808FoodScene.net

Late Night Eats List

2010-07-01T08:34:00.000-07:00

It’s 5 past 10 and all of your favorite restaurants are closed! Why not bypass fast food and check out one of these great restaurants open till 11PM and later! I’ve taken the time to sort through all of the restaurants on the Honolulu Advertiser’s Best Restaurants of ’09-’10 website and list only the restaurants open past 11PM (plus a few choice extras). Enjoy.

Oh! And if you plan on copying this list please cite the sources (Honolulu Advertiser) as well as the person who compiled the list (The Chef @ 808FoodScene.net). Thanks!

Source: http://the.honoluluadvertiser.com/specials/bestrestaurants095/

Average Prices (guesses from looking at menu).
Prices “($)” means depending on what you eat it can range in the next category.

$ = $1-$6 per plate
$$ = $6-$12 per plate
$$$ = $12-$16 per plate
$$$$ = Over $16 per plate

Sorry for the mess. I’ll fix this up later. Time to sleep… This is just a rough draft.
If you know of a restaurant that should be on here that isn’t please leave a comment. Thanks Again.

Big City Diner 12 Midnight (10-12 menu: http://bigcitydinerhawaii.com/_library/documents/2010-menus/bcd4lateniteweb.pdf ) $$($)

Zippy’s 24 Hrs $($)

Like Like Drive Inn 24 Hrs $$($)

Leliha Bakery 24 Hrs Except Mondays $$

Wailana Coffee House 24 Hrs $$($)

Sorobol 24 Hrs $$($$) http://www.sorabolhawaii.com/sorabol.nsf/Menu1

Ojiya 1 AM closed Sundays $$($)

Dixie Grill 1 AM $$($)

Mac 24-7 24 Hrs (http://www.mac247waikiki.com/menus.htm ) $$$($) 15 dollar giant pancakes. 5 dollar milk shakes. Huge portions.

Ryan’s Grill Ward Centre (http://www.ryansgrill.com/page/menu/ ) 11pm Sunday- Thursday. 12 midnight Saturday-Sunday $$$($)

Soul de Cuba 11PM Friday-Saturday $$($) sandwiches $8. Entrees $12-22

Bob’s Bar-B-Que 11 PM Friday-Saturday $$

Sekiya’s 11PM Friday-Saturday $$($)

Side Street Inn 2AM!!!! 7 days a week!! $$$($) New Location Kapahulu Ave.

Kirin Restaurant 12 midnight Monday-Saturday $$($$)

Little Village Noodle House 12 Midnight $($$)

Sweet Home Café 11PM (last seating) $$$ (approx.)

Ichiriki Loft 2AM!!!!!!! $-$$$?

Uncle Bo’s 2AM!!!! $$($$) Steak = 23 dollars. Highest price.

Brasserie DuVin “Late” Monday-Saturday $$($) http://duvinlatenight.blogspot.com/

Formaggio Wine Bar – Market City! Monday-Thursday 12 Midnight, Friday-Saturday 1 AM!!! $$($) http://formaggio808.com/2010%20Jan%20FWB%20menu.pdf

Pane & Vino – 2AM!!! 923-8466 Lewers St $$($$)

Romano’s Macaroni Grill 11PM $$($)

Taormina Sicilian Cuisine 11PM Friday-Saturday $$$$

Akasaka 2AM!!! Monday-Saturday. 12 Midnight Sundays $$($)

Bistro A Un 1AM!!! Daily $($)

Doraku Sushi Sunday-Thursday 12 Midnight, Friday-Saturday 2AM!!!! $$($$) 30 dollars for sushi plate. Parking royal Hawaiian shopping center. http://www.dorakusushi.com/doraku_menu_waikiki.pdf

Gazen Izakaya 11PM Sunday-Thursday 12 Midnight Friday-Saturday $$($)

Gyotaku 11PM Sunday-Thursday 12 Midnight Friday-Saturday $$$

Imanas Tei 11:30 PM Monday-Saturday $$($) 30 dollar moriawase

Izakaya Nonbei 11:30 PM Monday-Saturday $($$) 30 dollar moriawase sashimi

Mr. Ojisan 12 Midnight Friday-Saturday WARNING: KAREOKE. $-$$$ 30 dollar sashimi plate

Shokudo 12 Midnight last call Sunday-Thursday. 1AM!!!Friday-Saturday last call. $(2 dollar plates) - $$$

Sushi King 2 AM !!!!!!!!!!! 11PM SPECIAL $$($) 35 dollar omakase

Sushi Izakaya Gaku 11PM Monday-Saturday $$($$)

Tenkaippin 11PM Friday-Saturday $$

Tokkuri-Tei 12 Midnight Monday-Saturday $($$)

Tsukuneya by UH!! 12Midnight Sunday-Thursday. 1AM!!!! Friday-Saturday $($$)

Yanagi Sushi 2 AM!!!! $$ 10:30-2AM SPECIAL ~10 Dollars $$($$) 32 dollar sushi omakase.

Choon Chun Chicken BBQ 2 AM!!! Family Style $$($)

Soul Garden Yakiniku 12 Midnight Daily $$$($)

Yakiniku Mikawon 11PM Daily $$$($)

Siam Garden Café 1:30 AM Last Call $ Nimitz Hwy.

Sumo Ramen and Curry

2010-04-22T04:10:00.000-07:00

When it comes to authentic ramen here in Hawaii I feel like I'm on an epic food inspired adventure. Like every great adventure, there are times that the protagonist finds himself in a bit of a rut but always seems to make the best out of it. Walking into Sumo Ramen and Curry I felt like I was walking into a "rut" situation. The decor seemed somewhat cheap however the open kitchen made me feel right at home.

I was seated with a couple of friends during lunch and was handed a menu. The first thing that I noticed about the menu was that it was huge! The katsu curry and ramen combo is a classic and for the price seemed an excellent choice. Then my eyes landed on the one phrase that stole my heart and made my experience at Sumo Ramen and Curry complete... tonkotsu ramen.

I've mentioned in previous posts that I've been on the lookout for a restaurant that served tonkotsu ramen and here it was right under my nose in a restaurant that I've passed by countless times. It was settled. I ordered a bowl of tonkotsu ramen and a side of gyoza.

The gyoza was good but not great. It was steam-fried in the usual fashion yet the filling seemed to lack flavor. Truthfully I didn't much care about anything else because I knew that my ramen was on its way.

When the moment of truth arrived the only thing I could think about was the gigantic ladle in my bowl of ramen. I wasn't sure if the kitchen staff forgot to take their 3 oz ladle or if it was for consuming my bowl of ramen. After a minute or two I really didn't care. The rich broth was amazing and went well with the shoyu soaked egg and roast pork.

I ventured out of Sumo Ramen and Curry satisfied that I had overcome the rut and came away with a jewel. -- Oh and I hear their curry isn't bad either!

Sumo Ramen and Curry
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.5
Food Quality: 2.25
Monetary Value: 3.75
Quality vs Quantity: Quantity (curry+ramen combo's are huge)
Overall: 2.8

2919 Kapiolanio Blvd.
Honolulu, HI 96826
808-737-1868

Revisit: Fresh Catch Kaimuki

2010-04-21T17:22:00.000-07:00

Over the years I've found that my love for cooking extends far beyond the kitchen and has taken root in other areas of my life. As a fisherman born and raised here in Hawaii I have had the privilege of catching a wide variety of tasty fish. Just like hunters who track a specific type of game, local fishermen must know where to go to catch specific types of fish. And just like hunting, fishing also has seasons allowing us only a short amount of time to catch fish that we otherwise would not be able to take home. Of course most of the time we come home empty handed which is why it is called "fishing" and not "catching".

You're probably asking yourself what I'm trying to convey at this point. My point is that when a chef looks to the source of their dish they find valuable information about what they are cooking that might have otherwise have been overlooked.

Case in point: the moana (many bar goatfish). The moana's favorite source of food is rock and sand crabs. This gives the moana a sweet crab-like taste that many local fishermen enjoy. As a chef you would want to take advantage of this knowledge. I personally would either stuff the fish with a crab mixture then bake and top with an aioli to be torched at the last minute or steam the fish and serve in a crab stock based miso soup. As a chef you want to know everything you can about your product and as a fisherman, you have a distinct advantage when it comes to seafood.

---------------------------------------------------------

Yesterday I decided to check back in on Fresh Catch to see what has changed.

I was relieved to find that my favorite styles of poke where still on the menu and that there were new creations that have been added to their line-up. If I were to suggest a handful of styles I would have to suggest the smoked tako, spicy hawaiian (limu ahi in spicy sauce), wasabi ahi and fireball ahi (very spicy. go with the less spicy stuff if you dont think you can handle). If you are feeling adventurous, there are a number of hard to find types of poke including korean-style top shell poke and spicy salmon depending on the day.

Although it was the poke that brought me back to Fresh Catch Kaimuki, it was the ahi katsu that will be bringing me back in the future. Although it isn't the seared sushi grade ahi katsu you might find "up the street" that will put a hole in your wallet (enough speculation on where I'm talking about) it is VERY good and is a large portion for only $10.25. The ahi katsu is topped with an aioli and a generous amount of furikake and would have to be one of the better fish dishes I have had in awhile (I've been trying to eat fish at least every other day for a month now). Now that I know that their ahi katsu is good I will have to come back to try more of their cooked menu.

For rating and full review click here.

Fresh Catch's Website.

The End-All Burger

2010-04-01T17:56:00.000-07:00

I've been getting a lot of mixed review surrounding this questionable burger joint. Some say that the food served on its menu is pure genius and reflects contemporary tastes. Many agree that their burgers are, "A work of art. A masterpiece of burger construction." While on the other hand others feel that these over-dressed burgers take away from the pure taste that is so fondly recognized in angus beef. But why reflect on what other people think? I decided to look into this burger joint myself.

It was lunchtime and I expected the place to be packed but by no means was I prepared for such a staggering line of people (burger enthusiasts I presumed) that it pushed its way almost out the front door.

The decor was cheap yet strangely effective and people huddled around tables as this is an eat-in/eat-out restaurant. Being at the back of an immense line I had time to contemplate my plan of attack.

Aside from burgers the menu offered a wide range of sandwiches ranging from fish to chicken. I also noted that they served milkshakes so I knew that I had to order one of those. The fries. I've heard legends about this place's fries. Sung in epic prose by critics in much higher places I was practically dieing to get my hands on them. By this time there were only a couple of people in front of me so I decided on the classic burger, fries, milkshake combo. But what would I want on my burger? The time came and I decided. I walked up to the counter and ordered my, "Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun."

Happy April 1st.

-The Chef

Upcoming Posts

2010-03-25T17:58:00.000-07:00

I just added a hit counter to the blog!

"To Visit List"
G-Sushi
Fort Ruger Market
Tokyo Noodle House
Kuru Kuru Sushi
Imanas Tei
Ichiriki Japanese Nabe Restaurant
Island Manapua Shop

"To Be Reviewed List"
Gina's BBQ
Ezogiku Ramen
Yama's Fish Market

Alicia's Market

2010-03-20T20:43:00.000-07:00

If you are anything like me, you like to have more than just chips and dip on game day (especially the Super Bowl). Just in time for March Madness, I decided to check out a lead on a market dishing out everything that I need for the big game all in one stop.

Alicia's Market looks just like your ordinary family-run neighborhood market from the outside but stepping inside you will find that it is much more -- like Alice in Wonderland, but you are in awe with the food and not talking rabbits. Located along Mokauea Street near Nimitz and Sand Island, I again set out on another long (Hawaii standards) drive for good food. A drive I will gladly take for the food at Alicia's Market.

"What constitutes bowl game food," you may ask? Being a huge football and food fan I find that the food should be on par with the game itself. This of course means all measures of local delicacies that include (but are not limited to) Char-siu, roast pork, boiled peanuts, soy beans (edamame for you non-local types), at least three types of poke (may also include sashimi), and last but not least, a giant pot of rice (and maybe a barrel of zippy's chili). Alicia's Market has all of this (minus the Zippy's chili) and much more (beer)!

One thing I suggest with places that sell roast meats here in Hawaii is that you get there early. You want your roast meats as fresh out of the kitchen as possible. The same goes for your raw fish. You want your poke and sashimi as fresh as possible. Sometimes this isn't possible if the place you are going to doesn't bring in fresh fish daily. Again, getting your fish early is your best bet. Of course the food is always better the day of the big game as places like Alicia's market need to stock up on fresh product to meet demand.

As always, I'm usually in the mood for roast pork and that day was no exception. Last Super Bowl I had the fortunate opportunity to try a few pieces of roast pork from Alicia's Market. The roast pork was very good but when I visited the place in person this past weekend the roast pork wasn't up to standards. By the time I got home I found the roast pork soaking in a puddle of oil (20 minute drive) and not as good as I had remembered it to be. None the less it was still tasty. The char-siu was much better than the roast pork and was not sitting in oil when I opened it up.

Being the type that likes to try anything at least once, I had the opportunity to try turkey tails. It was cut up sort of like how the Chinese cut up roast duck (ask for it whole). Although turkey tails are mostly fat, they are extremely flavorful and will be on my list for my next Super Bowl party.

