3660 Rings in New Year With a Bang

As the calendar turns and 2011 gives way to 2012, diners will be pleased to know that as the new year begins, 3660 On the Rise continues its mission to provide simple yet stunning cuisine to its throng of loyal customers. As the eatery approaches its 20th anniversary, executive chef and co-owner Russell Siu summed up the recipe for success that has kept 3660 thriving since it opened for business in September 1992.

“We have become well-seasoned in the industry,” Siu says. “We’re still fine-tuning the restaurant and we’re always striving to upgrade it. We’ve established ourselves as a small, neighborhood restaurant. Our food is very simple, and we try to appeal to everyone’s tastes. The waiters we have, most have been with us for 13 to 15 years, and they’re very good to our customers. We try to keep our prices within reason; we try not to be stuffy.”

Ahi Katsu ($14.50) serves as both the flagship appetizer and signature dish on 3660’s eclectic menu. The dish features sashimi-grade ahi wrapped in nori, and is deep-fried until medium rare. The delectable pieces of fresh fish come served with a wasabi ginger sauce that provides a distinct punch from the pupu.

“The Ahi Katsu is our standard, our best-seller,” says Siu. “It’s been on our menu now for 19-anda-half years. People just love it; we can never take it off the menu.”

Soy Sake Fillet of Butterfish ($29.50) is another 3660 favorite, offering up a fresh catch marinated in soy and sake served with a stir-fry of Bok Choy, Haricot Vert and Asparagus, and Ginger Dashi Nage. Siu also recommends New York Steak Alaea ($31) that features Certified Angus Beef pan-seared with garlic, Hawaiian salt and butter, and topped with crisp onions.

“My favorite is the butterfish,” Siu says. “We marinate the fish with a little soy sauce and sake and let it cook slowly so it’s nice and caramelized.”

In addition to enjoying 3660’s enticing menu available from 5:30 to 8:30 p.m. Tuesday through Sunday, the eatery also offers diners an opportunity to partake in two special events this month.

On Wednesday, Jan. 18, Siu hosts his popular bi-monthly cooking class dubbed “Tomato Harvest Italian Style.” The class, which routinely sells out, allows diners to watch Siu prepare a four-course meal while also getting to enjoy the cuisine along with wine parings. This month’s class offers up four mouth-watering creations: Stuffed Tomato with Mozzarella and Balsamic Syrup, and Extra Virgin Olive Oil; Cioppino; Chicken Parmesan; and Panna Cotta with Fresh Berries to cap off the experience. It gets under way at 6 p.m. and costs $65 per person, which includes tax and service charges.

According to Gale Ogawa, 3660’s proprietor, “Russell demonstrates each course, and we serve each course as well, so by the end of the evening they’ve had a full four-course dinner and three glasses of wine.”

3660 On the Rise also presents the next edition of its immensely popular Gourmet Dinner held in the restaurant’s private dining room Thursday, Jan. 26, at 6:30 p.m. “Got Truffles?” serves up a host of dishes devised with the fruitful fungi. Most prized among these fungi are Oregon white and black truffles that are treasured for their pungent aromas and flavors. With proper harvesting and ripening, Oregon truffles share similarities to the European truffle, according to the restaurant’s take on the dinner’s featured ingredient.

The five-course meal offers guests a slew of tantalizing dishes including Torchon with Black Truffle Slice on Toast Point; Pan Seared Scallop Studded with Black Truffle and Truffle Ravioli; Maine Lobster Medallions with White Truffle Nage and Yukon Chive Puree; Pan Roasted Halibut with Melted Leeks and Truffle; and for dessert, Grand Marnier Sabayon with Macerated Strawberries and Chocolate Truffle. The dinner costs $90 per person, and diners also can enjoy 40 percent off 3660’s wine list, or a waived corkage fee if one brings wine. Reservations are required by Jan. 22.

“The entire dinner is truffle based; it’s a really popular event,” Ogawa says. “Russell and our chef, Lydell Leong — with events like this — they get to showcase their talents in ways other than through our regular menu. We try to do some special events to appeal to different avenues.”

3660 on the Rise