FISH HONOLULU

Situated in Kakaako’s SALT complex, Fish Honolulu aims to create “Inspired seafood” through: Classics with a Modern, Island Influence” in a casual setting.  The goal is to provide variety in the seafood category, as we all know that the last thing Hawaii needs is another another poke place.

Location
SALT @ Our Kaka'ako
324 Coral Street Suite 205
Honolulu, HI 96813
(808) 600-3160
Open Everyday: 11:00a to 9:00p
​https://www.fishhonolulu.com/

---

Hawaii Beverage Guide was invited to a media event and was able to talk to a few key members of Fish Honolulu's team about the concept and menu.  Here’s what owner Joseph Saturina had to say about the inspiration behind the restaurant :

---

The menu is lead by Chef Gilbert Arangure.  A former of alum of Vintage Cave, Alan Wong’s, Hilton Hawaiian Village, and Spago Wailea.  He left Vintage Cave a couple years ago to spend time traveling around the world to places including Israel, Italy, France, Russia, Czech Republic, and Mexico.  During his travels he visited friends from culinary school and former co-workers.

---

Arangure discussed his culinary influences which are both based upon his travels and personal background. In particular he mentioned Enrique Olvera of Pujol in Mexico City. 

---

Understanding the development of the restaurant is always fascinating, but unless one is in the industry, this topic never gets much thought.  Here's what Arangure ​said about Fish Honolulu's development.

---

The concept from a chef's perspective is always  slightly different than the owners because they are hyperfocused on the food.  Here's what Arangure said about Fish Honolulu's concept

---

.One of Hawaii's current challenges when opening a restaurant is staffing.  Without the right people with the right skills it can influence everything you do.  Here's what Arangure said about his approach to staffing and how it influences the menu

---

Hawaii Beverage Guide's thoughts:
Opening menus are always works in progress.  What you see now is more likely to be changed than it is to remain as is.  Knowing this, we avoid nit-picking details because current issues aren't necessarily relevant to where the restaurant will probably be one month from now.  Instead we put our focus into macro themes.

Things we like

• The menu was diverse.  The “classics” aren't pigeonholed into standard American fare but reflect Hawaii as they are Classic dishes from different places including Japanese (Ikura Croquettes), American (Wedge Salads), French (Crispy Oysters), New England (crab cakes), Mexican (Baja Style Fish Tacos), and Italian (Mussels Linguine).

• We appreciate the price point consciousness though the attempt to deliver value to the guest.  This is reflected in how resources are utilized to provide maximum value like in the cioppino and the 2016 Quilt Cabernet Sauvignon (from the makers of Camus but not at Camus prices and only available to restaurants in Hawaii)
• The wine menu isn't extensive, but it doesn't need to be.  Great selections, at a solid price point yet retaining diversity in price point and in flavor.  Wine is an important part of the program, as it is a passion of Saturina's.  

Things we would like to see

• There’s a saying when working with really fresh fish that: Cooked fish is overcooked fish.  This is because if it’s fine raw in poke/sashimi then how cooked does it need to be?  Often times, a new staff may not be the best skilled at hitting exact temperatures but fresh fish is forgiving. For example, under-cooking a snapper to medium-rare versus medium in Hawaii where people love poke will probably go unnoticed by most people.  We would also like to see increased diversity in cooking technique like poaching, sauteing and grilling. We know that this is possible given Chef Gilbert's fine dining background.  We say this because as is, a lot of the current menu revolves around breading and frying what we assume is really fresh fish.  
• Given Gilbert’s background, we would like to see more emphasis on French technique of Mexican dishes with local ingredients.  This would be a unique experience and perspective which Hawaii does not have but would find easy to digest.

Our conclusions

• In relation to other places in the Kakaako area: If you don’t know specifically what is on Moku’s menu, and are thinking “casual dining, fresh local ingredients” then Fish Honolulu is probably what you want instead of the pizzas, burgers, wings, fries and a salad.
• In relation to other places in Honolulu: The menu reads like Roy's but less expensive and less formal.  Though due to the quality of ingredients, it's not inexpensive.  If you are thinking Roy's, look here first.  The menu is smaller, but may hit all the same spots.
• There is a lot of potential due to the combination of the atmosphere, the wine list and the food but is also worth immediately visiting.

