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Hawai'i Skies

Today's Hawai'i Skies was captured by Rich Davison at Ainahau Ranch. "

This is the owners house at Ainahau Ranch, in Volcano on the Big Island. I shot this with a Galaxy S21 phone while we were enjoying cocktails after a looong day of fixing barb wire fence. It was a magical night with good friends, lots of stars shining bright and a nice bottle of wine."

To submit your Hawai'i Skies photo, visit us 

For the latest news of Hawai‘i, sign up 

25 11 19 Richard Davison 16x9

<title>Hawai'i Skies: After a long day</title>

Today's Hawai'i Skies was captured by Rich Davison at Ainahau Ranch.

Hawai'i Skies: After a long day

Today's Hawai'i Skies was captured by Rich Davison at Ainahau Ranch. "This is the owners house at Ainahau Ranch, in Volcano on the Big Island. I shot this with a Galaxy S21 phone while we were enjoying cocktails after a looong day of fixing barb wire fence. It was a magical night with good friends, lots of stars shining bright and a nice bottle of wine." To submit your Hawai'i Skies photo, visit us online or email: general@alohastatedaily.com For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Aloha Spirit

Students in third grade through high school can enter haiku in the Cherry Blossom Festival Haiku Art Contest, which is being sponsored by the Japanese Women’s Society Foundation, through the end of this week. 

This year, the prompt for the competition is: “How do you show Yasashisa (kindness)?”

Poetry — and artwork to go with it — must be postmarked no later than Friday, Nov. 21.

To enter the competition, students should submit original haiku along with artwork that depicts their love for Hawaiʻi. Submissions should be on a piece of paper that is 8.5 inches wide and 11 inches tall. The final work must be a two-dimensional design, such as a painting, drawing, photo or print.

Winners of the competition for each age group receive $100. Submissions are organized in these categories: Grades 3-5, Grades 6-8, and Grades 9-12.

Submitted entries and an application form

 should be mailed to: 74th CBF Haiku Art Contest, P.O. BOX 1105, Aiea, Hawaii 96701. 

Rainbow

<title>Haiku from keiki featured in this contest</title>

Do you know keiki who might like to feature their poetry about the Islands in a local competition? The 74th annual Cherry Blossom Festival’s Haiku Art Contest is looking for young poets this week.

Haiku from keiki featured in this contest

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

, the award-winning contemporary Japanese restaurant from New York, is celebrating its grand opening tonight at 

. The restaurant rose to fame as the first hand roll bar in New York in 2015, and now offers everything from hand rolls and nigiri to a la carte dishes and its signature Domokase (DOMODOMO’s omakase).

The brand is celebrating its 10th anniversary on the East Coast, and has other locations in Jersey City and Dallas. The Hawaiʻi location is open to the public starting tonight for dinner. 

i is to create a space that feels both familiar and fresh — one that connects our East Coast roots with the Pacific’s welcoming spirit,” states Brian Kim, co-founder and DOMODOMO executive chef. Kim is a graduate of the Culinary Institute of America with more than 20 years of experience.

i’s design features natural light and warm wood textures. The 3,000-square-foot restaurant boasts panoramic views of the ocean and golf course.

The extensive menu goes beyond hand rolls. You’ll find izakaya-style appetizers, sushi, katsu sets, rice and noodle dishes and a la carte hot dishes. 

The menu is inspired by popular Japanese and Korean comfort foods.

No visit to DOMODOMO is complete without trying the brand’s popular hand rolls. The hand roll combo ($24 for four pieces) includes spicy tuna, salmon cream cheese, spicy crab and shrimp tempura.

Sushi and sashimi options are plentiful, ranging from yellowtail crudo ($26) and chef

’s choice sashimi plate ($38) to a variety of rolls (shrimp tempura, salmon cream cheese, spicy crab and more). If you want a sampler, go for the chef’s choice sushi plate ($32), which features eight assorted nigiri.

