Hawaii Dining Out 01 Aug 2010

O A H U ’ S A N S W E R T O Y O U R A P P E T I T EO A H U ’ S A N S W E R T O Y O U R A P P E T I T E

A U G U S T 1 - 7 , 2 0 1 0

ono, you know

Mange . . .mange, bella!”which translated means, “Eat, eat,

beautiful!” is a phrase I’ve heard all my life.

Born into a family with southern Italy

roots, I often made trips to New Jersey to

visit my father’s family and enjoy lots and

lots of homemade pasta! My grandmother

would never skip a beat in preparing it for

every dinner — and let me tell you, when it

comes to dinners with a loud Italian

famiglia like mine — that’s enough pasta to

last all evening long.

Pasta is one of life’s greatest pleasures.

It’s healthy and delicious, and can be pre-

pared in a variety of ways. Whether you

prefer your pasta light and delicate with an

Asian flair or rich and hearty with a garlic

cream sauce, you’ll never be disappointed

with this versatile staple.

On my most recent trip to Rome last

summer I was fortunate enough to experi-

ence some of the best pasta in the world!

With this in mind, my expectations were

high as I set forth on this

week’s mission in search of

some of the best “Ono, You

Know” pasta in town. But, oh,

for the love of pasta, my expecta-

tions were exceeded each time. With

every bite, it felt as if I was back in Italy

or enjoying a meal at my grandmother’s

kitchen table and getting ready to shout,

“pasta buonissima!”

AngeloPietro A unique blend of Japanese and Italian

flavors is found at this Eurasian restaurant

on Kapiolani Boulevard. Specializing in sal-

ads, pizza and most importantly pastas,

Angelo Pietro puts a flavorful twist on your

traditional Italian dish. Pietro’s, as it’s

called by its loyal customers, originated in

Fukuoka, Japan, in 1980. Today, there are

close to 100 Pietro Spaghetti Restaurants

throughout Japan, and we’re lucky to have

one right here in the Islands.

The spaghetti is made fresh daily and all

recipes come straight from the original

source (Japan). My favorite is the Eggplant

and Spicy Ground Beef Pasta ($12.75),

cooked al dente and paired with a light

tomato and garlic oil sauce. The eggplant

provides a rich texture to the dish and the

spice from the ground beef gives off just

the right seasoning to quickly make this

dish one to add to your “must have” list.

General manager Tomohiko Shiomi agrees,

saying that it’s one of the most popular

items on the menu. For diners who are

indecisive in their choice or may just want

a little bit of everything, Pietro’s allows you

to create your own masterpiece by com-

bining different ingredients, ranging from

an array of vegetables like asparagus and

mushrooms, to meats and seafood like

bacon, sausage, chicken, tuna, shrimp,

squid and scallops, to name a few. Pick

your choice of sauce from tomato, shoyu,

cream or garlic oil, or mix it up for some-

thing original. Add on extra toppings for an

additional charge. At the top of the list is

the pasta with Chicken & Mushroom

($10.25), Shrimp & Broccoli ($10.75) and

for the adventurous diner try the Natto

and Bacon Pasta ($9.25) for a bit of

Japanese flair. The pasta is cooked to per-

fection, so why not add on more to your

meal for $3 more? Pietro’s is the perfect

example of the Italian influence found

throughout the world.

Angelo Pietro

1585 Kapiolani Blvd. #110

941.0555

AtlantisSeafood&Steak Located in the heart of Waikiki is this

steak and seafood lover’s paradise. Perfect

for young couples out on a first date, hon-

eymooners in love or the entire family, this

eatery allows patrons to dine under a

ship’s majestic frame. If it’s steaks, live

crab or island-caught fish you’re after,

you’ll find it here.

Yet, I guarantee you, it’s the pasta you’ll

be begging for. “The Ocean Seafood Pasta

($24.95) is the No. 1-seller out of every-

thing on our menu,” says manager Frank

Bennett. “It’s a universal dish that every-

Trippin’ on the finestpasta in Honolulu

– See page 16

2 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0

Byy Alanaa Folen

Right: Frank Bennett,manager of Atlantis

Seafood & Steak. Below:Atlantis’ Whole Maine

Lobster Pasta consists ofa fresh lobster placed atop

spaghetti and smotheredin butter cream sauce.

Left: A forkful of pasta is what theauthor is craving at Angelo Pietro,where the restaurant’s Eggplant andSpicy Ground Beef Pasta plate goesfor $12.75.

$4.99Spam or Portuguese Sausage

omelette w/Rice

$4.99Spam or Portuguese Sausage

omelette w/Rice

Fast food, breakfast hours only

11:00pm - 10:30amFast food, daily

11:00am - 9:30pm

Garlic Miso

Chicken Plate

Fast food, daily

11:00am - 9:30pm

$5.75Garlic Miso

Chicken Plate$5.75

Restaurant price $6.75 for Garlic Miso Chicken, $5.99 for Portuguese Sausage or Spam Omelette during breakfast hours only. Offers good August 1 - 31, 2010. Offer not valid with any other promotional offers, coupons, and discount cards. While supplies last. Other restrictions may apply.

aRestaurant price $6.75 for Gaarrlic Miso Chicken, $5.99 forother pr ouother promotional offers, couuppons, and discount cards.

Starts August 1st!Starts August 1st!

cover story

At Makino Chaya thesedays, it’s all about thebento — the home-packed

meal with aesthetically pleasingarrangements that’s long been astaple in Japanese cuisine.

Although better known for itsunique concept in buffet dining,the restaurant has turned itsattention to mass-producingthese convenient lunch-sizedboxes — all of which are deli-ciously packed with multiplesides such as yakisoba noo-dles, gyoza, tamago, mac saladand, yes, white rice. Even bet-ter, the bentos are sold at base-ment-low prices.

The reason? Customers haveabsolutely fallen hard forMakino’s value-packed meals,flocking daily to the restau-rant’s two locations atWestridge Shopping Center inAiea and at Aloha TowerMarketplace in downtownHonolulu. Many are walkinginto the restaurant atlunchtime and choosing amongnine bentos, including CrabMeat Omelette, Grilled Salmonand the ever-popular MisoButterfish. Meanwhile, otherslooking to feed a large gatheringare placing special orders withthe restaurant, which is morethan willing to accommodateany request provided the ordersare placed one day in advance.

Standing at the forefront ofthis movement is Makino’s gen-eral manager, Chris Mitchell, aNew York native who’s been withthe Japanese food eatery fornearly 11 years. Mitchell insiststhat Makino’s buffet formula,built on Japanese dishes,seafood and beef, continues tobe the driving force behind therestaurant’s ongoing popularity.Still, he readily acknowledges

the impact his bentos have hadon locals’ diets lately — anattractive option for many strug-gling to feed the family in tougheconomic times.

