Honolulu Magazine September 2025

CELEBRATING WAHINE AWARDS H O N O R I N G O U T S TA N D I N G A N D I M PA C T F U L L E A D E R S

LOCALLY OWNED SINCE 1888

YOUR FAVORITE RESTAURANTS 2025

The best restaurants in Hawai‘i, chosen by our readers.

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For inquiries, contact our circulation department: Phone: (808) 534-7520 Email: circulation@pacificbasin.net

publisher

HONOLULU Magazine emerged from Paradise of the Pacific, a publication commissioned by King Kalākaua that began in 1888, making it the oldest continuously published magazine west of the Mississippi.

Donna Kodama-Yee (808) 534-7501 | donnaky@honolulumagazine.com

editorial design Editorial Director Creative Director

Diane Seo James Nakamura

dianes@honolulumagazine.com jnakamura@honolulumagazine.com Executive Editor Senior Art Director

Katrina Valcourt Christine Labrador Dining Editor

Mari Taketa

Managing Style Editor

Brie Thalmann

Digital Editor

photography Staff Photographer

Aaron K. Yoshino

marketing

Andrea Lee Marketing Director Contributing Editor Christy Davis Don Wallace christyd@honolulumagazine.com Copy Editor Events Coordinator

Elroy Garcia Alithea Valdez Editorial Intern

Special Projects Editor

Annabelle Ink Thomas Obungen

FEEDBACK

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James Charisma Cathy Cruz-George Cody Kawamoto Olivier Koning Courtney Mau

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(ISSN 0441-2044) © 2025 PacificBasin Communications, LLC. All rights reserved. Any unauthorized copying, distribution, or adaptation is strictly prohibited and will result in liability of up to $100,000. Published monthly by PacificBasin Communications.

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HONOLULU MAGAZINE

TASTE OF WARD S E PT E M B E R 4T H - 19T H

This culinary showcase is an opportunity to discover your favorites or try something new. Expect local fare, global flavors, exclusive menus, and special offers from more than 25 eateries in Ward Village. For more details visit our website or scan the QR code.

WA R D V I L L A G E . C O M

HWVR-44217 2025 Honolulu Magazine (Sept) Print Ad_v2 mech.indd 1

7/22/25 11:00 AM

AMONG ITS MORE NOTABLE INGREDIENTS: FIVE STARS AND FIVE DIAMONDS.

Disappear in a culinary experience as rare as the accolades that adorn it. As a recipient of both the Forbes Five Star and AAA Five-Diamond awards, Mugen blends hyper-seasonal ingredients with impeccable technique and global inspiration, resulting in dishes truly worthy of the term “masterpiece.”

C E L E B R A T I N G H AWA I‘I’S S O U L SPETEMBER 2025 | VOL. LX NO. 2

FEATURES 20 2025 Hale ‘Aina Awards HONOLULU readers have been naming the best restaurants in Hawai‘i for 42 years. Find out who came out on top, plus peek behind the scenes of a few favorites.

BY JAMES CHARISMA, DIANE SEO, MARI TAKETA AND K ATRINA VALCOURT

57 Celebrating Wāhine HONOLULU’s inaugural awards recognize and honor those who are shaping Hawai‘i in ways both big and small.

DEPARTMENTS 6 Editor’s Page

GOOD LEADERSHIP

It’s not just about work accomplishments.

BY DIANE SEO

9 Currents Get to know one of the breakout stars from this year’s Nā Hōkū Awards, find the latest news on Skyline’s next segment, and get tickets for the return of a popular food event.

84 Afterthoughts

CONNECTING WITH MY DOPPELGÄNGER

COURTNEY MAU

Seeing my Vegas-based alter ego living his best life on Instagram sent me on an existential journey.

BY CODY K AWAMOTO

Find out how to snag one of these bowls on page 9.

ON THE COVER: A 28-ounce tomahawk, a special at The Signature Prime Steak & Seafood.

Photo: Aaron K. Yoshino.

SEPTEMBER 2025

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E D I TO R’ S PAG E

Good Leadership It’s not just about work accomplishments.

C E L E B RAT I N G

WĀHINE this month,

honoring 39 women who positively impact our community.

They include business leaders, entrepreneurs, community organizers and more. Overall, their career accomplishments are substantial, and their collective résumés impressive. They’re a who’s who of Hawai‘i.

In all honesty, though, what struck me most in editing this feature was not their work feats.

I had sent them questions to get a better sense of who they are as people—their character, principles, wisdom and values. And from their responses, it’s clear these are thoughtful women focused on purpose and perspective.

Work success, after all, doesn’t come just from being a master networker and financial whiz, or from sheer intelligence and talent.

Quality leaders have good character, and they’re respectful and purposeful both on the job and in their personal lives. They credit other people for their successes—their colleagues, their families. They focus on the big picture. They care about how they show up in the world. And that was my biggest takeaway.

In her response, Laura Beeman, head coach of the UH Rainbow Wāhine basketball team, wrote: “My grandma once told me I was a good person. It touched my heart and has stayed with me. I think I am compassionate and extremely passionate. I am an honest person.

Making a positive impact in other people’s lives is extremely important to me.”

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HONOLULU MAGAZINE

aaron k. yoshino

W

E’RE

FROM LEFT: Laura Beeman, Emily Porter and Alana Pakkala, three recipients of HONOLULU’s Celebrating Wāhine Awards

Emily Porter, chief operating officer at MacNaughton, talked about her priority of living with gratitude. “The secret to having it all is knowing you already do,” she wrote. “To me, this has nothing to do with material possessions, rather it speaks to the most important things in life— family, friends, health, and the remarkable gift of Hawai‘i being our family’s home.”

Who we admire says a lot about who we are, and Alana Pakkala, Kobayashi Group’s chief executive officer and partner, sees her mother as her greatest role model. “She spent nearly three decades as a public school teacher, eventually specializing in students with learning differences. … While

my dad worked long hours in construction, she kept everything going—raising three kids, showing up for her students, and doing it all with honesty, grit and quiet determination.”

We live in a time when it’s vital to have values, to stand for things, to live honorably, to respect. And that’s what these women relayed when they responded to my questions.

So to me, that’s what we’re celebrating in this issue, the essence of being a true leader.

DIANE SEO EDITORIAL DIRECTOR DIANES@HONOLULUMAGAZINE.COM

TOGETHER,

we’re helping more local families stay rooted in the place they call

home.

Since 2019, the ALICE Initiative has supported 23 dedicated grant partners in delivering life-changing financial tools and services to help local families build stability and remain rooted in Hawai‘i — the place they call home.

Thanks to your support, over 29,000 households received financial tools and services in 2024 alone — a 51% increase over the previous year.

More families are now spending less than they earn, building credit, and gaining the confidence to reach their goals.

But with 40% of households still struggling and 1 in 3 residents considering leaving Hawai‘i, the work must continue.

Support the ALICE Fund and help more working families thrive right here, where they belong.

Aloha United Way

Building pathways to Financial stability for Hawai‘i’s hardworking families.

AUW.org/ALICE

LIFE

IN

HONOLULU

Potter Justin Hang at the Hawai‘i Potters’ Guild. The Honolulu resident created more than 200 ceramic pieces for this year’s Empty Bowl Hawai‘i.

HAPPENINGS

Bowled Over

➸ FOR THE FIRST TIME SINCE 2019, THE FORMERLY BIENNIAL EMPTY BOWL HAWAI‘I RETURNS. The popular fundraising event raises money for Chef Hui and Aloha Harvest’s Feed

the People HI program, which launched in 2020 to help with food insecurity during the pandemic.

Attendees get to select bowls handmade by members of the Hawai‘i Potters’ Guild and other partners, then choose from a variety of soups made by local restaurants including The Pig & The Lady, Kapa Hale, Istanbul, 53 By The Sea, Nui Kealoha, Feast, O’Kim’s Korean Kitchen, MW Restaurant, Little Plum and The Local General Store. Tickets are $90 plus fees. —Katrina Valcourt, photo by Courtney Mau SEPTEMBER 2025

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HAPPENINGS

September Picks Our top events this month.

BY ANDREA LEE

Find more fall events at H O N O LU LU M A G A Z I N E .C O M

Festival Megabon Sept. 13 / 4–9 p.m. / Free admission Leeward Community College The island’s biggest bon dance moves to a new location, with food and retail vendors, live performances, festival games and more. megabonhawaii.com, @megabonhawaii

COURTESY: ALOHA FESTIVALS

Comedy Hawai‘i Comedy Festival Sept. 19–20 / $10–$35 Doris Duke Theatre at the Honolulu Museum of Art

Food & Drink Hale ‘Aina Gala Sept. 6 / 5:30–9 p.m. / From $145 The Royal Hawaiian, a Luxury Collection Resort, Waikīkī Indulge in unlimited drinks and bites from nine Hale ‘Aina awardwinning restaurants and get swept away to “A Night in Morocco” with casino games and a bazaar. hnltix.com, @honolulumag

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HONOLULU MAGAZINE

Festival Aloha Festivals Sept. 6, 20, 27 / Waikīkī Free admission

Theater Da Mayah Sept. 11–28 / From $25 Mānoa Valley Theatre

See the Royal Court kick off the festivities at the opening ceremony, party at the Waikīkī ho‘olaule‘a and admire the pageantry of the floral parade.

This comedic play from local playwright Lee Cataluna follows a Hilo mayor and his assistant through political and personal shenanigans.

alohafestivals.com, @alohafestivals

manoavalleytheatre.com, @manoavalleytheatre

Get ready to laugh out loud through three shows: a musical comedy, a family-friendly improv and an original sketch comedy, all produced by Hawai‘i-based comedians. hicomedyfest.com, @hicomedyfest Festival Waimānalo Country Farms Fall Harvest Festival Sept. 27–Nov. 11 / Admission price TBA Waimānalo Country Farms Sip lemonade and sweet tea, pick pumpkins, take photos in the sunflower field, jump on a hayride and feed the farm animals during this annual fall celebration. waimanalocountryfarms.com, @waimanalocountryfarms

A RRIVA L S

DEVELOPMENT

NEW IN TOWN

GO EAST

What’s opened or launched in Honolulu recently.

The oft-criticized Honolulu Rail project is expanding with four new stations​​.

BY BRIE THALMANN

BY C AT H Y C R U Z- G E O R G E

KIBA STUDIOS

Need some design inspo for your renovation? From cabinets and countertops to tile and flooring, the latest materials can be found at local supplier American Floor and Home’s sleek new kitchen and bath showroom.

MU‘U & MIMOSAS

JULES & GEM HAWAI‘I

The Humane Society’s ‘Ewa Beach location now boasts an off-leash members-only dog park. Along with fenced areas for small and large doggos, puppers can enjoy sprawling lawns, agility equipment and shade zones. Pet parents will appreciate the benches and poop stations.

Don your alohawear finest for Kaimana Beach Hotel’s new mu‘umu‘uthemed Saturday tea service. Enjoy Hobbs Tea from Kaua‘i, iced teas infused with Pono Potions syrups, specialty cocktails, sandwiches and treats by pastry chef Joli Asano.

Known for its great home fragrances and bath and body products, the local label opened a standalone shop at South Shore Market. This will be the first brick-and-mortar boutique to carry the brand’s sister line, Saltwood Hawai‘i, which offers men’s fragrances.

hawaiianhumane.org, @hawaiianhumane

kaimana.com, @kaimanabeachhotel

julesandgemhawaii.com, @julesandgemhi

ILLUSTRATION: ISTOCK /GETT Y IMAGES PLUS, TAK A-HASHI

‘EWA BEACH DOG PARK

COURTESY: TOMMY SHIH, HAWAIIAN HUMANE SOCIET Y, K AIMANA BEACH HOTEL, JACKIE GUZMAN

americanfloorandhomehonolulu.com, @americanfloorandhome

The Honolulu rail system, aka Skyline, is on track to launch its highly anticipated second phase in October, adding four new stations at Joint Base Pearl Harbor-Hickam, the Daniel K. Inouye International Airport, Lagoon Drive and the Middle Street Transit Center.

The 5.2-mile eastward extension comes more than two years after the rail began serving East Kapolei through Aloha Stadium.

Major details have been added as part of the rail’s second phase, including the world’s deepest cast-in-place concrete column foundation (a staggering 357 feet deep) between Middle Street and Pu‘uhale Road.

The third phase of construction, scheduled to begin later this year, will introduce six more stations along a 3-mile route between Middle Street and the Civic Center. Crews are already at work drilling shafts and installing columns along Nimitz Highway toward Halekauwila Street, and relocating utilities along Dillingham Boulevard.

That part of the project is expected to be completed by mid-2031.

The Skyline still faces high-profile hurdles, however. The current total project cost is approximately $10 billion, about $5 billion over budget. There are also multiple lawsuits by developers alleging mismanagement by the city and Honolulu Authority for Rapid Transportation.

HART CEO and executive director Lori Kahikina says HART is committed to extending the rail to Ala Moana Center, “a major transportation hub that would connect the rail with bus routes serving Waikīkī and other popular destinations.”

HART also supports extending the rail to UH Mānoa and past East SEP TEM B E Kapolei.

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CURRENTS

BY THE NUMBERS

Is Tourism Really Way Down?

We got visitor data to see where the industry stands since COVID.

2019

2025

Geographical Breakdown

Geographical Breakdown (Forecast)

2019

2025 (Forecast)

4.6 million (​​44.2%)

U.S. West

5 million (​​51.5%)

2.3 million (​​21.9%)

U.S. East

2.4 million (​​24.4%)

1.6 million (​​15.2%)

Japan

0.7 million (​​7.3%)

0.5 million (​​5.2%)

Canada

0.4 million (​​4.3%)

0.4 million (​​3.5%)

​​​Oceania

0.2 million (2.1%)

0.1 million (1.4%)

Cruises

0.2 million (1.8%)

0.2 million South Korea 0.2 million (1.7%) (​​2.2%)

Europe

0.1 million (​​0.9%)

10.39 million > 9.68 million

0.1 million (0.9%)

90.36 million > 84.12 million

0.5 million Other areas 0.6 million (​​6.1%) (5%)

visitor arrivals

visitor days

visitor arrivals (-8.68% from 2019) visitor days (-6.91% from 2019)

$17.84 billion > $21.15 billion in visitor spending

in visitor spending (+18.55% from 2019)

Source: Department of Business, Economic Development & Tourism (DBEDT)

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HONOLULU MAGAZINE

MAIN INFOGRAPHIC: JAMES NAK AMURA , PLANE ILLUSTRATIONS: GETT Y IMAGES, SERGEY OPLANCHUK

W

E HE A R A LOT about the perilous state of tourism in Hawai‘i, with our total visitor count not rebounding to pre-pandemic numbers. Yet, while significantly fewer tourists from Asia are coming to our Islands, the visitors who do come are spending more money here than ever before.

To visualize exactly what’s happening, we retrieved data and projections from the state’s Department of Business, Economic Development & Tourism, comparing ​​2025 forecasts with 2019 figures. —Diane Seo

ARTS

A Sense of Place The final phase of a public multimedia art project will be unveiled this fall at various O‘ahu sites.

Fort Street Mall

BY K AT R I N A VA LC O U RT

T

HE THIRD AND FINAL PHASE

of Wahi Pana: Storied Places, a public art installation project, opens this fall, showcasing Native Hawaiian and Hawai‘i-based artists.

