The first time I walked into Hiro no Uchi, I thought I was at the wrong restaurant. The newly opened omakase was so new that there was no restaurant sign yet. The dim lighting and ambiance made me feel as if I stepped into a speakeasy. But once I saw the chef’s counter, I figured it had to be the right place.
Chef Atsuhiro Kajita, who goes by Hiro, is known for his private sushi dinners; he’s been doing them since 2020. His customers will be happy to know the chef now has his own omakase spot (in the former space of Hanale by Islander Sake Brewery).
The restaurant’s name translates to “Hiro’s House" in Japanese. It’s open daily — two seatings are available at 5:30 and 7:30 p.m. — and the omakase costs $150 per person. The counter can seat around 12 people.
The omakase features about 13 courses. It starts with an appetizer platter; ours included a quail egg, oyster with tomato ponzu sauce and yuzu kosho and Kauai shrimp topped with Hokkaido uni, yuzu juice and yuzu kosho.
Yuzu and yuzu kosho — a citrus-chili paste — is definitely a theme throughout the evening.
“I use a lot of yuzu in my stuff,” says chef Atsuhiro Kajita. “I also use Koshihikari, which is a short-grain rice, and two different types of red vinegar.”
Highlights in the early courses included zuke maguro; Hokkaido scallops that were seared, blanched and topped with black truffles and shiso leaf; and king salmon.
“The ora king salmon is from New Zealand,” Kajita says. “It’s the belly part, so it’s extra fatty. It’s topped with sweet onion ponzu and sea grapes to give it that extra crunch at the end.”
The otoro with gold leaf had to be one of my favorites of the evening. Almost too pretty to eat, the fish was ultra smooth and buttery, thanks to the uni. Of course, the 24-karat gold leaf made it even more luxe.
If you’ve gone to one of Kajita’s private sushi dinners, chances are, you’ve seen — and enjoyed — his signature matcha tamagoyaki. It’s fluffy and slightly sweet — just like the ones you’ll find in Japan — with a subtle matcha flavor (and accompanying green hue).
The Hamachi belly with a seared cherry tomato on top boasts a nice combo of flavors — it’s sweet, garlicky and smoky all at the same time. Uni lovers will swoon over the donburi, which features Hokkaido uni and ikura with kizami (pickled) wasabi.
The dessert selection will rotate. The featured treat at the end of our meal — following a savory red miso soup — was a matcha white chocolate tiramisu. It was light and boasted the perfect amount of sweetness without being overly indulgent.
The eatery is currently BYOB. Call for reservations.
CONTACT
Hiro no Uchi
25 N. King St., Honolulu
808-343-9923
Instagram: @hirokase_official
Open daily; two seatings at 5:30 and 7:30 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
