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ASD Staff

Hawai'i Skies

Today's Hawai‘i Skies was captured by Haley Conway from Phoenix, Arizona. "

This photo was taken on 35mm slide film at Hanalei Bay, Kaua'i, during sunset on Dec. 2, 2025. The contrast between the colors of the ocean and sky was so striking that it demanded a photo."

To submit your Hawai'i Skies photo, visit us 

For the latest news of Hawai‘i, sign up 

25 12 9 Haley Conway

<title>Hawai‘i Skies: Color contrast</title>

Today's Hawai‘i Skies was captured by Haley Conway from Phoenix, Arizona.

Hawai‘i Skies: Color contrast

Today's Hawai‘i Skies was captured by Haley Conway from Phoenix, Arizona. "This photo was taken on 35mm slide film at Hanalei Bay, Kaua'i, during sunset on Dec. 2, 2025. The contrast between the colors of the ocean and sky was so striking that it demanded a photo." 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.

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

An ‘Aiea man was sentenced Wednesday to 20 years imprisonment for sexually abusing two children for more than four years.

Bryson Mahoe, 33, was convicted of two counts of continuous sexual assault of a minor under the age of 14, and is the second person to be convicted in the years-long abuse of four children entrusted to the Mahoe family for foster care.

The first person convicted was his mother, Dorothy Mahoe, 55, who was sentenced in November to four years in prison on four counts each of endangering the welfare of a minor and persistent nonsupport.

Still unresolved, however, is a civil suit by the Mahoes’ victims against the Hawai‘i Department of Human Services.

According to the suit, the Mahoes took in four children for foster care in 2014. Over the years, the children would be subjected to repeated abuse by Dorothy, Bryson Mahoe, which would constantly go overlooked or unremarked upon by school officials and DHS.

In 2018, Child Welfare Services received a report alleging physical abuse by the Mahoes; the children said they were not being fed enough, that they had been beaten, and that the Mahoes would force the foster children to stare at a wall while the Mahoes’ biological children watched television.

Child Welfare Services closed the case in March 2019; no consequences ever came to the Mahoes, who continued fostering the four children.

In May of that year, the Mahoes’ biological daughter told Child Welfare Services that Dorothy Mahoe had threatened her with a knife. In her report, she repeated the claims of abuse against the foster children.

Child Welfare Services closed the case in 2020; once again, no consequences came to the Mahoes, according to the civil suit.

After the children returned to school in 2021 following the year of COVID-19 lockdowns, bruises were seen on some of their faces. According to the lawsuit, ‘Aiea Intermediate School principal James Kau noticed and commented on the bruises to Dorothy Mahoe — who said the child in question had acted out — but seemingly never reported the injuries to CWS or the police.

Finally, in 2021, another complaint by a person worried about the well-being of the children was evidently sufficient to prompt an intervention by CWS, who finally separated the children from the Mahoes’ residence.

Subsequent interviews with the children revealed the extent of the abusive conditions of the Mahoe house, including forced exercise — one child, only 4 or 5 years old at the time, described being forced to stand on one foot for hours at a time with rat traps on the floor surrounding him — being locked in a single bedroom with no bathroom access, and more.

The two female children also described repeated sexual abuse by Bryson Mahoe, who would reportedly offer the malnourished girls food and snacks in exchange for sexual acts, some of which he photographed.

The lawsuit also alleges that Dorothy Mahoe witnessed at least one of these sex acts, and punished the victim, rather than her son.

The suit argues that the state had ample indications of the Mahoes’ abusive acts yet failed to intervene for years. It adds that, just one month before the Mahoes were granted legal guardianship over the children in 2016, Bryson Mahoe was charged with filming a woman without her consent, a sex offense for which he was eventually sentenced to 100 hours of community service.

But while the civil suit is ongoing — scheduled hearings in the case extend well into 2027 — the Honolulu Department of the Prosecuting Attorney commended the victims for their bravery.

