One of the hottest topics in Hawaii this month is the grand opening of STIX ASIA (2250 Kalakaua Ave Lower Level 100, Honolulu) in Waikiki. The entire basement of the Waikiki Shopping Plaza along Kalakaua Avenue became an Asian food hall.
The opening ceremony was held in a style typical of Hawaii’s mixed culture, with a maile leaf lei hung in front of the entrance, a prayer by a Hawaiian clergyman, and an exorcism by a priest.
This location, which before the pandemic was “Waikiki Yokocho” with a Japanese food concept, has now been transformed into a food hall specializing in Asian cuisine, bringing together 17 restaurants and offering visitors the opportunity to experience food and culture from Japan, China, Taiwan, Korea, Singapore and other countries.
It was a tasting event for the media, and I quickly checked out the floor guide and walked around the restaurant. The basement location, the bright lighting, and the overall feeling of a clean and clear space were rare in Hawaii, and I felt a freshness that I had never experienced anywhere else.
In keeping with the Chinese New Year season, a lion dance paraded through the museum and celebrated the opening with a taiko drum performance.
Located in the center of the hall is the Shanghai Bar. This Asian fusion bar offers innovative cocktails, as well as draft beer, whiskey, bourbon, tequila, vodka, sake, and shochu.
Across the street from the bar is Udon Yamah. It is a Sanuki Udon restaurant, and they make their udon using a recipe directly from a famous family in Kagawa Prefecture.
I was given a sample of the meat udon, and the noodles were firm yet smooth. The homemade soup stock made from dried sardines, kelp, soy sauce, and other ingredients also had a wonderful balance of flavors. Most of the people who tasted the noodles, regardless of race, exclaimed, “Delicious! and raved about it.
Next door is the sushi restaurant Sushi Matsuri (Seto no Matsuri). Nigiri and maki sushi made with fresh seafood and local ingredients are available at reasonable prices.
Prices start at about $25 per plate. The tuna (called ahi in Hawaii) was quite fresh. The king salmon, which was “carefully selected,” was fatty and everyone was satisfied with it.
Next stop: Korea. K Street Food Waikiki offers a menu of traditional Korean street food.
The lineup includes tteokbokki, corn dogs, and the Korean fried chicken that is a hot topic in Hawaii. The ddeokbokki, with its irresistible firm texture, is quite spicy. It goes well with beer, and a plate and a glass of beer was enough to fill me up. This casual atmosphere is very rare in Hawaii.
Alongside it is Nabe Aina, a “Pan Pacific hot pot” restaurant that boasts a special golden soup. The restaurant offers a variety of unique Asian hot pot dishes such as kimchi hot pot, tom yam hot pot, mala hot pot, miso hot pot, seafood tofu hot pot, and more.
The Wagyu beef with just the right amount of sashi was full of flavor. Washu beef is a crossbreed of Wagyu beef and American Black Angus beef. It is more reasonably priced than Wagyu beef, so it is very popular in Hawaii.
For those who prefer a lighter taste, go to “Shingen,” a soba and udon restaurant that has been loved by locals. The homemade noodles are made with fresh buckwheat flour imported from Hokkaido, and are elegant and aromatic.
Our recommendation is the original light red udon noodles with ube (sweet potato) flour kneaded into the dough, which is very popular in Hawaii as a sweet treat. It is a gem with a bright and smooth texture. In addition to noodles, the restaurant also offers a la carte dishes such as poke and tempura, and a set of noodles and a mini rice bowl is priced at a reasonable $21 for dinner.
In the back is the “Noodle Street” area, where four ramen stores line the street.
Umekouken is a famous ramen restaurant that originated in Asahikawa, Hokkaido, and is listed in the Michelin Guide. The soy sauce butter corn is the most popular local menu item, but this time I challenged the manager’s top choice, ginger ramen, and bingo. The aroma of ginger and its tangy accent make this limited menu item exquisite.
Kobe Pork Bone Ramen “Kamashoken” where the pork bones have been turned into an endlessly mellow, sweet, and elegant soup. The soup was drinkable to the last drop at this restaurant, where craftsmanship shines through.
Located at the far end of the restaurant is Honolulu Noodle & Co. The Taiwanese cuisine is a blend of Western and Hawaiian flavors, offering a taste of originality.
Finally, “I had to have dessert at any cost,” I headed to an island-style cafe called Cafe Nala. After choosing the gelato of your choice, they bake a croissant/waffle hybrid called a “croffle” and pop it on top, with plenty of honey drizzled on top. Bagels, acai bowls, boba tea, and homemade coffee are also available on the extensive cafe menu.
Ao Gelato is the only gelato shop that offers gelato. This homemade gelato store uses tropical fruits and ingredients such as premium tea. In addition to Hawaiian lilikoi and Hawaiian honey lemon, there were also flavors such as chai and Earl Grey.
Next door, Nana’s Green Tea is a cafe that was very popular even in its Yokocho days for its matcha-based lattes and parfaits.
In addition, “Nanamusubi” sells savory rice balls made from organic rice, “Ramen Akatsuki” will open soon, “Tempura KiKi” offers Japanese tempura, “Tangmi” serves Southeast Asian cuisine, and “love&eel” serves eel. The restaurant offers such a wide variety of dishes that you would not be able to get enough of them even if you came here every day.
CEO Frank Clark said of the new spot, “We hope it will be an environment where people can experience Asian culture while dining and learn about its history and roots in an interesting way.
© Source travel watch
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