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.
Big Island Abalone “Dynamite” with baked mongo ika, shrimp with bacon, broccoli & citrus aioli
Crispy Kauai Shrimp & Mrs. Cheng’s Tofu with kaiware sprouts, Nalo micro greens, homemade takuwan, garlic & ginger chips with salmon skin & sesame soy vinaigrette
Five Spice Crusted Mon Chong with red jalapeno pesto, cilantro pesto, pasta with fresh lemon juice & saikyo miso sauce
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.
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:
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
Fresh Uni Bisque with panko-ed kumamoto oyster, yukari spatzle, red jalapeno confetti & tarragon
Pepper Seared Ahi with ginger & garlic chips, miso roasted Hamakua oyster mushrooms, thyme & red wine reduction
Frankie’s Peppercorn Crusted Big Island Black Cod with julienned young ginger, yuzu, chili pepper water butter sauce
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
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.