The chefs at Tanioka's Seafoods and Catering may specialize in fresh, locally caught ahi and aku tuna, but their dishes also reflect the diverse cultural influences that have shaped Hawaii's cuisine. Sushi platters, chicken katsu, and bacon-wrapped meatloaf are presented alongside island classics such as pork lau lau and more than 40 different kinds of poke. The international dishes are served up at Tanioka's market and catered to hungry crowds at weddings, company-wide food fights, and other special events.
When Mel and Lynn Tanioka founded Tanioka's Seafoods and Catering in 1978, they inadvertently created a family legacy. The couple's daughter and son, Jasmine and Justin, joined the team in the following decades as the business continued to expand, providing more and more customers with hearty portions of traditional Hawaiian home cooking. Today, Tanioka's has become a local institution and garnered multiple awards, but its commitment to fine foods hasn't changed.
The staff at Banzai Sushi Bar serves fresh, flavorful fish in a down-to-earth atmosphere, earning accolades in the Star Advertiser's Ilima Awards for several years running. Nestled in a corner of Haleiwa's North Shore Marketplace, the restaurant cossets diners in a covered open-air deck constructed of rustic dark wood, with floral floor cushions for Japanese-style dining or conventional seats for settling the bill with games of musical chairs. Raw seafood is laid bare atop nuggets of sushi rice in nigiri or wrapped tightly between layers of rice and seaweed in maki rolls such as the hawaii roll, whose bundle of shrimp tempura and cucumber is topped with spicy tuna and macadamia nuts.
Once a month at Formaggio Grill, guests indulge in four-course meals paired with fine wines. It sounds like a typical dinner party, save one difference: no one can see a thing. The monthly event is called Dining in the Dark, and Formaggio Grill hopes that it will encourage guests to slow down, savor their dinners, and even reconsider their approaches to fine dining.
Even without the blindfolds, Formaggio Grill touts that mission with careful preparation of Mediterranean-style cuisine in a warm, welcoming space. Chefs smoke prime rib over kiawe wood and toss pastas with housemade sausage. Servers are happy to help pair entrees with selections from a list of more than 50 wines from around the world.
The restaurant envelops diners in warm reds and golds, and low light casts plush red stools and a wooden bar in a warm glow. The artwork of Ron Genta adds splashes of color to the walls, and local musicians take to the stage on the weekends to entertain patrons with smooth guitar sounds or the dulcet tones of a whale’s song.
With a stay at The Kahala Hotel & Resort in Honolulu (Kahala), you'll be close to Kapiolani Community College and Diamond Head. This 5-star resort is within close proximity of Honolulu Zoo and Ala Wai Golf Course.
Make yourself at home in one of the 338 air-conditioned rooms featuring refrigerators and CD players. 40-inch LCD televisions with pay movies provide entertainment, while complimentary wireless Internet access keeps you connected. Bathrooms feature shower/tub combinations, makeup/shaving mirrors, and designer toiletries. Conveniences include safes and complimentary newspapers, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Relax at the full-service spa, where you can enjoy body treatments and facials. If you're looking for recreational opportunities, you'll find an outdoor pool, a spa tub, and a sauna. Additional amenities include complimentary wireless Internet access, a concierge desk, and babysitting/childcare.
Grab a bite at one of the resort's 4 restaurants, or stay in and take advantage of 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, audiovisual equipment, and currency exchange. Event facilities at this resort consist of exhibit space and a meeting/conference room. Parking (subject to charges) is available onsite.
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.
With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and mahi-mahi-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours. To add to the global flavors, live musicians flaunt their fingerwork in the restaurant three days a week.