Chef Hide Yoshimoto (who formerly headed Doraku — first in Waikiki, then on Kapiolani) is now rocking it at his new venture, Izakaya Torae Torae. Yoshimoto’s signature use of lots of heavy flavors, combinations of ingredients, and dressings seems more Hawaiian in style than traditional Japanese, but the special mini donburi with otoro, ikura, uni and quail egg is as pure as it gets. The combination of the three delicacies is simply divine, with the fattiness of the toro, the creaminess of the uni, and the savory ikura balanced by the neutral agent of rice. The first night, Cyn and I shared a bowl to start, then we ordered a second. We craved it so much we even went back the next night before boarding our plane for New York.