Smoked Hawaiian Kanpachi Kama 

Hawaiian Kanpachi is farmed in the deep waters off the Kona coast, and has a beautiful fattiness.

The kama, or collar, was once a common menu item only in Japan, but over the past couple of decades it has made its way onto more and more menus throughout Hawaiʻi and beyond.  

For this course, the kama is cured, smoked and turned into a terrine.  It's accompanied by a citrus-mustard aioli, pickled red onions, and Mauna Kea "olives."