ASD icon blue inverse lighter

ASD Staff

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's for you. 

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Business & Tourism

Isaiah Corpus, 25, who is from Wahiawā and raised in Waiʻanae, said that he knew as a teenager that he wanted to run his own retail store someday.

“I am the first member of my family to have a store on my own and am proud to have started this business by myself,”

I’ve always been an ocean and beach enthusiast: I taught myself to surf and kayak. I helped at beach cleanups and always want to give back to the ocean and marine life. That’s how I created my business.”

About a year ago, Corpus hatched the plan for 

Shop Kainalu, a Hawaiʻi inspired lifestyle and apparel brand, set to open this spring in Seattle, where he has lived since 2024. 

He added that the initial investment for the venture came from his savings.

said he took a few business classes and met mentors and coaches, who helped with the paperwork like applying for a state business license.

“I didn’t realize how long it would take to retrieve, but despite that, it all worked out in the end,” he said. "Iʻm excited to have my business out there and to launch soon."

While his primary job is with a major U.S. airline, Corpus said, he currently operates a one-man shop, overseeing the fashion and graphic design elements of its products, as well as renovating the new space located between Seattle's University District and Lower Queen Anne, which is expected “to take a couple more months,” he noted.

The store is slated to open in May, with a traditional Hawaiian blessing, he said. Other priorities for Corpus ahead of the launch include working on finalizing the website (currently down), hand drawing more designs to ramp up inventory, while recruiting brand ambassadors and, eventually, a team for the store.

When asked what makes Shop Kainalu stand out, he told ASD, “I use eco-friendly materials such as organic cotton, recycled fabrics and renewable textiles that reduce waste, preserve resources and eliminate harmful chemicals, embracing innovative, slow impact production methods for my store. I want to ensure that every clothing item I make not only elevates modern style but also protects the ocean.”

The brand will soon offer tees, totes, swimwear, and a range of other everyday essentials for men, women, and the home, according to 

The biz’s name in Native Hawaiian means ocean wave, which he says “integrates my purpose behind my story. … On a personal level, [I'm] always surfing, going to the beach, so when you shop at my store, you shop to care for the environment, that’s how the name came up.”

In Seattle, he continues to volunteer at cleanups and noted that a portion of the proceeds from the shop with go toward local ocean conservation groups and nonprofits.  

As a new small business owner, Corpus said he’s "still in the learning process" but has already found support from Seattle- and Hawaiʻi-owned small businesses alike. 

Interested in connecting with Corpus? Email 

His plans for the future include opening up another retail store in the Islands. Fun fact: White Plains Beach in ʻEwa Beach is a must-visit whenever Corpus comes home, which is usually monthly.

i culture and community continue to shape who I am and what I build," he said. “Even while living on the continent, Hawai

i remains at the center of my work and purpose. This journey reflects many Hawai

i people building something away from home while staying deeply connected.”

For the latest news of Hawai‘i, sign up 

Isaiah Corpus 16x9

<title>Small business owner with Hawaiʻi roots to open first store in Seattle</title>

Born and raised on Oʻahu, Isaiah Corpus plans to launch Shop Kainalu, a Hawaiʻi inspired lifestyle and apparel brand, in Washington where he now lives. Corpus, a self-described ocean and beach enthusiast, discusses the details leading up to its spring debut, as well as his hope to open another retail store in his island home.

Small business owner with Hawaiʻi roots to open first store in Seattle

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawaii History

Columnists

Waikīkī in the old days was a broad wetland. Loko i‘a and lo‘i kalo, fishponds and kalo fields, were fed by numerous streams that came down from the valleys of Pālolo, Mānoa, and Makiki. It was the center of political power for hundreds of years before Western contact.

As foreign populations grew, agriculture changed, and rice replaced kalo as a major food crop. Houses and roads were built where once only ali‘i were allowed to enter. Then, in 1877, crown lands were set aside to create Kapi‘olani Park, King Kalākaua’s gift of greenery to the Hawaiian people. Kapahulu, a small ‘ili (land division) at the edge of Waikīkī, became the doorway to the park.

