Every year, Foster Botanical Garden lights up and transforms into a fantastical wonderland that combines the lush greenery of Hawai‘i’s unique ecosystem with thousands of artistic light displays and glowing luminaries at Midsummer Night’s Gleam. Don’t miss this chance to experience the oldest of the Honolulu Botanical Gardens in a completely different and quite magical light. Walk through the ethereal gardens, enjoy live music and cultural performances, learn about native plants or contribute to a community art project—there’s something for everyone at this event.
Midsummer Night’s Gleam takes place at Foster Botanical Garden, 180 N. Vineyard Blvd. This year’s event will be on Saturday, July 18, from 3 to 9 p.m. with a capacity limit of 5,000 people at a time. Last entry will be at 8 p.m.
Note that a ticket or reservation for the event does not guarantee parking. The garden’s lot will be reserved for handicap and ADA parking only.
Free, limited off-site parking will be available on a first-come, first-served basis at Kauluwela Elementary School (1486 Aala St.). Street parking is available in the surrounding areas but will not be available on Vineyard Blvd. Paid parking will also be available at nearby municipal and private lots, but pay attention to signage for closing times and fees.
Photo: Courtesy of Honolulu Parks and Recreation
Cost
This is a ticketed event.
$5 for adults over 18
$1 for keiki ages 6–17
Free for keiki 5 and under
Tickets can be purchased online, or limited presale tickets are available at the Foster Botanical Garden Cashier’s Booth from 9 a.m. to 3:30 p.m. now until July 16. You will need to present a physical or electronic copy of your reservation or ticket to enter.
While it is recommended that you purchase a ticket in advance, a small number of walk-in tickets will be available on a first-come, first-served basis at the Cashier’s Booth on July 18 from 3 p.m.
Foster Garden Annual Passes and Friends of HBG Membership Cards will not replace a ticket for this event.
Photo: Courtesy of Honolulu Parks and Recreation
Activities
From 3 to 6 p.m., before the sun sets, attendees can enjoy a variety of keiki-friendly activities. Blow giant bubbles, check out weaving and kapa demonstrations, craft butterflies, press flowers, grab a plant to take home, try archery with the Golden Horde and more.
New this year are all the art installations by local artists Ania Modzelewski, Felicia Yang, Terri de Asis and Christian Berg (marked by “a” on the map) as well as community-built lanterns.
Additionally, Mālama Learning Center, the Board of Water Supply, the Storm Water Quality Division and the Division of Forestry and Wildlife’s Community Forestry Program will all have conservation booths set up to educate the community.
Food Vendors:
Basil Thai – entrees and desserts
Brewtiful – coffee and tea
Corn Onoz Hawai‘i – street corn on the cob
Kalo and Cream – craft sodas with local flavors
Ho‘opili Tribal Council – fry bread and Indian tacos
6 p.m. Dance performance by Mendoza Philippine Dance Troupe
Gazebo
5:30 p.m. through the evening: Storytelling by Jeff Gere
Economic Garden
Throughout the evening: Belly dancing by The Middle Eastern Dance Artists of Hawai‘i
Photo: Courtesy of Honolulu Parks and Recreation
Tips
Arrive early so you can enjoy the activities and games before the sun sets.
Bring low-backed chairs, blankets and picnic baskets to sit on the lawns near both stages.
Don’t forget sunscreen and bug spray to keep you protected while enjoying the outdoors.
Cash and credit card are both accepted payment forms, but note there will not be an ATM onsite, so plan accordingly.
Leave your pets, foldable tables and alcohol at home, as these will not be permitted inside the garden.
Keep phones on you and designate a meeting place so keiki don’t get lost.
Midsummer Night’s Gleam, Saturday, July 18, 3 to 9 p.m., Foster Botanical Garden, 180 N. Vineyard Blvd., Downtown, honolulu.gov, @honolulubotanicalgardens
Andrea Lee is the digital editor of HONOLULU Magazine.
Hailey Akau is a former editorial intern and regular contributor to HONOLULU Magazine.
There is much to celebrate as the Polynesian voyaging canoes Hōkūle‘a and Hikianalia continue their Moananuiākea Voyage around the Pacific. According to the Polynesian Voyaging Society (PVS), crews for both canoes continue training in New Zealand (Aotearoa) for the next legs of the voyage to Tonga, American Samoa, Samoa and Fiji starting in August.
This year marks the 50th anniversary of Hōkūle‘a’s maiden voyage to Tahiti. In July, PBS Hawai‘i commemorates that historic achievement with three films documenting the canoe’s storied history.
Hōkūle‘a returns to Honolulu on July 26, 1976. Photo: Courtesy of PBS Hawai‘i
It begins Thursday, July 16, with Hōkūle‘a: Star of Gladness, a 30-minute film directed by Tip Davis and released in 1975. The film documents the birth of Hōkūle‘a from the carving of the canoe to its launch at Kualoa Beach on Windward O‘ahu in March of 1975. Featured are founding members of PVS including Herb Kāne and Ben Finney. Chants by Ka‘upena Wong and hula by Hoakalei Kamau‘u filled a launch ceremony not seen or practiced for hundreds of years.
Hōkūle‘a returns to Honolulu on July 26, 1976. Photo: Courtesy of PBS Hawai‘i
On Thursday, July 23, PBS Hawai‘i presents The Return of the Hōkūle‘a, a recording of the station’s live coverage of the canoe’s historic return from Tahiti on July 26, 1976. Hawai‘i celebrity Al Harrington hosts the live coverage with thousands of people who turned out to welcome Hōkūle‘a as it arrived at Magic Island in Honolulu. The program includes appearances by then-Governor George Ariyoshi, master of ceremonies Zulu, born Gilbert Kauhi, along with music that includes The Brothers Cazimero.
The month-long celebration culminates July 30 with Voyage of Rediscovery, a 1987 PBS Hawai‘i film documenting Polynesian cultural revivals across multiple islands in the South Pacific including Cook Islands, Tahiti and Aotearoa. PBS Hawai‘i last shared this film in 2001.
All films begin at 8:30 p.m. and will be available on pbshawaii.org and on the PBS Hawai‘i YouTube page.
Every month, HONOLULU publishes a blog written by the folks at PBS Hawai‘i, the only locally owned, statewide television station in Hawai‘i that receives support mainly through donations. Visit pbshawaii.org to learn more about exceptional, locally produced shows and the most prominent provider of educational and national programming. Explore music and the arts, discover in-depth documentaries and learn what makes Hawai‘i so special. Follow PBS Hawai‘i on all platforms: @pbshawaii
Photo: Noelle Chun
“You just missed the lull,” whispers Pigeonhole co-owner Theresa Kim.
I’d believe her, except that this is the fourth time someone at the cocktail bar has told me this—and the fourth time I’ve seen guests crowding every corner and flowing out into the private lanai.
Pigeonhole opened in March as a cozy cocktail haunt in Chinatown and is already one of Honolulu’s most exciting bar openings this year. The amber-lit enclave attracts hospitality workers, their parents and babies, sequestered dates and barrel-panted scene kids. Drink nerds and food lovers are lured by well-made cocktails and Taiwanese-inspired snacks served until 1 a.m. on weekends, boosting Honolulu’s limited offerings in the wee hours.
Whimsical cocktails unapologetically take the main spotlight, alongside a more modest selection of n/a drinks, beers, wine and craft takes on shooters. The menu draws on co-owner Harry Chin’s experiences leading Los Angeles cocktail hotspots like Here’s Looking at You, before taking on various roles at MW, Fête, Mara and Brickfire Tavern. Fluorescent drinks with gummies, sushi-inspired highballs and icy drinks with pho references—all ranging from $18 to $25—make stuffy classics fun without abandoning bartending rigor.
The iconic Royal Hawaiian Mai Tai gets a fizzy but elegant treatment that bartenders crack open from a soda can. Despite the easygoing presentation, the drink takes five days to create with milk clarification, forced hyper carbonation and in-house canning to deliver the extra delight of a bright yellow custom label.
Photo: Noelle Chun
The most popular drink, the Negreeni, takes the classic Negroni’s traditionally stern, bitter, ruby-red mix of gin, sweet vermouth and Campari and flips it into a neon green version with pandan extract. Served in a rocks glass over a big, clear cube, the cocktail is still viscous and rich enough to quench Ron Swanson, but nutty from the pandan. It’s crowned with a gummy pineapple and bright enough to match a construction crew.
Like most historic Chinatown spaces, Pigeonhole is small. Ten seats at the red-tiled retro bar and a sprawl of inside tables that surround it make for an intimate space that seats 50. The kitchen has no gas line or stove, just a flattop and fryer. “We were like, who is going to make the food?” Kim recounts. “I was like, I guess it’s me.”
Pigeonhole owners Harry Chin and Theresa Kim. Photo: Noelle Chun
One would think there would be little question. After culinary school in Washington D.C., Kim cooked under Top Chef alumni Mike Isabella and Jennifer Carroll, then worked for James Beard semifinalist Lauren Macellaro in Florida. After moving to Honolulu to cook at Senia, the D.C.-area native moved to Fête’s front- and back-of-house. She makes the most of the limited kitchen to present clever bar bites inspired by her Korean upbringing and Chin’s Taiwanese heritage.
Kim’s pastrami green onion pancake roll, one of the standouts, takes the blistered and flakey Taiwanese onion pancake—made from scratch each day—and packs salty stretches of smoked beef, cucumber, cilantro, Kewpie mayo and hoisin into hefty rolls. Though deviled eggs are tried-and-true bar bites, she makes hers by marinating the boiled eggs in anise-spiked shoyu tea as they do in Taiwan, then whipping the yolks with Kewpie until tangy.
Photo: Noelle Chun
That much about Pigeonhole takes high-key effort and makes it, well, low-key is a direct reflection of Chin and Kim, who are also partners in life. Both grew up as restaurant kids. “We weren’t sure if we really wanted to do it,” Kim says. “So we looked at 30 or 40 places.”
“We were playing it down because we just didn’t want to disappoint ourselves,” adds Chin.
“You have to want it really badly to do it,” Kim says. “Once we signed the papers here, we knew. It was go time.”
Open Sunday, Monday, Thursday 5 p.m. to 12 a.m., Friday and Saturday 5 p.m. to 1 a.m., 1128 Smith St., Chinatown, (808) 312-3424, pigeonholehi.com, @pigeonhole.hi
Noelle Chun is a contributor to HONOLULU Magazine and Frolic Hawai‘i.
Eateries
Ali‘i Coffee
Closed—but other locations in Waikīkī and Ala Moana Center, newly opened on the ground floor where Honolulu Bistro used to be, are open.
Closed and selling equipment. The mom-and-pop restaurant’s Instagram says to stay tuned for updates, and “Until then, we’re going to be working on other projects.”
Relocating to South Shore Market later in July with its signature gyu-kotsu ramen, other specialties and “more Japanese flavors,” its Instagram promises.
Planning a new Kaka‘ako location at 1052 Waimanu St. Voted Best Bagel in this year’s Best of HONOLULU awards, Tali’s Bagels Kailua shop and booth at the KCC Farmers Market and Pearlridge Farmers Market on Saturdays remain open.
Blume Ruhm is transitioning to a new location, with more details expected soon. In the meantime, customers can continue placing orders through its website.
Kayla Luke Colon is the 2026 summer editorial intern for HONOLULU Magazine and a journalism student at UC Irvine.
Photo: Courtesy of the International ‘Ukulele Festival of Hawai‘i
International ‘Ukulele Festival of Hawai‘i
Friday, July 10, to Sunday, July 12
A weekend full of ‘ukulele love features a gala concert on Friday, a free showcase at Waikīkī Beach Walk on Saturday and the main festival on Sunday at Kapi‘olani Park. Expect killer performances by Kala‘e Camarillo, Ke‘olu and Nue, along with international musicians and local keiki groups. Plus, snap a photo with the world’s largest ‘ukulele, a display modeled after an early 1900s Kumalae ‘ukulele.