The first phase of the multimedia endeavor opened in February with works wrapping TheBus and tiling the ground of Fort Street Mall, along with wooden ki‘i at Fort DeRussy and poetry signs at Lē‘ahi and Fort Street Mall. Phase 2 in May expanded east to Kapi‘olani Park, Hanauma Bay Nature Preserve and Koko Crater Botanical Garden.

The final phase features a mural at Kahe Point Beach Park by Meleanna Aluli Meyer and Solomon Enos, sculptures by Kaili Chun at Ho‘omaluhia Botanical Garden and by Amber Khan and Jordan Souza at Hale‘iwa Beach Park, and a tiled mural by Carl F.K. Pao at Chinatown Gateway Plaza.

On view through February 2028, the project has received support from the Bloomberg Philanthropies Public Art Challenge, the Mayor’s Office of Culture and the Arts, and the Art in Public Places Program, among other partners. Learn more about the art at bloombergconnects.org.

wahipana.com, @wahipana

Fort DeRussy

Koko Crater Botanical Garden. BELOW: Hanauma Bay Nature Preserve

COURTESY: THE HONOLULU MAYOR’S OFFICE OF CULTURE AND THE ARTS, LILA LEE, KEK AHI WAHI

SEPTEMBER 2025

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Kala‘e Parish Has Arrived

The rising Hawaiian country artist was a standout winner at this year’s Nā Hōkū Hanohano Awards.

BY DIANE SEO

MARIAN LEE

I

F YOU HAVEN’T HEARD of Kala‘e Parish, or listened to his soulful Hawaiian country music, you will.

At this year’s Nā Hōkū Hanohano Awards, the Hawai‘i Island singersongwriter-musician swept five categories—Male Vocalist of the Year, Album of the Year for his debut album Where I’m Going, Song of the Year, Contemporary Album of the Year and Christmas Album of the Year (with his wife, Kalena).

The night unfolded like a dream for Parish, who wasn’t expecting to be honored in such a significant way. “You go into these award shows, and you’re just happy to be there and be nominated,” he says. “So, to win, especially for male vocalist, I was so honored considering the greats in Hawaiian music who have won that award. One of the biggest compliments I got from people in the industry was saying Hawaiian music is in good hands.”

What stands out about Parish’s music, even to those who may be just discovering it, is the melodic, heartfelt way he shares his emotions and episodes of his life, like the joy of living in the country, surrounded by nature, as well as the pain of losing a child. That heartbreaking miscarriage in 2021 was what prompted Parish to complete Where I’m Going, which was released in March 2025 with 10 original songs. He wrote the song “Scars on Your Mama,” reflecting on the loss.

“I immediately began recording the album after losing our daughter, and it was healing to tell my stories and share the music that I felt was my truth,” he says.

Parish, who is Native Hawaiian, describes his songs as country music written from a Hawaiian perspective. Aside from one cowritten song on the album, he wrote all the others himself. “It’s very, very real and raw—my truth,” he says.

Both of Parish’s grandfathers were farmers, and he says he’s always felt most alive in the country. So, after growing up ​in ‘Ewa​

“One of the biggest compliments I got from people in the industry was saying Hawaiian music is in good hands.”

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HONOLULU MAGAZINE

Beach and Wai‘anae, he moved to Waimea in 2019 and gravitated to a paniolo lifestyle. He’s been writing songs, singing and ​playing ‘ukulele​ since he was a kid. His father and uncles are musicians, and he grew up listening to folks like John Cruz, Henry Kapono and Brother Noland. “Listening to their original music, I always thought I want to have my own songs too,” Parish says. “People always tell me it’s refreshing to hear my music because I pay a lot of attention to my songwriting.”

He’s now working on his second album, which he’s recording during trips to Nashville. And when he’s not working on his own music, he teaches at a Hawai‘i Island music school founded and run by Kalena Parish.

CURRENTS

WE TRIED IT

Beginning Ballet for Adults Queen Emma Ballet gave me another chance to embrace my inner ballerina.

BY ANNABELLE INK

D

ESPITE A CHILDHOOD FILLED

cheerleading and tumbling, I found myself at 21 years old with no rhythm. When I took ballet in college, I was admittedly (and awkwardly) one of the worst in the class. Hoping to change that and connect with my inner ballerina, I signed up for an adult class at Queen Emma Ballet.

The studio, on the second floor of St. Peter’s Episcopal Church, offers two dropin options for new and up-and-coming ballerinas: a monthly course for absolute beginners and a weekly one for students with minimal training. I enrolled in the latter.

When I arrived, students in their mid 20s to late 40s were slipping on ballet slippers. Some wore leotards and tights, W I T H GY M N A ST I C S ,

others gym attire. Of the 10 of us, I was the youngest.

Our instructor led us through a series of pliés, tendus, dégagés and frappés, demonstrating each combination before doing it with us. Dance experience or not, we were all able to follow. Then came floor work: arabesques, pas de chats and spotting drills.

Students went two at a time and, much to my relief, those who had been taking classes consistently volunteered to go first.

Class ended with me stumbling through pirouettes. Hopefully I wasn’t the only one—I was so focused on my own technique I didn’t notice what anyone else was doing. Since then, I’ve returned every weekend. While I might not be performing in Swan Lake anytime soon, my inner Odette has been unleashed.

DIANA BRAGHIS, ILLUSTRATION: ISTOCK, IREM SOYLER / GETT Y IMAGES PLUS

Beginner courses every Sunday at 11:45 a.m. ($21/class), St. Peter’s Episcopal Church, 1317 Queen Emma St., Downtown, (808) 735-6553, queenemmaballet.com, @queenemmaballet

Other studios offering adult ballet:

Ballet Hawai‘i Mulitple locations, (808) 521-8600, ballethawaii.org, @ballethawaii Ballet Révérence 1260 Young St., Makiki, (808) 758-4742, balletreverence.com, @balletreverencehawaii Hawai‘i State Ballet 930 McCully St., #205A, McCully-Mō‘ili‘ili, (808) 947-2755, hawaiistateballet.com, @hawaiistateballet Honolulu Dance Studio 1030 Queen St., #2A, Kaka‘ako, (808) 699-4199 (text only), honoluludanceco.com, @honoluludancestudio Page Academy of Dance 3478 Wai‘alae Ave., Kaimukī, (808) 222-6642, pageacademyofdance.com

Writer Annabelle Ink at Queen Emma Ballet

SEPTEMBER 2025

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HALE

Gems of Yesteryear Today, Tomorrow offers an eclectic array of furniture from a wide span of design periods.

BY BRIE THALMANN

in them and bringing them back to their former glory is something that really resonates with me,” says Nora Aguinaldo, owner of Today, Tomorrow, Honolulu’s newest furniture shop. Tucked above the former Indigo restaurant space on Nu‘uanu Avenue, the airy loft-style showroom is the perfect blank canvas for Aguinaldo’s gems culled from across the globe.

The shop’s eclectic array reflects Aguinaldo’s affinity for natural materials, sculptural silhouettes and a wide span of design periods. Its scaffoldingstyle plywood shelves are dotted with original Isamu Noguchi Akari table lamps. “Their paper quality is better than the reproductions,” Aguinaldo says. And Swiss industrial Bruno Rey dining chairs mingle with midcentury Mario Bellini floor lamps and a vintage cane-trimmed folding chair from India.

A sun-soaked corner of the shop offers a rack of vintage clothing, European rugs, tableware and décor pieces from modern labels, such as Hay and Areaware, plus Danish wood children’s toys selected with Aguinaldo’s 2-year-old son in mind.

Formerly a biological engineer, Aguinaldo’s love for design blossomed after a career pivot in 2019 led her to start a video production company with her husband. “It opened up the worlds of fashion, design, art and creativity,” she says. Armed with some natural handicraft skills—she grew up with a 16

HONOLULU MAGAZINE

ALL PHOTOS: A ARON K. YOSHINO

“F

INDING FORGOTTEN PIECES, seeing the beauty

CURRENTS



SPOTTED

CLOCKWISE FROM FAR LEFT: Aguinaldo among

her treasures, vintage clothing and small collectibles, Iapalma Shin Azumi AP stool, vintage zig-zag side table, Noguchi Akari floor lamp

Totes Charming

Holoholo Jewelry ‘opihi ‘awa charm, $120, cone shell charm, from $95. @holoholo_jewelry 

Shop by appointment, 1111 Nu‘uanu Ave., Downtown, todaytomorrow.store, @todaytomorrow.store

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AA

RO

N

K.

YO

SH

There’s nothing we love more than a local spin on a global trend. Case in point, Hawai‘i’s answer to the current bag charm obsession: island-inspired adornments for your carryalls. —BT

S U S TA I N A B I L I T Y

For-Reyn Exchange Trade your secondhand Reyn Spooner shirts for new threads.

HAWAI‘I’S LOVE FOR REYN SPOONER ALOHA SHIRTS RUNS DEEP. And if you have a Spooner-head in your life, you know that

personal collections often span multiple decades and closets. To help keep outfits fresh and wardrobes and landfills from overflowing, the alohawear label recently launched Reyn’s Again, a new trade-in program. At the brand’s Kāhala Mall, Ala Moana Center and Ka Makana Ali‘i locations you can swap pre-owned shirts for store credit. Garments in good condition will be resold in-store, giving fans opportunities to snag vintage styles and out-of-stock prints. —BT Multiple locations, reynspooner.com, @reynspooner

SEPTEMBER 2025

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COURTESY: REYN SPOONER

contractor father and a mother who weaved tapestries—Aguinaldo taught herself to refurbish furniture. It took her nine painstaking months to restore the shop’s chrome Knoll Bertoia lounger. Next, she’ll update a 1960s Hans Wagner-style chair with Danish paper cord.

The value of creating and collecting pieces with intention is a lesson she hopes that Today, Tomorrow will help impart. There’s something special about “seeing the work, love and manual labor that go into producing things that last forever,” Aguinaldo says.

Oceans End Hawai‘i triple lei charm, $160.

602 Kailua Road, Suite 103, Kailua, theoceansend.com, @oceansendco

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T R E AT S

PURSUITS

Icy Thrills

Through the Looking Glass

We dig into three of O‘ahu’s most popular shave ice options.

A master artist finds joy in teaching basics to beginners.

BY M A R I TA K E TA

BY M A R I TA K E TA

A ARON K. YOSHINO

“Y

Shimazu Store in Kapahulu

Chillest Shave Ice Longtime fans raised their spoons in glee when Chillest opened in Kaimukī this summer.

The new kid on the ice block is an OG kakigori specialist, with house​-​made flavors that include strawberry milk and kinako latte among standards like haupia and coffee. Why the glee? Formerly known as Ailana, the shop closed and became a roving pop-up.

The new spot means fans can sate their Chillest cravings six days a week.

3408 Wai‘alae Ave., Suite 102, Kaimukī, @chillestshaveice

Shimazu Store Buttered Popcorn and Bananas Foster are gone from the flavor boards, but Red Velvet and Crème Brûlée live on. Twelve years after his passing, Kelvin Shimazu’s legacy of huge shave ices with Willy Wonka-esque flavors continues. Two locations ​​ bracket O‘ahu, far from Shimazu’s now-closed shop in Liliha. Son Kendall runs Shimazu

Shave Ice in Kapahulu (find the ​​ notorious durian flavor here), while Kalyn Kim runs Shimazu Store​​(with Red Velvet and Crème Brûlée) in Kapolei.

Multiple locations, @shimazustoreliliha (Kapolei), @shimazu_shave_ice (Kapahulu)

Ululani’s Hawaiian Shave Ice While we were busy tucking into Haleakalā, Local Motion and Hawaiian Rainbow shave ice bowls, Ululani, a Maui-based chain that expanded to O‘ahu in 2023, has been multiplying like mochi balls across the country.

At last count there were 15 shops, mostly franchised—eight on Maui, O‘ahu and Hawai‘i Island; the rest in California, Texas and Florida. A 16th shop is slated for Waikīkī. Ululani’s tiny first stand, on Front Street in Lahaina, was destroyed in the 2023 wildfire.

Multiple locations, @ululanishawaiianshaveice, ululanishawaiianshaveice.com

OU GUYS SHOULD come check

out the sunset,” Bud Spindt calls from the doorway of his classroom at the Glass Fusion Collective in Nu‘uanu. “It’s pretty spectacular.” Like everything about Spindt, a tall, soft-spoken man with a white beard, it’s a gentle beckoning. Blown glass, sandcast glass, mixed media sculpture​s:​ For 15 years, while crafting pieces for commissions and exhibits around Honolulu, he’s taught novices the basics of fused glass.

For Spindt, glass holds boundless possibilities—capturing or refracting light, layering patterns, accommodating infinite shapes, colors, techniques. He studied at Washington’s Pilchuck Glass School, co-founded by iconic glass master Dale Chihuly, and has fine arts degrees from UH Mānoa. Commissioned by the state, he created for Mōkapu Elementary School Ae‘o, a 12-foot-tall stainless steel and glass tribute to the Hawaiian stilt. Other installations are at the Ritz-Carlton Kapalua and Windward Community College.

Why is a master artist teaching beginners?

“There’s something that’s just really satisfying about being able to share all this knowledge I’ve accumulated so people can create art,” says Spindt, 80. “Most of them never came to art before. What I enjoy most is the fun people have with it.”

In his class, Spindt circulates. He shows one group how to lay glass stringers—colorful strands as straight and skinny as vermicelli —to create linear patterns. Another student holds up a perfect glass sphere she’s ​achieved​ with the tricky circular cutter. Spindt’s arms shoot up. “Woo-hoo​!”​ he cheers. At the end of the night, he’ll lay their work in kilns that will fuse them into glossy compositions; a second firing will slump them into finished shapes.

But first, the sunset. Spindt and his students watch the sun’s last rays paint the sky above the city in soft strokes of lavender and peach.

“Pretty great, huh​?​” he says. glassfusioncollective.com

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A ARON K. YOSHINO

CURRENTS

SEPTEMBER 2025

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HALE ‘AINA AWARD WINNERS

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20 The counter at Liliha Bakery’s Nimitz location

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YOUR VOTES HAVE SPOKEN. AFTER A TURBULENT YEAR IN THE RESTAURANT WORLD, THESE HAVE EMERGED AS THE GOLD STANDARDS—THE BEST RESTAURANTS IN HAWAI‘I AS CHOSEN BY YOU, THE READERS OF HONOLULU. PLUS OUR EDITOR PICKS FOR OUTSTANDING RESTAURATEUR AND A TIMELESS RESTAURANT WE LOVE.

SEPTEMBER 2025

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FROM LEFT: Katie Matsuno, Maria Villanueva, Brandi Brooks, Megan Birkes and Angela Choi of Yummy Restaurant Group at The Signature Prime Steak & Seafood

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EDITORS’ PICK

RESTAURATEUR OF THE YEAR

EXPECT E H T UNEXPECTED The motto helped Peter Kim build Yummy Restaurant Group into a local empire of fast food, fine dining and Coco Puffs.

BY M ARI TAKETA

PHOTOS BY A ARON K . YOSHINO

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Yummy Korean BBQ surged into Honolulu’s fastfood lexicon in 1986—a plate lunch stand that blitzed O‘ahu with three locations in six months.

