The origins of this dish can be traced back to island culinary mastermind Roy Yamaguchi from the legendary Roy's Asian Fusion Cuisine. The Hawaiian influence here is shaped by Japanese technique, but don't let the pedigree overwhelm you. It's simplicity is meant to be enjoyed without pretense. A filet of salmon is glazed with a sweet and savory misoyaki sauce, then it's topped with a traditional Hawaiian tomato vinaigrette for acidity. Quite simply, this fish is melt-in-your-mouth-good. Rice seasoned with furikake flakes and steamed baby bok choy round out this elegant meal.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.