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ASD Staff

Hawai'i Skies

Today's Hawai'i Skies was captured by Dustin Narikiyo at Hilo Bay. "

Pele was unfortunately quiet during my visit, but I was able to capture and enjoy the fire in the sky Sunday evening."

To submit your Hawai'i Skies photo, visit us 

25 10 16 DUSTIN NARIKIYO

<title>Hawai'i Skies: Fire in the sky</title>

Today's Hawai'i Skies was captured by Dustin Narikiyo at Hilo Bay.

Hawai'i Skies: Fire in the sky

Today&#039;s Hawai&#039;i Skies was captured by Dustin Narikiyo at Hilo Bay. &quot;Pele was unfortunately quiet during my visit, but I was able to capture and enjoy the fire in the sky Sunday evening.&quot; To submit your Hawai&#039;i Skies photo, visit us online or email: general@alohastatedaily.com

Letters to the Editor

 to see archival photos of Ward Warehouse and the area. Here are the unedited comments we've received so far. Do you have any fond memories of Ward Warehouse? 

 I’d go here every weekend as a kid! My mom would take me to lunch at Stuart Andersons and I’d drink a Shirley temple and eat the wagon wheel appetizer with her 🥹

 Ho! Bruh! MAHALOZ for da old pics! Brought back so much fun memories of da old days🤙

 I washed dishes at the Old Spaghetti Factory there for two summers. I can’t stand the smell of anything resembling Spumoni ice cream 😂…

 Chowder house, Stuart Anderson and Yum Yum Tree 🥲🥹 & the bookstore downstairs by the stage, those were my childhood memories and I miss those days! ❤️

 I remember cutting school to grab gear at 

 I always loved the stain glass windows at spaghetti factory

When ward was the best. Always had family time there.. now its just all over priced and condos...

Horatios, Andrews, Compadres….. I loved going to Ward Warehouse

 Kincaid’s! Loved the unique liquor store and kitchen store. Miss these local places.

They used to have the best chowder on the island!!

 There was a phone store there but I can’t remember the name of it. We went a lot when I was a kid and I always loved playing on the fun shaped phones they had

 Sad what kakaako has become 😢. Affordable housing my ass! 😡

 I wish we could have sustained Kaka’ako that way it was before all the condos. Remember Borders Books & Music (then Bed Bath & Beyond) and Pier 1? Loved shopping there.

 Miss all those places in Ward Warehouse. Kakaako used to be a Happening place for locals,even tourist! Drove thru there and now it's just dead!

 Cattle Company Stuart Andersons & The Old Spaghetti Factory was the restaurant’s I went to a lot !!! My Ohana used to luv eating at Yum Yum Tree !!!! Also, I liked eating at the Chowder House too !!! Memories !!! ❤️❤️

 Kincaids was our place to go dinner and lots of good memories there 😊

 Made outta untreaded lumber few feet from Pacific Ocean combined with termites, mold they saw this coming

1 Ward ad 1 16x9

<title>Readers respond to 'Changing Kaka‘ako: Remembering Ward Warehouse'</title>

On Instagram, readers share their memories of Ward Warehouse in response to DeSoto Brown's column on Ward Warehouse. Here are some of the replies

Readers respond to 'Changing Kaka‘ako: Remembering Ward Warehouse'

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Business & Tourism

Food & Dining

This series will feature some of the oldest restaurants across the state. Come with us as we journey down memory lane to explore these eateries’ early days, and see where they are now.

When she was coming up with ideas for the wallpaper for 

 — Highway Inn’s cafe at Bishop Museum — Highway Inn president/owner Monica Toguchi Ryan recalls looking at the menu collection from 

The cafe’s wallpaper was inspired by vintage menu covers; among them was now-closed Kekaulike Poi Bowl.

“We selected a bunch of menus of restaurants that no longer exist (as inspiration for the wallpaper),” Toguchi Ryan says. “Unbeknownst to me, that is where my grandfather (the founder of Highway Inn), learned how to cook Hawaiian food. When I saw the image (of the menu), I thought, ‘There’s a lot of stuff on here that we cook, like na

“When we had our Tūtū’s Place blessing, my auntie came in and was like, ‘That’s where grandpa worked,’” she adds. “That’s where he learned how to cook Hawaiian food. That was serendipitous.”

