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montrachet

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    Hawai'i
  1. Apologies for the lack of participation in the Hawaii forum. Although the people who live and visit here do love to eat, there is a definite lack of enthusiasm to share their experiences with others. Although I cannot comment on the two restaurants at the Big Island Four Seasons, I can heartily recommend the two restaurants located in the Maui Four Seasons with Duo being the preferred venue. Newly opened and atmosphere, cuisine and service is spectacular displaying the high standards expected of a Four Seasons operation. The grill choices are varied and superbly crafted and range from elk steaks, Muscovy duck breasts and two cuts of Kobe beef. Start your meal with the Trio sashimi of ahi, onaga and kampachi and you will not be disappointed. Please someone help our visitor with any information on the Four Season's Kona property prior to their visit in December.
  2. With time running out and being a Sunday when most things are closed or close early, the old standby is to get the Deluxe Spam Musubi at 7-11. They bring it in daily from Tokyo Bento and is by far better than the ready made stuff in other mini marts.
  3. looking for the BEST fatty tuna !

    Not only the hamachi but maguro chutoro and otoro at mitch's were superb. hamachi is also excellent at tokkuri-tei when the sushi guy filets a whole fish on the spot. you can even ask for the hamachi toro if your system can handle it...rich rich rich!
  4. Oahu's Japanese Boom?

    I've tried all the new Japanese places that have sprung up recently and have to agree with "too early" as to whether I will be a returning customer to many of them. I did return to Tsukuneya a few months after my initial visit and found the portions considerably smaller than during my first experience there. The same formula seems to be applied to all new openings. Spend a nice bundle on the interior, over-staff and start off with decent prices. Diners here love to try out new places and so with so many options available at a given time, initial impact must be extraordinary to drum up repeat business. But then reality hits as servers sniff out new opportunities and the owners are stuck worrying about lease payments, etc. Inevitably, either the dishes become smaller or the prices are discreetly upped to the dismay of the diner. We can be thankful for good ol' standbys like Kai and Imanas-tei.
  5. Pick up a bottle of Kubota "Senjyu" at Tamura's in Kaimuki for under $20 and drink it at ambient temp just like the fishermen in Niigata do with their fresh caught bounty.
  6. I'd have to say that I've had memorable combinations at Northview and Morgan Creek. Watching fellow golfers attempt the approach shot to the green on Northview's Ridge course is great entertainment. If you like golfing Swaneset, their steak sandwich is quite amazing.
  7. I've wondered about this too butter. I think they did achieve bronze a few years back but that was it. Perhaps we all fear the selection of a different winner of gold in this category as it would most definitely initiate ranting and a middle finger salute by the current titleholder. This was witnessed in Whistler last year at a different awards ceremony. I agree with you too that the judging committee has a formidable task at hand.
  8. Or at least at their parent company, Ricky's...
  9. Jason, Too bad about CdeP. I was about to give them a try with their new chef. The Fat Boy Guzzle in your signature sounds interesting. Any reasoning behind the use of Jack AND Wild Turkey? A little Tennessee and a little Kentucky perhaps?
  10. Culinary Tipping Points

    for me, the Vancouver, British Columbia, Western Canada eGullet forum Mike
  11. Money No Object in Vancouver

    $20,000 should be just about right for a magnum each of the '76 Richebourg and La Tache that they have in their cellar at Cioppino's. My clients from Japan love old world Burgundies.
  12. Culinary Tipping Points

    I have fond memories of Hoshi Sushi on Main Street near Keefer. That would be at least 15 years ago. A huge sushi counter manned by two chefs, Hoshi-san and Ishikawa-san and quite often frequented by JAL flight attendants overnighting in YVR. Whenver I need the Hoshi fix, I head to Sandbar on Granville Island but the ambiance is not the same.
  13. Chi Restaurant

    To tell the truth, I've been 3 times but I wanted someone else to try Ch'i out and post their comments. I like the drinks, I like the wine selection and I like the food. I know they are still fiddling around with the menu so I don't know what the final version will look like but the items I have had were wonderful. Even the reserve wine list has gone through many changes but it's becoming more and more fine tuned thanks to the creativity of the sommelier Kelly. It covers wines from all corners of the globe. The ambiance is very nice as well as the music that they play. They had a DJ spinning nice tunes the second time I went and on all three occasions, the room was 2/3 to 3/4 full with a nice "buzz". Despite the crosstown drive, I think it's worth the trip for a nice and relaxing evening. I never did see a chef-type person around so I never introduced myself but the hostesses seemed to remember my name in the reservation book. Waiting to hear from the rest of the eGullett gang! Mike
  14. NY Style deli

    I miss having their mixed grill while sitting elbow to elbow with total strangers.
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