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Hawaiʻi Scene on Social

Doing chores after a wonderful weekend in Hilo for Merrie Monarch Festival...

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<title>Hawaiʻi Scene on Social: Check out this kāne's chore-ography</title>

sis.on.a.mish's husband's moves had us wondering if he actually competed in Merrie Monarch, or if they just watched from home.

Hawaiʻi Scene on Social: Check out this kāne's chore-ography

Doing chores after a wonderful weekend in Hilo for Merrie Monarch Festival... 

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Hawaiian Electric customers be warned — higher bills are headed your way.

The utility this week said it anticipates that typical residential bills may rise between 20% and 30% in the coming months. The increases are driven by rising global oil prices linked to "escalating geopolitical tensions," including the current conflict in Iran, an 

"As an island state that relies heavily on imported fuel for electricity generation and transportation, Hawai‘i is particularly sensitive to global fossil fuel price fluctuations," HECO says. "These increases will affect electric bills, fuel prices and other commodities."

Customers on O‘ahu will begin seeing higher bills in April, while Hawai‘i Island and Maui County customers will see increases in May and June, the announcement noted.

The formula for rates is regulated by the Public Utilities Commission, and "includes fuel costs that fluctuate with world markets," according to the utility, which also notes that it makes no profit on the fuel used to generate electricity.

A HECO spokesperson told Aloha State Daily that increases for commercial customers are expected to be in the same ballpark as residential customers.

"Retailers operate on very thin margins, so rising energy costs remain a key concern," Dave Erdman, interim president and CEO of Retail Merchants of Hawai‘i, told Aloha State Daily in an email. "Our members are sharing practical suggestions to reduce in-store energy use and manage higher electric bills, such as using LED lighting, adjusting air-conditioning settings, turning off lights when not in use, and maintaining refrigeration and air filters for efficiency. 

"We will continue to monitor the situation, and gain and share feedback from members on impacts to their retail businesses, shopping centers/malls, dining establishments [and] our allied businesses in professional services and logistics," he continued. "The impact reaches our stores, centers, small businesses and at the homes of our retail employees.”

[{"type":"text","marks":[{"type":"bold"}],"text":"How to combat rising energy costs"}]

Those looking for ways to manage their energy bills can find 

Hawai‘i Energy, the state's energy conservation program, also offers tips, programs and rebates for both residents and businesses looking to offset rising energy costs.

 program, for example provides qualifying businesses and nonprofits with light upgrades at a "significantly reduced" prices.

And rebates help both businesses and residents lower the cost of energy-efficient upgrades, Hawai‘i Energy says.

"Instead of bearing the full expense of new equipment, participants receive financial incentives that reduce the initial investment, making it much easier to move forward with improvements that  deliver long-term savings on energy bills," the organization told ASD.

, rebates are typically tied to specific equipment upgrades like high-efficiency lighting, refrigeration systems, HVAC equipment and controls, and in many cases, the incentives can cover a "meaningful portion of the project cost," Hawai‘i Energy says. The organization also offers technical support to help find the most cost-effective upgrades. See a list of 

, meanwhile, can get rebates for things like energy-efficient appliances, water heating systems and regular maintenance services. Depending on the product, the rebate may be applied instantly when purchased through participating retailers or contractor, or customers can submit a rebate application after purchase, Hawai‘i Energy says. See a list of 

[{"type":"text","text":"As for businesses, Hawai‘i Energy says to:"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Rising gas prices"}]

Oil prices increased after the Iran conflict began on Feb. 28 and rose about 

In addition to rising electric costs, drivers are seeing higher prices at the gas pumps.

With an average gas price of $5.41, Hawai‘i joins California ($5.82) and Washington ($5.27) as the states with the highest average prices, as of March 30, according to data from 

Those three states also have the highest average diesel prices in the country: 

California at $7.30, Hawaiʻi at $6.67, and Washington at $6.50.

Hawai‘i was also led the states that saw the biggest weekly change in gas prices, up 18.8 cents, according to GasBuddy.

For the latest news of Hawai‘i, sign up 

Rising energy prices illustration istock

<title>Hawaiian Electric bills expected to rise in the coming months</title>

The utility has warned customers that bills are expected to increase by 20% to 30%, driven by rising global oil prices.

