Shiro’s Saimin Haven

Digest Step Up to the Plate

March 1, 2015

Story By: Lynsey Beth Futa |

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Bento A ($9.95)

The road to Shiro’s Saimin Haven may be a little bumpy, but customers still are flocking to the veteran establishment in Waimalu, despite the nearby road work. Nothing will get in the way of patrons’ love for Shiro’s. Local families have been coming to Shiro’s Saimin Haven since its opening in 1969, and continue to praise the name. The saimin hot spot boasts nearly 70 saimin options, as well as other old-fashioned favorites, including Succulent Pork Cutlet with Gravy ($9.95) and the ever-popular Homemade Hamburga Steak with Gravy ($8.95). Shiro’s Saimin Haven also finally has added the long-requested bento selections to its dine-in menu, and Bento A is sure to please.

Maki sushi is made “local style” filled with tuna, fishcake, colorful ebi noko (shrimp powder) and egg. And don’t forget about the oversized cone sushi.

“The whole dish (Bento A) weighs about one pound,” general manager Bryce Fujimoto says with a chuckle. “A lot of people either share it or ask for a takeout box. Bento A definitely is for diners with a bigger appetite.”

Fried noodles are one of Shiro’s Saimin Haven’s best assets, as the noodles are freshly made in the company’s noodle factory on Dillingham Boulevard.

No bento would be complete without a scoop of white rice and a soft egg roll to complement the explosion of flavors.

Teriyaki beef is a nice piece of meat. Thinly-sliced ribeye steak is marinated in a homemade blend of shoyu, sugar, ginger and garlic.

“We do understand that road work needs to be done, and it makes us happy to know that our customers still come here,” says Fujimoto.