Page 3 - Dining Out - Nov 21, 2021
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 Restaurant Insider with Anne Lee
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or on a salad in either a bowl or
a roll. We sell about 100 of these a day across all of our stores.
The Sexy Salmon ($13) is tossed in our housemade lemon marinade with sprouts, takuan and cucumber. This is fresh, raw salmon, but many of our guests like to have it seared for $1 more.
Teriyaki Chicken ($9.75) is popular, as we pull meat off a fresh whole chicken and marinate it in shoyu broth. It’s served with edamame, green onions and takuan.
All our dishes can be made as a vegetar- ian option, and we also have special vegan item. Our popular Vegan Inari ($10) includes edamame, tofu and vegetables with a house vegan onion sauce.
We offer daily specials, including the Pico de Shrimp ($12.50), served with shrimp in lemon marinade, olive oil, cilantro, green onion, tomato, jalapeños and corn.
Our popular Butterfly Pea Tea ($4.50) is a special drink. This is where the chemist side of my husband’s background comes to play. We take butterfly pea tea and add our fresh lemon syrup, and it creates this beautiful reaction and color change.
AL: Tell me more about your locations.
AM: In 2014, when we were looking for a location to start this new concept, we were
lucky enough to meet Stan- ford Carr. He invited us to become one of the key tenants in his upcoming devel- opment along the rail line. With his support, we were able to make our dream
a reality.
Increasing in popularity, we
opened Pearl Highlands in 2017 and our Kailua location in 2019. Most recently, we started a partnership with Mitsuwa Market in Waikiki in 2021. Each location is a little different, with our daily specials customized to the clientele base. Our Kailua location is our first with a liquor license, and we hope to bring this to Kakaako soon.
AL: Can you tell me more about the Stanford Bowl?
AM: To show our appreciation for the help and support Stanford provided us, we cre-
ated the Stanford Bowl ($13), available at the Kakaako location. This is housemade teriyaki chicken with edamame, green on- ions, takuwan and quinoa — this is what he typically orders.
AL: What are your future plans for the restaurant?
AM: We are looking at opening new loca- tions on Oahu and neighbor islands. We’ve done a few pop-up events in California, and due to the success of these events, we are ex- ploring opening locations on the mainland. We are also able to offer our dressings and sauces to order online at uprollcafe.com. We are currently hiring for positions in all of our locations.
AL: Anything special for the holidays?
AM: Up Roll has multiple options starting
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Up Roll Café
Kakaako
665 Halekauwila St., Honolulu 909-475-0099
Pearl Highlands
1000 Kamehameha Hwy., Pearl City 808-456-7655
uprollcafe.com
with our “Learning How to Roll” — your choice of any four rolls (Ahi Lover, Sexxy Shrimp, California Crab, Teri Chicken, Aoli Chicken, Spicy Shrimp,Vegan Inari or Keiki) for only $55 (feeds four to six). If you want to go all in, you can order our “This is How We Roll Set,” which includes one of each of our fantastic rolls for $78 (feeds eight to 10). Free delivery on any orders above $78.
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1. There are so many options at Up Roll Café. 2. Ahi Lover Avocado ($14)
3. California Crab ($14.25)
4. Standford Bowl ($13)
  Best Restaurant - Critics’ Choice
Feast under the stars at Hoku’s and get swept away by
Executive Chef Jonathan Mizukami’s artful culinary expression
of Hawaii’s landscape and culture. Using French technique,
Chef Mizukami highlights local farmers, elevates seasonal ingredients,
and puts his own twist on regional cuisine to wow and delight with every bite.
   Dinner: Tues.-Sat., 5:30-8:30 p.m. SUNDAY BRUNCH Sunday Brunch: Sun., 9 a.m.-1 p.m.
HOKU’S DINNER AND
   Reservations 808.739.8811 HokusKahala.com
   Dining Out
/ Nov. 21-27, 2021
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