When the original Vintage Cave opened over 3 years ago,
it was heralded as the one dining location in the 50th that would
place us on the global culinary map. Why? For starters, Japanese developer
Takeshi Sekiguchi had one objective. To create the best restaurant in the
world. Bar none. And he promptly enlisted the services of local boy, Chef Chris
Kajioka with one simple directive: No Compromises. Purchase the best, create
the best. “Here’s a blank check”.
It originally was envisioned as a private club but
because obtaining a liquor license from the City and County was involved, the
County placed a simple provision. It had to be open to the public for at least
30 days. Of course, at $295 per person (which easily could approach
four-figures including libations for a couple) there wasn’t an anticipation of
a lot of “local” interest. But hordes of local foodies did find that “special
occasion” to secure a reservation at Vintage Cave. So Vintage Cave kept their
doors open to the public well beyond that original 30 day requirement. But as
times change (and wallets get thin), personnel changes including the departure
of Chef Kajioka who now has Senia and his subsequent replacement Chef Jonathan
Mizukami who eventually moved back to the French Laundry in Napa Valley leaves
restaurants implementing necessary changes. So the Vintage Cave is now in its 3rd
iteration as the Vintage Cave Club. But with the rebranding of the Shirokiya
Japan Village Walk, we also have the Vintage Cave Café.
Vintage Cave Café
For the record, I will state that I did indulge in one of
those luxurious Vintage Cave meals courtesy of my Mrs. for an extravagant
birthday meal. But we knew that in all likelihood, wouldn’t return due to the
equally extravagant cost. But when Shirokiya rebranded itself, Sekiguchi-san
also decided to create a restaurant for the masses, say after a busy day of
shopping at Ala Moana Center. Enter Vintage Cave Café.
Currently heading the kitchen is Chef Taiki Oda who
apprenticed under Chef Marco Parizzi of Michelin starred Ristorante Parizzi in
Parma, Italy so the menu theme obviously is Italian. The décor of the Café
seems almost the same as the exclusive Club with stone floors and apparently
the same type of brick walls as the original and the restaurant also houses 3
private rooms – two that seat 6 to 8 diners and a larger area that seats up to
20. In fact, the only difference seems to be the lighting – it’s a lot brighter
at the Café than the Club – and the live music during dinner service. And
though the dress code is stated as casual, it almost seems a sacrilege to be
dressed down in shorts, t-shirt and rubber slippers as I observed during our
dinnertime visit.
There were two main factors why we decided to visit the
Café; we received a gift card specifically for Vintage Cave Café for Christmas
and the Café was celebrating its grand opening during the week of March 22nd
through March 28th so they advertised 50% off your bill during the
week. I did advise the Mrs. that we could stretch our gift card and should consider
a visit because while meals are considerably less than the $300 per person Club
cost, the appetizers at the Café run between $16 to $28, pizzas between $20 to
$38 and entrees between $25 to $48. So it wouldn’t take much to burn right
through the gift card. To which she agreed.
So we started with a round of cocktails (prices shown are
the regular menu prices):
Vespa ($12)
Bombay Sapphire gin and elderflower with basil and
strawberries
The Mrs. thoroughly enjoyed her cocktail as she loves
anything with elderflower (it tastes just like litchi)
Casablanca ($12)
Buffalo Trace bourbon, strega, orange bitters, lemon and
hints of ginger
The citrus and ginger flavors perfectly complemented our
wagyu appetizer
Truffled Wagyu Beef Crudo ($28)
Wagyu, red onion, Parmigiano Reggiano, mushroom and
balsamico
I would order this again even at full price as the rich
wagyu was nicely balanced by the salty Parmigiano and the acid in the balsamico
even if crudo is usually raw and the wagyu was closer to medium
Chef’s Special “Seafood Salad” ($26)
It was good at 50% off but at full price, it would need
to include more seafood
Conchiglie with Hokkaido Scallops and Truffle Cream ($36)
Hokkaido scallops with shell pasta in truffle mushroom
cream
It was featured as a special of the evening and we both
agreed it was the highlight of the meal. Sweet scallops in a rich truffled
cream sauce. Management should seriously consider placing this dish on the
regular menu!
VCCafe Signature Cartoccio-Style Braised Beef ($52)
Beef ragout braised in red wine and balsamico (limited to
30 servings daily)
Because this also was a special and limited to just 30
servings, the Mrs. selected it but it sadly didn’t live up to our expectations.
It was simply was a beef stew in red wine served en papilotte (in a parchment
paper bag) but the cuts of beef were mostly fat and gristle.
Cotoletta ala Milanese ($28)
Milanese-style veal cutlet with mustard seed sauce
Two large cutlets that were perfectly cooked almost like
a veal katsu but still very tender and moist with the sauce cutting though the
richness and refreshing the palate between bites. I would also order this
again, even at full price
Amaro Lux ($12)
Maker’s 46 bourbon, amaro averna, fernet and Cocchi
vermouth
My liquid dessert was like a variant of a Manhattan and
the sweet and bitter flavors also paired with the two desserts
Vintage Cave Tiramisu ($12)
A good classic tiramisu
Crème Catalana ($12)
Normally, this dessert is like a Spanish version of crème
brulee but this version was more like a firm pudding with refreshing hints of
orange throughout
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