- 整體 5
- 食物 5
- 服務 5
- 氛圍 5
The menu has changed slightly since my last visit; the four course tasting menu remains but the Grand Tasting menu now features six courses instead of eight. There is a limited a la carte menu.
A basket of breads and smoked ahi dip arrived as did an amuse bouche of ahi rolled in nori. I started with a glass of Drappier Champagne and chose the four-course tasting menu ($110) and the wine pairing ($75).
I chose the Smoked Hudson Valley Foie Gras ($15 upcharge), White Winter Truffle Pasta ($100 upcharge), and Lobster Risotto ($45 upcharge). Dessert was Hoku’s Parfait.
The foie gras came with slices of Maui Gold pineapple and a light sauce … It was so good! The wine was a 2022 Moelleux Domaine Huet (Vouvray). The slight sweetness matched the foie gras perfectly.
The White Winter Truffle Pasta was sublime. The scent and aroma of the truffle permeated the room as Tony shaved white truffle atop the tagliatelle. It was paired with a 2021 Etna Rosso from Benanti. I found this to be an interesting choice; I probably would have chosen a white Burgundy.
The lobster risotto almost beat out the truffle tagliatelle … the lobster was cooked perfectly, and the risotto was dotted with mushrooms and preserved lemon. Truly, a fabulous dish. The wine was another interesting choice … a 2020 Cote de Beaune-Villages, a lightish red. I would have continued with a white Burgundy.
I passed on the parfait and enjoyed a glass of 2022 Juffer Riesling Spatlese and a French Press coffee.
Service by Tony was gracious and unobtrusive, and the food was perfectly prepared and plated with flair. The wine pairing was fine, but I would have made different choices.
This was an expensive meal, $110 for a 4-course meal is reasonable but $160 in upcharges made it less so. This was a Tuesday evening, and I was surprised to see the restaurant practically empty. This is sad to see. I will continue to come to Hoku’s when scheduling permits as it remains one of my favorite restaurants. Recommended!
