Page 3 - Dining Out - May 1, 2022

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are a must try as we slow cook it over many hours.
The Spicy Garlic Paitan Soup (additional $3.95) is our favorite savory soup, best matched with pork or pork belly, and is unique.
For the Osaka Sukiyaki Soup (included in set price), this base is simple yet popular among our guests. It’s a blend of shoyu, mirin, sake and our dashi soup base, sim- ilar to a sweet shoyu flavor.
We serve generous sides of our house made dipping sauc- es (seasame, ginger and ponzu). These are also available to pur- chase in 8.5-ounce bottle size for $8.50 each.We take extra time and care to make sure our house sauces are similar to traditional Japanese tastes but are unique to Asuka.
AL: How did you hear about Spo- tOn and how did you incorporate this software into your restaurant? DI: I was dining out at a restaurant that was currently using the SpotOn program. I noticed how smooth and efficient the staff was able to work, and I wanted to introduce a smooth
Restaurant Insider with Anne Lee
Asuka Nabe
+ Shabu Shabu 3620 Waialae Ave., Honolulu 5-10 p.m. daily
(last seating at 9:15 p.m.) 808-735-6666 Instagram: @asukanabe
SpotOn
808-722-2342 spoton.com
one-of-a-kind dipping sauces that pairs well with each bite.
The updated interior with new seating brings a warm and wel- coming feel as soon as you enter the front door. Ihu is modernizing by implementing software tech- nology called SpotOn, which makes it easier for his day-to-day operations, for both the front and back of the houses, and makes it easier for his customers.
We sat down to share some of the popular items from his menu and his favorite, baby bok choy, while learning more of this pop- ular neighborhood eatery.
AL: Tell me the history of Asuka and how you got started in the restaurant industry?
DI: Asuka Nabe restaurant was originally started by the previous owner here in Kaimuki about nine years ago; we took over three years ago. I was born and raised in Okina- wa, but my father’s side of the family is from Maui, so I traveled out here often and was quite familiar with Hawaii culture.
My journey in the industry began as an assistant manager for Shiro- kiya’s Yataimura food court. With the closure of Shirokiya, I began working for Matsuzaka-Tei (Pearl City and Kalihi), which was also a former tenant of Shirokiya.
AL: What are the dishes you pre- pared for us today?
DI: I had our popular nabe sets pre- pared: Kalbi & Pork Set ($23.95), Prime Rib-eye Set ($32.50) and Pork Belly Set ($28). Each set comes with choice of protein, choice of soup base, assorted vegetables (Chinese cabbage, choy sum, zuc- chini, carrots, udon and tofu) and a choice of rice (white, multi grain or three-piece musubi as an upgrade).
These are the soup base options: Asuka Soup is the namesake of our restaurant and most requested (additional $3.95), a red and white miso is blended with other spices and our dashi soup base to create a unique creamy sweet soup base. It’s an all around soup that goes well with the proteins and vegetables we have to offer here. Our soup bases
system for our restaurant.
For the front of the house, the Spo-
tOn system is very user friendly and helps our operation run smoothly. We also have handheld devices that acts as a mobile point-of-sale (POS) that helps with efficiency — saving time for our staff to ensure we can service our customers better.
AL: What is SpotOn and how can restaurants get more information? DI: SpotOn is one of the fast- est-growing software and payments companies with comprehensive, cloud-based technology for small, midsize and enterprise business- es in the restaurant, retail, sports and entertainment industry. They have built an end-to-end platform from online ordering, POS, reserva- tions, payroll, labor management, handhelds, loyalty program and so much more, while understand- ing the needs of restaurateurs and their customers. Providing local and in-person service is crucial in being able to service local restaurants and is what truly makes this partnership opportunity incredible.
During the pandemic, it was all about thinking quick and acting fast for restaurateurs, releasing over 400 new product innovations to help restaurants run efficiently, like commission-free online order- ing, and even waived over $1.5 mil- lion in fees to help restaurants stay afloat. The local team here in Ha- waii believes that technology will continue to advance at a fast rate, and their commitment to always be available to business owners to ensure that these tools are being utilized at their full potential. It’s our duty to make sure operations run smoothly by providing the reliable local service they deserve here in Hawaii.
Restaurants can visit our web- site at spoton.com and reach out to Stephanie Rodriguez via email (stephanier@spoton.com) or call 808-722-2342.
1. Nabe sets come with a choice of rice: white, multi grain or three-piece musubi as an upgrade.
2. Prime Rib-eye Set ($32.50)
3. Spicy Garlic Paitan Soup (additional $3.95)
4. Sets boasts an assortment of veggies.
AT THE KAHALA
RESERVATIONS
OpenTable 808.739.8811 KahalaResort.com
JAMMIN’ WITH HO‘OKENA AT THE KAHALA
As part of our Kahala Initiative for Sustainability, Culture and The Arts (KISCA) we are honored to bring the award-winning Ho‘okena to Plumeria Beach House for a special evening of good food and beautiful local melodies.
Our special menu for the evening includes Kahala staples like the ahi poke musubi, Angus beef ribeye, misoyaki butterfish and more!
PLUMERIA BEACH HOUSE Wednesday, May 25
Seating starts at 5:30 p.m., performance starts at 6:30 p.m. Dinner and drink menu available
ONE NIGHT ONLY
LIMITED SEATING
Dining Out / May 1-7, 2022 / 3