pm

ENJOY SUNDAY BRUNCH BUFFET!Complimentary champagne or mimosa

with adult buffet*discount will be applied to lowest

price entrée or appetizer; offer cannot be combined with any other promotional offer;

celebrationends on September 25, 2010.

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue

922-6868

d.k Steakhouse2552 Kalakaua Ave.,

Waikiki Marriott Beach Hotel

931-6280

Yakiniku Camellia Buffet2494 S. Beretania St.

944-0449

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

Camellia Buffet930 McCully St.

951-0511/0611

La Palme D’orAla Moana Center - Mall Level

Mountain side, next to Shirokiya

941-6161

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.

952-9200

AMERICAN

BUFFET

BAKERY

Koko CafeHale Koa Hotel, 2055 Kalia Road

955-0555

Call for eligibility details.

949-4321

CAFE

930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING

*DISCOUNT EXCLUDES ALCOHOLICBEVERAGES WITH THIS AD. EXP. 9/15/10.

KOREAN CUISINE• LUNCH $14.95 10:30 AM - 2:30 PM• DINNER $21.95 3 PM -10 PM

Including: Kal Bi, Sirloin, Chicken,Spicy Pork, Sashimi

Tiramisu Torte

Café LatteCheesecake

6” Sugar-Free CoffeeDelite Cake

Mocha Roll

Coffee GourmetCupcake

Mocha Almond FudgeUltimate Donut

Coffee Mahina Pie

Flavor of the Month

Coffee

Tiramisu Torte

ke n n y s h a wa i i . c o m

841-0931Kam Shopping Center

Open 6am Daily

841-3733Catering

922-3333Hawaiian BBQ

Royal Haw’n Shp’g Ctr

FOR A LIMITED TIME ONLY*Selected Menu Items are Posted at Restaurant

Offer not valid for Catering or Hawaiian BBQCannot be combined with any other discounts. Expires 9/30/10

Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.

Not combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person. Discounts off regular adult price. Expires 9/15/10

SENIOR SPECIAL30% OFF50% OFF

Lunch DinnerWith Family Group 20% OFF

BIRTHDAY SPECIAL

Must have minimum party of 4.One Birthday coupon per party of 4.Coupon valid on actual birthday, ID required. Not combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.Expires 9/15/10

FREE BIRTHDAY MEALFOR ANY AGE

D I N I N G O U T | S E P T E M B E R 5 - 1 1 , 2 0 1 0 | 1 1

Chinese Chicken SaladScallop Soup • 2 Live Maine Lobsters

Sweet & Sour Fish Filet Peking Duck w/Bun • Whole Crispy Chicken

Taro Basket Seafood ComboChicken Cake Noodle • Rice & Dessert

$149$149Special Menu

for10

111N. King St. near Maunakea7am-10pm

521-8268

ALL DIM SUM$1.897AM-2PM

PartyRooms

for up to450

No credit cardsaccepted for special menu

1345 S. King Street

Corner of S. King St.

& Sheridan St.

Close to Ala Moana

Shpg Cntr & Wal Mart

TEL.942-4848www.fujio-food.com

Ready made Bentos available daily

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

September DailyLunch Specials

$8.50Now taking reservations

for Lunch & Dinner

September DailyLunch Specials

$8.50Now taking reservations

for Lunch & Dinner

MO Oyako Style Donburi w/ Pork

TU Skewered Ahi Katsu Teishoku

WE Cold Chicken w/ Sesame Sauce Teishoku

TH Salmon Tempura Donburi

FR Ebi Fried Teishoku

SA Salmon Kama Teishoku

Ready made Bentos available daily

Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays

OPEN ONLABOR

DAY941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount

Available (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama‘aina Discount

Hyatt Regency Resort& Spa -Street Level•2424 Kalakaua Ave., #102

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)

• Szechuan Style Pork w/Garlic Sauce

• General Tso’s Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• Chicken Salad with Oriental Dressing

• Crispy Bacon Seafood Combo Wrap

• Dungeness Crab - Country Style

• Honey Glazed Walnut Shrimp

• General Tso’s Favorite Chicken

• Seasonal Chinese Green Vegetable

• House Fried Rice

• Dessert: Mango Pudding

$24.95 per person(4 people minimum)

LUNCH SPECIAL$8.95Japanese

Set Lunch

Monday-SundayLUNCH 10:30AM-2:30PM • DINNER 5PM-11PM

Also Available Curry, Steak & PastaAfter 9pm Domestic Beer $2 each

3579 Waialae Avenue737-8820

*Not to be combined with any other specials.Must present coupon to recieve discount.

