While Yamaguchi's first restaurants helped paved the way for the future of Pacific fusion, blending California, Japan and France, this time he is reaching back to link Portuguese, Filipino and Spanish influences. Featured are ingredients from local farmers and ranchers, foragers and fishermen. However, you won't get anything traditional, like simple Portuguese bean soup. The fusion is between the past and the present. Sometimes it works, and on occasions, not.
He now has 30 restaurants in the U.S., Guam, Japan and Hong Kong. However, to open this new one, he closed two, The Tavern in Princeville and Roy's in Poipu, so maybe he's down to 28 or 29.