It was a beautiful night to go for a stroll so my husband and I decided to walk to the Kona Grill in hopes that we could sit outside for dinner. The patio was packed! So we got a nice table by the window and pretended that we were outside.
We decided on our cocktails for the evening: the hibiscus and the coconut mojito. I am obsessed with elderflower liqueur and this hibiscus cocktail with St. Germain liqueur was perfect. Somehow flower liqueur in cocktails always tastes unique, refreshing, and very spring-like. Try this liqueur if you haven’t before.
My husband had dined here in the past but had only ordered sandwiches. We decided to stick to what the restaurant highlighted on their menu as the popular items. We chose the potstickers for our appetizer and the assorted sushi with miso soup for dinner.
The potstickers were good, not great but good. The potsticker wrapping had a nice golden brown color and crunch on the bottom from panfrying them. The dipping sauce was nice with just enough hint of soy flavor. Unfortunately, the dumpling was too salty. It needed more of a vegetable such as cabbage to give more freshness and crunchiness to the filling. Overall, this dish had potential.
The sushi was much more disappointing than the potstickers. When I think of assorted sushi, I think that it would be an opportunity for the sushi chef to be creative and adventurous. Boy was I wrong. Half of the sushi was not so perfect rice with a piece of fish on top. The assorted fish was extremely fresh and cut in very generous portions. Sadly, the rice tasted that it had been sitting on a seedy Chinese buffet line in a chafing dish for hours. The other half was a spicy tuna roll that looked that it had been rolled by a 7th grade “how to make sushi” field trip. The freshness of the fish was killed by the sloppy execution of the sushi chef. So sad.
We decided to try and redeem the meal by ordering a passion fruit crème brulee for dessert. I loved this dish. I was so pleased to have a dessert in which you could actually taste the passion fruit and not feel like you had been tricked. The crème brulee had a perfect golden color on top with a tart but sweet, creamy, and cool filling. I would take this dish to my relatives in Brazil, where passion fruit is a staple, in a heartbeat just to show off.
The meal had its highs and lows. Kona Grill either needs to work on its advertising or work on the quality of its sushi. By the way, I’m still waiting for my miso soup.