inaba red & yellow

So, there was the Inaba thai green curry...

And then I found the red and yellow ones...

Yellow is made with chicken.

To me, it had a little sweetness to it and wasn't as spicy as green.

Red was spicy, and filled again with lots of tuna.

I think these are great to have in the pantry for emergency rainy days.

inaba thai green curry

I've been seeing this around the web lately. Inaba makes a canned curry.

Apparently there is a red curry, yellow curry and this green curry. From what I've seen, the yellow curry is made with chicken and the red and green curries with tuna.

I'd never seen it in the stores here, so we've never tried it, until the other day.

It was on sale at Daiei, only 98 yen a can.

It was my first time to try a green curry of any kind.

The curry is spicy, there are kaffir lime leaves in there as well as red chilies. I was surprised at how much tuna there was too. Whole chunk type not teeny bits.

This was good and I hope to find the others so we can try them too.

magurozuke avocado donburi

Sunday, the weather was crazy!

We started off with clouds, then it turned into scary gale winds. We even had to tie things down on our lanai!

And then the rain, boy, did it rain. And then within a couple of hours our temps dropped over 10 degrees...The world is really falling apart.

Anyway, the weather dude had forecasted the rain, so knowing this, we stocked the refrig and stayed indoors.

Dinner was really simple. Magurozuke avocado donburi.

Adapted from "Uchigohan" serves 2

20 mililiters mirin (sweet rice wine)
30 mililiters shoyu (soy sauce)
1 tablespoon toasted sesame seeds
170 grams maguro (tuna), sliced
5 leaves shiso (perilla), thinly sliced
yellow onion, thinly sliced
1 avocado, deseeded, peeled and sliced
rice, cooked

Marinade your maguro in the first 3 ingredients, 10 minutes before serving.
While waiting for your maguro, prepare your avocado, onion & shiso
After the 10 minutes plate everything up
Enjoy!

NOTES: if you don't want your rice to be piping hot when you plate it up, put some into your dish while waiting for the fish to marinate.

After marinating the tuna for 10 minutes, there was hardly any marinade left, so I drizzled what was left onto each serving.

This got a "thumbs up" from Satoshi, in fact, he ate really slow (which is unusual for him) savoring it all, I guess he really enjoyed this one.

I want to try this one again using different kinds of raw fish.

"new"

First off, the news is sort of "weaning" itself and has gradually brought back some regular programming, though I think most of the shows they are showing are re-runs.

There are still a lot of people missing and supplies are starting to trickle to the needed areas.

It seems that the roadways and railways aren't back to normal yet, which is causing most of the hold-ups. And gasoline in that area is very, very limited. Making things even more difficult.

I'm glad they are getting the nuclear power plant issue in order and it seems that there is radiation in some foods from that area, but we were reassured that the levels are low.

Regardless of what the government says, people all over are still stock piling food and toiletries (namely toilet paper).

In Osaka, though, it is pretty normal. Yesterday many schools and universities had their graduation ceremonies. There were many girls dressed in kimono. It was kind of nice to see many people out and about.

I wanted to share with you a new way to make tuna sandwich filling...add grated carrots.

It may not be something new to you, but I learned about it when it was in a sandwich I had at Starbucks, though their version had grated onions too.

I thought it would be a good way to get more veggies in.

I figured if it was good with tuna, then why not try egg?

So I tried it and also added some smoked salmon that had been in my freezer for awhile.

Both versions are good. I think even adding grated cucumber would be nice too.

Do you have a different way of making tuna and or egg filling?

ahi poke sliders on mini buns

Last Sunday, I tried the recipe for "Ahi Poke Sliders on Mini Buns" which was featured in "Edible Hawaiian Islands Summer 2009".

I had to make my ahi poke from scratch because it doesn't exist here.

I followed this recipe, which I always use to make poke. And not thinking, added the tomato and cucumber which the recipe called for....bad move.

The "burgers" fell apart...it was a mess in the pan...edible but ugly. We ended up eating most of the poke; raw, on the side. (I put some kim chee on this slider to "hide" the damage.)

So, a couple of days later, not appreciating failure in the kitchen, I tried it again, this time leaving out the tomato and cucumber and whizzing it for a bit in the food processor (which the recipe says to do, but I hadn't the first time around).

It came out better and it was great on the rye roll with a smidge of mayo (Best Foods, of course). Add an ice cold glass of beer and you have a great dinner, lunch or snack.

