Giving plate lunch the royal treatmentA La Carte Columns
January 22, 2017
Story By: Ellise Kakazu | Photos by: LAWRENCE TABUDLO
One may view plate lunches a little differently after making a stop at Kahai Street Kitchen (KSK).
Here on Oahu, most expect white Styrofoam plates containing items such as rice, macaroni salad and a protein of sorts, but Kahai Street Kitchen switches it up a bit.
In addition to the classics like loco moco and katsu, the eatery offers gourmet menu items such as Guava Barbecue Braised Brisket ($9.25), Broiled Mahimahi Soft Shell Taco ($10.25) and Steamed Jade-crusted Opakapaka En Papillote ($13.95).
The menu’s mastermind, head chef David Yamamoto, has been in the food industry for more than 25 years but continues to challenge himself in the kitchen. He constantly is creating new specials for customers to try (specials are offered daily).
Pushing the envelope and exceeding expectations are two things the eatery loves to do. According to owner Naohisa Iwata, the company motto is: “If can, can; if no can, still can.” So Kahai Street Kitchen likes to change its menu offerings quite often, and everything is worth a try.
One item diners may find on special is KSK Cold Noodle Salad ($10.25), which is composed of ramen noodles, bamboo shoots, lotus and gobo root, cucumbers, ham, eggs, kamaboko, and sliced and seared ahi. It also comes with the chef’s Truffle Tsuyu Dressing on the side.
For some breakfast-inspired bites, Black Forest Steak and Eggs ($13.95) is another dish on rotation. It’s a char-broiled 8-ounce New York steak, topped with sautéed onions, mushrooms, red and green bell peppers, melted provolone cheese and demi sauce.
And for egg-enthusiasts, KSK Fried Rice Omelet Deluxe ($9.75) is a must. The golden blanket (made of three eggs) is stuffed with
Portuguese sausage and kimchee fried rice, and accompanied by two pieces of bacon and Spam katsu.
Kahai Street Kitchen
946 Coolidge St., Moiliili
Tuesday-Friday, 10:30 a.m.-7:30 p.m.; Saturday 10:30 a.m.-3 p.m.; closed Sundays