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Hawaiʻi Scene on Social

[{"text":"For those who sit in a lot of traffic on the Islands, this one's for you.","type":"text"}]

Firefly traffic cones on an island 81689

<title>Hawai‘i Scene on Social: A hot take on how roadwork planning gets done</title>

Ever wonder how Hawaiʻi handles an abundance of traffic cones? Check out this oldie but goodie from @kaitlyn.hoefling reposted by @808viral.

Hawai‘i Scene on Social: A hot take on how roadwork planning gets done

For those who sit in a lot of traffic on the Islands, this one&#039;s for you. 

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Located at Pier 38 — in the former space of Nami Kaze Hawai

, but then closed to fine-tune its menu. It officially opened for dinner service Feb. 18; it’s currently open for dinner only from 5 to 9 p.m. Mondays to Fridays.

The eatery still focuses on serving the freshest seafood possible, according to manager Dong Dang.

“It’s still supposed to harbor-centric; we’re really going to work toward utilizing as much fish as possible and highlight those ingredients,” he says. “What we envisioned with this concept is a gathering place — someplace you can go and get really good seafood.”

The dinner menu — which will eventually expand to include more dishes — offers small plates meant for sharing, as well as larger entrees. Start with dishes like hamachi crudo ($17), maguro cabbage ($19), poke crackers ($10) and cabbage Caesar ($14).

The hamachi crudo, comprising yellowtail served with sinigang gazpacho and Ho Farms tomato, is light and refreshing. The maguro cabbage is a highlight for restaurant chef de cuisine Daysen Masuda, who came up with the eatery’s new menu.

“Growing up in Hilo, everything is cabbage and ‘ahi (instead of daikon and ‘ahi),” he says. “This is a play on that; it’s topped with ginger scallion, ginger garlic cilantro, green onions and ikura zuke.

“I think the whole menu, in general, is pretty approachable,” he adds. “It’s local flavors that you’re familiar with, but elevated a bit more.”

Of everything we try, the poke crackers ($10) are one of my favorites. Each order includes two rice crackers topped with local big-eye tuna, spicy aioli, avocado and tare.

“That dish alone is nostalgic,” Masuda says. “Growing up, you buy a container of poke and you’re either dipping shrimp chips or rice crackers into it and eating it together. That’s the perfect combination. I wanted to use rice crackers because that texture is so nice and crunchy, and it stays crunchy.” 

The cabbage Caesar is a tasty way to incorporate greens into the meal. It features a miso Caesar dressing — the miso flavor is subtle — along with Parmesan and fried anchovies for texture.

If you want something a little more indulgent, go for the shrimp toast ($10). Each order contains two petite sandos featuring shokupan bread and savory shrimp filling. It’s served with a makrut (kaffir lime) sauce for dipping.

When it comes to entrees, the fried whole moi ($36), furikake king salmon ($38), and ‘ahi steak ($28) come highly recommended. The moi features a Alii mushroom and lup cheong stuffing.

“A lot of the dishes (here) are different from what you would find anywhere else, but the moi, to us, is a standout,” Dang says.

“The moi is definitely something I’m very proud of,” adds Masuda. “In Hilo, when you go to someone’s house or party, there’s always someone who has steamed fish. That’s our play on that.”

Moist and buttery, the Big Glory Bay king salmon is topped with a delectable furikake crunch and served with garlic aioli. Meanwhile, the ‘ahi steak features local big-eye served with confit potato and watercress salad.

Other entrée options include huli huli chicken with lemongrass huli glaze, watercress and kabocha, and braised short rib ($34).

The eatery also features specialty cocktails — including toasted rice old fashioned ($17), gin mint gimlet ($15) and chili water margarita ($16) — and will be expanding its beverage menu in the future.

The restaurant is accepting reservations via 

. Stay tuned — it will be launching lunch service and happy hour in the coming months.

