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<title>Daily Smile: Saturday, January 10, 2026</title>

"When my husband asks me what we did today..."

Daily Smile: Saturday, January 10, 2026

 &quot;When my husband asks me what we did today...&quot;

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<title>Daily Smile: Thursday, January 22, 2026</title>

Top 10 most dramatic husky screams...

Daily Smile: Thursday, January 22, 2026

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Food & Dining

Wahiawā-based Bizia Surf & Coffee Bar might be known for its apparel and beverages, but it’s also home to an adorable blue pizza mobile.

Chef/business owner Gui Vila officially opened 

 on June 1, but he’s been making sourdough long before then. Vila, originally from Brazil, says he came to the United States to play soccer in L.A. When that ended, he decided to move to Hawaiʻi, and ended up meeting a guy who owned a sourdough café.

“He offered me a job making pizzas; over the years, I learned a lot and grew a passion for it,” he says. “I’ve always wanted to start my own business, so I looked up some ideas and it led to transforming this little truck into my own pizza mobile.

“Our starter is nearly 100 years old,” he adds. “Unlike typical pizza dough, our crust is made from long-fermented sourdough, which makes it easier to digest. We don’t rush the dough; the 24-hour fermentation develops complex flavors and a perfect chewy yet crispy texture — something that sets us apart from most pizza spots.”

The menu offers 11-inch pizzas in flavors like margherita ($20), classic cheese ($19), mighty mushroom ($20) and pepperoni ($21).

“The most popular dishes from the menu so far would be the Mānoa Honey or the Mighty Mushroom,” Vila says. “Both have great toppings and a unique taste to them.”

Mānoa Honey Over Goat is designed with cheese lovers in mind. This white pizza features garlic aioli, goat cheese, fresh mozzarella, basil and tomatoes. It takes each sourdough pizza about 4 minutes to cook, according to Vila. The mixture of cheeses, combined with the honey drizzle, gives this pie a balanced, salty-sweet flavor.

If you want something classic, go for the pepperoni ($21), which comprises tomato sauce, shredded cheese and a plentiful amount of pepperoni. The pepperoni are placed on the pizza first, under the cheese, so they don’t burn, according to Vila. 

Ono Dough Co. is currently open from 11:30 a.m. to 7:30 p.m. Mondays to Saturdays. The biz is also offering sourdough waffles from 8 a.m. to noon on Fridays to Sundays.

Pizzas are available from 11:30 a.m. to 7:30 p.m. Mondays-Saturdays

Ono Dough Co Manoa honey pizza 061625

<title>Ono Dough Co. is serving up sourdough pizzas</title>

Wahiawā-based pizza truck serves handcrafted margherita, veggie, and Mānoa Honey pizzas — and sourdough waffles on the weekends.

Ono Dough Co. is serving up sourdough pizzas

 is a Japanese izakaya that’s known for its ultra-crispy tempura served in a cozy environment that makes you feel like you’re in Japan … without leaving Honolulu.

If you’re fans of its tempura, good news — starting tomorrow, you can get it for lunch.

The lunch menu comprises tempura sets, seafood bowls and meat bowls. The tempura selection can be ordered as a plate set or as a donburi. All dishes (except for the keiki menu items) come with the eatery’s housemade tonjiru, a hearty, comforting soup with daikon, tofu and pork.

The Matsu special ($27) is predicted to be a customer favorite, as it has a good sampling of meats and veggies. It includes a large shrimp, unagi, kisu, sweet potato, pumpkin, eggplant and shishito pepper tempura. The tempura is battered to a nice, golden crisp but it’s not oily or overly crunchy.

If you want a more luxe lunch, go for the Tokujo premium ($36), which includes two large shrimps, unagi, kisu, squid, pork eggplant, maitake and shishito tempura. Whichever set you order, we recommend adding the soft-boiled egg tempura ($1.90). The contrasting textures — jammy soft-boiled interior with the crispy tempura exterior — are divine.

The eatery has many options for lunch other than tempura. The chef’s choice chirashi bowl ($26.50) features a colorful assortment of fresh fish, including salmon, Hamachi and saba. Customers can also choose from a variety of seafood bowls, including uni and ikura ($39) — made with Hokkaido uni — ikura and salmon ($24), and rainbow trio ($35). The latter features a colorful medley of crab, salmon roe and scallops from Hokkaido.

If you want something meaty and unique, opt for the wagyu roast beef bowl ($29.50). The slow-cooked wagyu beef comes with an egg yolk that’s designed to mix with the beef and the rice to enhance the umami flavor.

Finish off your meal with mochi ice cream tempura ($4.90), which comes in ube and vanilla flavors. The ice cream melts quickly inside the delicate tempura shell, so don’t wait too long before you indulge.

2334 S. King St., second floor (above Tori Ton), Honolulu 

Open for lunch 11 a.m.-3 p.m. Wednesdays-Sundays (closed Mondays and Tuesdays)

Daily Smile: Saturday, January 10, 2026

ASD Staff

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Daily Smile: Saturday, January 10, 2026

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