MAKI SUSHI
- KING CRAB ROLL
- Hawaiian Sea Salt, Lemon Butter, Shio Kombu
- NEGIHAMA
- Hamachi, Green Onion, Puffed Rice Furikake
- UNAGI KYU
- Cucumber, Kabayaki
- LOCAL BIGEYE AHI TUNA TEKKA MAKI
- Fresh Wasabi, House Made Soy Sauce, Chives
- VEGETABLE ROLL
- Baby Romaine, Shiso, Ume
NIGIRI & SASHIMI
NIGIRI - One Piece of Nigiri Made with Akasu Sake-Lees Vinegar Sushi Rice and Wasabi / SASHIMI - Five Slices of Sashimi Served on a Bed of Tsuma, Ogo and Shiso Leaf
- OTORO
- Very Fatty Japanese Bluefin Tuna
- CHUTORO
- Medium Marbled Japanese Bluefin Tuna
- AHI Local
- Bigeye Tuna Loin
- HAMACHI
- Buttery, Rich Japanese Yellowtail
- ORA KING SALMON
- Buttery, Sweet King Salmon, New Zealand
- KONA KANPACHI
- Kona Raised Almaco Jack
- HIRAME
- Japanese Olive Flounder
- TAI
- Japanese Snapper with Delicate White Flesh
- SCALLOPS
- Cold Water Scallops, Hokkaido Japan
- WAGYU
- Japanese A5 Kagoshima Prefecture
- IKURA
- Japanese Salmon Roe Marinated in Soy, Konbu and Mirin
- UNI
- Japanese Spiny Black Sea Urchin Roe
- LOCAL EBI NIGIRI
- Blanched Shrimp, Raised in Kona
- UNAGI NIGIRI
- Rich and Fatty Japanese Freshwater Eel
COLD APPETIZERS
- KANPACHI CARPACCIO
- Citrus Soy Gelée, Dried Kelp, Micro Salad
- HUALALAI OYSTERS
- Rice Vinegar Mignonette, H.M.H.S.
ROBATA
All Skewers served with Charred Lemon and Charred Shishito Peppers
- 2 OZ A5 WAYGU
- Black Pepper Sauce
- FIVE SPICE CURED PORK BELLY
- House Made Peanut Hoisin
- PRIME STRIPLOIN
- Koji Cure, Black Garlic Ponzu
- PUNA CHICKEN
- Ka’u Orange Glaze
- KONA PRAWNS
- Spicy Yuzu Barbeque
- KANPACHI LOIN
- Ponzu Glaze
- LOBSTER TAIL
- Gochujang Glaze
- HOKKAIDO SCALLOP
- Miso Sauce
SIDES
- GRILLED KABOCHA SQUASH
- Honey Aioli, Shiso Gremolata
- LUP CHEONG FRIED RICE
VEGAN
- KEKELA BOUNTY SALAD
- Kekela Mixed Greens, Koshihikari Vinaigrette, Citrus Soy
- HEARTS OF PALM CARPACCIO
- Vegan Ponzu, Micro Salad, Jalapeno Soy Gelee
- VEGAN NIGIRI TRIO
- Chef’s Choice
- VEGGIE ROLL
- Port Wine Plum Paste, Baby Romaine, C.A.T. (Cucumber, Avocado, Takuan)
- IMPOSSIBLE SAUSAGE SKEWER
- Veggie Meat, Black Garlic Tare
- SIDES
- Grilled Kabocha, Vegan Potato Salad, or Furikake Jasmine Rice
DESSERTS
- TONKA BEAN & MILK CHOCOLATE CREMEUX
- Hibiscus, Raspberry
- YUZU MERINGUE
- Sesame Tuile
- MATCHA NAMELAKA
- Togarashi Sponge
- MISO CARAMEL CHOCOLATE TORTE
- SELECTION OF HOMEMADE
- Ice Cream and Sorbets
- SWEET LIBATIONS
- Far Niente ‘Dolce’ Late Harvest, 2017 or Graham’s 10 Year, Tawny Port
KEIKI
- UDON NOODLES
- MACARONI AND CHEESE
- GRILLED CHICKEN BREAST, STEAMED BROCCOLI AND CARROTS
- GRILLED FRESH CATCH OF THE DAY
- Steamed Broccoli and Carrots