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September 16, 20135.0
Nori’s Saimin & Snacks has come a long way from its humble beginnings in 1983. Chef and owner, Beth Ann Nishijima, keeps her patrons happy with ono local food and fusion cuisine. The Weekend Specials have been a popular addition transcending classic dishes with local flair. Chef Beth Ann develops the specials and Night Cook Wayne Hashizaki executes them to culinary perfection.
Weekend Special: Garlic Prawns served with 2 scoops rice and your choice of mac or tossed salad. The prawns were cooked to perfection, tender like lobster meat. Cooking it in the shell with the head-on is the best way to impart more of the natural flavor of the prawn. The shells were cooked just right so you can eat them, no peeling necessary. The garlic flavor made its way through the shell to add this sweet, pungent flavor to the prawns. Just like in New Orleans, we Hawaiians, enjoy every bit of the prawns too. The “miso” or “mustard” in the head of the prawns was like uni (sea urchin), sweet with a slight sea water taste. “No foget to lick da fingas!” You don’t want to waste a drop of the garlic sauce! Thumbs up, way up!
Weekend Special: Garlic Clam Linguine topped with nori and green onions. This dish takes a classic Italian dish to new heights with a bit of Japanese fusion. With Italian sauces, wine is used as the liquid flavor component to a marinara, Bolognese, or white wine sauce. In this case, sake replaced the usual white wine and imparted a delicious flavor note . I normally do not like sake as a drink, it’s too strong and just tastes like gasoline to me. But, in this case, the alcohol is cooked off, leaving the sauce with a yeasty, tannin flavor that works well with the clams. The linguine was cooked al dente and the sauce clung for dear life to the pasta. The clams, nicely sized, were perfectly cooked, opened and ready to be plucked out. The green onion gave it a refreshing flavor and the nori acted as the salty note like parmesan cheese. Brilliantly executed! Thumbs up, way up!
Korean Shortribs are served with 2 scoops rice and your choice of mac or tossed salad. The shortribs were grilled to perfection with caramelized sauce on the meat. The meat was tender, yet chewy (as they should be with this cut due to the tendons and cartilage near the bone) with all of the Korean flavors that you expect from Kalbi – garlic, shoyu, and slightly sweet. I always describe it as Korean “teriyaki”. I happily danced in my seat as I was gnawing away at these beefy morsels. I even scraped off the charred bits of bone marrow as well (one of my top favorite foods on the planet). Thumbs up, way up!
These dishes from the Nori's Saimin & Snacks menu are contributed by Menuism users directly, as part of a restaurant review, or as part of an image upload.