Third Course: Misoyaki Butterfish with Wilted Baby Bok Choy in Kabayaki Butter, Chef’s Signature Togarashi Glazed Salmon with Okinawan Sweet Potato Puree, and Ginger Crusted Lehi with Lomi Tomato Relish, paired with Pacific Rim Dry Riesling by Bonny Soon from Washington @OlaIsLife @LanakilaPacific’s #TheGoodTable event

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