Fumy shrimp truck5/6/2023 There are two Fumi’s: the shrimp truck and the stand, not far from each other. Our future visits will be to Fumi’s without question. Another extra nicety–at Fumi’s, you get a side of salad and a slice of pineapple. Not only do you get as good a product or better at Fumi’s, the crowds are rarely a problem (as it almost always is at G’s) and, for those to whom this is important, it appears cleaner, less grungy. The sauce drizzled on rice was to-die-for.įrom our point-of-view, the overall experience is better at Fumi’s. On the other hand, Fumi’s spicy shrimp was much more flavorful (☆☆☆☆) from a combination of chile pepper sauce, sriracha and plenty of butter. Add to this the fact that the shrimp were overcooked. Their “special blend” of hot sauce lacked depth, as if it were a mere combination of chile pepper sauce and vinegar. Giovanni’s version was very disappointing (☆☆). The shrimp at Fumi’s were slightly more buttery (☆☆☆☆), while the prawns were more garlicky at Giovanni’s (☆☆☆½). The shrimp were fresh and potent from garlic with a hint of lemon juice. The flavor of the garlic and butter shrimp were very similar. G’s will actually make half-orders separately ($6.50 each, as of 2010) Fumi’s charges an extra $1 for the split combination on top of the basic $12 price). Lest you think we ate our way through four whole orders, we were able to get half orders of each. We selected two kinds to compare: garlic and butter (which Giovanni’s popularized) and spicy. So, this year, in our attempt to compare the two, we purchased one plate from Giovanni’s and one from Fumi’s to do our own taste-off. Last year, we ate at Fumi’s Shrimp Truck in Kahuku on the recommendation of a poster on chowhound. These include Macky’s, Romy’s and Fumi’s, all located along the Kam Highway in Kahuku. Since then, there have been many imitators, some who have their staunch advocates. While there is a lot of shrimp truck competition, Fumi’s holds their own.The usual money on the North Shore shrimp trucks is on Giovanni’s, which started the phenomenon back in the 1960s by offering fresh shrimp (from their own farm) cooked in olive oil, butter and garlic and served with two scoops of rice (what else!). The salad and pineapple, while almost an afterthought, do add a nice dimension to making this a meal instead of just a “rice and shrimp” snack.Īll in all, Fumi’s does exactly what they set out to do: provide quality shrimp at a reasonable price, and doing so with the utmost in shrimp quality. The spiced garlic butter sauce is a perfect complement for both the shrimp and the rice. The shrimp itself is cooked perfectly, without overcooking or mushiness, for the perfect shrimp texture. The real key here is the shrimp: your order contains a half dozen really large, nicely cleaned and de-veined, but still shell-on shrimp, but the shells are so light and nicely cooked that you can eat them as well. We settled on their most popular item: the hot and spicy garlic shrimp, served up in a rich buttery cayenne and garlic sauce with two big scoops of rice (at times in Hawaii, it’s hard to avoid rice, it’s everywhere), some pineapple wedges, and a small green salad. There’s not a lot of menu options at Fumi’s: it’s basically all shrimp. It was really tasty and a nice size portion. There were a couple of options to pick from (spicy shrimp, coconut shrimp, etc.) but we went with the garlic and butter shrimp. I couldnt pass up the opportunity to eat shrimp from a truck, so of course, we stopped. But in any case, all of these joints involve shrimp, generally served up in a butter sauce (with optional garlic and hot pepper) alongside some rice. Two locals suggested that we hit up the Shrimp trucks on the way to the North Shore. Chicken Katsu, Fried Cod, and Garlic Shrimp from Fumis Kahuku Shrimp Truck on North Shore on. Fumi’s and Romy’s apparently do, at least most of the time, while some of the others (Giovanni’s, in particular) source theirs from salt-water sources, using frozen shrimp. Fumis Kahuku Shrimp Truck on North Shore on Oahu Hawaii. Interestingly, however, the area stands don’t all sort from here. However, it’s obvious why Fumi’s (and their competitor Romy’s, at a near-identical stand a quarter mile down the road) are located here: this stretch of Kahuku consists primarily of shrimp farming, with pond after pond of shrimp ponds in which shrimp are farm raised, and the shrimp stands provide a nice local outlet for the product. We ended up visiting the latter, due to shorter lines and more available seating. The other is a short distance away (walking distance down the Kamehameha Highway) in a converted farm stand. One of them is a shrimp truck between Kahuku and Laie.
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