During dinner, the eatery even offers a sushi and hand roll course ($42). It includes yellowtail crudo, chef’s choice of premium sushi, and choice of two hand rolls.

Appetizers range from shrimp yuzu salad ($16) and fried corn ribs ($14) to menchi katsu ($14), truffle salt French fries ($12) and fried kanikama ($14). The fried corn ribs are topped with corn cheese powder and shio kombu. We especially enjoyed the crispy fried kanikama (crab), which was topped with nori powder and served with smoked aioli.

Katsu sets include rice, cabbage salad and miso soup; choose from pork loin ($24), pork tenderloin ($24) or ebi katsu ($25).

Hot entrees are also served with rice, cabbage salad and miso soup (the NY-style smashburger with fries is an exception). Options include miso black cod with kabocha puree ($28), spicy pork bulgogi ($25) and tteokgalbi loco moco ($23). The latter features tender tteokgalbi (minced beef short rib patties) over rice with savory brown gravy and a sunny-side up egg.

The Korean-style chirashi bowl is a colorful medley of seasonal fish, tobiko, mixed vegetables, egg and yuzu chojang. The Korean fried chicken ($21) — complete with garlic soy glaze and pickled celery — is expected to be another customer favorite.

During dinner, customers can opt for the eatery’s signature Domokase ($79) experience, or its take on the chef’s choice omakase. The dining experience includes Kona kampachi, octopus, beef carpaccio, grilled seasonal fish, chef’s choice premium sushi, choice of one hand roll and choice of dessert. 

Speaking of dessert, options include sweet potato crème brulee ($13) and kakigori ($12), or Japanese-style shave ice. Choose from three flavors — strawberry, matcha or grapefruit.

i location represents a return to the essence of DOMODOMO’s spirit.

“After 10 years, bringing DOMODOMO to the Islands feels like the most natural step in our journey,” Kim states. “Hawai

i embodies harmony — between nature, culture and people. That spirit aligns perfectly with who we are as a brand.”

Open 11 a.m.-4 p.m., 4-9 p.m. Mondays-Fridays; 10 a.m.-4 p.m., 4-9 p.m. Saturdays and Sundays

DOMODOMO Hawaii owners 111925

<title>DOMODOMO Hawaiʻi is open in ‘Ewa Beach</title>

The contemporary Japanese restaurant from New York — known for its hand roll bar — is open in 360° Ewa Beach Country Club. DOMODOMO New York was featured on the MICHELIN Guide’s Bib Gourmand list from 2017 through 2023. Here’s what you’ll find at its new Hawaiʻi location.

DOMODOMO Hawaiʻi is open in ‘Ewa Beach

You can take advantage of this buy one, get one free ramen deal for a limited time.

’s South King Street location is celebrating its first anniversary with a BOGO ramen offer. From now until Nov. 22, when customers buy one bowl of ramen, they can get a second bowl for free. This deal is for dine-in only at this location (not the eatery’s Kapahulu location).

Choose from popular options like tonkotsu spicy ($16), tonkotsu black ($16), spicy miso ($17) and more. Ramen bowls range from $15 to $17, so the BOGO offer is a steal.

Ono-Ya’s South King Street location also added new appetizers to its menu. Choose from spicy tuna on crispy rice ($8), crab cream croquettes ($8), shrimp siu mai ($8) and more.

These appetizers have been on the menu at Ono-Ya Ramen’s Kapahulu location, but are now also available at the South King Street eatery.

As part of the anniversary festivities, customers can also enjoy drink specials like $3 Kirin drafts, $5 Toki highballs, $5 assorted Chu-His and more.

There’s limited customer parking in the lot behind the restaurant; street parking is also available.

Open 11 am.-2 p.m., 5-10 p.m. weekdays, 11 a.m.-10 p.m. weekends

Ono Ya South King noodle pull 111925

<title>Ono-Ya Ramen is offering a buy one, get one free ramen deal</title>

The eatery’s South King Street location is celebrating its one-year anniversary with this limited-timed offer. The BOGO ramen deal is only available for dine-in at this location until Nov. 22.

