Guestbook3 Hawaii Dec 2019 by Morris Media Network

OÊ»ahu

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stores, learn the art of lei-making or watch history come to life at our nightly storytelling performance featuring Hawaiian and Polynesian song and dance. Let your island story unfold at International Market Place, Hawai‘i’s must-see shopping and dining destination.

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O‘AHU GUESTBOOK is part of a series of four books that Where® Hawai‘i will release on all the major Hawaiian Islands in 2019-2020, including Maui, Kaua‘i and Hawai‘i Island. Each island will be represented with its own unique, iconic landscape image as the cover art. These books are designed to entertain and educate visitors about each respective island, and to tell the stories of Hawai‘i in an engaging

Oʻahu

Maui

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and artistic manner. We hope you enjoy the book as much as we took pleasure in writing about Hawai‘i’s Hawaiʻi

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treasures, places and people.

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An incomparable collection of Hawaiian and Island lifestyle jewelry OAHU Ala Moana Center • Outrigger Waikiki on Kalakaua Avenue • Waikiki Beach Walk Hilton Hawaiian Village • Polynesian Cultural Center MAUI

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B AT I K C L O T H I N G F O R M E N , W O M E N A N D C H I L D R E N WA I K I KI BEACHWALK | WARD VILLAGE S H O P S | I N T E R N AT I O N A L M A R K E T P L A CE | KINGSâ&#x20AC;&#x2122; SHOPS WAIKOLOA

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O‘AHU CONTENTS

ISLAND ESSENCE 22

URBAN STREET ART A group of POW! WOW! Hawai‘i artists adds splashes of color on the sides of buildings. BY SIMPLICIO PARAGAS PHOTOS BY ISAAC ARJONILLA

HOOKED ON GYOTAKU This Japanese art form is the traditional method of printing fish on to paper. BY KRISTEN NEMOTO AND SIMPLICIO PARAGAS

BEAUX ARTS

ISLAND ESSENTIALS 14

FIRST LOOK A PEEK AROUND THE ISLAND O‘ahu features myriad sights and attractions, from Diamond Head to Waimea Valley.

ISLAND VIEWS NEIGHBORHOOD WATCH WAIKĪKĪ: High-rise hotels line the shore of this vibrant neighborhood known for its popular beach. CENTRAL O‘AHU: This region encompasses the valley between the Ko‘olau and Wai‘anae ranges. EAST O‘AHU:

East of Waikīkī, upscale condominiums and million-dollar homes dot O‘ahu’s “Gold Coast.” DOWNTOWN: The location of Ali‘iolani Hale, the highly-photographed statue of King Kamehameha the Great and the Hawai‘i State Art Museum. NORTH SHORE: Hale‘iwa Town is the area’s anchor community and dates back to the 1900s.

ON THE COVER Thousands of residents and visitors hike, swim, surf or paddle along the stunning Kaiwi Coastline, which is one of the

PARTING SHOT

SPECIAL SECTION

EYE PODS Schools of nai‘a, Hawaiian for dolphins, frolic in the waters off the western coast of the island.

DINING IN PARADISE The O‘ahu restaurant scene continues to evolve with award-winning chefs leading the way.

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defining landscapes of Hawai‘i. ©UNIVERSAL IMAGES/ SUPERSTOCK.COM

(CLOCKWISE FROM TOP) ©ISAAC ARJONILLA; ©DUDAREV MIKHAIL/SHUTTERSTOCK; ©DESMOND THAIN

The Honolulu Museum of Art’s permanent collection has grown to more than 50,000 objects, which spans 5,000 years. BY SIMPLICIO PARAGAS

Diamond Head Pendant with Diamonds available in 14K Yellow, White or Rose Gold.

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G UE S T B O OK

Same company used in scenes from Jurassic Park 3 and Meet the Deedles

MORRIS VISITOR PUBLICATIONS MVP I EDITORIAL & DESIGN

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©2020 by Morris Visitor Publications. All rights reserved. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. By placing an order for an advertisement, the advertiser agrees to indemnify the publisher against any claims relating to the advertisement. Printed in the United States of America. WhereTraveler® GuestBook is produced by Morris Visitor Publications (MVP), a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901, morrismedianetwork.com. WhereTraveler® magazine and the WhereTraveler® logo are registered trademarks of Morris Visitor Publications. MVP publishes WhereTraveler® magazine, WhereTraveler® QuickGuide, IN New York, and IN London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association. In Oah‘u, WhereTraveler® GuestBook is pleased to be a member of the following associations. MVP IS A PROUD SPONSOR OF LES CLEFS D’OR USA

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Our Wave collection comes in several styles and sizes and is available in 14K Yellow, White or Rose Gold.

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‘ FIND YOUR PEACE IN OUR PARADISE. DISCOVER OUR CONNECTION TO THIS LAND. MAKE YOUR STATEMENT TO THE WORLD. WELCOME TO OUR LEGACY.

WHERE 110 RENOWNED RETAILERS & 30 DINING DESTINATIONS CREATE ONE TIMELESS PARADISE. THIS LAND IS

OUR LEGACY. THIS IS HELUMOA AT ROYAL HAWAIIAN CENTER.

Open Daily 10am–10pm | Kalākaua Avenue and Seaside, Waikīkī | 808.922.2299

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Diamond Head

Known as Lē‘ahi—a name said to have come from Hi‘iaka, sister of the fire goddess Pele, who thought that the summit resembled the forehead (lae) of the ‘ahi fish—among Native Hawaiians, Diamond Head sits prominently near the eastern edge of Waikīkī’s coastline. Hawai‘i’s most recognized landmark is known for its historic hiking trail, breathtaking coastal views and military history. Built in 1908 as part of O‘ahu’s coastal defense system, the 0.8-mile hike from trailhead to the summit is steep and strenuous, ascending 560 feet from the crater floor.

PHOTO CREDIT GOTHAM BOOK 5.5/9PT

O‘ahu features myriad sights and attractions, from hikes to the summit of Diamond Head to a replica of a 1,000- year-old Buddhist temple in Japan.

©DOUGLAS PEEBLES PHOTOGRAPHY/ALAMY

FIRST LOOK

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FIRST LOOK

Its name derived from the surrounding fresh water (wai) that feeds the reddish (mea), iron-rich soils, Waimea was once inhabited by ali‘i (royalty) and kāhuna (priests), who chose to settle in the area because of its spiritual power, as well as the abundance of burial caves and heiau (temples). It was once believed that bathing in the crimson waters could cure the injured or sick. 59-864 Kamehameha Hwy., Hale‘iwa, 808.638.7766, waimeavalley.net

Byodo Temple

Tucked away in the foothills of the Ko‘olau Mountains is a memorial park and shrine to peace, harmony and tranquility. The Byodo-In Temple was built in 1960 to commemorate the centennial of the arrival of Japanese immigrants in Hawai‘i and is a replica of a 1,000-year-old Buddhist temple in Japan, featuring a wooden statue of Buddha sitting on a gold-leaf lotus blossom and large ponds filled with colorful koi fish. Ring the three-ton brass Peace Bell before entering the temple and strolling through the lush Japanese gardens. 47-200 Kahekili Highway, 808.239.8811 16

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(FROM TOP) ©ROBERT BROWN STOCK/SHUTTERSTOCK; ©DMITRII SAKHAROV/SHUTTERSTOCK

Waimea Valley

Pink Mother-of-Pearl and Rose Gold Collection Na Hoku is Hawaii’s only authorized retailer of KABANA jewelry

