This iconic restaurant’s new dishes are inspired by Hawaiʻi’s diverse cultures

Located at Halekūlani, House Without A Key is known for its iconic views of Diamond Head and the Pacific Ocean, live Hawaiian music and hula, and hand-crafted cocktails with stunning sunset views.

The eatery recently added new dishes to its menu. House Without A Key’s new dishes are inspired by Hawaiʻi’s diverse culture, and its menu is updated seasonally, according to chef de cuisine Jarrin Otake.

Choose with seafood-centric starters like the Lawaiʻa roll ($29) and Hamachi crudo ($32). The roll is a seafood lover’s dream, as it comprises ‘ahi, salmon and red king crab salad. It features a tempura-fried exterior and is drizzled with sweet unagi sauce, garlic aioli and spicy aioli, and is finished with tobiko, ikura and scallions. Each bite boasts lots of seafood; this dish is easily one of my new favorites on the menu.  

“Lawaiʻa means ‘fisherman’ in Hawaiian,” explains Otake. “It seemed fit to name a roll that; it offers different seafood from around the world — crab from the East Coast, crab from the North, and ‘ahi from Pacific waters.”

Meanwhile, the Hamachi crudo is a good option if you want a refreshing, sashimi-like appetizer. The pieces come swimming in ponzu sauce and garnished with daikon, shiso, garlic aioli, tobiko and pickled chili for a slight spice.

“This is a different variation of the classic hamachi sashimi and Spanish technique or style of crudo,” Otake says. “We’re placing a local island touch with Japanese izakaya style to this dish. Lots of different flavors and textures that are key to this dish all come together in one bite.”

Since I love truffles, I gravitate with any dish with truffles in its name. House Without A Key’s new truffle pizza is unique because of its dough, according to Otake.

“Our dough is made in house with a 24-hour holding process, giving the dough time to relax and strengthen,” he explains. “We top off this crispy — yet soft and fluffy —  crust with rich, savory flavors of parmesan cheese sauce, assorted mushrooms (Aliʻi, cremini, button and Hon shimeiji), black truffle shavings, arugula and more truffle oil. I would say this pizza is quite ‘prodigious’ — remarkable and impressive by all levels of quality.”

I appreciated the pizza’s lighter crust, which still boasted a nice crunch. Its cheesiness will satisfy cheese lovers, and the truffle flavor is subtle — enough that you’ll know it’s there, but not overpowering. 

While this new pizza doesn’t disappoint, the “Melted Memories” four cheese pizza ($28) — complete with blue, Parmesan, mozzarella and ricotta cheeses — is still my absolute favorite.

The hearty dish is simple but appealing to both guests and locals, according to Otake.

“This is my rendition of my late grandmother’s braised boneless short ribs,” he says. “It’s comforting; everything brings you back to my grandmother’s house in Waialua. This is why I called it ‘Tūtū Mā.’ It’s a reference to old Hawaiʻi, growing up with Hawaiian-Pigeon English slang spoke throughout the household, referring to your grandmother or great aunt as ‘tūtū mā.’ Usually, you can find them cooking something in the kitchen any time of the day.”

The braised short ribs are ultra tender and flavorful — and impossible to stop eating.

If you’re craving something light, fruity and slightly tart, this tropical treat is ideal. The tropical fruit mousse tart ($16) reflects everything Hawaiʻi has to offer in one bite, according to Otake.

“The clean, crisp, tart flavors of the tropical fruit, the rich mousse in the middle and a crispy crust hold all of these inviting flavors together,” he says. “It’s one of my favorite desserts on the menu.”

Since I love chocolate, the chocolate verrine ($16) — which is the restaurant’s take on a French chocolate mousse — is right up my alley. The velvety milk-dark chocolate pot de crème is finished with a dark chocolate glaze and chocolate shavings.

“Verrine means a ‘small glass,’” Otake says. “It’s a glass filled with different styles of chocolate mousse and has chocolate shavings on top. It’s full of delicate, sweet flavors that hit all your senses. It’s a great way to end a perfect meal at House Without a Key.”

Of course, Halekūlani’s signature coconut cake ($16) is still part of the dessert menu, but these two new treats are worth trying.

CONTACT
House Without a Key
Halekūlani Hotel
2199 Kālia Road, Honolulu
808-923-2311
halekulani.com/dining/house-without-a-key
Open nightly for dinner and sunset cocktails, 5-9 p.m.; entertainment is from 5-8 p.m.

Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.