Square Kady Pascual Headshot RGZ5762

Kady Pascual

Hawaiʻi Scene on Social

These are tad less cringe than your typical dad jokes.

For the latest news of Hawai‘i, sign up 

That King Scar Dad jokes

<title>Hawai‘i Scene on Social: Dad jokes</title>

Today’s social media find comes from @ThatKingScar, with puns thicker than the slice of Spam in your musubi.

Hawai‘i Scene on Social: Dad jokes

These are tad less cringe than your typical dad jokes.  Make sure you follow @ThatKingScar on Instagram!  For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

When it comes to the dining experience at 

, which recently opened on Sheridan Street, Zishan Hameed — whose mother, Shahnaz Hameed, is the business owner and chef — says the business was inspired by Lahore, the cultural capital of Pakistan.

“We chose to emulate the style of street food in Lahore,” he explains. “If you go to Lahore, it’s a food destination. Street food in Lahore is like Dotonburi in Osaka. You show up to a vendor and you eat it (their dish) the way the chef makes it; it’s how they want to express themselves. It’s like an art; my mom wanted to do the same thing here at Biryani King.”

Biryani King opened in the former spot of a Thai restaurant in the beginning of May. The eatery offers a fast-casual, cafeteria-style concept, in which customers can create their own plates from the available entrees and side dishes.

“We named it ‘Biryani King’ because we wanted something that people would know and be able to recognize,” Hameed says, referring to the popular layered rice dish. “This is soul food, Punjabi food; people from India and Pakistan will recognize it. People who are new to the cuisine will take away an understanding of the region as well.”

Everything is made from scratch by Hameed's mother, known as "Mama Hameed" to customers. 

“She blends the spices herself; she makes the ghee herself,” he says. “It’s the most authentic, homestyle food you’re going to have. The people that grew up in Pakistan and India are going to find a lot of comfort in the food.”

He explains Punjabi cuisine is a blend of both Indian and Pakistani flavors. Punjab refers to the region straddling eastern Pakistan and India’s northwestern border, according to Hameed.

“The state and culture of Punjab existed way before there was a Pakistan and India,” he says. “Pakistan, India and Bangladesh were all part of the British empire for a period of time, but before the British were there, there was Punjab. The culture of Punjab is the same because it was there before the border even existed.

“That’s why we chose to put ‘soul food from the heart of Punjab,’ as our slogan — because that’s really what this food is,” he adds. “It’s not Pakistani or Indian food; it’s older than that.”

Hameed explains that Punjab’s geography makes the cuisine different from Nepali-style food.

“The geography of Punjab is kind of like Hawaiʻi in the summer — it’s hot, it feels tropical,” he says. “The other Indian food on the island is mostly Nepali-style, so you’re going to find more creamy dishes, it’s a little heavier. It’s good for the mountain type of climate — the air’s a little thin, it gets cold for a long time.

“Sometimes the spices can be more bold (in Punjabi-style) because it’s hot,” he adds. “People who love spicy food know that the closer you get to the Equator, the spicier things get, the bolder the flavors get.”

Customers can opt for one- or two-choice plates to try a variety of dishes. During the week, the daily menu features options like meat biryani, butter chicken, oxtail, vegetable biryani, chana masala and more. A typical daily plate costs $14.99 for vegetarian options; $16.99 for a mixed plate and $19.99 for meat plates, according to Hameed.

Nihari is a slow-cooked meat stew that’s known for its gravy, according Hameed.

“This is super, slow-cooked beef; it’s got that rich gravy,” he says. “The chana masala always has cumin and onion. Lamb nihari is made in the same way as the beef nihari; it’s super savory.

“We put butter chicken on the daily menu because everybody recognizes butter chicken,” he adds. “We are hoping butter chicken will bring people in and introduce them to some other types of food that are also interesting.”