Thirty Eight chef Daysen 021926

<title>New seafood restaurant opens at Pier 38</title>

Located in the former space of Nami Kaze Hawaiʻi at Pier 38, Thirty Eight restaurant just opened to the public for dinner. The menu focuses on fresh seafood; customers can enjoy dishes like hamachi crudo, poke crackers, shrimp toast, and a fried whole moi.

New seafood restaurant opens at Pier 38

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Architect Francis Oda, one of the founders of G70, died Feb. 14 surrounded by family, including wife Caroline and children Reid and Nalani. He was 84.

Francis was more than one of our founders — he was a mentor, spiritual father and source of inspiration for everyone who had the privilege of working with him,” G70 CEO Linda Miki said in an announcement of his passing on Wednesday. “His legacy lives on in our G70 ‘ohana, our projects and our commitment to serving Hawai‘i and beyond with integrity and car

[{"type":"text","text":"Oda led the firm, founded in 1971, for more than 50 years."}]

His work helped shape Hawai‘i’s built environment and reflected his deep respect for culture, community and place,” G70 says. “Over the course of his career, he mentored generations of professionals whose work continues to reflect his values of excellence, humility and service.”

Born and raised in Hawai‘i, Oda made his first trip to the Mainland in 1959 to study architecture at Cornell University, according to the university’s 

“At the time, no one in his family had ever visited the contiguous U.S. and jetliner travel wasn’t available,” the write-up notes. “It took Oda five days just to reach the Cornell campus.”

He received a Bachelor of Architecture from Cornell and a Doctor of Architecture from the University of Hawai‘i, where he was a “distinguished alumnus” and helped develop the Doctor of Architecture program, G70 noted.

Oda also was an adjunct associate professor at the UH School of Architecture.

According to G70, Oda received more than 50 design awards throughout his career, including the American Institute of Architects Honor Award for Our Divine Savior Church in Chico, California.

 His award-winning projects include the Four Seasons Lodge at Koele, the Four Seasons Mānele Bay Hotel, Hanauma Bay Nature Center and the Nanea Golf Clubhouse

He also helped envision master plans and design guidelines for the city of Kapolei, the UH Long Range Development Program, Kanu o ka ‘Āina and Kamehameha Schools Kaiaulu o Kaka’ako Masterplan

, and designed several international projects in French Polynesia, Mauritius and Canada, the firm noted.

Oda was a fellow of the American Institute of Architects, a member of the American Institute of Certified Planners, designated a Mānoa Forum Fellow by UH, received the 

 and was inducted into the Hawai‘i Business Hall of Fame.

, the 2026 president of AIA Honolulu, the Honolulu chapter of the American Institute for Architects, and an associate principal at G70, told Aloha State Daily in an email that Hawai‘i has lost "one of its most influential voices in Francis Oda."

"I remember sitting with Francis a few years ago — he asked us what we were dreaming about. Not what we were working on. Not what our goals were. What we were dreaming. Then he asked about our reality. He understood that balance — between the possible and the present — and that is what stays with me," Hirai says.

"For Hawaiʻi's architectural community, he was one of a kind. He identified early on that our profession carries a unique responsibility — to place, to culture, to the people who experience what we design. You see it in the buildings he left behind across these Islands and beyond. You see it in the culture he built at G70. And you see it in the people he mentored — who are now doing the same for others.

"As AIA Honolulu president, that question still challenges me — what are we dreaming about? What could our profession look like if the next generation had people willing to push their thinking the way Francis pushed ours?"

 of what was then called The Hawai‘i Society, the American Institute of Architects. You can read a 1982 interview with Oda in 

Recently, though, the architect was featured in newest episode of AIA Honolulu’s Let’s Talk Story series, a video and podcast highlighting conversations between an emerging and experienced architect. You can watch the video and listen to the podcast, 

[{"type":"text","text":"Hirai encourages those who didn't know Oda personally to take a listen."}]

"I'll be honest — hearing his voice again is not easy," Hirai says. "But it's an incredible way to experience who he was, and to celebrate everything he gave this profession and the community he loved."

