The main entre, and, again, I'm repeating the menu: Roast Duck breath, Sesame tofu tempura, Sweet potato puree, Kyoto miso soup with Yuzukosho pepper, Spinach:
What is roast duck breath? The menu was dotted with what must have been language conversion bemusements.
Next came the most disappointing item of the night: Mahimahi, Foie grass (must have meant gras) sauce, Mizuna, Shimeji, Sesame seed--
First, the dish was lukewarm, and worse, there was no presence of foie gras in any form. I guess the key point was that "real" foie gras would have cost too much for this one-price meal, which was $58.
The final course was worthy and the best of the lot: Anago fly, Sweet soy sauce, Eggplant, Egg ankake soup, Gobo Burdock root Rice, Wasabi, Nori seaweed--
The small plate had Nappa cabbage, Cucumber, Sesame seed, Ume puree...which totally lacked in character, and the portion was microscopic.
There were five of us, and I was the only one who did not order the $12 dessert, which was symbolic of the entire meal, a concoction of disparate ingredients: Ginger bread, Brie cheese Ice cream, Pumpkin seed Almond meringue, Raspberry sauce, Pear, Kyoto Tsujiri--
Incidentally here we are:
This all ended with matcha:
Was this worth it? Yes, for we neighbors had a good chance to talk. The quality of the cuisine was somewhat above average. Admirably creative, but the effort did not quite deliver. They could not use Japanese Wagyu Beef nor a chunk of foie gras, for either one alone could well have been worth $58. The menu changes monthly, so might be worth a second try.
Senia, only nine months old, located in downtown Honolulu and led by former Vintage Cave chef, Chris Kajioka, and Anthony Rush. They have already been nominated for a James Beard award. To the left, Rush, his wife Katherine Nomura and Chris. I had lunch at Senia several months ago, and, like Nanzan Giro Giro, featured is fine cuisine at moderate cost.