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Digest Step Up to the Plate

December 29, 2013

Story By: Alana Folen | Photos by: Leah Friel


The stars are aligned and an unforgettable fine-dining experience awaits patrons at Hoku’s, located at The Kahala Hotel & Resort. Dinner crowds soak in the elegant and classy atmosphere nightly, as Hoku’s chef Jeremy Shigekane takes charge in the kitchen preparing award-winning cuisine, which showcases exotic Asian, Hawaiian and European flavors. Butter Poached Whole Maine Lobster is an entree Shigekane created in 2012, hoping to draw more kamaaina to the restaurant on a regular basis.

For the wine aficionado, Hoku’s menu offers a suggested wine pairing with each dish. Gunderloch Jean Baptiste, Kabinett Riesling is a chilled white wine that the chef says perfectly complements Butter Poached Whole Maine Lobster.

“I wanted to present a dish that catered to the tastes of our local patrons — something that would bring them to Hoku’s at times other than just special occasions,” says Shigekane.

Shigekane received his training from The California Culinary Academy, where he specialized in French and Italian cuisine. Therefore, diving into the world of Asian-fusion culinary stylings was something new to him. Yet, Shigekane succeeded with the preparation of this Chinese-style dish that customers thoroughly enjoy.

7 to 8 ounces of tender and juicy lobster meat is presented atop a bed of mouthwatering sauteed pancetta, bok choi and a splash of passion fruit jus. “The passion fruit jus highlights a combination of sweet and sour flavors. I also use beet juice to thin out the jus,” Shigekane explains. “It brings a nice taste to the dish.”

A welcomed accent to the dish is pancetta, also known as cured pork belly, which adds a hint of saltiness that’s palate-approved.


The Kahala Hotel & Resort
5000 Kahala Ave.
Wednesday-Sunday, 5:30-10 p.m. (Dinner)
Sundays, 10 a.m.-2 p.m. (Brunch)
Note: Reservations are recommended

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