Dining Out caught up withMitchell at the Aiea locationrecently, and got him to shed fur-

ther light on this surge in lunch-box sales and why his customershave — dare we say it? — gonemento for bento.

Dining Out: Your bentos ap-pear to fly off your shelves, so tospeak, at an amazingly high rate.How many of these boxedlunches do you sell on a givenday or in a week?

Chris Mitchell: The maximumI’ve done at this store in one daywas a special order of about 800.In a week, it’s been well over2,000. Over at Aloha Tower, it’sgotten as high as 1,500 in a week.

DO: Why do you think thebentos have been in such de-mand?

CM: Well, for one thing, we of-fer a lot with our bentos, as allour bentos have about 12 or 13sides in them. They’re also af-

fordable. We havethree sizes andthey cost $2.97,$3.97 and $4.97.So, for a lot of thepeople, they feelthat if they can’tafford to do thebuffet with us,then they can atleast have thebento — which al-lows them to get atleast a few piecesof what’s on our buffet.

What we’ve noticed since westarted the bentos is that we

Makino’s ?Go Bento

Top: Cook David Valiente holds the Crab Meat Omelette with Crab Shumai, Garlic Ahi andLemon Chicken bentos, all of which are priced at $3.97. Above Left Crab Meat Omelettewith Crab Shumai bento Bottom: Bentos for $4.97 include the Miso Butterfish and GrilledSalmon.Photos including cover shot by Nathalie Walker

– See page 4

D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 3

ToughEconomy

Solution to a

cover story

have a lot of repeat cus-

tomers. There’s a woman,

Carol, for example, who

comes to this store three

times a week just to order

the same bento. She orders

12 for some of the senior

citizens at the home where

her mother stays. I even

have one of the guys on the

Board of Education who

keeps coming in twice a

week to place his order. I

asked him what the deal

was and he said that they

were in the process of

interviewing principals for

the new school year, and

needed a reliable place to

order food from. He said,

“Yours is the best deal in

town, so we’re going with

you.” I asked him if it was

because the bentos were

cheaper, or if was it

because they were good.

“Both,” he said.

DO: How often do you

change your bentos?

CM: I’ve been in the

restaurant business close

to 20 years, and I’ve

worked a la carte and buf-

fet. With our bentos and

buffet, you have to con-

stantly change things up.

With us, today there may

be octopus salad; tomor-

row, however, it won’t be

there. With the bentos, we

try to change them once

every other month, just to

keep people interested.

DO: You appear to have

enough bentos to satisfy

your meat-loving cus-

tomers. What about a

bento for vegetarians?

CM: We actually do ac-

commodate some vegetari-

ans. What I’ll do is put my

chef on the phone with the

customer and he’ll come

up with a vegetarian bento

based on the customer’s

recommendations. We

don’t get too many of those

type of orders, maybe a

couple every other week.

But when they come, we do

our best to fill the order.

DO: What’s your most

sought-after bento? And

how do you continue offer-

ing your

bento boxes

at such low

prices?

CM: My

Miso Butter-

fish is my No.

1 item. I’ve

never taken

that item off

my menu and

don’t plan to

do so any-

time soon. I

see what cus-

tomers like

and I’m al-

ways trying

to get the

best deals so

that I don’t

have to raise

my prices.

For example,

I could bring

in King Crab,

but then I’d

have to push

the cost on to

the customer.

In these tough economic

times, that’s what the ben-

tos are for. We have people

who take them home for

dinner. I just tell them, “Put

it in the refrigerator and

when you’re ready to eat,

take it off the

plate and

microwave it.”

Right now, the

economy is not

good and jobs are

hard. So we’re

just trying to

keep people

happy and their bellies full.

Makino’s BentosTOKYO CHICKEN comes with white

rice, yakisoba, crab shumai, broccoli,

tomato, gyoza and tamago. $2.97

GARLIC AHI, LEMON CHICKEN,CRAB MEAT OMELETTE and SABABENTO come with white rice, yakisoba,

mac salad, gyoza, chicken, broccoli, tam-

ago, seaweed salad and crab shumai.

CRAB MEAT SALAD has all of the

above sides, plus four California rolls

and Inari. $3.97

BARBECUE PORK RIBS, GRILLEDSALMON and MISO BUTTERFISHcomes with white rice, yakisoba, mac

salad, shrimp shumai, gyoza, shrimp tem-

pura (1), lemon shrimp (1), broccoli,

chicken, seaweed salad, tamago and

tomato. $4.97


– From page 3

Bentos that satisfy customers’ appetites, wallets

Makino ChayaWhere:• 1 Aloha Tower Drive

Call: 585.6360

Where:• Westridge ShoppingCenter98-150 Kaonohi Place

Call: 486.5100

Lunch Hours:Monday-Friday, 11:45 a.m.-1:30 p.m.; Saturdays, Sundays and holidays, 11:30 a.m.-2 p.m.

Dinner Hours:Monday-Thursday, 6-9 p.m.; Fridays, Saturdays, Sun-days and holidays, 5:30-9 p.m.

Bento chef Tony Shigihara with some ofthe buffet line items customers enjoy atMakino Chaya: mixed sushi (at top right),snow crab legs (above) and sushi inari (atright).

*Please place orders one day in advance

EDITORJo McGarry

JMcGarry@

staradvertiser.com

SALES MANAGERSandi Sakaguchi

Phone: 342.8802

Fax: 529.4898

SSakiguchi@

staradvertiser.com

Dining OutDining Out is a weekly

advertising supplement publishedby the Honolulu Star-Advertiser.

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inside feature


Yakiniku Million has been a

favorite spot of chefs for

years. Partly due to the late-

night hours (the restaurant used to

open until 5 a.m.) and largely

because of the excellent Korean

food, Million has earned a reputa-

tion as the kind of place to head to

after a long shift at work, when an

ice-cold beer and a hot plate of bi

bim bap sound perfect.

But the family-run restaurant

does a brisk trade during

lunchtime and early evening hours

as well — especially when the

weather is hot and the noodle

soups are chilled.

The restaurant opened in 1989

and since then has been known for

yakiniku, Korean-style plate lunch-

es, great value soups, dozens of

tasty side dishes and possibly the

best meat jun in Honolulu.

But don’t expect to learn the

secrets of the restaurant’s divine

potato salad or spicy chap chae,

no matter how frequently you

dine. The cucumber kim chee

might be for sharing, but the

recipes are not. Ask Angela Park,

one of the sisters who run Million,

about the meat jun and she’ll give

you a big smile when you inquire

what makes the meat so tender.

“It’s secret sauce,” she says,

laughing. The sauce might be

secret, but the fact that Million’s

meat jun is a contender for the

best in Honolulu is not. “Lots of

people tell us we have the best

meat jun,” says Angela.