Here is the recipe if you'd like to try it.

Ahi Poke Sliders on Mini Buns from Edible Hawaiian Islands Summer 2009
Makes eight 4-inch mini burgers

2 pounds fresh ahi (tuna) poke, from your favorite local fish market
3 tablespoons macadamia nut oil
8, 4-inch Portuguese sweet rolls

Place the ahi poke in the work bowl of a food processor with the metal blade and pulse until poke is ground. Don't overgrind; keep it slightly chunky. Do this in two batches.

Turn on the grill. When hot, place a large skillet on the grill with the oil and heat the pan until very hot. Cook the poke burgers on the hot pan and sear both sides. Don't overcook; center should stay rare. Place cooked poke sliders on buns and serve.

Enjoy!

NOTES: After making the poke, I let it sit in the refridge for about an hour for the flavors to meld. I didn't use macadamia oil (I've never seen it here) and just used a non-stick pan.

Also, I couldn't find something close to Portuguese sweet rolls (which in my opinion is similar to brioche), so I used what I could find, rye rolls.

If you cook this on the stove, cook it on low heat for about 3 minutes on each side. The middle will be raw and the outside seared. If you don't like to eat things semi-raw, you may want to cook it all the way through.

This was so good, it was hard to put down once I started eating it.

on a side note: Did you know that the amount of ahi (tuna) the world eats a year is really high? (The world put together eats a lot, but apparently, Japan eats even more) So high that the experts are saying that if limits are not placed on fishing or purchasing from fishermen, tuna will be non-existent by 2010 (um, that is next year?!)

Fortunately, when I bought this tuna, it was cultivated in Yamaguchi prefecture (made in Japan). Hopefully, more of these farms will be able to answer the demand for tuna (and maybe other seafood too) and leave nature alone to repair itself.

trying new recipes

Yesterday, our area went into the rainy season, this is actually 12 days later than last year and is supposed to last for 40 days. Not looking forward to this muggy, uncomfortable weather, but it is something that has to be done, for the plants, etc.

So in need of some "cool" foods...Monday, I tried several new recipes for dinner. Here is my dinner tray.

One I found on Serious Eats, this recipe which combines tuna with garbanzos as a salad. It is easy to put together and delicious.

Fragrant chickpea salad : Nick Kindelsperger, The Paupered Chef, serves 2 -3

1-15 oz. can chickpeas, drained & rinsed

2 bellpeppers, red or yellow, diced

5 tablespoons EVOO

2 tablespoons sherry vinegar

1 onion, diced

1 teaspoon ground cumin

1/2 teaspoon fennel seed

1/2 teaspoon chili flakes

2 teaspoons paprika powder

1 can of tuna, water/oil drained

handful of parsley, chopped

salt & pepper

Roast peppers

Heat oil, add onions & spices

Whisk in vinegar

Add all the ingredients

Combine well

Season with salt & pepper

NOTES: I cut this recipe in half. I didn't have sherry vinegar and subbed balsamic vinegar. I also didn't have fennel seed so I left it out. I ate this as is, but this would be great on baguette or as a sandwich filling.

The original recipe heats the spices and roasts the bell pepper, but I just dice and throw everything together without heating anything up. I do this a day ahead and we eat this cold.

Another recipe I tried was Ellie's "Muhammara" from "The Food You Crave". Another easy recipe which uses walnuts and roasted red peppers, it was great on this pistachio baguette I got from Ferdinand.

This baguette was delicious, filled with lots of pistachios from end to end!

The recipe uses bottled roasted red peppers, but I roasted my own, and cut the recipe to match the one red pepper that I roasted (actually for the tuna with garbanzos it uses a roasted pepper also and I roasted a yellow one for that).

I didn't have bread crumbs, so I added some ground flax seed. I also didn't have pomegranate juice or pomegranate molasses, so I used balsamic vinegar. I really liked this and want to try it as a sandwich spread.

The last recipe I tried was Ellie's "Chickpea and Spinach Salad with Cumin Dressing", which was also from "The Food You Crave".

I cut this recipe in half and used the remaining half can of garbanzos. I couldn't find spinach so I just served this on iceberg lettuce. I was really disappointed with the lettuce at the market, everything didn't look too good, even the iceberg lettuce. The salad also calls for mint, but I forgot to add it...still, I loved the flavors of the salad.

