Miso & Ale Pop-Up

With the amount of time I spend at Vino, I always keep telling myself to try those other dining
establishments in the 50th because you know, there ARE other restaurants out there other than
Vino. But I keep telling myself "okay, next week"... "or the week after"... "or next month" and
by the time you know it, that recently opened restaurant is celebrating its 1st or even 2nd
anniversary or even worse, closed for good. And another potential glorious meal bites the dust.
But there is hope. Pop-Up restaurants. For the past year or so, these fly-by-night operations
have started popping up (pun intended) at unlikely locations. First it was The Pig & the Lady at
Hank's Haute Dogs in Kakaako (they found a regular niche at the local weekly Farmers Markets
as of late), La Plancha at Morning Glass Coffee in Manoa (Chef McGee now holds court at The
Whole Ox Deli) and recently Miso & Ale at Moke's Bread & Breakfast in Kailua (also at Lucky
Belly in Chinatown and Mr. Ojisan in Kapahulu).
What makes a Pop-Up more enticing? Expediency. You're usually alerted to a Pop-Up dinner
with only a couple of weeks notice and they usually limit their dining experiences to 30 or less
diners. No time to procrastinate and say maybe next week or next month. Hesitate and the
opportunity is gone. Maybe forever. So purchase now - yes, most Pop-Ups require advance
purchase of the limited reserved seats so pre-pay fosters commitment. No more backing out. No
refund. No getting "sucked" into Vino on the same evening.

The Miso & Ale Story

The story actually starts a generation earlier as both Chef Chistopher Okuhara and Chef
Christopher Gee come from notable local food families with Chef Okuhara's family running the
venerable Likelike Drive Inn and Chef Gee's family running Legends Seafood. After both
completed formal culinary training and did stints at notable local and Bay Area restaurants, their
paths crossed at the Dining Room at Laniakea YWCA then eventually to their joint venture,
Miso & Ale.
Chef Okuhara is the more reserved of the two getting credit for running the kitchen while
gregarious Chef Gee runs the front of the house. Add unofficial Maitre'd Titus Nakagawa along
with resident sommelier Keola Warren and you have a quartet for Pop-Up success.

A benefit with most Pop-Ups is you're allowed to BYOB and since our group travels with a small
cellar of wine selections, it makes it all the merrier since we're able to pair multiple wines with
each course. And as usual, we started with a little bubbly...

The Menu

Smoked Thai chicken sausage with a butterscotch miso mustard, cured ahi with a lemongrass
romesco, and pork belly rillette with a petit apple compote
Recommended pairing: Lambrusco/Peroni
Our Selections: 2002 J. Lassalle 1er Cru Brut

1998 Domaines Schlumberger Cuvee Anne Gewurztraminer


A summer time salad of fresh spinach, mint, basil, candied tomatoes, and toasted pumpkin seeds
with a kabocha panna cotta topped with a lardon vinaigrette
Recommended pairing: Pinot Gris from Oregon/Rogue Mom Hefeweizen

Our Selections: 2010 Penner Ash Viognier
2010 Lou Coucardie Rousanne/Viognier/Grenache


Fresh chukka soba with a hot and sour chicken broth, seasonal vegetables, and vegetable gyoza
Recommended pairing: Singha/Gewurztraminer
Our Selections: 2010 Alois Lageder Dolomiti Pinot Grigio

Zardetto Private Cuvee Brut


All day braised short ribs with roasted mirepoix, garlic-arugula grits, and dark ale sauce
Recommended pairing: Chianti Classico/Damian Donker Belgian Strong Ale

Our Selections: 2004 Saxum Broken Stones Syrah/Grenache/Mourvedre

2001 Tenuta Guado al Tasso
Chateau Boswell Beckstoffer IV Cabernet Sauvignon


Liquid nitrogen peanut butter ice cream with toasted vanilla lime cake, red grape tapioca, and
roasted curried peanuts
Recommended pairing: Tawny Port/Hitachino Nest Espresso Stout
Our Selections: Graham's 20 Year old Tawny Port
Monchione Carbone Birbet

The Verdict

The Surf & Turf Charcuterie board was definitely the most interesting pairing Eastern flavors
with European technique. It presented an amalgam of flavor sensations from earthy and herbal
to sweet and sour to salty and savory though it was a difficult pairing for just one. Luckily I
sampled four different wines with the courses with the Gewurztraminer and Viognier leading the
pact. The only sensation missing from the dish was a textural contrast like a crispy pork skin on
the rillette, fried herb on the sausage or crunch with the ahi.
There was a brief hiccup with the salad course with the candied tomatoes almost missing their
cue being added after the plate was tabled but the Gewurztraminer and kabocha panna cotta
were sheer heaven! The salad had a great balance of flavor and textural sensations though I either
would have julienned the tomatoes or rehydrated them slightly to reduce the "chewiness".
Like The Pig & the Lady, Miso & Ale also serves a liquid course and the sweet and sour ramen had
a nice balance of heat, sour and savory with the surprising addition of a sweet potato wedge and
paired perfectly with the Prosecco.
Chef Gee stated that 18 bottles of dark ale went into the "all day" short ribs. Fallin' off the bone
with unctuous gelatin, it actually made the Saxum Broken Stones seem light in comparison. The
flavorful grits completed the ultimate savory course... and Guado al Tasso didn't hurt either...
Dessert was the main spectacle of the meal with Chef Gee narrating while Chef Okuhara created
the perfect peanut butter ice cream from liquid nitrogen and a Kitchen Aid in all of 52 seconds.
And while the tawny Port was great, the Birbet complemented and lightened the dish at the
same time. For those planning on booking subsequent meals, tableside ice cream production (in
various flavors) seems to be a recurring theme with Miso & Ale.

Though there were a few "hiccups", the overall meal and experience was GREAT! And I would
highly recommend sampling Miso & Ale if you find yourself vacationing in the 50th. Of course
I can't tell you where they'll serve dinner next as they simply "Pop-Up" at various locations.
However they do have a website advertising their next series of dinners if you are in the 50th: