Dining choices at The Kahala Hotel & Resort
Hoku's at The Kahala Hotel & Resort is heralded for its innovative fusion fare which melds Hawaiian, Asian, Mediterranean and European flavors.
Hoku's is consistently ranked as one of Hawaii's best restaurants.
With a twist on contemporary Island cuisine, Hoku's returns to the basics and revamps the classics. The menu has been expanded to include an exotic variety of new dishes, such as Roasted Colorado Rack of Lamb (Broccolini, Yukon Gold Potatoes, Tomato Fondue, Red Wine & Herb Jus*), Banana Leaf & Herb Smoked Beef Tenderloin (Asparagus, Hearts of Palm, Coconut Curry Sauce Lime Oil, Red wine Sauce), Scallops & Escargot (Wok Fried with Garlic & Garden Parsley Butter).
The cuisine is fresh, light, and innovative.
The ever-popular Hoku's Ahi Musubi remains on the menu as a local favorite. Ingredients are a mix of fresh locally grown produce and imports from abroad.
Hoku's has a breathtaking beachside setting with panoramic views of the Pacific Ocean from every table in the multi-level dining room. Also competing for guest's attention is the open kitchen featuring fiery hot woks, a kiawe wood grill, and tandoori and wood-burning ovens.
Chef de Cuisine:
Hours & Contacts
Wednesday - Sunday
5:30 pm - 10 pm
10 am - 2 pm
$68 per person; $34 children (6-12) not including tax or gratuity
As of September 6th, brunch will be $75 per person; $37.50 children (6-12) not including tax or gratuity
Dinner: Collared shirts and slacks for men and evening attire for women are preferred. Shorts and tank-top style t-shirts are not allowed. Children under 12 are exempt.
Sunday Brunch: Casual resort wear, shoes or dressy sandals are allowed.
Swim wear, tank-top style t-shirts and athletic wear are not allowed.
Hoku's Chef de Cuisine - Hiroshi Inoue
Inoue brings nearly 20 years of world-class culinary experience to The Kahala Hotel & Resort. Most recently, he served as an executive sous chef supervising all banquets and four restaurants at the Grand XIV Karuizawa, Nagano. Inoue has won the first place in the cooking competition for the luxury resort management company for five consecutive years. Previously, he worked at Shinkirou, a fine dining French-Italian fusion restaurant in Suzhou, China, and at L’Osier in Japan, a three-star Michelin winner in Tokyo for three consecutive years.
He was born in Osaka, Japan, which was made famous as “the kitchen of the nation” in Japan. The inhabitants of Osaka enjoy a blessing of gastronomic riches, as the result of bounty from the mountains and from the sea and these fresh ingredients are used to create a wide variety of delicious food. His interest in culinary arts was grown in such a circumstance. He said “I decided to be a chef when I was just 9 years old.” He attended the Tsuji Culinary Institute from 1995 to 1997, and held a position in fine cuisine preparation for The Ritz-Carlton Osaka from 1997 until 2005. During his tenure at The Ritz-Carlton, he also worked at BUCKHEAD, located in The Ritz-Carlton Atlanta, which was selected as one of the top 15 restaurants in America by USA Today. In Atlanta, he also had chance to work at Joel, a 5-diamond French restaurant.