Ono-Ya Ramen is offering a buy one, get one free ramen deal

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawaii History

Columnists

For thousands of years, this stretch of the Nu‘uanu ahupua‘a lay at the edge of a tidal flat, where the sea mingled with fresh water from upland streams, creating a low, marshy basin. In those ancient days, the area was called Kou, where people would gather to watch ali‘i play games like kōnane and ‘ulu maika.

When foreigners began arriving, they found the naturally deep channel created by Nu‘uanu Stream accommodated their large ships. The port’s popularity grew as Pacific trade increased, leading to the rapid development of the surrounding community. As foreign ships began crowding Honolulu Harbor in the 19th century, the Kingdom’s need for a modern port was clear, and dredging began, carving deeper channels into the harbor floor. The displaced sand, coral rubble, and sediment were spread over the marshy land, burying the tidal basin with layers of man-made fill. What had once been an intertidal landscape was transformed into dry, level ground ready for a new wave of the growing city.

Beneath this fill, however, the old lagoon did not entirely disappear, and archaeologists continue to uncover a past that had been buried for nearly a century.

When the Harbor Court site was excavated in the early 1990s, crews found traditional Hawaiian artifacts, including ornaments and tools made of bone, shell, and stone, indicating that the area was inhabited as early as A.D. 1000-1200. Other layers produced artifacts such as ceramics and bottle glass, introduced in the late 1700s by merchants and sailors.  

One deposit pulled from the excavation site revealed a line of post molds believed to be the remains of the wooden palisade, the protective wall of upright posts, that once surrounded Kamehameha’s compound, mere steps away from the ancient Pakaka heiau. For centuries, this heiau was a gathering place for kāhuna to learn and train in their respective arts. In one description, it is said that the walls of the heiau were adorned all around with the heads of men offered in sacrifice.

And, as is common throughout Honolulu’s older districts, they uncovered ancient burials. The quiet presence of iwi kūpuna confirmed that this ground had been lived upon, worked upon, and returned to for generations, long before Harbor Court was ever imagined.

By the time engineers prepared the site for building, the land had shared numerous tales of ancient life and buried history. The construction itself was not uneventful. Workers and foremen spoke of soft pockets beneath the surface that caused piles to drop farther than expected, disappearing into unseen spaces below. Others spoke of whispers in their ears while they worked, soft voices that were lost in the construction racket but real enough to make the workers pause and rub the chicken skin away.

Tenants and office staff have their own stories that they’ve shared over the years. Some spoke of odd shifts in perception and visual distortions, such as shimmering in the corner of their vision. Others reported sudden drops in pressure, dimming hallway lights, and objects floating across the room on their own. The most common spooky theme, though, is the seemingly haunted elevators.

A few months ago, I received a call from former newscaster Diane Ako. She had recently visited friends located on a high floor in the luxury condo/office building, and after her meeting, she caught the service elevator to leave. As she took note of the doors at both the front and back of the car and the moving blankets lining the walls, Diane stepped in, pressed the L button, and headed for the lobby.

Although no other buttons on the panel were lit, the elevator car stopped at the 28th floor, and the rear doors opened onto a short hallway. The dingy, off-white hall was dimly lit and seemed abandoned. Then, in typical “haunted house” fashion, the lights flickered and the doors slid closed. The elevator finally made its way down to the lobby as the blankets on the walls fluttered, adding to the creepy effect.

The ride seemed much longer than it should have been, and Diane called her friend that she’d just left to explain her strange experience in the elevator.

Her description was met with a chuckle, and her friend asked, “Did you catch the far one?”

Apparently, this is a common occurrence for building regulars, and maintenance workers can’t find anything wrong.

Some think it might be ghosts, others believe it’s because the tower was built over old burials. Although strange events occur frequently, especially with the elevators, many still find it unsettling. Life goes on at Harbor Court. But far beneath the tower’s foundation, the buried landscape continues to cradle old stories, waiting for whoever cares to listen.

