Letters to the Editor

 who served two terms at such an important period in Hawai‘i history. I've met descendants of Quinn, knew he was a former governor and wondered why I've heard nothing about his legacy. I've always admired John Henry Felix but didn't know he was on Quinn's staff. Disgraceful that his portrait has been taken down at Gov. Josh Green's office. Mahalo for speaking up, so we avoid revisionist history in Hawai‘i.

[{"type":"text","text":"Stanley Wayne Markle, Honolulu"}]

Quinn Eisenhower 16x9

<title>Letter to Editor: Important to remember Gov. William Quinn</title>

Thanks for the reminder of "Hawai‘i's Forgotten Governor."

Letter to Editor: Important to remember Gov. William Quinn

Well done, Perry Arrasmith, on Governor Quinn who served two terms at such an important period in Hawai‘i history. I've met descendants of Quinn, knew he was a former governor and wondered why I've heard nothing about his legacy. I've always admired John Henry Felix but didn't know he was on Quinn's staff. Disgraceful that his portrait has been taken down at Gov. Josh Green's office. Mahalo for speaking up, so we avoid revisionist history in Hawai‘i. Stanley Wayne Markle, Honolulu

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 was because of the business’s gorgeous sushi cakes. The fresh sashimi roses, high-quality fish and perfectly textured sushi rice had me hooked.

The catering business still offers its signature catering menus — which feature dishes ranging from smoked marlin poke and Ora king salmon poke to spicy ‘ahi on sushi rice and poke nachos — but just opened its new brick and mortar space. If the address sounds familiar, that’s because it was the former home of 

 (now on Sand Island Access Road) in Māpunapuna.

Business owner Ryan Souza says he’s been doing seafood catering for about seven years. He started out by doing sashimi platters, but started offering sushi cakes a few years ago when the trend started.

“I always wanted to have my own place; it’s always been my dream,” he says.

The business’s new daily menu features an assortment of sashimi donburi, specialty donburi, poke bowls/nachos and other specials.

Donburi include white rice, sushi rice or tossed salad, shoyu, ginger, wasabi and takuan, along with two featured sides.

“Each plate comes with two sides that we feel matches the dish,” Souza says.  

The Fish House chirashi ($35) is one of the signature dishes. It features a colorful assortment of akami, chutoro, otoro, king salmon, hamachi, ikura and Hokkaido uni.

The Souza Special ($27) is another popular favorite. It’s similar to the Fish House chirashi, but doesn’t include Hokkaido uni. Also popular is the trio ($22), which comes with akami, chutoro, king salmon, zuke ikura and hamachi from Japan.

“We either source local or we get them (our fish) from Japan or New Zealand,” Souza says. “Salmon comes from New Zealand; the bluefin and hamachi come from Japan.

“They (customers) like the Souza Special, but if you like uni, the Fish House chirashi is where it’s at,” he adds. “I made the menu where you can have all bluefin, you can have some bluefin with some salmon, or you can have more variety.”

Customers will also notice a display case featuring a selection of poke for the day. Choose from options like spicy ‘ahi, shoyu ‘ahi, spicy salmon, hurricane ‘ahi and limu-style ‘ahi. Hurricane ‘ahi features spicy ‘ahi with imitation crab. While the most popular flavor depends on the day, Souza says limu-style ʻahi is a customer favorite.

[{"type":"text","text":"Stay tuned — the business will soon offer hot foods as well."}]

“People like to eat cooked foods, so I’m going to incorporate that,” he says. “Local foods like smoked meat and kalbi, stuff like that."

For the latest news of Hawai‘i, sign up 

Souzas Fish House Ryan Souza 081125

<title>New poke and sushi shop now open in Māpunapuna</title>

Souza’s Fish House, which started as a seafood catering company, is now open in the former Kau Kau Grill restaurant space. Its new daily menu features sashimi donburi and poke — and local-style plates are coming soon.

New poke and sushi shop now open in Māpunapuna

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Arts & Culture

Aloha Spirit

Kāneʻohe-born and raised Emalia Dalire started doing pageants at 16 years old. She was crowned Miss Hawaiʻi Teen Volunteer 2024 by 

. Next, she'll represent the Aloha State at the 

“My mom had actually pushed me to go into pageants to gain not only scholarship money, but also to gain more confidence. She believed that it would help me come out of my shell and comfort zone, and to ultimately grow from it,” Dalire told Aloha State Daily. “Then, after competing at age 16, I got the bug, and I kind of got hooked.

“I never thought I would enjoy getting dressed up in makeup because I thought I was a tomboy,” she continued. “So [with] pageantry, people think it's all about the glitz and glam and the beauty, but truthfully, it's teaching women to be leaders. ... It has helped shape me [and] I'm so grateful for it because now I can step into this role as Miss Hawaiʻi.”

