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Hawai'i Skies

Today's Hawai‘i Skies was captured by A. Kam Napier while Hiking Kaua‘i’s Sleeping Giant formation. "It’s never too late to do a hike for the first time. Amazing views!"

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<title>Hawai‘i Skies: Sleeping Giant</title>

Today's Hawai‘i Skies was captured by A. Kam Napier while Hiking Kaua‘i’s Sleeping Giant formation.

Hawai‘i Skies: Sleeping Giant

Today&#039;s Hawai‘i Skies was captured by A. Kam Napier while Hiking Kaua‘i’s Sleeping Giant formation. &quot;It’s never too late to do a hike for the first time. Amazing views!&quot; To submit your Hawai&#039;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.

Christian Shimabuku Headshot

Christian Shimabuku

Sports

When Isaiah Magdaleno and his size 15 cleats toe the rubber on Friday night at Les Murakami Stadium, University of Hawai‘i baseball head coach Rich Hill will have no doubt the right guy will be on the mound to open the team's season. 

Magdaleno, a Los Angeles native, will begin his junior season with the Rainbow Warriors as the team's ace pitcher. Magdaleno pitched in a hybrid role as a freshman in 2024 — of his 12 appearances, he had four starts and a save. While getting his college baseball bearings, his ERA of 7.61 was the highest on the team. 

Magdaleno blossomed as a sophomore in 2025, quickly establishing himself as one of the country's top bullpen arms. He went 4-1 with a 2.70 ERA, 

. Of his 24 appearances, all came in relief. He locked down nine saves, striking out 77 hitters in 60 innings en route to first team All-Big West Conference honors. 

In college baseball parlance, "Friday night guy" is a term reserved for a team's bona fide No. 1 starter, a role Magdaleno is serving for the first time in a Hawai‘i uniform. Come 6:35 p.m. against Gonzaga, it will be Magdaleno who throws the first pitch of UH's highly anticipated 2026 season. 

"I'm very grateful to get the opportunity," Magdaleno said earlier in the week. "Very thankful to the pitching coach, (Keith Zuniga) and coach (Hill), the opportunity to get the Friday night and opening day start. Very excited to get it going and get the season started."

Despite the success Magdaleno had closing out games in 2025, Hill noticed one of Magdaleno's strengths out of the bullpen was his ability to get more comfortable as his outings went on, a trait he believes will translate well as Magdaleno becomes a full-time starter in 2026. Eighteen of his 24 appearances in 2025 were stretched across multiple innings. 

"He had a couple of outings where it got tied and he was forced to go more than five innings," Hill recalled. "I can remember against UC Irvine on the road, which was a regional team, really an Omaha team, he kind of dominated him. Same thing here at home one night. ... So, he can do it. He seemed to kind of get stronger as the game went. He's got a phenomenal changeup, a great curveball, and the fastball is really improved. I think he can go two times, maybe three times around the order."

Magdaleno's fastball hovers in the 95 miles per hour range, but pro scouts and coaches alike believe his changeup is his best pitch. He's also added a cutter and sinker to his repertoire to go with a developing slider. 

With the year he had in 2025, Magdaleno was viewed as an appetizing option for power conference schools were he to enter the NCAA transfer portal. Hawai‘i has seen its share of promising pitchers finish their college careers elsewhere. Harrison Bodendorf departed for Oklahoma State in 2024, while Cooper Walls left for Florida following his freshman season in 2025. But to Magdaleno, leaving was never an option. 

"I was committed to coming back here. I didn't want to leave. I love the fans here, love the community, love the coaching staff," Magdaleno said. "They've always been giving me the ball and they've been trusting me, so I just wanted to give that back to them. And just taking that load off of knowing that I wasn't going to leave to begin with, and coming back and supporting the fans and being a leader once I got back."

As Hawai‘i enters its final season in the Big West Conference, the team believes it has what it takes to make its first NCAA regional since 2010. A big reason why? The Friday night guy taking the ball to start things off. 

"I've never started opening night, so I don't really know what it'll entail, but I know that I'm ready for the this crowd to be live," Magdaleno said. "Since I was a closer, everybody is usually up during those innings towards the back end, so I'm just excited to see what it looks like from up there, but just taking it in and just doing my job at the end of the day, just making pitches and let my defense work, really."

