The food here is delicious, and the service is great. On this night the food was slow to come out. But that is not usually the case. The chili pepper water on the table is fantastic -- spicy, yet full of flavor.
The signature dish is supposedly the ginger crusted onaga, but I feel the best entree is the pan steamed opakapaka. Not big on texture, but big on taste. The fish is served in a rich truffle nage that is very nice.
All bases are covered, from appetizers to salads to entrees to wine (300+ selections) to coffees (award winning, single estate hawaiian).
Regarding ambiance, the decor is warm and home like. And the exhibition kitchen is neat, it is interesting to see your food getting prepared.
Is this review biased? I dunno, find out for yourself. ha ha ha...
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