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FIRST LOOK

Waikīkī Aquarium

The Waikīkī Aquarium is the third oldest aquarium in the U.S. and has a venerable history in Hawai‘i. When it opened in 1904, The Honolulu Aquarium, as it was called then, was considered state-of-the-art, with 35 exhibits and 400 marine organisms. Gorgeous permanent displays of more than 500 species of aquatic animals and plants include jellyfish tanks, reef fish in candy colors, endangered Hawaiian monk seals and the flamboyant cuttle (the only such exhibited specimen in the United States). 2777 Kalākaua Ave., 808.923.9741, waquarium.org

At the end of the celebrated Waikīkī stretch is a world that belongs to 1,233 animals, including spider monkeys, endemic birds, giraffes, zebras and three sister cheetahs —Fawkes, Nagini and Pickett. Located across the street from Queen’s Surf Beach, the site of the zoo was originally a marsh where Hawai‘i’s King Kalākaua kept his collection of exotic birds. The king later granted the land for use as a public park. In the early 1900s, the park’s administrator began collecting wild animals to put them on display. As the number of animals grew, the city eventually took over the land and the Honolulu Zoo was born. Open from 9 a.m. 151 Kapahulu Ave., 808.971.7171, honoluluzoo.org 18

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©TOR JOHNSON/HAWAII TOURISM AUTHORITY (2)

Honolulu Zoo

Collection available exclusively at Na Hoku

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URBAN STREET ART The streets of Kaka‘ako are lined with colorful murals

PHOTO CREDIT GOTHAM BOOK 5.5/9PT

BY SIMPLICIO PARAGAS | PHOTOGRAPHY BY ISAAC ARJONILLA

Every year, Pow! Wow! Hawai‘i artists from around the world gather in the trendy neighborhood of Kaka‘ako to add fresh coats of paint to some of the area’s buildings, creating what amounts to an urban walk-through gallery. As a homegrown and independent art festival, POW! WOW! is now recognized as one of the best curated mural endeavors in the world.

FOUNDING FATHER “When it first started, the idea was to find a way to bring all my friends in one place and just paint together,” says POW! WOW! founder and curator, Jasper Wong, in an interview with 1xRUN. “Since then it’s evolved into something a lot bigger. It’s become a way for us not only to educate the youth about art and music, but to help beautify a neighborhood.” WHERET RAV EL ER ® G UEST B OOK

(Previous spread, from left) Mural by Render; “Golden Future?” by Shepard Fairey. (This page, clockwise from top) Commissioned murals by Jeffrey Gress on Cooke Street; a chiseled wall by Portugalbased artist Vhils and “Kapu” by @Katch. (Opposite page) New York City-based and Hawai‘i native Hula.

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(This page, clockwise from left) “Face” by Kamea Hadar and Rone; 680 Ala Moana Blvd. by twins How and Nosm (Raoul and Davide Perre); “Surfing”by Jack Soren. (Opposite page) by Kevin Lyons.

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PHOTO CREDIT GOTHAM BOOK 5.5/9PT

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HOOKED ON GYOTAKU Ancient art form indelibly records fishing tales

(THIS PAGE) ©DESMOND THAIN.(OPPOSITE PAGE) ©NAOKI HAYASHI

BY KRISTEN NEMOTO AND SIMPLICIO PARAGAS

The heart of every fisherman holds stories to be told. Narratives that tell romantic tales of long, sun-soaked journeys; of hunting for the largest and most elusive of fishes. No one, unless they were there, can ever truly know how big the sea beast was, or if it really had a humanlike eye with razorsharp fins. A life-changing reality becomes a ghost-like memory, bound to the size and limited to the storyteller’s animate voice and arm-length. Before the age of camera cell phones or meticulously stuffed fish taxidermy, a method was discovered—by accident—to record the size and unique characteristics of a caught fish. It’s a practice so reliable that fishermen today swear by it. The uncanny resemblance of the catch; the perfectly preserved snapshot. It is known as gyotaku. Meaning “fish rubbing” in Japanese, gyotaku is a traditional practice that consists of literally rubbing shoji paper (rice paper) onto a painted fish. After rubbing the entire layout, the paper is removed to show an exact imprint of the sea creature.

In 1862, a samurai warrior named Naotsuna Ujiie created the first gyotaku print by mistake when he laid one of the fish he caught in a cloth to throw over his shoulder while walking back to his village. Muddied from laying out on the riverbank, the fish left an impression on the cloth: a detailed image of its size and scales. From that time on, savvy Japanese fishermen began imprinting their prize catches. The line between recordkeeping and hobby began to blur. Centuries later and thousands of miles east to the Hawaiian Islands, gyotaku has grown into a unique and timeless art form. The practice corroborates tall tales and legitimizes cherished winnings and, evolving beyond the original

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imprints of their prized catches. Framed likenesses of 100-pound ulua (giant trevally) and supple tako (octopus) polish the warmly colored walls of Hayashi’s warehouse in Kāne‘ohe, O‘ahu. When he receives a call from a customer who just “caught a big one,” Hayashi will stop everything to make time for the fresh catch. “I always say yes,” says Hayashi, a former scientist turned scuba instructor turned gyotaku artist. His main objective is to get the fish home in time for dinner. “I don’t waste catches. Local boys like eat ‘em (sic) anyway so gyotaku works perfectly.” Using non-toxic black acrylic paint and long sheets of delicate yet sturdy shoji paper, he manages shelves upon shelves of seemingly endless deadlines, each holding a compelling narrative. “It’s really a pleasure and honor to be a part of someone’s story,” Hayashi says. “I couldn’t ask for anything more.” For Thain, a curiosity about gyotaku became an obsession after he caught a large kumu, or white saddle goatfish, which he thought was the “most special thing” in his life.

(THIS PAGE) ©NAOKI HAYASHI. (OPPOSTE PAGE) COURTESY DESMOND THAIN

(This page) “Sailfish” by Naoki Hayashi. (Opposite page) Desmond Thain spearfishes then creates gyotaku prints with his catches. He also teaches this Japanese art form.

purpose of fish documentation in Japan, has become an art genre producing works evocative of the island fishing lifestyle. Hawai‘i artists have added modern twists to the traditional Japanese practice. “I use acrylic ink and mulberry paper or washi, which is traditional Japanese paper,” says marine and ocean artist Desmond Thain. “I emphasize on photo realism, meaning I try to capture that moment when you first catch a fish and reel it in. It’s a very special feeling.” Few museums hold original copies of gyotaku prints, and many are unable to interpret the history and validity of the artwork. “Not many studies have been done on the art of gyotaku,” says Honolulu Museum of Art’s curator of Japanese art, Stephen Salel, who specializes in Japanese ukiyo-e (pictures of the floating world) woodblock prints. “Mainly because gyotaku was used for documentation, it’s a fairly new art form compared to other historical pieces.” “Catch ‘em, print ‘em, eat ‘em” is the motto for local gyotaku artist and fisherman Naoki Hayashi of “Gyotaku by Naoki.” Hayashi helps local fishermen create gyoktaku

