They say you eat with your eyes first and if you didn't realize that until now, you're probably thinking to yourself 'yeah she's right'. Recently the food scene in Hawaii has been elevated to new standards of deliciousness and I feel the caliber of chefs in town make Hawaii a force in the culinary world. This is also true at The Kahala Resort where the food is not only beautiful but the views are as well. I was recently invited to take part in a special media tasting dinner as Hoku's prepared to launch its new menu and welcome new Chef de Cuisine Hiroshi Inoue. I haven't dined at Hoku's in a long time and I think the last time I was there it was for a birthday brunch. Ironically, they are also relaunching their fabulous brunch this weekend. Lucky us! But this blog about Inoue and his experience along with innovation that brings him to Hawaii. Under the helm of Chef Wayne Hirabayashi who has been at The Kahala since 1998, Inoue is a welcome addition to the team as he brings his Michelin Star cuisine, Mediterranean flavors and Asian influences to the table, literally.
While Hoku's signature classics like the Ahi Musubi, Seafood Tower, Whole Fish Hoku's Stye remain there are some new additions including grilled A5 Miyazaki Wagyu Striploin, Black Pepper and Sesame Crusted Ahi Steak and Kurobuta Pork and Mushroom Risotto. Here's a look as some of the new artfully crafted and composed menu items:
Some of the other dishes (not pictured) really showcased Chef Inoue's craft, playfulness and whimsy! Each I found had a colorful, eclectic appearance. The beauty of the plates is like none other on the island right now. To see it you must experience it, in person. No camera or photograph could do it justice.
Hoku's is open Wednesday - Sunday 5:30pm-10pm for dinner
Sunday Brunch 10am-2pm.
Check out The Kahala website: http://www.kahalaresort.com