Page 4 - Dining Out - Feb 27, 2022

Cover Story
Story by
KYLE GALDEIRA
Like the Japanese flow- er that it was named for, Rinka continues to blossom with an array of delicious dishes and flavor combinations within its spa- cious, inviting setting.
Situated on the Ae‘o tow- er’s ground level within the bustling Ward Village, Rin- ka offers an assortment of authentic Japanese cuisine including sushi, tempura, soba and sashimi that are prepared fresh by the tal- ented heart-of-the-house team.
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Photos by
LAWRENCE TABUDLO
The awe-inspiring locale was constructed with an open concept that includes a sushi bar and a sleek in- terior complete with warm tones and a high ceiling ac- cented by modern lighting elements. Rinka has a private dining room, which includes beautiful wood accents and is ideal for parties, family gatherings or special events. The restaurant also features a full bar at which guests can
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enjoy their favorite food and spirits, and ample parking is available in the
lot above the restaurant, as well as throughout the Ward Village complex.
Rinka manager Midori Omura explains that she and her team strive to bring smiles to the faces of guests.
“Normally diners say that they had a great time and re- ally enjoyed our food,” she says. “The goal is to provide a great meal, drinks and ex- cellent customer service.”
Seafood enthusiasts will be thrilled to see the diverse options that Rinka prepares with the freshest ingredients to order. Sashimi Combina- tion Deluxe ($68.75) and
Sushi Combination Deluxe ($68.75) are crafted with precision with assorted fish varieties from Japan.
Simmered Hawaii Aba- lone ($19.75) is prepared in white wine and cooked until tender as the delicious morsels are brought in fresh from Kona on Hawaii Island. Black Throat Seaperch Ka- mameshi ($19.75) offers an incredible flavor as the rice dish incorporates the fish within small cooking pots that the popular menu item
is served in.
Grilled Japanese Beef
Shabu ($24.75) features thin- ly sliced wagyu beef that is served to guests to cook at the table. The wagyu beef variety is one of the most desired in the world as its flavor, texture and tender- ness are coupled with ex- traordinary marbling.
In addition to enjoying the a la carte menus, Omu- ra encourages guests to stay tuned for a new course menu that will be introduced in
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Dining Out /
February 27-March 5, 2022