Trips to Korea ensure the staff

Above: Bi Bim Gook Soo comes with numeroussides. Right: Angela Park is one of the co-own-

ers of Yakiniku Million.

– See page 8

JoMcGarry

Dining Out editor Jo McGarry has been writing aboutfood, wine and whisky for nearly 25 years. She grew upin Scotland and spent many summers visiting France,Spain and Italy, learning about the culture of food andwine. After settling in Hawaii, she later began working asa restaurant specialist for the Honolulu Star-Bulletin andwriting a food column for MidWeek. Since then, she’shosted a radio show — devoted to the pursuit of excel-lent food and wine restaurantsand chefs — authored theHawaii Tailgate Cookbookand served as a contribu-tor to international wineand food magazines. As aresult, her opinions arehighly sought-after byrestaurant owners,chefs and diners look-ing for great deals.

Milliononein a

that’sA Korean Eatery About

3 5 7 9 W a i a l a e A v e n u e • 7 3 7 - 8 8 2 0

Monday-SundayLUNCH 10:30AM-2:30PM

DINNER 5PM-11PM

LUNCH SPECIAL$8.95

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Excludes beverages. Expires Aug. 15, 2010.Complete Japanese Set Lunch

Also AvailableCurry, Steak & Pasta

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Mon - Fri Lunch $19.95 . . $14.95Saturday Lunch $24.95 . . $19.95Sunday Brunch $34.95 . . $29.95Daily Dinner $34.95 . . $29.95Please present coupon. Not valid in banquet rooms. One coupon per table.

Cannot be combined with other coupons or discounts or be used on

Discounted Prices!

What makes a restau-

rant stand out from

the crowd is a desire

to create great food served in

an interesting environment.

Certainly both of those goals

are achieved at Vino, where the

menu changes often and the

staff is committed to a com-

plete dining experience.

Of course, you can just go for

dinner (the restaurant is open

Wednesday through Sunday

evenings), but there are so

many opportunities at Vino to

take your food and wine pairing

experiences just a little further.

Blind tastings are one way.

Master Sommelier Chuck

Furuya loves to encourage

guests to bring bottles of their

own favorite wines to dinner

and then solicits comments

from them on which wines are

the best. Oftentimes, the least-

expensive wines win popular

approval. Monthly tastings and

wine dinners afford ample

opportunity for oenophiles to

come to

the table in like-minded compa-

ny, and they are a great way for

novice wine drinkers to start

educating their palates.

On Saturday, Aug. 7, there’s

an opportunity to

take part in one of

the newest concepts

at Vino: a Saturday

Night Supper.

Here, guests are

offered a three-

course dinner in

which each course

comprises a newly

created dish paired

with wine.

“We’ve done four

of these dinners so

far,” says Furuya,

“and each one of

them was terrific.”

The creation of a

Saturday night

menu appeals on

many levels. Off-the-

menu dishes and unique wine

pairings are just a few, and it’s

no wonder that guests are lin-

ing up to be included.

The meals offer a chance to

witness the creativity of exec-

utive chef Keith Endo. At the

same time, however, they are

offered at an extremely reason-

able price.

The Aug. 7 menu will feature

crispy shrimp with homemade

squid pasta, Nalo Farms arugu-

la pesto and a lemon butter

sauce. This course will be

paired with a 2008 Primaterra

Pinot Grigio. Saturday night’s

entrée is Red Wine Braised

Short Ribs with homemade

gnocchi and wild mushroom

gremolata, paired with 2008

Tormaresca Neprica.

Just for the record, Endo’s

hand-cut pasta, homemade

gnocchi and braised short

ribs, paired with one of

Furuya’s wine selections, are

worth the price of admission

alone.

lite bites

what we’re eating


At Milano Freezer in

Manoa Market-

place, we asked

Aniko Abrigo and her

daughters, Mia and Zoe,

what they’d recommend

from the colorful, deli-

cious menu of icy treats:

Aniko:“We come here about

once or twice a month. We

had gelato when we were

in France and it reminds us

of our trip there. It’s good

and I like that everything

is very fresh. My favorite is

the green tea gelato — and

today I’m trying this shave

ice that I was given to sam-

ple. There’s so much fruit

on top and it’s filled with

frozen yogurt and azuki

beans on the bottom.”

Mia:“I love the chocolate

gelato with rainbow sprin-

kles. Of all the flavors that

they have, this one is my

favorite. I don’t really

know why; I just know that

it’s so good. I like to usu-

ally have some different

toppings, too.”

Zoe:“I love frozen yogurt.

Today I’m having the blue-

berry frozen yogurt with

cherries. I’d describe it as

a ver y sweet and fresh,

and I’d recommend any of

the frozen yogurts to any-

body coming here for the

first time. We love them.”

Milano FreezerWhere:• Manoa Marketplace

2752 Woodlawn Drive

• 8-150 Kaonohi St.

Aiea

Call:988.7744 | 488.7976

Website:milanofreezer.com

Above: Aniko Abrigo, withdaughters Mia, at center, andZoe.

Cool treats are plentifulat Milano’s two locations

Feasting on Saturday Night Suppers at Vino

Above: Executive chef Keith Endoshares original dishes during SaturdayNight Suppers. Left: Fresh Island Moiserved Tuscan-style over white beans.

Byy Joo McGarry

Featuring

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foodie fare

keeps up with current culinary

trends, and this month, a new

lunch special showcases soups

made with dozens of ingredients

and served with a variety of noo-

dles, hot or cold.

Bi Bim Gook Soo is one of the

most popular soups on the

Yakiniku Million menu. The dish,

as colorful as an abstract paint-

ing, is splashed with red, topped

with boiled egg and beef and has

kim chee and vegetables thread-

ed between the cold somen noo-

dles. A firm swish of chopsticks

from the middle of the noodles

to the outside of the stainless

steel bowl is enough to loosen

the somen and disperse the

ingredients. There’s little soup

base in the Bi Bim Gook Soo as

the highly seasoned noodles are

the main attraction.

Chicken Breast Bi Bim Naeng-

Myun ($8.50) is another cold

noodle dish, where buckwheat

noodles (black noodle) are

served with the restaurant’s spe-

cial soup base then topped with

shredded, tender chicken

breast.

Love the summer heat and

still want your noodles steaming

hot? Then try the Hot Noodle

Soup with somen, and toppings

of beef, kimchee or assorted

vegetables.

At lunch, these and a dozen

other dishes are offered for just

$7.50 (tax is included in the

price). Exceptions are

Buckwheat Noodles served with

skate wing ($8.50), and Mixed

Rice with vegetables and beef

served in a hot stone pot

($8.50).

If you go with a group — or

take along a hearty appetite —

make sure to check out the bar-

becue chicken plates, short ribs

and miso butterfish as well as

lunch specials that include Bi

Bim Bap ($7.50) and Soft Tofu

Soup ($7.50) served spicy if you

like, with Spam, kimchee, clams

or beef.

