The toppings included wakame (seaweed), kamaboko (fish cake) and chopped green onions.įirst a bowl was filled with sushi rice, then topped with nori (dried seaweed). Not too salty, the broth here was better than at most places. The bowl was filled with lots of udon noodles and some very tasty broth. Most places will serve a "mini" udon as part of a set. The meal was served on a lacquer tray and besides what you see here, it also came with a bowl of miso soup and tossed salad. The balance of filling was perfect although I did find that it was a bit salty.įor dinner, I decided to have one of the specials - udon and chirashi combination (US$12.85). The gyoza here were a little smaller than what I usually see, but they were nicely filled and had a wonderful garlicky flavor. Tonight I chose the pan-fried gyoza which is cooked using the traditional steam-frying method. Next to arrive was the homemade gyoza (pan fried or crispy fried, US$3.45). The sweetness of the tomato contrasted quite well with the "spiciness" of the grated ginger. This was the first time that I had eaten hiyayakko with tomato before and I thought it was delicious. First, to arrive at the table was the hiyayakko (US$3.45).įive pieces of cold tofu were topped with a slice of grape tomato, and a dollop of grated ginger before being sprinkled with some black sesame seeds and chopped green onions. A few minutes after taking this picture, more people arrived and the restaurant was full.Īfter looking over the menu, I decided to start off with some appetizers.
There were also a few people seated at the bar having dinner (where they offer $2.00 off per entrée ordered!). When I arrived, five of the 10 or so tables in the small restaurant were occupied. I've been to Minato quite a few times for lunch, but never for dinner, so tonight seemed as good as any. But at where? I wasn't really too sure where I wanted to eat at until I stopped here. Last night, was especially difficult since I felt like having Japanese food. Rather than disturb the other diners, I decided to take the photos without using my camera's flash.ĭinner time decision making is always so difficult for me because there are so many wonderful places to eat at here in Hawaii. The lighting in the restaurant was quite dim. My apologies for the poor quality of the pictures.
Hopefully, some of you can provide me with recommendations for some good eats! I won't be able to visit Korea this year. WHEW! I hope to have them done by year's end! The following posts should be completed someday (!): If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to: Sweet & Sour Spare Ribs, Aunty E.J.Below you will find a never ending list of restaurants that I want to visit or re-visit:.Kau-Yuk (Chinese Pot Roast Pork), Lau Yee Chai’s.Lup Cheong Stew (with Bamboo Shoots & Shiitake Mushrooms).Mechado, “The Ultimate” Filipino Beef Stew.Beef Stew, Hawaiian Local Style (No Ka Oi!).Corned Beef Hash, Okazuya Style by Shevon.Oxtail Soup (including pressure cooker viersion).Li Hing Mui Dressing, Alan Wong’s famous.
Goteborg Musubi, Project (a Kauai delicacy!).Crab & Shiitake Mushroom Sushi “Casserole”.Buffalo Wings, T-Fal ActiFry Ultimate, by Ken Williamson.Ahi SPAM® Dip with Diamond Bakery Crackers, Chef Manabe’s.Most are tried-and-proven personal favorites of Pomai, the editor and owner of The Tasty Island, along with others contributed by family, friends, coworkers and The Tasty Island readers. The following are recipes and cooking demonstrations, collectively presented over the years The Tasty Island has been online.
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