Gregg Hoshida

Frolic Contributor

A regular contributor to Frolic, Gregg is the old man of the group (follow him on Instagram at @oldmanfood). Proudly born and raised in Kalihi, Gregg is an equally proud graduate of McKinley High School (go Tigers!). Since college, he has held careers in non-profit and private business management, but is currently a road warrior salesman eating interesting poke bowls and loco mocos between appointments. An unapologetic Japanese food fanatic, his annual trips to Japan pre-COVID unerringly revolved around its food culture. He sees himself as Hawai‘i’s version of Japan’s constantly hungry Kodoku no Gurume.

Articles

Waipahu’s fried noodle icon lives on as Hashi Okazuya

Sato’s Okazuya closed in January after 55 years, but the iconic Waipahu's space wasn't vacant for long. Just two months later, Keoni and Hauoli Takahashi, cousins who grew up on Sato’s lunches, reopened the eatery as Hashi Okazuya.   What…

We found birria tacos in Kalihi

Ever since a friend in San Diego introduced me to the world of birria tacos a couple of years ago, I've been hoping these savory pockets of adobo-stewed beef served with the braising liquid as a dip would come to…

Chicken is the star at Pearlridge’s new tonkatsu curry joint

Monday morning, I receive a text that a new katsu restaurant, Koromo, opened at Pearlridge Center and that their chicken katsu may be worth investigating. Being a fried food maniac, I make quick plans with fellow Frolicker Thomas Obungen to visit during their first…

Battle of two Filipino spaghettis

Before Jollibee arrived in Hawaii, I had never heard of Filipino spaghetti. A spaghetti where the red sauce is made with banana ketchup? Almost candy sweet with a hint of sourness? This fusion of Italy and the Philippines seemed to…

A coffee purist’s favorite pour over coffee bars

For the coffee purist, there is nothing like the pour over coffee. Invented a century ago, the method has found new popularity in the last 10 years. The pour over cup is always made to order over 4 to 5 minutes.…

Way beyond pumpkin: Showstopper pies for Thanksgiving

Let’s face it. With Thanksgiving right around the corner, certain choices need to be made. Whether you're cooking an intimate family dinner or hosting a massive potluck, every dish requires purposeful thought. This roundup will make one of your decisions easier:…

Is Popeyes chicken sandwich worth all the hype?

As national food trends go, nothing has been hotter the last few months than the chicken sandwich from Popeyes Lousiana Kitchen. First released in August 2019 to an unsuspecting public, things quickly went extremely viral. This insanity caused Popeyes to…

A road warrior’s best breakfast burritos

I work primarily out of my car. Be it a conference call, email or business proposal, all are usually done while I'm parked somewhere quiet under a tree. With my car doubling as my breakfast table as well, it's important that…

Japan’s prized eggs are coming to Hawaii

Raise your hand if you love eggs. Ok. Now, raise your hand even higher if you love eggs from Japan! If you're a total Japan egghead like me, you know what I’m talking about. That signature golden-orange yolk and compact white is…

Shirokiya’s latest are dinner pouches you boil and serve

Visitors to Japan will have invariably experienced a department store food basement where throngs of people buy main courses, sides, even desserts for the evening after a long day’s work. It’s a convenience that provides the comfort of a hot meal at…

Pizza in a bowl: Tokyo’s pizza ramen

Pizza soba. The words floated across the television long enough for me to grab the remote and turn up the volume. As a self-proclaimed Tokyo-phile, my NGN/NHK cable package is a key resource when it comes to identifying food targets for the annual…

There’s a new cupcake bakery in Kaimuki

I always say working part-time at Sprinkles Cupcakes in So Cal ruined me. Those legendary desserts have become my standard for cupcakes, especially when it comes to red velvet. It’s hard to find any cupcake in Hawaii that compares. For…

Hidden gem: Paul’s Place Cafe in Hilo

My father is from Hilo, so I've been a frequent visitor since the early 70s. For me, this Big Island city has steadfastly managed to retain its historic identity and charm — so much so that I can walk into…

New series with Hawaii roots explores Asian food in America

At a Chinese restaurant in California's San Gabriel Valley, four people sit at a table. They're all Asian-American, and they're contemplating the spread of pig's ears, intestines, stir-fried liver and pig offal congee in front of them. If the dishes…

Kapahulu’s Irifune just reopened downtown

From the 1970s, Irifune Restaurant was a cornerstone of the Kapahulu community, a culinary time capsule that never changed. When my family moved from Kalihi in the early '80s, one of my mother’s favorite “fancy” restaurants in our new neighborhood…

Taiwanese fried chicken is here and it’s huge

Editor's note: As of September 2019, ChiChop has closed. My wife was born in Taiwan, so I've visited this delicious country over a dozen times. Each jaunt to Taipei means a mandatory visit to the Shilin Tourist Night Market to eat a gigantic Hot Star Taiwanese Fried…