Photo: Courtesy of the Hawai‘i LGBT Legacy Foundation
Honolulu Rainbow Film Festival
Friday, July 10, to Sunday, July 12
This year’s theme, “Where Stories Take Root,” celebrates queer stories that are rooted in community and shared through 18 film screenings, Q&A sessions and live performances, hosted by the Hawai‘i LGBT Legacy Foundation. Watch local, national and international feature films and shorts, attend a free opening-night red carpet celebration, enjoy a festive drag brunch and more.
Pet cute animals, watch 4-H youth show their livestock, shop the plant sale and country market, participate in the corn-husking contest, enjoy keiki activities and more at this annual fest hosted by the Hawai‘i Farm Bureau. There will also be local food truck vendors onsite for your picnicking pleasure. This year’s event raises funds to support farmers and ranchers affected by the Kona low storms.
Family-friendly, $5 adult admission, free for students and keiki, Whitmore Village, 885 Whitmore Ave., Wahiawā, hawaiistatefarmfair.org, @farmfair
With winter swells gone and the return of calmer waters, it’s time to jump in on the North Shore. This 1.6-mile course takes you from Chun’s Reef east to finish at Waimea Bay where you may spot Hawaiian green sea turtles and spinner dolphins. The race is the third of four events as part of the North Shore Swim Series along O‘ahu’s famous coastline.
The Hawai‘i Symphony Orchestra returns to the windward side for this annual outdoor community concert. The program will feature classical favorites, patriotic music and pop songs that you’re sure to recognize. Bring blankets, lawn chairs and a picnic dinner to enjoy under the stars.
No, you’re natto dreaming. Natto fans who missed out on tickets to Frolic’s sold-out Natto Day Dinner at Koko Head Café have a wealth of gooey specials awaiting them. From natto salmon bentos and natto eggplant bolognese to natto mandoo and sweets—including Natto Yo-Hos and crispy natto cookies—nine eateries around Honolulu are bringing forth their slimy best for our annual Natto Takeout Dine-Around this weekend.
Each restaurant’s natto schedule will vary, so check the details under each dish for what days they’re available and whether for dine-in or takeout or both. Several places ask for pre-orders; one requires them.
Remember, these are one-off specials to celebrate the official Natto Day on July 10 (because in Japanese, 7-10 sounds like na-toh). Do natto miss this chance!
Mahalo and Happy Natto Day to our Natto Day Dinner and Natto Takeout Dine-Around co-organizers, Greg Sekiya and Scott Pang.
Refuse will be collected. Transfer stations, convenience centers, H-POWER and the Waimānalo Gulch Sanitary Landfill will be open. Visit envhonolulu.org for more information.
CLOSED OR CANCELED SERVICES
The Neal S. Blaisdell Center box office will be closed.
The People’s Open Markets will not be held.
Satellite city halls and driver licensing centers will be closed.
Most branches of the Hawai‘i State Library will be closed Friday, July 3, through Sunday, July 5. Select branches will be open on Friday, July 3.
Post offices will be open on Friday, July 3, but closed on Saturday, July 4.
TRAFFIC AND PARKING REGULATIONS
Lanikai Parking:
Saturday, July 4: No parking will be allowed in Lanikai between 8 a.m. and 11 p.m. to accommodate the Kailua 4th of July fireworks.
Friday, July 3, and Sunday, July 5: No parking restrictions will be in effect from 10 a.m. to 3 p.m.
On-street parking will be free, excluding the meters on Kalākaua Avenue along Queen Kapi‘olani Park, metered parking lots and other streets. See the full list here.
Traffic lanes will not be coned for contraflow.
Front: opera cake, Basque cheesecake, pavlova. Back: ube cruffin, dark chocolate calamansi cruffin, brownie, haupia cake. Photo: Katrina Valcourt
Hala Tree’s 100% Kona coffee has been in my phone’s “Fave coffees” album since 2023. I’ve been ordering it through Grok Coffee because Hala Tree Café in Ka‘a‘awa was too far away for a Hawai‘i Kai gal like me.
Not anymore. That location closed in early June, and Hala Tree’s new flagship soft-opened in Lilia Waikīkī 12 days later. The entrance is on Kānekapōlei Street, just off Kūhiō Avenue. This entire block is new to me—my grandma lived on Walina Street for years, but now everything between Food Pantry and Perry’s Smorgy buffet restaurant has been replaced with something shiny.
Photo: Katrina Valcourt
At the new Hala Tree Café, floor-to-ceiling windows illuminate a space large enough for a couple dozen people to comfortably hang out (there’s some outdoor seating too). Espresso drinks, cold brew and drip coffee are all made from 100% Kona coffee that’s grown, processed and roasted on Hala Tree’s family-owned farm on Hawai‘i Island. It’s truly a farm-to-cup experience, with a QR code on each bag of coffee telling you where on the farm it comes from and the roast date.
Cascara Cola and ‘Uala Latte. Photo: Katrina Valcourt
The signature beverages are fun—especially the ‘Uala Latte ($8), with a sweet potato syrup that is slightly earthy and super creamy, and the Cascara Cola ($7), a sparkling coffee cherry tea with macadamia, blood orange and spices that tastes like a cross between Mexican Coke and Christmas. It’s got less caffeine than the other drinks, so this is what I’ll be drinking through the late afternoon. I can’t stop thinking about it. There’s matcha, too, including mango and honey lavender variations.
The Ka‘a‘awa avocado toast. Photo: Katrina Valcourt
The food menu is basically the same as at the Ka‘a‘awa location, but built upon by chef Abigail Langlas. The sweets veteran grew up in Hilo, studied pastry arts in Europe and made desserts at Alan Wong’s and Honolulu Coffee. More famously, Langlas opened Cake Works and until recently was the pastry chef at Neiman Marcus’ now-closed Mariposa and eBar. Her menu at Hala Tree is as memorable as the coffee.
So even if you’ve had the avocado toast before, get it again—a thick slice of house-made sourdough, garlicky chile crisp and bacon bring texture to the Ka‘a‘awa toast ($14), a salty and spicy bite balanced by a sweet latte. There are biscuit sandwiches too, such as the K-Pop ($12), with bulgogi salmon and kim chee, and the Kama‘āina ($10), with a fluffy egg and teriyaki-glazed Spam. Overnight oats, chia pudding and other seemingly simple breakfasts are elevated by things like house-made granola and liliko‘i coconut whipped cream.
The bakery program spans grab-and-go items like prepackaged slices of banana bread and cookies to fancier pavlovas, cruffins and more. The baked goods will rotate, so don’t get too attached to anything.
Dark chocolate and calamansi cruffin. Photo: Katrina Valcourt
The dark chocolate and calamansi cruffin with blood orange marmalade looks beautiful, and while delicious, I’m more surprised by the fudgy opera cake with macadamia nuts and Kona coffee, a hefty lemon scone with luscious liliko‘i butter, and haupia cake, all of which would go great with a cup of black coffee. And for years, I’ve been saying that I don’t like coconut. But you know what? After this creamy haupia cake where coconut is front and center, I’m just gonna say it: I like coconut.
Pavlova with liliko‘i curd. Photo: Katrina Valcourt
Basque cheesecake, ube cruffins with coconut cream, brownies, chocolate croissants and more are made from scratch by Langlas and her team daily, with locally sourced ingredients as much as possible.
The café just grand-opened July 1. At the time of this writing, Hala Tree wasn’t validating parking in Lilia, but Waikīkī Market was. Elsewhere, International Market Place is across the street. You might be able to find some spots along Kānekapōlei, or use our Waikīkī parking guide. I spent a lot of time in Waikīkī when I was younger so I have a soft spot for it, but Hala Tree Café is worth the search for parking.
Photo: Katrina Valcourt
Keep your eyes peeled for some after-hours workshops in the future. And if you’re ever in Captain Cook, the farm offers tours, tastings, roasting experiences and more.
Bon dances are returning to O‘ahu, so dust off your yukata and get ready to make your way around the yagura to the beat of taiko drums. One of the most beloved cultural events in Hawai‘i, bon dances take place during Obon season in the summer. The Japanese Buddhist tradition is a celebration of life and a way to honor your ancestors.
This year, Hawai‘i’s Plantation Village opens the 2026 bon season with dancing under the stars, local food offerings, a pop-up craft tent and more on June 6. Honolulu’s largest and arguably most popular bon dance takes place at Mō‘ili‘ili Summer Fest on July 4. Don’t worry if you miss it—there are more than a dozen other festivals to enjoy throughout the summer too. Here is our line-up of bon dances and Obon festivals happening across O‘ahu this summer. Note that dates and times may be subject to change.
Andrea Lee is the digital editor of HONOLULU Magazine.
Maria Kanai was a regular contributor to HONOLULU Magazine.
Photo: Courtesy of Tahiti Fête
Tahiti Fête
Friday, July 3, 9:30 a.m. to 6 p.m.
Saturday, July 4, 9:30 a.m. to 7:15 p.m.
Sunday, July 5, 9:30 a.m. to 7:30 p.m.
This premier Tahitian dance and music competition will be held in Honolulu for the first time, featuring troupes from around the world. Think: the Merrie Monarch Festival, but Tahitian-style. Watch solo performances and full group productions, admire the elaborate costumes, shop craft vendors visiting from across Polynesia and join Saturday’s dance workshop to learn the techniques yourself.
Celebrate the 4th of July with a patriotic bash at the Battleship Missouri Memorial. The event returns for the first time since 2019, just in time for America’s 250th birthday. Bring a picnic to enjoy, tour the main deck of the Mighty Mo, listen to music by Jai and The Tones and watch fireworks over Pearl Harbor.
Family-friendly, $30 adult online presale, $40 adult at the door, $15 child online presale, $25 child at the door, complimentary shuttle service from Pearl Harbor Visitor Center, 1 Arizona Memorial Place, Pearl Harbor, ussmissouri.org, @battleshipmissouri
Left by Darold Ramelb, right by Matt Cox. Photos: Courtesy of OurSpace Hawai‘i
Casted: The Korean Tiger
Friday, July 3, 5 to 8 p.m., exhibition opening
Discover how 10 artists reimagined local artist Lauren Hana Chai’s traditional Korean tiger design in this innovative 3D art exhibition. Created using the 3D printers in the OurSpace makerspace, Chai’s original design was transformed into a limited-edition sculpture that served as a blank canvas, inspiring each artist to create a one-of-a-kind interpretation in their own distinctive style. If you can’t make it to the opening on Friday, the pieces will be on view through Aug. 14.
Based on the Oscar-winning DreamWorks Animation movie, this live musical comedy follows an ogre and his donkey sidekick on a quest to save a princess. Perfect for the whole family, the fairytale is brought to the stage by local actors and the crew from Mānoa Valley Theatre.
Head out to the North Shore for this weekend’s Red, White & Blue Polo Sunday benefiting the Wounded Warrior ‘Ohana. Watch the “sport of kings,” admire the horses and take in oceanfront views. Stick around after the matches for live music from the 11th Hour Rock Band and food from local vendors.
$20–$25 tailgating general admission, plus $35–$55 for parking, $61 VIP reserved club house seating, 68-411 Farrington Highway, Waialua, hawaii-polo.org, @hawaiipolo
With more than 4,000 ballots cast, the winners of our 2026 Best of HONOLULU and Best of HONOLULU Family Awards were announced at an April 16 reception.
The winners of our annual program were selected by readers and our editorial team. With ballots cast in February, our readers chose their favorite bagels, beer, aloha attire, place to celebrate an anniversary and picks in 90 more categories, plus 43 geared toward families. Our editorial team added a few worthy picks as well for a final list of 298 winners and finalists in 161 categories.
