I’ve written previously about the amazing food made by Chef Louis and his merry band of sous chefs on the omakase menu at Izakaya Miyo’s (see post). This past week I had the opportunity to try out the newest addition to the Miyo’s repertoire: the specialty drinks and pupus available exclusively in the beautifully remodeled bar.
Omakase (which you owe it to yourself to try) is still served Thursday-Saturday at either 5pm or 7pm, and is separate from the offerings of Miyo’s restaurant’s regular menu.
The special pupus and cocktails are offered Monday-Saturday 11:00-2:00 and 4:30-9:00. I joined a couple of friends for Happy Hour on a Thursday afternoon to try the newest tastes offered by Chef Skyler Osborne. While the sous chefs were prepping for the evening’s showcase omakase, they were also serving up some fantastic appetizers and craft cocktails
We started (of course) with craft cocktails. Two of us went with the Pear Mojito, perfectly mixed and garnished with a slice of juicy pear; our third went with the Pierced Strawberry, a delightful mixture of gin, strawberry, basil, lemon, and simple syrup. As we enjoyed our visit and our cocktails, we “ooohed” and “ahhed” over the food offerings.
My dining companions ordered the White Miso Edamame, the Ahi Tataki, and the Sizzling Hamakua Mushrooms.
The edamame had just the right amount of miso umami-ness and led me to confess that I forget how much I love edamame until I eat it the next time. And this was next-level edamame.
The Ahi Tataki was as beautiful to look at as it was to eat. The ginger, ponzu and daikon were the perfect accompaniment.
And finally, the Hamakua mushrooms (created by Chef Louis). I could go on for days and days and days about these. The plate arrived sizzling, as promised, but with an aroma that will haunt my dreams until I figure out how to make them at home. A very generous serving of Ali’i mushrooms (one of my favorite fungi) sautéed with butter, garlic, cream, and I honestly believe- a sprinkle of crack. Each one of us had to exercise amazing self restraint not to tip the plate and drink the sauce. I’m not lying, it was that good.
There were several other items on the menu that I really wanted to try, but again, self restraint. I will certainly go back for the Ahi noodles, Chef Louis’ famous egg toast, and maybe two more orders of those mushrooms. Seriously, those mushrooms…..
Do yourself a favor and go check out the new bar menu at Izakaya Miyo’s Bar. You won’t leave hungry or disappointed.
