Restaurant Week: High-End Dinners At Discount Prices

Restaurant Week Hawaiʻi is Friday, Nov. 15 – Sunday, Nov. 24. During these ten nights, restaurants offer a unique, set dinner menu — typically at a steep discount from what you’d usually pay.

Among the restaurants participating are three west side spots:
Roy’s Ko Olina | Plantation Tavern | Gyu-Kaku

Roy’s Ko Olina

The incredible prix fixe lineup from Roy’s Executive Chef Darryl Shinogi and his team highlights stellar ingredients and French-inspired cooking techniques — the combo that makes Roy’s one of the best restaurants on the west side.

The star of the menu is Smoked Prime Beef Brisket.

Shinogi's smoked Prime beef brisket

Shinogi only uses USDA Prime brisket for smoking: “You need the fat to keep it tender,” he told me. His 24-hour cooking process with a day-long marinade, followed by an evening-long smoke over mesquite and hickory.

The result is one of the most tender, pleasantly smoky bites of beef you’ll ever have.

The brisket is served with Cauliflower Gratin, and topped with a magnificent Buttery Cabernet sauce.

Shinogi’s starter is also worth mentioning: Mililani Honey Mac Nut Rock Shrimp & Roy’s Original Blackened Island Ahi with Spicy Soy Mustard.

 Mililani Honey Mac Nut Rock Shrimp & Roy’s Original Blackened Island Ahi with Spicy Soy Mustard

With a few bites, you know you’re in the hands of a master chef. The crunch and sweetness of the honey shrimp is a perfect contrast to the tenderness of ahi and the spiciness of the mustard served with it.

The two other main dish choices include a pan-rendered chicken and Chilean seabass / kama duo.

Dessert is a Kabocha Pumpkin Panna Cotta with Pumpkin Brittle — using fresh kabocha pumpkin from the west side’s own Aloun Farms.

Kabocha Pumpkin Panna Cotta with Pumpkin Brittle

You can also choose to upgrade your dessert — instead of the Pumpkin Panna Cotta, you can substitute any of Roy’s other desserts (including their popular hot desserts), for an additional $5 cost per upgrade.

Cost: $39 per person (Full Menu)

Plantation Tavern

Chef Adam Gilbert is serving a three-course menu, which incorporates the multicultural flavors of the Plantation menu.

The star entree of the night is a hearty steak slathered in a spicy chimichurri sauce made with local Kahumana Farms kale.

The starter is a Crab and Kim Chee Dip, with Ulu chips, and dessert is an Ube Tres Leche Cake served with seasonal fruit.

Cost: $45 per person (Full Menu)


Japan-based chain restaurant Gyu-Kaku is offering a sampler of their typical dinner menu for Restaurant Week. You can choose one dish from each of seven categories, including three meat categories. Rather than a chef-inspired dinner, at Gyu-Kaku you’re the chef — you’ll cook the meat yourself on their charcoal broilers.

Cost: $28.95 per person. (Full Menu)

Restaurant Week Hawaiʻi Supports Culinary Education

Some of the proceeds from the event support the new University of Hawaiʻi Community Colleges Culinary Institute of the Pacific at Diamond Head, which, in conjunction with UH West Oʻahu, will soon offer a four-year degree in culinary management.

So by eating today you’re helping to bring up a whole new generation of chefs and restaurant managers of tomorrow.

Photos by Chrissy Chavez