Arancino at The Kāhala features new dishes on its menu seasonally. We were invited specifically to try the eatery’s new tiramisu served tableside — more on that later — but we tried some of Italian restaurant’s latest summer offerings as well.
We get the carpaccio di capesante ($35) to start. This fresh scallop sashimi features plump Hokkaido scallops served with sea asparagus, red onions and tobiko caviar with a light champagne dressing.
The dish is light, refreshing and simply exudes summer.
The Insalata Misticanza ($22) features organic mixed greens and petite vegetables topped with organic carrot dressing and yuzu foam.
It’s recommended to mix this thoroughly; the foam dissipates throughout the salad, enhancing its refreshing flavors.
This classic Roman dish features a savory medley of guanciale (Italian cured meat), pecorino romano and parmigiano Reggiano prepared tableside in an imported pecorino romano cheese wheel.
This dish is designed with cheese lovers in mind, since the Pecorino cheese boasts a strong, nutty flavor. It’s made primarily from sheep’s milk — “Pecorino” is derived from the Italian word for sheep, or “pecora,” according to our server — and is known for its salty and tangy flavor.
The dish is finished with toasted black peppercorns sprinkled on top. The spice is nicely balanced by the sharp cheese.
We were told the eatery used to feature cacio e pepe — spaghetti with black pepper and Pecorino Romano cheese — but changed the cheese wheel dish to feature rigatoni.
This comforting dish features gnocchi in Pomodoro sauce and topped with cherry tomatoes and mozzarella di bufala. The gnocchi is cooked perfectly — not too mushy and with a slightly chewy texture — and the sauce, made from San Marzano tomatoes, is bright yet hearty. The creamy pieces of mozzarella di bufala, though, are its crowning glory.
Tiramisu lovers, be sure to save room for dessert — the eatery just debuted a new tableside tiramisu experience. Designed to serve two people, the dessert features an impressive presentation and is essentially constructed layer by layer at your table.
Ladyfingers are soaked in a mix of Illy coffee and coffee liquor. Then, the dessert is created with layers of tiramisu foam, the soaked ladyfingers, light tiramisu mascarpone cream and chocolate shavings on top.
The eatery had tiramisu on its menu before, but this latest offering is a more creative rendition. The ladyfingers are adequately soaked and boast a robust coffee flavor, and the mascarpone cream was light and fluffy. We loved how the dish was balanced — not too sweet, but not too bitter.
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CONTACT
Arancino at The Kāhala
The Kāhala Hotel & Resort
5000 Kāhala Ave., Honolulu
808-380-4400
arancino-kahala.arancino.com
Instagram: @arancinokahala
Open daily, 5-9 p.m.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
