Pro tip: Go to this brunch spot around 11:45 a.m., to get the best of both worlds — brunch and sushi — because the eatery’s sushi menu is available starting at noon.
Brunch Spot Waikīkī — yes, that’s its name — opened a few months ago. Customers who have previously visited Sushi Spot Waikīkī might be a little confused, since both restaurants have the same address, but the eatery is one and the same. It features a brunch menu during the day, and transitions to a sushi-centric menu during lunch and dinner. (Technically, Sushi Spot Waikīkī opened first and expanded its menu to create Brunch Spot Waikīkī).
“We were running a sushi restaurant for five years, but we had some spare time in the morning, so we decided to do something else,” says Dawit Kim, the restaurant’s chief operating officer. “We do brunch in the morning and sushi in the evening.”
The brunch menu is served daily from 7 a.m. to 1 p.m. It features a variety of egg-focused dishes, sweet options and local-style favorites.
We start with the Waikīkī omurice ($22); this version features a fluffy scrambled egg blanket over rice with a savory, mushroom-onion house gravy. It comes with grilled Portuguese sausage.
“Not a lot of brunch places sell omurice,” says Kim. “I grew up eating omurice; my mom made omurice all the time. We boil the gravy for more than 24 hours with local beef and other ingredients; the loco moco has the same gravy.”
I love eating omurice in Japan; it’s a comforting dish that always boasts umami flavors. This version doesn’t disappoint — the egg is fluffy and light, and the savory house gravy is love at first bite. Compared to other omurice dishes, this gravy is slightly runnier and boasts a stronger tomato flavor (instead of a rich, thick demi-glace), but it’s still flavorful. Seeing the grilled Portuguese sausage makes me smile — kudos to the eatery for trying to incorporate a local twist.
This loco moco ($27) is made with 100% grass-fed, locally grown beef over steamed rice. It’s smothered in a savory mushroom-onion house gravy — the same one that’s featured in the omurice — and crowned with a sunny side-up egg. The beef patty is tender and flavorful, and everything is sufficiently covered with that luscious gravy.
“Our goal is to use organic ingredients and to use 100% grass-fed beef here,” Kim says.
Other savory brunch options include avocado toast with diced garlic and crushed red peppers ($17), classic BLT sandwich ($19), Aloha omelet filled with vegetables and melted cheese ($19) and lox bagel ($22). The latter features a toasted open-faced bagel topped with smoked salmon, cream cheese, capers, red onions, mixed greens and sprouts.
Local-style dishes on the brunch menu include garlic shrimp ($25), crispy katsu plate ($23) and the Kūpono burger ($23), which features a 100% grass-fed, local beef patty topped with cheese, lettuce, tomato and onions on a toasted bun.
If you prefer sweeter options for brunch, opt for the berry pancakes ($22) or Lei French toast ($23). The latter features a massive stack of thick-cut brioche ($23) topped with whipped cream and fresh citrus. It’s served with a mix of seasonal fruits, housemade custard and maple syrup. The brioche is soft and billowy, and there's no shortage of both, whipped cream and fresh fruits.
Starting at noon, the eatery transitions to offer a sushi menu. You’ll find everything from sushi and sashimi combos to eight-piece sushi rolls.
Popular rolls include cherry blossom ($27) — a shrimp tempura and cucumber maki topped with crab meat, tempura flakes, coconut flakes, spicy mayo and unagi sauce — and hamachi maki ($28). The latter — a California roll topped with hamachi, jalapeño, Sriracha dots, spicy mayo and unagi sauce — was especially tasty, thanks to the fresh hamachi and slight spice from Sriracha. The cherry blossom roll is both crunchy and colorful, and those who enjoy coconut will appreciate it.
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CONTACT
Brunch Spot
204 Liliʻuokalani Ave., Honolulu
808-369-7602
Instagram: @brunchspotwaikiki
Open daily, 7 a.m. to 1 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
