Taking your lunch break to another levelA La Carte
August 5, 2018
Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO
Are you bored with the same sandwiches and typical teriyaki meats? Kahai Street Kitchen in Moiliili has the cure for your lunch monotony blues.
With a menu that’s updated regularly, this eatery features local favorites that often embrace international techniques and flavors. Specials often include dishes like Indian Chicken Korma Tacos, Calamari Steak Parmigianino, and Li Hing Lemon Chicken.
“I try to do a little more than plate lunch,” chuckles chef David Yamamoto. “Most of my menu, I try to do things a little different, with creative twists.”
Whether it’s a fusion dish or a time-tested classic, everything here is fresh and thoughtfully prepared.
KSK Corned Beef Hash Egg Bomb ($10.95) provides ample fuel for a busy day.
“I wrap two seven-minute poached eggs in corn beef hash, bread and deep-fry them, and cover them with our house gravy and crispy onions,” says Yamamoto. “It’s a clever reinvention of a classic breakfast plate.”
The restaurant’s Braised Boneless Short Ribs ($14.95) features beef ribs braised ossobuco-style for three or four hours until they’re gloriously tender. The ribs are finished in fragrant rich brown gravy with celery, carrots and onions.
Kahai Street’s Fresh-Baked Furikake Dynamite Crusted Salmon ($12.95) features shichimi, the Japanese spice that blends red chili pepper, sansho (Japanese pepper), roasted orange peel, sesame seeds, poppy and hemp seeds, ginger and nori. The salmon is finished with a delicate white wine sauce and garnished with crispy potatoes.
This definitely isn’t “fast food.” Nothing here is scooped out of a buffet-style food warmer or heated in a microwave. “Everything is freshly made,” says Yamamoto. “It’s not like a regular drive-in. It might take a little bit longer, but you get good quality.”