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Kady Pascual

Hawaiʻi Scene on Social

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Let's go Bows!"}]

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Hawaii_Drumline

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

Today’s social media find comes from @Hawaii_Drumline, who may have gotten the coolest pull.

Hawai‘i Scene on Social: Pokémon go

Let&#039;s go Bows!  Make sure you follow @Hawaii_Drumlineon 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

Baking was always a shared hobby for business owners Joshua and Skye Nakamura, but they only did a “deep dive” into it this year.

“Skye always enjoyed baking cookies and cakes for her friends, while I grew up eating amazing bread baked by my mom,” Joshua Nakamura says. “My mom taught me how to make her very popular shokupan — Japanese milk bread — a few years ago, and I supplied that bread to a local katsu restaurant.

“After I started baking for our friends and family, that very quickly snowballed into (creating) Naks Pan,” he adds.

 business started around March. The mascots on the logo features the “bread-ified” versions of their dogs, Hana and Libby, according to Nakamura, who says they took the required Department of Health food safety course, per home food standards.

“A lot of my friends refer to me as Josh Naks, and ‘pan’ is the Japanese borrowed word for bread,” he says. “Put those together and you get Naks Pan.”

The business offers shio pan, or salt bread, and cream pan. The breads are known for soft, pillowy texture, according to Nakamura.

“Salt bread is the viral, originally Japanese, bread roll that’s taking over Korea,” he says. “It combines the best contrasts of both texture and flavor — it’s sweet and salty, while also being pillowy soft and super crunchy all at the same time.

“There’s a little piece of butter in the middle (for the shio pan),” he adds. “If you watch any social media videos on shio pan, it’s a roll with a little piece of butter, and then as it bakes, the butter melts out. It keeps the inside (of the roll) nice and moist.”

The shio pan comes in flavors like the OG ($4), ube cheezu ($6), pan au chocolat ($5), garlic cheezu ($5), and its newest flavor, ham and chib, or ham and cheese ($6).

“I would say our most popular flavor would be the ube shio pan, which has the same dough with ube flavoring and is also stuffed with our homemade ube halaya,” Nakamura says. “The ham and chib has a piece of a ham (inside) and little 

“The OG shio pan has a little piece of butter in the middle,” he adds. “The shio pan au chocolat is like a play on words, like pain au chocolat, the chocolate croissant; I just added the word ‘shio’ in front. It has a piece of chocolate in the middle and chocolate shavings on top.”

The business’s cream pan is Japanese-style bun stuffed with custard. The dessert is light and delicate without being overly sweet.

“Our version comes with three distinct homemade custard flavors,” Nakamura says. “I developed the recipes so that it fits as much custard as possible. Our cream pan flight ($12) comes with one of each flavor — vanilla, matcha and ube. Some of our most loyal cream pan customers really love the ube cream pan, so we offer a mix-and-match option to fulfill their ube cravings.”

Naks Pan currently does pastry drops on Saturdays. Customers can see the menu and order via 

“We try to have a drop every Saturday; we may also do Sunday drops if there’s a special occasion, or if there’s enough interest for it,” Nakamura says.

The business will be popping up at the Taste of Aloha at Waterfront Plaza on Saturday, July 11. Since that market will have a matcha theme, the biz will be featuring a new matcha shio pan with azuki inside.

[{"type":"text","text":"Naks Pan is looking to pop up at more markets, according to Nakamura."}]

“We appreciate the opportunity we’ve been given to feed our community,” he says. “The best part of our days is hearing and seeing how happy people are, after they consume our bread.

“Naks Pan is a home bakery that’s only run by Skye and I,” he adds. “I’m typically baking along on Saturday, and if things go wrong, I tend to scramble to correct them. We hold ourselves to a very high standard so our customers get the very best bite of bread that we can provide.”

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Naks Pan owner 063026

<title>Naks Pan is a new salt bread business on Oʻahu</title>

The home bakery specializes in shio pan, or salt bread, and cream pan. The Japanese bread rolls are available in a variety of flavors, while the cream pan buns are filled with custard. The biz will be popping up at the Taste of Aloha market on July 11.

Naks Pan is a new salt bread business on Oʻahu

 — known for its lobster rolls — just started a new breakfast menu. Breakfast is served from 8 a.m. to 2 p.m. on Thursdays to Sundays.

“We felt like in Mānoa, there aren’t a lot of places that had a local-style breakfast, so we wanted to offer that,” says chef/owner Jon Matsubara. “We serve breakfast all day at The Park on Keʻeaumoku; we serve our loco moco and corned beef hash. A lot of people buy it for dinner, so we’re doing breakfast all day.”

