Miso Phat Sushi
Executive chef Ahren Uyeda worked for six years in Oregon under master sushi chef Sakanishi-san. His mentor has since moved back to Tokyo to work at the famed Tsukiji Fish Market, while Ahren continues to create sushi for Maui diners at this quaint little restaurant tucked inside a mall.
Menu items have clever names like Miso Pretty and Miso Out-of-Site, but Ahren is serious about using only the freshest fish and imported ingredients from Japan. “I don’t spare any expenses for our sushi,” he says when I marvel at the oh-so-fat unagi roll (stuffed with at least four sauced and broiled filets). A sashimi-laden boat (which would surely sink at sea under the generous serving of assorted fish and seafood) sails to the couple down the bar from me. It is OMG! huge. An ‘ahi bon bon lands in front of me. Wrapped in slices of creamy avocado, the freshly minced ‘ahi is gently tossed with an amped up mix of garlic aioli and Ahren’s secret spice blend. The dish delivers a wow factor in appearance and taste. My new favorite is ankimo (monkfish foie gras) served torchon style with spicy kochu jang sauce and oroshi (finely grated daikon radish), topped with a generous spoonful of black caviar. Original? Yes — just like Ahren!
1279 S. Kīhei Rd., Kīhei | 808-891-6476
4310 L. Honoapi‘ilani Hwy., Kahana | 808-669-9010 | MisoPhat.com