In addition to all of this, Alicia's market also provides roast duck, chicken, and PIG!!! Yes, twice a week (from what I heard) Alicia's market roasts pigs (lechon) and will gladly provide their expert roasting services to you for a fair price if you call ahead.

After ordering all of my roast meats, I felt like a kid in a candy store. But it would just get better as I stepped a few feet to my right to the poke counter.

During the last Super Bowl I also had a chance to try Alicia's Market's masago ahi poke. I have to admit that this was some of the freshest poke that I had ever eaten. Just as the roast pork on game day was better, so was the poke. I guess you just can't beat food on game day. However I would still rank the poke as superb even though it wasn't as great this time around.

The poke counter at Alicia's Market is amazing. "Bountiful" might be the right word. If you had ever been to a Foodland poke counter, this was larger and the quality of seafood much better. What more can you ask for? How about wasabi masago ahi poke? For those of you that might prefer the regular masago ahi poke over the wasabi version, there is only a hint of wasabi and it accents the poke perfectly. But for those of you who prefer the pure taste of raw fish over poke, the sashimi at Alicia's Market is excellent as well. Alicia's Market sells pre-sliced sashimi plates (the small ones are the perfect size for a lunch or dinner).

After ordering a 1/4 pound of pretty much everything at the roast meats and poke counters, I passed by the beer section (I was too preoccupied with the food to think about beer) and passed by the front counter (you pay for the roast meats and poke in back) when I noticed one of my favorite game day snacks sitting on the counter. Boiled peanuts anyone?

Growing up I've always been a big fan of boiled peanuts. However, it seems these days there aren't as many places that still make quality boiled peanuts (I can only name a few off the top of my head) so I was pleased to find that Alicia's Market also sells boiled peanuts. I picked up a two-pound bag as well as a container of soy beans (edamame) soaking in some liquid before I headed out the door and back home. After a long meal with a few friends we popped in a movie and eventually took out the peanuts and soy beans. The peanuts (although a bit over cooked) were excellent due to the cooking liquid (probably some of the best I've had) and the marinated soy beans were great as well (marinated in a garlic-poke sauce).

In conclusion, Alicia's Market is the place to go if you are looking for that "one stop shop" for your game day food needs. Just make sure you order ahead if you have a big order and be sure to come early regardless. Trust me, it will be worth it and you will be well pleased.

Alicia's Market
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4
Food Quality: 3.75 (better on game days)
Monetary Value: 2.75
Quality vs Quantity: Quality
Overall: 3.5

267 Mokauea St.
Honolulu, HI 96819
808-841-1921

Wailana Coffee House and Cocktail Lounge

2010-03-16T17:36:00.000-07:00

"Park in the yellow stalls" is my favorite late-night phrase. Why, you may ask? Because it means cheap, filling food at the right price even if it's two in the morning. Located along Ala Moana Boulevard in Waikiki, Wailana Coffee House is a safe haven for line cooks getting off of work at the stroke of midnight, late night club-goers, the occasional insomniac, night students, and of course the jet-lagged tourist. Being one of only a handful of restaurants here on Oahu that are open 'round-the-clock (there are so few that I actually count Zippy's as a late-night dining option) Wailana Coffee House is usually filled with people regardless of the hour of night you arrive (the location helps I presume).

The ambiance in Wailana Coffee House is spectacular to say the least. It's like taking a trip back in time to the 1970's. Floral print lined seats and carpet, well lit and spacious main room with a back room seating larger parties, it kind of reminds you of old Hawaii -- elegant and classy with it's beige colored rooms yet laid-back (which is classic 1970's Hawaiian architecture).

Being open 24-hours-a-day and serving both local and classic diner food, Wailana Coffee House's menu is hard to beat. A hamburger and milkshake at 8 AM, breakfast at 8 PM, what's not to like? Wailana Coffee House also always comes through with their specials. Be it fried ice cream or endless pancakes their specials always hit the spot.

Did I mention the salad bar? This is probably Wailana Coffee House's best kept secret. If you order an item that includes soup or salad I definitely recommend the salad bar. The salad bar includes your usual salad choices (leafy greens, various dressings, croutons, etc.) as well as a pasta salad, kim chee, potato salad, jello, and a few other choices. Did I also mention that it's endless? Think about it: endless. salad. bar. Not bad for ordering a ten-dollar entree. Just make sure you get there by 10 PM because the salad bar closes by 11.

Aside from the salad bar, breakfast, and endless pancakes, Wailana Coffee House also delivers on their local specialties. While the patty for Wailana's loco moco isn't the greatest (kind of tough) they make up for it with their amazing gravy and their heap of tasty mac-salad! Hungry? Then try Wailana's meatloaf which includes the endless salad bar (score!), butter-roll, and a chocolate-mac nut sundae all for around $12.

Wailana Coffee House also serves your classic diner foods such as burgers and fries, various sandwiches, and is probably one of the last places left on the island (that is NOT Quizno's) that serves a PROPER french-dip (note: I love my french dips).

Overall, Wailana Coffee House is a major contender in Waikiki's over-flooded restaurant scene. Open 24/7 (well, almost. They're closed from midnight to 6am on Wednesdays) and serving both local and classic diner fare as well as breakfast is hard to beat when you don't know what you're in the mood for. As for parking, take a right right after Todai and the garage should be on your left. Just remember, "Park in the yellow stalls."

Wailana Coffee House and Cocktail Lounge
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4.25 (friendly wait-staff!)
Food Quality: 2.5
Monetary Value: 3.25
Quality vs Quantity: Tie (huge menu selection)
Overall: 3.3

1860 Ala Moana Blvd.
Honolulu, HI 96815
808-955-1764

Golden Eagle Chinese Restaurant

2010-03-08T18:41:00.000-08:00

Golden Eagle Chinese Restaurant is one of those hole-in-the-wall Chinese restaurants that at first glance you might avoid. You make excuses on why you haven't eaten there, "Oh, I don't know if it's open or not it's hard to tell..." or "It's the location. Maybe if it wasn't located in [insert rough neighborhood here. My personal favorite is China Town] I wouldn't mind eating there."

My initial excuse was that Golden Eagle Chinese Restaurant has large (and I mean LARGE) posters all over the exterior (and interior) of their restaurant advertising special dishes. Now these posters weren't colorful and displaying pictures of dishes. These posters were black and white large-font print. However interesting pepper-salt frog legs may sound to me I would much rather view a specials menu than gaze around the room looking at the additions to their menu.

Golden Eagle has a number of interesting items on their menu (this much I knew without taking a glance at the actual menu). "Wallpaper Specials" as I will refer to them in the future included pepper-salt frog legs (which I hear are delicious), pepper-salt quail, honey-shrimp with walnuts, shark fin soup, pork belly with taro and so on and so forth (yes I wasn't exaggerating as to the number of these papers lining the restaurant). While I didn't try any of these specials except the honey-shrimp with walnuts, I did get to try their house special for two.

The house special for two ($29.99) included egg-drop soup, chicken with house sauce, honey-shrimp with walnuts and crispy gau-gee mein. My friend and I also ordered beef-broccoli with cake noodle to top it off.

The waitress was friendly and it seemed that she was the only one running the front of the house operations at Golden Eagle. She brought us water and tea and took our order. I noticed that the tea was slightly sweet and not the usual tea that you would find at a Chinese restaurant. But I wasn't in much of a tea-drinking mood that day so I didn't mind too much.

The waitress reappeared with our egg-drop soup and served both of us a bowl-full. There was enough left over for maybe two more bowls so the portions were quite generous. The soup was your standard American-influenced egg-drop. I noticed that the carrots and peas that were added into the soup tasted frozen (maybe canned?) but definitely were not fresh-cut.

By the time I was about halfway done with my soup more dishes arrived. First up was the rice followed by the chicken in house sauce. The chicken was stir-fried with bell peppers and onions and covered in what looked to be a blazing-hot chili pepper sauce at first glance. However after diving into the platter of chicken I found it to be mildly spicy and quite tasty.

Next up was the crispy gau-gee mein and the beef-broccoli with cake noodles. Two very standard dishes that you see in most Americanized Chinese restaurants. The reason why these two dishes were ordered were of course for comparison between other Chinese restaurants around the island. After digging into both I came to the conclusion that they were your average crispy gau-gee mein and beef-broccoli with cake noodles with one exception -- the sauce was a bit too sweet.

Last to arrive was the honey-shrimp with walnuts. If you have read my previous Chinese restaurant reviews, you know that this is perhaps one of my favorite dishes to order. When the dish arrived I started with a walnut. It was good. Crunchy and slightly glazed as it should be. I then took a bite of shrimp. The mayonnaise sauce was a bit too sweet yet it was also lacking flavor (not enough salt or MSG. Not to say that they use MSG here of course). The shrimp also tasted a bit undercooked and slimy underneath the batter. I'm not sure what to make of their honey-shrimp with walnuts. Perhaps I'll have to give it another go.

Overall, the meal was decent and the service was great. Who can complain about a lunch like that? Well, I guess I could but hey, I'm sometimes overly critical (and obsessive) when it comes to honey-shrimp with walnuts.

NOTE: About MSG in your Chinese food...it isn't the bubonic plague. I for one don't mind MSG in my food. Please check out the website below for more information on MSG.
For More Information Click Here

Golden Eagle Chinese Restaurant
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4.25
Food Quality: 2.25
Monetary Value: 1.75
Quality vs Quantity: Tie
Overall: 2.75

2334 South King St. (The structure is located along South King however it is facing Young St.)
Honolulu, HI 96826
808-955-5080

Tenkaippin Ramen

2010-02-24T15:53:00.000-08:00

A pet peeve? Maybe. A common misconception? Definitely. It is a sad fact that most of Hawai'i doesn't understand the difference between ramen and saimin. The two words are used almost interchangeably and yet if you were to ask someone what the difference between the two is a common reply might be, "Ramen is that dried packaged stuff right?" wrong! Well, technically yes, but there is so much more to ramen than a two-and-a-half minute soak in boiling water. When someone asks me what the difference is I send them to Tenkaippin.

Located along busy Kapahulu Avenue, Tenkaippin Ramen provides parking in the rear of the building. The first thing that I noticed when approaching Tenkaippin Ramen was that there were chairs outside with a sign stating to form line to the right. Fortunately there wasn't a line out the door when I arrived and was seated promptly.

The atmosphere at Tenkaippin Ramen is one of a kind. In particular it was of the Ultimate Japan type. Ultimate Japan everywhere infact! Ultimate Japan playing on the wall-mounted TV, Japanese wall-mounted posters featuring ramen, and what's that in the corner on that bookshelf -- is that manga? It is no surprise that the mastermind behind this restaurant is the man himself Scott Suzui (co-host of Ultimate Japan).

Tenkaippin Ramen prides itself on providing the freshest, top-quality ingredients from all over Japan (which makes sense since the bulk of the restaurant chain is located in Japan). This is the phrase that stuck with me as I was considering my options of what to eat.

On my first trip to Tenkaippin Ramen I ordered the paitan ramen with fried rice and gyoza. The fried rice and gyoza both came out at around the same time with my ramen following about five minutes later.

The fried rice was interesting to say the least. It wasn't bad yet it wasn't good. Usually I am used to either local-style or Chinese-style fried rice so this was an interesting take (perhaps it was Japanese-style!).

The gyoza was next. I ate one without any sauce and it was quite bland. It was almost like the ones that you get frozen in a package at your super market. There also wasn't any gyoza sauce to be found so I ended up mixing the bottles of shoyu, vinegar, and minced garlic together to make a sauce for my remaining two gyoza.

I (of course) have to talk about the bottle of minced garlic. It is genius. Although I'm not sure of the actual recipe it seems that they mince a truck-load of garlic and mix in Japanese chili pepper flakes. The results are astonishing. Potent, slightly spicy and perfect when mixed into shoyu or ramen (I was told this upon the arrive of my ramen the second time that I visited).

Before we get into the actual ramen itself, there is the fried chicken which I also was able to taste. When it came out it was hot and sizzling from the oil and I wasn't able to eat it right away (good sign I suppose). However when I did take a bite into it a few minutes later I found it (again) lacking flavor and slightly dry.

As for the ramen... it was excellent. As I stated before, I ordered the paitan ramen on my first visit. Paitan ramen is made using a pork and chicken based broth. I orderd this over the ever-popular kotteri because I had just finished watching the movie Ramen Girl the previous day (good movie!) and was craving tonkotsu ramen (similar to paitan). The ramen was filled with ingredients including the more intresting toppings of fukujin-zuke (pickled radish) and fried garlic chips. In my opinion these two toppings overpowered the taste of the ramen (especially the garlic chips that had a slightly burnt taste). I moved these to my empty gyoza plate and dove right into the good stuff. The broth was thick and rich as well as full of flavor (as ramen should be). The milky white color of the broth is achieved through a long cooking process in which the pork and chicken bones give off all of their flavor and texture (produced from the breakdown of collagen).

