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Hiroshi Eurasion Tapas

<p>Born in Japan and raised in Hawaii, chef-owner Hiroshi Fukui blends the cooking traditions and ingredients of both places. Master sommelier Chuck Furuya, who splits his time between the restaurant and its adjacent wine bar, Vino, has created a terrific list with an excellent selection of Rieslings that pair well with the seafood-heavy menu. We loved: Marinated and grilled Japanese mongo squid tossed with long beans, chanterelles and burdock.</p> <p><strong>Tip:</strong> The four-course Locally Grown menus on Sunday and Monday evenings feature regional specialties like white crab and are a superb value at $35. </p>

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From Food & Wine , JAN 2006

At Hiroshi, one of Hawaii's top chefs, Hiroshi Fukui, fuses Japanese and European ingredients in dishes like silky kanpachi (young yellowtail) with tomato and tofu. Each meal begins with addictive homemade rice crackers....MORE>>

– Lesa Griffith Where To Go Next: Hawaii

Last updated January 2006