"These crimes represent a profound violation of trust and cause lifelong harm to children,” said Honolulu Prosecutor Steve Alm in a statement. “These children showed remarkable bravery in reporting the incident and working with law enforcement and our office to hold the defendant accountable. This 20-year sentence holds the defendant accountable and affirms our commitment to protecting children and seeking justice for victims of sexual abuse.”

Kaahumanu Hale 16x9

<title>‘Aiea man gets 20 years for child sex assault</title>

Mother and son Dorothy and Bryson Mahoe have both been sentenced for their roles in abusing four children over seven years.

‘Aiea man gets 20 years for child sex assault

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

The National Fish and Wildlife Foundation’s National Coastal Resilience Fund recently awarded a $4.6 million grant benefiting a partnership of local organizations working to restore native forests and coral reefs in Maunalua Bay.

Funding for the ongoing Ridge-to-Reef Project went to 

, in collaboration with Protect and Preserve Hawai

ʻi, Kuleana Coral Restoration, the Hawaiʻi Institute of Marine Biology, the Koʻolau Mountains Watershed Partnership, Aloha Tree Alliance, Roth Ecological Design International, the Ocean Alliance Project and the state Department of Land and Natural Resources.

“This funding is transformational for Maunalua Bay and for our community,” said Doug Harper, executive director of Mālama Maunalua, in a statement. “For years, residents have witnessed the impacts of flooding, runoff, and declining coral health. This award allows us to activate a comprehensive, science-driven solution that restores native forests, improves stormwater management, and rebuilds our coral reefs with species resilient to future climate conditions. It is a major step forward for protecting our homes, our ecosystems, and our way of life.”

 that he oversees an annual budget of $3.5 million and about 20 full- and part-time employees, in addition to thousands of volunteers and contractors, all working to restore more than 20 acres of Maunalua Bay on O’ahu.

“Our work is rooted in aloha ʻāina and powered by people," he said, adding that marine conservation, coral research and restoration is "about community, culture and legacy.”

 aims to restore six acres of degraded forest, construct four green infrastructure projects that would capture more than 850,000 gallons of stormwater runoff per year, and transplant at least 3,000 heat-resilient corals across 10 acres of reef.

To accomplish this, Harper says engagement with volunteers, schools, partners and community members is key. Together, local organizations will hold monthly volunteer restoration and coral propagation events, as well as educational workshops and green infrastructure demonstrations at schools, businesses and homes.

The projected outcome? “The project will significantly reduce flooding, erosion, and pollution while strengthening Maunalua Bay’s natural defenses against sea level rise and climate-driven storm impacts,” according to the nonprofit. Its scope also includes designs for a new regional native plant nursery in East Honolulu.

 has stewarded multiple watersheds and worked with local residents to help mitigate runoff in the area. Harper previously told ASD that the organization works together with residences on best practices, which ranges from installing rain gardens or rain barrels to even repositioning gutters. 

Efforts to remove invasive plant species that get into streams and then oceans after heavy rainfall also preserve the health of fish, corals and other marine life.

“My hope is that people can mimic what our organization is doing in other regions to affect positive change,” Harper said at the time.

Mālama Maunalua plants

<title>Nonprofit gets $5M boost for community-led conservation project</title>

A hui of local organizations will continue working to restore native forests and coral reefs in East Honolulu's Maunalua Bay with aid from federal funding. Here’s more about the project and how to get involved.

Nonprofit gets $5M boost for community-led conservation project

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

It’s the first day of the Wednesday okazuya pop-up at 

, and there’s a steady stream of customers. With okazuya items like teri beef sticks, char siu pork belly, fried saimin, cucumber namasu and roast pork hash tempura, though, it’s no surprise. In particular, the roast pork hash tempura ($3) and inari ($5.50) were hot commodities on the okazuya’s first day.

