After pronouncing the Chef’s Ahi Tower both a feast for the eyes and delight to our taste buds, our server offered to send Chef Romeo Arruiza out to personally accept the kudos.

Maui Grill has only been open a few weeks and already they are serving over 60 diners a day, relying solely on word of mouth and resort guests who seem return again, eager to try everything on the menu. Count me in; even the Caesar salad, which typically leaves me bored, garnered my affection with a lovely presentation including luscious avocado slices and an outstanding wasabi parmesan dressing.

I was chasing the last bits of the romaine heart around my plate when a gentlemen in a white jacket approached. I assumed this was Chef Romeo but it was the jovial and eager-to-please sushi chef, Hiro “Duke” Hoshimoto. He insisted we try a few of his specialties while awaiting our main course.
 

We gave him a running start back to the sushi bar, lingering  at our table to sip a wine from our own cellar. (For the next few months Maui Grill is awaiting their liquor license but encourages guests to bring in their favorite libation.)

Chef Romeo Ariuzza then appeared at our table, sharing his 30 year history in the food and beverage industry on Maui, (Kapalua Bay Hotel; Westin Kaanapali Ocean Villas; Honolua Store) as well as some secrets of his scrumptious sauces and overall approach to cooking.  “People enjoy lots of flavor and great value. That’s what we are trying to do here; something a little out of the ordinary.” We toasted to that sentiment.

Duke beckoned from the sushi bar. He had constructed two gorgeous rolls – one with ahi and black caviar from Japan; the other smoked salmon with shredded salmon skin. Both were to die for and would have made a meal on their own. Duke excitedly revealed his plans to serve sushi at lunch; a first in West Maui. I predict he’ll have many regulars canoodling with him at his sushi counter.

Already impressed and sated beyond comfort, our first meal at Maui Grill was still far from over! Our entrees arrived – a lovely triplet of fresh catch, each wearing a different coating, drizzled with unique sauce, and resting on an appropriate cushion of rice, potato or veggie. Pistachio Dusted Onaga, Blue Crab Crusted Ono; Macadamia Crusted Mahi Mahi; any could become my favorite depending on my mood.

The finale (or so we thought) was Pineapple Crème Brulee – another surprising presentation that makes the dish even more charming to behold.  The traditional custard was deliciously seasoned with light hints of cinnamon which balanced the pineapple well. To my great pleasure, the brulee coating on the custard required cracking. Aficionados know this means; it means it’s as it should be.

Bidding adieu to our server after a satisfying meal, we made our way toward the exit but were hijacked once again by Duke, the friendliest sushi chef on the planet. He had prepared one last tasting bit for us – his specialty, the Scallop Dynamite, a creamy, bubbly, oniony, oh-so-rich and decadent dish of scallops and shrimp in a casserole. I thought to myself, “This is gonna be quite a  breakfast of champions tomorrow…”



Maui Grill
5315 Lower Honoapiilani Road
Lahaina, HI 96761
808-442-3700