Monday, May 28, 2012

Kailua Restaurant: Prima

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Having missed out on Prima the last time I was on Oahu, it was on my "must do list" on this trip. Prima is a modern Italian restaurant, on the other side of the Pali in Kailua, they use local meats and produce.

With my crazy Hawaii schedule, I need to find another assistant, lunch was the only time that I had to visit Prima. One of my friends is a huge fan of Prima's pizzas, so I knew that ordering one was a "must have."

Met up with Nathan Kam, always enjoy meeting up with him for good food. Although Chef Ed Kenney was supposed to join us too, that's what happens when you own a restaurant or two. No food went to waste tho, I ate Ed's portions...

A Past Food Adventure
with Nathan and Ed

Our local Italian lunch at Prima is served...

See What Jay Eats...

Prosciutto Rucola Pizza

tomato, mozzarella, prosciutto, arugula, parmesan

I love wood-fired pizza
and this one is
Keawe wood!


Fried Chicken

Nicely seasoned and crispy
without being greasy

Mashed Potatoes



Nice side with the fried chicken

Caprese Sandwich

Mozzarella, tomato, basil
on a wood-fired oven baked roll

I could eat this everyday...

Is this a great lunch or wot?

Homemade Ice Cream

My Favorites...
Peanut Butter and Jelly (bottom left)
Chili Pepper Water (bottom right)

Lots of different flavors
and great tasting too...

Nathan introduced me to one of Prima's owners, Lindsey Ozawa. He said that I need to come back for dinner. If lunch is any indication of what the dinner menu will be like, I'll be back again and again...

Photo by Prima Hawaii
108 Hekili Street, Suite 107
(Next to Foodland)
Kailua, HI 96734
(808) 888-8933

Dinner: 5-10 pm


Sorry we missed you...

NOTE: Prima is no longer open for lunch

Photos by Jay Terauchi
Except where noted
©Jay Terauchi
Jay Eats

Sunday, May 27, 2012

Recipe: Ahi Masago Poke - May 2012

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Where do you get good poke in Southern California? If there is a place, I haven't found it yet. I'm really picky when it comes to poke, so I make my own.

Having competed in the Sam Choy Poke Festival on the Big Island in 2003, I got to try all kinds and some with imitation crab and tofu. But, I prefer the simple kine, like in my Ahi Poke recipe.

Ahi Masago Poke

This is my version of Alicia's Market
"Wasabi Ahi Masago Poke"

Alicia's Market is my first stop in Honolulu
after I leave the airport.

Yellowfin Tuna

I start with 1.5 lbs of chopped
sashimi grade tuna

My Ingredients

Low Salt Soy Sauce
White Sesame Oil

I start with 4 TBS of soy sauce
and 2 TBS of white sesame oil.

As you mix in, the tuna will absorb the liquid,
you can add more in later.

Add in a sweet white onion
and green onions

The secret is washing the onions
with water and drying throughly
before mixing in.

I love using Maui Onions, but can't always
get them here, so Walla Walla or Vidalia
will work...

This time, I added in masago (flying fish roe)

Ready to head out to the bbq...

If it's too dry, add in more
soy sauce and sesame oil.

Refrigerate before serving.

Remember to keep it cold


Photos by Jay Terauchi
Jay Eats Worldwide
©Jay Terauchi

Friday, May 25, 2012

Los Angeles Restaurant: Honey Pig

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A couple of years ago I was having dinner with friends from Hawaii (@Melissa808 & @dkMOMUS) and Jeff Nitta mentioned a Korean BBQ place called "Honey Pig" in Koreatown. He said the pork belly was incredible, all I could think about was BACON!

Pork Belly
"Their Specialty"

When it comes to food, I usually don't wait to try a recommended place. But this time I waited for @Melissa808 and @dkMOMUS' next visit to Los Angeles. Unfortunately, @dkMOMUS' schedule didn't permit him to be in LA the same time as Melissa, so we took lots of pictures to send to him. I won't reprint his comments... LOL!

See What Jay Eats...

The Kim Chee was already on the grill
when we were seated

The bean sprouts are my favorite!

