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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)
Sunday, April 6 to Monday, April 28
Saffron-Mentaiko Cold Udon
with deep fried Kauai shrimp
shiitake risotto and ginger-shrimp broth
Pan Seared Monchong
home made squid ink linguine
with kaffir lime-lemongrass butter sauce
Chocolate Glazed Banana Bar
$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!
"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.
with local tako karaage, miso sauce, chives & chili air
crab meat, “pho” broth with cilantro and thai basil
Crispy Skin Island Mackerel
sugar snap peas, black beans, grilled hearts of palm, kaffir lime butter sauce & ginger
Butter Poached Kona Lobster
with cauliflower puree, forbidden black rice, tarragon,
braised daikon & calamansi air
Shichimi Seared Ahi
apple-pancetta stuffed kabocha blossom & FraNkie's peppercorn sauce
Seared Island Snapper
tomato yuzu jus, braised celery, ginger, takana & konbu musubi
Kulana Beef “Donburi”
Asian fried brown rice, quail egg & pickled red ginger
grilled ume musubi, truffled green tea broth and grilled Kampachi
Honey Bavarois-Chocolate Cake
strawberry anglaise, with dried fruits and vanilla ice cream
$75 food only/ 6 course wine pairing--$25 per person
MENU SUBJECT TO CHANGE
Sunday, May 11
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.
kabosu vinaigrette, tomato concasee, kukui nuts, spicy aioli & Thai basil
torched yuzu miso, ginger and chiso
ginger kabocha puree, pancetta ragout, and kizami wasabi
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.
menu subject to change
We will be offering our full regular menu, in
addition to our special four course set menu
Mekajiki Contemporary Sushi
with konbu, yuzukosho & fresh mint
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
coffee-brandy mousse & toasted nuts
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.