An Elevated Experience

Cover Story

March 13, 2022

Story By: Kyle Galdeira | Photos by: ANTHONY CONSILLIO

Executive chef Jonathan Mizukami with the 48-hour Braised Short Rib, which is part of the 4 Course Tasting Menu ($110).

Guests visiting Hoku’s at The Kahala Hotel & Resort can set a course for an elegant and refined, yet comfortable and relaxing foray into cuisine that is grounded in the resort’s legacy.

The elevated, extraordinary sensory experience provided at Hoku’s helped the restaurant earn a Honolulu Star-Advertiser 2021 Ilima Award as a “Critic’s Choice for Best Restaurant.” 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 chef Jonathan Mizukami, who has trained in Michelin-starred restaurants around the world, blends French-influenced cuisine with fresh local flavors.

Pickled Kahala, part of the Grand Tasting Menu ($200)

Guests can look forward to an array of flavorful dishes, including Pickled Kahala and Pipikaula as part of the Kahala Grand Tasting eight-course dinner menu ($200 per person); Maui Onion “Steak” featured in the Tasting of Vegetables eight-course menu ($200 per person); and 48-Hour Braised Short Rib and Lobster Grenobloise that is spotlighted within the 4 Course Tasting Menu ($110 per person).

Maui Onion “Steak,” part of the Tasting of Vegetables ($200)

“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; dining at Hoku’s is an experience in itself,” Mizukami says.

Hoku’s is also known for its phenomenal Sunday Brunch buffet. However, as the COVID-19 pandemic led to new restrictions on gatherings and an uncertainty around the number of guests allowed to dine at restaurants, Hoku’s remained flexible.

“Pipikaula,” part of the Grand Tasting Menu ($200)

Mizukami explains that the staff still wanted to provide its brunch menu, so the heart-of-the-house team came up with an array of Japanese Teishoku-style offerings. The brunch is now known as TeiHoku, a combination of Hoku’s and Teishoku.

Diners can look forward to their favorite menu items, including crab legs, shrimp, lobster tail, 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. This style of service allows Hoku’s to provide the same luxury brunch experience in a safe environment.

Lobster Grenobloise, part of the 4 Course Tasting Menu ($110)

The TeiHoku Brunch ($90 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.

Also, be sure to check out some of the popular upcoming events at The Kahala’s Plumeria Beach House, including a night with Sean Na‘auao on Wednesday, March 30. The performance starts at 6:30 p.m. with a $40-$55 cover charge per person, and a three-course menu available ($75 per person) featuring Ahi Poke Musubi Salad, Surf & Turf, and Chocolate Mousse Cake. Also, plan for the highly anticipated Easter Brunch Buffet, served all day on Sun-day, April 17, for $105 per adult and $50 for keiki.

Honolulu, HI 96816

Hawaii's Best
Hawaii's Best