To understand how it became the Yummy Restaurant Group of today, a small empire of fast food, Coco Puffs and prime steaks aged 45 days, is to understand how football shaped its leader. At 19, Peter Kim walked away from a UH football scholarship to try out for the Alabama Crimson Tide, at the time the best college team in the country. Still struggling with English after immigrating to Hawai‘i, he later told a newspaper that he wanted to get “as far away from a Korean community as I could, be on my own, do my own wash.” Improbably, he won the starting placekicker spot at Alabama and set records—207 points in three years, a 69.8% field goal percentage, 97% in extra points. Daily, he recounted later, he absorbed what legendary coach Bear Bryant told his players—pointers not about the game, but life after football. “Expect the unexpected,” was Bryant’s mantra.

Every restaurant faces adversity. The Yummy group took its blows, pivoted and kept going, becoming the most diversified player in the local industry and one of the oldest, with still more plans for expansion. All of which is why HONOLULU editors chose Peter Kim and Yummy Restaurant Group as the 2025 Hale ‘Aina Restaurateur of the Year.

* * * A snapshot of the Yummy group today: • 4 fast-food counters at Ala Moana Center—Yummy Korean BBQ, Lahaina Chicken Co., Cheeseburger Factory and Steak & Fish Co. (the group has sold off other Yummy Korean BBQ locations and licenses out Lahaina Chicken at the Honolulu airport) • The Signature Prime Steak & Seafood • 2 Little Joe’s Steakhouse restaurants • 5 Liliha Bakery locations Kim doesn’t like the term fast food. He describes his food-court spots as “semi fast food,” since they use fresh produce and meat. After Yummy Korean BBQ set sales Continued on page 26

Creamed spinach, creamed corn, roasted beet salad, mashed potatoes, grilled asparagus and the tomahawk steak at The Signature Prime Steak & Seafood

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Congratulations to the 42nd Annual

HALE ʻAINA Award Winners

Mahalo to the dedicated culinary professionals of Hawaiʻi for nourishing our communities. We are proud to partner with some of the finest chefs on our Islands.

YH Hale Aina FP Honolulu Magazine 2025 Ad V2.indd 1

7/16/25 2:40 PM

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Continued from page 24

records and Ala Moana asked him to bring in more cuisines, he learned to cluster multiple concepts in one food court. Sharing kitchen space allowed for operational efficiencies, purchasing power improved, and employees had more chances for cross-training and full-time benefits. Kim printed his favorite Bryant quotes, like this one, on Yummy’s orange drink cups: “If you believe in yourself and have dedication and pride and never quit, you will be a winner.”

At one point there were upwards of 30 restaurants, in Hawai‘i and beyond. There was a partnership with Sodexo at UH Mānoa’s Campus Center, and a conAssorted dishes at Liliha Bakery’s Ala Moana Center location tract with Aloha Stadium. Not everything worked—those that failed include Taco King, Chow Mein Express and Bear’s Drive-Inn; and Umami-ya Shabu Shabu restaurant. “There’s no shame about it,” Kim told * * HONOLULU in 2013. “You learn from the mistakes Yummy group’s likely next opening will be anand the failed operations. You kind of move forward other Liliha Bakery. That information comes and add a little experience to the next one you do.” via email—the only way we’ve been able to Signature Prime, the fine-dining steakhouse he communicate with Kim in recent years. This opened because he loves steak, was a disaster when time, he asks us to send our questions to senior it debuted in 2013. Kim had focused on consistency, vice president Angela Choi, who will answer good food and good prices, but was quickly schooled. with his input.

Connoisseurs knew precise grades, cuts, preparations; “If we find an available space that is and knowledgeable, friendly service was key—a huge fitting to our Liliha Bakery concept, then we oversight for a semi-fast-food king. Kim read the Yelp are willing to explore,” the email reads. “Loreviews, he told HONOLULU, found some were “very cation matters, but most importantly, the well put together,” and learned from them. lease agreement has to be stellar. There is one He had never been to Liliha Bakery before he [space] that we are interested in, but it is still considered buying it. In 2008 customers were lining up in the early stages.” for its 21 counter seats and its Coco Puffs, pancakes and Have you accomplished everything you griddle-fried butter rolls, but the single location and wanted? “Not everything. We are constantly lineup had barely changed in 58 years. Kim left those finding ways to provide better service, better largely intact. “Rather than making sudden changes food, better quality, all for a better value for and shocking everybody, the most important thing is everyone involved. … I do want to take this respect,” he told Hawai‘i Business in 2012. “There’s opportunity to say that cleanliness and sania reason why it’s been in business so long.” His first tation is our number one priority.” updates—air conditioning the kitchen and adding a Noted. As for why Kim doesn’t want to be second register—were for employees and customers. interviewed—or photographed—it’s because Original Liliha aside, potential for expansion was a he doesn’t want the spotlight anymore. Forprime reason Kim bought the bakery/diner. The Nimty years is a long time to be on any playing itz location followed, its opening day flubbed when, field. Like Bear Bryant, he’s looking ahead— unprepared for the power of social media and people’s to Yummy Restaurant Group’s life after appetite for Liliha, Kim anticipated 200 customers Peter Kim. but got 1,500. He apologized publicly and opened three more, in Macy’s Ala Moana, Waikīkī and Pearl City. yummyhawaii.com (Readers voted Liliha Bakery the Hale ‘Aina finalist for Best Local Chain.)

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Mahalo for voting us Gold for Best Breakfast & Best Brunch!

Cafe Kaila was built on a foundation of caring for people and the community. We place a great importance on high quality, consistency, and value for our food and have always put taking care of our employees and guests first, before the bottom line. And in the 17 years we’ve been open, we have not changed that philosophy.

Thank you for being a part of this amazing journey and for supporting us along the way.

We are honored to have won GOLD for “Best Breakfast” and “Best Brunch” and SILVER for “Best Service” and we will continue to strive for excellence.

MARKET CITY SHOPPING CENTER | Open daily 7am–3:30pm | (808) 732-3330 |

Jennifer Akiyoshi and Bao Tran at Giovedì

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READERS’ PICK

BEST NEW RESTAURANT

UNAPOLOGETICALLY

THEMSELVES The folks at Giovedì spent years working for others before branching out on their own—and now they’re bringing home gold.

BY K ATRINA VALCOURT

PHOTOS BY OLIVIER KONING

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Jennifer Akiyoshi and Bao Tran celebrated Giovedì’s first anniversary in early June surrounded by their team, friends and supporters. With a DJ spinning, neighborhood business owners popping by, and a joyous spirit overflowing into the Chinatown restaurant’s courtyard, I flashed back to when Encore Saloon occupied this space just over a year earlier. So much has changed, yet the community—the core of what’s made this spot special—is alive and well.

When Giovedì opened, I was drawn to its classy-cool vibe and Asian-Italian dishes. I came back the following month.

Then again. And again. I tried to eat my way through the menu but couldn’t help returning to certain dishes—the prosciutto!—every time. It quickly became my favorite new restaurant.

And yours. HONOLULU readers gave Giovedì the Gold Hale ‘Aina Award for Best New Restaurant.

A Surprise at Ev y Turn Giovedì’s dishes speak to Tran’s philosophy of simple elegance with Asian flavors and Italian techniques.

The most popular, Prosciutto San Daniele, tells this story best. When Tran staged at a restaurant in Italy, he loved eating prosciutto with gnocco fritto, a hollow fried bread that you fill with meat. At Giovedì, he replaces the bread with bánh tiêu, a Vietnamese sesame doughnut his parents treated him to during childhood outings to the mall. The dish comes with house-made giardiniera pickles that add zing.

The menu is a joyful compendium of the unexpected. Spaghetti arrabbiata, a spicy classic, is brighter here, with

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Giovedì’s scallop crudo, one of Tran’s favorite dishes

“Would a Chinese person and a Sicilian person both find joy and value in this thing? If the answer is yes, OK, we’ll put it on the menu.”

— Bao Tran

fresh tomatoes, shiso replacing basil, and fermented chile instead of red pepper flakes. The Gnocchi Mapolonese echoes mapo tofu with doubanjiang and whipped tofu rather than Bolognese sauce. And the mushroom donburi combines Japanese Nanatsuboshi white rice with Italian venere black rice.

Tran’s version of Asian-Italian draws from his own heritage and what he’s learned from different chefs.

“Fusion is tough because sometimes you end up offending one part or the other of the fusion,” he says. To avoid that, he says he asks himself, “Would a Chinese

person and a Sicilian person both find joy and value in this thing? If the answer is yes, OK, we’ll put it on the menu.” The wine list bypasses big producers and popular brands to feature wines that fit Giovedì’s food or that come from proprietors whom Akiyoshi says she personally respects.

While signature dishes are constant, other items are refreshed every few weeks, often with input from staff members, who span different cultures. “We would not have Best New Restaurant without our team,” says Akiyoshi, who runs the dining room and Conintued on page 32

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HONOLULU MAGAZINE

Award-Winning Taste, Timeless Hospitality From bountiful buffets to elegant brunches, The Kahala’s culinary experiences continue to impress. Set against a backdrop of graceful service and coastal serenity, Plumeria Beach House and Hoku’s invite guests to indulge in brunch with unmatched ambiance and care.

Best Buffet Plumeria Beach House

Best Hotel Brunch Hoku’s

Best Hotel Brunch Finalist Plumeria Beach House

R E S E R VAT I O N S OpenTable | 808.564.6990 KahalaResort.com

LEFT: Prosciutto San Daniele. ABOVE: Gnocchi Mapolognese.

Continued from page 30

is married to Tran. “It’s a small team of 15, but our team is what kind of made Giovedì what it is.”

A Long Time Coming Two weeks after it started taking reservations, Giovedì plunged into darkness along with the rest of Chinatown. Last summer’s power outages forced Akiyoshi and Tran to temporarily close and throw away all of the restaurant’s perishables. “That was a scary moment,” Tran says. But they’d built up a support network since he and O‘ahu-born Akiyoshi moved here from New York in 2017 and began working for Mina Group at Stripsteak Waikīkī and The Street, so they were able to bounce back quickly.

“The intention of moving to Hawai‘i was eventually to have a restaurant, but it was very important for us to establish ourselves professionally first, whether it be like meet32

HONOLULU MAGAZINE

ing farmers, vendors, and then also connecting with culinary and beverage professionals here,” Tran says. They built a reputation for their pasta, pizza and tiramisu at Mad Bene and Pizza Dadi before branching out on their own.

“There’s no one I trust more than [Tran] and myself,” Akiyoshi says. “I think it’s awesome to have someone by your side where your skills are super complemented by each other.”

They opened Giovedì as a pop-up at Waterfront Plaza in 2023.

The $95 prix fixe menu was served inside a sausage factory. “We want to serve food that’s delicious, but in our own style, and really speak to what we want to make—not just necessarily what people want to eat, but stuff I really want to share with the world,” Tran says. The pop-up was a success, amassing regulars they hashtagged the #giovedigang. With that confidence boost, the couple was ready to move on to more permanent digs, and Akiyoshi estimates she looked at 20 spaces before Fête co-owner Chuck Bussler hinted about a place that was becoming available.

For Encore’s owners, it mattered that “we sold the business to the right team. It’s a couple who are going to do some really cool things,” Encore co-owner Danny Ka‘aiali‘i said at the time. “If they didn’t buy the business, we would have kept it going. We love our neighbors and the Chinatown community, so who we passed the torch to was very important to us.”

Encore’s last day was March 29. Akiyoshi and Tran got the keys on April 1 and opened Giovedì two months later. “How we got to the finish line was like a mad scramble, but at the end, we trusted ourselves,” Tran says. “You gotta believe in your skill set and your values. And I think people will come after that. And they are.”

10 N. Hotel St., Chinatown, (808) 723-9049, giovedihawaii.com, @giovedirestaurant

Mahalo for voting for us!

Best Breakfast, Best Brunch and Best Business Lunch!

Photos by Corina Quach.

Silver Best Breakfast

Silver Best Business Lunch

Bronze Best Brunch

Breakfast | Monday-Friday 7 a.m. to 10 a.m.

Brunch Saturday-Sunday 8 a.m. to 2 p.m.

Lunch Monday-Friday 11 a.m. to 2:30 p.m.

Dinner Monday-Saturday 4 p.m. to 8 p.m.

1288 Ala Moana Blvd. #120 Honolulu, HI 96814 | tangocafehawaii.com | Phone:(808) 593-7288

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Faith and Nick Chun at Kim Chee II

EDITORS’ PICK

OLD-SCHOOL RESTAURANT WE LOVE

Best Korean Barbecue

All in the

FAMILY

Finalist

Best Overall Korean Finalist

That’s how members of the Chun family’s third generation feel about customers at their Kaimukī eatery.

BY DIANE SEO

E

Earlier this year, our Instagram Reel on Kim Chee II drew a visceral response: 175,000 views, 9,600 likes, 2,800 shares and 250 comments. Many who weighed in were longtime customers of the 48-year-old Kaimukī eatery.

“Family businesses are the heart and soul of Honolulu.”

“Man it’s so awesome to see the restaurant is still going strong.”

“Our ‘ohana has been going to Kim Chee 2 for over 30+ years! We now have 4 generations of our family that enjoy eating the ‘onolicious food.”

Several mentioned Jimmy Chun, a fixture at the restaurant for decades.

His parents, ​​Henry and Rose Chun, opened Kim Chee II in 1977 and ran it until Henry’s death in 2014; Jimmy​​ oversaw operations until he passed away in 2021.

Jimmy was known to treat customers like family, and they kept returning for big-bone kalbi, meat jun and more. The same dishes, made from the same recipes, are still served today.

PHOTOS BY OLIVIER KONING

The décor hasn’t changed either. Vinyl booths, a paper calendar—the kind you get free from Korean businesses—on the wall and traditional Korean vases and dolls transport me to the Hawai‘i of the 1980s and meals with my family at what was one of the only sit-down Korean restaurants in town.

During COVID-19, Kim Chee II had to close its dine-in service and revenue plummeted. Yet Jimmy offered free meals to anyone in need, no questions asked. “We all need to treat each other like ‘ohana,” he told KHON2.

Now his adult kids, Nick, Faith and Leila Chun, run Kim Chee II. Like their dad, they grew up working there.

They have no plans to revamp the menu, remodel, sell the business or take any shortcuts.

Nick manages the restaurant 12 hours a day, six days a week, and still comes in to work on Tuesdays when Kim Chee II is closed. He was there the day after his father died. “No questions—just commitment,” Nick says about carrying on his family’s legacy. He and Faith have no doubts that’s what their dad would’ve wanted.

“He loved the idea of keeping it in the family and not selling to anyone,

even though he knew how hard it is to keep a restaurant running, to keep traditions going,” Faith says. That’s what customers want, too—the aunties and uncles who say, “Don’t ever change your menu. Don’t change anything.”

Even during our photo shoot for this article, an older couple told Nick on their way out they’ve been coming there for more than 20 years. “Thank you for keeping things going,” the woman said.

While newer Korean barbecue places have opened in Honolulu offering higher-quality meats and contemporary dishes straight from Seoul, Kim Chee II has legions of loyal customers like them who’ve kept the place thriving over the years.

I’m one of them. Kim Chee II’s barbecued chicken remains my favorite on the island and my go-to potluck dish. Recently, potato salad got tucked into my takeout bag, an extra Faith thought would be good with my meal. The add-on made everything extra good. Plus, food always tastes better when you love where it’s from.

3569 Wai‘alae Ave., Kaimukī, (808) 737-7733, @kimchee2kaimuki

SEPTEMBER 2025

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2025

RAISING A GLASS Three standout drinks from winning cocktail bars.