Hawaiian Electric bills expected to rise in the coming months

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 is heralded as one the most prestigious fine dining restaurants on O

ahu. Known for its French cuisine and refined ambiance, the eatery is Hawai

i’s longest-running AAA Five Diamond restaurant since 1990.

Executive chef Alexandre Trancher recently introduced a new menu degustation at La Mer; this eight-course menu only changes a few times a year. The dishes on this menu are also available a la carte. Everyone in the dining party must participate in the same menu experience.

Trancher — who began his career in France and boasts an extraordinary culinary background in Michelin-starred restaurants in Japan, Paris and Greece — moved to Hawai

i in 2012 and incorporates local ingredients into his cooking.

Dishes on the menu degustation ($325 per person, optional wine pairing available for $175) are also available a la carte.

The dining experience begins with an amuse bouche, which is meant to please your palate and prepare you for the culinary journey ahead. During this media dinner, it’s broccoli panna cotta with lobster remoulade, trout roe caviar, basil lemon oil and Japanese rice crackers for texture. It’s finished with a broccoli vichyssoise — or chilled soup — on top. It’s light, creamy and refreshing; the perfect start to our meal. 

Diners are also given a choice of featured breads from a basket. Choices include classic French baguette, nori bread made with seaweed, brioche, or sesame roll with carraway seeds. Diners can choose more than one roll; I’m partial to the buttery, flaky brioche.

The first course features a ballotine of foie gras, which is nestled under a cloud of cotton candy. It’s accompanied by apple calvados marmalade, cubes of chartreuse gelee and dollops of kahlua-ginger gel. Apple dust lies on the very bottom of the plate.

Our server suggests using the utensils to lift the cotton candy to access the foie gras, then eat the components together.

Foie gras is known for its rich, umami flavor. This course features a unique pairing through the cotton candy, but the combo works well. The airy cotton candy’s sweetness balances the foie gras’s savory flavor, and there’s lingering hints of apple with each bite.

The next dish was one of my favorites of the evening — a seared scallop on a bed of cauliflower puree. It’s topped with a cuttlefish leaf and served with an orange beurre blanc with caviar incorporated into the sauce.

The succulent, tender scallop is bathed in that flavorful cauliflower puree, and the briny caviar gives it the perfect amount of savoriness.

The third course features abalone, served in a Maui onion marmalade and topped with crispy onions and squid ink powder.

The abalone is poached in a broth of sake, konbu and daikon radish. It’s finished with a sauce of spinach and parsley emulsion in olive oil.

The next course features a colorful medley of poached Maine lobster with zucchini and yellow squash, served with coconut anchovy sauce and tomato chutney. The sauce contained heart of palm, red and yellow beets, daikon radish and chives. While the veggies are flavorful, the tender, slightly sweet lobster is the star of the show.

While all courses feature impressive presentations, this one is particularly exquisite.

The main entrée — a beef filet — comes next. The filet mignon is topped with shaved truffles and served with seared Hudson Valley foie gras, along with truffle mousseline potatoes. It’s finished with a French demiglace, which is made with Madeira wine, cognac, brandy and black truffles.

The filet is cooked to a perfect medium rare, and the shaved truffles enhance its umami flavor. It’s drizzled in a deeply flavorful demiglace.

Next comes a selection of cheeses from the restaurant’s cheese cart. Four cheeses — all of which are imported from France — are offered during our visit; the selection usually includes a variety of soft and hard cheeses. The camembert — a soft, creamy cow’s milk cheese — and Mimolette — a firm, orange-hued cheese — were my favorites of the ones featured. The latter has a harder texture and nutty flavor that’s similar to Parmesan, resulting in a savory finish.

Before dessert, the eatery’s version of madeleines is served. This refreshing palate cleanser features a madeleine-like dessert filled with mango, banana and pineapple curd, complete with white chocolate powder on top.

Dessert features an aesthetically pleasing pecan vanilla mousse. It features a chocolate and pecan center, almond cake, pecan cremeux, poached pear in a pear brandy, fennel foam and “leaves” made from a honey tuille.

The dessert overall is light and refreshing, a nice finish after the last few savory courses.

At the end of the menu degustation, diners are given mignardises, or petit fours — bite-sized French confections — to enjoy or take home. Our selection included Kona coffee coconut bon bons with caramel, mango pate fruit and Sakura financiers.

