Chef Recipe

Chef Russell Siu

3660 On the Rise & Kaka'ako Kitchen

Ahi Tartar
Tobiko Caviar and Wasabi Oil

Serves 4
  • 1/2 Lb Ahi, Grade 1 (diced very small)
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Green Onion (chopped fine)
  • 1 Tsp Capers (chopped fine)
  • 1/2 Tsp Ginger (grated)
  • 4 Tsp Tobiko Caviar
  • 8 Each Tube Chives (for garnish)
  • 1/4 Cup Olive Oil
  • 1 Tsp Wasabi
  • Salt & Pepper to taste
Method

In a bowl, mix together of all of these ingredients except for the wasabi and extra virgin olive oil. Season with salt and pepper. A little more extra virgin olive oil may be needed if the mixture is too dry to your liking.

In a small bowl, add olive oil and wasabi together and mix until smooth. In a martini glass, spoon about 4 tablespoons into the center. Drizzle wasabi oil over and garnish with tobiko caviar and tube chives.

Chef Roy Yamaguchi

Roy’s Restaurants

Roy’s Seared Soy-Marinated Ahi with Maui Onion-Fennel Salad

Serves 4
  • 1 Cup Homemade or store bought Teriyaki Sauce
  • 2 Each 8 ounce Ahi Tuna Steaks
  • Maui Onion or Sweet White Onion Fennel Salad
  • 1 Large Fennel Bulb, trimmed and thinly sliced (1 cup)
  • ½ Cup Maui Onion, thinly sliced
  • 2 Each Naval Oranges, peeled and sectioned
  • ½ Cup Radicchio, shredded
  • 1 Head Belgian Endive, thinly sliced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Salt and Ground Black Pepper
Method

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 450 degrees F. Pour the teriyaki sauce into a shallow bowl and add the ahi. Marinate in the refrigerator for 10 to 15 minutes, turning once or twice.

To prepare the salad, combine the fennel, onion, orange segments, radicchio and endive in a bowl. In a separate bowl, combine the oil, lemon juice and salt and pepper.

Remove the tuna from the marinade and grill for about 1 ½ minutes on each side for medium-rare or to desired doneness. Cut the tuna into slices. Pour the dressing over the salad and toss thoroughly. Arrange the salad on each plate and place the tuna slices on top of the salad.

Chef Colin Nishida

Side Street Inn
Side Street Inn on the Strip

Pan Fried Pork Chops

Colin Nishida uses locally raised pork and treats his customers to a colossal portion of four chops each.

This is a scaled back version that serves 4.

  • 1 cup flour
  • 1⁄2 cup cornstarch
  • 1-2 cups cottonseed oil
  • 4  1"-thick pork loin chops (2 1⁄2-3 lbs. total)
  • 4  1"-thick pork rib chops (2 1⁄2-3 lbs. total)
  • 2 tbsp. garlic salt
  • 1 tbsp. freshly ground black pepper
  • 1⁄2 head cabbage, cored and finely sliced
  • 1 cup ketchup
Method
  1. Put flour and cornstarch into a wide shallow dish and whisk to combine. Set aside.
  2. Heat 1 cup of the oil in a large skillet over medium-high heat until it registers 375° on a deep-fry thermometer. Season pork chops generously with garlic salt and pepper. Working in batches, dredge chops in flour mixture, gently shake off any excess, and fry, turning once, until well browned and cooked through, 5–6 minutes per side. Transfer pork chops to a sheet pan fitted with a rack. (If oil becomes too dark, carefully discard it, wipe out skillet with paper towels, and continue with 1 cup of clean oil.)
  3. Transfer pork chops to a cutting board and cut meat away from bones (don't discard bones). Slice meat into 1"-thick pieces. Divide cabbage between 4 plates and top with meat and bones. Serve with ketchup on the side for dipping, if you like.