First-Class EatsA La Carte Columns
March 19, 2017
Story By: Yu Shing Ting |
Anchoring the cul-de-sac of palatial Kahala Avenue is the iconic Kahala Hotel & Resort, providing a luxurious hideaway and fine-dining oasis.
Among the award-winning culinary experiences you’ll find on property is Hoku’s, known for its “innovative culinary style, breathtaking beach-side setting and outstanding service.”
According to executive chef Wayne Hirabayashi, “We source the best products available from around the globe.” Some of those are Hokkaido scallops and rice; fresh fish from Japan, New Zealand, Australia and the Mainland U.S.; Big Island abalone, rancher’s beef and hearts of palm; live Maine lobsters; morning auction selection for the catch of the day; Kauai venison; local honey and vegetables; Colorado lamb; and Japanese Miyazaki beef.
“We’re also working on the new summer menu with chef Jun Shigemoto from Japan, utilizing Hawaii’s seasonal products, and European techniques with Asian flavors to create new dishes, along with bringing back some of the Hoku’s favorites with a few new tweaks added,” he says.
A STAR-STUDDED MENU
Hoku’s recently introduced the local favorite Loco Moco, but prepared Hoku’s style. Foie Gras & Wagyu Loco Moco ($38) features wagyu patties, onsen egg, avocado tempura, steamed nanatsuboshi rice, red wine demi and horseradish cream. Always new and popular is Hoku’s Catch of the Day (market price, $34-$36) specially prepared according to what fresh fish is available (pictured is opaka with shrimp and pork crust, roasted ginger tomato vinaigrette, bok choy and balsamic reduction). For dessert, enjoy Mango Cheesecake, Mac Nut Crumble and Mango Sorbet ($14).
The Kahala Hotel & Resort
5000 Kahala Ave., Lobby Level, Kahala
Hotel: 739-8888; Dining reservations: 739-8760
nightly, 5:30–10 p.m.; Sunday brunch available from 9 a.m. to 3 p.m. (last seating at 2 p.m.)