Chamorro restaurants are hard to come by. Whenever we are within a 50-mile radius of one, we have to check it out. We arrived about 30 minutes before closing so there weren't very many people there. This allowed us to talk with one of the owners who was super friendly. She made us feel like we were over at her house having dinner.
The food was authentic and we loved it. I liked their spin on the musubi -- they use red rice instead of white (they don't serve white rice at all). It also had a spicy kick to it. The red rice itself was good. The beef and chicken were tender and flavorful. I ordered a side of daigo, which is pickled diakon radish. I just love the crunchiness, the brightness from the pickling, and the spiciness, which wasn't too much.
We tried a couple desserts that aren't typically Chamorro (not that I know of). The Chamorro beignets could have been a little more pillowy but I did like the mango sauce. The mochi donuts were pretty good. They were coated in cinnamon sugar and powdered sugar; I preferred the cinnamon sugar.
If we lived closer, we'd definitely be regulars.