Restaurant Week Hawaii 4-Course Dinner Menu
COURSE 1: SAMPLER
Ikura, yamaimo, dashi gelee topped with freshly grated wasabi
Yuzu mignonette, honeydew melon & micro cilantro
Kiawe Smoked Kona kampachi
Micro greens, sliced jalapeno, truffle ponzu
COURSE 2: SURF & TURF
Torotaku nigiri / filet mignon nigiri
COURSE 3: COTTON CANDY SUKIYAKI
US Wagyu Sukiyaki & Cotton Candy
COURSE 4: KUROMITSU FLAN
Pacific Oysters flan, Kona coffee foam
$12 Hakkaisan Ginjo Sake
Recently awarded "Best Overall Japanese" in the 2016 Hale Aina Awards.
New vs Old is a growing debate in Japanese cuisine as new innovations are starting to rival traditional Japanese fare. As we embrace our culture and cooking roots, Chef Lance Morishima unveils a new and exciting take on our current Shokudo menu with dishes such as kobe beef sukiyaki and cotton candy. Come and see for yourself why Shokudo Japanese has been a staple in our community for the past 12 years and counting.