RESERVE: 1.800.367.2525

Dining choices at The Kahala Hotel & Resort

Hokus Restaurant Honolulu Hawaii
Honolulu Fine Dining Restaurant Hokus


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 new menu features “Aburi” Kampachi Carpaccio, King Crab and Kinki Fish Bouillabaisse Hot Pot and “Sous-Vide” California Squab.

Honolulu Fine Dining Restaurant Hokus
Honolulu Fine Dining Restaurant Hokus

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.

Executive Chef:
Wayne Hirabayashi

Chef de Cuisine:
Hiroshi Inoue  

Hoku's on Facebook

Hours & Contacts

Now until February 20, 2016
Wednesday - Sunday
5:30 pm - 10 pm

As of February 21, 2016
Tuesday - Saturday
5:30 pm - 10 pm

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

10 am - 2 pm
$75 per person; $37.50 children (6-12) not including tax or gratuity

Sunday Brunch: Casual resort wear, shoes or dressy sandals are allowed.
Swim wear, tank-top style t-shirts and athletic wear are not allowed.

Honolulu Fine Dining Award Winning Restaurant Hokus

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.

Hokus Fine Dining Honolulu Chef Inoue
Hokus Award Winning 5 start restaurant honolulu hawaii

Hoku's is renowned for its innovative culinary style and outstanding service. Popular with Hawaii residents as well as visitors, it has been a Honolulu Star Advertiser Ilima Award Winner every year for fine dining. Accolades for its Sunday Brunch come from all over the world.

Hoku's Restaurant Review

2013 Hale Aina Award Winner
Best Restaurant for a Date Night

2012 Hale Aina Award Winner
Best Brunch

2009, 2010 Hale Aina Award Winner
Best Hotel Restaurant

2007, 2011 'Ilima Award Winner
Best Fine Dining Restaurant