Page 7 - Dining Out - June 20, 2021

Dishes are served with flavorful dipping sauces and other condiments. Other highlights at this cozy Japa- nese restaurant are the udon and crisp tempura.
One example, the toma- to-based cold noodle dish Capellini ($14.80), is “a little bit spicy and perfect for hot summer days. It can also be served with Tabasco if you like,” shares Shingen Hawaii president Shohichi Nakatani.
Meanwhile, check out the vibrant hue of Ube Udon ($10.80).
Ube is a type of yam, a purple sweet potato, with a sticky texture and mild flavor.
“It has antioxidant and anti-inflammatory proper- ties and is known as one of the superfoods,” Nakatani explains.
Then, there’s the eatery’s acclaimed Moringa Soba ($10.80). Nakatani says that moringa is the next gener- ation of superfoods, a plant that is said to be a miracle tree containing more than 90 kinds of rich nutrients.
“We recommend this buckwheat noodle to health-conscious custom- ers because it provides nutrients that are often lack- ing in buckwheat noodles alone. The aroma is similar to that of mugwort and the
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EBI TEMPURA
OROSHI ($18.80)
This is a refreshing Japanese- style menu item. It is served with Shingen’s signature prawn tempura and other popular tempura items, as well as plenty of grated daikon for a pleasing meal.
appearance is a refreshing green that can be enjoyed by both mouth and eyes,” Nakatani notes.
The company president also recommends the Ebi Tempura Oroshi ($18.80).
“This is a must-try dish for the hot summer season. We hope you will mix the ingredients and enjoy it all at once,” Nakatani says.
Right now, due to the coro-
MORINGA SOBA ($10.80)
High-quality moringa from the Philippines is worked into Shingen’s buckwheat noodles using an original formula.
navirus pandemic, the eat- ery’s hours are variable and depend on the customers.
“Once the tier system is completely lifted, we may
extend the hours,” explains Nakatani. Besides dine-in lunch and dinner, the restau- rant also offers takeout and delivery options.
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Dining Out
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