Filmakers: Jennifer Whalen and Daniel Zhu.
Sophisticated Pacific Rim fare served beachside
With one eye on tradition and the other on innovation, The Kahala Hotel & Resort’s Hoku’s restaurant tells a story. A story that reveals itself from the land, the sea and the sky above.
Today, Hoku’s story is entrusted to Chef de Cuisine Eric Oto…a native son of our island home.
Chef Oto’s pursuit of elevated Hawaiian cuisine comes from the hands and the heart. Growing up on Oahu, the son of a farmer, he learned the secrets of land. Surround by the Pacific seas, he became a fisherman, revealing the ocean’s treasures below.
Combining his passions and island influences, Chef Oto now stands in the role of epicurean influencer. He’s crafted Hoku’s menu as a celebration. Time-honored Pacific ingredients and techniques fuse with reimagined intercontinental styles resulting in new memories created with each experience.
Chef Oto’s influence pairs with Hoku’s beautiful surroundings. Hoku, which means star in Hawaiian, is aptly named. With uninterrupted views of the ocean, the stars and moon above, dining at Hoku’s is a complete sensory experience.
Chef Oto’s culinary artistry takes form in Hoku’s “nature to table” menu. Seafood, meats, vegetables, fruits — all sourced fresh, sustainable and of the highest quality — serve as the foundation for his creations, a mixture of tradition and ingenuity uniquely adapted for the cosmopolitan guest’s palate. Pair your meal with a wines of old-world and new world flavors, handcrafted cocktails or sake flights.
Hoku’s traditional history and innovation continues all the way to the vineyard. World-renowned Master Sommelier Roberto Viernes blends old-world regions and new-world varietals, creating a wine list in unison with Chef Oto’s culinary delights. The nuances and flavors of our wines can be experienced by the bottle or by the glass.
Hoku’s Coravin wine pouring and preservation system allows high-end wines, not usually available by the glass, to be enjoyed by our guests, ensuring the wine’s integrity with each pour.
Did you know the island of Oahu is birthplace to many of the cocktail culture innovations over the last two decades? Literally. World renowned and award winning mixologist Julie Reiner, Beverage Artist In-Residence, grew up on Oahu. Her career path led her to the coasts … California and New York. Through the years, she emerged as one of the top three mixologists who influenced the modern cocktail movement.
The mixology icon’s cocktail menu for Hoku’s blends fresh spices, fruits, and superior spirits to uplift the classics and introduce new modern mainstays.
The vivid flavors of our handcrafted cocktails complement, without overwhelming, the flavors of our wine and food choices.
Hoku’s acclaimed Sunday Brunch merges our gorgeous ocean views with a gorgeous menu of favorites from the land and sea. Chef specialties that are made to order and Hoku’s action stations include breakfast staples, chilled lobster and shrimp, sushi, poke, and freshly carved lamb and beef. An assortment of dessert choices and brunch cocktail refreshers finish off the complete brunch experience.
Here is a small selection of accolades Hoku’s has picked up in recent years