It’s Hiroshi time

bar_biosHiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes. Master sommelier Chuck Furuya chooses wines to go with each one. If you’ve been feeling like life is kinda blah lately, book a table at this Thursday’s contemporary kaiseki. Everything will seem better, at least for a couple hours. The dinner starts off with beef and foie gras “shabu shabu” style and includes gomadare gelee, yuzu kanten, Tokyo negi, scallions and hot konbu cha. I can’t wait to see what the quotation marks mean. There’s also “chowder,” a “sandwich” and a “parfait.” Hiroshi is the best at culinary puns. Check the full menu.

If contemporary kaiseki is out of your budget, don’t forget the restaurant’s new “Locally Grown” menu available on Sundays and Mondays. For just $35, you get a four-course dinner highlighting Hawai‘i ingredients—this month features Kona kampachi, mahimahi, white crab and that island delicacy known as POG.
Hiroshi Eurasion Tapas, Restaurant Row, 500 Ala Moana Blvd (parking entrance on Pohukaina Street between Punchbowl and South streest), 533-4476. 

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3 thoughts on “It’s Hiroshi time

  1. Was a guest at the event and it was fab! There were about 80 pax at the event and the wine pairing that Chuck did was perfect as always. Cant wait til the next Contempo Kaiseki

  2. Oh you lucky dog! What was your favorite dish? I wasn’t able to make this one. Hopefully I’ll be volunteer wine server at next one. It’s a good way to learn the way of the vine from Chuck and the rest of the Hiroshi staff.

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