Shokudo revisits root of Japanese cuisine for Restaurant Week

Nadine Kam photos
Shokudo’s appetizer of big-eye tuna wrapped in avocado, tako in egg yolk vinaigrette, and housemade goma tofu is one the menu for Restaurant Week, Nov. 17 to 23.

Shokudo Japanese Restaurant will be turning out a mix of traditional and new during Restaurant Week that runs Nov. 17 to 23.

A special six-course tasting menu available for the week—at a very reasonable $38 (add $20 for sake pairings) considering all that you get—will highlight the work of new sushi chef Satoru Matsumoto, who brings a taste of Japan to the restaurant better known since its inception as more of an American-style fusion restaurant.

The Restaurant Week menu offers an exciting preview as to what may come with subsequent menus. The menu was featured during a media preview event, and from what I tasted, it marks a promising new start. Any changes will be gradual though, so as not to alienate those whose tastes are more American than Japanese.

Reservations for Restaurant Week and beyond are available by calling (808) 941-3701. Shokudo Japanese is at 1585 Kapiolani Ave., at Kaheka, near the entrance to Nordstrom’s garage.

Hirame, fresh from Tsukiji and thinly sliced so as to be transparent.

 Amazing Hokkaido scallop and masago tempura. The sweetness reminded me of lobster.

Seared filet mignon stuffed with Santa Barbara uni.

The next course was a sushi trio featuring shimaaji, chu toro and Kona kampachi.

Not pictured is dessert, a spin on the restaurant’s renowned Honey Toast, which is the basis for Tempura Bread Pudding, dipped in batter, deep-fried and served with Roselani vanilla ice cream and a sake-caramel sauce. Many at the table asked for seconds, and I like it better than the original Honey Toast.