The Beachhouse at the Moana is located in the heart of Waikiki. Its warm, open feel appeals to both tourists and locals. The same can be said for chef Rodney Uyehara and his food, like this best seller, french onion soup.
"What we have are garlic croutons that go on the top, top that off with a little gruyere cheese and finish that off with a little parmesan cheese," Uyehara says.
Chef Rodney puts it under the broiler until the cheese melts into a golden brown crust. "Here at the Beachhouse, we probably sell about 30-40 of these a night."
For the main course, try the atlantic salmon with soy sesame ginger sauce. Chef Rodney sears it in a hot pan then transfers it to the oven. While it cooks, he browns garlic, shallots and ginger in olive oil. "Once that gets a little brown, we're going to deglaze it with scotch. Careful now." He adds sweet mirin, yuzu citrus juice, soy sauce and demi glaze, and at the very end, a pat of butter.
Finish the meal with Kona chocolate spring rolls or dark rum crème brulee.
And the best part? Top everything off with a stunning view of the ocean. "Every evening I have to basically sit down and watch the sun set. It's just beautiful out here."
Restaurant Week Menu:
Dinner - $40 per person
French Onion Soup OR Caesar Salad
Pan Seared Hibachi Style Atlantic Salmon with a Soy Sesame Ginger Sauce OR Italian Sauteed Free Range Chicken with a Roasted Garlic Jus OR Oven Roasted Kurobuta Pork Chop with Maui Pineapple Relish and Whole Grain Mustard Demi
Kona Chocolate Spring Rolls OR Dark Rum Creme Brulee