Chef Amy Ferguson-Ota combines Southwestern flavors with Hawaii regional cuisine and a touch of French cooking. There are noodles of all types, in all shapes, from all ethnic backgrounds -- be they as delicate spring rolls, as a crisp garnish to an exquisite salad, or as orecchiette in Ota's tuna casserole with wok-seared spiced ahi and shiitake cream.
Posted by ChiTown4 from Chicago on 7/1/08
We found the food to be "ok". The noodles were good but the braised beef was tough although tasty. The "catch of the day" was "ok", not the best.
Call before you go. The hours can be erratic. As of 7/1/08, it's BYOB, as they no longer have a liquor license.
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