There’s also a chef special, which rotates every Friday. According to Hameed, previously featured specials include lamb korma (tender lamb in a fragrant sauce infused with cinnamon and cardamom), daal gosht (a hearty lentil and meat stew), aloo gobi (cauliflower and potatoes sauteed with coriander and cumin) and chicken pulao, a classic rice dish featuring chicken cooked with aromatic spices.

The eatery also offers a Sunday brunch menu with different entrée choices. It’s available in the same cafeteria-style format, but with dishes like samosas, chana chaat, pakora and more, according to Hameed. At the end of the counter are a variety of garnishes, chutneys and raita. The green chutney will be the most familiar to customers, according to Hameed, who says it’s made with mint, fresh cilantro and garlic. Garnishes comprise cilantro, limes and peppers.

“Pakora are a kind of snack; they are fritters made with onions, chickpea flour and spices,” he says. “Samosas — which have a veggie filling — and pakora are for people who are looking for something a little bit lighter, but want something crispy. Chana chaat is like a chickpea salad.”

“Our brunch, as far as we know, is the first and only Punjabi-style breakfast on the island,” adds Nikki Hameed, Zishan’s wife. “We started doing it because we had so many people in our Desi community — Indian and Pakistani people — asking for this kind of food. We basically have the classics that any Desi family is going to have for breakfast.”

She explains that many customers ask about the eatery’s featured curries, which they call “handi.”

“We use the term handi because that (the dish) is named after the big pot that it’s cooked in,” she says. “Curry is a dish that has curry leaves in it. Lamb and beef nihari are some of our handis; they have a specific spice blend and a specific way that they’re slow cooked.”

During brunch, each plate comes with a base of halwa — which is like a pudding made with grains, brown sugar, white sugar, coconut and raisins cooked in ghee, according to Hameed — and puri ($3.99 each), which is airy, deep-fried flatbread.

“My favorite for brunch is lamb nihari with halwa and puri,” Hameed says. “It’s sweet and savory, and then you get the puri. Halwa is a staple of Punjabi cuisine.”

The eatery has a tandoor (a cylindrical oven) in its kitchen, which is used to make naan and tandoori roti.

“The tandoor is the heart of our restaurant experience,” Hameed says. “When you go to eat Pakistani or Indian food, in order to get the naan and tandoori roti to taste the way they do, they have to come from a tandoor.”

He explains the big gas burner heats the walls of the clay, and dough balls are patted onto the walls.

“The wall is so hot that, as soon as the dough slaps (onto it), it sticks on there, but the air is passing over the outside of the naan or roti,” he says. “As it cooks the outside, it makes it bubble. It’s a pretty cool technique.”

Hameed says his family is excited for the community to try his mom’s cooking, which features recipes she grew up with and learned to make from her mother.

“We feel so lucky to be here; the people of Hawaii are so supportive,” Hameed says. “My mom is living out her dream. If you want to come and eat food from someone who uses food as a means of art to express themselves, this is the place to be.”

Open 10 a.m. to 2 p.m., 4 to 8 p.m. Tuesdays to Sundays

For the latest news of Hawai‘i, sign up 

Biryani King business owners 060226

<title>Biryani King serves Punjabi-style soul food</title>

The eatery, which recently opened on Sheridan Street, offers a casual cafeteria-style dining experience in which customers can create their own one- or two-choice plates with options like butter chicken, meat biryani, samosas and more.

Biryani King serves Punjabi-style soul food

Katie Helland Headshot

Katie Helland

Arts & Entertainment

From Haleʻiwa to Waikīkī, there are multiple arts and culture festivals happening across Oʻahu this Friday, Saturday and Sunday. This Thursday, marks 

King Kamehameha Day, which will be celebrated on Friday with an annual lei draping ceremony. These are some of the events happening on Oʻahu this weekend: 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Friday, June 12"}]

The annual lei draping of the statue of King Kamehameha I will take place at 2:30 p.m. in front of Aliʻiōlani Hale. Before that, there will be a tribute to King Kamehameha I at 9 a.m., which is sponsored by the Daughters and Sons of the Hawaiian Warriors – Māmakakaua

. The theme for King Kamehameha Day celebrations this year is: 

, which means to stand upright and change unpleasant conditions. 

