Chef Roy Yamaguchi's pan-Asian restaurant has fresh ingredients flown in every day from around the Pacific. Regular dishes include roasted macadamia-nut-crusted mahimahi with lobster sauce and blackened ahi tuna with spicy soy-mustard sauce. Can't decide? Try the prix-fixe menu, usually under $40 for three courses. For dessert, choices include chocolate soufflé and the pear tart.