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Daily Smile

[{"type":"text","text":"Dog discusses what he does for a living..."}]

Smile 26 1 11

<title>Daily Smile: Sunday, January 11, 2026</title>

Dog discusses what he does for a living...

Daily Smile: Sunday, January 11, 2026

 Dog discusses what he does for a living...

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

Stephanie Salmons Headshot

Stephanie Salmons

Hawai‘i Volcanoes National Park on Hawai‘i Island was set to temporarily close 

Halemaʻumaʻu Trail and part of Byron Ledge Trail by 5 p.m. Wednesday, Oct. 7, due to safety around continued inflation and earthquake activity at the summit of Kīlauea Volcano.

[{"type":"text","text":"The trail closure totals 1.3 miles."}]

Citing the U.S. Geological Surveyʻs Hawaiian Volcano Observatory, HVNP said in an 

 that more than 200 shallow earthquakes occurred below the Kīlauea summit last week — and six more have occurred in the last 24 hours.

"A magnitude 3.4 earthquake at 9:52 p.m. on Sept. 30 caused small rockfalls along the north wall of the caldera," the park says. "The increased seismicity could trigger additional rock falls and presents a serious safety risk. Both trails descend from the caldera rim to the floor and have been the site of dangerous rock falls in the past."

HVNP says that Kīlauea is "highly pressurized and while forecasting is not possible due to the irregularity in inflation and deflation, changes could occur quickly at the summit."

"HVO scientists report that additional cracks have opened on the caldera floor between Uēkahuna and Wahinekapu (Steaming Bluff), likely due to a short-lived magma intrusion to the area Sept. 30 to Oct. 1," the park noted.

You can read the most recent Kīlauea status update from HVO 

Kīlauea has been erupting intermittently since Dec. 23, 2024, largely from two vents in Halema‘uma‘u crater within the summit caldera. According to 

, there have been 54 eruptive episodes between that date and Aug. 25, when 4 million cubic meters of lava erupted during a nine-hour eruptive episode, episode 54.

USGS notes, too, that between Sept. 14 and 16, six new vents opened in and near the base of the northwest wall of Halemaʻumaʻu crater and erupted lava flows on the crater floor without fountaining.

 could resume within Halemaʻumaʻu crater from the north-south-west vent complex," HVNP says in Wednesdayʻs announcement that the 43 days since Aug. 25 mark the longest period of time without lava fountains since the eruptive cycle began.

"It is also possible that another magma intrusion could occur and cause an eruption along the weak crack system at the summit," the announcement notes.

According to the park, viewing areas on the Keanakākoʻi side of the caldera closed for safety last week; with the closest parking about a mile from the overlooks, the area is difficult to evacuate quickly.

Visitors are required to stay out of closed areas and away from cliff edges which are unstable and can collapse without warning, HVNP says.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"More geological changes"}]

Unrelated to the ongoing eruption, HVNP also announced earlier this month that the iconic Hōlei Sea Arch, located at the end of Chain of Craters Road within the park, had collapsed into ocean sometime in late September. An Oct. 1 announcement noted that the 90-foot sea arch was standing on Sept. 23 but had collapsed by Sept. 27, although the exact time of the collapse is unknown and could have happened when the park was temporarily closed during Tropical Storm Nolo.

"The coastline flanking the sea arch has shown signs of instability for years," that announcement noted. "Earthquakes during the 2018 Kīlauea eruption and summit collapse damaged the cliffs near the arch and in January 2020, new cracks and instability prompted the park to close the original viewing area. A safer viewing area further from the cliff edge opened in March 2020. Later that year, massive surf from Tropical Storm Darby broke off a chunk of rock from the lower part of the arch."

, the sea arch was cut into the cliff of an ancient lava flow from about 550 years ago due to "differential erosion." 

960 HAVO 20220718 Holei Sea Arch standing J Wei

960 HAVO 20260930 wide Holei sea arch gone J Wei

HAVO Keiki Hiking Kilauea Caldera Floor NPS Photo

<title>Hawai‘i Volcanoes National Park to temporarily close some trails for safety</title>

Continued inflation and increased earthquake activity at the summit of Kīlauea Volcano prompted the safety closures on Wednesday.

Hawai‘i Volcanoes National Park to temporarily close some trails for safety

Guieb Cafe’s new downtown Honolulu location in Davies Pacific Center isn’t open to the public yet. However, there’s another downtown Honolulu space where customers can find the cafe’s popular ube mascarpone pancakes and pork adobo omelets.

