cheap sushi platters honolulu
Serving Aloha Since 2010! This restaurant only offers delivery. 10:00 AM - 9:00 PM 10:00 AM - 9:30 PM NOTE: Nico's at Pier 38 is only availabe for catering with a MINIMUM 24 HOUR NOTICE! A Partner of Deliver Logic's Instant Delivery Network Delivery Software by BigTree SolutionsThe requested URL /index.php?main_page=product_info&cPath=36&products_id=190 was not found on this server.Modern Kappo MiyabiA must visitThe decor and ambiance were inviting and a great blend of traditional and modern Japanese. It's traditional in it's feel, size (VERY quaint/small) and layout but modern in it's decor. The presentation the same, traditionally artful in modern stoneware. It's the closest thing to fine dining food in served Japan I've found here locally. The fish was the freshest I've ever experienced and the tempura was unequalled! The rest of the menu is equally impressive. I sampled a great many and none of them dissapointed. In fact most were incredible! The only thing keeping this from being the ultimate Japanese dining experience was the slow service.
The servers were extremely polite and as attentive as they could as the place filled up quickly and was abuzz but there were only two of them and the wait time bordered on aggrevating. You really have to look for this one because blink and you'll miss it. Also parking is an issue on Kapahulu so if you can taxi or walk it it would be better. I highly recommend this one as a must visit. I guarantee you'll fall in love with the food but be prepared to wait for it. It's not cheap either but definately worth every penny!Jun 28, 2011 Puhaku 12 words to Describe Morimoto Waikiki 12 12 words to Describe Morimoto Waikiki Restaurant: Creative adaptations of Hawaii Regional ingredients, uniformly gorgeous presentations, and impeccable service. Me & my family had the pleasure to dined at Iron Chef Morimoto's restaurant. Noise level was a little high, but, God! I love the liveliness and the energy the room feels. Special "Thank you" to all of the Chefs in the kitchen, and Managers on the floor for making my dining experience so memorable.
We opened our first Doraku restaurant over 10 years ago in South Beach, Florida. The restaurant is modeled after a Japanese Izakaya which is a Japanese gastropub. It's a place to enjoy traditional and new tastes while having fun with Welcome to our Izakaya, otherwise known as a Japanese gastropub.
wooden sushi boat platterIt is a place to share stories with friends, unwind after work, or just eat and drink good food.
food delivery london w8You'll find traditional Japanese plates along with dishes infused with international Every story has a place and every place has a story. We now have 5 restaurants and growing Doraku also hosting all different unique events. Please click here for Costco/kirkland - Sushi Platter 1 container (34.5 pieces ea.) *Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs. Search our food database by name: See all items from Costco/kirklandYou can expect us to always be looking for what’s next. The next generation of Honolulu chefs. The next unexpected Honolulu experience. And with that, we introduce: RAVISH - A "Pacific Inspired, Soul Infused" Restaurant Experience. Opening December 14, 2016 at THE MODERN HONOLULU. RAVISH at THE MODERN HONOLULU immerses you in a path of pleasure for all of the senses – imaginative dishes strong on flavors charmed by classic culinary artistry. The lively exhibition from our open kitchen tempts palates and delivers a multi-sensory dining experience that will leave you breathless. RAVISH at THE MODERN HONOLULU blends Hawaii’s bounty with Pacific Asian flavors and South American tastes creating a true Pacific Rim culinary experience. Whether you’re seeking sushi, raw and chilled seafood, charcoal grilled beef and a dessert menu that’s sure to tempt any sweet tooth.
Our open kitchen flows into a visually stunning dining room with unique wall murals to enhance the experience. This is only out done by the outside dining area, just beyond the floor to ceiling glass windows, featuring panoramic views of the Pacific Ocean. The RAVISH at THE MODERN HONOLULU menu features farm-to-table inspired offerings of inspirational dinner dishes with a focus on quality Hawaiian seasonal ingredients from local purveyors. Choose from tapas or small plates and a rotating selection of dinner sized entrée plates. Our menu, which changes seasonally, creates a culinary experience that is far ahead of the curve.Instead of resolutions that are made to be broken, why not cultivate a habit that’s easy and fun to follow? For me, that means adding more variety to my fast-food diet, as I replace guilty pleasures with tasty, fresh grub from local lunch wagons. What we think we know about the traditional restaurant–as a place to go for one menu prepared by one chef–is challenged more frequently these days, and we’re not talking about pop-up events and trucks.
Perhaps the most exciting idea is the actual modification of the restaurant archetype, like that taking shape at Taste. Restaurants / Literally, mochi is a beaten rice cake. Culturally, it’s respectful fare, made fresh for the New Year. Honolulu has recently seen a propitious rise in vegan-friendly restaurants. Take Downbeat Diner, where most menu items can be made sans animal product by request, or Yuzu, where the veggie sushi platter leaves diners content to forgo fish. At quick-bite (okay, fast food) restaurants, one often gives up fresh, healthy ingredients in exchange for ease and low cost. Thankfully for the time-pressed and hungry, the owners of these recently opened restaurants are prioritizing food quality while somehow finding a way to speed the time from order to plate. In ancient times, the ahupuaa of Waiahole was known for the uniqueness of taro grown there: kii kalo paa o Waiahole, or “the hard taro of Waiahole.” At the mouth of this region sits the Waiahole Poi Factory, a place that is, in its own way, the modern spirit of this solid kalo.