Open 5:30 to 8:30 p.m. (last seating 8:30 p.m.) Tuesdays to Saturdays

For the latest news of Hawai‘i, sign up 

La Mer foie gras with cotton candy 031326

<title>Halekulani’s French restaurant has a new grand tasting menu</title>

La Mer, known for its Neo-Classic French cuisine served in a pristine setting, recently debuted a new menu degustation. The course menu only changes a few times a year; highlights from this version includes seared scallop with caviar, poached Maine lobster, and duck foie gras topped with cotton candy.

Halekulani’s French restaurant has a new grand tasting menu

Government & Politics

As Hawai‘i communities continue to recover from destructive back-to-back storms that caused significant flooding and damage across the Islands last month, architects across the state are offering their support.

Architects "stand ready to assist in evaluating structural damage, navigating repair options and supporting resilient rebuilding,” a recent announcement from 

 notes. They can help property owners "understand the extent of damage, determine whether repairs are feasible and ensure that any reconstruction meets current building codes and incorporates strategies to better withstand future climate-related events."

“Architecture, at its core, is about creating physical space that is safe, functional and [meaningful] to community,” Melanie Islam, president of AIA Hawai‘i, told Aloha State Daily in an email. “At this time, the most important perspective architects can provide is supporting the frameworks that ensure families, kūpuna and keiki impacted by the floods are safe, healthy and able to stay together.

“Our role as architects will become more relevant once residents and community have had time to heal, assess the damage and begin thinking about what the future of their community and homes should look like,” she continued. “At that stage, we can work alongside community to shape homes and neighborhoods that feel safer from future storms, while keeping the identity of the [place] they love and call home.

 said in the announcement last week that there had been no requests from state or county agencies to deploy architects through the AIA’s 

“After a disaster, an important priority is to help residents understand whether their homes and buildings are safe to return to,” Islam said Monday. “The Safety Assessment Program, or SAP, trains licensed professionals — architects and engineers — to support community by assessing damaged buildings so that people can make informed, safer decisions during a difficult time.

“As volunteers, SAP professionals work with the city and state disaster recovery teams. At this time, we have not been activated, but when the community and governmental agencies are ready, SAP Professionals and AIA Hawai‘i are here to help.

 had a chance to volunteer in Waialua last week through the Pacific Century Fellows, where he was able to connect with and hear first-hand stories from the community. 

Hirai says he realized that whether you're offering help or receiving it, "being present makes a difference." 

As for ways architects can support the community, Hirai says, “At this point in time, when the community members are ready, we can help. We’d love to have an AIA table in Waialua to listen, to offer guidance and connect in any way we can.”

AIA Hawai‘i also notes that the public should be aware of potential scams that can arise in the wake of natural disasters.

"Residents should be cautious of unsolicited offers for repair services, especially from individuals who request large upfront payments, lack proper licensing or pressure homeowners into quick decisions," the recent announcement noted. "Always verify that contractors and design professionals are properly licensed in the state of Hawai‘i and request written agreements before proceeding with any work."

 that the two March storms, which brought 30 to 60 inches of rainfall to some areas and led to the worst flooding in Hawai‘i in more than two decades, caused around $2 billion in damages and economic loss. The preliminary estimate accounts for damage to homes, businesses and infrastructure, as well as tourism losses, agricultural impacts, and emergency response and recovery operation costs across O‘ahu, Maui and Hawai‘i Island, AccuWeather notes.

DSC07742 16x9

In an interview with Aloha State Daily, Hirai said that he’s lucky “to be a part of such a momentous time” for the organization, which marks it 100th anniversary this year.

AIA Honolulu 2026 Lance Hirai

Mentorship is priority for Lance Hirai, 2026 AIA Honolulu president

The organization has events lined up on O‘ahu and Hawai‘i Island throughout October to celebrate.

Walking Tour 3

AIA Honolulu builds community with Architecture Month

<title>Hawai‘i architects 'ready to assist' after storms</title>

AIA Hawai‘i says architects can help property owners "understand the extent of damage, determine whether repairs are feasible, and ensure that any reconstruction meets current building codes and incorporates strategies to better withstand future climate-related events."

Hawai‘i architects 'ready to assist' after storms

Christian Shimabuku Headshot

Christian Shimabuku

Sports

An NCAA Tournament men's volleyball match hasn't been played at the Stan Sheriff Center since 2004, but if the University of Hawai‘i continues its winning ways, that could change in a matter of weeks. 