BY JA MES CHARISM A PHOTOS BY A ARON K . YOSHINO

Best Bar Gold

Honolulu’s cocktail scene is as dynamic as it is delicious, with outstanding bars that have earned spots in our hearts (and livers). These bars won the top three Hale ‘Aina awards for Best Cocktail Program.

Tucked in the mezzanine of Topa Financial Center, Bar Leather Apron— which celebrated 10 years in June—won a Hale ‘Aina Gold for its cocktails (and another gold for Best Bar). An intimate escape for cocktail purists, the place is a master class in flavors and technique.

Across the city, inside the Lotus Honolulu Hotel on the east end of Waikīkī, Arden’s cocktails have a polish and precision that match the restaurant’s exceptional field-to-fork menu. (Arden also brought home Hale ‘Aina awards for Best Service and Best Dessert.) Meanwhile, Monkeypod Kitchen’s bar program features sustainable spirits and vibrant local flavors in a buzzy, casual atmosphere. With locations in Waikīkī, Ko Olina and Kā‘anapali, Monkeypod won no fewer than six Hale ‘Aina Awards in 2025.

We’re spotlighting one cocktail from each bar—our way of raising a glass to the winners. Cheers!

Best Bar Silver

Best Bar Bronze

Bar Leather Apron

Arden Waikīkī

Monkeypod Kitchen

Cocktail wizard Justin Park might be best known for his award-winning mai tais and Old Fashioneds. But don’t overlook El Umami ($22), an agave-forward cocktail that’s still light and refreshing. Made with El Tesoro reposado tequila aged in bourbon barrels for at least nine months (the drink uses a batch specially made for Bar Leather Apron), plus slightly spicy and floral Bergamot liqueur, tomato water for subtle acidity, and clarified strawberry, El Umami strikes a harmonious blend of bright citrus, gentle spice and savory warmth.

When executive chef Makoto Ono made a beet salad as part of a special Valentine’s Day menu, he was ready to throw out the pickling liquid—a briny mix of beet juice, vinegar, water, sugar and salt. Bartender Jeremy David said no way. He and barback Riley Timmerman created a cocktail that tempers the tangy saltiness of the pickling juice with the earthiness of smoky mezcal and Mattei Cap Corse aperitif. Add Contratto bitters for herbal notes, fresh lemon and silky egg white foam and you’ve got Beets by MAK ($19). It almost can’t be (ahem) beet.

Harry Nilsson phrased it best in his 1971 hit “Coconut”: “Put the lime in the coconut and drink ’em both together.” Monkeypod Kitchen took the suggestion to heart with the White Walker ($18), made with Hali‘imaile Distilling’s Fid Street gin, crème de coconut, fresh lime, lemongrass and Thai lime. “It’s like drinking a key lime pie,” our bartender says. Rich but not heady, sweet but not cloying, the White Walker strikes a refreshing balance. It’s Monkeypod’s second-most popular cocktail after its signature foamy mai tai.

The wide-eyed tiki glass can’t believe how good it is (and neither can we).

745 Fort St., #127A, Downtown, barleatherapron.com, @barleatherapron

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2885 Kalākaua Ave., Waikīkī, (808) 791-5151, ardenwaikiki.com, @arden_waikiki

Multiple locations, monkeypodkitchen.com, @monkeypodkitchen

YOUR EXPERIENCE REDEFINED

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f i n d yo u r es c ap e a t P R I N C E WA I K I K I .C O M or call 1.855.277.3123

Best Izakaya Gold

“I WANT THEM TO DREAM” A tiny izakaya on King Street wins Hale ‘Aina gold.

BY M ARI TAKETA PHOTOS BY A ARON K . YOSHINO

On its slip of South King Street​,​near Fukuya Deli in Mō‘ili‘ili​,​Izakaya Naru is tiny. Including nine counter stools festooned in the pinks, purples and blues of Okinawan bingata prints, it seats fewer than 30—and it’s always packed.

Sizzling taco rice, rafute braised pork belly, mimiga pig’s ear, handmade ​​​jimami​peanut tofu: Naru’s theme is Okinawan, ​​though most of its small plates are Japanese izakaya fare.

“When we opened,” back in 2010, “Japanese restaurants had every kind of dish. Plus sushi,” says Hiroyuki Akiyama, Naru Hawai‘i’s president. “Customers would sit down, look at the menu. ‘You guys have sushi?’ I said no.

‘Sashimi? Tempura? Udon?’ I was like, what are they thinking? I got culture shock.”

The first years were a learning curve for Naru and its customers; now Akiyama estimates two-thirds are local and the rest Japanese expats. Inside the washi-papered walls, he’s been the lone constant through the izakaya’s 15 years. Sent by his Tokyo-based company to open its first Hawai‘i outpost, Akiyama saw Naru as a way​s​ tation, a training ground for his dream of owning his own place in Japan. Instead, it’s become his life.

Working at N ​ aru​13 hours a day, seven days a week—and then more at home—Akiyama busses tables, pinch​h ​ its in the kitchen, brings in golf partners after 18 holes, pays bills and manages schedules. Fifteen years ago, his goal was to learn and leave. Now it’s to teach the next generation. ​​And then to open his own place—in Hawai‘i. “Going out on my own is of course a personal challenge,” he says. “But more than that, if I can become independent, I want that to become a goal and a personal challenge for my staff. I want them to dream.”

Hiroyuki Akiyama demonstrates a “shaka naru” toast

2700 S. King St., #D104, MŌ‘ili‘ili, (808) 951-0510, naru-honolulu.com, @izakaya.naru

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Naru’s tako rice, goya champuru, shiso awamori

ALL YOU CAN SCOOP Seafood and Hawaiian food are a winning combo.

BY M ARI TAKETA PHOTO BY A ARON K . YOSHINO

On Friday and Saturday nights there’s poke, sushi, paella with shrimp and mussels and calamari, and crab legs—because what respectable local seafood buffet can do without these? At Plumeria Beach House, steamed snow crab anchors a popular weekend lineup that’s been filling The Kāhala Hotel & Resort’s casual beachside eatery for more than a decade. Sunday night’s Pā‘ina buffet, launched just last year, is more sedate: Its dishes showcase O‘ahu’s only all-youcan-eat Hawaiian food outside of a lū‘au. Seafood and Hawaiian fare—​​the combination propelled Plumeria Beach House to a gold Hale ‘Aina award for Best Buffet, and a finalist award for Best Hotel Brunch.

Buffets are a mainstay at the beachfront hotel—the legendary Sunday spread at Hōkū’s won a Hale ‘Aina bronze for Best Hotel Brunch.

Plumeria’s Pā‘ina spread starts with poi (all you can scoop), lau lau, kālua pig and chicken long rice (with carrots, a possible first); then wraps around the table with dishes ​​that speak to people who will load up on poi: fried rice, misoyaki butterfish, lechon. It’s still The Kāhala, so rounds of Okinawan sweet potato are z​​ huzhed up with coconut syrup and toasted flakes. The crowning touches are the simplest: haupia and butter mochi at the dessert station.

None of which is to ignore the coconut cake or famous bread pudding, or ​​ carving stations with prime rib on seafood nights, porchetta on Pā‘ina nights. But the food of Sunday take​s​us back to The ​​ Willows—shuttered seven years now—with its local-Hawaiian staples and patios open to the breezes. At Plumeria Beach House, amid families celebrat​ing​birthdays and tourists tak​ing​in the sky’s last glow over the endless Pacific, you get a taste of this part of our past, the way only Hawaiian food, abundant and hearty and simple, can conjure.

500 Kāhala Ave., Kāhala, (808) 739-8760, kahalaresort.com, @plumeriabeachhouse 40

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Best Buffet Gold

Best Hotel Brunch Finalist

Plumeria Beach House buffet SEPTEMBER 2025

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GiovedÌ Best New Restaurant (Gold)

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HONOLULU MAGAZINE

AN D T H E W I N N E R S A R E . . .

EDITORS' CHOICES R E STAU RAT E U R OF T H E Y E A R

OLD -S CH OOL RESTAU RA NT WE LOV E

Peter Kim Yummy Restaurant Group

Kaimukī, @kimchee2kaimuki

Kim Chee II

READERS’ CHOICES BEST NEW RESTAURANT

Gold

Giovedì

Bronze

Leila

Coco Deck Lahaina

Chinatown, @giovedirestaurant

Kaimukī, @leila_kaimuki

BEST O‘AHU RESTAURANT

Finalist

Little Plum

Lahaina, @cocodecklahaina

Mānoa, (808) 888-0330

BEST MAUI RESTAURANT

BEST HAWAI‘I ISLAND RESTAURANT

BEST K AUA‘I RESTAURANT

Gold

Gold

Gold

Gold

Miro Kaimukī

Mama’s Fish House

Miller & Lux Hualālai

The Beach House

Silver

Silver

Silver

Silver

Multiple locations, arancino.com

Monkeypod Kitchen Kā‘anapali

Merriman’s Waimea

‘Āina Kaua‘i

Bronze

Bronze

Kaimukī, @mirokaimuki

Arancino

Pā‘ia, @mamasfishhouse

Bronze

Lahaina, @monkeypodkitchen

Kapa Hale

Bronze

Kāhala, @4614kapahale

A ARON K. YOSHINO

Silver

Mala Ocean Tavern

Finalist

Lahaina, @malatavern

Et Al

Finalist

Kāhala, @etalhawaii

Kailua-Kona, @millerandlux

Waimea, @merrimanswaimea

Kaleo’s Bar & Grill

Multiple locations, kaleoshawaii.com

Finalist

Merriman’s Kapalua Kapalua, @merrimansmaui

Engawa by Islander Sake Brewery Waimea, @islandersake

Pō‘ipu, @thebeachhousekauai

Kapa‘a, @ainakauai

RumFire Po‘ipū Beach Kōloa, @rumfirepoipu

Finalist

Hukilau Lānai Kapa‘a, @hukilau_kauai

SEPTEMBER 2025

43

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S

B E ST SE RVICE

BEST BREAK FAST

BE ST BRUN CH

BE ST HOTE L B RUN C H

Gold

Gold

Gold

Gold

Arden Waikīkī

Café Kaila

Café Kaila

Orchids

Waikīkī, @arden_waikiki

Kapahulu, @cafekaila

Kapahulu, @cafekaila

Waikīkī, @orchidsathalekulani

Silver

Silver

Silver

Silver

Café Kaila

Tangö Contemporary Café

Iwilei, @namikazehawaii

Waikīkī, @thehautree

Kapahulu, @cafekaila

Nami Kaze

Hau Tree

Bronze

Kaka‘ako, @tangocafehonolulu

Bronze

Bronze

Pai Honolulu

Bronze

Egghead Café

Kāhala, @hokusatthekahala

Finalist

Multiple locations, @egghead_café

Tangö Contemporary Café Kaka‘ako, @tangocafehonolulu

Finalist

Miro Kaimukī

Finalist

Finalist

Koko Head Café

Orchids

Plumeria Beach House

Downtown, @paihonolulu

Kaimukī, @mirokaimuki

Kaimukī, @kokoheadcafe

Waikīkī, @orchidsathalekulani

Hōkū’s

Kāhala, @plumeriabeachhouse BE ST BUSIN ES S LUN C H

Gold

Mariposa

Ala Moana, @mariposahawaii

Silver

Tangö Contemporary Café Kaka‘ako, @tangocafehonolulu

Bronze

Merriman’s

Multiple locations, merrimanshawaii.com

Finalist

Istanbul Hawai‘i Kaka‘ako, @istanbulhawaii BE ST BU F F ET

Gold

Plumeria Beach House

Kāhala, @plumeriabeachhouse

Silver

Orchids

Waikīkī, @orchidsathalekulani

Bronze

100 Sails Restaurant & Bar

44

Waikīkī, @100sails

OLIVIER KONING

Arden Waikīkī Best Service (Gold), Best Cocktail Program (Silver), Best Dessert (Bronze)

Finalist

The Buffet at Hyatt Waikīkī, @buffetathyatt

Continued on page 46 HONOLULU MAGAZINE

ALOHA BE

BREW-PUB

BEER L O C A L LY B R E W E D . A L W AY

ALOHA.

7 0 0 Q U E E N S T | K A K A ʻ A KO, A A I ʻ I

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S Continued from page 44

B E ST CO C KTA I L P ROGRAM

BEST WINE PROGRAM

BE ST BR E W PUB

BE ST B AR

Gold

Gold

Gold

Gold

Bar Leather Apron Downtown, @barleatherapron

Downtown, @paihonolulu

Multiple locations, @alohabeerco

Aloha Beer Co.

Bar Leather Apron

Silver

Silver

Silver

Silver

Arancino

Hana Koa Brewing Co.

Monkeypod Kitchen

by Merriman

Arden Waikīkī

Pai Honolulu

Waikīkī, @arden_waikiki

Multiple locations, arancino.com

Bronze

Bronze

Kaka‘ako, @hanakoabrewing

Monkeypod Kitchen

by Merriman

Appetito Craft Pizza & Wine Bar

Bronze

Multiple locations, @monkeypodkitchen

Finalist

Miro Kaimukī Kaimukī, @mirokaimuki

Maui Brewing Co.

Waikīkī, @appetitowaikiki

Multiple locations, @mauibrewingco

Finalist

Finalist

Miro Kaimukī

Beer Lab HI

Kaimukī, @mirokaimuki

Downtown, @barleatherapron

Multiple locations, @monkeypodkitchen

Bronze

Talk Kaimukī Kaimukī, @talkkaimuki

Finalist

Multiple locations, @beerlabhi

EP Bar

Chinatown, @ep.bar BE ST BAR FO O D

Gold

Splash Bar

Waikīkī, @sheratonpk

Silver

Side Street Inn

Multiple locations, @sidestreetinn

Bronze

Monkeypod Kitchen

by Merriman Multiple locations, @monkeypodkitchen

Finalist

TR Fire Grill

Waikīkī, @trfiregrillwaikiki BE ST TASTIN G M EN U

Gold

Bar Maze

Kaka‘ako, @bar.maze

Silver

Miro Kaimukī Kaimukī, @mirokaimuki

Bronze

La Mer

Bar Maze Best Tasting Menu (Gold)

46

OLIVIER KONING

Waikīkī, @halekulanihotel

Finalist

XO Restaurant Kaimukī, @xorg_hawaii

Continued on page 48 HONOLULU MAGAZINE

Best New Restaurant Winner 2025

10 N. HOTEL ST, HONOLULU, HI 96817

(808) 723-9049 INFO@GIOVEDIHAWAII.COM

giovedihawaii.com

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S Continued from page 46

M O ST RO M ANT IC

Gold

53 By The Sea

Kaka‘ako, @53bythesea_hawaii

Silver

Hau Tree

Waikīkī, @thehautree

Bronze

La Mer

Waikīkī, @halekulanihotel

Finalist

Michel’s at The Colony Surf Waikīkī, @michelshawaii

BEST RESTAURAN T T H AT CATE R S

Gold

Chef Chai

Kaka‘ako, @chefchaipacifica

Silver

Egghead Café

Multiple locations, @egghead_café

Bronze

Tanioka’s Seafoods & Catering Waipahu, @taniokas

Finalist

Café O’Lei

BE ST VEGE TAR IAN

BE ST ST EAK

Gold

Gold

Tane Vegan Izakaya

Hy’s Steak House

Silver

Silver

Nature Waikīkī

Ruth’s Chris Steak House

McCully-Mō‘ili‘ili, @tanevegan

Waikīkī, @naturewaikiki

Waikīkī, @hyshawaii

Bronze

Multiple locations, @ruthschrishi

Peace Café

Bronze

McCully-Mō‘ili‘ili, @peacecafehawaii

Miller & Lux Hualālai

Finalist

Kailua-Kona, @millerandlux

Pai Honolulu

Finalist

Downtown, @paihonolulu

Multiple locations, @cafeolei_maui

Wolfgang’s Steakhouse

Waikīkī, @wolfgangswaikiki BE ST SE AFO O D

Gold

Herringbone Waikīkī Waikīkī, @herringbonewaikiki

Silver

Nico’s Pier 38 Iwilei, @nicospier38

Bronze

Mama’s Fish House Pā‘ia, @mamasfishhouse

Finalist

‘Ono Seafood

Multiple locations, @ono.seafood BE ST D ES S ERT

Gold

MW Restaurant Kaka‘ako, @mwrestaurant

Silver

‘Olili

Waikīkī, @oliliwaikiki

Bronze

Arden Waikīkī Waikīkī, @arden_waikiki

Tane Vegan Izakaya Best Vegetarian (Gold)

48

A ARON K. YOSHINO

Finalist

Tiny Pyramid

Iwilei, @tinypyramid.hnl

Continued on page 50 HONOLULU MAGAZINE

2025

Gold Best Overall Korean

Silver Best Korean Barbecue

From Seoul to Hawai‘i—With Heart.

