Scoop Hawaii

Scoop Hawaii has been on everyone's Instagram lately. I knew I had to make a trip to Kalihi soon to try these darn Ice Cream Sandwiches. It reminded me of LA's Diddy Riese, and I yearned to have something like that in Hawaii.

Located across Farrington HS Auditorium, it is a little shop on North King Street. A bit hard to find, and no parking really. I had to illegally park in the small grocery mart next door.

So, the verdict? Pretty expensive, and not anything like Diddy Riese! Wasn't Diddy Riese like $1.50 per ice cream sandwich a couple years ago?! I got these two sandwiches and total came out to $9.50. And the sad thing is I threw half away.

On the upside, the best was the macarons with green tea ice cream. The Macaron was perfectly chewy, just the way I like it! I didn't care too much for their Salted Caramel flavor or the Oatmeal Raisin cookie.

Young's Fish Market After Dark

I was lucky enough to be invited over to YFM After Dark, and cooked for by the Chef himself, Daniel Young!

Young's Fish Market first seen HERE is where our family has always bought our Hawaiian food, especially their Lau Lau. Whether it's their delicious Butterfish Lau Lau or their smoky Kalua Pig OR their Turkey Tails that my Dad loves, it's great to buy for out-of-town guests, for a regular dinner at home, or I like to take it frozen to the mainland for my friends craving Hawaiian food!

While Daniel isn't busy running the store, he also loves to cook! It takes a special person to be at work all day cooking and managing, then being able to go home and cook a feast for the people he loves. All the while, enjoying it. Now that is a gift. Not to mention, Daniel has a repertoire of culinary knowledge that he's learned for over a decade.

So what'd he cook? What was the verdict? Daniel presented us with Prosciutto-wrapped Halibut with a Saffron Risotto with mushrooms and parmesan sprinklings. Not to forget, a nice Red to go with this hearty meal. Portion-wise, it was A LOT. Definitely a healthy portion of food. I could barely finish half the fish, though it was cooked perfectly. See pic below. The Prosciutto was a little too crisp and firm for my liking- I like it in its natural state- oily, paper-thin, and fatty! However, I do think it was the fatty Prosciutto and Daniel's skillful timing that kept the Halibut so immaculately moist.

My favorite? The Risotto! I'm pretty picky with my Risotto, and have only really cared for HASR's Osso Buco and Risotto seen HERE. Until now. Wow, amazingly creamy risotto with a slight tinge of saffron. The flavor was complex and it had more depth than most I've tasted. I love that it was topped with mushrooms and parm, but only wished it was topped with more of that! I'm a lover of mushrooms and cheese for sure! Thank goodness I was able to take some home in a doggy bag as I had the Risotto for the next couple mornings. What a delicious, gourmet breakfast!

Oh, and if you think that's the end of the meal, you're mistaken. This kid doesn't mess around. Lemon Sorbetto homemade with lemons from his garden! It was a light, refreshing finish to a heavy, rich meal. It's all about balance, right? I delighted in the tart, icy treat that went flawlessly hand-in-hand with a slice of Diamond Head Grill's Lemon Crunch Cake that I had brought.

It was a sublime meal by such an accomplished Chef, and you can see his love for cooking in his food. It shows.

Hopefully, YFM After Dark will get going soon. After Dark will give Daniel the creative space to design anything he thinks up and desires, and honestly, I can't wait to see what else is in store!
For now, you'll just have to enjoy the meal below. It was definitely something to remember.

But don't fret, I will definitely keep you updated on plans for After Dark in the future!

Prosciutto-wrapped Halibut on a bed of roasted veggies

Saffron Risotto with Mushrooms and Parmesan

The finished product! Look at the presentation and vivid colors on the plate. A true artist.

A thick cut of Halibut- moist and soft meat

Lemon Sorbet with lemon slices and mint from his garden

Enjoy!

Last Week's HNL Farmer's Market

I took my Uncle Steve to the Farmer's Market for the first time. He is always eager and excited to try something new- I love his attitude! So, I did what I do best- took him to all my favorite vendors, and watched his eyes light up as he tasted everything. Success!

See another HNL Farmer's Market post HERE.

As soon as we got there, I bought some Sea Asparagus Lomi which was absolutely delicious. Made with only 3 ingredients and NO MSG, it can be an extremely healthy snack OR even poured over poi (as I imagined eating it). Taste a sample, and you will notice the salty flavor. Trust me, it's not MSG. The lady explained that sea asparagus is grown in salty water, so it's au natural. Then they just add tomato and onion to finish off the Lomi. Such a deal at just $5.

