Arancino at the Kahala

This was my first time at Arancino at the Kahala, although I had been to the other Waikiki locations. Located in the Kahala Hotel and Resort, much of the restaurant seating is open air with a view of the trees in the hotel Porte cochere.

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After ordering, we were served an amuse bouche first: Kahuku corn mousse with prosciutto on top.

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The Bagna cauda ($16) is one of their signature dishes, famous for the whimsical presentation of fresh vegetables in a pot of mushroom “soil”.

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I had the Insalata Mista ($13) of Nalo greens and assorted vegetables with raspberry vinaigrette foam on top.

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Here’s the Casaracce Ragu do Polpo ($18), a handmade pasta with octopus in spicy tomato sauce, which my friend said was very good.

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And my Tagliatelle Ai Frutti di Mare ($26), housemade pasta with shrimp and scallop in lemon garlic white wine truffle oil. This was okay, but it would have been better if the seafood was a little less cooked through.

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For dessert we tried the Panna Cotta ($12) with tomato sorbet and tomato compote. The basil added a nice flavor.

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And the Monte Bianco ($10) which was so light and fluffy and delicious.

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They’ve really done a nice job in distinguishing this restaurant from the other locations through cuisine, presentation and ambience, while still keeping the Japanese Italian style people love about Arancino. Pricing is only slightly higher but you get the Kahala ambience and presentation which actually makes the drive out of Waikiki worthwhile.

I enjoyed my rare night out and got to catch up with a friend who I’ve known for ten years now!

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