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Kahai Street Kitchen

June 7, 2015

Taking Plate Lunch to the Next Level

Succulent slices of marinated pork tenderloin are brined for 12 hours and charbroiled until flawless. They’re presented to diners with a luscious orange demi glace and brilliant tomato chili jam. While this is the type of entree you’d expect to see in a fine dining restaurant, in actuality it’s one of many popular plate lunch…

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Loco for Loco Moco

It’s nearing the end of January, and while I applaud those who still are sticking with their New Year’s resolutions of following an exercise regiment and making healthier food choices, let’s face it: Sometimes it’s fun to be rebellious, break the rules and forget about counting calories, especially when it’s all for the love of…

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Luck of the Ahi

The monthlong holiday festivities have come and gone. (Yes, like every year, I’m suffering from Christmas withdrawals and saying goodbye to my favorite time of year is never easy.) Yet, in place of merry holiday cheer are those good ‘ole New Year’s resolutions that we all make with full optimism and determination. But alas, while…

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November 23, 2014

Where Comfort Meets Gourmet

On the makai side of Nimitz Highway, among warehouses and car dealerships, is a hole-in-the-wall takeout restaurant with distinctive local style and gourmet flair. Kahai Street Kitchen, at the corner of Kalihi and Kahai streets, started catering by 2006. Only three months later, however, the surrounding neighborhood persuaded the eatery to sell its food to…

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September 14, 2014 ,

Osso Buco, oh so nice!

Obviously, my job revolves around food, so if I were to disclose an essential fact about myself, here it is: I’m as carnivorous as a carnivore gets. Sorry, vegetarians, I’m a sucker for meat. I’d take a hearty slab of ribeye or tomahawk over fish or chicken (I’d have to think twice about fried chicken,…

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August 10, 2014

The breakdown on braising

Sliced thin and cured, you call it bacon. Cut thick and braised, it’s melt-in-your-mouth juicy. Pair it with eggs, serve it over rice and smother it in cooking juices, chef David Yamamoto at Kahai Street Kitchen calls it a loco moco. It’s the fork-tender slabs of pork belly that steal the show in Okinawan-Style Shoyu…

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‘Summer’s Thanksgiving’ Calls for Pipikaula

The onset of summer (just two weeks away, mind you) means hotter temps, sun-kissed tans, memorable vacations or staycations (for those lucky ones!) and any excuse to throw a social gathering centered around food, food, food … and more food. So, who’s down for a fun-filled beach barbecue? I affectionately deem this full-on feast “Summer’s…

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May 11, 2014

Hollerin’ for hidden gems

Picture this: Emerald Hollow Mine, Hiddenite, North Carolina — and one ferocious bunch of farm-raised “forty-niners.” Every spring, my school would go on a field trip to the local rock quarry, instantaneously morphing into a pack of panhandlin,’ swash bucklin,’ Gold Rushin’ goonies. I believe the “technical” terms are sluicing, creeking and digging (but minus…

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April 13, 2014

The Street for Kahai and Mighty Eats

Don’t let Kahai Street Kitchen’s humble interior fool you. One look at the menu and it’s obvious there’s a gem here. The six-year-old eatery (also known as KSK) specializes in catering and also gives lunch-goers a new spin on their familiar favorites. “We change the menu every so often to keep customers interested,” says chef…

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It’s Ahi-mazing!

What represents the beautiful islands we live in more than sunshine, rainbows and aloha? Ahi, of course! From a fish fanatic standpoint, “lucky we live Hawaii,” specifically for this reason. Ahi, also known as yellowfin tuna and bigeye tuna, is considered a staple among locals, and tourists are amazed by the smooth texture and taste…

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