Editorial Staff Pick:


Although he’s not as well-known nationally as Alan Wong or Roy Yamaguchi, Hiroshi Fukui is one of Hawaii’s best regarded chefs. His creative food is neither East nor West; it’s Hawaii regional, with local ingredients. His onaga with tatsoi and bacon is not to be missed, or his Big Island baby abalone. Order small plates and share. Sommelier Chuck Furuya will expertly match the flavors you’ve chosen to a wine.

Restaurant Row, 500 Ala Moana Blvd. Honolulu, Oahu, (808) 533-4476, www.hiroshihawaii.com

Pictured: Panko-crusted ahi. Photo by Tony Tang/Hiroshi Eurasion Tapas
 



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