Posted on: Wednesday, February 16, 2005
Kona Brewing Co. gives pale beer a kick with Hawai'i-grown citrus
The beer is available only at the Kona Brewing Co.'s two restaurants, in Kailua, Kona, on the Big Island, and Koko Marina on O'ahu. Wiki Wiki Wit is served in a tall, fluted commemorative glass designed to accentuate its flavors; the glasses are also available for purchase.
Chef Kodama scores a bit of national exposure
Meanwhile, at Kodama's Vino Italian Tapas & Wine bar at Restaurant Row, partner Chuck Furuya is cooking up a special event Feb. 26, pairing wine with hand-made breads by pal Dr. Chris Miura. A flight of wines plus bread tasting will be $8. New Vino hours are 5:30 to 10:30 p.m. Fridays and Saturdays, 5:30 to 9:30 p.m. Wednesdays and Thursdays. Information: 524-8466.
And at Kodama's Hiroshi Eurasion Tapas next door, chef Hiroshi Fukui is planning one of his contemporary kaiseki spreads, this one with 11 courses, plus wines paired by master sommelier Chuck Furuya, March 4; $68 without wines, $88 with. Reservations: 533-4476.
Great beef, with a Japanese twist
Yakiniku Hiroshi is a Waikiki institution well-known to Japanese nationals and visitors for its Korean-style table brazier cooking and its sake and wine selections. Owner-chef Hiroshi Kimura, formerly with Benihana of Tokyo, opened the restaurant in 1989 at 339 Royal Hawaiian Ave., across the street from the DFS Galleria.
Now he's papering the town with the slogan "Have you been Wagyu'd?" "Wa" means Japanese-style and "gyu" means cattle, a reference to various Japanese cattle breeds that produce the full-flavored, tender, well-marbled beef popularly known as Kobe-style. Kimura buys beef from a U.S. supplier whose cattle are the result of a Japanese Wagyu/Black Angus cross. Since 1976, a handful of Japan-bred bulls have been imported to create U.S. Kobe-style beef or U.S. Wagyu.