At Hoku’s in the Kahala Hotel & Resort in Oahu, you don’t just sit down for a meal, although you’ll feel plenty satisfied by the end. Instead, you get a full sensory experience as plate after plate of innovative culinary creations come your way. In order to take that journey, you have to trust in the expertise of Executive Chef Jonathan Mizukami and his talented crew.
Through his exquisite tasting menus, you get to go on a whirlwind trip through Pacific Rim cuisine while enjoying the best local ingredients. You can go all out with the ever-popular Grand Tasting or skip the meat with the Tasting of Vegetables. Prefer to select between their most popular offerings? Go with the four-course tasting menu at Hoku’s, which comes with a starter, appetizer, entrée, and dessert.
If you swing by on Sunday, your only option is the teishoku-style brunch menu at Hoku’s, but don’t worry, you won’t be disappointed. On this menu, you get your choice of phenomenal starters plus the main courses to match. You’re also welcome to treat yourself to the carving plate to enjoy tender, roasted meats by the slice. At the end of your brunch experience, you’ll get a trio of desserts handcrafted by the pastry chef to finish your meal off right.
No matter what meal you choose, count on every item arriving artistically plated and bursting with flavor. Although they don’t go big on portions, they make up for it with their attention to detail and quality ingredients. Their service is equally impressive, as their staff always goes all out in helping perfect your dining experience.
All throughout your meal, the breathtaking views of the Pacific Ocean will compete for your attention. You can achieve balance by gazing in awe at the beachfront wonders while waiting for your next course to arrive. Don’t forget to appreciate the dining room’s upscale aesthetic as well, which keeps things sophisticated yet wholly low-key.
You absolutely need to try these items at Hoku’s:
Lobster Luau Stew
The Lobster Luau Stew elevates all the best ocean flavors using fresh, local produce. To create this dish, they prepare butter-poached Keahole lobster and then plate it with creamed leeks and taro leaves. A crispy shallot topping lands on top, while a Sleepy Hollow Vineyards chardonnay comes alongside.
Asparagus Risotto
The Asparagus Risotto cooks slowly to bring out the beautiful flavors in every ingredient. In addition to the asparagus and rice, this dish features wilted kula chayote shoots. Bringing it all together is the juice of a preserved Meyer lemon, which helps lighten the heavy flavors in the risotto.
48-Hour Braised Short Rib
As you can tell by its name, plenty of tender love and care goes into creating the 48-Hour Braised Short Rib. Starting two days prior to service, Hoku’s gets to work on preparing the short ribs. Once they’re done, they pair it with Hawaiian mushroom risotto, chayote shoots, Kahuku corn, and radish salad. Natural jus lands under it all to help meld the flavors and bring your meal full circle.
To help take your meal to the next level, each course will come with the perfect wine pairings. They’ll roll out all the fan favorites, including champagne, chardonnay, and Riesling, from the leading vineyards across the nation and beyond. If you visit during brunch, you can select between their many refreshing cocktails made with tropical fruit and other key ingredients. Want to keep it simple? Go with Hokus’ Gondolino Prosecco or other glasses of bubbly.
Insider Tips:
-Since the tables at Hoku’s fill up fast, you’ll want to go to their website and make reservations well ahead of your visit.
-Are you following a vegan diet? Just let Hoku’s know when making your reservations and they’ll accommodate your dietary needs.
-You can get water, coffee, or tea with your meal for an extra charge.