WHAT'S NEW... Congratulations to Chef Hiroshi Fukui and Pastry Chef Cherie Pascua ...both James Beard Nominees! ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
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!) FOR FEBRUARY First Course Kona Kampachi Sushi tobiko, 5 spice dust, nori tsukudani, pickled wasabi, shiso & yuzu vinaigrette Wine: Oroya (Spain) Second Course Teriyaki Kuahiwi Tenderloin Thai Beef Salad shaved onion, Ho Farm’s grape tomato, Japanese cucumber, Big Island hearts of palm, toasted Kunimaru Farm’s macadamia nuts, mint & sweet sour dressing Wine: CF Euro-Asian Riesling Medium Dry (Germany) Main Course Pan Roasted Monchong wilted tatsoi, Portuguese sausage-Hamakua mushroom ragout, kabayaki beurre blanc, homemade fukujinzuke & shiso Wine: Hugl Gruner Veltliner (Austria) Sweet Course Lemon, Lemon, Lemon meyer lemon roulade, lemon granite & lemon sauce
$35 for food only, add $13.95 for wine pairing Four course dinner does not include tax, gratuity or beverages.
If you don't like crowds, treat your sweetie to our Locally Grown Menu on Sunday, February 12 and Monday. February 13!! ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
KING CRAB NIGHTS THE FIRST FRIDAY & SATURDAY OF EACH MONTH NEXT ONE: February 3rd and 4th Alaskan King Crab is one of the world’s most sought after delicacies. Not only does it have incredible, nearly indescribable taste, richness & sweet savoriness, but it certainly also has “one of kind” texture as well. On these special nights, James Beard nominee, Chef Hiroshi Fukui will prepare King Crab his way, as only he can. Regulars who came in the past will attest what a treat this is. Try one or all of Chef Hiroshi’s creations in ½ or 1 pound orders. King Crab “Stew” calamari, pasta & saffron clam broth Steamed Plain & Simple lemon wedge & drawn butter Tomalley King Crab lobster tomalley battered tempura with cioppino sauce & fresh Italian parsley Butter Poached King Crab Ho Farm’s long beans, Big Island heart of palm, red jalapeno on squid ink pasta ½ pound $19.95 1 pound $39.95 These specials will be offered (while supplies last) in addition to Hiroshi’s regular menu. Come & get it! ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
Valentine's Day Tuesday, February 14, 2012 Chef Hiroshi has created a special five course dinner for you and your sweetheart! Our regular menu will not be available. Chilled Molokai Shrimp Cocktail avocado, BigIsland heart of palm salad, lemon gelee & wasabi cocktail sauce Wine: Gysler Silvaner Medium Dry ♥♥♥ Sous Vide of Chilean Sea Bass creamy poached egg yolk, ume musubi, ginger, shiso air & saikyo miso-kim chee sauce Wine: Milz Riesling Medium Dry “180 Degrees” ♥♥♥ Yukari Seared Yellowfin Tuna couscous salad, Nalo micro shiso & truffled ponzu Wine: Oroya ♥♥♥ choice of one… Oven Roasted Opakapaka $57 Kahuku corn, grilled Big island heart of palm, takana musubi, Shintaku haricot verts, thyme, saffron beurre blanc Wine: Hugl Gruner Veltliner ~ or ~ Sous Vide of Bacon Wrapped Kulana Beef Filet Mignon $59 roasted trio of potatoes, Waialua asparagus, Hamakua mushroom red wine reduction Wine: Vita Nova Pikake “Family Reserve” ♥♥♥ Red Velvet Cup Cake & Hot Chocolate strawberry chocolate ice cream Complete your experience and add a wine pairing by Master Sommelier Chuck Furuya for an additional $14.95 ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
CONTEMPORARY KAISEKI DINNER Tuesday, February 28, 2012 It happens only four times a year, don't miss this opportunity to experience Chef Hiroshi Fukui at his best! This special nine course dinner is just $75. Wine pairing by Master Sommelier is available for an additional $25.
Sakizuke-Amuse Bouche Cold Smoked Marinated Chef Caught Akule “Sushi” herb vinaigrette, masago & pickled wasabi sushi rice Zensai-Appetizer Carpaccio of Kulana Beef Tenderloin fried mayonnaise, Meyer lemon gelee, capers, shaved parmesan cheese & EVOO Suimonogawari-Soup Substitute Hamakua Hon Shimeji Mushroom “Cappuccino” Garlic Kauai shrimp & Ho Farm’s string beans salad Otsukuri-Sashimi Dish Yukari Seared Ahi Waialua asparagus, Cherie’s backyard avocado, Big Island orange, Big Island heart of palm with coconut curry & shiso vinaigrette Hashiyasume-In Between Dish Organic Free Range Waianae Chicken Egg & White Asparagus white asparagus puree, tarragon & midashi Nimono-Stewed Dish Sous Vide of Chef Caught Opakapaka crispy lup chong, fresh dill & Manila clam green sauce
Yakinomo-grilled Dish Pork Pork PorkBacon Wrapped Shinsato Farm Pork Roulade Portuguese sausage stuffing, roasted fingerling potato & ratatouille Shokuji-Starch Dish Dried Chef Caught Opelu Chazuke mitsuba, wasabi & nori with truffled green tea broth Kanmi-Dessert French Toast “Ooze” apple banana & Kula strawberry foster with vanilla ice cream, mint pesto menu subject to change ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW KID'S BENTO Chef Hiroshi’s Kids Bento includes-Miso chicken, fried shrimp, crudités, musubi, beverage and ice cream! JUST $6.95!
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Nightly at the bar... 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 fifteen 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 call Cheryle at 533-4476 for more information. ~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~
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
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