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Kady Pascual

Hawaiʻi Scene on Social

At what age do you start accepting the “aunteh”/”unko” from kids?

WaikapuOn30

<title>Hawai‘i Scene on Social: Customer service in Hawaiʻi</title>

Today’s social media find comes from @WaikapuOn30, who has some questionable encounters while working the counter.

Hawai‘i Scene on Social: Customer service in Hawaiʻi

At what age do you start accepting the “aunteh”/”unko” from kids?  Make sure you follow @WaikapuOn30 on Instagram!

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Michael Brestovansky

Government & Politics

As the state picks up the pieces after Hurricane Lala, residents are once again advised to prepare for another storm this weekend.

Tropical Depression Two-C — which is expected to evolve into Tropical Storm Moke by the end of the week — is approaching the state, and is forecasted to dump several more inches of rain onto places already waterlogged after Lala.

National Weather Service meteorologist John Bravender said the storm will pass south of the Islands, and shouldn’t have as large of a wind field as Lala, so the storm shouldn’t be as damaging as Lala was. Nonetheless, it is expected to bring 10-15 inches of rain to the windward and southeast portions of Hawai‘i Island, the place hardest hit by Lala.

Elsewhere in the state, the NWS is forecasting that windward Maui will receive six to 10 inches of rain, and two to four inches will fall on the rest of the islands. The first rains are anticipated to reach the Big Island late Saturday night, and spread to the rest of the state through Sunday into Monday.

Bravender said that, with the ground already saturated following Lala, floods will come on much faster. Furthermore, land has been destabilized already — some houses in Na‘alehu on the Big Island were buried in feet of mud, Green said — which elevates the risk for more landslides.

“Take this storm very seriously,” said Maj. Gen. Stephen Logan, Adjutant General of the State of Hawai‘i Department of Defense. “If you used up some of the supplies that you already had for Hurricane Lala, go back to the store and get everything together, about 14 days of medicine, food, pet food.”

Residents should consider their potential evacuation routes, particularly now that some roads may be blocked or closed following Lala, Green said.

Logan said about 136 National Guard personnel are deploying throughout the state, primarily working on clearing debris from roads. However, he added that some teams and high water vehicles will be stationed near the Wahiawā Reservoir, which came close to overflowing during the Kona Low storms in March.

As of Thursday, Green said, the water level at the Wahiawā Reservoir was at 78 feet; it overflows at 90 feet. Green said the reservoir widens as it gets higher, so each successive foot takes substantially more water.

Green said the state will issue warnings if the reservoir reaches dangerous levels, but added that “we’re not in that circumstance right now.”

Once again, residents are urged to sign up for alerts for updates about the storm as it progresses.

In the meantime, recovery work for Lala continues. Hawaiian Electric announced that “essentially all” customers on Maui and O‘ahu have had power restored, leaving about 13,380 still without power on the Big Island.

Green said HECO is bringing extra personnel and equipment from the Mainland to assist in restoring power.

However, Green added that the state’s power grids are in serious need for upgrades. He said some rural areas will probably need “microgrids” — a small localized power grid that can operate independently of the greater grid — to improve their power resilience, and said he expects “a lot of energy overhaul” in the next decade.

Green said he hopes the Federal Emergency Management Agency will issue a formal disaster declaration by next week, which will allow the state to procure additional federal funds for the recovery effort. He added that, in conversation with FEMA representatives, the scope of Hurricane Lala is generally expected to meet federal thresholds for federal assistance.

In addition, the state Legislature made about $100 million available this year for storm responses, in anticipation of a strong hurricane season this year.

Green also highlighted recovery efforts by the Hawai‘i Foodservice Alliance — which donated thousands of units of water, milk, eggs, diapers, rice and other supplies to Hawai‘i Island — as well as philanthropic donations. Tadashi Yanai, founder of UNIQLO, will donate $3 million, while UNIQLO itself will donate 50,000 items of clothing.

Dell Technologies founder Michael Dell and Salesforce co-founder Marc Benioff will both donate $1 million each, as well, Green said.

, using its Stronger Hawai‘i fund, has issued more than $700,000 in grants to various organizations providing recovery support, including to Hilo-based nonprofit Vibrant Hawai‘i, which helps to directly connect supplies to people impacted by the storm.