Actually all three recipes had overlapping flavors, so they all tasted slightly similar, but I really enjoyed them.

p.s. on Tuesday night I put some thinly sliced chicken in the oven with ras el hanout, salt and pepper and cooked it for 12 minutes @ 350F (180C). I put it into a pita with the muhammara and some lettuce...mmm.

maguro no kakuni

After eating this seasoned maguro in Wakayama a couple of years ago, I have been looking around for a recipe to re-create it.

Luckily, there was a recipe in a cookbook I have called "Soshoku no susume: O-bento recipes" by Hideo Makuuchi.

The recipe is easy and doesn't take much time. My maguro didn't turn out as dark as the one I tried but it was still delicious.

Here is the recipe if you'd like to give it a try:
Maguro (tuna) red part 300 grams (about 10.5 ounces)
Ginger 2 nubs, sliced thinly

Sauce:
Dashi (stock) 1/3 cups
sake (rice wine) 1/3 cups
shoyu (soy sauce) 3 tablespoons
mirin (sweet rice wine) 1-1/3 tablespoons

Cut the maguro into 3 centimeter cubes, pour some hot water over it to get rid of the oil of the fish.

Put the sauce together and bring to a boil. Add the maguro and ginger.
Cover with an oshibuta (drop-lid) and cook on medium heat until all the liquid evaporates.

NOTES:I got impatient and didn't wait for the sauce to disappear but it still tasted delicious. I will definitely make this again it is great for bento (lunches) as well as fillings for musubi (rice balls).

Gosh the week flew by (again!), hope you have a great weekend!

eat your veggies (and some fish)

Dinner for the past couple of days was an assortment of different fish and veggies.

On my bowl of rice was kugini (which literally means simmered nails), ikanago (Japanese sand lance) is simmered in shoyu (soy sauce), ginger, sugar, mirin (sweet rice wine), sake (rice wine) & mizuame (starch syrup, like corn syrup) until it is caramelized.

This is a famous dish in Kobe, many families have their own variation of the dish. This is usually seen in the stores during Spring. Apparently there was a large oil spill in the waters off of Kobe recently, so the ikanago is quite sparse this year and the price of kugini is said to be expensive.

With some gobo (burdock) I had sitting in the refrig, I made kinpira. The hardest and most time consuming part of this recipe was whittling the gobo.

Kinpira from Hideo Makuuchi's "Soshoku no susume": Spring recipes : Serves 2 or more depending on your serving size

1 gobo (burdock), about 40 cm long (about 15 in) whittled
1 carrot, julienned
1 tablespoon sesame oil
2 tablespoons sake (rice wine)
1 tablespoon mirin (sweet rice wine)
1 tablespoon shoyu (soy sauce)
sliced chili pepper
sesame seeds

Heat a pan, add oil
Add the gobo and carrots, coat well in oil
Add sake, mirin, shoyu and chili and cook until liquid evaporates.
Top with sesame seeds.

The second dish I found on Obachan's blog. She has lots of delicious adventures in Kochi, Shikoku. If you have a chance you should check her site out.

This recipe uses Spring cabbage which is in season now. Spring cabbage is different from the normal cabbage you see in the store because the leaves are tender. Her recipe uses the microwave but since I don't normally use the microwave, I made this on the stove.

Spring Cabbage Tuna Salad : Serves 2 or more depending on your serving size.
1/4 spring cabbage
1 can tuna, drained
2 teaspoon honey
1 tablespoon shoyu (soy sauce)
ra-yu (chili oil), to taste
sesame seed

Cut cabbage into bite sized pieces and wash.
Add to a heated non-stick pan and cook for about 3 minutes.
During the 3 minutes, cover to steam, stir and check until cabbage starts to wilt.
Add the tuna, honey, shoyu and mix well.
Add ra-yu, I added about 7 drops.
Top with sesame seeds.

In the small dish was rakkyo. Lately we've been hooked on these bambucha (huge) rakkyo (pickled scallions) from Miyazaki prefecture.

I liked these dishes, it was a great way to get in my veggies and some fish.

It is Spring, though the temperature here feels more like Winter...what have you been eating for dinner?

my middle name is...

Do you have a middle name? I'm sure most of you do. Native Japanese do not and are surprised that we, Japanese Americans do.

