Hiroshi & Vino Special Menu & Event


VINO  hosts another “Communal Table” event this Wednesday,  December 23rd at  6 p.m.

Chef Keith Endo has been inspired to do an Italian regional “Communal Table” featuring a dish each from the coastal regions of Campania, Liguria, Sicily & Sardegna.

Chef Keith Endo cooks up some pasta during a demo earlier this year. Photo: courtesy of VINO.

Here is the menu……

Soft Shell Crab Bruschetta with seafood ragout

Trofie Pasta with fresh onaga, Genovese basil pesto & Liguria olive oil

Stromboli with fennel sausage, carmelized fennel & roasted tomato

Roasted Pork Belly stuffed with wild mushrooms & served with a truffle demi

Jen’s Tiramisu

VINO’s Regional “Communal Table” is available for $39 a person (not including tax, gratuity or wine).

By reservation only; call 533-4476 or e-mail nmadosik@dkrestaurants.com.


Your last opportunity to enjoy the December "Locally Grown" menu at Hiroshi Eurasion Tapas is Sunday, December 27th and Monday, December 28th. Chef Hiroshi Fukui finishes the last monthly menu of the year with some delicious selections.

Here’s a look at the 4-course menu:


Photos: courtesy of
Hiroshi Eurasion Tapas.

First Course
Big Island Butterfish “In a Bag’
Hauula tomato concasse, Hamakua mushrooms, nampla butter, chili pepper water-konbu broth

Second Course
Hawaiian Red Veal Potstickers
shiso, choi sum, Kahuku corn & miso cream sauce

Main Course
Crispy Skin Moi
takana musubi, zucchini, shiitake mushrooms & yuzukosho butter sauce

Sweet Course
Kula Strawberry Short Cake “Sandwich”
strawberry gelee, pastry cream & strawberry azuki ice cream

The "Locally Grown" 4-course menu is available for $35 per person(plus tax & gratuity).

The "locally grown" menu features fresh and locally grown ingredients in an effort to support our local growers. It is offered exclusively on Sundays & Mondays during the month and changes monthly.

Call 808-533-4476 or e-mail nmadosik@dkrestaurants.com for reservations. Be sure to mention that you are having the Locally Grown Menu.