HONOLULU Magazine published the inaugural People’s Choice Awards 35 years ago and has continued to bring readers the best of the best, from trendy new brands to old-school favorites. The following is our guide to the best this city offers. More coverage will come in our July/August 2026 issue.
Congratulations to this year’s winners!
Click below to jump to the Best of HONOLULU Family winners:
When you arrive at Nauru Tower for your appointment at Asia Pacific Aesthetics, take a private elevator to the fourth floor and see the ocean views at the artfully designed med spa and plastic surgery center, you know you’re in for a top-of-the-line experience.
As Hawai‘i’s largest aesthetics center, with 16 rooms and more than 12,000 square feet of space, Asia Pacific Aesthetics’ offerings are vast—facials, peels, IV therapy, laser treatments, injectables, fillers, body contouring, skin tightening and more. There’s also a surgical center where all surgeries take place. Plastic surgeon Dr. Shim Ching oversees the entire operation, which he believes sets Asia Pacific Aesthetics apart from many other med spas.
Ching is a strong proponent of staff development and continuously invests in new technology and equipment so his 50-member team can provide clients with the latest procedures and services. “We’re always improving and trying to do things better,” Ching says. —DS
When you’re achy, stiff and need a massage to work out the kinks, it’s not easy to get same-day service. But at Popoki Massage, you don’t need an appointment. You simply show up at its convenient Ala Moana Center location, pick the type of massage (regular or deep tissue/shiatsu) and length of the session, and relief is on its way.
There’s also a kama‘āina special: $53 for 30 minutes; $69 for 45 minutes; $79 for an hour; and $105 for 90 minutes. Deep tissue/shiatsu is $10 more for massages up to an hour and $16 extra for 90-minute sessions.
Open since 2017, Popoki is far more functional than luxurious. Its small, no-frills massage stations are separated simply by a maze of simple cloth curtains, which can be challenging to walk through. But it’s clean and efficient, and the polite massage therapists—primarily Japanese women who speak English as a second language—are skilled and strong. In fact, if you opt for the deep tissue add-on, brace yourself. These therapists get right to the knots, and their hand and elbow strength may surprise you. —DS
For as long as I can remember, I’ve been tormented by pimples, blackheads and acne scars. Even now, as an adult, my skin can’t catch a break from frequent breakouts. But Korean skin care helps, and Beauty Touch with its broad selection at reasonable prices is my go-to for face wash, masks, moisturizer, toners, serums and more.
With three locations across the island, the locally owned Beauty Touch sells popular Korean brands like Beauty of Joseon, Babai, Marine Farm SKIN1004, Anua and Kahi, along with trendy hair products and even scented car fresheners. My favorite items are the Anua Heartleaf Quercentinol Pore Deep Cleansing Foam, which is good for acne-prone skin, and Beauty of Joseon’s Daily Relief Sunscreen, which leaves little to no white casting.
In August, Beauty Touch plans to open a luxury Korean spa at Ala Moana Center, offering facials and eyelash services. —EB
If you’re curious about how jewelry is made, sign up for a free 30-minute tour of Maui Divers Jewelry’s design house in the Ala Moana area. It starts with a timeline of Maui Divers’ beginnings as a dive shop in 1958, followed by a short film detailing its discovery of rare deep-water black coral off Lahaina, how it developed sustainable harvesting practices, and its process of creating a jewelry piece.
After you exit the mini theater, you can peer through glass windows at staff actively following the steps you just watched, creating models and rubber molds, casting them in plaster, filling them with gold, burnishing, milling, polishing, engraving and more. Many of these folks have been working here for more than 20 years. It’s a fascinating look behind the scenes at one of Hawai‘i’s top jewelry companies, with every piece 100% locally made. And if anything in the cases at the end speaks to you, ask for the kama‘āina discount. You can also find Maui Divers Jewelry stores across the state. —KV
With 20 different models, 25 colors and seven types of leather to choose from—including smooth and matte Italian calf leather, kangaroo, python, fish, gator and shell cordovan—it’s easy to see why the bespoke wallet experience from Open Sea Leather Co. stands out.
Leathersmith Michael Bluth handmakes his pieces out of Hook & Hide, the Chinatown leather goods shop he shares with fellow leather label Tidal Theory. There, you can flip through a swatch book, examine stitch styles, check out the 20 colors of waxed Poly thread available and place an order, which will be ready for pickup or shipping in about a week. Prices start at $54 and the range includes everything from simple card wallets and billfolds to styles with penholders and money clips. —BT
Like everyone else who chucked their black plastic cooking utensils, I’ve been paying attention to microplastics and toxins in the kitchen. In fact, I’ve been systematically replacing my cheapie kitchenware with better options, a task made easier thanks to The Compleat Kitchen, the Kāhala culinary store known for its premium cookware, bakeware, tools and appliances. The specialty shop has been a Kāhala Mall staple for decades; it celebrates its 50th anniversary this year. And though small, it’s packed to the gills with everything a home chef could want. Think hefty cast-iron Dutch ovens individually hand-cast in France, titanium-bonded Italian-made pans, stainless steel ladles and spatulas, and meticulously crafted Japanese Santoku and Kiritsuke knives that, as an employee recently demonstrated for me, slice through paper like butter. Tip: My favorite day to shop there is Thursday, when kama‘āina get 10% off. —BT
Potter Teri Ann Murakoshi, whom we featured in the April 2024 issue of HONOLULU, is the originator behind the current lei vase craze. For her Made by Teri Ann creations, Murakoshi shapes each vase by hand from clay at just the right height to sustain flowers fallen from trees or bouquets or leftover from lei. Filled with pua, the linear, oblong and rainbow-shaped vessels give the appearance of a lei at rest. Some vases are stamped with words like “Lei” and “Aloha,” while others are embellished with flowers. Even empty, they make charming table décor, and they’re among our favorite gifts of late, whether for our moms, aunties, friends or ourselves. —AL
Available at Olive Boutique and pop-ups and by custom order, @madebyteriann
Photo: Courtesy of Manuheali‘i
Reader pick
Aloha Attire
The Manuheali‘i brand has come a long way since designer Danene Manuheali‘i Lunn first launched in 1985, selling quilt-patterned tees, pillows and totes at craft fairs and pop-ups. Easily one of Hawai‘i’s most beloved alohawear labels, today it boasts stand-alone boutiques in Honolulu and Kailua and an extensive range that features women’s, men’s and keiki clothing, and home goods.
One of the reasons locals keep returning is Lunn’s ability to evolve. She’s not afraid to venture into new categories and fabrications. Case in point, her latest men’s polo shirts and hoodies, which juxtapose makau (fishhook) and olonā patterns with a modern Dri-FIT-style knit fabric.
Lunn is also adept at reinterpreting past styles in fresh ways. To celebrate Manuheali‘i’s 40th anniversary in 2025, she brought back her iconic gingham quilt collection in a range of new cuts. The same pattern also made it into a collab with handbag brand Aloha Collection, which sold out instantly. She’s dabbled in everything from fitness apparel, loungewear and travel accessories to glassware, stationery and more. The ever-evolving mix keeps things exciting and customers wanting more. —BT
T&C Surf Designs has been synonymous with Hawai‘i surf culture for more than half a century, ever since founder Craig Sugihara opened the brand’s first storefront in an old barbershop in Pearl City in 1971, with just a few thousand dollars and his board-shaping skills.
The shop’s location on Kamehameha Highway, en route to the North Shore, positioned it right between O‘ahu’s two biggest surf hubs and informed its original name—Town & Country Surfboards. Since then, Sugihara has opened six more locations on O‘ahu, including a 3,000-square-foot surfboard factory-shop in Waialua where you can peruse 200-plus board styles and custom design your next ride. And T&C’s merchandise mix has grown to include women’s, men’s and keiki apparel and accessories from top national surf brands and its own in-house label.
In 2022, Sugihara ushered in a new wave of leadership by handing the company’s reins to his son, Ryan, who continues to stoke love for the surfing lifestyle in fresh ways as president. T&C debuted a new line of bodyboards in 2026, it was tapped by Google Workspace for a Super Bowl LIX commercial, and we’ve been loving its recent collab collections. In the past few years, T&C has teamed up with everyone from Yeti and Volkswagen to Aussie swim brand Poolside Paradiso, Cali labels Salty Crew and Catch Surf, and towel brand Slowtide. It’s also partnered with local conservation groups, such as UH Mānoa’s Lyon Arboretum and Pū‘ā Foundation, on collections that support the preservation of Hawai‘i’s ecosystems. —BT
Lifelong besties India Pyzel and Luna Courtois started their dream swimwear label Benoa Swim back in 2014, when they were just 15. Since then, the North Shore-based brand has amassed a massive following for its flattering cuts and island-inspired prints that start as hand-drawn sketches. The line has also expanded to include breezy resortwear, activewear, loungewear and keiki swimsuits. Pieces are ethically made in Indonesia in small batches using recycled materials, including eco rayon and Repreve nylon. And Benoa is big on giving back—2% of every purchase is donated to local organizations that preserve cultural and natural resources. —BT
When you’re ready to start a new hobby, head to HouseMart Ben Franklin Crafts. Whether you want guidance in a workshop, a DIY kit with instructions, or you’re just looking for raw project materials, you can easily find yourself juggling a terrarium, packet of googly eyes, pompoms and modeling clay you didn’t need a basket for since you were “just browsing.”
For decades, Ben Franklin has been the go-to spot for kids with crafty homework assignments, locals sprucing up their décor and more. In addition to all the felt, beads, wire, thread, sketchbooks, paints and glue you could ask for, toys and gifts round out the offerings at six locations on three islands. The stores also have clear lockers that local makers can rent to sell their own wares, which often include jewelry, stickers and cards. That’s probably where you’ll find us, arms full of realistic fake plants and punch needle kits. —KV
I’ve spent years going to the Kaka‘ako Farmers Market every few weeks, despite living more than 10 miles away. Whether I’m picking up seasonal veggies to pickle, fruits to bake with, mushrooms for frying, my sustainable coffee subscription or just a bundle of flowers for the kitchen, I often walk out with more than one tote bag’s worth of items. Beyond locally grown produce, value-added products like pâté, womenswear and even balloon animals have found their way onto my backseat for the ride home. On a recent Saturday around 11 a.m., live music, a magic performance and custom poetry crafted on a typewriter in the middle of the busy ‘Ewa side entertained folks as they shopped and ate. It’s more than a market—it’s a third space, and that’s what keeps me coming back.
Despite ongoing construction in the area, this market has consistently attracted thousands of visitors each week and helped vendors grow enough to open their own brick-and-mortar spots. Newbies appear regularly, giving me another reason to stop by and find my next favorite vendor. —KV
I’ve been on a quest to find great sourdough bread. While there are versions I like, none made me swoon until I tried Cream & Sugar Hawai‘i’s sourdough boule ($6), which comes plain or with cranberries and walnuts. I stumbled onto it at an event, and after I tasted the perfectly crispy crust and airy, moist, chewy and tangy interior, I knew I had found my sourdough.
Baker Aaliyah Joao uses just five ingredients—flour, water, sourdough starter, salt and olive oil—simplicity that belies what’s special about this bread. Joao, whose mother, Antoinette, had previously run the bakery as a wholesale operation, spent months perfecting her recipe. And the company now sells directly to consumers at events and at a kiosk at Victoria Ward Park in Kaka‘ako.
