FLUX Hawaii

Snapshots from Hyatt’s Japengo: Feast Your Eyes On This

In my opinion, sushi is a delicate food. Well, that was my opinion until I dined at Japengo. As an appetizer, I had a tootsie roll. No, it’s not the childhood chocolate candy we remember as the leftover treat from your Halloween candy bag. Japengo’s tootsie roll (see right) consists of soft shell crab, snow crab, avocado, shiitake mushroom, and lobster teriyaki. This specialty roll should have came with a warning: Love at first bite, proceed to the next course if you dare.

I’m no coward, so it was on to the next one with the Singaporean crab. The dish had a sweet gazpacho base that was accompanied by a bit of heat. The house made rolls diluted the spice. The rolls had a doughy texture, and were shaped like cinnabons. As a side dish, I had a small helping of the fried rice. This was a nice touch, and added some vegetables to my entrée.



After a few shots of knockout sake, I attacked my next animal-the emperor prime sirloin. The meat was smothered in sauce, and accompanied by a bowl of white rice. Japengo managed to complicate a simple sirloin, with homemade sauce. Admittedly, this was not my favorite entrée, but hey, this isn’t a steakhouse.

On the other side of the scale, is my absolute favorite: the scallop butter yaki. Topped with black caviar the scallops fall apart with a simple slice of a fork. You can taste the richness of the butter, as it melts in your mouth. Although delicious, be sure to check your teeth for stray eggs, as it could create an uncomfortable situation between you and your company (not that I would know).



A long time ago, I convinced myself I was a bottomless pit. Needless to say, it was time for dessert! Chef Michael Imada (my new hero) kindly created a sampler of all the desserts featured on his menu. The sampler had Coconut crème brule, chocolate profiteroles, Kona coffee chocolate ganache cake, aassorted mochi ice cream and potato cheesecake.

Japengo is located on the third floor of the Hyatt Regency Waikiki, located at 2424 Kalakaua Avenue. Reservations are available at 808-237-4180. Intimate seating for two is available, as well as, communal tables, group and private dining. Aside from regular dining hours, Japengo transforms into an after hours lounge on Saturday nights.

Eat It: [X]
Price: $$

Roy’s: The Before and After Plate

Multi award-winner Roy Yamaguchi has been a chef for nearly three decades, and with 31 restaurants around the world it is safe to assume he knows good food. I have been to Roy’s (Florida location), and had a lovely experience. I was excited to experience Roy’s where it first debuted in Hawaii.



Lucky for me, Roy’s Waikiki is the only Roy’s location with a sushi chef on island. I was able to taste the flying dragon roll. Artfully rolled, the unagi, avocado, miso butterfish, macadamia nuts, and spicy wasabi sauce was a perfect compilation. I enjoyed the roll as an appetizer, along with the edamame Roy’s generously gives to every table before the meal.

After experiencing life in New York and Hawaii, it has become evident to me, that islanders know how to properly prepare and cook fish. For my next dish, I wanted to try an item that was simple, yet signature ‘Roy. The Roy’s Original Blackened Island Ahi is the freshest fish I have tasted on the island. Spicy soy mustard and butter accompany the island ahi, which is completely original and rich in flavor.

The gluttonous approach of my meal continued with the Roy’s classic macadamia nut-crusted mahi mahi. The macadamia nuts masked the fish flavor just enough, and the lobster sauce was a delicate force that perfected the dish. The dish was completed with a whole potato cut in half, and asparagus.

For dessert, I ordered the melting hot chocolate soufflé and pineapple upside down cake. Oh my, where do I begin? The hot chocolate was very rich. It was housed in a heavy chocolate cake. After penetrating the chocolate house with my spoon, it melted the ice cream and transformed the chocolate into a fudgy texture. The pineapple upside down cake was not what I expected. I usually put pineapple upside down cake in the same bracket as fruitcake. This, of course, was until I experienced pineapple upside down cake at Roy’s. The pineapple did not have a sugary, overly sweet taste. It was freshly chopped and had a naturally raw flavor. The cake itself was light and sweet. Truthfully, it was one of those cakes that could stand alone-without frosting or fruit. Simply Amazing.

Roy’s is unique in restaurant quality. Accompanied by European influence, the aloha spirit is translated well through menu selections and hospitality. The overall experience was very inspiring. I look forward to my next dining experience at Roy’s. It is always refreshing to find fusion that is a mix of flavors, yet holds a distinct taste-all of its own.

For reservations or locations, visit roysrestaurant.com.

Eat it! [X]
Beat it [ ]
Price: $$$

Salt Kitchen & Tasting Bar

Photo by John Hook

If you haven’t had the opportunity to stroll down Wailae, you more than likely missed one of Honolulu’s newest dining destinations, SALT kitchen and tasting bar. A few months young, SALT is an interesting addition to the Kaimuki area. The swanky-modern-chic bar is a place you would find in New York, LA, or Miami. It seems almost out of place on Wailae, but easy to find if you follow your nose.

As a walk-in customer, I found myself looking for a space to wine and dine. I was in for a rude awakening when the hostess told me the only seating available was at the end of the long bar. Needless to say, the restaurant space is limited, so reservations are necessary.

Later, I realized my seating was a blessing in disguise. I was able to steal peeks at all the dishes coming in (and out) of the kitchen. Typically, if you are in the corner of any restaurant, or what I like to call, the “Christmas Table,” you have difficulty getting the staff’s attention. In this case, the management and staff are very attentive. If you are a vegetarian, flexatarian, vegan, or anything close, I would plan on drinking your meal, i.e. a nice glass of pinot noir. On the other hand, if you are a carnivore with a sensitive palette and enjoy mind-expanding dishes, Bon Appetite!

Photo by Erika Forberg

SALT is known to change their menu every couple of months. One dish that is written in stone on the menu is the charceuterie platter. Charcuterie’s first century AD, Roman and French influence, is rare to find in Hawaii. Consisting of local shinsato pork, grass fed beef, specialty meats, house pickles, mustards, and a sliced baguette this dish is beautifully done in presentation and taste.

The food and beverage are pricey for Hawaii standards, but typical in any major city. Patrons have little room for complaint about the quality of the food. With in-house butchering and curing, the meat is as fresh as it gets; without going from straight animal to plate.


SALT Kitchen & Tasting Bar
Eat it! [X]
Beat it [ ]
$$$
3605 Waialae Ave.
808-744-7567
salthonolulu.com

Filed UnderBlog / Food

AuthorErika

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