When I received a media invite for a preview of Waikīkī’s new, hidden omakase sushi bar, I didn’t know what to expect. All I knew that it was located somewhere within SKY Waikīkī.
I’ll leave some of the mystery, as to not ruin the thrill of the experience if you plan on going. Once you check in at the SKY Waikīkī hostess stand, you’ll be escorted to the speakeasy-style sushi bar, which is, indeed, tucked away from plain sight. The entrance reveals an open-air area, complete with a sushi counter and a few tables.
You will need to make reservations through OpenTable for the omakase, which opens to the public starting Sunday, April 6, and costs $120 per person. There will be only one seating at 5 p.m. to start, but a second one at 7:30 p.m. will eventually be added.
The counter seats around eight people, while the tables can seat couples and smaller groups.
Business owner Hide Sakurai is behind HIDE, while chef Tsukasa Okino heads up the restaurant’s omakase. The menu will change slightly every month to reflect seasonal seafood.
While the temperatures might be a little warm at the start of the omakase, you’ll get to enjoy stunning sunset views and the open-air bar eventually cools down.
The experience starts with Hassun, or an appetizer platter. Ours featured a colorful assortment: plum-wine infused organic tomatoes, macadamia nut tofu served with caviar, sake-steamed oyster served with yuzu and shio ponzu, local choy sum ohitashi with sardine tatami, and firefly squid served with seaweed and Japanese miso. The macadamia nut tofu was my favorite; it boasted a wonderfully creamy texture with a slightly salty flavor from the caviar.
Next came sashimi of the day — in our case, Japanese Spanish mackerel and bluefin otoro. Having otoro as part of any omakase is such a treat.
Anago, or saltwater eel, is air-dried overnight and grilled on charcoal, resulting in a slightly smokey flavor.
Next come eight pieces of assorted nigiri (nine, if you count the otoro takuan roll). Our selection included Hokkaido scallop, threadfin bream, Kauaʻi shrimp, Japanese spineless squid, cherry bream, Japanese horse mackerel, bluefin tuna and Hokkaido uni.
Maguro and Hokkaido uni are always my favorites, simply because the fish tastes so fresh and you can’t beat the velvety texture from Hokkaido uni. The hotate was also succulent with a strong yuzu flavor.
A homemade Japanese omelet (tamagoyaki) and Asari “Little Neck Clam” miso soup follow the nigiri course. I always look forward to the tamago, which is fluffy and slightly sweet — just like what you’d find in Japan. Meanwhile, the miso soup is served piping hot and is a comforting segue to the dessert course.
Dessert comprises fruit jello and creamy matcha terrine. The lighter, refreshing fruit jello — which looks like a piece of art — nicely offsets the creamy, indulgent matcha terrine. Its rich texture reminds me of Royce Chocolates, except this one features a bold, distinct matcha flavor.
Complimentary validated parking is available for customers at Waikīkī Business Plaza or Waikīkī Shopping Plaza.
CONTACT
HIDE
2270 Kalākaua Ave., Honolulu
Instagram: @hide_socialsushibar
Open Sundays to Thursdays; one seating at 5 p.m.
Reservations available via OpenTable
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