While customers can still get the eatery’s signature loco moco plate ($20) — wagyu beef hamburger steak, mushroom gravy, farm eggs and rice — and chef-made corned beef hash ($20-$22) at the Mānoa store, this location has a variety of exclusive breakfast options.

No Feast experience would be complete without the eatery’s signature lobster roll. Customers can opt for the lobster roll and eggs ($35) or lobster omelet ($35).

“It’s a quarter pound of lobster (in the omelet); it’s the same size as our lobster rolls,” Matsubara says. “Our corned beef hash is 10 to 12 ounces of corned beef; our loco moco has a homemade patty and gravy.”

Of the new breakfast dishes, the Hawaiian hammah ($24) has quickly become a customer favorite. The plate includes thick-cut bacon, Portuguese sausage, kalua pig, mushroom gravy, two eggs and rice.

The eatery’s “churro” French toast ($18), topped with Alae salt, maple butter, strawberries, graham “crack” and whipped cream, has also been popular — especially for those who prefer sweeter breakfast entrees.

“Our French toast is something different,” Matsubara says. “We do a churro-style with fresh berries and a maple butter. We call it (the topping) graham ‘crack’ because it's addictive; we use brown butter, vanilla and salt (to make it).”

If you want something more unique, go for chef Jon’s salmon chazuke ($22). The dish features Misoyaki salmon with rice and dashi, pickled ginger and scallions; it’s ideal if you want something lighter, yet flavorful and filling.

The eatery’s Island breakfast wrap ($14) consists of slow-roasted kalua pig, egg, cheese and crispy potatoes. It’s served with Guajillo sauce on the side, which is known for its vibrant color and smoky flavor. 

The eatery’s lunch menu starts at 11 a.m.; Matsubara encourages the community to “come support local.”

“It’s getting tougher and tougher in this economy,” Matsubara says. “I think more than ever, all the small businesses and small restaurants, we need the support.”

Breakfast from 8 a.m. to 2 p.m. Thursdays to Sundays

FEAST chef Jon Matsubara 062626

<title>Feast by Jon Matsubara has a new local-style breakfast</title>

The Mānoa eatery — known for its lobster rolls — is offering breakfast from 8 a.m. to 2 p.m. Thursdays to Sundays. Customers can look forward to dishes like lobster omelets, salmon chazuke, "churro” French toast, kalua pig loco moco and more.

Feast by Jon Matsubara has a new local-style breakfast

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Zippy's Kāhala location is set to reopen at 6 a.m. Tuesday, July 7, after nearly four months of renovations.

"This renovation was part of a broader effort to ensure our Kāhala location continues to provide a great experience for both our guests and team members," Jessica Yamamoto, communications and social media manager for Zippy's, told Aloha State Daily in an email. "Majority of the updates were focused on enhancing our operations and supporting our long-term commitment to the community.

"Most of the renovations won’t be super noticeable to our customers, as the majority were done back of house (i.e. upgrades to equipment). What we do think our customers will notice is the refreshed look of Kāhala’s interior, along with the installation of our 

You'll find Zippy's Kāhala at 4134 Wai‘alae Ave. The restaurant will resume regular hours of operation, open from 6 a.m. to 10 p.m. daily for dine-in and take-out.

opened the first Zippy's Restaurant in Honolulu's McCully neighborhood in 1966. 

 on O‘ahu, Maui, Hawai‘i Island and in Las Vegas. The chain celebrates its 60th anniversary this year.

ICYMI: Jason Higa, CEO of Zippy's parent company, FCH Enterprises, and Francis' son, spoke with Aloha State Daily about the restaurant's origins, legacy and more earlier this year. You can 

Zippy's, which will honor the milestone throughout the year, kicked off its anniversary celebration earlier this year with the launch of a new line of 

As part of the ongoing anniversary celebration, the restaurant has so far unveiled an exclusive 

 to create a limited release, specially marked box of Original Hawaiian Soda Crackers; and launched a 

Kahala zippys 070126

<title>Zippy's Kāhala location to reopen</title>

The restaurant will reopen next week, following four months of renovations.

Zippy's Kāhala location to reopen

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

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

Real Estate

— Howard Hughes' 60-acre master-planned community located between Downtown Honolulu and Waikīkī — has opened.

The Park Ward Village has brought another 546 studio, one-, two- and three-bedroom homes and more than 30,000 square feet of retail and dining space to Kaka‘ako.

The residence was 97% pre-sold when it was completed, an announcement from the developer this week noted.

As the name implies, you'll find the 41-story tower located adjacent to the newly finished 3.5-acre Victoria Ward Park. Ward Village opened the 1.4-acre 

 in early 2025 and the mauka expansion was completed in February, the announcement says.