After taking several spoonfuls of delicious broth to my lips, I took my first bite of noodles. I could tell immediately that these noodles were special. They were perfectly cooked and were a lot more dense than the ramen noodles that I have eaten at other ramen houses. This of course was a good thing (not a Martha Stewart "good thing" but a good thing texture-wise).

On my second visit to Tenkaippin Ramen I ordered the famous kotteri ramen. The kotteri ramen is what made Tenkaippin Ramen famous here in Hawai'i. The rich chicken based broth was robust and full of flavor. I then understood why people would line up on the sidewalk for a bowl of ramen here. The koterri ramen is unlike anything most of us have tasted here in Hawai'i. The kotteri ramen was topped with bamboo shoots, green onion and roast pork instead of the nasty garlic chips which was a pleasant surprise. Half way through, I dabbed some of the minced garlic into my ramen and I just couldn't seem to get enough of the garlicy goodness running through my ramen (four spoonfuls).

I must admit, when I first walked into the door of Tenkaippin I wasn't much of a fan of Ultimate Japan. But now I'm starting to understand what the hype is all about. The ultimate ramen straight from Ultimate Japan.

Tenkaippin Ramen
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 1.75 (note: a bit pushy)
Food Quality: 3.5 (note: I'd mark it a 4.5 if it were only based on the ramen)
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.5

617 Kapahulu Ave.
Honolulu, HI 96815
808-732-1211

NOTE: You may be wondering how I score all of my reviews. It is based on the type of restaurant (ex. a ramen house, a steakhouse, plate lunch, fine dining, etc.).

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Sugoi

2010-02-23T17:47:00.000-08:00

I'm usually not one who likes quoting local catch phrases but I feel that the only appropriate statement that I can make about Sugoi's garlic chicken is BROKE DA MOUT. For those of you that are not familiar with Pidgen English "broke da mout" translates to delicious or as I like to call it "serious eats". But I won't go into details about the garlic chicken just yet -- as always I like to start from the beginning.

"Disappointingly good" was my initial reaction when I took my first bite of Sugoi's garlic chicken. Why disappointing? Because it's located by the Dillingham DMV (Department of Motor Vehicles) in Kalihi which (for me) is too far for a normal lunch break and the food at Sugoi's is... well, dare I say... "off the hook" (awesome). But at the moment I didn't care. I had garlic chicken.

Sugoi's garlic chicken is incredible. Most will agree that to make a good local fried chicken the batter must be light and airy yet flavorful, the chicken must be moist and not over cooked, and most importantly they skin should never be discarded! Sugoi's garlic chicken has this kind of amazing texture and flavor and to top it off, it's boneless! But what makes Sugoi's garlic chicken so special is the garlic sauce that they pour over the chicken (available at the counter in bottled form as well). I must warn you though, if you plan on going to an interview, giving a presentation -- any public speaking for that matter, talking to that girl you've been admiring from across the room, hanging out with friends, going on a date, taking your wife out, going shopping, karaoke, ANYTHING other than going straight home, I advise you bring some breath mints (strong ones at that) because after eating Sugoi's garlic chicken you will be reeking of garlic for the rest of the day. But trust me, it's definitely worth it.

Once your garlic chicken craze has settled down, you will realize that there is a lot more to the menu at Sugoi than you first noticed. Sugoi's tonkatsu (pork cutlet) as well as their chicken katsu is worth mentioning. Again, they score an "A+" on their sauce as well as a solid "A" on their breading proceedure. Sugoi also features a breakfast menu as well as a bento option (includes rice, teri beef, hot dog, egg, ume, and your main entree) in case you don't feel like a plate lunch.

Probably one of the first things that I noticed once I opened my plate lunch is that Sugoi's does not skimp on their portion size. For $9.25 I ordered their mixed plate (I chose garlic chicken and tonkatsu) and found to my surprise that I couldn't finish the whole thing. Their regular plate lunch costs ~$8.25 so I was pleased to find that for a dollar more I received a full serving of tonkatsu as well (they put my garlic chicken in a separate container because there was so much food and so that the garlic sauce wouldn't spill all over my tonkatsu. How thoughtful!). In fact, there was so much food to be eaten than it took me two full meals to consume the whole plate.

Overall, Sugoi is a force to reckon with. On an island filled with hole in the wall eateries catering local style plate lunches, Sugoi has them bested. Good food at a great price what more could you ask for? Well... maybe some breath mints!

Sugoi Bento and Catering
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4 (Note: Food came out quickly)
Food Quality: 4
Monetary Value: 5
Quality vs Quantity: Quantity
Overall: 4.3

1286 Kalani St #B-106
Honolulu, HI 96817
808-841-7984

Hours
Monday-Thursday: 8:00 AM - 3:00 PM
Friday-Saturday: 8:00 AM - 5:00 PM
Sunday: Closed (Catering Only)

Website: http://www.sugoihawaii.com/
Menu: http://www.sugoihawaii.com/menu_current.pdf

(Note: Orders for catering may be placed online with at least 2 days notice)

Chinese New Year

2010-02-16T19:08:00.000-08:00

Since the revival of 808FS, I've been contemplating where to begin. After a few days of thinking I realized that February 14th was Chinese New Year. What better way to start off my list of long over-due reviews than start off with some of my favorite Chinese restaurants.

Duck Yun

For almost a year Aina Hina Shopping Center has been under constant renovation. Yet in the wake of it all lies one of my favorite Chinese restaurants on the island. One that I hope will not be eaten up in all of the construction.

Duck Yun, like most Chinese restaurants on the island, is a family style restaurant where dishes are ordered a la carte. Like most other Chinese restaurants around the island Duck Yun offers familiar staples such as beef broccoli over cake noodles, cold ginger chicken, chinese style sea bass, lemon chicken, shrimp canton and so on and so forth. However, unlike most Chinese restaurants that I have been to in Hawaii, Duck Yun actually excels in these familiar local staples. Although what really sets Duck Yun apart from most Chinese restaurants is its honey shrimp with walnuts.

Honey shrimp with walnuts. The dish is so amazing that it deserves its own paragraph. I have been to many Chinese restaurants (many popular Chinese restaurants might I add) and none have come close to beating Duck Yun when it comes down to Honey shrimp with walnuts. Don't know what it is? Let me enlighten you (oh you poor deprived...okay it isn't that great but it is tasty). It starts with walnuts that are dunked in simple syrup then left to dry on a cookie sheet then fresh shrimp (I like to think it's fresh..at least hope) dipped in a mochiko batter and wok fried and then tossed in a delicious sauce comprised of mayonnaise, honey, and condensed milk and then topped off with the glazed walnuts. Although I'm sure the recipe varies from place to place this is all that I can come up with from tasting and poking around restaurant to restaurant.

Aside from honey shrimp with walnuts, Duck Yun also makes good salt-pepper shrimp (spicy fried shrimp where you can eat the whole shrimp head, tail, shell and all) and a delicious cuttlefish with sour cabbage.

As for ambiance, Duck Yun is quite large for your typical Chinese restaurant and elaborately decorated with paintings and tables lined with your typical white table cloth. However the service can be improved on as placing an order on the telephone is a horrible ordeal and the wait staff seem a bit pushy. Price wise though, Duck Yun's daily lunch specials and dinner combinations can't be beat ($6.50-$10.00). The dinner combinations all come with soup and a variety of dishes (for one of course).

Duck Lee

If you have been my friend for at least a few months you probably have come to realize that there is something severely wrong with me. I have an obsessive habit. No, it's not drugs and it's not alcohol, it's roast pork. Recently I've been conflicted with my love of Chinese roast pork with the introduction of lechon back in late 2008. It's been a trying year but in 2010 love prevailed and Chinese roast pork is back on top. Recently I've been searching for the best roast pork on the island and what I found at Duck Lee surprised me.

Duck Lee is located in the corner of Market City Shopping Center right next to Fun Factory and has always been there since before I can remember. I remember when I was little I used to love to go to Fun Factory and I would always walk by the window with the chickens and ducks and thought, "Why would someone do that?" and "Why would some one want to eat that?". But now, there is no question in my mind that I would be the first person asking for a half-pound of the stuff. But I didn't show up at Duck Lee for the poultry, I came for pork, roast pork.

Duck Lee is your typical Chinese take-out with half-hotel pans filled with various dishes ranging from spicy eggplant to noodles to who knows what? I didn't care too much (although now that I've had the chance to come back most of what I ate was quite good). The only thing on my mind at the time was roast pork.

The roast pork was okay. Well..pretty good for island standards (and island standards are very good). It wasn't oily (which is the worst kind of roast pork) and the actual pork itself had a lot of flavor. The only reason why I say the roast pork was okay is because on my second trip to Duck Lee I experienced something much more satisfying. The second time around I (of course) ordered roast pork again but this time I also ordered some char siu. I was pleasantly surprised because up until now my preconceived notion was that char siu was a dry cut of meat when in actuality I have just been eating badly prepared char siu. The char siu at Duck Lee is moist and after it is cut up into pieces is covered with a spoonful of shoyu-colored sauce (not sure what it is but it's wonderful). As for the price, it's pretty typical and you can get a plate of the stuff over rice for $7.00.

Royal Kitchen

Being a Sunday morning church-goer I found myself with an amazing opportunity. Church service was early on Valentines Day (8:00 AM) and it just so happened that Chinese New Year fell on the exact same day this year. Being hungry at 8:00 AM on a Sunday morning isn't exactly a pleasant feeling so I was lucky that my church is located less than a block away from Royal Kitchen. And as you may expect, Royal Kitchen on Chinese New Year is a sight to behold.

Of course I didn't get to witness that sight as I got there early at 7:15 AM. It was early and there were only a few people standing around waiting for their orders. If you have never been to Royal Kitchen it is usually flooded out the door with people and their green tickets waiting for their number to be called. Royal Kitchen if you haven't heard is THE place for baked manapua.

You may ask what the difference between baked and steamed manapua is. It all has to do with texture. Steamed manapua is chewy while baked manapua is fluffy and more bread-like (if that is a word). In my opinion there is no question which I consider to be better. And at the price ($1.10 per manapua) it can't be beat.

At Royal Kitchen there are a wide variety of manapua's to choose from including char siu, lup chong (my favorite), chicken, kalua pig, sweet potato and the list goes on. Royal Kitchen also has a roasted meats counter (roast pork, char siu, duck, etc.) and your usual take-out items. That morning I opted for two lup chong manapua's, a 1/4 lb roast pork (of course), and a mochi rice ball (mochi rice wrapped in a large pork hash casing and steamed). How I managed to get through church without falling asleep after that meal was beyond me (literally speaking).

Reviews:

Duck Yun Chinese Restaurant
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 1.75
Food Quality: 2.75
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.3

820 West Hind Dr.
Honolulu, HI 96821
808-373-1303

Duck Lee
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.25
Food Quality: 3.5
Monetary Value: 4
Quality vs Quantity: Quality
Overall: 3.25

2929 Kapiolani Blvd.
Honolulu, HI 96826
808-735-5378

Revival

2010-02-10T04:10:00.000-08:00

It's been almost a year since I've posted. I won't make excuses as to why I've been absent from 808FS. Instead, I will inform all of you that I have a few places in mind that I would like to review in the coming months.

"To Visit List"
Sugoi's
Alicia's Market
Morimoto's Waikiki
G-Sushi
Fort Ruger Market
Tokyo Noodle House
Kuru Kuru Sushi
Imanas Tei
Ichiriki Japanese Nabe Restaurant

"To Review List"
Tenkaippin Ramen
Duck Yun
Gina's BBQ
Ezogiku Ramen
BBQ Town

Sekiya's, Shige's, and Shiro's

2009-03-07T17:38:00.000-08:00

Talk about a triple-threat! Sekiya's Restaurant & Delicatessen, Shige's Saimin Stand, and Shiro's Saimin Haven are three of O'ahu's classic restaurants. What do all three of these restaurants have in common? Saimin! Not to mention that all three have been around from since before I can remember. In fact, one of my first memories as a child was eating at Sekiya's and looking at their little koi pond. Since I'm starting to reminisce I might as well start with Sekiya's.

Sekiya's Restaurant & Delicatessen

Located along Kaimuki Avenue (across from Kaimuki High school), Sekiya's has been a favorite of mine since my childhood. What most stands out in my mind is their soft drinks. Strange? Not as strange as you may think. Sekiya's is one of the few locations left on O'ahu that I can find green river (lemon lime). Not to mention the way that they crush their ice just makes fruit punches so much more enjoyable. Try it! Trust me.

Aside from their soft drinks Sekiya's is noted famously for their saimin. Sekiya's saimin comes with the usual fare but what makes this saimin so special is their broth. Their broth complements their noodles perfectly and leaves a nice mouth feel when slurped down. Delicious!

Not only is Sekiya's a restaurant but also a delicatessen. After you've had your meal you can take your food to go! Choices include musubi's, fried noodles, bbq meat, shoyu chicken, hot dogs, tempuras and so much more. It's basically a make your own bento style of eating. Sadly these types of classic local delicatessens are starting to die out and not many can be found these days.

