Hyatt Regency's SHOR launches Chef's Table

Nadine Kam photos
Aquarium in a mason jar at SHOR's Chef's Table at the Hyatt Regency Waikiki Beach Resort & Spa.

SHOR American Seafood Grill in Hyatt Regency Waikiki Beach Resort and Spa, hosted an introduction March 6 to its new Chef’s Table menu available Thursdays through Sundays, with reservations 48 hours in advance.

The exclusive event puts the services of chef Jake Andrews team at your service to create a five-course menu highlighted by fresh island ingredients purchased from the Hyatt's Thursday Farmers Market, downstairs in the Grand Atrium from 4 to 8 p.m. Five wines are also paired with the dishes and chef will discuss each course and selection throughout the meal.

The aim was to create something special for anniversaries, birthdays, and other special occasions when people are looking for a combination of memorable venue, food and company.

The cost is $500 for four people, and $150 for each additional person up to 12 people. Reservations may be made by calling (808) 237-6145.

SHOR is known for offering sustainable seafood and shellfish, as well as beef from the Big Island and many other locally sourced ingredients.

This particular press event started with a handful of pupu at Japengo, before moving on to SHOR.
—————
SHOR American Seafood Grill is in the Hyatt Regency Waikiki Beach Resort and Spa, 2424 Kalakaua Ave.

We started out with a few appetizers at Japengo that are not on the regular menu, such as this seafood shooter with Kumamoto oyster.

Spicy Singapore crab omelette.

Salmon skin rice cracker topped with seafood salad.

After the warmup, we were able to visit the Hyatt's beehives, tended by Michael Kliks, owner of Manoa Honey Co. and president of the Hawai'i Beekeepers' Association. While we were safely behind glass, he pointed out the queen bee and didn't care how many times he got stung. Ouch!

SHOR's Chef's Table is set in casual, fun style, as if you were setting up a spur-of-the-moment dinner party for friends at home.

Jon Matsubara plates the ahi portion of the crudo dish, presented on brown paper in keeping with the casual vibe of the event.

Island crudo with smoked bonito and sesame granola. A dollop of avocado and wasabi gelato was added prior to serving.

One other dining option is to rent a private cabana for two, overlooking Kalakaua Avenue and the beach. Menus start at $250 per couple.

A superb salad of Waipoli heirloom greens was tossed with creamy bacon vinaigrette, prosciutto, heart of palm, diced papaya and Naked Cow cheese.

Sean Morris photo
Pork osso buco.

Sean Morris photo
808 Rancher's filet mignon with island vegetables and barolo glaze. Served with Cultivar Napa Valley cabernet sauvignon.

Salted pretzel and chocolate cheesecake with chocolate trio (milk, white and dark), and Nutella crème fraiche.