Seiichi Toguchi — Toguchi Ryan’s grandfather and the founder of Highway Inn — wasn’t necessarily planning to start a restaurant business. According to Toguchi Ryan, Highway Inn’s early days are “a story about survival.” She explains that her grandfather had a third-grade education; when Pearl Harbor was bombed during World War II, her grandfather, who was Okinawan, was taken by the U.S. government to an internment camp.

“When you got into these camps, you had to list what your occupation was,” she explains. “My grandfather indicated that he was a cook. He was placed in the mess hall with other Japanese Americans around the country during the war. That’s the reason why we have a lot of American dishes — like hamburger steak — on the menu; it’s from my grandpa’s time there.”

Toguchi Ryan’s grandfather returned to Hawai

i in January 1946. After trying out various occupations, including a pig farmer and junk collector, Toguchi resorted to cooking.

“A lot of Okinawans were pig farmers, but he (my grandfather) joked that his pigs got skinnier; he was not doing it right,” she says. “He went back to what he knew, which was cooking.”

Toguchi found a place on Farrington Highway that came with a little two-bedroom house, which was basically a living room and one bedroom, according to Toguchi Ryan. But that was enough to house his family and start Highway Inn.

“He loved Hawaiian food; he wanted to do Hawaiian food and share that it was really good,” she says.

The original Highway Inn was located on Farrington Highway and opened in September 1947. According to Toguchi Ryan, the business’s name was derived from its physical location.

“At that time, there were a lot of other well-known restaurants like Wisteria Inn,” Toguchi Ryan explains. “Highway Inn derived its name from that time period, when a lot of restaurants were calling their restaurants ‘Inn.’”

From talking to customers — now in their 70s, 80s and 90s — who went to the original Highway Inn, Toguchi Ryan says the eatery was “quite popular,” due to its location.

“I had to ask my uncle and my dad to draw a picture of the original Highway Inn on Farrington Highway, because we don’t have it (a photo) in our albums,” Toguchi Ryan says. “For Tūtū

I had to ask my uncle to draw what it looked like out of memory. Had I not asked my uncle — and he’s 82 years old — we may never have known what the original Highway Inn looked like.”

When Highway Inn first opened, its menu featured a combination of dishes that Toguchi learned to make at Kekaulike Poi Bowl, along with dishes — corned beef and hash, sirloin cutlets and corned beef cabbage — he made at the internment camp.

“I think the top dishes were always the pipikaula, the lau lau and beef stew,” Toguchi Ryan says. “The na

u and tripe were far more popular back in the day. You’re old-school if you come into Highway Inn and ask for the na

u (intestines), because that’s not the easiest dish to eat.”

In the 1960s, Highway Inn moved to Depot Road, which is “what a lot of people remember,” according to Toguchi Ryan, who says that location was right across Arakawa’s, a plantation store.

“When it (Highway Inn) was on Depot Road, there were a lot of customers who would share memories of standing in line to wait to eat because the restaurant was so small,” Toguchi Ryan says.

According to Toguchi Ryan, Highway Inn’s Depot Road location had four booths, a community table and tall green seats. The kitchen was small, and her grandpa started out with only three employees. Back then, the restaurant was only open from 7 a.m. to 2 p.m.

“The bathroom was outside, so you had to take this funky key to go outside and open the door,” Toguchi Ryan remembers. “People would tell me they remember seeing the pipikaula hanging in the kitchen. I have memories of going across to Arakawa’s and playing in their clothing racks, then going back to Highway Inn and eating stew and rice at my grandpa’s place when it was closed (for the day).”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"The second generation: Bobby Toguchi"}]

Toguchi Ryan’s father, Bobby, was in a “completely different career” when he transitioned to take over the family business. When her grandfather retired, Highway Inn was 30 years old, and Bobby Toguchi was working for Japan Airlines. Toguchi Ryan says she gave her father “a lot of credit” because his days always started early.

