Page 4 - Dining Out - March 13, 2022
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Guests visiting Hoku’s at The Kahala Hotel & Resort can set a
course for an elegant and re- fined, yet comfortable and relaxing foray into cuisine that is grounded in the re- sort’s legacy.
The elevated, extraordi- nary sensory experience provided at Hoku’s helped the restaurant earn a Ho- nolulu Star-Advertiser 2021 Ilima Award as a “Critic’s Choice for Best Restaurant.” By offering a breathtaking beachside setting com- plete 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 fo- cuses on curating a culi- nary 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.
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Guests can look forward to an array of flavorful dish- es, including Pickled Kaha- la and Pipikaula as part of the Kahala Grand Tasting eight-course dinner menu ($200 per person); Maui On- ion “Steak” featured in the Tasting of Vegetables eight- course menu ($200 per per- son); and 48-Hour Braised Short Rib and Lobster Grenoblo-
ise that is
ed within
the 4 Course Tast-
ing Menu ($110 per person).
“From the grandeur en- trance to The Kahala Hotel & Resort that leads to the elegant ocean view din- ing 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
Executive chef Jonathan Mizukami with the 48-hour Braised Short Rib, which is part of the 4 Course Tasting Menu ($110).
  4 / Dining Out / March 13-19, 2022

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