They have rice papers...
(dduk bo sam or dduk bosam in Korean)
wrappers (depending where you are)

It's a thin rice noodle to wrap the meat in
AND one of the reasons why I love Korean BBQ


Pork Belly
sizzling away

As the meal is winding down,
they make fried rice.

lettuce, onions, rice, kim chee, and leftover meat.

Save room for this kim chee fried rice...

Kim Chee Fried Rice,
a nice end to a great meal...

Honey Pig was really good
and our service was very good too!

Honey Pig
3400 W 8th Street
Los Angeles, CA 90005
(213) 380-0256

Hey DK!
When you coming to town?

Photos by Jay Terauchi
©Jay Terauchi
Jay Eats

Tuesday, May 15, 2012

Maui Restaurant: Sea House at Napili Kai Resort

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On the Northwest shore of Maui, just south of the Kapalua Resort, lies the Napili Kai Beach Resort and Sea House Restaurant. This oceanfront property is located on one of the best beaches on Maui.

Beautiful Napili Bay*

Incredible Studio Unit*

Awesome Afternoon View

I had a really hard time getting
any work done with this view...

Full Kitchen in the Studio Unit

Since I've been away from home for awhile,
I was ready to prepare dinner and enjoy the great view.

But the resort had other plans for me...

Sea House Executive Chef Craig Erickson
invited me to dinner

Located right on the water,
a great place to watch the sunset.

Locally sourced ingredients
and creative menus.
Breakfast - Lunch - Dinner

I suggested that Chef Craig select the starters,
see what Jay Eats...

Poke Nachos
Sashimi grade Ahi diced and tossed with red onions, tomatoes
in a Thai citrus dressing on a bed of limu, crispy wonton chips
with wasabi aioli, sweet soy and sriracha cream

A great starter,
the flavors worked well
with the local ahi.

Caprese Tower
Layers of gold and ruby tomato between
fresh Mozzarella, arugula sprouts, herb pesto, balsamic reduction,
sun-dried tomato vinaigrette

I love fresh tomatoes and Maui
has some of the best!

Lawa Pono Pa
(Respectful Bountiful Basket)

(L) Garlic buttered shrimp satay, baby bok choy and heirloom carrots
(C) Petite filet, mashed new potatoes and blue cheese demi-glace
(R) Crab crusted mahimahi, saffron aioli and wild rice blend.

I love sampling a variety of items
and everything on this plate
was ono

Pineapple Tiramisu
Whipped mascarpone and diced pineapple layer with
pineapple cake, mango, guava drizzle, with fruit salsa.

When on Maui,
must have something with locally grown pineapple.

Sunsets included with each visit...*

Private Sea House Dinners*
The property has a lot of spots for private dining
with spectacular sunsets and dining by torch light.
Chef Craig and his team create special menus
for all occasions.

5900 Lower Honoapiilani Road
Lahaina, HI 96761
(808) 669-1500

Open Daily: 7 am - 9 pm

Had a great dinner and conversation with Chef Craig.
Loved hearing about all of the great local ingredients available,
I'm kind of jealous...

Chef Craig Erickson was part of

Chef Craig Erickson

NOTE: I was a guest of the Maui Visitors Bureau and their partners
(Sea House Restaurant and Napili Kai Beach Resort)
and thank them for their hospitality.
All comments and opinions expressed are strictly my own.

Photos by Jay Terauchi
Jay Eats
©Jay Terauchi

Monday, May 14, 2012

Maui Restaurant: David Paul's Island Grill

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A small group of judges from the Maui County Agricultural Festival were invited to a special tasting at the award-winning David Paul's Island Grill in Lahaina. I had met Chef David Paul Johnson about 6 months prior (Hawaii Food Adventure: Day 7) and was fortunate to be invited back for this Spring tasting.

This restaurant was part of

I became familiar with Chef David Paul at his first Lahaina restaurant, "David Paul's Lahaina Grill" on Lahainaluna Road. I had dined on New American Cuisine dishes such as Tequila Shrimp with Firecracker Rice and the Deconstructed California Roll.

Today, we're here for a special treat as he presents his 2012 Spring Flavors - Tasting Menu:

Before we sat down, he gave us a tour of the restaurant
Photo by @Ayngelina

Local artwork displayed around the restaurant.

