The Kahala Hotel & Resort’s award-winning Hoku’s, lauded globally for its masterful cuisine and innovation, proudly presents a new dinner menu designed by recently appointed chef de cuisine, Hiroshi Inoue. Maintaining the signature Hoku’s style that has become world renown with both kama‘āina and visitors, Inoue has incorporated Asian and the Mediterranean influences into the new menu using inspiration from his travels around the world.
The Kahala Hotel & Resort, Hawai‘i’s premier oasis of luxury and elegance, today announced the appointment of Hiroshi Inoue as Chef de Cuisine of Hoku’s. In this newly created position reporting to Executive Chef Wayne Hirabayashi, Inoue will be responsible for overseeing the overall culinary direction and guidance for the award-winning Hoku’s.
Fall is an exciting time to visit Oahu. The 63rd annual Aloha Festival happens in September. The Aloha Festivals is Hawaii’s premier cultural showcase, preserving the unique traditions of the Islands. It’s a free, month-long celebration of Hawaiian music, dance and history. Other exciting events include The Hawaii Food & Wine Festival, the premier epicurean destination event in the Pacific, the Kaneohe Bay Air Show, the Aloha Aina Cultural Festival and more....
The Honorable Governor David Ige recognized The Kahala Hotel & Resort with the 2015 Governor's Green Business Award for its ongoing sustainable efforts, which included solid waste reduction, recycling, energy efficiency and water conservation.
Pictured Left to Right:
- Luis P. Salaveria, Director, DBEDT
- Ellen Mansfield, Assistant Director of Engineering, The Kahala Hotel & Resort
- Spring Chang, Director of Spa and Recreation, The Kahala Hotel & Resort
- Governor David Ige, State of Hawaii
- Cerise Nakaima, Catering & Conference Administrative Assistant, The Kahala Hotel & Resort
- Denise Anderson, Purchasing Manager, The Kahala Hotel & Resort
Sneak peak at the Kahala Ramen to debut at the Joy of Sake. Kahala Ramen featuring soy-braised Kurobuta Pork Belly Ramen with toasted sesame seeds, bean sprouts, Tokyo negi (green onions) and chili oil. Summer has been quite hot in the islands, but a big bowl of homemade ramen made by Executive Chef Wayne Hirabayashi is quite hard to resist.