---

MENU

As of 11/28/2018
​
Overall Menu Notes:

• Hawaii Beverage Guide's menu notes are written in Blue.  
• The stories behind the food and little nuances we learned from the interview with Chef Gilbert are much more interesting than the menu reads.  We encourage you to listen to the audio.
• Due to the size of the establishment and utilization of local farms, there are places on the menu have have non-specific descriptors like farm beets.  This is because the source will vary based upon availability.
• Lunch versus Dinner Menu
  • ​The Lunch menu is much more playful than the very classic dinner menu.  
• Cocktails were developed by Chandra Lucariello, Mixologist for Southern Glazer's Wine and Spirits (instagram.com/chandraleialoha)

• Lunch
• Dinner
• Beverage

<

>

- A P P E T I Z E R S -
​

Crispy Calamari
Crispy Calamari, Tomato Basil Sauce, Lemon Aioli
13 ​

$16
Crispy Oysters
Crispy Oysters, Shallot Mignonette, Hawaiian Sea Salt
According to Gilbert, the oysters are breaded because many people are doing raw oysters around town.  Though this may be true, the oysters were high quality goose points which could be done raw with an interesting mignonette to manipulate flavor.

​Crab Cakes
Crispy Crab Cakes, Old Bay Aioli, Cucumber Pickle
14 

Kona Crab Artichoke Dip
Asiago & Parmesan Cheese, Grilled Sourdough, Parsley, Breadshop HI Baguette
13 

​Fijian Seared Scallops
Seared Scallop, Coconut Milk, Kaffir Lime, Thai Basil
15 ​​

​North Shore Prawn Ceviche
Prawn Ceviche, Cucumber, Avocado, House Made Corn Tostada
17 
​
Local Root & Vegetable Mezze Platter
Seasonal Local Root, Vegetables with Falafel, Hummus, Baba Ganoush
12 ​​

---

- S A N D W I C H E S -

Fresh Catch Sandwich
Local Fresh Catch Daily, Asian Slaw, Remoulade, Bun
15 

Grilled Cheese & Crab Sandwich
Bacon, Lump Crab, Cheddar Cheese, Breadshop HI Country Loaf Bread
13 

Lobster Roll
Top Split Lobster Roll, Mayo, Celery, Old Bay, Bearnaise
17 ​

Salmon Burger
Salmon, Lettuce, Tartar Sauce, Onion Ring, Bun
14 

---

- S A L A D S -

Chef Gilbert on Salad Sourcing

---

Classic Caesar Salad
Romaine, Parmesan, Herbed Crouton Crumble
This is the anchovy version.  
   12 ​

Spinach Salad
Confit Bacon Vinaigrette, Candied Walnuts, Shaved Onion, Goat Cheese
11 ​

Butter Lettuce Salad
Avocado, Ho Farms Tomato, Red Onion, Blue Cheese, Citrus Herb Vinaigrette
​11

Calamari Salad
Mixed Nalo Greens, Kalamata Olives, Artichoke, Feta, Tomato, House Creamy Herb Dressing
13 

Ahi Nicoise Salad
Local Farm Greens, Ho Farm Cherry Tomato, Red Potato, Hard Boiled Local Egg, Roasted Balsamic Shallot Vinaigrette

16 ​

---

- E N T R É E S -

House Burger
6 oz Angus Beef Burger, Ho Farm Tomato, Lettuce, Pickle, Island Dressing
​12 
​
Crispy Buttermilk Chicken Sandwich
Crispy Buttermilk Chicken, Shredded Slaw, Sriracha-Honey Butter, Zesty Ranch, Bun
12 ​​

Fish Tacos Baja Style
Crispy Fresh Catch, Salsa de Baje (Chile California), Avocado, Cabbage, Cilantro, House Made Corn Tortilla
14

​Fish Fry of the Day
Crispy Local Fresh Catch, Tartar Sauce, Choice of Crispy Flat French Fries or Petite House Salad
15 

Day Boat Fish & Rice
Local Fresh Catch, Eggplant, Snap Peas, White Rice, Peanuts, XO Chili sauce, Mint, Thai Basil, and Cilantro
15 
Snap peas and peanuts are good texture graduating contrast. The herbs and snap peas are a good palate cleanser so that the sauce doesn’t sit.