When asked her secret, Joao says it’s her sourdough starter, which she playfully named “Monkey D. Loafy,” after the main character from the manga series One Piece. “You treat it like your baby,” she says. “You have to love your starter.” —DS
For all things vegan, readers know to make a beeline for one of Down to Earth Organic & Natural’s five O‘ahu locations. The Wailuku-born business, which started out in 1974 as Community Coop, is a one-stop shop for all-vegetarian groceries, prepared foods, baked goods and wellness products. Most of the store’s food items are 100% plant-based. In fact, it doesn’t sell any products derived from meat, fish, poultry or eggs. It also opts for goods that are minimally processed, non-GMO and free of artificial colors, flavors, preservatives and added chemicals.
Locavores love that the produce section sources from 100-plus local farms; naturalists appreciate the wide array of organic options available across multiple categories, including the bulk foods (nuts, grains, pastas, herbs), frozen foods (loaded with an extensive array of vegetarian meats) and dry foods. As a non-vegan, the biggest draws for me are the fantastic deli eats, made from scratch and so hearty and full of flavor you don’t miss the dairy or meat. Its take on a smash burger, made with a juicy Beyond Meat patty, is excellent. And on hot summer days, I often find myself craving a refreshing açaí or pitaya bowl, loaded with fruit, granola and superfoods, such as chia seeds, bee pollen or spirulina. —BT
Recently relocated to a larger space downstairs from its previous Kapahulu location, Tonkatsu Tamafuji remains the people’s choice when it comes to katsu. Preparing the signature dish is meticulous work and includes the use of copper pots and high-quality oil for frying. Here, the pork is cold-aged for 18 days, the panko is made from La Tour bread, and the rice is from The Rice Factory. The result: aged pork loin, shrimp, chicken and oyster katsu that’s fried perfectly and at the right temperature so it’s crispy but not greasy.
For accompaniments, diners grind sesame seeds themselves and choose between a sweeter or bolder katsu sauce, along with three types of rice—white, seasoned or shiso.
Those who have been to Tonkatsu Tamafuji restaurants in Japan say the quality here doesn’t waver from what you’ll find there. And now that there’s a lot more seating, including a chef’s counter where you can watch the action in the kitchen, Honolulu diners won’t have to wait months for a reservation. —DS
It’s hard to overstate the wondrousness of finding the best gourmet food shop, best poke and best local grocery store under one roof. Here you can grab Norwegian rye crackers for your salmon chazuke dip, pistachio-studded salami to go with your local IPA, and tins of smoked geoduck to follow your secret spicy ‘ahi or kim chee tako poke. Then finish it all off with ethically sourced Amazonian chocolate. Readers gave top poke and local grocery nods to Foodland, while best gourmet stop went to Foodland Farms, making the convenience—and lordy, the pau hana possibilities—tough to beat. —MT
Graffiti posters decorate one wall, kabuki masks another. At Chinatown’s Hiro no Uchi—where “I like it raw” is spelled out in neon—the message is unmistakable: This is not your traditional sushi counter. Atsuhiro Kajita’s omakase combines training at Nobu, Morimoto and other sushi icons with imagination and the unexpected. The opening is simple: a palette of seasonal sashimi on ice (including, if you’re lucky, the crunchy tentacle cups of a giant octopus), then the progression crescendos with ever richer flavors and ricocheting garnishes. Toward the end, a Hokkaido scallop nigiri gets a quintuplet of toppings like black truffles and shaved bottarga spritzed with yuzu juice. It’s a different take on sushi, for sure, and a riveting one. —MT
Kō Hana Rum grows, hand-harvests, presses, distills and ferments the world’s only rums made from ancient heirloom Polynesian sugarcane—but that’s only the tip of the proverbial iceberg. It put its heritage Hawaiian spirit on the map with awards from around the world. It raised money for neighboring farms destroyed when an arsonist burned 15 acres of its own heirloom varietals, and then harvested those burned stalks to make a smoky new rum. And it rallied support after this year’s Kona low storms ravaged its North Shore neighbors. With all that, it’s no wonder readers chose Kunia’s resilient, heartful Kō Hana Rum as Best Local Spirit. It’s a recognition that resonates in every sense. —MT
No doubt, matcha remains on trend, offering a sweet and earthy burst of energy in a variety of icy and hot drinks. Lots of places around the island now have matcha on the menu, but much of the matcha-loving set congregates at Daily Whisk Matcha. Favorites at the hip Kaimukī spot include matcha liliko‘i sodas and creamy strawberry matcha, served either iced or hot. An added perk: The drinks can be blended with an assortment of nut milks (even macadamia) and such locally sourced sweeteners as Maui lavender or Lā‘ie vanilla. Other creative pairings are the Dirty Matcha Latte with a shot of espresso and the Hapa Matcha Latte with hojicha and a drizzle of Hawai‘i Island honey. —DS
In 2018, its 69th year in Kalihi, Alicia’s Market burned. With its kitchen and warehouse destroyed and its back to the wall, the family business revived gradually—first as a glimmer of its former self inside a nearby door-front, not a storefront, then with a bigger counter inside its original door-front. Now, it’s back in its old space and footprint. But as favorite foods return—18 kinds of poke, roast pork, turkey tails, Hawaiian plates and pasteles, specials like teri meatballs, and roast duck on Saturdays—Alicia’s finds itself in a changed world. New poke shops have proliferated, even as locals’ habits have changed.
“I’m not trying to reopen as the grocery store we were before, simply because this area doesn’t need it. Now, people go to Foodland, they go to Costco,” third-generation co-owner Chris Kam says. “Now, we’re a lunch spot. There’s no pau hana crowd any more, at least for the food and construction industries around here, so we close at 2.” We’re just glad Alicia’s is back. —MT
Chef Colin Hazama started popping up with takeout gourmet meals during the pandemic—and never stopped. The former executive chef at The Royal Hawaiian still prepares carefully crafted dishes, but instead of serving them on white tablecloths, he emails followers his weekly C4 Table menu of meals that can be ordered for takeout or eaten at the pickup spot, Fishcake, on Wednesdays. (Diners can also walk up, but meals are subject to availability.)
Recent offerings of what Hazama refers to as “upscale comfort food” include butterfish misozuke, lavender kiawe smoked prime rib, lemon verbena basil-scented hamachi, tea-smoked duck bao and “Chef Colin’s Sukiyaki,” with prime Angus beef and Kurobuta pork belly. Along with rotating entrée selections that typically run somewhere between $16 and $26, Hazama also always has on hand his specialty gummy bears (POG, strawberry guri guri, jasmine lychee and li hing lemon peel). —DS
Burger drips abound at Boarded Up by Chubbies Burgers—not just from the beef, but because of owner and founder Jeff Nedry’s beliefs. “A burger does need to have some classic things—onions, for one, and pickles, those are burger essentials,” he says. “And we definitely like the sauce. We never serve dry burgers unless someone requests it.”
Boarded Up launched with a cult following as Chubbies Burgers truck in Kaka‘ako 10 years ago and graduated to a brick-and-mortar in the original Koko Head Café spot in Kaimukī. It lost its lease last year and was boarded up. When it reemerged up the street with a new name, its website declared, “This isn’t a comeback. It’s a rebellion.”
The sauce on the 1950 burger includes a little ketchup, mayo, seasonings and the juice of house-made pickles. The O.P. burger (for onions and pickles) features a garlic sesame aioli sauce with garlic confit and hoisin. And Nedry’s current go-to is the creamy whole-grain “dijonnaise” on the Carolina Onion burger. If you like, you can get your fries saucy, too. —MT
For those who can’t get enough of the vegetable and other side dishes at Korean barbecue restaurants, Banchan House offers many of the same appetizers as takeout. Formerly known as Ke‘eaumoku Produce, the shop in its latest location at Like Like Plaza offers everything from house-made radish, cucumber and water kim chee to taegu (seasoned dried fish), namul (seasoned bean sprouts) and more. Along with these traditional sides, Banchan House also sells delicious frozen mandoo, meat and fish jun, japchae, seasoned meats to take home and cook and even hard-to-find mung bean pancakes. —EB
745 Ke‘eaumoku St., #112, (808) 955-9788
Photo: Aaron K. Yoshino
Reader pick
Best Bagels
My teeth sink right through the thin outer layer of the classic bagel, encountering the slightest resistance in a crispy snap near the edge. I’m mesmerized by its honey golden sheen and pattern of bubbles on the surface as I take another bite of the Aww Zhuga Zhuga, one of Tali’s Bagels & Schmear’s most popular sandwiches, filled with slow-cooked chicken breast, a cilantro-based hot sauce with Middle Eastern spices, roasted veggies and mozzarella. Almost everything is sold out by noon this Saturday, so I grab a garlic bagel with meshuga schmear to go. This is what bagels should be—airy but hearty and chewy all the same, covered in a spicy cream cheese schmear.
The Ward Centre location closed at the end of June to make way for new development; this month Tali’s plans to open at OurSpace on Waimanu Street, and it continues to operate out of Kailua and two Saturday farmers markets. And plans are in the works for a new permanent space. —KV
If you thought shave ice in Honolulu could go no further than strawberry milk with house-made azuki beans or milky fresh mango bowls, you haven’t been to Asato’s Waikīkī. In Honolulu’s expanding shave ice universe, the pièce de résistance of Asato’s three-course dessert omakase is inspired by Japan’s craft kakigori bars, where fans sign up hours in advance to sit at a counter while a shave ice maestro crafts indelible memories, layer by layer. An early creation at Asato’s layered wisps of On the Rock ice shavings with whipped cream, frozen cubes of chiffon cake and a syrup of Asato Family’s li hing float sherbet, then more ice and more everything, with finishing touches of toffee crunch and li hing strawberry powder. Stay tuned—new concoctions are in development. —MT
It’s been 10 years since Chris Sy opened Breadshop in Kaimukī, a humble window on the corner of Wai‘alae and Eighth avenues that understates the stacked résumé of its James Beard-nominated founder. From a sourdough loaf-focused boulangerie to a vienoisserie that also sells pastries, flatbreads, crispy crackers and sourdough cookies, Breadshop has continued using the same starter— named Earl, who’s “old enough now to be in college,” Sy says.
About 250 to 300 loaves and pastries are baked daily, and about half of the bread goes to more than a dozen restaurants around town. You can also get some offerings via Farm Link and at its store, Hō‘ili‘ili.
Sourdough, focaccia, baguettes, slab bread and brioche are part of the regular rotation, with variations. “We have a hard time taking things off the menu because everyone has their favorites, but that makes it hard to introduce new items because we are pretty much maxed out as far as time, space, labor and equipment go,” Sy says. The City and Country loaves may be the OGs, but we’ve also seen epi, brown butter oat, pumpernickel, beet sunflower rye, honey walnut rye, caraway rye, rosemary and polenta, cherry and spiced pecan. I recently ordered a special brioche with repositories of sweet, sticky, chewy, nutty clumps of pistachio streusel, not-too-bitter orange marmalade and Jivara chocolate ganache—the perfect complement to my morning coffee. Two weeks later, it was replaced by pineapple brioche. Guess I better try that now, too. —KV
Would you wait an hour or more for a smash burger? Follow the longest line at the Kaka‘ako Farmers Market and you’ll see hundreds of people willing to queue, under any weather condition, for Joja’s Oklahoma Truffle Smash Burger. For $19, you get two beef patties, smashed and grilled with copious onions and two slices of American cheese, then finished with a generous pour of truffle sauce on a toasted brioche bun. Decadent and potent with truffle flavor, this is the kind of burger you devour and lick your fingers afterward. —AL
While the iconic pink butcher paper that wrapped the sandwiches has been discontinued, Storto’s Deli and Sandwich Shoppe still delivers on big subs with big flavor to its Downtown lunch clientele. The sandwich menu features more than 10 different meat combos (with three selections each), dressed up with a choice of bread, condiments, dressings, cheese, veggies and other add-ons. You can also build your own sub. Among the most popular orders: the Waimea (with ham, turkey and salami) and Ali‘i (pepperoni, salami, pastrami).
