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Kady Pascual

Hawaiʻi Scene on Social

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Tui56 warm welcome

<title>🚧 Hawai‘i Scene on Social: Warm welcome</title>

Today’s social media find comes from @Tui56, showing his aloha at Long Beach Airport.

Hawai‘i Scene on Social: Warm welcome

Worried about traveling to the Mainland? Don’t worry, uso Vika will welcome you with the warmest aloha.  Make sure you follow @Tui56 on Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Punahou School graduate Brandon Finn understands the power of a stare. It is something the actor does as 

when his father, King Kahekili of Maui, orders him to hunt down the main character of the series, Kaʻiana, and bring him back, dead or alive.

“And you see this moment where the camera racks focus and … Prince Kūpule is looking at Kahekili without saying any words, as if: ʻI cannot believe you are asking me to do this. ... And as your son, it is my responsibility to follow your lead.’ ”

The scene was “brutal” but marked his favorite moment to shoot, he told Aloha State Daily. 

King Kahekili was played by the New Zealand actor Temuera Morrison. Finn credits Morrison with encouraging him to hold his stare in that scene. For Finn, the role involved "a lot of homework with what that father and son dynamic was like,” he said.

“And that's a separate thing from the language itself, because obviously I spent a lot of time learning Hawaiian language, learning ʻŌlelo Hawaiʻi,” he added. “But in terms of what's happening between the two of them as father and son, that’s something [where] I ended up delving into my own relationship with my own father.”

Written by Thomas Pa‘a Sibbett and Jason Momoa, the Apple TV+ mini-series launched its first episodes on Aug. 1. It follows Kaʻiana, played by Momoa, as he tries to unify the Islands before Western colonization. The eighth episode drops on Friday, Sept. 12, and the season finale comes out on Friday, Sept. 19.

Prior to filming “Chief of War,” Finn had not spoken more than a few sentences in ʻŌlelo Hawaiʻi, he said. To get ready for this role, he worked closely with an instructor.

“His name is Kiawe Goodhue, and we just went lesson after lesson non-stop for a month and a half because I knew it needed to sound the right way," he said. "Let alone it's the right thing to do in terms of responsibility owed to the people of Hawaiʻi, their ancestors, their history and their cultures.” 

Finn was born in Maui. His family moved to Oʻahu when he was about two years old, he said. 

“But Maui is my birthplace,” he added. “And later on in life, all of these things led themselves to where I find myself today, playing Prince 

, the last reigning king of Maui Island in Hawaiian history. I had this pinch me moment. I could not believe I'm born on Maui and in my lifetime, I get to bring Kalanikūpule to life through ʻChief of War’ with Apple TV, let alone the platform that they have with 45+ million subscribers in over 100 countries.”

Finn wants viewers of the show to take with them an appreciation of language.

“You know what's beautiful?” he said. “The one that really gets to me is ʻŌlelo Hawaiʻi, the language. And there is already a resurgence of the language within Hawaiʻi. But I feel as if ʻChief of War,’ being as big as it's become thus far, will only move that needle further in the direction of having people interested in Ōlelo Hawaiʻi. And not just people from Hawaiʻi — people born and raised, who are of Hawaiian ethnicity — but also people who would love to come, visit, spend time and if it sparks their interest  learn Ōlelo Hawaii, as well, if that's something that interests them. Because that's how the language lives on forever.”

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"Chief of War"

<title>🚧 Punahou School graduate is in “Chief of War”</title>

Brandon Finn, a graduate of Punahou School, explores complicated father and son relationships in his role as Prince Kūpule in the Apple TV+ mini-series, “Chief of War.” He shares his favorite scene to shoot and how he learned ʻŌlelo Hawaiʻi for the role.

Punahou School graduate is in “Chief of War”

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 was because of the business’s gorgeous sushi cakes. The fresh sashimi roses, high-quality fish and perfectly textured sushi rice had me hooked.

The catering business still offers its signature catering menus — which feature dishes ranging from smoked marlin poke and Ora king salmon poke to spicy ‘ahi on sushi rice and poke nachos — but just opened its new brick and mortar space. If the address sounds familiar, that’s because it was the former home of 

 (now on Sand Island Access Road) in Māpunapuna.

Business owner Ryan Souza says he’s been doing seafood catering for about seven years. He started out by doing sashimi platters, but started offering sushi cakes a few years ago when the trend started.

“I always wanted to have my own place; it’s always been my dream,” he says.