Customers who have missed the cooking and flavors from chef Jason Peel — formerly of Nami Kaze Hawai

i, which closed its doors at the end of October — can look forward to the return of favorites like Grandma’s potato salad ($4) and ginger fried chicken ($4) on the okazuya menu. Other options include kimbap ($8.95), furikake Goteborg musubi ($3.25), bittermelon namasu ($4.50) and buttermilk fried chicken ($6). The okazuya launched on Dec. 17 and is currently available from 7 to 10:30 a.m. (or until sold out) on Dec. 24 and 31.

While the okazuya is only one day a week for now, customers can look forward to additional days in 2026. That’s just one of the concepts that Peel — who is now the chef/partner at Diamond Head Market & Grill, with owner Kelvin Ro — is working on.

We recently caught up with Peel, who shares more about his new role at the iconic destination.

ASD: Congrats on your new role, chef! Can you tell us how this came about?

: I’ve known Kelvin [Ro] for quite some time from when I was teaching at KCC (Kapi

olani Community College). We always kind of thought of doing something together, but I got into Nami Kaze.

We had our three-year lease … in the closing, I was talking to Kelvin to see if he needed help. I knew a lot of good people that I would need to find jobs for. We started talking about a transition.

It was a really hard decision [to close]; I kept my core management and had to shrink the foundation of our team, and re-grow. But I’m super excited; Kelvin’s next year will be 25 years he’s been running his business. There are so many great things about his business, and I’m trying to add what I can do without getting in the way. I want to see what we can do with local products and showcase them in a different way.

I want to start with the basics first because it’s an established business; I want to learn what their culture is. It’s been good; the team there has been so welcoming. I worked with them three years ago when I was remodeling Nami Kaze. I had some free time and I worked with Kelvin a bit.

It all kind of fell into place, as far as me transitioning to something more in that realm, as opposed to a full-service dining establishment. It kind of just aligned. [Now] it’s like I came back, which is nice. There’s a lot of things that he wanted to do, but never had the support to do it, so we’re trying to work on all these projects together, which has been fun.

ASD: What are you looking forward to in this new role?

: I really want to get out more and work with more people in the field. And that’s high schools, and getting closer to seeing what the farmers are dealing with. Just going at this industry from a different perspective. There’s so many different worlds and parts to this industry.

ASD: What are some of the most popular dishes currently on the market’s menu?

: They’re known for their chicken and kalbi, and their burgers are made from scratch. To me, it’s all about the grill. Everything’s being cooked to order on the grill. I like how they have brown rice and salad. I love mac salad and potato salad, but to have healthier options on your plate lunch that’s made to order is so awesome.

They have a lot of classic things in the marketplace; they do a great job with their desserts. They’ve had beef stroganoff on there (the menu) forever. They have a lot of nice salads; I love somen salad, so I’ll eat that sometimes. We want to not take away, but add to it. I want to get some of our sauces in there to go with the food; we’re working on that.

ASD: You recently did a Thanksgiving plate special for the holiday. How did you come up with that?

: That is all Kelvin. More than three years ago, they were doing turkey dinners. We’re going to work together in keeping his culture and nostalgic flavors along with me doing what I do, and collaborating in that manner. I like to learn first what he likes. We’ll see what kind of fun we can have next year.

ASD: Tell us more about the return of the weekend breakfast menu. Did breakfast stop for a while?

: Breakfast stopped around the Covid-19 pandemic; it was nice to bring it back. The breakfast (menu) uses his classics; as the weeks go on, we’ll probably start adding some dishes that are more my style. We’ll make more stuff as we go.

What’s cool about this staff is they’re so dedicated; they’ve been here for a long time. You can see that they have so much passion in what they’re doing. They’re working really hard. They brought so many years of nostalgic and homestyle food to everybody.

ASD: What are some dishes or ingredients you’d like to bring to the menu?

: I love using ‘ulu and anything that the island grows. What we grow in Hawai

i is what I want to get on the menu. The land makes what the land makes. When you live somewhere, those are the things you’re supposed to eat and the things you grew up on and want to share with the rest of the world. What makes me feel good is when we’re taking products that are naturally grown here and make it into something that people want to eat every day. That’s what’s cool; that’s what I’m looking forward to.

