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Fresh Direct

BY Ning Chao | June 15, 2018 | Feature Features

Feast your eyes on the Fresco di Mare antipasti from Arancino at The Kahala.

Elevating the concept of the daily catch to the next stratosphere, the Fresco di Mare antipasti ($25) from Arancino at The Kahala is a striking, delicious celebration of the ocean’s bounty. The rainbow-hued social media-worthy brainchild of executive chef Daisuke Hamamoto is an artful assortment of fresh, local crudo—ama ebi from Molokai, Big Island ahi, Kona kampachi, Kona abalone, as well as Spanish octopus—mixed with uni from the Japanese island of Hokkaido, local Hawaiian microgreens, and a bright lemon olive oil dressing. Marrying Arancino’s bold Italian flavors with Hamamoto’s signature Japanese influence, the resulting raw seafood “salad” is a fusion masterpiece that makes for a perfect starter. World champion grand master sommelier Shinya Tasaki has curated Arancino’s exceptional drink menu featuring 100 Italian and Pacific Rim wines. His perfect pairing for Hamamoto’s delicate Fresco di Mare? The refreshing 2015 Davis Bynum Virginia’s Block Sauvignon Blanc from Sonoma County California, redolent of summer with citrus and white flower notes (glass $16, bottle $70). 5000 Kahala Ave., 380.4400

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