Excludes beverages. Expires Sept. 15, 2010.

NOMSG

WHERE TO DINECATERERS

CHINESE Mandalay (The)1055 Alakea St.

525-8585

Maple Garden/Yen King909 Isenberg Street

941-6641

A Catered Experience94-1068 Ka Uka Blvd.

677-7744

Happy Day Chinese Restuarant3553 Waialae Ave.

738-8666

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818

Hee Hing Restaurant 449 Kapahulu Ave.

735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road.

955-0555

Call for eligibility details.

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10

941-0555

Golden Palace SeafoodRestaurant111 N. King Street

521-8268

Don Ho’s Island GrillAloha Tower Marketplace 528-0807

�Oyster & Matsutake Chawan Mushi

Matsutake Broth with Rock Shrimp

Soy Sake Glazed ButterfishMatsutake Mushroom Soy Dashi Nage

Kurobuta Pork Tofu withMatsutake Mushrooms

Fire Roasted Filet of BeefMatsutake Mushroom Ragout

Crepe with Chocolate GanacheOrange Scented Vanilla Bean Ice Cream

$9040% off all bottles of wine or no corkage�

737-1177

This Month’s Featured DinnerMATSUTAKEMANIA

Wednesday, Sept. 22 6:30pm

3660 Waialae Ave.www.3660.com

ON THE RISE

GRAND OPENINGSHABU SHABU Restaurant

942-5008 Healthy & Fresh Ingredients

BYOB (no corkage fee)

Exp. 9/30/10

BROTH50% OFF

ALL PLATE CHOICES

15% OFF

Shabu Shabu Special

1518 Makaloa St. (across Walmart) • Open 7 days, 11am-11pm

BUY 1 GET 2ND AT

IZAKAYASushi • Sashimi • Tempura

TAIRYO

We offer a tremendous selectionof Japanese cuisine including

fresh sushi, sashimi and tempura.

Tairyo,where you can enjoy

delicious Japanese food & drink.

OPEN 7 DAYS5:00PM~Midnight CALL 592-8500

IZAKAYA TAIRYO 514 Piikoi Street, Honolulu


Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com 922-6868

Early Bird Special

Only$12.95

Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm

All Day for Locals with IDSpecials not valid on Holidays

AUTHENTIC KOREAN DISHESFeaturing

Black Goat Pot Stew & Pork Bone with Potato SoupLunch Specials & Plates

starting at $5.99

1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm

AUTHENTIC KOREAN DISHES

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako

poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12

Served from 4 pm to 9 pm

September “Back to School” MenuChinese Chicken Salad

Scallop Golden Corn SoupRoasted Garlic Chicken

Maine Lobster with Ginger ScallionsSteamed White Fish Fillet with Lemon Shoyu

Orange Beef TenderloinIsland Long Beans with XO Sauce

Braised Hunan TofuSteamed Rice

$199 Table of Ten (Reg. $229)Let Us Do the CookingMandarin Potsticker • Lemon ChickenChinese Chicken Salad • Beef Broccoli

Pepper Salt Shrimp • Pork Tofu Steamed Rice

$49 for four (reg $69) Available daily until 6:30 pm

This coupon required. Expires September 15, 2010

Fresh Baked Hee Hing

MOON CAKESNow Available

Pianist Terry Tom Performs Every Thursday 6pm to 9pm

11A.M till Midnight

Roast Turkeyw/ Smoked Ham

$1225

Prime Rib Roast$1695

Salmon Florentine$1395

COMPLETE Dinner includes:"All You Can Eat" Salad Bar, Corn on the

Cob, Chocolate Mint Cake and more!

