3660 On The Rise Celebrates 26 Years With a Special Menu

The Kaimukī restaurant’s prix fixe menu of favorites is only available in September.
3660 On The Rise
seared ‘ahi salad is one of the options on the prix fixe anniversary menu.
photos: Jennifer menella fields


In September 1992, chef Russell Siu opened a restaurant named simply after its address at 3660 Wai‘alae Ave. at the bottom of Wilhelmina Rise. 3660 On The Rise brought fine dining to Kaimukī and since then has been a quiet but consistent presence in a neighborhood now hopping with bistros and hip eateries. To commemorate its 26th anniversary, the repeat Hale ‘Aina-award winning restaurant is offering a four-course menu with dishes that Siu describes as some of the establishment’s most-beloved.


Twenty-six years is no small feat for any restaurant, but Siu thinks there are a few reasons for the eatery’s success. “Our food is good quality—consistent,” he says. Siu adds, “my employees are really good, they care about what they do.”


Another factor he says contributes to the restaurant’s staying power is value for money. You’ll find that in the anniversary menu, offered just for the month of September. For $65 you get an appetizer, soup or salad, entrée and dessert.


3660 On The Rise


The meal starts with three pieces of crispy garlic shrimp that have been dredged in rice flour and deep fried for about one minute until the coating is crunchy. It’s served with spinach, which is also deep fried, scallions, honey-chili aioli and a heavy helping of garlic. The sweetness of the aioli is crucial to balancing the garlic.


Next, is your choice of seared ‘ahi salad or clam-and-corn chowder. I selected the ‘ahi salad (photo at the top). Although described as small on the menu, I found the portion generous. The salad featured grilled, marinated shiitake mushrooms, lightly seared ‘ahi and was topped with a dusting of nori flakes. The soy-sesame vinaigrette was the highlight—it was sweet, light and flavorful and tied the ingredients together.

  3660 On The Rise Opah


For the entrée, diners can pick the pan-seared New York steak alaea, chicken breast served Oscar-style with hollandaise and crabmeat, or the fresh catch of the day. I opted for the fish, which was grilled opah topped with crab salad and served with mashed potatoes, vegetables and garlic-butter sauce. The crab salad, which was served cold and prepared with red and green peppers, added another dimension to the dish. Although it could stand alone, the salad added brightness to an otherwise hearty plate.

  3660 On The Rise souffle


Make sure you leave some room for dessert because chef Siu is serving your choice of chocolate soufflé cake or cinnamon bread pudding. I went with the chocolate soufflé and with each bite toward the center I could taste the molten chocolate. A scoop of vanilla ice cream served to counteract the intense chocolate flavor.


When Siu opened 3660 On The Rise more than two decades ago, he had no idea that it would last this long and he doesn’t plan on turning in his apron anytime soon.   


“It’s fun—if you don’t enjoy it, it’s not worth it,” he says.


3660 On The Rise also has a few other special events for the anniversary month. All bottles of wine are 30 percent off from Sept. 16 through 30. Siu will hold a cooking class and dinner Sept. 20 at 6 p.m. For $85 you will watch cooking demonstrations and enjoy a four-course meal with wine pairings including dishes such as pappardelle with assorted mushrooms, gremolata and Parmesan. 


 3660 On The Rise, 3660 Wai‘alae Ave., (808) 737-1177, 3660ontherise.com