“The Park Ward Village represents an important milestone in Ward Village’s master plan, introducing homes and gathering spaces with views to the ocean in the heart of the neighborhood,” 

Doug Johnstone, president of the Hawai‘i region and national condominium development for Howard Hughes Communities, said in the announcement.

 “Its setting alongside Victoria Ward Park, as well as the refined island aesthetic design that has become synonymous with Ward Village, has been central to its success, and we look forward to welcoming residents to their new homes.”

According to the announcement, The Park Ward Village, which draws inspiration from Hawai‘i's "mid-century architectural heritage," was designed by architecture firm 

Solomon Cordwell Buenz with interiors by Yabu Pushelberg, and landscape architecture by VITA Planning and Landscape Architecture.

An amenity deck includes resort-style and lap pools, pickleball and tennis courts, barbecue cabanas, spa amenities and landscaped lawns. 

The Park's completion also brings public improvements, including expanded sidewalks, enhanced pedestrian paths and bicycle connections, the developer says.

 coming to The Park: Rigo, which will introduce a new dining concept with a menu specially crafted for Ward Village, and ‘Āina Bowls, a new acai and health food-focused eatery.

To commemorate the tower's opening, Ward Village donated $120,000 to four Hawai‘i nonprofits: Residential Youth Services & Empowerment in 

support of its Beretania Street capital project; Aloha for Hawai‘i for Kona Low flood recovery assistance; Honolulu Community College construction and trades programs to provide tool kits and educational resources for students; and Re-Use Hawaii for sustainability-focused reuse efforts serving Kaka‘ako and Ward Village, according to the announcement.

[{"type":"text","marks":[{"type":"bold"}],"text":"The story so far..."}]

Ward Village has sold out its first eight mixed-use residential towers: Waiea, Anaha, Ae‘o, Ke Kilohana, ‘A‘ali‘i, Kō‘ula, Victoria Place and Ulana Ward Village. New residential buildings in development or under construction include Kalae, The Launiu Ward Village, ‘Ilima Ward Village and Melia Ward Village.

In an emailed response to questions, Johnstone told Aloha State Daily that to date, Ward Village has completed more than 4,200 homes across its first nine residences.

An additional 1,636 homes are planned or underway, including Kalae and The Launiu Ward Village, which are currently under construction, and Mahana, Melia and ʻIlima, which are advancing through the planning and permitting process," he says.

There seemingly continues to be demand for condos within Ward Village.

In Hawai‘i last year, Howard Hughes contracted to sell 287 condos, which accounted for roughly $1.6 billion in future revenue, according to 

During 2025, 220 units at Melia and ‘Ilima and 63 units of The Launiu were pre-sold, the report, published earlier this year, noted. At year-end the predevelopment condos of Melia and ‘Ilima were 60% pre-sold and The Launiu was 71% sold. Meanwhile, Kalae was 93% sold.

Melia and ‘Ilima are towers planned at the site of Ward Centre. The 33-story ‘Ilima Ward Village will have 148 homes while Melia Ward Village, its 35-story companion, will offer 221 residences.

A specific timeline for demolition and redevelopment of the Ward Centre site has not yet been finalized.

Its eighth residential tower, Ulana Ward Village, 

01 The Park Ward Village Courtesy of Ward Village 16x9

<title>The Park Ward Village opens</title>

The ninth residence in Ward Village, The Park delivers 546 studio, one-, two- and three-bedroom homes and more than 30,000 square feet of retail and dining space.

The Park Ward Village opens

Selena Costa of Wai‘anae always wanted to start her own business.

 — debuted with the launch of its Lehua collection, offering made-to-order boots “inspired by Hawai‘i’s natural beauty and the resilient spirit of paniolo and cowgirl heritage,” a recent announcement noted.

Costa was going through a “lei phase” early in the year and says the idea for her boots initially came when a pretty purple cowgirl boot with a white stitching design came across her Instagram feed. She thought a purple boot with white crown flowers, one of her favorites, going up the shaft would be pretty.

“I looked around and I couldn’t find anyone that actually made boots with Hawaiian designs,” she recently told Aloha State Daily. “I just started dabbling, creating.”

She created a business plan with the help of ChatGPT and came up with a name.

Costa also was one of 20 aspiring entrepreneurs chosen to participate in the City and County of Honolulu’s 

 by the city’s Office of Economic Revitalization.

 is often among the first plants to grow on lava flows, and Costa says that’s the significance behind her first boots and the design, “because it’s kind of like my first baby.”