Shige's Saimin Stand

On the other end of Wahiawa stands my personal favorite saimin stand, Shige's Saimin Stand. It has become a tradition of my fishing buddies and I to stop off at Shige's on the way to the North Shore for lunch. "There's something in the saimin", is what one of my fishing friends likes to say about Shige's saimin. I believe what my friend is thinking of is something very rare that I like to call perfection. The perfect mix of dashi, the perfect ratio of flour and water forming the perfect noodles, the whole process is almost magical. What could be better than the perfect saimin? How about a home-made cheeseburger to boot! That is what I like to call our "North Shore Classic" a large saimin and a cheese burger deluxe. Classic.

Shiro's Saimin Haven

Our next local classic is located out in Aiea just minutes away from Pearl Ridge. Of course we are talking about the famed Shiro's Saimin Haven! Shiro's is famous for taking their saimin recipe and adding in all kinds of crazy ingredients. Their sit-down menu boasts an amazing amount of saimin combinations that take up two pages! Aside from their saimin choices, Shiro's also serves classic diner fare and some local favorites. Their fried saimin which is also available in their take out operation located outside the restaurant is very popular as it their homemade burgers. Overall, Shiro's has a little of everything for a reasonably low price. What more could you want in these tough economic times?

Reviews:

Sekiya's Restaurant & Delicatessen
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2
Food Quality: 2
Monetary Value: 3.5
Quality vs Quantity: tie
Overall: 2.5

http://www.sekiyasrestaurant.com/index.html
Sunday-Thursday: 8:00 AM - 10:00 PM
Friday-Saturday: 8:00 AM - 11:00 PM

2746 Kaimuki Avenue
Honolulu, HI 96816
808-732-1656

Shige's Saimin Stand
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.75
Food Quality: 2.75
Monetary Value: 3.25
Quality vs Quantity: quantity
Overall: 2.9

Monday-Thursday: 10 AM - 10 PM
Friday-Saturday: 10 AM - 12 AM
Sunday: Closed

70 Kukui Street
Wahiawa, HI 96786
808-621-3621

Shiro's Saimin Haven
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.75
Food Quality: 2.5
Monetary Value: 3.5
Quality vs Quantity: tie
Overall: 2.9

Monday-Thursday: 10 AM - 10 PM
Friday-Saturday: 10 AM - 12 AM
Sunday: Closed

98-021 Kamehameha Highway
Aiea, HI 96701
808-488-8824

Therapy Sports Grill

2009-03-07T16:26:00.000-08:00

Looking for a home base for March Madness or just a great brew? Therapy Sports Grill is the place to be! Located in Koko Marina Center Therapy Sports Grill is a shining jewel in today's restaurant scene. Aside from having a wide selection of on-tap beer and made-to-order drink specialties, Therapy Sports Grill really shines through its eclectic menu.

Usually when someone is trying to put together a menu they stick with one or two types of cuisines. For example an Asian themed menu with a local Californian twist or a bar featuring traditional Japanese bar food. In Therapy's case, they took this standard and threw it out the window.

Therapy's menu consists of traditional bar food, local favorites, sushi and so much more. However, what you have to keep in mind is that like most bars, food is a premium and can therefore be costly. This is common for most restaurants and especially for bars (making money off of drinks rather than food). But enough about the ins and outs of restaurant finances, lets talk food.

Sushi. Before I continue let me just say just between myself and a friend we spent $120 on this review. I'll just let you guess how much of that went into sushi. Therapy's nigiri sushi menu is quite expensive and their sashimi menu directly reflects the sushi menu as well. My suggestion is to go with the sushi moriawase large ($50.00) for two people or small ($30.00) for one person. This platter (we ordered the large) contains a variety of nigiri (two pieces each) as well as a mound of lobster salad and spicy tuna. The quality of sushi was disappointing for $50.00 (not to say that it was bad but just disappointing). I'd place the quality a little above genki sushi. Aside from the nigiri menu Therapy also features a large hand roll menu with many creative and new combinations that are worth taking a look. Aside from sushi and sashimi Therapy also offers a few selections of house-made poke.

The salads and burgers at Therapy didn't stand out much in my mind so I didn't order any of them. However the pupu's and plates section really caught my attention. We ordered hamachi kama (which took about 45 minutes to cook but was worth the wait and was served with the traditional sauces and sides), wasabi chicken (sort of like mochiko chicken with wasabi aioli. very tasty) and mushrooms with brie (a classic). Let me also mention that their garlic chicken, furikake chicken, buffalo chicken and dynamite chicken are basically the same as the wasabi chicken but with different sauces. Other dishes that caught my eye were their black bean fried rice (sounds interesting), fried pickles (love them), and their fried mac and cheese (another classic). And to top it all off, Therapy also serves a variety of donburi including maguro & natto don and spicy tuna don.

Did I mention beer? Therapy prides itself in serving not only foreign and domestic but local as well. Their cocktail menu is also filled with a variety of classic drinks. No wonder it's called Therapy Sports Grill! The mix of sports, great eclectic food and drinks combined with a relaxed atmosphere really is therapy for the mind, body, and soul all in the heart of Hawai'i Kai.

Therapy Sports Grill
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.75
Food Quality: 2.75
Monetary Value: 2
Quality vs Quantity: tie
Overall: 2.5

Open Daily
11 AM - 2 AM (Happy Hour: 2 PM - 6 PM [ Ain't it great when happy hour is hours long?])

7192 Kalanianaole Highway (Koko Marina Center)
Honolulu, HI 96825
808-394-8200

Note: The day that we went in to review Therapy they didn't accept credit cards. However I am assured that they do accept credit cards.

Sushi King

2009-03-07T15:37:00.000-08:00

You know that you're a sucker for sushi when you go to a restaurant to eat a cheap and filling late night special for $10 and end up buying a $30 platter of sushi. Yes that's me. Sushi King is a casual late night haunt for me and my friends. Located along South King Street just a block away from Aki no No lies Sushi King in all its glory.

The menu was so diverse that I needed two visits to review this restaurant. The menu (at least in the way that I look at it) is sectioned off in a few categories. First you have the classic combination dinners with all of your favorites such as tempura, katsu, butterfish and the like. I suggest you skip this section and go for the good stuff (the sushi).

The next section that I would like to highlight on the menu is the sushi and sashimi section. The nigiri and to-order sushi menu is a bit pricey (in my opinion) for the quality of fish served. My suggestion (and I really do push this when I eat here with others) is to get the sushi omakase ($30.00). For $30 the chef will present you with a rather large platter of sushi. This platter varies as the chef chooses what he sees is fit for you to eat. By ordering the sushi omakase option you get a wider variety than you would get from ordering $30 worth of nigiri sushi. My platter contained 6 pieces of tekka-maki, 2 piece maguro, 2 piece egg nigiri, 1 piece mirugai, 1 piece halibut, 1 piece ama-ebi, and to top it all off -- 1 piece toro, uni, and ikura! What a steal for $30.00!

The next section isn't as grand as the sushi section but it's just as good -- the grilled section. Sushi King has it's own traditional Japanese grill sitting in the back corner of the restaurant. During my first review of Sushi King I was fortunate to sit in the corner and view the display box of all of the delectable ready-to-grill products. Included in the display were the traditional beef tataki, chicken yakitori, and sanma among other protein options. However what stood out in my mind was that they offered offal. If you remember back to my yakiniku spotlight I talked about how offal was the traditional grilled meat during Japanese occupied Korea in WWII. Sushi King offers cow tripe, cow tongue, chicken liver and much more! Although the portions aren't that great everything was cooked perfectly and is a great way to introduce yourself to offal. It is because of these grilled meats that I had to come back for a second review of the restaurant.

The last section worthy of praise is Sushi King's late night specials. Starting from 10:00 PM you can order off of their late night specials. For $9.95 you can order a variety of combination platters. Each platter includes Sushi King's amazing miso soup (lots of fillers!), rice, salad, and six pieces of either california maki, spicy tuna maki (sells out fast), or three pieces of inari sushi. My favorite late night platter would be the ika tempura platter (very tender!). In addition to the combination platters, Sushi King also offers a late night chirashi special. For $13.95 you get the miso soup and a platter of chirashi sushi (fish cuts vary from what I hear as I haven't tried this yet).

So if you're looking for good cheap eats, late-night Sushi King is your restaurant. Besides, you just can't beat that omakase sushi platter. Although I hate to admit it, there's just a point in time where if you offer such a wide variety of sushi for such a low price I will sacrifice the quality of what I eat. What else can I say? Sushi King 2700 South King Street! Late night satisfaction.

Sushi King
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.5
Food Quality: 4
Monetary Value: 4.5
Quality vs Quantity: Both!
Overall: 3.6

2700 South King Street
Honolulu, HI 96826
808-947-2836

Hours
Mon: 11:30 AM - 2 PM // 5:30 PM - 2 AM
Tue: 11:30 AM - 2 PM // 5:30 PM - 10 PM
Wed-Sat: 11:30 AM - 2 PM // 5:30 PM - 2 AM
Sun: 11:30 AM - 2 PM // 5:30 PM - 12 AM

Burger Dilemma

2009-03-06T01:09:00.000-08:00

Today we will be reviewing four burger establishments: Teddy's Bigger Burgers, Burgers on the Edge, The Counter, and W&M BBQ Burgers.

I've decided that I will give a brief description of each then summarize it all into a nice little review. To end it off I'll be doing the usual 5 point review for each establishment. Let the best burger win!

Teddy's Bigger Burgers

Located in the crowded, tourist packed Koko Marina Shopping Center, Teddy's Bigger Burgers is a hot spot with locals heading to and from Sandy's and tourists traversing Hama'uma Bay and the cliffs of Hawai'i Kai's Makapu'u Lighthouse. Teddy's prides itself on it's signature beef patties that are always cooked to order medium-rare and their variety of classic milkshakes. At Teddy's there are a few things to think about when ordering a burger: what size do you want (5 oz, 7 oz, or 9 oz), what do you want on it (Teddy's offers a variety of toppings of a price) and should I get a shake (yes. definitely.)? Your best bet is to go with a combo if you are indecisive however I usually end up buying a 7 oz spud burger and a shake.

Burgers on the Edge

Located in the bustling Safeway compound along Kapahulu Avenue stands Burgers on the Edge. The masterminds behind Burgers on the Edge have taken the fast food slogan of "Have it your way" and have uped the ante. At Burgers on the Edge you can not only get different burger sizes but different burger qualities (yes, Kobe beef patties sold here!). Not only can you order your burger with lettuce, onions, and tomatoes but with mushrooms, bell peppers, an endless assortment of cheeses, oh and did I mention fois gras?! So what does frois gras on a kobe beef taste like? Well I couldn't tell you because I didn't get mine with frois gras ( :D ). I did however get my burger customized to my liking and yes, I was suckered into the kobe beef patty. How does this succulent $18 burger compare to the rest? You'll just have to keep reading!

P.S. Truffle Fries Rule!

The Counter

Kahala Mall's newest addition is cooking up a storm. The Counter has many elements similar to Burgers on the Edge such as customized burgers and a wide array of toppings with hundreds of burger combinations possible. So what makes The Counter different from Burgers on the Edge? Well first off the burgers are cheaper and there is a lot more to choose from and...oh yeah! They also cook their burgers medium-rare like Teddy's unlike a certain $18 burger -- oops. Sorry to drop a bombshell but aren't you glad you kept reading? That's right, Burgers on the Edge turned my precious Kobe burger into sawdust. On the other hand did I mention The Counter also serves classic shakes and the ever popular sweet potato fries? What more could you want? I know.. how about a teri-burger?

W&M BBQ Burgers

Situated along busy Waialae Avenue stands W&M BBQ Burgers. W&M BBQ Burgers can sometimes be hard to spot as the only indication is a small wooden sign that is hard to see when you are speeding along. To make things easier, you can find W&M BBQ Burgers across from Catch of the Day and the right of City Mill. However that doesn't help the parking situation at all. There are, about 10 parking spots total at W&M and they fill up the minute the place opens at 10 AM. Now you wont be getting any ultra-mega-deluxe-your-way-or-the-highway-burger here. Your choices are mayo, ketchup, tomato, onion, lettuce, cheese or no cheese. The Royal Burger is the deluxe version of this delicious burger, however, I suggest going with a cheese burger with mayo. That's it. In fact, order two you'll thank me. Don't let the prices sway your opinion though, for $3.50 a pop these are definitely worth it. By the way, they're closed on Monday's so don't bother checking!

The Lowdown

My favorite pick (as you can probably tell) is W&M BBQ Burgers. The taste is just out-of-this-world amazing although the sizes, and prices could use some work. Although Teddy's makes an, amazing, shake, The Counter serves better tasting burgers as well as decent shakes (however Teddy's is still cheaper!). As for Burgers on the Edge, well...fois gras burger. You want unique go to Burgers on the Edge (especially for the truffle fries).

