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Tuesday, March 27, 2018


It's been fully two weeks since I last featured a posting on food, but I haven't exactly been starving.  Let me start with lunch yesterday at Teruya Andagi, one of the 12 Hottest New Restaurants in Honolulu, according to Eater.  Others on that list are Senia and Yauatcha

Ever wonder what happens to the middle of donuts?  They ship them off to Okinawa, where they become sata andagi.  It was 25 years ago that Mrs. Teruya started this shop (left) as one of the first ones at the now defunct Shirokiya eating area on the second floor next to Macy's at the Ala Moana Shopping Center.  When the whole place moved to the west end of the center, the Teruya family just about a year ago re-opened between Von's Chicken and Subway on Pensacola.  

I know all that history, for it was told to me by her son, who now runs the place:

This is mostly a takeout bento place.  Don't know where they parked, but people came streaming in.    I ordered their specialty, sukiyaki donburi, which was freshly made.  I sat in one of the three stools (see my ice tea?) with a panoramic view of the First Hawaiian Bank and Walgreens parking lot, with cars whizzing by on Pensacola.

The sukiyaki was acceptable.  However, in deference to the name of this eatery, I waited 15 minutes while they made the next batch of andagi:

It was lighter than the norm and okay.  The whole cost with no tip (not necessary) was around $10.

On the way back to 15 Craigside, I noticed that the Jacarandas were in bloom.  The purple flower from this tree has a very pleasant fragrance, and could well be my favorite tree flower.  Yes, more so than the Gold Tree, which, of course, is my most memorable.

On Sunday I went to Sushi King and ordered a combination lunch of Zaru Soba and Misoyaki Salmon, with hot sake and cold Draft Kirin Beer, which came with salad, miso soup, rice and tea.  Whenever I go to a day University of Hawaii baseball game, I try to begin by first having lunch here.  I have a campus parking sticker, so I find a spot close to the stadium and in the vicinity of this restaurant.  This lunch was absolutely fabulous and only solidified the prospects for my returning soon.

The baseball game was most satisfying in that the Rainbow Warriors fell behind 5-1 to Seton Hall, which had won the first two games and showed an unexpected talent for hitting.  Slowly, we returned to lead 6-5 in the ninth inning.  It was two outs, followed by a simple grounder to Shortstop Maaki Yamazaki, an excellent fielder, who promptly threw the ball away, allowing the runner to reach second base.  The next batter hit a single, scoring the tying run.  

So in the bottom of the ninth, Yamazaki appropriately started with a single, followed by a Johnny Weeks' home run.  He is a senior and I don't believe ever hit one before.  The relieving pitcher, freshman Jeremy Yelland, struck out ten batters in his four + innings of work.  Last night Hawaii again prevailed, 3-2.

One of my other meals last week was to Vintage Cave Cafe (Italian), where I get a free lunch because of my membership in Vintage Cave (French).  I started with a French Onion Soup / Prosecco and went on to Caesar Salad and Asparagus/Scallop Pizza.

I took a photo of my lanai meals over the past few days.  Saba (mackerel) and eggs/natto/rice, with sashimi and tsukemono:

To enhance the corned beef cabbage provided by 15 Craigside, I first fried some wagyu (Japanese wagyu fat is sold for $10/pound at Marukai), added some white onions, and provide the photo below of the end of my meal (mostly to show the great day and papaya plant):

I fried eight cloves of sliced garlic in butter and wagyu fat, tossed in the spaghetti mixture (from 15C kitchen), topped with sliced white onions and basil from my herb collection, to accompany the 15C salad and garlic bread:

Clams linguini with bone marrow:

This qualifies as "cheap eats" because the linguini, garlic bread and salad came from the 15C kitchen and the marrows are from two beef shanks, with a total cost of $2.63.  To keep the marrow from melting out of the bone, you need to quickly sear one end, which I did with six cloves of sliced garlic in olive oil.  If you cut the meaty part outside of the shank by eliminating the tendons, the resultant pieces are edible, if not actually tasty.  Unfortunately, the Conundrum Meritage with alcohol content north of 15% threw the cost out of line.


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