See more articles from Million Restaurant
A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Nagasaki Jjampong Ramen ($11.95 small, $18.95 large)
Authenticity is something to be achieved in the world of food, but seeing that innovation also is trending, diners are on the lookout for eateries that offer both. Here to satisfy is Million Restaurant, providing traditional Korean food and new fusion dishes. Its latest addition to the menu is Nagasaki Jjampong Ramen, which mixes the idea of the Korean original soup with the Chinese adaptation of it. Very popular in the Japanese city of Nagasaki, this meal melds three cultures into each spoonful and slurp.
This week’s house special, along with everything else on the menu, is cooked and prepared by family members who make up the restaurant staff. It has been done this way since the restaurant’s beginning in 1989, and with more than 25 years in business, this family restaurant continues to satisfy customers, making it the perfect choice for lunch or dinner.
The pork bone broth, which is thick and hearty, provides the irresistible flavor of the dish. You’ll want to devour every bit!
“We’re always creating and inventing new dishes and flavors to satisfy our customers,” server Mike Lee says proudly, adding that the service is fast and efficient.
Jalapeno often is added in Korean cuisine to give just the right amount of spice for palates that aren’t used to the red, hot spices prominent in authentic Korean food.
The soup also includes a plethora of shrimp, mussels, squid, clams and crab legs. The seafood accompanies the dish without overpowering the broth’s natural flavors.
Homemade banchan (side dishes) are the delicious Korean interpretation of hors d’oeuvre presented at the beginning of the meal, and if you’re not careful, can easily become the main course. Million Restaurant does it best, serving banchan, including the ever-popular kimchee, spiced and salted bean sprouts and fried and chilled seaweed. Advice: Make sure to save room for the main dish!
626 Sheridan St., Honolulu
Monday-Thursday, 11 a.m.-11 p.m.
Friday-Sunday, 11 a.m.-midnight