23 2016 Dec

Opening Week at Senia

HawaiiTagged chinatown, farm to table, food, honolulu, reservation

We were fortunate enough to land reservations Friday night during the opening week of Senia. A restaurant that specializes in farm to table cuisine leveraging the culinary skills of Chris Kajioka and Anthony Rush, former chefs at Per Se, a restaurant by Thomas Keller. I should also add that Anthony had worked at the French Laundry before Per Se. So once I found this out I was eagerly awaiting a wonderful feast. And I have to say, they did not disappoint.

The menu was a little confusing having a section on snacks, plates, and sharing. Thankfully, the staff was super helpful describing what to order and how much we should order for a party of six. The snacks were just that, small portions for tasting. The plates were meant to be shared though one person could easily finish it off for a light meal. We wanted to taste more of the menu and only had a couple of orders where we ordered two for the table. Those were the bone marrow and the lasagna. A move we weren’t going to regret after tasting the lasagna. The share menu items were portioned for three to five people. Again, allowing a group like ours to sample more than one item.

Once we ordered, the courses came out at a steady pace with the staff being very responsive. And it wasn’t like only our server was helping out. It felt like everyone on the floor was helping each other clear tables and refill glasses. That’s a great way to run things.

Overall I was very impressed. Even more so that it was opening week where most restaurants take several months to get things in order for both food and wait staff. This place had it down. I’m looking forward to revisiting Senia  in the future!

Note: I had to use my camera phone. So the images won’t be up to bar with my other photos. Sorry.


75 N King Street
Honolulu, HI 96817
+1 (808) 200-5412

Verdict: A must go for finer dining and creative takes with locally sourced ingredients.

The Kaji @Senia

You want a smooth tasty drink where you don't taste too much of the alcohol? Try this grilled pineapple, vanilla, ginger, and cardamom infused vodka drink. Btw, you don't get to keep that bottle. Our waiter brought it out to show us how it's made and made it clear I wasn't the only one that asked if he could leave it there. lol. #imthatguy


Ox Impressions: 

The Freddie @Senia

Now this was a very remarkable drink, a blood orange and chestnut bourbon smoked in a bottle. It gives it an earthy taste while refining the harshness of the alcohol. And along with the blood orange ice cube, it was perfect. You'd be surprised how the smoke affects the taste.


Ox Impressions: 

Poke Cracker @Senia

Our start to this meal was in the form of poke on top of these crackers. Lightly seasoned, the tuna was cut finer than your typical poke cuts. But they were all good cuts with no chewy bits, just fresh tuna.


Ox Impressions: 

Foie Gras Terrine @Senia

A unique take on foie gras transforming into a smooth terrine. Though this may make it more of a paté, the chefs have made this into their own rendition. Topped with chopped pickled vegetables and fresh cucumbers with droplets of umeshu, this course takes on a lighter direction from the usually decadent destination of foie gras.


Ox Impressions: 

Bone Marrow Custard @Senia

The bone marrow custard was in the dish to the left while a beef cheek marmalade occupied the one on the right. You take one or both and spread them onto the sweet Hawaiian rolls. A very hearty course in this journey.


Ox Impressions: 

Mushroom and Kale Lasagna @Senia

If I could only have one dish from this restaurant, it would actually be this lasagna. Mushroom and kale may sound healthy, but this was far from it. It was rich and will indulge your umami taste buds. Topped with an OK Farms egg, you'll find yourself trying to scoop up the last bits of the yolk swimming with that fontina cream. But the best part were the mushrooms layered between the pasta. Whatever magic they used made them taste like we were eating layers upon layers of truffles. Oh yeah. This was good stuff.


Ox Impressions: 

Pastrami Beef Shortrib @Senia

There's nothing short about this rib! It was huge with plenty of meat around the bone. Meat upon meat cooked to medium? Don't worry, it still holds plenty of moisture. It must be the pastrami process. Topped with some watercress and tomatoes, you may feel healthier after having a piece or two. But as you get down to the last piece, no rules apply except for getting that final bite.


Ox Impressions: 

Glazed Pork Belly @Senia

The crowd pleaser that easily feeds a group of four people. The cuts of the glazed pork belly were thick and juicy. You could either wrap it in fresh Monoa lettuce or one of the tortilla wraps. Make sure you add in some of the pickles to get the full range of flavors of this course.


Ox Impressions: 

Creamsicle @Senia

This was both a playful and tasty dish. So many little morsels of flavors and textures surrounding the yogurt parfait and carrot-tangelo sorbet. A great take on the classic dreamsicle only more sophisticated as we're grown adults and not kids buying ice cream in the summer. It sure brought back memories.


Ox Impressions: 

The Founders @Senia

We were lucky enough to get a picture with the people behind the masterpieces, right in their kitchen! Pictured in here are Chef Chris Kajioka and Chef Anthony Rush. You can spot them right? :)

Thanks for the amazing meal chefs!

The OxPosted December 23, 2016 By the hungry ox

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