Marukai Wholesale Mart welcomed food and sake fans to enjoy dozens of dishes along with a variety of sake, shochu and Japanese beer during its annual Taste of Marukai event that took place April 11 at Marukai's Dillingham store at 2310 Kamehameha Highway, which packed in its 1,000 guests easily.

Sure there were lines for sashimi, sushi from Gokujo Sushi and edibles cooked up by 3660 On the Rise chef Russell Siu, but there was plenty to go around, so much so that chances are, most people probably got full before they could sample every offering.

Although there is less emphasis on outside chefs than in past years, in favor of showcasing fresh seafood and products carried by Marukai, crowd pleasers from past events were back, including fresh grilled abalone, platefuls of sashimi, made-to-order handrolls, tempura, yakitori, and more.

The event opened with the traditional Kagami Biraki sake barrel opening ceremony, with Marukai Corp. executive vice president Richard Matsu welcoming chef Siu, the president of Tsukasabotan Brewing Co., and Gov. Neil Abercrombie to crack open the barrel and share a toast.

Elsewhere in the store, highlights included a soba-making demonstration, amezaiku Japanese candy art, and a fish-cutting demo. People seem to be fascinated by the process because a video I made three years ago continues to draw hits and comments.

Guests started lining up early for Taste of Marukai for a bite of Japanese specialties.

Marukai executive vice-president Richard Matsu with his wife Jo, right, and Kori Higa.

Matsu presented a check for $30,000 to representatives from four beneficiaries of the fundraising event: Japanese Cultural Center of Hawaii, Honolulu Japanese Chamber of Commerce, Honolulu Japanese Junior Chamber of Commerce, and the Hawaii United Okinawa Association.

Diners in line passed a sashimi boat, below, and ahi en route to sashimi plates.

Plates full of sashimi; the fade in the photos is due to refrigeration mist.

The big three: hamachi, maguro and sake.

Pan-seared, shichimi-scented mahimahi topped with cucumber crab salad, in a dashi-ginger nage, from 3660 on the Rise.

Hoisin-glazed braised shortribs over jasmine rice.

An event goer shares her wishes with a sushi chef from Gokujo Sushi, which provided made-to-order nigiri and handroll sushi.

Nathan and Chika Tanaka of Candy Art Hawaii were there, demonstrating the traditional Japanese art of amezaiku, shaping hot melted sugar into whimsical lollipop shapes.

Several breweries were represented at stations throughout the store, offering premium sake and shochu samples.

Abalone fresh off the grill.

Garlicky edamame hummus.

Plenty of yakitori.

Slicing into Harris Ranch prime rib roast, on the plate below.

Mr. Sugata from Shimane, Japan, rolls out soba dough. Demonstrations continue from 10 a.m. to 3 p.m. April 12 through 14 at the Dillingham Marukai.

Richard Matsu and Alan Tang enjoy Mr. Sugata's work. The soba, below.

Guests could spin a wheel for prizes ranging from restaurant gift certificates to interisland vacations and a Las Vegas trip for two.

When West Coast-style crab mania hit Honolulu last summer, in the course of reviewing the restaurants, I mentioned that I missed the East Coast style crab feasts. One reader picked up on that and promised to invite me to the Rotary Club of Ala Moana's annual Crab Fest fund-raiser.

At the time, the event was about nine months away, but she made good on her promise April 6, when the 6th annual event took place at the Kapiolani Community College Ohia Cafeteria. To date, the annual event has raised nearly $35,000 for scholarships granted to 65 students attending the KCC Culinary Institute of the Pacific.

KCC students put their skills to work in feeding the 300 to 400 guests all-you-can-eat Dungeness crab feast (no take homes except for the Rotary Club members who were working the event and didn't have time to eat on the spot), complete with seafood chowder, potatoes, sliced sausages and boiled corn, plus local appetizer extras of fried chicken wings, lumpia, soybeans and potato chips.

Early on, I was warned not to fill up on appetizers and save my appetite for the crab. Couldn't resist the soybeans and homemade chips, though.

The formal part of the dinner began with students serving tossed salad, in a two-tiered system that had sponsor tables dining off china, and the rest of us dining off paper and plastic. But the extra ambience didn't matter when it came down to digging hands on into the crab. Although the students kept coming around to check whether we wanted more crab, for most, a single Dungeness was sufficient.

Mallets were provided, but were unnecessary, except for those who needed to unleash some pent up rage.

