At this elegant restaurant, executive chef Preston Tripp’s creative dishes blend influences from Hawaii, California, and Mexico. Duck Confit Spring Rolls with Laura Chenel goat cheese and mango-chili gastrique (a sweet and sour sauce) are a popular starter, as are fresh oysters with yuzu kosho (fermented chile paste) mignonette, Hawaiian chili-pepper water, and wasabi cocktail sauce. Expect entrées like Misoyaki Butterfish from Morro Bay in ponzu-wasabi beurre blanc with black rice; and Rack of Lamb with Cambozola potatoes au gratin and kabocha squash puree. A pau hana (after work) bar menu offers spicy tuna nachos and other light bites to accompany fun cocktails like the Lily Tini Saketini made with lemongrass soju, sake, and lilikoi (passion fruit). Like the dishes, the wine menu and beers on tap showcase the bounty of California.