09.01.13
500 Ala Moana Blvd, Restaurant Row, Honolulu, HI 96813
Hiroshi Eurasian Tapas
Dinner Nightly 5:30 to 9:30 P.M (808) 533-4476
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WHAT'S NEW...

CLICK HERE TO VIEW OUR LATEST NEWSLETTER WITH

A COMPLETE LIST OF UPCOMING EVENTS!!

If you would like to receive our monthly newsletter,

please send an email to ataketa@dkrestaurants.com to be

added to our directory. 

 

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Live Music on Wednesday thru Friday

6:00-8:00

Wednesday    Jason Alan

Thursday    Jeff Rasmussen

Friday   Zanuck Lindsey or Shawn Garnett

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September 5   “Lobster Night”

try some of Chef John Iha's new creations

Kona Cold Lobster and Waialua Asparagus Tempura

nori cauliflower puree, chiso & alae salt

Lobster and Pork Ravioli

brie cheese with tarragon-bacon lobster jus and chili air

Oven Roasted Lobster Tail

saffron lobster tomalley butter, calamansi air and Thai basil

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Four Course All NEW Locally Grown Menu

We support our local farmers whenever we can and are proud to feature

a NEW “locally grown” menu each month

SEPTEMBER

(SUNDAYS & MONDAYS ONLY)

Monday, September 1 to Monday, September 29

First Course

Mekajiki Sushi

spicy aioli, chimichuri ragout, pickled red cabbage and nori tsukudani

 wine:   Birichino Malvasia Bianca

 

Second Course

Kauai Shrimp Salad

roasted beets, cherry tomatoes, orange segments, compressed

dragon fruit and yuzu vinaigrette

 wine:  CF Riesling Medium Dry “Euro-Asian”

 

Main Course

Pan Roasted Opah

 House-made linguine, miso-lobster tomalley butter, chiffonade of ginger, cracked pepper, fukujinzuke & Thai basil

 wine:  Wimmer Gruner Veltliner

 

Sweet Course

Kula Strawberry Delight 

a light cake with strawberry mousse, white chocolate glaze

and served with strawberry sorbet

$35 food only - Add $13.95 with wine pairing

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What an outstanding dinner this was on July 27.  If you missed it,

you won't want to miss the next one in September!

Monday, Nov. 3rd  •Contemporary Kaiseki Dinner

Only four times a year…Nine courses, six wines, one great meal!

A special nine course dinner featuring the foods of Executive Chef John Iha, Exec Sous Chef Axelrod Colobang & Pastry Chef (& former James Beard nominee) Cherie Pascua.  We are really excited as this very talented, hard working trio,  who each have been at Hiroshi’s for so long, now have an opportunity to showcase their own creativity & foods.

We will post the new menu in early October

Here was the last menu...

Torched Ama Ebi

yuzu bavarois, fresh herbs, chili pepper water and tomato water vinaigrette

Grilled Island Tako

white balsamic and miso vinaigrette

Seared Scallop

braised celery, saffron and black caviar  

Kauai Shrimp and Foie Gras Arancini

truffled mushroom puree

Pork Dumpling

homemade ginger mozzarella, mustard cabbage, cubes of

toasted ume focaccia and oxtail jus

Island Catch en Papillote

sake-lemongrass jus, ogo, red jalapeno peppers and broccollini

 

Sous Vide of NY Steak

light Asian bernaise

Chazuke

Dessert

$75 food only/ 6 course wine pairing--$25 per person

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Kid's Bento

includes-

Miso chicken, fried shrimp, crudités, musubi,

beverage and ice cream!

                         JUST $8.95

 

 

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Nighly at the Bar Only...

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

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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 cgomez@dkrestaurants.com.

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