This festival is back with cultural showcases, hula, bon dances, taiko, and more. There are events at International Market Place and Ala Moana Center, as well as the Kūhiō Beach Hula Mound. Events run Friday, June 12, Saturday, June 13, and Sunday, June 14. Free. 

Go to the Mele Conference & Hula Festival. 

The nonprofit Kāhuli Leo Leʻa will host the Mele Conference & Hula Festival from Thursday, June 11, through Saturday, June 13, at the Sheraton Waikīkī Beach Resort. There will be sessions focused on mele, composition, ʻāina, hula, industry and more. There are also haku mele and hula competitions. Access to the three-day conference is $275 plus fees. Admission to the Mele Hula Festiva is $45 plus fees. 

Wahi Pana: Storied Places is hosting ʻIke i ka Nani o Lēʻahi, which is an evening of music and storytelling that includes the sharing of the historic mele "Ke Aloha ʻĀina Paʻa Mau Loa," which is being recreated through a new composition by 

. The song was originally sung by Hawaiian Kingdom patriots during the Kaua Kūloko of 1985 when they took up arms against the U.S. military-backed oligarchy in an effort to restore Queen Liliʻuokalani to the throne

. Only the lyrics survived and Tario has set them to music.

 and is being organized by the Mayor’s Office of Culture and the Arts. It will take place at 5:30 p.m. at Operation Red Wings Medal of Honor Park

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Saturday, June 13"}]

Watch the King Kamehameha Celebration Floral Parade. 

The 109th King Kamehameha Celebration Floral Parade will run from ʻIolani Palace to Kapiʻolani Regional Park. The parade starts at 9 a.m. and goes until 1 p.m. It will be followed by the King Kamehameha Celebration Hoʻolauleʻa at Kapiʻolani Regional Park from 11 a.m. until 5 p.m. Free. 

Attend the Hawaiian Steel Guitar Festival. 

Ready for live music? Head to Windward Mall and catch performances from six steel guitar masters: 

Alan Akaka, Steve Cheney, Paul Kim, Mālie Lyman, Greg Sardinha & Poʻokela and Nā Kūpuna o Koʻolau

. There will also be music from four NextGen steel guitarists from the Ke Kula Mele Hawaiʻi School of Hawaiian Music. The music starts at 11 a.m. and runs until 3 p.m. The festival is 

presented by the Hawaii Institute for Music Enrichment and Learning Experiences and Windward Mall, as well as the Hawaiʻi State Foundation on Culture and the Arts

 This annual event returns showcasing the work of local artists, including painters, sculptors, photographers, musicians, dancers and more. The event provides a platform for local artists to sell their work. There will also be live performances. The event runs from 10 a.m. until 5 p.m. on Saturday, June 13, and Sunday, June 14. Free. 

 Catch Island music from Three Plus and High Watah at the first late night event of a new venue, 

, which is a 6,000 square-foot event space that caters to kamaʻāina and is run by 

. The venue, which was once Hawaiian Hut, is located on the grounds of the Ala Moana Hotel and 

. High Watah is currently a finalist for several 

, including group of the year, reggae album of the year, and music video of the year. The concert starts at 9 p.m. and runs until 2 a.m. Limited on-site parking is available. Attendees are encouraged to use rideshares or taxis. General admission is $30, plus fees, while VIP tickets — which have access to expedited entry and an exclusive bar and viewing area — are $40, plus fees. 

