Best Beef In TownInside Feature
June 24, 2018
Story By: Kyle Galdeira | Photos by: Lawrence Tabudlo
Hy’s Steak House offers an incredible ambience and alluring atmosphere
that mirrors a stately English mansion, as the restaurant is filled with accented framed art, authentic Tiffany-stained glass, dark mahogany paneling and ornately carved wood moldings.
These elaborate details paired with culinary excellence and customer service make Hy’s a unique dining destination, drawing in kamaaina and visitors for more than 40 years.
Bells and whistles aside, the beloved eatery’s main attractions are the succulent, kiawe-broiled USDA Prime-grade cuts of beef, which are dry-aged and trimmed in house. Executive chef Justin Inagaki and his heart-of-the-house team prepare the popular steak selections by broiling them over kiawe wood with a special house blend of seasonings, which gives the cuts of beef a perfect sear and infuses them with a rich, smoky flavor via the intense heat generated within the restaurant’s broiler room.
The centerpiece of Hy’s Steak House’s main dining room is indeed the broiler room, which contains a custom-made brass and copper cauldron that showcases the restaurant’s stellar USDA Prime-grade steaks as skilled chefs turn the heat up to 800 degrees and broil the beef to perfection.
“People come here expecting the best, and we have loyal guests who have been coming here for 40 years, and their kids and grandkids are dining here too,” says Jonah Galase, manager and certified sommelier, who now is in his 15th year at Hy’s after starting as a busser. “We strive to move forward by offering new menu items, while also keeping our rich traditions and history alive.”
Diners are encouraged to try some of Hy’s stellar specials currently available, including Wagyu Tomahawk ($110), a hearty center-cut, bone-in ribeye.
The Wagyu Tomahawk also is exclusive to the Platinum Menu, a set course menu available at Hy’s, offering great value for two ($130 per person).
Akaushi Bone-in Ribeye ($110, based on availability) means “red cow” in Japanese and refers to the 100 percent wagyu beef that was initially bred in Japan before being imported and raised at the Beeman Ranch in Texas. This cut offers exquisite marbling and deep, enhanced flavor, and Hy’s is the only restaurant in Hawaii to serve this exclusive variety.
Patrons also may indulge in Filet & Foie Gras ($70), a decadent, sumptuous combination of kiawe-grilled prime filet served with rich, buttery pan-seared foie gras, which is served atop a bed of Alii mushrooms with truffle demi-glace.
Steak and Bacon Wrapped U-10 Scallops ($65) features a savory Hawaiian Poha Berry Chutney made as a “labor of love” by the chefs who dehusk each berry to create the sweet sauce that counters the salty tones of the bacon.
Hy’s Steak House also is home to an extensive wine collection featuring more than 150 varieties of vino selected by the restaurant’s certified sommeliers.
Diners can keep an eye out for an upcoming Fall Brunch in the near future, which will celebrate the “bountiful flavors of the harvest season.”
Hy’s is open nightly from 5-10 p.m.