Hoku's

Hoku’s
Kahala Hotel














My parents took us to Hoku’s for an annual family dinner before I headed back to school and my brother started teaching his spring semester. This was our first trip back since the hotel had changed management. It was nice to still see all of the familiar faces of the wait staff and the same gorgeous view of Kahala beach and the palm trees at sunset.

The biggest change for us was that the menu had shrunk to a scant two pages: appetizers and entrees. (it seems they also went up in price: appetizers were $10-26, entrees $35-46) Old specialties (the seafood tower on ice and the vegetable platter) are still available, although not on the menu.

Pumpkin rolls & lavosh
















The meal still starts with the same amazing poke aioli, although now its served with two new breads: pumpkin (similar to poi rolls or sweet bread consistency) and lavosh (the server told us we could still purchase the old naan bread if we wanted to).

Amuse bouche: mango gelee with black pepper















We ordered a ton of appetizers and entrees and passed them all around to try everything.

We started with the ahi sampler, which was served as an individual course. It had poke, tartare, sushi, sashimi, and seared ahi.















Our next appetizers were a tomato soup with fresh basil foam and the pork belly. The tomato soup tasted just like Italian restaurant tomato sauce (weird that we all thought that), and the basil foam flavor was barely noticeable.


























Sushi & sashimi platter
















Fish

Sour cream cranberry coffee cake

I used this recipe for a sour cream bundt cake, except for the streusel I used dried cranberries, walnuts, flax seeds, cinnamon and sugar. I also substituted whole wheat flour for half of the flour. It came out great, a little sweeter than most stuff I bake, but a perfect breakfast or dessert.

Kula strawberries

Divine color.

From KCC farmer's market on Christmas Eve