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
Become our fan on FaceBook
 

 

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. 

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

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

APRIL

(SUNDAYS & MONDAYS ONLY)

Sunday, April 6 to Monday, April 28

First Course

Saffron-Mentaiko Cold Udon

with deep fried Kauai shrimp

 

Second Course

Crispy Kampachi

 shiitake risotto and ginger-shrimp broth

Main Course

Pan Seared Monchong

home made squid ink linguine

with kaffir lime-lemongrass butter sauce

 

Sweet Course

Chocolate Glazed Banana Bar

caramel mousse

 $35 for food only, add $13.95 for wine pairing

Four course dinner does not include tax, gratuity or beverages

(please mention the LGM menu when making your reservation

to guarantee that we will not run out!)

 

CLICK HERE TO MAKE A RESERVATION!

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

                      

                   EASTER LUNCH

Sunday, April 20

Yes, we will be open for lunch at Hiroshi Eurasion Tapas on Easter Sunday from 10:30am to 1:30pm.  Chef John Iha has created a special menu.

 First Course

Somen Nicoise Salad

 yukari seared ahi, quail egg, Kalamata olives, haricot verts,

grape tomatoes and soy sesame vinaigrette

 

Second Course

Seared Scallop

 Shinsato pork broth, wasabi-xo ragout

 on a bed of seaweed salad

Main Course- choice of one:

Seared Kampachi

pancetta risotto and English pea broth

OR

Seafood Linguine

deep fried Kauai shrimp, Manila clams, calamari

and house made fresh linguine served in an Asian clam jus

Sweet Course

Chocolate-Peanut Butter Roulade

chocolate ice cream

 

 $28

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

EASTER DINNER

5:30-9:30

In addition to our regular menu, just to make things more fun & interesting, the 6:00 seating, by reservation only, will be offering

Chef John Iha's  selection of special appetizers on carts, just as we did on “Cart Night”.  It will be limited to thirty guests in this time slot, so book now!  We are accepting regular dining reservations, as well, at 5:30 and after 6:30.

Sous Vide Of Beef Carpaccio   

ponzu jellee, spicy aioli, scallions and momiji oroshi

Panko Crusted Mongo Ika   

Asian caponata

Fried Yukari Mochi  

 spicy konbu aioli

Chilled Crab Salad   

grapefruit, cucumbers and pickled wasabi

Grilled Asparagus   

miso sauce, house made fish flakes, ginger and chiso

Crispy Skin Kampachi   

forbidden black rice and lemon grass curry

Sous Vide Of Ny  Steak   

mushroom medley, lemongrass scallion relish, kaffir lime butter sauce

Okinawan Soba   

spare ribs, Tokyo negi, red ginger and truffle oil

 

menu subject to change

no happy hour will be available

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Wednesday, April 23

We will be open for lunch and offering a special menu

for just $27 from 11:00 am-1:00 pm

Leave us your business card and one lucky winner will receive

a $100 gift card to join us on another day!

                                                 

Somen Salad

roasted Kauai shrimp, Shintaku haricot verts, Hau’ula tomatoes,

 takuwan, kaiware sprouts, garlic chips, sesame soy vinaigrette

 

~Intermezzo~

   Mrs. Cheng’s tofu agedashi  served with home-made mahi

       shavings, salmon skin and ikura in a lemongrass broth

 

Pan Seared Mahi Mahi

on fresh linguine with ginger shrimp cream sauce

 

 Pineapple Carpaccio

kaffir lime-coconut sauce with a pineapple ice

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

"NEW AGE" KAISEKI DINNER

 NEXT ONE IS ONE APRIL 29

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.

Here is the menu first draft and subject to change.

First Course

Cold Smoked Mekajiki

compressed honeydew melon, proscuitto, spicy aioli,

lime air and kukui nuts

Second Course

Braised Island Carrots

grilled Tokyo negi and sautéed Shinsato pork

Third Course

Crispy Skin Island Mackerel

sugar snap peas, black beans, grilled hearts of palm & scallion air

Fourth Course

Butter Poached Kona Cold Lobster

cauliflower puree, forbidden black rice and mint

Fifth Course

Shichimi Seared Ahi

stuffed kabocha blossom and Frankie’s peppercorn sauce

Sixth Course

Seared Island Snapper

tomato yuzu jus, braised celery, kizami wasabi & chiso

Seventh Course

Kulana Beef “Donburi”

Asian fried brown rice & quail egg

Eighth Course

Chazuke

grilled ume musubi, truffled green tea broth and grilled Kampachi

Dessert Course

pending

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

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

          

                        

 

              MOTHER'S DAY

 

Sunday, May 11

 

                                      LUNCH

10:30-1:30

 

 

This will be fun!  For lunch our appetizer cart will be rolling out with new dishes by Chef John Iha for you to enjoy starting at 5.95 each plate. 

Kampachi Sashimi  

kabosu vinaigrette, tomato concasee, kukui nuts, spicy aioli & Thai basil

Grilled Eggplant 

torched yuzu miso, ginger and chiso

Seared Scallop 

ginger kabocha puree, pancetta ragout, and kizami wasabi

Seafood Medley 

manila clam, shrimp, crab leg cooked in white wine, 5 spice butter sauce

Spare Rib Chawanmushi   

shiitake mushrooms, scallions, yama gobo, pickled red ginger, truffle oil

You can follow it with a choice of Veal Cheek,

Pan-Roasted Mahimahi or Vegetarian Pasta.

($15.95-$24.95)

menu subject to change

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

DINNER

5:00-9:00

We will be offering our full regular menu, in

addition to our special four course set menu

First Course

Mekajiki Contemporary Sushi 

with konbu, yuzukosho & fresh mint

Second Course

Crispy Kauai Shrimp 

home-made squid ink pasta, takana & roasted garlic sauce

Main Course…choice of one

Crispy Skin Kampachi / $52 

hijiki-lemon-pepper broth and seasonal vegetables

Braised Veal Cheek / $54 

ginger-scallion pesto, mash potato & veal cheek jus

 

Dessert

Chocolate Napoleon 

coffee-brandy mousse & toasted nuts

 

                                           ~~~~~~~~~~~~~~~~~~~~~~~~~~

                                            ~~~~~~~~~~~~~~~~~~~~~~~~~~

                

    KID'S BENTO

includes-Miso chicken,

fried shrimp, crudités, musubi,

beverage and ice cream!

 

                         JUST $8.95

 

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

NIGHTLY 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

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 
 
Like Hiroshi on Facebook Follow Hiroshi on Twitter Find Hiroshi on Yelp View Hiroshi photos on Instagram
x