Food

Truffles. Champagne. Fine dining. The opening of Margotto Hawaii brings all these together for what may be a one-of-a-kind experience in Hawaii.

Margotto Hawaii is a branch of Japan’s Margotto e Baciare, known for their affection for the rare delicacy that are truffles. Margotto Hawaii is also a Krug Ambassador, the first and so far only establishment in Hawaii to have the exclusive relationship with Krug. A press release from the restaurant stated Margotto Hawaii will feature bottles of the champagne at “at unprecedentedly appealing prices” and host pairing events.

Truffles are among the most expensive ingredients used in fine dining, with the restaurant offering a seasonal selection from around the world. They range in price from $15 to $5,000, depending on the variety and size. 

Group Executive Chef Kenta Kayama is responsible for making the experience with decadent fungus unforgettable. He comes from an impressive pedigree — training in Michelin-starred Kanda and Quintessence, under chefs Hiroyuki Kanda, Shuzo Kishida, Joël Robuchon and Ryuta Izuka.

Diners have a choice of coursed menus, ranging from $80 to $150. The truffles are separate. Besides the restaurant’s selection of Krug champagnes, Margotto Hawaii’s total wine collection includes over 20,000 bottles. Selections are brought in and rotated from storage in Europe.   

“Our Tokyo restaurant was blessed with many patrons seeking the luxuries of a truffle-laden meal as an escape from the harsh realities of the pandemic,” Kazutomo “Robert” Hori, owner of Margotto e Baciare and Margotto Hawaii said.  “Now, we want the people of Hawaii to also enjoy an occasionally lavish dinner as a personal reward for themselves, but at approachable prices.”

Margotto Hawaii is located at 514 Piikoi St., open from 5:00 to 10:30 p.m., Thursday through Tuesday, closed Wednesdays.  Attire is resort casual, with shirt and footwear required.

Photos are courtesy of Margotto Hawaii.

Truffles. Champagne. Fine dining. The opening of Margotto Hawaii brings all these together for what may be a one-of-a-kind experience in Hawaii.

Margotto Hawaii is a branch of Japan’s Margotto e Baciare, known for their affection for the rare delicacy that are truffles. Margotto Hawaii is also a Krug Ambassador, the first and so far only establishment in Hawaii to have the exclusive relationship with Krug. A press release from the restaurant stated Margotto Hawaii will feature bottles of the champagne at “at unprecedentedly appealing prices” and host pairing events.

Truffles are among the most expensive ingredients used in fine dining, with the restaurant offering a seasonal selection from around the world. They range in price from $15 to $5,000, depending on the variety and size. 

Group Executive Chef Kenta Kayama is responsible for making the experience with decadent fungus unforgettable. He comes from an impressive pedigree — training in Michelin-starred Kanda and Quintessence, under chefs Hiroyuki Kanda, Shuzo Kishida, Joël Robuchon and Ryuta Izuka.

Diners have a choice of coursed menus, ranging from $80 to $150. The truffles are separate. Besides the restaurant’s selection of Krug champagnes, Margotto Hawaii’s total wine collection includes over 20,000 bottles. Selections are brought in and rotated from storage in Europe.   

“Our Tokyo restaurant was blessed with many patrons seeking the luxuries of a truffle-laden meal as an escape from the harsh realities of the pandemic,” Kazutomo “Robert” Hori, owner of Margotto e Baciare and Margotto Hawaii said.  “Now, we want the people of Hawaii to also enjoy an occasionally lavish dinner as a personal reward for themselves, but at approachable prices.”

Margotto Hawaii is located at 514 Piikoi St., open from 5:00 to 10:30 p.m., Thursday through Tuesday, closed Wednesdays.  Attire is resort casual, with shirt and footwear required.

Photos are courtesy of Margotto Hawaii.

With the state’s exploding tourist numbers, Localicious is changing gears from supporting Hawaii’s restaurants during the pandemic to mobilizing visitors to support local agriculture.