Portions here are generous. An 8-inch half sub, cut in two, makes for a hearty lunch, while the 16-inch is enormous. The veggies are fresh and crisp, and the signature bread is pillowy with a nice chew. And don’t skip the tangy papaya seed dressing.
Townies might be surprised to learn that Storto’s actually started out in Hale‘iwa, where the OG shop turns 50 next year. —AL
If you’re looking for a morning spot in Waikīkī to lounge at and enjoy coffee and a gourmet pastry or two, Halekūlani Bakery is more than a worthy destination. Located across from the Halekūlani Hotel, this upscale self-serve bakery with indoor and outdoor seating prepares meticulously crafted laminated pastries using fresh island ingredients, like the Kona coffee chocolate kouign amann and the Pabana croissant with liliko‘i, banana and mango. We tried the Pabana croissant and it’s as dreamy as we imagined, with a flaky crust and a filling that oozes local fruits.
Other offerings on a recent Friday morning: apple galettes, liliko‘i meringue tarts, prosciutto Danishes, pineapple sausage pesto bread, chocolate haupia brioches, Hawai‘i Island macadamia nut sticky buns and Japanese citrus coconut croissants. The famous Halekūlani coconut cake is also available at the bakery for takeout. —DS
If you love spicy foods like I do, you crave heat, and lately, I’ve been getting my fix at Daji Spicy Pavilion in Chinatown. The Guizhou-style restaurant serves a variety of noodles featuring the distinct sour-spicy flavor of the province that pairs well with meat and fresh veggies and leaves a tingle on the lips and tongue. I prefer Daji’s thick, chewy noodles—they pick up the flavors whether in a soup or dry mix. Addictive is how I’d sum it up—I’m getting hungry just writing about it! —AL
Permanently closed as of July 7, 2026, 100 N. Beretania St., #117, @dajispicy8888
Photo: Aaron K. Yoshino
Editor pick
Best Brownies Ever
My heart drops when I hear the customer in front of me at Kīlani Bakery in Wahiawā ask for the rest of the brownies. It’s only 11:45 a.m. “Best brownies in the world,” she says. Thankfully, she just wanted the bagged ones, and plenty of containers remain, harboring thin pieces of chocolatey goodness generously studded with walnuts and blanketed in a layer of powdered sugar. (Brownies without walnuts are available too.)
These highly coveted treats have shown up at potlucks and as thank-you gifts across the island, and the enduring legacy of the small local business that serves them deserves celebration. The Takara family opened Kīlani Bakery 67 years ago. Now, Gavin Takara, grandson of the founders, is the keeper of the brownie recipe, and he’s managed to retain that sweet balance of firm and fudgy, keeping loyal customers satiated. —KV
Look forward to the full winners list in the next issue of HONOLULU Family, out this fall!
Photo: Laura Dornbush
Editor pick
Setting for a Family Scavenger Hunt
We love how the Battleship Missouri Memorial at Pearl Harbor flips the script on history by adding a dose of fun. This year, the celebrated warship-turned-museum launched Chuck’s Quest, a scavenger hunt guided by mascot Chuck the Iguana, transforming family visits from boring to booyah. As you explore the 887-foot-long ship (that’s three football fields!), search for hidden signal flags to decode a secret message. Chuck’s footprints lead you through sailor mess halls, tight sleeping quarters and jumbo gun turret decks. At the end, you’ll be sworn in as an honorary Mighty Mo crew member and receive a special souvenir. —LD
What do you get when you mash up a smoothie, snow ice and boba? A Snowthie, the specialty dessert drink found at Milky Way Hawai‘i, a pop-up truck and Kalihi shop. With a foundation of snow ice shaved thin, flavors are added with fresh fruit juice, milk, azuki bean slush or taro, then the drink is finished with toppings and extra snow ice. Mix it all up and slurp away. The combo of delicate snow ice melting on your tongue as you soak up fresh yet not too sweet flavors and the extra chew of boba or jelly makes for an ultra-refreshing and filling treat on a hot day. —AL
When we’re hunting for deals, we head to The Salvation Army Thrift Store & Donation Center in Kailua. Kids outgrow their clothes so fast that many of the items are in pretty good condition. And you’ll find it all here, from jeans and tops to overalls, dresses and pajamas typically costing $2.99 to $6.99. The biggest score we found recently was a 4T insulated Columbia jacket for only $6.99. Many of the women’s tops would be good for teens, too. Every Wednesday, a different color tag is 50% off, with other sales popping up regularly. —KV
The wide selection of diner-style dishes, plus breakfast all day, means everyone in the family can find a favorite at Café Kaila in Kapahulu. Kids go ga-ga over the pancakes (which won Best Pancakes in this year’s Best of HONOLULU Awards) and French toast piled high with berries and dusted generously with powdered sugar. Other popular menu items are the Meatloaf Loco Moco and Kālua Pork Eggs Benedict. At $10 including a drink, the keiki meals are a great value—especially when you have multiple mouths to feed. Plus, families keep coming back to try the rotating, limited-time waffle specials, like Lemon Crunch, Cookies & Cream and ‘Uala, which eat more like dessert than breakfast. —LD
Ever come up with something genius and think, that’d go great on a shirt? At Uniqlo’s Ala Moana store, you can upload your own design or choose from an existing one that can be customized with text, frames, stickers and more, then print it on a shirt or tote within minutes. Prices range from $19.90 to $29.90 depending on the product.
Here’s how it works: Go to the Uniqlo Hawai‘i UTme! kiosk at the back of the first floor and tap the iPad to start. Choose a white T-shirt or long-sleeve shirt, tote or mini tote; scan the QR code to agree to the terms (no AI or copyrighted artwork, nothing political or offensive) and then upload your image within the square borders. Position it how you want, decorate it, then tell the staffer when you’re ready. You can watch the image get printed on the large machine (our mini tote was in and out in 20 seconds) before it gets heat-pressed for about 30 seconds. Head to checkout and you’re all set. —KV
If you’re up for kayaking, standup paddleboarding, snorkeling, surfing and other ocean adventuring but don’t have the gear, Kailua Beach Adventures can get you in the water in no time with no hassles. Located a block away from Kailua Beach Park, it’s one of the largest water equipment rental shops in Hawai‘i, and it offers free delivery to Kailua and Lanikai residences. You can also pick up your equipment at the shop. (Note: It’s illegal for businesses to deliver kayaks and other gear to beaches.)
To venture out to Nā Mokulua, you can either rent a kayak and snorkel gear here and go on your own or book a guided tour to Moku Nui, the larger of the two islets. The shop’s guides know how to explore it safely and can help you spot sea turtles and hidden tide pools.
Kailua Beach Adventures is open every day and offers a 25% kama‘āina discount on all its rentals and tours booked online; tours to Nā Mokulua are available every day except Sunday. —EB
Opened by the Sig Zane Designs team team in December 2019, Chinatown community hub Kaiao Space was born as a venue for art installations, fashion exhibitions, creative collaborations and to showcase local artists on the rise. The space is an ode to the legacy of Edith Kenao Kanaka‘ole, the celebrated kumu hula and designer Sig Zane’s mother-in-law.
In support of artists, Kaiao offers exhibitors 70-30 splits, instead of the standard 50-50. And the experience is more akin to a pop-up than a traditional gallery show. “We give the artists full access and tell them, whatever you have a vision for, we encourage you to cover all the walls,” curator Aja Toscano says.
This summer promises an exciting lineup, including photographer Daeja Fallas, painter Yvonne Cheng, sculptor Lonny Tomono and muralist Koloikeao Anthony. —BT
Long after most places have closed, the music’s still going at The District, the club across from Ala Moana Center, beneath The Republik. Three bars and two rooms offer different vibes until 4 a.m. every weekend. Fast and friendly bottle service comes highly recommended for big groups, especially if you want seating, but regular and guest DJs will keep you on your feet with hip-hop, R&B and EDM hits. If clubbing’s not your thing but you still wanna dance, The District also hosts Latin nights every Thursday, with free salsa lessons and performances. —KV
Is it Natsunoya Tea House’s yesteryear vibe? The sweeping view from Diamond Head to Pearl Harbor? Or the all-comfort menus of teri beef, agedashi tofu with shiitake, ‘ahi sashimi and old-school shrimp tempura with crunchy, sweetly battered crusts? Over Natsunoya’s 105 years, local businessmen and A-list movie stars like John Wayne who made the winding drive up ‘Ālewa Heights have given way to new generations who book its rooms for grad parties, wedding banquets, 60th birthday celebrations and any reason, really. The teahouse survived a fire that destroyed its founders’ residence and scorched the kitchen two years ago; now the repaired and refurbished icon is back, as oishii and popular as ever. —MT
Keep your eyes open for a dragon on the door, then head up a tall staircase for a lively evening of fun. Open from 4 p.m. to midnight (and till 2 a.m. on Fridays and Saturdays), The Dragon Upstairs is where late-night adventures in Chinatown unfold. The longtime lounge and live music venue is a great spot to cap a night out with friends with rounds of drinks while listening or dancing to punk, indie, rock and even folk bands. On days without live music, there’s usually karaoke or DJs spinning R&B, techno, reggae or Latin tunes.
Whatever night you go, there’s always a lively and welcoming vibe. And the eclectic décor, including neon lights and masks on the walls, make you feel like you’ve entered a secret world where you can let loose and groove to the music. —EB
There’s a reason, actually several reasons, why spots in Hana Kitchens’ cooking classes fill up so quickly (tickets sometimes sell out within a week of release). The setup, for one thing, is ideal. Classes are held in the company’s spacious 14,000-square-foot facility, located at Downtown’s Harbor Court, which features a modern show kitchen complete with a massive 20-foot chef’s table and individual prep stations. The instructors are also top tier. The other half of Hana Kitchens’ business is an incubator and communal kitchen for Hawai‘i’s rising chefs and restaurateurs.
That means Hana Kitchens has a killer network of talent to draw from. Instructors have included Andrea Onetti of Onda Pasta, Yuji Haraguchi of Okonomi/Yuji Ramen and Hatem Askar of Middle Eats. The featured cuisines have ranged from pasta, lumpia and sushi to Lebanese dishes, Chinese dumplings and Jewish pastry. Finally, the classes are just fun. Along with instruction on how to make the dish, you’ll glean a little bit of history and most lessons include a delicious multicourse meal with a wine or sake pairing. —BT
Live.Love.Pet! in Kaimukī calls itself a “zen” pet salon for good reason. It’s where every animal is treated warmly and compassionately as they’re being trimmed, washed and coiffed. Head-to-tail grooming services, including baths, haircuts and nail trims, are offered every day except Sunday. And the salon’s experienced groomers treat their dog, cat, rabbit and guinea pig clients like family, prioritizing safe handling and sanitation. Pups of all sizes, breeds and ages are welcome, and the signature Spaw Day package includes nail trimming and buffing, ear cleaning, a blueberry facial, teeth gel application, a bath with quality shampoos and conditioners tailored to each animal, fluff drying and deshedding.
“Our largest client is probably 165 pounds, all the way down to our 3-pound Chihuahua,” owner Krystal Hensley says of her 12-year-old business. “Every dog is a show dog here. They know they’re loved here, and they always go home with their tail wagging.”
For those with more than one furry friend, there’s a multi-pet discount, along with a kupuna discount on Mondays and a military discount on Thursdays. —EB
In this era of online booking and mobile and AI everything, you may be wondering why travel agencies still exist. But Non-Stop Travel, celebrating its 40th anniversary, is going strong, continuing to take Hawai‘i folks on whirlwind trips around the world. Its niche: organizing and leading group trips for Hawai‘i travelers who enjoy meeting and traveling with other locals.
