Hiroshi Eurasian Tapas

Star chef Hiroshi Fukui opened this restaurant along with Hawaii's only master sommelier, Chuck Furuya, and manager Cheryle Gomez. Part of the tapas (appetizers served in Spanish bars) trend, small plates make up most of the menu here. The result is fabulous, especially for foodies who want to sample several items off the menu (the staff recommends three dishes per person). Small plates such as sizzling Koa kampachi carpaccio with ginger, tomato, tofu and ponzu vinaigrette; foie gras sushi with a teriyaki glaze; Portuguese sausage pot stickers with sweet corn, garlic chili foam, and truffled ponzu sauce; and crab cannelloni with shiitake mushrooms, dill pesto, mozzarella cheese and miso sauce offer a range of tastes. Go with a group so you can sample more items. They also serve larger plates such as the dreamy crab-stuffed mahimahi, crispy skin catch of the day, and an oven-roasted lamb "T-bone." Try to hold out for the desserts: a delicious green tea crème brûlée, a wicked chocolate cake with molten chocolate, and a great panna cotta.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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