Localicious, a program organized by the Hawaii Agricultural Foundation, came to prominence during the COVID-19 pandemic with Food-A-Go-Go. The initiative helped keep restaurants, and the farmers, ranchers and fishermen that supply them, open for business. 

But with lockdowns and restrictions on eateries in the rear-view mirror (for now), the HAF is shifting the priorities of Localicious. The program will now urge tourists to support local agriculture. The HAF will market to visitors with search engine optimization, social media platforms, and digital advertising.

According to a press release from the Hawaii Agricultural Foundation, Localicious’ new priorities will be:

1) support local businesses that buy from our local farmers, ranchers and fishermen 

2) create an opportunity for visitors to contribute to our local economy

3) help create more demand for our local ag and fishing industries, and

4) provide credible information to the public on how they can help Hawaii in its efforts to support local ag and diversify our economy.

Localicious was formed in 2014 as a marketing campaign to support local restaurants and businesses, Hawaii’s agriculture and fishing industries, and to contribute to kindergarten to grade 12 agriculture education.

Photo courtesy of Localicious.

For many restaurants, the way forward during the COVID-19 pandemic was a crisis. For Restaurant Suntory — the oldest tenant in the Royal Hawaiian Center in the heart of Waikiki — it embraced the opportunity to refine and expand.

Opened in 1980, Restaurant Suntory is an eatery established by the same Suntory that crafts the highly prized whiskies Yamazaki, Hakushu and Hibiki, and established itself as a destination for its sushi and teppanyaki. But 40 years after its opening, the restaurant was forced to close because of the pandemic.

Restaurant Suntory used the time off to regroup and remodel. The establishment’s parent company dropped $2 million into revamping its space, the first since it opened. The investment in the restaurant is a statement to its long-term commitment to the Honolulu dining scene, with General Manager Nobuyuki Aoyama stating in a press release: “With this redesign, we are honoring our past while we look to the future. We look forward to the next 40 years.”

The redesigned restaurant embraces the traditional Japanese sense of minimalism. But it was more than just a facelift. The upgraded restaurant reflects the increasing sophistication and demands of fine dining patrons.

The new dining areas within the restaurant not only include its sushi counter and teppanyaki tables, but also the Washoku Room and the Lounge, all under the direction of Executive Chef Go Kamikubo, who has been with the restaurant since 2016. Kamikuno has over 20 years of experience, working under Iron Chef Rokusaburou Michiba.

The restaurant’s sushi counter, now in its own private, 12-seat section called Tokiwa, has been elevated with omakase courses, or sushi made for the customers at the chef’s discretion with the best seasonal seafood and offerings available. Tokiwa also features sake and wine paired with its offerings. The Teppan Room now offers teppanyaki selections of USDA Prime beef, Miyazaki Wagyu (a cross of Wagyu and Black Angus), lobster, abalone and foie gras. The restaurant’s Washoku Room features nabe, or shabu shabu, and washoku, tempura, grilled fish, soba and udon noodles, and other traditional Japanese foods. The Lounge features Suntory’s full range of libations as well as cocktails using its whiskies, vodka, gin and beer. The restaurant plans on whisky tasting events and other special private events at the Lounge.

The restaurant also added a “lunch special” to its menu. But this lunch special in the Washoku Room truly emphasizes special. The kaiseki meal (or traditional Japanese, multi-course meal) changes monthly, as the dining experience demands the use of the freshest, in-season ingredients.

For example, as of press time in late May 2022, the special offers a sashimi-style and seared fish. The second course offers Washugyu beef and otoro or tuna belly. A new menu will be introduced each month.

This is not the sort of meal you’d duck into for a quick lunch. Restaurant Suntory requires an online reservation to secure a reservation and to request a menu of the month’s offerings. Then, once you’ve made your choice, email the restaurant with your selection, name and reservation date prior to the reservation (details are at Restaurant Suntory’s website).

