A contemporary French/island-farm-to-table restaurant, using classic French techniques with a focus on sustainable, local Hawaiian ingredients. We offer a 6-course tasting menu (“Regular/Hale” and plant-based “‘Āina” versions) plus an à la carte menu. The chef is Nae Ogawa, who emphasizes native Hawaiian heritage, fermented ingredients, and creative seasonal dishes. The ambiance is upscale yet approachable — fine dining but with a strong emphasis on sustainability, local sourcing, and culinary creativity.
HONOLULU Restaurant Week Menu:
Local Beef Experience Menu $85
Appetizer:
Local Papaya and Italian Prosciutto, Hawaiian Honey and Balsamic Vinaigrette
Entrée:
Waimea Ranch Beef : 6oz Kiawe Smoked & Grilled Big Island Tenderloin, Local Vegetables, Bordelaise Sauce
Dessert:
Petite Purple Potato Mont Blanc, Macadamia Nuts Crumble
– Wine Pairing $35 –
Hours of Operation:
Dinner (Tasting Menu): 5:30 PM – Last seating at 8:30 PM
À la carte & Bar: Last seating at 5:30 PM – Last seating at 10:00 PM