Eggs BenedictRoyal

$950

1860 Ala Moana Blvd. • Validated ParkingOpen 24 Hours 955-1764

Sunday, Sept. 12, 2010

Bacon wrapped Shrimp, Truffled MisoyakiSalmon and Pepper-Crusted Porkloin.Beer, Wine & Spirit Stations Items range from $3-$5Entertainment by Kahua

Food Stations including:PRIZE

GIVEAWAYS Vacations Hawaii

LAS VEGASGetaway for 2

WHERE TO DINEFAMILY DINING

Hot Pot Shabu Shabu1518 Makaloa Street

942-5008

IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467

Waikiki - Kuhio & Lewers • 921-2400

Pearl City - Times Sq. SC • 486-4467

Kaneohe - Windward Mall • 235-4467

Hilo - Prince Kuhio Plaza • 959-2600Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

FINE DININGHy’s Steak House2440 Kuhio Ave.

922-5555

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Sam Choy’s BLC580 N. Nimitz Hwy.

545-7979

Stage Restaurant1250 Kapiolani Blvd.

237-5429Kit N Kitchen1010 University Avenue

942-7622

Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach

924-4990

Chicken Breast Mul-Naeng-Myun

596-0799Since 1989

626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT

YAKINIKUMILLION

11AM-3PM | $8.50 include taxFeatured Items Available Only At Million

Chicken Breast Bi Bim Naeng-Myun�

�

803 Kam Hwy • 455-5888(Old Pearl City Chinese Restaurant)

Accommodates 35 people

Lunch Daily11-2pmDinner5-9pm

Beverages Not IncludedEXPIRES 9/30/10

10%OFFLunch & DinnerMon - Thur Only

All To GoOrders

Thai Cuisine

Catering & Party Rooms Available

Come try our most popular combinationSARANGCHAE SPECIAL #2

Enter 2nd driveway on right

OrineSarangchae

KEE

AU

MO

KU

ST LIONA ST

RYCROFT ST

AH

AN

A S

T

KA

HEK

A S

T LUNCHSPECIALS $7.95starting

from

905-A Keeaumoku St. • 955-0646Open Everyday 10am-12am

(BYOB - no corkage fee)


Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner

Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)

946-6388

WAFFLESServed with 2 pc waffles,

cream & fresh seasonal fruits

$7.50(Served at breakfast only)

Side order available with any breakfast entrée order $3.00

MANGO CHEESECAKE $4.95

Light & fluffy texture cheesecake with a layer of fresh island mango jelly

inside & graham cracker crust.

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimtz Hwy

1627 Nuuanu Ave 585-88392955 E. Manoa Rd 988-0212Call for take out www.bangkokchefexpress.com

Immensely Popular Plate Lunch For $5.70

Mon-Sat 10:30am-9pm; Sun 12n-8pm

$228Chicken Salad with Jelly Fish

Imperial Scallop Soup

Peking Duck with Bun

Salt & Pepper Shrimp

Seafood w/Vegetables in Taro Basket

Steamed Fish Fillets w/Ginger Scallion

Black Mushroom with Baby Pak Choy

Steamed Rice, Dessert

1055 Alakea St.525-8585

Special Price for Table of 10

Free Parking Mon- Fri after 5pm & All Day Sat & Sun

www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm

Excluding all coupons and other discounts. Dine-in only.

SEPTEMBER SPECIALDinner for 10

$151Diced Winter Melon Soup

Crispy ChickenSmoked Tea Duck

Walnut ShrimpSteamed Fish Fillet

Braised Shoyu Pork ThighCrispy String BeansHouse Cake Noodle

Maple Garden /Yen King909 Isenberg Street • 941-6641

www.MapleGardenHawaii.com

10%OFFAla Carte Menu

or Buffet*

(*Up to 20 People)

10%OFF

WHERE TO DINEFINE DINING

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

GREEK

The Fat Greek3040 Waialae Ave.734-0404

JAPANESEHifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360

98-150 Kaonohi St. 486-5100

Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Sushi Company 1111 McCully Street947-5411

Sushi Ichiban3579 Waialae Ave.737-8820

Hinone Mizunone1345 South King St.