What I really missed was the Old Bay seasoning common in the Southeast, and was told that although the seasoning was originally used, diners complained because they wanted their crab plain. It's a taste I acquired while living briefly in D.C., and while the combination of mustard, paprika, celery salt, bay leaf, pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom and ginger may be too strong for many, I really miss it. In the Chesapeake Bay area, you could find it on popcorn, salads, eggs, fried chicken, french fries, corn on the cob, boiled peanuts and potato chips. Sort of the condiment equivalent of Sriracha, slivered nori or wasabi here.

The club dates back to 1972, founded by Maurice "Sully" Sullivan, who was also the co-founder of Foodland in 1948, and continues to meet from noon to 1 p.m. Thursdays at the Ala Moana Hotel. In addition to assisting local students of all ages by contributing books and supplies to needy children, the club gets involved in international goodwill projects, such as donating kitchen facilities for the poor in Cambodia, medical equipment and supplies to East Timor, Cambodia, Vietnam and the Philippines, setting up micro banks in Malawi Africa, a van to transport orphans to school in Thailand, provide potable wanter to villages in Indonesia and Kenya.

One crab was filling for most of the event goers.

Before heading into the dining room, guests were funneled through a silent auction room that included several bottles of wines and housewares. The top prize was a Las Vegas charter package for two from Vacations Hawaii.

Spiced garlic soybeans were one of the appetizer attraction.

Corporate tables were served plated salads, while the rest of us dined out of takeout containers.

One of the student volunteers delivered chowder to guests.

Crab fest necessities.

Häagen Dazs ice cream for dessert.

Nadine Kam photos

Titus Chan, among the TV chef pioneer of the 1960s and early ’70s, is sharing his expertise during "Dinner With Master Chef Titus Chan," a program blending cuisine and culture, at Won Kee restaurant.

The program involves a brief guided tour of the Chinatown Cultural Plaza, followed by a 10-course Chinese dinner hosted by the effervescent chef, who still has the personality and sense of humor that made him one of the original celebrity chefs, before Food TV and The Cooking Channel existed.

Chan rose to fame in 1972, when "Cooking the Chan-ese Way" debuted on KHET, followed by a national PBS release in 1973, introducing the art of Chinese cooking across the United States.

During the dinners, which can accommodate six people and up, each table will include a bottle of "Mui Kwai Lu" Chinese white wine, which, at 96 proof, acts more like vodka. Guests may also bring their own libations, with no corkage fee.

The cost is $194.40 per person, including tax and tip, and Chan is able to work accommodate large parties and groups. A portion of the fee will be donated to Kapiolani Community College’s Culinary Institute of the Pacific to help provide scholarships for culinary students.

Below, Chan hosted a preview dinner to show off his menu.

For information or reservations, call 983-1327.

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Won Kee Seafood Restaurant is at Chinatown Cultural Plaza, 100 N. Beretania St. Call 524-6877.

I've walked or driven by the Sun Yat-Sen monument many times, but never stopped to read it. The words highlight the ideas he stood for, including "loyalty," "filial piety," "peace," "pacify the world" and "study the nature of things."

The dinner started with an appetizers of sashimi, and below, deep-fried shrimp toast.

Tofu and scallop soup was the next course.

Crisp, thin Peking duck skin and buns were served next. When one of the guests asked about the whereabouts of the duck meat, I knew he wasn't Chinese. We all live in such close proximity here, but food traditions are so ingrained into our respective cultures that unless diners make an effort to go exploring, the most basic aspects of a culinary tradition will remain a mystery. Some of my Japanese friends can't fathom the attraction of a salted duck egg.

Two spotted sea basses are hidden beneath a pile of ginger, green onion and cilantro. Titus said he searched for these fish for four days and had to fight off two other men early in the morning to get these one-and-a-half pounders with their perfect tender meat. Larger fish tend to be tougher, he said.

Though served at a time when people were getting full, shrimp-stuffed tofu proved so popular that most enjoyed seconds.

The toasted garlic-and-sweet coconut topped Hong Kong Harbor-style lobster was one of the meal's highlights. Garlic prepared this way can be bitter when browned, but it was perfect here.

Titus Chan with Won Kee chef Hai Qing Li, right, and Min Yan Lin, who co-owns Won Kee with her husband Wen Le Lin.

Kenneth Ching is 101 years old and says the secret to longevity is enjoying his favorite foods, including the Chinese pot roast pork, kau yuk. He doesn't eat many vegetables either, which suggests the importance of having good genes as well.

