Hiroshi's kaisekis go contemporary
Chef Hiroshi Fukui's contemporary take on Japanese cuisine is showcased in his Contemporary Kaiseki dinners at Hiroshi Eurasion Tapas.
His next 10-course dinner will be held Nov. 14 at the restaurant in Restaurant Row.
The kaiseki is a Japanese meal featuring seasonal foods served in several small courses with tea or sake. Contemporary Kaiseki courses are served with wines and incorporate local produce but follow the traditional pattern of dishes by preparation: raw, steamed, stewed, grilled, etc.
The menu includes such fusion dishes as Dungeness Crab Cannelloni with shiitake ginger broth, Waialua asparagus and red jalapeño pesto; and Sous Vide of Island Onaga, with a broth of foie gras and konbu.
Cost is $75, $100 with wines. Seatings begin at 5:30 p.m. Call 533-4476.
Slow-cooked Japanese hamachi, served with Swiss chard, yellow wax beans, red jalapeños and pickled cabbage, is on the Contemporary Kaiseki menu at Hiroshi Eurasion Tapas.
Dinner features California wines
Dick Dore, co-owner of Foxen Winery & Vineyard, hosts a six-course dinner, 6 p.m. Tuesday at Mariposa at Neiman Marcus Ala Moana Center.
Chef Marc Anthony Freiberg has matched the dishes on his menu with wines from Santa Barbara, Calif. Cost is $125. Call 951-3420.
Wiki lunch menu debuts at Cassis
Cassis has launched a Wikiwiki Lunch Menu of salads, sandwiches, pastas and pizzas that start at $12.
Chef Ben Takahashi's new offerings include Cassis Cheeseburgers, topped with aged cheddar and fried green tomato; Provençale Pizza with Maui onion, tomato, anchovy and niçoise olives; and entrees of Seafood Fettuccine, Flounder Grenobloise and Petite Rotisserie Chicken Hulihuli Style.
An entree plus soup or salad costs $16.50 and can be packaged for takeout.
Call 545-8100 or visit www.cassishonolulu.com.