A chilled uni flan with caviar.
Interesting textures that I'm 50-50 about; lobster and pretty leaves in a thick cornstarch broth. (Bad description, I know)
Seared Hudson Valley Foie gras atop short rib with black truffle potatoes (second favorite course for the deep and rich flavors).
Mochi crusted Opakapaka with what MW calls Korean and Japanese 'condiments.' (Homogeneous tasting, nothing really pops.)
Polenta and Washgyu beef. This combo worked well as a dish on its own, but it didn't seem to fit with the other 7 courses--too traditionally American, something from a Midwest steak house. (I wasn't stoked by the presentation of corn on top.)
Overall: Each dish was well executed, as if prepared by Wade himself (whereas dishes from the regular menu seem prepared by the other chefs); and the service was attentive and knowledgable as always.
Updates to the business: there's a private room for large parties (40-50 people), they now open for lunch, some days they only offer 5 course Prix fixe menus (other days 8 courses), they now offer Small Bites from 2-5 pm, and once a month on Sundays they serve Afternoon Tea with a Hawaiian twist (...which might just be the best afternoon tea on the island--I can't wait to try it!)