Hoku's

Restaurant Week Hawaii Menu

First Course Choice of: 
Shirataki and Cucumber Salad ef, df, gf 
Peanuts, Nampla, Cilantro 

or 

Sesame Seared Ahi nf, ef, df 
Chinese Mustard Spread, Soy Gelee, Asian Slaw 

Second Course Choice of: 
‘Das How’ Kauai Shrimp Toast nf, ef, df 
Water Chestnut, Ginger-Onion, Crispy Shallots 

or 

Hoku’s Pork and Sausage Soup nf 
Pork Belly, Andouille Sausage, Mustard Seeds, Sweet Bread Crouton 

Main Entree Choice of: 
Kauai Coffee Dusted Filet (5oz) nf, ef, gf 
Shallot Mashed Potato, Baby Vegetables, Red Wine Jus 

or 

Pacific Catch 
Chef’s Daily Seafood Creation 

Dessert 
Flavors of Kauai’s “Opihi Chocolate” 
Chocolate Cremeux, Caramel, Macadamia Praline Crisp, Guava Sorbet 

$65 plus tax and gratuity per person 

GF-gluten free NF- nut free DF- dairy free EF- egg free
consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness 


Hoku's at The Kahala Hotel & Resort is heralded for its innovative fusion fare which melds Hawaiian, Asian, Mediterranean and European flavors. The restaurant’s twist on contemporary Island cuisine ensures that it is consistently ranked as one of Hawaii's best restaurants. Hoku's has a breathtaking beachside setting with panoramic views of the Pacific Ocean from every table in the multi-level dining room. Also competing for guest's attention is the open kitchen featuring fiery hot woks, a kiawe wood grill, and tandoori and wood-burning ovens.


LOCATION/CONTACT

HOURS

  • Wednesday through Sunday from 5:30pm to 10pm

  • Sunday brunch from 10am to 3pm


Roy's Ko Olina

Restaurant Week Hawaii
Dinner Menu

First Course
“Opihi Style” Sweet Soy Marinated & Grilled Kona Abalone
Pickled Ma’O & Kahumana Baby Vegetables

Second Course (Choice of One Entrée)
Smoked Newport Meat Beef Kurabi
Roasted Garlic Parmesan Cauliflower | Yukon Potato Puree | Buttery Natural

Pan Rendered Crispy Skin Chicken Breast
Roasted Shimeji Mushroom | Fluffy & Cheesy Arborio | Madeira Jus

Hot Iron Seared Itogaki Crusted Island Fish of the Day
Chirashi Rice | Sweet Nori | Yukari Butter

Third Course
Demi Dessert Trio of Roy’s Original Chocolate Soufflé
Maui Gold Pineapple Upside Down Cake | Lappert’s Vanilla Ice Cream | Raspberry Coulis | Foster Sauce

$48 (not including tax and gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm

  • Dinner: 5pm–9:30pm

  • Pupus on the 19th Hole: 2pm–5pm

  • Aloha Hours: 3pm–5pm


Roy's Waikiki

RESTAURANT WEEK HAWAII
DINNER MENU

First Course
Rainbow Poke
Mesclun Mix | B.I. Heats of Palm | Sumida Watercress | Ginger Daikon “Wafu” Dressing

Second Course (Choice of One Entrée)
5-Spiced Bourbon Plum Grilled Half Chicken
“Bacon Fried” Sticky Rice | Chinese Mustard Slaw |Kahuku Sea Asparagus

Spanish Octopus & Opah
Pono Pork Portuguese Sausage Risotto | Ginger Shishito Relish | Thai Style “Tan” Nage

Boursin Stuffed 12 oz. Pork Chop
Hawaiian Chili Puttanesca | Coriander Salsa Verde | Banana Gnocchi

Third Course
Salted Carmel Panna Cotta
Orange Scented Andagi | Yuzu Strawberry Balsamic

$48 (not including tax and gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Sunday–Thursday, 5pm–9pm
    Friday and Saturday, 5pm–10pm

  • Pupus on the Lanai: 11am–5pm


Roy's Hawaii Kai

Restaurant Week Hawaii
Dinner Menu

First Course
Spiced Butternut Squash Bisque
Pistachio Streusel | Gruyere Toast 

Second Course (Choice of One Entrée)
"Sunday Dinner" Roasted Jidori Chicken
Winter Root Vegetables | Country Gravy

Whole Mediterranean Branzino
Seafood Stuffing | Lemon Butter Sauce

Red Wine Braised Beef Shortrib
Whipped Potatoes | Yorkshire Pudding

Third Course
Pumpkin Creme Brulee
Hawaiian Vanilla Anglaise | Chantilly Cream

$48 (not including tax and gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Daily from 5pm

  • Last reservation Sunday through Thursday at 9pm

  • Last reservation Friday and Saturday at 9:30pm


Roy's Beach House

RESTAURANT WEEK HAWAII
DINNER MENU

First Course
Sweet Corn Fritter | Pickled Jalapeno
Mini Ahi Poke | Yellowfin Ahi, Yuzu Nori