Clams & Mussels Linguini
Clams and Mussels with Chorizo Sichuan, House Made Linguine, Tomato Broth

- A P P E T I Z E R S -

Broiled Prawns
North Shore Prawn, Yuzu-Kosho Butter
16 
​

Potato & Ikura Croquette
Yukon Potato Puree, Parsley, Leeks, Crème Fraiche
12 ​

Hamachi Crudo
Hamachi, Olive Oil, Preserved Lemon, Li-Hing Mui Vinaigrette, Pickled Onion, Baby Arugula
17
​​

---

- S A L A D S 

Iceberg Wedge
Blue Cheese, Local Hard Boiled Egg, Ranch Dressing, Ho Farm Tomato
10 ​

Farm Beet & Pear
Mac-Nut, Goat Cheese Feta, Roasted Shallot Vinaigrette, Métro Grow Petite Salad
12
The texture plus the creaminess transition from macnut to goat cheese.  The fruit flavor pairing (including the beat) with both the feta then cut with the acid from vinaigrette.  

---

- E N T R É E S -
​

Grilled Shrimp Thai Curry
Hand Muddled Red Curry, Hearts of Palm, Snap Peas, Carrots, Eggplant, Pineapple Sambal, Thai Basil
22 
(2017 Pine Ridge Chenin Blanc/ Viognier - 10)

Seared Diver Scallops
Potato Gratin, Cauliflower, Grilled Asparagus
25 
(2015 Cambria Katherine’s Vineyard Chardonnay - 10)
​

White Miso Salmon
Mizuna, Roasted Corn, Shiitake Mushroom, Shimeji, White Miso Vinaigrette
28 
(2015 Cambria Katherine’s Vineyard Chardonnay - 10)

Seasonal Market Seafood Cioppino
Kauai Shrimp, Kona Cold Lobster, Tomato Broth, Breadshop HI Country Loaf Grilled Bread
32 
(2017 Whispering Angel The Palm Rosé - 13)

Kona Lobster
1 lb Whole Lobster, Black Truffle Sabayon
38 
(2015 Cambria Katherine’s Vineyard Chardonnay - 10)

Seafood Risotto
Fresh Catch, Parmesan, Asiago Cheese, Corn, Onion, Crème Fraiche
25 
(2016 Carmel Road Monterey Pinot Noir - 10)


Local Steamed Snapper
Somen Noodles, Pineapple Ponzu, Haricot Vert, Ho Farm Tomatoes, Maui Onion, Cilantro, Green Onion, Jalapeno
Haricot Vert literally means Green Bean in French.
27 
(2016 Chateau Ste Michelle Eroica Riesling - 16)

Crab Stuffed Monchong
Lump Crab, Celery Florets, Meunière sauce (Lemon, Butter, Parsley)
(2016 Domaine Dupeuble Beaujolais - 12) 

Prime NY Steak
8oz New York Strip, Bearnaise, Port-Jus
33 
(2016 QUILT Napa Valley Cabernet Sauvignon - 18)Jidori Rosemary Chicken
Hind Quarter, Yukon Gold Potato Puree, Hamakua Oyster Mushrooms, Goat Cheese, chicken Jus.  
24 
(2016 Perrin Cotes Du Rhone - 9)


- S I D E S -

Asparagus
4
Brussel Sprouts
5
Creamy Spinach
4
Fruit Bowl
6
Flat French Fries
4
Potato Gratin
5
Potato Puree
4
Side Bread
2
Side Salad
4
White Rice
3

CRAFTED COCKTAILS​

Botanical Heat Sipsmith London Dry Gin, Dolin Blanc, Fresh Cucumber, Lemon, House made Jalapeno syrup

HI Rye Old Fashioned High West Double Rye, Demerara syrup, Angostura Bitters, Orange Bitters