[{"type":"text","marks":[{"type":"bold"}],"text":"ASD: What are some of your other plans?"}]

: We’re working on a coffee/drink program. They’re getting some high-quality coffee, so we’ll do some cold brew. We got a slushy machine.

We’re also slowly working on our event spaces. One’s upstairs [of the market]; it’s not necessarily a restaurant, but we’ll do little pop-ups here and there. There’s an indoors and outdoors; it’s a nice, homey area. We’re trying to get that renovated — just painting, cleaning and patching. We’re not trying to run a restaurant, but trying to do some collaborations with some chef friends and people we partnered with before, and get back to showcasing all the local products.

There are so many things that we can do, it gets overwhelming. We’ve been trying to look at things as far as getting a timeline on what’s first, what’s next. “Let me look at this, is that feasible to do right now?” It’s a lot.

ASD: Will pastry chef Bev Luk eventually have her pastries at the market, too?

: She’s taking a little break. She deserves it; she’s been pushing hard the last few months. I had a ton of catering and events; I wanted to let her relax for a bit. She’d love to pop up one day and do some dessert tastings.

[{"type":"text","marks":[{"type":"bold"}],"text":"ASD: Is there anything else you wanted to add?"}]

: We want to keep it [Diamond Head Market & Grill] alive for as long as possible. Hopefully, we can keep it going as it’s been for 25 years, and add some new, nostalgic flavors to it.

Weekend breakfast served from 7 to 10:30 a.m. Saturdays and Sundays

Okazuya from 7 a.m. to 10:30 a.m. (or until sold out) Dec. 24 and 31

Diamond Head Market and Grill chef Jason Peel 121725

<title>Diamond Head Market & Grill now has a new okazuya pop-up and weekend breakfast</title>

Chef Jason Peel — formerly of Nami Kaze Hawaiʻi — has now joined chef Kelvin Ro at Diamond Head Market & Grill. Peel gave us an update on what he’s doing at the iconic market, and we recently stopped by to check out the market's first okazuya pop-up.

Diamond Head Market & Grill now has a new okazuya pop-up and weekend breakfast

Stephanie Salmons Headshot

Stephanie Salmons

Real Estate

Situated above the Pacific Ocean along Hawai‘i Island’s Hāmākua Coast, the aptly named Hāmākua Hotel is for sale with a $10 million asking price.

 is located about 20 minutes north of Hilo on 3.4 fee simple acres at 28-3514 Hawai‘i Belt Road in Honomū. According to 

, it’s the only permitted hotel along the 55-mile Hāmākua coastline.

The hotel operated as a bed-and-breakfast called Palms Cliff House for 25 years, 

. It was acquired by Eric and Lori Lochtefeld during the Covid-19 pandemic and, for a few years, was used as their home and to host private retreats, the site states. But an anniversary trip to Italy in the summer of 2023 inspired the couple to transform the property into a luxury hotel “with a focus on great culinary and storytelling.”

The property underwent a $2.5 million renovation completed in 2024, which added an infinity-edge pool and spa barn, upgraded guest rooms and modernized infrastructure, the listing notes. Meanwhile, “an exclusive option to acquire 22 contiguous acres unlocks the ability to create a 25.5-acre oceanfront estate with nearly one mile of coastline.”

Kevin Aucello, principal with Powell & Aucello, a Honolulu-based hotel brokerage and consulting firm, has listed the property. In an email to Aloha State Daily, he says that now the hotel is operating smoothly, the owner “understands that new ownership and fresh ideas will help the property continue evolving while also giving him the flexibility to pursue other interests.”

It's not often that a property of this nature becomes available.

“Oceanfront, fee-simple hotels in Hawai‘i almost never come to market — especially those nestled on a bluff overlooking the Pacific, a setting that makes this offering even more exceptional,” Aucello says. “Being the only permitted hotel along this coastline further underscores its rarity.”

