We missed the last kaiseki dinner in May so we made sure we had reservations for the August dinner. Tonight there would be no overflow into the Vino dining area as a private function was being held in Vino so if you didn't have a reservation, there was no room at the inn. The Mrs and I started with a requisite glass of Ruggeri Prosecco and soon after our toast, the food started arriving.
Sakizuke-Amuse Bouche
Grilled Japanese Iidako
XO-sansho peppercorn ragout with grilled Big Island heart of palm, warabi & crispy brown rice cake
Milz Riesling Medium Dry "180 Degrees"
Zensai-Appetizer
LaBelle Farm’s Duck Duck Duck
seared foie gras, scrambled duck eggs, duck ragout reduction & Lauren’s back yard surinam cherry reduction, Dean Okimoto's green papaya tsukemono
Domaine Depeuble Beaujolais
Suimonogawari-Soup Substitute
Bubu Arare Crusted Kauai Shrimp Tamago Tofu
mitsuba, grated ginger & bekko-an sauce & white truffle oil
Otsukuri-Sashimi Dish
Quick Oven Dried Ahi Salad
Hauula tomato, mint, shiso & nampla vinaigrette, cous cous, citrus aioli & red chili flakes
Gysler Sylvaner Medium Dry
Hashiyasume-In Between Dish
Crispy Skin Kona Kampachi
Shintaku’s haricot verts, red potato, clam chowda, Italian parsley air & Chinese 5 spice pepper powder, orzo, fresh thyme
Oroya
Nimono-Stewed Dish
California Jidori Chicken Sui Gyoza
shiitake mushroom ginger sauce, roasted Hamakua mushroom, cilantro pesto, red jalapeno pesto & braised celery
Boutari Moschofilero
Yakinomo-grilled Dish
Seared Sous Vide of Kuahiwi Beef Tenderloin
Kula baby romaine lettuce with ranch dressing, shiso & chorizo bean stew
Domaine Fontsainte Corbieres
Shokuji-Starch Dish
Fried Rock Shrimp Chazuke
mitsuba, wasabi & green tea broth
Kanmi-Dessert
“Reeses” Cheese Cake
chocolate cheese cake, peanut butter mousse & peanut butter chocolate chip ice cream, caramelized peanuts
My favorite wine pairings of the meal was the grilled iidako (baby octopus) with the Milz Riesling and the oven dried ahi salad with the Gysler Sylvaner. My favorite dishes were the arare crusted shrimp (especially the broth it sat in), the oven dried ahi, the beef tenderloin (the bean and chorizo "stew" alone would have made a great dish) and the rock shrimp chazuke. All in all, another great kaiseki dinner by Chef Hiroshi and crew. If you missed the first three, the last kaiseki dinner of the year will be on November 8th... Mark your calenders!
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