Take a Bite: Morimoto launches new R&D menu

Jan. 6, 2016 | 0 Comments

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PHOTOS BY NADINE KAM / nkam@staradvertiser.comA Fall en Pomegranate cocktail with Absolut Pear and housemade grenadine is $7 on Morimoto Waikiki's new happy hour R&D menu.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

A Fall en Pomegranate cocktail with Absolut Pear and housemade grenadine is $7 on Morimoto Waikiki’s new happy hour R&D menu.

BY NADINE KAM / nkam@staradvertiser.com

Morimoto Waikiki has launched a new happy hour R&D menu, available 5 to 7 p.m. Mondays through Thursdays at the bar or in the lounge.

It features a short but sweet menu of eats, craft cocktails and beer at accessible prices of $5 to $10.

The menu will change seasonally as a way of introducing new menu and bar items that chefs and mixologists are considering adding to the menu on a more permanent basis.

Current bites include maki sushi of the day ($8), sticky ribs with tamarind glaze ($10), shishito peppers with sea salt ($6), hamachi tacos ($8), edamame with sea salt ($6), and soba with shrimp tempura ($10).

Bud Light, Heineken and Kirin are $5 each.

The restaurant is in The MODERN Honolulu, at 1775 Ala Moana Boulevard. Call (808) 943-5900.

Here’s a look at some of the possibilities:

Scallop in ponzu sauce topped with chili threads was one seasonal special offered during Morimoto happy hour last month. Let's hope for its return!

Scallop in ponzu sauce topped with chili threads was one seasonal special offered during Morimoto happy hour last month. Let’s hope for its return!

Wagyu carpaccio finished with hot oil, ginger, yuzu and soy sauce on the main menu at Morimoto Waikiki, was on the R&D menu last month.

Wagyu carpaccio finished with hot oil, ginger, yuzu and soy sauce on the main menu at Morimoto Waikiki, was on the R&D menu last month.

Hamachi tacos with  avocado and nuoc cham in a gyoza skin tako shell, $8.

Hamachi tacos with avocado and nuoc cham in a gyoza skin tako shell, $8.

The chef's selection of sashimi for the day. On this particular day, hirame (fluke), maguro, hamachi, salmon, saba, katsuo (bonito) and tai were on the platter.

The chef’s selection of sashimi for the day. On this particular day, hirame (fluke), maguro, hamachi, salmon, saba, katsuo (bonito) and tai were on the platter.

Soba topped with shrimp tempura is $10 on the new R&D menu.

Soba topped with shrimp tempura is $10 on the new R&D menu.

Thirst-quenching Waikiki Mule with lime juice, ginger beer and house-infused cucumber vodka, $7. So refreshing!

Thirst-quenching Waikiki Mule with lime juice, ginger beer and house-infused cucumber vodka, $7. So refreshing!

This blend of Jose Cuervo, vanilla banana and pineapple has the audacious moniker, Can I Have Another? At $7 a pop.

This blend of Jose Cuervo, vanilla banana and pineapple has the audacious moniker, Can I Have Another? At $7 a pop.

A selection of Morimoto-branded Rogue beers.

A selection of Morimoto-branded Rogue beers and Imperial pilsner.

The setting.

The setting.

Chef Masaharu Morimoto's book is featured on shelves behind the reception desk.

Chef Masaharu Morimoto’s book is featured on shelves behind the reception desk.

The exterior.

The exterior.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is 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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