Get hooked on fresh fareA La Carte
July 14, 2019
Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO
For the past 15 years, Nico’s Pier 38 has been synonymous with some of the finest, freshest fish and seafood that might be found anywhere in Hawaii.
“We’ve been the best fresh seafood restaurant for all these years,” says chef/owner Nico Chaize with pride. “We buy fresh fish at auction and we put the value on the plate.”
With the opening of Nico’s Upstairs in April, the bar was raised for fine dining. A gorgeous view of Pier 38’s harbor, and live entertainment every evening, add flavor to every meal.
For a truly elegant meal at Nico’s Upstairs, try the Furikake Ahi ($20), a half-pound portion of fresh big-eye tuna or yellowfin. “The ahi is furikake-coated and seared, and cooked to order from rare to well-done,” says Nico. It’s accompanied by your choice of white or brown rice and vegetables, and a housemade tartar sauce bursting with cilantro, ginger and garlic.
One of the most popular offerings at Nico’s Upstairs, the Fish and Chips ($17) comes with that same ono tartar sauce. “It’s a 6-7 oz. portion of the Fish of the Day – anything from mahi mahi or ono to swordfish,” Nico says. The fish is accompanied by French fries dusted with a bit of garlic salt.
If you’re looking for a quick taste of something Poseiden himself might have enjoyed, visit the Fish Market downstairs and try the Poke Bowl ($10.95), with white or brown rice or green salad if you prefer. Select fresh ahi, aku, or au (marlin) in shoyu, limu, spicy, and other preparations, or choose from a list of 18 options that includes white crab, kim chee shrimp, tako limu, and more.
For a meal that includes turf as well as surf, the Hawaiian Plate ($14.50, available at the Fish Market) is a traditional feast with LauLau, Kalua Pig, Lomi Salmon, Poi, and Rice. For a little extra, you can add a treat like squid luau or chicken long rice to your plate.