With tender beef, spicy

sauces and cold buckwheat noo-

dles among the dozens of spe-

cialties, it’s easy to see why

Yakiniku Million is a favorite

spot for late night chefs and

daytime foodies.

Sushi IchibanNew to the Oahu dining

scene is Sushi Ichiban,

which opened July 4 in the

space formerly occupied by

4 King’s Restaurant on

Waialae Avenue.

The locally owned restau-

rant offers an eclectic mix of

both local and Japanese-

inspired dishes, from pasta

and steaks to two sushi bars

fully stocked with fresh toro,

negi-toro, hamachi and

maguro, to name a few.

Right now there is a lunch

plate special, where for

$8.95 hungry patrons can

choose from one of seven

entrees to feast on. The

selection includes Chicken

Katsu, Ton (Pork) Katsu,

Teriyaki Chicken, Teriyaki

Beef, Tempura Set (three

pieces of shrimp and veg-

etable tempura), Mochiko

Garlic Chicken and Grilled

Saba. All entrees come with

rice, miso soup,

tsukimono, salad

with house dress-

ing and a vanilla

ice cream dessert.

The atmosphere

is casual and fami-

ly friendly, with

plenty of seating

all around. Take-

out also is avail-

able.

Sushi Ichiban3579 Waialae Ave.737.8820Metered and street parkingavailableOpen 10:30 a.m.-2:30 p.m.and 5:30-11 p.m. daily

Eclectic dishes on Ichiban’s menuBy Sarah Pacheco


Above: Cold Somen Noodles served with beef and kimchi. The soups are part of a lunchtimespecial in which most dishes are priced at just $7.50.

Left: The Tempura Set features both shrimp and veg-etable tempura. Above: The sushi bars are stockedwith fresh toro and hamachi, to name just a few of theitems.

– From page 6

Yakiniku Million Where:626 Sheridan St. (backside of Walmart)

Hours:Monday-Sunday 11a.m.-midnight

Call:596.0799

inside feature

Mon-Fri: 6:00 - 10:00 pmSat, Sun: 5:30 - 10:00 pm

• Wine Spectator Award-Winning Wine List

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Proper Attire Required

Reservations Recommended

2440 Kuhio Ave.

922 5555www.hyshawaii.com

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House has become one of the top-selling dishes

on a menu filled with local favorites.

When The Ranch House first opened, the mis-

sion was to re-create some of the favorite dish-

es served more than 20 years ago at the original

Ranch House in Aina Haina. And while the

prime rib is certainly a big seller, dishes like

chicken fried steak (see below) and huli huli

chicken have encouraged a whole new genera-

tion of devotees.

Best of all, the prices are low. With a menu

that lets you add soup and salad for just $2.95

and with many of the meals priced under $14,

it’s no surprise that The Ranch House is fast

becoming a new family favorite. Take your pick

from plates of chili, bowls of spaghetti heaped

with meat sauce, or try a taste of Tutu’s Meat

Loaf ($13.95).

And if you go as a group, try the special

Ohana Dinner for four that features a house

salad and a choice of two entrées (included are

the huli huli chicken and Mongolian braised

short ribs), white rice, mashed potatoes and

corn off the cob. Dessert is a platter to share

that includes signature ice cream dish “Da

Mauna Kea” along with bread pudding.

Huli Huli Chickenat The Ranch House

Above: Huli Huli Chickenat the Ranch House. Left:Chicken Fried Steak isanother highly recom-mended signature item.

The Ranch House Where:449 Kapahulu Ave.

Call:737.4461

Notes:Dinner nightly: 5-9:30 p.m.


Kihoalu &Pupus By Susan Sunderland

Place for

Located poolside at the Outrigger Reef on the Beach2169 Kalia Road, Honolulu, HI 96815 ph. 808.924.4990

Kamaaina rates from $139 per night.Free valet parking 11am-3pm with purchase.

1.800.OUTRIGGER www.outriggerreef.com

Alex, Nick, LloydKawakami withDonna Angevineand mom Claudette

Jeff Peterson

Jeff Ah Hoy, Chino Montero,Peter Moon Jr.

Kanoaokalani Switzer, CyrilPahinui, Keolamaikalani Connor

Faces in the Crowd.

Grammy Great. We’re privileged to feature the “great of thegreats” at Kani Ka Pila Grille. On Sunday, Aug. 1, beginning a specialengagement, we proudly present guitarist Jeff Peterson. Maui-bornPeterson, son of a part-Hawaiian paniolo, is one of Hawaii’s most in-demand musicians. His versatility and mastery of Hawaiian slackkey, classical and jazz guitar are remarkable. He is stellar both as asoloist and accompanist.

Peterson was a featured artist on Hawaii's first Grammy award-winning CD, Slack Key Guitar Vol. 2 in 1995. His latest Maui on MyMind CD won Slack Key Album of the Year at the 2010 Na HokuHanohano Awards.

Make Sunday sunnier with Peterson’s music and magic. Mark yourcalendars for Aug. 1, 8, 15, 6 to 9 pm…

tableside

@@tableside

34

Above: Chef Jose Albis gets fired up over a dish that includes bell peppers and mushrooms. Inset:Tanaka of Tokyo’s Shogun Special dinner entree comprises a center-cut filet, Caribbean lobster with

scallops and shrimp, Teppan vegetables, miso soup, salad, rice, green tea and ice cream for dessert.

1 | Jennifer, Tazuko, Kinya, Michael and Lynn Narita. 2| Amanda Higa, with Leonard Jr., Debra and Leonard

Chong 3| Stacie Kamitaki, Ashley Poling and Rachael Reynon 4 | Executive chef Brandon Naval 5| Luke

Dahlquist, Larsen Ibhara and Hiroshi Lamansky 6| Toni Delos Santos and Frank Davenport 7| Paul Scriven,

Hilmir Drake and Sigrun Johannsdottir 8| Samuel Kargbo, with Cindy and Dennis Wiles

Located on the fourth floor of AlaMoana Center, Tanaka of Tokyo-West offers some of the best Japan-

ese seafood and steak platters in thestate, and serves them all with flair. Mas-ter teppan-yaki chefs, equipped withtabletop grills, dazzle patrons by prepar-ing such entrees as the Shogun Special(see photo at left) and the Daimyo — acombination of choice tenderloin, lob-ster tail and scallops. Call 945-3443.

