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ASD Staff

Daily Smile

[{"type":"text","text":"\"When my husband asks me what we did today...\""}]

Smile 26 1 10

<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;

Yamachika Tom IMG 1913 Large

Tom Yamachika

Viewpoints

Government & Politics

Nonprofit Reason Foundation recently published 

 of the fifty states’ performance against financial metrics designed to assess a state’s financial viability. The foundation selected eight metrics and gave a red flag to indicate failing performance on that metric. The eight metrics were four long-term indicators and four short-term:

Twenty-three states studied (using 2023 financial data, the latest available for data comparison) took home no red flags at all. The worst performer, New Jersey, was awarded six red flags out of the eight possible. Connecticut came in second, with four.  California, Hawaii, Illinois, Massachusetts, North Dakota, and Pennsylvania were each given three. Vermont, Washington, New York, and Delaware got two.

The foundation had this to say about Hawaiʻi: “Hawaiʻi faces long-term challenges and carries $27.5 billion in total liabilities, or $18,909 per capita. Although assets exceed liabilities overall, restrictions on the use of cash leave Hawaiʻi’s unrestricted net position negative at -$7.4 billion. Its cash assets amount to only 7.5% of total assets, although it holds sufficient cash to service current liabilities. Hawaiʻi also boasted a healthy annual operating surplus of $2,566 per capita in FY23.”

The part about a huge amount of liabilities per capita should surprise no one. Lots of ink has been spilled over the years about Hawaiʻi’s defined benefit retirement plan, and the EUTF that had promised healthcare for life to qualifying state retirees. No one today offers that kind of health coverage, and there are very few employers who maintain defined benefit plans. They cost a lot of money even in good times, and cost even more in times of economic hardship.

Hawaiʻi does have assets, but much of the cash is hidden in a honeycomb of special, revolving, and other non-general funds. If pressing, resource-intensive needs arise (think hurricanes, fires, or the Trump Administration rescinding federal money that our government was relying on), it is difficult or impossible to meet those needs by moving the money we have.

And, speaking of assets, according to the 

 (page 30), most of ours are in land, buildings, and infrastructure, not cash. It’s difficult to respond to pressing needs with existing land and buildings. These would need to be sold to generate cash, which is a slow and inefficient process especially when we have the cash available but sitting in a well-hidden special fund account somewhere.

So, lawmakers? What can we do about this? Are you ready, willing, and able to tackle this problem, or pieces of it, for the benefit of us all?

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<title>Community Voices: Financial Red Flags</title>

Hawaiʻi does have assets, but much of the cash is hidden in a honeycomb of special, revolving, and other non-general funds, writes Tom Yamachika of Tax Foundation of Hawaiʻi, in reaction to new data by Reason Foundation. According to the nonprofit, the state carries $27.5 billion in total liabilities, or $18,909 per capita, although assets exceed liabilities overall.

Community Voices: Financial Red Flags

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

Higa headshot white shirt square

Sterling Higa

Crime & Courts

Columnists

A young woman is suing Cornell and seven men. She says they raped her in a fraternity house two years ago, when she was 20. Much about the night is disputed, and every version of the story is grievous.

By her own account, she got drunk on vodka at her sorority house and drank more at a bar though she was underage. Her complaint puts it at about 10 drinks in three hours. She walked to a fraternity house around 11 p.m. She arrived drunk, took ketamine, and had sex with two men she knew. She told police she was willing at first. Her lawsuit says she was too drunk to consent to any of it, and that the men who came in afterward raped her.

She did not call it rape at first. Within three weeks she did, and went to campus police. The district attorney read her sworn statement as describing consensual sex and declined to bring charges. Cornell expelled two of the men and suspended two. Now she is suing the university, the fraternity, her sorority, a bar, and the seven men.

Her story has been conscripted to serve political narratives, leading up to the midterm elections. Rep. Alexandria Ocasio-Cortez told a town hall, as settled fact, that seven men “took turns gang raping her for seven hours.” Pundits have made Jane Doe an avatar of #MeToo.

Others online have tried to unmask her. Her lawyer says she has been threatened with harm unless she drops the suit, and that women mistaken for her have been threatened too.

In the coverage of the story, Jane Doe has been treated more as an object than a person. And the seven accused men have been condemned on social media as guilty without trial.

If her allegations are true, they would not be surprising. Sexual assault is common in American universities. It’s especially common during the first months of each school year, and many assaults are related to the culture of wild partying that’s grown up around fraternities and sororities.

This party culture is nothing new. Fraternities and sororities took Greek names and built themselves on the pattern of Greco-Roman mystery cults. Think: Bacchanalia and the cult of Dionysus. Hence the vows of secrecy, initiation rites, and symbols. “Greek life” is not a misnomer.

