What to eat, what to drink

The beauty of sake often intensifies in the joyous interplay of bites and sips.

KAIWA
Tako carpaccio with wasabi-style vinaigrette
Suggested pairing: Ginjo
 
 
 
 
 
 
CHAI’S ISLAND BISTRO
Thai-style oxtail soup with bihon noodles, cilantro and Hawaiian chili water
Suggested pairing: Junmai
 
 
 
 

NOBU WAIKIKI
Big Island abalone with sake soy butter and dry miso with chives
Suggested pairing: Daiginjo A
 
 
 
 
 

STAGE
Green tea-smoked sous vide pork tenderloin with togarashi-spiced Fuji apples, shiso and crispy garlic chips served with miso-braised daikon
Suggested pairing: Daiginjo B
 
 

HALEKULANI (LEWERS LOUNGE)
Ahi with shiso-ginger vinaigrette
Suggested pairing: Ginjo
 
 
 
 
 

SALT
Kampachi tartare with orange-shallot jam, edamame guacamole, sake lees tahini
Suggested pairing: Ginjo
 

BLT Steak
Local New York strip tataki with bacon popover, jalapeno mash and Ho Farms tomato salad
Suggested pairing: Junmai or a daiginjo A with some bite
 
 
 

GENIUS LOUNGE
Mentaiko pasta in kombucha cream sauce with nori and julienned cucumber garnish
Suggested pairing: Junmai or a ginjo with more body, less aroma
 
 

YOSHI-YA
Deep-fried smelt in chilled tangy sauce with pickled vegetable garnish
Suggested pairing: Junmai or ginjo

BANZAI SUSHI BAR
Ribeye steak, enoki mushroom and asparagus wrapped in yuba and served in wafu-dashi fondue
Suggested pairing: Daiginjo B
 
PRIMA
Panna cotta with fennel marmalade and coffee salt
Suggested pairing: Daiginjo A or B
 
 
 
 

CAKEWORKS
Ume macarons, azuki-filled green tea macarons
Suggested pairing: None! Think of these as a sweet intermezzo
 
 
 

GYOTAKU
Sake-braised pork with garlic risotto
Suggested pairing: Junmai
 
 
 
 
 
 

UMAMI CAFE
Temaki hand-rolls: lobster, spicy ahi and California
Suggested pairing: Ginjo

MARIAN’S ISLANDWIDE CATERING
Glazed tender pork riblets served on sesame moyashi with horseradish aioli
Suggested pairing: Junmai, especially one with a high umami or high acidity and umami content
 
PIG AND THE LADY
Tomato-marinated pa’i’ai on kalo tostone, taro stem ceviche, rice paddy herb garnish
Suggested pairing: Junmai, especially one with a meadowy taste
 
Tickets at www.joyofsake.com
 

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2 Comments

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2 responses to “What to eat, what to drink

  1. Kevin Ikeda

    menu looks great, can’t wait! will have to plan an attack strategy. heard about the pig in the house, when is it going to be announced?

  2. You have good ears, Ikeda-san. Stay tuned ;)

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