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...

Congratulations to Chef Hiroshi Fukui and Pastry Chef Cherie Pascua

...both James Beard Nominees this year!!

 

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!)

SEPTEMBER 2010 Menu

First Course

Big Eye Ahi Sushi

ginger scallion & soy reduction

 Second Course

Kauai Shrimp Ravioli

brussels sprout, red jalapeno & kim chee lemon grass sauce, cilantro

Main Course

Ginger Crusted Mon Chong

Asian succotash, pasta & miso cream sauce

  Sweet Course

Mango Panna Cotta

fresh fruits with mango sorbet

$35 for food only

Four course dinner does not include tax, gratuity or beverages.

                                

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KIDS EAT FREE IN SEPTEMBER

Join us at Hiroshi Eurasion Tapas any night in

September and for each large plate ordered by an

adult, your keiki (eight years old and under) can

enjoy our new Kid Bento FREE!  Chef Hiroshi’s Kids

Bento includes-Miso chicken, fried shrimp, crudités, musubi, beverage and ice cream!

 

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KING CRAB FEST

Friday, September 3 and Saturday, September 4

 Tomalley King Crab

lobster tomalley battered tempura with cioppino sauce & fresh Italian parsley 

Steamed Plain & Simple

lemon wedge & drawn butter 

King Crab Stew

Manila clams, calamari with orzo & saffron clam broth 

Poached King Crab

Ho Farm’s long beans, Big Island heart of palm, red jalapeno on squid ink pasta

All items available in  ½ pound $14.95 or 1 pound $29.50

while supplies last!

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MAINE LOBSTER MATSURI

Friday, September 17 & Saturday, September 18  

Fresh, live Maine lobsters by James Beard nominee Chef Hiroshi Fukui

Chef Hiroshi’s Original Lobster Tomalley

tomalley batter fried with lemon wedge  

Crab Stuffed Baked Lobster

citrus aioli   

Lemon Vinaigrette Grilled Lobster

white truffle oil  

Plain Steamed Lobster

drawn butter & lemon wedge

 $21.95 one pound lobsters   

RESERVE YOUR LOBSTER TODAY!!

while supplies last!

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CONTEMPORARY KAISEKI

Tuesday, October 5

Chef Hiroshi has this dinner only three times a year!!

All new dishes/Nine courses

$75

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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

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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 call Cheryle at 533-4476 for more information.

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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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