Liholiho Yacht Club

Duck Liver Mousse (banana bread, pineapple marmalade, pink peppercorn)

Rich, silky mousse on sweet banana bread with bright pineapple marmalade and peppery lift

Local Halibut Kinilaw (persimmon, macadamia, pickled ginger, shiso)

Clean, bright halibut kinilaw with fruity persimmon, crunchy macadamia, and aromatic shiso

Kimchi Fried Rice (house‑made spam, clamshell mushrooms, cured egg yolk)

Savory fried rice with house‑made spam, umami mushrooms, and rich cured egg yolk

Baked Hawaii (orange chiffon, coconut POG sorbet)

Playful orange chiffon cake with creamy coconut POG sorbet—tropical and nostalgic

tuna poke, nori cracker

Ruby tuna with creamy aioli and crunchy radish, piled on a nori cracker — the signature bite.

Poppy-Seed Steam Bun with Beef Tongue

Pillowy steamed bun split open to reveal tender braised beef tongue, tangy kimchi, and a slick of miso aioli — savory, funky, and completely addictive

Baked Hawaii

Orange chiffon cake with coconut sorbet — the dessert everyone gets.

Halibut Kinilaw

Pristine raw halibut dressed with macadamia nuts and scarlet grapes — bright, clean, and beautifully balanced between richness and acidity

Spam and Rice with Furikake

Off-menu homemade spam over rice with furikake — beloved by regulars.

Fried Game Hen

Whole game hen fried to a shattering crisp, lacquered in a sweet and sour glaze that caramelizes at the edges — messy, bold, and utterly satisfying

Fried Game Hen (cashews, broccolini, black vinegar honey glaze)

Crispy game hen glazed with sweet‑tangy black vinegar honey, accented by cashews and broccolini

Poppyseed Steam Bun with Beef Tongue

Fluffy poppyseed bun stuffed with tender beef tongue, kimchi, and miso aioli.

duck liver mousse, banana bread

Silky, rich mousse with a refined Hawaiian twist — decadent and perfect for sharing

Swordfish Katsu (Russian dressing, gherkins, radish, caper butter)

Crisp swordfish katsu with tangy Russian dressing and briny caper butter

Duck Liver Mousse and Bao

Rich duck liver mousse served with bao buns — a frequent shareable favorite.

swordfish katsu

Thick-cut swordfish with a golden katsu crust — a clever Hawaiian-Japanese crossover that delivers crunch and succulence

Imperial Wagyu Ribeye (shiitake jus, horseradish, chili‑yaki carrots)

Luxurious wagyu ribeye with earthy shiitake jus and spicy‑sweet carrots

Grilled Shrimp Platter