I had to leave my kids at their temporary (only a 2 week stay) day care yesterday and since we already were at Hiroshi's we decided to sample his October Locally Grown Menu. The Mrs has developed a craving for the Lychee Gin Fizz with Beefeater gin and lychee puree instead of her usual glass of Prosecco while I started with the Citrus Thyme consisting of Toschi limoncello, Dolin blanc and fresh thyme. Great refreshing cocktails to start the meal.
Before the Locally Grown Menu was served, we also indulged in one of their monthly King Crab specials (usually offered on the first Friday and Saturday of each month). This round we selected the Butter Poached King Crab on squid ink pasta and Ho Farms long beans and red jalapeno. Ever since first sampling butter poached shellfish (I cook my supermarket purchased frozen lobster tails this way to "rehydrate" them), I converted to this method. And Hiroshi's version didn't disappoint with easy-to-access crab legs (they sliced portions of the shell off) on perfect pasta and a slight touch of heat from the jalapeno to balance the buttery richness.
I ordered a bottle of 2006 Furst Spatburgunder Tradition (Pinot Noir) which had subtle fresh red berry, dried Asian spice, white pepper and a touch of dried orange peel and mineral on the nose with medium mouth feel and seamless palate flow. If you haven't tried German Pinot Noir, I recommend jumping on the bandwagon.
We then moved on to the First Course:
Sizzlin’ Kona Kampachi Sushi
young ginger, tobiko & soy reduction, white truffle oil
You got an immediate hit of truffle aroma which them transitioned to rich kampachi which was balanced by the ginger and soy.
Second Course
Seared Ahi Nicoise Salad
Shintaku haricot verts, Hauula tomato, quail egg, nicoise olives & red potato with Dijon mustard vinaigrette
I always love any rendition of Nicoise Salad and this didn't disappoint with baby romaine and seared ahi. It also paired nicely with the Spatburgunder!
Main Course
Panko Seared Opah
shiso, konbu musubi & yuzu brown butter sauce
Served on a rich brown butter sauce, this dish hit all flavor and textural sensations with crisp then succulent opah, buttery richness offset by the sharp fresh shiso then the dried shiso in the musubi.
Sweet Course
Kula Strawberry “Tiramisu”
strawberry azuki ice cream
We've tried this dessert before and though I'm a believer in traditional espresso flavored tiramisu, Hiroshi's strawberry version is very good. As great as dinner was, I'm looking to reuniting with the kids in another 2 weeks...
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