Receiving a 2025 Hale ‘Aina Award from Honolulu Magazine is an incredible honor and a meaningful milestone for all of us at HANGANG. We’re truly humbled by this recognition—it wouldn’t be possible without the continued support of our amazing community.

Since day one, our mission has been to share the warmth, flavors, and traditions of Korean cuisine with aloha. This award reflects more than our food

and service—it represents the connections we’ve built around shared meals and heartfelt moments.

Thank you to every guest who has walked through our doors, celebrated with us, or simply enjoyed a comforting meal. We remain committed to the care, quality, and hospitality that brought us here.

From all of us at HANGANG, mahalo nui loa. We look forward to welcoming you again soon.

HANGANG Ala Moana

1236 Waimanu St #1F, Honolulu, HI 96814 (808) 200-1114 | @hanganghi

HANGANG Hawai‘i Kai/Niu Valley

5730 Kalaniana‘ole Hwy, Honolulu, HI 96821 (808) 784-0001 | @hangang_hawaiikai

hangangkoreanbbq.com

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S

Continued from page 48

B E ST HOT P OT

BEST DIM SUM

BE ST CHIN E SE

BE ST HAWAIIAN

Gold

Gold

Gold

Gold

Tim Ho Wan

Jade Dynasty Seafood Restaurant

Helena’s Hawaiian Food

Shabuya

Ala Moana, @_shabuya

Waikīkī, @timhowanwaikiki

Silver

Silver

Ichiriki

Happy Days

Multiple locations, @ichirikinabe

Kaimukī, happydayshi.com

Bronze

Bronze

Aunty’s Hotpot House

Fook Lam Restaurant Chinatown, (808) 523-9168

Kapolei, @auntyshotpothouse

Finalist

Finalist

Mei Sum Dim Sum

Chong Qing Hot Pot Multiple locations

Chinatown, meisumdimsumhi.com

Ala Moana, @jadedynastyseafoodrestaurant

Silver

Tim Ho Wan

Waikīkī, @timhowanwaikiki

Bronze

Happy Days

Kaimukī, happydayshi.com

Finalist

Kin Wah Chop Suey

Kalihi, @helenashawaiianfood

Silver

Highway Inn

Multiple locations, @myhighwayinn

Bronze

Waiāhole Poi Factory Kahalu‘u, @waiaholepoifactory

Finalist

Young’s Fish Market Kalihi-Pālama, @youngsfishmarket

Kāne‘ohe, kinwahchopsuey.com

Winner of the

2025 Hale ‘Aina Gold Award for Best Business Lunch RES TAU R A NT H OU RS

Sunday: 11am–4:30pm Mon–Sat: 11am–3pm S U NS E T LO U N G E

Thurs–Sat: 5pm–7:30pm Honolulu Ala Moana Center | 808.951.3420 | NeimanMarcus.com

Scan for reservations

50

HONOLULU MAGAZINE

437F25-1_Honolulu_Mariposa_Half.indd 1

7/22/25 11:53 AM

B E ST I TAL IA N

BEST IZAK AYA

BE ST SUSHI

BE ST RAM EN

Gold

Gold

Gold

Gold

Multiple locations, arancino.com

Arancino

McCully-Mō‘ili‘ili, @izakaya.naru

Kaka‘ako, @yanagisushi

Yanagi Sushi

Onoya Ramen

Silver

Silver

Silver

Silver

Cino

Izakaya Naru

Izakaya Tenkichi

Yohei Sushi

Kapahulu, @onoyaramen

Goma Tei

Kaka‘ako, @cinohawaii

McCully-Mō‘ili‘ili, @tenkichihawaii

Multiple locations, yoheisushi.com

Multiple locations, @gomateihawaii

Bronze

Bronze

Bronze

Bronze

Taormina Sicilian Cuisine

Waikīkī, @zigu.hi

Zigu

Mitch’s Fish Market & Sushi Bar

Tanaka Ramen

Waikīkī, @taorminasiciliancuisine

Finalist

Iwilei, @mitchsushihi

Finalist

Izakaya Nonbei

Finalist

Rigo Spanish Italian Kapahulu, @rigo_hawaii

Kapahulu, @izakayanonbei

Restaurant I-naba

Multiple locations, @inaba_honolulu

Multiple locations, @tanakaramenhawaii

Finalist

Wagaya

McCully-Mō‘ili‘ili, @wagayahawaii

Continued on page 52

SEPTEMBER 2025

11:53 AM

51

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S

Continued from page 51

B E ST OV E RA L L JA PANESE

BEST THAI

BE ST ME D ITE R RAN E AN

BE ST IND IAN

Gold

Gold

Gold

Gold

Waikīkī, @zigu.hi

Zigu

Waikīkī, @noithaicuisine_hawaii

Noi Thai Cuisine

Istanbul Hawai‘i Kaka‘ako, @istanbulhawaii

McCully-Mō‘ili‘ili, @cafemaharanihi

Silver

Silver

Silver

Silver

Yohei Sushi

Olay’s Thai-Lao Cuisine

Kaimukī, @leila_kaimuki

Leila

Tadka Indian Cuisine

Multiple locations, yoheisushi.com

Bronze

Chinatown, @olays_thai_lao_cuisine

Bronze

Yanagi Sushi

Bronze

Olive Tree Café

Kaka‘ako, @yanagisushi

Siam Garden Café

Kāhala, @olivetreecafehi

Finalist

Iwilei, siamgardencafehi.com

Finalist

Rinka

Finalist

Lady Elaine

Kaka‘ako, @rinka_restaurant

Thai Issan Cuisine

Mānoa, (808) 888-3030

Multiple locations, thaiissancuisine.com

Café Maharani

McCully-Mō‘ili‘ili, @tadkaindiancuisine808

Bronze

Spice Up House of Indian Cuisine Ala Moana, @spice_up1289

Finalist

New Kamana Kitchen Multiple locations, kamanakitchen.com

Mahalo! Arigato Gozaimasu! Thank you!

We are proud to announce that we have once again been voted as Honolulu Magazine’s Hale Aina Award winner for BEST RAMEN! For over 35 years, we have been dedicated to crafting exceptional ramen in Hawaii, starting from our humble beginnings in McCully with our first Sanoya Ramen. Throughout the decades, we have strived to master our craft, continuously refining our processes through the incorporation of new techniques and ingredients, all in an effort to evolve and enhance our offerings. Thank you!

@onoyaramen | onoyaramen.com

Onoya Ramen | Kapahulu 611 Kapahulu Avenue (808) 425-4415

Onoya Ramen | King 1785 South King Street (808) 888-0607

CLIP ‘N SAVE COUPON Join us for a taste of our award-winning ramen with a friend and enjoy BUY ONE RAMEN SET, GET ONE RAMEN SET FREE of equal or lesser value.

Expires on Oct 31, 2025. Please present to server upon ordering. Thank you!

52

HONOLULU MAGAZINE

B E ST KOREA N BA RBECU E

Gold

Gen Korean BBQ House

Thank You for Voting!

Multiple locations, @genkoreanbbq__hawaii

Silver

Multiple locations, @hanganghi

Bronze

Korea Garden

Ala Moana, (808) 949-9909

A ARON K. YOSHINO

,000-Square-Foot Award-Winning Restaurant ven Private Rooms ccommodates 300+ Guests -Foot Stage ate-of-the-Art Audio/Visual System nch (Dim Sum) 10:30 a.m. - 5:00 p.m. inner 5:00 p.m. - 9:00 p.m.

Hangang Korean Grill House

Istanbul Hawai‘i Best Mediterranean (Gold), Best Outdoor Dining (Silver), Best Business Lunch (Finalist)

Finalist

Kim Chee II

Kaimukī, @kimchee2kaimuki

Continued on page 54

10,000-Square-Foot Award-Winning Restaurant Seven Private Rooms Accommodates 300+ Guests 32-Foot Stage State-of-the-Art Audio/Visual System Lunch (Dim Sum) 10:30 a.m. - 5:00 p.m.

Dinner 5:00 p.m. - 9:00 p.m.

Thank You for Voting!

Best Chinese GOLD

SEPTEMBER 2025

53

2 02 5 HA L E ‘A I NA AWA RD WIN N ER S Continued from page 53

B E ST OV E RA L L KOREAN

BEST VIET NAME SE

BE ST ME XICAN

Gold

Gold

Gold

Hangang Korean Grill House

The Pig & The Lady

La Birria

Multiple locations, @hanganghi

Silver

Waipahu, @elenasfilipino

Silver

Silver

Da Seafood Cartel

Silver

Mama Pho

Bronze

Kaimukī, halevietnam86.com

Million Restaurant

Finalist

Finalist

Elena’s

Multiple locations, @la_birria_hi

Multiple locations, mamapho.biz

Multiple locations

Gold

Coming soon to Kaimukī, @pigandthelady

O’Kim’s Korean Kitchen

Chinatown, @okims_honolulu

BE ST F ILIPIN O

Multiple locations, @daseafoodcartel

Bronze

Bronze

Hale Vietnam

Los Chaparros Mexican Restaurant

Saigon Noodle House

McCully-Mō‘ili‘ili, @loschaparrosmexicanrestaurant

Multiple locations

Kim Chee II

Finalist

Taqueria el Azul

Kaimukī, @kimchee2kaimuki

(closed)

Max’s Restaurant Multiple locations, @maxshawaii

Bronze

Thelma’s Filipino Restaurant

Waipahu, thelmasrestaurant.com

Finalist

Tess Kitchen (closed)

BE ST OUTD O O R D IN IN G

Gold

Hau Tree

Waikīkī, @thehautree

Silver

Istanbul Hawai‘i

Kaka‘ako, @istanbulhawaii

SILVER

Best Kaua‘i Restaruant

Bronze

53 By The Sea

Kaka‘ako, @53bythesea_hawaii

Finalist

Monkeypod Kitchen

by Merriman Multiple locations, @monkeypodkitchen

C R E AT IVE JAPAN E SE CUI SI NE HIG HL IG HT IN G THE FLAVO R S OF KAUA‘‘ I

AINAKAUAI.COM

54

HONOLULU MAGAZINE

-

-

4-985 KUHIO HWY, KAPAʻA, HI

B E ST LOCA L CH A IN

Gold

Zippy’s

Multiple locations, @zippys

Silver

L&L Hawaiian Barbecue

Multiple locations, @lilihabakery

Bronze

Monkeypod Kitchen by Merriman Multiple locations, @monkeypodkitchen

Finalist Multiple locations, @lilihabakery

Hau Tree Best Outdoor Dining (Gold), Best Hotel Brunch (Silver), Most Romantic (Silver)

A ARON K. YOSHINO

Liliha Bakery

SEPTEMBER 2025

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FEATURE CELEBRATING WĀHINE AWARDS 2025

We ourselves feel that what we are doing is just a drop in the ocean. But if that drop was not in the ocean, I think the ocean would be less because of that missing drop.

— MOTHER THERESA A Gift For God: Prayers and Meditations

CELEBRATING

MARNIE GRIFFITHS/MOMENT VIA GETT Y IMAGES

WĀHINE AWARDS

We’re honoring 39 outstanding business and community leaders, entrepreneurs, educators, health care workers, creatives and others for their impactful contributions to our community. After readers submitted nominations, the women were selected by HONOLULU editors.

We asked our award winners to tell us more about their goals and sources of inspiration. Here’s what they said in their own words.

Photos by A A R O N K . Y O S H I N O

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SEPTEMBER 2025

57

FEATURE CELEBRATING WĀHINE AWARDS 2025

2025 DORIS DUKE VISIONARY VOICE AWARD WINNER

MAILE MEYER FOUNDER, NĀ MEA HAWAI‘I AND NATIVE BOOKS MAILE MEYER IS A VISIONARY FORCE IN HAWAI‘I’S CULTURAL LANDSCAPE—an entrepreneur, publisher, community organizer and

steadfast advocate for the Native Hawaiian community. As the founder of Nā Mea Hawai‘i and Native Books, and a driving force behind the Pu‘uhonua Society, Meyer has dedicated her life to uplifting ‘Ōiwi voices, supporting intergenerational learning, and ensuring that Hawaiian culture is rooted in place.

The Doris Duke Visionary Voice Award recognizes wāhine who embody bold creativity, equity-driven leadership, and transformative impact in ways that advance the Doris Duke Foundation’s mission to build a more creative, equitable and sustainable future.

“Maile exemplifies this vision through her life’s work at the intersection of the arts, cultural resilience and community empowerment,” says Ben Weitz, executive director at Shangri La. “Through publishing, arts organizing and cultural convenings, Maile has made significant contributions to Hawai‘i’s creative ecosystem— amplifying Native Hawaiian artists, authors and scholars while making their work accessible to the public. I continue to learn from, and be deeply inspired by, her spirit of pono and place-based leadership, advancing not only artistic excellence but cultural justice.”

Meyer, who serves as a consultant for Nā Mea Hawai‘i after it was acquired in June by the Council for Native Hawaiian Advancement, says she’s honored to receive an award tied to Doris Duke, whose former home is now Shangri La. “This moment honors the collective—communities seen and unseen—moving with intention and purpose,” she says. “Caring for all can be felt, dreamed and lived by those who call Hawai‘i home.

Doris Duke was embraced by that deep longing, and answered with so much grace, beauty and respect for place.

We have all benefited from her presence and care.”

58

HONOLULU MAGAZINE

C A R I NG , F UN A ND I NC LUSIVE

KIMBERLY AGAS GENERAL MANAGER, AULANI, A DISNEY RESORT & SPA I LOVE THAT MY JOB DOESN’T ALWAYS FEEL LIKE A JOB. While

I have a demanding schedule with many responsibilities and sometimes difficult decisions, I get to come to a place where, ultimately, we are helping families make lifelong memories. I work alongside friends who have become ‘ohana, and together, we have created an environment where there is a sense of community and purpose.