Ratings

Teddy's Bigger Burgers
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2
Food Quality: 2.5
Monetary Value: 3.25
Quality vs Quantity: Quantity
Overall: 2.5

Burgers on the Edge
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 3.5
Food Quality: 2*
Monetary Value: 1.75
Quality vs Quantity: Tie
Overall: 2.4

*Kobe Burger Cooked Well Done

The Counter
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 3
Food Quality: 3
Monetary Value: 3.25
Quality vs Quantity: Quality
Overall: 3.0

W&M BBQ Burgers
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2
Food Quality: 2.5
Monetary Value: 4.5
Quality vs Quantity: -TASTE-
Overall: 3

Ruth's Chris Steakhouse

2009-03-06T00:30:00.000-08:00

Recently I've been reviewing a lot of the higher-end food establishments here in Honolulu. I promise I'll start getting back to the basics (especially in these slow economic times) after this post. But what can I say? It's Ruth's Chris Steakhouse! One of O'ahu's premier steakhouses. How can I not be excited?

Pulling up to Restaurant Row, I could hardly contain my excitement. I knew exactly what I was going to have -- the thick juicy cowboy ribeye, shoestring and potatoes lyonnaise and to top off the experience a Disorono amaretto freeze. I could hardly wait. Parking is usually easy to find as the parking complex at Restaurant Row is spacious, however, on Friday nights it can get a bit congested due to the dollar theatre and night club.

We had reservations (I was eating out with the family) as Ruth's Chris is a very popular choice at dinner times. As we entered Ruth's Chris the only thought going through my mind is, "Why is it so dark?". I understand the meaning of ambiance and have been to other high class steakhouses such as Hy's but the lack of lighting was slightly ridiculous. They say that the pupils of your eyes become dilated and it is some how attractive -- who cares! I can't read the menu without squinting. Our waitress was very professional and well mannered (a plus as I can be very picky about how waiters act).

I'll fast forward to the food as the bread wasn't worth writing home for. The steaks are said to be seared at an extreme temperature to seal in flavor as well as dry aged to perfection. What they didn't tell you is that they like to serve the steak without FLAVOR. Don't get me wrong, the steak was of amazing quality and was cooked to perfection but it lacked flavor. That's right folks...salt. I've recently conversed with other foodies and an industry burn-out about Ruth's Chris's steaks. We all agree -- the steaks need salt. There's no hiding the truth. The potatoes on the other hand were perfectly cooked and well seasoned. The Disarono amaretto freeze was (sadly) the highlight of my meal (I definitely will be making these at home). It is in essence a Disarono milkshake. Simple and delicious.

I'm not sure if I'm approaching the whole under-seasoned steak thing correctly as some may say that it doesn't need salt and that the natural flavor of the meat should be enjoyed without additives but I still stand with the notion that the steak needs salt.

Ruth's Chris Steakhouse
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 5
Food Quality: 2.25*
Monetary Value: 4.5
Quality vs Quantity: Quality
Overall: 3.9

226 Lewers Street
Waikiki, Hawaii 96815
808-440-7910

Open Daily 5:00 PM - 10:00 PM

*I would have rated this a 4.5 but the steaks just need salt. period. I'll stop mentioning it now. I'm done. I'm over it.

We're Back! And Hungry!

2009-03-06T00:08:00.000-08:00

I've been caught up in school work the past month and have thus neglected 808FoodScene.net. But now I'm back and I have a lot of tasty reviews to write up. Within the next few days I'll be posting up all of February's reviews (glad I took notes!). Enjoy!

List of Reviews:

Ruth's Chris Steakhouse
Burger Dilemma
Sekiya's, Shige's, and Shrio's
Southshore Grill
Sushi King
Therapy Sportsgrill

Kabuki (Kapiolani Blvd)

2009-01-23T17:26:00.000-08:00

As I have mentioned time and time again, I love sushi. So where do I go when I want the best sushi experience on O'ahu? In a name Kabuki and there is only one word that can describe the experience -- epic. Located on the far west end of Kapiolani Boulevard, Kabuki has been serving quality Japanese food since its opening in the 70's. Parking at Kabuki can become problematic as it is a very popular restaurant especially on Friday and Saturday nights.

Kabuki's atmosphere reflects most older Japanese restaurants of its time. Japanese prints adorn the walls, the weathered wooden tables -- all very typical with a izakaya type of feel. The food at Kabuki is top notch Japanese serving all of the traditional favorites. But that is not why I come to Kabuki. I come to Kabuki for one thing and one thing only. Sushi.

As you enter Kabuki you are greeted by the host who ask us if we have a reservation or want a table but we (I don't like eating sushi alone) usually just decline and make our way over to the sushi bar which is secluded behind some Japanese style drapes.

We're greeted with a friendly hello (it's good to know your local sushi chef) and take our seats. We're presented with the traditional wood block of ginger and wasabi while we pour our own shoyu. A hot towel is presented to wipe our hands with while handling the sushi one of the waitresses bring us hot tea.

Now here's where Kabuki shines above other sushi bars. The chef (Yoshio Kazama) brings in only the freshest and finest cuts of fish. He will not settle for lesser grades and would rather be sold out of an item than use a lesser cut. This strive for excellence and years of experience under his belt produce some of the best sushi I have ever eaten in my life.

My theory when it comes to sushi of this quality is to leave your meal in the hands of the chef. Sure you'll order some of your favorites but it's always a good idea to ask what's fresh and what the chef recommends for this evening which is why befriending your chef is a good idea as he won't just recommend whatever special he may be running to get rid of old product. Yoshio-san knows that I have an expensive yet adventurous appetite so he threw me a couple curveballs this meal.

I started off with hamachi nigiri. I love hamachi but I've actually stopped ordering hamachi from other sushi restaurants because recently the hamachi that I've been eating seems sub-par (stringy, fishy, and flavorless). The hamachi at Kabuki however is completely opposite. Kabuki's hamachi is buttery, flavorful and delicate.

I then proceeded with soft-shell crab rolls (Yoshio makes the best), maguro, ama-ebi, and a few more courses. In addition to sushi I also had a special treat that night hamachi collar. I've reviewed hamachi collar before from Shirokiya but this has absolutely no comparison the flavor is just so much more intense.

I ended my meal with fresh akule nigiri (which is again why it is important to ask what what's fresh and what the chef recommends) and some uni (I love uni). We order some sushi to go then leave with bows of appreciation. BUT.... I have to admit. Quality has it's price tag and for a meal of this size and caliber be prepared to drop big bucks (I'm talking triple digits for a dinner for two) when eating at Kabuki. However, after all is said and done you will look back and remember that it's worth it. The quality and satisfaction just can't be beat.

Kabuki
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4.75
Food Quality: 5
Monetary Value: 4.75
Quality vs Quantity: Quality
Overall: 4.8

600 Kapiolani Blvd.
Honolulu, HI 96813
808-545-5995

TIP: Call ahead to find out if the sushi bar is crowded and to make reservations if necessary.

W&M BBQ Burger

2009-01-22T18:51:00.000-08:00

I just remembered that I saved a draft for a review of W&M BBQ Burger. So here's a special in depth review!

W&M BBQ Burger

Along Waialae Avenue sits a classic East O'ahu burger institution. W&M BBQ Burger. Located across from Fresh Catch, W&M BBQ Burger can be easily missed (the only indication visible from the road being a small wooden sign). I suggest you get your burgers early because parking is very limited (only about ten parking spaces) and the lot fills up fast.

So how does a burger joint with such a small parking lot that doesn't even open on Monday's and Tuesday's make rent? Simple. Make the best teri-burger on the island. Although it looks like something you'd get from a fast food restaurant these burgers aren't your average burger. The Royal Burger is W&M's version of a deluxe. They start with a premade hamburger patty dipped in their special teriyaki sauce (more on that later) then thrown on the fire. The patty is dipped a couple more times in the sauce before having the cheese added and then being placed on a bun and topped with lettuce, onion and tomato's with your choice of condiments. The Royal Burger is quite expensive at $3.60 each but is worth every penny. Well, I lied. I opt for a different approach. I start with their standard cheese burger and ask for no lettuce and add mayo. I find that the taste of the burger really shines without the extras.

Now earlier I mentioned W&M BBQ Burger's special teriyaki sauce. This sauce is what makes these burgers so delicious. Without the sauce, W&M would just be like any other burger joint. The sauce is key. They dunk everything in it -- burgers, cheese, teri-steak burgers even hotdogs! The sauce is what makes this institution so phenomenal.

So the next time you're up and around Waialae Ave keep an eye out for W&M BBQ Burger (just make sure it isn't a Monday or Tuesday!)

W&M BBQ Burger
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2
Food Quality: 2.5
Monetary Value: 4.5
Quality vs Quantity: -TASTE-
Overall: 3

Wed-Fri: 10AM-4:30PM
Sat-Sun: 9AM-4:30PM
Mon-Tue: Closed

3104 Waialae Avenue
Honolulu, HI 96816
(Phone Orders:) 808-734-3350

Kin Wah

2009-01-22T18:45:00.000-08:00

Today we have a special post sent in by one of my close friends. This will; be the first of two special guest posts (the second should be posted within the next few days). -The Chef

Kin Wah

When it comes to Chinese food, one restaurant comes to mind: Kin Wah Chop Suey. My mother ate there when she was pregnant with me, I had my graduation party there, and I eat there every so often with my family. Kin Wah has been a tradition for many years. Situated on Kamehameha highway in Kaneohe, Kin Wah has a large menu specializing in food made from the Canton region of China. Their menu is very large and covers both authentic Chinese items as well as local favorites such as Lemon chicken, Crispy Gau Gee Min, and Kau Yuk (pork belly simmered in a red sauce and served with buns)

As stated earlier, the menu is very diverse. Even picky eaters should be able to find something on the menu that they enjoy, if not palatable. If one can list all the Chinese foods they know, all of them will be on the menu. Food is served family style with plenty of rice and tea on the side. Being with a large group at the time, I was given the opportunity to sample many of the dishes. Ranging from Crispy Chicken, Mongolian beef, to Walnut Shrimp, most of the dishes on the menu are less than ten dollars. Each of these dishes are what many eaters come to expect from the dishes. There are no frills or excitement here (except for the occasional sizzling dishes here and there), just food that is tasty and delicious. The dishes are generous, and will feed a bunch of hungry men and women.

A personal favorite of mine is the Taro Duck. This dish consists of duck which is placed on the bottom, then covered with Taro, and then deep fried and cut. When biting into this item, one can taste the taro and the duck together, as well as the crunchiness from the outer piece. This dish usually vanishes quickly, even amongst newer eaters to the restaurant. Going there, I suggest that one go with a large group, and each person order something on the menu. Kin Wah has been staple for a many years. Its large menu allows for those who want local favorites to have it, and if they want something different, they have many choices from there.

Rating System: 1-2.5-5 (poor-average-excellent) [Note: This was a guest rating and was not rated by The Chef]

Service: 2.5
Food Quality: 3
Monetary Value: 3.5
Quality vs Quantity: Quantity

Overall: 3

Contact Info:

45-588 Kamehameha Highway, Kane'ohe.

Phone: 247-4812,

10 a.m.-9 p.m. daily.

Roy's (Hawai'i Kai)

2009-01-13T20:20:00.000-08:00

Roy's Hawai'i Kai

Roy Yamaguchi. Innovator, artist, restaurateur, and father of Hawai'ian fusion. it is hard to find words to describe the ingenuity of his dishes as well as his intricate play on regional cuisine.

For years chefs in Hawai'i and all over the pacific rim have taken Roys ideas and have popularized them ultimately resulting in many of the dishes we take for granted and see on menus in everyday restaurants here in Hawai'i. Yes, all of those blackened ahi variations and mac-nut crusted white fish all share their roots with Roy and the innovates of Hawai'i regional cuisine.

I was excited when I found out that I had the chance to write a review on Roy's. Of course there were a lot new and exciting dishes on the menu (all of which I wanted to try) but I decided that I would stick with the classics. I wanted to see what made Roy into such a success. Also being a student of the Culinary Institute of the Pacific at KCC it was also a matter of getting back to the roots of cooking. At school we focus on pan-pacific, asian, and the like so it was a very interesting experience for me as well.

When I was seated at my table on the upper floor I noted the relaxed atmosphere and open kitchen and was greeted with a bowl of Roy's edamame (recipe can be found on his website!). The seasonings used on the edamame wasn't what impressed me it was how fresh, perfectly cooked and crisp they were.

I knew that I wanted to try the classics but I couldn't help but order the roasted shrimp with lemongrass spetzel as an appetizer. When it arrived at my table the first thing that immediately caught my attention was the size. I had to ask myself weather this was the appetizer or entree sized portion. When I usually eat out at fine dining establishments I order a few appetizers rather than just an entree (or a tasting menu if available) since I am able to taste more dishes and since appetizers are usually relatively small. In this case, my appetizer was almost as big as my entree. The shrimp was roasted to perfection and the lemongrass spetzel were perfectly cooked. The sauce that tied the dish together was fantastic and went well with the few bits of vegetables that were mixed into the dish.

