Hoku's Kahala — Restaurant in Honolulu

Last night we celebrated our 42nd Wedding Anniversary at Hōkū's and it was extra special to us as we had our small wedding reception in their Maile Room when this hotel and resort was called "Kāhala Hilton". Over the years, we've come to dine at Hōkū's to celebrate other special occasions or just when we just wanted a romantic dinner for two. Every time we've come here, we've experienced nothing but the Best from their top notch ingredients (flavor and presentation), ambiance and service.

We were seated at a window overlooking the resort's own secluded beach that's protected by two man-made peninsulas on opposite ends as we watched the setting sun to the West. I made reservations through Open Table about a month ago after going through several other possible venues. Our service team was made up by Adrian and Georgina. Both were professional yet friendly and attentive without being intrusive.

Chef de cuisine Eric Oto (formerly with Four Seasons O'ahu and Halekūlani) has curated an elevated Pacific Rim menu along with 3 prix fixe menus featuring Chef's Tasting Menu, Global Cuisine and Island Flavors. The sophisticated cuisine is matched by Master Sommelier Roberto Viernes' solid wine program.

We chose the Global Cuisine Menu (5-courses with wine pairings) and couldn't have been happier. Both of us were drawn to the lobster farro risotto and pan-seared duck breast. I guess you say that our years together shows as we share many common likes. The Global Cuisine Menu featured the following:

Amuse Bouche: Locally sourced Kunoa beef Nori-Mushroom Crusted Scallop served with corn squash succotash, mushroom cauliflower purée. Wine: Trefethen Estates Chardonnay Spiced Hamachi Crudo with radishes in aji amarillo-lime, scallion oil. Wine: Marc Bredit Chenin Blanc Lobster Farro Risotto served with morel mushrooms, cognac lobster sauce and fennel. Wine: Patz and Hall Chardonnay Pan Seared Duck Breast topped with prune mui chutney and garnished with whiskey-carrot purée and black currant gastrique. Wine: Melville Pinot Noir Chocolate and Chai Tea Cremeux playfully accompanied by caramel popcorn, chai caramel and vanilla ice cream. Wine: Domaine De La Tour Vielle Banyuls

Adrian and Georgina brought out each course and wine in a lovely pace over 2 and a half hours. From start to finish, our experience was flawless.

The only thing that would've taken this experience over the top would've been an overnight stay in one of their rooms overlooking the Dolphin pool as we did after our wedding reception...

I took a dear friend to Hoku's to celebrate her birthday. We opted for the four course tasting menu because it allowed us to avoid shellfish.

We started with glasses of Nicolas Feuillate Champagne to celebrate her birthday … Cheers! Mini Ciabatta bread was served with an ahi aioli and an amuse bouche started our dining adventure. I ordered a bottle of Grevey-Chambertin to accompany the remainder of our meal. We both ordered the foie gras appetizer. It was served with tiny slices of pineapple and a macadamia nut Vanilla jus. It was heavenly!

The Tagliatelle was covered by a very generous layer of black winter truffles. The aroma and perfume of the truffles was sublime. This dish was one of the highlights of the evening. I had the sweetbreads; it was prepared like Tonkatsu … this was the first time I’ve had sweetbreads served in this manner. It was delicious but I missed the delicate flavors of sauteed sweetbreads.

Our entrees were the pan roasted duck breast and the 48-hour braised short rib. The duck was pink and juicy and was served with pickled green strawberries, red beets and a Balsamic Li Hing Mui sauce. It was a touch too salty for my tablemate; likely was due to the Li Hing Mui. My short rib was so tender and succulent; it was served over a bed of mushroom risotto.

Dessert was Profiterole for me (it’s a “must have” anytime I visit The Kahala) and Hoku’s Warm Chocolate Coulant for my tablemate. I had a cup of their "oh so" delicious coffee. The waitstaff brought a multi-colored macaroon on a plate with Happy Birthday in chocolate for my tablemate.

It’s been a while since dining at Hoku’s. The new format works for us; the eight course tasting menu looks wonderful as long as you don’t suffer from any food allergies. The four course menu offers the flexibility to tailor one’s meal to one’s preferences but retain the experience of a tasting menu. What can I say … highly recommended! Splurge,...

The experience you get at Hoku’s is special to this restaurant and this restaurant alone. With an open air kitchen you can see and smell everything. From the moment you walk in, Chef Johnny Phan is front and center rallied by his kitchen staff. With a warm greeting they look at you to greet you as soon as you walk through the large doors of Hoku’s.

The staff is friendly, kind, and so welcoming. From the moment we sat down we felt special. With great attention to detail, Hoku’s knows how to make every experience something to remember.

We got the three course meal as this was our first time with a prefixed menu. As the food rolled out, they make everything timed to your pace. There is no rush or push to finish too quickly or if you’re a faster eater - to slow down. The chef looks into the dining room speaking with wait staff as they check on you, relaying messages from table to kitchen.

In most kitchens you would think the noises and sounds would be distracting, but you could not hear a sound. The kitchen works well and cohesively to provide a great ambiance.

The food was amazing. As with the experience, the food did not disappoint. It was a good size portion for the quality you’re looking for. The crispy tako with shishito peppers paired so well together. The scallops were cooked perfectly, with a sauce you would not believe. To finish it off we had a crème brûlée dessert with a coconut cookie. The entire meal worked so well together and ended off so nicely.

The wait staff was attentive and so kind. No glass went empty and no detail was too small.

Thank you to Hoku’s for creating a dining experience we will never forget, and making my sister feel special on...