Thanks to some friends of ours, we were introduced to a fabulous restaurant called Town in Honolulu. No photos of their delicious cooking, I’m sorry to say, but trust me, the food is wonderful. Their website is www.townkaimuki.com. Their motto is “Local first, organic whenever possible, with aloha always.” All we can add is that the kitchen clearly takes pride and care in their cooking. We highly recommend it.
We did dine at Alan Wong’s (of course!) and had their classic tasting menu again (I know I should branch out, but the foie gras and pulled pig sandwich served with tomato soup is to die for, and it’s the only way I can get it).
So, we started out with the appetizer, which was a Chopped Ahi Sashimi and Avocado Salsa Stack stacked on a crispy won ton and served with a spicy aioli and wasabi soy (on the left) and the “Soup and Sandwich,” a chilled vine ripened Hamakua Springs tomato soup and a grilled mozzarella cheese, foie gras and kalua pig sandwich. Really, there was no need for the rest of the dinner after that.

Chopped Ahi Sashimi & Avocado Salsa Stack and “Soup & Sandwich”

The second course was a Butter Poached Kona Cold Lobster served with Keahole abalone, Eryngi mushrooms and green onion oil.

Butter Poached Cold Lobster

The third course was the Ginger Crusted Onaga (Long-Tail Red Snapper) served with a miso sesame vinaigreete, organic Hamakua mushrooms and Kahuku corn.

Ginger Crusted Onaga

The main course was the Twice Cooked Short Rib, Soy Braised and Grilled “Kalbi” Style served with gingered shrimp and ko choo jang sauce.

Twice Cooked Short Rib

And, finally, dessert, Waialua Chocolate “Crunch Bars,” consisting of layers of milk chocolate macadamia nut crunch and bittersweet chocolate mousse.

Chocolate Crunch Bars

We also had dinner at Sushi Sasabune, a sushi restaurant where you eat off a set menu. You eat what they give you and how they tell you (if they say “no sauce,” you eat it with no sauce). The rumor is that you will be asked to leave if you flout their directions. I’m generally cantankerous enough that the attitude is a bit over-the-top for me, but there really is no attitude. The requests are phrased very politely, and the fish is so fresh (Japan quality fresh) and the dishes are so innovative that I just roll with the sushi (as it were).

We do try new restaurants, too, and in addition to Town, we went to Hiroshi Eurasion Tapas. The food here was also innovative and delicious. We opted to order only off the appetizer menu, although there are also entrees available. We started with a Duo of Contemporary Sushi (torched smoked cold Hamachi and miso glazed salmon).

Duo of Contemporary Sushi

Next was the Spicy Tuna, with konbu rice, homemade taegu, shiso, and tobiko.

Spicy Tuna

Then was the Steamed Kurobuta Pork Belly with torched brie cheese, ginger, shiso, fresh WOW Farm tomato-scallion salad, nori wrapped msubi and “adobo sauce.”

Steamed Pork Belly

After that was the Crispy Coriander Dusted Duck Leg served with Shantaku haricot vert, Chinese five spice pepper and soy star anise sauce.

Crispy Coriander Duck Leg

And our final course (because we were bursting at the seams) was the Portuguese Sausage Potstickers served with wilted choi sum, sweet corn, kim chee foam and truffled ponzu sauce.

Portuguese Sausage Potstickers

If we had to rank our dining experiences (and they were all delicious—you can’t go wrong with any of them), we would be forced to rank them in the following order: Alan Wong’s, Town, Sushi Sasabune, and Hiroshi.
And for more low brow dining, let’s not forget the International Marketplace (scheduled for demolition later this month). Where else you can find the world’s most delicious kim chee fried rice?

kimchee fried rice

And that completes the restaurant reviews for the day. ☺