PHOTO CREDIT GOTHAM BOOK 5.5/9PT

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“I had it in my freezer for two months and I would pull it out every weekend and look at it,” says Thain, whose works can be seen at Wyland Galleries in Hale‘iwa. “I finally said to myself, ‘I have to fish print this.’” After doing some research, Thain attempted his first gyotaku. Armed with craft paper and ink, the 35-year-old artist says he “learned the printing process through trial and error.” “There are, of course, many different styles and ways of doing gyotaku.” Thain explains. “However, I am a very detail-oriented person when it comes to painting. I like to call it photo-realism art; I like to make my artwork look as realistic as possible. I prefer to use bold, heavy-bodied inks since it picks up a lot more detail than water-based acrylic inks.” In modern-day Hawai‘i, gyotaku is not only an art form but also a tool for outreach and education. Both Thain and Hayashi use gyotaku to teach people about the

science and history of ocean life, and the importance of preserving Hawai‘i’s fishing culture with great care and responsibility. “I use gyotaku to teach them about science and how it intertwines with everything I do,” says Hayashi. “How the moon affects the tide, the change of seasons and what fish I’m able to find and catch. It’s all relevant, and it helps them see the connection of how important our environment is and what we need to do to preserve it for the future.” From fishing trips to classes, Thain and Hayashi are passionate about sharing their craft. Both say they find themselves heading out to their ocean “office” without the need to catch anything. Unlike most, they can say they’ve created a business that mingles with pleasure. “I don’t get an image of a freshly caught fish out of my head until I put it on canvas,” Thain says. “I have to gyotaku it.”

©DESMOND THAIN

Self-described as a marine and ocean artist, Desmond Thain’s gyotaku prints are literally based on what he spearfishes. He caught this octopus and, as he says, “gyotakued” it.

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BEAUX ARTS Honolulu Museum of Art creates relevant and transformative experiences through the study, preservation, presentation and creation of art BY SIMPLICIO PARAGAS | PHOTOGRAPHY BY ISAAC ARJONILLA

Once known as the Honolulu Academy of Arts, Hawai‘i’s preeminient art museum unveiled a new name in 2011 to coincide with its acquisition of the former Contemporary Museum of Honolulu. Now operating under one banner, these two campuses offer parallel perspectives on O‘ahu’s artistic legacy. Founded in 1927 by Anna Rice Cooke, the then-Honolulu Academy of Arts was Hawai‘i’s first visual arts museum, which reflected the island’s multicultural population. The project, however, started seven years earlier when Cooke’s daughter Alice, her daughter-in-law Dagmar and Mrs. Isaac Cox, an art and drama teacher and later the museum’s direc34

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tor, began to catalogue and research Rice’s private art collection. Rice Cooke’s “parlor pieces” came from the shop of furniture maker Yeun Kwock Fong Inn, whose brother would send him textile pieces from China. With little formal training, the four enterprising women obtained a charter for the museum from the Territory of Hawai‘i in 1922. Anna Rice Cooke and her husband Charles Montague Cooke eventually donated their Beretania Street land for the museum, along with an endowment of $25,000. Designed by New York architect Bertram Goodhue, the Honolulu Museum of Art’s iconic flagship building at the edge of Honolulu’s Capitol District represents a once-unique blend

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(This page) Franz “Frank” Nikolous Otremba’s (1851-1910) small replica of King Kamehameha I, 1903. (Opposite page) Monumental Horse (Ja Heda) in The Christensen Fund Gallery.

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of Chinese and Western architecture that came to serve as a model for many local residences and commercial structures. In her dedication comments, which was read at the opening of the Honolulu Academy of Arts on April 8, 1927, Rice Cooke states: “That our children of many nationalities and races, born far from the centers of art, may receive an intimation of their own cultural legacy and wake to the ideals embodied in the arts of their neighbors....that Hawaiians, Americans, Chinese, Japanese, Koreans, Filipinos, Northern Europeans and all other people living here, contacting through the channel of art those deep intuitions common to all, may perceive a foundation on which a new culture, enriched by the old strains may be built in the islands.” “The museum has a responsibility to authentically represent Hawai‘i’s arts and history,” says Honolulu Museum of Art’s Development Officer of Corporate Relations Maggie Engebretson, who has fond memories of field trips here when she was a child. “We want to make sure that our culture is being appreciated and not appropriated.” With more than 50,000 pieces, Honolulu Museum of Art (HoMA) houses the largest collection of fine art in the Pacific, from ancient Chinese pottery to Impressionist paintings to visiting exhibitions of cutting-edge contemporary art. And, while the Asian collections—Japanese woodblock prints, Buddhist statues and much more— could inspire hours of contemplation on their own, the heart of HoMA lies in its surprising array of American and European art. Works by Monet and Matisse, Easkins and Whistler, Bontecue and Frankenthaler and many of their contemporaries are part of the Museum’s permanent collection. Since it opened, the museum has expanded to include the Robert Allerton Research Library (1956), an education wing (1960), a gift shop (1965), a cafe (1969), a contemporary gallery, a 280-seat theater (1977), and an art center for studio classes and expanded educational programming (1989).

Spalding House. Founded in 1986 as the Contemporary Museum of Honolulu, this sprawling site is now part of HoMA. The only permanent exhibition is an installation by David Hockney, so be sure to check the museum’s online listings for current information. Many visitors will find the grounds themselves to be the highlight of a Spalding House visit—designed as a private residence, the museum cascades down the slope of Mt. Tantalus, and its lush gardens are walkable via a paved pathway. Lunch break: Consider a mid-day visit. The galleries are a bit more lively, and the Spalding House Cafe is a favorite lunch spot for the creative set, even for those not perusing the galleries.

SPALDING HOUSE Less than three miles away, nestled in the posh Makiki Heights neighborhood overlooking downtown, sits 36

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SHANGRI-LA HoMA also coordinates visits to Shangri-La. Housed at

(This page) Carved wooden door with images of Laksmi. (Opposite page, clockwise from top left) 21st Century Women exhibition; “The Lei Maker” by Theodore Wores and fans from the Asian Art Gallery (currently not on view).

the extraordinary oceanside residence of the late Doris Duke and collected by the heiress over a period of 60 years, Shangri-La holds one of the most extensive collections of Islamic art anywhere in the United States. Cutting against the grain of the sand-and-sea Hawaiian attraction, ShangriLa maintains such a low profile that most locals have never even heard of it, let alone visited—it’s worth the logistical challenge for enthusiasts of Islamic art and architecture or anyone with an eye for the unusual. Plan Ahead: Three tours per day depart Wednesday through Saturday from the HoMA building on Beretania Street, with 90 minutes on-site for a total time requirement of two hours. Availability varies and the tours may fill up weeks in advance. To be sure you don’t miss this true gem, reserve a spot when you book your plane tickets. ARTafterDARK: This is comprised of a series of evening gatherings, held January through October on the last Friday night of the month. The event skews toward the see-andbe-seen set, and features live music, food and drink from premier Honolulu providers, and a rare chance to view the galleries at night. HoMA also extends its mission through the on-site Doris Duke Theater, Honolulu’s most important exhibitor of independent and art-house cinema, with screenings most evenings at 7:30. Family Sunday presented by Bank of Hawaii Foundation: Since 2004, Bank of Hawai‘i has made it possible for the Honolulu Museum of Art to open its doors to the public free of charge on the third Sunday of every month. Together, the Musuem and the Bank have built one of Honolulu’s most popular family programs. The event features entertainment and activities suitable for families and people of all ages. Explore the Honolulu Museum of Art’s galleries through art hunts, art activities, demonstrations, film screenings and entertainment. Themes change monthly and tie in with the Museum’s permanent collections and special exhibitions. “If visitors want to see a side of Hawai‘i that’s outside of Waikīkī, it’s vitally important for them to visit the museum,” Engebretson says. “We offer a lot of cool programming and rotating exhibits of local and visiting artists.” WHERET RAV EL ER ® G UEST B OOK

Come & Experience Discover free weekly local and cultural activities at Waikiki Beach Walk® E komo mai. DAILY

10:30 am & 4:30 pm Ukulele Lessons Courtesy of The Ukulele Store, 2nd floor. Information/Registration: 888-5469

MONDAY

4 pm ‘Ohe Kāpala: The Art of Hawaiian Stamping*

TUESDAY

10:30 am Hawaiian Quilt Demonstrations Courtesy of Hawaiian Quilt Collection

4:30 pm Ku Ha‘aheo Hula Show

THURSDAY & MOST MO SU SUN N DAYS 4-8 pm Beach Walk Market

FRIDAY

4 pm Ka Lei Hula: The Art of Hawaiian Dance*

SATURDAY 5 pm Hoopdance Fitness on the Lawn

SUNDAY

5 pm Mele Hāli‘a Hawaiian Music See online schedule.