Isaiah Magdaleno 021226

<title>Hawai‘i ace pitcher Isaiah Magdaleno readies for his moment</title>

Magdaleno will get the start on opening day for the Rainbow Warriors on Friday night against Gonzaga.

Hawai‘i ace pitcher Isaiah Magdaleno readies for his moment

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

[{"type":"text","text":"There’s a new lounge experience in Honolulu."}]

, Casamigos House of Friends opened at the end of December. The new lounge is open daily for walk-ins from 4 to 9 p.m. to both, local patrons and hotel guests.

The lounge showcases golden sunsets and skyline views, along with curated Casamigos tequila cocktails and shareable bites.

“Casamigos House of Friends is about effortless hospitality, great drinks, thoughtful flavors, and a setting that encourages guests to slow down and enjoy the moment,” states director of culinary experience Eric Hanano. “It’s social, scenic and unmistakably Waikīkī.”

Specialty Casamigos tequila cocktails include Pele’s Paloma ($24) — Casamigos Reposado, Fever Tree grapefruit, guava puree and lime — Waikīkī Sunset ($18), made with vodka, melon liqueur, pineapple juice and grenadine; and Margarita Made Your Way ($22). The latter features your choice of Casamigos Blanco, Casamigos Jalapeno or Casamigos Mezcal.

Bestsellers include the charcuterie platter ($28) and ‘ahi poke nachos ($22). The charcuterie platter — designed to serve two people — includes prosciutto, Genoa salami, soppressata, Asiago, sharp cheddar and Boursin cheeses served with crostini, lavosh, mixed nuts and grapes.

Meanwhile, the ‘ahi poke nachos ($22) comprise crispy wonton chips topped with fresh ‘ahi, sweet onions, ogo, green onions, avocado, a shoyu-sesame oil drizzle, spicy aioli, kabayaki sauce and a sprinkle of furikake.

Other menu options include ‘ahi poke ($18), teriyaki chicken skewers ($18), ‘ahi sashimi ($26) and caprese skewers ($17).

Happy hour is offered daily from 4 to 5 p.m. Customers can take advantage of discounts on select cocktails and pūpū. The dishes feature smaller portions to match the price points; enjoy ‘ahi sashimi ($15 instead of $26), ‘ahi poke ($12 instead of $18) and skewers ($4 each; two pieces minimum). Customers are able to mix and match skewers from the available choices.

Guests can also enjoy live music daily from 5 to 7 p.m., along with validated parking ($3).

Besides its nightly service, Casamigos House of Friends is also available to rent out for private functions and special events.

Casamigos Lounge spread 021026

<title>New Casamigos lounge experience in Honolulu</title>

Located on the 37th floor of the Hilton Waikīkī Beach Resort & Spa, Casamigos House of Friends is a new lounge that’s open to both, local patrons and hotel guests. Enjoy curated Casamigos tequila cocktails, along with shareable appetizers.

New Casamigos lounge experience in Honolulu

[{"type":"text","text":"There’s a new all-you-can-eat sushi option on Oʻahu. "}]

 at Ka Makana Aliʻi is offering a new AYCE sushi menu during lunch and dinner. Lunch costs $28.95 and dinner is $38.95. Children ages 5 to 11 years can enjoy half-price admission; children ages 5 years and under have free admission. 

Lunch is from 11 a.m. to 2:30 p.m. and dinner is 4:30 to 9:30 p.m. Monday to Thursday. There’s a 90-minute time limit for the AYCE experience. 

The menu is extensive, and comprises appetizers, noodles and rice, nigiri, and sushi rolls. 

Appetizers include cold tofu, gyoza, shrimp tempura, crab rangoon, baked mussels, and chicken wings. In addition, appetizers available during the dinner all-you-can-eat experience include salmon poppers, tuna tataki, and yellowtail jalapeno.

Diners can also enjoy hibachi-style dishes — like chicken teriyaki and noodles — along with nabeyaki udon or ramen, hibachi fried rice and a variety of salads.

Nigiri options include tuna, hamachi, salmon, unagi, tako and more. Each order includes two pieces. Sashimi options include tuna, unagi, red snapper, squid, yellowtail and salmon.