Tanaka of TokyoJapanese Steak & Seafood

1

2

5

8

6

7

1 0 | D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0

Photos by Leah Friel & Nathalie Walker

Lunch 11:00 a.m. - 4:00 p.m. • Dinner 5:00 p.m. - 10:00 p.m.at the old Waikiki III TheatresParking available at the Pro-Park location Seaside Ave. Pay $2 at the Restaurant.

www.atlantisseafoodsteak.com 922-6868

Early Bird Special

Only$12.95

Add $3.00 for Complete Mealwhich includes soup or salad, ice cream11 am - 7 pm

All Day for Locals with IDSpecials not valid on Holidays

Choose from • Broiled Sanma • Broiled Saba • Fried Oyster • Ebi Fry• Saba Nitsuke • Chicken Katsu • Aji Fry • Karaage • Pork Ginger • Sizzling Hamburger Steak • Tempura • Tonkatsu and many more!

1-Choice Teishoku & Ala Carte menu also available

Dinner Menu2 Choice

Teishoku Combo$16.75

Dinner Menu2 Choice

Teishoku Combo$16.75

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

Served with rice,miso soup, two side dishes, and pickles.

Now taking reservations for Lunch & Dinner

1345 S. King Street

Corner of S. King St.

& Sheridan St.

Close to Ala Moana

Shpg Cntr & Wal Mart

TEL.942-4848www.fujio-food.com

Ready made Bentos available daily

Japanese Home Style Restaurant“Hinone Mizunone”

Please enjoy the KAMADAKIGOHAN

cooked completely by “Ogama”.

Lunch 11 am - 5 pm; Dinner 5 pm - 9 pmClosed Sundays

Other discounts not valid. Dine in Only

Come hungry. Leave happy.ALA MOANA BLVD. • KUHIO AVEPEARL CITY • KANEOHE • HILO

Withpurchase

of an entreeand a

Despicable Memovie ticket stub.Expires 8/31/10.

Four reasons to put dinnerat Tony Roma’s® on the

top of your list!

Choose two half-portion appetizers: SpinachDip, Kickin’ Shrimp, Buffalo/CarolinaWings, Bruschetta, Mozzarella Sticks.

And then enjoy a Cup of Soup of the Day.

Choose one half-portionentrees: Chicken

Alfredo, Shrimp ScampiPasta, Chicken Tuscany

Pasta, Grilled, Fried or Coconut Shrimp,St. Louis Ribs, Asian or Caesar Salad withyour choice of Grilled Shrimp, GrilledSalmon or Chicken.

Choose minidesserts: AppleCranberry Tart,RaspberryBrownie Royale,Mini CookieSundae, or RedVelvet Cake

A 4-course meal for Aiea/Pearlridge

98-150 Kaonohi St. • 487-9911Waikiki

1972 Kalakaua Ave. • 942-2121Must present this coupon. Not to be combined with any other promo/discount/offer. Expires 8/31/10

$23.95

$14.95 Complete Dinner

$9.95 Complete Lunch& after 10:30 p.m.

EARLY BIRD SPECIAL

947-2836Open 7 Days • 2700 So. King St.

Sapporo & Kirin (large) $5.25after 10:30pm

New Hours 5:30 - 7:00pm

WHERE TO DINE

Symbol KeyBreakfast

Lunch

Dinner

After Midnight

Alcohol served

Online

Catering

Atlantis Seafood & Steak2284 Kalakaua Avenue

922-6868

Ruby TuesdayAla Moana - Ho‘okipa Terrace 943-2525

Moanalua Center 422-8585

Town Center Mililani 623-4949

Windward Mall 235-5800

d.k Steakhouse2552 Kalakaua Ave.,

Waikiki Marriott Beach Hotel

931-6280

Shorebird Restaurant & Beach BarOutrigger Reef Hotel

2169 Kalia Street

922-2887

Plumeria Beach House5000 Kahala Ave.,

The Kahala Hotel & Resort

739-8760

Makino ChayaAloha Tower Mkt place 585-6360

Westridge Mall 486-5100

Camellia Buffet930 McCully St.

951-0511/0611

La Palme D’orAla Moana Center - Mall Level

Mountain side, next to Shirokiya

941-6161

Napoleon’s BakeryLocated inside of Zippy’s

Willows, The901 Hausten St.

952-9200

AMERICAN

BUFFET

BAKERY

D I N I N G O U T | A U G U S T 1 - 7 , 2 0 1 0 | 1 1

Nice Day Chinese Seafood RestaurantLiliha Square by Times Supermarket

524-1628

Excludes set menus; Roast Pork, Roast Duck, CharSiu & other specials. Not to be combined with any

other offer. Expires 7/31/10.

Credit Card Sale Only(With Coupon)

Hong Kong Dim Sum &Regular Menu Items

Dim Sum Take Out Special! 8am-11:30am

15% OFF(Charge) • 25% OFF(Cash)

Dim Sum & Reg. Menu Dine In Special!

10% OFF(Charge) •15% OFF(Cash)

15% OFF Roast Pork, Roast Duck & Char Siu

15% OFF

Celebrating 10Years!

Cash Sale Only (With Coupon)

10% OFF

Happy Day Chinese Restaurant3553 Waialae Avenue

738-8666

Must present couponExpires 7/31/10

Excludes set menu; Not to combined with any other offers.

KAHALA MALL739-5100

thecounterburger.com

“BEST BURGER”– OPRAH WINFREY SHOW

NEW TO HAWAII MENU:� PAPAYA SEED CHICKEN BURGER� CINNAMON MALASADA SHAKE!

04 PROTEINS.10 CHEESES.28 TOPPINGS.18 SAUCES. 03 BUNS.09 SPECIALTY DRINKS.06 DRAFT BEERS.O N E R E S TA U R A N T

Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.Aloha Tower 585-6360 1 Aloha Tower Dr. 2nd Fl., 3 Hours Parking $1 Pearlridge 486-5100 98-150 Kaonohi St.

Not Combinable with other discounts. 65 or older w/Coupon & ID.No online or photo-copied coupons.One coupon per person.Expires 8/22/10

SENIOR SPECIAL30% OFF50% OFF

Lunch DinnerWith Family Group 20% OFF

BIRTHDAY SPECIAL

Must have minimum party of 4.1 Birthday coupon per party of 4.Coupon valid on actual birthday, ID required.Not Combinable with other discounts. Discounts off regular adult price.No online or photo-copied coupons.One coupon per group. Expires 8/22/10

FREE BIRTHDAY MEALFOR ANY AGE

Most Delicious Thai Food in Town!

Coming Soon to900 N. Nimtz Hwy

2955 E. Manoa Rd 988-0212 1627 Nuuanu Ave 585-8839

Call for take out www.bangkokchefexpress.com

Immensely Popular Plate Lunch For $5.70

Mon-Sat 10:30am-9pm; Sun 12n-8pm

$228Chicken Salad with Jelly Fish

Imperial Scallop Soup

Peking Duck with Bun

Salt & Pepper Shrimp

Seafood w/Vegetables in Taro Basket

Steamed Fish Fillets w/Ginger Scallion

Black Mushroom with Baby Pak Choy

Steamed Rice, Dessert

1055 Alakea St.525-8585

Special Price for Table of 10

Free Parking Mon- Fri after 5pm & All Day Sat & Sun

www.themandalayhawaii.comMon - Sun 10:30am to 9:00pm

Excluding all coupons and other discounts. Dine-in only.

