500 Ala Moana Blvd, Restaurant Row, Honolulu, HI 96813
Hiroshi Eurasian Tapas
Dinner Nightly 5:30 to 9:30 P.M (808) 533-4476


WHAT'S NEW...

Nightly at the bar...

Seated at the Hiroshi's Bar you can enjoy cool new summer quenchers--Pomegranate Spritzer, Meyers Lemon Sunrise or the Tropical Pink "Vodkarita"

and select martinis for just $3.50 each. 

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Thursday, July 3, 2008

Contemporary Kaiseki Dinner

Don't miss this one!  It happens only four times a year!

 

Sakizuke-Amuse Bouche

Maui Cattle Co. Beef Filet Mignon Sushi

chili pepper water gelee, cumin seeds-garlic “ragout” & sweet soy aioli

 

 Zensai-Appetizer

Ahi Nicoise

Big Island heart of palm, Ho farms long beans, Ho farms grape tomato, Japanese cucumber, red potato & panko ahi, Dijon mustard vinagrette

 Suimono-Soup Dish

Aqua Pazza

Manila clam, calamari, weke in lemon grass thyme broth

 

Otsukuri-Sashimi Dish

Torched Moi Sashimi

cold smoked, shiso & truffled ponzu

  

Hashiyasume-In Between Dish

Crispy Kauai Shrimp

mint & basil essenced squid ink pasta, haricot verts, red jalapeno & kabayaki beurre blanc

  

Nimono-Stewed Dish

Sous Vide of Black Cod

chili pepper water-konbu broth, Hauula tomato concasse, Hamakua mushrooms & white truffle oil

 

Yakinomo-grilled Dish

Crispy Sauteed Sous Vide Organic Chicken

dashimaki eggs, broccoli puree & black bean-cheese sauce

  

Agemonogawari-Deep Fried Dish Substitute

“Surf & Turf”

Maui Cattle Co. Rib Eye Steak

lobster ragout sauce, Okinawan sweet potato mash, red jalapeno “pesto” & beef gelee

Shokuji-Starch Dish

Hiyashi Chuka

 

Kanmi-Dessert

Mom Lois Andagi

Bubbies frozen yogurt

 

$75 food only/$100 with wine pairing

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Friday, July 4, 2008

Chef Hiroshi Fukui is featuring

Kona Cold Lobster &

Maui Cattle Company Beef in a special five course menu

 

First Course

Ahi Nicoise Salad

Big Island heart of palm, Japanese cucumber, red radish, Ho Farms grape tomatoes, kalamata olives, Kula baby romaine, panko ahi, sunny side quail egg & Dijon mustard vinaigrette

 

 Second Course

Kona Cold Lobster “Bisque”

chilled lump crab salad, orzo & chili pepper water-crème fraiche foam

  

Third Course

Butter Sous Vide Kona Cold Lobster Tail

squid ink pasta, bacon ragout with roasted garlic sauce, sugar snap peas & red jalapeno

  

Main Course...choice of one

 Smoked Grilled Salmon Puttanesca $35

linguini, capers, anchovies, ogo & olives

 

Red Wine Steamed Veal Cheek $37

Asian succotash, mashed potato, cilantro pesto & yellow mustard aioli

 

Maui Cattle Company Petite Rib Eye Steak $39

potato au gratin, brussels sprouts, shichimi roasted Hauula tomato with ponzu butter sauce

 

Almond Crusted Mahimahi $36

wakana soba, seasonal vegetables, angel hair potato & miso cream sauce

  

Dessert

Mom Lois’s Andagi

REGULAR MENU ALSO AVAILABLE

 

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Private Room Available

Our private room holds up to 42 guests, 30 with audio visual needs and is available nightly.  You can view our special events policies on this website, just click on private parties on the home page.  For more information, please call Michelle or Cheryle at 533-4476.

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Chef Anthony Bourdain

Colin Nishida, owner/chef of everyone’s favorite “hang out” bar, Side Street Inn was kind enough to invite Hiroshi & I to a very special party he and his team hosted for noted chef/author/TV personality Anthony Bourdain. For those of you not familiar with this hot TV culinary star, Chef Bourdain is probably most famous for his book, “Kitchen Confidential” and now his TVseries “No Reservations”, which is featured on the Travel Channel on Monday nights. He is, in fact, here in the Islands filming segments for his show, and will be featuring Side Street as one the centerpieces. Nearly all of the big name star chefs
of Honolulu were there. It was really impressive how this New York City based culinarian tasted and enjoyed the 25 or so dishes Chef Colin served, from raw opihi & crab to chicken gizzards to Chinese styled moi to his world famous pork chops. Chef Bourdain also graciously accepted every toast which the gang kampai-ed. I found his thoughts on food most refreshing, because of how he embraced ethnic tradition, authenticity & culture more than culinary condominiums, truffle oil & streaks. I absolutely loved the invigorating conversation with Chef Bourdain, Colin, Chef Alan Wong, farmer Dean Okimoto, Star Bulletin food editor Betty Shimabukuro and the other star chefs. It was a terrific night sitting next to this brilliant “food mind” for two hours. I thoroughly appreciated his deep understanding of food & traditions, as well as his candid-ness & remarkable gracious-ness. Thank you to Chef Bourdain and especially to Colin Nishida & his Side Street team.

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”Furuya’s Favorites

This was a night we dedicated to the Lupus Foundation of America—Hawaii Chapter.    Just as we have done the past few years, we did a walk around event, featuring food stations from our various restaurants & at least 12 of our favorite winemakers & wine friends came to pour their wines and share their wisdom & insights, including Jim Clendenen (Au Bon Climat), Mia Klein (Selene); Hilary Graves (Graves Wine Growers); Mike Kuimelis (Mantra); Serge Carlei (Carlei Vineyards), Gary Burk (Costa de Oro); Rick Morrison (Qupe); Tina Martin (Keller Estate); Stephanie de Masi (Juslyn), Jennifer Hoage (Terry Hoage Wines), Bryan Page (Page Wine Cellars), Jim Moore (Uvaggio), Patrick Will (EX-Cellars) just to name a few. Our kind of foods…….our kind of wines…totally……….featuring….Superstars…Rising stars ….New phenoms…..each crafting unique, interesting, stellar wines……and foods from Sansei Seafood restaurant & Sushi Bar…..d.k Steakhouse……VINO & of course Hiroshi Eurasion Tapas. What a special night this turned out to be!

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Sparky Marquis & his Mollydooker wines

The Mollydooker craze is sweeping the country. If you haven’t heard….Mollydooker is a HIGHLY acclaimed Australia wine project, specializing in lavish, deep, opulent red wines of legendary status. I don’t believe I have ever seen a wine phenomenon/ frenzy like this before! Oh my goodness. Crazy!
Well, owners/winemaker Sparky Marquis will be joined us at Hiroshi Eurasion Tapas, this past September, for a special night featuring his NEW, soon to be released 2006 RED wines (included the much anticipated 2006 Velvet Glove, a Reserve red wine, which both Sparky & sarah have proclaimed as their best wine ever!), which we served with a combination of Chef Hiroshi Fukui & VINO Chef Keith Endo’s foods. It was some kind of night, that’s for sure.

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Featured Artist
The colorful, contemporary original, Island artwork displayed on our restaurant’s wall, is from local Island artist, Julie Kerns Schaper and she can be reached at 622-2032.

 

 

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