This big, labyrinthine restaurant offers a slew of seating and menu options. There's a sushi bar, a robata (Japanese grill) bar, tatami rooms, private dining rooms, and regular restaurant tables. On first visit, it can be a little confusing. But Alan Wong is definitely Hawaii's biggest culinary name and Maui had been wanting him to open a restaurant here for years. Small plates are the way to go, and you can choose from local ingredients prepared in many
ways—fried, griddled or baked, steamed, grilled, and, of course, raw. Szechuan chicken wings, pork adobo empanadas, shoyu duck bao buns, and soy-braised short ribs are just a few of the internationally flavored offerings.