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RESTAURANT REPORT

'Almost traditional' kaiseki at Hiroshi

Chef Hiroshi Fukui has become known for his "Contemporary Kaiseki" dinners that present classic Japanese dishes in a European fusion style. But he returns to his Japanese roots with Friday's "Almost Traditional Kaiseki" at Hiroshi Eurasion Tapas.

The menu: Unagi Tofu; Moi Nanbanzuke, Shrimp Kimisushi & Aonori-Dusted Ika Ball; Ahi, Kampachi, Shiso Ika Roll & Kauai Amaebi; Kurobuta Pork Belly Kakuni; Trio of Kauai Shrimp Kawariage; chazuke; and dessert of Mochi 2 Ways.

Cost is $75. Call 533-4476.

3660 dinner marks end of summer

3660 on the Rise offers a Chef's Table dinner at 6:30 p.m. Wednesday, marking the end of summer.

Chef Russell Siu's menu: Cream of Asparagus with White Truffle Oil Drizzle, Prosciutto Wrapped Butterfish, Roast Veal Loin with Morel Cream Sauce and Raspberry Napoleon with Leaves of Phyllo.

Cost is $75. Call 737-1177.