Chestnuts and apples are a natural pairing; not so much chestnuts and celery. But pastry chef Nori Tanabe takes a risk with his monte bianco, giving this classic chestnut and cream dessert a celery custard center. The vegetable adds a savory intrigue, balanced by a light chocolate cake base, yuzu honey sauce and shards of meringue. Mesmerizing.
5000 Kahala Ave., 739-8888. $12 a la carte during lunch, or with an $85 or $100 dinner tasting menu