We had dinner at Stage Restaurant at the Hawaii Design Center this past Saturday. Our enthusiasm for the 50%-off food bill – celebrating their one year anniversary – was somewhat muted by the revelation that both executive chef, Jon Matsubara and pastry chef, Mark Okumura quietly exited Stage’s kitchen a couple of days earlier. Anyway we probably enjoyed Chef Matsubara’s and Okumura’s delights for the final act.
An aperitif of Taittinger “La Francaise” NV Brut was served to start the tasting menu. Creamy, bubbly and refreshing – all in one glass. Superb!
An aperitif of Taittinger “La Francaise” NV Brut was served to start the tasting menu. Creamy, bubbly and refreshing – all in one glass. Superb!
Seared Hamachi
Three perfectly seared slices of hamachi with kaiware and julienned radish with a ponzu-soy sauce. This was paired with Kubota Manju Daiginjo sake. A rich daiginjo that complemented the rich yellow tail. Mmmm.
Seared Ahi
A meaty 3 ounce serving of seared ahi – a little more outer char would have perfected the dish, served with an Indonesian peppercorn sauce and sautéed spinach. This was served with a JJ Prum Riesling. While an off dry or sweet Riesling would normally be perfect with any spicy sauce, I wondered how a Gruner Veltliner might have paired with the subtle spiciness of the Indonesian pepper.
Seared Scallops
One perfectly seared diver scallop served with a citrus butter foam and sour apple. Buttery rich scallop and luscious foam with sour apple... the wine had to be a chard. Yup, Ferrari Carano chardonnay. Moderately oaked with a touch of malolactic fermentation. Mmmm.
Seared Tenderloin
The server recommended medium rare which we all concurred though my cut was closer to rare. Not that I’m complaining. Served with a parsnip puree and kabayaki-like sauce. The Duckhorn Merlot more than held it’s own with the beef and sauce. Another triumph!
Chocolate Three WaysA milk chocolate shooter, peanut butter-chocolate chip cheesecake ice cream and chocolate tart. Served with a Banyuls late harvest Grenache. Delish. The only change I would have made would be the wine – I would have opted for a tawny port which would have balanced the triple chocolate dream.
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