Page 4 - Dining Out - Feb 12, 2023

Cover Story
Story by
KYLE GALDEIRA
Photos courtesy
HOKU’S
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.
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Multiple generations of diners share memories of gath- ering with family and friends for an unforgettable dining experience at Hoku’s at The Kahala Hotel & Resort.
The elevated, extraor- dinary sensory adventure presents guests with an el- egant and refined, yet com- fortable and relaxing foray into cuisine that is grounded in the resort’s rich legacy and time-tested traditions. From the resort’s grandeur en- trance that guides guests to the elegant ocean view din- ing room, diners at Hoku’s are greeted with the aromatic
bouquet from the open kitch- en serving global Hawaiian cuisine.
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 destina- tion to relax and unwind with fresh, light and innovative cuisine and beverages. The restaurant team focuses on curating a culinary adven- ture 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. Hoku’s is known for its phe- nomenal Sunday brunch buf- fet. 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. The bountiful brunch buf- fet menu features longtime favorites including thin-rolled pancakes, smoked salmon eggs Benedict, ahi poke mu-
4 / Dining Out / February 12-18, 2023