The opening of Vintage Cave Honolulu in December 2012 was the most exciting culinary thing to happen on the island in almost a decade. Billionaire Japanese developer Takeshi Sekiguchi gave rising star chef Chris Kajioka, an alum of New York's Per Se and San Francisco's Aziza, carte blanche to create his dream kitchen and menu in a dark, brick-lined space that was once the storage basement of the Japanese department store Shirokiya, which Sekiguchi also owns. (The space is also a private wine club—hence the name.) Kajioka left in the summer of 2014, with French Laundry alums Jonathan Mizukami (executive chef) and Eddie Lopez (pastry chef) taking over the kitchen. Maui-born Mizukami has created two new tasting menus: a chef's tasting and a vegetable-focused one that boasts inventive dishes like savory breadfruit pudding with hearts of palm and a carrot ravioli of sorts. Expensive is an understatement, but the creative culinary experience is worth the splurge.