Page 3 - Dining Out - Aug 8 2021
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 Restaurant Insider with Anne Lee
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ing or celebratory type of restaurants out on the North Shore. Roy always says that all guests are important, but the most special guests are the ones that come to dine and celebrate an occasion. We want to make it memo- rable. Chef Jonathan’s menu provides a lot of local offer- ings that guests are looking for.
AL: Does the restaurant have a specific motto or mission it runs by?
BN: We embrace a culture of a “yes” attitude. We try to go the extra route to accom- modate the requests of our guests and provide alterna- tives to address their needs. We also like to support local farmers and local products,
which is what all his restau- rants strive to do.
AL: What are the restau- rant’s most popular beverages?
JD: We have the BH Signa- ture Infused Martini ($16) made with Maui Gold pine- apples, Absolut Vanilla and Malibu rum. This is available at every Roy’s restaurant. The pineapple is infused in a combination of rum and vodka for five days
There’s also the Kula Grown Mai Tai ($15) made with Kula organic white and dark rums, Pierre Ferrand dry curacao and orgeat; and Citrus Frose ($15) with Grey Goose Le Citron, Marti- ni & Rossi sparkling rosé and raspberry.
AL: What are the restau- rant’s most popular dishes? JD: The dishes that I se- lected are representative of local farmers and local in- gredients, as well as a new item. These include the Surf n Turf Banzai Roll ($35) with breaded shrimp, torched fi- let mignon and truffle-yaki.
Another popular dish is the vegan Falafel Bao ($15) appetizer, featuring home- made falafel, baba ganoush and pickled radish.
Customers also enjoy the Whole Fried Thai Snapper ($52) that’s covered with a tomato, chili wafu sauce, topped with grilled choy sum and garnished with green onion and cilantro.
The new Seared Ora King Salmon ($48) is served with
eggplant and tomato capo- nata, green beans and chili basil oil.
AL: What are the future plans for the restaurant? JD: Takeout is going to be a large part going forward. How we prepare and pack- age takeout orders, we have to separate the sauces and compartmentalize every- thing to keep the quality of the food consistent, like they are eating in the dining room.
AL: What do you have in store for the menu?
JD: We try to keep the clas- sics on the menu. Also, in working with local farmers, we hope to have our menu ro- tate and change out as more items become available. We want the locals that frequent here to have a variety of offer- ings to choose from, so they
can enjoy a new dish, and keep it fresh for them. Be- ing that we are on the North Shore, we do get a lot more vegan/vegetarian requests. We are currently working on doing a prix fixe vegan menu.
AL: Is there anything else you’d like to share?
BN: All of these ohia hard-
Beach House by Roy Yamaguchi At Turtle Bay Resort 57-091 Kamehameha Hwy., Kahuku 808-293-7697 royyamaguchi.com 5-8:45 p.m. daily seatings
1. Seared Ora King Salmon ($48) 2. Beach House Spiced Mai Tai ($15), Citrus Frose ($15) and BH Signature Infused Martini ($16)
3. Whole Fried Thai Snapper ($52) 4. Surf n Turf Banzai Roll ($35)
5. Falafel Bao ($15)
wood trees were harvested to build the villas next door, and the beams and pil- lars that you see inside the restaurant are from those trees. They were repurposed to use here.
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  A Taste of Grandeur at Hoku’s
Celebrate regional ingredients and summer splendor at Hoku’s. Executive Chef Jonathan Mizukami showcases local flavors and his distinct culinary perspective with the Grand Tasting Menu featuring courses such as Lobster Luau Stew and “Dry Age” Beef Rib Eye from Snake River Farms. Elegant, yet inviting, the Grand Tasting is a multi-course culinary adventure you don’t want to miss!
RESERVE NOW LIMITED SEATING
   HOKU’S GRAND TASTING MENU
Tuesday-Saturday, 5:30–8:30 p.m. $200* per person, wine pairing available *Does not include tax & gratuity
         Reservations 739.8811 HokusKahala.com
   Dining Out /
Aug. 8-14, 2021
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