A pleasant return in WaikikiA La Carte
July 18, 2021
Story By: Lianne Bidal Thompson | Photos by: Waiolu Ocean Cuisine
Waiolu Ocean Cuisine, located at Trump International Hotel Waikiki, recently reopened with executive chef Joseph Rose at its helm. Rose, a former executive chef at Turtle Bay Resort and Baku Waikiki, is known for his modern American cuisine that bears strong Japanese, Mediterranean influences. At Waiolu Ocean Cuisine, Rose’s skills are on full display.
“The inspired menu begins with locally-sourced ingredients, a modern take on sushi, including omakase and market-driven seafood,” Rose says. “Specialty housemade pasta dishes will rotate on a monthly basis.”
New dishes on the menu include the Agedashi Tofu ($14), Sesame Tuna Tataki ($19) and Grilled Tako ($16).
The large plates section of the menu has a few new additions as well, including House-made Squid Ink Pasta ($26), Honey Umeboshi Duck Breast ($29), Pan-roasted Kampachi ($29) and Steamed Ono ($34).
The sushi menu offers some exciting choices as well, including the Tiger Roll ($24) and Waiolu Rainbow Roll ($21).
“Waiolu” means ‘pleasant’ in Hawaiian, and what better way to add to a pleasant meal than to pair it with some fun libations? You won’t go wrong with Ilikea’s Mai Tai ($15) — which was awarded the title “World’s Best Mai Tai.” Or opt for the Fidd Street Fizz ($14) or an Old Fashioned ($15), made with Maker’s Mark bourbon that’s been infused with Hawaiian vanilla and orange peel.
“Waiolu Ocean Cuisine will feature seasonal specials utilizing market-driven ingredients,” says Rose. “(We’re) working closely with local farmers and suppliers to cultivate a unique dining experience for kamaaina and visitors.”