When asked about the visitor demand for hotels like this on Hawai‘i Island, Aucello answers the question with one of his own: “Who wouldn’t want to stay in a boutique hotel that feels like it belongs in ‘Architectural Digest’ — a place perched above the Pacific, where every meal feels intentional, personal and deeply connected to Hawai‘i?

“Travelers today aren’t just looking for a bed, they’re looking for moments,” he continued. “And when a hotel pairs incredible design with cuisine that honors local ingredients and the island’s food culture, it creates the kind of memories people come back for year after year.”

Aucello says that demand for boutique hotels that offer “this level of authenticity, setting and culinary craft,” has long outpaced the supply on the Big island.

“Guests are drawn to properties that feel rooted in place — where the views, the architecture and even the meals tell a story,” he says. “Those are the hotels that consistently outperform and build loyal followings.”

And from an investor’s perspective, Aucello says interest is just as strong.

“Boutique hotels are a rare niche with high barriers to entry and limited inventory,” he continued. “But what truly sets this segment apart is the type of buyer it attracts. These opportunities don’t typically draw private equity or institutional money — they resonate with hoteliers who have an entrepreneurial spirit, people who love the craft of hospitality and want to shape something unique and meaningful.”

According to Aucello, the property’s 2024 renovation and reopening as Hāmākua Hotel created a “turnkey opportunity with immediate operating momentum.”

“It’s an ideal investment for an individual, couple or entrepreneurial group looking to own a truly distinctive luxury boutique hotel — one that blends lifestyle appeal with strong guest demand,” he says. “It’s also a small enough operation that a new owner can immediately infuse their personality, creative ideas and vision into the guest experience, something rarely possible in larger hospitality assets.

“At the same time, the property is perfectly suited for a small luxury brand seeking to expand its presence in Hawai‘i, offering a rare combination of oceanfront positioning, thoughtful design and personalized hospitality that aligns with experiential luxury.”

For the latest news of Hawai‘i, sign up 

Hamakua hotel1

<title>Hāmākua Hotel for sale</title>

The eight-room luxury boutique hotel is located about 20 minutes north of Hilo on 3.4 fee simple acres in Honomū.

Hāmākua Hotel for sale

[{"type":"text","text":"Ring in the holidays with these festive pop-ups across O‘ahu:"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Grinchmas Bar"}]

 features festive decorations and lights. Seasonal cocktails ($16 each) include The Grinch, Jack Frost, gingerbread martinis, spiked hot cocoa and more. 

: Open 10 a.m. to 10 p.m. Mondays-Thursdays, 10 a.m. to midnight Fridays-Saturdays, 10 a.m.-5 p.m. Sundays 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"MAKANA"}]

: ‘Alohilani Resort Waikīkī Beach, 2490 Kalakaua Ave., Honolulu 

i holiday pop-up bar features an immersive holiday environment with festive décor, warm lights and tropical greenery. Located at the resort’s Oceanarium Lounge, the pop-up is designed for attendees ages 21 years and older, and features a line-up of themed holiday cocktails.

Valet ($15) and self-parking available for up to three hours for attendees. 

: 4-10 p.m. Sundays-Thursdays, 4 p.m. to midnight Fridays-Saturdays through Jan. 1, 2026 (grand opening Dec. 9)

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Spirits of the Season"}]

: Prince Waikīkī, 100 Holomoana St., Honolulu 

: Prince Waikīkī’s Spirits of the Season menu features creative cocktails from some of Honolulu’s top mixologists. Guests can find these expertly crafted cocktails at both, 100 Sails Restaurant & Bar and the resort’s Hinana Bar.

Several of the featured mixologists will be on-site at 100 Sails Restaurant & Bar from 4:30 to 6:30 p.m. on Dec. 8, 9 and 15. 

princewaikiki.com/dine/spirits-of-the-season/

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Christmas Bar Hawaiʻi"}]

 is tucked away within Tiki’s Grill & Bar. The pop-up is known for its festive drinks and over-the-top décor.