Decades passed, scenery changed, and Waikīkī soon became an international destination. The Ala Wai Canal drained the wetlands, and hotels crept closer to the shoreline. The neighborhood of Kapahulu grew, too. What was once a quiet road lined with small shops and homes became a lively avenue with cafes, drive-ins, and walk-up apartment buildings.

In 1969, a modern tower arose along the avenue facing Diamond Head. The Queen Kapi‘olani Hotel was named after King David Kalākaua’s gracious wife, one of the most beloved ali‘i of Hawaii’s monarchy era. Its stylized palm tree columns and decorative facade featuring ‘ulu leaves made it stand out from most other hotels in Waikīkī. It was quickly embraced by the community and became a place where weddings, graduations, and birthdays were celebrated.

Yet beneath the polished concrete and bright lights lies something darker. Some say that after the parties are over and the guests have gone or retired for the night, something else stirs gently awake.

A few years ago, my friend worked in marketing at the Queen Kapi‘olani Hotel. He called me one morning, excitedly explaining that guests and housekeepers were reporting spiritual activity on the mezzanine floor.

“I’ll explain everything when you get here,” he said, not even asking if I had anything else on my schedule.

By the tone of his voice, it sounded as if time was of the essence, and I happened to be nearby anyway. Less than 30 minutes later, he met me in the lobby with his foot in a cast and his balance supported by crutches. His foot was crushed when a heavy table fell on it, but it was a simple misjudgment of weight, nothing ghostly, he assured me.

As we stepped out of the elevator onto the mezzanine floor, we were greeted by the contents of every room sitting out in the hallway. My friend then began to explain that the mezzanine, in its present condition, was flooded with disembodied voices traveling up and down the hallway.

“Not whispers or unintelligible voices,” my friend began, “But full conversations.”

The moment he said that, we heard a shower turn on down the hall. Then we heard a male and female voice having a conversation over the running water. They spoke about credit cards, renting a car, and where to have dinner later in the evening. We heard more mundane parts of the conversation, regarding what clothes were appropriate to wear, and then the jangling of keys. We heard the door to the room open and shut. Then the conversation came down the hallway toward us, went past us, and faded once we heard the elevator door open. We heard the conversation. But we didn’t see anyone pass us.

The scenario I just described was impossible. We checked for ourselves, only to find that the room at the end of the hall was empty, just as all the other rooms were. What’s more, every piece of furniture and decoration from every room was out in the hallway. Mattresses, chairs, sofas, tables, pictures in frames, and more were piled in the hall as the rooms were scheduled for renovations. We stood there for a minute wondering what had just happened, when another pair of disembodied voices drifted past us. This time, I turned on my heel, determined to find its source.

My friend called out to me, “Please don’t leave me here with my broken foot!”

Of course, I couldn’t leave him there alone. So, I stopped and waited for him to catch up. He then took me to the kitchen, where a pair of cooks shared their stories.

Every morning, the two men arrived at 3:00 a.m. to prepare breakfast. They said that more often than not, a little Hawaiian boy wearing a white shirt with a wide collar under a Victorian-style waiscoat with knee-high shorts would appear in the kitchen. Whenever they asked the boy his name or why he was there, he’d disappear right in front of them. Although it was strange, he seemed harmless.

But the boy wasn’t the only apparition to show up in the hotel’s kitchen. Now and again, the staff would encounter a large Hawaiian man wearing an all-black mahiole and ahu‘ula (a Hawaiian helmet and long cape covered in black feathers).

“He’s a very threatening presence,” one cook said, “But we have a deadline to get breakfast ready, so we do our best to work around these spirits and try not to let them distract us.”

Queen Kapiolani Hotel

<title>Disembodied voices at Queen Kapi‘olani Hotel</title>

Spirits ancient and modern have been heard and seen in the hallways and kitchens of this hotel, named for King David Kalākaua’s gracious wife.

Disembodied voices at Queen Kapi‘olani Hotel

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

ahi fillets are popular during the holidays, but did you know you can get them all year long?

