A new izakaya recently opened in Māpunapuna — and it’s related to a popular neighborhood sushi bar.
Izakaya Mitch’s — located next to its sister business, Mitch’s Fish Market and Sushi Bar — opened quietly at the beginning of October. While Mitch’s Sushi specializes in sashimi-style fresh fish, sushi rolls and platters and omakase, Izakaya Mitch’s offers more cooked dishes designed to share.
The business is open from 4 to 10 p.m. Wednesdays to Sundays, and is currently BYOB. There are designated parking stalls for customers right in front of the restaurant (street parking is also available).
Customers can choose from a variety of seafood, salads, pūpū, kamameshi and nabe. The nabe is designed for groups of four to share.
We start with sashimi ($45), which is an assortment of ‘ahi, salmon, scallop and hamachi. This is one of the few raw dishes you’ll find on the menu. The izakaya strives to offer different dishes from its sister restaurant, where you can still find an extensive selection of sushi.
We also love the dashimaki tamago ($13) — the rolled omelet, coated in dashi broth, is fluffy, light and easy to eat.
Of everything we tried, the crab tempura with matcha salt was one of my favorites. The Hokkaido king crab tempura is perfectly crispy on the outside and is delicious in and of itself, but the matcha salt takes its savory flavor to the next level.
The A5 wagyu steak ($45), cut pūpū style, is delivered to your table and meant to be cooked on the hot stone. The presentation is impressive, and the sizzling steak is buttery and tender, boasting that signature melt-in-your-mouth texture.
Kamameshi — traditional Japanese rice dishes served in iron pots — are designed to be shared; half and full portions are available.
Choose from a kamameshi with fish of the day, or with saba and salmon and ikura. The saba comes highly recommended. Sometimes, saba can have a fishy flavor, but not so in this dish. When the fish is mixed together with the mushrooms, rice and other veggies in the iron pot, the flavor is balanced.
Be sure to check out the specials of the day; menchi katsu ($18) was featured during our dinner. Its fried exterior was satisfyingly crispy, while the meaty interior is savory and juicy. At first glance, the katsu ball looks petite, but it’s hearty and filling.
We concluded our savory meal with the eatery’s featured dessert — ice cream with sweet potato ($5). We’re told the dessert changes periodically, based on seasonal, fresh ingredients the izakaya is able to obtain.
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CONTACT
Izakaya Mitch’s
3006 Ualena St., Honolulu
Instagram: @izakayamitchs
Open 4-10 p.m. Wednesdays-Sundays
Parking available directly in front of the restaurant; street parking also available
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
