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3660 On the Rise

Getting Savvy with Samplers

You know those times when an impromptu, simple “catch-up” dinner with friends somehow morphs into a massive production that takes the entire day to plan? Arianna is vegetarian, Ryan loves steak, Jess had a late lunch yet still wants to join in the fun … and you? All you’re asking for is to enjoy a…

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June 1, 2014

3660 On the Rise

TAKE A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: MASAGO ARARE CRUSTED FILLET OF SALMON ($28.50) 3660 on the Rise ups its cuisine’s standards, where culinary craftsmanship and international flair make a perfect combination. Proprietor Gale Ogawa and executive chef/co-owner Russell Siu opened the restaurant in 1992, and chef de cuisine Lydell Leong has helped…

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May 11, 2014

It all adds up to good eats at 3660

Since opening 22 years ago, 3660 on the Rise has continued to grow its following of loyal customers who keep coming back for their favorite dishes, including items that have been offered since day one. Among the original menu items that are still very popular are Potato Crusted Crab Cake ($12.95) and Pudding on a…

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March 30, 2014

Gourmet Cuisine Arises at 3660

Since 1992, 3660 On The Rise has been treating customers to its creative Pacific Rim cuisine. “We present familiar flavors utilizing classic French techniques,” explains chef de cuisine Lydell Leong. For 3660, a crucial aspect of creating those familiar flavors is to integrate local products. “These products are so readily available,” Leong says. “We like…

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February 23, 2014 , ,

Fancying Foie Gras

One of the best things about my job is the fact that I’m constantly exposed to a flood of good eats. From traditional American classics, such as burgers and hearty chili, to authentic Brazilian acai and an assortment of ethnic fare, I’m privileged to say I’ve had the opportunity to try it all. I’m pretty…

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January 19, 2014

Experience the Culinary Heights at 3660

While its menu incorporates some of the finest ingredients and preparation techniques coupled with an array of international influences, one need not travel far to enjoy the elevated dining experience found at 3660 on the Rise. Proprietor Gale Ogawa and executive chef/co-owner Russell Siu brought 3660′s Euro-Island cuisine to fruition in 1992, and the restaurant…

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December 29, 2013

These Desserts “Rise” to the Top

Beautiful, contemporary decor perfectly matches the Euro-Island cuisine that adorns the menu at 3660 on the Rise. Local ingredients highlight many of the dishes, and the desserts are no different. The Mile High Waialae Pie ($8.50), the restaurant’s most popular dessert, features Haagen Dazs vanilla and coffee ice cream with macadamia nut brittle. “The ingredients…

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November 24, 2013

Brand New Menu Options Rise Above the Rest

When you’re travelin’ and your tummy starts grumblin’, look to where the locals go and take a trip to Oahu’s culinary capital of Kaimuki. There, perched like a beacon on the bustling corner of Wilhelmina Rise and Waialae Avenue, you will find 3660 On the Rise — a proverbial lighthouse leading Hawaii’s hungry home. And…

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October 20, 2013

3660 Rises to the Occasion

The food at 3660 On The Rise is awesome. Go. That was my initial thought as I pulled into the legendary Waialae Avenue restaurant for appetizers and entrees last week. There was even a discussion about using the 11-word lede paragraph as the text for the entire column. What more do you need to know?…

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Piggin’ Out on Kurobuta Pork

For most food enthusiasts, especially those carnivorous ones like myself, few culinary pursuits are as exciting as the hunt for ono pork. In my case, after years of fending off my two older brothers from taking the last pieces of juicy meat on the dinner table — whether it was our parents’ traditional kielbasa (Polish…

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