Page 3 - Dining Out - July 17, 2022

— three years in Japan and then five years here in Hawaii. My grandparents owned and oper- ated a small pub in Japan, and I remember how much fun they had. Growing up seeing that, I made up my mind that I wanted to work in this business. Sadly that pub is no longer there.
AL: Tell me about the items we’re featuring today.
KS: For appetizers, the Kona Aba- lone Escargot Style ($16) features Kona baby abalone chopped into cubes, and marinated with local mushrooms and sweet onions. It’s baked in the oven with homemade herb garlic butter and served with six pieces of ciabatta bread.
From the oyster bar, we have fresh Oysters from Goose Point ($26 for six) on a half-shell with home- made cocktail sauce and red wine vinegar mignonette sauce. Goose Point oysters resemble the light, salty, clean taste of ocean air, com- plete with a smooth follow-through.
On the ASH Surf & Turf menu, we have an 8-ounce Premium Filet Mi- gnon and Kauai Shrimp Farm Garlic Shrimp ($65) dish. It’s one of the most popular items, featuring pre- mium-grade filet mignon (30 days of wet-aging) with four pieces of Kauai garlic shrimp (super juicy and sweet, deep fried and tossed with original garlic butter sauce).
For dessert, there’s the Wa- termelon Soft Serve ($7) made with freshly squeezed watermel- on juice, and mixed with vanilla soft serve base. That’s why it’s so
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Aloha Steak House
Marine Surf Waikiki, first floor
364 Seaside Ave., Honolulu 808-600-3431 alohasteakhousewaikiki.com
Validated parking at Hyatt Centric Waikiki Beach’s guest parking for four hours
1. Kona Abalone Escargot Style ($16)
2. 8-ounce Premium Filet Mignon and Kauai Shrimp Farm Garlic Shrimp ($65) 3. Baked Waikiki (call for cost)
4. Watermelon Soft Serve ($7)
KS: All of our steaks are wet-aged for 30 days and the beef that we purchase is from 3-year-old cows. We are also known for the biggest tomahawk steak in Waikiki — 4 pounds of “GIGA”hawk steak. It’s a 3-inch-thick bone-in rib-eye steak that’s cooked sous vide for three hours, which makes the in- sidesupermoistandjuicy.Wesell out pretty fast and there are limited quantities.
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fresh and has real watermelon flavor. We have guests walk into the restaurant just to order these to-go and enjoy it on the way to the beach.
AL: I love that you have incor- porated Hawaii’s version of the Baked Alaska with the Baked Waikiki prepared tableside and flambéed. Tell me more about this dessert.
KS: The Baked Waikiki is an idea from Zetton corporate chef Keigo. We hollow out the pineapple, add coconut ice cream, passion fruit popping boba and pineapple-fla- vored meringue, and freeze for about two hours. But we cannot forget to flambé with pineapple
dark rum. That makes this dessert more attractive and more flavorful.
AL: There is also a collaboration of craft beer with Beer Lab HI. Tell me more about it.
KS: We wanted to collaborate with a local beer company, and the can designs and their original flavors are very unique and attractive. These are limited-edition flavors and only available at our Aloha Steak House location.
The Hakea Blonde Ale is one that you can chug. It’s a light-tast- ing ale-style blonde with a crisp finish, sweet and bready malt fla- vor with a citrusy finish.
The Omakase IPA is a hazy-style IPA but very smooth and not too
hoppy. It’ one of the best IPAs I have ever tried; it doesn’t taste like your traditional IPA.
AL: How did you come up with the name Aloha Steak House? KS: We were thinking a steak- house doesn’t have to be so for- mal. Since it’s Hawaii, shouldn’t there be a more casual and relaxing option? Then, with respect to Hawaiian culture,
we thought a steakhouse with the aloha spirit would be a great idea.
AL: With a name like Aloha Steak House, you have to have really good steaks. Tell me about the beef that you serve.
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Restaurant Insider with Anne Lee
AT THE KAHALA
RESERVATIONS
OpenTable KahalaResort.com 808.739.8811
FEEL THE MELE OF KE‘OLU
At Plumeria Beach House on Wednesday July 27 enjoy sweet Hawaiian melodies by the musical trio, Ke‘olu. The young musicians blend their voices in harmony, bridging traditional and contemporary styles.
Soak in the tunes on the patio in the company of good friends and ‘ohana and you’ll be sure to feel nostalgia with every chord.
PLUMERIA BEACH HOUSE Wednesday, July 27
Seating starts at 5:30 p.m., performance starts at 6:30 p.m. Dinner and drink menu available
RESERVE
NOW ON OPENTABLE
Dining Out
/ July 17-23, 2022
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