Second Course (Choice of One Entrée)
Seared Crispy Skin Skuna Bay Salmon
Ulu Puree

Braised Beef Shortrib
Creamy Potatoes

Roasted Jidori Chicken
Teriyaki | Ume Shiso Vinaigrette

Third Course
Buttermilk Panna Cotta
Milk Crumbs | Caramelized Peach

$48 (not including tax and gratuity)


Located right on the breathtaking Kuilima Cove, the restaurant is a casual yet upscale alternative for resort guests, residents and visitors. The concept and design for the new 140-seat open-air restaurant are a reflection of Roy’s love for white sandy beaches and the ocean. He has fond memories of potluck gatherings on the beach with a variety of his family’s favorite dishes—a memory he hopes to create for you at the Beach House.


LOCATION/CONTACT

HOURS

  • Reservations are required

  • Lunch: 11am–3pm

  • Bar Bites: 3pm–5pm

  • Dinner: 5pm–10pm

  • Take Out Counter: 11am–4:30pm


Eating House 1849 by Roy Yamaguchi - International Market Place

Restaurant Week Hawaii
Lunch Menu 

First Course
Ahi & Avocado
Won Ton Chip

Second Course (Choice of One Entrée)
Angry General
Fried Chicken | Honey Chili Butter | Cabbage | Honey Aioli

Kauai Prawns & Thai Salad
Mix Greens | Nam Pla Dressing

Braised Short Rib “Loco Moco”
Sunny Egg | Fried Rice | Mushroom Gravy

$28 (not including tax and gratuity)


Restaurant Week Hawaii
Dinner Menu

First Course
EH Sampler
Pipikaula Poke | Mongolian Chicken Lumpia | Ahi Tataki

Second Course (Choice of One Entrée)
Braised Lamb Shank “Kare Kare” 
Eggplant | Long Beans | Raisin Chutney

Ora King Salmon “Dynamite”
Crimini Mushrooms | Braised Banana Blossom

Surf & Turf Luau
Braised Short Rib, Tako, Lomi Tomato

Third Course
Banana Lumpia Crunch 
Caramel Glazed | Ube Ice Cream

$38 (not including tax and gratuity)


Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, a nod to restaurateurs like Peter Fernandez who, the story goes, opened one of the first restaurants in Hawaii, called the Eating House, back in the mid-1800s, using what was available from local farmers, ranchers, foragers and fishermen.

It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with the dynamic modernity of haute cuisine.


LOCATION/CONTACT

HOURS

  • Open daily

  • Lunch, 11am–3pm

  • Dinner, 5pm–10pm


Eating House 1849 by Roy Yamaguchi - Kapolei Commons

Restaurant Week Hawaii
Lunch Menu

First Course
Soup of the day with Ohia Sweet Bread

Second Course (Choice of One Entrée)
Tempura Hamachi Kama
House Furikake Onigiri | Yuzu Ponzu

BBQ Fried Chicken Sandwich
Smoke Hot Sauce | Ohia French Bread

Westside Poke Salad
Maris Garden Butter Lettuce | Roasted Garlic Soy

$28 (not including tax and gratuity)


Restaurant Week Hawaii
Dinner Menu

First Course
Fried Brussels and Cauliflower
Golden Raisins | Brown Butter

Second Course (Choice of One Entrée)
Squid Guisado
Charred Shishito Peppers | Garlic Fried Rice

Char Siu Pork Belly Roulade
Yakisoba Noodles | Chili Sauce

Hapa Meatloaf
Garlic Mashed Potatoes | North and West Baby Vegetables

Third Course
Mini Duo of Mini Soufflé | Mini Berry Cheesecake | Lappert’s Raspberry Sorbet

$38 (not including tax and gratuity)


Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, a nod to restaurateurs like Peter Fernandez who, the story goes, opened one of the first restaurants in Hawaii, called the Eating House, back in the mid-1800s, using what was available from local farmers, ranchers, foragers and fishermen.

It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with the dynamic modernity of haute cuisine.


