Chef Justin Yu is as dedicated to whole-vegetable as he is to whole-animal cooking, and he uses carrots to spectacular effect in this misleadingly named carrot soup. It’s so much more. Pureed carrot, cream and oranges taste like a creamsicle that alone is on the cloying side. But with a bite of the little dam of shredded daikon, tangerine pulp and curds, it turns into a whole new flavor profile. Add to that a roasted carrot and a pickled carrot and your brain just explodes.
327 Keawe St., 699-6328, wholeoxhawaii.com. $49 tasting menu