Blazing tiki torches greet you as you enter this lovely homage to the islands created by Roy Yamaguchi, the father of Hawaiian fusion cuisine. It’s basically Pacific Rim cooking using products like macadamia nuts, Maui onions, and Kona coffee. The fish is always fresh and the menu is mostly seasonal, but some classics are always available like the Aloha Roll (spicy tuna topped with hamachi, salmon, avocado, and a ginger-ponzu sauce), lobster potstickers, Maui Wowie shrimp salad, macadamia-crusted mahimahi, and a hot chocolate soufflé cake. On special occasions, drummers and hula dancers perform in the restaurant.