The ambiance and waitstaff beat out Honolulu's Roy Yamaguchi, but I was sorry to taste the difference in food. It was very good, but....
The highlight of the dinner for me was the Kobe Carpaccio - absolutely wonderful, the epitome of how simple can be so outstanding.
We chose a bottle of Tobin James (our favorite California winery) 2007 Ballistic - and it went with all the food of the evening.
I fell in love with the butterfish in Honolulu, so gave in and ordered it again, 'cause I can't find it here to buy. The fish was perfect, but the side flavors were harsh and bland (if you can have that together).
Hawaiian Style Misoyaki Butterfish
Roy chose Li Hing Mui Honey Glazed Half of Duck - the duck was a little overdone and dry, but the flavor was wonderful.
Yamaguchi's signature dessert Melting Hot Chocolate Souffle, again was very good, but just not as moist and luscious as Honolulu's. Forgot to take a picture until we were almost done...
Chef Charles Andres was off last night - at home with his new baby, and the Sous Chef (darn, missed his name) was a mini-Morimoto, a real cutie - just wish he'd had better control of the kitchen.
We'll keep trying Roy's restaurants as we find them - but, I'm sure we'll keep comparing to Hawaii.
Edited to add - I forgot the edammames!! (thanks, WannaBeTVChef). When you sit down, the first thing to arrive at the table is a plate of delicious edammames in the shell, that you suck all the flavors from as you dig for the bean. They are tossed with s&p, sugr, sesame seed and 5-spice. YUM!
The highlight of the dinner for me was the Kobe Carpaccio - absolutely wonderful, the epitome of how simple can be so outstanding.
We chose a bottle of Tobin James (our favorite California winery) 2007 Ballistic - and it went with all the food of the evening.
I fell in love with the butterfish in Honolulu, so gave in and ordered it again, 'cause I can't find it here to buy. The fish was perfect, but the side flavors were harsh and bland (if you can have that together).
Hawaiian Style Misoyaki Butterfish
Roy chose Li Hing Mui Honey Glazed Half of Duck - the duck was a little overdone and dry, but the flavor was wonderful.
Yamaguchi's signature dessert Melting Hot Chocolate Souffle, again was very good, but just not as moist and luscious as Honolulu's. Forgot to take a picture until we were almost done...
Chef Charles Andres was off last night - at home with his new baby, and the Sous Chef (darn, missed his name) was a mini-Morimoto, a real cutie - just wish he'd had better control of the kitchen.
We'll keep trying Roy's restaurants as we find them - but, I'm sure we'll keep comparing to Hawaii.
Edited to add - I forgot the edammames!! (thanks, WannaBeTVChef). When you sit down, the first thing to arrive at the table is a plate of delicious edammames in the shell, that you suck all the flavors from as you dig for the bean. They are tossed with s&p, sugr, sesame seed and 5-spice. YUM!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com