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FeedNew Dinners and Events at Hiroshi
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Each month at Hiroshi Eurasion Tapas, Chef Hiroshi Fukui features a new “locally grown” menu available on Sundays & Mondays for $35 per person (not including tax & gratuity).
For the month of June, here is the special 4-course menu that chef Hiroshi has planned:
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Photo: courtesy of Hiroshi Eurasion Tapas. |
First Course
Big Island Abalone “Dynamite” with baked mongo ika, shrimp with bacon, broccoli & citrus aioli
Second Course
Crispy Kauai Shrimp & Mrs. Cheng’s Tofu with kaiware sprouts, Nalo micro greens, homemade takuwan, garlic & ginger chips with salmon skin & sesame soy vinaigrette
Main Course
Five Spice Crusted Mon Chong with red jalapeno pesto, cilantro pesto, pasta with fresh lemon juice & saikyo miso sauce
Sweet Course
Mango Mango Mango - pickled mango, mango panna cotta & mango sorbet
Call 533-4476 now for reservations and be sure to mention that you are having the Locally Grown Menu.
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Chef Hiroshi Fukui. |
On Friday, July 3rd, Hiroshi Eurasion Tapas will host a contemporary Kaiseki featuring 9 new dishes. Every year chef Hiroshi Fukui presents 3 or 4 of these contemporary Kaiseki dinners, which always sell out.
Here's a look at the menu for this next Kaiseki dinner:
Sakizuke-Amuse Bouche
Torched Amaebi Shrimp “Cocktail” with basil gelee, lemon foam & warm Hauula tomato cocktail sauce
Zensai-Appetizer
Big Island Abalone “Casino” with crispy lup cheung, shiso, kimo garlic butter sauce, lime air & crispy rice
Suimono-Soup Dish
Fresh Uni Bisque with panko-ed kumamoto oyster, yukari spatzle, red jalapeno confetti & tarragon
Otsukuri-Sashimi Dish
Pepper Seared Ahi with ginger & garlic chips, miso roasted Hamakua oyster mushrooms, thyme & red wine reduction
Yakimono-Grilled Dish
Frankie’s Peppercorn Crusted Big Island Black Cod with julienned young ginger, yuzu, chili pepper water butter sauce
Yakinomo-Grilled Dish
Big Island Red Veal Lettuce Cup with toban jan garlic sautee, sweet aioli, water chestnut, green papaya salad, mint & cilantro
Agemonogawari-Deep Fried Dish Substitute
Sauteed Hamakua King Alii Mushrooms & Seared Foie Gras with tonburi & Frankie’s plum reduction
Shokuji-Starch Dish
Lump Crab Okayu with mitsuba, black bean, takana & midashi
Kanmi-Dessert
Deconstructed Shave Ice with watermelon granite, pineapple & Kula strawberry soup, vanilla ice cream, mochi balls & sous vide melons
The menu is available for $75 food only or $100 with wine pairing. Menu may be subject to change.
Call 533-4476 now for reservations. Reserve early to make sure you get a seat.
Posted on Wednesday, June 17, 2009 in Archive Permalink