Go to waikikibeachwalk.com for more details. *Registration required. Call (808) 664-0102 to sign up. Dates, times, performances and activities are subject to change without notice – weather permitting.

Located on Lewers Street between Kalakaua Ave. & Kalia Rd. Open 365 Days | 10AM–10PM WAIKIKIBEACHWALK.COM

Waikīkī

The name means “spouting water,” referring to the swamps that were drained in the 1920s to create what is now the fun capital of Hawai‘i and one of the most famous destinations in the world. With its 1.5miles of turquoise-and-white-sand coastline, famous beachboys and surfers, and hotels for all tastes, Waikīkī is a place where everyone is having a good time. Kalākaua Avenue is lined with restaurants and shops, from upscale-designer to kitschy-souvenir, and the beaches are awash with sun worshippers, swimmers and outrigger paddlers.

ISLAND VIEWS

©AL ARGUETA/ALAMY

Known among island residents as the Gathering Place, O‘ahu attracts millions of visitors each year with its stunning beaches, iconic monuments and aloha spirit.

W H E R E T R AV E L E R ® GU E STBO O K

Central O‘ahu

Acres upon acres of pineapple and sugarcane fields once sprawled through Central O‘ahu from the foothills of Mount Ka‘ala. A popular regional attraction is Dole Plantation, just past Wahi‘awa on the way to the North Shore. Its agricultural/retail exhibit includes pineapple memorabilia and treats, including fresh pineapple spears, a welcome refreshment on the drive to the North Shore. It’s also home to the world’s largest maze.

W H E R E T R AV E L E R ® GU E STBO O K

East O‘ahu

The Kaiwi Coast holds special meaning for many individuals, including former U.S. President Barack Obama, whose mothers’ ashes are scattered beneath the sea cliffs at Lāna‘i Lookout and who grew up bodysurfing at the famed Sandy Beach. For Native Hawaiians, Kaiwi Coastline is part of their genealogy—the first place on O‘ahu where the volcano goddess Pele struck her legendary digging stick in search of a fiery home.

(FROM LEFT) ©F4 LUFTBILDER/SHUTERSTOCK; ©GRANT TAYLOR/ALAMY

ISLAND VIEWS

In 1976, Paniolo Trading opened in Hawaii and has been Ala Moana Shopping Center’s speciality western store ever since. “Paniolo” is the Hawaiian word for “Cowboy,” and we’re committed to serving our local paniolos as well as our island guests. At Paniolo Trading, you will find everything to gear up cowboys and cowgirls with hats, boots, jeans, shirts, belts, buckles, jewelry, and a variety of other accessories! Native American Indian jewelry is also available. Located ground level at Ala Moana Center near center stage. Suite 1204 808.973.1333

Downtown Honolulu As the financial and commercial center of the Pacific and Hawai‘i’s state capital, downtown Honolulu wears several hats. By day, its streets are packed with people who work in skyscrapers and in city, state and federal government offices. Historical buildings and sites in the area include Ali‘iolani Hale, the statue of King Kamehameha the Great, ‘Iolani Palace and the Hawai‘i State Art Museum.

W H E R E T R AV E L E R ® GU E STBO O K

North Shore

Located an hour away from Waikīkī, the North Shore is known as the surfing mecca of the world. Often coined the “8 mile miracle”— which spans from Hale‘iwa to Sunset Beach— the North Shore is the site of famous beaches and surf spots: Banzai Pipeline, Sunset Beach and Waimea Bay. Every winter, swells generated in the North Pacific Ocean deliver barreling and, many times, dangerous swells, which can range anywhere from 10 to 40 feet high.

(FROM LEFT) ©ALLEN G/SHUTTERSTOCK; ©DUDAREV MIKHAIL/SHUTTERSTOCK

ISLAND VIEWS

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THE GUIDE TO LOCAL CUISINE

IN PARADISE

Oahu ‘

PAU HANA

SEA SALT

Hawai‘i’s version of Happy Hour

Local ingredient’s symbolic meaning

PROMOTION

DINING

2020

OCEANFRONT DINNER SHOW Ranked among the best lū‘au in Hawai‘i, Paradise Cove’s award-winning performers will entertain and amaze

DINING IN PARADISE CONTENTS

O‘AHU G U E S T B O O K®

MORRIS VISITOR PUBLICATIONS EDITORIAL & DESIGN MVP I EDITORIAL & DESIGN EDITOR-IN-CHIEF Margaret Martin

MANAGING EDITOR Jennifer McKee SENIOR EDITOR Simplicio Paragas

CONTRIBUTING EDITOR Gina J. Bailey

CREATIVE DIRECTOR Jennifer Keller Vaz ART DIRECTOR

Veronica Montesdeoca Vincent Hobbs

PHOTO EDITOR

MVP I EXECUTIVE PRESIDENT Donna W. Kessler

CHIEF FINANCIAL OFFICER Dennis Kelly

VICE PRESIDENT, OPERATIONS Angela E. Allen

DIRECTOR OF DIGITAL OPERATIONS Jamie Turner DIRECTOR OF CIRCULATION Scott Ferguson

D6 SALT OF THE EARTH INDIGENOUS INGREDIENT True Hawaiian sea salts possess vastly more minerals and a richer flavor. They also symbolize a bond between people. BY SIMPLICIO PARAGAS

CHIEF CREATIVE OFFICER – CUSTOM PUBLICATIONS Haines Wilkerson

MVP | HOSPITALITY RELATIONS, DISTRIBUTION & EVENTS REGIONAL MANAGER Sherry Mae Ravago

MVP I MANUFACTURING & PUBLICATION SERVICES DIRECTOR OF MANUFACTURING Donald Horton

PUBLICATION SERVICES DIRECTOR Karen Fralick PUBLICATION SERVICES MANAGER

Cher Wheeler

DIGITAL IMAGING & RETOUCH Erik Lewis

D12 PAU HANA PATROL HAPPY HOUR IN HAWAI‘I Whether it’s a plate of wings or a tray of fresh oysters on the half shell, you’ll want to check out these various restaurants. BY SIMPLICIO PARAGAS

E-MAIL FOR ALL OF THE ABOVE: FIRSTNAME.LASTNAME@MORRIS.COM

ADVERTISING JAMES G. ELLIOTT CO., INC. EXECUTIVE DIRECTOR Pat O’Donnell

REGIONAL VICE PRESIDENT, SALES Courtney Fuhrmann

GROUP PUBLISHER William A. Moore III, b.moore@jgeco.com SENIOR MARKET MANAGERS

ISLAND CHEFS OFFER DIVERSE FLAVORS, FROM HAWAI‘I REGIONAL TO JAPANESE.