WHERE TO DINE

CATERERS

CHINESE

Mandalay (The)1055 Alakea St.525-8585

Maple Garden/Yen King909 Isenberg Street941-6641

A Catered Experience94-1068 Ka Uka Blvd.677-7744

Koko CafeHale Koa Hotel, 2055 Kalia Road955-0555Call for eligibility details.949-4321

Happy Day Chinese Restuarant3553 Waialae Ave.738-8666

CAFE

Nice Day Chinese Seafood RestaurantLiliha Square524-1628

Seafood VillageHyatt Regency Resort & SpaStreet Level, 2424 Kalakaua Ave, #102971-1818

Hee Hing Restaurant 449 Kapahulu Ave.735-5544

FAMILY DINING

BibasHale Koa Hotel, 2055 Kalia Road.955-0555Call for eligibility details.

Bird of Paradise91-1200 Fort Weaver Rd.689-2270

Angelo Pietro Honolulu1585 Kapiolani Blvd. #10941-0555

Guava Chiffon Cake

Guava Chiffon Cake

Lilikoi Chiffon Pie

Mango Walnut Bread

Tropical Gourmet Cupcake

Fresh PineappleUltimate Donut

Lilikoi Bar

Guava Danish

Lilikoi Mahina Pie

Flavor of the Month

Guava Chiffon Cake

Lilikoi Chiffon Pie

Mango Walnut Bread

Flavor of the Monthlavor of the Month

TropicalTTTNew!

Starts August 1st!


1860 Ala Moana Blvd.Validated Parking

Open 24 Hours 955-1764

1860 Ala Moana Blvd.Validated Parking

Open 24 Hours 955-1764

930 McCully St. • 951-0511 / 951-0611 • PRIVATE PARTY ROOM• CONVENIENT PARKING

*DISCOUNT EXCLUDES ALCOHOLIC BEVERAGESWITH THIS AD. EXP. 8/31/10.

KOREAN CUISINE

• LUNCH $14.9510:30 AM - 2:30 PM• DINNER $21.953PM-10PM

Including: Kal Bi, Sirloin, Chicken, Spicy Pork, Sashimi

449 KAPAHULU AVE., STE. 101735-5544

WWW.HEEHINGHAWAII.COM

Seafood Prime Rib BuffetSlow roasted prime rib, roast suckling pig, char siu porktenderloin, sashimi, snow crablegs, fresh fish poke, tako

poke, over 25 salads and appetizers, Hawaiian luaubuffet, delicious Chinese entees and much, much more!$27 adults $26 seniors $14 keikis 3 to 12

Served from 4 pm to 9 pm

SUMMER MENUHoneydew Melon Duck Salad

Wintermelon Soup with Eight Treasures Roast Chicken with Chinese Miso

Roasted Garlic Dungeness CrabSteamed White Fish Fillet with Lemon Shoyu

Mongolian Beef with Sweet Onions Wok Grilled Garlic Shrimp

Steamed Rice • Mango Tapioca Dessert$219 Table of Ten (Reg. $259)

Let Us Do the CookingChinese Chicken SaladChinamen’s Hat Wrap

Roast Duck • Pepper Salt ShrimpMongolian Pork Chop

Garlic Broccoli • Steamed Rice$49 for four (reg $69) Available daily until 6:30 pm

This coupon required. Expires August 8, 2010

One Free Dim Sum Selectionwith the Purchase of Four Select ions

One FREE Selection per coupon. This coupon required. Expires August 8, 2010

Pianist Terry Tom Performs Every Thursday 6pm to 9pm

WHERE TO DINEFAMILY DINING

Don Ho’s Island GrillAloha Tower Marketplace 528-0807

Eggs ’N Things343 Saratoga Rd. Waikiki 923-3447

IHOPWaikiki - 1850 Ala Moana Blvd • 949-4467

Waikiki - Kuhio & Lewers • 921-2400

Pearl City - Times Sq. SC • 486-4467

Kaneohe - Windward Mall • 235-4467

Hilo - Prince Kuhio Plaza • 959-2600

Panya Bistro • Bakery • BarAla Moana Center

Mauka - Mall Level

946-6388

Ranch House, The449 Kapahulu Avenue, 2nd Floor

737-4461

Wailana Coffee House1860 Ala Moana Blvd.

955-1764

Zippy’sCall the one nearest you.

FINE DININGHy’s Steak House2440 Kuhio Ave.

922-5555

Chai’s Island BistroAloha Tower Market Pl.

585-0011

Sam Choy’s BLC580 N. Nimitz Hwy.545-7979

Stage Restaurant1250 Kapiolani Blvd.

237-5429

Kit N Kitchen1010 University Avenue

942-7622

Kani Ka Pila Grille2169 Kalia Rd, Outrigger Reef on the Beach

924-4990

11AM-3PM | $7.50 include tax

� Hot Noodle Soup w/beef orKimchee & vegetables

� Bi Bim Gook Soo

596-0799Since 1989

626 SHERIDAN ST. (backside of Walmart)NEW HOURS: MON-SUN 11AM-12 MIDNIGHT

YAKINIKUMILLION

Phone: 677-7744 www.acateredexperience.comPhone: 677-7744 www.acateredexperience.com

Call us for more infoon our special

“Create Your Own” Graduation Menu,

starting at only$10.50/person!

(minimum 25 people)

Planning A Graduation Party?Planning A Graduation Party?

Meet Steve

McIntyre,

and let him

guide you

through

some of his

home estate’s

limited release wines during

this exclusive dinner.

R O YA L H AWA I I A N C E N T E R , B U I L D I N G C, L E V E L 3R E S E R VAT I O N S: 808 .922.3600

Wednesday, August 4, 2010 • 7 p.m.$125 inclusive • Limited to first 24 reservations.

Featuring a full-course gourmet meal to complement the following wines from McIntyre Vineyards.