 — operated by the Guieb Cafe team — opened this month in the cafeteria space of the Prince Kūhiō Federal Building in downtown Honolulu.

“We were presented with an opportunity to take over a federal building cafeteria — which was not something we are used to or even knew anything about,” general manager Precious Guieb remembers. “We checked it out and we were stunned by how big the space is.”

The cafeteria space — which is open to the public — had been vacant for a while, according to Guieb. She says she had returned from visiting the cafe’s Las Vegas location during the summer, and checked out the current Pīkake Cafe space in August.

“We got this up and running the whole month of September with inspections and such; our first day open was Oct. 1," Guieb says.

“Since we already do catering already, we thought, ‘Maybe it’ll work out,’ so we gave it a shot,” she adds. “We serve similar items to Guieb Cafe and similar dishes from our catering (menu), so it’s kind of a blend of both, while catering to the whole cafeteria vibe.”

Guieb says her dad is the chef and owner, and the cafe’s name was inspired by his favorite scent.

“My dad really likes the pīkake flower,” she says. “He felt like this was a good name for it; he was mentioning how he wanted to bring life here (in this space).”

Even though Pīkake Cafe is in a federal building, the cafeteria is open to the public, according to Guieb. Individuals need to pass through a security checkpoint, then catch the elevator to the fifth floor, where the cafeteria is located.

The cafe serves breakfast from 6 to 10 a.m.; options range from breakfast burritos ($12.48) and croissantwiches ($12.48) to ube mascarpone pancakes ($14.56) and ube waffles ($10.40).

“Everything is made to order,” Guieb says. “We brought our ube mascarpone pancakes (from Guieb Cafe) here; it’s a smaller portion. That, the ube waffles and pork adobo omelet have been a hit in the mornings.”

Breakfast burritos feature spinach wraps stuffed with sausage, eggs, cheese and potatoes, and they’re served with a potato medley. The cafe’s croissantwiches (croissant sandwiches) include sausage, eggs and cheese.

During lunch — served from 10:30 a.m. to 2 p.m. — customers can opt for an all-you-can-load salad bar ($14.56) or go for one- or two-choice plate lunch-style entrees. The salad bar includes Romaine lettuce, grape tomatoes, artichokes, boiled eggs, bacon bits, fresh-cut seasonal fruits, creamy basil pesto rigatoni and more, according to Guieb.

“You can fill up (your plate) as much or as little as you want,” she says. “We’re getting great feedback on that.”

Entrees change daily for the plate lunches. For instance, Mondays feature shoyu chicken and chicken long rice, with roast pork and mushroom gravy ($15.60) as a special; on Fridays, customers can choose from Korean short ribs kalbi, hamburger steak, chicken adobo and kalua pig and cabbage. Plates usually come with potato mac salad or steamed veggies and rice.

Many specials feature popular options from Guieb Cafe or the business’s catering menu, according to Guieb.

“Our Korean short ribs is very popular on our catering menu,” she says. “We have hamburger steak and garlic shrimp (as entrees), which are popular from the Guieb Cafe menu.

“Yesterday, we had oxtail soup on special; next week, we’ll have chicken papaya soup and clam pasta,” she adds. “Things that we don’t normally get to do at Guieb Cafe, we’ll try to incorporate here.”

Guieb notes that, while parking can be limited at the federal building, it’s a short walk from Waterfront Plaza, where there’s ample parking.

“We get a lot of HPU students coming here for breakfast and lunch,” she says. “People are always like, ‘I’ve been wanting to visit (Guieb Cafe),’ so in a way, they get to try our flavors. We’re not sure what to expect, but we’re excited. We’re trying to give them (the state and federal workers) something to look forward to.”

300 Ala Moana Blvd. fifth floor, Honolulu

Open 6 a.m. to 2 p.m. Mondays to Fridays, closed all federal holidays

Pikake Cafe Precious Guieb 100526

<title>Pīkake Cafe offers local-style comfort food in downtown Honolulu</title>

The sister business of Guieb Cafe is located in the cafeteria space of the Prince Kūhiō Federal Building in downtown Honolulu. The cafeteria is open to the public — customers have to go through a security checkpoint — from Mondays to Fridays. Diners can expect some of the most popular dishes from Guieb Café, including ube mascarpone pancakes, pork adobo omelets and hamburger steak.

