Bookmark and Share Email this page Email Print this page Print Feed Feed
Wednesday, June 19, 2013

First look: Arancino at The Kahala Hotel and Resort

Arancino's third location officially opened at The Kahala Hotel and Resort yesterday, in the former Tokyo Tokyo spot. Befitting its new digs, this Arancino isn't a casual trattoria, but is meant to be a fine-dining destination, with a prix-fixe dinner menu starting at $85 and a dress code to match (pants and shoes required for the fellas). Here's a look at some of the dishes from a recent media dinner night; "visually-stunning" dishes were chosen for us for the evening.  This isn't a review, just a first look, but already I can say: I love the outdoor dining aspect.

The bread plate

Bagna cauda, a warm anchovy garlic and oil dip, with vegetables in cremini mushroom "dirt"

Abalone and shrimp in a garden of nasturtium leaves, micro-amaranth, romanesco, dill flowers and other pretty things.

Calamari, shrimp and other seafood over housemade squid ink chitarra (similar to linguine, but made by pressing pasta dough over metal strings, strung like guitar strings over a wooden box).

Okinawan potato gnocchi with a sage brown butter sauce, prosciutto and walnuts

Duck with mushrooms, gobo and fried leeks

Lavender-infused Tajima beef

Monte Bianco: chestnut puree, celery custard and yuzu honey sauce

Four-course prix fixe starts at $85, five-course starts $100. A la carte lunch starts at $30.
Arancino, at the Kahala Hotel and Resort, 380-4400,

Posted on Wednesday, June 19, 2013 in Permalink

Have Feedback? Suggestions? Email us!

About This Column

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.


Enter your email address