LOCAL FISH

Chef Hiroshi is an avid fisherman and here he combines his passion

for catching the fish with his joy of cooking.

MAHIMAHI (Dorado)

“Mahimahi is the most fun fish to catch! I love its flavor & I look forward to showing off how very soft, moist & tasty it can be.”

Ginger-Scallion Crusted   24.95

seasonal vegetables, angel hair potato

& Hiroshi's original miso cream sauce

Crab-Stuffed   25.50

citrus aioli, seasonal vegetables with a

lemon pepper broth

ONAGA, OPAKAPAKA, EHU (Snapper)

“I have been bottom fishing for Onaga, Opakapaka & Ehu for couple of years now.  It is definitely hard work, as they live between 500 to 900 feet deep. 

This also explains why they are very clean, tender, flaky & delicate.”

 Sous Vide   27.95

cauliflower puree, wilted tatsoi, ume shiso vinaigrette,

crispy bacon& fresh shiso

Steamed   27.95

fresh grated Big island ginger, tomato concasse, choi sum & roasted

garlic soy brown butter

MOI (Pacific Threadfin)

f“It has just the right amount of fattiness. With the skin seared

crispy, it really is hard to beat”

Crispy Skin    24.95

Mrs. Cheng’s tofu, fennel, edamame, Kahuku corn,

Hau’ula dried tomato-hijiki broth

MEKAJIKI (Broadbill Swordfish)

This is a very special fish hand selected for us by a friend.  It is one of my favorite fishes to work with because of its great flavor & high oil content. With this preparation, hopefully you will love how tasty & tender it is.

Panko Crusted 24.95

roasted shiitake mushrooms, zuchinni, fresh thyme, Thai basil

& roasted garlic soy butter sauce

OPAH (Moonfish)

Opah is a much leaner fish, but I love how moist & tasty it can be.

 Pan Roasted   24.50

Hau’ula tomato concasse, baby bok choy,

ume musubi & ogo-miso ginger brown butter

MEATS AND FOWL

 Red Wine Steamed Veal Cheek         23.95

cilantro “pesto” crust, Asian succotash & mashed potato

Vintage Natural Beef New York Steak        27.95

with seasonal vegetables, potato au gratin

& teriyaki butter sauce--  add two pan-seared jumbo prawns  5.00

Pan Roasted Duck Breast        26.95

curried cauliflower, haricot verts, yellow mustard “air,” bacon orzo

& sweet soy reduction

Braised Beef Short Rib“Milanese”   26.95

sunny side quail egg, Waialua asparagus, shaved parmesan cheese,

truffle oil, mashed potato & seasonal vegetables

17% gratuity will be added to parties of 6 or more

Menu items and prices are subject to change