Sushi Bar Hime
Authentic sushiya in downtown Hilo

by Sonia Martinez
and Anthony Mathis

The first time we visited this tiny spot in downtown Hilo was at the urging of a friend quite a few months ago. From that day we loved the ambiance, the friendly owners, and the sushi. Since then we have dropped in several times and they have never disappointed us.
The place has been sort of a well-kept secret since they opened in January, but that is how the owners, Yuji and Takako Sekiguchi, like it. Customers who have found it will tell other sushi aficionados, but that is the only form of advertising the Sekiguchis want.
"It is just the two of us, and this is a very small place", said chef Sekiguchi "we want to keep our regular customer's happy."
"Hime" means "Princess" in Japanese; the sushi bar was named in honor of their black pet kitty, which also serves as their mascot and logo, regally wearing a golden crown.
Located in the space previously occupied by 'Canoes', the sushi bar will comfortably seat only 10 people at a time.
They accept reservations, but expect you to be prompt due to their short hours and the small seating capacity. Call-in orders are available for take-out for most of the items on their menu. Catering is available if orders are placed with plenty of time.
On our recent visit, the two of us and a guest sampled a variety of sushi and also a new item on the menu, about which we will write more below.
Prices start at $3 for several Nigiri style sushi, and the most expensive item on the menu is a 16-piece sushi combo platter at $17.25.
Our order included Nigiri Toro (fatty tuna belly) and Nigiri Ebi (shrimp); California Roll (crab, avocado and cucumber); Rainbow Roll (assorted pieces of California roll topped with tuna, salmon, snapper and avocado); Asparagus Roll (sushi roll with a center of freshly steamed asparagus); Hawaiian Roll (eel and avocado); Spicy Crab Roll (spicy crab and cucumber, on a very spicy sauce redolent of sambal, cilantro, chives and honey).
All of the sushi comes with a garnish of pickled ginger and a dab of wasabi.
We had never ventured to taste eel sushi before, but tried it at the urging of our guest and were pleasantly surprised at how much we liked it. We didn't find it fishy as we had expected, but actually slightly sweet.
We also had miso soup, and for dessert, green tea ice cream with adzuki beans/
The surprise of the day, though, was an item we had never noticed on their menu before.
They called it Baked Dynamite and it consists of an assortment of Hamakua mushrooms-some tiny ones, whole, and the larger ones cut in pieces-with scallops, all baked in a delicious creamy white sauce.
We could not 'take apart' the sauce, but we all agreed that it had a beautiful consistency and the taste was wonderful!
The dish was baked and beautifully presented in a large scallop shell and I know I will be requesting it again!
Considering the assortment of dishes we had, the couple kept pace and the service never lagged.
The Sekiguchis, trained in Japan for many years, came to Hilo from Maui, where for years they ran another small sushi bar. Previous to Maui they resided in Canada, and, before that, in New Caledonia in the South Pacific. Altogether chef Sekiguchi has been practicing the art of sushi making for over 36 years.
On our last visit we ran into a couple from Maui who were visiting the Big Island and made it a point of coming in to Hime's for lunch and to see their old friends again.
For good and simple sushi, served in quiet and pleasant surroundings, we recommend Sushi Bar Hime, but don't everyone try to come in at the same time!
Sushi Bar Hime
14 Furneaux Lane
Hilo
961-6356
ENTRÉES (Sushi) $3-17.25
HOURS:
T-Sa: 11:30 a.m.-1:30 p.m.
Su: Noon-3 p.m.
PLASTIC: Visa, Mastercard
RESERVATIONS: Encouraged
PARKING: Street
Our reviewers are anonymous and never identify themselves to anyone connected with the restaurant until after the meal is finished and the check is settled (if then). HIJ pays the entire food tab and our sales staffers never accompany reviewers. We insist our food critics, like all our other writers, be fair, accurate and independent; to call 'em as the see 'em and let the chips (and, in this case, the appetizers and desserts) fall where they may. -Editor

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