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Atruly traditional island okazuya

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Friday - January 02, 2009

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Fukuya owner Arrison Iwahiro

Fukuya Delicatessen and Catering.

Unless you’re lucky enough to have someone in your family dedicated to upholding tradition, chances are you didn’t pound your own mochi this week, rather you’re looking for the best that local stores have to offer. Head to the oldest okazuya in town for mochi and traditional foods served in Honolulu for almost 70 years.

Fukuya’s huge menu features everything from miso butterfish to shrimp tempura, potato hash, gobo, mochiko chicken, crab cakes and miso tofu, fried fish, kurome, beef teriyaki and shoyu chicken - to name just a sampling of dishes. Mochi at Fukuya come in a variety of shapes, sizes and colors, and with myriad fillings. Buy them by the box, frozen or in sets made specially for the New Year.

Shirokiya food buyer Eddie Wakida brings guest chefs to emulate Japan’s famed department store basement food tastings

Soft, salty noodles, crispy fried chicken, beef teriyaki and a selection of side dishes that includes a signature potato salad make for a colorful display and an irresistible plate lunch any time of year. Among the newer deli items, (those less than 20 years old) are specialty “rolls.” Think sushi sandwiches and you’ve got the idea. “People love them,” says owner Arrison Iwahiro of the hot dog, teriyaki and vegetarian rolls. The fillings are wrapped inside rice and nori, sliced and then packed in plastic containers, just like maki sushi. They sell out quickly once made, so call ahead to order.

Negotiating Fukuya’s parking lot is a skill in itself - bring someone with you to run in and pick up your order.

Fukuya Delicatessen and Catering

2710 S. King St.
http://www.fukuyadeli.com

Shirokiya - New Year Food Headquarters.

If you’re still making the rounds of friends and family this weekend, stop by Shirokiya where you’ll find one of the largest selections of mochi in town. While you may have missed the best of traditional Japanese offerings, there’s a selection of cream mochi (first floor next to the bakery) that are as gorgeous to look at as they are to eat.

Beginning Jan. 3, Shirokiya kicks off the new year with its first food festival of 2009 - Shinshun Umaimono Matsuri will feature New Year’s foods typically found in Japan. Cooking demonstrations and free samplings throughout the food department of Shirokiya will continue until Jan. 18.

Shirokiya
Ala Moana Center
973-8111

Old Spaghetti Factory Slashes Prices: Complete Pasta Dinner Just $3.

The Old Spaghetti Factory offers complete pasta meals Jan. 6 at 1969 prices

No, you didn’t misread the headline. To celebrate its 40th anniversary and to encourage those suffering the effects of a strained economy to come out and eat, the Old Spaghetti Factory is taking its prices back to 1969. If you can remember the days when a plate of spaghetti cost less than a dollar, then you’ll love the one-day promotion.

“When my mother and father opened the first Old Spaghetti Factory in 1969 they had the idea to serve great food, deliver outstanding service and offer exceptional value, and we’re proud to still offer that experience 40 years later,” says Chris Dussin, president of the Old Spaghetti Factory. “We know this is a hard time for many families, and we’re celebrating our anniversary by doing something extra-special to thank them for their continued support.”

On Jan. 6 at dinner, a complete meal, including salad, entree and dessert, will cost about $3. The Old Spaghetti Factory’s kids’ meals will cost about $2.

Guests will have their choice of six complete dinner items, including salad, a spaghetti entree, fresh bread and spumoni ice cream. This special anniversary menu includes spaghetti with tomato, meat, mushroom or clam sauce, and the signature Spaghetti with Mizithra Cheese or the Manager’s Favorite - all for about $2.35 to $3.45 per person. There will be a children’s spaghetti dinner as well, for around $1.95.

After the 40th anniversary special Jan. 6, the Old Spaghetti Factory will offer guests 40 percent off complete classic meals on Mondays and Tuesdays for the remaining three weeks of January.

For more information: http://www.osf.com/anniversary.html.

Old Spaghetti Factory
Ward Warehouse
Open for lunch and dinner
591-2513

Ola Celebrates Three Years of Life on the North Shore.

Ola’s signature Togarishi Salmon

Fred DeAngelo and his team at Ola celebrated their third anniversary in December, and the restaurant continues to go from strength to strength. One of the few truly beachside restaurants in Hawaii (you really can put your feet in the sand as you eat), Ola has remained true to its original promise to feed people food grown by local farmers. Working with local shrimp farmers, fishermen and specialty growers such as Wen Hau Sun of Marine Agrifuture, Chef DeAngelo is able to serve food as fresh as it comes, whether it comes from the ocean or a farm a few miles down the road.