The restaurant explains, in its press release, that this experience should be a planned event. “In line with the Japanese concept of mottainai that spurns waste, and as ingredients are obtained in advance solely for the select number of servings, diners should note that the restaurant does not offer cancellations on the lunch special.”

Even with the pre-ordering and reservation requirements for the Shunsai-zen Lunch Special, the restaurant’s Assistant Manager, Asami Saka, said they’ve been selling out at least a week in advance.

“We have been pleasantly surprised by just how positive the response has been to the Shunsai-zen Lunch Special,” she added. With the start of this past month’s seasonal special, the popularity is the highest it’s ever been.”

With only 18 servings made each day at $38 each, this is truly a special lunch. Expect a similar fine dining experience at fine dining prices for the rest of Suntory’s menu. For example, a premium dinner omakase sushi course of will run $250 per person.

But that hasn’t affected Restaurant Suntory’s business. The new menu items and redesigned restaurant have been a hit with not just the rebounding numbers of tourists in Waikiki, but with locals as well.

“We are very fortunate and humbled to say that we have been extremely busy since our reopening,” Saka said. “Although we are clearly seeing an increase in the number of tourists coming to the restaurant, about half of the reservations are local customers who have been waiting to visit the reborn Restaurant Suntory.”

Restaurant Suntory can be found at the Royal Hawaiian Center, Bldg B, Third Level, B307, 2233 Kalakaua Ave., Honolulu, HI 96815, (808)922-5511. Open daily for Lunch, 11:30AM – 1:30PM; Lounge Cafe, 2:00PM – 4:00PM; Dinner, 5:30PM – 9:30PM; Lounge Bar: 9:30PM – 11:00PM.

Photos courtesy of Restaurant Suntory.

A food stand serving quality burger-fare in the Kakaako/Ward area, Chubbies Burgers, will be relocating to Kaimuki in the coming months.  Chubbies will be moving into the restaurant space at 1145 12th Ave. (The restaurant’s former occupant, Koko Head Cafe, just relocated across the street to a larger venue.)

“This location will be a great fit for the Chubbies Burgers brand. We love the neighborhood of Kaimuki and feel that Chubbies will be a great addition to the collection of small businesses in the area,” saidJeffrey Nedry, Owner of Chubbies Burgers. “We are so glad to finally graduate from our food trailer into a brick & mortar location.”

Melisa Preus at CBRE represented Chubbies Burgers, with Jo McGarry representing the former tenant.

Chubbies has been in business for nearly 6 years, serving burgers, fries, and milkshakes – using local and housemade ingredients. Weekly, the hardworking staff at Chubbies makes, by hand, thousands of Certified Angus Beef burgers and fresh-baked buns, hundreds of housemade veggie burgers, and countless batches of their fries and six delicious specialty sauces.

In 2021, Chubbies was recognized by reader votes as “Best Burger” in Honolulu Magazine’s “Best of Honolulu.” Also nationally recognized, Insider Food recently included Chubbies Burgers in their publication of “The Best Burger in Every State.”

The opening date of the Kaimuki location is scheduled for early May.

From left to right: Jasmyne Wood, Culinary Director, Jeffrey Nedry, Owner, and Todd Yokoyama, Manager.

The existing location at Ward has been scheduled for redevelopment for some time. Chubbies ownership is currently in discussions to secure a location in the Kakaako area, to open next year – in 2023.

“I want to thank Ward Village for our 5-year partnership. Giving our food truck a chance to operate with daily business hours and seating has allowed us the opportunity to grow,” said Nedry. “I also want to thank the Kakaako and Ward community, not to mention the people that make a trip into town to grab Chubbies, for your support and patronage. A hui hou!”

Chubbies plans to add a few new menu items, including a couple of beers and cocktails, while still maintaining a slim concept.

“The key is keeping the menu concise and consistent, so our guests can always expect the same great quality,” said Jasmyne Wood, Culinary Director at Chubbies Burgers. “We also plan to add more vegetarian options.”

