Ho Farm Tomatoes, Tomato Water, Haricot Verts, Nicoise Olives, and Basil
Hand Cut Moringa Tagliatelle
Parmigiano-Reggiano and Black Winter Truffles (4g), ($50 supplemental charge).
Third Course
Australian Rack of Lambs
Zucchini, Red Pepper Hummus, Thyme Oil, and Lamb Jus
Grilled Japanese A-5 Wagyu
Kula Romaine, Ho Farm Tomatoes, Spinach Panade and Bone Marrow Vinaigrette ($85 supplemental charge).
Lobster Risotto
Whole 1lb Maine Lobster, Small Kine Farms Mushrooms, Wilted Spinach, Preserved Local Meyer Lemon, Parmigiano-Reggiano, and Acquerello Carnaroli Rice ($45 supplemental charge).
Fourth Course
"Strawberry Shortcake"
Creme Fraiche Panna Cotta, Strawberry Sorbet, Shortbread Crumble, and Oat Tuile
Tasting Menus: Tuesday - Saturday from 5:30pm - 8:30pm
Sunday Brunch Buffet: Sunday from 9:00am - 1:30pm
About Us
Dining at Hoku’s is an elevated, extraordinary sensory experience. Elegant and refined, yet comfortable and relaxed, grounded in the Legacy of The Kahala. While panoramic views of the Pacific Ocean may distract, the focus here is on the culinary adventure to unfold. Trained in Michelin-starred restaurants around the world, Chef Jonathan Mizukami blends French-influenced cuisine with fresh local flavors.