For the latest news of Hawai‘i, sign up 

Harbor Court Large

<title>Ups and downs of haunted Harbor Court</title>

Long ago, the land under Harbor Court in Downtown Honolulu hosted a heiau and generations of Native Hawaiians. Layers of landfill and modern architecture may have covered the area, but they can't erase the lingering traces of the past.

Ups and downs of haunted Harbor Court

Christian Shimabuku Headshot

Christian Shimabuku

Sports

In his keiki days, Dean Connors would watch VHS tapes of his father, Brian, compete as a running back for the University of the Pacific. One of the games in rotation was the Tigers taking on the University of Hawai‘i at Aloha Stadium. Watching those replays convinced Connors that playing collegiate football one day was the ultimate goal. 

Born in Bend, Ore., Connors moved to the Big Island as an elementary schooler, playing youth football under his dad for the Waimea Cowboys and the Honoka‘a Dragons. 

During high school, Connors dormed at Hawai‘i Preparatory Academy, one of the state's most prestigious and 

 schools. Clinging to his dream of playing collegiate football, Connors relocated to California midway through high school, staying with his mother and grandmother, to play for Murietta Valley High School. 

"My dad played high school football in Southern California and he understood kind of what it took to get recruited, so he gave me that advice," Connors recalled to Aloha State Daily. "He stayed in Hawai‘i and got to enjoy the amazingness of the Big Island while I went to California. But I don't blame him. I would have done the same thing.

"Leaving Hawai‘i in general, every time you leave, you get a little sick to your stomach that you're leaving paradise."

A solid freshman season at Riverside Community College in which he ran for 516 yards and seven touchdowns was enough to get Connors on the radar of Division I coaches. Citing his desire to play for an academically prestigious school, he chose Rice University, where he bonded with the likes of other teammates from the Islands in kicker Tim Horn (Punahou), wide receiver Matt Skyes (Saint Louis), and punter Conor Hunt (HPA). 

In his three seasons at Rice, Connors ran for 1,679 yards and 16 touchdowns, as well as 912 receiving yards and an additional six touchdowns. After head coach Mike Bloomgren was fired in 2024, Connors was seeking a fresh start. 

With one season of collegiate eligibility remaining heading into 2025, Connors decided to enter the NCAA Transfer portal. He chose Houston of the Big 12 Conference, which was coming off consecutive 4-8 seasons. 

"It was just really wanting to play Power Four football," Connors recalled. "I always had the goal of doing that. Although Rice gave me amazing opportunities and amazing academics, a big part of [departing] was our coach getting fired. But, just seeing that opportunity that I would have had to play P4 football, I couldn't let that pass me up, because it has always been a goal since I was a little kid, and I'm doing it."

Through 10 games in 2025, the Cougars are 8-2, the No. 23 team in the latest College Football Playoff rankings, and one of the biggest turnaround stories in the sport under head coach Willie Fritz. Connors has contributed 725 rushing yards and four touchdowns on 158 carries, as well as two receiving touchdowns on 173 yards. 

"I tell everyone all the time that if you doubt coach Fritz, you don't know what you're watching, because that dude knows how to rebuild a program, and he's been around for a while, so everyone in the locker room trusts him and just follows his lead," Connors said. "He's got a great plan to win, and we just keep doing that. The rest of the season should be successful."

Connors' collegiate track record should be enough to get some looks on the pro circuit once the season is over, but he says he has not looked that far into the future yet. 

"I've seen people make the mistake of just looking ahead too much and not be the present," Connors said. "I want to win these two games, go to our bowl game, and once that's done, I'll see what happens." 

In each of Connors' collegiate stops, he has continued to list Hawai‘i as his home state. 

