808 Tapas blends Asian, Hawaiian, Mexican influences

The area code for Hawaii is 808 and that is why, explains Dean Okada, his newest restaurant, 808 Tapas, was so named.

"Our food is a fusion of Asian, Hawaiian and Mexican cuisines," Okada says.

An example of the type of fusion dishes served at 808 Tapas is lomi lomi salmon caprese, a traditional caprese salad with a Hawaiian twist ($7.50).

A specialty is Tensai hamachi shooters, infused with the executive chef's own ponzu sauce and white truffle oil ($3 each; six for $15).

There are 18 kinds of sushi available at 808 Tapas that range in price from $5 to $8 for two pieces. Sushi rolls are available in 22 varieties, priced from $7 to $14 for six pieces.

"Patrons can get gluten-free soy sauce, and we ask that they tell us of any allergies so we can prepare their food accordingly," Okada says.

The restaurant also has a large selection of saki and specialty cocktails.

808 Tapas, 9350 W. Sahara Ave. in Village Square, is open from noon to 11 p.m. Monday through Thursday, and noon to midnight Friday and Saturday.

The restaurant seats 65 and also does a large takeout business.

Soups: asari miso with fresh Manila clams ($4), white miso broth ($1.50)

Salads: 808 Tapas crab stack, an assortment of vegetables and mango with snow crab in ginger lime dressing ($10); beet salad with marinated red beets with mixed greens in a balsamic dressing ($8); poke salad, marinated tuna with white onions and avocado on mixed greens with balsamic dressing ($6.50); celery tako, poached octupus in a lemon soy dressing ($5); sashimi salad with ahi tuna, salmon and hamachi in a ginger onion dressing ($7.50)

Cold dishes: 808 ceviche with rock shrimp, bay scallops and mango with taro chips ($8); beef tataki, prime tenderloin seared in a garlic ponzu (citrus) sauce ($9); screaming da kine, seared tuna engulfed in yum-yum garlic ponzu sauce ($8)

Hot dishes: 808 Tapas dynamite, a baked seafood mix with mushrooms ($7); 808 Tapas lamb pops, bite-sized pieces of lamb marinated in red wine with an Asian twist ($8.50); saikyo-zuke, black cod marinated for 48 hours and then broiled ($9); uni tempura, uni (sea urchin) prepared tempura-style topped with orange caviar ($10); steamed mussels in miso and sake ($8); spicy garlic edamame ($4)

Desserts: 808 Fritter, apple and banana wrapped and cooked crisp, served with vanilla ice cream and fresh seasonal fruit ($5); tempura green tea ice cream, the 808 take on fried ice cream in tempura batter ($5)

Information: 485-3433