“He would go and work with my grandfather from 4 to 6 a.m. every day for several years before he fully committed to take over for my grandfather,” she says. “My father had incredible discipline like that.

70s, my grandfather said to my dad, ‘I will be with you for five years to help you,’” she adds.

According to Toguchi Ryan, her grandpa would still come into the restaurant to do tasks like peeling potatoes. Her father and his dad would also have a weekly routine of cleaning the equipment on Sundays — when the restaurant was typically closed all day — and then have breakfast together.

Closing early on Sundays and being closed on major holidays is something that Highway Inn still does to this day, so that employees can spend time with their families.

“Sundays are a really important thing for my family; that’s the reason we close at 3 p.m.,” Toguchi Ryan says. “That is the one time our staff knows they can spend time with their families, the way I did growing up with my grandpa and my cousins, my aunties and uncles.

“My grandfather lost his wife so early; his grandkids were his joy,” she adds. “It was important for him to see his family every Sunday. That is what he looked forward to; he cooked for the entire family every Sunday for dinner.”

Seiichi Toguchi lived until around 79 years old, according to Toguchi Ryan. She remembers visiting him when he was sick at St. Francis West; she recalls he initially went to the hospital due to a

“I would hang out with my grandpa in the hallway; we would check out the nurses together,” she says, chuckling.

“My grandfather made a white curry dish that I loved; he would make it as a special (at the restaurant). Before he passed away, he said, ‘I’m going to get out of here and I’m going to make the curry dish for you when I get home.’”

Toguchi Ryan still remembers the last time she saw her grandpa before he died in January 1994.

“I left for the Mainland for a quick stint, and he was in a wheelchair, back at home,” she says. “He cried (when I said good-bye to him); that was the last time I saw him.”

Many of the dishes on the Waipahu store’s menu were there from the time that the restaurant opened, but under Bobby’s leadership, new dishes were introduced. Haupia, squid lūau, and kalua pig were all added to the Highway Inn menu once he fully took over.

“My father opened up a seafood market in 2000,” Toguchi Ryan says. “That was a time we were going through a recession, and my father struggled with the business, as many people were. He decided he was going to expand; he expanded the seafood market with poke.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Highway Inn’s current Waipahu store"}]

When a small fire happened at the Depot Road location, Toguchi Ryan’s dad moved the restaurant to Leoku Street.

“He moved it (Highway Inn) to Leoku Street around 1983; he realized the building we were in was quite old,” Toguchi Ryan says.

After 35 years of having the same address, the restaurant moved again — this time, to its current location on Moloalo Street. Toguchi Ryan remembers the master lease on the Leoku Street location was coming up, and with that, there was uncertainty about the property’s future.

“We were also getting the business to the point where it just made sense to look for another location in Waipahu that would support our needs,” she says.

Highway Inn’s last day at the Leoku Street location was in December 2019; the biz opened in its current location in January 2020. The restaurant

’s state-of-the-art photovoltaic system — which produces nearly all of the venue’s power needs — is one of its most impressive features, according to Toguchi Ryan.

“There’s certain elements about our business where we try to be very progressive in mind — preserve the old, but try to be forward-thinking in other ways,” she says, noting that the Waipahu location is one of the most energy-independent restaurants in Hawaiʻi.

The Waipahu store still features old photos of what the community used to look like, news articles about the restaurant’s early days, and photos that were from the Arakawa store.

“We thought that was important because we honor the past,” Toguchi Ryan says. “I think that (concept) always resonated with us here at Highway Inn because we’ve been around for so long.”

There are even mementos and old décor from the business’s previous locations throughout the restaurant. Near the host stand is a butcher block, where Toguchi Ryan’s grandfather and father would make lau lau.

“We were small enough (then) to have that little butcher block,” she says. “They would also cut lomi aku (on the block); back then, we served aku (instead of ‘ahi). The sign that says ‘Waipahu is made out of sugar cane’ is from the Arakawa store; we were able to borrow it from the Arakawa family.”

