Take a Bite: Hy’s launches Executive Level

May. 20, 2014 | 0 Comments

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Katsuhiko Tabata and Toshihiko Tabata receive a blessing from kahu Cordell Kekoa during the opening ceremony for the new Executive Level at Hy's Steakhouse. (Star-Advertiser photo by Nadine Kam)

NADINE KAM / nkam@staradvertiser.com

KATSUHIKO TABATA, LEFT, AND TOSHIHIKO TABATA RECEIVE A BLESSING FROM KAHU CORDELL KEKOA DURING A GRAND OPENING CEREMONY FOR THE NEW EXECUTIVE LEVEL AT HY’S STEAK HOUSE.

BY NADINE KAM / nkam@staradvertiser.com

Hy’s Steak House celebrated 37 years in business and opened the doors to its new Executive Level private dining area — formerly the Green Room — with a private party on Sunday hosted by T. Brothers International’s Toshihiko and Katsuhiko Tabata.

Most of the event took place in the general dining room, where guests arrived to see a beautiful spread of caprese salad, grilled vegetables, sashimi, the restaurant’s classic Caesar salad, prime rib, lamb chops and more.

Unfortunately, by dinner time, I was still full from brunch earlier that day, so didn’t feel like eating, though I heard so much of it was wonderful. Darn!

A detail of the new Executive Level space. (Courtesy Hy's Steakhouse)

COURTESY HY’S STEAK HOUSE

THE NEW EXECUTIVE LEVEL AT HY’S.

After much dining and socializing, it was time for a blessing by kahu Cordell Kekoa and the cutting of the ribbon leading to the new Executive Level, which is a great improvement over the former disconnected floral look of the old room. The new setting pairs well with the stately, dark wood interior of the rest of the restaurant, and the Executive Level can be converted into a private dining area that features a flat-screen monitor with WiFi capabilities, a CD/DVD player and laptop connectivity for group meetings and events for up to 25 people.

Set up in the Executive Level were an array of desserts, including stations where guests could observe the making of classic Bananas Foster and Cherries Jubilee that have been on the menu since the restaurant opened.

This is just one of the changes that have taken place since T. Brothers became the owners of the 38-year-old steakhouse in 2011.

Hy’s has also introduced Happy Hour in the lounge from 5 to 6 p.m. Mondays to Fridays, with a special menu that includes prime rib French dip, fried panko onion rings, prime beef blue cheese sliders, and grilled asparagus topped with poached egg, shaved Parmesan and truffle oil.

And, with Japan ownership comes opportunity for expansion, with the first Hy’s Japan set to open early next year in Osaka, adding to the growing roster of Hawaii brands being exported abroad.

A chef works his magic in Hy's Broiler Room. (Star-Advertiser photo by Nadine Kam)

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

A CHEF WORKS HIS MAGIC IN HY’S BROILER ROOM.

LIGHTING UP THE CHERRIES JUBILEE. (Star-Advertiser photo by Nadine Kam

LIGHTING UP THE CHERRIES JUBILEE.

Grilled vegetables. (Star-Advertiser photo by Nadine Kam)

GRILLED VEGETABLES.

Another healthful choice awaiting guests, caprese salad of red and yellow tomatoes. (Star-Advertiser photo by Nadine Kam)

ANOTHER HEALTHFUL CHOICE AWAITING GUESTS, CAPRESE SALAD OF RED AND YELLOW TOMATOES.

All that food and I wasn't hungry that night, but everyone said the hamachi was perfection and I had two nibbles on my way out the door. It was great! (Star-Advertiser photo by Nadine Kam)

GUESTS SAID THE HAMACHI WAS PERFECTION; I HAD TWO NIBBLES ON MY WAY OUT THE DOOR. IT WAS GREAT!

I also managed to finish a quarter of the cherries jubilee. (Star-Advertiser photo by Nadine Kam)

I ALSO MANAGED TO FINISH A QUARTER OF THE CHERRIES JUBILEE.

There were many other dessert selections in addition to the flambés. (Star-Advertiser photo by Nadine Kam)

THERE WERE MANY OTHER DESSERT SELECTIONS IN ADDITION TO THE FLAMBES.

The Tabata brothers with the maile lei leading to the Executive Level. (Star-Advertiser photo by Nadine Kam)

THE TABATA BROTHERS WITH THE MAILE LEI LEADING TO THE REMODELED EXECUTIVE LEVEL.

One thing that hasn't changed in more than 30 years, Audy Kimura still performs from 6:30 to 10 p.m. Tuesdays through Saturdays. (Star-Advertiser photo by Nadine Kam)

ONE THING THAT HASN’T CHANGED IN MORE THAN 30 YEARS — AUDY KIMURA STILL PERFORMS FROM 6:30 TO 10 P.M. TUESDAYS THROUGH SATURDAYS.

Hy’s Steak House is at 2440 Kuhio Ave. Call (808) 922-5555
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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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