“Meat alternatives are a growing category,” added Nedry, “I question how burger restaurants are going to be operating in the next 20 years. As our business grows, I want to ensure Chubbies is environmentally-conscious and thinking about the future.”

Chubbies expansion also includes plans to add key hires.

“We offer excellent benefits and promote from within the company,” said Todd Yokoyama, Manager at Chubbies. “At Chubbies, we’re trying to be a progressive food and beverage employer. Restaurant industry compensation has a complicated history. We’re doing our best to be part of the positive change that is happening to restaurant culture.”

The final date of service at the Ward food trailer will be at the end of April — exact date to be announced.The food trailer, which Chubbies Burgers currently operates from, will be for sale. Custom designed and built with high volume in mind, it’s only been in operation for 2 years. Interested buyers should contact Jeffrey Nedry (info@chubbiesburgers.com).

Chubbies guests and fans are invited to follow Chubbies Burgers on social media to get updates on their location change and opening dates at @chubbieshawaii.

ABOUT CHUBBIES BURGERSChubbies Burgers is the burger joint Hawaii had been waiting for – high-quality and locally-sourced ingredients, always made to order, served hot & fresh every time. Chubbies strives to set themselves apart by making burger buns in-house, using premium Angus Beef, and providing unique but consistent menu offerings that can be prepared with efficient systems.

The company opened in mid-2016 and is the vision of owner Jeffrey Nedry. In their first year of operation, after driving around to various locations such as Sandy Beach Park, Chubbies then partnered with Ward Village to have a permanent location and consistent business hours.

In order to support the growing demand, Chubbies has had to operate a vigorous prep kitchen operation to keep the trailer “storefront” supported. The prep operations have grown from a shared prep kitchen space to larger and larger spaces. Three different dedicated prep locations within 18 months were required to support the growing demand.

As the company expands and volume grows, Chubbies seeks to find creative solutions that can ensure the quality standards remain high. This is a burger brand that takes their operation seriously – and aims to keep their reputation of the best in town.

Hawaiian Ethos announced this week that it has released the first legal cannabis infused chocolates on the Big Island of Hawaii. Called “Kokoleka” — the Hawaiian transliteration of the word “chocolate” — it will be available in retail stores in Kona, Hilo, and Waimea.

The company says its new chocolates are the island’s first edibles released under new regulatory rules allowing licensed dispensaries to manufacture cannabis infused beverages, baked goods and other edible product formats in the state of Hawaii.

“Cannabis infused chocolates and other edible formats have been available in other states for years, and Hawaiian Ethos is excited to finally offer our premium products under the state’s new rules,” said Hawaiian Ethos vice president of marketing Chris Whidden.

Starting from organic fair-trade cacao, Hawaiian Ethos chocolates are infused with premium ice water hash rosin made from fresh frozen whole flower, sun grown locally at their low impact production facility in Kamuela.

Later this year, Hawaiian Ethos plans to release a variety of creative new flavors using local, island-sourced ingredients and flagship cannabis strains, including a no-sugar added option for medical cannabis patients sensitive to sweets.

In addition to the medicinal benefits of cannabis, dark chocolate is loaded with nutrients that can positively affect your health. Made from the seed of the cacao tree, it’s one of the best sources of antioxidants and can lower the risk of heart disease.

To reduce the impact of plastic waste on the island, Ethos’ Kokoleka chocolates are packaged in 100% backyard compostable PHA containers, which return to the soil completely in as little as 16 months. 

As more cannabis infused products become available in the state, Hawaiian Ethos looks forward to new and existing licensed operators working creatively to put Hawaii on the map as a premium producer of world class cannabis edibles, made with care and found nowhere else on the planet.

About Hawaiian Ethos

Hawaiian Ethos is a licensed medical cannabis producer with retail dispensary locations on Hawai’i Island in Hilo, Waimea, and Kona. All Hawaiian Ethos products are sun grown on the Big Island, solventless, and packaged responsibly in recyclable, reusable or compostable containers. For more information, visit hawaiianethos.com.