Sweet-sour shrimp and vegetables.

Stir-fried beef.

Here's the rest of the duck.

Honey-walnut shrimp.

Choi sum with garlic.

Diners will be able to choose from desserts of red bean soup or almond float, shown. I prefer a chilled dessert to a hot one.

Titus brought in what he called Chinese wine, but at 96 proof, had alcohol content more on par with whiskey or vodka. It lures you in with its floral bouquet before slamming your throat.

The restaurant announced via email to friends and family today that its last day of service will be the evening of April 30, 2013.

In the email signed Chef Ala & Family, the chef announced, "After over 14 years of serving our loyal guests, my family and I have decided it is time to turn the page. We are closing one chapter of our life and looking forward to new adventures. There are many exciting opportunities that lie ahead.

"We have always considered Le Guignol as an extension of our home and family. The relationships and friendships we have made over the past 14 years will remain a cherished foundation of our past and integral part of our future.

"We have so many loyal guests and friends to thank. We are so honored and humbled you chose to spend your most special moments with us throughout the years. Each and every visit was special, whether it was graduation time, party time, a romantic dinner for two, a reunion with family and friends, a celebration of a milestone, your child’s birthday bash, or just a much needed solace away from the storm.

"We are grateful to all of our loyal and devoted staff who have worked with us over the years. They will always be a part of our Le Guignol family. The love and Aloha that Auntie Leilani brought to Le Guignol will never be forgotten.

"We are eternally grateful to those that have graced our tables and supported us. You ARE what made Le Guignol. Thank you all for the journey.

"We hope to see you the month of April to experience Le Guignol one last time. Please keep in mind that we are booked the following dates for a concert and the opera: April 13th, 26th, 28th, and 30th."

The closure will leave Honolulu with, I believe, just one dedicated French restaurant, Michel's at the Colony Surf.
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Le Guignol is at 1010 S. King St. #108. Call 591-1809.

Y. Hata & Co. is marking its 100th anniversary as a wholesaler of dry, chilled and frozen food products, supplying Hawaii's food industry. As they put it, "Every time you quench your thirst at Jamba Juice of sit down to a meal at Zippy's, a burger at Teddy's or a sumptuous spread at Aulani, you're enjoying Y. Hata products."

Additionally, Y. Hata also supplies schools and military personnel daily.

To mark the occasion and in looking forward to the next 100 years, Y. Hata has undergone a 100th birthday renovation and refresh, with restyling by Cathy Lee Style, and held an open house April 3 with pau hana pupu and drinks showcasing some of the company's products.

Included in the revamp is third-generation chairman and CEO Russel Hata's gift to the company's 200 employees, a Google-inspired employee lounge constructed from a pair of shipping containers, and furnished with flat-screen television, game table, dart board and foosball table.

A peek into the new Lounge @ Y. Hata, an employee lounge constructed from two shipping containers and styled by Cathy Lee Designs.

Also foremost in the renovation is the prominent display of the company's core values: Partners first, continuous improvement, ohana empowerment, ohana pride, candid communications, and live aloha, give aloha.

It was nice to see a business with a philosophy of putting people first, and I'm sure a lot of companies could learn from the example. Quite a few guests, after getting the workplace tour, were ready to fill out job applications!

Y. Hata & Co. had humble Hilo origins, starting in Yoichi and Naeko Hata's garage, after the couple immigrated from Japan. The company continues to be run by family. Russell is the son of chairman emeritus Frank Hata, the youngest of Yoichi and Naeko's 10 children.

And the company continues to look forward in ways beneficial to the aina and community, as a supporter of Kapiolani Culinary Institute of the Pacific, sponsor of culinary scholarships and CIP's national teams, and as home to a green, rooftop photovoltaic system.

Also of interest to many people will be the fact that they operate a retail store where anyone can shop for bulk food items, catering-size pans for parties and events, professional knives and cookware.

Among the most popular items are bags of McCormick chicken seasoning ($11.99) for deep-fry chicken and pork, and marinated kalbi, great considerations for your next big back-yard celebration. The shop is open from 7:30 a.m. to 4 p.m. Mondays to Fridays, and 7:30 a.m. to noon Saturdays at 285 Sand Island Access Road.

Congratulations for 100 years of success and the next 100 to come!

Y. Hata's third-generation chairman and CEO Russell Hata, with interior designer Cathy Lee.

Cathy said both genders were thrilled with the lounge, with the female employees immediately seeing it as a place for bridal and baby showers, and the men looking at it as a place to enjoy the Superbowl and other televised sports events.

