Page 3 - Dining Out - July 3, 2022

Restaurant Insider with Anne Lee
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AL: What is unique about the restaurant expansion?
TK: The space was previously oc- cupied by Palama Express. Last July, we were able to take over the space, which was a blessing as our restau- rant capacity was maybe 30 max. With the social distancing, it was nearly impossible for us to open for dine-in. Now, we can still offer takeout during the day and dine-in options for the evening. If you do reserve the upper area, we offer a BYOB option. You can also buy a bottle of sake or wine from the restaurant below, and then bring it your table to enjoy with your din- ner. This upper area can also be reserved for private functions; the
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AL: Tell us more about the special
bento menu takeout options.
TK: Due to popular demand, we still offer takeout options from 11:30 a.m. to 9:30 p.m. Mondays-Fridays, and 3:30 p.m. to close Saturdays and holidays.
There is our signature Akira Ben- to Box, various other bentos, don- buri/bowls, sushi and sides, and we have special options that are only on our takeout menu. The Akira Tasting Plate ($48) is a generous portion of many different items that we offer (order one hour in advance); the dine-in price is more, so this is a
very good value. The Naraman Jun- mai Sake & Special Bento Set ($28) is handpicked by sake sommelier Yoko. This includes a 300-milliliter bottle of Naraman Junmai sake, chirashi, miso butterfish, chicken karaage, beef tataki, agedashi tofu in ginger sauce, eggplant yuzu miso, tamagoyaki and hajikami gin- ger. There is also the special bento and nori bento (deluxe and regular) only offered on the takeout menu.
AL: What seasonal specials can we expect on the menu?
TK: Japanese Style Red Shrimp Ca- prese ($11.50) is a very popular dish. I wanted to make a Japanese version with miso ponzu sauce (changed the basil to shiso) with mozzarella and tomato.
The Tristan Lobster Tempura ($18.50, two pieces) is from the remote island chain of Tristan da Cunha, and many feel that this is the best in the world. It’s sweet, clean and firm.
Mehikari Tempura ($5.50) is a Japanese green-eyed deep sea fish and rare to find.You can eat all the bones, and it’s high in calcium.
The Prosciutto Papaya Salad
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($10.50) is a Japanese-Italian ver- sion that I brought back on to the menu. It’s a nice summer dish.
Finally, the Horse Mackerel Tataki ($11.50) is famous dish in Japan. Ours is mixed with salt and vinegar, onion, shiso and shoyu, and mixed sashimi style.
AL: What are your special menu hours and options?
TK: Happy hour is 4:30-5:30 p.m. and 8-9:30 p.m. We have beer, wine and sake on special, as well as discounted food options.
The Dinner Teishoku Set is avail- able 4:30-9:30 p.m. Mondays-Satur- days. Choose any one item for $18, or two items for $25 (there are other items that you can order for a small upcharge). These sets all come with appetizers, salad, pickles, rice, mini udon or miso soup.
There is our famous kaiseki-style Omakase ($100) with three kinds of chef ’s choice appetizers, three kinds of chef ’s choice sashimi, a steamed dish, four kinds of chef’s choice sushi, a grilled dish, a sim- mered dish, a fried dish, four more chef ’s choice sushi options, soup and dessert.
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Akira Japanese Restaurant
1150 S. King St. No. 101B, Honolulu 808-376-0928 akira-japanese-restaurant.com $2 validated parking
for three hours
1. Mehikari Tempura ($5.50) 2. Tristan Lobster Tempura ($18.50 for two pieces)
3. Prosciutto Papaya Salad ($10.50)
4. Horse Mackerel Tataki ($11.50)
5. Japanese Style Red Shrimp Caprese
($11.50)
Our kaiseki-style Tasting Menu ($55) is another favorite. There are three kinds of chef’s choice appe- tizer, two kinds of chef ’s choice sashimi, a steamed dish, a grilled dish, a simmered dish, a fried dish, a special dish, sushi, soup and dessert.
AL: What can we expect for your four-year anniversary in August? TK: We have done an all-day happy hour in the past. That may happen again, but we are working on some- thing special — stay tuned!
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RESERVATIONS
Best Restaurant, Critics’ Choice
HOKU’S AT KAHALA
Dinner: 5:30–8:30 p.m., Tuesday-Saturday Sunday TeiHoku Brunch: 9 a.m.–1 p.m.
OpenTable 808.739.8811 HokusKahala.com
Dining Out / July 3-9, 2022 / 3