As an adult, some of Toguchi Ryan’s fondest memories is seeing the multi-generational families of customers who still come to dine at the restaurant.

“We see a lot of people quite often and then they pass away,” she says. “We see children growing up to be adults and have their own children.

“I think the best thing for me was people sharing with me about my grandmother,” she adds, noting that her grandma, Nancy Toguchi, died in 1975. Since she was only 3 years old at the time, Toguchi Ryan says she has no memory of her grandmother.

“All the things I know about my grandmother — who helped my grandfather open Highway Inn — these stories have come through customers,” she says. “That’s been quite special.”

One of her favorite stories of her grandmother revolved around her generosity.

“It wasn’t unusual where people would come in and eat, and then realize they didn’t have the money to pay,” Toguchi Ryan says. “They had books of what you owe stores; that was their version of credit. My grandmother would say, ‘That’s OK, you pay next time.’ My grandfather would be so mad because he was the one paying the bills!”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Expanding to Honolulu"}]

Toguchi Ryan recalls looking at Google Analytics and seeing that there was a lot of interest in Highway Inn from individuals in the Honolulu area.

“Highway Inn in Waipahu was an ‘if you know, you know’ kind of thing because we were out here in the country,” she says. “We were paying attention to these Google analytics and thought, ‘OK, maybe it’s time to open a second store.’

Toguchi Ryan’s team looked for a town location for two years, but nothing was the right fit. Then, the business was approached by Kamehameha Schools in 2011.

“Kamehameha Schools was looking to develop their property,” she remembers. “When Kamehameha Schools reached out to us, we started a conversation; the timing was just right.”

At the time, the 680 Ala Moana property — where Highway Inn’s Kaka

“We were really taking a risk,” Toguchi Ryan says. “There was a lot of pressure, in a sense, but we also received a lot of support from Kamehameha Schools, in regards to coming to town. That was quite a challenging experience because I’ve never done it before.”

ako store was developed in 2012 and opened on Oct. 20, 2013. Toguchi Ryan remembers Hank’s Haute Dogs and Paiko being there, along with the beginning of the street art on the Kaka

“When you know what the vision is years ahead of it being developed and to see it all come together — to be part of that process is really fascinating for me,” she says.

ako restaurant is slightly different from the one at Highway Inn’s Waipahu location. While Hawaiian food remains at the eatery’s core, other dishes have been added to the Kaka

ako menu to appeal to Honolulu’s visitors.

“There are items like the fish tacos, that started off in Kaka

ako and we ended up bringing to Waipahu,” Toguchi Ryan says. “We do kalua pig nachos; that’s something that we didn’t do before. That’s really to address the diversity of clientele that an urban community like Kaka

au dip — a Hawaiian-style version of spinach artichoke dip — and lau lau spring rolls, which are filled with the eatery’s signature pork lau lau, are newer menu items.

“It’s funny because here in Waipahu, they don’t care about our specials as much as maybe people in town (do),” Toguchi Ryan says. “Before they walk in the door, they want their usual (order); they know what they want.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"A third generation takes over"}]

When it came to the family business, Toguchi Ryan says she “intuitively knew, at some point, it would come her way.”

“My father has four girls, and I’m significantly older than the next daughter by six years, but it (the business) came my way a bit too early,” she says.

Toguchi Ryan’s father suffered a stroke in 2003. At the time, Toguchi Ryan was a Ph.D. candidate in psychology at the University of Oregon; she returned to Hawai

i to help her younger sister, Regina, run the store. Toguchi Ryan and her sister co-managed the store from 2007 to 2009.

Toguchi Ryan earned her Bachelor of Arts in business administration for the University of Hawai

i at Mānoa; she eventually earned her Master of Education from UH Mānoa as well. She took over sole management of Highway Inn in 2010. Around that time, Guy Fieri’s team from 

 “Diners, Drive-Ins and Dives” reached out to Highway Inn to be featured.

