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Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.
This week, Dining Out gets the inside scoops from HASR Bistro’s owner Terry Kakazu, who gives us a little taste of HASR Bistro and shares just what fuels her culinary drive.
NAME Terry Kakazu
TITLE Owner of HASR Bistro
TRAINING/EDUCATION Graduated from Kaimuki High School, University of Hawaii
What is your favorite dish on the menu? Why? Probably the Seafood Pan Roast because I really like one that’s made in Las Vegas at the Palace Station and I asked chef Rodney Uyehara to create our own style, and what’s not to like? It’s a mess of seafood: assorted fish, scallops, mussels, clams, calamari and some crab legs in a creamy tomato stew. Throw in Tabasco for some heat and it’s the bomb.
What is your favorite ingredient to work with? Why? I love to work with butter and garlic. Butter just plain knocks your taste buds out by itself and the garlic gives it the kick. Together, it is a mean combination and you can use it in almost any cuisine.
Is there a dish that you create that’s not on your menu, but available upon request? Yes, there is a vegetarian platter that often our customers request and Chef Rod puts together an elegant platter that makes your mouth water. It’s made with roasted grilled eggplants, bell peppers, zucchini, yellow squash and whatever other veggies that are available in Chinatown that day.
What are your culinary goals? What do you hope to improve on? To open a grab and go deli … like a store I love in Napa called Oakville Grocery. I’d like to put together a fresh salad bar, and make fresh breads and desserts. I’d also like to have more variety of craft beer and sodas.
31 N. Pauahi St. Honolulu
Monday-Saturday, 10:30 a.m.-2:30 p.m (Lunch)
Tuesday-Saturday, 2:30 p.m.-4:30 p.m. (Happy Hour)
Tuesday-Saturday, 5 p.m.-10 p.m. (Dinner, Last Seating 9:30 p.m.)