Say “aloha” to this delectable spread of Polynesian and American favorites.
Whether you’re drawn to the fresh-as-can-be seafood, the unique twists on mainland American fare or just the laidback spirit of the Hawaiian Islands, there’s something for everyone at this all-ages feast.
Tuck into garlic shrimp, kalua pork, ahi and octopus poke and much more, plus an all-you-can-drink beverage option for adults.
Also, acclaimed chef Chris Kajioka (pictured) of Honolulu’s Senia serves up specialty dishes guaranteed to amaze.
Book your spot now and settle in early before the evening’s special hula performance shows everyone what the aloha spirit is truly about.
Q&A with Chris Kajioka
When did you first want to become a chef?
I have known I wanted to be a chef since age 4. I grew up watching cooking shows instead of cartoons and cooking is still the only thing I can imagine doing.
What is your biggest culinary inspiration?
Japan. My first trip to Tokyo was seven years ago and that trip blew my mind. I now try to visit Japan at least three times a year. Every aspect of the culture is inspiring and it continues to be the best food country in the world.
What makes Hawaiian food special?
Hawaii is a melting pot of cultures and cuisines. From those relationships have spawned a lot of dishes that only exist in Hawaii. Hawaiian agriculture has also been on a rise over the past 20 years and continues to prosper through innovation and traditional Hawaiian methods.
Which person would you most like to have dinner with?
I would love to have dinner with my late grandfather Cy Izumi. He passed away a year before my restaurant Senia was completed. He was my biggest fan and always encouraged me to pursue my passion.
What's next on your culinary bucket list?
Open a restaurant in Japan. This is a personal goal of mine and one I intend to accomplish.
Sponsored by Ward Village.
Sep 27Off Site | Price: see details
Oct 1Toko Shinoda and Yukiko Maki classrooms | Price: see details