Hoku’s Brings Back Star-Studded Dishes For Summer

Features Inside Feature

May 28, 2017

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

Indulge your palate at Hoku’s with Hawaiian Salt & Herb Crusted Colorado Rack of Lamb.

By offering a breathtaking beachside setting complete with panoramic views of the Pacific from every table in the inviting dining room, Hoku’s at The Kahala Hotel & Resort is the ideal destination to relax and unwind with a host of fresh, light and innovative cuisine.

And, as summer shifts into gear, Hoku’s is reintroducing some of its signature classics for both longtime visitors and new fans of the restaurant. Hoku’s executive chef Wayne Hirabayashi describes the “Made in Hawaii” menu selections at Hoku’s as “Hawaiian Island Cuisine that creates a multicultural dining experience with Asian-inspired dishes prepared with European techniques.” In addition to offering distinctive flavors and fantastic taste, Hoku’s dishes stand out as works of art on each plate.

Start your meal with the crunchy satisfaction of Soy Braised Beef Short Ribs & Avocado Tempura.

“We offer the freshest seasonal items available throughout our menu, and are happy to reintroduce some of our popular classics for diners to enjoy and discover,” Hirabayashi says. “It’s an elegant, casual experience with fun, delicious food. For summer, we have incorporated a lot of the fresh and light ingredients available, including mango and watermelon, as well as ahi and different lettuces.”

Diners can reel in some of the freshest seafood available with New & Traditional Sashimi Platter ($25), which is composed of Ahi Tataki with bonito aioli and soy gel, Salmon Gravlox with celery shiso salad and soy almonds, as well as Hamachi Grapefruit Brulee with Avocado Tempura. Another classic appetizer is Soy Braised Beef Short Rib & Avocado Tempura ($16) served with a must-try aji amarillo sauce.

New & Traditional Sashimi Platter

Crispy Wok Fried Prawns ($38) are cooked perfectly and burst with flavor atop a bed of Asian vegetables and ginger scallion Jasmine rice. Hoku’s dishes are as bold as they are beautiful, and Hawaiian Salt & Herb Crusted Colorado Rack of Lamb ($60) is a perfect example of that. The succulent lamb is accompanied by roasted heirloom carrots, seasonal beans, balsamic glazed raisins and macadamia nuts, all brought together with flavorful lamb jus.

In addition to its refreshed a la carte menu, Hoku’s is also offering a special Prix Fixe Menu for $75 per person, a Seven-Course Tasting Menu for $110 per person and a Nine-Course Degustation Menu for $150 per person. Wine pairings by The Kahala’s Master Sommelier In-Residence Roberto Viernes also are offered to accompany the three aforementioned special menus for an additional $35 to $45.

To make a reservation at Hoku’s or The Kahala’s four additional restaurants on site, call 739-8760 or visit kahalaresort.com/dining. One can also stay connected with The Kahala Hotel & Resort via kahalaresort.com, or through social media, including Instagram (@kahala_resort), and Facebook (The Kahala Hotel & Resort).

Hoku’s

The Kahala Hotel & Resort
5000 Kahala Ave., Kahala
Dining reservations: 739-8760
Open nightly for dinner, 5:30-10 p.m.; Sunday Brunch, 9 a.m.-3 p.m.

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