Aloha State Daily was recently invited for a tour of 

 and Pier 38 Fish Market, where we got an inside look at the business’s “boat to table” process.

Our tour began with a walk-through of the Fresh Island Fish, which included its storage and processing rooms. The tour was led by Fresh Island Fish CEO Neil Hirasuna, Ahi & Vegetable restaurant manager/lead Paul Santos and Fresh Island Fish director of operations Marcus Marrotte.

Envision a bunch of pallets on the ground. Pallets get offloaded directly from the vessels; they get passed to the scale, graded and weights get assigned. This is the first room, where everything is stored temporarily until it needs to get cut and processed.

We like to organize things by species. What you have on the racks is primarily blue marlin and striped marlin.

What makes us a little bit different is that most of the source of our fish comes directly from our vessels. We own and operate 27 commercial long line vessels. We take a lot of pride in being able to directly offload our own vessels. A lot of the challenge that is presented by that is you don’t get to pick and choose the grade (of fish); you have to take it all. You don’t get to pick and choose the species you get; you have to take it all.

What that forces us to do is find alternative markets for a lot of these fish, so nothing goes to waste. For example, we sell a lot of marlin to a fish jerky maker in Kona.

Aloha State Daily (ASD): What are some of the restaurants that buy your fish?

i Kai is a huge supporter of us; Maui Brewing in Waikīkī, as well. A lot of our main support comes from the Neighbor Islands as well — Dukes, Hula Grill, the TS Restaurant Group, the Merriman’s group, they’re big supporters of Fresh Island Fish.

ASD: How long has Pier 38 Fish Market been open?

The market has been open for about 3 1/2 years. The market originated from back in the Covid-19 pandemic. About 70 to 80% of all the fish caught in our longline fishery here is consumed locally — in food service restaurants and retail. A vast majority of the market died off once dine-in died off (in March 2020).

What we did the very next week after the dine-in shut down was announced — we saw our sales and the value of fish plummeting — is we started a drive thru-sale in the parking lot. It expanded from a drive-thru sale that we held in the parking lot into a full-on online ordering process through Shopify.

Right around Mother’s Day of 2020 or 2021, we had our largest sale. Our experience showed us that there was a much larger market for consumers, and maybe our business model should be expanded.

 This is the cutting room. Within this room, we cut anywhere from 20,000 to 25,000 pounds of fish a day. We separate it by species, for food safety and cleanliness purposes, and to make sure things are more organized.

We like to say we got the freshest fish because it comes directly from our cutting room — directly from our vessels — onto the shelves. We have all the packaging materials; everything gets packed here, it doesn

’t go off site. Everything is directly loaded from the processing facility and cutting room directly to the shelves.

ASD: Tell us more about the grades of ‘ahi.

We have many grades of ‘ahi, like 1, 1+; 

2, 2+; and 3. Typically, a lot of restaurants use 2+ for sashimi. Two minus is what we call a poke grade; the reason why we call it a poke grade is because that’s what the majority of people use it for. It’s much more pink and pale. Two is for sashimi, for people a little more value-oriented and a little less picky about the fish they serve.

Our number one-grade ‘ahi is more red and vibrant. This goes to the highest-end sushi bars; it’s used for sashimi.

 Once it passes through here (being packed and wrapped), it goes out for distribution. Another thing that makes us unique is that we use oxygen-permeable bags. It’s mostly a food safety thing, but it extends the shelf life (of the fish), which is pretty key for our customers.

 (For sashimi cutting) We section of the backside of the fish to separate the higher-grade of fish we use for nigiri and sashimi. I’m going to section this off into three even blocks; I’m cutting with the grain.

[{"type":"text","text":"The technique for cutting sashimi is going against the grain."}]

ASD: Poke can feature several different grades of ‘ahi, right?

Yes, you can use the scraps of ‘ahi that you’re not going to use for nigiri. That way, you utilize the entire fish.

ASD: Tell us more about the poke kits that are available at the market.

