Executive chef Jonathan Mizukami and restaurant manager Won Bae showcase some of the TeiHoku Sunday brunch offerings.
As throngs of diners can attest, enjoying a memorable meal at Hoku’s at The Kahala Hotel & Resort represents an elevated, extraordinary sensory experience.
Guests look forward to visiting Hoku’s, which offers an elegant and refined, yet comfortable and relaxed foray into cuisine that is grounded in the legacy of The Kahala. By offering a breathtaking beachside setting complete with panoramic views of the Pacific from every table in the open, inviting dining room, Hoku’s is the ideal destination to relax and unwind with fresh, light and innovative cuisine and beverages. The restaurant team focuses on curating a culinary adventure that unfolds for guests as executive chef Jonathan Mizukami, who has trained in Michelin-starred restaurants around the world, blends French-influenced cuisine with fresh local flavors.
Kahala Bloody Mary ($19) and Create Your Perfect Mimosa (starts at $18)
“Dining at Hoku’s is an experience in itself,” says restaurant manager Won Bae. “From the grandeur entrance to The Kahala Hotel & Resort that leads to the elegant ocean view dining room, as you walk in, you are greeted with the aromatic bouquet from the open kitchen serving global Hawaiian cuisine. Guests look forward to enjoying the sustainable ingredients used to create the elevated dishes at Hoku’s.”
TeiHoku starters (set meal is $84/person)
Hoku’s is known for its phenomenal Sunday Brunch buffet, and has remained flexible when faced with adversity.
“Since the pandemic began affecting operations, we could no longer serve our popular Sunday brunch buffet,” Bae says. “We still wanted to provide our brunch menu, and as such, our kitchen team came up with an array of Japanese teishoku-style offerings. Our brunch has now come to be known as ‘Tei-Hoku,’ a combination of Hoku’s and teishoku.”
TeiHoku main course (set meal is $84/person)
Bae explains that diners can look forward to enjoying their favorite menu items, including crab legs, succulent prime rib, sushi, sashimi, ahi musubi, assorted tempura, eggs Benedict and many more choices — all served in a three-course meal to satisfy a wide range of tastes and desires. According to Bae, this style of service allows Hoku’s to provide the same luxury brunch experience in a safe environment for its guests.
TeiHoku dessert (set meal is $84/person)
The TeiHoku Brunch ($84 per person) is served exclusively on Sundays from 9 a.m. to 1 p.m. at Hoku’s. As a reminder, guests with special dietary needs must inform the restaurant at least 48 hours in advance of one’s dining experience so those considerations can be accommodated.
To make a reservation at Hoku’s, call 808-739-8760 or visit hokuskahala.com. Guests are encouraged to plan ahead for some of Hoku’s special holiday meal offerings later this year: Thanksgiving Dinner at Hoku’s on Thursday, Nov. 25; Turkey-To-Go pickup on Nov. 24 and 25, online ordering starts on Oct. 15; Christmas Eve Dinner on Friday, Dec. 24; Christmas Dinner on Saturday, Dec. 25; and Boxing Day TeiHoku on Sunday, Dec. 26.
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