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Kady Pascual

Hawaiʻi Scene on Social

What’s your go-to way of saying "sawp" when you spot someone you know on the road?

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<title>Hawai‘i Scene on Social: Aloha on the go</title>

Today’s social media find comes from @Timothy.Burke, spreading the aloha on the streets.

Hawai‘i Scene on Social: Aloha on the go

What’s your go-to way of saying "sawp" when you spot someone you know on the road?  Make sure you follow @Timothy.Burke on Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

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Kelli Shiroma Braiotta

Food & Dining

’s omakase tasting experience — cheekily called “Omakaze” — isn’t your typical sushi-centric chef’s choice dinner. The restaurant, headed by chef Jason Peel, features a 

 and showcases a variety of locally sourced ingredients.

Staying true to the restaurant’s mission, Omakaze is designed to highlight a variety of local products from Hawai

i’s farmers and purveyors through an 11-course journey. It costs $150 per person, and we definitely left stuffed.

The eatery’s Omakaze is held at the sushi counter, which seats around 11 people. The next omakase tasting dinners are at 5:30 p.m. on July 23 and 24; diners can make reservations via Open Table.

The omakase begins with lighter dishes — Hokkaido scallop paired with finger lime from Ho Farms, followed by Ichiban oysters. The scallops are served with pineapple vinegar and pineapple mint, oregano, olives and bell peppers, resulting in a combo of sweet yet bright flavors.

ula tomatoes to make a chili oil tomato granita,” Peel says, of the second course.

The granita has as a crunchy texture reminiscent of shave ice, and is equally cold and refreshing.

Next comes a Hawaiian kanpachi with kare kare orange and local shiso from Mari’s Garden. I enjoy kanpachi’s firm, slightly sweet flavor, and it tasted even better with the bright mignonette.

“I use the stems of the shiso to make a mignonette with pink peppercorn, chilies and orange juice,” Peel explains.

The fourth course — the nigiri course — is one of my favorites. It features Hawaiian big-eye tuna that’s coated in housemade tare and topped with shaved Hudson Valley foie gras and a little bit of crispy rice. The ‘ahi tastes fresh and the shaved foie enhances its umami flavor. For those who don’t love foie gras, don’t worry — the shavings make it easier to eat. The bits of crispy rice make this course especially addictive.

“I like fat with ‘ahi,” Peel says. “One of my favorites is ‘ahi with uni.”

i prawn is included in an omakase, it usually is served in the form of nigiri or tempura. Nami Kaze’s version is a crispy fritter filled with prawn mousse. It’s crispy, fried exterior is reminiscent of an andagi, but with a creamy shrimp filling. It’s one of my favorite bites from the evening.

“We did a prawn mousse with a little Thai spices, kaffir lime, lemongrass, chilies, yuzu gel and teriyaki gel; the sauce is a light hollandaise,” Peel says.

Next comes a vegetable course — radish cake, made from Gava Grow radishes, that Peel pairs with a smoked trout roe, mixed with soy, vinegar, chili crispies and chili oil. The radish cake is topped with sea asparagus. This course packs some heat, due to the chili crispies and chili oil, but it makes the veggie dish memorable. 

The next course was a meaty one — an oxtail croquette was topped with beef tartare and ginger scallion. Each bite was an explosion of flavors and textures — the creamy, colder tartare contrasts nicely against the warm, crispy croquette.

The following dishes were equally meaty — Mountain View Dairy Farm pork spare ribs braised with natto, and rack of lamb two ways. The latter comprises lamb loin and bone; the bone is glazed with a balsamic and honey glaze, while the loin is glazed with the eatery’s cilantro kosho. Natto lovers will enjoy the spare ribs. The lamb was on the gamier side, but the sticky, sweeter honey glaze offsets it nicely.

“I wanted soup and rice,” Peel says. “We did a clam (soup) with Mrs. Cheng’s tofu. There’s a little extra smoked tomato in there, too; I love the smoked tomatoes we make. They enhance the flavor.”

The rice dish features a porridge with Small Kine Farms mushrooms that have been cooked in smoked butter with a little egg jam and ikura zuke. Both the soup and porridge boast a delightfully smoky flavor; the latter reminded us of a gourmet jook. It was hearty, thick and comforting, especially with the textures from the ikura and mushrooms.

