Lau Lau with “Local” Boy Beef Stew ($13.30)
Shiro’s Saimin Haven might look a little different inside — it’s been outfitted to accommodate the 6 feet of social distancing, for example — but the same amazing food remains the reason dedicated diners return time and time again for home-cooked eats.
“We are very grateful that our customers are coming back, and we’re able to provide them with a safe place to eat,” says Bryce Fujimoto, vice president and catering manager of Shiro’s Saimin Haven.
For those dining in, extra precautions are in place to protect both patrons and employees. Temperature checks are required before entering the restaurant, and hand sanitizers are available upon entry and exit. In addition, Shiro’s has increased ventilation and air purifying measures with HEPA filters.
Shiro’s Original with Corned Beef Hash ($9.65)
“There’s also one way in, one way out,” Fujimoto adds. “There’s no longer a shared entrance/exit. And we also have a plexiglass shield for our ordering windows: one for ordering and one for just food.”
As with all local eateries, longtime customers have their list of go-to dishes, and while Shiro’s is adding more and more items back from its original menu, calling ahead to verify if your favorites are available (and to place takeout orders) is recommended.
There’s a little bit of something for everyone, though, whether it’s a craving for breakfast foods, plate lunches or, of course, the establishment’s famous saimin bowls.
Char Siu Saimin with Wun Tun ($11.05)
The Char Siu Saimin with Wun Tun ($11.05) is a sure winner that’s packed with meat and tons of veggies for varying textures, and flavors that blend with the house-made broth.
Shiro’s Original with Corned Beef Hash ($9.65) is great for early risers who enjoy a traditional meat and eggs dish, and the Lau Lau with “Local” Boy Beef Stew ($13.30) is the plate lunch solution for someone who wants a good Hawaii-inspired meal with all the fixings.
The restaurant’s “Beeg” Shiro with French Fries ($10.30), meanwhile, is the perfect hand-held meal that’s satisfyingly savory.
“We do things the old-fashioned way,” explains Fujimoto. “We make pretty much everything from scratch: cut our own meat for the beef stew, make our own laulau. We are definitely not skimping on quality or taking shortcuts; that’s why people love our food.”
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