Non-Stop offers more than 300 group tours and cruises each year, many with popular themes. Trips include seeing Japan’s cherry blossoms, visiting K-drama sites in South Korea, embarking on a Nile River cruise, checking out Egyptian treasures, and exploring the Peruvian Amazon rainforest. UH sports fans can also go on group trips to see the teams in action when they’re on the road.
“We always think about what’s best for our clients and always make decisions based on this,” says Non-Stop’s founder and managing director, Gene Miyake. “Not the cheapest hotel or meals. We choose the best quality and value.”
Every escorted tour has a tour manager who takes care of all the details and logistics, and when groups reach their destinations, they’re joined by a tour director who makes sure everything runs smoothly. The end result: less stress and more time to enjoy. —DS
As a personal trainer, Karolay “Karo” Ochoa’s mission is to help clients achieve realistic goals as they become healthier, stronger and more confident. “I mainly focus on lifestyle changes, training at the gym, and I also work to make small adjustments that can be added to a routine,” she says. “Rather than just a one-time thing of losing weight, I try to make it more long-term. Every month, we readjust. I work with my clients and never against them. I think it’s my approach to training and nutrition that feels doable.”
Along with one-on-one sessions in Kaka‘ako, Ochoa offers partner and online training. And as a diabetic fitness specialist (she has Type 1 diabetes), she supports other diabetics with specialized fitness and nutritional regimens. “I primarily focus on prediabetic or Type 2 diabetes because it’s a common problem,” she says. “Diabetes is so preventable, and so the mission is preventing that.” —EB
Two words often come up when regulars describe their Heated workouts: effective and addictive. And after trying a class and seeing the fit and sculpted women of all ages around me, it’s clear why they are believers in the Heated method.
All classes take place in an infrared heated studio and are designed to build muscle and burn fat through structured sets and reps. There’s a lot of talk these days about the importance of strength training to build bone density, and Heated offers it in its lineup of classes at its three studios, in Hale‘iwa, Kaka‘ako and Kāhala.
Students are provided with a mat, hand and ankle weights, resistance bands and other equipment, and are encouraged to use both heavier and lighter weights depending on the exercise. For those familiar with yoga sculpt classes, it’s similar, but without the yoga. All in all, a Heated workout keeps regulars coming with top-notch instruction, fun music, a cool studio vibe, and of course, the promise of a great full-body burn. —DS
Naturopathic doctors are trained as primary care physicians, says Dr. Alysa Nguyen, whose integrative medicine practice focuses on nutrition, targeted supplementation and other therapies, but also incorporates conventional treatment options when appropriate. She’s also a licensed acupuncturist. Since 2007, she’s seen a broad range of concerns, from pain and musculoskeletal issues to gut problems, hormone imbalances and chronic illnesses. Some of the most common concerns of her patients center on hormones, digestive issues, skin conditions and chronic metabolic issues.
“What I find is that people seek me out because they don’t just want to rely on medications if there are other options. They’re looking for a more comprehensive approach—one that not only addresses symptoms but also looks at underlying causes,” Nguyen says. “Naturopathic and Chinese medicine have been around for a long time, and many patients recognize that there’s more that can be done to improve their health.” —KV
Appointments via telehealth, in person on Maui and occasional availability on O‘ahu, dralysa.com
Photo: James Nakamura
Reader pick
Place to Play Pickleball
If you’re a pickleball player, you know how hard it can be to find unoccupied court space at public parks around the island. That’s why Pickles at Forté downtown is a boon for many—and it’s air-conditioned to boot. Members get unlimited daily open play from 6:30 a.m. to midnight (until 10 p.m. on weekends), plus other perks depending on tier, with the ability to reserve court times in advance. If you’re new to the sport, join a clinic or sign up for a lesson with a pro. Drop-in rates start at $10. —KV
Moon Gate is not your traditional acupuncture spot. At the corner of Monsarrat Avenue and Diamond Head Circle, Dr. Diana Ho’s workplace feels like a friend’s house, with her chihuahua mix Bubba relaxing on the checkered rug and music curated by DJ Tittahbyte playing on speakers. But while the space feels modern, with cute Chinese lion pillows, the techniques used here are ancient.
Ho, who received her doctoral degree from Hawai‘i’s Institute of Clinical Acupuncture and Oriental Medicine, aims to “tonify your qi” over time—just one session or ginseng supplement won’t fix all your problems, she says. She and Dr. Courtney Wexler, also a doctor of acupuncture, try to understand the root causes of issues instead of simply treating their symptoms. Each new patient is required to complete a health assessment for a first appointment, except for aesthetic services like the popular Shen Lift.
The signature facial rejuvenation acupuncture treatment that I choose is said to boost qi and blood in the face to create more lift and elasticity. The 75-minute treatment starts with a look at my tongue, followed by dozens of needles being inserted at specific points on my face, hands and my right foot. Ho covers my eyes for about 20 minutes of red light therapy to help with collagen production and cell regeneration, though she uses different color settings for other benefits, too. My favorite part comes next: the facial cupping and gua sha, which melt away any lingering tension. —KV
Pilates may be having a viral moment with celebrities and influencers touting its strengthening and lengthening benefits. But the popular low-impact exercise has been around longer than most realize, created by Joseph Pilates more than a century ago.
Emphasizing proper postural alignment on either a Reformer machine or a mat, Pilates builds core strength, muscle and flexibility through precise movements coordinated to the breath.
I’ve taken Pilates Reformer classes on and off for almost three decades, with many different teachers, and I’ve come to understand the importance of expert instruction.
One Honolulu instructor who stands out is Rick Burke, owner of Master Pilates & Wellness. Burke, a former arena football player, has taught Pilates since 1998. He’s also worked as a personal trainer, and is intricately aware of how the body works, and what movements stretch and build which muscles.
Tucked on the fifth floor of a Kapi‘olani Boulevard office building in Kaka‘ako, Burke offers private and group Pilates sessions on six Reformer machines. Even in the group class, everyone gets personalized adjustments to ensure proper form. Following Burke’s calm, steady and clear prompts, the hourlong class goes by fast and flows from movement to movement seamlessly. By the end, you’ve worked your entire body: shoulders, arms, glutes, hamstrings, calves and of course, the all-important core. —DS
770 Kapi‘olani Blvd., fifth floor, (808) 497-4977
READER PICKS
Best Acupuncture
WINNER: Moon Gate
FINALIST: Kama‘āina Acupuncture
Best Chiropractor
WINNER: Dr. Chad Sato
FINALIST: Turning Point Chiropractic
Best Fitness Instructor
WINNER: Chien Jardine-Winter
FINALIST: Moani Hara
Best Fitness Studio (not including Pilates or yoga)
Bangus with hash browns and eggs. Right: A top seller: the Jessica Moco and fried chicken and waffle. Photos: Aaron K. Yoshino
JESSICA’S KITCHEN
Bangus and Hash Browns in ‘Aiea
Phil Collins is crooning on the playlist when I slide into a banquette at Jessica’s Kitchen. Opened last year on the second floor of Westridge Shopping Center, the modest diner has drawn me with its promise of Filipino breakfasts coupled with American and local classics. Eggs benedicts, loco mocos and macadamia nut pancakes feature on one side of the menu; adobo fried rice omelets, lechon kawali and tocino on the other. I go with a plate from the breakfast meats section: fried bangus milkfish with fresh hash browns and two sunny-side up eggs.
“Oh, think twice,” Collins warns. “’Cause it’s another day for you and me in paradise.”
On a rainy Friday midmorning, I feel the luck of privilege—on assignment to find compelling breakfasts anywhere on the island, with a modest expense account and a schedule flexible enough to avoid weekend crowds. Two ladies at the next table are living a similar food-driven fantasy. One from Waipahu, the other from ‘Ewa Beach, they drive to Wahiawā for Shige’s Saimin when the urge hits, or Fresh Bites in Mō‘ili‘ili for their favorite ube pancakes. Today, they’re trying Jessica’s.
When my bangus plate arrives, the butterflied fish juicy inside a translucent crust, the lady from Waipahu orders one too. Her ‘Ewa Beach friend gets the fried chicken and waffles, a stack that towers 6 inches off the plate.
“And it’s me you need to show,” she sings along with the Bee Gees, “how deep is your love?”
We watch massive plates of Jessica Mocos cross the room, the rice capped with brisket corned beef hash and house-made burger patties. Booths are filling up with couples running errands and seniors babysitting grandkids fresh out on summer break.
“The fried chicken is good. You know how I can tell? I ate most of it, but even cold, it’s still tender. You wanna try some?” the lady from ‘Ewa Beach offers.
I wish I’d taken her up on that. Her Waipahu friend says she’ll order the bangus again; so would I. The deboned fish, its light flour dredge before frying, the whipped butter that comes with the waffles—small details up simple dishes from ordinary to go-tos. Had I thought of it, I would have smothered my fish with the eggs, broken the yolks and drizzled the salty-sour sauce over all. And I would have left with a takeout order of corned beef and cabbage—because how many places serve this year-round?—or what’s billed as the Chef’s Award-Winning Ribeye Stew, because I’m a sucker for stew. I’ll just have to come back. —MT
A breakfast of roast duck, peanut butter French toast, ong choy, milk tea and lemon tea overlooking Nu‘uanu Stream. Photo: Aaron K. Yoshino
SANDY’S CAFÉ
Hong Kong-Style Toast and Roast Duck in Chinatown
At 9 a.m. at Sandy’s Café, nearly every table, including one with faculty from the acupuncture school on the second floor, has an order of roast duck and a plate of sautéed ong choy. “I come here every week,” says one of the teachers. Open since early in the pandemic, Sandy’s is a magnet for Chinese-speaking regulars. It used to have more classic Hong Kong cha chaan teng breakfast sets, like one with ham and macaroni soup, Spam and egg and toast, plus milk tea. Are there fewer of these now because the roast meats are really the highlight?
My theory is borne out when HONOLULU dining editor Mari Taketa stops in. “We are the only authentic Hong Kong-style cha chaan teng,” Sandy Cheng, the owner, tells her, “because we have roast meats. Most popular cha chaan teng nowadays have roast meat.”
I try to pretend I’m in classic Hong Kong and order the French toast (like an eggy peanut butter sandwich) and satay beef with rice noodles (its curry-tinged broth makes it taste like Singapore-style noodles in soup form). But I long for the meats hanging over the butcher block counter. I’m all for trying to conjure the nostalgia of cha chaan teng, but it’s hard to get excited about macaroni soup when bronzed roast ducks and char siu with fatty, caramelized edges are literally dangling in front of you. Especially when Sandy’s roast meats are some of my favorites in town.
I order a plate of them to go for lunch. But next time, I’ll just get them for breakfast, along with a red bean shave ice, like one takeout customer did. Aren’t “breakfast foods” just a construct anyways? —MC
Chinatown Cultural Plaza, 100 N. Beretania St., Chinatown, (808) 200-0468
Even at 7:15 on a Saturday morning, forklifts and cargo vans zoom across the parking lot around Nico’s Pier 38. The ocean view here is not merely a backdrop—Nico’s opens up to a fully functioning harbor that is home to the Honolulu Fish Auction, the largest food producer in the state, moving up to 90,000 pounds of fish a day.
Breakfast service stretches awake with the auction. The restaurant opens at 6:30 a.m.—an hour after bidding starts for ‘ahi, aku, swordfish, monchong and other seafood freshly offloaded from nearby boats. Nico’s chefs cart their auction prizes next door to the restaurant and carve them into pristine fillets before they hit the frying pans. You order at the restaurant’s fish market, where handsome ‘ahi slabs and trays of fresh poke line a chill case, then pick up your breakfast in compostable containers and select your quiet perch in the dining room to take in the morning.
