Sold out for Thanksgiving Day
3660 Waialae Ave, Honolulu, HI 96816 Closed on Mondays (808) 737-1177

local flavors enhanced with the diverse cuisines of Europe and Asia
Executive Chef / Owner

Russell Siu

***Happy Hour Specials – Click Here***

DiscoverOur Story

Ultimate dining experience like no other

3660 on the Rise opened its doors in September 1992 by partners Russell Siu and Gale Ogawa. Four banquet rooms were added in 1999.

3660 on the Rise. The name denotes the location of the restaurant at 3660 Waialae Avenue, on the corner of Waialae and Wilhelmina Rise. Even the logo has been carefully selected, itself being a map of the restaurant’s location.


 

Features

Kabayaki Broiled Butterfish $38.00
Braised Daikon and Shiitake Mushrooms, Ginger Scented Edamame Puree, Hatcho Miso Nage

$
"3660" MEDLEY* $51.00
Pan Roasted Breast of Chicken, Waialua Asparagus and King Crab Leg, Yuzu Hollandaise; Catch of the Day; Grilled Fillet of Beef Tenderloin, Wok Charred Bacon & Baby Cabbage, Natural Jus

$
FILLET OF SALMON EN PAPILLOTE* $36.00
with Shiitake and Shimeiji Mushrooms and Waialua Asparagus, Yuzu Butter Sauce

$
LAND AND SEA* $59.50
Fire Roasted Tenderloin of Beef, Wok Charred Bacon & Baby Cabbage, Yuzu Hollandaise & Buttered Braised Maine. Newburg Sauce. Substitute NY add $19.00

$

 

Sweet Endings

ESPRESSO CREME BRULEE $11.00
Espresso Scented Custard with a Caramelized Sugar Crust

SORBET TRILOGY $11.00
An Assortment of Three House-made Sorbets and Fresh Fruit

WARM CHOCOLATE SOUFFLE CAKE $11.00
Warm Cake with a Melted Chocolate Center, Topped with Vanilla Ice Cream, Mocha Sauce

LILIKOI CREAMSICLE TART $11.00
Vanilla Bean Semi Freddo Topped with Lilikoi Sorbet, Macadamia Nut Brittle & Graham Cracker Crust with a Crisp Macadamia Nut Meringue


 

OurRestaurant

Checkout our restaurant and special dishes
Euro-Island Cuisine. The menu reflects local flavors enhanced with the diverse cuisines of Europe and Asia. The plate presentations reflect many colors with the use of local ingredients. The flavors, a work of art to one’s palate. To complement the food, an award-winning wine list with an array of offerings by the glass.