With just one bite of the broiled kampachi — one of the new, limited-time dishes at StripSteak, A Michael Mina Restaurant — I was hooked (pun intended).
The eatery recently launched its Market Fish menu, a seasonal menu that will be available this summer at the Waikīkī-based restaurant. The menu highlights a rotating selection of island-caught fish prepared in a variety of ways. A fish sommelier dinner series on May 23 and June 20, along with an ‘ahi carving ceremony with chef Michael Mina on July 26, are part of the seafood-centric festivities.
The seasonal menu features a variety of raw dishes, appetizers and market fish entrees. Start with appetizers like kampachi with Meyer lemon and blood orange, topped with a chili crunch ($30); and scallops ($36) swimming in truffle ponzu and topped with truffle aioli, shimeji, radish and Burgundy truffles.
The kampachi is a refreshing starter, since the dish features bright flavors from the citrus puree, grapefruit, blood orange and Meyer lemon. The chili crunch delivers a slight heat, but it’s nicely balanced by a bit of honey in the dish.
The scallops are one of my favorite dishes on this new menu, as they boast a strong truffle essence — thanks to the truffle aioli and shaved truffles on top — and nice crunch from the radish.
Other shareable appetizers include tako with chorizo aioli, smoked chili oil and coriander whipped potatoes ($25) and ‘ahi ssambap with caviar ($45). The latter features an especially photogenic presentation — the fatty ‘ahi is designed to mix with the quail egg, sushi rice and caviar, and it’s accompanied with toasted nori and furikake rice chips for serving. There’s a tiny bit of heat from the Fresno chilies and jalapeno, but the spice isn’t overwhelming. It’s like an elevated chips and dip; we couldn’t get enough of that toasted nori.
The market fish entrees range from Hawaiian calamansi glazed local catch ($53) to a rotating broiled selection (market price) and a fish fry (market price). The fish selection may change for the entrées; during our media preview, kampachi was used for the broiled dish, while fried ‘ama‘ama was used for the fish fry. While both entrees are market price, we’re told the market price cost was around $60 — which is a steal if you’re sharing this dish with others.
The broiled kampachi is served with Ho Farms heirloom tomato salad, red onions, cucumbers, cilantro, Chinese black bean sauce and a chili lime vinaigrette. The salad bright and fresh, contrasting nicely with the umami fish. The crust was satisfyingly crispy and delivered a crunch with each bite, while the kampachi was moist and flaky.
The fish fry entrée includes a spice-crusted fish, vermicelli, petite herbs and fire ponzu. While this option was also flavorful — the accompanying vermicelli is a twist on pancit — the broiled kampachi stole our hearts.
Side dishes from the eatery’s regular menu can be ordered a la carte. Options include fried brussels sprouts with togarashi and peanuts ($17), whipped potatoes with butter and chives ($18), charred broccolini ($18) and black truffle mac and cheese ($23). I’m a huge fan of the creamy mac and cheese, which comprises elbow pasta, Parmesan and an umami truffle flavor.
The fish sommelier dinners will be from 6 to 10 p.m. on May 23 and June 20 and cost $175 per person. Guests can look forward to a four-course menu prepared by StripSteak’s executive chef Garrick Mendoza, in collaboration with Mina’s Fish House chef Jasper Lagun. The menu for the May 23 fish sommelier dinner includes dishes like Michael Mina ‘ahi tartare cornet, soft shell crab taco, grilled market catch and strawberry trifle.
Chef Michael Mina will be concluding the summer festivities with an ‘ahi cutting ceremony — which will feature a whole bluefin tuna breakdown — on July 26 at 6 p.m. Mina will also curate a tasting menu ($300 per person) that showcases fresh local seafood, along with featured cocktail pairings.
CONTACT
StripSteak, A Michael Mina Restaurant
International Market Place
2330 Kalākaua Ave., Honolulu
808-896-2545
Stripsteakwaikiki.com
Instagram: @stripsteakhi
Open nightly for dinner, 5-9 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
