New menu, chef at Top of Waikiki
HONOLULU PULSE STAFF / firstname.lastname@example.org
Chef Lance Kosaka has launched an all-new menu at the Top of Waikiki, offering culinary classics as well as contemporary Hawaiian Regional Cuisine.
To accomplish his culinary vision, Kosaka will incorporate locally-sourced ingredients like local fish along with shrimp and vegetables from local farms.
Classics on the menu include Surf ‘N Turf (with Kona lobster) and a Kurobuta pork chop, along with contemporary entrees like Kosaka’s trademark yukari and bubu arare-crusted onaga.
The new dessert menu at the Top of Waikiki includes lilikoi coconut cheesecake and Hawaiian macadamia nut & chocolate tart ($9 each). Appetizers and salads range from $9 to $19, and entrees from $25 to $45. Dinner is served from 5 to 9:30 p.m. daily.
Assisting the team with the new menu is recently-hired Executive Sous Chef Ron de Guzman.
De Guzman comes from Stage Restaurant and is a 1999 graduate of the Culinary Institute at Leeward Community College. He started his career at Alan Wong’s Restaurant, where he met Kosaka.
“I consider Chef Lance one of my first mentors early on, and am excited to get the chance to work at Top of Waikiki with him, because I know what he believes in and what he wants to accomplish,” de Guzman said in a press release.
De Guzman has also worked at Orchids, House Without a Key, and was part of the opening team for The Pineapple Room at Ala Moana Center.
Top of Waikiki is located at 2770 Kalakaua Ave. on the 18th floor. Call (808) 923-3877 or visit topofwaikiki.com.