Customers can also choose from a variety of six- or eight-piece sushi rolls. Recommended options include the Hawaiʻi roll — spicy crunchy tuna and cucumber topped with cooked shrimp, avocado, unagi sauce and spicy mayo — and Godzilla roll, comprising spicy crunchy salmon and avocado topped with eel, spicy kani (crab), unagi sauce and spicy mayo. 

The dinner AYCE menu also includes options like the sweetheart roll — spicy crunchy tuna and avocado topped with fresh tuna, and served in the shape of a heart — crispy yellowtail roll and crazy Friday roll. The latter features shrimp tempura and lobster salad topped with avocado, wasabi mayo and masago. 

For an additional $20 per person, customers can have access to premium dishes in addition to the regular AYCE menu. All individuals in each dining party will be charged accordingly with this selection.

Premium nigiri include ama ebi, ikura and scallop. Premium rolls include salmon belly Osaka roll, lobster delight roll, angry dragon roll and more.

The premium AYCE experience also includes sashimi like sweet shrimp, scallop and ikura.

AYCE sushi lunch from 11 a.m. to 2:30 p.m., 4:30 to 9:30 p.m. Mondays to Thursdays

Sakura Kapolei assorted nigiri 021126

<title>Sakura Sushi & Hibachi has a new all-you-can-eat sushi menu</title>

The eatery, located in Ka Makana Aliʻi, now offers AYCE sushi during lunch and dinner on Mondays to Thursdays. The AYCE experience costs $28.95 per adult during lunch and $38.95 per adult during dinner.

Sakura Sushi & Hibachi has a new all-you-can-eat sushi menu

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Arts & Entertainment

, a cultural learning center in Waiʻanae where ʻāina, ʻike kūpuna and community come together, volunteers wanted the same in Mākaha Valley

Waiʻanae residents William Aila Jr. and his wife, Melva, have been involved with stream and land restoration efforts in Mākaha since the start.

“Our roles have evolved from volunteers to holding different leadership positions on the board of directors,” he said. “In the early years, we advocated for climate change education, watershed education and stream protection. We testified at the Waiʻanae Neighborhood Board, [Honolulu] City Council, and the state Legislature on efforts to raise awareness. We incorporated Native Hawaiian values and cultural concepts.”

 became a nonprofit in 2011, though, the core group of volunteers spent more than 10 years prior getting it to that point, Aila said, adding, “We sought nonprofit status to fundraise and establish a land instrument with the Honolulu Board of Water Supply to partner and manage some of their property in Mākaha Valley.”

BWS, which owns the 11 acres in Mākaha the group stewards, now provides water and funding for the project, along with other foundations and individuals. Additional partners include Ka’ala Farm; state Department of Land and Natural Resources, where Aila previously served as chair and as the department's harbor agent for Waiʻanae Boat Harbor for much of his career; and local schools and nonprofits.

Key individuals, he said, include Cynthia Rezentes, Jo Jordan,  Shar Poe, Richard Medeiros, Eric Enos, Jonathan Deenik, Landis Ornellas, and Willy Centiro.

Aila, who retired in 2022 as director of the Department of Hawaiian Home Lands, added: “We have presented several water conferences on the past 20-plus years, focusing on the importance of watershed and stream management with a focus on climate change and its future impacts on the Waiʻanae Coast.”

The last conference, free and open to the public, took place in 2024 thanks to BWS. He expects another one will happen later this year.

Volunteers work roughly 1-2 times a week, not including monthly gatherings for the community.

“With some cultural/historical sites on property, we’re doing this in a pono way. We’re bringing life back to the land,” Aila said. “It seems to be raining more in that area, so I take that as a yes, kūpuna are approving what we do. It’s much cooler now that we’ve planted trees. Increased number of birds. The stream appears to be running more often. I feel as though the land is responding. It has missed having a human presence. It’s enjoying providing food for the community and cultural materials on the Wai’anae Coast.”

Another byproduct of this work is increased food production. Currently bananas, ʻulu, taro, ʻōlena (turmeric), and other crops are planted, grown, harvested and shared directly with community organizations or distributed at 

The project has also increased wildfire safety, or what he calls “edible firebreak,” clearing and planting trees alongside roadways to protect homes and life, but to also cultivate crop.

