The Big Roll’s moniker is well-deserved: it’s an entrée-sized California roll topped with tender ‘ahi slices and salmon roe.
Ginjo fan? Junmai lover? Try a saké flight and discover your favorite rice wine.
The Korean pancake gets star treatment at Japengo with chunks of lobster and fresh local seafood.
“We make a pretty typical version of this dish,” says Chef Gevin, “but we heap it full of lobster, crab and shrimp.” Besides featuring ingredients and flavors of the Pacific Rim, the menu includes a few familiar cuts, such as New York strip steak and Angus filet. To make the steakhouse classics a tad more distinctive, Utrillo puts plum wine in the demi-glace and serves those soon-to-be-famous kimchee and edamame mashed potatoes on the side. Executive Chef Gregory P. Grohowski has elevated Japengo’s dessert menu by adding the fun and delicious flaming piña colada crème and a divine guava cheesecake made with cheese from Maui’s own Surfing Goat Dairy—which helps fulfill Japengo’s goal to serve at least 80 percent locally sourced ingredients. “We only serve the best items available to us on any given day, with full consideration for what’s also best for the planet,” says Chef Gevin. “For instance, we stopped serving endangered bluefin tuna. Until someone comes up with a way to make it sustainable, it’s off our menu.” Like the credits that roll at the end of a movie, the bottom of Japengo’s menu acknowledges contributors to the restaurant’s continued success: Maui Prime Fine Foods, Kula Farms, Tropic Fish Company, and local fishermen, to name a few. If it’s on the menu at Japengo, it’s guaranteed to be thoughtfully sourced, carefully served. Japengo at Hyatt Regency Maui Resort & Spa 200 Nohea Kai Drive • (808) 667-4796 Dinner nightly 5–10 p.m. • Happy Hour 5-6:30 p.m. Lounge 5-10 p.m. Live entertainment 6:30-8:30 p.m.
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hyatt regency maui
heads to create a depth of flavor like that in authentic sushi bars in Japan. “About 80 percent of what we serve is not available elsewhere on Maui. We source the best of everything, regardless of cost. Fish is graded from 1 to 35, and I buy only what’s rated as 34 or higher. Not many sushi bars can afford to do that. We are very lucky here at the Hyatt.” I’d say the diners are the lucky ones! Sushi is only part of the story at Japengo. Chef Gevin Utrillo, who oversees the dinner menu, explains his kitchen philosophy: “We have created modern interpretations of classic Pacific Rim dishes and flavors. Take our Singapore chili crab. Traditionally it’s made with mud crab, but we use Alaskan king crab because it’s a superior product.” Hyatt regulars may be familiar with the other Japengo restaurants in Honolulu and La Jolla, California. Having dined at the latter many times, I ask the chefs how the menu at the Hyatt Regency Maui’s Japengo compares to those others. “We ramped up the menu here,” Chef Jay replies. “For example, while our sister Japengo in La Jolla makes its Vietnamese pork dish as a stirfry, we serve a whole Kurobuta pork chop with puréed onions, fish sauce, palm sugar and pepper atop a potato hash.” “It’s a more elegant dish,” adds Chef Gevin. Japengo’s fried rice is as tasty a dish as you’ll find anywhere. This classic version is packed with char siu pork, prawns, chicken and vegetables, and is recommended as an entrée or a side dish to share. The Korean seafood pancake is another crowd pleaser.