Most Japanese American first names are English and their middle names are Japanese and come directly from their grandparents, or is a combination of both grandparents names, or a Japanese name that their parents like.

Some Japanese Americans that I know don't have Japanese middle names but English or Hawaiian middle names...I guess it all depends on what your parents, grandparents decide.

Anyway, today is Girl's Day in Japan, but in Hawaii it is the memorial of my Grandpa's passing. I can't believe that it is 9 years since he's been gone and I wanted to share with you a little story.

When I was in elementary, my cousin and I were at her neighbor's house (I can't remember why we was there but I think her neighbor was watching us) and she made us tuna with kim chee sandwiches for lunch.

She toasted the bread, spread the tuna on and then added the won bok kim chee. At first I thought, this is a weird combination (I was a picky eater back then), but when I tasted it, it was delicious.

A few months later, when I visited my grandparents, we were having tuna sandwiches for lunch. I told my grandpa he should add some kim chee to his sandwich, so he did. After one bite, he said, "your middle name must be "eat""...I guess he liked it too.

Miss you Grandpa!

food...nature...blast of heat...repeat

Sunday had to be most sauna-like day to date...this year. Still, we didn't want to stay at home, so we decided to check out the falls in Minoo Park.

From the Hankyu Minoo station to the falls it is 2.8 kilometers. Of course we couldn't just go straight to the falls, on the way we stopped into Hashimoto-tei for lunch.

Satoshi had the loco moco (900 yen about US$9), he knew when he ordered it that he may be disappointed, but ordered it anyway. When his plate arrived, he knew from the aroma that it would be different. He says that Kaka'ako Kitchen's is still his favorite.

I ordered the black curry (900 yen about US$9). This spicy concoction was delicious and had a lot of punch. It may look like a lot of rice, but with the amount of spiciness, you need it.

After re-fueling and cooling off a bit, we checked out the Konchukan (insectarium). The admission was 270 yen (about US$2.70) per person. Can you believe, that for all the years we have lived here, we had never stepped inside this place? We were glad we did though, there were lots of yucky bugs on display as well as a live butterfly area. I was amazed at how some of the butterflies had numbers written on their left wing--I think this is how they keep track of them.

From the insectarium, we continued walking toward the falls. There was another museum of sorts, but I can't tell you what it was (Satoshi didn't know what it was either)--at least there was no admission.

Right across the unknown museum, we stopped into yet another cafe (Yamamoto Coffee) along the way to keep cool. Satoshi had some coffee and I had an iced coffee (600 yen a piece--about US $6 each).

Just as we came out of the cafe and started to make our way up a slight incline, there was a man giving out samples of yamaguri (mountain chestnuts). It turns out that these are from Shiga prefecture, so they weren't local. But they were really easy to peel and delicious. We bought a bag to take home (600 yen or about US$6).

Finally, after 2 hours, we made it to the falls. There were many people in the waters below the falls. After re-energizing in front of the waterfall's spray and seeing a sign that said "beware of snakes" (eww), we started to head back.

You could hear tons of semi (cicada) in the trees and every so often a slight warm breeze would blow.

There were bursts of komorebi (sunbeams) which came through the trees.

Halfway out of the park, we were hungry again. So, this time, we stopped into Per Caffe Bianco. This cafe is right across the street from the train station.

I ordered the zuccotto (850 yen about US$8.50 comes with a drink) and Satoshi had a margherita pizza (1100 yen about US$11). Satoshi said that the pizza was really good, with lots of garlic in it.

The zuccotto had slices of grapefruit, lots of nuts and lots of cream inside. It went nicely with my cute cappuccino.

I think in the U.S. this is called latte art, but since this was a cappuccino...I love cappuccino art!

Not wanting to go out again to find dinner, we bought some ingredients to try a recipe which I saw on Deb's blog. (One thing you should know about us, no matter how much we eat during the day, we almost never skip a meal!)

Deb's ahi avocado towers with sesame-cilantro emulsion were delicious! I adapted the recipe and added diced tomatoes to 1/4 of a chopped red onion, diced 5 ounces (150 grams) of maguro (tuna), sprinkled some red alaea salt, put 1 tablespoon of shoyu, 1 teaspoon of sesame oil and a pinch of black sesame seeds.









For the avocado layer, I used 2 small avocadoes. I couldn't find lime, so I used lemon juice from half a lemon without the zest.