Vons Chicken, a popular Korean fried chicken franchise, has opened at the Town Center of Mililani.

The eatery is known for its wide variety of delicious Korean-style fried chicken, including Crispy Fried Chicken, Korean Seasoned Fried Chicken, and Shoyu Fried Chicken.

“We’re happy to continue to add new flavors from around the world for our community to enjoy,: said Shelley Morisaki, general manager of Town Center of Mililani. “Vons Chicken joins our diverse selection of eateries, providing a host of dining options right here in the heart of Central Oahu.”

Vons Chicken opened its first store in April 2007 in South Korea. Its flavorful roast and oven fried chicken offerings proved popular and it now operates franchises around the globe.

“Vons Chicken was the first Korean fried chicken franchise to open in Hawaii back in 2015, and has currently expanded to over nine locations all over Oahu and Maui. Menu items are made to order so that every order is fresh,” said Hanael Chang, franchisee of the new location. “All our sauces and powders come directly from South Korea.”

Vons Chicken is located near center stage, on the UFC Gym side of the center. The new restaurant is open Monday – Saturday from 10:30 a.m. to 8:30 p.m., and Sundays from 10:30 a.m. to 7:00 p.m. Call (808) 200-4660.

Vons Chicken is the latest business to open at the center, joining restaurants that include Japanese, Italian, Filipino cuisine and more. Customers can find ramen, sushi, pasta, lechon and other favorites, in addition to dessert destinations to satisfy any sweet tooth, and convenient drive-thru options for those who need to grab a quick bite.

See towncenterofmililani.com for up-to-date information on shopping and dining options, including current hours and services. Individual store policies and hours may vary, so customers are highly encouraged to check the website in advance. Follow and tag photos of #TownCenterOfMililani on Facebook @TownCtrMililani and Instagram @TownCenterofMililani.

About Town Center of Mililani

Town Center of Mililani is a 449,000 square-foot shopping center with over 90 stores including Longs Drugs, Times Supermarket, PetSmart, local specialty shops, restaurants like CPK, Five Guys Burgers & Fries and Zippy’s, a newly-renovated Consolidated Theatres, and medical, financial and professional services offices. It is the largest shopping center in Central Oahu and one of the largest in the state. For more information, please visit www.towncenterofmililani.com.

Photos courtesy Town Center of Mililani.

Wolfgang’s breakfast menu features their world famous USDA Prime, dry-aged steaks, as well as a variety of omelets and eggs benedicts, sweet and savory breakfast items, morning cocktails and much more.

See the full album of Wolfgang’s Steakhouse breakfast items on Flickr.

Wolfgang’s Steakhouse is excited to announce that they have just launched daily breakfast service from 7:00am to 11:00am. Menu selections include Steak & Eggs, Build-Your-Own Omelets, five different Eggs Benedicts, breakfast sweets including Pancakes, French Toast, and Belgian Waffles, savory items like their already popular Loco Moco, a Breakfast Wrap, Waffles & Fried Chicken, Avocado Toast, and Salmon Bagel, various Pastries & Breads, Yogurt & Fruit, and Coffee, Tea, Juices, and Morning Cocktails. (see attached menu)

The addition of breakfast means that Wolfgangʻs Steakhouse Waikīkī is now an all-day dining establishment open from 7:00am to 11:00pm daily (11:30pm on Friday and Saturday), serving breakfast, lunch, and dinner, as well as Happy Hour Monday through Friday 3:00-6:30pm in the bar and on the lanai.

The restaurant is also currently going through a major expansion which will be completed by this summer, adding more restaurant seating and private dining space. During the Covid shutdown, Wolfgang’s refurbished the current restaurant spaces and did a complete renovation of their kitchen. And last year they expanded their seating options to include the large lawn directly across the restaurant overlooking the iconic Royal Hawaiian Hotel – perfect for those who prefer dining al fresco and for outdoor garden weddings and parties.

