Restaurantjapanese restaurant
Aina Kauai Restaurant
Prices and menu items are subject to change. Contact the restaurant for current information.
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of Aina Kauai Restaurant in Kapaʻa, HI, including restaurant and food images when available.
CURATED SAKE PAIRING + 59 (see italicized text)
A chilled, brighter starter of green papaya and sea kelp noodles in a namasu-style vinegar marinade. Sourced from Watchara Farm and prepared for lightness and clarity.
Local bok choy gently steeped in seasoned dashi, topped with toasted macadamia miso and shaved katsuobushi. A classic ohitashi with a Kaua'i twist.
Ahi' marinated in a vibrant blend of lime, tamari, toasted sesame, and Laotian jeow som. Layered with fresh mint and Thai basil, and paired with a crisp 'uala chip for contrast.
Japanese & purple rice with shiso tsukudani and furikake.
Market fish', cured with sake kasu and gently cooked sous vide in dashi-lemongrass broth. Finished with Moloa'a Fruit Farm mango saikyo miso sauce and a touch of Kakuida 5 year aged vinegar.
Dashi, upo, mitsuba, abura-age, fu, and wakame. A quiet reset before dessert.
Pandan coconut ice cream, local market fruit, and rice-flour dango glazed with jackfruit mitarashi. Served with fresh lemongrass tea to gently close the evening.
CURATED SAKE PAIRING + 55 (see italicized text)
A chilled, brighter starter of green papaya and sea kelp noodles in a namasu-style vinegar marinade. Sourced from Watchara Farm and prepared for lightness and clarity.
Local bok choy gently steeped in seasoned dashi, topped with toasted macadamia miso and shaved katsuobushi. A classic ohitashi with a Kaua'i twist.
Bincho-tan seared and Kiawe-smoked ahi', dressed with housemade ponzu, wasabi mayo, tobiko, and taberu rayu. A smoky, vibrant opening to the meal.
A course of fire-grilled elements, each prepared with care over traditional binchō-tan— Japanese white oak charcoal prized for its clean heat and subtle aroma:
A warming soup of dashi and awase miso with upo squash, mitsuba, fu, and wakame. A gentle interlude before dessert.
Pandan coconut ice cream, local market fruit, and rice-flour dango glazed with jackfruit mitarashi. Served with fresh lemongrass tea to gently close the evening.
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