We’re always awed by the breadth of the menu at this elegant spot. Trying something new, we started with the hamachi kyuri, an appealing combination of yellowtail sashimi, cucumber salsa, and yuzu ponzu. Even better was a steak and lobster roll, a take on Hawaiian surf and turf emboldened by garlic aioli and horseradish cream cheese. Dessert was over the top: a slice of banana cream pie with a macadamia–graham cracker crust, caramel sauce, and toasted coconut.