677 Ala Moana Blvd., Suite 700 Honolulu, HI 96813 Phone: 808-955-2378; Fax: 808-955-2379 www.wheretraveler.com

THE GUIDE TO LOCAL CUISINE

IN PARADISE

PAU HANA

SEA SALT

Hawai‘i’s version of Happy Hour

Local ingredient’s symbolic meaning

E~OAHGB_191200_DIP_Cover.indd 1

‘ Oahu

PROMOTION

DINING

2020

ON THE COVER

Located at the beautiful Ko Olina Resort, Paradise Cove is a welcomed retreat. Enjoy a tropical mai tai greeting, lively show and a buffet of savory cuisine during the popular beachfront lū‘au. ©Paradise Cove

OCEANFRONT DINNER SHOW Ranked among the best lū‘au in Hawai‘i, Paradise Cove’s award-winning performers will entertain and amaze.

11/6/19 11:25 AM

D INING IN PARAD IS E

DINING IN PARADISE® is produced by Where®Hawaii, a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901. Where® magazine and the where® logo are registered trademarks of Morris Visitor Publications. MVP publishes Where magazine, Where® QuickGuide, IN New York, and IN London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association. On O‘ahu, DINING IN PARADISE is pleased to be a member of these following associations: MVP IS A PROUD SPONSOR OF LES CLEFS D’OR USA

©ANNA HOYCHUK/SHUTTERSTOCK

D16 DINING GUIDE

Donna Kowalczyk, d.kowalczyk@jgeco.com Nicholas Riopelle, n.riopelle@jgeco.com

Sunset Views • Prime Steaks • Fresh Seafood Live Entertainment • Happy Hour Twice Daily

Tucked away from the bustle of Waikiki, the Chart House sits nestled

Live Hawaiian contemporary entertainment and early and late

overlooking the peaceful Ala Wai Yacht Harbor. Chef Randy’s innovative Pacific Rim presentations

Happy Hours heat up the night in the cocktail lounge. Serving the island’s

showcase the freshest bounty of the islands. Award-winning service and panoramic sunset views make the dining room the place for a relaxing island-style dinner.

largest pupu menu until 11:30 pm. For the highlights of island dining or a taste of local night life, the Chart House Waikiki is the place to be.

Come Home to the Chart House — Good Food, Good Friends, Good Times! Cocktails, dinner and live entertainment ... on the water DINNER

COCKTAIL LOUNGE

Mon-Thurs, 5:45-9:30 pm Fri-Sun, 5:30-10 pm

Opens: Mon-Fri, 4:30 pm • Sat-Sun, 5 pm Closes: Sun-Thurs, 12:30 am • Fri-Sat 2 am

1765 Ala Moana Blvd • 808-941-6669 www.ChartHouseWaikiki.com

SALT OF THE EARTH Hawaiian sea salt is linked to cultural tradition and healthy living BY SIMPLICIO PARAGAS

D I N I N G I N PA R A D I S E

Cupping his hands as if he was holding grains of salt and raising them close to his nose, chef Norman Berg demonstrates how to appreciate the aroma of Hawaiian sea salt. He then makes the same gesture but, this time gently rubbing his hands, explaining that this is how to wake up your herbs. Since 2012, Berg has worked with Sandra Gibson of Sea Salts of Hawai‘i to develop a gourmet line of flavored all-natural sea salt, from garlic and fresh herbs to sweet Maui onion and spicy seaweed. “You don’t need a lot of salt,” Berg asserts. “You just need to use a high quality product. And this is true with salt … or any ingredient for that matter.” Indeed, Sea Salts of Hawai‘i’s Kona Pure is as unadulterated as the waters from where they derive. From depths exceeding 2,000 feet, the deep

waters are pumped through a pipeline then brought to shore and stored in “hot houses.” After four weeks of slow evaporation, the natural sunlight transforms the pond of seawater into pure white, sea-salt crystals. “The word salt in Hawaiian is pa‘akai,” Gibson explains. “Pa‘a means solid or hardened and kai means ocean water. So when you’re gifting pa‘akai, you’re wishing that person good wishes and you’re solidifying your relationships.” In Hawaiian mythology, a fisherwoman named Hi‘iaka set off to the shores of ‘Ukula in Hanapēpē and caught far too much fish. Crying with guilt for catching more than she needed, Pele, the volcano goddess came to her with a solution and led her to a patch of land near the beach. As she dug a pit into the earth, it filled with ocean water that had emerged

from the ground. “Put your fish in here for a little while, then dry it out in the sun,” Pele instructed her. Hi‘iaka quickly learned that the tiny crystals from the ocean water would work to preserve her bountiful catch. This ancient story of Pele’s gift of salt sparked a tradition among families who made it their kuleana (responsibility) to preserve Hi‘iaka’s ways of salt harvesting. Varied in color and more crystal-like than its store-bought counterpart, Hawaiian sea salt assumes many roles beyond the kitchen. And, as it turns out, salt is the only rock that humans consume. “Hawaiian sea salt is much healthier than regular table salt,” Gibson says. “It contains trace minerals, as well as magnesium and potassium, which help maintain the body’s electrolyte levels.” While living on Kaua‘i, Gibson

Chef Norman Berg pinches grains of Hawaiian sea salt, which he describes as superior to any other salt.

D I N I N G I N PA R A D I S E

in Hawaiian is pa‘akai. Pa‘a means solid or hardened and kai means ocean water. So when you’re gifting pa‘akai, you’re wishing that person good wishes.” —Sandra Gibson

D I N I N G I N PA R A D I S E

experienced the meaningfulness of traditional Hawaiian salt and its cultural significance, which inspired her to establish Sea Salts of Hawai‘i. “We were fortunate enough to be gifted some Hawaiian sea salt when we were living on Kaua‘i so I thought it would be great to share the story of gifting salt,” Gibson says. “It has such symbolic meaning in the Hawaiian culture.” And if we’re hearing more and more about Hawaiian sea salt these days, it’s for good reason. It’s a big deal in the culinary world and even at spas. So says Mark Kurlansky in his definitive book, “Salt: a world history.” So important is this cherished substance that he relates it to the origins of agriculture, sexual desire, the American Revolution, the domestication of animals, the independence movement of India, Egyptian mummification, the invention of gunpowder, the establishment of cities and trade routes, and other countless events large and small. Even Captain James Cook, writes Kurlansky, commented on the excellence of Kaua‘i salt in the late 18th century.

Fortunately for us, Hawai‘i has a prominent place in the global salt hierarchy. How could we not? We are surrounded by ocean, our islands bathed in salt air. The trade winds that sweep in from the northeast have come a long way to reach us, over briny water all the way. And, for culinary and ceremonial purposes, the ingenious Hawaiians have a rich history of making and harvesting salt from evaporated sea water in depressions they carved in lava rock or in shallow ponds by the ocean. Their sea salt, was an article of equivalent value to the fish hooks and artifacts they so arduously crafted. Maui county, which includes Moloka‘i and Lāna‘i, has its own array of multi-hued Hawaiian salts, available in different varieties and in limited supply. Black salts may be treated with charcoal, pink salts with the mineral-rich clay called ‘alaea and even green salts are often infused with bamboo leaf and other extracts. “Salt has more smell than taste,” says Berg, once again cupping his hands and bringing them close to his nose. “A pinch of Hawaiian sea salt goes a long way.”

