You can work your way through a French table d'hote, no problem, and the esoteric ingredients rampant through menus of California cuisine don't throw you anymore. Then, after months of pushing through a big sale or wrapping up a big project, you reward yourself with a Hawaiian vacation.
Guidebooks tout Hawaiian regional cuisine among the best anywhere.
Sure, lobster is great as are jumbo prawns. Still, fish has never held much appeal. Maybe it's the fish sticks and tartar sauce you ate off plastic cafeteria trays in grade school or the rubbery texture and tasteless quality of frozen cod or flounder. Your inclination is to bypass the unintelligible Hawaiian names and go straight for the prime rib. Explore with all your senses.