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Avocado Toast Credit: "Our avocado toast is crazy popular. We get our bread from Union Loafers, make a normal avocado mash, then a lomi lomi, which is a marinated salmon that we mix with our house pico. We top it with a mango yolk, which oozes just like a fresh, runny eg
Wu-Tang Clams Credit: "It's such a flavor bomb. Wu-Tang clams ain't nothin' to shuck with. We wanted something that was really bold. We got some really great Pamplona chorizo, sake, cabbages, natural brininess from the clams. It's a money dish."
Charred Carrots Credit: "I'm a veg lover. When I go to a restaurant, that tends to be what I crave. These are butter-roasted carrots that just melt in your mouth. They have a nice umami to them because of the eel sauce, and great char. It just pops. To me, this dish i
Seared Salmon with Spam Fried Rice Credit: "It's my absolute favorite large plate that we have. We have our house-pickled shiitakes in there, and then we take our salmon and basically make a sauce with eggs and tamari and sear it in that mixture, so it makes a pancake-like consistency o
Oysters & Pearls Credit: "This is one of Richard Blais' signature dishes. I really enjoy this dish because it's playful. Raw oysters are something I love. Getting a good West Coast-style oyster with any kind of horseradish-based sauce is just classic."

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