We were very fortunate to secure a seat at MW Restaurant featuring the cuisine of exiting Vintage Cave chef, Chris Kajioka. Technically, Chef Kajioka is leaving the Vintage Cave on July 31st and I hear that he's partnering with Chef Mourad Lahlou of Aziza in The City to start a Mediterranean themed restaurant in the 50th. But what do I know? I don't exactly have the "ins" with those in-the-know in Hawaii's dining scene. But since Chef Kajioka also did a dinner at MW just 2 weeks ago and assisted Chef Anthony Yang at an Ante Meridian pop-up brunch at in Manoa this past weekend, he's been "slowly" leaving Vintage Cave for a while. While a couple of dishes were repeated last night, the theme was Summertime Barbecue and started with several canapes including Duck Confit Pajun with Charred Scallion Soy which was like your traditional Korean green onion "pancake" with confit duck in place or green onions.
Oyster with Shishito and Radish. These were the best Kumamoto oysters I've had in Hawaii. In fact they were so good, we ordered another dozen for our table...
Smoked Salmon with BREADSHOP English Muffin and Chilled Corn Soup with Tomato Raisins. The salmon was one of my favorites - it seems to be lightly cold smoked and also served at Vintage Cave while the corn soup was very refreshing.
And Green Vegetables with Green Goddess
We also ordered two supplemental dishes, the Foie Gras Torchon with Lychee and Pistachio
And the Braised Tuna Belly with Bone Marrow Rice. I gotta try to cook some Koshihikari with bone marrow! It adds an unctuousness kinda like duck fat cooked fries.
Then the Barbecue fixins started arriving including Smoked Potato Salad with Okra and Cucumber
The Stewed Butter Beans with Tomato and Feta
And the Cabbage with Anchovy, Apple and Parmesan. I loved the char on the cabbage mixed with sweet apple and savory Parmesan. I wonder if it's the same "pointed" cabbage he gets exclusively for the Vintage Cave...
For the Baby Back Ribs
And the Beef Tongue Torchon with Ancho Jam on Country Bread. This was my favorite dish of the evening with rich, flavorful meat with just a touch of heat on the back end on crusty bread.
The evening ended with Olive Oil Cake with Strawberry and Creme Fraiche Ice Cream
Another magnificent meal by Chef Kajioka, the Ueokas and the kitchen staff! But you know what? It's not done. Next Tuesday is the July Finale featuring the Ueokas, Chef Kajioka, breadmaker extraordinaire Chris Sy along with Top Chef finalist Sheldon Simeon and Mark "Gooch" Noguchi. I anticipate another spectacular meal from this dream team and yes, we've already booked our table of eight. See you there next Tuesday!
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