Green said he believes the state is better prepared for this year’s storm season than it might have been five years ago. Nonetheless, he added, Lala’s rainfall was at the high end of what was predicted, and if more storms like it come — the NWS predicted between five and 13 storms in the Eastern and Central Pacific this year — then additional assistance might be necessary.

The next of those storms might already be in sight. Green warned of another tropical depression forming in the Pacific, which he said could approach the state by the beginning of September, although he added that there is currently no way to predict its course or strength.

Currently, the National Hurricane Center reports a depression forming several hundred miles south of the Baja Peninsula, with a 60% chance of developing into a storm within the next week.

PXL 20260821 001633089 TS 000 16x9

<title>State warns: take new storm seriously</title>

Another storm approaches, even as Lala recovery continues.

State warns: take new storm seriously

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Business & Tourism

, according to business owner Talia Bongolan-Schwartz. While the business's Kailua store has remained open, the bagel biz is soft opening another Honolulu location in a spot that's close to Ward Village.

Tali’s Bagels & Schmear is opening on Friday, Aug. 21, on Waimanu Street, at the new artist co-working/gallery venue called OurSpace. While the new space is conducive to takeout, customer seating is also available. 

“A bunch of the folks who started OurSpace came from BoxJelly,” Bongolan-Schwartz explains. “They asked us if we would be interested (in coming here) when we were still open at Ward.

“OurSpace is quite new; they’ve got an artist co-working space and they do a bunch of events, too,” Bongolan-Schwartz adds.

During the business’s soft opening, only in-person ordering will be available. The biz still features its most popular menu items, including the b.e.c. ($13.99) — crispy bacon, scrambled eggs, cheddar and muenster — and the OG NYC ($17.99), which features premium lox, classic schmear, local dill, capers, tomato and red onion.

Newer menu items feature turkey, ham and pastrami bagel sandwiches, according to Bongolan-Schwartz.

“We decided to step up the lunch game,” she says. “The biggest difference you’re going to see on the menu is a whole line of Boar’s Head meats and a bunch of homemade sauces — we’re making a horseradish Russian dressing, lemon caper remoulade and spicy brown mustard. We’re slicing the meat fresh, too; none of it’s pre-sliced.”

New options include the deli ($15.99) — Mesquite-smoked turkey, black forest ham, housemade lemon-caper remoulade, cheddar, Swiss, local lettuce, tomato and sprouts — and the Jewish deli ($16.99), which comprises fresh-sliced pastrami, Swiss, housemade spicy brown mustard and house pickles.

Bongolan-Schwartz expects the business’s hot pastrami ($18.99) — fresh-sliced pastrami, housemade Russian dressing, Swiss, sauerkraut and a side of house pickles — to become a customer favorite.

“That is a New York classic, kind of going for the Katz’s Deli (vibe),” she says. “We’re basically going from a bagel shop to slowly expanding into a delicatessen.”

All sandwiches are served on the customers’ bagel of choice; the Everything bagel is the most popular flavor, according to Bongolan-Schwartz.

“We’ll normally have our full assortment of bagels,” she says. “I really like the onion (bagel); it’s a good complementary flavor. I would add onion onto any sandwich anyway, so it kind of cuts out the need for that.”

The biz also features an expanded drink selection at this location. Besides sparkling water and soft drinks, customers can opt for Israeli iced coffee ($7.99) — a cold brew slushie with oat milk, local mac nut syrup and a honey-tahini drizzle — and Shaloha slush ($6.50), which is made with local liliko

Tali’s Bagels & Schmear will be open from 7 a.m. to 2 p.m. Wednesdays to Mondays (closed Tuesdays). The biz has extended its hours compared to its previous location, which was closed on Mondays and Tuesdays.

“We’re definitely excited to see our old customers,” Bongolan-Schwartz says. “That was important to us — to stay close enough by that people who have been loyal to us for three years at Ward Centre would be able to hopefully just walk over here. We’re excited to see how the new menu does.

“We were nervous about the new menu because we made a lot of cuts,” she adds. “We cut a lot of things off the old menu that are pretty traditional, like our white fish salad, which is a New York deli staple. But I think this menu is going to suit the needs and desires of the people here.”

The biz will eventually do a grand opening. For updates, follow Tali’s Bagels & Schmear on 

Open 7 a.m. to 2 p.m. Wednesdays to Mondays (closed Tuesdays)

Talis Bagels owner 081926

<title>Tali’s Bagels & Schmear is reopening in Honolulu</title>

The bagel shop, which used to be located in Ward Centre, is soft opening in its new location on Waimanu Street on Friday, Aug. 21. The business features bestselling dishes like the OG NYC bagel, along with new deli-style creations like the hot pastrami.