“The word salt

On the Big Island of Hawaiâ&#x20AC;&#x2122;i, we believe in doing things slowly...

HANA HOU An encore presentation of popular pau hana pūpū BY SIMPLICIO PARAGAS | PHOTOS BY ISAAC ARJONILLA

In other parts of the country, it’s known as Happy Hour. However, in Hawai‘i, we call it Pau Hana, a dedicated time for discounted drinks and pūpū (appetizers). And while the origins of the term is as muddled as a mojito, one thing is certain: most of us like a good deal. So whether it’s a $6 beer or $8 plate of chicken wings, there’s no better way to end the day or start the evening than imbibing and noshing on these favorites. BAR NONE

Just about every restaurant that offers pau hana specials will include chicken wings on its menu, with the buffalo version being the most popular. The concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends. The guys took to them so much that the Bellissimos added them on the menu the next day. Accompanied by celery slices and bleu cheese sauce, “Buffalo Wings” became an instant hit. Although not buffalo style, Chef Chai at Pacifica’s Spicy Suicidal chicken wings ($8) have been well received by the restaurant’s patrons. Come here during pau hana and you’ll see a plate of these wings—and a stack of napkins—on most tables. Served with Thai chili sauce, chopped peanuts and fresh cilantro, the meaty

wings are spicy but not to the point of palate numbing. The ika geso karaage ($8) is another appetizer with some kick. Japanese-style fried squid legs are accompanied by a Korean-inspired gochujang aioli. In contrast, the oysters (six for $10) are subtler in flavor. Considered the “aristocrat” of the bivalve mollusk family, the Kumamoto oysters are creamy in texture and possess a light briny taste, which is balanced with acidity when dipped in the lemongrass-infused mignonette. Whimsically presented in mini waffle cones, the fresh ahi tartar is another dish worth ordering ($8), along with the sautéed escargots and prawns with Hamakua mushrooms tossed in a roasted-garlic-and-chilicream sauce ($10). “The pau hana menu is only available in the bar area,” says chef and owner Chai Chaowasaree. “It can fill up fairly quickly so I tell people to try to come early.”

(This page) Chef Chai at Pacifica's fresh oysters on the half shell. (Opposite page) Chart House's fish and chips.

HOT SPOT

A Waikīkī hotspot, RumFire is mostly about small plates and sharing, which is what you want to do during pau hana. Seashore fries ($5), pork-andshrimp lumpia (two for $9), flash-fried edamame with Indonesian satay sauce ($7) and wok-fried shishito peppers ($7) are perfect for small groups. Another popular pūpū is fried rice. Wok-fried kernels of white rice are transformed into a meal-in-one with

D I N I N G I N PA R A D I S E

the addition of such ingredients as garlic and cubed bits of Portuguese sausage. During pau hana at RumFire, this Korean-inspired kim chee fried rice ($8) has been on the menu since the restaurant opened a decade ago. RumFire’s then-chef Colin Hazama developed the original recipe with island taste buds in mind. “It’s one of the signature dishes there,” says Hazama, now the executive chef at The Royal Hawaiian, a Luxury Collection Resort. “It’s simple but all the right flavors are in that single bowl.” Indeed, the fried rice has just enough zip to inspire a gulp of the refreshing Scorched Strawberry cocktail made with Cruzan Strawberry Rum. CHOP CHOP

RumFire's classic kimchee fried rice is prepared with bits of Portuguese sausage, scrambled egg and oyster sauce.

D I N I N G I N PA R A D I S E

Often passed over for steak, a pork chop—when prepared properly—can be just as satisfying as any cut of beef. Chart House executive chef Randy Manuel simply seasons his chops with salt and pepper then quickly panfries them. Sliced in strips and served over a bed of cabbage, Manuel’s pork chops are among the many offerings

during pau hana in the restaurant’s lounge area. Having celebrated its 50th anniversary in 2018, Chart House is an island institution, which is located just outside of the main strip of Waikīkī, across from the Waikīkī Yacht Club. “We get a lot of locals and visitors,” Manuel says. “So our pūpū menu includes many items that will appeal to everyone and anyone.” More of a meal than a snack, Manuel’s fish and chips are a bargain at less than $12. Three generous pieces of saba (mackerel) are thickly battered and accompanied by chunky steak fries. Priced at $12.25, the escargots à la Ernest (named after a longtime employee) are bathed in butter and garlic, and accompanied by slices of French bread to sop up the puddles of leftover butter. The oysters Rockefeller ($17.75) are legendary and almost synonymous with Chart House. Fresh half-shell oysters are topped with a rich Hollandaise sauce then placed under a salamander until the sauce begins to bubble. SLICE AND DICE

And if there’s one pūpū item that’s ubiquitous at every pau hana gathering, it would have to be poke, pronounced PO-kay, as in the Hawaiian staple. In its simplest form, poke is composed of raw, bite-sized cubes of fish that are traditionally seasoned with Hawaiian sea salt, limu and ‘inamona (ground kukui or candlenut). However, chefs nowadays have elevated the flavors to include such ingredients as sea asparagus, soy-opihi foam and even peanut butter. Aside from sushi-grade fish, poke options include tako with ginger and garlic, tofu in shoyu with watercress and tomato, raw crab, cooked shrimp, clams, smoked salmon and pipi kaula (dried and smoked beef ). The combinations and incarnations may be infinite but the classic ahi poke will always be a favorite among locals and visitors alike.

RESTAURANT GUIDE AMERICAN

12th Ave Grill Contemporary American cuisine using local ingredients. 1120 12th Ave. (808) 732-9469 12thavegrill.com D Atlantis Cruises (Aloha Tower Marketplace) Go on a Friday night fireworks cruise aboard the Majestic. 1 Aloha Tower Dr., Pier 6 (808) 944-8612 www.atlantisadventures.com L (whale season only), D Buzz’s Original Steak House A classic steak house that also offers fresh island fish and a signature artichoke appetizer. 413 Kawailoa Rd. (808) 261-4661 9871 Kuahao Pl. (808) 487-6465 buzzssteakhouse.com L (Kailua only), D, C, B/W

Chart House Waikīkī Specializing in premium steaks and fresh seafood. 1765 Ala Moana Blvd. 808-941-6669 www.charthousewaikiki.com D, C, B/W d.k Steak House (Waikiki Beach Marriott Resort & Spa) Chef D.K. Kodama’s restaurant is known for the popular dry-aged, 22-ounce bone-in rib-eye steak. 2552 KalākauaAve. (808) 931-6280 www.dksteakhouse.com D, C, B/W Giovanni Pastrami (Waikīkī Beach Walk) Sports bar and restaurant that’s known for its pizzas and pastrami sandwiches. 227 Lewers St. (808) 923-2100 www.giovannipastrami.com B, L, D, C, B/W Hy’s Steak House An upscale and classic environment, serving premium steaks and fresh seafood. 2440 Kūhiō Ave.