The meal concluded with a light, refreshing dessert in the form of vanilla panna cotta with mango puree and a sable cookie on top. The luscious, creamy panna cotta pairs nicely with the bright mango.

Pro tip: break the petite sable cookie into pieces so you can enjoy the panna cotta with a buttery, crumble topping.

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Omakaze is currently offered at 5:30 p.m. on Wednesdays and Thursdays

Nami Kaze Jason Peel 072125

<title>Nami Kaze’s ‘omakaze’ offers a unique dining experience</title>

The “Chef’s choice” dinner isn’t centered around sushi, but highlights local products from Hawaiʻi’s farmers and purveyors through a variety of dishes.

Nami Kaze’s ‘omakaze’ offers a unique dining experience

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Michael Brestovansky

Government & Politics

What participants bill as  “good trouble” came to Honolulu Thursday as part of nationwide rallies in protest of the Donald Trump administration.

Protesters gathered across the U.S. to commemorate the late Georgia Rep. John Lewis on Thursday, the fifth anniversary of his death, and his motto of making “good trouble” in the face of oppression of civil and human rights.

In Honolulu, people assembled in kind, with some 200 people gathered at the Patsy T. Mink memorial to hear speeches and wave signs decrying the actions of the Trump administration over the last seven months.

“They want to strip away our benefits, services, multilingualism, diversity … everything that makes us strong,” said Liza Ryan Gill of the Hawai‘i Coalition for Immigrant Rights, pointing to a July 14 memorandum by the U.S. Attorney General advising all federal agencies to “minimize non-essential multilingual services” in service of a May executive order declaring English as the official language of the U.S.

Several speakers issued dire warnings about the next four years, pediatrician Maya Maxym warned that the funding cuts in Trump’s “Big Beautiful Bill” will put rural hospitals at risk of closure. Retired lieutenant colonel Will Tungol said the bill will slash 20% of the workforce of the Department of Veterans Affairs, while attorney Jeff Portnoy warned about the administration’s chilling effect on free speech and freedom of the press.

“I know some people say ‘that will never happen here,’” Portnoy said, reflecting on a recent visit to Third Reich book-burning sites in Germany. “But they didn’t think it would happen there, either.”

Anger against Immigrations and Customs Enforcement loomed over the proceedings, with attendees booing nearly every mention of the agency. Gill warned the state must face “tough questions” soon, when the federal government will threaten to withhold funding from the state unless local police departments take part in immigration raids.

“We need to build power for when those questions come,” Gill said, urging solidarity

Amid the warnings were notes of advice and encouragement. Maxym advised attendees to update their vaccines and get necessary health screenings now while they’re still available and affordable, while Eric Gill, president of hospitality and healthcare union UNITE! Local 5, exhorted people that, if they want to help vulnerable people around them, “get ‘em to a union!”

Kiosks at the rally encouraged attendees to register to vote or volunteer, while passing drivers provided a steady stream of honks in apparent support of the sign-wavers.

Several speakers urged attendees to speak with their elected officials, and some made appearances at the rally: organizers specifically named senators Karl Rhoads and Jarrett Keohokalole and representatives Della Au Bellati and Kim Coco Iwamoto as having been in attendance.

But one speaker went further. Camron Hurt, program manager of Common Cause Hawai‘i, ended a fiery speech by apparently breaking from his prepared remarks to directly address lawmakers.

“To the governor [Josh Green]: there’s more you could be doing to help with immigration,” Hurt said. “To [Hawai‘i County Mayor Kimo Alameda]: terminate all county [agreements] with ICE. To the legislature: call the special session.

[{"type":"text","text":"“The time for politeness is over,” Hurt said to cheers."}]

Hawai‘i Scene on Social: Aloha on the go

Kady Pascual

Social Media Editor

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Hawai‘i Scene on Social: Aloha on the go

Authors

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: “Island Style” by John Cruz with a little twist

Hawai‘i Scene on Social: Taco Bell surf thru

Hawai‘i Scene on Social: Get honey roasted in the streets of Waikīkī

Hawai‘i Scene on Social: Embracing music from the car DJ

Most read