“Triple D was super popular back then; it was in the height of its time in the 2000s,” Toguchi Ryan recalls. “They called us to be featured; it was Nico’s (Pier 38), Hank’s Haute Dogs and Highway Inn. We filmed in October; when it aired the following year, in 2010, it aired on my grandpa’s birthday. On April 5 — my grandpa, who started Highway Inn — that’s the day we went national.”

In 2011, Toguchi Ryan took over ownership from her father. In 2015, Highway Inn partnered with the Bishop Museum to open a third restaurant on the museum campus. Last year, the museum cafe was rebranded and re-opened at Tūtū’s Place.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Industry lessons"}]

Highway Inn prides itself on making all of its food in-house. Its lau lau, in particular, is known for being wrapped in ti leaves by hand. But, in the current economy, having a quality product while retaining staff remains difficult, according to Toguchi Ryan.

“It’s hard for people to understand that for a local homegrown brand like Highway Inn, it’s hard to keep the costs down,” she says. “Our prices on our menu are not dynamic; they’re fixed. When it’s fixed pricing, it’s very hard to absorb this (rising prices of ingredients).

“With labor shortages, sometimes we just struggled to get through the demand,” she adds. “I’m so proud that we make everything here, even our sauces. It’s hard to be consistent when you’re serving so many people across multiple locations.”

Food cost increases, minimum wage increases, rent increases and increases in insurance costs are all “hard costs that restaurants have to bear,” according to Toguchi Ryan. For individuals looking to get into the restaurant industry, she refers to having “the eye of the tiger.”

“This business is rough,” she says. “Think about how many restaurants survived over the course of time. Whatever cuisine you do, you have to do it because you love it, and there’s a strong passion that never dies.”

i’s tough economic environment has its challenges, she says the local culture and Aloha Spirit are unmatched.

“You have this culture that is, at the end of the day, about relationships,” she says. “It’s about reciprocal relationships; it’s about family being fundamentally important. That helps to counter some of the negative parts about doing business here in Hawai

Speaking of relationships, giving back to the community is important to Toguchi Ryan, who explains that Highway Inn’s frequent diner program is a way to give customers rewards throughout the year.

“I love when I go to local businesses and there’s a rewards program,” she says. “My sister Regina started this (our frequent diner program) in 2006. My sister had the foresight of recognizing that we want to find a way to thank our regular customers; we have been doing this for the past 20 years.”

Highway Inn’s frequent diner program is free to join; benefits include double points on your first order; 5% cash back on all restaurant food, beverage and merchandise; and a special reward to celebrate your birthday each year, to name a few.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"'The best reward'"}]

Over the years, Highway Inn has gained recognition, been mentioned in state and national publications, and won numerous awards. Highway Inn is a two-time U.S. Small Business Administration, Honolulu County “Family Business of the Year” winner (both in 2006 and 2014) and was named the 2023 Hawai

i State Women-Owned Business of the Year by the U.S. Small Business Administration. The latter is especially meaningful to Toguchi Ryan.

“I have a largely woman-led management team, and I’m exceptionally proud of that,” she says. “I can honestly say it

’s the people that are doing the everyday lifting — our managers and general managers — that really give Highway Inn the growing credibility. We’ve won a lot of awards during the years, and it’s not possible without a great team.”

Seiichi and Nancy Toguchi are also inductees in the Hawai

i Restaurant Association’s Hall of Fame, which is “a huge honor,” according to Toguchi Ryan.

“It was my grandparents and my father who really shouldered the laborious part of growing the brand for 60 years, without much accolade or fanfare,” she says. “A lot of the attention is on me now, as third generation. But what was happening prior to me stepping into the business? They were quietly making the lau lau, making one pot of stew every single day.

“At the end of the day, it’s not about the awards,” she adds. “It’s what you do every day and whether your customers come back and still regard you as a place worthy of revisiting. The best reward is when people come back.”

Next year marks Highway Inn’s 80th anniversary. When thinking about the future, it’s important to Toguchi Ryan to stick to the business’s core values.

“It’s not about growing; it’s really being able to serve a good product and have a company that is thriving,” she says.