Participate in a mango recipe contest, learn to grow mango trees, sample mango nectar and more between 9 a.m. and 11:30 a.m. through this Mango Madness event hosted by Oʻahu Master Gardeners at the University of Hawaiʻi Urban Garden Center in Pearl City. Free. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Sunday, June 14"}]

Aha ‘Aina Plantation Pā‘ina, which is a new weekly offering at Halekulani Hotel’s 

, offers chef stations with island-inspired cuisine. The dinner buffet costs $95 per adult and $55 per child (ages 10 years and under)

For the latest news of Hawai‘i, sign up 

Celebrate King Kamehameha Day

<title>King Kamehameha Day, High Watah and hula: your guide to the weekend</title>

Ready to plan the weekend? Don’t miss contests for mele, hula and mango recipes. There will be King Kamehameha Day celebrations, a Mele Conference & Hula Festival and the opening late-night event for Limelight Hawaiʻi, which will feature performances from High Watah and Three Plus.

King Kamehameha Day, High Watah and hula: your guide to the weekend

Cheryl Tsutsumi

Cheryl Chee Tsutsumi

Columnists

Singapore and Saipan. Italy and India. Korea and Colombia. Paul Logan has worked in 30-plus countries, in positions as diverse as the locations. He was an engineering officer in the U.S. Merchant Marine for a decade before, among other jobs, he managed a private investment fund, designed energy-efficient systems for companies, oversaw renovation projects for a portfolio of residential properties and made soups from scratch as the owner of a 36-seat café.

Today, Logan is having the time of his life as the “Uncle” of Uncle’s Ice Cream Sandwiches, which wholesales its sweet treats to 150 retailers on the Mainland and close to 200 statewide, including Foodland, Whole Foods and ABC stores. The company’s scrumptious sammies also delight attendees at special events such as weddings, birthday parties and corporate gatherings.

Among the 15 regular flavors are ube ice cream and sugar cookies, chai latte and snickerdoodles and North Shore coffee and dark chocolate cookies. The sandwiches come in classic (six ounce) and mini (two ounce) sizes, some featuring “go-the-extra-mile” ingredients such as real lemon zest; freshly baked apple pie and berry crisps; and caramel, fudge or banana sauces crafted in-house.

Logan’s path to Uncle’s was circuitous. He was born in Gary, Indiana, but lived there for just two weeks before his family moved to Colorado Springs for his dadʻs work. They lived there for five years, then settled in Hawaiʻi in 1961.

“Dad had a three-year contract to be principal of Trinity Lutheran School there, but they kept extending it, so he stayed for 20 years,” Logan said. “Then he was principal of Our Savior Lutheran School in ʻAiea for another 20 years until he retired in 2000.”

When he was a young boy, Logan remembers pineapple fields dominated the landscape in Wahiawā, and the town itself was small and safe. On weekends, he, his sister and two brothers would be out all day, playing with friends.

“We’d go fishing on Lake Wilson, and we built a treehouse in our neighbor’s massive mango tree that was probably an OSHA nightmare,” Logan said. “By the late 1960s, Wahiawā had grown because the Vietnam War was in full swing. Many of our classmates’ dads or moms were stationed at Schofield Barracks. Sometimes, tanks would roll up California Avenue because the Army was conducting field exercises above town. Wahiawā was the only place in Hawai‘i where that happened.”

Immediately after graduating from Leilehua High School in 1974, Logan headed to the Merchant Marine Academy in Kings Point, New York. During half of his sophomore year and half of his junior year, he trained on ships all around the world. Stops during his first shipboard assignment included Asia and the Philippines. His next ship went along the west coast of South America, and his third ship went through the Suez Canal to Europe.

“Not many college students have those kinds of experiences as part of their education,” Logan said. “Travel was a big part of my job after I graduated. Sometimes we were in and out of a port so fast, we really didn’t get to see it, but one time we were supposed to pick up oil in Corinth, and there was a strike at the refinery. Because we were there for three weeks, waiting for it to end, we were able to see amazing places all over Greece, including the Acropolis. Can you imagine me, a naïve 20-year-old from Wahiawā, being in Athens?”

