Hono Sushi & Wok

Hono serves restaurant quality food in a street food atmosphere. The restaurants is one of several in a shopping mall facing the street, with tables along the covered walkway shared by multiple food shops. There is minimal waiter service during the lunch hour - pick up your food at the counter and take it to your table if there is no server available. There is traditional table service at dinner. The food is very tasty. My wife thought the sushi was outstanding, in her opinion some of the best she has ever had. We had the vegetarian gyozi, which was bland for my taste, even with the smoked soy sauce that accompanied it. The Samurai sushi was crunchy, with a crispy coating and black and white sesame seeds for color. The Crazy sushi with salmon (there is a veggie option) was colorful and fun. Both are recommended. I go for spicy dishes. The recommended Coco Curry dish, with green noodles and chicken, was very spicy, not for amateurs. It is named for the coconut milk in the curry sauce. It was a lovely combination of broccoli, mushrooms and other vegetables, with almonds and peanuts for texture. Hono is a nice eatery, worth a visit.

Wow! So happy to have a good, quality sushi place in Givat Shmuel! Just ordered from Hono tonight and it was amazing!! Flavors were amazing rolls were so creative,fresh, filling and beautiful even after being delivered. Can't wait to order again

I felt the need to consult AI after my experience here: Oh dear, that's not the culinary experience anyone hopes for! While it's good you could still eat it, that unpleasant hint is definitely worth investigating. Assuming the chicken was indeed fresh, the most likely culprit for that vomit-like aroma and taste in your green curry is **isovaleric acid**. Here's why: * **Isovaleric acid** is a short-chain fatty acid that has a very distinct and potent odor often described as cheesy, sweaty feet, or yes, even reminiscent of vomit. * **Where does it come from in this context?** It can be produced through the fermentation or breakdown of certain amino acids, particularly **leucine**. * **Possible sources in your curry:** * **Fermented fish products:** Many authentic green curry pastes contain fermented fish sauces or shrimp pastes. If these ingredients weren't of the highest quality or weren't perfectly balanced with the other flavors, the fermentation process could have leaned towards producing more isovaleric acid. * **Coconut milk:** While less common, certain types of microbial activity in coconut milk, especially if it's not entirely fresh or has been stored improperly, could potentially contribute to the formation of this compound. * **Certain vegetables:** Some vegetables, under specific conditions, can produce volatile compounds. While less likely to be the primary cause in a curry like this, it's a remote possibility. It's interesting that you mentioned both taste and smell, as isovaleric acid is a volatile compound, meaning it easily evaporates and stimulates your olfactory receptors, contributing significantly to the overall sensory experience. So, while the chicken was likely fine, a subtle imbalance or slight degradation in one of the other key ingredients, particularly the fermented fish component, is the most probable explanation for that unwelcome note in your otherwise delicious-sounding green curry.

The food was ok, they forgot something that orderd, and after an more then a hour they still didn't send it, then they wanted to give it to me after it stood there for more then an hour. They didn't took responsibility over their mistake. This is the last time I'm ordering from this place.