About Wolfgang’s Steakhouse by Wolfgang Zwiener

Wolfgang Zwiener, a veritable icon after over four decades of loyal service at the legendary Peter Luger’s in New York, is a craftsman in his own right.  Building a solid reputation on the strength of his service and exacting standards, Zwiener hand selects all sides of beef served in his steakhouses, and chooses only USDA Prime Grade Black Angus beef for superior marbling, tenderness, flavor and texture. The sides of beef are dry-aged on site to perfection, and then carved to order by hand into Wolfgang’s signature Porterhouse, prime New York sirloin, and ribeyesteaks. The results are luxurious – meltingly tender and juicy steaks served sizzling hot with a perfectly caramelized crust.

Wolfgang’s menu has something to please every palate with their famous mouth-watering steaks, and other excellent entrée selections including veal, lamb, wild king salmon, Chilean sea bass, sushi grade tuna, three-pound lobsters, and more, complemented by Wolfgang’s creamed spinach, mashed potatoes, German potatoes, and other classic sides. Tempting appetizers such as shrimp and lobster cocktails, fresh oysters on the half shell, thick, sizzling bacon, and crisp, fresh salads are the perfect prelude to any main course. Guests may also choose from a huge selection of wines from our award-winning wine list, or enjoy their cocktail of choice from the bar.

Since the very first Wolfgang’s Steakhouse opened in 2004 on Park Avenue in New York City, Wolfgang’s Steakhouse has expanded to 30 locations on 3 continents (North America, Asia, Europe), in 10 countries (U.S., Japan, China, Korea, Hong Kong, Philippines, Singapore, Indonesia, Malaysia, Cyprus), and in 20 cities (New York, NY; Somerville, NJ; Beverly Hills, CA; Miami, FL; Boston, MA; Honolulu, HI (opened in 2009); Tokyo, Osaka and Fukuoka, Japan; Beijing, Shanghai, Shenzhen, and Hangzhou, China; Seoul, Korea; Manila, Philippines; Singapore; Jakarta, Indonesia; Genting Highlands Pahang, Malaysia; and Limassol, Cyprus). More locations will be opening this year and are being planned over the next few years.

Wolfgang’s Steakhouse by Wolfgang Zwiener – WaikīkīRoyal Hawaiian Center, Bldg. C, Level 32301 Kalākaua AvenueHonolulu, HI 96815Validated parking at Royal Hawaiian CenterReservations:  808.922.3600 or opentable.com.www.wolfgangssteakhouse.net

Daily Hours of Operation:Breakfast: 7:00-11:00amLunch: 11:00am-3:00pmDinner Menu: All DayHappy Hour: Mon-Fri, 3:00-6:30pm (at the Bar/Lanai)

Windward Mall is pleased to welcome Kāne‘ohe Kikuya Japanese Restaurant to the Center on Monday, Feb. 14. The popular restaurant has been part of the Kāne‘ohe community for more than 40 years serving a variety of traditional Japanese teishoku dishes.

It is located on the upper level of the mall across Hawaii USA Federal Credit Union.

“We are so excited to welcome Kāne‘ohe Kikuya Japanese Restaurant to Windward Mall and invite the community to continue dining at this popular locally owned restaurant,” said Cesar Topacio, general manager of Windward Mall. “We are honored to be part of Kikuya’s legacy in Kāne‘ohe.”

Owner Calvin Dang took over the family-owned restaurant in 2016 when the original owners retired. Dang previously worked at Kikuya for 10 years, learning all of the traditional cooking techniques from the original owners. Since taking over, Dang has kept everything the same — from the staff to the menu to the cooking techniques — and in this new location, he plans to keep the same menu and concept that focuses on Japanese-style home cooking.

The new restaurant will also have outdoor seating and serve specialty sakes and Japanese beers.