Barbara, Logan’s wife of 40 years, has shared all his post-Merchant Marine ventures and adventures. Among them: surviving a super typhoon in Saipan with their two-month-old son; going weeks in the winter without seeing the sun in Victoria, British Columbia, where their daughter was born; and renovating a 200-year-old chateau near Verviers, Belgium, from which they could hop on a train and be in

 Aachen, Germany, or Maastricht, the Netherlands, in 30 minutes.

In 2011, the family returned to Hawai‘i so Logan could help care for his dad, whose health was declining. Wanting to keep busy during his spare time, Logan joined his older brother’s lettuce business.

“I built a hydroponic farm in Hale‘iwa and took over the growing, harvesting and cleaning of eight kinds of lettuce,” he said. “My brother distributed it to restaurants on the North Shore, and Barbara and I sold the extra at the farmers market in Waimea Valley.”

In addition to produce and crafts, vendors at the market were selling an array of ‘ono food, but no one was offering desserts. The couple thought ice cream sandwiches could fill the void: People could hold a sandwich with one hand while they carried their shopping bag with the other. Thus, Uncle’s Ice Cream Sandwiches was born in 2013. Initially, there were six flavors, among them liliko‘i, which Logan was growing at his farm.

“The first week, we brought 20 sandwiches and sold out,” he said. “The next week, we brought 30, and they also sold out. People were taking selfies with our sandwiches. Then businesses started asking if we could wholesale them.”

Within a year, the ice cream business was bringing in more money than the lettuce. Realizing they couldn’t do both, the Logans decided to sell the farm and focus on Uncle’s.

Barbara manages the finances, and Logan oversees production and creates the flavors. “Every weekend, I’m in our commercial kitchen in Waialua, testing recipes,” he said. “I’m always looking for new ideas. When we’re on vacation, I go to every ice cream shop in the area to see what they’re doing.”

In 2023, the Logans opened a factory in Las Vegas, which handles customers on the Mainland. Two years later, they introduced 

Hanabi (“fireworks” in Japanese) Burnt Cheesecake

, which has a caramelized exterior and comes in five regular flavors: ube, guava, cookie butter, blood orange and classic (the original, infused with vanilla). Logan is currently developing a healthier line of ice cream that’s low fat, high protein, probiotic and prebiotic with no added sugar.

“I’ve had an unconventional, very interesting life,” he said. “Everything has not gone perfectly, but I’ve been truly blessed. A big freezer at our home is filled with ice cream, some of it experiments. Everyone who comes for dinner knows what they’re going to get for dessert!”

National Ice Cream Day is celebrated annually on the third Sunday in July (this year, it’s July 19). A list of stores that sell Uncle’s Ice Cream Sandwiches is at 

. Find fans’ innovative flavor ideas and post your own at 

Barbara and Paul with boxes

<title>Uncles and Aunties: The Logan ʻohana serve up sweet treats</title>

Paul Logan, who grew up in Wahiawā, is having the time of his life as the “Uncle” of Uncle’s Ice Cream Sandwiches, which wholesales its sweet treats to 150 retailers on the Mainland and close to 200 statewide, including Foodland, Whole Foods and ABC stores. His wife, Barbara, helps manage the finances for the business and enjoys sharing about his post-Merchant Marine ventures such as surviving a super typhoon in Saipan with their two-month-old son, renovating a 200-year-old chateau near Verviers, Belgium, and more.

Uncles and Aunties: The Logan ʻohana serve up sweet treats

 at Halekulani just launched its Aha ‘Aina Plantation Pāʻina, which is available every Sunday for dinner from 5 to 9 p.m. The dinner buffet costs $95 per adult and $55 per child (ages 10 years and under). The buffet, which started on May 24, will be weekly until Sept. 6.

The buffet celebrates Hawaiʻi’s diverse cultures, with designated buffet stations representing each one.

“I wanted to do something to represent the plantation era and figures that made the food scene here in Hawaiʻi,” explains House Without a Key chef de cuisine Jarrin Otake. “I tried to combine a little bit of everything, something that represents each country or ethnicity. All these countries influence the food we eat today; without them, we wouldn’t have the Pacific Rim flavors.”

