Chef Hiroshi Fukui is an expert at melding island flavors and ingredients with traditional techniques to create his “Eurasion tapas.” This is Pacific Rim cuisine at its best with a strong emphasis on local catch, so the seafood is always exquisite and the daily sushi a must-order. As you can see in the photo, thehe sushi here is not the traditional Japanese nigiri that a purist expects, but the flavor profiles are innovative plays on tastes familiar to most Asians and Hawaiians. I always get the daily sushi, no matter what it is. All of Hiroshi’s dishes are unforgettable: I cherish the taste-memory of Alaskan king crab poached with butter, with hints of ginger and scallion, served on squid ink pasta. Hiroshi’s composition of flavors always work in unison like a well choreographed dance — each bite beautiful and delicious.