A table for lunch or board games. All areas reflect Y. Hata corporate colors.

Employees can take a break for darts and board games, but they are never far from posters reflecting the company's mission and core values.

A dry erase board in the lounge provides a place for messages and brainstorming ideas. Outlets provide a place to plug in computers and other personal electronic devices.

A visitor entry also puts core values up front with retro and shoji-like touches reflecting Y. Hata's history and Japanese heritage.

Sitting area in one of the employee lunchrooms. Most of us wished we could live in such an environment.

A stairwell wallpaper poster offers encouragement in striving for the next 100 years of success.

On the menu prepared by Y. Hata executive chef Ernest Limcaco:

Braised Sterling Silver chuck flat jardiniere with roast baby potatoes. There was also
seared Russian scallops in shellfish oil on mesclun, but I guess I was so anxious to try it I forgot to snap a photo.

Confit of Sterling Silver pork belly with lilikoi-mango glaze on foccaccia. The pork was so delicious. In spite of all the TV commercials, I never tried it at Times Supermarket but will be looking for it now! The chuck was also amazingly tender.

Pil pil shrimp on sourdough crostini. It didn't start out spicy, but when someone else told the chef it wasn't spicy enough, they seemed to double up on the chili pepper flakes, so mine turned out to be extra spicy.

The company is also committed to bringing up the next generation of chefs, and among its interns from Assets School are Louie Coronado, left, and Croix Koenig.

I missed these desserts made from Albert Uster Imports mixes when Y. Hata participated in the recent Hawaii Foodbank "Great Chefs" event. At the time I was too full to sample, so was happy for this second chance. Included were a chocolate pots de creme topped with cubed haupia and toasted coconut, and panna cotta topped with champagne jelly.

Fatboy photo

Fatboy’s restaurants islandwide are erasing all prices from their menus March 26 and 31, and are letting customers set their own prices on the two days. Stores are located in Kailua, Kalihi, Keeaumoku, Waipahu and at Pali Golf Course.

The “No Prices for Hawaii’s Keiki” promotion is a fundraiser for the Kapi‘olani Health Foundation in support of its Campaign for Hawai‘i’s Children, to rebuild Kapi‘olani Medical Center for Women & Children. All proceeds over cost will be matched by Fatboy’s and donated directly to the foundation.

The promotion is the brainchild of Fatboy’s owner Carroll Ung and his wife Rariyo, whose daughter Leah was born at Kapi‘olani. Shortly after her birth, a blood test showed that Leah’s platelet count was critically low at only 10,000 (normal is 150,000).

Leah is now a thriving 2 year old and her first few weeks are a distant memory, but the care the family received at Kapi‘olani inspired Ung to create the “No Prices” fundraiser.

Carroll and his father founded the first Fatboy’s—Caroll's childhood nickname—in Kalihi in 1999 with a goal to serve a higher-end plate lunch with fresh local ingredients and gourmet sauces. They have since expanded to five restaurants on Oahu.

Nadine Kam photos

The Hawaii Foodbank was host to "Great Chefs Fight Hunger," an event that brought together 33 restaurant and beverage companies, and hundreds of foodies to raise funds to feed the hungry.

The event took place March 23 at the Hawaii Foodbank Warehouse at 2611 Kilihau St., where guests got to see where the work of preventing more than 183,000 of Hawaii's population from going hungry continues throughout the year.

In addition to providing food for the event, 12 of the food and beverage purveyors, along with businesses and organizations including Bishop Museum, Hilo Hattie, Maui Divers Jewelry, Paul Brown Salon and Reyn Spooner, also donated culinary experiences during a silent auction that added to Hawaii Foodbank's coffers.

In addition volunteers were selling $15 keys (or 10 for $100) to unlock The Cellar Door, containing 60 fine wines contributed by Fujioka's Wine Times, JMD Beverages, Southern Wine and Spirits, and Young's Market Co.

Here's a look at some of the dishes presented during the event:

A closeup look at Darryl Shinogi's Shinsato pork belly.

We can usually expect a fish dish from Morimoto but a Korean-style pork belly lettuce wrap from Andy Reagan was a nice departure. With papaya and cabbage kim chee, apple mustard relish and fried gobo.

Gohan Da Hawaii Rice Guy greeted guests to the Hawaii Foodbank's Mapunapuna warehouse.

Hilton Hawaiian Village executive chef Jeffrey Vigilla always dresses up his booth.

