In celebration of its one-year anniversary, Arancino at the Kahala is debuting a handful of new dishes today, including Miyazaki Premium Wagyu Beef.
The beef from Japan’s Miyazaki Prefecture won the Prime Minister’s Award in Japan for the past 10 years.
Executive chef Daisuke Hamamoto has also come up with:
Tagliatelle ai Frutti di Mare: Tiger shrimp, scallops and housemade tagliatelle tossed in a lemon garlic white wine truffle oil.
Casarecce Ragu di Polpo: Octopus and casarecce pasta with spicy garlic tomato sauce.
Tagliatelle con Orechiette di Mare: Kona abalone, wood mushroom and house-made tagliatelle tossed in an abalone bouillon garlic cream sauce.
Spaghetti alla Carbonara: A deconstructed version of the classic Italian dish with a poached egg, crispy pancetta and truffle butter.
Grigliata di Mare: A secondi symphony of seafood: grilled lobster, scallop, shrimp calamari and fish of the day.
Bistecca alla Lavanda: 5-ounce lavender-infused sous vide A5 Miyazaki Premium Wagyu Beef served with roasted petite potatoes and onion petals.
A new chef’s tasting menu featuring five courses is also available for $85, or with wine pairings for $110.
Arancino at The Kahala is open daily, from 11:30 a.m. to 2:30 p.m. for lunch, and 5 to 9:30 p.m. for dinner. Call 808.380.4400 or visit www.arancino.com.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.