In addition to using local ingredients on his menu,
Chef David Paul features local artists
on the second Friday of each month.

The Chef's Table for Two
in the kitchen

I'm sure that would be an amazing
experience to dine at this table
and watch Chef David Paul up close.

Before leaving the kitchen,
he created a dish for us.

He made fresh buratta cheese for us

Picking up our plates, we're off to the dining room...

Fresh Buratta Cheese
with Olive-Rosemary Loaf
Olowalu Tomato Jam, Hawaiian Sea Salt

The best buratta cheese I've had,
with a dash of citrus.
I love citrus!

Idaho Trout Salad
Keawe Smoke Trout, Kapalua Farm Arugula,
Pickled Maui Onions, Toasted Pine Nuts,
White Balsamic Reduction and Smoked Olive Oil

The trout had a very sweet smokey flavor,
loved the picked Maui Onions with it.

Maui Raised Berkshire Pork Belly
Slow Roasted with Pomegranate Glaze,
Cannellini Bean Salad, Ricotta Salata Cheese
and Parsley Oil

Very tender pork with a nice sweet flavor,
loved the bean salad

Panna Cotta
Amarone Cherry and Dark Chocolate
Haystack Cookie, Ulupalakua Strawberry

Served with Kona Coffee

Chef David Paul Johnson
has won numerous awards and
guest chef appearances worldwide

Learn a thing or two from this award-winning chef...
"A Day in the Kitchen with Chef David Paul"
A hands on cooking experience
held on selected Sundays.

For more information, click here

900 Front Street
Lahaina, HI 96761
(808) 662-3000

Here's what my colleagues posted:

Thank You Chef David Paul
for inviting us in your kitchen!

Chef David Paul Johnson

NOTE: I was a guest of the Maui Visitors Bureau and their partners.
I thank them for their invitation and hospitality.
All comments and opinions expressed are strictly my own.

Photos by Jay Terauchi
Except as noted
©Jay Terauchi
Jay Eats

SUGARFISH by Sushi Nozawa Opens in Studio City

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One of my favorite sushi places is Sushi Nozawa, it's all about the fish. Over the years, I've gotten to know Nozawa san and his wife Yumiko san. After 25 years in Studio City, I was sad when he retired and closed his namesake restaurant at the end of February 2012.

"Famed Studio City sushi joint closes its doors"

Chef Kazunori Nozawa*

BUT, he's partners in "SUGARFISH by Sushi Nozawa" and this Studio City location was converted to his partnership's namesake. Scheduled to open to the public on Thursday, May 17th, the Nozawas were kind enough to invite me to the pre-opening tasting.

Although the sign is still reads "SUSHI NOZAWA", the front of the restaurant has a new look... Inside, the interior and layout has changed. It's a much different place than when I first walked in the doors 12+ years ago. I was greeted warmly by Nozawa san and Yumiko san as we were seated in the dining room.

SUGARFISH opens in the old
Sushi Nozawa location

The iconic "Trust Me" signs are still displayed
on the walls, but Nozawa san won't be behind the bar.

SUGARFISH is not your typical sushi restaurant, the menu is arranged
by "sets", however, you can order a la carte.
Regardless of what you order, it'll be very good...

Since tonight was a special tasting,
we were served "The Nozawa" set.

See What Jay Eats...

Appetizer Course
"Organic Edamame"

Tuna Sashimi Starter
with Nozawa's ponzu


Albacore with ponzu

Halibut with ponzu and yuzu


Toro Handroll

Blue Crab Handroll

"A Must Have"

Bonus pieces...

Red Snapper with ponzu

(Sea Urchin)

It was good to once again
enjoy his sushi in Studio City!

My friend Aliss meets Nozawa san

It was a classic Sushi Nozawa experience, except that Nozawa san wasn't behind the sushi bar. I would imagine that he and Yumiko san can be seen at the restaurant greeting customers.

11288 Ventura Blvd #C
Studio City, CA 91604

The Tradition Continues...

Nozawa san
Yumiko san

My previous Sushi Nozawa post

NOTE: I was a guest of SUGARFISH by Sushi Nozawa and thank them
for the invitation.
All comments and opinions are strictly my own.

Photos by Jay Terauchi
Jay Eats
©Jay Terauchi