“In the near future, we will be harvesting more ʻulu, avocado, mango, mountain apple, fig, citrus, and other specialty fruit trees,” Aila said. “Watching these newly planted trees double or triple in size in the last year is something we will not forget. Watching a haole koa and grass dominated landscape, ripe for fire during the dry season, being transformed into a food-filled landscape is and continues to be inspiring!"

He said he has personally donated mountain apple trees to this initiative and given away close to 800.

seeds and native plants from, he noted that 

The goal for the new year is to continue to mālama the ‘āina, educate the community and make opportunities for connection, he said, estimating that about 3 of 11 acres so far have been maintained.

“We are inspired by the youth in our community that are ready to pick up the shovels and expand our efforts.”

Aila added that this kuleana in Mākaha has taught him: “When you establish a reciprocal relation with ‘āina; you grow in understanding, you grow in having mana, and you realize that you’re part of a cycle."

Makaha Watershed 01

<title>Nonprofit works to restore watershed in Mākaha Valley</title>

Mohala I Ka Wai and its various partners including Ka’ala Farm, the Honolulu Board of Water Supply and state Department of Land and Natural Resources, among others, aim to provide a space for the community to participate in ʻāina restoration, while creating opportunities for sustainable food production in Waiʻanae. Longtime volunteer and resident William Aila Jr. shares about the group’s history and purpose in this place.

Nonprofit works to restore watershed in Mākaha Valley

This popular East Oʻahu restaurant just launched a new breakfast menu.

 — which was founded in 2021 as a roadside pop-up tent in Waimānalo — is known for its local-style comfort food like garlic shrimp, guava barbecue fried chicken and roasted barbecue pork belly. The restaurant, which opened in Niu Valley in 2022, just debuted its new breakfast menu. Breakfast is served daily from 7 a.m. to 2 p.m.

The breakfast menu includes a variety of choices, ranging from customer favorites like loco mocos and kalbi to omelets, eggs Benedicts and French toast — all with a creative twist.

If you’re craving something sweet, opt for Da Elvis ($19) or Cinnamon Toast Crunch French toast ($18). Da Elvis features three slices of Hawaiian sweet bread with a butter glaze, sliced bananas, peanut butter syrup, powdered sugar and crushed mac nuts. Meanwhile, the Cinnamon Toast Crunch French toast features three slices of Hawaiian sweet bread crusted with Cinnamon Toast Crunch cereal and is topped with a cream cheese butter glaze.

The soft, pillowy toast contrasts nicely with the crunchy cereal crust.

Beastside Kitchen offers eggs Benedicts with several protein choices, including smoked salmon and garlic sauteed spinach; sliced turkey with grilled tomato and avocado; and kalbi marinated short ribs and chopped kimchi.

Da Bento eggs Benedict is a unique option, as it features two flavorful pork adobo hash patties.

If you want something hearty and savory, the Beastside Favorites — which include pork adobo and several loco mocos — come highly recommended.

The Big Pua‘a Moco ($21) features roasted pork belly served over white or brown rice, and is topped with house brown gravy, two island eggs, and crispy fried and green onions. The tender pork belly is a nice twist on the typical hamburger patty, and we couldn’t get enough of the flavorful brown gravy.

The restaurant’s kalbi plate, which is available during lunch, is one of the most popular options. The breakfast version includes two island eggs, along with a side dish (choice of white or brown rice, side salad, breakfast potatoes or toasted white or wheat Japanese bread).

Pro tip: Upgrade to the eatery’s fried rice ($2) to enhance your entrée’s savory flavor.

The eatery also offers bottomless mimosas for $25.

Beastside Kitchen Cinnamon Toast french toast 102025

<title>East Oʻahu has a new breakfast option</title>

Beastside Kitchen just launched its new breakfast menu, which is available daily. Feast on local-style dishes like Da Bento eggs Benedict — made with pork adobo hash patties — kalbi and eggs, roasted pork belly loco mocos and more.

Hawai‘i Skies: Sleeping Giant

ASD Staff

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Hawai‘i Skies: Sleeping Giant

Authors

ASD Staff

More in Hawai'i Skies

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