3 HOURS FREE VALIDATED PARKING @ ROYAL HAWAIIAN CENTER.

• 2008 ESTATE CHARDONNAY

SANTA LUCIA HIGHLANDS

• 2006 MISSION RANCH PINOT NOIR

ARROYO SECO

• 2007 MCINTYRE ESTATE PINOT NOIR

SANTA LUCIA HIGHLANDS

• 2008 KIMBERLEY VINEYARDS MERLOT

presents a special Wine Dinner featuring


808-529-4700 • staradvertiser.com

is Oahu’s Answer to Your AppetiteLook for it in the Star-Advertiser-Every Friday in tgif-Pull-out section every SundayCall Sandi Sakaguchi to advertise: 342-8802

is Oahu’s Answer to Your AppetiteCall Sandi Sakaguchi

to advertise | 342-8802

808-529-4700 • staradvertiser.com

Specials not valid on Holidays. Advance Reservations required, please call 971-1818.Valet Parking Only.SeafoodvillageHyatt.com Ask about our Kama’aina Discount

Hyatt Regency Resort& Spa-Street Level•2424 Kalakaua Ave., #102

$10.95 per person(10 people minimum)

• Oriental Chicken Salad

• 4 types of Dim Sum (Siu Mai, HalfMoon, Seaweed Spring Roll,Manapua)

• Szechuan Style Pork w/Garlic Sauce

• General Tso's Favorite Chicken

• Beef and Broccoli

• Seafood Fried Noodle

• Dessert - Almond Float

• Chicken Salad with Oriental Dressing

• Crispy Bacon Seafood Combo Wrap

• Dungeness Crab - Country Style

• Honey Glazed Walnut Shrimp

• General Tso’s Favorite Chicken

• Seasonal Chinese Green Vegetable

• House Fried Rice

• Dessert: Mango Pudding

$24.95 per person(4 people minimum)

Served with French Fries

$12.95

As a Dessert Sweet Potatoes servedwith Cinn sugar & Vanilla gelato(Single Scoop $5.95 & Double

Scoops $7.50)

or Sweet Potato Fries withextra $1.00 (reg 5.50 or

$3.95-add on order)

We are also offering Sweet Potato Fries

Bistro • Bakery • BarBreakfast • Lunch • Happy Hour • Dinner

Ala Moana Center • Mall Level / Mauka (Next to Victoria's Secret)

946-6388

SAUTEEDMUSHROOM

BURGERS

11AM-2PM, 5-8:30PM • Closed Monday Lunch100 N. Beretania Street #113 (Parking inside Chinese Cultural Plaza) 536-3035

Wafu Style

Includes: Rice, Miso Soup, Tsukemono & TeaNot to be combined with any other coupons.

•• Dine-In or Take-Out

• Gift Certificates

• Catering Available

SERVING THEBIGGEST ANDBEST SHRIMP

TEMPURAIN TOWN!

JapaneseRestaurant

AUGUST SPECIAL

MAHI MAHI$9.95

OPAKAPAKA$13.95

941-4444

NIGHTLY 5:30 PM - 6:30 PMTeriyaki Chicken . . . . . . . . . . . . .$15.95Daily Fish . . . . . . . . . . . . . . . . . .$23.95Sukiyaki Steak . . . . . . . . . . . . . .$20.95Teriyaki Steak & Chicken Combo . .$21.95Kama‘aina & Military Discount

Available (with proper ID)

1841 Ala Moana Blvd.Between Ilikai & Hilton Hawaiian Village

Dinner served from 5:30 nightly. Valet parkingavailable. Not valid with any other offer.

WHERE TO DINEFINE DINING

Top of WaikikiWaikiki Business Plaza

2270 Kalakaua Ave.

923-3877

ITALIAN

Sarento's Top of the "I"1777 Ala Moana Blvd.

955-5559

JAPANESEHakone100 Holomoana St., Hawaii Prince Hotel

944-4494

Hifumi Japanese RestaurantChinese Cultural Plaza

536-3035

Hinone Mizunone1345 South King St.

942-4848

Kobe Japanese Steak House1841 Ala Moana Blvd.

941-4444

Kozo SushiKahala Mall 738-KOZO

Keeaumoku 946-KOZO

Moiliili 951-KOZO

Pearlridge 483-6805

Pearl City 455-6805

Makino Chaya1 Aloha Tower Dr. 2nd Flr. 585-6360

98-150 Kaonohi St. 486-5100

Restaurant SuntoryRoyal Hawaiian Shpg Cntr 3rd Flr.

922-5511

Sansei Seafood RestaurantWaikiki Beach Marriott Resort

2552 Kalakaua Ave,

931-6286

Sushi Company 1111 McCully Street947-5411

Sushi Ichiban3579 Waialae Ave.737-8820

Sushi King 2700 South King St.947-2836

One coupon per order. Not valid with other offers.

* Offer valid only at Kozo Sushi Keeaumoku

Expires 8/10/10

Keeaumokuby Wal-Mart946-5696

(KOZO)

Now Selling Udon-Noodles!


Reach for the Starsubscribe today

538-NEWS

One coupon per person per day. Must present coupon. Not combinable with other offers.EXPIRES 8/31/10 • WWW.KOOLAUCENTER.COM

239-4747

PORK CHOPFRENCH FRIES

PLATTER SPECIAL

$8.00Ohana Karaoke II • Koolau Center47-388 Hui Iwa St. • Kaneohe, Hawaii

$2.00 Off Pupu Menu M-F 4-7pm

Bringing you the finest in Japaneseinfluenced French pastries. Over 35

different varieties of delicious,ultra fine pastries in Hawaii. Ala Moana Center-Mall Level,

Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161

AUTHENTIC KOREAN DISHESFeaturing

Black Goat Pot Stew & Monk Fish

Lunch Specials & Platesstarting at $5.99

1604 Kalakaua Ave • 951-9370Mon–Sat: 11 am - 2 am • Sun: 11 am - 10 pm

AUTHENTIC KOREAN DISHES

Royal Hawaiian Shopping Center, 3rd Floor

restaurantsuntory.com922-5511

RESTAURANTSUNTORY

580 Nimitz Hwy 545-7979

580 Nimitz Hwy.

545-7979

Slow Roasted, Succulent

�$19.95 Prime Rib Mondays

5 pm until all gone

�

KEIKI TUESDAYSFREE KEIKI MEAL*

Chris da ClownBalloon Sculpturing

Games – Drawing ContestsThis Tuesday and Every Tuesday

5 pm to 8pm*with purchase of regular entrée

�SENIOR WEDNESDAYS15% Discount

on Entrees for Seniors 62+

� Island Salad� Three Entrée Courses� Dessert

FAMILY SUNDAYDINNER

�BIG ALOHASUNDAY BRUNCH

Fresh Brewed Beer Specials – Cooking with Beer

August 9 to August 22

�ALOHA BEER FESTIVAL

Every Sunday � 9 am to 2 pmAdults $19.95 Keikis 4 to 12 $8.95

$19.95 per person (for four to twelve people)

WHERE TO DINEJAPANESE

Tanaka of TokyoEast, in King's Village, 922-4233

Central, in Waikiki Shopping Plaza,

922-4702

West in Ala Moana Cntr-

Hookipa Terrace 945-3443

KOREANFrog House Restaurant1604 Kalakaua Ave.

