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 email@example.com to be
added to our directory.
LOCAL SHRIMP WEEKEND
Friday, March 7 & Saturday, March 8
FRESH SWEET AMA EBI $13.95
Caught fresh on Oahu and served with chilled mentaiko capellini pasta, ginger, chiso and served with deep fried shrimp heads
DEEP FRIED SHRIMP $14.50
roasted mushroom medley, yuzu vinaigrette and lemongrass butter
OVEN ROASTED SHRIMP $11.50
Roasted in miso butter and served over grilled shishito peppers, Big Island hearts of palm, tomato relish and ogo
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!)
(SUNDAYS & MONDAYS ONLY)
Sunday, March 2 thru Monday, March 31
tomato water gelee, spicy aioli, Thai basil, takuwan and yuzu vinaigrette
wine: Birichino Malvasia Bianca
Mrs. Cheng’s Tofu Salad
Asian vinaigrette, fried shrimp, Hau’ula tomatoes,
kaiware sprouts, garlic chips and salmon skin
wine: CF Euro-Asian Riesling Medium Dry
Sous Vide of Kulana New York
Frankie’s peppercorn-ponzu butter sauce,
shiitake mushroom potato croquette and roasted vegetables
wine: Vita Nova Pikake “Family Reserve”
Pineapple Upside Down Cake
caramel, anglaise and vanilla ice cream
$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!
We started our Chef’s Table to showcase the culinary talents
of our long time Hiroshi culinary team…
Chefs John, Axelrod, Pastry Chef Cherie,
Chef Keith of Vino…here is their latest menu!
Tuesday, March 25
Fresh Ama Ebi
kabosu-chili pepper water vinaigrette, kizami wasabi
& seaweed salad
Chef Keith’s “Duck Noodle”
Fresh linguine with duck confit, bean sprouts, chicken
dashi, home-made XO sauce
Crispy Fresh Local Tako
squid ink risotto, tomato relish & yuzu vinaigrette
Sous Vide of Shinsato Pork Belly
apple and pancetta stuffed kabocha blossom, torched
brie and natural jus
Kona Coffee-Chocolate Trio
bavarois, crispy cream filled cannoli & gelato
$46 food/ add $19 for wine pairing
menu subject to change
"NEW AGE" KAISEKI DINNER
NEXT ONE IS ONE APRIL 29
It has been far too long since we last did a Kaiseki dinner in Hiroshi Eurasion Tapas. There has been a lot going on, BUT we wanted to kick off the new year with a special 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.
In the beginning we coined the word “Eurasion”, as a blend of Euro, Asian & Fusion. We now plan to explore the culinary techniques, flavors & ingredients Beyond just French & Japanese, still done in a more refined, sophisticated, whimsical style of fusion.
here is the menu from
the last dinner that was on January 28th!
sesame oil-chive relish, chili pepper water vinaigrette,
micro greens and truffle oil
Braised Island Tako
Asian caponata, grilled eggplant, braised celery, shiso,
Alae salt and fresh cracked pepper
Sautéed Big Island Abalone
seared foie gras, kabayaki, raspberry reduction & mint
“Surf and Turf”
oxtail chawan mushi spoon & Kauai shrimp with Chinese five spice dust
Crispy Skin Kampachi
saffron-kaffir lime broth, Manila clam & shiso chiffonade
“Mapo Pork & Pork Tofu”
with Shinsato Farms Pork shoulder, local wild pig
& Mrs. Cheng’s tofu
Sous Vide of Kulana Beef
miso glaze, yukari, pickled wasabi tops-cauliflower puree, roasted vegetables and scallion pesto pasta
Pepper Seared Ahi Chazuke
ikura, house made tsukemono & truffled green tea broth
Kaffir Lime Bavarois
coconut creme anglaise, pineapple sorbet and suranam cherry streak
MENU SUBJECT TO CHANGE
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.