Sushi Sho
One of my favorite experiences is sitting at a sushi counter and enjoying the omakase menu. This format puts the diner’s trust in the chef to serve the best items they have that day. In Japan, omakase often means you’re getting items that the chef might’ve found at the market that morning. While that would be amazing here, that would be more challenging in Hawaii especially when it comes to certain seafoods that we don’t have fresh access to. As a result, omakase in Hawaii is more of a term meaning “set menu”.
There are several high end sushi establishments in Hawaii nowadays. These can range in price but you can expect to pay somewhere between $200-$300 per person. A bit more expensive than some of the Michelin-level experiences I’ve had in Japan, but I suppose the transportation costs of getting fish in to the islands has a big part to play in that. However, when it comes to shelling out hundreds of dollars for sushi in Hawaii, there are few places better than Sushi Sho. If you want more of a background on the restaurant, you can read my article about Sushi Sho over on RoamingHawaii.com.
But if you want to just salivate over some food photos, here are the photos I took of my omakase experience at Sushi Sho (in the private room) on December 4, 2018:
Shigoku oysters with yuzu, wine, oyster liquor
Smoked white salmon, local ahi with moi onion, snapper with mac nut sauce
Squid with heart of palm and rice
Mirugai with Sumida watercress
Baby red snapper with powdered egg yolk and vinegar
Group cooked “shabu shabu” style
Ono marinated in konbu
Bonito
Baby white shrimp marinated in seaweed
Mirugai, inner section, with sesame oil
“Lau lau” with salmon, opah cheeks, asparagus, citrus jelly
Akami - Lean bigeye tuna marinated in soy
Lobster marinated in Shao Xing wine for 5 days
Chutoro
Opay Belly - Grilled with finger limes, wasabi, calamansi pepper
Mini hand roll with uni, white salmon, herring roe
Tofu made with sesame and taro
Dungeness crab
Chawanmushi with uni, abalone, and mushroom
Buri - Wild yellowtail aged for 10 days
White salmon with konbu
Pickled cherry tomato
Ankimo - Monkfish liver with pickled baby watermelon
Iwashi
Chutoro Tartare - Tuna, Maui onion, pickled radish, macadamia nut
From left: Pickled green papaya roll, taro potato egg cake, dashimaki made with fish stock
Ahi broth
Smoked takuan with fermented rice
Kuzukiri - Arrowroot noodles, kuromitsu (brown sugar sauce)
Pineapple and mango sorbet
These last few dishes were supplemental and had a small additional cost per plate.
Saba
Grilled Santa Barbara uni
Toro - Lightly grilled with daikon and ginger
The main omakase menu runs about $300 per person, with the supplemental plates running about $10 each.
Sushi Sho
Ritz Carlton Residences Waikiki Beach
383 Kalaimoku Street
Honolulu, HI 96815
808.729.9717
Website