I also bought my favorite tomatoes from Ho Farms. Currants. Gah, I'm hesitant to even write it on here for fear of it being bought out next time I go, but what the heck, share the wealth!

As we advanced through the market, I took Uncle Steve to get my favorite juice. I still don't really know the name of the vendor, but she always has fresh juices that I'm never disappointed with. This past week she had "Strawberry Watermelon Rose" juice. Amazing!

My next stop is always a must as well. Grilled Kona Coast Abalone! Yep, we got 4 orders (8 shells) of those buggers!! Yummy!

After visiting all my favorite vendors to pick up the essentials (juice and abalone!), we made our way to Pig and the Lady. I told Uncle Steve "We need to get to Pig and the Lady, order, and get seats before they're all taken!" So Uncle Steve shuffled through the crowds a little quicker.

One order of Canh Chua Chay and an order of their Special this week, Bucatini Pasta. My goodness, the Bucatini was AMAZING. I'm going this Wednesday again to have that exquisite, heavenly pasta with beef tendon and pickled beets. Be sure to mix it all up- the beautifully-vivid pink and green sauces are all the bottom! You will not be disappointed if you order this dish! One of my absolute favorites so far from Pig and the Lady!!

Canh Chua Chay- taro stem, okra, pineapple, rice paddy herb, tomato tamarind broth

BUCATINI!

More ONDA!

Gorgonzola Stuffed Mushrooms

I'm officially in love with Onda Pasta. I don't know if it was the Italian Loco Moco that I had when I first went there, or the Uni Pasta with slices of cherry tomatoes, or the breaded and fried clams, OR the Gorgonzola stuffed mushrooms. But Onda, I'M ALL IN.

GAH, not to mention, this past Tuesday, I tried their Creme Brulee dessert, which was SO divine. I'd have to say it's one of my favorite Creme Brulee's to date. We chose Coconut over the Vanilla, and I was so glad I did. It is essentially haupia creme with a torched, crunchy top. Delectable. A Must Try.

See my second post HERE.

If you visit Onda and they have not run out of stuffed mushrooms yet, I suggest you get an order. Or two. Or three. Trust me, at least one for yourself!!!

Mamaki Tea

Two Lemonades
 

Beef Ragu- Spaghetti with a hearty meat sauce made with Oahu grass-fed beef.

Corn Pesto- Sautéed Corn, Bacon, Pine Nuts and Parmigiano Reggiano cheese served with Taggliatelle Pasta.

Carbonara- Spaghetti with Pecorino Romano and Parmigiano Reggiano cheese, egg, bacon and black pepper.

White Wine and Mushroom Pasta- Spinach and Beet Pasta with Cremini mushrooms and cherry tomatoes sautéed with fresh garlic, olive oil and white wine.

Coconut Creme Brulee

Sushi Sasabune

Sasabune. Yep, I caved and finally had a chance to step into the hands of Chef Seiji. I was a little nervous about dining here after hearing all the horror stories about getting kicked out, but what the heck, I am brave and I love sushi. I will eat your sushi any way you want me to, Chef!

Yes, it is reminiscent of that movie, Jiro Dreams Of Sushi. If you loved that movie as much as I did, and would plunk down $300 to eat at the restaurant in Japan, then you will have no problem eating at Sasabune. Oh, don't worry, Sasabune is not $300 a person. It is an experience you (and your taste buds) will never forget, and will want to repeat it over and over and over.....and over again.

Parking is tricky, but once you find it, you're set. Free parking, no validation. Two entrances- one on Keeaumoku by 939, and another on King Street- make a right after you see the Sasabune sign.

I'm pretty glad I read some Yelp reviews first, because there are some important things before you make your first trip to Sasabune. The first thing you must know? The front door is a sliding door. Yep, if you're going there on a first date, you definitely don't want to look foolish and try to open the door, right?!

Some other things to know:

1. Call ahead for reservations.
2. Make sure to let Chef Seiji know if you have any allergies before he starts.
3. No menu- "Trust the Chef" and no california rolls or tempura or bowls of rice.
4. Choose from Eastern or Western Omakase. Western is your americanized version with more classic and known fish/dishes. Eastern is catered more to the Japanese, and is for the more adventurous looking for more exotic dishes that you can't find anywhere else.
5. Around $130 per person for 13 dishes, but you may politely tell the Chef you are full and done with the Omakase set.
6. All dishes will be introduced with an explanation, followed by directions on how to eat it such as "One bite," or "No shoyu, please." But to be honest, none of the dishes need shoyu!
7. You will most likely do the "MmmmMmm" after each bite. Be prepared, each bite is captivating!