Roasted Shrimp with Lemongrass Spetzel

My main course was Roy's Classic Trio. The dish consisted of three of Roy's famous fish dishes. First there was blackened ahi with a spicy soy mustard butter sauce. The ahi was perfectly cooked and the sauce was spicy but not overwhelming which played well with the buttery flavor of this top quality fish. The next dish contained Roy's macadamia nut crusted mahi mahi. Also cooked to delicate perfection it came with a sweet lobster cognac butter sauce. The rich sauce paired well with the oils given off by the macadamia nuts. The third and final dish on the plate was a piece of chinese-style steamed ono. Once again the fish was cooked to perfection and the presentation was jaw-dropping. I believe that this dish truly depicts the flavor of our islands and that this dish was put together with much care and thought. Although preparations such as blackened ahi have been torn apart, duplicated, and murdered these past couple of decades after trying the originals I can see how innovative the idea must have been at the time -- the only way I could describe this dinner was being able to taste innovation both past and present.

Roy's Classic Trio (with rice)

Roy's Hawai'i Kai
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4.0
Food Quality: 4.5
Monetary Value: 3.75
Quality vs Quantity: Quality
Overall: 4

808-3966-7697
6600 Kalanianaole Hwy
Honolulu, HI 96825

Mon-Thur: 5:30 PM - 9:30 PM
Fri: 5:30 PM - 10:00 PM
Sat: 5:00 PM - 10:00 PM
Sun: 5:00 PM - 9:30 PM

Reservations Highly Recommended

Website: http://www.roysrestaurant.com/index.asp

Gyotaku (King Street)

2009-01-09T15:59:00.000-08:00

Gyotaku

Situated along the busy hub that is King Street sits a restaurant that serves traditional Japanese fare. Its name is Gyotaku. Gyotaku is the Japanese tradition of fish printing. These paintings line the walls of this fine establishment and range from menpachi to papio. Parking at Gyotaku can be limited during the lunch and dinner rush but parking can usually be found at all hours.

Gyotaku serves most local Japanese influenced dishes along with an array of traditional ones. Gyotaku is known for it's combination bentos in which you can choose either two or three dishes for a reasonable price (2 choices for $13.95, 3 choices for $18.95) the meal also comes with rice, miso soup, salad, and pickled Japanese vegetables.

Another favorite of mine is the ten-don. It is shrimp and vegetable tempura served over rice with a sweet tempura sauce drizzled over the top (also served with miso soup and the other sides).

Gyotaku also prides itself in serving fresh sushi and sashimi. Although the selections aren't very impressive the quality is. If you are feeling a bit adventurous I suggest trying Gyotaku's nattocho's as an appetizer.

Overall, I feel that Gyotaku has hit the nail right on the head when it comes to Japanese food here in Hawai'i. Two thumbs up!

Gyotaku
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 3
Food Quality: 3
Monetary Value: 2.5
Quality vs Quantity: Quality
Overall: 2.8

1824 King St.
Phone - 949-4584
Fax - 946-6529

Hours of Operation:
Sun-Thurs 11am-9pm
Fri-Sat 11am-10pm

Bento & Plate Lunch Window: 9am-1:30pm

Printable Menu's

Gyotaku Website

Aloha 2009!

2009-01-08T20:34:00.001-08:00

Aloha, and Happy New Year! We have a lot of great reviews in the works including a guest review! Here's a peek at what's to come.

Upcoming Reviews:

- Gyotaku (King St)
- Roy's (Hawai'i Kai)
- La Bamba
- W&M BBQ Burger
- Kin Wah
- Shige's Saimin Stand
- Sekiya's Restaurant & Delicatessen

And Much Much More!

Merry Christmas

2008-12-25T18:38:00.000-08:00

Merry Christmas from all of us at 808FoodScene.net!

Antonio's New York Pizzeria

2008-12-11T13:10:00.000-08:00

Brick walls, a few old-school arcade games, and pictures of professional wrestlers on the walls. This spells authentic New York pizza. At Antonio's New York Pizzeria their pies are fresh and made to order. You can choose from a host of specialty pizzas on their menu or if you're the picky type make your own by choosing from a list of delectable ingredients.

Among the specialty pizzas that stood out were the Paesano (genoa salami, italian sausage, green peppers, onions, italian seasonings and parmesan) which came with the traditional red sauce, the Broadway (spinach, sun dried tomatoes, garlic, mushrooms, and parmesan) which was served with pesto sauce instead of red sauce, and The Hamptons (tomatoes, garlic, parmisan and italian seasonings) served with a olive oil and sweet basil sauce.

At Antonio's New York Pizzeria pizza is served only one way -- the correct way: thin with over-sized slices. They say you can tell that someone is from New York if they fold their pizza even if the slices aren't over-sized. In my opinion this is the way to go. If you want to try authentic-style New York pizza here on the islands Antonio's is the place to go.

Aside from their pizza, Antonios also serves up the newly "rediscovered" calzone. I'm sure you've recognized it from the endless pizza hut commercials but real calzones (those that aren't just a marketing scheme) can be truely a God-send. A Calzone is basically a pocket pizza. This means that it is easy to handle while eating and is great for people on the go. Antonio's serves a three topping calzone with mozzarella cheese and tomato sauce for $7.49 with additional toppings for $1.00 a piece.

What more could Antonio's offer? How about authentic philly cheesesteaks, hoagies, Nathen's Famous hot dogs, salads, baked spicy wings, appetizers, pastas, garlic fries, the list goes on. Did I mention cannoli's? Yes they even serve that hard to find authentic cannoli for $4.00 a piece. Trust me. It's worth the $4.00 just get one you'll thank me.

All good things aside, what flaws can I pick out of such a great establishment voted #1 best pizza by Honolulu Magazine? Just a few. I found that the pizzas had too much cheese on it. I'm a big cheese fan and I regularly order extra cheese on my super-deluxe home delivery pizza. But this time it was just too much cheese. Having an excess amount of cheese takes away from the other flavors of the pizza but hey, that's just my opinion on cheese.

Overall, if you want to try that authentic New York-style pizza, Antonio's New York Pizzeria is the place. Would I go there again? Sure. But I'd probably just end up ordering
"6431111" if you catch my drift (I'm such a sucker for pan pizza some times).

Antonio's New York Pizzeria
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.5
Food Quality: 2.25
Monetary Value: 2
Quality vs Quantity: Quantity
Overall: 2.25

Contact Information;

Kahala Outlet
Address: 4210 Waialae Avenue
Phone: 808-737-3333
Hours: 11:30 AM - 8:15 PM Mon - Sat, 12:00 PM - 8:15 PM Sun (take-out available)

Pearl City Outlet
Address: 719 Kam Hwy.
Phone: 808-454-1233
Hours: 10:30 AM - 8 PM Tues - Thurs, 10:30 AM - 9 PM Fri, 11:30 AM - 9 PM Sat, 12 PM - 8 PM Sun (take-out available)

Food Spotlight #2: Ikizukuri

2008-12-04T17:04:00.000-08:00

WARNING: The following post is meant to be informative and may not be suitable for those with a weak stomach. I highly advise that you at least attempt to read this article as it is full of information. There are no pictures in this post but I will have links to videos if you are interested in viewing them.

Here's a short summary that may be easier to stomach: Ikizukuri is the Japanese term for "live sashimi". It is a tradition in Japan and requires a very high level of skill to produce. While this may be shunned as immoral, I ask that you keep an open mind and formulate your opinion at the end of the article

NOTE: Below contains my article on Ikizukuri "Live Sashimi"
---------------------------------------------------------------------------------------
Ikizukuri

Ikizukuri, better known as "live sashimi", is a traditional delicacy in Japan. The traditional meat used for ikizukuri is fish. To produce a plate of Ikizukuri requires a highly skilled chef as the fish must still be alive when eaten. This means that the fish must go from tank to plate in the matter of minutes. The fish is taken out of the tank, the meat is taken off in a matter as not to disturb the organs (to keep the fish alive longer) and then is quickly sliced into strips for sashimi. The beating heart is then placed on the plate with the rest of the fish (still breathing) along with the sashimi and is then served to its diners.

In this video you can see that the fish is still alive when presented (YouTube)

In this video you can see the skill involved in preparing ikizukuri as the fish is still alive and able to live in a fish tank (YouTube)

In addition to fish, the Japanese also serve live lobster and shrimp sashimi. While the shrimp may not actually be alive as the head is severed from it's body, the shrimp still moves and is called odori ebi or "dancing shrimp". In Asia it is also common to find live baby octopus tentacles that have been cut up into bite-sized pieces.

In this video you can see a plate of odori ebi (YouTube)

In this video you can see "live" lobster sashimi (YouTube)

In this video you can see live abalone sashimi (YouTube)

Is this immoral version of sashimi justified? To be served alive? It is on the other hand, a tradition and a show of skill and is very expensive. It is also the same as eating raw opihi right out of the ocean or eating live oysters on the half shell. It is because of the fact that it is still moving as it is dieing or after it is dead make it immoral? Wouldn't eating live shellfish be immoral as well? I myself view this as an act of horror but at the same time view it as tradition. It is traditional to eat some foods live. We have been eating live shellfish for ages -- why stop now? i hope that by now you have formed your own opinion about this matter and I hope that I have enlightened you on the topic of ikizukuri.

--Upcoming Posts and News--
Gyotaku Review

Shirokiya and Steak & Fish Company

2008-12-01T19:34:00.000-08:00

Aloha, I hope you have all had a wonderful Thanksgiving weekend. Today we will be taking a closer look at Shirokiya in Ala Moana Shopping Center along with a couple of other food stalls. This is only the first of many posts that we will be making about Ala Moana as the shopping center contains many unique food options.
-----------------------

Shirokiya

On the upper-most level of Ala Moana there lies a jewel of Japanese cuisine. Shirokiya. Shirokiya has been a much loved establishment here in the islands since 1959. In 2001 Shirokiya was threatened by closure but in 2002 it was reopened as the company was bought out. The bottom level of Shirokiya consists of many Japanese novelties, consumer electronics, and furniture. However, take the escalator upstairs and you will be transported to a food destination unlike any other here in Hawai'i. The upper level of Shirokiya is filled with food vendors (many who have come from Japan to practice their trade here in Hawai'i) dishing out food right before your very eyes. From sushi to katsu to made to order ramen, Shirokiya is a mecca of both traditional and local Japanese food. Besides the food, you can also find groceries that are hard to come by in most supermarkets such as quail eggs, fresh Japanese produce, a large assortment of miso and tofu and much more.

Shirokiya is always packed full of customers and vendors especially around meal time.

A variety of bentos.

As we wandered through the seemingly endless food stalls, I couldn't help but feel like I was being herded from one place to another like livestock. Catching the aroma of something that I haven't had in a long time we made our way to a vendor across the room. It was as I had expected. Guytan (Cow tongue). In our previous post about yakiniku I believe I had explained that if you ever have the chance of eating cow tongue you should definately take that chance. Here it was glazed in a yakitori-type sauce and lightly grilled. It was excellent. I haven't had cow tongue in such a long time that I had almost forgotten how much I loved it.

Gyutan (Beef Tongue).

Of course being brought up in Hawai'i, I need starch with my meat. This means rice. And what better time to introduce one of my favorite rice dishes of all time, seki-han. Seki-han is a rice dish containing short grain glutinous rice and red azuki beans. The rice and beans are cooked together and when it is finished cooking, the rice turns a light purple color. The rice is then topped with toasted sesame seeds and served. There is a Korean equivalent that I also enjoy but that is for a later post.

Seki-han (red bean rice)

As we made our way around, we came across a vendor selling hamachi. It was a shame that there was no hamachi collar as that is my favorite part of the fish. I picked up a small cross-section of the fish to go with my meal. Hamachi is sweet and is my personal favorite fish when grilled or broiled. Its flavor however, also reflects its price making it a very expensive fish as well.

Hamachi

As we made our way to the checkout isle I found another food item which I haven't eaten in a long time. It is basically a nori-wrapped musubi with a sea-kelp filling in the middle. It tastes like a standard musubi but what really makes it special is the salty sea-kelp.

Sea Kelp Musubi

We made our way through the seemingly endless line and payed for our food. The Host was being treated that day to lunch by a friend who was with us so we made our way down to the food court so that he could decide what he wanted to eat.

The Ala Moana Shopping Center food court is a thing to be marveled at. Although there are bigger food courts in the world, Ala Moana's food court proudly displays what the culture of our islands have become. A melting pot of foods. Traditional Hawai'ian food sat next to Italian, Chinese, Japanese, American, and so on. A new stall at the far end caught our eyes as we had not seen it before. The Steak & Fish Company seemed like an out of place establishment. It had dim lights and a more upscale feel to it. If you don't already know my take on take out steak places such as blazin' steaks I will just say that I frown upon it. When The Host told his friend that he wanted to try this place, I figured that it would at least be a good addition to our blog. He ordered an 8oz ribeye steak (the shrimp and fish looked dry so he decided not to order any seafood). What he brought back to the table didn't look too bad. It seemed a bit on the over-done side as he ordered it medium rare. It came with mashed potatoes and steamed vegetables. The steak itself was tough and hard to cut with a plastic fork and knife and was equally tough to chew as it was cooked to about medium/medium-well instead of medium-rare. The seasonings weren't that great (I assume just salt and pepper). As for the price, lets just say I'd rather not speak of it. I would however suggest going to blazin' steaks (regardless of what I said earlier) as the price at least reflects the quality and quantity there. But what can I say, it was steak and it was cheaper than a dine-in restaurant and it is located in the middle of Ala Moana (where rent is very high) so I guess they must be doing something right.