Dalire, 19, said she’s become more confident speaking and connecting with large audiences. For the talent portion of the competitions, she enjoys performing hula.

“Hula is something I’ve been bred to do,” she said. My mother [Keolalaulani Dalire] is a kumu hula, my grandmother [Aloha Dalire] was the first Miss Aloha Hula. So, it’s been in my family. People say it’s in my blood and I would have to agree because hula's been everywhere in my life.”

Today, Dalire dances with her mother’s halau, 

, serving as alakaʻi, or lead mentor, to its students. She also helps promote the halau via marketing and social media.

“I still can't believe that I can use the platform that I have to spread my community service initiative “R.O.O.T.E.D.,” [which] stands for remembering our origins to empower dreamers," she said. “It stems from my time as a mentor. I teach hula and cultural arts, mainly to preserve Hawaiian culture, but it's through hula that I've really learned my foundation, who I was, what I believed in. I learned about where I came from, and it gave me confidence to be able to spread my wings and fly.

“I currently help my community as a mentor to younger generations of hula dancers who are finding their own identities through culture. And that's something that I think the rest of the world could be reminded of: how important it is to stay rooted in your identity, to know who you are. … I feel it's something the entire country, in a time like this, 

Dalire noted that this is not the same community service initiative (“K.E.Y. to Life: Keep Empowering Yourself") that she shared 

, but it has a similar concept. “I changed it to ‘R.O.O.T.E.D.’ because I felt like it was the core of my purpose,” she said.

For her family’s halau, Dalire is most proud of programs she’s helped introduce and execute like lei making and learning to read ʻŌlelo Hawaiʻi, in addition to competitions.

“What I cherish most is seeing the confidence and the joy in their eyes of like, ʻwow, they really did it.’ Winning is something that we don't always expect, 

but it’s being able to see my students as their mentor get rewarded for their hard work and feel good about themselves," she said.

When asked who some of her mentors are, Dalire said her family and hula sisters.

“My mom taught me that it takes a village to raise a child, but we really focus on the ‘it takes a village’ part,” she said. “I'm sure everybody can agree that when we come together and we really focus on a task, we can get it done so much better because we're working together. And I am so thankful for everyone coming together to help me become Miss Hawai’i and now going on to represent Hawai’i at Miss America. My heart is filled with gratitude.”

Whatʻs something most people donʻt know about Dalire? “I’m 19 years old, I have three college degrees, but I don’t have my driver’s license,” she said with a laugh.

A self described “overachiever in school,” Dalire started taking both high school and college courses at age 14; she earned her associates degree from Windward Community College and graduated high school early at age 16; and received a bachelor’s degree in business and marketing in from the University of Hawai’i – West O‘ahu in December 2024.

A fundraiser for Dalire’s journey to the Miss America Competition is set for Friday, Aug. 1, from 5 to 9 p.m. at Bayview Golf Course. The event, which falls on her 20th birthday, will feature live music, small bites and door prizes.

Interested in attending? Purchase tickets by emailing Blaine Dutro, executive director of the Miss Hawai‘i Organization, at 

 provides women with the opportunity to promote platforms of community service, share their talents, intelligence and positive values, while serving as role models in Isle communities.

Miss Hawaii 2025 Emalia Dalire

<title>Meet Miss Hawai‘i 2025 Emalia Dalire</title>

Born and raised in Kāneʻohe, Dalire, 19, was crowned by the Miss Hawaiʻi Organization in May and will soon be headed to The Miss America Competition. Those interested in supporting her journey are welcome to come out to a fundraiser this Friday, Aug. 1, from 5 to 9 p.m. at Bayview Golf Course, featuring live music, small bites and door prizes.

Meet Miss Hawai‘i 2025 Emalia Dalire

[{"type":"text","text":"When was the last time you held a CD or VHS tape?"}]

, a limited-time ’90s-themed pop-up bar now open in Central Oʻahu.

Cosmic Records just opened in the former space of Chili’s Grill & Bar at Pearlridge Center. The pop-up is open from 6 p.m. to midnight Fridays to Sundays until Aug. 31. No reservations are accepted — walk-ins only — and individuals must be 21 years or older to enter.

Cosmic Records is the latest creation by 17A Productions, the company behind other pop-ups like Halloween-themed Nightmare Honolulu (at Ala Moana Center), ’80s-themed Alpha Video Honolulu (in downtown Honolulu) and The Christmas Lodge, which debuted in the same Pearlridge Center space last holiday season.