D I N I N G I N PA R A D I S E

The Street Food Hall by Chef Michael Mina

(808) 922-5555 www.hyswaikiki.com D, C, B/W Islands Restaurant This dining chain has gourmet burgers, fresh-cut fries, beer and tropical drinks. 1450 Ala Moana Blvd. (808) 943-6670 www.islandsrestaurants.com L, D, C, B/W

Wolfgang’s Steakhouse by Wolfgang Zwiener (Royal Hawaiian Center, Bldg. C) It’s impossible to go wrong with any of the Prime steak selections here. 2201 Kālakaua Ave. (808) 922-3600 www.wolfgangssteakhouse.net L, D, C, B/W

CHINESE

Mac 24/7 (Hilton Waikīkī Beach) Known for its sleek white decor and “Modern American Cooking” served in generous portions. 2500 Kuhio Ave. (808) 921-5564 www.mac247waikiki.com B, L, D, C, B/W

P.F. Chang’s (Royal Hawaiian Center) Asian cuisine with an American sensibility. Be sure to share some crisp lettuce wraps and potstickers. 2233 KalākauaAve. (808) 628-6760 www.pfchangshawaii.com L, D, C, B/W

Morton’s The Steakhouse Renowned for its USDA prime-aged beef. 1450 Ala Moana Blvd. (808) 949-1300 www.mortons.com/honolulu D, C, B/W

Tim Ho Wan (Royal Hawaiian Center) Once known as the most inexpensive Michelin-starred restaurant, this dim sum house strives for perfection. 2424 KalākauaAve. (808) 888-6088 www.timhowanusa.com L, D, B/W

Tony Roma’s A family-friendly chain known for its baby-back ribs, onion loaf and drinks. 1972 KalākauaAve. (808) 942-2121 98-150 Kaonohi St. (808) 487-9911 www.tonyromas.com L, D, C, B/W

FRENCH

La Mer (Halekulani) Classic French cuisine in an elegant setting. 2199 Kalia Rd.

(808) 923-2311 www.halekulani.com D, C, B/W Chef Mavro Honolulu’s legendary French chef offers prix-fixe menus. 1969 S. King St. (808) 944-471 www.chefmavro.com D, C, B/W Michel’s (Colony Surf) A romantic French restaurant offering fine dining with beach and city views. 2895 KalākauaAve. (808) 923-6552 www.michelshawaii.com D, C, B/W

HAWAI‘I REGIONAL

100 Sails (Prince Waikīkī) Menu selections vary from small bites to expansive lunch and dinner buffets. 100 Holomoana St. (808) 944-4494 www.100sails.com B, L, D, C, B/W Aha ‘Aina, A Royal Hawaiian Lū’au (The Royal Hawaiian, a Luxury Collection Resort) The epicurean journey is accompanied by hula, song, Hawaiian storytelling. 2259 KalākauaAve. (808) 921-4600 www.royal-hawaiianluau.com D

COURTESY THE STREET FOOD HALL BY CHEF MICHAEL MINA/INTERNATIONAL MARKET PLACE

Champion’s Steak & Seafood (Royal Hawaiian Center, Pā‘ina Lānai) Grilled New York steak and shrimp at reasonable prices. 2201 Kālakaua Ave. 808-921-0011 www.championswaikiki.com L, D

Legendary for RIBS. FAMOUS for so much MORE!

Waikiki: 1972 Kalakaua Ave, Honolulu HI 96815 | 808.942.2121 | Mon - Sun 11AM - 11PM Westridge: 98-150 Kaonohi St, Aiea HI 96701 | 808.487.9911 | Sun - Thu 11AM - 10PM, Fri & Sat 11AM - 11PM

V I S I T U S T O D AY T O R E C E I V E A

FREE APPETIZER!* *Valid on appetizers priced $9 and under. Valid at participating locations only. Not valid with any other discounts or offers. Does not include tax or gratuity. Limit one coupon per table, per visit.

Tony Romaâ&#x20AC;&#x2122;s Hawaii

www.tonyromas.com

@tonyromashawaii

RESTAURANT GUIDE

Eating House 1849 (International Market Place) Chef Roy Yamaguchi’s Hawai‘inspired cuisine. 2330 Kalākaua Ave. (808) 924-1849 www.eatinghouse1849.com L, D, C, B/W Highway Inn Family-friendly, no-frills spot dishing up an all-day menu of traditional Hawaiian fare. 680 Ala Moana Blvd. (808) 954.4955 www.myhighwayinn.com L, D, C, B/W Island Vintage Coffee Known for its coffee drinks, smoothies and açaí bowls. (Royal Hawaiian Center) 2301 Kalākaua Ave., #C215 (808) 926-5662 (Ala Moana Shopping Center) 1450 Ala Moana Blvd., #1128 (808) 941-9300 (Ko Olina Station) 92-1048 Olani St. #3-103C (808) 678-3888 Haleiwa Store Lots 66-111 Kamehameha Hwy., Ste. 503 (808) 637-5662 www.islandvintagecoffee.com Kai Market (Sheraton Waikīkī Hotel) The plantation-themed menu represents the culinary traditions of the immigrant groups who migrated to Hawai‘i. 2255 Kalākaua Ave. (808) 921-4600 www.sheraton-waikiki.com B, D, C, B/W Kani Ka Pila Grille (Outrigger Reef Waikīkī Beach Resort) Waikīkī’s hotspot is at this poolside restaurant where Hawaiian casual cuisine, tropical drinks and live awardwinning Hawaiian entertainment create an unforgettable evening experience. 2169 Kalia Rd. (808) 924-4990 www.outrigger.com B, L, D, C, B/W, E

D I N I N G I N PA R A D I S E

Magic of Polynesea (Waikīkī Beachcomber by Outrigger) Created by award-winning illusionist John Hirokawa, the Magic of Polynesia is a spellbinding night of stunning illusions, dramatic special effects and professionally choreographed entertainment. 2300 Kalākaua Ave. (808) 971-4321 www.magicofpolynesia.org D, C, B/W Panya Bistro From pastries and breads to cocktails and laksa soup. A cool vibe during Happy Hour. 1288 Ala Moana Blvd. (808) 946-6388 www.panyagroup.com B, L, D, C, B/W Paradise Cove Witness the time-honored techniques of underground oven cooking at the Imu Ceremony then enjoy the show and lū‘au feast. 92-1089 Ali‘i Nui Dr. (808) 842-5911 www.paradisecove.com D, C, B/W Reef Bar & Market Grill (Outirgger Reef Waikīkī Beach Resort) Menu focuses on locallysourced meats and seafood, and farm-fresh produce. 2169 Kalia Rd. (808) 921-7333 www.reefbarandmarketgrill.com B, L, D, C, B/W

ITALIAN

Arancino Reflecting the cuisine of Naples with homemade pasta, pizza, tiramisu and panna cotta, using ingredients imported from Italy. (Waikīkī Beach Marriott Resort) 2552 KalākauaAve. (808) 931-6273 (Beachwalk) 255 Beachwalk Ave. (808) 923-5557 The Kāhala Hotel & Resort 5000 Kāhala Ave. (808) 380-4400 www.aracino.com. L, D, C, B/W Il Lupino Tapas & Wine Bar (Royal Hawaiian Center, Bldg. B) Il Lupino has a working salumeria of fresh cut gourmet deli meats and cheeses, as well as an artisan pizza oven. 2201 Kālakaua Ave. (808) 922-3400 www.illupino.com D, C, B/W

