Rae Huo Lobster LoRes


Keahole lobster photo by Rae Huo

(new menu stories from Chef Mavro)

I must have seafood in my genes!

My previous newsletter “Fall Menu Part I” was mostly about our new seafood dishes. It is true that I love cooking seafood. Born on the old port of Marseille and from Greek sponge divers on my father’s side, I must have the sea in my genes! In fact Bon Appetit just asked me about fish cookery.

But I know how to cook meat too!

Fall Niman Ranch Pork lo res

Berkshire pork loin, house vadouvan curry, braised savoy cabbage, Brussel sprout petals, crispy pork belly.

First of all, in our fall Hana Hou (our greatest hits), we welcome back the vadouvan curry!

You may already know the origins of the Vadouvan but I love this story. The vadouvan curry was created about 2 centuries ago by the French living at this time in the Indian territory of Pondicherry. I always like to romance this story like this… French used to like Indian curries but there was a problem. India curries are very spicy & this is a «problème » for pairing wines. You know French…there is no food if there is no wine & no wine if there is no food.

Also, I know very well what you are thinking… French are convinced that they can cook better than anybody else. So…they created their own curry… the vadouvan was born!  Of course I am doing my own vadouvan. Anyway, we always do everything from scratch.

What better than the Niman Berkshire pork to go with the vadouvan.

I consider Niman Berkshire pork as “la crème de la crème” of pork. It has this kind of marbling that you can find only in the top quality of beef. Served with a duo of cabbage, sauteed Brussel sprout petals & braised savoy cabbage,

crunchy pork belly, sooo… crunchy.

No Darjeeling for the pairing…the astonishing 2012 Lytton Spring from Ridge Vineyards, Sonoma. A selection from our sommelier Doug Johnson which the committee was crazy about.

Wagyu pavé, pomegranate-teriyaki glaze, sauteed kabocha, sumida farm watercress potato mochi with yuzu koshu accent

We are featuring the wagyu as a “Tajima Wagyu experience.” You can add the wagyu to our 4 & 6 course menus. Or substitute it as your main entrée.

This is my opportunity to introduce our new chef de cuisine, Jeremy Shigekane, who contributed to this Wagyu recipe.

Jeremy just came on board a few months ago. Although he is young, he already has a very strong experience from working with Brian Bistrong at the Ritz-Carlton in Half Moon Bay, to Gray Kuntz & David Bouley in New York. He came back home after working 10 years on the Mainland & was recently chef de cuisine of Hoku at the Kahala.

Back to seafood… I can’t help it!

Our guests asked us to put back on the menu one of our more popular recipes & not the onaga baked in salt crust this time but the…

Steamed day-boat snapper Chinatown style, shiitake mushrooms, ginger, sizzled with grape seed & sesame oil, topped with fried cilantro & green onion

Catch sizzled blog

This is a deconstructed version of the popular Chinese recipe. When I arrived in Honolulu, fresh from France I discovered this local favorite, it blew my mind & I’m always happy to feature it in my menu.

We look forward to cooking for you soon!


George Mavro, chef/owner