Turning to Hy’s for Tasty Starters

Hy’s Steak House is truly unsurpassed when it comes to its award-winning selection of USDA prime beef and kiawe-broiled steaks, and executive chef Zach Inouye and his culinary team will cook the beef exactly to the customers’ liking each and every time.

Inouye has been working for this top-notch restaurant, founded in November 1976, for years. He says it’s the romantic ambiance, the premier customer service and upscale cuisine that continuously draws in the crowds on those special occasions or just a night out with a loved one.

And while the tantalizing entrees usually claim the spotlight on a nightly basis, Hy’s general manager Bob Panter explains that it’s the many starter courses that should not go unnoticed, as they set the mood for what’s to come.

In the beginning…

Take a peek inside the lovely world of appetizers available at this Waikiki establishment. Bon appetite!

Escargot a la Hy’s ($14.95)

Six pieces of exquisite escargot perfectly flavored with a sinfully rich blend of butter, garlic, Dijon mustard and blue cheese, sprinkled with a bread-crumb topping. Served with a French baguette.

Steak Tataki Salad ($19.95)

A five-ounce filet, peppered and quickly seared to keep it rare. The meat is thinly sliced and served with baby greens and a ponzu dressing.

Sashimi ($19.95)

Ten slices of tantalizing ahi served with grated daikon, red and pink pickled ginger, wasabi tobiko and kaiware radish sprouts.

Hy’s Seafood Platter ($37.95)

A symphony straight from the sea, featuring the finest in sashimi, oysters, shrimp, Alaskan king crab meat and lobster medallions from the tail.

Hy’s Steak House