Enjoy new beverages like Very Merry Spritz ($22), Minty Express ($19), Santa’s Nightcap ($21) and Campfire Old Fashioned ($19).

No reservations are accepted; first-come, first-served. 

: Open 2-11:30 p.m. weekdays, noon to 11:30 p.m. on weekends until Dec. 30

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Christmas Lodge"}]

: The Christmas Lodge pop-up is located in the former Chili’s space at Pearlridge Center. It features a cozy ski lodge theme; attendees must be age 21 years and older. This year, you can expect more seating, updated drinks, and crowd favorites like Butter Beer.

If you enjoy spooky vibes, ask to visit the Krampus Lair speakeasy, which is in a hidden section of The Christmas Lodge. You can find beers and the speakeasy’s exclusive Zombie drink. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Naughty List Lounge"}]

What: The Boardroom Kailua’s holiday pop-up bar features tasty specials and seasonal drinks. Specials include housemade local butternut squash soup ($16), housemade loaded bacon and potato soup ($16), 14-ounce prime rib with house chimichurri ($62) and desserts (all $12) like housemade holiday ube cheesecake, orange rosemary crème brulee, handmade apple pie empanadas and more.

Holiday cocktails include Santa’s Night Cap ($15), French Kiss ($16), White Christmas Cosmo ($16), Sleigh Queen ($16) and The Nice List ($16). Celebratory bottles of bubbles ($35) will also be available. 

: 5 p.m. to closing Wednesdays to Sundays; guests can make reservations via Yelp 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Winter Garden Room"}]

: Romer House Waikīkī, 415 Nahua St., Honolulu 

: While it’s not necessarily a cocktail bar, the Winter Garden Room is a seasonally transformed private dining room where attendees can enjoy 855-ALOHA’s full food menu. Guests are invited to enjoy live acoustic Christmas music, “snowfall,” the eatery’s holiday cocktail (The White Christmas margarita) and The Lei Stand’s holiday cocktail (Rum-Rum Rudolph Eggnog).

Romer House Waikīkī is hosting its Sparkle & Shine event in The Winter Garden Room on Dec. 14. Tickets cost $89 per person; this event will include Osetra caviar, chilled oysters, charcuterie, live holiday music by Cory Oliveros and “snowfall” every 30 minutes from 5:15 to 7:45 p.m. 

: “Snowfall” will be available daily at 5:30, 6:30, 7:30 and 8:30 p.m. nightly until Dec. 31

 for more information about Sparkle and Shine

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Valor Hawaiʻi"}]

i (located at Pearlridge Center’s Wai Makai food court) just launched its holiday cocktail menu.

Enjoy new drinks like Koloa cane fire shot ($9), Grinch Punch ($12), peppermint espresso martini ($12), fig Old Fashioned ($13), Jack Frost ($12) and Abuelita’s hot cocoa ($12). 

: 12 to 10 p.m. daily (11 a.m. to 8 p.m. Sundays) until Dec. 31

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Winter Wonderland"}]

: 1450 Ala Moana Blvd. Space 1310, Honolulu 

: This Christmas-themed pop-up bar will be open in the former Surfers Bakery space at Ala Moana Center. You can look forward to holiday drinks, festive surprises and dreamy décor. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Yules Truly"}]

: Yours Truly, a cocktail bar tucked away in Downtown Honolulu, gets a festive makeover and transforms to Yules Truly during the holidays.

Enjoy speakeasy-exclusive drinks like Oh Pear Tree ($18), Ginger Gentleman ($18) and Jingle Java ($18). In the speakeasy, guests can place their orders by filling out a postcard with their name and order, and receiving their cocktail through an assigned mailbox.

The lounge area also features exclusive drinks like North Pole Potion ($18) and Island Wonderland ($18).

: Now through Dec. 30 (closed Christmas Eve and Christmas Day) 

Hawai‘i Skies: Color contrast

ASD Staff

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Hawai‘i Skies: Color contrast

Authors

ASD Staff

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Most read