Formerly located in Waikiki, Paris Hawaii reopened in Kaka‘ako for French/Japanese/Hawaiian fare made with seasonal, local ingredients. Chef Yuya Yamanaka’s monthly, 10-course menu features Jidori chicken and saffron risotto for April with or without wine pairings. Next travel to the Iberian Peninsula via Faria, a Pasifika Portuguese concept for dishes like sardines with tomato-garlic confit, salt cod and potato fritters and Madeira steak frites.
@paris.hawaii
Courtesy of Faria