As I travel the world, I tend to splurge on lunches at Michelin 3-Star and Pellegrino Best 100 restaurants. I can report on a real discovery in Honolulu: Mimasuya Italiano from Kyoto. The site in Uraku Tower, though, has been toxic in the past, as previous enterprises have included Elua, Sapori and Padovani, all reasonably classy, within the past three years. I hope this latest venture makes it, for Mimasuya epitomizes the essence of Italian restaurants from Japan (and the original is, indeed, from Kyoto): authentically Italian, upscale and a touch of fusion. I understand that parking is free in the building.
Most diners come for the $13 three course luncheon. I am not exaggerating when I say that this combination is a hundred times better than the $13 garlic ahi I had at the Ala Wai Golf Course yesterday. Granted, this is not much of a fair comparison. Click on the YELP posting to read what customers have said about their salad, appetizer and main dish package, which comes with focaccia bread and olive oil/balsamic, for I chose the more adventuresome $23 special.
My lunch featured three appetizers, salad, a pasta and a main entrée. As the appetizers seemed to be infused with crustaceans, which I am allergic to, I asked if they could instead replace all three with just a plate of spaghetti bolognese. They were accommodating, here with their salad and a glass of Bendolio Pinot Grigio:
While the bolognese was not as delicious as what was prepared for me at The Dining Room of the Four Seasons at Koele on Lanai last week, the spaghetti here was more perfectly al dente, and it was nice of them to allow me to make this adjustment.
My second course included salmon with vegetables and gorgonzola/mushrooms risotto, plus a glass of Joel Gott 815 Cabernet Sauvignon, and in a Riedel glass:
I would say that this was the best Italian meal I've had since my spectacular white truffles risotto at La Terrazza dell'Eden in Rome three years ago. Wines included, the Mimasuya bill was about one-tenth what I paid in Italy.
On my way out there was a line waiting to thank me for coming--Shintaro Yano (General Manager), Mark Rogers (waiter) and Toshiya Umeda (Executive Chef):
Yes, I can very highly recommend Mimasuya Italiano of Kyoto.
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