With all the meat in evidence, Vigilla's offering was a refreshingly light furikake seared ahi taco with edamame hummus, pineapple Asian slaw and spicy chili pepper aioli. Very yum. And the lamp is an eco-friendly halved orange.

Guests swooned over Halekulani executive chef Vikram Garg's lobster bisque.

Independents like the Whole Ox and Pili Hawaii were right there with the big institutions. This is Whole Ox chef Robert McGee's bacon braunschweiger with whole grain aioli and house pickles.

Mark "Gooch" Noguchi of Pili Hawaii presented a soft egg with Ma'o greens, topped with pipikaula macadamia nut vinaigrette.

Pili Hawaii's display of whole mac nuts and the toasted ground nuts that went into the salad dressing.

Chef Rodney Uyehara of HASR Bistro with one of his fans, Kat Oshima.
Uyehara's contribution to the event, Harris Ranch Steak #11, over stroganoff egg noodles with brandy cream sauce. In this grab-and-go setting, he was trying to accommodate requests for doneness. Here, a perfect medium.

Wailua Soda Co.'s lilikoi soda is pretty in pink.

Le Bistro's Alan Takasaki's red wine and peppercorn short ribs.

Chinese-style braised short rib topping potato fondue, with roasted Hamakua mushrooms and crunchy lotus root, from Joseph "JJ" Reinhart of Sansei Seafood Restaurant & Sushi Bar.

Ruth's Chris Steak House presented osso buco ravioli wit BBQ butter sauce with white wine, garlic, a touch of cayenne and what chefs described as "a thousand pounds of butter."

Enjoyed the spicy albondiga with charred lime yogurt and tinga poblana from Quinten Frye of SALT Bar & Kitchen.

Intense smoked local Madre Chocolate flan with Ka'u orange caramel from Kevin Hanney of 12th Avenue Grill.

The Y. Hata & Co. logo tops a Spanish flan, one of several desserts created by Jimmy Perez and Lena Young. Also offered, lilikoi panna cotta topped with champagne jelly. Below, the panna cotta topped with gold leaf. Y. Hata is marking its 100th anniversary this year!

More chocolate from Y. Hata. I was too full to try their pot de crème

Nadine Kam photos

On Easter mornings, while all the other kids were anxious to bite into their chocolate bunnies on Easter morning, Dylan Lauren resisted.

"I would only eat the chocolate eggs," the founder of Dylan's Candy Bar said. "I didn't want to eat the chocolate bunnies because I felt bad for them. I just liked to collect them and look at them."

To this day the grown-up Lauren refuses to bite into those vulnerable chocolate ears and legs. She was in town March 23, sharing her latest treats, with "Chocolate" the bunny at her side, handing out samples in Neiman Marcus' third-floor Epicure department, where Dylan's Candy Bar is a store within a store, full of colorful sweets bringing smiles to all who encounter it.

In a phone  interview last week, she told me, "Easter has always my favorite holiday because I love rabbits and bright colors."

Her eye for candy as design elements led her to go beyond the kid craft of coloring Easter eggs to decorating the family table with candies, "creating place settings and centerpieces with candies that look like edible flowers."

The daughter of designer Ralph Lauren said her father indulged her quirks and encouraged her passion. "He saw it was very unique and saw fashion in the candy colors; he understood it," she said.

Despite the obvious color and gustatory benefits, candy might not be top of mind for many people as a decorative element. But Lauren said it can be a fast and enchanting addition to floral and table settings, first working its magic as an icebreaker. The sight of brightly colored sweets tends to lighten spirits and put people at ease.

"With candy there's no wrong way to do things. It always looks pretty and tastes good," Lauren said. "When people do see candy arrangements, it always seems fresh and different."

Think about that for your next holiday table.

Dylan's Candy Bar's giant lollipops.

Dylan Lauren was signing copies of her book, "Dylan's Candy Bar: Unwrap Your Sweet Life.," which is her guide to entertaining with candy.

One of the new items available, rubbah slippah tins full of candy, $18 in Neiman Marcus Epicure.

Fans from Japan: the language of candy is universal.

Nadine Kam photos

Chai Chaowasaree marked the grand opening of his new restaurant, Chef Chai, with a celebration that took place March 9 at Pacifica Honolulu, 1009 Kapiolani Boulevard.

The restaurant has elegant, sophisticated appeal, and though it looks just as spacious as his former Chai's Island Bistro digs at Aloha Tower, he said it's an illusion. The new restaurant seats 100, but appears larger because of its horizontal layout.