For someone growing up in the ’90s, the whole pop-up is a trip down memory lane. For starters, the interior is inspired by Tower Records, which had a location in Pearl Kai Shopping Center across the street.

As soon as you enter the pop-up, you’ll see a wall of hanging headphones — you can wear them for a fun photo opp — and a VHS display with popular movies of the era like “Mighty Morphin Power Rangers: The Movie,” “Pokemon: The First Movie,” and “Indiana Jones and the Temple of Doom.”

Speaking of movies — you can also easily spot the pop-up from the outside by the movie posters hanging in the window. You’ll see everything from “The Goonies” to “Labyrinth.” Inside the pop-up, if you look closely, you’ll also see VHS tapes that line the walls.

When you enter the pop-up, to the left is the majority of the seating area (if you remember the Chili’s restaurant layout, it’s similar). There’s also an arcade game where customers can play “Mortal Kombat.”

When you enter the pop-up, the bar area is to the right, next to a dance floor with a live DJ who’s playing ’90s hits, of course. The bar menu features mostly drinks with fun names, though one snack is included — the Fanny Pack ($15) contains assorted candies and Pringles, and guests can take the keepsake home.

Popular drinks include Orange Bangarang ($15) — Tito’s and Orange Bang topped with whipped cream — and Neon Spritz ($15). The latter features Tito’s and Harders Hawai

i tropical sparkling water with Blue Vanilla or Green River. Saturday Morning Toons ($15) — a mix of RumChata, Tanduay Silver and Cinnamon Toast Crunch milk — is an especially fun option.

If you’re there with a group, getting the Rum Punch Cooler ($45) makes for a fun, photogenic opportunity. The drink comes in an iconic Igloo cooler — remember those? — and features a mix of passionfruit, orange and guava puree, and Koloa Kaua‘i white rum. It’s complete with huge straws to use for drinking.

Stay tuned — we’re told after this pop-up ends, a 2000s-themed one will take its place. 

Open from 6 p.m. to midnight Fridays to Sundays until Aug. 31

Cosmic Records headphones 072325

<title>Cosmic Records is a limited-time ’90s pop-up bar</title>

Located in the former space of Chili’s Grill & Bar at Pearlridge Center, the themed pop-up is around until the end of August.

Cosmic Records is a limited-time ’90s pop-up bar

The Taste of New York ($83.95) is one of my favorite indulgences from the happy hour menu at 

, the famed steakhouse by Wolfgang Zwiener that is located in Royal Hawaiian Center.

This popular selection is now also available at the open-air terrace located right outside of steakhouse called The W Lanai by Wolfgang Zwiener. It’s designed to offer customers the same premium quality and service the steakhouse is known for, but at a lower price point and in a more casual ambiance.

“In the face of rising dining costs due to inflation and currency fluctuations, we created The W Lanai to provide a more accessible dining option in Hawaiʻi,” states Masahiro Kido, general manager of Wolfgang’s Steakhouse Waikīkī.

The W Lanai by Wolfgang Zwiener soft opened in June, but celebrated its grand opening on July 1. We were invited to check out the new space during a recent media event.

Besides a luxury drink collaboration with LVMH (Louis Vuitton Moet Hennessy), W Lanai’s beverage menu includes sparkling wines and premium champagnes by the glass (ranging from $10 to $65), along with original cocktails made with locally produced spirits like Ocean Organic Vodka and Kō Hana Rum. Choose from cocktails ($14 each) like Road to Hana with Ocean Vodka, pineapple, liliko

i and lychee; Papa Hemingway with Kō Hana Kea rum, grapefruit, lime, simple syrup and club soda; and Liliko

i Mo He Toe with Kō Hana Kea rum, tropical gomme, lime, mint and club soda.

The W Lanai’s food menu includes a few exclusive dishes. The venue’s fish ceviche ($18), cheese board ($26), USDA prime beef and fish tacos ($18), jumbo garlic shrimp ($24) and Wolfgang’s meatball ($18) are all exclusive items that you can’t get in steakhouse. We especially enjoyed the refreshing ceviche’s bright flavors; the succulent, tender garlic shrimp; and flavorful, juicy meatball.

While it’s not a W Lanai exclusive, the seafood combo ($26) is one of my favorite dishes (it’s also available during the steakhouse’s happy hour). It features six crostini topped with ‘ahi tartare, lobster and a lump crab mix. It’s the perfect indulgence for any seafood fanatic, since you get a sampling of spreads and the eatery doesn’t skimp on the lump crab.

As mentioned before, diners can still enjoy the Taste of New York ($83.95), which is a popular choice from the steakhouse’s happy hour menu. It includes a 12-ounce, bone-in, dry-aged New York sirloin, sides of creamed spinach and mashed potatoes, and a New York-style cheesecake for dessert.