The business’s new daily menu features an assortment of sashimi donburi, specialty donburi, poke bowls/nachos and other specials.

Donburi include white rice, sushi rice or tossed salad, shoyu, ginger, wasabi and takuan, along with two featured sides.

“Each plate comes with two sides that we feel matches the dish,” Souza says.  

The Fish House chirashi ($35) is one of the signature dishes. It features a colorful assortment of akami, chutoro, otoro, king salmon, hamachi, ikura and Hokkaido uni.

The Souza Special ($27) is another popular favorite. It’s similar to the Fish House chirashi, but doesn’t include Hokkaido uni. Also popular is the trio ($22), which comes with akami, chutoro, king salmon, zuke ikura and hamachi from Japan.

“We either source local or we get them (our fish) from Japan or New Zealand,” Souza says. “Salmon comes from New Zealand; the bluefin and hamachi come from Japan.

“They (customers) like the Souza Special, but if you like uni, the Fish House chirashi is where it’s at,” he adds. “I made the menu where you can have all bluefin, you can have some bluefin with some salmon, or you can have more variety.”

Customers will also notice a display case featuring a selection of poke for the day. Choose from options like spicy ‘ahi, shoyu ‘ahi, spicy salmon, hurricane ‘ahi and limu-style ‘ahi. Hurricane ‘ahi features spicy ‘ahi with imitation crab. While the most popular flavor depends on the day, Souza says limu-style ʻahi is a customer favorite.

[{"type":"text","text":"Stay tuned — the business will soon offer hot foods as well."}]

“People like to eat cooked foods, so I’m going to incorporate that,” he says. “Local foods like smoked meat and kalbi, stuff like that."

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Souzas Fish House Ryan Souza 081125

<title>🚧 New poke and sushi shop now open in Māpunapuna</title>

Souza’s Fish House, which started as a seafood catering company, is now open in the former Kau Kau Grill restaurant space. Its new daily menu features sashimi donburi and poke — and local-style plates are coming soon.

New poke and sushi shop now open in Māpunapuna

 debuted its lobster roll as a special in July 2020 (the eatery had only opened the fall before). The lobster roll did so well that it was added to the Mānoa eatery’s regular menu — and has since become a signature dish.

“When we first made it, it outsold everything else by five times,” says chef Jon Matsubara.

These lobster rolls — and a smorgasbord of gourmet seafood options — will soon be coming to Waikīkī: 

, Matsubara’s new concept, is opening in Waikīkī Shopping Plaza later this summer.

This idea has been in the works for many years, according to Matsubara, who got his culinary start at restaurants like Alan Wong’s and Roy’s Hawai

i, and worked as the executive chef at Royal Hawaiian’s Azure and chef de cuisine at Hyatt Regency Waikīkī Beach’s Japengo. He is also a French Culinary Institute grad and 

 champion (he defeated Iron Chef Alex Guarnaschelli on the 

 show “Alex Versus America” in May 2023).

“I worked in Waikīkī for about 10 years,” Matsubara says. “One of my dreams was always to come back to Waikīkī and to create something more approachable.”

We got a preview of Hawaiian Style Seafood Co.’s new space during a recent media event. The new biz will offer a chef-driven menu that focuses on locally sourced ingredients from farmers, fishermen and ranchers.

“We want to create an experience where you can come in, get something with the best ingredients we have to offer in Hawai

i, and we’re going to put a little twist on it,” Matsubara says.

Here are some dishes you can look forward to when the fast-casual eatery opens later this summer:

Of course, the new eatery will offer a FEAST favorite — the original Hawaiian style lobster roll ($30). Buttery lobster is served on Hawaiian sweet bread with lemon butter and fresh dill, and served with Maui chips. A mini Hawaiian style lobster roll will also be available. The lobster roll is just as buttery, succulent and indulgent as I remembered it to be.

“It’s something that we wanted to share with everybody who comes and visits,” Matsubara says.

The eatery’s seafood omakase (market price) and exotic fruit omakase ($20) are two unique offerings. Both highlight a variety of local ingredients, according to Matsubara.

“Our top sellers will probably be spicy ‘ahi and shoyu ‘ahi, but for the omakase, you can have whatever fresh ingredient we have — spicy ‘ahi, crab salad, oysters, lobster poke, Kauai shrimp and different types of preparations for seafood,” he says. “It can always change.”

The seafood omakase featured during our media preview included Kauai shrimp, Kualoa oysters, Kona abalone, kampachi and aku.

