Page 5 - Dining Out - March 13, 2022

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Hoku’s
The Kahala Hotel & Resort
5000 Kahala Ave., Honolulu 808-739-8760 hokuskahala.com 5:30-8:30 p.m. Tuesdays-Saturdays and 9 a.m.-1 p.m. Sunday brunch
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to new restrictions on gath- erings and an uncertainty around the number of guests allowed to dine at restaurants, Hoku’s remained flexible.
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 mu- subi, 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 experi- ence in a safe environment.
The TeiHoku Brunch ($90 per person) is served ex-
1. Pickled Kahala, part of the Grand Tasting Menu ($200)
2. Maui Onion “Steak,” part of the Tasting of Vegetables ($200)
3. “Pipikaula,” part of the Grand Tasting Menu ($200)
4. Lobster Grenobloise, part of the 4 Course Tasting Menu ($110)
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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.
Also, be sure to check out some of the popular up- coming events at The Kaha- la’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 Choc- olate Mousse Cake. Also, plan for the highly anticipated Eas- ter Brunch Buffet, served all day on Sun-
day, April 17, for $105 per adult and $50 for keiki.
scan f menus and reservations
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Dining Out
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