Their kalbi loco moco is quite good-- short ribs, eggs, and gravy doesn’t fall too far from the tree. And unlike disappointing local takes on poutine I’ve had, it’s competitive with high and low end versions of the source material.
I’m curious to hear what people think about their dinner menu. Lots of interesting looking stuff, more so than some of the contemporary Hawaiian restaurants I ate at last year in Kauai and Maui, which didn’t use interesting ingredients I saw at farmers markets and were much more expensive.