Tali’s Bagels & Schmear is reopening in Honolulu

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

[{"type":"text","text":"“Excellence is not an act but a habit.”"}]

 and mind, after five days spent cooking with 

and the staff at Kapi‘olani Community College’s Culinary Institute of the Pacific (CIP), with support from Culinary Institute of America (CIA).

The recent graduate from James Campbell High School said that was just one of many moments with Wong that he

“I was hesitant to join (the cohort) at first but then had that push to go for it, and seize the opportunity,” Corrales, 17, told Aloha State Daily on Friday. “It was five days of fun, stress, craziness and eating. … It felt like I knew everyone for longer than five days and we all really learned how to work together.”

The program’s summer cohort for high school students, which was sponsored by scholarships and covered culinary basics, ran from June 22 to 26, culminating Friday with final dish presentations by the young chefs for their 

Corrales told ASD that he got his first chef knife at 7 years old and will be headed to Rhode Island in the fall to major in baking and pastry at Johnson & Wales University. His goal is to return to the Islands to open a restaurant or bakery.

“I love food so much I tattooed it on my body,” he said with a smile, showing off an arm tattoo of a tamale that reads, “with all my love.”

[{"type":"text","text":"“I got it as an early graduation present,” he laughed."}]

Corrales was most proud of his final dish made alongside a small team: duck thigh with a beetroot and red wine sauce, with 

drippings from the duck. “We got to do our own thing today, and Iʻm really happy with how it turned out.”

Jaeda Solywoda, who is going into her senior year at Kealakehe High School

 in Kailua-Kona, shared with ASD her goal of opening a bakery.

“I always liked baking, my mom used to be a pastry chef,” she said. Among her favorite home creations are brown butter chocolate chip cookies.

As part of the cohort, her team’s signature dish was dessert: hand-mixed berry ice cream with nut toppings.

“I learned how to delegate, cooperate and communicate clearly when working with my cohort members,” Solywoda said, adding that from Wong, her biggest takeaway was that “a positive attitude is the most important part of the kitchen.”

On Friday, students were awarded certificates and a final meal together, featuring recipes such as pesto gnocchi, orange chicken, meat jun, blooming onions, roasted baby carrots, apple cinnamon rolls, and more.

For Wong, being back at KCC mentoring students was a “real, full circle moment,” he told ASD.

“I have to credit my mentor [the late chef] Robert Chinen, who helped shape my career path the first day of KCC to CIA to the Greenbrier [Hotel in West Virginia], and so on. He was a springboard of advice for me,” said Wong, who 

grew up in Wahiawā and is now based in California as a professor at Culinary Institute of America at Greystone

. “To come back here now and be able to share with these young kids is an honor. I don’t think of it as a job, it’s a privilege.”

He noted that there were a lot of unique qualities of this specific cohort, like their great attitudes, 

 and discipline. “Some of these things you can’t teach,” Wong said. “Cooking is just an introduction; they can use these life skills in any industry.”

Wong was also impressed by how quickly the students could sanitize CIP’s large industrial kitchen, in just 20 minute or less; that they would show up on time or early to class; and at how refined their palates were.

“In five days, I shared with them what I’d share with my (professional) students in 15 weeks. This is one of our most important programs in terms of what we deliver and who we deliver to,” Wong added.

“The goal is to teach methods versus recipes,” he continued, noting that he did not alter any recipes to pare down instruction for the age-specific group. “We focused on regional cuisines and tried to use as many local ingredients as possible.”

The overall goal, he says, is to continue to make cooking accessible across the state.

“I’m just standing on the shoulders of those who came before me,” Wong said. “Chef Roy Yamaguchi does a lot of work behind the scenes to find the funding for these scholarships, making classes free for students.”

“This collaboration with CIA all started with a connection Chef Roy had, and DBEDT [The Hawaiʻi State Department of Business, Economic Development and Tourism] contracted with KCC to do the work. We have a three-year timeline to do 24 cohorts,” Grant Itomitsu, KCC Culinary Arts Department chairperson, 

The most recent cohorts completed were Cohort 21 for intermediate professionals and Cohort 22 for high school students, which happens once a year. In total, KCC has offered eight cohorts per year, 

Since September 2024, the CIP x CIA Workforce Development Program has provided training “to up-skill Hawaiʻi’s workforce and inspire the next generation of culinary professionals by giving individuals access to advanced instruction and industry-recognized expertise without leaving the state,” per CIP.