Highway Inn Bobby and Monica Toguchi 100626

<title>Iconic Eats: Highway Inn</title>

Seiichi Toguchi opened Highway Inn’s original location in September 1947 on Farrington Highway. Aloha State Daily caught up with third generation Highway Inn president/owner Monica Toguchi Ryan, who shares more about the business’s early days and some of her favorite memories of her grandfather.

Iconic Eats: Highway Inn

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

The woman charged with fatally shooting a man in Kailua last month pled “not guilty” to second-degree murder Thursday.

Hilinaikailimakualopali Keeno, 24, appeared in court Thursday for her arraignment on murder and firearm charges after she 

 shot and killed 30-year-old Thomas Malone near the Kailua Fall Festival on Sept. 26.

Members of Malone’s family packed the courtroom, with some holding up photos of the deceased throughout the proceedings. Malone’s father, Mike Malone, declined to speak to reporters, but led a prayer circle with other family members after the hearing concluded.

Keeno herself did not speak during the proceedings, with her attorney, Andrew Strand, issued her plea of not guilty on her behalf.

Strand also requested that the District Court’s decision to hold Keeno without bail be reevaluated, and filed a motion late Wednesday requesting that her previous bail of $1 million be reinstated.

However, Judge Ronald Johnson said that, for the time being, Keeno will not be allowed bail. He said that, given the severity of the charges, Keeno represents a danger to the public, and because a conviction could put Keeno in prison for life, she is also a flight risk.

Johnson added that, based on police accounts of the shooting, Keeno allegedly was carrying a firearm at a public festival even before the fatal altercation, which he said was indicative of her potential danger to the public.

Nonetheless, Johnson said Keeno’s trial judge, Rowena Somerville, may decide to restore Keeno’s bail.

Strand also submitted on Wednesday a request for discovery, asking the Honolulu Police Department to provide communications logs and other records pertinent to how they investigated the shooting.

Among those records Strand requested were phone records of a witness who was named in police records as the person who positively identified Keeno as the shooter. He also requested that witness’ financial records between Sept. 26 and Thursday, to look for any transaction of money between the witness and Malone’s family “in exchange for his false statements to law enforcement.”

Strand’s request also sought Malone’s mother’s complete phone records “regarding her threats to ‘take out’” [Keeno] or otherwise harm [Keeno] in retaliation.”

Johnson scheduled Keeno’s trial for December of this year. Keeno remains in custody at the Women’s Community Correction Center.

PXL 20261008 185745264 TS 000 16x9

<title>Keeno pleads 'not guilty' of Kailua shooting</title>

The 24-year-old alleged murderer remains in custody without bail.

Keeno pleads 'not guilty' of Kailua shooting

ikoi Steak — which opened last August — recently changed its restaurant name to 

“I wanted a restaurant name that would make an impact,” explains chef Shiori Okuya. “I wanted something catchy and memorable.”

The restaurant is not associated with the previous eatery that was at this location.

Macho Grill is known for its sizzling steak skillets. Choose from popular options like beef steak ($25-$35), pork chop ($18-$26), rib-eye and pork combo ($54), or filet ($60).

Other options include chicken cream saute ($22-$25) , Korean spicy cheese chicken ($25-$28) and grilled Caesar salad ($14).

Most plates come with corn, a side salad, and a choice of starch (Japanese rice, mashed potatoes or a baguette). 

The entrees are delivered piping hot to diners’ tables with a protective wrapping around the plate. If you choose to add sauces — like homemade steak sauce — the protective layer is intended to prevent the sauce from splashing.

Diners can add toppings to their steaks for an additional charge. Options include garlic whipped cream ($3), truffle butter ($5), or grated daikon with ponzu ($3).

Customers can end with desserts like homemade ice cream and sorbet ($8) or custard pudding ($10).

Dining reservations are accepted for groups of six or more. Limited customer parking is available right outside the restaurant.

