BEYOND THE MENU

Mauka Meats owner Micah Richards, a former finance professional, heeded the call to return to the island and fulfill the need for locally sourced meats. At Arden Waikiki, he supplies the renowned “Local Butcher’s Cut”, featuring charcoal-grilled grass-fed beef from Rose Cattle. The result is a tender and flavorful meat that embodies the essence of Hawaii’s agricultural heritage.

To elevate the dining experience, Arden Waikiki employs a traditional Japanese charcoal grill, infusing the beef with a smoky essence that sets it apart. This unique cooking method imparts a distinct flavor profile, adding depth and character to each bite.

Chef Makoto, the creative mind behind Arden Waikiki’s main course menu, conceptualized a vegetable demi sauce as a lighter and sustainable alternative to traditional demi-glace. Makoto’s dedication to minimizing food waste while delivering exquisite flavors is truly commendable.

In a departure from the classic compound butter found on steaks, Makoto introduces Ume Butter to the Local Butcher’s Cut. This tangy and acidic butter offers a delightful contrast to the rich, grilled beef. Its unique flavor profile adds excitement and intrigue to the dish, creating an unexpected balance.

Pepper Crusted Ahi: A Fusion of Land and Sea

Arden Waikiki takes the popular Pepper Crusted Ahi dish to new heights by incorporating elements reminiscent of a perfectly cooked steak. Chef Makoto’s fresh take includes coriander and sesame seeds in the traditional pepper rub, enhancing the meatiness of the fish.

To further elevate the dish, a velvety hollandaise sauce is introduced, reminiscent of the classic Bearnaise sauce. The addition of Sumida Farm watercress provides a refreshing crunch and adds a vibrant freshness to the plate.

Arden Waikiki’s menu items truly embody the essence of Hawaii’s diverse culinary landscape. From the locally sourced, charcoal-grilled beef to the imaginative sauces and flavor combinations, every element tells a story and offers a unique sensory experience.

Through the visionary creations of Chef Makoto and the amazing purveyors we partner with, Arden Waikiki showcases the immense potential of sustainable and locally sourced ingredients. It is a testament to the impactful individuals who strive to revolutionize the culinary scene while respecting the environment.

So, dive into these extraordinary dishes and embark on a culinary adventure that celebrates the best of what Arden has to offer.

Brussels sprouts have come a long way from being the dreaded vegetable on the dinner plate. Once considered bland and unappetizing, Brussels sprouts have undergone a remarkable transformation in recent years. They have become one of the most popular vegetables on menus around the world.

Brussels sprouts have been around for centuries, originating from ancient Rome and later cultivated in Belgium, from which they derived their name. However, it wasn’t until the 16th century that they gained popularity in Europe and eventually made their way to North America.

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Hello Y2K! Roasting Brussels sprouts became a game-changer. The high heat caramelized their outer leaves, bringing out a nutty and sweet flavor that was far from the mushy and bitter taste of boiled sprouts. This simple technique elevated Brussels sprouts from a side dish to the star of the show.

Roasted Brussels-Local Twist

At Arden Waikiki, the Brussels sprouts are roasted to perfection, bringing out their natural flavors and caramelizing their outer leaves. The deep fried Spam, (yes we said Spam!) adds a crispy, salty crunch and contrasts the textures of the tender Brussels sprouts creating a satisfying combo that you might even replicate at home. The idea of pairing these two seemingly disparate ingredients might raise an eyebrow or two, but the genius lies in the unexpected combination that takes place – thanks to Chef Makoto.

The homemade chili pineapple sauce serves as a bridge between the saltiness of the Spam, the bitterness of the Brussels sprouts, and the inherent sweetness of the pineapple. The combination of spice and tang in the sauce creates a delightful contrast, enhancing the overall flavor profile of the dish.

In a world where boundaries are constantly being pushed and local traditions are being reimagined, the Roasted Brussels represents a harmonious union of comfort. It reminds us that the beauty of food lies not only in its taste but also in the stories it tells and the connections it forges. So, the next time you find yourself at Arden Waikiki, be sure to indulge in this “local” culinary treat.

Arden Waikiki takes pride in using locally grown vegetables, ensuring that each dish bursts with freshness and flavor. By sourcing the majority of the produce from nearby farms, the team not only supports the local community but also promotes sustainability and reduces their carbon footprint. From farm to sea, the menu really showcases the best of what the islands have to offer.

Roasted Kahumana Zucchini-A Taste of Sweet and Earthy

The Roasted Kahumana Zucchini, with its enticing Lehua Honey vinaigrette, pickled raw zucchini, and garlic panko, is another testament to the creativity and appreciation of local ingredients by talented chefs.

Chefs are like artists, inspired by the sights and ingredients they encounter while crafting their menu items. In the case of the Roasted Kahumana Zucchini, Chef Makoto was captivated by the vibrant local zucchinis grown in the fertile Hawaiian soil, possessing a unique freshness and flavor that distinguishes them from their counterparts elsewhere.