KCC will soon be accepting applications for the next cohort, intended for culinary professionals interested in butchery, which will take place in September. 

CIP chef wong

Kapiʻolani Community College’s Culinary Institute of the Pacific, in partnership with Culinary Institute of America, is offering two culinary training programs at no cost for high school students and culinary professionals in June. The deadline to apply is through Friday, May 29.

CIP High School Candid

KCC’s summer culinary cohorts to get cooking

Arts & Entertainment

Watch Mililani High School grad Hunter Gentry on Fox’s newest season of “Next Level Chef," judged by celebrity chefs Richard Blais, Nyesha Arrington and Gordon Ramsay. Gentry shares with Aloha State Daily about the experience, his cooking journey and style, and favorite restaurants to eat at when visiting home.

Hunter Cooking NLC

Chef from Honolulu competes in cooking show

<title>Local high school students learn to cook under Chef Thomas Wong</title>

As part of a scholarship-supported summer culinary cohort at Kapi‘olani Community College’s Culinary Institute of the Pacific, Wong — who is from Oʻahu and is now based in California as a professor at Culinary Institute of America at Greystone — created this custom curriculum to challenge teens in an intensive five days of training. Teamwork, timeliness, organization and having a good attitude were among the lessons learned by students.

Local high school students learn to cook under Chef Thomas Wong

Stephanie Salmons Headshot

Stephanie Salmons

It's warm and humid on this Sunday afternoon. The sky is overcast, threatening rain. All in all, it seems like a good day for a cool treat.

Others seemingly had the same thought as a short line snakes out the door at Asato Family Shop on Pali Highway in Downtown Honolulu. 

The name is written in gold above the door and in the tiles once you step inside. Orange palaka print curtains hang in the window. A menu is taped to the door. Available today are pints of sherbet in some classic Hawai‘i flavors: strawberry, pineapple and Green River. There's also Lihing float; pickled mango juice; passion orange guava, and others. Some flavors have already sold out.

April 12 was the last day the Pali Highway shop will open on Sundays for retail sales. Owner Neale Asato says the business will instead focus on scaling its wholesale operations in the coming months.

He stands outside of the small shop as he talks to Aloha State Daily but pauses to greet friends and customers as they walk up, some offering hugs and handshakes.

Asato was recently named a nominee for the 2026 James Beard Restaurant and Chef Awards in the outstanding pastry chef or baker category.

, "embody exceptional talent and leadership within the independent restaurant industry," the James Beard Foundation noted. Winners will be revealed during an awards ceremony in Chicago this June.

Although several Hawai‘i restauranteurs and chefs were named as 

 earlier this year, Asato is the only one from Hawai‘i to advance.

It's an honor to be recognized by the James Beard Foundation, Asato says but he's quick to add that his family helped build the whole business. His wife, children and parents all help out, as have his siblings. 

"I think it's great for Hawai‘i to be recognized for what we're trying to do," Asato told ASD.

Known for its sherbet made in locally inspired flavors, Asato's has been at it's Pali Highway location for a little more than seven years, but the company itself started about a year and a half before that.

Asato's Waikīkī opened in Kings & Queen's at Hyatt Regency Waikīkī Beach Resort & Spa 

"Our mission with Asato Family Shop is to carry on the history of Hawai‘i, the food and culture," its 

. "We want to create a company that will be here for the next generation by not only making quality treats, but supporting the community that supports us."

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Food service runs in the family."}]

Asato says his mom's family owned a number of eateries and before he was born, his parents had a restaurant.

"We all kind of grew up helping at the family restaurant," he says. "I always wanted to open something in the food industry, food business."

Asato later worked at other restaurants professionally, including a stint at Vintage Cave. He worked there for a year, "then worked some other restaurants" but decided he didn't want to focus on cooking.

"I settled on making sherbet at home and then selling it to friends and family."

Sherbet, he says, was nostalgic. His family lived on Maui when he was in preschool and would visit Tasaka Guri-Guri.