If you order the Taste of New York, remember that the steak is still cooking slightly on the sizzling hot plate when it’s delivered to your table. Keep that in mind when choosing your desired level of preparation.

Customers who dine at The W Lanai by Wolfgang Zwiener can receive validated parking at the Royal Hawaiian Center parking garage. The first hour is free with restaurant validation; parking costs $3 per hour thereafter.

Open 3-10 p.m. Sundays-Thursdays, 3-10:30 p.m. Fridays-Saturdays

Validated parking is available at the Royal Hawaiian Center parking garage.

W Lanai food spread 070825

<title>The W Lanai by Wolfgang Zwiener just opened in Waikīkī</title>

Wolfgang Steakhouse’s new concept features an approachable menu with reasonable prices in a more casual environment.

The W Lanai by Wolfgang Zwiener just opened in Waikīkī

Whenever I had a serious plate lunch craving, 

 — formerly located in Māpunapuna — always hit the spot. The only downside to the industrial neighborhood was the sometimes-limited parking.

However, the biz recently moved to a new spot on Sand Island Access Road. The menu is the same, but customers will be relieved to know there are multiple parking stalls fronting the business.

Kau Kau Grill only moved locations about two weeks ago; we’re told it was because the business’s lease was up at its former spot. It’s now in the former site of Ronnie’s Kitchen.

The eatery’s menu is the same, and the new spot is still designed for takeout. Popular plates include the surf and turf special ($32) — Pulehu beef short ribs and garlic shrimp, white rice and choice of macaroni or side salad — Trust Us special ($32) with barbecue ribs and garlic shrimp, and K Special ($35). The latter is one of my go-to orders. It features meaty slabs of barbecue baby back ribs and spicy poke with white rice and choice of mac salad or side salad. When it comes to the baby back ribs, the biz doesn’t skimp on the portion. I always make sure to get the spaghetti mac salad, which somehow always tastes better than regular macaroni salad.

If you devour the whole plate — props to you — it’ll result in a guaranteed kanak attack.

[{"type":"text","text":"Kau Kau Grill is open weekdays only from 8 a.m. to 1:30 p.m."}]

Kau Kau Grill plate lunches 052025

<title>Kau Kau Grill — and its huge plates lunches — recently relocated</title>

The menu is still the same, and you can now find the biz on Sand Island Access Road

Kau Kau Grill — and its huge plates lunches — recently relocated

 is known for its classic Japanese tonkatsu that features a crispy, deep-fried exterior and juicy interior. The Waikīkī-based restaurant recently launched new lunch specials.

New lunch specials are available in both, the eatery’s tonkatsu room and yoshoku room. Yoshoku refers to Japanese dishes with a western influence that were introduced to Japan in the late 19th century.

The tonkatsu-centric lunch specials include dishes like oyster katsu-don set ($19.95), Ginza hamburg steak set ($18.95), Kurobuta minced katsu curry set ($17.95) and Kurobuta minced katsu burger ($17.95).

Meanwhile, the yoshoku lunch specials include dishes ranging from stews and pasta to a loco moco.

Of everything we tried, my favorite had to be the loco moco ($14.95), which isn’t your typical loco moco. This elevated version features a Kurobuta hamburger patty that’s breaded and fried to create a menchi katsu. It’s served with Tsuyahime rice, two sunny-side eggs and homemade demi-glace sauce. The menchi katsu is glorious in and of itself — super crispy on the outside, thick-cut and juicy on the inside — and the demi-glace is rich with a subtly sweet aftertaste. If you order this dish, good luck getting any work done afterwards.

If you’re craving something comforting, go for the miso-marinated Kurobuta stew with rice ($16.95) or the baked curry hamburg steak doria with soup ($17.95). The hearty stew features slow-cooked Kurobuta marinated in miso and simmered in a rich, demi-glace sauce. While the pork is tender and flavorful, the soft veggies steal the show. The doria — a type of rice gratin — features Tsuyahime rice topped with housemade curry sauce, a Kurobuta hamburger patty and cheese. Cheese lovers will appreciate the melty cheese pull, along with the soft, flavorful patty.

The chicken cutlet is sure to satisfy any craving. The crispy coating is complete with Parmesan cheese. It was so flavorful that it really didn’t need the accompanying meat sauce.

Of course, you can still order the eatery’s signature dishes — like the specialty Kurobuta pork loin katsu ($46) and specialty pork tenderloin katsu sets ($32) — from the regular lunch menu. Kamaʻāina can get a 20% discount off the regular lunch menu (not the lunch specials).

Letter to Editor: Important to remember Gov. William Quinn

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Authors

Letters to the Editor

Representative Only

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