Cabbage wedge salad with seaweed ranch and sesame: This was also nice and refreshing, and the cabbage was perfectly cooked so that it was still a bit crisp and not soggy, but also not raw tasting.
Chilled asparagus, red barley miso dressing with little baby turnips
smoked tako and kimchi
Overall, I thought the appetizers more unique in comparison to the entrees. Everything was cooked perfectly and most of the dishes had a nice combo of flavors and textures.
Our entrees included:
Fried Quail with spiced honey: I think this is their signature dish. I normally am not a huge fan of quail, but this was exactly how I would have liked it! Crispy, fried, and a nice sweet flavor. You can’t go wrong with fried and sweet!
5 spice sausage: I could taste the 5 spice, which made it taste more Asian style.
Black Bean Sparerib: The meat was really tender and the black bean flavor was actually sort of subtle.
as well as a side of
The entrees were definitely good–all things that I normally would order (except maybe the quail, although here it was good), but I guess, not anything that was too out of the ordinary. Most of them reminded me of Chinese dishes and we didn’t really see too much of the Hawaiian influence in them. I also think they could have been presented a little better, rather then all on one plate. It was like a big meat platter!
Dessert was YUM-O!
pineapple malasadas with a coconut anglaise: Fried, sugary, and hot, with chunks of pineapple in them and then dipped in the sauce….soooo gooddddd.
A *nice* way to end the meal.
Dinner was great..lots of yummy food, 2 bottles of wine, and great company! 😀