It is more than a place where you can get hand-pounded or machine-milled poi and a Hawaiian plate–it is a movement. As a lover of ahi, typically yellowfin tuna, I’ve enjoyed my fair share of ahi poke, bite-size pieces of the raw fish marinated in seasonings, limu, sesame seeds and soy sauce. What I’ve learned: Every seafood preparer in Hawaii who makes it believes he or she offers the finest ahi poke around. Honolulu’s next generation of chefs–the culinary students at Leeward (LCC) and Kapiolani (KCC) Community Colleges–are at your service. The Pearl, LCC’s fine dining restaurant, is the polished output of the Culinary Arts Program, coordinated by Tommylynn Benavente. For a Hawaiian Thanksgiving, various spots around the island will be hosting imu, authentic underground ovens in which the public can have their Thanksgiving birds or beasts cooked overnight. An imu is a deep pit that primarily uses steam to cook whatever is placed into it–pigs, bananas, taro;
the choices are endless. If America is indeed a melting pot, as the old metaphor goes, then Hawaii floats in the section of the pot where the kimchee, sushi, and dim-sum simmer together, creating the feeling that jumping between the different bars/restaurants on Oahu is like skipping all over the continent of Asia. Of all the styles and genres of places to go, perhaps none strike a patron with the same felling of Japanese authenticity as an izakaya–a traditional Japanese bar and restaurant, similar to a western pub, where, along with an eclectic array of sakes and beers, a variety of appetizers fill the menu. When I first see the new restaurant 53 by the Sea, I think of the scene in the most recent film version of “Pride and Prejudice” in which Elizabeth falls in love with Mr. Darcy after seeing his £10,000-a-year estate. The tradewinds have picked up again (thank heaven), just in time to allow things to cool off enough to satisfy my intense curry cravings. I’ve tried curries all over the island and nothing makes me feel quite as cozy as Lemongrass Vietnamese & Thai Cuisine in Kailua.
Local bakeries are built upon tradition. Tradition springs from family and customer loyalty, the hope being that, even when times change, traditions won’t. “I need two-four pieces of sassy BBQ chicken!” No, it wasn’t another “Why did the chicken cross the road?” joke. It was an order, shouted to the kitchen, for one of the most popular dishes at Li’l Soul, a small, crowded eatery that opened in September in the Remington College building downtown. Honolulu is pretty easy on Italian restaurants. Much too easy: when restaurants unload a plate of pasta so heavy the waitress can barely carry two at a time, the noodles swimming in sauce the texture of cream of tomato soup, and charge less than $15 for it, Honolulu’s happy. Da Falafel King The first time I tried Da Falafel King, it was a lunch truck at an Eat the Street event many months back. Now, Da Falafel King rules over a territory that includes a vendor in Waikiki, a truck in Moiliili and most recently, a small dine-in on South King Street.
What does a healthy food system look like? Farmers and agricultural industry experts from all along the food chain — anyone concerned about the challenge of getting food to the table in Hawaii — will ponder the future at the 2012 Agricultural Conference tomorrow and Friday, Sept. Although raised in a Korean family, I’ve never much enjoyed eating in Korean restaurants. I chalk it up to having been spoiled by the pleasures of our home kitchen: our great-grandmothers rolling out the thick, elastic man doo dough and teaching us to fill and shape the dumplings with a mash of diced pork and kim chee; our mother’s succulent braised hot-spicy shortribs we called chong ji dim (kal bi jim); best of all, of course, my grandparents’ barbecued beef. In the crabtastic world of medieval eating, I am but one claw lost at sea. It’s like one day I woke up and all these new crab joints had popped up in Honolulu. Back home in Nippon, ramen shops are located on practically every block downtown.
These spots are small, making the most out of a simple menu. It often seems that you have to hit the trendiest spots for “fine dining” quality cuisine. This means making a fuss over reservations, worrying about dress codes, dealing with snooty hostesses, and, if the restaurant is in Waikiki, finding parking that won’t cost as much as your meal. Indian restaurants are so few and far between in Honolulu that they’ve got fiercely loyal customers. Folks swear by Team Taj Mahal’s size-of-your-face naan or Team Maharani’s burn-your-tongue curries, and heaven help the poor fool who dares to dispute. With the exception of New York’s Central Park, it’s hard to think of a town with a public interface like Honolulu’s Kapiolani and Kuhio Beach Parks. It’s fractal and uneasy, this zone between the ocean, Waikiki, the Parks, the Shell and Zoo and Aquarium, but the bottom line, economically and demographically, is its real estate. When I was a little girl my grandparents used to take me to a neighborhood restaurant that served the most out-of-this-world salmon.