The exotic fruit omakase ($20) is a similar concept, but will feature a seasonal selection from Frankie’s Nursery in Waimanalo.

Of the dishes we tried, this Kona kampachi ($19) was one of my favorites. Available all year round, it’s served with pickled wasabi, kaiware radish umami mayo and rouge ponzu.

“It has really fresh, beautiful flavors,” Matsubara says. “We marinate the ikura ourselves.”

This twist on shrimp cocktail features a garlic-style Kauaʻi shrimp. It’s served with avocado and a chicharron for added crunch.

“We’re poaching it (the shrimp) and putting a little garlic sauce on top,” Matsubara says. “The cocktail sauce is made with carrot juice, wasabi, lemon and horseradish.”

The eatery will also offer desserts like Matsubara’s rendition of a Dole Whip float ($12). It will include the iconic pineapple soft serve, coconut milk, fresh pineapple juice, li hing and mac nuts for some crunch, according to Matsubara.

“When you come here, it’s like you’re on vacation,” he says. “We want that vibe; we want to make it a very fun experience for everybody.”

While the eatery will have some indoor seating, it’s also designed for easy grab and go, so customers can pick up their food and take it to the beach. Customers can also look forward to alcohol pairings, which will eventually be offered, according to Matsubara.

“One of my dreams was to have these beautiful sakes — local sakes, local beers, nice white wines — you can pair with the lobster rolls,” he says. “If you go to Waikīkī, you can grab a lobster roll and bottle of champagne or local beer, go back to your room, watch the sunset, and just kick it. That’s what I would do.”       

Hawaiian Style Seafood Co. – opening later this summer

Hawaiian Style Seafood Co chef Jon Matsubara 2 070725

<title>🚧 New lobster roll spot coming to Waikīkī is totally ‘claw’some</title>

Hawaiian Style Seafood Co. by chef Jon Matsubara is opening later this summer.

New lobster roll spot coming to Waikīkī is totally ‘claw’some

Everyone’s looking to save money and get the most bang for their buck. This series will show you where you can save while still savoring a good meal.

I wouldn’t have expected to find a loco moco at a popular steakhouse in Waikīkī. Yet, that’s one of the best deals on the happy hour menu at 

Wolfgang’s Steakhouse in Royal Hawaiian Center is known for its U.S.D.A Prime steaks that are dry-aged in the eatery’s own aging box. The restaurant offers its happy hour menu from 3 to 6:30 p.m. Mondays to Fridays at the bar and lounge; first-come, first-served.

Fun fact: The eatery’s happy hour has been around since 2010. It used to be from 11 a.m. to 6 p.m.

The eatery’s housemade chips with sour cream are complimentary and a nice way to begin your dining experience. Your server should bring a basket to your table, but if not, just ask about the chips.

The seafood combo ($26) is one of my favorite dishes from the happy hour menu. It comprises six crostini topped with ‘ahi tartare, lobster and crab. Both the lobster and crab are reminiscent of a refreshing crab salad. Each crostini features a generous portion of seafood.

The ‘ahi tartare ($18) and lobster crostinis ($18) can also be ordered on their own.

At $12, this mini loco moco is cheaper than some plate lunches, and it features a good portion. The patty itself is thick and flavorful, and we can’t get enough of that savory mushroom gravy.

Other dishes on the happy hour menu include steak sliders ($24) — a customer favorite — hamburger sliders ($14) and steak tartare ($24). We held off from ordering more to save room for steak.

The Taste of New York ($83.95) is one of the most popular deals on the happy hour menu. It includes a 12-ounce, bone-in, dry-aged New York sirloin that’s brought sizzling to your table. It’s served with sides of creamed spinach and mashed potatoes, and New York-style cheesecake for dessert.

Nearly $84 sounds steep for a happy hour deal, but the eatery’s New York sirloin steak is about $110 on the a la carte menu — and that’s without any sides or dessert. It’s a nice option for a special occasion if you’re celebrating during the week.

If you order steak, just remember — the steak is still cooking slightly on the sizzling hot plate, so keep that in mind when choosing your desired level of preparation (we often go with medium rare).

Drink discounts on the happy hour include wines by the glass, martinis and cocktails ($8 each) and draft beers ($6 each).

Hawai‘i Scene on Social: Warm welcome

Kady Pascual

Social Media Editor

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Hawai‘i Scene on Social: Warm welcome

Authors

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: Daddy Day Care

Hawai‘i Scene on Social: Man’s best friend

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Most read