MICHELIN Guide’s Point Of View
For a taste of something different, make a beeline to this unique Hawaiian-flavored spot. Headed by a trio of Per Se veterans, Noreetuh features an intimate setting of two slender dining rooms adorned with hexagonal mirrors and shelving units used to store bottles from the impressive wine list. The kitchen turns out contemporary and sophisticated interpretations of Hawaiian cuisine. Classics like the humble musubi is elevated with the likes of pork jowl and beef tongue, while the parmesan cheese-topped Kalua pork cavatelli's richness is balanced by perfect portions of pickled cabbage. Imported ingredients such as shrimp from Kauai and the famous King's Hawaiian sweet bread are sure to invoke nostalgia among the expats. Brunch is very popular.