Page 5 - Dining Out - Feb 27, 2022

Cover Story
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March. Customers constant- ly leave positive comments about their experiences at Rinka, including making sure to commend their servers and the chefs who go out of their way to tailor a unique experience with each visit.
“We hope that you will en- joy the new courses that our chefs are creating and put their best effort into creat- ing,” she says. The restaurant is open daily for lunch (11 a.m.-3 p.m.) and dinner (5- 10 p.m.) with last call at both seatings coming 30 minutes before closing.
For more details about
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this special offer and oth- er popular menu items, follow Rinka on Instagram (@rinka_restaurant) and visit rinkahawaii.com.
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1. Dessert: Daifuku Mochi Ice Cream with fruits
2. Warm appetizer: Savory egg custard with Japanese sea lettuce seaweed source
3. Grilled dish: Grilled Lobster Tail with yuzu miso garlic butter
4. Soup: Seafood Aloha Soy Milk Soup
5. Three kinds of basket-filled appetizers: Tuna Yukhoe with sea urchin; Deep-fried Crab; and Bamboo Shoots with yuba
Kona abalone that’s been boiled 6. Sashimi: Japanese Bonito Tataki with yuzu kosho ponzu jelly
scan f menus and reservations
RESTAURANT GROUP
Rinka
1001 Queen St. Ste. 105, Honolulu 808-773-8235 rinkahawaii.com
11 a.m.-3 p.m. lunch (last call at 2:30 p.m.); 5-10 p.m. dinner (last call at 9:30 p.m.)
INTERNATIONALLY INFLUENCED HAWAII
INSPIRED
VISIT ROYYAMAGUCHI.COM FOR MENUS
HAWAII KAI | WAIKIKI | KO OLINA | TURTLE BAY | KAILUA KAANAPALI | WAILEA | WAIKOLOA | KUKUIULA
Dining Out / February 27-March 5, 2022
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