Senia

Senia is a neighborhood restaurant with a sense of place, weaving Hawaii’s bounty of ingredients as much as possible into the menu. The name is a play on the word “xenia”, the ancient Greek ideology of hospitality where strangers and friends alike were treated with the same regard.  Located next door to The Pig and the Lady, we made reservations for our last dinner during this trip to Oahu.

Following the shared plates concept, we decided to pick many small plates to share.  First was the Beignets stuffed with pine nut and blue cheese, drizzled with truffle honey.  These were an interesting first bite, and more like a hushpuppy than a beignet.

The showstopper was the Smoked Ahi “Cigars” served with yuzu kosho aioli.  The presentation revealed smoke under the cover, which was a fun play on the name.  The smoky flavor came through but did not overpower the ahi.  We loved this dish.

Another favorite was the Citrus Cured Hamachi with lilikoi, grapefruit, and charcoal oil.  The lilikoi was super bright and tart, and really made each bite pop while the grapefruit segments just added another textural dimension to the fish.  Simply beautiful.

The Terrine of Confit Duck & Foie Gras was art on the plate showcasing charred blueberries, mustard seed, and pistachio.  Served with grilled bread, this dish was very tasty and seasonal for Fall.  The blueberries really shined.

Keith also wanted to try the Crispy Lion’s Mane Mushroom that came in a sweet & sour sauce with black garlic, ginger, and scallion.  These deep fried nuggets were my least favorite.  Something about the sauce was too vinegary for me, but I appreciated the other vegetables in the dish.

Lastly, we shared the decadent Potato Gnocchi with Parmesan, truffle butter sauce, and burrata.  This dish was everything and a great way to end our meal.

Overall we had a great final meal at Senia and am happy to see modern dining in Honolulu flourish.

Total Rating: 4.35

Food: 4.5, Price: 4, Service: 4.5, Ambience: 4, Accessibility: 4.5