Where Hawaii Eats

After more than six decades of feeding multiple generations of families, St. Louis Drive In continues to serve as the go-to spot for local-style comfort food in the heart of Kaimuki.  Owner Wayne Akimoto leads the family restaurant today after his relatives opened the eatery in 1960. Situated on Waialae Avenue, across the street from Saint Louis School and Chaminade University, St. Louis Drive In serves up a wide array of local favorites prepared with plenty of experience and extra helpings of aloha.  “It’s been rewarding to see people grow up, and generations of families continuing to come back,” Akimoto says. “Because our employees have been with us for so long at our small hole-in-the-wall, including some who have worked in the restaurant industry for more than 50 years, we try to elevate the experience for everyone, including offering different varieties of seafood and plating the dishes like you’re going to eat a nice meal in Waikiki! We honor our longtime employees with that dignity, and customers look forward to their favorites.”  

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Paia Fish Market is the best reviewed seafood restaurant in Hawaii. Local fresh fish with Ahola. Located in Paia, Lahaina, Kihei and Waikiki Beach in Oahu.  

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Young’s Fish Market has decades of expertise in serving some of the Hawaii’s most delectable local foods.  The famed eatery has two locations — one in Honolulu’s City Square, and a second, new shop in Kapolei Commons. Together, both sites offer customers a range of edibles to satiate anyone’s Hawaiian food cravings. “Originally opened in 1951 by my grandparents Wilfred and Charlotte Young on Liliha Street, we are now in our third generation of Young family members operating the business,” shares Daniel Young, company president.  The establishment originally began as a store that sold fish, but as time passed, the business blossomed into what it is today — a warm, inviting Hawaiian/Chinese restaurant and fish-specialty store serving up wonderful local-style eats. The company offers plate lunches, catering, laulau care packages and more.  Young explains that some of most popular dishes at Young’s Fish Market are Laulau, Kalua Pig, Squid Luau, Chicken Long Rice, Butterfish and Watercress, and the company’s Chinese Style Roast Pork.  

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#Laulau #KaluaPig #SquidLuau #ChickenLongRice #hawaiianfood

I was born and raised in Honolulu Hawaii. I am a first generation Korean-American. After graduating high school I headed to the mainland. I started off in New York City for about 3 years, before moving to San Francisco, and lived there for a few years. I finally settled in Seattle for more than 10 years. Although I was involved in the food and beverage industry in all those cities, my culinary endeavors didn't truly begin until Seattle. I trained under Tamara Murphy, Ethan Stowell, Tiffany Layco, Zach Chambers and many other James Beard Award winning chefs.  

I have been fortunate to have moved up fairly quickly in this industry. I first started as a banquet prep not knowing how to hold a knife properly. I was trained intensely by a French trained Chef that worked under Thomas Keller in Napa Valley. She was my mentor, and took the time to teach me many of her techniques and skills that enhanced my growth in this career. Then two years later, I was promoted to Sous Chef.  

I moved back to Oahu, in the fall of 2015 and began working at Mariposa as a line cook. I was later hired at the Kahala Hotel and Resort as a sous chef, followed by Herringbone as an executive sous. Currently I work at Maui Brewing Company in Waikiki. Chef Terry Lynch has given me the wonderful opportunity to assume the Executive Chef position at Maui Brewing Company.  

I am grateful for every opportunity that I have been given, and continue to have a quest for knowledgeable about food, cultures and different cooking techniques.  

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I learned early in my career that the best dishes always began by using the best ingredients, sourced sustainably and locally. Taking inspiration from classic French and European preparations, which often emphasize the quality and flavor of seasonal produce and seafood, I have crafted a menu that is uniquely Michel’s at the Colony Surf.  My seasonal six-course pre fixe dinner takes full advantage of our islands’ bounty and marries it beautifully with Big Island abalone, Kauai prawns and Kunoa beef among other proteins to create the Taste of Michel’s.  

An important part of our identity lies in our signature tableside service. We are proudly one of the few remaining restaurants that continue to offer tableside dishes including our lobster bisque with fresh Maine lobster flamed with cognac and our essential dessert, the Hawaiian apple banana flambe finished with dark rum.  Oenophiles will appreciate our extensive wine list, which we seasonally update with the help of Hawaii’s esteemed Master Sommeliers to ensure there is always something expertly paired with your meal. 

