Certified master trainer and holistic-lifestyle coach Asako Lahoe wants to help her clients shape up using exercises and training tailored to them. After having her first child, she became interested in fitness and became a personal trainer with the hope of sharing her new knowledge of body mechanics with others. Her classes, which include Hot Hula fitness and Total Body Stretch, provide a way for participants to have fun in a small-group setting while working to achieve fitness goals.
Apartment 3 flaunts the chic side of belly-warming comfort cuisine with its menu of appetizers, sandwiches, entrees, and more constructed from as many locally and sustainably sourced ingredients as possible. Share fantasy bocce-ball-team picks while sharing The Yard Sale, a seasonally handpicked myriad of pickled veggies, on-location cured meats, and goat cheese lightly sprinkled with olive oil ($13), or dunk thirsty french fries in a tank of Sriracha ketchup ($7). Meat, vegetable, and white pizzas ($11–$12) sate circular cravings, and the Italian Dog, a mozzarella-dressed meat tube with tomatoes, basil, and balsamic, lubricates the stomach's elaborate system of levers and pulleys ($11).
Hula Swirl’s self-serve, pay-by-weight style allows culinary artisans to craft their own delectable fusions of gelato, yogurt, and breakfast treats. Employ thick belgian Hula waffles as foundations for palatable towers of toppings, such as sorbetto with coconut insulation and vibrant fruits to attract low-flying silverware ($4+). Freshly churned Hawai-Italian gelato showcases local tropical flavors and ingredients ($5+), and lattes and cappuccinos inject body branches with warm shots of energy ($2). To celebrate the novelty of skewered food without relying on the standard party game of stringing bagels on a shower-curtain rod, opt for a savory waffle dog or sausage ($4–$6).
Ilikai Bar & Grill's executive chef, Mitchell Uyeno, has assembled a menu of upscale American favorites imbued with Asian and Hawaiian tastes. Grab a hold of the fluctuating flavors in steamed Asian mahimahi ($16), caught fresh from Ilikai’s freshwater backyard pond, or Cajun jerk chicken ($14), which is served with mango papaya salsa. An 8 or 12 oz. USDA choice cut filet mignon ($33-$39) top out the grill menu, which also includes a rack of lamb ($43) and a game hen with guava glaze and fruit salsa ($26). Colossal prawns with a rich cream sauce on a bed of linguini ($28) continually defeat catch of the day fish in the battle for seafood menu dominance. On Fridays, stop by for the Hula show and fireworks, starting at 5:30 p.m.
Since 1986, Dave's Ice Cream has been quenching sweltering tongues with southern Pacific and traditional ice-cream flavors, as well as silencing grousing stomachs with snacks for island-inspired noshing. Situated in the oceanside Ala Moana Center, Dave's Ice Cream crowns bald cones with powerful amalgamations of rock salt and heavy cream ($3.75/single scoop) in flavors such as green tea, lichee sherbet, Poha (Big Island gooseberry, subject to availability), or coconut-and-chocolate macadamia nut, as well as more institutional flavors, such as mint chocolate chip, rocky road, and bachelor's degree crunch.
Chef JJ built himself an empire out of sugar, complete with chocolate pyramids covered in cocoa powder. He wanted to bring all things European to Hawaii, so he founded JJ Bistro & French Pastry, where he crafts delectable desserts and a menu of entrees fusing French influence with local ingredients. His baked lamb wellington features crisp bell pepper within a shelf of flaky pastry, and his seafood brioche combines the daily catch with shiitake mushrooms and black-pepper sauce. In addition to the aforementioned chocolate pyramids, he crafts key-lime tarts, chocolate-banana confit, and black-currant cassis in individual servings. He just uses bigger mixing bowls to create the same mouthwatering cakes for birthdays or weddings.
Despite the general European flair, the chef can't resist showing off local cuisine in all its glory with his daily specials of fresh-caught seafood. The mini seafood menu features shrimp, mussels, crab, and lobster, cooked to order and bedecked in one of four sauces, such as garlic butter or J'Jun sauce, Chef JJ's blend of Cajun spices with seldom-used contractions.