There's also a private dining room that seats about 16 to 18, though if you have a couple more guests, where there's a will there's a way I always say.

The menu makes a more healthful departure from his previous menu, as the chef acknowledges Honolulu's graying population. I grew up with the original "name" chefs who got their start in the late '80s, so we're all in the same boat and looking for food that tastes great, with less salt, sugar and fat than the typical restaurant menu.

That doesn't mean there's any lack of flavor, and anyone walking in cold would not miss a thing, as the dishes he served that night proved.

This particular stretch of Kapiolani is rapidly becoming Health Row, with the raw vegan Greens & Vines leading the charge at 909 Kapiolani, and organic-oriented Blue Tree Cafe also in the Pacifica building. They make it easier to start eating healthier.

Space heaters outside keep diners toasty when the mercury dips.

Gorgeous interior.

The private dining room.

Gravlax salmon roulade with cream cheese and crab meat on cucumber.

Ahi tartare in mini waffle cones.

Escargot in pastry cups.

Chicken satay.

Oysters with lemongrass-garlic mignonette.

Garlic gochujang shrimp and apple kimchee summer rolls.

Hamachi!

Chai's signature kataifi-wrapped shrimp with pineapple.

Miso Chilean sea bass over steamed coconut milk-ginger brown rice.

Sun-dried tomato and Puna goat cheese wontons with spicy relish.

Alaskan king crab leg crabcakes were presented with roasted garlic aioli. The full dish also features tomato-mango salsa.

Grilled Mongolian lamb chops.

Have bottle will travel! A passerby just stopped in to check out the new restaurant en route to a party at one of the Pacifica condos.

Thai-style oxtail soup with lemongrass broth.

Nadine Kam photos

By Nadine Kam

If not for one small detail, I would not have recognized the kinship between Doraku Kaka'ako and next door neighbor Blue Tree Cafe, in the new Pacifica condominium building at 1009 Kapiolani Boulevard.

The former caters to the happy hour, pau hana and party crowd. The latter offers the fix for the aftermath, with healthful libations and many a vegetarian and vegan food offering.

But I put two and two together when I saw the small photograph of Benihana of Tokyo founder Rocky Aoki and his first wife Chizuru, on a table at Blue Tree while reviewing the two eateries last month. (Aoki also translates as "Blue Tree.") The two are the parents of the restaurants' founder, Kevin Aoki, who hosted a casual media tasting Feb. 25 to introduce the two concepts.

For Aoki, raised with the Benihana tradition, Japan-style specialities with a twist seems to come naturally, so I was more intrigued by his organic and vegetarian direction, which he chalked up to a matter of getting older and recognizing the need to guard his health in light of raising a young family while undergoing the daily stress of overseeing a growing empire that will soon see another teppanyaki concept, Aoki, opening in Miami soon.

Introducing a delicious fruit "life-changing" elixirs, very verde smoothie and kombucha, the probiotic fermented tea, is in line with what he does at home to stay healthy.

I applaud the effort believe that all restaurateurs should consider ways to keep their clientele alive. I would have opened a french fry and aioli shop in downtown Honolulu two decades ago if I didn't care that to do so essentially amounts to killing people.

Lilikoi kombucha and a very verde smoothie sit in front of a  portrait of Rocky and Chizuru Aoki at Blue Tree Cafe.

Coral Reef roll with salmon, avocado, crab and won ton chips.

Doraku's Kaka'ako's "New Style" tuna tataki with julienne radish and onions, kaiware sprouts, crisp garlic chips, garlic aioli and ponzu sauce.

Doraku's Kaka'ako's Double Happiness roll of crab rolled in nori, thin-sliced cucumber and finished with tobiko, garlic aioli and ponzu sauce. This was so refreshing and a perfect option for the gluten-free crowd.

Chef Hide Yoshimoto’s panko-crusted hamachi with mango salsa, king oyster mushrooms, asparagus, mango puree, and lemon-butter ponzu sauce.

The Red Dragon Roll is an unagi-topped variation of the Dragon Roll, or California roll.

Love the upscale-casual vibe at Blue Tree.

At Blue Tree Cafe, we sampled delicate zucchini "pasta" topped with pesto and sun-dried tomato ...

... And mac 'n cheese comprising quinoa shells and mashed pea "cheese." I like the quinoa macaroni just fine, but not being vegan, I still prefer milk cheeses.