Ahi Katsu: sashimi-grade ahi wrapped in nori, lightly fried to a medium-rare finish, served with a wasabi-ginger sauce.
While visiting Oahu with friends, we finally made it to 3660 On the Rise. I had heard excellent things about the restaurant for years, and the meal exceeded every expectation. The flavors were vibrant and thoughtfully balanced; every dish felt carefully prepared and memorable.
The ahi katsu stood out—tender, perfectly seared on the outside and rare inside. My companion and I ended up practically licking the plate clean. It was the highlight of the evening.
Foie gras sampler: torchon with lilikoi gelee, crystallized ginger with a riesling reduction, and pan-seared foie gras with mandarin orange compote.
The catch of the day was mahi mahi, plated with a smooth mashed potato and a complementary sauce. I don’t recall the exact name on the menu, but the preparation highlighted fresh fish with clean, well-executed sauces.
Soy-sake fillet of butterfish with green and yellow zucchini noodles, finished in a ginger-mirin sauce with hatcho miso dashi.
The butterfish, also known as black cod, practically melted on the tongue. Its silky texture paired beautifully with the subtly sweet, umami-rich sauce and the light zucchini noodles.
A trio of desserts: strawberry shortcake, warm chocolate soufflé cake, and harlequin crème brûlée.
Strawberry shortcake: butter biscuits filled with vanilla ice cream and fresh strawberries in a strawberry sauce.
Warm chocolate soufflé cake: a molten chocolate center topped with vanilla ice cream and mocha sauce.
Harlequin crème brûlée: vanilla bean custard layered with chocolate mousse and finished with a caramelized crust.
Homemade toffee ice cream served with fresh berries and macadamia nut brittle.
Sharing these desserts with friends made for a sweet and satisfying end to an exceptional meal. Each course showcased thoughtful techniques and fresh ingredients, leaving a lasting impression of warmth and hospitality.