THREE ADJECTIVES THAT DESCRIBE ME: Caring. I’m a friend,

daughter, sister, wife, mother and now grandmother. I’m blessed to be surrounded by aloha and maintain a compassionate nature both at work and at home to mālama those around me, so they can conversely care for those around them. Fun. I think it’s important that we intentionally have fun and add a little joy to our daily lives. Whether it’s a quick laugh with a friend, a party to celebrate someone’s birthday, or a game to keep our minds active and healthy, I’m always looking for a reason to add some fun to the day. Inclusive. I grew up in Hawai‘i accustomed to our mix-plate of cultures. As a woman leader, I feel it’s important that we continue to empower voices, especially those who celebrate Hawai‘i and our unique cultures and differences, and help everyone feel welcome, valued and heard.

FEATURE CELEBRATING WĀHINE AWARDS 2025

I T ’ S A BO U T B E I N G PR E S E N T

STR I V I NG FOR TH E SUMMIT

DANI AIU

MAENETTE BENHAM

EXECUTIVE VICE PRESIDENT OF CONSUMER BANKING, AMERICAN SAVINGS BANK

CHANCELLOR, UH WEST O‘AHU

I STARTED MY CAREER AT ASB

nearly 28 years ago as a teller while I was in college. Early on, I learned that the way to build relationships with customers and earn their trust is to be a good listener. This allowed me to form deep connections and provide the best possible financial advice for their situations. Over the years, I’ve worked in nearly every branch role, which gave me the experience I needed to lead our amazing consumer banking team. Today, I’m still in touch with many of those customers from my early days, and I find myself relying on a lot of the same qualities I developed as a teller.

I FIND THE GREATEST JOY AND FULFILLMENT IN SIMPLE THINGS—

making lasting connections with people, being surrounded by my loved ones and giving back to the community. Whether it’s talking story with a customer about their hopes and dreams or mentoring a teammate looking to advance their career, working at ASB has given me opportunities to develop many cherished relationships. At the end of the day, it’s not about material things, plaques on the wall or pats on the back— it’s about being present, making people feel seen, heard, respected and valued, and doing my small part to make Hawai‘i a better place.

COMPASSIONATE AND PASSIONATE

LAURA BEEMAN HEAD COACH, UH RAINBOW WĀHINE BASKETBALL I HAVE ALWAYS LIVED BY THE MOTTO, “It’s not where you start,

it’s where you finish.” I am sure many people have used this motto, but it has been the story of not just my career, but my life and growth. The other principle I try to live by is to try and be the best person I can be.

MY GRANDMA ONCE TOLD ME I was a good person. It touched my

heart and has stayed with me. I think I am compassionate and extremely passionate. I am an honest person. Making a positive impact in other people’s lives is extremely important to me.

THE MOST IMPORTANT THING I do as chancellor is set the vision and the sail plan that fosters and strengthens a gracious space of learning—where everyone can dream, wonder, connect and strengthen their special gifts. Then I work shoulder to shoulder with faculty, staff and community partners, all committed to building vibrant pathways for student success. Promoting excellence in teaching, scholarship and stewardship are key because it motivates us all to kūlia i ka nu‘u, strive for the summit. I am inspired every day to do this work because of the many faculty and staff who are relentless, daily creating spaces of joyful learning, teaching and living, thereby preparing our next generation of community leaders.

IT’S NOT EASY TO ASSESS

reasons for my success, so I talked story with my team.

It was filled with laughter and joy. So, here goes.

I grew up listening to my kūpuna telling stories of our place and people, and I observed the grace and aloha in the way they lived their lives.

My fisherman grandpa’s stories taught me to rise to the kāhea of my kuleana and embrace its challenges, because through the skill and commitment of my steady hands, the aloha in my heart, and the intelligence of my mind, I could always make strong nets. My grandparents’ mo‘olelo taught me the value of being a lifelong learner, to listen, be patient, to seek clarity, and to lead with intentionality, grace and compassion.

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B U I L D I N G A B E T T E R COMPA NY

JENNIFER BOWERS PRESIDENT AND FOUNDER, PANG COMMUNICATIONS WHAT I TRULY LOVE MOST ABOUT MY WORK

is the culture we’ve built—one that respects and supports the balance between professional ambition and personal life. When I founded Pang Communications 19 years ago, it was in direct response to a conversation I had at a former job. I was told I’d have to choose between advancing in my career and being present for my family, that I wouldn’t be able to attend every May Day performance or school field trip if I wanted to move up. That idea felt not only wrong, it felt unacceptable. So I created a firm where talented professionals could do excellent, high-impact work while also having the flexibility to live full, connected lives.

LIVING LIFE UNAFRAID TO FAIL

MY GREATEST MENTOR PROFESSIONALLY IS Ann Botticelli, whom I had

the privilege of working under when I moved to Hawai‘i in 2002. Her brilliance in strategy and execution made a lasting impression on me. Personally, my mother has always been a source of inspiration. After spending years as a stayat-home mom, she made the bold decision to return to school to study nursing.

With two young kids at home, she enrolled at the University of Cincinnati and graduated as valedictorian when I was in eighth grade. I still remember watching her walk across that stage in her red cap and gown—it left a deep mark on me. Her perseverance taught me that it’s never too late to reinvent yourself, and that hard work, when fueled by passion, truly pays off.

KALEIALOHA CADINHA-PUA‘A VICE CHAIRMAN, CHIEF EXECUTIVE OFFICER, PRESIDENT AND CHIEF INVESTMENT OFFICER, CADINHA & CO. OUR INDUSTRY OFFERS many op-

KATIE BUCK CHIEF EXECUTIVE OFFICER, E.A. BUCK FINANCIAL SERVICES MY ADVICE TO THOSE PURSUING a similar ca-

reer is don’t wait for permission to lead. In financial services—and really in any industry—you’ll face moments where your voice may be underestimated. Use those moments to clarify your vision, not to shrink from it. Learn the business inside and out, understand how decisions are made, and then be bold enough to question them when needed. Surround yourself with people who challenge you, not just those who cheer for you. And finally, give yourself the grace to grow into your role—you don’t have to be perfect to be powerful.

A MENTOR ONCE TOLD ME, “Your job isn’t to have all the answers—it’s to

create an environment where others can find them with you.” That changed everything for me. Leadership isn’t about control; it’s about trust. The most sustainable success comes from lifting others, empowering them to lead, and building a culture where people feel seen, safe and significant. That advice helped me evolve from being a strong contributor to becoming a strong leader.

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COURTESY: E. A . BUCK FINANCIAL SERVICES

G ROW INTO YO U R RO L E

portunities for young women to pursue, but also many challenges. My best advice is to take the necessary time to discover what part of the finance industry naturally piques your interest and know whether you enjoy interfacing with clients or prefer focusing on research and analytics. I refer to these as internal versus external roles. Both are important. Both require different skill sets. But landing on the right role is necessary for success.

MY GREATEST ROLE MODEL IS MY FATHER. Growing up, he provided

clear expectations for us, and we knew that family always came first.

He taught us by demonstrating how to lead an honorable life filled with hard work, creativity, courage and a disciplined approach to maintaining a work-life balance. The most important lesson he taught me was to live life unafraid to fail.

FEATURE CELEBRATING WĀHINE AWARDS 2025

A JAC K- OF-A LL-TRA DE S

SARA CONNERY CHIEF EXECUTIVE OFFICER, HANDCRAFTED RESTAURANTS THERE ARE A LOT OF THINGS I’d like to accomplish during the next year,

like opening our next restaurant, The Beach House at the Mana Kai Maui resort on Keawakapu Beach. The restaurant has been in the works since 2019, and we’re excited to finally open. Overall, though, the biggest goal I’m aiming to achieve is reclaiming our title as No. 1 Best Large Employer in Hawai‘i for Hawai‘i Business. We’ve won the award about five times, and it means a lot to our company and our management team who work hard to take great care of our people.

I’M REALLY LUCKY TO do a job that I love with people I love and respect.

LE A N INTO C H AL L E N G E S

TRACY CAMUSO PRINCIPAL, G70 MY ADVICE TO A YOUNG WOMAN

pursuing a similar career is to stay grounded in your values—leadership takes many forms. As your career grows, you’ll face complex decisions and competing priorities.

Lean into those challenges. Build strong relationships, speak with confidence, and never hesitate to take up space. Your perspective is valuable, and your presence at the table matters.

MY PERSONAL MOTTO IS to be

driven to succeed and grounded in family, and to define success on my own terms.

That makes all the difference. My role demands that I be a bit of a jack-of-alltrades—focused, tenacious, creative, flexible, patient, quick and peoplecentric. Facing challenges and problemsolving keep me on my toes and keep my brain engaged. I’m also fiercely dedicated to creating conditions where our people can flourish. I love to learn new things about business, society, the world and other people, and what drives them and myself. I’m lucky that the restaurant business provides such ample opportunity to learn, grow, improve, lift others and foster human connection.

FEATURE CELEBRATING WĀHINE AWARDS 2025

CREATIVE, AUTHENTIC AND ADAPTABLE

FRANCOISE CULLEY-TROTMAN CHIEF EXECUTIVE OFFICER, ALOHACARE EVERY DAY, MY TEAM AND I WITNESS

the profound impact of our mission on the people we serve. We get to be a small part of helping our Island families thrive and that energizes me. My role also allows me to connect with like-minded collaborators who share the responsibility of building trust and caring for community.

THREE ADJECTIVES TO DESCRIBE ME: Creative. I challenge others to think

outside the box and find innovative solutions to problems. I love fostering an environment filled with endless possibilities. Authentic. I deeply value being my true, genuine self. Authenticity, honesty and transparency are key to building meaningful relationships built on trust and mutual respect, both personally and professionally. Adaptable. I embrace challenges as opportunities for growth and learning. I have learned over the past few years and crises that resilience and determination can be used as constructive tools to navigate difficulties.

D O N’ T BE A F RAI D TO ST RAY F RO M T HE EXP ECT E D PAT H

AMANDA DOUGLAS DIRECTOR OF MARKETING, FOUR SEASONS RESORT O‘AHU AT KO OLINA MY PERSONAL MOTTO IS to lead with purpose, stay curious, follow my passions with heart, and never be afraid to carve my own path.

I HAD A STRONG DESIRE TO transition into a director of marketing role. However, having been in the director of catering position for several years, I found that many didn’t view that as a natural or traditional next step. To other women navigating their own career journeys, I would say this: Don’t be afraid to challenge the expected path. If there’s a role you’re passionate about or believe you’re well-suited for, ask the important questions. Why not you? Why not now? Sometimes the biggest limitation is an outdated idea of how careers are “supposed” to unfold. Advocating for yourself and breaking past conventional career tracks is not only possible, it’s necessary for growth—both personally and for the industry as a whole.

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CONTRIBUTING TO KAPOLEI’S IDENTITY

STEPHANIE ENGLAND VICE PRESIDENT OF RETAIL MANAGEMENT AND GENERAL MANAGER, KA MAKANA ALI‘I RETAIL, RESTAURANT, OFFICE AND MIXED-USE MANAGEMENT

constantly challenge me with their ever-evolving nature. They demand flexibility and problem-solving skills that keep me engaged daily.

Being part of Kapolei’s growing community is particularly gratifying. Steering the ship at a center that supports small business startups and local entrepreneurs presents meaningful challenges. I take pride in watching entrepreneurs succeed and seeing our center function as both an economic engine and community gathering space. Contributing to this evolving area’s identity while creating places where people connect and local culture thrives gives me purpose.

FEATURE CELEBRATING WĀHINE AWARDS 2025

MY CAREER WAS SHAPED BY

exceptional mentors in the shopping center industry. Rick McDonald, John Mendelsohn, Ron Yoda, Kirk Horiuchi and Chuck Shaller each shared unique skills and wisdom that proved invaluable to my development. From my dear friend and mentor, Katherine Sodek Langner, I gained appreciation for empathy, authentic networking, and relationship building. Her approach showed me that genuine influence comes from sincere interest in others’ success, not transactional exchanges.

Outside of work, my husband, Mike England, has shown me the importance of maintaining balance and pursuing personal growth beyond my career. My two sons, Michael and Gabriel, continuously teach me patience and inspire me to be a better version of myself every day.

CREATING A LIFETIME OF HEALTHY SMILES

ELAINE FUJIWARA CHIEF CUSTOMER OFFICER, HAWAI‘I DENTAL SERVICE WHEN YOU HAVE WORKED for Hawai‘i Dental Service as long as I have, we all wear multiple hats, and I enjoy collaborating with others, which leads to team success. In various situations, one must know how and when to pivot. Actively listening to others’ ideas and suggestions, and coming up with solutions together allows everyone to take ownership of the project. Most importantly, surround yourself with teammates smarter than you.

I HAVE BEEN FORTUNATE TO cross paths with so many talented women at

various points in my career. I have learned all these women are passionate, driven and focused to succeed while balancing family and work life. I admire these women and the women I work with at HDS. The women (and men) of HDS are hardworking, and we all have the same goal in mind—to champion oral health and create a lifetime of healthy smiles for Hawai‘i families.

L E A DI NG WI TH PA S SI ON

ERIN ISA DONLE VICE PRESIDENT AND GENERAL MANAGER, NEIMAN MARCUS HONOLULU I LOVE THAT I GET TO COME TO WORK every day in a beautiful, inspiring environ-

ment, from the thoughtfully curated product assortment to the butterflies suspended above the escalator well, and even the sweeping ocean views just beyond our windows. But the greatest joy lies in the people I work with—the warm smiles, and the genuine connections shared between our team and our clients. I’m proud to work for a company that was co-founded by a woman and continues to empower and advance women in leadership roles. I also love that I can combine my passion for fashion with supporting people and the community that supports us.

MY ADVICE TO THOSE PURSUING A CAREER IN THIS INDUSTRY is to lead with

passion and let it be the constant that carries you through every challenge and triumph. Trusting your instincts as intuition is a powerful asset, especially in a space as dynamic and fast-paced as retail. Always stay open to new opportunities, even the ones that stretch you beyond your comfort zone—they’re often where the greatest growth happens. Embrace a growth mindset and learn from every experience. Leadership is not defined by a title—it’s reflected in how you show up for others, how you bring purpose to your work and how you inspire those around you through resilience and intention.

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ACT IVELY P RO M OT I N G W E L L N E S S

DI SRUPT WI TH H UMOR

ROBIN KALOHELANI

KAYLA KEEHUALEXANDER

CHIEF OPERATING OFFICER AND SENIOR VICE PRESIDENT, THE QUEEN’S MEDICAL CENTER WEST O‘AHU & WAHIAWĀ MY PERSONAL MOTTO IS to lead with purpose, uplift the community, and honor the legacy of those who came before me.

DURING THE NEXT YEAR, my primary goal is to advance the expansion of QMC West O‘ahu while championing culturally responsive care initiatives that elevate health outcomes for the diverse communities we serve. This includes continuing to lead the strategic development of our hospital campus to ensure we meet the growing health care needs of West O‘ahu.

By partnering with community organizations and expanding access to key services, I hope to foster an environment that not only treats illness but actively promotes wellness in the communities we serve—from longtime residents to new families who now call West O‘ahu home.

G I V I N G P U PS A LI F E OF LOV E

TIFFANY KIM EXECUTIVE DIRECTOR, FUR-ANGEL FOUNDATION THE BEST PART ABOUT MY JOB IS that I get to be involved in so many rescue stories. I have the honor of helping dogs that may not have the best histories, but through our program, they get a second chance at a new life full of love. I have met so many amazing families that have helped create this awesome community of dog lovers who are now part of the FAF ‘ohana.

MY PERSONAL MOTTO IS to do all things with aloha and integrity, and

you’ll never go wrong.