942-4848

Kochi1936 South King St.

941-2835

KIDS EAT FREE

MONDAY & TUESDAY

*KIDS - Ages 2 to 7 years old.

*1 Child per Adult

FREE ENTREE ON YOUR B-DAY!

*BIRTHDAY PERSON w/ Valid ID &

*2 ADULT (guests) to qualify.

*FREE ENTREE (up to $19 value).

941-2835 • 1936 S. King St.Local Japanese Style DiningDinner 5-Midnight • Late Pupus 10-2am

$20 BANQUET SPECIALPresent

this coupon and book a

Lunch or DinnerSunday - Thursday for $20 per Person

(for 50 or more guests)

Includes parking, a banquet room, tax, and gratuity

Offer not valid on special occasions, with any other promotions or discounts, or with special menus. Offer good for functions held til 10/31/10. Other restrictions may apply.

Inquire about ourbabies 1st birthdayspecials

Reservations at 948-83701525 Rycroft Street

www.pagodahotel.com

11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

SERVING THEBIGGEST AND BESTSHRIMP TEMPURA

IN TOWN!

SEPTEMBERSPECIAL

Choice of Two Entrées:• Shrimp & Vegetable Tempura • Tonkatsu • Chicken Katsu • Chicken, Beef or Pork Teriyaki • Chicken Karaage • Unagi (add $1 more to meal price)• Salmon, Ahi or Mahi Mahi

(Plain Grilled, Lightly Salted, Teriyaki)Includes Rice, Miso Soup,Toss Salad & Tea

Lunch.............$10.95Dinner ...........$11.95

• Dine-In or Take-Out• Gift Certificates• Catering Available

Japanese Restaurant

SEPTEMBERSPECIAL


Mailani MakainaiSept. 7 Only

SUNDAY ......................... Melveen LeedMONDAY........................ Jerry Santos & HulaTHURSDAY .................... Sista RobiFRIDAY ............................ Nathan Aweau SATURDAY .................... Danny Couch

Buy onedinner entree,

receive 2nd entree50% OFFvalid Sun, Mon & Tue with ad

Expires 9/14/10.Na Palapalai

Sept. 8 Only

SPECIAL GUEST APPEARANCE

FREE VALET PARKING • www.chefchai.com • Call 585-0011

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any

other offer. Expires 9/30/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

Dim Sum Take Out Special! 8am-11:30am

15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

10% OFF(Charge) •15% OFF(Cash)

15% OFF Roast Pork, Roast Duck & Char Siu

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 9/30/10

Excludes set menu; Not to combined with any other offers.

WHERE TO DINEJAPANESE

Tanaka of TokyoEast, in King's Village, 922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-

Hookipa Terrace 945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

3660 on the Rise 3660 Waialae Ave.

Yakiniku Million626 Sheridan St.596-0799

PACIFIC RIM

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277 Green Papaya

629 Keeaumoku St.

953-2340

VIETNAMESE

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAIBangkok Chef1627 Nuuanu Ave. 585-8839

2955 E. Manoa Rd., 988-0212

Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388

YOGURT

Pho Kitchen2919 Kapiolani Blvd.

735-8488

Yogen Fruz1102 Fort Street Mall

Windward Mall

Orine Sarang Chae905-A Keeaumoku St.955-0646

677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797

ton tonramenF I N E R A M E N H O U S E

The Best Soft Rib Ramen in Hawaii! “NO MSG”

Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu

base with traditional half cooked egg. You must try it!

Try our Signature Dish….The Royal Platter – Serves 24 Lamb Chops, 8 Garlic Shrimp, Greek Salad, Greek Fries, Hummus, Pita Bread, Baklava.BYOB (no corkage fee)3040 Waialae Ave (corner of St. Louis & Waialae) 734-0404

Open daily 11am-10pm • take-out and catering available

www.fatgreek.net

WaikikiLocation

Coming Soon!