[{"type":"text","text":"This is Asato's first James Beard nomination."}]

"I had no idea I could even get nominated," he says. "So that was a surprise. ... I would never call myself a pastry [chef] or a baker. Even my chef friends, I don't think anyone would call me a pastry chef or a baker."

When the finalists were announced at the end of March, Asato found out through a friend.

"My friend texted me early in the morning," Asato says. "I didn't know. I didn't check the list. I kind of forgot it was that day."

He's still shocked to be the only finalist from the Islands. There's "so much good local talent," Asato says.

When asked about the business' role in the island's overall dining ecosystem, Asato says this:

"We're just trying to preserve the flavors of our childhood growing up in Hawai‘i, from crack seed store, ... all the desserts from family potlucks," he says. "We're just trying to keep those flavors alive and share it with the next generation. That's our goal — make people happy and bring back good memories. That's what we try to do."

Neale and colene asato 041226

<title>Neale Asato talks James Beard nomination, inspiration for Asato Family Shop</title>

Neale Asato talks James Beard nomination, inspiration for Asato Family Shop

Katie Helland Headshot

Katie Helland

Hawaiian Council has announced its Aloha in Action Benefit Concert to raise funds for those impacted by the 

, which caused widespread flooding and damage across the state.

, alongside internationally recognized artist 

It is set to take place on Thursday, April 23, at the Ko Olina Grand Lawn, which is adjacent to Ulua Lagoon 4. The event starts at 5 p.m. Doors open at 3:30 p.m.

All proceeds from the concert will go to 

, which provides direct assistance and resources to those impacted by the floods.

“During times like this, we come together as a community,” said Kūhiō Lewis, CEO of the Hawaiian Council, in a written statement. “We are seeing firsthand the impact on families, and we are focused on supporting them and helping communities recovery, while showing what it means to truly kākoʻo one another. As a Native Hawaiian organization, it is our kuleana to rise up and take care of Hawaiʻi and its people.”

The recent storm led to evacuation orders for residents of Haleʻiwa and Waialua. It 

This event is a non-alcoholic, family friendly concert with music and cultural performances that will feature food and merchandise vendors.

Here is the tentative line-up of acts, which is subject to change:

[{"type":"text","marks":[{"type":"textStyle"}],"text":"5 p.m. The Mākaha Sons"}]

5:45 p.m. Amy Hānaialiʻi & Osorio ʻOhana

[{"type":"text","marks":[{"type":"textStyle"}],"text":"6:30 p.m. Jason Momoa & Öof Tatatá"}]

[{"type":"text","marks":[{"type":"textStyle"}],"text":"7:15 p.m. Three Plus"}]

[{"type":"text","marks":[{"type":"textStyle"}],"text":"8 p.m. Jack Johnson & Kimié Miner"}]

[{"type":"text","marks":[{"type":"textStyle"}],"text":"8:45 p.m. The Green"}]

[{"type":"text","marks":[{"type":"textStyle"}],"text":"9:30 p.m. Kolohe Kai"}]

Jack Johnson and his wife, Kim, are based on the North Shore. Earlier this month, they announced a 

commitment of $500,000 for flood recovery

, is a Kapolei-based nonprofit that focuses its programs on business incubation, housing, policy, tourism and workforce development to support Native Hawaiians.

It is produced by Hawaiian Council and led by a Native Hawaiian creative team that includes Kipe Ebana, 

, Tiana Nonosina and Kayla Faʻamaligi. Through a partnership with Ko Olina Resort — which includes Aulani, a Disney Resort & Spa; Four Seasons Resort Oʻahu at Ko Olina; Beach Villas at Ko Olina; Ko Olina Golf Club; Marriott's Ko Olina Beach Club; and Ko Olina Marina — Hawaiian Council will have 

use of the land for the lūʻau, the marina that supports the lūʻau, and a parking area for 18 months free of rent

Tickets are $25 for keiki who are 12 years old and younger. General admission is $50. VIP tickets, which include preferred seating and a benefit T-shirt and lanyard are $100. 

The Mākaha Sons and Henry Kapono

<title>Benefit concert with Jason Momoa, Jack Johnson, Kolohe Kai, The Green and more</title>

Hawaiian Council has teamed up with nine acts, including The Mākaha Sons and others, to host a benefit for those impacted by the recent Kona Low Storms. The list of performers includes artists who are regular headliners at various events.

