Raising the Bar at Azure

Nadia and I were invited to Azure's recent Raising the Bar event, Under the Tuscan Sun, where we indulged in Italian wines, heard commentary from sommeliers Micah Suderman and Ariana Tsuchiya, and enjoyed bites by Azure's Chef De Cuisine Shingo Katsura.

We learned a lot about the different wines showcased, as well as what kinds of foods they best pair with.  

Even though I had just eaten an amazing feast at Azure just prior to the event, I still couldn't resist eating more of Chef Shingo's food (I could've eaten multiple plates of pasta and meatballs - so delish!).

I loved the very casual and relaxed ambience, complete with live entertainment, and how friendly and approachable the sommeliers were. I know very little about wine, but this event was a great way to mix and mingle with oenophiles and foodies.

The next Raising the Bar event is coming up on September 20, themed Oktoberfest Beers.

For more information, click here.

Read More

Amazing Tasting Menu at Azure Restaurant

Chilled Lobster

When I think of Azure, the iconic Royal Hawaiian’s signature restaurant, the ocean front view and fresh seafood instantly come to mind.  Azure is one of Honolulu’s best fine dining experiences and perfect to bring visitors and celebrate special occasions.  Recently Gem was invited as a guest of the restaurant and I was lucky enough to be her plus one!  

Five course tasting menu

Azure’s Chef de Cuisine Shingo Katsura, who started his culinary career in California, introduced his tasting menu this year.  The five course menu, inspired by his culinary journey and Japanese roots, provides a sampling of all his favorite flavors.  I couldn’t wait to try it.  The first course was a beautifully plated Ahi Poke Toast served with squid ink tonnato, pickled mango, and crispy bonito.  The fresh ahi was delicious and paired so nicely on the buttered toast.  

The second course was the Chilled Twin Bridges Asparagus Bisque which was poured at the table.  I’m usually not that excited about chilled soups, but the asparagus bisque turned out to be very refreshing on this particular warm summer evening.  I enjoyed the bisque with its asparagus, citrus, and ginger flavors.

The third course was my favorite, Pan-Seared Onaga served with squash noodles, Kauai prawn, and Vietnamese herb pho broth.  Since the onaga was pan seared, the skin was crispy and very tasty.  The fragrant pho broth was a definite highlight.

The fourth course was three generous pieces of Snake River Farms Wagyu Ribeye served with pommes puree, truffle creamed kale, Alii mushroom, pickled shallot and sauce Bordelaise.  The wagyu ribeye was divine and cooked perfectly that it just disappeared in my mouth.  I found this dish very comforting and loved all the savory flavors.

The last course was of course dessert – a beautiful White Chocolate Mousse with bananas foster filling, honey comb, and toasted honey marshmallow.  A sweet ending to such a pleasurable and satisfying meal.  

The five course tasting menu is reasonably priced at $105 without wine and $145 with wine.  The five new world wine pairings were handpicked by certified sommelier Micah Suderman.

Thank you Chef Shingo Katsura and Azure for hosting our fabulous dinner! Gratuities were paid on our own.         

Read More

Executive Chef Colin Hazama's Fanta-Sea Series

Photo Courtesy of Starwood Waikiki

A dining concept that had been a mere fantasy…is now a reality at The Royal Hawaiian, a Luxury Collection Resort. Executive Chef Colin Hazama is introducing the Fanta-Sea series that has gourmands rejoicing.

 

Chef Hazama will be partnering with Mari’s Gardens for an exclusive cocktail reception and dinner at Azure Restaurant on February 26, followed by a tour of Mari’s Gardens on February 27.

 

Fanta-Sea is an offshoot of the “Chef’s Table to Farm Tour” culinary series pioneered by Chef Hazama in 2014 as a way to showcase island farmers and how Starwood Hotels in Waikiki work collaboratively with the farmers. Each dish on the Fanta-Sea menu shows Chef Hazama’s creativity and passion for using locally sourced products.

 

Pre-Dinner Small bite

“Champagne Glazed Oyster”

Smoked Sturia caviar, Mari’s candied Tokyo negi and tomato chili kanten

 

“Vodka Cured Spiced Tilapia”

Braised cucumber and preserved Meyer lemon gel, plus cucumber yogurt poppyseed with Mari’s compressed cucumber cilantro salsa verde

 

“Taste of Mari’s Baby Carrots”

Shaved Sous Vide, charred jus, Mari’s spring greens and carrot top pistachio chimichurri

 

“Fish Out of Water”

Ulu-crusted Mari’s tilapia and big-eye ahi (two fish in one), three-caviar relish, Mari’s roma tomato butter hearts of palm and ulu fondue, and Mari’s Gardens ginger watercress coulis

 

“Slow Cooked Mari’s Garden Swai”

Kona cold lobster, “country style” Swiss chard, applewood bacon and pickled Swiss chard relish and yuzu brown butter

 

“Beets and Berries”

Naked Cow dairy fromage blanc cheesecake and Nalo Farms lemon verbena with Mari’s Garden cilantro syrup; balsamic Kula strawberry Mari’s Beet Compote and candied Mari’s Garden beet chips

 

“As a spearfisherman myself, it’s been a dream of mine to combine both passions – fishing and cooking – into a culinary series that helps expand how we view and consume locally sourced products,” said Chef Hazama.

 

Prices for February’s Fanta-Sea program are as follows: $130 for dinner (no wine); $160 for dinner (with wine pairings); $220 for the dinner and farm tour without wine; and $250 for the dinner with wine pairings, as well as the farm tour. Prices include tax and gratuity. To make reservations, call the Starwood Waikiki Dining Desk at (808) 921-4600.

Read More