"I remember my my first neighbor was this old Filipino man, and he made amazing food, and he'd bring it over," Connors recalled. "It was just really awesome to experience a culture like that, of people caring about each other, and being friendly enough to just walk over and knock on someone's door and offer food. And then going to middle school, I would walk to school with some of my friends. That was another great dynamic. It's so safe there. That's not really something you hear about. ... The Big Island, it's so community oriented. I think that's where I saw the biggest differences."

Wherever Connors' football journey takes him next, he hopes to one day be in a position to help other kids from the Big Island reach the levels of college football that he has. 

"I loved it in Hawai‘i, and there's some good players that I think go unnoticed, just because maybe they don't get the exposure they deserve," Connors said of Island youth. "I would tell them to reach out to me and I would help them out as much as I could. That's something I want to do moving forward. Number one is you have to be academically eligible. Number two is put out great film. 

"The truth is, if you're able to play at a high level and Division I or even Division II or III, the coaches will find you. There's great networks for that. Social media and the internet has helped out with that a lot, giving exposure to athletes, and there's some great coaches, mentors in the state of Hawai‘i who are also 

. So, keep your head down, keep working and when the timing's right, you'll get noticed."

Dean Connors 111825

<title>Dean Connors goes off the beaten path from Hawai‘i Preparatory Academy to big-time…</title>

Connors relocated to California midway through high school in order to gain more exposure, but he'll never forget his home Island.

Dean Connors goes off the beaten path from Hawai‘i Preparatory Academy to big-time college football

Honolulu Kitchen is popular for its deep-fried mini manapua. While the original location is in Waipahu, Honolulu Kitchen Little Corner Cafe opened this past year in 

While its steamed and deep-fried mini manapua are still customer favorites, the cafe offers an extensive menu.

Both steamed and deep-fried manapua feature a variety of sweet and savory fillings. Savory options include char siu — the most popular flavor — kalua pork, barbecue chicken and curry chicken. Sweet fillings include custard, ube cream cheese and Azuki bean.

[{"type":"text","text":"Ube cream cheese is especially popular because of its vibrant color."}]

Besides manapua, you’ll find a variety of dim sum and snacks like gyoza, spring rolls, wontons and more.

The homemade dumplings ($11.95) are a customer favorite, but if you prefer some heat, go for the spicy garlic wontons ($11.95). 

The char siu look cheong fun ($7.50), which features steamed rice noodle rolls, is a unique option. The noodles boast a nice chew, and we liked how we could adequately taste the char siu.

The café’s assorted dim sum selection includes pork hash ($1.60), shrimp dumplings ($1.60), half moon ($1.85) and mini sticky rice ($1.95). While these snacks aren’t as popular as the mini manapua, they’re still a nice option, and we’re told the sticky rice is a customer favorite.

If you want a sweet treat, opt for the café’s acai bowl ($14.95), which is topped with blueberries, strawberries, bananas, granola and a honey drizzle. The acai is refreshing, but not overly sweet. 

 The café’s drink menu is extensive, ranging from fruit teas($6.50) and milk teas ($5.95) to smoothies ($6.95-$11.95).

The most popular smoothie flavors include strawberry banana ($6.95), passion fruit mango ($6.95), dragon fruit mango ($7.95), matcha green ($7.95) and lychee strawberry ($6.95).

[{"type":"text","text":"Limited customer parking stalls are available in front of the cafe."}]

Open 11 a.m.-9 p.m. Mondays, Wednesdays-Fridays, 8 a.m.-9 p.m. Saturdays, 2-9 p.m. Sundays, closed Tuesdays

Honolulu Kitchen ube manapua 103125

<title>You can now find this deep-fried manapua in Honolulu</title>

Honolulu Kitchen Little Corner Cafe opened earlier this year in Mōʻiliʻili. The café offers steamed and deep-fried manapua, along with dim sum and smoothies.

Hawai'i Skies: After a long day

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Hawai'i Skies: After a long day

Authors

ASD Staff

More in Hawai'i Skies

Hawai'i Skies: A magical sight

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