Since we both have the day off today, we decided to try the Locally Grown Menu at Hiroshi's Eurasion Tapas. Hiroshi's menu changes every month and offers three courses of locally grown products plus dessert for about $35 - wine pairings for the first three courses are an option for another $13.95. The caveat is that the menu is only offered on Sundays and Mondays. Since the Mrs and I turn into pumpkins once the work week approaches, we rarely dine out from Sunday on until Friday rolls around. However, this Sunday was kinda like Saturday and the menu just changed so we decided to try it out. The evening started with the complimentary rice crackers and shoyu aioli:
We actually started with two appetizers ordered ala carte in addition to the locally grown menu. This included the special of the evening, the Sizzlin Hamachi Sushi:
Hamachi is always good, even better as sushi since the vinegar in the rice balances the rich fattiness of hamachi. We also ordered the Misoyaki Big Island Butterfish:
I ALWAYS enjoy miso butterfish! Especially when the meat flakes off. Both dishes were enjoyed with a glass of Prosecco - just enough sweetness and acidity to balance rich fish. We then proceeded to the 1st course of the Locally Grown Menu, the Big Eye Ahi Sushi with a ginger, green onion and shoyu reduction.
Chuck paired it with a Gysler Sylvaner... I never would have considered a Sylvaner but it was a KILLER pairing! The wine highlighted the richness of the ahi while the slight sweetness and acidity of the wine balanced the texture and richness of the fish while the vinegar in the sushi rice tied everything together. I tell you, Chuck should pair food and wine for a living! Next up was the Kauai Shrimp Ravioli on a Kim Chi Lemon Grass Sauce.
It also was a very good dish though something in the sauce - not sure if it was the kim chi - clashed a little with the Hugl Gruner Veltliner that it was paired with. Still a great dish though! Lastly we were served a Ginger Crusted Mon Chong with Asian Succotash in Miso Cream Sauce.
Once again, the wine pairing was KILLER! This dish was paired with a Chateau Thieuley which is a white Bordeaux or a mixture of Sauvignon Blanc and Semillion. I didn't think any wine would work with miso but Hiroshi used a light hand with the miso and balanced it with cream. I think the ginger crust also tied the miso together with the wine and the rest of the ingredients. I'll also go as far to say that Hiroshi's ginger crusted fish is better than Alan Wong's ginger crusted fish. Dinner then ended with a Mango Panna Cotta that took top honors in the Mango Throwdown between several local celebrity chefs.
A great meal, great wine pairings and still one more day before returning to work. Ahhh, life is good!
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