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Live Music on Wednesday thru Friday
Wednesday Jason Alan
Thursday Jeff Rasmussen
Friday Zanuck Lindsey or Shawn Garnett
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
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
(SUNDAYS & MONDAYS ONLY)
Monday, September 1 to Monday, September 29
spicy aioli, chimichuri ragout, pickled red cabbage and nori tsukudani
wine: Birichino Malvasia Bianca
Kauai Shrimp Salad
roasted beets, cherry tomatoes, orange segments, compressed
dragon fruit and yuzu vinaigrette
wine: CF Riesling Medium Dry “Euro-Asian”
Pan Roasted Opah
House-made linguine, miso-lobster tomalley butter, chiffonade of ginger, cracked pepper, fukujinzuke & Thai basil
wine: Wimmer Gruner Veltliner
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
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
braised celery, saffron and black caviar
Kauai Shrimp and Foie Gras Arancini
truffled mushroom puree
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
$75 food only/ 6 course wine pairing--$25 per person
Miso chicken, 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 email@example.com.