New restaurants: just opened, coming soon and not so soon
Official opening day at Brug Bakery
Sushi Yuzu in Koolina, across from Monkeypod Kitchen. Yuzu’s new location focuses on sushi rather than the fresh udon featured at its original location in Ala Moana Hotel. Also unique to this menu: housemade tofu and mango snow ice. 92-1047 Olani St., Suite 1-101, 678-1155
The Signature Prime Steak and Seafood opened about a month ago on the 36th floor of Ala Moana Hotel, the former location of Aaron’s. You’ll find a classic steakhouse menu with appetizers such as steak tartare, lobster bisque and wedge salads, and steak options such as filet mignon, rib eye and porterhouse. On the seafood side: Maine lobster and Alaskan King crab legs. It’s all brought to you by the restaurateur Peter Kim, whose restaurants include Liliha Bakery, Yummy Korean BBQ and Steak & Fish Co. in the Ala Moana Center food court. Ala Moana Hotel, 410 Atkinson Dr., 949-3636, signatureprimesteak.com
Taking the place of St. Germain in Shirokiya, Brug Bakery opened on July 3 to long lines. It's advertised as a German bakery by way of Hokkaido, but you won't find the coarse, dense breads (i.e. volkornbrot) prevalent in Germany. Instead, Brug offers light rye loaves, an pan, doughnuts, breads stuffed with cheese and more. Inside Shirokiya at Ala Moana Center, 973-9190
Hard to remember, easy to spot: Budnamujip on Kapiolani, a Korean BBQ chain specializing in high-quality beef and charcoal (not gas) grills. 871 Kapiolani Blvd.
Opening not so soon:
Skybar Waikiki on the 19th floor of the Waikiki Business Plaza will open spring 2014. Lance Kosaka, previously the chef at Cafe Julia, is developing the menu.
The Ritz-Carlton Residences in Waikiki will bring Hawaii’s first Dean & Deluca in 2014, and, in early 2016, BLT Market (of the same restaurant group as BLT Steak), which advertises a more seasonal-driven menu. Also opening at The Ritz: Sushi Sho, whose chef, Keiji Nakazawa, may not be well known in the U.S., but has developed a cult following in Japan for his attention to details in fish and rice, pairing rice of varying temperatures and seasoning to each fish. Read more about Sushi Sho here. (Interestingly, the blog post mentions Nakazawa uninterested opening new branches of Sushi Sho.)