To BeGiN

OYSTERS • 4 each sweet onion tosazu, chili pepper water

SHRIMP COCKTAIL • 24 roasted tomato wasabi cocktail, lemon chili

KONA ABALONE • 36 shishito-kimo, lime, cilantro

POKE ST YLE SASHIMI TUNA spicy miso • 23 KONA KAMPACHI citrus soy, cilantro • 22

WARAYAKI hay smoked & seared, wasabi soy, mustard miso TUNA • 24 KONA KAMPACHI • 22 WAGYU • 56

GRILLED B IG ISLAND HEARTS OF PALM • 24 tomatillo, avocado, cilantro

LOCALLY FARMED MIXED LETTUCES • 18 yuzu tofu truffle dressing

RADISH SALAD WITH CRISPY SALMON SKIN • 24 roasted nori, mayonnaise, sweet vinegar

TEMPURA PACIF IC COD & HAND CUT FR IES • 24 malted ponzu, hawaiian chili pepper sweet vinegar, salts

STEAMED CLAMS • 23 smoked pork, taro leaf, cabbage, dashi soy

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs

may increase your risk of foodborne illness.

To CoNtinUe

LOCAL FRESH CATCH SNAPPER • 38 sesame seared green onion, ginger, lemon

PAN FRIED MONCHONG • 40 brown butter soy, ali'i mushroom

GRILLED KONA KAMPACHI • 39 dashi, yuzu kosho, lime, mitsuba

ROASTED HEAD-ON KAUAI SHRIMP • 36 yuzu soy, garlic butter

WHOLE K ING CRAB LEG • 58 black truffle crust, scallions

GRILLED KONA LOBSTER • 65 lobster miso butter, finger lime

KOJ I MARINATED B IG ISLAND CHICKEN • 38 balsamic teriyaki

SMOKED PORK JOWL • 38 roasted fingerling potatoes, cabbage

36oz R IBEYE "WASHIMI" TOMAHAWK • 175 vegetable cured, roasted vegetables, salts and sauces

8oz ROASTED TENDERLOIN OF BEEF • 56 cultured butter, roasted tomato

16oz DRY RUBBED NEW YORK STR IP • 72 locally farmed greens, hawaiian sea salt

4oz A5 MIYAZAKI WAGYU STEAK • 112 roasted vegetables, salts and sauces

18% gratuity will be added to parties of 6 or more

To EnHanCe

“SHOKUPAN” PULL APART BREAD • 8 buttered and salted

WHOLE ROASTED MAITAKE MUSHROOMS • 12 olive oil, salt, pepper

TOMATOES AND EGGPLANT • 12 braised, dashi, soy, bonito

LOCAL CORN TEMPURA • 12 lemon, sea salt

ROASTED POTATOES • 12 slow cooked eggs, mustard miso, scallions

SEASONAL LOCAL ROASTED VEGETABLES • 10 olive oil, salt and pepper

ROASTED KABOCHA TSUKEMEN • 18 japanese pumpkin soup, chilled ramen noodles, scallion, lime, nori

LOBSTER MISO SOUP • 16 kona lobster, white and red miso, dashi, scallion, shimeji mushroom

Special thank you to our local farmers and purveyors for providing us with the best seasonal ingredients available.

Kekela Farms Mother Nature’s Miracle Io Farms HL Farms Kipuupuu Farms