Backyard Mule Ocean Vodka, Ginger Beer, Honey, Lemon, Fresh Rosemary

Plain & Simple: Kohana Rum, Fresh Lime, House made Lemongrass syrup

Pineapple “Tai” Kohana Rum, 1796 Solera Rum, Dry Curacao, Orgeat

Always Summer Sauza Blue, La Croix Coconut, Fresh Grapefruit, Lime

Sangria Kea: Chenin Blanc, Ketel One, Mango, Lemon, Fresh Pineapple

For Starters: Aviation Gin, Aperol, Prosecco, Fresh Grapefruit

For Starters
Aviation Gin, Aperol, Prosecco, Fresh Grapefruit
10

Backyard Mule
Ocean Vodka, Ginger Beer, Honey, Lemon, Fresh Rosemary
10
It's a Moscow Mule with muddled rosemary to make it more interesting and aromatic than a typical Moscow Mule.  This is one to try, so you can themake it at home later because it's easy.

Lush Lychee
Skyy, Elderflower, Lychee, Lemon, Yuzu
10

Sangria Kea
Chenin Blanc, Ketel One, Mango, Lemon, Fresh Pineapple
10
This cocktail is great for lunch. Chenin Blanc hits mineral and citrus top note.  Mango/pineapple sit well in the middle and the vodka helps offset the sweetness.

Plain & Simple
Kohana Rum, Fresh Lime, House made Lemongrass syrup
10

Pineapple “Tai”
Kohana Rum, 1796 Solera Rum, Dry Curacao, Orgeat
12

Always Summer
Sauza Blue, La Croix Coconut, Fresh Grapefruit, Lime
12

Botanical Heat
Sipsmith London Dry Gin, Dolin Blanc, Fresh Cucumber, Lemon, House made Jalapeno syrup
12

HI Rye Old Fashioned
High West Double Rye, Demerara syrup, Angostura Bitters, Orange Bitters
12

---

WINE

- S P A R K L I N G -
Benvolio Prosecco
10 glass / 40 bottle
Saracco Moscato D'Asti 2017
12 glass / 48 bottle

Nicolas Feuillatte Champagne
80 bottle


- W H I T E -

Danzante Pinot Grigio 2017
7 glass / 28 bottle

Villa Maria Sauvignon Blanc 2017
Marlborough, New Zealand
10 glass / 40 bottle

Selene Hyde Sauvignon Blanc 2017
Canaros, Napa
15 glass / 60 bottle
The Selene pairs really well with a lot on this menu and drinks stylistically like a Napa Sauv Blanc in that it's pear and lemon instead of Marlborough lilikoi-lemon.  Picking between both is a price and personal preference.

Pine Ridge Chenin Blanc 2017
10 glass / 40 bottle

Hooked Riesling 2016
10 glass / 40 bottle
​
Chateau Ste Michelle Eroica Riesling 2016
16 glass / 64 bottle

Cambria Katherine’s Chardonnay 2015
Santa Maria Valley
10 glass / 40 bottle

Hartford Court Chardonnay 2016
Russian River
16 glass / 64 bottle

- R O S E -

Whispering Angel the Palm Rose 2017
13 glass / 52 bottle

​
- R E D -
Dupeuble Beaujolais 2016
12 glass / 48

Perrin Cotes Du Rhone 2016
9 glass / 36 bottle

Carmel Road Pinot Noir 2016
10 glass / 40 bottle

Belle Glos Clark & Telephone Pinot Noir 2016
18 glass / 72 bottle
Belle glos is big and flavorful for a Pinot.  Will hold to a piece of meat. Can go with rosemary very naturally.  Good alternative to a merlot

Straccali Chianti 2013
10 glass / 40 bottle

La Braccesca Vino Nobile Montepulciano 2014
16 glass / 65 bottle

Seven Falls Merlot 2013
10 glass / 40 bottle

Maddalena Cabernet Sauvignon 2016
10 glass / 40 bottle

Quilt Cabernet Sauvignon 2016
16 glass / 65 bottle
This is a great value, especially at $65 for the bottle.  Similarly Caymus retails for $80 retail or $160 in a restaurant.  The mainland retail price for Quilt at TotalWin (a box box liquor store) is selling it online for only a few dollars less.