So I was stuck going to Hilo daily recently for jury duty and since I was there I decided to visit this place that opened last year called Moon & Turtle. This restaurant has been getting rave reviews since it opened and has cultivated a loyal following in the short time it has been open. Located right downtown, this unassuming storefront has those little elements I have really missed since moving from NYC to The Big Island. Use of local ingredients, fantastic service, and most of all creativity on both the food and bar menu really make this a must do whenever you are in Hilo.

The night I went, I went early and was able to sit at the bar as a solo diner. This jewel box of a restaurant does not seat many, but everyone in the establishment looked to be enjoying themselves. Next to me was a couple from Seattle that was so excited to be there, it solidified the sentiment that I was in the right place. As soon as I came through the door I was greeted by multiple people acknowledging my entrance. I confessed I did not have a reservation and asked if there was room at the bar. I was immediately sat at the bar and given drink and food menus. I was also informed it was still happy hour and given the menu for that as well.

The menu was simple but effective, highlighting local ingredients and detailing what each dish contained. I went for three appetizers to try a few different items.

The first was a Smokey Sashimi - local ahi sashimi drizzled with soy sauce smoked over kiawe wood which gave it an incredible complex element to the normal umami and salty sauce that we are used to. Additionally chili pepper water gave the dish a nice spice and bite and olive oil added some fattiness to the lean ahi. This was an elevated plate of sashimi with a hint of smoke, a slap of spice and a beautiful mouthfeel due to the olive oil. A fantastic, elevated simple dish of slice raw tuna.

Next was a crowd pleaser, the Sizzling Tetsuyaki Poke dish. This is reminiscent of those sizzling platters of fajitas served at your favorite Mexican restaurant. This elevated take on the poke dish places the raw cubed pieces of ahi on a sizzling platters to sear the outside of the cubes of poke, which gives them a crust and new texture. Added to that is the traditional inamona, the traditional poke relish of crushed kukui nuts and salt to give crunch and texture to traditional poke. Additional ogo, onion and a sweet soy/onion dressing is added to round out the dish.Again, another elevated take on a traditional dishes using so many local ingredients.

Finally, the last dish I had was the most delicate, yet satisfying. The Garlic Butter Belly featured local pan fried ahi belly with a garlic butter and ponzu, sweet onion, tomato and sesame. This was such a beautiful and tasty dish. The belly was fatty in a good way and the garlic butter added that decadence while being temerped with the citrusy ponzu to help cut through the fat. The confit of tomatoes and onion topped with the sesame was the perfect condiment to complete the dish. If the poke was the showstopper, this was the dish that had all the perfect elements and was so well balanced.

This restaurant was so good. The service, the drinks (I had a fantastic riff on the boulevardier) and most of all the food made this place a winner. It almost makes me mad that we do not have a small, local place like this on the West Side of the Big Island. It is such a winner and I can’t wait until the next time I am in Hilo so I can try more dishes.

Moon & Turtle Hilo

Back to the tallest mountain on earth, this time all the way to the top!