THE BRIEF
If the aim is for a romantic fine dining experience, and an impressive one at that, then Hoku’s at the wonderful Kahala Resort will be your destination.
I had already dined at the VERANDA restaurant and was thoroughly impressed by the experience and the entire resort itself.
My good friend was back in town and I wanted to take him and his girlfriend out to a romantic setting. My assistant immediately thought of Hoku’s restaurant as the perfect venue and made a reservation.
Hoku’s is an upmarket Honolulu dining establishment overlooking the Pacific. It offers a premium experience in a casual relaxed atmosphere.
The comfortable seating offers views of the bar and open kitchen where Chef Jonathan Mizukami and his team blend French-influenced cuisine with fresh local flavours.
The table setting includes fine china and silverware along with nice linen. WINE and TASTING menus were waiting for us upon seating. My friend recommended we go with the Pinot Noir from Russian River Valley by Kistler.
This California red hails from Sonoma County. It is a smooth, soft, medium-bodied Pinot with a nose of red and black cherries. A hint of tannin and oak linger on this very fine wine. It paired well with the food that was about to start flowing to our table.
We started with some wonderful fresh bread and delightful dip. This was followed by delicious AHI “POKE” CARPACCIO with Maui Onion, Ogo, Sesame Oil, Chili, Avocado and Seasoned Tamari and SEARED HUDSON VALLEY FOIE GRAS with Maui Gold Pineapple, Macadamia Nut Puree and Vanilla Jus. The Ahi Poke Dip was so amazing I had to ask for the recipe which they cheerfully provided.
Between the four of us, we ordered a SALMON AND DILL Slow-Cooked New Zealand Salmon with Salted Cabbage, Roasted Fingerling Potatoes, Dill Sauce and a PAN ROASTED DUCK BREAST with Oprah Farms Red Beets, Stewed Green Kula Rhubarb, Watercress, Balsamic Li hing Jus.
Also ordered were STEAK AND EGGS” Grilled Japanese A-5 Wagyu with “Taro Hash”, Sunny Side-Up Quail Egg, Creamed Spinach, Maple Sake Jus and a LOBSTER GRENOBLOISE Whole Keahole Lobster with Cauliflower, Capers, Ogo, Preserved Lemon, Brown Butter. Everyone agreed that each dish was delicious and had a wonderful presentation.
The server took the time to explain all the ingredients for each dish in detail. The service was what you would expect in a fine dining establishment. Fresh plates and silverware came with each course.
Finally, it was time for dessert. We chose the GÂTEAU “BANANA CREAM PIE” with Macadamia Nut Dacquoise, Vanilla Pudding, Apple Bananas, Chocolate Cream and the HOKU’S WARM CHOCOLATE COULANT with Raspberry Coulis, Vanilla Ice Cream, Alaea Salt. The pie with the cream over the top was awesome.
THE DEBRIEF
The evening spent here dining was indeed a pleasure and a memorable experience. Some of the portions were small, but the presentation and flavour were exceptional, and at the end of the meal I was full anyway. The room was beautiful and comfortable. The service was excellent as was the attention to detail. All the staff was very attentive and did everything they could to ensure our maximum enjoyment that night. I give this one the coveted Captain’s Cap.
👍👍👍👍
