Experience the visual feast of Keeaumoku
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Tanabe Superette
A holdout from Keeaumoku’s Japanese era, Tanabe’s dates back to 1917. Over the years and a succession of owners, the one-time neighborhood store has transformed into a mecca for local take-out favorites, including an impressive array of Japanese musubi rice balls. Other specialties: fresh poke, kalbi plates and trays of incredibly light, crispy fried chicken skin.
Tanabe Superette A holdout from Keeaumoku’s Japanese era, Tanabe’s dates back to 1917. Over the years and a succession of owners, the one-time neighborhood store has transformed into a mecca for local take-out favorites, including an impressive array of Japanese musubi rice balls. Other specialties: fresh poke, kalbi plates and trays of incredibly light, crispy fried chicken skin. Ireh
A new player on the scene, Ireh opened just last year featuring Korean home-style comfort food and healthy dishes. This jook is a Korean version of congee. The warming rice gruel is mixed with vegetables, mushrooms, chicken or seafood and served with spicy condiments. Ireh
This frozen persimmon dessert is as unique as it is simple — a frozen whole ripe fruit that, as it thaws, turns into a delectable, self-sweetened sorbet. Orine Sarang Chae
Orine distinguishes itself with al fresco Korean dining in an unusual location — under the branches of a Christmas light-studded tree at the back of a parking lot. When darkness falls and the blue lights twinkle, few things are more relaxing than sharing a meal of grilled meats and soju rice liquor with friends. Orine Sarang Chae
For the ultimate in Korean-style dining that’s both healthy and flavorful, try the ssam. You’ll get a giant bowl packed with more than a dozen leafy greens to wrap around your grilled meats: different lettuces, spinach, sesame and chrysanthemum leaves, and things we’ve never seen before, all popping with freshness. Keeaumoku Produce
Like Tanabe’s, Keeaumoku Produce is a vestige from the Japanese era that’s switched recently to Korean ownership. Still a mom-and-pop, it’s known for its assortment of homemade Korean side dishes, especially pork-filled mandoo dumplings and this spicy kimchee. Go Shi Go
Another newcomer on the scene, Go Shi Go opened last summer offering fresh Japanese udon noodles handmade daily onsite. Go early, and you might catch the owner preparing the dough for the day’s noodles behind the plate-glass window. Specialties include chilled udon dishes topped with tempura and other favorites, as well as steaming bowls of hot noodles. Daechun
On hot days, Korean arrowroot noodles topped with cucumber and daikon strips and surrounded by icy, vinegary-sweet broth hits the spot. Daechun, one of only two Honolulu restaurants that specializes in this dish, takes its offerings a step further with a green-tea arrowroot noodle version. Happy Cakes
While new to Keeaumoku Street, Happy Cakes’ sweet Hawaiian-style fruitcakes studded with pineapple, coconut and macadamia nuts are a tradition dating back generations to the old Kemoo Farms restaurant in Wahiawa. The recipe is unchanged, a perfect pairing with a cup of strong coffee. Shrimp & BBQ
Nearly invisible under the neon glare of the more famous Panda Cuisine Chinese restaurant upstairs, Shrimp & BBQ makes its mark on the dining scene with plates of big, succulent shrimp served in a variety of ways for only $6. Garlic is the best-seller, but sweet-spicy Kochujang shrimp is also a winner. Gomaichi
Ramen gets a spicy, sesame-flavored punch at Gomaichi, whose specialty ‘tan tan’ broth is said to dance with sesame. Chef Roy Yamaguchi picked the charsiu version with circles of softly roasted pork as one of his favorites at What Chefs Eat. Nolbunae
A longstanding favorite in Seoul as well as New York, New Jersey, Boston and Los Angeles, Korean-style fried chicken is still rare in Honolulu. Nolbunae’s version—crispy, moist and scented with cinnamon — is served the traditional way, with cubes of pickled daikon turnip and steins of draft beer. City Café
It’s not the healthy sandwiches that make City Café a standout, or even the bubble teas or European-style scones: It’s the Taiwanese-style shave ice, drizzled with brown-sugar syrup and homemade toppings like custard flan, sweet-boiled beans and lightly flavored jelly squares, all made daily by hand. With a lot of effort, this seven-day-a-week mom-and-pop shop stretched its hours to 9 p.m., making City Café a perfect stop for an icy, light dessert.
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Comments from Readers
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Lcuy on 5/19/2010 at 7:28pm
Sometimes I forget that Keeaumoku has become such a food mecca. Thanks!
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