Hoku's

Frommer's Review

Elegant without being stuffy, and creative without being overwrought, the upscale dining room of the Kahala Hotel & Resort underwent a $700,000 renovation of the elegant restaurant. Dinners combine European finesse with an island touch in a fusion that really works. The ocean view, open kitchen, and astonishing bamboo floor are stellar features. Reflecting the restaurant's cross-cultural influences, the kitchen is equipped with a kiawe grill and Szechuan woks for the prawn, lobster, tofu, and other stir-fried specialties. The steamed Hong Kong-style whole fresh fish is worthy of a special occasion. The chef's daily selection of appetizers could include pan-seared Hudson Valley foie gras, sashimi, slow-braised pork belly, and other dainty tastings, and is a good choice for the curious. Rack of lamb, pan-seared ahi steak, and the full range of East-West specialties appeal to many tastes. Sunday brunch is not to be missed.

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