Menu highlights at Hiroshi Eurasian Tapas include steamed Hawaii snapper with Big Island ginger.
From the restaurant's website:
"At Hiroshi Eurasion Tapas, the creative and inventive talents of Chef Hiroshi Fukui and Master Sommelier Chuck Furuva come together to create a dining experience that draws upon Chef Fukui’s deft touch with contemporary Japanese cuisine, infused with Furuya’s wine expertise and fondness for the foods of France, Italy, and Hawaii."
Full bar. Serving dinner nightly.
"Born in Japan and raised in Hawaii, chef-owner Hiroshi Fukui blends the cooking traditions and ingredients of both places. Master sommelier Chuck Furuya, who splits his time between the restaurant and its adjacent wine bar, Vino, has created a terrific list with an excellent selection of Rieslings that pair well with the seafood-heavy menu. We loved: Marinated and grilled Japanese mongo squid tossed with long beans, chanterelles and burdock."
— Food & Wine
Menu highlights at Hiroshi Eurasian Tapas include steamed Hawaii snapper with Big Island ginger.
From the restaurant's website:
"At Hiroshi Eurasion Tapas, the creative and inventive talents of Chef Hiroshi Fukui and Master Sommelier Chuck Furuva come together to create a dining experience that draws upon Chef Fukui’s deft touch with contemporary Japanese cuisine, infused with Furuya’s wine expertise and fondness for the foods of France, Italy, and Hawaii."
Full bar. Serving dinner nightly.
"Born in Japan and raised in Hawaii, chef-owner Hiroshi Fukui blends the cooking traditions and ingredients of both places. Master sommelier Chuck Furuya, who splits his time between the restaurant and its adjacent wine bar, Vino, has created a terrific list with an excellent selection of Rieslings that pair well with the seafood-heavy menu. We loved: Marinated and grilled Japanese mongo squid tossed with long beans, chanterelles and burdock."
— Food & Wine