Refined whimsy characterizes Ohana’s menu of contemporary fusion cuisine, which Executive Chef Enx Dadulas creates by interweaving Asian spices, French techniques, and Italian seasonings. Dubbed "a modern-day Marco Polo" by Gloucester Times, Chef Dadulas developed his understanding of Pacific flavors while growing up in Hawaii, and then he honed his culinary skills by working in the kitchens of nationally renowned chefs including James Beard Award winner Jean Joho. His inventively seasoned and presented entrees helped Ohana earn Northshore Magazine's award for Best New Restaurant of 2012.

Beginning with locally sourced meats, produce, and seafood, Chef Dadulas calls upon distinctive Asian influences to create modern versions of American and European staples. The chefs mold gnocchi from sweet potatoes, spike butter with dollops of wasabi, and glaze bacon-wrapped duck roulade with fresh-squeezed teriyaki sauce. Even the sushi chefs depart from Japanese tradition by incorporating uncommon ingredients such as cantaloupe and mint into rolls.