"The Hawaii Architectural Foundation mourns the passing of Francis Oda, FAIA, whose career reflected an exemplary commitment to architecture and a deep devotion to the community he served," HAF President Katherine MacNeil told ASD in an email. "A recipient of the Foundation’s Gordon W. Bradley Humanitarian Award, Francis was recognized for his far-reaching leadership and enduring contributions to Hawaiʻi’s civic and cultural life. Elevated to Fellow of the American Institute of Architects, he embodied professional excellence and principled leadership. Through award-winning architecture, visionary master planning, and dedication to architectural education, he strengthened Hawaiʻi’s built environment and the profession. His legacy will continue to inspire future generations."

In addition to his work, Oda was also a senior pastor and board chair of New Life Church Honolulu and served as global chair of Transform Our World.

A celebration of life service is set for Saturday, April 25, at First Assembly of God — Red Hill, Moanalua.

For the latest news of Hawai‘i, sign up 

Francis Oda G70 03 A6249

<title>Architect Francis Oda, founder of G70, dies at 84</title>

Hawai‘i has lost "one of its most influential voices," Lance Hirai, the 2026 president of AIA Honolulu and an associate principal at G70, says.

Architect Francis Oda, founder of G70, dies at 84

You can take advantage of this buy one, get one free ramen deal for a limited time.

, located in Kāhala (next to Sharetea), is celebrating its grand opening from Feb. 14 to 16. Customers who buy one bowl can get the second bowl free during all three days.

The first 50 guests on opening day, Feb. 14, will get free ramen (doors open at 11 a.m.). The first 50 guests on Feb. 15 will get a free exclusive Broth Bar ceramic ramen bowl; the first 50 guests on Feb. 16 will get a free, exclusive Broth Bar limited-edition T-shirt.

The new business — which is opening in the former Domino’s Pizza space — specializes in ramen and appetizers.

Start with appetizers like takoyaki ($8.50), signature gyoza with pork and vegetable filling ($8), spicy cucumber ($6), spicy tuna with crispy wonton ($9) and chicken karaage ($9). The karaage features tender, marinated chicken thighs that are fried to a delectable golden brown, and served with a side of housemade spicy mayo sauce for dipping.

Signature tonkotsu ramen dishes include the original ($18), the spicy ($19) and the original deluxe ($20). All ramen dishes feature broths and noodles that are made in house.

The original deluxe is similar to the original ramen — which comprises a half ajitama egg, one piece char siu, green onions, kikurage and nori — but includes more toppings (three pieces of char siu, three pieces of nori, and a full ajitama egg).

Other entrees include shoyu ($17), miso ($18) and tan tan ($19) ramen; there are also vegan ramen options — original vegan ($18), spicy vegan ($19) and vegan tan tan ($19) — available.

If you’re not in the mood for ramen, there are rice bowls — including spicy ‘ahi ($6.50) and karaage ($6) — and chicken katsu curry ($18).

The eatery is BYOB for the first two months. The Broth Bar Noodle House will be open from 10 a.m. to 10 p.m. Sundays to Thursdays and from 10 a.m. to 11 p.m. Fridays and Saturdays.

Open from 10 a.m. to 10 p.m. Sundays to Thursdays, 10 a.m. to 11 p.m. Fridays and Saturdays  

For the latest news of Hawai‘i, sign up 

The Broth Bar Noodle House dishes

<title>Buy one, get one free ramen deal at this new shop</title>

The Broth Bar Noodle House is opening Feb. 14 in Kāhala. Its grand opening festivities are Feb. 14 to 16, and customers can take advantage of a BOGO ramen deal during all three days.

Buy one, get one free ramen deal at this new shop

Located at Leilehua Golf Course in Wahiawā, 

 previously offered breakfast buffets for holidays and special occasions. Due to the buffet’s popularity, the restaurant decided to offer it every Saturday starting this past January.

604 Clubhouse’s breakfast buffet is now weekly from 9 a.m. to 4 p.m. (last seating is at 2 p.m.). It costs $60 per adult and $25 for children ages 12 years and under.

