Bringing back the buffet

Joy Garzon, Hoku’s assistant director of food and beverage (left) and food and beverage manager Elton Gjonaj present a few delectable dishes from the restaurant’s brunch buffet.

Multiple generations of diners share memories of gathering with family and friends for an unforgettable dining experience at Hoku’s at The Kahala Hotel & Resort.

The elevated, extraordinary sensory adventure presents guests with an elegant and refined, yet comfortable and relaxing foray into cuisine that is grounded in the resort’s rich legacy and time-tested traditions. From the resort’s grandeur entrance that guides guests to the elegant ocean view dining room, diners at Hoku’s are greeted with the aromatic bouquet from the open kitchen serving global Hawaiian cuisine.

Smoked salmon eggs benedict

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.

Seafood buffet line

ADVERTISEMENT

Hoku’s is known for its phenomenal Sunday brunch buffet.While the restaurant team switched the experience to a course-style menu amid the pandemic, which was extremely popular during those uncertain times, Hoku’s is proud to reintroduce its award-winning, all-you-can-eat brunch buffet ($95 per adult and $48 for children ages 6-12) served from 9 a.m. to 1:30 p.m. Sundays.

Hoku’s breakfast line

The bountiful brunch buffet menu features longtime favorites including thin-rolled pancakes, smoked salmon eggs Benedict, ahi poke musubi and misoyaki butterfish. Guests also look forward to Hoku’s signature items such as garlic and rosemary rubbed prime rib, steamed Dungeness and snow crab varieties as well as a large assortment of fresh sashimi and poke. Specialty items such as Mountain View Farms suckling pig and chilled lobster tail have also been added to the incredible buffet array.

Signature misoyaki butterfish Note: All items are a part of Hoku’s Brunch Buffet ($95 per adult; $48 for children ages 6-12)

“Guests can look forward to classic breakfast items, signature favorites and a bounty of seafood,” says Joe Ibarra, vice president and general manager of The Kahala Hotel & Resort. “Always included is our impeccable service and ocean view setting, which elevates the overall dining experience.”

The last seating for the spectacular Sunday brunch buffet is 1:30 p.m. and guests are treated to complimentary validated parking.

Be sure to check out some of the popular upcoming events at The Kahala’s Plumeria Beach House, including a special St. Patrick’s Day lunch slated for Friday, March 17 — don’t forget to wear green! Also, plan for the next performance in the highly anticipated Kahala Mele Series at Plumeria Beach House as Na Hoku Hanohano Award winners Kulaiwi share their sweet melodies on Wednesday, March 22. Stay tuned to hokuskahala.com for the latest menu updates and special events planned at Hoku’s and throughout The Kahala Hotel & Resort.