>> Kaiseki dinner with sake: Chef Lee Anne Wong of Hale Ohuna is holding a first kaiseki dinner from 6 to 8:30 p.m. Dec. 13 at her new location in Kaimuki, at 3605 Waialae Ave. Choosing the sake for each dish will be Richard Priest of Kikusui Brewery, in Niigata, Japan, which recently won two gold medals in the International Wine Challenge. The eight-course meal includes heart of palm; prawn, opihi, bitter melon, warabi and kalo; kampachi; Okinawan sweet potato; lamb belly, opelu, abalone with shiso and egg; and grapefruit with basil. As a special treat, the seventh course of abalone will be paired with Mukantei, a Ginjo Nama that is sold only in Japan. Cost is $80, tax and tip included; limited seating. Call Hale Ohuna at 744-7567 or go to haleohuna.com.
>> 1 dinner, 2 wines: Vino lovers, take note. The Railsback brothers, one an importer and the other a winemaker, are pairing their wines with a four-course menu by chef Jason “J” Schoonover at 12th Avenue Grill, 1120 12th Ave. in Kaimuki. Lyle, who imports Old World French wines for Kermit Lynch, will offer his vintage selection, and Eric will serve his new American wines with each of the dishes, which include grilled onaga, rabbit duo, pork shoulder and venison. Following the meal, guests will enjoy an after-dinner tasting featuring six wines. The event takes place at 6:30 p.m. Dec. 14. Cost is $145 plus tax and gratuity. For tickets, go to eventbrite.com. For more information call 732-9469 or go to 12thavegrill.com.
>> Winter noodling: Iyo Udon, an Ala Moana Center restaurant, has boiled up some new udon noodle dishes. The menu now includes a Chicken Tomato Udon that uses a traditional udon soup base, blended with tomatoes and topped with chicken and mushrooms. The new Pork Kimchi Udon is sure to spice things up, and the Beef Nabe Set will appeal to traditionalists with its beef, mushroom and shrimp tempura offerings. A side of rice helps soak up the last bit of soup. Iyo Udon is on the mall level next to Sephora, facing makai. Check out Iyo Udon at facebook.com/iyoudon.
>> Dinner at the nook: The nook neighborhood bistro, heretofore a Moiliili brunch spot, will offer dinner service beginning Tuesday. The bistro appeals to food fanatics and health-conscious diners while supporting local farmers by using local eggs, milk, produce and meat. The spot is also known for its handcrafted cocktails, microbrews and boutique wines. Chef and co-owner Anicea Campanale and co-owner Hailey Berkey also have made efforts to eliminate nonessential plastics and Styrofoam in the preparation and service of their food. Find the bistro in Puck’s Alley on University Avenue; call 942-2222 or visit thenookhonolulu.com for more.
>> Good eats + entertainment = positive living: The Ulu Hou Festival at the Honolulu Art Museum opens its film and discussion series with a reception today featuring healthy entrees and desserts by the nook neighborhood bistro (see previous), chef Mark “Gooch” Noguchi and wife Amanda Corby. Noguchi, chef for the Hawaiian Mission Houses’ Mission Social Hall & Cafe, has worked at town and Chef Mavro and earned wide reknown for his healthy, locally sourced plates as former chef of He‘eia Kea Pier, General Store & Deli. The 5:30 p.m. reception also features music by slack-key artist Kawika Kahiapo and pop-rock band the Hollow Spheres, leading into the three-day Ulu Hou Festival, which features films and discussions related to living a positive life. The reception is $15, $12 for museum members. uluhoufestival.com.
>> New chef at Big Island resort: The Sheraton Kona Resort & Spa at Keauhou Bay has appointed George Gomes Jr. as its executive chef. He has been executive chef at the Courtyard Marriott King Kamehameha Kona Beach Hotel, Mauna Kea Beach Hotel and Merriman’s Restaurant Kapalua, and was corporate executive chef at Tri-Star/Jas Restaurant Group, overseeing restaurants including Sarento’s at the Ilikai and Aaron’s at the Ala Moana Hotel. Raised in Kalihi and Waianae, Gomes is a graduate of the Hawaii Community College Culinary Program and has worked in Europe and Asia, once cooking a meal for the emperor of Japan.
Send restaurant news, including holiday-related items, openings and closings, new chefs, mixologists and menu changes, at least two weeks in advance to mramos@staradvertiser.com.
