The inside of Red Salt is a sight to behold; contemporary architecture with minimalist qualities. I did not feel confined at all — plenty of open space to wine, dine or catch a game at the bar and sushi area.
The inside of Red Salt is a sight to behold; contemporary architecture with minimalist qualities. I did not feel confined at all — plenty of open space to wine, dine or catch a game at the bar and sushi area.
At the bar and sushi area I met Bartender Michael Berthiaume and Sushi Chef Justin Lopes. Berthiaume spoke briefly about Red Salt’s history as well as its cuisine.
“We opened in April 2009 — same as the hotel from when it was the Po‘ipu Beach Hotel,” Berthiaume said. “The menu changes depending on what we get in, but we focus on fresh, local fish. Chef Adam tries to get as much local things as possible.”
After Berthiaume spoke about the cuisine, I was introduced to Sushi Chef Justin Lopes. Lopes has been making sushi for eight years. He trained for two years on the Big Island under Sushi Chef Toshi Kazu.
“(Training) was super traditional and old-school Japanese,” Lopes said. “He was very strict and it was a very good experience.”
Lopes prepared Red Salt’s Sashimi Sampler, $32. The sampler consists of ahi sashimi with a green apple and cilantro salad; salmon sashimi with cilantro, cherry tomatoes and black bean chili sauce; and hamachi sashimi with sliced jalapenos, fried shiitake mushrooms and fresh chiso.
Lopes said he prepares sushi the way he wants to eat: “I love traditional sushi, but the way I like to eat it is with something that’s sweet and sour, a little bit of crunch — all textures and flavors. I like it fresh, easy to make.”
Lopes added that fish prepared daily at Red Salt is fresh and local. “We use fresh, island fish from fish purveyors,” Lopes sad. “We get it in today for today. There’s no second or third day (use of the fish).”
The sushi Lopes prepared was exceptional -— many flavors and textures — exactly how he described earlier. Each bite left a lasting impression. It was some of the best sashimi I’ve ever had the pleasure of tasting, especially since I’m a sucker for salmon and ahi.
After sampling the sashimi, I met with Executive Chef Adam Watten. Watten has been with Red Salt since its opening and has been its executive chef for a year. He attended New England Culinary Institute in Vermont and various apprenticeships throughout the United States. Watten primarily came to Kaua‘i to open Red Salt, but his affinity for the island also drew him in.
Watten prepared Red Salt’s signature dish: The Madagascar Vanilla Bean Seared Mahi, $33. “This is a real simple dish on some tropical flavors,” Watten said.
“There’s mango in the vinaigrette, coconut in the rice, avocado in the mahi and we base the mahi with butter and vanilla. So it’s a very simple dish, flavor wise. The combination of those flavors work really well.”
The dish was onolicious — superb taste and cooked to perfection. The sweet, tropical flavors of this dish, combined with the fresh mahi, is a must for any patron.
Red Salt, located in Ko‘a Kea Hotel and Resort at 2251 Po‘ipu Road, is open for breakfast from 6:30 to 11 a.m. and dinner from 6 to 9 p.m. For a complete menu, visit www.koakea.com/dining-at-red-salt/ or call 742-4288.
