Page 4 - Dining Out - July 18, 2021

Cover Story
Story by
GINGER KELLER
Established in 1980, Restaurant Suntory sits on the third floor of Royal Hawaiian Center, as a place where “everyone can feel like they are in Japan with- out leaving Hawaii,” says as- sistant manager Asami Saka.
“We serve authentic Japa- nese food in an atmosphere that’s been carefully curated to make you feel like you are in Japan,” she continues. “Whether you’re in need of a comforting nabe (hot pot) meal, family-fun teppanyaki grill dining, an intimate seat at the fresh sushi bar, or a tra- ditional kaiseki course menu, you’ll find a real Japanese dining experience complete with the unparalleled hos- pitality and service Japan is known for.”
Found on the menu, which was considerately crafted by the eatery’s well-versed chefs, is a Grilled Kona Abalone and Heart of Palm with Abalone Sauce ($38), featuring a soft, juicy and slow-cooked ab- alone and heart of palm is served with a rich, flavorful sauce made with abalone liver and miso. Next, colorful
Photos by
LAWRENCE TABUDLO
veggies and succulent sea- food (shrimps and scallops) are the star of the Wrapped Steam Vegetable with Miso Bagna Cauda Sauce ($24), an offer that’s prepared be- fore your eyes on a Japanese sizzling stone. It’s served with a miso cream sauce.
The Seafood Ceviche with Sake Lees Sauce ($24), mean- while, is lightly marinated with fresh fruits and served with ikura and finger lime, and topped with a sauce made with sake lees.
“While pieces of fresh fruits make this item very refresh- ing, creamy sake lees sauce adds depth to this classic ap-
Restaurant Suntory’s washoku sous chef Keisuke Nishi is one of two chefs who created most of the Waikiki eatery’s newer items.
4 / Dining Out / July 18-24, 2021
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