[CHEW ON THIS]

STAR-BULLETIN Dishes planned for the L'Uraku kaiseki include a classic chawanmushi, left, served with bonito broth and topped with an oyster, and a ceviche-style sashimi dish made of Big Island farm-raised mahimahi, garnished with tomato gelée.

Kaiseki dining merges
classic, contemporary

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Star-Bulletin Staff

The blueprint is traditional, but the working materials comprise both classic ingredients from Japan and contemporary food from Hawaii.

"A Taste of Japan" is the theme of a June 7 kaiseki dinner at L'Uraku. Kaiseki is a traditional Japanese meal that showcases seasonal foods through many courses in small portions. The L'Uraku dinner will be a 10-course meal with wine pairings.

Chef Hiroshi Fukui stages a kaiseki a couple times a year, but vamps on tradition to give each dish a contemporary, local twist. He'll use Japanese sea urchin, ginko nuts, mitsuba and yamagobo, but also Big Island hirame, Kahuku corn and Kona avocado. For various dishes he will prepare konbu broth, tsukemomo (pickles), chawanmushi (warm custard) and udon; serving them in concert with moi in parchment, foie gras concassé and Hau'ula tomato gelée.

Cost is $68; $81 with wine pairings. Call 955-0552.

Around town

3660 cooking class: Learn to make a four-course meal, then eat the results, 6 p.m. June 4 at 3660 on the Rise. Dishes to be demonstrated: Snapper Carpaccio "Chinese Style," Kalua Duck & Rock Shrimp Spring Roll, Burgundy Braised Short Ribs with Chive Mashed Potatoes and Caramelized Apple Tart. Cost is $48, which includes dinner and three wines. Call 737-1177.

Weekend wine tasting: Padovani's Wine Bar in the Doubletree Alana Hotel has begun a wine-tasting special to run weekly, Fridays through Sundays. For $20, taste any three wines on the restaurant's tasting menu of 43 wines and make a choice from the appetizer cart. Call 946-3456.

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