Page 3 - Dining Out - Oct 9, 2022

Dining Out / October 9-15, 2022 / 3
Restaurant Insider with Anne Lee
Sho’s Kitchen
808 Sheridan St. Unit 208B, Honolulu
808-376-8067 shoskitchen.com
Sho’s Kitchen is offering a Chef’s Table course dinner throughout October. On the menu will be omakase and sushi, featuring seasonal fish from Hawaii and Japan.
cluded are a soup and special dessert made by Cake M. We are BYOB; we provide all of the glassware, you just bring your favorites. Reservations are suggested, and the first seat- ing is at 6 p.m.
AL: What is one of the most interesting things that has happened in your career. SN: When I worked at Kinchya, there was a golden teapot inside the restaurant valued at over $1 million that was stolen. It became national news, which brought much attention to the restaurant. We were already known as the most expensive course meal at $500 per person in 1992. The theft brought curious customers in the door, making the restaurant busier than ever.
AL: What is your favorite food to cook?
SN: Mexican food. When I lived in Mexico, my sous chef worked with a very famous Le Cordon Bleu Mexican chef for over 15 years. He taught me how to make the best Mexican dishes, and he learned how to make the best Japanese/Asian dishes from me.
AL: What is the easiest way to get to your restaurant?
SN:You can always call us first for a reserva- tion. 808 Sheridan offers valet parking — with a vertical parking garage — located on the corner of Rycroft and Sheridan streets. The first hour is free and then $2 per hour after.
with the mainland. I quickly adapted to the mainland. I wanted to go to LA after watching TV shows that showed the Hollywood sign and went to work in Santa Monica.
AL: How did you get to Hawaii?
SN: My first local job was on Maui but my culinary background is diverse (Guam, Bora Bora, Kauai, Mexico, Oahu). I came to Maui as a sushi chef to work at Kinchya at the Grand Wailea. The owner, Mr. Takeshi Sekiguchi (the resort’s original developer),
spent over $200 million to build this restaurant and brought 600 tons of the rock from Mount Fuji from Japan.
In 2020 due to the pandemic, I decided to open my own restaurant offering takeout gourmet comfort food at a good price. Good food doesn’t have to break the bank.
AL: What is the Chef’s Table menu and what is being featured for October?
SN: The takeout restaurant has limited space and doesn’t give an opportunity for me to offer
dine-in during the day. On the weekends, the outside lanai is open, which allowed me to be able to share my culinary skills and love for cooking.
The Chef’s Table course dinner ($80 per person) is available Friday and Saturday eve- nings, and the theme changes each month. October will be omakase, featuring Kumamoto oysters with housemade ponzu, 12 pieces of nigiri and six pieces of maki sushi — these will be determined by what fish is available and in season from Japan and here locally. Also in-
“...The truffle is the very diamond of gastronomy.”
–BRILLAT-SAVARIN
RESERVATIONS
OpenTable 808.739.8811 HokusKahala.com
ALBA WHITE TRUFFLES
Tues-Sat, 5:30–8:30 p.m.
4g Alba White Truffles, $90 additional per any tasting dish
Enjoy seasonal ingredients at Hoku’s and indulge in unforgettable and rare
Alba white truffles. Add this fresh and decadent seasonal delight to dishes on Hoku’s tasting menus. Paired with dishes like the hand-cut angel hair pasta with Mountain View Farms Moringa and Parmigiano-Reggiano, you will see why these globally treasured truffles are sought-after by top chefs from around the world.
RESERVE
NOW ON OPENTABLE