Chef Jean-Marie Josselin, one of the pioneers of Hawaiian regional cuisine, has a winner with this fun, sophisticated small-plates restaurant. After the roaming sangria cart rolls up with concoctions containing lilikoi and lychee, the feast is on. The menu changes frequently, but expect a wide range of Hawaiian-influenced, Asian, and Western choices to satisfy all palates. The idea is to share a variety of choices. The tempura ahi roll with beurre blanc is especially tasty.
Or try the Kauai shrimp and duck tacos with pineapple salsa, the pumpkin ravioli, or the sesame-crusted mahi and braised pork belly with apple kim chee. The only drawback is the very noisy dining room.