There’s a 90-minute time limit and automatic 20% gratuity. While reservations are recommended, walk-ins are also accepted.

Highlights from the all-you-can-eat experience include a prime rib carving station, snow crab legs, and an omelet station. Omelets are made to order; you can choose from ingredients like ham, Spam, mushrooms, red onions, bell peppers and more.

Hot buffet selections include coconut shrimp with sweet chili sauce, steamed catch (served with ginger puree, lup cheong and Chinese parsley), swirl French toast, Portuguese sausage and teriyaki chicken.

Some of the seafood options, like the steamed catch and shellfish delight — a combo of clams, mussels, shrimp, green curry, coconut milk, gremolata and cilantro — may change weekly. Seafood cioppino — a flavorful seafood stew with a rich, savory broth — and kakimochi-crusted bass were previously featured.

Cold options include fresh fruit, spicy ‘ahi poke, imitation crab mac salad and Caesar salad.

Guests can conclude their meal with desserts like macadamia nut bread pudding, assorted danishes and chocolate chip cookies.

While the breakfast buffet is promoted on Saturdays, the eatery’s a la carte menu is available, so customers can still order popular beverages like Hawaiʻi’s Best Bloody Mary ($18) — garnished with celery, cheese, smoked meat, a jumbo prawn, pineapple, lime, cherry tomato, pickled onion, pepperoncini and an olive — and mahalo margarita ($13). The latter features Jose Cuervo, lime sour, lemonade, strawberries and a li hing mui rim.

Saturday breakfast buffet from 9 a.m. to 4 p.m.

604 Clubhouse buffet spread 020226

<title>604 Clubhouse has a new breakfast buffet</title>

The eatery, located at Leilehua Golf Course in Wahiawā, recently started a new Saturday breakfast buffet. The all-you-can-eat experience costs $60 per adult and includes a prime rib carving station, snow crab legs, an omelet station and more.

604 Clubhouse has a new breakfast buffet

 — located in the former space of Nami Kaze Hawai

i at Pier 38 — executive chef Justin Inagaki likens it to a neighborhood bistro.

“I want you to think it’s comfort food, but a little more elevated,” Inagaki says. “You’re not afraid of it; it doesn’t look intimidating, like you need to wear a suit to eat it. Most of this menu is built on the concept of sustainability within our Fresh Island Fish family.”

Thirty Eight Restaurant & Bar is currently open from 10 a.m. to 2 p.m. (lunch only) from Monday to Friday, as the eatery is still in its soft opening. It features a harbor-centric menu to showcase fresh seafood, according to restaurateur and consultant Dong Dang.

“We’re trying to serve fresh seafood at a reasonable price,” he says. “When you go to the supermarket, seafood is always a premium priced item. We’re trying to make it more available, especially to the locals.” 

Ordering is meant to be quick and simple — customers can go to the register, or order using a QR code at their table. 

“With any restaurant, your two big expenses are labor and food,” Dang says. “We wanted to use high-quality seafood, so it was on us to operate efficiently to be able to extend the value to the customer.”

All dishes on the menu are $20 or less, and pricing was an intentional decision, according to Inagaki.

“We try to keep it affordable and approachable,” he says. “We know that our local people are suffering, not just in the high cost of living, but in this economy. That’s one of our main concepts: not just providing great food and good portions, but having something that won’t break their wallet. We want to make sure they can come back again, not just one time.”

Inagaki says he’s been in the industry for more than 15 years. He’s previously worked at restaurants like Roy’s, Alan Wong’s, Hy’s Steak House and, most recently, 916 Grill St. + ShabuZen in Waipio.

“I’m a fine dining chef actually, by trade,” Inagaki says. “I’ve led Hy’s Steak House from 2015 to 2020. I launched La Vie and Quiora with the G. Lion Group. My wheelhouse is not necessarily to be fine dining, but whatever the concept might be, we try to be as true to the concept as possible. I like to add a little fun to it, and make sure it just doesn’t look good, but it also tastes good. I also to want to be different — we don’t just want to be like everybody else.”