I’m here all the time but admire the menu on every visit. I can’t resist the satisfying litany of auction-fresh fish and eggs, fish omelets and saimin with fillets. The menu includes crowd pleasers, too, like steaming mounds of fried rice, loco moco and pancakes with liliko‘i butter. Typically, the two fish selections include ‘ahi and one other. The guys in yellow work vests ahead of me order the Pier 38 Saimin, which inspires me to do the same. Along with Spam, kamaboko, egg and green onion, it comes with a choice of fish. I choose ‘ahi.
At lunch and dinner, Nico’s booms with live music. But mornings bring calm. Sabrina Carpenter and The Green play in the background as aunties gossip over loco mocos, uncles tuck into trays of fried rice and dockworkers relax after their shifts. Some mornings, groups arrive after auction tours (I’m still wondering about the time a contingent showed up from the indoor tour wearing actual fishing vests). Today, a tall man leans out to take a picture of the view, framing the dramatic geometries of shipping containers and towering cranes against the blues of sea and sky.
Watching the scene, I am struck by its equal parts grit and grace—an unassuming moment of peace and acceptance as easygoing as hot saimin. —NC
Maneki nekos and menu at Jack’s Restaurant. At Jack’s: the signature griddled biscuits, fish and eggs, Hawaiian style, and hash browns, always. Photos: Aaron K. Yoshino
JACK’S RESTAURANT
Of Neighbors and Biscuits in ‘Āina Haina
“That’s what I always get, too!” says the diner at the table next to me when I give my usual order at Jack’s Restaurant: fish “Hawaiian” style (with garlic salt) and eggs sunny-side up, hash browns, grilled biscuit. It’s quiet at 7 a.m. on a weekday. While the line grows at the McDonald’s drive-thru nearby, just three tables are occupied at Jack’s.
There for 62 years (though it has since changed hands from the original owners), it’s the kind of place where regulars run into neighbors and pull up a chair at the table. The menu is typical diner fare—pancakes, omelets, club sandwiches—with only-in-Hawai‘i curveballs on the so-called “daily specials” board (I’ve never seen the board change except for the taped-on prices).
The man at the nearby table peruses the board that includes Chinese mushroom chicken, Spanish tripe and sweet-sour spareribs. He settles on the Hawaiian chop steak. He says he comes here every day when he’s painting houses on this side of the island, but for the final week of the job, instead of the fish and eggs, he’s trying something different. The arrival of his chop steak leads to a conversation about how much he loves the chop steak at Kapi‘olani Coffee Shop, which leads to the pastele at Jackie’s Diner, and then to the hamburger steak at the new Marujuu Japanese Hamburg & Steak.
Why is it that so many conversations with strangers in Hawai‘i feel like Russian nesting dolls? As does the history of places: It’s news to me that the McDonald’s in ‘Āina Haina was the first in Hawai‘i when it debuted in 1968, though its original Dickey-roofed structure was razed in 2011 to make way for the current boxy building and two-lane drive-thru. And Maurice Sullivan, the co-founder of Foodland, brought McDonald’s to the Islands.
Sometimes, the line between old and new and mom-and-pop and corporate is a lot like Jack’s famous biscuits: neither biscuit nor muffin, but somewhere in between. Nearly everything around Jack’s has shifted, and even within Jack’s—in the decade since I’ve been going, basa has replaced mahi in the fish and eggs—but these fluffy, griddled biscuits with whipped honey butter have withstood it all. —MC
At The Sunrise Shack, bulletproof coffee lives on, as do loaded papaya boats. Other locations in places like Kailua and Ala Moana Center carry a more urban vibe. Photos: Aaron K. Yoshino
THE SUNRISE SHACK
Smoothie Bowls on the North Shore
Following a tip from a surfer, I expect The Sunrise Shack to be teeming with bronzed bodies fresh off a wave. But at 9:30 a.m., there are more chickens than patrons—a reality the owners have leaned into, selling “grateful chickens of The Sunrise Shack” stickers among branded trucker hats, dried apple bananas, and popcorn made by the owners’ father.
Under the shade of a large mango tree, a steady stream of folks stops by the bright yellow shack for smoothies and açaí bowls. A woman wearing a Sunrise Shack tee has five kids in tow. The younger ones, freckled and peeling, find snails in the ti and pua kalaunu planters while the older girls browse swimsuits for sale. More customers arrive and I lose track of which blond child, mouth smeared with peanut butter from a Monkey Bowl, belongs to whom. Their shrieks and chatter mix with the clucking of chickens and reggae rock playing over speakers.
I grab my papaya bowl from the counter. Filled with granola, fruits, seeds and peanut butter, it’s a longtime favorite. On the menu with loaded toasts and sandwiches, I’m surprised to see bulletproof coffees made with grass-fed butter and coconut and MCT oils. The fad seems to have died out everywhere but here, where a diagram touts its mental clarity, clean-burning energy and weight loss benefits. Mine goes down smooth, transporting me to 2016 like the Great Meme Reset.
That’s the year that brothers Alex, Travis and Koa Smith and their friend Koa Rothman—all surfers—opened this first Sunrise Shack between world-class breaks at Waimea Bay and Pūpūkea. String lights and platitudes like “today is a good day” contribute to a nostalgic vibe that has made it ripe for franchising. Five more locations from Ala Moana Center to Kaimukī copy its sunny yellows in urban settings; a seventh opened this year in Long Beach, California, and an eighth was slated for Hale‘iwa in June.
Finally, after an hour, a surfer pulls up in a silver GMC—Rothman himself. On this overcast Wednesday midmorning, the laid-back hangout isn’t the surfer magnet I was expecting. Maybe it’s simply found its niche as a throwback to slower days spent splashing in tide pools and enjoying an açaí bowl. —KV
The list was provided by the Hawai‘i Association of Independent Schools. All data was prepared by the individual schools.
A little explanation as to some of the categories: The tuition figure for each school is yearly tuition. It’s sometimes given as a range. Usually the high end of the range is for older children and the low end for younger grades, but this varies. Preschools often charge by the month. In that case, we’ve noted it. Contact individual schools for more details.
The “% Students Receiving Tuition Assistance” column tells you the percentage of students at a school receiving some type of financial aid. This will help you judge your chances for financial assistance.
We’ve included a column for “Licensing Status” to reflect Act 227, which legally requires all private schools to be licensed or accredited. A “Licensed” school has fulfilled the Hawai‘i Council of Private Schools licensing requirements; met basic health, safety and education program criteria; and been approved by the HCPS Board. “Compliant” schools are not licensed by HCPS but have been accredited by a recognized accrediting body. Students attending any private school that isn’t licensed or compliant are considered truant.
HAPPY SEARCHING!
Click the image below for the full PDF listing.
Ben Lillibridge at a trail in Kona where he forages for mushrooms. Photo: Aaron K. Yoshino
Ben Lillibridge zeroes in on a white speck, no larger than a pinhead, on a Kona trail. He bends down and lightly touches it. “That’s a mushroom,” he says. Upon close examination, its miniscule cap appears.
“I can’t believe you saw that,” I tell him.
“I’m always looking,” he says.
Lillibridge is always looking for mushrooms—and championing them. It’s not exaggeration to say he’s their most devoted ambassador. “Mushrooms are going to save the world one way or another, either by curing people of ailments or breaking down environmental contaminants and saving the world through micro-remediation,” he says. “If we have strong natural fungus in the ecosystem, it’s gonna save all the plants.”
I learned about Lillibridge after trying his reishi mushroom cacao mix. I loved its calming effects and ordered more. Soon, I started receiving emails from him about his Mālama Mushrooms products, but also about the wondrous benefits of what he refers to as “fung-tional superfood mushrooms.” Marketing, sure, but I could tell there was more.
So I met him in Kona, where we visited his warehouse and a farm where he sources lion’s mane mushrooms. We then went searching for wild mushrooms. During our outing, he recounted how his mushroom-centric life came to be.
Originally from Wisconsin, he made his way to Hawai‘i Island 11 years ago, after studying environmental science and agriculture in college. His fungi fascination was sparked by the TED Talk “Six Ways Mushrooms Can Save the World” by mycologist Paul Stamets. In it, Stamets makes a compelling case of how mushrooms can help restore our ecosystem. An ardent conservationist, Lillibridge was enthralled.
He moved to Kona to deepen his understanding and took a job growing lettuce on a farm, where he got permission to grow fungi in an empty lava tube. He started selling those small batches at local farmers markets, then in 2015, launched Mālama Mushrooms. His mixes are now sold at some 700 stores across the country, including Foodland and Down to Earth. To get into stores initially, Lillibridge drove along the California coast, pitching his products at independent health food places. “I was essentially a door-to-door salesman, living in a truck,” he says.
When the pandemic hit, there was a “shroom boom,” Lillibridge explains, and businesses like his grew exponentially. Although he was well positioned to scale up, he refused venture capital out of fear Mālama Mushrooms would lose integrity. He wanted to stay rooted in his mission—to advance mushrooms’ role in restoring our ecosystem and making people healthier.
“Mushrooms are going to save the world one way or another …”
—Ben Lillibridge
Photo: Aaron K. Yoshino
So what’s so great about mushrooms?
“Some of the most important medicines in our society are derived from fungus, including penicillin,” Lillibridge says. There are more than 600 current studies on mushrooms, he adds, including on how different mushrooms can help those with PTSD, anxiety, cancer, depression and many other conditions and diseases.
Mālama Mushrooms now sells several varieties, including reishi, which has been found to help with stress, fatigue and anxiety; chaga for immunity and skin; and lion’s mane for brain health. Turkey tail, meanwhile, can be used for immune system support, and cordyceps for energy and vitality.
For his mixes, Lillibridge sources high-quality mushrooms from farmers around the world, and sends samples for lab testing to confirm beneficial compounds and the absence of harmful microbes, heavy metals and pesticides. Over the years, lots of customers have told him how his products have helped them. For instance, those with insomnia say because of his reishi, they can now sleep, while others with brain fog say they’re much more alert because of his lion’s mane. “It keeps me going,” Lillibridge says.
Simultaneously, research on how mushrooms can help restore our planet’s ecosystem is continuing to advance, and Lillibridge is part of that movement. “We’re creating all this plastic, motor oil and environmental toxins, and mushrooms are the grand disassemblers and can break down contaminants in the ocean and soil,” Lillibridge says.
Yet with so many unknowns about mushrooms, Lillibridge and mycologist Jeff Stallman formed a nonprofit, Hawai‘i Fungi Project, to preserve endangered and unidentified native mushrooms by finding them and documenting their roots and uses. There are almost 2,000 varieties that grow in the Islands and about 60 are only found here; some don’t even have names, Lillibridge says. “There are some crazy ones that just started popping up here recently, and there’s no mycologist here working on the mushrooms of Hawai‘i.”
Photo: Aaron K. Yoshino
Lillibridge’s efforts have drawn him into the academic realm of mycology. He’s been a guest lecturer at UH Mānoa, and Hawai‘i Fungi Project is now partnered with ‘Iolani School, where students are genetically mapping native and rare mushrooms. Although he’s thought about furthering his education, he says he’s probably most impactful in the private sector as a quasi-spokesperson for the cause.
“I really love talking about mushrooms, educating people about them and discovering new species. That’s where my passion lies,” he says. “And I’m a good connector, the guy to connect people and push things forward.”
Diane Seo is the editorial director of HONOLULU Magazine.
Alan Wong at his new namesake restaurant at The Kāhala Hotel & Resort. Photo: Aaron K. Yoshino
Alan Wong’s was a rarity among local restaurants—one of the few to achieve national repute. Bestowed with accolades and favored by Barack Obama, the Hawai‘i Regional Cuisine icon closed in 2020 after 25 years, a victim of the pandemic. This past spring, at age 69, the legendary chef reopened in a new home. We asked him about the rebirth.