The Steak & Fish Company.

8oz Ribeye Steak Plate

We ended the meal off at Zagu Crystal & Pearl Shakes. Most of us islanders know what a bubble or pearl drink is (fruit flavored syrup mixed with crush ice with tapioca balls at the bottom) however a crystal drink was something new. A crystal drink is the same as a bubble drink but instead of tapioca balls there were coconut crystals at the bottom. I had a honeydew melon drink and it was so good that I forgot to take a picture of it. Sorry guys. Needless to say, it is hard to screw up a bubble drink so it was pretty much your standard honeydew melon drink. If you like honeydew melon bubble drinks then I suggest that you try a Melona bar from 7-11 or your local supermarket.

Zagu Crystal & Pearl Shakes

I will not be rating Zagu Crystal & Pearl Shakes as it is just a bubble drink stand.

Shirokiya (food vendors)
Rating System: 1-2.5-5 (poor-average-excellent)

Service: n/a
Food Quality: 3.5
Monetary Value: 3.5
Quality vs Quantity: Quality
Overall: 3.5

Steak & Fish Company
Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2.5
Food Quality: 2.25
Monetary Value: 1.75
Quality vs Quantity: Tie
Overall: 2.2

For Ala Moana Shopping Center Store Hours Please Visit Their Website www.alamoana.com

--Upcoming Posts and News--
Food Spotlight #2
Gyotaku Review

A Taste of Things to Come

2008-11-22T00:27:00.000-08:00

We all love and hate teasers. They give us hope, and yet leave us wondering and thinking. That being said, we have chosen locations for some of the places we will eat at before the end of the year. The general locations we have chosen are: Ala Moana, Chinatown, Haleiwa, and a few other choice places that we have carefully picked. If you have any suggestions for restaurants in these particular areas, please send us an e-mail to suggestions@808foodscene.net. We look forward to posting our experiences and hearing from you, the reader.

--Upcoming Posts and News--
Food Spotlight # 2

Loulen's Restaurant

2008-11-21T20:08:00.000-08:00

Loulen's Restaurant

In truth, The Host and I were both very skeptical about Loulen's. First off, we have never tasted Filipino food before and did not know what to expect. Sure I've heard of pork adobo, pork with peas and lumpia but what about all of those other dishes that I've never heard of before? And what about that "pig blood" dish I keep hearing about? I was about to find out first hand. However, the interesting ingredients wasn't the only thing that had me on end. I (like most other food bloggers) research restaurants before actually deciding if a trip to the establishment is worth it. I have read that there were American dishes on the menu and that most dishes were obscenely overpriced. So there was some skepticism while we drove to the eatery.

Loulen's Restaurant sits on a gigantic parcel of land (for a restaurant that is). My best guess is that they are trying to lease some of their space as there seems to be an upstairs with office units. We got to Loulen's at about 1:00 PM so the fact that there really wasn't anyone around didn't seem too disturbing to me at the moment (more on that later). There are a bunch of parking stalls out front with a few of them marked "15 minute parking" for those who have pre-ordered and were there to pick-up their food. There was also a lot in back with additional parking. When we entered the restaurant we were welcomed by the waitress and were seated.

The inside of Loulen's is just as spacious as it looked outside. There was a lot of room between tables (not to say there weren't a lot of tables) and in the front sat a full-bar (which you don't see a lot of these days).

The Bar

The wall was painted over with a giant mural depicting some hot air balloons, cliffs and water along with some other interesting out of place objects. It seemed odd it just didn't seem to go well with the whole Loulen's ambiance. The waitress gave us our menu's and the first thing we were asked were, "Are you Filipino?" This was a strange question but thinking about how most people (even here in Hawai'i) wouldn't try Filipino food even if given the chance, I guess the question wasn't that out of place as I originally thought. We replied that we weren't Filipino. The waitress had a surprised look on her face. She then kindly pointed out a few dishes that seemed rather bland and not too adventurous. We thanked her and were left to contemplate what we were going to have for lunch.

We knew that we wanted the full experience so we decided not to take our waitress' suggestions. It was at this time that I noticed that there was only a breakfast and Filipino menu. I assumed that they got rid of the American elements from their menu (a smart choice in my opinion). As previously noted, some of their dishes were pricey considering the contents of the dish but overall it wasn't as bad as it was made out to be.

We picked four dishes. The first dish was pork lechon. The easiest way for me to describe pork lechon is to compare it with its Chinese equivalent roast pork. It is deep fried pork belly served with a vinegar and tomato sauce. This was by far the most familiar dish we had and probably the best (how can you go wrong with pork belly?).

Pork Lechon

The second dish that we ordered was called "Billy's Special". "Billy's Special" is shredded pieces of goat served with onions, ginger, cilantro, and cabbage. It was slightly tangy and was very delicious. Goat has that sharp game flavor and goes good with the vegetables.

"Billy's Special"

Our third dish was a classic Filipino soup -- sari sari. The broth was tomato based that was out-of-this-world amazing. The soup contained a mixture of vegetables including string beans, two types of squash, and eggplant along with pork. Sari-sari would be perfect on a cold winter day.

Sari-Sari

The last dish that we ordered was kari-kari. Kari-kari is a peanut-based oxtail stew. Although it was a bit bland it was a very original idea.

Kari-Kari

Overall Loulen's is more of a family affair. The food (non-breakfast) is ordered family style and rice is provided. Eat at Loulen's on Saturday's and you will find that they serve an all-you-can-eat-and-drink lunch and dinner buffet. Recently a family member of mine went to the restaurant to eat dinner. Again there wasn't a lot of people around and the dining room was empty. My best guess is that Loulen's is still struggling to find a strong customer base. However the food is good and that is always the main thing. I now have a new outlook on Filipino food. I love it. I will definatly be eating more Filipino food in the future.

Rating System: 1-2.5-5 (poor-average-excellent)

Service: 3
Food Quality: 3
Monetary Value: 2
Quality vs Quantity: Tie
Overall: 2.6

Contact Info:

Address: 1125 North King St.
Location: Honolulu, Hawaii
Phone: 808-853-2212 (take-out available)
Hours: 6 AM - 10 PM seven days a week

--Upcoming Posts and News--
-A Taste of What's to Come

Food Spotlight #1: Yakiniku

2008-11-17T02:10:00.000-08:00

Occasionally we will be posting up "Food Spotlight" posts so that you, the reader, may expand your gastronomic knowledge. Through these posts you will learn more about your favorite ingredients, styles of cooking, culinary history and so on and so forth. "Food Spotlight" gives us a chance to convey additional information outside of our reviews. We hope you enjoy our "Food Spotlight" posts.
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Yakiniku. The word send shivers down my spine. I LOVE yakiniku. But what IS yakiniku anyway? For most locals born of Korean or Japanese ancestry it's a birthright. Strips of meat and vegetables self-grilled on a gas burner. Heaven on Earth.

But what nationality does yakiniku hail from? And what is the difference between yakiniku and teppanyaki? And why...WHY should I dine out if I have to cook my own meal?! Today we shall answer these age-old questions and much more.

Yakiniku (roughly translated as "grilled meat") is a Japanese style of cooking. The common misconception (especially here in Hawai'i) is that yakiniku is Korean. This is half true. The idea of yakiniku is Japanese based idea (I'm sure we've all seen the Japanese grilling food over a charcoal fire fanning the flames to keep the heat up) that was born in Korea during WWII when local Koreans took the idea and used what they had at the time for provisions (usually scrap meats or offal). The Koreans already had a yakiniku-type dish involving fish but using the method to use up less desirable cuts of meat was a new idea. This is why the majority of the populace believe that yakiniku is Korean. You may now be thinking but if the yakiniku we know and love today was invented by the Koreans, why give the Japanese so much credit? During a period of time, the Japanese were shrouded from the outside world to prevent westernization. When this period ended, the ruling Emperor of Japan encouraged his subjects to eat beef. One way that was mentioned was to slice and grill the meat briefly over hot flames. Thus the concept of yakiniku was born. However, these cuts of meat were far superior in comparison to those avaliable in Korea during WWII. So the real difference between the original Japanese-style yakiniku and the original Korean-style yakiniku is the quality of meat. However, over the years the two styles started to merge into one and became the yakiniku we know and love today in the islands. However you can still find pockets of the original styles of yakiniku from Japan and Korea.

Here in Hawai'i, yakiniku is mostly associated with Korean food. If you walked into almost any yakiniku restaurant here in Hawai'i, you will find Korean side-dishes on the menu such as kim-chee, Korean-style pickled vegetables, seaweed soup, taegu, and so on. To me, yakiniku is yakiniku regardless of Japanese or Korean influences.

Another common misconception is that the word yakiniku is interchangeable with teppanyaki. Teppanyaki is yet another Japanese invention. Although it is similar to yakiniku there are some major differences. In the teppanyaki style of cooking, the food is cooked on a flat-top griddle instead of a grill. Although the food is cooked right in front of you, there is usually a chef present to prepare your meal. There are also a difference in the type of food cooked. While yakiniku centers around simple strips of meats and vegetables, teppanyaki ingredients are sometimes combined to form complex dishes which cannot be made on a grill at a yakiniku joint (a common example would be shrimp fried rice). Along with the show (the chef preparing your food usually adds flair to his or her cooking [think bartender]) and not having to cook your own food, teppanyaki also comes with the bill. Usually a big bill.

So other than price, why should I go eat yakiniku instead of teppanyaki? The experience. Bring your friends along with you. There's something about friends cooking their meal together that promotes fellowship (not to mention a few laughs if they can't cook to save their lives). It is also a good way to spark someones interest in cooking or as a teaching-tool on how to cook.

Did I mention the sauces? Most yakiniku restaurants serve their meats with a tangy shoyu-based sauce and (my personal favorite) a sauce containing a mixture of salt, pepper, and sesame oil (I know, it sounds strange but it's wonderful).

Most yakiniku restaurants provide a few staple types of ingredients for you to cook. These include some type of cheap beef (usually marinated sirloin or chuck strips and thin slices of plain sirloin), Kalbi (Korean-style marinated short ribs), chicken, pork loin, and a variety of vegetables (mushrooms, zucchini, onion and so on). However, every now and then you will stumble upon a yakiniku restaurant that will offer other cuts. Pricier versions of beef are sometimes offered such as thin slices of ribeye and at some places even wa-gyu beef. Traditionally, yakiniku was used as a method to make use of scrap pieces of meat and offal. Some restaurants still offer bits of offal (my favorite being cow tongue and thin strips of fatty pork) although finding yakiniku restaurants that still serve offal is hard to come by (if you find any, drop me an email at TheChef@808foodscene.net).

At this point, I would like to give out some suggestions in regards to choosing and eating at a yakiniku restaurant:

-If you don't mind shelling out the cash, Yakiniku Toraji is a great choice. They serve quality cuts of meat including wa-gyu beef.

-If you just want to grab your friends and just pig out, I suggest Yakiniku Camellia which has an all-you-can-eat buffet (lunch is cheap at $11.95 but they don't serve my favorite sauce during lunch and they don't serve non-marinated beef anymore)

-While cooking, make sure you monitor the flame (make sure it's not too high or too low) the controls are usually located on the side of the table it is sitting in.

-Remember, vegetables take longer to cook than meats.

-If you are at a Korean-style yakiniku restaurant I suggest you at least try a lettuce wrap. To make one, get a piece of lettuce and put a small dab of rice in it. Then spread on some spicy bean paste (I know it may sound strange to some but it's great) then add your piece of beef (one or two will do depending on the size of your lettuce leaf). Neatly fold up your lettuce so that it's completely encased then dip in your favorite sauce. It may be messy but it's just wonderful.

-This is one of the few times I will say throw out the cross-contamination rules. It is just too difficult to keep foods separate. However, I do suggest using only one side of the chopsticks to grab raw meats and to cook with while using the other side to eat with (maybe even use two sets of chopsticks).

-Don't be ashamed if your meats or vegetables turn out burnt. This is a learning experience and builds a better understanding of how long food takes to cook.

-Expect to walk out of the restaurant smelling like grill smoke and garlic.

Although I may have said in past posts that sushi is my favorite food, yakiniku holds a special place in my heart. And just to let you Korean-style yakiniku fans know, I do prefer Korean-style over the traditional Japanese-style yakiniku.

That said, we wish you yakiniku new-comers good luck with mastering the grill and as for you veterans, we hope that we have shed some truth on a much loved topic.

--Upcoming Posts and News--
-Loulen's Restaurant Review
-A Taste of What's to Come

Mahalo Larry!