Start with soups, salads and appetizers like lobster bisque ($10), New England clam chowder ($8), ‘ahi tataki ($16) and chef’s fresh poke bowl ($17). The bisque is garnished with a yuzu crème fraiche, while the clam chowder includes ‘Ewa sweet corn, bacon and chopped clams.

The irresistible ‘ahi tataki features sashimi-grade seared local ahi with Maui onions, cherry tomatoes and ponzu-soy vinaigrette. The chef’s choice features a rotating selection of poke.

“It’s our spicy ‘ahi today; it’s a half pound (in the bowl),” Inagaki says. “Eventually it will change. We’re able to flex our sister company’s product. I’m all about textures, colors and execution — it has to be more of a quicker turn time, given that we’re only open for four hours (for now).”

When it comes to more unique dishes, Inagaki mentions the fish & chips ($17), which is made with beer and vodka-battered ‘ahi belly instead of a white fish, like cod. It’s served with house finadene and housemade tartar sauces.

“This one (ʻahi belly) is more fatty; it’ll stay more moist when you’re eating it,” he explains. “It’s meant to travel, so it won’t dry out. I use a cake flour and rice flour ratio, our Beer Lab beer IPA, and baking powder. The reason why I went with cake flour is because cake flour tends to be lighter than your average wheat. The rice flour tends to give more of that crunch. This is a lighter version, like a tempura.

“The finadene is actually a Chamorro sauce,” he adds. “In traditional fish and chips, you would have malt vinegar. You don’t see finadene too much on menus. It’s a take on soy vinegar; it’s like a dipping sauce.”

The lobster mac and cheese ($20) features a gourmet twist on comfort food. It features a cheesy lobster cream sauce and a buttery herb crumb crust.

“We fold our lobster bisque into it to give it more of a lobster flavor,” Inagaki says. “When you hear ‘lobster mac,’ you want to make sure you taste it. You don’t want to see lobster on a plate; you want to taste that lobster flavor throughout.”

The hamburger steak ($17) — comprising two beef patties, onions and mushroom brown gravy with white rice and tossed greens — is sure to be a local favorite. Customers craving heartier dishes can opt for the Thirty Eight burger ($18) — two beef patties topped with Thirty Eight sauce, onions, mushrooms and cheese in a taro bun — and the ‘ahi burger ($17), which features a local ‘ahi patty with spicy aioli.

“The spicy ‘ahi is torched and we have a lilikoʻi slaw on the bottom,” Inagaki says. “Every plate lunch has a toss salad instead of mac salad.”

Customers can choose from packaged desserts to-go, including chocolate flourless torte ($10), New York cheesecake ($10) and brown butter cake ($12). The goal is to eventually made desserts in-house as well, according to Inagaki.

The restaurant, which has its liquor license, currently serves beers and wines, and will eventually have cocktails.

“It’s a nice space — a nice place to unwind, relax, and have a couple drinks,” says restaurateur Khang Dang. “It’s a communal gathering spot, though not necessarily a full-service restaurant.”

While the restaurant is only open for lunch during its soft opening, customers can eventually look forward to extended hours and additional menu items.

“I’m looking forward to seeing the progression of our staff,” Inagaki says. “It’s all about culture — seeing the team grow, see them being happy and being inspired.

“For me, it’s about making people smile,” he adds. “Especially in Hawaiʻi, food is something where it’s a gathering, it brings people around, you have people talking story, it’s communal. Hearing them laugh in the dining room gives me pleasure every day.”

38 Restaurant chef 122225

<title>New restaurant opens at Pier 38</title>

Thirty Eight Restaurant & Bar — located in the former space of Nami Kaze Hawaiʻi — is now open for lunch during weekdays. The new neighborhood harbor bistro strives to offer seafood — showcasing high-quality options from its sister company, Fresh Island Fish — and local plates at affordable prices.

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