Kira Kaneshiro (Fresh Island Fish director of internal audit):

 Our poke kits are, hands down, the most popular (item). That’s been our staple from day one. The nice thing about the poke kits is that because you mix it yourself, it stays a little bit fresher. If you come in on a Saturday morning and you’re not going to have it until Saturday night, then you can mix it right before you’re going to serve it.

You can custom-make your poke kits to your liking. You can always come (to the market) and add whatever you want — a little bit of limu, a little bit of inamona, fresh Alaea salt. Inamona is very popular; it’s that earthiness you see in most poke.

Fresh Island Fish ahi platter 123025

<title>Behind the scenes at Fresh Island Fish and Pier 38 Fish Market</title>

Aloha State Daily was recently invited for a tour at Fresh Island Fish. We learned more about the business’s “boat-to-table” process, watched whole ‘ahis being broken down, and got tips for sashimi-cutting.

Behind the scenes at Fresh Island Fish and Pier 38 Fish Market

Stephanie Salmons Headshot

Stephanie Salmons

Welcome the new year with savings — and a lucky bag or two.

Meaning “lucky bag,” Fukubukuro is Japanese New Year custom where shops and merchants offer mystery bags at discounted prices.

Here are a few malls and retailers participating in 

AMC Fukubukuro2026 Lifestyle Images 8

<title>Where to go for Fukubukuro this year</title>

Meaning “lucky bag,” Fukubukuro is Japanese New Year custom where shops and merchants offer mystery bags at discounted prices. Here are a few places to check out.

Where to go for Fukubukuro this year

ahu — a variety of local favorites and international chain eateries are expected to open in 2026.

[{"type":"text","text":"Here’s what’s on our radar:"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Alan Wong’s"}]

 Alan Wong’s first opened its King Street location in 1995

 and the restaurant closed in November 2020, after 25 years of operation. The 

 will be opening in the former space of Hoku’s At The Kāhala and will highlight a curated selection of signature dishes from the King Street restaurant. 

 will be its sixth location. This store is unique in that it will offer cakes and an expanded drink menu. 

: Soft opening soon; grand opening in January 2026

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chick-fil-A"}]

: Located near Hawaiʻi Convention Center, 

 will not include a drive-thru, but will still offer ample dining space. 

: The popular café will offer bagels, grab-and-go coffee and more. The 

second location will be on level 1 of Building A

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jalapenos 808"}]

: Paina Lanai Food Court, Royal Hawaiian Center, 

 is known for its authentic Mexican food and offers burritos, tacos, quesadillas and more. 

: Liliha Bakery will open its sixth location in Waikīkī Beach Walk (former space of The Blue Fish Waikiki). The beloved Hawaii restaurant is known for its signature Coco Puffs and nostalgic charm. 

: Located on the ground floor of The Park on Ke

eaumoku, this food hall will include renowned vendors like FEAST by Jon Matsubara, Middle Eats, Soul Chicken, Serg’s Mexican Kitchen and more. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Molly Tea"}]

: Founded in China, Molly Tea offers a modern take on traditional tea culture. It’s recognized as the first freshly made tea brand dedicated to floral aromas. The Ala Moana Center store will be the brand’s first location in Hawaii. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Nori Bar"}]

: The hand roll bar’s original location is in Ward Village. Its sushi hand rolls are known for their crisp nori and Koshihikari rice. It will be opening on Kūhio Avenue in the former space of Ice Monster. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Paris Baguette"}]

: Paris Baguette, a popular café that originated in South Korea, will be opening its third O

parisbaguette.com/location-list/hi/Honolulu

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Pepper Lunch"}]

: The fast-casual eatery, known for its teppanyaki dishes, just opened its first Hawaiʻi location in Moanalua Shopping Center. The eatery will be opening locations in Kapahulu and Waikiki (at Hyatt Centric Waikīkī). 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Sip Café"}]

: 1199 Dillingham Blvd. No. C104, Honolulu 

: The café will offer coffee, banh mi and more. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Sonic Drive-In – Kapolei"}]

: Corner of Fort Barrette Road and Kapolei Parkway 

ahu Sonic Drive-In will feature the classic drive-in, roller skating servers, and Sonic’s iconic menu, including burgers, hot dogs and shakes.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Westman Café + Lounge"}]

: Known for its brunch — with dishes like souffle pancakes — Westman Café + Lounge closed its location at Waikīkī Beach Walk in early 2024 and will be opening its new location soon at Ward Village. 

