Guava Smoked

Digest Step Up to the Plate

November 8, 2015

Story By: Abby Sadoy | Photos by: LAWRENCE TABUDLO

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL:

Smoked Mixed Plate, with Smoked Pork and Smoked Butterfish Collars ($13; all salad or fried rice, additional $2; add an egg or extra dressing additional $1)

When things “go up in smoke,” throw some meat in there! That’s the daily routine at Guava Smoked, where delicious smoked products come second to none with its strawberry guava-based foundation, giving meat a well-rounded and sweet flavor. Owner Scott Shibuya started the Kalihi eatery in 2011 after nearly a decade of teaching, going from the classroom to boosting a new, full-service smoked meat establishment.

“No one was really taking it to the next level, so I thought, why not be the first on the block?” Shibuya says.

This week, one version of its most popular dish, Smoked Mixed Plate, specifically with pork and butterfish collars, is featured. Diners can choose two selections from an array of meat and fish items to go along with mac salad or ‘Nalo greens with in-house creamy vinaigrette dressing, and two scoops of hapa rice.

With the upcoming holiday season, the eatery is now taking orders for its highly praised 12to 14-pound Smoked Turkey ($45 plus tax), and orders must be made at least a week before Thanksgiving. Additionally, be on the lookout for new pupu platters, which include starch along with four types of meat. Where there are “great balls of fire,” savory smoked meat is not far behind.

Guava Smoked

1637 Republican St.
351-0003
Monday-Saturday:
10 a.m.-2 p.m.

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