Vintage Cave

Years ago one of my first experiences with a true tasting menu was prepared by a local chef who was moving away to the mainland to gain more experience in kitchens across the country. Chris Kajioka, who at the time was the Chef de Cuisine at Roy’s Waikiki, has since returned to Hawaii to open up the very exclusive Vintage Cave restaurants in the basement level of the old Shirokiya store. This restaurant, adorned in priceless art including a few original Picasso’s, is certainly the most luxurious eatery in the entire state right now.

I was visiting Hawaii and had a chance to dine at Vintage Cave with my father as a belated birthday celebration. Here is the menu we had on October 11, 2013:

Tasting of Sashimi - Kumamoto oyster, kanpachi, chutoro, octopus, squid

Cabbage - Creme fraiche, broth

Jidori Egg Yolk - Shaved truffle, truffle coulis, brioche, mushroom stew

Matsutake - Brown butter, roasted/raw mushroom

Foie Gras - Fall flavors, huckleberry gelee, cornmeal

Daurade - Quinoa, truffle

Sylvia’s Beef - Dry aged beef, A5 Miyazaki wagyu, beef fat vinaigrette

Sphere - Cucumber, rose petal

Caramelized White Chocolate

Honeycrisp Apple - Grains of paradize, marcona

Canale

There is really no other restaurant in Hawaii doing what Chef Kajioka and Vintage Cave are doing right now. The menu is constantly changing with the seasons and the techniques are ones that you don’t really find in wise use in the islands right now. Everything about Vintage Cave from the quality ingredients, to the impeccable service, to the ornate architecture really make this a singularly unique restaurant in Hawaii.

Vintage Cave
1450 Ala Moana Blvd
Honolulu HI 96814
www.vintagecave.com