Page 4 - Dining Out - April 25, 2021

Cover Story
ory by
GINGER KELLER
H oku’s set menus are an embodiment of chef Jonathan Mizu- kami’s lifelong love for food. Influenced by his Maui up- bringing, as well as his time spent working at renowned restaurants, the plates en- compass global trends with
hints of local flavors.
“I wanted to give guests a
senseofplace,”saysMizuka- mi. “For certain restaurants, you can put it anywhere in the world and it’ll fit. You can have a French restau- rant in New York, San Fran- cisco, Paris — anywhere in the world — and it’ll still be French cuisine. I wanted to create something that can’t be replicated anywhere else but Hawaii because of the lo- cality of the ingredients. Also, the culture of what we grew up with here in Hawaii and certain flavors, like shave ice and poke, I want to share that with people who are coming here. Hawaii is special and I believe that the visitors want a true experience. I want to share that with them and bring them into our world.”
Photos by
ANTHONY CONSILLIO
Another driving force for Mizukami is utilizing local ingredients, which, accord- ing to him, creates economic sustainability and decreases their carbon footprint.
“We’re surrounded by the ocean, so we should be us- ing fish that comes from our ocean,” he states.
At The Kahala Hotel & Re- sort eatery, there are currently two seasonal set menus: The Kahala Grand Tasting and Tasting of Vegetables. Both cost $200 for an eight-course meal.
“With a tasting menu ... ev- erything is choreographed. It starts with something delicate and light and moves into big- ger and bolder flavors.”
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The Kahala Hotel & Resort general manager Joe Ibarra sits with executive chef Jonathan Mizukami with the Kahala Grand Tasting Menu.
4 / Dining Out / April 25-May 1, 2021