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VICE PRESIDENT OF COMMUNITY IMPACT, ALOHA UNITED WAY THIS YEAR, MY FOCUS IS on stability, for the working families doing everything right but still struggling to get by, and for the nonprofits holding up entire communities with shrinking resources and growing demands. As federal funding becomes unreliable and the cost of living skyrockets, the sector is being stretched to its limits. This is an opportunity to reimagine how nonprofits are supported so that we are truly centering community. I see this moment not just as a crisis, but as a call to reorganize power, deepen solidarity and build the kind of infrastructure our communities actually need to weather what’s coming and whatever comes after that.

MY PERSONAL MOTTO IS to lead with heart, disrupt with humor and always pack extra snacks.

HOʻOMAIKAʻI Celebrating Maile Meyer, recipient of the Doris Duke Visionary Voice Award and all the inspiring women recognized in HONOLULU Magazineʼs Celebrating Wāhine 2025.

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M AK I N G PEOPLE F E E L SE E N

AMBUR KIRIU CO-OWNER AND VICE PRESIDENT OF COMMUNICATIONS, REMAX HAWAI‘I ONE OF THE MOST IMPORTANT LESSONS a mentor taught me is to

treat the people around you with care, kindness and grace—and to always let them know how much they matter. Whether it’s a client, a colleague or a team member, making people feel seen and valued is the foundation of lasting relationships and a strong, supportive culture.

MY ADVICE TO A YOUNG WOMAN PURSUING A SIMILAR CAREER is to in-

vest yourself in the well-being of your clients, treat them as you would treat your family, and the business portion will take care of itself. Each person you help is not a transaction but a meaningful chapter in the story of your career.

Build trust and connection with each client, and your career will write itself, one relationship at a time.

TA KE UP SPAC E

IXCHEL LÓPEZ-DURANT THEATER ARTS INSTRUCTOR, LA PIETRA-HAWAI‘I SCHOOL FOR GIRLS I HOPE MY STUDENTS REMEMBER

QUIRKY, DETERMINED AND FOOLHARDY

JANA LAM OWNER AND DESIGNER, JANA LAM LLC THE KEY TO STAYING IN BUSINESS FOR AS LONG AS I HAVE? Sheer will and determination.

Just kidding! I think it’s been a little bit of luck, and having been able to collaborate with a lot of people and businesses to get my brand name out there. But mostly, it’s having an amazing team that’s so creative and able to wear so many hats.

THREE ADJECTIVES THAT DESCRIBE ME: Quirky … but in a good way, as in

my ideas are sometimes out there, and I always seem to be obsessed with things that maybe “normal” people aren’t? I’m also determined.

If I really want to do something, I’ll figure out a way to make it happen.

Perhaps foolhardy might go along with that.

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me for making them laugh through challenges, helping them to see themselves the way I see them, and how I met them where they were.

Above all, I hope they remember that I so fiercely believed in them! My hope is that my students take the life skills through stage skills they’ve learned in class, whether they go into theater or not, and always remember that their voices, ideas and world viewpoints matter. You’re never too much. Take up space. Direct that show. Produce that film. Speak up in the writers room. Share who you are and what’s important to you.

THERE ARE SO MANY DAYS WHEN

I hear my girls working away, laughing at their jokes, analyzing characters together, and I catch a glimpse outside my classroom of the sparkling ocean, and I think, “What a gift this is.” Teaching theater and other arts classes (writing, filmmaking) allows me to witness someone’s journey, from locking themselves away in their shell to stepping out and taking risks in front of others.

FEATURE CELEBRATING WĀHINE AWARDS 2025

HO‘OMAIKA‘I

The ‘Ohana Aulani congratulates our dynamic General Manager Kimberly Agas, and celebrates all of the inspiring women recognized by HONOLULU Magazine.

“…it takes people to make the dream a reality.”

– W A LT D I S N E Y

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H AV I N G FO CU S, E MPATH Y AN D A S E N S E O F H UMOR

LAURA LUCAS MANAGING PARTNER, CARLSMITH BALL LLP THE MOST IMPORTANT THING a mentor

taught me is to manage expectations.

THE PERSONAL QUALITIES that have led

to success in my career are having focus, empathy and a sense of humor.

BU I LD ING A HIG H - PE R FO R M AN CE T E AM

SHERRY MENOR PRESIDENT AND CHIEF EXECUTIVE OFFICER, CHAMBER OF COMMERCE HAWAI‘I WHAT I LOVE MOST ABOUT MY JOB IS the opportunity to work alongside a high-impact team that truly believes in our mission and radiates positive energy every day. Being surrounded by passionate, driven individuals inspires me to bring my best self to work and makes even the most challenging days rewarding. I also deeply enjoy building and strengthening relationships with a diverse range of stakeholders, from community leaders to policymakers. Collaborating with these partners allows us to create meaningful, lasting change and build a brighter future together.

IN THE COMING YEAR, my primary goal

is to see the 2030 Blueprint for Hawai‘i in full throttle—making tangible progress and truly moving the needle on our key initiatives. I am committed to ensuring our programs and services continue to evolve and improve, especially by leveraging technology and artificial intelligence to maximize our impact and reach. Embracing innovation will help us deliver even greater value to the communities we serve. At the same time, I want to continue building a strong, high-performance team equipped to meet the challenges ahead.

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N ATURA LLY A DOE R

DESIREE MOSIMAN GENERAL MANAGER, INTERNATIONAL MARKET PLACE THE MOST IMPORTANT THING my many mentors have taught me is how to lead through empowerment. Instead of simply giving my team answers or prescribing every step, I’ve learned the value of guiding them to arrive at solutions on their own—even when I may already have an outcome in mind.

This approach encourages ownership, builds critical thinking, and fosters a collaborative environment where everyone feels their contributions matter. I’ve learned to trust the team to take the lead, allowing them to develop their own expertise and confidence.

This not only strengthens their skills but also deepens their engagement and commitment.

I WOULDN’T BE WHERE I AM TODAY

without my genuine passion for my work—it’s the driving force behind everything I do. That passion is paired with a strong work ethic, a constant desire to learn and an unwillingness to settle for complacency. I’m always looking for ways to improve processes, make a difference for my team, and create meaningful impact for our customers and tenants. I’m naturally a doer—someone who doesn’t just identify opportunities for efficiency but takes action to make them happen.

I’m also not afraid to roll up my sleeves and get my hands dirty alongside the team, which helps keep everyone motivated, inspired and aligned toward a common goal.

FEATURE CELEBRATING WĀHINE AWARDS 2025

When One Leads Boldly, We All Rise..

This year, we proudly celebrate the wāhine hine breaking barriers, building community, and reshaping the future.

To every honoree of the 2025 Celebrating Wāhine Awards—thank you for your impact, your voice, and your vision.

At E.A. Buck, we are especially proud to celebrate our own Katie Buck, a leader who inspires us daily to step forward, speak up, and support one another in growing something bigger than ourselves.

Together, we’re not just building careers.

We’re building a legacy of leadership that lasts.

With pride, The E.A. Buck Financial Services Team

KATIE BUCK, CEO

55 Merchant St., #2100 • Honolulu, HI 96813 • 808.545.2211 • EABUCK.COM E.A. Buck Financial Services is an independent financial services firm helping individuals create retirement strategies using a variety of investment and insurance products to custom suit their needs and objectives. Securities offered only by duly registered individuals through Madison Avenue Securities LLC (MAS), member FINRA/SIPC. Investment advisory services offered only by duly registered individuals through Buck Wealth Strategies, a Registered Investment Adviser.

Registration as an investment adviser does not imply a certain level of skill or training. MAS and E.A. Buck Financial Services are not affiliated entities. Buck Wealth Strategies and MAS are not affiliated entities. E.A. Buck Financial Services and Buck Wealth Strategies are affiliated by common ownership. In California, we are known only as E.A. Buck Insurance in all solicitations of insurance. On 06/05/2025, Katie Buck was named by HONOLULU Magazine as an awardee of the 2025 Celebrating Wāhine Awards 2025. No compensation was provided to HONOLULU Magazine to obtain inclusion on the list. Criteria may not be directly related to the quality of investment advice provided. CMP-54727.- 7/25 SEPTEMBER 2025

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C A R RY I NG FORWA R D MY MOM’ S VA LUE S

B E T RU E TO YO U R S E L F

JT OJERIO

LISA ONTAI

ARTIST AND OWNER, ALOHA DE MELE AND STUDIO HALE

INTERIM PRESIDENT & CEO, VICE PRESIDENT OF MARKETING AND MISSION ADVANCEMENT, YMCA OF HONOLULU

MY ADVICE TO A WOMAN PURSUING a similar career is to

OVER THE NEXT YEAR, my main goal is to grow and collaborate with brands that are meaningful to me and align with my values.

Alongside this, a personal priority for me is to continue improving my ‘Ōlelo Hawai‘i.

MY GREATEST MENTOR WAS MY MOM, Betty Lee Ontai Chang, a teach-

er, real estate broker and the heart of our family. Rooted in her strong Catholic faith, she taught me to lead with love, put people before profit, and when it comes to service, give it your all. It was my mom who told me I should become a nurse, recognizing the joy I found in helping others. That began my career as a labor and delivery nurse, then later, supporting families facing infertility. A career shift led me to co-own a public relations firm with my sister, Laurie LaGrange, where we took on clients who shared our values, including the YMCA of Honolulu. In 2012, I joined the Y full-time. Today, I carry forward what my mom taught me: helping others reach their goals, find their joy, find their purpose and know that they matter.

THREE ADJECTIVES THAT DESCRIBE ME: Compassionate. Whether in a delivery room or nonprofit, I’ve always centered my work around caring for others and meeting people where they are. Grounded. I remain rooted in humility, service and faith. Purpose-driven. I bring 1,000% to everything I do.

ONE TE A M, ONE C A NOE

TERI ORTON GENERAL MANAGER, HAWAI‘I CONVENTION CENTER THREE ADJECTIVES THAT DESCRIBE ME: Generous, kind, humble. I consider myself both a steward and a facilitator at the Hawai‘i Convention Center.

My team and I operate with a shared sense of purpose—like paddling together in the same canoe—to host our guests with deep respect for Hawai‘i’s culture, history and environment. It’s our spirit of aloha that truly sets us apart. One team, one canoe.

MY ADVICE TO A YOUNG WOMAN pursuing a similar career is to remain grounded in your values and never feel pressured to compromise your integrity to achieve success. Be open to new opportunities that challenge you to grow, and seek out a network of strong, supportive women who can serve as mentors, sounding boards and allies. We rise higher when we collaborate and learn from one another.

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COURTESY: HAWAI‘I CONVENTION CENTER

start where you are—don’t wait for everything to be perfect before you begin. Even small steps, taken consistently, will move you forward, and each project, idea or experience adds up. While you grow and work, stay vigilant—there’s so much to learn if you really pay attention to your surroundings, whether it’s from mentors, peers or even moments of challenge. And most importantly, be true to yourself.

Don’t feel like you have to change your voice, style or perspective to fit into the mainstream art world.

Your authenticity is your greatest asset. Trust that there is room for your unique point of view.

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L E AR N F ROM E V E RY A NG LE

ALANA PAKKALA CHIEF EXECUTIVE OFFICER AND PARTNER, KOBAYASHI GROUP LLC MY ADVICE TO THOSE PURSUING A SIMILAR CAREER IS to learn from every

angle. I started my career as a project coordinator, and those early years—working long hours, asking questions, getting involved in every part of the process—were foundational. Real estate development is project-based, which means every project brings new people, challenges and lessons. Also, take the initiative to get involved in different phases, whether it’s permitting, planning or time on site. Each project is a chance to build relationships and strengthen your ability to problem-solve. Look for roles that give you broad exposure, and surround yourself with people who are generous with their knowledge. Those experiences will shape how you contribute and help you grow into the kind of leader you want to be.

MY MOM, SUSAN, HAS ALWAYS BEEN MY GREATEST ROLE MODEL. In the

1960s, she left her tight-knit East Coast family (including eight siblings) to move to Hawai‘i, marry my dad and build the future and family she bravely imagined. She spent nearly three decades as a public school teacher, eventually specializing in students with learning differences. When her classroom lacked resources, she saved up to buy her own copier and for years, we had a photocopier in our living room so she could make materials for her students. While my dad worked long hours in construction, she kept everything going—raising three kids, showing up for her students, and doing it all with honesty, grit and quiet determination.

EM BRAC I NG NEW O P P O RT U N I T I E S

DR. STEFANIE PARK VICE PRESIDENT AND CHIEF MEDICAL OFFICER, HMSA MY PROFESSIONAL ADVICE to someone pursuing a similar career is that your career

may unfold differently than you anticipated. Embrace new opportunities. I entered the John A. Burns School of Medicine wanting to be a pediatric surgeon and graduated wanting to be an internal medicine primary care doctor. I completed internal medicine residency and worked as a hospitalist at Kuakini Medical Center. Five years later, I became a mom and made a big pivot into working part time doing administrative medicine at HMSA. Five years after that, I moved into a management track at HMSA. I completed an executive health care MBA in 2022, and now serve as the chief medical officer at HMSA. Every step in the journey led me to where I am today.

I APPRECIATE WORK-LIFE BALANCE, which allowed me to experience the joy of being a very present parent for my daughter’s early childhood milestones, as well as the professional and personal fulfillment from my chief medical officer role. I get to utilize my medical training and learn new things on the cutting edge of medicine as well as in the rapidly evolving health care business. I also have the honor of leading Mālama Ola, the employee well-being program at HMSA. My purpose at HMSA is to create a health care experience that is worthy of my family, friends and neighbors.

This is meaningful to me since I was born, raised and educated in Hawai‘i.

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FEATURE CELEBRATING WĀHINE AWARDS 2025

CELEBRATING WĀHINE WHO INSPIRE We proudly celebrate our founder, Jennifer Bowers, and join in honoring the remarkable wāhine recognized by HONOLULU Magazine.

“I am humbled to be included among such strong, passionate, and purpose-driven women.

Pang FP Ad

Mahalo for the honor and the opportunity to continue sharing stories that shape Hawai‘i.”

— JENNIFER BOWERS

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THE JOY OF BEING PART OF A TEAM

KATIE PICKMAN GENERAL MANAGER, HAWAI‘I NEWS NOW THE PERSONAL QUALITIES that have led to success in my career are leading with empathy and having a deep sense of responsibility to my team. I also believe in listening intently, communicating clearly and following through with integrity. I’m naturally curious and thrive on trying new approaches to big challenges. I also value relationships, innovation and collaboration. I take pride in helping others shine.

WITH MY JOB, I LOVE THAT every day is different and filled with opportunities to

make an impact, whether it’s telling meaningful stories, mentoring a rising leader or bringing a creative idea to life. I work with incredibly talented people, and being part of a team that informs, connects and uplifts our community is both a privilege and a joy.

B E G RATE F UL

EMILY PORTER CHIEF OPERATING OFFICER, MACNAUGHTON I FEEL IMMENSE GRATITUDE FOR a life rich with purpose and am focused on deep-

ening that purpose in areas that matter most to me. These areas are inspired by my family’s multigenerational roots in Hawai‘i. Family: Continuing to support each of my loved ones, immediate and extended family, on their unique journeys with presence and care. Work: Championing exceptional teams in real estate development and investment across Hawai‘i and the continental U.S., and at our three hotels in Waikīkī proudly operated by MacNaughton Hospitality. Community: Dedicating strategic thought and joyful work on boards such as Kualoa Ranch, Punahou School, Housing Hawai‘i’s Future and the Hawai‘i Visitor and Convention Bureau, and personally leading a Hawai‘i-based initiative to promote healthy relationships in K-12 curriculum.

