A seven-course gourmet dinner will be held at NOBU Lanai at Four Seasons Resort Lana’i at Manele Bay on June 22, under the direction of executive chef Oyvind Naesheim. One of the starter dishes will be edamame soup with prawns and caviar. –Nobu Lanai at Four Seasons Resort Lanai at Manele Bay
COMPILED BY NINA WU / nwu@staradvertiser.com
Omakase Sake on Lanai: NOBU Lanai at Four Seasons Resort Lana’i at Manele Bay will host a gourmet, seven-course dinner by executive chef Oyvind Naesheim at 6 p.m. on June 22.
The dinner will showcase signature dishes of world-renowned culinary master Nobu Matsuhisa and will be paired with Hokusetsu sake from Sado Island, off the coast of the Niigata prefecture in Japan.
Cost is $200 per person (includes a gift bag), and the dinner is limited to 30 guests. For reservations, call 565-2388 or email lea.hennessy@fourseasons.com.
Taste’s June lineup: Hawaii’s rising star chef Wade Ueoka has joined Thursday lunch lineup at Taste, 667 Auahi St. in Kakaako.
Ueoka, a veteran of Alan Wong’s and the French Laundry who also revamped the menu at Tsunami, is offering plates such as mochi-crusted ono, twice-cooked pork tonkatsu with kale and bacon, a hot BLT and Makaha mango salad.
On Tuesdays, handmade pasta from Onda Pasta is offered for lunch. On Wednesdays it’s Kiba Cafe, a farmers market regular that serves different ethnic cuisines from around the world.
On Friday, Thai Spice Shack offers its tasty Pad Thai and other dishes.
Lunch hours are from 10 a.m. to 2:30 p.m. Tuesday through Friday.
The Pig & the Lady continues offering Vietnamese-inspired fare created by chef Andrew Le and his family from 6 to 10 p.m. on Tuesdays.
Visit tastetable.com for updates.
Early dinner special: Hungry for dinner a little early? The Pineapple Room by Alan Wong is offering an “early bird” special menu from 4 to 7 p.m. Mondays through Thursdays.
The prix fixe menu includes a choice between an Otsuji farm salad or black bean chicken and pork gyoza appetizer, entree of furikake crusted Ora King Salmon (from New Zealand) or kalua pork pot roast.
Dessert is a Kula strawberry tiramisu.
Cost is $40 per person, $52 with wine pairings. The Pineapple Room is inside Macy’s, on the third floor of Ala Moana Center. Reservations: 945-6573.
Grand opening: Arancino at The Kahala will hold its grand opening Tuesday at The Kahala Hotel & Resort. It will be Arancino Restaurants’ third Honolulu location.
The Kahala restaurant will offer an Italian dining concept that offers guests multiple options for a five-course dinner.
Executive chef Daisuke Hamamoto will offer house-made pastas, brick-oven pizzas, game meat delicacies and other dishes inspired by traditional Napoli-style cuisine and Japanese tastes and techniques.
Arancino at the Kahala will also offer an extensive wine list from Italy and Pacific Rim countries selected by Shinya Tasaki, winner of the World’s Best Sommelier Award in 1995.
Cost for the five-course dinners is $100 (four-course option available for $85). Reservations: 739-8760 or restaurants@kahalaresort.com. The restaurant is opening in the former location of Tokyo Tokyo, which closed in January.
–Compiled by Nina Wu. Email “quickbites” news to nwu@staradvertiser.com.