Asian Pacific Cuisine Menu, KCC Spring 2019 - 1/21/19 – 2/23/19 Reservations: 808-734-9499

Choice of Starters

Bao of the day, served with a mini spinach ohitashi

Bi bim bap salad, Waipoli greens, julienne seasoned aburage, assorted namul, crispy rice , kochuujang dressing

Chawan mushi, ikura ankake sauce, edible spoon

Chicken in pandanus leaves, soy marinated boneless skinless chicken thigh chunks wrapped in fresh pandanus leaves and fried crispy, served with a cucumber and peanut relish

Soup of the day, recited weekly

Deconstructed California roll, tower of sushi rice, Asian guacamole, and crab salad, served with julienne nori and a furikake cracker

Mini Hiyashi salad, chilled cooked ramen noodles topped with, fresh corn, cucumber, jicama, beet cured salmon and topped with a ponzu gelee

Deconstructed squid luau, Grilled sous vide octopus leg, luau puree, lomi tomato, and coconut cream gel Choice of Entrée

Chicken , served with pineapple fried rice and green mango salad $22

Rafute , braised Okinawan pork belly topped Okinawan soba in a zuiki, hechima, and shiitake $23

Roast duck red curry, chopped house roasted Peking duck, simmered in a Thai red curry sauce with eggplant, fresh pineapple, and bamboo shoots, served with thai sticky rice $24

Ka Ikena chige, house made fresh soft tofu, house made kim chee, choi sum, and shimeji mushrooms stewed in a mildly spicy broth and served with a vegetable tempura temaki $20 vegetarian, $25 with shrimp, sous vide octopus, and mussels

Boneless kalbi short ribs, serve with chop chae, kim chee, and sliced kimbap $26

Misoyaki butterfish tempura, served with Japanese style potato salad, konbu rice, and nanohana gomae $27

Beverage and dessert