As told to Mari Taketa:
It took me at least three months to unwire how I was wired. No more going to work, meetings, training, looking at the financials. I was still 24/7 food, that never stopped. I made copious notes about new ideas. But I didn’t have an outlet. Then I became a consultant to Mugen at Espacio hotel. A former employee of mine was the chef. Colin Sato is very capable, and I was there to advise him, but not about what to put on the plate. I guess the itch started there, because I didn’t step into the kitchen.
I met with the general manager of The Kāhala [Hotel & Resort] and his commercial director. They asked if I’d be interested in taking over Hōkū’s as a tenant (the hotel’s flagship restaurant closed in February). I said no. I didn’t want to own it, because I’d be worried about the electricity, staffing, financials. I said I might think about it as a consultant.
This is what they asked me to do: Bring back the memories. Bring back the classics that everybody’s asking about. As a consultant, I can do that. They have an accounting team and an HR team, and I don’t touch those things anymore, which I’m very happy about. Of course, I worried about the risk. I wondered if I made the right decision, but I was excited and energized.
Initially, it’s my food, my menu, my recipes, my training. We built a team. [General manager] Mark Shishido, he’s been with us over 20 years. Miya Nakashima was not only the chef de cuisine, later she was our R&D chef and helped me open a few restaurants. She’s now our pastry chef. Spencer Yamanaka is the [chef de cuisine], he used to work for us before.
The hotel pretty much let me go, within their framework, to do what I please. Just before you came, I made three dishes and had everyone try it. I’m creating, teaching, sharing. I feel like I’m growing a culture here. Feels good to plant something and watch it grow. Like a garden, you have to tend to it daily. I’m happy with what I’m doing, and people are growing.
I didn’t want my name on it. In this new chapter for me, I’m not chasing media, awards. Without being arrogant, I don’t feel the need anymore. I wake up every morning, the bones are creaky, really creaky. After standing on my feet all day, my hips are creaky, but I look forward to coming to work, teaching something new. I’m energized.
When we closed, I lost the platform of supporting local farmers and businesses. We’re losing the battle [for food sustainability]. We import over 90%. We want our guests to come and taste Hawai‘i—the fruits and vegetables from the land, fish from our oceans, but secondary, the ingredients and flavors that local people grew up eating. Things like lup cheong, kim chee, ‘opihi, things found at home, potlucks, backyard hibachis, are finally making it into mainstream restaurants. That’s part of tasting Hawai‘i. I’m very glad to be able to do that again. Celebrating Hawai‘i, putting our culture and our foods in the spotlight: If I can help do that just a little bit, then I’m doing the job.
→ Most schools advise parents to start at least a year in advance. Summer is the perfect time to come up with a list of potential schools for consideration. Off the top of your head, you might be able to come up with three or four schools, but there are more than 100 private schools in Hawai‘i. To explore them, use the “Find a School” search feature on Hawai‘i Association of Independent Schools and our guide to Hawai‘i private schools.
→ If you’re really planning ahead, you should know about the windows of opportunity in the private-school application process. Kindergarten is obviously a time when schools accept many new students. Sixth grade is a major entry point and, if you’re interested in high school, ninth grade is the easiest time to enter. However, many independent schools take students throughout the year, at any grade level. This is known as rolling admission. Be sure to check with the schools in which you’re interested to find out their major entry points.
Fall
Make Some Serious Selections
→ In early fall, begin compiling a list of important admissions dates and deadlines, which can vary greatly between schools and even by grade level. Check the schools’ websites and hais.us. To help focus your thinking, you can use our “What Are You Looking For?” guide.
→ In general, fall is the season for school open houses. The HAIS website is a good starting point for exploring open houses, but be sure to sign up on each school’s website to secure a spot. You’ll get lots of advice from other people, but remember, you are searching for a school that matches your child’s learning style and aligns with your family values. There’s no substitute for firsthand knowledge, so go, and involve your child if possible.
→ In addition to open houses, check whether the schools in which you’re interested allow prospective students, and perhaps families, to tour their campuses and classrooms, or spend a day on campus. Some schools don’t offer this until a student is admitted, but it never hurts to ask.
→ To connect with a variety of schools in one place, come to the free HAIS Admissions Fair on Saturday, Sept. 12, at the Ala Moana Hotel by Mantra. With more than 40 private schools represented, the fair gives families the opportunity to meet with admissions teams and attend informational sessions on topics including financial aid and testing. There will also be a virtual fair. For more information, visit hais.us.
→ By late fall, you should have narrowed your list of prospective schools. You may be asking yourself, “how many should I apply to?” The consensus among admissions directors is five so that even if your child doesn’t get into all of them, you’ll still have a variety of choices before you.
→ With your shortlist, you can start looking into specific school admissions and financial aid requirements. Don’t wait too long, especially if you are interested in kindergarten, since application deadlines can be early. For most grades, schools will require: 1) recent report cards, 2) teacher references, 3) testing—either the SSAT (see next page) or testing done by the school itself—and 4) either a writing sample or an interview.
Test Time
→ If your child is applying for fifth grade or above, he or she will probably need to take the Secondary School Admission Test, or SSAT. The test includes sections for math and verbal skills, reading comprehension and a writing sample. Check with specific schools to see if your child needs to take the SSAT in the fall.
→ If your child does not have much experience with tests such as the SSAT, you might want to provide some kind of practice beforehand and review the official study guide available at ssat.org. Some schools accept more than one set of SSAT results; again, check with each school.
Submit Your Application
→ Keep an eye on application deadlines. Remember, deadlines range from October to late February. You’ll want to create your own calendar to keep track of what’s due and when. Most admissions officers are happy to answer questions at any time throughout the process, especially if the school you are applying to uses a specific platform for its application.
Winter
Inquire About Financial Aid
→ It’s easy to get caught up in the application process, but don’t forget to ask about the financial aid process too. Many Hawai‘i private schools will require you to complete a formal financial aid application administered by a third-party provider. The forms, due dates and tax return requirements may differ among schools, so be sure to verify requirements with each school. Read more commonly asked questions about financial aid.
→ For families applying to Catholic schools, another source of aid may be the Augustine Educational Foundation. For more on the group, see augustinefoundation.org. Aid applications will be available Jan. 10 online at the foundation’s website and at all Hawai‘i Catholic school offices. Applications must be returned by March 1. There are other aid sources for Catholic school students as well.
→ After you submit your admission application forms and perhaps your financial aid application, be sure to keep track of when the schools require supplemental application information such as school transcripts, teacher reference forms and current year report cards. Some schools will allow additional extracurricular forms from your child’s coaches, volunteer coordinators or other organizational leaders. It is best to check with the schools as to what forms they will accept and in what format (online, paper, etc.).
The Interview Process
→ Almost all schools will then schedule an interview or activity session with your child. The intended outcome is that the school sees your child’s authentic self. If your child is applying for sixth grade or above, the school may schedule a writing exercise on the same day as the interview. Although schools take the writing samples seriously, there is no need to hire a tutoring agency to prep your child. Read more interview tips from admissions directors.
→ Many schools incorporate parent interviews as part of their admissions process, although they may not label them as such. For example, if you are offered a meeting with the admissions director to discuss the admissions process, you may consider treating it as an interview. Similarly, if an admissions officer suggests having a separate conversation while your child completes their interview or writing sample, that’s an interview. Recognizing these opportunities allows you the space to share what your child is like while also asking questions about the school and deciding if it meets the needs of your child and family. Please know that the admissions director is genuinely interested in learning about your child and his or her potential. The person sitting across from you is not a “dean of rejection” but rather someone who is interested in learning more about your child and how he or she would fit into the school’s classrooms.
Spring
The Waiting Period
→ Once your application process is complete, the best thing to do is sit back and relax. While the process may seem long, each school is evaluating each application thoroughly and needs time to reflect on each component of your child’s application.
→ In the spring, schools will announce their decisions either electronically or by mail. Starting with the 2026–27 school year, HAIS has adopted a suggested common reply date of April 15 for K–12 schools. This date is voluntary, so be sure to check with each school on when to expect a decision.
The Final Decision
→ If your child is accepted to more than one school, you may ask the schools if it’s possible to visit the campuses and classrooms, and some schools may also offer shadow days to your child. This is a good time to listen to your child about which schools feel most comfortable.
→ Once your child is admitted, you need to make a decision. Most schools require a deposit, which can range from several hundred dollars to more than a thousand. You may be faced with having to make a decision about a school before hearing back from all schools, since notification dates and acceptance deadlines can vary.
Finishing Touches
→ As soon as you’ve settled on a school, don’t forget to check if summer school is required for new students. At some schools, it’s mandatory for all new enrollees; at other schools it’s recommended but only required for certain students; and some schools only encourage it. In any case, it can be a good orientation to a new school.
If You’re Placed in a Wait Pool
→ While being placed in the wait pool may seem disappointing, candidates there are often considered eligible should a space become available in the future. It’s important to provide schools with updated progress reports or report cards while you are in the waiting pool. In some instances, attending summer school or programs on campus may provide the school another opportunity to get to know your child. Once the new school year begins, if your child has not been offered enrollment, you will need to reapply to be considered for admission the following school year.
It’s Never Too Late!
What happens when you’ve missed the regular deadlines?
Maybe you’re a military family and you’ve arrived in the Islands after a school’s application deadline. Is all hope lost? Probably not. While some schools adhere to strict deadlines (especially for kindergarten and financial aid), many schools allow students to apply throughout the year. Some schools have rolling admissions, even accepting enrollment up until school starts, as long as space is available. But what should you do if you’ve missed a hard deadline? Contact the school’s admissions office to explain any extenuating circumstances or inquire about open spaces or the next application window. It can’t hurt to check.
As we prepare to welcome new families into Hawai‘i’s vibrant community of independent schools, I am reminded of the important role schools play not only in educating students, but in shaping the people they become. Across HAIS member schools, this work is deeply rooted in the concept of kuleana—a sense of responsibility, privilege, and care for oneself, one’s community and the world around us.
In a time when the challenges facing our Islands and our world grow ever more complex, cultivating kuleana in our students has never been more imperative. Our students are growing up in a world that asks them to think critically, act ethically, care deeply and contribute meaningfully. When young people understand their responsibility is to something greater than themselves, they become the leaders, innovators and compassionate community members our future demands.
While HAIS member schools are unique in their offerings, they share a common belief that education is about more than academic achievement; it is about shaping young people who feel a genuine connection to their communities and a responsibility to contribute to something larger than themselves. Across HAIS member schools, kuleana is cultivated in many ways. Students engage in service learning and community partnerships that connect classroom learning to real-world needs. They participate in ‘āina-based education that deepens their connection to Hawai‘i’s history, culture, environment and people. They learn leadership through student government, peer mentoring, athletics, the arts and collaborative projects. They practice responsibility through advisory programs, chapel or values-based reflection, sustainability initiatives, and school traditions that emphasize respect, belonging and care for others. In these ways, kuleana is not treated as a single lesson or program. It is embedded throughout a school’s program—through relationships, expectations, culture and community—allowing students to develop empathy, resilience, cultural understanding, civic responsibility and a strong sense of purpose.
This is the 24th year that the Hawai‘i Association of Independent Schools has partnered with HONOLULU Magazine to offer this Private School Guide to families across the state. We are grateful to Altres, whose generous support helps make this valuable resource possible. These enduring partnerships ensure that parents and students have access to key information as they navigate one of the most important decisions in a child’s life.
The guide includes a comprehensive listing of Hawai‘i’s licensed and/or accredited private schools. The HAIS website—www.hais.us—also provides a searchable database of HAIS member schools, each with detailed profile pages to support your school search.
Choosing the right school is a deeply personal decision. We hope this guide serves as a helpful first step as you explore school communities where your child can thrive and where they will be inspired to embrace their own kuleana with confidence, compassion and pride.
Mahalo,
Deanna S.T. D’olier
Executive Director
Hawai‘i Association of Independent Schools
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