Hiroshi Eurasion Tapas

A joint venture between chef Hiroshi Fukui and master sommelier Chuck Furuya, Hiroshi Eurasian Tapas was established to showcase Fukui’s skill at preparing Japanese cuisine and Furuya’s talent for pairing wines with Asian fare. The restaurant serves a variety of tapas style, fusion dishes, including Big Island baby abalone casino and steamed kurobuta pork belly, alongside full-size entrées like ginger-scallion crusted mahi mahi and red wine steamed veal cheek. A respectable number of Furuya’s wines are offered by the glass. Large, white paper lanterns and strings of white lights add to the inviting, understated atmosphere.