Popular oceanfront destination 53 By The Sea, known for its fine dining experience, recently appointed a new chef.
Internationally acclaimed chef Takayoshi Kawai is now the eatery’s master chef and executive director. Kawai is famous for his 1995 appearance on Fuji TV’s “Iron Chef.” He launched a new grand menu at the Kakaʻako restaurant in March.
Diners can currently choose from two tasting menus. The five-course Naupaka menu ($110 per person, optional $55 wine pairing) derives its name from the Native Hawaiian coastal flower; the six-course Kaui menu ($160 per person, optional $115 wine pairing), meaning “greatness” in Hawaiian, is the restaurant’s signature experience.
Both tasting menus highlight locally sourced ingredients, including ‘ulu (breadfruit), fresh seafood, and Molokai venison, to name a few.
During a recent media event, we had a preview of the recently launched Kaui menu.
The tasting menu starts with an amuse, which features a rotating bite-sized hors d’oeuvre.
It’s followed by a seafood salad, which features a medley of ‘ahi, abalone, shrimps, uni, fennel puree, champagne gelee, salmon tataki, tako and beet chips.
The next course features a seared scallop topped with a generous portion of foie gras. It’s garnished with toasted sesame and fried limu. Kawai pours a sweet potato soup into the dish as a finishing touch. He explains it’s like a vichyssoise — a puree usually made with potatoes, leeks, broth, onions and cream — but is hot instead of chilled.
The grilled fresh catch of the day is served in a Bouillabaisse sauce with charred leeks.
“There are grilled leeks underneath and fried leeks on top,” chef Takayoshi Kawai says.
For the meat entree, customers have a choice between grilled striploin and roasted rack of lamb. The grilled striploin comes with roasted root vegetables and is coated with a black pepper sauce. Meanwhile, the roasted rack of lamb is served with ratatouille, mint sauce and green beans.
The featured hand-cut noodles feature a Bolognese sauce with Parmigiano Reggiano. The meal concludes with an Olena-citrus tart with blueberry ganache and yuzu gelee.
In the upcoming months, the eatery plans to replace its Sunday brunch with a weekend lunch menu.
“My goal is to make this beautiful restaurant the most beloved restaurant in Hawaiʻi,” Kawai states. “Beyond culinary excellence, we aim to deliver the highest standards in service, ambiance and the overall guest experience.”
CONTACT
53 By The Sea
53 Ahui St., Honolulu
808-536-5333
53bythesea.com
Instagram: @53bythesea_hawaii
Valet parking available
Open from 5 p.m. to closing Wednesdays to Sundays; brunch from 10 a.m. to 1 p.m. Sundays; closed Mondays and Tuesdays
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