As for the emulsion, I didn't have much cilantro, so we just used the few stalks that were on our lanai, and I added 1 tablespoon of EVOO and 1 tablespoon of sesame oil. I didn't do the crab layer. On top of that, we couldn't find won ton wrappers or tortilla chips, so we ate our towers with okara (soy lees) chips. The chips were too small to layer onto, so we just ate them on the side. I've crushed and sprinkled these okara chips onto Chinese Chicken Salad as they have the same flavor as won ton pi chips.

I was so happy to be able to use my ring molds. Since I don't have 2 ring molds the same size, Satoshi's tower was bigger than mine and he was impressed as to how the tower was put together. The "leftovers" I put into a bowl, but that was eaten up too.

Boy, we sure ate a lot today! At least we bonded with nature while doing so.

Hope you enjoyed today as much as we did, have a great week!

Yamamoto Coffee
2-28 Minoo-koen
Minoo, Osaka
Phone: 072.722.3477
Open 9:00-18:00

Per Caffe Bianco
1-8-1 Minoo
Minoo, Osaka
Phone: 072.725.7111
Open 9:00-21:00
Closed on Mondays (UPDATE: hours have changed to 11:00-21:00)

unagi dokoro kishi

Monday night we had some of Satoshi's friends and their families over for dinner. (We always get together with these families for Christmas.)

Usually when we have parties, we like to start them around lunch time, so that the children have time to run around outside while the adults chatter away, but this time, the party started late because everyone had things during the day, on top of that, Satoshi had to work until 18:30. By the time we started eating it was 19:30.

I made bulgogi, szechuan salt & pepper shrimp, spicy poke and apple crisp.

The other wives brought cake, and pork wrapped around bainiku (ume paste) and shiso (perilla leaves)--The recipe is easy so I'll be making this soon and share it with you!

It was a loud gathering (6 adults and 5 children) filled with lots of chatting, laughing, drinking and eating. I hope we didn't bother the neighbors too much.

Yesterday was the last day of the Golden Week. For lunch, we went to Hibarigaoka Hanayashiki, this is 3 stops from where we live. In Japan, there are many guide books for finding eating places, dessert places, just about all topics not just food--if you can be featured in one of these guide books you are almost guaranteed a boost in business. We have a book that is filled with all kinds of eating places around our area. As Satoshi was flipping through it to get an idea of where to go for lunch, he came across an unagi (eel) restaurant. This restaurant has a 230 year history dating back to the Edo period (actually we realized that the owner's family's restaurant in Wakayama, has the history).

The restaurant is very tiny, only 10 seats at the counter and 6 in back in a little room. The place was almost to capacity when we got there, but we were able to get seats at the counter, we looked over the menu and the owner explained the size differences of the unagi don (eel bowl).

Satoshi ordered the unagi teishoku (2940 yen about US$29.40) this comes with an unagi don (eel bowl), unagi cream croquette, kimo sui (broth with the liver of the eel), tsukemono, unagi jelly (terrine of unagi, yuzu (citron) and other herbs).

I don't really like unagi, but will eat it, so I ordered the small order of unagi don (1470 yen about $14.70).

After Satoshi ate his terrine and some broiled eel liver (both quite teeny), our orders of donburi came.

The eel was very tender and the sauce was light tasting. I love sauce on my rice, but to tell you the truth, my chopsticks skills suck and for me to eat rice that has sauce on it is hard because the rice doesn't stick together, so I "balance" rice onto the chopsticks and scoop it into my mouth...disgrace being of Japanese ancestry, but true. I think when I was staying with my host-family, my host-mom felt sorry for my chopstick skills because she would almost immediately bring out a fork or spoon for me during meals.

Still, the una don (short for unagi donburi) was delicious!

By the time I had "balanced" all my rice onto my chopsticks, Satoshi was finished.

Then I asked him, "aren't you supposed to get a croquette too?" He said, "it must be coming soon." Then he asked the owner, "doesn't the teishoku come with a croquette?" She replied, "I thought I mentioned that we aren't serving croquette today." So then Satoshi said, "uh, so what about the liver broth and tsukemono?" The owner's face turned white as a ghost and she began apologizing profusely.

She/her staff had forgotten to give us the tsukemono and broth to eat with our meal.

We ate our tsukemono and drank the broth. I didn't care for the broth, it was quite fishy and bitter too.