“[At House Without a Key], we have beautiful Hawaiian music and the education of Hawaiiana through the song and mele; now, we have the food to match,” Otake says.

Buffet guests can look forward to a carving station with slow-roasted and carved proteins, inspired by Hawaiian and plantation traditions; a Japanese station with a variety of tempura and made-to-order hand rolls; a Chinese station with Peking duck, char siu chicken and steamed pork and shrimp dumplings; and Korean station with bulgogi, kalbi and tteokbokki.

There’s also a plantation market table with Island-inspired starters — including inari, California rolls, spicy nairagi poke, ‘ahi poke with ogo, and watermelon and tomato salad with feta cheese and balsamic glaze — and fresh garden selections.

The dessert station includes a variety of unique offerings, ranging from Tahitian fruit pudding with coconut cream and coconut butter mochi to banana lumpia, malasadas and chocolate haupia tarts.

Guests can not only enjoy the island-inspired cuisine, but also live Hawaiian music and hula, which House Without a Key is known for.

Buffet guests will also have the chance to try the legendary KONG burger, available as sliders. Originally created in partnership with radio icon Kamasami Kong, this signature burger includes a beef patty topped with grilled pineapple, beanless chili and melted cheese in a soft potato bun.

The sliders are a throwback to the original KONG burger, which started in 1977 when Kong was working at KKUA. It was served by local eatery MeatBun and was given away on-air, according to Kong.

“In 1977, I was working at KKUA wand we needed a promotion to get more listeners,” Kong recalls. “I said, ‘Let’s create a promotion that’s a win-win for everybody involved. Let’s make a burger and we’ll give away free burgers on the air every night.’

“It has to have some Hawaiian essence,” Kong adds, when asked about the burger’s elements. “[I said], 'Let’s cook the burger up through a thin slice of pineapple to give it a little bit of Island sweetness. We’ll have the burger on top of that; homemade chili on top of that; and a little bit of cheese to give it a little extra flavor.' It had to be topped with a toasted bun to give it a little bit of crunch.”

Every night, Kong would call the MeatBun restaurant, and the burger giveaway would be live.

“The first five people to run up to the window and say, ‘I’m hungry!’ would get a free KONG burger,” Kong remembers. “We would hear people over his telephone, screaming and yelling, ‘I’m hungry! I’m hungry!’ It was wild; it was crazy. We gave away these KONG burgers every night from 1977 to 1980.”

The KONG burger sliders at House Without a Key’s Aha ‘Aina Plantation Pā‘ina are similar to the original burger, according to Kong.

Halekulani chef de cuisine Melissa Kaniki "did such a great job at improving the original KONG burger by adding her own little touches with the cheese and the chili; it’s her own homemade chili,” Kong says. “She got the buns toasted to perfection. It’s just a little bit different from the one we started with.”

halekulani.com/dining/house-without-a-key/

House Without a Key Kamasami Kong 060826

<title>House Without a Key launches new Sunday dinner buffet</title>

The Halekulani eatery’s Aha ‘Aina Plantation Pā‘ina is a new Sunday dinner buffet that will run until Sept. 6. It celebrates Hawaiʻi’s diverse cultures, and guests will also have the chance to try the legendary KONG burger, created in partnership with radio icon Kamasami Kong.

House Without a Key launches new Sunday dinner buffet

Stephanie Salmons Headshot

Stephanie Salmons

Government & Politics

Tuesday marked the filing deadline for prospective political candidates to submit their nomination papers to run for office in the 2026 elections. 

