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Step Up to the Plate

Kahai Street Kitchen

By Lynsey Beth Futa Photos By LAWRENCE TABUDLO
September 4, 2016

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Opakapaka ($11.25 special, $13.75 regular)

Note: The Opakapaka plate will be sold at the special price throughout the month of September — so get yours now!

If you didn’t know, Kahai Street Kitchen has moved! The be loved eatery, which serves up gourmet local plate lunches, as well as offers exceptional catering, has relocated from its Kalihi locale to central Moiliili.

Patrons now can find Kahai Street Kitchen on the corner of S. King and Coolidge streets, complete with a to-go window and ample seating both inside and outside.

Don’t feel bad, however, if this is news to you, as the establishment only reopened a month ago. With the move, executive chef David Yamamoto continues to lead the kitchen and fill the eatery’s menu with tasty items, such as Opakapaka (see below), Braised Boneless Short Ribs ($12.95) — which also can be ordered as a loco moco ($10.95) — Guava Barbecue Braised Brisket ($9.25) and Kalbi Soft Tacos ($9.25).


And although humbly packaged, Kahai Street Kitchen is not at all simple when it comes to its food and service. The business takes it up a notch in both areas, holding itself to a higher standard than your average local lunch spot, but at the same time, still manages to provide that no-fuss, laid-back atmosphere, while making customers feel right at home.


Although the fish changes according to what’s most fresh and available from local vendors, the first choice for executive chef David Yamamoto is opakapaka, which boasts flaky, white meat — perfect for sopping up every bit of the delicious sauce it’s prepared with.


Make lemon butter caper sauce! The fish is doused in the light sauce, which boasts a euphoric combination of savory, rich and acidic flavors that perfectly complement the seafood dish.


Plump cherry tomatoes are roasted until slightly charred and then tossed in a special basil-oil sauce. This mixture tops the opakapaka and instantly brings color to the dish.


Often times called ocean salad, this ingredient features dried seaweed that has been marinated in a tangy shoyu sauce with sesame seeds. It is added to the fish for freshness and a little bit of crunch.

Kahai Street Kitchen

946 Cooldige St., Moiliili
Tuesday-Saturday, 10:30 a.m.-7:30 p.m.; Closed Sundays and Mondays