Mochi-crusted Kona kampachi
Somen noodles, house-made banchan and soy-yuzu-kosho vinaigrette accompany the fish main.
KAKAʻAKO · OʻAHU · SEAFOOD
What to order at
MW Restaurant.
Hawaiian regional cooking with mochi-crusted fish and desserts from Michelle Karr-Ueoka. The restaurant is upstairs in the Velocity building, with à la carte dishes and an optional tasting.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$52
Lilikoi brûlée
Lilikoi sorbet, custard, gummies, tropical fruit and haupia tapioca give dessert several textures.
AStrong picks
Ahi nachos
Avocado salsa and wonton chips make a smaller fish plate to share before a main.
Wagyu beef sliders
Shiitake mushrooms and house-made mochi buns give the smaller beef order a different texture from a regular burger.
BConsider if
Miso-honey butterfish
Kimchee potato salad, taegu and Kahuku sea asparagus accompany the glazed fish.
Mochi-crusted tofu
Mrs. Cheng's tofu comes with somen, banchan and soy-yuzu-kosho vinaigrette as an alternative to the fish main.
Seafood paella
Lobster, shrimp and clams share saffron-tomato rice with chicken and chorizo; it is not a seafood-only dish.
Makaha mango shave ice
Lime-leaf panna cotta, haupia tapioca, mango sorbet and shaved mango make a fruit-led dessert.
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