Noreetuh, the Michelin-recognized modern Hawaiian restaurant with influences from Asia and the Pacific, is open for outdoor dining and has launched a variety of carefully organized plates with supreme ingredients and approachable menu prices. Chef/Co-Owner Chung Chow showcases an array of playful dishes, pivoting to items that can be easily shared by families and travel well for delivery during this trying time. The menu is still complemented by a strong beverage program curated by Managing Partner/Co-Owner Jin Ahn, where an award-winning wine list is spotlighted as well as cocktails and an extended beer list.
The restaurant is known for their flavorful and inventive musubis, a popular snack in Hawaii, and now has ten different options or is available as a platter with a choice of four and an option to add a half bottle of Charles Heidsieck Brut Réserve. Some selections include Spicy Salmon Tartare with tobiko and spicy mayo; Galbi, braised beef short rib and kimchi; and Shiitake Mushroom with kombu and ginger. An array of appetizers come in the form of Tuna Belly Misoyaki, miso marinated tuna belly with pickles; Pineapple Braised Pork Belly with mustard greens and miso glaze; and Crispy Pork Potstickers with a ponzu dip. Rice Bowls are highlighted with selections including Kalua Pork with cabbage and a fried egg; Salmon Poke with ginger-soy, onion, cucumber and sesame; and Garlic Shrimp with pineapple and chili.
Classic noreetuh bowls are showcased with the Imperial Wagyu Beef with beef fat rice, garlic and spicy cucumber; Chow Noodles, wheat noodles with spiced tofu, shiitake mushrooms, black beans and Szechuan chili oil for a dash of heat; SPAM Fried Rice with eggs, celery and onion; and Spicy Wontons with smoked ham, cherry tomatoes in a sweet chili sauce. Mochiko Fried Chicken holds its crisp beautifully with a choice of half (6 pieces) or whole (12 pieces). Mochiko flour-battered fried chicken is marinated in their secret recipe and served with assorted pickles, Hawaiian style macaroni salad and King’s Hawaiian rolls. A Fried Chicken Dinner for Two experience either at the restaurant or at home is also available, which features a half chicken with half bottle of champagne or half bottle of Sauterne for $59 or $95 for both. For sandwich enthusiasts, Chef Chow has perfected the Katsu Sando, breaded and fried tender and juicy Berkshire pork cutlet on a fluffy King’s Hawaiian bun with pickled green tomatoes and a katsu mayo.
Desserts are a must at noreetuh with Chef Chow’s incredibly special Chocolate Haupia Sundae, a completely different sundae experience with almonds, graham crackers, Hawaiian black salt and coconut ice cream. The new Chocolate Macadamia Nut Brownie may be the best brownie one will ever taste. A classic brownie presentation that is moist and perfectly chocolatey with macadamia nuts for a little crunch.
The Beverage program is spearheaded by Jin Ahn, spotlighting an extensive collection of over 250 different wines with a Riesling section, highlighting selections with 25 plus years of aging, and placing a spotlight on international cult producer Chateau Musar, showcasing a vertical that dates back to 1989. They currently highlight a variety of wines at a discounted price, committed to allowing their loyal customers to still enjoy their favorite bottles. They offer wines by the glass and bottle. Apart from the exceptional award-winning wine list, noreetuh now features a wider selection of beers on draft, and in bottles and cans including six packs to enjoy at the restaurant or to go. Choices featured are Kona Longboard Lager from Hawaii, Echigo Koshihikari Rice from Japan, Far Yeast Kagua Rouge, a Japanese inspired ale, from Belgium; and Sunday Beer Light & Tight Lager from Brooklyn.