FREE PARKING!2494 S. Beretania St.

“ALL YOU CAN EAT”LUNCH 10:30am-2:30pm .........$14.95DINNER 2:30am-10pm.............$21.95

50 Different Items to Choose From

• Kalbi • Sirloin Steak • Shrimp • Sashimi • Chicken • & More

50 Different Items to Choose From


recipe


Ingredients for the Barbecue:12 large shrimp, shelled or deveined• 1 tablespoon kosher salt • 1 tablespoon brown sugar• 1 tablespoon cocoa butter• 1 tablespoon coriander• 1 tablespoon paprika• 1 tablespoon white pepper

Preparation:• Toast the spices over medium-highheat in a pan to bring out the flavor.• Place in a spice grinder and pulse toobtain a coarse powder. Then, mix allthe spices together.• For the shrimp, place 2 tablespoons ofthe spices (except the cocoa butter) in aZiploc bag with the shrimp. Mix welland keep refrigerated for 1 hour.Remove from the fridge and leave atroom temperature for 10 minutes.• Grill each side over barbecue forabout 2 minutes.• Remove from grill, allow to cool for aminute or until you can hold andremove the shell.• Serve with the orange lilikoi dippingsauce.

Ingredients for the Lilikoi orange dipping sauce:• 2 cups orange juice• 2 cups lilikoi juice• 1/2 cup shallots, chopped fine• 1 lemon grass stem, smashed• 1 teaspoon chili flakes• 1/2 cup light salt shoyu• 1/2 cup mirin• 1 small bunch Thai basil• 1 small bunch mint

Preparation for the Lilikoi orange dipping sauce:• In a stainless steel pot, add the orangeand lilikoi juice, shallots, lemon grass,chili flakes, shoyu and mirin.• Cook over medium heat to simmer. Donot let sauce boil hard.• Cook for about 10 minutes or untilsauce has been reduced to 1/3 of thepot.• Bruise the mint and basil in the palmof your hand and add to the sauce.• Allow to cool at room temperature.Strain and reserve for shrimp.

Ingredients for the tuna:• 24 ounces ahi tuna loin• salt • white pepper• olive oil

Preparation:• Prepare grill with kiawe wood. Oncethe coals are red, place the tuna andgrill on all sides for 30 seconds. • Remove from grill and allow to rest for1 minute prior to cutting medallions.

Ingredients for the couscous salad:• 2 cups couscous• 2 cups boiling water• 1 tablespoon salt• 1 cup mixed dry fruit, fine diced• 1/2 cup toasted, chopped macadamia• 1 lemon juice• 4 tablespoons macadamia nut oil• 1/2 cup chopped chives

Preparation:For the salad, place the couscous grainin shallow pan; add salt to the boilingwater and pour over the couscous. Donot mix. Cover with plastic film and letstand at room temperature for 5 min-utes.

With a fork, fluff up couscous to allowall grains to loosen up. Add mac nuts,dry fruits, lemon juice, chopped chives,mac nut oil, and seasonne with salt andwhite pepper. Reserve in the fridge untilserving.

Ingredients for the nori aioli:• 1 cup mayonnaise• 1 tablespoon ground furikake• 1 lime juice• 1 garlic clove, chopped• 2 white anchovy filets, very finelychopped• salt, white pepper

Preparation:In a small bowl, mix the mayonnaisewith all the ingredients thoroughly.Season properly; reserve for the tuna.

Plating:On a platter, display the couscous salad,slice the tuna into medallions, spoonsome aioli on top of the ahi tuna andserve.

Barbecue-grilled tuna, couscous salad, nori aioliServes FourFrom Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)

Barbecue shrimp Lilikoi orange dipping sauceServes FourFrom Chef Chai Chaowaseree (courtesy of Chef Fabrice of Four Seasons Resort Lanai)

hawaii dining out 05 sept 2010

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