Verdict? I love Kona Kai and wanted to see how it compared, but the truth is, Sasabune is definitely top notch. I adored the precise nature in which Chef Seiji prepared each dish down to each detail and with flavors and texture building on each other as each course followed. It was tantalizing. The flavors were so much more complex here. Not that Kona Kai does a bad job either, but the tastes are exquisitely-planned and conjured up at Sasabune. I was impressed. There's no other place that does it the same here in Hawaii.

Service was also impeccable here. I don't think I reached for the Sake bottle once. It was refilled for me every time, and I never had to ask for more water. 

I will say, though, that Kona Kai has a much more relaxing atmosphere where you can talk loud, have some beer and sake (or both with a Sake Bomb), and have an overall good time. Sasabune made me a little bit uptight. It was quieter, and I didn't want to upset the Chef in any way, shape or form!

Plus, when you are craving something specific and just want to order your own sushi, Gaku and Kona Kai are great choices for that!

My fave top sushi restaurants? Sasabune, Kona Kai, and Gaku. Not in any order, and all have their pros and cons. All a must try at least once.

One thing I hoped more for? UNI! Chef Seiji, take note. I want more Uni next time! ;)

PS- Below is the Eastern Omakase. Enjoy!!

PPS- Thank you Chef Seiji and Daniel for an unforgettable experience!

Fresh Awabi (Abalone)

Hamachi Kama in shoyu dashi broth

Bluefin Otoro- one plain, one glazed

Red Snapper

Halibut, Red Snapper

Hamachi

Shima Aji, Hamachi

Alaskan Salmon with Smoked Trout, Hotate from Hokkaido

Chef Seiji himself with the "Trust Me" sign above!

Squid

Octopus and Squid

New Caledonia Blue Shrimp, Mirugai, Raw Oysters

Akule with Sea Kelp (Konbu), Saba

Alaskan Ikura and "Ocean Ice Cream" Santa Barbara UNI!

Tako, Crab Meat with Crab Miso

South African Rock Lobster Tail

Butterfish with Ankimo sauce! Ankimo sauce was VERY subtle. I wish Chef Seiji just gave us Ankimo!

One of the very last courses- Negitoro handroll with a shot of sake. Two to three bites!

Dessert- Anago with Tamago! Delicious.

More HNL Farmer's Market

Via Gelato Cantaloupe Sorbetto

These pics are from a few weeks back at the HNL Farmer's Market. Every time I go, I have to go to the Pig and the Lady booth. I am most impulsive about it. See HERE for more Pig and the Lady. I've tried everything from their Curry to Oxtail Pho to their Smoked Bacon Banh Mi, and have seriously loved every piece of Vietnamese food they serve.

This time, I also tried some Poke from one of the booths. We bought Limu Mac Nut Poke and also Spicy Ahi. It tasted great at the time, but later that night, a bottom portion of my lip swelled up. I believe it was because there was a lot of MSG in the Ahi.......never buying or eating that again!!

I also got to try a cup of Sweet Potato Fries. Crunchy, thick slices of orange and purple (Okinawan) Sweet Potatoes topped with a little sea salt. I found the orange sweet potato fries to be more crisp, while the Okinawan sweet potato slices were more on the mushy side. Still, a very delicious and healthy snack!

As for dessert, well, you can't (or at least I can't) leave the Farmer's Market without taking home a pint of Via Gelato or buying a cone of it. This time, I left with a cone of Cantaloupe- currently one of my favorite flavors, plus I have a pint of it in the fridge right now! I love love love her flavors- always unique and ultra-refreshing. She only uses fresh, local produce to make her gelato and sorbetto. Follow her on Instagram to see where her truck is at during the day and night (@viagelatohawaii)!

Sweet Potato Fries

Poke $7

Pig and the Lady's Pho Chay (Meatless Pho)- Aloha Tofu, Shiitake Mushrooms, Hamakua Oyster Mushrooms, "Faux" Meatballs, Dried White Tremella Mushrooms. The stock is made of only assorted vegetables and their normal secret Pho spices. And the best part? NO MSG, NO FISH SAUCE, NO MEAT = 100% vegetarian, for all you vegetarians out there! And trust me, the broth was still AMAZING.

Crab Summer Rolls with Avocado, Pickles, Vermicelli, and Herbs

Pocket Full of Daisies

Summer is my favorite time of year. The sunny, long days call for bright colors, light clothing, white-on-white-on-white or flower/floral patterns. I immediately bought this Nasty Gal sequined Daisy top the moment I laid my eyes on it. Such a perfect piece- lightweight, sheer, and sequined with daisies! I originally wanted to pair it with a white bottom, but these red scalloped shorts added much more color!