Benefit concert with Jason Momoa, Jack Johnson, Kolohe Kai, The Green and more

The meaning of “Makanai” hits home for business owner Mahina Akaka. She recalls growing up at Sushi King, which was run by her family.

“My brothers and I grew up at that restaurant, right down the street,” she says. “We were on King (Street) and University (Avenue) for more than 30 years.

“‘Makanai’ in Japanese translates to family meal, or employee meal,” she adds. “Makanai was created (with memories of) growing up at the restaurant and always looking forward to what the chef was going to cook for the day. My brothers and I all curated the menu (here) based on all the things that we would look forward to eating.”

 celebrated its grand opening on Dec. 21. It’s in the former space of Sure Shot Café.

“They (Sure Shot Café) were in this space for quite a while, maybe 20 years,” Akaka says. “We demo-ed the whole place and just revamped it. We’re so excited to be in this neighborhood; it’s been great.”

The food menu features a variety of sweet and savory offerings. Egg salad sando afficionados will be thrilled to see the yuzu egg sando ($10) — featuring a soft egg, yuzu kosho and yuzu aioli between toasted Mille Fete Kopi bread — along with the potato salad sando ($10). The latter features a potato, egg, carrot, cucumber and apple mixture with white pepper and creamy mayo between Mille Fete Kopi bread.

The egg salad sando’s filling is sufficiently eggy and creamy without being mayo heavy. The subtle yuzu flavor is refreshing without being overpowering.

If you prefer sweeter dishes for breakfast, opt for the sweet toast ($14), which still features a base of Mille Fete Kopi bread, but this one is topped with cinnamon-sugar butter, cheese foam and seasonal fruit compote. In this case, it’s blueberry compote.

Other dishes include grilled cheese ($13.50) — a savory medley of mozzarella, cheddar, caramelized onions and garlic aioli between pieces of Mille Fete sourdough — avo toast ($14.50), tomato bagel ($10) and smoked ‘ahi bagel ($15). The latter is the café’s version of a lox bagel, and features a plain bagel topped with cream cheese, smoked ‘ahi, Japanese cucumber and red onions with dill.

Customers can look forward to new dishes in the upcoming year, according to Akaka.

“We wanted to be seasonal, so it’s going to change at least two to three times a year,” she says.

The pastry selection, meanwhile, changes daily. During our visit, the assortment included cinnamon rolls, ginger molasses scones, matcha-politan cookies, Portuguese sausage cheddar scones, brown butter chocolate chip cookies and blueberry scones with yuzu drizzle.

“All of our food is made to order,” Akaka says. “We usually always have two to three different types of scones, two to three different cookies and some type of cake or bar. Our cinnamon rolls are pretty consistent. They’re super yummy but we only make a handful of them a day, so we usually sell out of them pretty fast.”

The drink menu comprises various matchas and cold brews. Cold brews come with two different cream tops — salted vanilla cream or honey cream ($6.50-$7 each) — and features the café’s home brewed cold brew.

“The Makiki Love ($5) is pretty popular,” Akaka says. “It’s similar to an affogato; it’s a double shot of espresso over ice with vanilla cold foam. Our earl grey matcha is really good; we make all of our syrups in house, and all of our food is made to order.

[{"type":"text","text":"“The coffee was kind of my addition to Makanai,” she adds."}]

The café is just getting started — customers can look forward to more fun events in 2026, according to Akaka.

“Events happening, pop-ups, parties and liquor in the evening,” she says. “This has been a dream of mine for the past handful of years.”

The café is open daily from 6:30 a.m. to 4:30 p.m. Customer parking is available at Makiki Shopping Village.

Customer parking available at Makiki Shopping Village

Makanai breakfast spread 123025

<title>New Makanai café opens in Makiki</title>

Makanai — which translates to “family meal” in Japanese — recently opened in the former space of Sure Shot Café in Makiki. The café offers everything from earl grey matcha lattes and cold brews topped with honey cream to yuzu egg sandos, cinnamon rolls and smoked ‘ahi bagels.

Hawai‘i Scene on Social: Customer service in Hawaiʻi

Kady Pascual

Social Media & Marketing Manager

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Hawai‘i Scene on Social: Customer service in Hawaiʻi

Authors

Kady Pascual

Social Media & Marketing Manager

More in Hawaiʻi Scene on Social

Enter for a chance to win tickets to see Disney’s live action adaptation of the animated film ‘Moana’

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