Now let's get to the food: Sam made a refreshing poke and I thought his addition of sea beans gave his dish a nice fresh crunch. I would have made something a bit more substantial for my savory dish, but it was tasty, and a perfect way to start the birthday dinner. I love that he used the Japanese citrus fruit juice, yuzu; I just wish he'd used a bit more so that his flavors were bolder. I use yuzu myself a lot in dressings for salad and in hot sauces and chutneys. Plus, since there is already so much Japanese influence in the history and culture of Hawaii, it was completely harmonious. His dessert was so yummy and creative. The marriage of mascarpone and coconut milk was a silky sinful experience on the tongue. The touch of sea salt was a successful surprise.