LOCATION/CONTACT

HOURS

  • Open daily

  • Lunch, 11am–3pm

  • Dinner, 5pm–10pm


Chef Chai

RESTAURANT WEEK HAWAII MENU
November 9–18, 2018

Starter
Chicken Tenderloin Sate’
with Thai Peanut Sauce, Asian Flat Bread and Cucumber Salad

Appetizer Sampler
Kataifi and Macadamia Nut-Crusted Jumbo Black Tiger Prawns
with Pineapple Vinaigrette

Fresh Ahi Tartar
with Avocado Mousse in a Miniature Waffle Cone

Gravlax Salmon Roulade
with Cream Cheese & Crab Meat

Smoked Duck Taco
with Spicy Mango Salsa

Choice of Entrée
Deconstructed Beef Tenderloin Wellington with
Mashed Potato, Haricot Vert, Baby Carrot and Merlot Demi 

Mongolian Style Lamb Chops with Brandy Demi
Mashed Potato & Stir-Fried Sugar Snap Peas

Grilled Kobayaki New Zealand King Salmon with Spicy Pineapple
Sautéed Vegetables and Steamed White Rice

Grilled Portobello Mushroom Napoleon with Fresh Tomato Basil
Pumpkin, Spinach, Bell Pepper and Zucchini

Choice of Dessert
White Chocolate Amore Truffle with Raspberry Guava Puree
Frankie’s Nursery Honey Cream Pineapple
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise

$52 per person


Chai Chaowasaree owner and Chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.

Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce.

Chai's restaurants also have been critiqued and recommended by many international magazines, from Bon Appetite, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.

2015 Zagat Award, Honolulu's Hottest Restaurant
2016 Best Wedding Catering, the Knot
2017 Hale Aina Award, Best Catering Restaurant
2017 Hawaii Restaurant Association Hall of Fame Award
Award of Excellence, TripAdvisor
10 Best New Restaurant, the Culture Trip
Ilima Award, Honolulu Star-Advertiser Readers
Hale Aina Award, Honolulu Magazine Readers
People Choice Award, Hawaii Magazine


LOCATION/CONTACT

HOURS

  • Tuesday–Sunday: 4pm–10pm

PAI Honolulu

Prix Fixe Menu

BAY SCALLOP CRUDO
Jellyfish, cucumber, cherry tomato, ogo, yuzu tare

FOIE GRAS & BEEF TORCHON
Local greens, pickled fresno chili

SHIITAKE MUSHROOM LASAGNA
konbu mornay, pecorino, white cheddar, gruyere

STICKY CAKE
toffee caramel, tofu gelato

$55
+$25 wine pairings
Reservations not required, but highly suggested.


Chef’s Tasting Menu

$185


Welcome to PAI Honolulu. We invite you to dine with us and enjoy Chef Kevin Lee’s innovative interpretations of familiar flavors.

ho‘o • pai — to excite, encourage, inspire and rouse

At PAI, we seek to excite and rouse our guests’ appetites; to encourage our staff to excel; and to inspire those around us to appreciate and savor the feeling of community that arises from dining together. We are dedicated to using in-house made components and local ingredients whenever possible.

Established in 2017 by executive chef and owner Kevin Lee, PAI Honolulu offers a refined, yet relaxed, dining experience. Located in the Harbor Court atrium, across from the iconic Aloha Tower, the restaurant is open for lunch, happy hour and dinner. Enjoy a selection of plates to share, individual entrées, or our seasonal prix fixe or chef ’s tasting menus.


LOCATION/CONTACT

HOURS

  • Dinner: Tuesday–Saturday, 4:30pm–10pm (Last seating at 9pm)

  • Lunch: Wednesday–Friday, 11am–2pm

BASALT

Restaurant Week Hawaii
Breakfast Menu

Choice of Entrée
King Salmon Eggs Benedict
English muffin, poached OK Poultry eggs, caper hollandaise, country style potatoes

OR

Pipikaula Omelet
Soy-ginger marinated beef, jack and cheddar cheeses, avocado mash, steamed white rice

Choice of Beverage
Coffee or juice
Orange, Pineapple, Pog, or Cranberry

$21
tax & gratuity not included


Restaurant Week Hawaii
Dinner Prix–Fixe Menu

Choice of soup
Lobster Bisque
Caramelized fennel, chive crème fraîche

OR

Chilled Vine Ripened Tomato
Basil, crouton

Suggested Wine Pairing: Cabernet Franc Sparkling
NV Bouvet 'Brut Rose Excellence', Loire Valley +$13

Garden Salad
Soy-shallot vinaigrette

Choice of Entrée
Braised Beef Short Rib
Truffle potatoes, root vegetable medley, red miso demi-glace

OR

Seafood Duo
Macadamia nut "Catch of the Day", Kauai prawns, olena rice, calamansi caper butter

Suggested Wine Pairing: Sangiovese Blend
2010 Paolo Bea 'Pipparello, Riserva Montefalco +$28

Choice of Dessert
Frozen Raspberry Glacée
White chocolate, fresh berries

OR

Sweetland Farm's Goat Cheese Cake
Almond-graham crust, poached pear, whiskey caramel sauce

Suggested Wine Pairing: Semillion
2014 Chateau Roumieu-Lacoste, Sauternes +$10

$45
tax & gratuity not included


A contemporary and refined, yet casual restaurant that features local cuisine ranging from familiar comfort food favorites to finer dining selections.


LOCATION/CONTACT

HOURS

  • Breakfast: 7am–1:30pm

  • Lunch: 10:30am–2:30pm

  • Dinner: 5pm–10pm