I warmly invite you to see difference that sets Michel’s apart when it comes to haute European cuisine prepared with island flair.  Eberhard “Hardy” Kintscher Executive Chef, Michel’s at the Colony Surf  

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Bill Tobin is the Managing Partner and CEO of Tiki's Grill & Bar LLC. After growing up in a small farming community in Nebraska and serving in the US Army, Bill settled in Hawaii. He worked for the Honolulu Hard Rock Cafe while he earned a Bachelor of Business Administration degree from the University of Hawaii.  Bill held management positions with Peter Kiewit & Sons, Hard Rock Cafe International and Let's Eat Hawaii dba Sam Choy's Restaurants before co-founding his own restaurant company. He was a two term Chairman of the Hawaii Restaurant Association and has been inducted into the Hawaii Restaurant Association's Hall of Fame.  Bill also helps other restaurateurs through his website, restaurantleadership365.com. There he authors a daily blog and and a weekly newsletter. In addition to his podcast, he provides personal insights and advise to others restaurateurs as they navigate the industry.  He was also the technical editor to "Running a Bar for Dummies" published by Wiley and Sons, Inc. and co-authored "Food to Write Home About ... Hawaii"  Bill has been very involved in the community serving on boards for the Young Presidents Organization (Hawaii) (past President-Elect), HUGS (Help, Understanding and Group Support), and the Hawaii Restaurant Association. He has been involved with Aloha United Way, and Tau Kappa Epsilon Fraternity. He and his family currently reside in Honolulu.  

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"Life is not a destination but a Journey" is a motto that Alan Hirano, General Manager at Pesca Waikiki Beach, lives by. Learn everything that you can to move up and at the same time, teach and pass on everything that you learned to build and raise successors.  Pesca Waikiki Beach, a luxurious Mediterranean seafood restaurant and wedding venue with panoramic views located at the top of the iconic Ilikai Hotel.  Pesca features fresh seafood from Hawai'i, the Mediterranean, Japan, and other parts of the world (flown in daily), including some fish served exclusively at Pesca. The menu offers a seafood & raw bar, appetizers, salads, soup & pasta, fish by the pound prepared simply - grilled, in sea salt, or acqua pazza style, entrees from the sea and from the land, sides, and signature desserts.  

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I am a local boy through and through born and raised on Oahu, a graduate of Kapiolani Community College Culinary Program.  I have 15+ years of cooking experience

I feel my career as a cooking professional really took off when I was sous chef at Town restaurant located in Kaimuki.  At Town I’ve learned a lot of the fundamental skills and problem-solving abilities that could only be forged in that kitchen.  Whole animal butchery, using local ingredients and cultivating relationships with local farmers and fisherman was a daily practice that I know I was very fortunate to be a part of.

After my time at Town came to an end I had the opportunity to open Kaimuki Superette with Ed Kenny and Dave Caldiero.  Working with the same values at Town with a more "fast food" approach, trying to provide a quick healthy option for people during the day with the signature Aloha always montra we are known for.  During this busy time I also doubled as the catering chef for the Town Hospitality group serving our style of food beyond the 4 walls of our Kaimuki restaurant.

After my time at Kaimuki Superette came to a close I had the opportunity to come to Mahina and suns, and after a couple of years became the Executive Chef.  Bringing all my experience I’ve tried to stay close to my local boy roots and cook food that brings back the fond memories of my childhood.

After stepping away I tried my luck in California and landed a job working for Disney but due to Covid and all opportunities drying up I came back home.  Upon my return I worked at Piggy Smalls in Ward to get back into the game if I could say after a year of sitting on the bench.  Soon enough the opportunity to come back to Mahina & Sun's came up and in this time and space it felt right to come back and I'm extremely excited to show what we can do.

Five-time Sommelier of the Year, Veteran Restaurateur and “Sommelier for the People” Michael Jordan is Director of Global Key Accounts for Jackson Family Wines. Jordan travels the globe to work with key decision makers and hospitality industry leaders. Jordan also hosts a weekly radio show, The Word on Wine - in many AM radio markets across the country and podcast on CRN Digital Talk Radio. Passionate and friendly, Jordan demystifies the world of wines as an “Ambassador of Flavor” for wine lovers across the globe.   

With over forty years working in hospitality Michael has opened 17 restaurants. He worked his way up to executive chef and has served as General Manager and Sommelier in several world class restaurants. Jordan volunteers as the Chairman and Chief Judge of the Los Angeles International Wine Competition and Host of the Kapalua Wine and Food Festival on the island of Maui.   

Jordan’s previous roles include: Global Manager of Wine, Walt Disney Parks & Resorts® Worldwide; President of The Beachcomber Restaurant Group; VP of THE RANCH Restaurant & Saloon (Zagat 28-29-28), GM/Sommelier at Napa Rose Restaurant, Disneyland Resort (Zagat 29-28-28), GM/SOMM of the “AAA Five Diamond” Pavilion Restaurant at Four Seasons Hotel Newport Beach; and GM/SOMM of the award-winning Pinot Provence Restaurant in Costa Mesa.   

“Michael Jordan is one of just 15 people in the world awarded both Master Sommelier and CWE (Certified Wine Educator) Diplomas. And if there were an equivalent for heirloom tomato expertise, he’d have that, too.”  - Priscilla Mayfield’s column in Orange Coast Magazine - August 2013 

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Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs.  

Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet.  

His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016.  In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine.  

Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com.    

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