Pīkake Cafe offers local-style comfort food in downtown Honolulu

Kyler Hood

Viewpoints

Aloha Spirit

For more than four decades, Kamoho Aliʻi, beloved traditional koa waʻa of the Waikīkī Beachboys Canoe Club (Beachboys) has served as a physical connection to the club’s roots.

“Koa canoes are so important to our history [of the Beachboys], and to the history of the Hawaiians,” said Rae Kamaka, wife of the late legendary waterman William “Moku” Kamaka who was one of the club’s founders and the club’s head coach for years.

The canoe club was founded in 1973 by a group of Waikīkī beachboys to promote surfing and outrigger canoe paddling. Today, the Beachboys are a highly regarded canoe club known for embodying the Hawaiian waterman tradition, preserving outrigger canoe history, and for perpetuating aloha.

Kamaka shared that, back when the club was founded, traditional koa canoes were far more prevalent. Today, fewer than 60 are actively raced, and all are highly prized.

Kamoho Aliʻi was born in 1980 in Hilo, the creation of canoe-builders Ray Bumatay and Alex Apo. From the beginning, Kamoho Aliʻi was a source of pride for the Beachboys. Still a relatively new canoe club at the time, adding Kamoho Aliʻi to their fleet of canoes was the achievement of a goal that club members viewed as being a significant step towards becoming a respected canoe club.

Another goal was to win either the Molokai Hoe or Nā Wāhine o ke Kai – both long-distance canoe races (approximately 41 miles) that cross the Kaʻiwi Channel from Molokai to Oʻahu.

That goal was finally realized in 2011 when the club’s female crew took first place in Nā Wāhine o ke Kai. It proved to be a spectacular season for the Beachboys.

“2011 was really the culmination of carrying out what Moku and the Beachboys had set out to do when the club was founded,” Dana said. “Gorecki” Yaross, a club member who paddled with the Beachboys for 18 years and served as its president from 2002 to 2017.

However, amidst the club’s success that year, the Beachboys also experienced tremendous loss. Club co-founder Moku Kamaka passed away in August 2011.

[{"type":"text","text":"In need of repair"}]

Around 2003, after paddling her for more than 20 years, the Beachboy’s prized koa canoe, Kamoho Aliʻi, was placed in storage. She needed repairs that the club could not afford.

Time passed and in 2019, the club began restoration work on its fleet of canoes. By 2026 all the club’s fiberglass canoes were restored. Kamoho Aliʻi is next.

After almost 23 years, the Beachboys are excited to begin restoring Kamoho Aliʻi. It will be a long process, but the waʻa is foundational to the club and its values. To this end, fundraising efforts are underway to restore Kamoho Aliʻi which club leadership estimates could cost $90,000. A hefty price, but they believe it is well worth it.

Eric Lentz is the current president of Waikīkī Beachboys. He has been with the club for about 16 years and is its Novice B paddling coach. Reflecting on the club’s canoe restoration efforts, Lentz emphasized that boats are meant to be on the water.

At the annual Waikīkī Beachboys Invitational Regatta on July 11, 2026, Kahu Dennis Salas offered the opening pule. Seventeen clubs competed this year at the event which, of course, was held at Waikīkī Beach. The regatta enjoyed clear weather and the Beachboys took home five gold medals that day.

At the conclusion of the regatta, beneath sunny skies and against the aquamarine backdrop of the ocean, the Beachboys celebrated on Waikīkī Beach with the other canoe clubs and paddlers who competed that day, win or lose.

“We want paddling to be competitive. That’s why we’re here. We’re here to win races. We’re here to paddle, but we’re mostly here to have fun,” Lentz said.

To donate to the restoration of Kamoho Aliʻi, 

This article is reprinted with permission from 

OHA's Ka Wai Ola newspaper: "Waikīkī Beachboys Seek to Restore Historic Koa Canoe" by guest author Kyler Wood in its September 2026 issue, Vol. 43 No. 9. Read more at 

For more than four decades, Kamoho Aliʻi, beloved traditional koa waʻa of the Waikīkī Beachboys Canoe Club has served as a physical connection to the club’s roots. The koa canoe has been in dry dock for more than two decades, but fundraising efforts to restore it are currently underway.

Daily Smile: Sunday, January 11, 2026

ASD Staff

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Daily Smile: Sunday, January 11, 2026

Authors

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