The NCAA men's volleyball tournament has expanded by one team each year since having seven teams in 2023. In 2026, the NCAA is making a sizable jump to 12 teams after having nine teams in the field in 2025. 

The new format in 2026 consists of the top four seeds hosting pods of three teams. After the two lower seeds in each region play each other, the winner will play the host team. Hosts and dates will be determined during the NCAA selection show on April 26. 

Each regional winner will then meet at UCLA's Pauley Pavilion from May 9-11 for the national semifinals and finals. 

In 2026, the University of Hawai‘i is currently 21-3 overall and off to a 4-0 start in Big West Conference play. The Rainbow Warriors are the No. 2 team in the country behind UCLA in both the AVCA national poll and RPI rankings. 

Although the 'Bows would be in line to host a regional as it currently stands, head coach Charlie Wade doesn't want to assume anything quite yet. 

"Pretty exciting," Wade says of the possibility of hosting a regional. "But I'm somewhat reserved on that, just from past experiences. Typically, the NCAA flying people out here has been a challenge for them to make that decision. So, we're just focused on winning as many games we can to put ourselves in a position that we're considered to be one of those teams."

The 'Bows are nearly halfway done with Big West Conference play, sweeping No. 8 UC Santa Barbara over the weekend, which was preceded by a 

convincing series sweep at Long Beach State the week before

Another test awaits the Rainbow Warriors this week in a road series at UC Irvine on Friday and Saturday. The Anteaters are currently the No. 5 team in RPI as well as in the AVCA poll. After flying back home for a few days, the 'Bows will hit the road again for a two-match series at UC San Diego on April 10 and 11. 

"We've been doing it for a while," Wade says of the back-and-forth travel between O‘ahu and California. "They're pretty used to it. I feel pretty confident that we'll be ready to play."

Kainoa Wade 040126

<title>No. 2 Hawai‘i men's volleyball on pace to host NCAA Tournament match</title>

If the Rainbow Warriors maintain their winning ways, an NCAA Tournament match could be played at the Stan Sheriff Center in May, thanks to an expanded field in 2026.

No. 2 Hawai‘i men's volleyball on pace to host NCAA Tournament match

 just opened its second store. The business — whose original location is in Ward Village — opened on Kūhiō Avenue, in the former space of Ice Monster.

The eatery is open daily for breakfast, lunch and dinner from 7 a.m. to 10 p.m. It’s bigger than the Ward Village space — it can seat around 70 customers — with an expansive counter, booth and outdoor seating available. Counter seating is first-come, first-served; reservations will be accepted for tables via OpenTable.

The menu at the Waikīkī store is mostly the same as the one featured at Ward Village. For breakfast, customers can enjoy dishes like broiled shio salmon, salmon flakes and ikura set, udon deluxe and the gyudon beef bowl set. The latter is one of the most popular options at the Ward Village location.

Customers who want a grab-and-go breakfast can choose from an assortment of onigiri. Options include salmon ikura ($3.59), salmon kombu ($3.59), crunchy ume ($3.59), shiso wakame ($3.39), salmon ($3.39), spicy negi mentaiko ($3.89) and more. We’re told more gourmet flavors will be added to current selection. Grab-and-go bentos and negitoro bowls will eventually be available.

If you’re dining for lunch and dinner, appetizers range from seared ‘ahi tataki ($16) and hamachi carpaccio ($12) to yakitori chicken skewers. For the latter, you can order by piece ($3.50) or choose sets of three ($10) or five ($15).

The hand roll selection is extensive, including everything from Hokkaido scallop with spicy mayo ($7) and New Zealand king salmon ($7) to blue crab ($7), unagi ($8) and Hokkaido ikura ($6.50). There are also vegan-friendly options like cucumber ($5), creamy avocado ($6.50) and umami mushroom ($8).

Nigiri sushi usually comes with two pieces per order. Choose from blue fin akami ($10), blue fin otoro ($18), seared garlic truffle salmon ($12) and more.

Customers can also opt for a variety of sashimi, including a nine-piece sashimi trio ($22). Meanwhile, the nigiri flight ($28) — a five-piece sampler including akami, chutoro, otoro, New Zealand salmon and hamachi — features Nori Bar’s most popular fish.

The eatery’s chirashi bowl ($33) — comprising maguro, salmon, hamachi, Hokkaido scallop, ikura, uni and tamago — is another customer favorite.