I thought they would comp our meal or at least discount it, but they didn't. Satoshi was upset that they didn't explain the menu clearer and do more to change the bad feelings. Still, the price he paid was too expensive for the amount that was served.

We both decided that even though it was delicious, we won't be going back.

odds & ends

Just cleaning out my photos....

A.C. Perch tea. I saw this on QVC Japan and found it at Dean & Deluca Japan. This one is called Copacabana. It is very fruity and has a nice aroma.

A new product from Meiji, Hokkaido choco-potato. Potato sticks covered with milk chocolate. I was hoping the sticks would be bigger and the chocolate darker...I'm going to try making this on my own (later though).

When you go to bars or some restaurants in Japan, you may see bottles with tags on them, like this. They call this "bottle keep"--you pay the bar to hold your bottle of booze. In some restaurants recently, they have "mayonnaise keep"--where they keep your bottle of mayo and "chopstick keep"--where they keep your pair of chopsticks. I'm not sure if this is a Japanese thing or if other cultures do this too.

Bamboo curry spoons from my friend, Kazumi. She got them from a bamboo craft center in Kobe. (Thank you!)

Mentaiko (salted pollack eggs with chili). Satoshi loves this, but I can't bring myself to eating this, it reminds me of tongues. Though I will eat beef tongue...weird? maybe.

Natto (fermented soy beans) I don't eat this either, mainly because it smells. Another of Satoshi's favorites.

Some of our cherry tomatoes. We were lucky to get some even with the cold. I brought the plant into the house and it gave us some tart but delicious tomatoes.

The tuna cans don't have the normal pull tops here. They have been replaced by this thin, but sturdy foil-like top. I'd still be careful though, you probably could still cut yourself on the edges of the foil.

Anyway, I'm off to somewhere warm in a couple of days....tell you about it soon.

ku-cha-ne-ku-cha-ne

I've learned a new saying from Satoshi...it's called "ku-cha-ne-ku-cha-ne". What does it mean? "eat-sleep, eat-sleep"...because that pretty much sums up what we've up to since he's come home. (wait a minute, since I've come home too!)
Friday, with all the changes going on in Waikiki, Satoshi was curious to see what was happening. We walked from Hilton Hawaiian Village ALL the way to the end of Waikiki. A majority of hotels are going under renovations and along with these renovations are the property name changes. Boy, I can't even keep them straight! Anyway, while walking through Waikiki I saw this group of people having a surf lesson. (Hang ten!)

And people gazing at the ocean. (You know, I miss not having benches to rest on in Japan--they are obsolete!)

Lunch was at Ryan's Grill. This place holds a special place in our hearts because it is where we went on our first date.

I was surprised to find out that they serve all of their menu items all day. We started off with some seared ahi (tuna), this tuna is coated with togarashi(chili) and sesame seeds. And served with a wasabi(japanese horseradish)-ginger aioli. They used to use a cajun spice on the outside of the ahi, but this version was still very tasty.

Fried calamari with a black bean aioli and a chili cucumber salad. This version was very light, previously they had a tex-mex flavor to it.


French onion soup--rich broth, cheese and onions...how can you go wrong?

Romaine lettuce with maytag blue cheese crumbles, slivered almonds and egg--crunchy goodness.

Saturday, Satoshi had to leave to go back for work. So, for breakfast, we hunted out one of his favorites...loco moco.

I had seen a restaurant called Koa Pancake House while we drove in Wahiawa the other day, and somehow that had stuck in my mind. I looked in the phone book and was pleased to find a location in Waipahu.

Satoshi couldn't decide between loco moco and eggs benedict (another of his favorites)...so he ordered both! Both servings were huge, as usual. The eggs for the benedict weren't runny, so he was a bit disappointed, but said that everything was delicious still the same.

I ordered the chocolate chip short stack with eggs and bacon. The pancakes were light and fluffy and had LOTS of chocolate chips inside.

The bacon could have been a bit crispier, but went well with maple syrup on them.

So, it is back to the grindstone for Satoshi...Everyone including me was sad that Satoshi had such a short stay.

Hope you have a great weekend!

Ryan's Grill
Ward Centre
1200 Ala Moana Blvd.
Honolulu
Phone: 808.591.9132

Koa Pancake House
Waipahu Town Center
94-050 Farrington Hwy C1-2
Waipahu
Phone: 808.671.7172