MY PERSONAL MOTTO: We may only live once, so let’s do our best and always en-

deavor to create positive impacts in other people’s lives. Also, be grateful. The secret to having it all is knowing you already do. To me, this has nothing to do with material possessions, rather it speaks to the most important things in life—family, friends, health and the remarkable gift of Hawai‘i being our family’s home.

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Hawaii Dental Service congratulates

Elaine Fujiwara Chief Customer Officer

on being named one of HONOLULU’s Celebrating Wāhine awardees.

HDS celebrates Elaine’s recognition as a top wahine leader, inspiring excellence in the workplace, community, and at home. Her impact brings tremendous pride to our organization.

Our mission is to champion oral health and create a lifetime of healthy smiles for Hawai‘i families.

Since 1962, Hawaii Dental Service (HDS) has improved oral health and preserved the healthy smiles of Hawai‘i families. Today, as Hawai‘i’s leading dental benefits provider, HDS serves more than a million residents in Hawai‘i, Guam, and Saipan.

Prioritizing Oral Health Education

Keeping Our Local Workforce Healthy

Increasing Access to Dental Care for All

Our initiatives are rooted in oral health education. From educating parents on the benefits of taking their babies to the dentist by their first birthday to guidance for those who are uninsured and underinsured, HDS prioritizes sharing valuable oral health guidance to help local families take care of their smiles.

HDS partners with the majority of Hawai‘i businesses to offer our local workforce dental benefits that will help them maintain good health throughout the year. Our oral health wellness program, SMILEWell, educates and motivates our members to see their dentist regularly.

In addition to serving Medicaid beneficiaries, HDS conducts outreach through volunteerism and our philanthropic arm, the HDS Foundation, to connect children, adults, and seniors with dental services to help them maintain a healthy smile for life.

To learn more about our dental plans and community initiatives, visit HawaiiDentalService.com.

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FEATURE CELEBRATING WĀHINE AWARDS 2025

ST R E N GT HE NI NG FA MI LI E S

AMANDA PUMP PRESIDENT AND CHIEF EXECUTIVE OFFICER, CHILD & FAMILY SERVICE WHAT I LOVE MOST ABOUT MY JOB IS knowing our work truly makes a difference in the lives of children and families. Every decision we make is rooted in our mission to strengthen family connections and support the well-being of kids. I have the privilege of leading a team of 400 amazing people who show up every day with a shared commitment to building a better future for the next generation. When I think about what success looks like, I see families who have broken free from domestic violence and are now living safely in their communities; young people who’ve faced adversity and still walked across that graduation stage, ready to take on the world; new parents who now have stable homes, meaningful jobs and access to the essential resources they need to thrive. The individuals and families we serve are powerful reminders of what’s possible.

MY FIRST ROLE MODEL WAS MY MOTHER. Her tireless work ethic and unwavering commitment to our family shaped the foundation of who I am. From her, I learned what it truly means to lead with love, integrity and resilience. Throughout my life and career, I’ve been fortunate to learn from many extraordinary mentors who have helped guide and challenge me in meaningful ways. Two guiding principles have especially stayed with me: Work in a place where it’s safe to fail, and everything you sacrificed to get here deserves to be held closer to your heart than the things easily replaced.

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FEATURE CELEBRATING WĀHINE AWARDS 2025

WO RK T H AT H AS I M PACT AN D R E ACH

MONICA SALTER VICE PRESIDENT, GLOBAL COMMUNICATIONS AND SOCIAL RESPONSIBILITY, OUTRIGGER HOSPITALITY GROUP MY GREATEST ROLE MODEL IS MY MOM. She showed me that passion and purpose can coexist beautifully. As a renowned photographer, she had this uncanny gift for capturing people as they truly were—raw, unguarded, real. Whether she was photographing presidents or poets, her lens always revealed something deeper. What inspired me most wasn’t just her talent—it was her work ethic, fearlessness and her ability to stay grounded in a world that often celebrated the surface.

I LOVE THAT MY WORK HAS BOTH IMPACT AND REACH. I get to help shape a brand that brings people’s vacation dreams to life, while also driving efforts that protect the places they come to enjoy. I work with incredibly talented colleagues around the world, lead conservation initiatives that make a real difference, and travel to stunning destinations such as Singapore, Australia, Thailand and Fiji. Travel fuels my curiosity and perspective, and in today’s world, connecting people and cultures feels more important than ever.

Living and working in Hawai‘i, I’m reminded every day why protecting our environment and culture matters; it’s not just professional, it’s personal.

We provide QUALITY CARE that women DESERVE. From health screenings and well-woman exams to pregnancy, bone and joint care, heart health, cancer care and senior needs, our teams of experts at Hawai‘i Pacific Health’s medical centers and clinics provide personalized care for women of all ages.

HawaiiPacificHealth.org/WomensCenters

SEPTEMBER 2025

PROJECT NAME: HR General Women’s Health Ad/Women’s Center 1/2 pg, 2025 FACILITY:

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FEATURE CELEBRATING WĀHINE AWARDS 2025

B I G C H A NG E STA RTS SM A LL

SYDNEY SHIBUYA ASSOCIATE PROGRAM MANAGER, RISK FACTOR CONTROL, AMERICAN HEART ASSOCIATION I LOVE THAT MY WORK ALLOWS ME TO build meaningful relationships in the

community while creating programs that make lasting differences. I’m proud to be part of a mission-driven organization, working every day to be a relentless force for a world of longer, healthier lives.

MY PERSONAL MOTTO: Big change starts small, and I believe the ripples we

create today can lead to a powerful impact tomorrow.

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FEATURE CELEBRATING WĀHINE AWARDS 2025

LET T ING KI N D N E S S L E AD

STEFFY SIMMS OWNER AND FOUNDER, GUAVA JAMMIES, AND ROBOTICS OUTREACH STEM COORDINATOR, ‘IOLANI SCHOOL IN THE NEXT YEAR, I WANT TO build infrastructure to sustainably scale

both my STEM programs and my alohawear business, so they can serve as vehicles for empowerment and generational impact. In my STEM work, that means expanding access to place-based innovation for students, and creating leadership opportunities for young women of color in innovation and engineering. With Guava Jammies, I am investing in young women interested in design and entrepreneurship. Hawai‘i needs more locally owned companies that share our stories with authenticity, reclaim space in the global marketplace, and reinvest back into our Islands to strengthen our local economy.

MY PERSONAL MOTTO: Let kindness lead us; let community ground us;

and let care for ‘ohana, ‘āina and wai be the legacy we build.

HMSA proudly celebrates our chief medical officer, Dr. Stefanie Park, for her unwavering commitment to improving health and well-being for our families, friends, and neighbors here in Hawaii.

HMSA 1-2h Ad

We also extend heartfelt congratulations to all the honorees – your leadership and aloha uplift our communities across sectors and across the islands!

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FEATURE CELEBRATING WĀHINE AWARDS 2025

N E V E R TO O L ATE TO TRY SOME TH I NG NE W

SUSAN SOKEN VICE PRESIDENT OF MARKETING, FIRST HAWAIIAN BANK IN THE EVER-CHANGING WORLD OF DIGITAL MARKETING, it’s very important to be

flexible and open to change. No one likes challenges or changes, but you need to adapt your perspective to see them as opportunities to learn and grow. Also, it’s critical to think outside the box and look for ways to improve current processes. During COVID, I could no longer do gym workouts. I had to find another activity, so I decided to try canoe paddling even though I’m not an ocean person. After four years of paddling, I’m finally no longer super worried about waves, sharks and the canoe flipping over. I’m enjoying it a lot more and hope to compete in the Nā Wāhine O Ke Kai Moloka‘i race someday. You are never too old or too smart to try something new that could make you into a better person.

INTEGRITY AND HONESTY ARE ESSENTIAL in a trustworthy employee and the foundation for all work and personal relationships. You want to be an employee who can be trusted with your words and actions, and a person who everyone knows will do what they say. Caring is a core value at First Hawaiian Bank, where we care for our employees, customers and community. I truly care for those I work with and want to see them succeed. Resilience helps you to bounce back from setbacks or challenges. It can be difficult to be productive in tough times, but it is the ability to persevere and keep going to make it through those times together as a team that will make everyone stronger and successful.

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FEATURE CELEBRATING WĀHINE AWARDS 2025

MY P RI M A RY G OAL I S J OY

CORA SPEARMAN CHIEF EXECUTIVE OFFICER AND FOUNDER, CORADORABLES SUSTAINABLE CORP. MY ADVICE TO YOUNG ENTREPRENEURS stepping into the fashion industry is to stay true to your vision and values. Focus on building a brand that resonates with authenticity and purpose. Also know that sometimes rejection is just redirection and divine protection. It’s also important to adapt quickly and learn from experiences, the environment and cultures other than your own, and to understand the importance of true sustainability and ethical practices, as consumers are increasingly drawn to brands that prioritize environmental responsibility and build community.

IN THE COMING YEAR, my primary goal is joy. I plan to be joyful and appreci-

ate all the abundance and blessings from the seeds planted years before. I also aim to strengthen our collaborations with both Fortune 100 companies and local artisans, especially with women-led businesses in Hawai‘i, while enhancing our sustainability initiatives.

A warm congratulations to Robin Kalohelani, RN, MSN/Ed, CCM, FACHE

Chief Operating Officer, The Queen’s Medical Center – West O‘ahu and Wahiawā, and Senior VP, The Queen’s Health Systems

Mahalo for carrying on our founders’ legacy of improving the well-being of Native Hawaiians and all the people of Hawai‘i with your passion and excellence.

www.queens.org

SEPTEMBER 2025

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FEATURE CELEBRATING WĀHINE AWARDS 2025

STI LL PA S SI ON ATE A F TE R 28 Y E A R S

CLAIRE TONG VICE PRESIDENT, MARKETING AND COMMUNICATIONS, HAWAI‘I PACIFIC HEALTH I JOINED HAWAI‘I PACIFIC HEALTH OVER 28 YEARS AGO and continue to be passionate and excited each day. In my marketing and communications role, I’m fortunate to share how HPH creates healthier communities through inspiring lifesaving stories. Our HPH leadership, health care providers, clinicians and staff collaborate and innovate to enhance the care for our patients and community. Our latest 24,000-square-foot Straub Benioff Medical Center-Mililani Clinic and Urgent Care opened in August 2025.

The Straub Benioff Medical Center redevelopment will create a health care campus of the future that reflects our vision to transform health care by providing the space, tools and resources necessary for our care providers to impact all aspects of patient health.

MY GREATEST ROLE MODEL IS MARTHA SMITH, who set a standard of

excellence through her more than 30 years in health care at Hawai‘i Pacific Health. Martha worked hard and tirelessly and expected the same from those around her. At the same time, she was extremely thoughtful and caring, always wanting the best for our patients. During the many years I worked with Martha, she and I had one thing in common that bonded us. We both experienced a journey with cancer. We agreed that you must work through cancer and fight it by continuing to exercise and eat a balanced diet, even if it’s difficult. It’s been four years since Martha passed, and she still inspires me. During challenging times, I often think, “What would Martha do?”

LIVING MY T RU T H

KUMU HINALEIMOANA WONG-KALU HAWAIIAN COMMUNITY LEADER I DEDICATE MYSELF TO UPLIFTING MY FELLOW KĀNAKA OF HAWAI‘I and do all I can to reinstate our rightful place and be

respected and honored in our homeland, our motherland, our mainland of Hawai‘i.

THE MOST IMPORTANT THING A MENTOR HAS TAUGHT ME: Live my truth, be happy, be free. Be strong, be of courage

and be a warrior. Accept both that which one can change and that which one cannot. Life is short so make the most of the time one is afforded and take nothing for granted.

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EMPOWERING Wahine ELEVATING HAWAI’I 2025 CELEBRATING WĀHINE RECIPIENT

I

TRACY CAMUSO

PLANNING PRINCIPAL

CELEBRATING HOPE FOR FUTURE GENERATIONS

Educating young women to lead a life of purpose

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AFTERTHOUGHTS

BY CODY KAWAMOTO

Connecting with My Doppelgänger Seeing my Vegas-based alter ego living his best life on Instagram sent me on a journey.

I

WAS SCROLLING INSTAGRAM ABOUT A YEAR AGO WHEN I STUMBLED UPON a Las Vegas food influencer named

ORIGINAL PHOTO BY CODY KAWAMOTO; PHOTO ILLUSTRATION VIA MIDJOURNEY

Angel Khonesavanh, aka @keytomyheartofficial. I blinked, paused and stared, then sent the post to my wife. “This guy kinda looks like me, yeah?” She laughed: “Wow—he really does.”

It was a parallel-universe version of myself cryptically showing up on my feed. And as I scrolled through his content— mostly him exuding good vibes as he ate his way across Vegas— my curiosity grew, a subtle pull. It wasn’t just that we looked alike; there was something else.

Was it sheer coincidence or maybe an algorithmic occurrence that a stranger with my face, hairstyle, glasses and build appeared before me?

I couldn’t stop thinking about what this all meant. I considered reaching out and casually telling Angel to keep doing what he’s doing, then dropping a “by the way, we kinda look alike.” But I hesitated out of fear of being brushed off or seeming weird. I also didn’t want him to think I wanted something from him.

Eventually, I sent him a short DM. Nothing heavy. No pressure to respond. But he did—within a couple of days—

The author deep in reflection.

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and to my surprise, we’ve had a genuinely kind exchange ever since.

Angel’s in his mid-30s, Laotian and was born and raised on Vegas’ east side. On Instagram, where he’s outgoing and not camera shy at all, he posts his takes on things, like Shake Shack’s trending Dubai Chocolate pistachio shake. I grew up 2,700 miles away, more than a decade earlier, but I kept wondering, could that have been me? One time he even joked, “Yeah, you could be my older brother.”

I asked him how he got so confident on camera. I expected him to say he was always outgoing. Instead, he told me he still gets uncomfortable recording himself. “You just do it,” he said. That struck me. His on-screen energy seems so natural, expressive, extroverted and full of life. And yet, behind it all, he’s pushing through the same doubts as me.

We’ve kept the convo light, just a few DMs here and there.

Recently, he mentioned some of his friends were flying to O‘ahu for a wedding, and I was happy to offer restaurant suggestions.

Then I began thinking existentially: Who are we, really, beyond bios, job titles and Instagram posts? If I had to describe myself, what would I say? That question lingered, then I went even deeper. It wasn’t just that Angel and I looked alike—I recognized me in him. It was like two versions of a person split by time, geography and personality.

Quietly parallel.

Watching Angel being himself, unfiltered, made me realize how the world only knows the quieter version of myself, the behind-the-scenes guy who keeps a private Instagram account. Yet part of me longs to be open and visible, someone who lives fully in the moment. Maybe this look-alike wasn’t put before me to make me laugh or do a double take, but to wake me up. It was as if the universe was asking: Are you paying attention? It’s easy to lose touch with one’s true self, the part who wants to be seen, acknowledged and connected. I’m convinced now this encounter with Angel wasn’t about resemblance but remembrance, to guide me to the part of me that’s eager to emerge.

Cody Kawamoto is a Hawai‘i-based creative director.

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