The eatery also offers non-seafood entrees, including spicy miso ramen ($23) and tonkotsu ramen ($19). The latter features a rich, creamy pork broth with black garlic oil and braised pork char siu.

Validated parking is available for customers at Hyatt Centric Waikīkī Beach (two hours of free parking with a $35 spend; four hours of free parking with a $70 spend).

Validated customer parking at Hyatt Centric Waikīkī Beach, floor six (two hours free parking with $35 spend, four hours free parking with $70 spend)

Nori Bar Waikiki spread 040126

<title>Nori Bar Hawaiʻi opens Waikīkī location</title>

The hand roll spot — whose original location is in Ward Village — just opened a second location on Kūhiō Avenue, in the former space of Ice Monster. This store is bigger than the Ward Village one, but features the same menu. Nori Bar Waikīkī will be open daily for breakfast, lunch and dinner.

Nori Bar Hawaiʻi opens Waikīkī location

, which closed its Waikīkī location on Beach Walk in January 2024, just opened at Kōʻula in Ward Village.

The cafe is currently open daily from 7:30 a.m. to 2 p.m. for breakfast and brunch. It’s only accepting reservations for dine-in (takeout beverages allowed) via OpenTable for the time being.

“The excitement has been very real, which is nice,” says Ryan Ko, vice president and COO for Westman Corp. “We’ll probably allow for limited walk-ins throughout the week, as the team gets accustomed to everything. We want to make sure we deliver something good.”

Customers who remember the cafe’s former Waikīkī store will notice similar décor in the Kakaʻako space.

“A lot of it (the aesthetic) comes from the old location, but we refreshed it to make it look modern,” Ko says. “A little bit of lighting makes it really pop.”

The food menu features some of the cafe’s dishes that were popular in Waikīkī — like its signature souffle pancakes — along with more savory options.

“There’s a lot of inspiration from it (our Waikīkī location),” Ko says. “We copied over a lot of things, we updated some and added stuff like shakshuka — things that are more modern in the U.S. and Japan.”

The eatery’s souffle pancakes ($22) feature two fluffy pancakes served with banana, cheese cream, maple syrup and a choice of sauce (lemon, mixed berry or tropical). The tropical sauce features pineapple puree with mango chunks; mixed berry is a combo of blueberries and raspberries.

“The lemon (sauce) for sure has been a home run for everybody,” Ko says.

Customers can also choose from a variety of toasts — avocado ($17), salmon gravlax ($18), beets ($16), falafel ($17) and breakfast ($16) — along with “wellness” options like acai bowls ($18) and yogurt bowls ($15).

Acai bowls feature a refreshing acai blend topped with bananas, strawberries, blueberries, granola, honey and cacao nibs.

The avocado toast ($17) features sourdough bread topped with avocado, a poached egg, feta, dukkah, herb oil and micro herbs.

[{"type":"text","text":"WESTMAN CAFE features local artisan breads from Bread Shop in Kaimukī."}]

Customers that dine between 9 a.m. and 2 p.m. can enjoy Island-inspired fare like the washugyu loco moco ($22) — comprising a washugyu beef patty, white rice, hayashi gravy, Brussels sprouts, egg, carrot marinade and red cabbage slaw — and mahi mahi loco moco ($22). The latter features mahi mahi with white rice, avocado, edamame, radish, carrot marinade, red cabbage slaw, an egg and garlic cream sauce.

Brunch beverages range from house coffee ($5) and lattes ($6) to a variety of teas ($5-$7.50), cocktails ($12-$17) and smoothies ($8.50). Zero-proof options ($5-$8) are also available.

“Our house coffee is really good, too; we’re blending that ourselves,” Ko says.

While the cafe is currently open for breakfast and brunch/lunch, it will eventually be open for dinner.

“Once we can get the team built and put everything together, we’ll have dinner service,” Ko says. “Then, we’ll be off and running.”

Westman Cafe sign 032026

<title>WESTMAN CAFE is open for brunch in Kakaʻako</title>

The eatery, which closed its Waikīkī location in 2024, just soft opened in Ward Village. The cafe is currently open daily from 7:30 a.m. to 2 p.m. for breakfast and brunch. Feast on dishes like avocado toast, mahi mahi loco moco, and the restaurant’s signature souffle pancakes.

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