It’s not surprising that wild, drunken parties take place in fraternity and sorority houses. That is the highest expression of their culture.

The problem with this culture is that it’s degenerate. And Christians, at least, used to know this.

There was a time when a story like this would have led to the round condemnation of the whole system of “Greek life.” But it is now taken for granted that such a system must exist, that it can be reformed. A few more mandatory trainings about sexual consent, and all will be well.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"This is foolish."}]

Mystery religions will not be reformed. They must be abandoned. And it is a sad commentary on the church today that few Christians are willing to say so.

Such cults start with false worship and end with the ritual abuse of men and women. Solving the problems they cause means getting to the root.

God created man and woman in His image. This is where our dignity comes from. But the woman was deceived by the serpent and ate of the fruit of the tree of the knowledge of good and evil. The man, who was with her, sinned with his eyes open, and in him we all fell. This is where our sin comes from.

Woman is the glory of man, and he was made to guard her, as Adam did not. In a godly and loving marriage, their sexual union is a beautiful and often fruitful thing.

But we are fallen, and our desires are sinful. They run quickly toward worship of false gods like Dionysus.

Dionysus promises freedom. He claims to liberate. His followers drink wine and dance to escape from their limits. And while intoxicated, they are indeed freed from inhibition and restraint. But this freedom is license only to sin.

The Christian account is otherwise. We are born in bondage to sin. True freedom comes when God breaks that bondage and grants a sinner repentance and faith in Jesus Christ. By His blood, we are spared the punishment we deserve for our sin. And His Spirit enables us to live in freedom.

This freedom is no license. Sinful desires remain in us after we are saved. Christ frees us 

 something: to love God and neighbor and to keep His commands.

If it sounds strange to speak of Christ in response to an alleged gang rape, it is only because the church has retreated from its prophetic task.

A silent and hypocritical church cannot witness to the world. The church must first root out its own tolerance of sexual sin.

But then it must call a spade a spade. Greek life is a good place to start. It’s a knockoff mystery religion. It celebrates drunkenness, riotous living, and freedom from restraint. It is not Christian.

But Greek life appeals in part because Christians offer nothing better on most college campuses.

Many churches live next door to universities. They send missionaries abroad while ignoring the opportunity to evangelize next door.

Mystery cults are a pale substitute for true religion. They offer brotherhood for four years and a drunken feast on Friday night. Christ gives His people a family that does not end and table fellowship every Sunday.

, “If we continue to send our children to Caesar for their education, we need to stop being surprised when they come home as Romans.”

And if we send them to the Greeks for their brotherhood, they’ll come home as Greeks.

Cornell i Stock 157198854 16x9

<title>Cornell fraternity rape lawsuit: What Greek life worships</title>

A 20-year-old walks from a bar to a fraternity house at 11 p.m. ASD opinion columnist Sterling Higa on why Greek life can’t be reformed and what the church owes the campus next door.

Cornell fraternity rape lawsuit: What Greek life worships

Ed Rampell

Arts & Entertainment

At the August 22 ribbon-cutting ceremony in the 

, black belt Michelle Manu, a practitioner and teacher of lua, the ancient Hawaiian martial art, “open[ed] something that, to my knowledge, has never existed before: a permanent museum exhibit devoted to warrior women… A declaration that the warrior woman belongs in the historical record. And maybe more importantly: that she always did,” Manu said in her speech inaugurating the cultural institution’s Warrior Women exposition.

Adorned in a Hawaiian feather cape, Manu went on to tell assembled martial arts acolytes and aficionados: “I don’t believe today is simply the opening of an exhibit. Today we gather fragments of history and say: ‘We see you.’ Not because women suddenly became warriors. Not because the 21st century invented powerful women. Not because history has finally granted women permission to stand beside men. But because we are becoming capable of seeing what was there all along … The other half of warrior history.” 

The Warrior Women exhibition is mounted in an 8,000-square-foot space at Glendale, Los Angeles County. The Martial Arts History Museum claims to be the world’s only educational venue displaying and preserving the patrimony of global self-defense disciplines. It is a reliquary featuring related artifacts, ranging from samurai swords to a workout uniform worn by Elvis Presley, who studied karate in 1958 while a soldier based in Germany and became a 7th-degree black belt. Displays focus on the depiction of martial arts in anime, animation, movies and TV shows, including, naturally, a Bruce Lee section.

