Smoked, fried, and tossed in orange gochujang sauce. Topped with house-made charred citrus aioli and bonito flakes. Spicy, sweet, and savory; you’ve never had broccoli quite like this.

A flavor bomb dropped on a plate. Fresh pork & shrimp filling is rolled in white bread, fried, then garnished with cilantro and gomashio (toasted sesame). Served with house-made creamy sriracha dipping sauce.

Our slow-roasted kalua pork, topped with fresno chiles, pineapple salsa, and a pineapple-caramel drizzle. Served on a toasted King’s Hawaiian roll.

tartar of the day or smoked pork shoulder, pineapple, cilantro, scallion, house pickled jalapeño, avocado edamame puree, pineapple caramel, creamy sriracha

Fresh and light; the quintessential Hawaiian pupu. Sushi-grade ahi tuna paired with house-made shoyu sauce and topped with gomashio (toasted sesame), furikake (japanese rice seasoning), scallion, avocado, edamame purée, and micro cilantro.

Our take on the classic Hawaiian poke bowl, inspired by Celeste’s experiences with traditional poke on Maui. House-made shoyu sauce mixes with sushi-grade ahi tuna on a bed of steamed rice. Avocado, sweet onion, scallion, jalapeño, gomashio (toasted sesame), furikake (Japanese rice seasoning), and seaweed salad complete a bowl that bursts with deep umami flavor.

A master class in texture and balance. House-made spicy garlic ponzu sauce and crispy garlic complement fresh, sushi-grade yellowtail. Mixed in, the sweetness of pineapple harmonizes with the tangy heat of pickled fresno chilis. Topped with fresh cilantro and a pinch of mint.

Chef Celeste has always hoped to share the Thai flavors she grew up around with the Denver community. This bowl is her tribute to those timeless family traditions. Coconut green curry meets seared salmon on a bed of steamed rice; toasted coconut, crispy garlic, and crispy shallots top it off. Served with papaya salad (contains peanuts). No one else has a bowl like this.

The perfect vegan dish. Our tofu is seared in house-made sweet black bean sauce, then paired with pickled fresno chiles, edamame and sweet shiitake mushrooms over brown rice. Savory peanut sauce and charred habañero top off this mouthwatering invention.

In this spicy fusion, Korean orange gochujang gets kicked up a notch with orange zest and Chinese black vinegar. Paired with fresh yellowtail, creamy avocado, house-pickled jalapeno, and a sweet cucumber relish for perfect balance. Topped with crispy garlic, black tobiko and micro cilantro.

Taking a page out of the Hawaiian luau handbook, our kalua pig is brined for 24 hours, smoked with dried pineapple and applewood chips, and slow-roasted in a banana leaf wrap for seven hours. Topped with house-made sesame ginger dressing, fresno chiles, red cabbage, carrots, grilled pineapple salsa and a pineapple-caramel drizzle. Served over steamed white rice.

It's smooth sailing with this Japanese-inspired bowl packed with fresh citrus flavor. House-made yuzu sauce meets sushi-grade salmon and avocado over a bed of fresh greens. Chile-marinated citrus and crunchy bubu arare (Japanese rice crackers) complete this vibrant plate.

Our signature wrap, inspired by a staple dish from Kauai. Sushi-grade ahi tuna is seared in soy marinade, then tossed with house-made sesame ginger dressing and topped with cabbage slaw, jalapeño, and cucumber. Wrapped in a sundried tomato wrap locally-sourced from Raquelitas Tortillas.