Congratulations to James Beard Nominee Pastry Chef Cherie Pascua
CLICK HERE TO VIEW OUR LATEST NEWSLETTER WITH
A COMPLETE LIST OF UPCOMING EVENTS!!
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Four Course All NEW Locally Grown Menu
Available every Sunday and Monday only
(please mention the menu when making your reservation
to guarantee that we will not run out!)
Sunday, December 1 to Monday, December 30
(SUNDAYS & MONDAYS ONLY)
Seared Ahi Salad
creamy yuzu vinaigrette, roasted shishito peppers,
grilled hearts of palm and oven roasted tomatoes
wine: Gysler Scheurebe Medium Dry
Kona Cold Lobster with local bone fish, shiso scallion
tomato concasse with micro green salad
Crispy Skin Kampachi
sinigang broth, calamari, mussels and calamansi air
wine: Hugl Gruner Veltliner
Kula Strawberry Panna Cotta
berry cream and jaboticaba sorbet
$35 for food only, add $13.95 for wine pairing
Four course dinner does not include tax, gratuity or beverages
CLICK HERE TO MAKE A RESERVATION!
CONTEMPORARY KAISEKI DINNER
THE NEXT CHAPTER
TUESDAY, JANUARY 28
more info to come soon!!
NEXT CHEF'S TABLE
TUESDAY, FEBRUARY 25 AT 6:00 PM
We created the Chefs Table to show our regular customers some
of our new culinary “looks”. The last one was a sell out & we were
so proud of our team & what they created. This will be the FOURTH one.
featuring ALL NEW dishes and to complete the experience,
Master Sommelier Chuck Furuya will do the wine pairings, as only he can!
menu to be revealed in January
fried shrimp, crudités, musubi,
beverage and ice cream!
Seated at the Hiroshi's Bar you can enjoy a selection of martinis for just $3.50. Try one of our signature foam martinis soon!
HAPPY HOUR at the BAR SEATS ONLY
1/2 OFF FOOD ONLY from 5:30-6:30
All orders must be in by 6:30 to qualify for the discount
First come, first serve...limited to fourteen seats
PRIVATE ROOM AVAILABLE
Our private room holds up to 42 guests, 30 with audio visual needs and is available nightly. Vino is also available for special events, please email Cheryle at firstname.lastname@example.org.