Meticulously crafted four- and twelve-course tasting menus are serve here in an unstuffy dining room lined with modern art. The exquisite walu crudo showcased slices of rich fish in a passion fruit–citrus dressing; grapefruit supremes and mint leaves added refreshing notes. The dry-aged duck breast was a revelation, the meat intensely flavored, with no trace of gaminess; rosy throughout, the tender filets perched on satiny bordelaise sauce and were flanked by a silky corn puree crowned with leafy purslane. A sculptural chocolate caramel mousse came topped with banana gelato and candied pecans. Proteins are strictly seafood and game meats. Tasting menus are $75 and $150, with an extra charge for wine or tea pairings. In the mornings, the restaurant operates as a bakery.