Restaurants in 2026 Paris Baguette 122925

<title>New restaurants opening on Oʻahu in 2026</title>

From the return of Alan Wong’s to Liliha Bakery’s sixth location, here’s a look at O‘ahu’s dining scene in 2026.

New restaurants opening on Oʻahu in 2026

Daniel Farr Headshot

Daniel Farr

Government & Politics

The memory of a proposed mall for the North Shore apparently has legs. On a recent visit to the area, residents mentioned the impending mall development, but something completely different is in the works at Shark’s Cove.

City officials say a deal is now close that would put the 2.71-acre parcel across from Kapoʻo entirely in public hands for a North Shore first responder hub. The property sits mauka of the popular snorkeling and diving area, next to food trucks and a Foodland Super Market, and directly across from the Sunset Beach fire station.

The City and County of Honolulu is negotiating with Hanapohaku LLC. 

What people are remembering is a past plan by Hanapohaku, 

led by Andrew Yani and Cully Judd, for a commercial center for the site. The company has said in the past that it has completed an Environmental Impact Statement and Special Management Area Use Permit process and had worked with the community to develop 

 for a retail and restaurants center called McCully's Corner that would match the scale and character of the North Shore.

However, if the purchase goes through, city officials say the land would be used solely for a first responder facility. Negotiations, ongoing for about a year, are now focused on final pricing and conditions after appraisals and site inspections.

“The City is looking to acquire the property for a first responder hub,” Scott Humber, communications director for Honolulu Mayor Rick Blangiardi told ASD. “As for the timeline, closing is expected in late 2026. If the City purchases the land, it will only be for a first responder facility. There are no plans for a mall at this location.”

Councilmember Matt Weyer, who represents the North Shore, said the community has been closely watching negotiations and is encouraged by progress.

“The community looks forward to the acquisition of the land across from Kapoʻo for the future first responder hub,” Weyer told ASD. “Sale discussions are nearing completion, and the purchase and sale agreement is expected soon.”

“This marks a key step toward improving emergency and ocean safety resources for both kamaʻāina and visitors,” he said. “The vision is a modern, centralized facility that supports our first responders, including Honolulu Ocean Safety Department and the Honolulu Emergency Services Department, so they have the tools and resources needed to keep everyone safe.”

Honolulu Emergency Services Department Director Jim Ireland said the facility would expand EMS coverage on the North Shore, currently served by units in Kahuku and Waialua.

“I can say we are excited about a future station there,” Ireland told ASD. “EMS plans to place a paramedic ambulance unit, ‘Pūpūkea,’ at that location. Right now, the North Shore is covered by our units at Kahuku and Waialua, so adding a third ambulance in the area will increase coverage and reduce response times.”

Ireland said the additional unit would also improve response during large-scale incidents.

“Furthermore, when an emergency happens with multiple patients, such as a traffic collision or ocean emergency, we will have the third ambulance in the region to help,” he said. “Lastly, I personally have really enjoyed working with the North Shore community to make this a reality. They have been helpful in so many ways, including information, guidance and advocacy.”

Funding for the acquisition has already been identified. Denise Antolini, a retired law professor and President of the Save Sharks Cove Alliance, told ASD Blangiardi redirected $26.1 million originally set aside for a different property.

“The mayor and his team reprogrammed that entire amount for this acquisition,” Antolini said.

ASD reached out to Hanapohaku LLC for comment but did not receive a response by publication time.

3bd10091 89d0 4127 8e8c 48e1d9f7224b 16x9

<title>No mall at Shark’s Cove if city closes deal</title>

Aloha State Daily spent time on the North Shore recently and heard talk of a mall development coming to Shark's Cove. But something completely different is in the works.

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