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T+L Reports: Hawaii's Best Seafood Chefs

Hawaii's next culinary generation knows there's more than just mahimahi in the sea, and this young brigade of Pac-Rim masters is serving specimens you've never tasted before.
—Shane Mitchell

THE CHEF Wayne Hirabayashi
THE PLACE Cabanas Seaside Grill at Oahu's Kahala Mandarin Oriental (5000 Kahala Ave.; 808/739-8770; dinner for two $100)
THE FISH Striped weke (goatfish)—moist, fleshy, and named for its whiskers
THE DISH Grilled and poached in lobster broth

THE CHEF Bradley Czajka
THE PLACE The Dining Room at the Lodge at Koele, in Lanai (1 Keomoku Hwy.; 808/565-4580; dinner for two $150)
THE FISH Sushi-worthy onaga (red snapper)
THE DISH Dusted in fennel pollen and served over scallop-and-portobello cannelloni

THE CHEF Junior Ulep
THE PLACE CanoeHouse at the Mauna Lani Resort (68-1400 Mauna Lani Dr.; 808/885-6622; dinner for two $140)
THE FISH Rich and juicy opah (moonfish); the back fillets are the best cut
THE DISH Grilled with a sake-miso marinade

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