July-August 2021: Table of Contents


Best Of Honolulu 2021 Sush Cake Toc

This stunning tower of sushi from Tokkuri Tei takes the cake! See who else is the Best of HONOLULU. Photo: Aaron K. Yoshino






We asked our readers and searched the island for the best of everything—soufflé pancakes to hand sanitizer, book club to veggie burger, sherbet to surf gallery—all so you can live better in Honolulu.

By Martha Cheng, Kainoa Deguilmo, Robbie Dingeman, Katie Kenny, Stacey Makiya, Mari Taketa, Katrina Valcourt, Don Wallace and Christi Young


2022 Private School Guide

Discover the ways educators prioritized student learning during the pandemic and what strategies they will continue to use to help students navigate future challenges. Plus, find tips for the application process and more information about the state’s private schools.





0721 Honolulu Magazine Best Of Honolulu Cover Rgb

Photo: Aaron K. Yoshino. Styling: Stacey Makiya and James Nakamura. Design: James Nakamura

Gogh With The Flow

We had to ask the team behind Beyond Van Gogh: The Immersive Experience in Honolulu to share the technology and statistics behind the magic.

By Robbie Dingeman


Summer Picks

Summer’s still in session. Continue the season with an immersive art show, a music festival and a street art exhibition.

By Katie Kenny


I Can’t Believe It’s Literature (And Local!)

Hawai‘i writers break the news about our watery fate 120 years from now, surfing’s corrupt soul and love in Wahiawā (yes, Wahiawā).

By Don Wallace


Cook It Real Good

Sheldon Simeon, Top Chef fan favorite and chef/owner of Tin Roof, debuts a new cookbook, Cook Real Hawai‘i, that offers recipes from chicken hekka to prosciutto dust to Filipino okra salad.

By Martha Cheng and Stacey Makiya


From Our Files

For 133 years HONOLULU Magazine has kept its readers and advertisers at the vanguard of fashion, insight and fun. Starting out as Paradise of the Pacific in 1888 with a commission from King Kalākaua, we’re the oldest continually publishing magazine west of the Mississippi. Take a look into our archives.

By Christi Young


Da Meter

Gauging what’s hot and what’s not in Honolulu.


Chef Sheldon Dishes Recipe Books We Tried It

Photo: Aaron K. Yoshino





Into the Boba-Verse

Venture into the outrageous and delightful world of modern boba, with butterscotch foam, crème brûlée topping, soursop, purple rice and so much more.

By Martha Cheng





Editor’s Page: Growing Into It

Sometimes it takes almost a decade for an idea to bear fruit. And we think this one is one of the best.

By Christi Young


Afterthoughts: What, No Shaka?

It’s driving me mad.

By Katrina Valcourt