“I’m very happy that we’re able to move to Windward Mall; it’s like a dream come true for me,” said Dang, who lived in Kāne‘ohe for years when he first came to O‘ahu from Vietnam. “Before I even worked at the old Kikuya restaurant, I’d always eat, shop and walk around Windward Mall, and I used to think, ‘Wow, what if I had a restaurant here?’ And now it’s happening.”

Kikuya has seen customers come in for generations to celebrate birthdays, special events or family gatherings. Some customers started coming to Kikuya as kids with their grandparents and they continue to come because of the great memories shared there. Loyal customers tell Dang they are excited for the new location with more parking and convenience than before.

Many regulars know Kikuya for its variety of menu items, including the most popular dinner teishoku.

The restaurant will also showcase art by local Kāne‘ohe artist Naoki Hayashi who creates gyotaku prints. As an avid diver and fisher, Hayashi views each gyotaku as a window into the underwater world he sees when diving in Hawai‘i’s beautiful ocean waters. His art features fish in true-life color and in compositions that reflect how they are found in nature. Because of his deep respect for the ocean and its creatures, Hayashi only creates gyotaku art from fish that will be eaten. Each of his gyotaku pieces is both a record of a fish and a meal shared with friends and family.

For more information, please visit www.windwardmall.com or follow @WindwardMall on Facebook or Instagram for the latest updates.

About Windward Mall

Located at the corner of Kamehameha Highway and Haʻikū Road in Kāne‘ohe, Windward Mall offers shoppers from the Windward side and beyond a mix of national and local retailers with an emphasis on a family-friendly atmosphere. Anchored by Macy’s, Ross Dress for Less, and Regal Cinemas the mall also features more than 100 stores and eateries. More information is available at www.windwardmall.com. Windward Mall is owned by Kamehameha Schools.

Saturday, Oct. 23 brings the start of a three week-long celebration of Hawaii’s oldest natural foods cooperative.

Billed as a celebration of Kokua Market’s 50 years-long legacy of thought and practice leadership in sustainable food systems, there will be prepared food, bakery, produce and gift product specials as well as discounts.

Kokua Market is a quirky mash-up of farmers market, bake sale, pot-luck in a community-owned Moiliili mom-and-pop-esque grocery. It supports small farms and producers by connecting them to retail shoppers in a way other larger grocery chains cannot. Since 1971 Kokua Market has taught people how to eat healthier and more sustainably.

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In-store specials and gifts with purchase will be available daily between October 23 and November 6.

Special partners and events will be featured from 10-2pm on the three Saturdays, October 23rd, 30th and November 6th. Makana Provisions will be grilling local meats grilling from 11-2pm each Saturday.

On Sundays, October 24th, 31st and November 7th, Kokua’s deli will feature pop-up Korean guest chef Helen Jung and her traditional Korean fare.

Special themes include “Sustainable Saturday” on October 23rd with tutorials and vermicast for sale by Mindy Jaffe’s Zero Waste School Hui, a potted plant sale, local I’a and gluten-free treats from Puuwai Aloha Bakery.

On October 30th there will be prizes for a noon costume contest, Wolf’s Cutting Edge knife sharpening service, beautiful items from longtime Moilili neighbor Tutuvi and Kokua tote bags for your sustainable trick-or-treater. Courtyard musical artists include acoustic guitarist Dallan Santos and John Kema.

The final Saturday, November 6th,  will bring “50 years of Local,” featuring a special fundraiser dinner by Makana Provisions and a spotlight on Kokua’s “Good Egg Partners” – just a few of the many farms and producers that were incubated and got their retail start at Kokua – Mohala Farms, Aina Bars, and Mrs. Cheng’s Tofu. Courtyard musical artists include acoustic guitarist Dallan Santos and John Kema.

Kokua Market is located at 2643 South King Street and is open to the public from 9 a.m. to 7 p.m. Monday-Saturday and 10 a.m. to 5 p.m. on Sundays.. There is parking behind the store off Kahuna Lane.