Tastemakers

Hyatt offers popular series Fridays in July at Japengo

The first course of fresh Kona kampachi is artfully topped with Simpli-Fresh Farm Okinawan tatsoi, micro greens, grapefruit, pecans and Maui onion drizzled in cilantro olive oil, Maui Shrub Farm ginger and Hawaiian chili dressing. Photo courtesy Hyatt Maui

The first course of fresh Kona kampachi is artfully topped with Simpli-Fresh Farm Okinawan tatsoi, micro greens, grapefruit, pecans and Maui onion drizzled in cilantro olive oil, Maui Shrub Farm ginger and Hawaiian chili dressing. Photo courtesy Hyatt Maui

Starting this week and running Fridays in July, the Tastemakers series will entice at the Hyatt Regency Maui Resort & Spa in Kaanapali.

Hyatt Maui’s award-winning Japengo restaurant will partner with Simpli-Fresh Produce and Maui Shrub to celebrate the shared passion for using fresh and locally grown produce.

Located lobby level of the hotel on a bluff overlooking the ocean, Japengo will set an elegant stage for this unique three-course pre-fixe menu.

Just come in anytime for dinner from 5:30 to 9:30 p.m. Fridays and tell the server that you are there for Tastemakers. You may then enjoy the three hand-crafted cocktails paired with creative, off-the menu dishes by Japengo Chef de Cuisine Gevin Utrillo and Sushi Chef Jin Hosono.

Taste the freshness of the locally grown ingredients farmed on the west side of Maui, paired with cool summer drinks featuring bold and exciting flavors of Maui Shrub Farm drinking vinegar, infused with local Maui fruits and herbs.

With the dessert course, sip a Kir De Tropicale made with Maui Shrub Farm hibiscus orange and sparkling wine. Photo courtesy Hyatt Maui

With the dessert course, sip a Kir De Tropicale made with Maui Shrub Farm hibiscus orange and sparkling wine. Photo courtesy Hyatt Maui

For the first course, savor Kona kampachi with Simpli-Fresh Farm’s Okinawan tatsoi, or “spinach mustard,” with micro greens, grapefruit, pecans and Maui onion drizzled in cilantro olive oil, Maui Shrub Farm ginger and Hawaiian chili dressing.

Paired with a Japengo Fizz made with Maui Shrub Farm pineapple, sage, ginger and Hawaiian-chili concentrates, and vodka, fresh lime juice and sparkling water, the kampachi will pop with flavor.

The next course in the July Tastemaker series will be grilled chili-lime rubbed New York strip steak and Kauai shrimp with a croquette, poached egg, Maui Shrub Farm pineapple sage gastrique and Maui onion demi-glace.

The croquettes are made of moringa from the drumstick tree and “ulu,” Hawaiian for “breadfruit.” The entire dish will be paired with a Tengu Cocktail made with bourbon whiskey, Maui Shrub Farm ginger and Hawaiian chili along with fresh lemon juice and sparkling water.

As icing on the cake dessert will be honey toast with Hawaiian sweet bread, topped with Simpli-Fresh Farm honey, macadamia nut gelato, salted caramel, and Maui Shrub Farm hibiscus-orange juice with macerated berries. And sip a Kir De Tropicale made with Maui Shrub Farm hibiscus orange and sparkling wine as the pairing.

Besides the Tastemakers series, Japengo is jumping nightly with indoor and outdoor dining, nightly happy hour and live music, a chic sushi lounge and bar, trendy cocktails and the freshest fish from Hawaii waters as well as Tokyo.

Popular items are Japengo fried rice, kung-pao duck meatballs and grilled local mahimahi. In the sushi bar, sake and a cold beer with sashimi hits the spot.

Whether you are celebrating an intimate moment or are with a large group, Japengo can provide the perfect ambience for just about any occasion.

* The details: The cost of $80 per person includes dinner and drinks. For reservations, call 667-4727.

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