Mānoa-based Feast by Jon Matsubara — known for its lobster rolls — just started a new breakfast menu. Breakfast is served from 8 a.m. to 2 p.m. on Thursdays to Sundays.
“We felt like in Mānoa, there aren’t a lot of places that had a local-style breakfast, so we wanted to offer that,” says chef/owner Jon Matsubara. “We serve breakfast all day at The Park on Keʻeaumoku; we serve our loco moco and corned beef hash. A lot of people buy it for dinner, so we’re doing breakfast all day.”
While customers can still get the eatery’s signature loco moco plate ($20) — wagyu beef hamburger steak, mushroom gravy, farm eggs and rice — and chef-made corned beef hash ($20-$22) at the Mānoa store, this location has a variety of exclusive breakfast options.
No Feast experience would be complete without the eatery’s signature lobster roll. Customers can opt for the lobster roll and eggs ($35) or lobster omelet ($35).
“It’s a quarter pound of lobster (in the omelet); it’s the same size as our lobster rolls,” Matsubara says. “Our corned beef hash is 10 to 12 ounces of corned beef; our loco moco has a homemade patty and gravy.”
Of the new breakfast dishes, the Hawaiian hammah ($24) has quickly become a customer favorite. The plate includes thick-cut bacon, Portuguese sausage, kalua pig, mushroom gravy, two eggs and rice.
The eatery’s “churro” French toast ($18), topped with Alae salt, maple butter, strawberries, graham “crack” and whipped cream, has also been popular — especially for those who prefer sweeter breakfast entrees.
“Our French toast is something different,” Matsubara says. “We do a churro-style with fresh berries and a maple butter. We call it (the topping) graham ‘crack’ because it's addictive; we use brown butter, vanilla and salt (to make it).”
If you want something more unique, go for chef Jon’s salmon chazuke ($22). The dish features Misoyaki salmon with rice and dashi, pickled ginger and scallions; it’s ideal if you want something lighter, yet flavorful and filling.
The eatery’s Island breakfast wrap ($14) consists of slow-roasted kalua pig, egg, cheese and crispy potatoes. It’s served with Guajillo sauce on the side, which is known for its vibrant color and smoky flavor.
The eatery’s lunch menu starts at 11 a.m.; Matsubara encourages the community to “come support local.”
“It’s getting tougher and tougher in this economy,” Matsubara says. “I think more than ever, all the small businesses and small restaurants, we need the support.”
CONTACT
Feast by Jon Matsubara
2970 E. Mānoa Road, Honolulu
feastrestauranthawaii.com
Instagram: @feast808
Breakfast from 8 a.m. to 2 p.m. Thursdays to Sundays
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