2008-11-17T02:03:00.001-08:00

Much Mahalo to Larry at the Google Apps User Help Forums for guiding me through the process of fixing 808FoodScene.net

As we have finished moving, you may now update your bookmark to our site at www.808foodscene.net or www.808foodscene.com however, if you are having troubles accessing the website, you can also use www.808foodsceneblog.blogspot.com

--Upcoming Posts and News--
Loulen's Restaurant Review
Food Spotlight #1

Fresh Catch Kaimuki

2008-11-11T05:55:00.000-08:00

Fresh Catch Kaimuki

After stuffing our faces full at Genki Sushi, we drove just a few short minutes over to Fresh Catch in Kaimuki. You can easily spot Fresh Catch driving down Waialae Avenue because of their colorful blue roof and giant tako. Fresh Catch resides in what used to be a Pizza Hut establishment. As you can guess, Fresh Catch sells seafood and more importantly poke.

When you step into Fresh Catch you are transported. It is spacious with a few picnic type tables, and a long refrigerated counter. Besides poke, Fresh Catch also sells plate lunches (Beef stew, lau lau, salmon, etc.) as well as marinated meats ready for the grill. But the main attraction at Fresh Catch is the poke. So many to choose from, so little time. Fresh Catch has a number of traditional and non-traditional styles of poke.

I had been fortunate enough to have been given a $25 gift certificate from a family member so we planned on making the most of it. We ordered the traditional Shoyu poke and limu aku poke but also ordered an outrageous poke dubbed "Fireball Ahi Poke". Now Fresh Catch has a spicy ahi poke so I thought I knew what I was getting us into (i was wrong). Along with the more traditional fish pokes we also picked up a smoked tako poke and a Korean-style top shell poke. At a quarter pound each (a half pound for the shoyu poke) and an energy drink (I have a soft spot for energy drinks) our total came out to $25.24. A deal for a pound and a half of gourmet poke (and let me tell you this is gourmet!).

We bid farewell to Fresh Catch and headed back home where we would eat our delectable poke for dinner (with rice of course).

Limu Aku PokeShoyu PokeFireball Ahi PokeSmoked Tako PokeKorean-style Top Shell Poke

The first thing that I tried was the limu aku poke. It was wonderful. I would have to rate this among the best poke that I had ever eaten. I tried the shoyu poke and that was also to die for. Some places don't add enough flavor to their shoyu-style poke. This shoyu poke had just the right amount of saltiness. I was hesitant to try the fireball ahi poke so I opted to try the Korean-style top shell poke. Top shell, more commonly known as whelks, are water snails. Similar in texture to a large opihi, top shell is chewy and has that nice snail flavor. I've grown up eating top shell so it doesn't bother me at all. Next I tried the smoked tako poke. This, by far, was the best of the bunch. It was slightly spicy in a mayonnaise sauce but the best part about it was the smokey tako taste. This was good smoked tako. I would eat it by itself. But with the sauce, it was just amazing. The smoked tako poke is a must buy if you are going to Fresh Catch. At long last it was time to taste the dreaded fireball ahi poke. It tasted great. One of the best if not the best spicy ahi poke that I've ever had. There was just one problem...I was on fire. I can usually take the heat but this was just excessive. I suggest buying the spicy ahi poke unless you feel adventurous.

In the quality vs quantity battle, I feel that quality has prevailed. This was some of the highest quality poke I have ever tasted. The flavors were outstanding and the ideas were just amazing. I am certainly buying my poke for my next Super Bowl Party at Fresh Catch. In truth, I sat here looking for something bad to say about the place, but I just couldn't find anything and that is hard to come by for someone such as myself.

Rating System: 1-2.5-5 (poor-average-excellent)

Service: 4 (very friendly counter staff)
Food Quality: 4.5
Monetary Value: 3
Quality vs Quantity: Quality
Overall: 3.75

Contact Info:

Address: 3109 Waialae Ave.
Location: Honolulu, Hawaii
Phone: 808-735-7653
Hours: Closed (Monday), 10AM-7PM (Tuesday-Friday), 8AM-7:30pm (Saturday), 8AM-5PM (Sunday)

Genki Sushi Kapahulu

2008-11-11T02:59:00.000-08:00

Genki Sushi Kapahulu

>:(

Genki Sushi is a most loved and cherished sushi restaurant. On Sunday November 9th, 2008 we decided to drop by one of my all-time favorite restaurants. As we parked our car in the small cramped lot, we were greeted not by a smiling face but by a big angry one. Some may think, "Why is he angry? Shouldn't he be smiling?" In my opinion it doesn't matter. That angry white face speaks one thing to me; sushi. Lots and lots of sushi.

As The Host, a friend and I walk from our car to the front doors, I ponder the meaning of "genki". I've taken Japanese classes and through it I've learned the phrase, "O genki desu ka?" which translates to "how are you?" in English. Genki, in the literal sense, roughly translates to "healthy". This gave me pause -- Healthy Sushi? The thought passed as we walked through the doors and we were greeted by our waiter.

Our waiter seemed a bit confused. He had a slight mix-up on open booths and didn't seem to know where there were open chairs for three. We finally got a booth about a minute later. I was starving.

The basic layout of any Genki Sushi is a long usually round counter with stools and in our case at Kapahulu Genki Sushi there were booths as well. The counter holds a moving conveyor belt with slow moving plates of sushi. The way your bill is totaled up is by the color of the plates on which the sushi are placed on. The plates are counted up and your bill is given to you.

Here you can see the conveyor belt and the plates of sushi. Note the sushi prep area in view of the public.

The prices of the plates ranges from $1.20 - $4.80. I should note that when quality vs quantity is concerned, quantity is the winner in this case (which is why I love it on an empty stomach). Genki Sushi Kapahulu also offers take out and party platters. Besides sushi Genki also serves a range of Japanese treats. You can choose from edamame, miso soup, fried chicken, shrimp tempura -- desserts such as mochi ice cream, green tea ice cream and cheesecake; the list goes on.
Above is my favorite dish at Genki Sushi (Scallop Mayo). Below is one of Genki Sushi's more expensive rolls (soft shell crab roll).

It is important to note the time at which you eat at Genki Sushi. We sat down at 3:00 PM so some of the sushi had been sitting out on the conveyor belt for quite some time. Although I'm sure Genki Sushi complies with local health regulations, leaving the sushi out that long makes me cringe at times. This sitting of food is easily noted as I order sushi off of their menu (which is freshly made). The nori of the sushi that we had ordered off of the menu was crisp while some of the sushi that we had eaten off of the conveyor belt felt chewy.

The best tip that I can give you if you are going to any Genki Sushi restaurant is to order off of the menu. The conveyor belt doesn't always have everything that is on the menu circulating all at the same time. So if you want freshly made sushi (especially those that you cant find on the conveyor belt) I highly recommend ordering off of the menu. I also suggest sitting near the chefs work station. If you are sitting near the chef, he will usually hand you the plates himself instead of giving it to the waiter. I say this because our server had some problems remembering who ordered what and how many. Now I must admit, this is the first time that I've encountered waiter problems at any Genki Sushi so this might have just been an off day.

As for the quality, Genki Sushi serves decent sushi. If you were to ask me for a comparison, I would say better than Kozo Sushi and Aloha Sushi but not as good as a formal Japanese restaurant. The main reason for going to Genki Sushi is the variety of sushi and the cost. For the amount of money that you are paying for sushi at Genki Sushi, you would be eating only half or even less than half at a formal Japanese restaurant.

Arigato Gozaimasu, Genki Sushi Kapahulu! Thank you for another great meal!

Rating System: 1-2.5-5 (poor-average-excellent)

Service: 2
Food Quality: 2.75
Monetary Value: 4
Quality vs Quantity: Quantity
Overall: 3

Contact Info:
Address: 900 Kapahulu Ave.
Location: Honolulu, Hawaii
Phone: 808-735-7700
Hours: 11AM - 9PM (Sunday-Thursday), 11AM - 10PM (Friday-Saturday), 11AM - 9PM (Takeout 7 Days A Week)

More Blog Information

2008-11-11T01:56:00.000-08:00

I know that we promised you two new reviews, but before we can get to publishing these reviews, we have decided that it would be in your best interests to go over the guidelines that we use in reviewing each restaurant.

Here are a few questions that we ask ourselves when we critique a dining establishment:

1. Appearance and First Thoughts - Is it sanitary? What portion of the dining public does the establishment cater to? Ambiance.

2. Front of the House - Was the host/hostess (if any) warm and friendly? Was the server knowledgeable and helpful?

3. The Kitchen - Was the food properly cooked (sanitation issues)? Was the food delivered in a timely manner (based on the type of eating establishment)? If the kitchen is visible (open kitchen type establishments), are the cooks adhering to proper sanitation and do they act professionally?

4. The Food - We judge the food through taste, presentation, value (monetary value), and in any other way we deem fit if needed.

If you have any suggestions for us please feel free to leave a comment or E-Mail us at Suggestions@808foodscene.net

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Donations

We have just finished setting up a donation function on our blog via PayPal. We would like to assure you,the reader, that none of our donations will be used for personal gain. Below are a few ways that we will utilize your gracious donations:

1. The upkeep of our blog. (which is our main concern) (Current Monthly est. $6.00)
2. Travel Expenses [ex. gas, inter-island fare]
3. Food Expenses (Currently, we use our own pocket-money to fund our research)

We hope in time that 808FoodScene will become a self-sustaining website through gracious donations from our readers and in time, maybe even 808FoodBlog merchandise :)

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Suggestions

We are always open to comments and suggestions. If you have a favorite eatery that you would like to share with us feel free to E-Mail us at Suggestions@808foodscene.net

Likewise, if you are the owner of an establisment and you would like us to stop by we will be more than happy to (just drop us an E-Mail at the address listed above).

I would also like to clarify that even though you have so graciously sent us an E-Mail, we may not get to review the establishment right away but will try our best to add it as a future destination.

At this time I would also like to state that we would like to keep our alias' anonymous. As we comment on both the good and less fortunate traits of an establishment, we would like our alias' to take the blame for any heat-- not us. So for the few who know our real identities, we ask that you please do not reveal them. If you have any hunches, we ask that you keep that a private matter.

The Dream

2008-11-10T14:03:00.000-08:00

Hello, and welcome to our site.

I am 20 years old and currently attending the University of Hawaii at Manoa with a minor in business. I was born in Kaneohe, Hawaii and went to high school with The Chef. I love to sleep, eat, and play video games on my off time. I also enjoy building computers and have made 5 to date. Another passion I have in life is helping people in any way that I can.

While at first glance this may appear to be a food critique place, we hope that you do not dismiss it merely as two people trying to list the downfall of various restaurants. Instead, we do this for the love of food, and the enjoyment of sampling what the island has to offer. While doing this, we mentally and physically take note of each place and pass the knowledge on to you, the reader. Of course everyone has different tastes and likes when it comes to food, but we'd like to give you and idea of what to expect if you were to visit these restaurants. While we can't promise anything, we'd like to help you experience what we did simply by reading our blogs and viewing our pictures. That being said, our goals are simply this:

1. Experience what O'ahu has to offer in a culinary adventure.
2. Pass the knowledge on to our readers so they may experience everything as well.

We hope we surpass your expectations in what we hope to achieve and as we ourselves show you what we like and dislike about the restaurants around the island, we appreciate constructive criticism explaining what you like and dislike about our blogs.

We look forward to eating, posting, and informing in the future and would love to get feedback from our readers. Thanks again for taking time out of your days to read this!

An Introduction of Sorts

2008-11-10T04:21:00.001-08:00

Aloha and welcome to the 808FoodScene blog page (soon to be 808FoodScene.net).

Although we are currently under construction, we encourage you, the reader, to spread the word about our up and coming blog. As this is our very first post, we feel that it is important that we give a brief overview of the purpose of this blog and a glimpse at the people making this blog possible.

-Our Goals-

808FoodScene is our attempt to chronicle the many flavors of O'ahu. Since the plantation days Hawai'i has been a melting pot of culture. And the biggest part of one’s culture is its food. Thus we have been graced with a unique style of cuisine. A fusion of Japanese, Chinese, Filipino, European; the list goes on. I quote a local food legend, "Lucky you live Hawai'i". Yes, lucky we live Hawai’i. Nowhere else in the world will you find such a mix of flavors as you will find here in Hawai’i.

We at 808FoodScene go out in search of local eateries to give you, the reader, not only a few pictures and a review, but a sense of culture through the taste of our islands.

-An Introduction-

I’m “The Chef". I was born and raised in Hawai'i on the Island of O'ahu. I currently attend The Culinary Institute of the Pacific at KCC. I've been a self taught cook since the early age of 8. I grew up watching The Food Network. I am an Alton Brown fan and have learned most of my tricks from watching Good Eats since its premiere episode back in 1999. Since then, I have always been fascinated with food.

I would also like to note that my fellow colleague, “The Host”, could be called the catalyst in this venture. It was his idea to put pen to paper (or in this case; fingers to keyboard) and chronicle our efforts. Instead of writing an introduction for him, I will let him introduce himself as I feel that you will get a better sense of who he is through his writings.

-Upcoming Posts and News-

The Host will be putting up his self introduction.

We will be posting up our first reviews (Genki Sushi and Fresh Catch).

We will be moving to our new domain www.808foodscene.net shortly. We will keep you informed.