If you’re craving a taste of Japan but have no summer trips planned, this new tempura omakase is sure to satisfy.
Inaba Hanaleiʻi — sister restaurant of the popular Inaba Honolulu — offers both sushi and tempura omakase dining experiences. The tempura omakase started about two months ago and is available during lunch and dinner. The menu will change seasonally, depending on the seafood selection. We’re told the eatery serves specialty fish from Toyosu fish market in Tokyo, and features some shrimp and fish you can only get from Japan.
The lunch omakase costs $68 and includes five pieces of seafood tempura; five pieces of seasonal vegetable tempura; and rice and miso soup. Meanwhile, the dinner tempura omakase costs $120 and includes a seasonal appetizer;12 tempura courses (eight seafood tempura and four vegetable tempura); your choice of a kakiage bowl, sushi, tencha or zaru soba; and a dessert.
You’re given Japanese sea salt, green tea salt and tentsuyu — this tempura dipping sauce includes grated daikon radish — to enhance your tempura experience. While the desired seasoning for each piece is up to you, the chef will make recommendations as well.
The dinner omakase begins with a seasonal starter of roasted duck, crab and tamagoyaki, then the parade of tempura begins. I love ordering shrimp tempura in Japan, and the first course of Japanese tiger prawn does not disappoint. The tempura is ultra crispy and golden without being oily, greasy or heavy.
The hardest thing you’ll do throughout the meal is to eat the tempura slowly to avoid burning your mouth.
Next come kisu (Japanese whiting fish) and kisu bone, asparagus — vegetable tempura are thrown in the mix to balance out the seafood — scallop, Sakura shrimp, and shiitake mushrooms. While the scallop tempura isn’t the most photogenic of the bunch, it’s one of my favorite bites. The crispy, battered exterior contrasts nicely with the scallop’s succulent, juicy interior.
Squid, lily bulb, anago and Kauaʻi shrimp tempura feature the latter half of the omakase. The anago — Japanese conger eel — was a highlight, due to its incredibly flaky texture.
As part of the dinner course, you get to choose one of the following — sushi, kakiage bowl, tencha or zaru soba. All are delicious options; what you choose depends on your personal preference.
While sushi is my go-to — this selection included otoro, mirugai, uni and kampachi — the zaru soba is a good option if you prefer those buckwheat noodles. The kakiage bowl features a mix of fried vegetable tempura, and the tencha bowl features a tea-infused broth poured over tempura and rice.
The petite monaka — a Japanese confection featuring crispy, thin wafers with a sweet filling — with green tea and vanilla ice cream provides the perfect sweet finish. No matter how stuffed you feel from all the tempura, guaranteed you’ll find some stomach space for this treat.
CONTACT
Inaba Hanalei‘i
1726 S. King St., Honolulu
808-753-0163
inabahonolulu.com
Instagram: @tempurasushi_inabahanaleii
Dinner 5-9 p.m. Thursdays-Mondays (closed Tuesdays and Wednesdays)
Small parking lot in the back of the building or street parking available
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
