We started with the appetizer above, poke holokai, which indeed does look more like a sushi roll cut up with fins of taro chips attached (that also make delicious eating implements). The poke during our visit was ahi (it's mackerel if that fish is in season, and as an oilier fish it would have been fun to taste the difference), mixed with a smidge of mayo (for creaminess more than anything) and crab and avo. The nori worked for more crunchiness and salt.
We were a bit less impressed by the Makawao avocado and crab salad, but that's for easily fixed reasons. First, the greens were underdressed, and needed more of a punch from the citrus oregano dressing. The avo stuffed with crabmeat was spot on, and they wisely served the avocado a bit under-ripe, to make sure the eating had some integrity. Then we just weren't sure about the breadfruit croutons. Certainly novel, they weren't crunchy as much as chewy, lacking much flavor. At least they bring the local and the sustainable.