Travel Squire - Honolulu, Hawaii

Honolulu, Hawaii

by Sabrina Canfield

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Hoku’s at the Kahala Hotel, Honolulu

Restaurant at the Kahala Hotel in Honolulu

I keep mental lists of my favorite places in the world, and Hoku’s at the Kahala Hotel & Resort happens to be on one. Perhaps Hoku’s belongs on the list of food so good you might cry, or of romantic sunsets and breathtaking ocean views to dine by, or of the most elegant service available, or the list of the most opulent… Not to get carried away, but the Kahala Hotel & Resort itself deserves to be on a list, perhaps the list of hotels you really ought to experience.

Set on a secluded white sand beach only minutes from Waikiki, The Kahala has its own private dolphin lagoon. The regal hotel lobby is a masterful combination of towering ceilings, extravagant chandeliers and sweeping ocean views through wide glass doors that open onto a terrace overlooking the lovely grounds and ocean. Hoku’s guests have the option of dining on the terrace or in the stylishly chic dining room where beautiful wooden vaulted ceilings rise up and over tables that have been positioned just so in order to provide the best views available. If you happen to dine at one of the semi-circular booths, your host will position your table to ensure you’re as comfortable as can be and the perfect distance from your food. These are the little touches –not to forget the dining room’s stunning décor and the exquisite china that becomes a canvas for the picture perfect food – making the dining experience memorable. But it’s the cuisine at Hoku’s that shines brightest because of the sheer excellence of the ingredients and recipes themselves. Every item on the menu, from the extraordinary and unusual appetizers, to the superlative selection of entrees, to the grand assortment of desserts –arrives to the table as nothing short of an opus.

Try Hoku’s delicious ahi musubi appetizer where fresh chunks of ahi fill the center of rice balls coated in a delicious layer of seasoning and sesame seeds then fried a golden brown. The outside is warm and sweet while the center remains cool and fresh. Another must try appetizer is Hoku’s seafood tower. Enough fresh seafood to feed well over four is served over ice on a tiered silver platter. All Hoku’s entrées are the result of great culinary accomplishment and are a perfect intersection between traditional Hawaiian, Asian and European flavors. A personal favorite is the oh so tender grilled “center cut” rib eye that will melt in your mouth. To top it off, if you are a lover of fine chocolate you will swoon over Hoku’s milk chocolate croustillant for dessert. Made of caramel cremaux, milk chocolate mousse and cornflakes, then topped with Hawaiian apple banana and chocolate sorbet, this decadent sweet is the perfect end to an unforgettable meal.

*Reservations are a must!

*Executive Chef is Wayne Hirabayashi.

*It’s important to take note of the dress code; collared shirts and slacks for men and evening attire for women are preferred. Shorts and tank tops are not allowed. Children under 12 are exempt

Hoku’s at the Kahala Hotel & Resort

5000 Kahala Ave.
Honolulu, HI 96816-5498
T: (808) 739-8888
F: (808) 739-8800
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Sabrina Canfield

On a Travel Squire trip to Cape Town, South Africa, Sabrina Canfield had a memorable day where, first, she unexpectedly found herself at the top floor of a seemingly abandoned warehouse that later turned out to be Cape Town’s premier recording studio. Later that day the studio’s producer invited her out for a drink. She went, in jeans and a tee-shirt, and found herself at a VIP black tie party for Cape Town’s renowned Jazz Fest.
“I mean everyone was at this party,” she told Travel Squire. “This young woman watched me a long time – my jeans, at this event! I felt almost rude, and they were taking photos of me because of who I was with. – The woman at last came over and asked if I was a dancer.
“’No,’ I said. ‘I’m a writer from New Orleans.’ At the terrace table where I stood, a man in French cuffs with gold links had only just lit a cigar. He bolted from his stool the minute I opened my mouth, knocking over the table and drinks as he fled.
“I realized you never say you’re a writer. Next time it will be, ‘Yes, thank you, I am a dancer.’ A dancer sounds much lovelier anyway.”
When she’s not having travel adventures for The Squire, Canfield works as a news reporter in New Orleans and is at work on her third novel.

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