Open from 11:30 a.m. to 2:30 p.m. for lunch, 5 to 10 p.m. for dinner Wednesdays to Mondays (closed Tuesdays)

Macho Grill sizzling skillets 092426

<title>Macho Grill offers sizzling steak skillets</title>

The eatery, located on Piʻikoi Street, specializes in sizzling steak skillets. Choose from popular options like beef steak, pork chop, rib-eye and pork combos and more.

Macho Grill offers sizzling steak skillets

, is not, in fact, a specialty pickle shop. The business, located next door to the husband-and-wife team’s ice cream shop, 

, just celebrated its grand opening on Saturday.

“‘Little Pickle’ is actually a nickname for our 7-year-old son,” Kyle explains. “We call our five-year-old son ‘cornichon,’ so he’s the mini version of little pickle.”

While the biz does sell pickles — “We love pickles, and we serve local pickles from Ho Farms,” 

— its primary specialty is gourmet hot dogs.

[{"type":"text","text":"These aren’t your typical Costco food court hot dogs, Kyle notes."}]

“They’re all-beef, pasture-raised hot dogs with no hormones and no antibiotics,” he says. “Nowadays, a lot of people are health conscious and don’t want to put ultra-processed meats in their body. This (what we’re serving) is a super high-quality hot dog; we hunted down the perfect bun, as well.

“It took us months,” Kyle adds. “It’s so hard to find buns that don’t have preservatives. We found a local baker who could do them, and they were perfect. It was a journey to get there.”

The journey began before the couple got the space next to their ice cream shop. While they do love hot dogs, Kyle and Josephine say they were trying to come up with a savory concept that was both affordable and family friendly.

“We love food, but we love community more than food,” Kyle says. “We wanted to do something amazing next door to our ice cream shop, to keep building community and invite more people in. This spot opened up — it was supposed to be a bakery, but the couple that was doing it had to pull out for personal reasons — and it became available. It was open for a while; we decided to go for it.”

He says that if they didn’t settle on hot dogs, the space could have been a pizza, hamburger, dumplings or sandwich shop.

“We want to make places and experiences for the neighborhood,” Josephine says. “We always consider ourselves a family party that the whole neighborhood is invited to. I guess that can be manifested and expressed in many ways.

“It’s expensive to eat out in Kailua — you can’t really grab and go for anything less than $30 — and we were like, ‘What can we do?’” she adds. “There aren’t a lot of hot dogs on the Island. We really challenged ourselves to find a relatively healthy hot dog with no nitrates.”

The couple officially got the space last December, but say the build out and sourcing for their products took longer than expected.

Little Pickle’s opening menu features six specialty hot dogs ($12 each); flavors will rotate every month or two, according to Kyle. Customers can choose from Chicago, Seattle, nori, chili cheese, tropickle and L.A. Dirty dogs.

“They’re all kind of different and unique; they all have sweet and savory flavors,” Kyle says. “Jo is from L.A., so for her, the L.A. Dirty Dog is kind of like a homecoming. The chili cheese dog is my favorite — just savory and delicious; you put cheese and onions on top of that, I won’t say ‘no.’”

The business’s Chicago dog features an all-beef, premium hot dog with yellow mustard, sweet relish, chopped white onions, tomato wedges, pickled sport peppers, poppy seeds, celery salt and a dill pickle spear. Meanwhile, the Seattle dog features a schmear of whipped cream cheese, housemade yellow onion jam, a sliced jalapeno and Sriracha zig zag.

“We didn’t even know what a Seattle dog was, initially,” Kyle says. “Somebody came in and was like, ‘You should do a Seattle dog.’ We looked it up; apparently, it’s a whole thing to put cream cheese and jalapenos. The nori dog is for people who love kewpie mayo; it has Japanese flavors.”

Located next to Please Come Again Ice Cream, Little Pickle celebrated its grand opening this past Saturday. The biz specializes in all-beef, pasture-raised hot dogs made with no hormones, nitrates or antibiotics. Choose from a rotating selection of flavors, ranging from the Chicago dog and chili cheese dog to the Japanese-inspired nori dog.

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Hawai'i Skies: Fire in the sky

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Hawaiʻi Skies: Just a casual walk

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