In the future, she wants to create a palaka design, but Costa says she’s now working to create a men’s boot with the Hawaiian flag and Hawaiian Islands underneath, and two more boots for women, a bootie style and one with corset lacing in the back, both of which will have a hibiscus flower design. All three collections are expected to drop in March.

Although some parts of starting the business came easily, Costa says finding a manufacturer was the biggest challenge in getting Leather & Lei going.

“Everything else was pretty easy — getting the name, the logo, the LLC, the support — but just finding the manufacturer [was difficult], because it’s hard. It’s hard to find someone who’s going to create boots, especially when all the other markets are like clothing and bags, which is a little bit easier to find. It took me a while to find manufacturers.”

The leather boots are made in small batches in Mexico. Costa says she designs it and works with the manufacturers on how she wants it to look on the boot. The sample is made then Costa approves it.

. As for the business itself, Costa is a one-woman band, so to speak.

“I’m doing this on my own and I love it. I love knowing that I am creating something different. I’m creating a legacy for my future generations.”

As for her participation in the city’s Idea2Biz incubator, Costa notes the support it provided was the biggest takeaway from the program.

Family members, she says, “are going to be like ‘Oh, that’s a good idea,’ but they’re not going to be the ones pushing you, like ‘What do you need?’”

Costa says the structure of the program helped her tackle the necessary tasks and offered resources that helped start her business.

“The support was just unmatched,” she says. “They were excited for me. You can just feel the love and feel the support with them. … Without the support it’s hard to move forward in something when you just feel alone.”

For Costa, though, she says it’s “amazing” that the incubator was held in Wai‘anae.

“Everything is in town, so if this incubator was in town, I probably wouldn’t have applied at all. … The fact it was just in Wai‘anae, the West Side, to me, that’s something that makes such a big difference, especially for those who live on the West Side and want to take advantage of these cohorts or things that are for free, too.”

Costa encourages others to take advantage of the program if it is offered again.

“Even if you have an idea and it’s so small, you never know,” she says. “Sometimes you just have to take that step of faith and just run with it and be a part of something that’s going to help the community, help your business grow and for them to support you in a way that’s unmatched, take advantage.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Idea2Biz update"}]

OER recently shared with Aloha State Daily updates about Idea2Biz, its inaugural cohort and what’s next for the incubator, the first iteration of which focused on aspiring entrepreneurs from the Wai‘anae Coast.

“We believe that nurturing entrepreneurs on the Wai‘anae Coast strengthens the local economy and supports the community wealth building,” OER Executive Director Amy Asselbaye said in an emailed response to questions from ASD, provided by an office spokesperson. “Many of these entrepreneurs are deeply connected to the area, and they share the stories of their families and neighborhoods through their products and services. As they grow, their connections to each other, to West Side community resources and to the city, will help assure that they can continue uplifting their communities and eventually create more job opportunities for local people.”

Asselbaye, who noted that partnerships were “key to making this possible,” says the incubator pilot was “very successful,” with 15 of the 20 participants completing the program and 60% reporting “increased confidence in their ability to pursue entrepreneurship.”

“Another 53% said the program significantly improved their entrepreneurial knowledge,” she continued. “The pilot also created strong collaboration opportunities; OER worked with eight nonprofit partners who helped deliver training during and after the program. All partners shared positive feedback and expressed interest in continuing to work with OER on future cohorts.”

Asselbaye says that all 15 graduates applied for business licenses through the state Department of Commerce and Consumer Affairs to move their ventures forward.

“Several are continuing to refine their business plans and have applied to additional small business programs to help scale their operation,” she says. “At least four graduates have already brought their products or services to market and more are expected to launch their businesses in the coming year.”

Although this cohort focused on the Wai‘anae Coast, Asselbaye says plans are underway to develop a second cohort of Idea2Biz.

“It may be designed around a specific location or industry, but the overall structure will remain similar,” she says. The program is being developed with a review of data from the first cohort, ongoing outreach to entrepreneurs and resource partners, as well as guidance from the Economic Revitalization Commission, which Asselbaye says offers “entrepreneurial expertise and real-world market mentorship.”

For the latest news of Hawai‘i, sign up 

Leather and lei 1225

<title>Wai‘anae entrepreneur kicks off Hawai‘i-inspired boot brand</title>

Leather and Lei debuted in October with its Lehua collection, offering made-to-order boots “inspired by Hawai‘i’s natural beauty and the resilient spirit of paniolo and cowgirl heritage."

Hawai‘i Scene on Social: Pokémon go

Kady Pascual

Social Media & Marketing Manager

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Hawai‘i Scene on Social: Pokémon go

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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