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3660 On the Rise

Digest Step Up to the Plate

June 1, 2014

Story By: Alana Folen | Photos by: Anthony Consillio

TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: MASAGO ARARE CRUSTED FILLET OF SALMON ($28.50)

3660 on the Rise ups its cuisine’s standards, where culinary craftsmanship and international flair make a perfect combination. Proprietor Gale Ogawa and executive chef/co-owner Russell Siu opened the restaurant in 1992, and chef de cuisine Lydell Leong has helped pave the way for this award-winning establishment specializing in Euro-Island fare. Making magic in the kitchen, Leong creates a spectacle of exquisite entrees, including Masago Arare Crusted Fillet of Salmon.

Skinless fillets of organic Canadian salmon are sprinkled with just the right amount of salt and pepper. The fish is obviously the show-stopper, pan-seared and cooked about medium rare.

Soy dashi nage — a reduction of white wine, dashi, shoyu, ginger and butter — is served on the side for patrons who prefer an extra kick to their step.

The salmon is perched atop a fire-roasted scallion musubi that’s lightly glazed with a blend of salt and shoyu, then topped with a tempura shiso leaf, which acts as a platform for yuzu kosho. Leong describes yuzu kosho as a spicy chili base laced with citrusy yuzu.

Masago arare (tiny rice balls) coat the savory fish, the crunch of the arare pearls elevating the dish and adding a toasty appeal of “snap, crackle, pop.”

Spears of grilled Waialua asparagus complement the salmon and create a likened pairing. “I always like to support local farms as much as possible. The produce is so fresh.”

“The salmon’s clean oil acts like a canvas for the other accompaniments featured in the dish,” says chef de cuisine Lydell Leong.

3660 On the Rise

3660 Waialae Ave.
737-1177
Tuesday-Sunday, 5:30-8:30 p.m.
3660.com

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