Island Vintage Wine Bar

Island Vintage Wine Bar (Royal Hawaiian Center) This is Waikīkī’s latest hotspot for oenophiles. Gather friends and family, and enjoy an evening of fine wines and tasty tid-bits. 2301 Kālakaua Ave. Building C, Level 2 (808) 799-9463 (WINE) www.islandvintagewinebar.com B, L, D, C, B/W Pikake Terrace (Sheraton Princess Ka‘iulani Hotel) Themed La Costa Italiano, the nightly buffet features a spread of Italian favorites, including cioppino, chicken marsala, baked ziti with spinach, mushroom risotto, mussels, clams and pastas. 120 Ka‘iulani Ave. (808) 922-5811 www.princess-kaiulani.com B, D, C, B/W Taormina Sicilan Cuisine (Waikīkī Beach Walk) Northern Italian cuisine at its finest in a feng shui room. 227 Lewers St. (808) 926-5050 www.taorminarestaurant.com L, D, C, B/W Vino Italian Tapas & Wine Bar Master sommelier Chuck Furuya has curated a selec-

tion of fine wines paired with simple, classic Italian fare. 500 Ala Moana Blvd. (808) 524-8466 www.vinohawaii.com D, C, B/W

JAPANESE

Chibo Okonomiyaki Sip on some sake and watch as skilled chefs prepare okonomiyaki (Japanese pancakes) and teppanyaki dishes. (Waikīkī Beach Walk) 280 Beach Walk Ave. (808) 922-9722 www.chibohawaii.com L, D, C, B/W Doraku (Royal Hawaiian Center, Bldg. B) Hip vibe with contemporary sushi and creative cuisine. 2233 Kalākaua Ave. (808) 922-3323 www.dorakusushi.com L, D, C, B/W Miyako Restaurant (New Otani Kaimana Beach Hotel) Authentic Japanese cuisine with kaiseki options. 2863 Kalākaua Ave. (808) 921-7077 www.kaimana.com D, Sake Nobu World renowned for its awardwinning innovative “New Style” Japanese cuisine. 1118 Ala Moana Blvd.

Duke’s Waikīkī (Outrigger Waikīkī Beach Resort) An extensive menu of tropical drinks, local fare and appetizers, as well as a kid’s menu. 2335 Kalākaua Ave. (808) 922-2268 www.dukeswaikiki.com B, L, D, C, B/W

RESTAURANT GUIDE

Restaurant Suntory (Royal Hawaiian Center, Bldg. B) Three distinct dining areas from which to choose: teppanyaki, sushi bar and washoku. 2233 Kalākaua Ave. (808) 922-5511 www.restaurantsuntory.com L, D, C, B/W Sansei Seafood Restaurant & Sushi Bar (Waikīkī Beach Marriot Resort & Spa Chef D.K. Kodama’s “New Wave Sushi” has won numerous local and national accolades for its creativity. 2552 KalākauaAve., Ste. 201 (808) 931-6286 www.sanseihawaii.com L, D, C, B/W Tanaka of Tokyo Tableside teppanyaki by entertaining chefs. (East location) 150 Ka’iulani Ave. (808) 922-4233 (Central location) 2250 Kalākaua Ave. (808) 922-4702 (West location) 1450 Ala Moana Blvd. (808) 945-3443 www.tanakaoftokyo.com L (West), D, C, B/W Waikīkī Yokocho Japanese food hall with 14 different restaurants, ranging from ramen and sushi to tempura and yakiniku. With so many options, one can’t help but want to “hashigo,” or “hop,” from one restaurant to another. 2250 Kalākaua Ave. (808) 922-8093 www.waikiki-yokocho.com L, D, B

KOREAN

Seoul Jung (Waikīkī Resort Hotel) Serves up tableside grilled meats and authentic fermented Korean vegetables. 2460 Koa Ave. (808) 921-8620 www.seouljungwaikiki.com L, D

MEDITERRANEAN

Greek Marina (Koko Marina Center) Highlights include souvlaki, moussaka and gyros. 7192 Kalaniana‘ole Hwy. (808) 396.8441 www.greekrestauranthawaii.com L, D

D I N I N G I N PA R A D I S E

MEXICAN

Buho Cocina y Cantina (Waikīkī Shopping Plaza) Roomy, modern rooftop restaurant and open-air bar featuring locally sourced Mexican eats and craft cocktails. 2250 Kalākaua Ave. (808) 922-2846 www.buhocantina.com L, D, C, B/W

REGIONAL

Azure Restaurant (The Royal Hawaiian, a Luxury Collection Resort) Fish and the freshest fruits de mer are Azure’s forte.2259 Kalākaua Ave.(808) 923-7311azurewaikiki.com D, C, B/W Beachhouse at the Moana (The Moana Surfrider) An oceanfront dining experience in Waikīkī with a menu of island-inspired specialties. 2365 KalākauaAve. (808) 921-4600 www.beachhousewaikiki.com D, C, B/W Cattleya Wine Bar (Orchids, Halekulani) Not a traditional wine bar per se but more of a communal table, Cattleya features Mediterranean-influenced tapas paired with an impressive selection of wines from around the world. 2199 Kalia Road (808) 799-9463 www.halekulani.com L, D, W Chef Chai at Pacifica Must-tries include miso sea bass, crispy Asian tacos and savory oxtail soup. 1009 Kapiolani Blvd. (808) 585-0011 www.chefchai.com D, C, B/W Hau Tree Lanai (New Otani Kaimana Beach Hotel) Al fresco dining. 2863 Kalākaua Ave. (808) 921-7066 www.kaimana.com B, Br, L, D, B/W Hoku’s (The Kahala Hotel & Resort) Ocean views and a menu of Hawaiian, Asian and European flavors streaming from the open kitchen. 5000 Kāhala Ave. (808) 739-8760 kahalaresort.com Br (Su), D, C, B/W

Izakaya Kai

Hula Grill Chef Peter Merriman’s influences are felt in this oceanfront dining room with a plantation era atmosphere. 2335 KalākauaAve. (808) 923-4852 www.hulagrillwaikiki.com B, Br, L, D, C, B/W International Market Place Ten different restaurants from which to choose, from Herringone and StripSteak to Flour & Barley and The Street 23300 Kalākaua Ave. (808) 931-6105 shopinternationalmarketplace.com L, D, C, B/W Nico’s Pier 38 Chef Nico Chaize serves gourmet lunches and dinners from a menu that features fresh fish brought in daily from the Honolulu Fish Auction. 1129 N. Nimitz Hwy. (808) 540-1377 www.nicospier38.com B, L, D, C, B/W, E Orchids (Halekulani) Oceanfront setting with innovative menu. 2199 Kalia Rd. (808) 923-2311 www.halekulani.com B, L, D, C, B/W

rum in the state. Fun place to sip on cocktails around the glow of a firepit. 2255 KalākauaAve. (808) 922-4422 www.rumfirewaikiki.com L, D, C, B/W, E Tangö Contemporary Cafe Creative dishes with Scandivanian, Asian and American flavors. 1288 Ala Moana Blvd. (808) 593-7288 www.tangocafehawaii.com B (M-F), Br (Sa-Su), L (M-F), D, C, B/W Tommy Bahama Restaurant Gather some friends and head to the rooftop lounge and enjoy some savory bites. 298 Beachwalk Dr. (808) 923-8785 www.tommybahama.com Br (Sa-Su), L, D, C, B/W

THAI

Noi Thai (Royal Hawaiian Center, Bldg. C) Upscale Thai cuisine and sophisticated cocktails, all in a glamorous setting. 2301 Kalākaua Ave. (808) 664-4039 www.noithaicuisine.com KEY TO DINING ABBREVIATIONS:

RumFire (Sheraton Waikīkī Hotel) The largest selection of of

Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner; (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.

COURTESY WAIKIKI YOKOCHO/IZAKAYA KAI

(808) 237-6999 www.noburestaurants.com D, C, B/W

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