Delectable Dining Rules In Kaimuki

Cover Story

September 15, 2019

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

Oven Roasted Crab Cake ($16.50)

As it celebrates 27 years of serving up iconic Euro-Island cuisine, 3660 on the Rise is at the top of its game as it progresses toward the future.

Chef de cuisine Lydell Leong enjoys the challenge of composing alluring new menu items and “breathing fresh air into time-tested concepts” through his passion for cooking at 3660 on the Rise, and notes that diners appreciate the classics that have elevated the guest experience for the past three decades. Leong and the heart-of-the-house team incorporate quality ingredients coupled with impressive international influences and flavors.

Fire Roasted Spanish Octopus ($17)

Executive chef and co-owner Russell Siu brought 3660’s concept to fruition in 1992 at the conveniently located venue perched at the corner of Waialae Avenue and Wilhelmina Rise in Kaimuki. Over the years, 3660 on the Rise has garnered a host of accolades and awards and guests can help celebrate the restaurant’s 27th Anniversary throughout the month.

Through Sept. 29, diners can enjoy a special four-course set menu ($70 per person, plus tax and gratuity) that features some of 3660’s iconic dishes.

Fire Roasted Duck Breast ($37.50)

The special menu begins with a Chef’s Featured Appetizer followed by one’s choice of Clam & Corn Chowder or Ahi Salad, an entree selection of NY Steak Alaea, Fresh Catch, Pan-Seared Breast of Chicken, Oscar Style and a selection of Warm Chocolate Souffle Cake or Bread Pudding for dessert.

Patrons are reminded to make reservations, as this special menu is extremely popular, and to keep an eye out for wine specials available in the dining room (40-50 percent off bottles) as well as the popular hands-on cooking class.

During dinner service, guests are encouraged to start the meal with Ahi Katsu ($18.50), a popular appetizer that offers multiple flavor profiles and textures. Sashimi-grade ahi is wrapped in nori and deep fried until it’s ready to serve medium rare along with a wasabi ginger sauce.

Grilled Filet of Beef Tenderloin ($32 small portion, $48 large portion)

Fire-Roasted Spanish Octopus “Squid Luau” ($17) is another popular temptation with a local flair as braised luau leaf puree is infused with the flavorful octopus, lomi lomi grape tomato and chili oil. Be sure to try the Oven-Roasted Crab Cake ($16.50) crafted with cucumber namasu, blue crab and vine-ripened tomato poke along with a yuzu butter sauce.

Grilled Marinated Filet of Beef Tenderloin ($32 small portion, $48 large portion) is a popular entree that couples succulent beef prepared in a garlic soy marinade topped with a shrimp, tomato, shiitake mushroom ragout along with Maui onion soubise and a ponzu sesame hollandaise sauce.

Fire-Roasted Long Island Duck Breast ($37.50) is another must-try local favorite as crisp-fried duck leg is mingled with lilikoi coulis and served with steamed buns as well as a pineapple plum compote and a stir fry of seasonal vegetables.

Wondering where to park?

Guests can take advantage of convenient validated parking at 3660 on the Rise beneath the building, and supplemental parking is available on the street and in an adjacent lot. ~ e restaurant also features four private dining rooms capable of accommodating groups of 17 to 200 people while also serving up special banquet menus featuring the iconic award-winning cuisine found in the main dining room.

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