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The handwritten daily specials sheet is the first thing to read at this intimate Honolulu izakaya, where the fish changes with the season and the kitchen takes both seriously. Foie gras over braised daikon and egg yolk rice with uni and truffle butter signal the general direction: indulgent, a little theatrical, no apologies. The baby sardine chips do the work of a bar snack, but with more personality than a bar snack has any right to expect.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Foie gras over braised daikon
“Plenty of luxe options are available to round out your meal, including uni, truffle butter, egg yolk rice (yes, that’s all in one bowl) and foie gras over braised daikon.”
Eater -
Baby sardine chips
“Equally delightful are the baby sardine chips which fill in the izakaya’s version of chips and dip.”
Eater -
Egg yolk rice
“Plenty of luxe options are available to round out your meal, including uni, truffle butter, egg yolk rice (yes, that’s all in one bowl) and foie gras over braised daikon.”
Eater -
Ainame
“On the handwritten sheet of daily specials, you might find rich ainame from spring to summer, mild and sweet suzuki in the summer, and fatty nodoguro from fall to winter.”
Eater
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