, city and county council seats are up for grabs across the Islands this year, along with mayoral races in Maui and Kaua‘i counties. These races are nonpartisan. Here's who filed as of June 2, according to information from the state 

The 2026 primary election is set for Aug. 8 with the general election following on Nov. 3. Here's who filed:

Waikele, Kunia, Wahiawā, and North Shore to Kahaluʻu)

[{"type":"listItem","content":[{"type":"text","text":"Matt Weyer (incumbent)"}],"text":""}]

Hawai‘i Kai, Kuli‘ou‘ou, Niu Valley, ‘Āina Haina, Wailupe, Wai‘alae Iki, Kalani Valley, Kāhala, Wilhelmina Rise, Kaimukī, Kapahulu, Diamond Head and Waikīkī)

(Portions of Kakaʻako, Downtown Honolulu, Chinatown, Punchbowl, Papakōlea, Pauoa Valley, Nuʻuanu, Iwilei, Liliha, ʻĀlewa Heights, Kalihi and Kalihi Valley)

Aiea, Waimalu, Newtown, Pearl City, Seaview, Crestview, Waipi‘o Gentry, Koa Ridge, Mililani Town and Mililani Mauka

[{"type":"listItem","content":[{"type":"text","text":"Val Aquino Okimoto (incumbent)"}],"text":""}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Hawaii County Council"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 1 (Hilo, Hāmākua, portion of Waimea)"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 2 (Hilo, portions of South Hilo)"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 4 (Lower Puna, Pāhoa)"}]

(Kā‘u, portions of South Kona, Volcano)

[{"type":"text","text":"Holeka Goro Inaba (incumbent)"}]

[{"type":"text","text":"James Hustace (incumbent)"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Maui County"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Mayor"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Maui County Council"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"East Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"West Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Wailuku-Waihe‘e-Waikapu"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Kahului"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"South Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Makawao-Ha‘ikū-Pā‘ia"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Upcountry"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Lāna‘i"}]

[{"type":"listItem","content":[{"type":"text","text":"Gabe Johnson (incumbent)"}],"text":""}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Molokaʻi"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Kaua‘i County"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Kaua‘i County Council"}]

Honolulu Hale 020525

<title>Here's who's running for office in 2026, part 2</title>

Tuesday marked the filing deadline for prospective political candidates. Here's who's on the ballot for city and county elections this year.

Here's who's running for office in 2026, part 2

Everyone’s looking to save money and get the most bang for their buck. This series will show you where you can save while still savoring a good meal.

[{"type":"text","text":"This sports bar recently started a $4 hand roll deal."}]

 features the best of both worlds — sports bar fare like burgers, fries and mozzarella sticks, along with a sushi menu from resident 

. The late-night spot used to have a temaki Tuesday special, which featured $4 hand rolls every Tuesday.

The discount is now available every day except Fridays and Saturdays, when the sports bar does a late-night happy hour. The late-night happy hour menu, served from 10 p.m. to midnight, includes gyudon ($13), chicken karaage ($9), hamachi carpaccio ($16), spicy tuna don ($16) and more.

Choose from hand rolls like the Hideyoshi, negitoro ikura, spicy ‘ahi, California and ginger scallion hamachi.

The Hideyoshi roll — spicy ‘ahi, takuan, shiso, garlic chips and an unagi sauce drizzle — and ginger scallion hamachi are the most popular ones. Hand rolls usually cost $6 each.

If you go to the sports bar for the $4 hand rolls, you can still take advantage of Izakaya Hideyoshi’s happy hour, which runs from 6 p.m. to midnight on Sundays to Thursdays. Popular options include the gyudon ($13), chicken karaage ($9), and spicy tuna don ($16).

$4 hand rolls available from Sundays to Thursdays

Osoyami Bar and Grill all handrolls 051126

<title>Budget Bites: $4 hand roll deal in Honolulu</title>

Osoyami Bar & Grill features sports bar fare like burgers, fries and mozzarella sticks, but it’s also a hidden gem for sushi. The eatery launched a new deal, which features $4 hand rolls available every night except on Fridays and Saturdays.

Hawai‘i Scene on Social: Dad jokes

Kady Pascual

Social Media & Marketing Manager

More in Hawaiʻi Scene on Social

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Authors

Kady Pascual

Social Media & Marketing Manager

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social meets Hawai‘i Skies

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