951-9370

Hoku’sThe Kahala Hotel & Resort Hawaii, Hotel 739-8779

3660 on the Rise 3660 Waialae Ave.

Yakiniku Million626 Sheridan St.596-0799

PACIFIC RIM

PF CHANG'S1288 Ala Moana Blvd.596-4710

The Ocean House Restaurant2169 Kalia Rd., Outrigger Reef Hotel923-2277

Prince Court100 Holomoana St., Hawaii Prince Hotel944-4494

Souvaly Thai Cuisine803 Kam Hwy.

455-5888

THAI

Bangkok Chef1627 Nuuanu Ave.

585-8839

2955 E. Manoa Rd.,

988-0212

Ton Ton Ramen 95-050 Farrington Hwy, Waipahu 677-5388

This August, join us at our restaurants andbars for special mango-inspired recipes.Taste our unique dishes and refreshingdrinks alongside live entertainment.Watch cooking demonstrations by expertchefs and gain valuable insights from guestspeakers and local farmers. Welcome toMoana Surfrider, A Westin Resort & Spa,where you can truly relish the sweet tasteof mangoes.

2nd Annual Mangoes at the MoanaSaturday, August 79am-4pmLive Entertainment 10am-10pm

For more information, call 921-4600or visit moana-surfrider.com

Moana celebratesMangoes.


5-Year AnniversarySpecial!

FREE GYOZA(3 pieces)

with purchase of anyregular orders.

677-5388 94-050 Farrington Hwy. • Waipahu, HI 96797

ton tonramenF I N E R A M E N H O U S E

The Best Soft Rib Ramen in Hawaii! “NO MSG”

Ribs are slowly cooked over 8 hours until tender and juicy,original Japanese Style. Ramen is served in garlic shoyu

base with traditional half cooked egg. You must try it!


one who loves seafood will enjoy.” It consists of pasta mixed with

caramelized onions, garlic, oregano, basil,burgundy wine and Roma tomatoes sim-mered for two to three hours to create aspecial sauce. Then a cluster of fresh Manilaclams, shrimp, scallop and mahi mahi isadded to the dish to make for the ultimatecuisine Italiano straight from the sea.

On a quest for something extravagant, Iopted for the Whole Maine Lobster Pasta($49.95). And just as the name of this dishsuggests, you are served a whole lobster inall its glory. The fresh lobster sits atop abountiful amount of spaghetti cooked aldente in a garlic butter cream sauce. It’s amatch made in heaven when paired withyour wine of choice.

Kamaaina receive a special 10-percentdiscount with an ID. Also, ask about theEarly Bird Special.

Atlantis Seafood& Steak2284 Kalakaua Ave. Suite 201

922.6868

Kit n Kitchen Owner Kit Yiu combined the best of

both worlds when opening this Euro-Asianeatery back in 2001. Being a Eurasianpasta enthusiast myself, I really couldn’task for more when I came across thiseatery.

“We use a lot of eggplant and enokimushrooms, which help to bring out theflavor found in many Asian foods,” Yiuexplains. “But what’s unique to us is ourTarako Spaghetti, which also is among thechef’s specials. It’s Japanese salted codfish with egg. You can add shrimp for $3.95or squid for $2.95.”

There are more than 50 pasta dishes tochoose from — all of which left me over-whelmed with options. You can evenchoose a sauce to suit your fancy, be itGarlic Oil, Tomato Sauce, Tomato andCream Mix, Cream Sauce, Black PepperSauce or Creamy Pesto.

Yiu suggested I try the chef’s signaturedish, a blend of ground beef with light gar-lic tomato sauce over spaghettini with

shrimp($11.95). The sauce is what most definite-ly makes this dish special. Mixed wellwith the pasta, rather than poured direct-ly over, it reminded me of the authentic,light tomato sauce found in Italy.

The portions are filling, but won’t leaveyou stuffed, therefore, I highly recom-mend the Spicy Italian Sausage Manicotti($6.95) for starters. The sausage in a man-icotti shell is baked with Jambalayasauce, mozzarella and Parmesan cheese.Oh, my mouth is watering yet again!

Here’s a tip: When ordering pasta, besure to ask for Garlic Pillow Toast ($2.95)on the side. The unique homemade bread,crunchy on the outside, fluffy on the insideand baked with a warm garlic butter, is a

fantastic accompaniment to your maindish, and will help you soak up every lastbit of the savory sauce.

Kit n Kitchen1010 University Ave.

Varsity Center942.7622

RubyTuesday This family-favorite restaurant is a for-

sure bet when it comes to classicAmerican cuisine. It has a vast selection ofchoices for the pasta lover and now has anew dish on the menu that has customerswanting more. For only $19.95, how canyou resist the Lobster Carbonara? Tossedwith linguine, fresh lobster chunks, peasand bacon, mixed together with aParmesan cream sauce and a hint of butter,it’s slowing making its way to the top.

However, my go-to choice for pasta hereis the Senora Chicken Pasta ($16.49).Regarded as one of the classics, the pastais tossed in a spicy Southwestern cheesesauce with baked chicken and black beans.Cilantro and tomatoes are added to kick itup a notch. The Italian Shrimp Pasta($16.99), Chicken & Broccoli Pasta ($16.49)and the Parmesan Chicken Pasta ($16.49)also had me going oodles for noodles.

Ruby TuesdayAla Moana Center

Fourth Floor – Hookipa Terrace943.2510

recipe

ono, you know

Fresh Manila Clams with Black Bean SauceServes twoby Chef Chai Chaowaseree

Ingredients: • 1.5 pounds fresh Manila clams• 2 tablespoons vegetable oil• 1 tablespoon chopped garlic• 2 tablespoons diced onion• 1 tablespoon red jalapeno pepper• 1 tablespoon salted Chinese black beans• 2 tablespoons oyster sauce• 1.5 cups chicken stock• 1/2 tablespoon cornstarch mix with 2 tablespoons water• 1 tablespoon chopped green onion• Salt and pepper, to taste (Some black beans are

very salty, so salt may not be necessary.)

Preparation: • Clean the clams by rinsing in water untilall mud and sand are removed.• In a sauté pan on medium heat, add vegetable oil, onions and garlic. Sauté for a few seconds, add clams and cook for a minute then add chicken stock, chili pepper black beans and oyster sauce. • Keep cooking until all the clams are open.Stir in cornstarch mixture and bring to aboil. Finish by adding the green onion andseason with salt and pepper if needed. Turnoff heat.

– From page 2

Above: Kit n Kitchen’s pasta dishes include, clockwise from left,Sloppy Eggplant, Chef’s Signature Spicy Ground Beef with Shrimp,

and Spicy Italian Sausage Manicotti. Right: The Lobster Carbonara atRuby Tuesday goes for $19.95.

Documents

Hawaii Dining Out 01 Aug 2010