Page 4 - Dining Out - Oct 10, 2021

Cover Story
Story by Photos by
KYLE GALDEIRA ANTHONY CONSILLIO
As throngs of diners can attest, enjoying a memo- rable 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 desti- nation 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.
“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 sus- tainable ingredients used to create the elevated dishes at Hoku’s.”
Hoku’s is known for its phe- nomenal Sunday Brunch buf- fet, and has remained flexible when faced with adversity.
“Since the pandemic began af- fecting 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.”
Bae explains that diners can look forward to enjoying their favorite menu items, including crab legs,
Executive chef Jonathan Mizukami and restaurant manager Won Bae showcase some of the TeiHoku Sunday brunch offerings.
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 ser- vice allows Hoku’s to provide the same luxury brunch experience in a safe environment for its guests.
The TeiHoku Brunch ($84 per person) is served ex- clusively 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
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4 / Dining Out / Oct. 10-16, 2021