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Rockin’ eats that cater to kamaaina

A La Carte

March 22, 2020

Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO

Yakiniku Steak and Chicken Lunch Combo ($13.88, lunch)

Rocky Japanese Steak Teppan Restaurant, located at Hilton Hawaiian Village Waikiki Beach Resort, is offering a wonderful kamaaina lunch deal through the end of the month.

Especially designed for local folks, Rocky’s 50/50 Lunchtime Special will be offered from 11:30 a.m. to 2 p.m. Monday-Friday.

“Any of our lunch entrées are 50 percent off each day for the first 50 kamaaina with local ID,” says Adrian De Silva, operations/general manager for the restaurant.

From a menu of seven options, you might choose Filet Mignon (regular $27.75; lunch $13.88), Rocky’s aged tenderloin that’s simply delectable.

Three-piece California roll (substitute for the shrimp appetizer in any lunch entrée)

For lighter appetites, the Teriyaki Chicken Breast (regular $15.95; lunch $7.98), glazed with Rocky’s own teriyaki sauce, is a great choice, as are the Ocean Shrimp (regular $23.75; lunch $11.88), which are deliciously sautéed with butter and lemon.

Craving a plate with extra variety? Order Rocky’s Lunch Combo (regular $27.75; lunch $13.88) and pick any two items from a menu that includes yakiniku steak, yakisoba, scallops, chicken shrimp and calamari.

Lunchtime specials are served with salad, your choice of shrimp appetizer or a three-piece California roll, plus grilled vegetables and steamed rice.

Filet Mignon ($13.88, lunch)

As Hawaii hunkers down, Rocky’s staff will make takeout meals available for purchase, with deals designed to help islanders weather this crisis, and an hour of validated parking to make pickup easy.

“We want to make ourselves accessible,” says De Silva. “We really welcome kamaaina and value their feedback.”

Next month, the restaurant plans to launch an exciting new menu item.

Teriyaki Chicken Breast ($7.98, lunch)

“We’re working on a plant-based steak with homemade Hawaiian sweet-and-sour sauce and seasonable vegetables,” says De Silva.

These “impossible steaks” will be prepared teppanyaki-style, he adds.

“We talked to locals and heard what they want in a teppan experience,” he says. “We know that plant-based meat is a new conversation when it comes to not just healthy options, but thinking about being more earth-conscious. That really resonates, especially in Hawaii.”

 

 

 

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