New Dinners and Events at Hiroshi


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:

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.


Chef Hiroshi Fukui.
Photo: courtesy of
Hiroshi Eurasion Tapas.

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

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

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.