To complement the earthiness of the zucchinis, the Chef sought a vinaigrette that would take this simple side to new heights. Lehua honey is known for its floral notes and lighter texture which added a delightful sweetness to the dish.

Thai basil, with its aromatic and slightly spicy profile, proved to be the ideal companion to the roasted zucchinis. The herb’s unique flavor highlights the natural freshness of the zucchinis, creating a harmonious balance on the plate.

Roasted Hirabara Farms Carrots

Next up, the Roasted Hirabara Farms Carrots. At the heart of this dish lies the humble carrot, sourced from the renowned Hirabara Farms on Hawaii Island. These carrots, grown with care and dedication, possess a natural sweetness that is beautifully enhanced when roasted.

Chef Makoto turned to an unexpected ingredient for the accompanying sauce – black sesame. Black sesame brings a depth and richness that complements the sweetness of the carrots. In Hawaii, sesame dressing may be a staple, but as always, Chef Makoto wanted to explore a unique twist on this familiar flavor.

Local favorite and an Arden menu go-to, Sweet Land Farm goat Chevre adds a creamy and tangy element that beautifully balances the sweetness of the carrots and the richness of the black sesame sauce.

As we savor each bite of these thoughtful, reimagined sides, let’s celebrate the dedication of the farmers, the creativity of the chefs, and the vast flavors that our local land has to offer.

One of the standout dishes on the Arden Waikiki menu is the Maui Venison Tartare. This exquisite creation combines flavors, textures, and ingredients in the most harmonious way possible. Here we delve into the intricacies of this dish and unveil the fascinating stories behind its components.

The first intriguing element of this tantalizing dish is the venison itself. A pleasant surprise for many, the availability of venison in Hawaii is a testament to the efforts put forth by an organization dedicated to preserving the delicate ecosystem of the islands.

The Axis deer are invasive to Hawaii. As the story goes, In 1867, the trading company Jardine Matheson allegedly brought seven of the spotted deer from India to Moloka‘i at King Kamehameha V’s request. With no natural predators or seasonal changes, the deer population steadily grew. They became a source of nourishment and hunting traditions across Hawaii. In September 1959, the archipelago’s Territorial Legislature released two bucks and three doe into Maui’s Puu O Kali forest in order to encourage recreational hunting. Today, an estimated 60,000 deer live on Maui alone. Left unmanaged, the population will reach 200,000 in the next two decades at a 30 percent annual increase.

Luckily, our friends at Maui Nui Venison are trying to manage the issue. The company hunts, processes, and commercially sells the deer with the goal to both maintain them as a food source and manage their population in order to protect the rare and vital ecosystems unique to Hawaii.

Accompanying the venison tartare is the intriguingly named Pillow Toast. This Japanese-inspired delicacy adds a touch of elegance and novelty to the dish. The term “Pillow Toast” refers to a unique presentation style where the toast is sliced into small, pillow-shaped pieces, creating a visually appealing and texturally interesting element.

Another local ingredient that adds depth and flavor to the Maui Venison Tartare is the okra. Chef Makoto was pleasantly surprised to find this versatile vegetable available in Hawaii, and he sourced it from Kahumana Farms, known for their commitment to sustainable farming practices.

The inclusion of okra not only adds a delightful crunch to the dish but also pays homage to the rich agricultural traditions of the island. By supporting local farms, Arden Waikiki ensures that our dishes are not only delicious but also contribute to the local economy and promote sustainability.

Through dishes like the Maui Venison Tartare, Chefs Makoto and Amanda showcase their ingenuity in combining unique flavors, local ingredients and cultural influences to create a dining experience that is educational and memorable.

Arden’s salads are more than just starters; they transport diners to a world where flavors intertwine and traditions collide.

A Confluence of Tradition and Local Innovation -Don’t call it a “Caesar”

The Island “Caesar” Salad holds a special place on the menu. While it may not be the traditional rendition, it captivates diners with its unique twist. The absence of anchovies lends a lighter touch to the salad, allowing the other flavors to shine.

Chef Makoto sought to craft a dressing that would be both creamy and light. Tofu became the base, providing a smooth canvas for the flavors to blend harmoniously. However, Chef Makoto felt that the tofu alone lacked the desired richness. Enter macadamia nuts, a healthier alternative to oils, that added depth and a touch of indulgence. To further enhance the flavor profile, cheese made its grand entrance.

Nestled on the North Shore of Oahu, Sweet Land Farm became the source of the tantalizing tomme cheese. This semi-hard cheese brought a distinct flavor and a delightful touch of fattiness to the Island “Caesar” Salad. A visit to Sweet Land Farm proved to be an awe-inspiring experience for the Arden chefs. The farm’s friendly and welcoming atmosphere, coupled with the endearing practice of naming their goats, created a truly memorable encounter.

Every element of the Island “Caesar” at Arden Waikiki is carefully curated to evoke a sense of adventure. As a creative alternative to traditional croutons, Chef uses the crispy twist of ulu chips sourced from the Hawaii Ulu Cooperative. These chips arrive cooked and are expertly peeled and fried by Makoto himself. The result? A crunchy texture that adds a unique charm to this contemporary masterpiece.