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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM The crostacei di mare at Arancino at the Kahala is a delicate arrangement of abalone, amaebi and greens drizzled with herb oil.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Chef Daisuke Hamamoto offers dishes that surprise the senses
at Arancino at the Kahala.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM A lavender-scented slice of beef is served with arugula, tiny potatoes and petals of onion.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Executive chef Daisuke Hamamoto prepares his version of a classic bagna cauda, a garden of carrots, potato, okra, tomato and greens “planted” in a clay pot and served with warm anchovy dip.