Following Manu’s inaugural address, her daughter, Malia, wearing a feather cape, cut the red ribbon held aloft by her sons, officially opening the Warrior Women exhibition. As Manu describes it, the display consists of “informational boards and an informative video” which “as curator, I helped put together the vision in the video, as well as all of the boards’ information.” Through photos and wall texts, female soldiers and defenders over the centuries are chronicled.

They include: Maui-born chiefess Manono, who died in the 1819 Battle of Kuamo‘o at Kona, and Mo‘o Alā, an all-women special forces regiment serving under O‘ahu’s Queen Kūkaniloko. Others showcased include France’s 15th-century patron saint Joan of Arc; the Philippines’ Gabriela Silang, who resisted Spanish colonizers in the 18th century; and the African warrior Viola Davis depicted in the 2022 film “The Woman King.” Manu says she hopes to “accumulate an armory within the exhibit” featuring traditional weapons.

The Museum’s various galleries highlight traditional martial arts from countries including Japan, China, Korea, Philippines, etc. Museum founder and president Michael Matsuda, a 10th degree black belt in monkey kung fu, called the Hawaiian exhibition “one of our most exciting sections in the entire museum. ʻŌlohe Solomon Kaihewalu, one of my dear, dear friends, donated all his weapons, made just for the museum… His expertise and uniform are here in the museum. Through one of his top students, kumu Michelle Manu, his legacy is carried on.”

Inside a glass display case, Kaihewalu’s woodwork includes: “Paddles; newa, a handheld club, some of them have nihomanō – tiger shark or great white teeth – within the actual club; pāhoa, a single edged dagger; and the maka pāhoa, a double-edged dagger,” relates Manu, the exhibit’s custodian. 

Manu explained to Aloha State Daily, “Lua is the only Indigenous warrior art for the people of Hawai‘i… It looks a lot like ceremonial hula from ancient times, just made into contact. Hula is not contact; lua looks very, very similar, utilizing the same movements, only it is contact.” 

Kaihewalu, Manu’s mentor, “hadn’t trained a woman since the early ’80s; 20 years had passed.” An athletic devotee, Manu surpassed expectations and may be today’s only publicly-known female Lua master. She earned a 10th degree black belt and the titles ‘Alihikaua (general) and “Knight Commander” of O’ahu’s chapter of the Royal Order of Kamehameha I, originally established in 1865 by 

perpetuate Hawai‘i’s ancestral culture, customs, and traditions.

Manu has authored books about lua and as a kumu, teaches the age-old Hawaiian martial art, viewing it as a pathway to female self-empowerment, in arenas from domestic abuse to the battlefield. But she teaches all genders, and one of her pupils, Kia‘i Ikaika Kūkaniloko – originally from Mākaha, now living in Orange County – attended the Warrior Women opening. He described Manu as a “phenomenal teacher” because “kumu embodies the essence of Lua, she lives it with every breath of her.” Some attendees traveled all the way from Chicago for the exhibit’s unveiling, such as Crystle Diño, who teaches Filipino martial arts at the Windy City. Janel Barlongo, who has taught traditional Filipino self-defense techniques Kali and Silat at UCLA and beyond, also attended.  

Manu, currently a Huntington Beach, California resident, traces her ancestry to her father’s homeland, the Big Island, where she’s returning September 3-6 to co-present the Koa Wāhine Retreat in Kailua-Kona at Kahalu‘u Ma Kai, which Manu calls “sacred land, where there’s a birthing stone and several temples.” Manu added the retreat is “a series of workshops; of course, Lua has to be involved, mostly geared towards women finding their inner warrior. We don’t just do lua or move in lua. We move in hula, we learn more about the warrior massage, and mostly we learn about the metaphysical aspect of how we can use our voice and mana, much as ancient women warrior did back in the day… I’m specifically focusing on our wāhine identity, in ancient times and modern times. How do we conduct ourselves? How do we move through the world? How do we deal with adversity? I’ll also be speaking about connection to the ʻāina. We’re actually going to be at an ancient heiau.”  

For more information on that retreat, click 

Ed Rampell and Luis Reyes co-authored the new book 

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<title>Hawaiian martial arts master inaugurates “Warrior Women” exhibit at L.A. Museum</title>

Michelle Manu presides over new exhibition paying tribute to female protectors, defenders and combatants at world’s only museum honoring international self-defense disciplines, including ancient Hawai‘i’s lua. She resides in California but returns to the Islands next month to lead a women's retreat on Hawai‘i Island.

Hawaiian martial arts master inaugurates “Warrior Women” exhibit at L.A. Museum

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Michael Brestovansky

Leo Caires, Mayor Richard Bissen's former chief of staff, has accused the county of firing him unjustly after investigating multiple fraud cases within the county government.

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