Can you believe I've never been to
3660 on the Rise?
Despite having opened in 1992 by Russell Siu and Gale Ogawa, I had never made it down to this award-winning restaurant in Kaimuki until this past weekend, where I had the privilege to meet Chef de cuisine Lydell Leong as part of a special tasting of some of 3660 on the Rise's classic dishes, as well as new and reinvented menu items.
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| Taro Rolls |
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| Chawanmushi |
We started off our intimate dinner with taro rolls and a tempura salmon chawanmushi amuse bouche.
Next we sampled a variety of appetizers, or Temptations, as they are called on the menu.
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| Ahi Katsu |
The Ahi Katsu - nori wrapped ahi deep fried to medium rare and served with a wasabi-ginger sauce, is the restaurant's signature dish. I first heard about this dish when Nat blogged about a visit to
3660 on the Rise a few years ago, and several people mentioned how much they loved the Ahi Katsu on my social media accounts. It's definitely a must-try!
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| Housemade Chicken Liver Mousse |
The housemade chicken liver mousse, a new appetizer, was served with pickled red onions, cornichons, and grilled pita. I don't eat pate very often, but I must say that I did like this on the grilled pita, especially with the pickled red onions.
The Sampling of Rougie Foie Gras showcased foie gras in two ways:
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| Pan Seared Foie Gras with Caramelized Vanilla Scented Pineapple |
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| Foie Gras Torchon with Fresh Strawberry Gelee, Strawberry Balsamic Reduction |
I thought the rich and creamy foie gras paired nicely with the strawberry gelee.
Although I don't eat a lot of seafood, two of my favorite appetizers were the lobster won tons and the crispy prawns.
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| Brown Butter Maine Lobster Won Tons |
Served atop noodles with Kahuku corn in an amazing lobster miso nage, the lobster won tons, one of the new dishes, were so delicious. I'd definitely order this again, along with the Crispy Fried Prawns, which are not new to the menu, but are now served with shoe string potatoes and a toasty garlic black bean sauce.
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| Crispy Fried Prawns |
Next we were able to sample a variety of main entrees, or Features.
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| Certified Angus Beef New York Steak Alaea |
Pan-seared with a beautiful alaea crust and topped with crispy onions, the New York Steak is a customer favorite, and many of my tablemates raved about how good it was.
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| Soy Marinated Butterfish |
My favorite dish of the evening, however, was the Soy Marinated Butterfish, which sat atop vegetable ribbons and shimeji mushrooms in a white truffle dashi nage. The melt-in-your-mouth butterfish was just bursting with flavor. The butterfish, like the duck, another entree we were able to taste, has been on the menu, but is now prepared differently.
The butterfish was once served in a miso ginger dashi nage; the duck, which is now served with a Burgundy honey reduction, was previously served with a Caramelized Orange Lilikoi Sauce.
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| Whole Leg Confit |
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| Fire Roasted Long Island Duck Breast |
I've had lamb a few times before, and I thought the lamb at 3660 on the Rise was good, especially with the Cabernet mint sauce.
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| Roast Rack of Macadamia Nut Crusted Colorado Lamb |
The Masago Arare Crusted Fillet of Scottish Salmon is also another item that has been on the menu, but it is now served atop pickled Maui onions with a tomato and grape salad, and drizzled with a Burgundy pepper emulsion.
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| Masago Arare Crusted Fillet of Scottish Salmon |
I really enjoyed the contrasting flavors and textures in this dish!
Last, but not least, were the Sweet Endings.
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| Lemon Pudding Cake |
The Warm Lemon Pudding Cake was re-introduced to the dessert lineup due to popular demand, and I could taste why - the lemon pudding cake was light, yet luscious, and just so pleasant with the accompanying ice cream.
The Lilikoi Creamsicle Tart (you had me at "Creamsicle!") was a delightful combination of flavors. This new dessert consists of a macadamia nut brittle and graham cracker crust, and a vanilla bean semi fredo topped with a refreshing, yet tart, lilikoi sorbet, and macadamia nut meringue.
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| Lilikoi Creamsicle Tart |
I love ice cream, so the Mile High Waialae Pie, with layers of vanilla and coffee ice cream, drizzled with caramel and chocolate sauces, and topped with macadamia brittle, was the perfect end to a fabulous meal. It's no wonder this dessert is a customer fave!
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| Mile High Waialae Pie |
I was thrilled I was able to taste a variety of dishes, and I look forward to going back with my family.
Speaking of family, 3660 on the Rise offers a kids menu featuring items such as pasta, steak, and chicken katsu, all of which are accompanied with rice and a house salad.
And if you want to enjoy 3660 on the Rise's cuisine with your extended family and friends, four
banquet rooms are available, accommodating from 17-200 people. The venue is perfect for 1st birthday parties, graduations, and even wedding receptions!
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| A peek inside one of the banquet rooms |
3660 on the Rise was named after its location on Waialae Avenue and Wilhelmina Rise, but I believe the name is also reflective of how the restaurant continues to "rise" in terms of elevating its cuisine and service.
I can't wait to return!
3660 on the Rise
3660 Waialae Ave
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