Private Chef Experience

Creamy Maui onion and shiro miso broth with lionsmane mushroom and herbs.

Steamed soybeans tossed in truffle oil and Kanaio sea salt.

Crab and nectarine in a sweet savory rice vinegar.

Sliced hamachi with lilikoi ponzu and jalapeno.

Featuring silky Ahi, buttery local Kampachi, and sweet succulent Amaebi. Served with heads lightly fried for added texture.

Tuna, creamy avocado, cucumber, wrapped in seasoned rice and nori. The exterior is layered with tuna, rich unagi, and a drizzle of caramelized pineapple miso and finished with toasted macadamia nuts.

Local jungle fruits finished wtih a velvety matcha cream.