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[{"type":"text","text":"When your jam comes on and everyone knows what's about to go down..."}]

Smile 26 6 25

<title>Daily Smile: Thursday, June 25, 2026</title>

When your jam comes on and everyone knows what's about to go down...

Daily Smile: Thursday, June 25, 2026

 When your jam comes on and everyone knows what&#039;s about to go down...

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 is coming from Oct. 1 to 11. Fourteen Waikīkī restaurants will be featuring limited-time specials, prix fixe menus and specialty cocktails during the 11-day dining event.

The dining event includes a variety of specials from breakfast to dinner; experiences range from a $16 specialty cockatil to four-course tasting menus. Participating restaurants are located at Outrigger Reef Waikīkī Beach Resort, Outrigger Waikīkī Beachcomber Hotel, Outrigger Waikīkī Paradise Hotel, Outrigger Waikīkī Beach Resort, Embassy Suites by Hilton Waikīkī Beach Walk and Waikīkī Beach Walk.

“Flavors of Waikīkī Restaurant Week is an invitation for residents and visitors to explore the remarkable variety found within a few walkable blocks,” states Barbara Campbell, vice president of retail leasing and property management at Outrigger Hospitality Group. “These exclusive offers make October an especially rewarding time to dine in Waikīkī.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Participating restaurants include:"}]

: This Italian eatery will offer Branzino al forno ($43), which features a whole roasted branzino with lemon, garlic and herbs, served with roasted potatoes and tomatoes. The dish will be available during lunch, happy hour and dinner. 

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

: Customers can enjoy a limited-time appetizer of four shrimp spring rolls with a sweet chili pineapple sauce. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Cajun Crab Waikīkī"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Duke’s Waikīkī"}]

: With the purchase of two prime rib buffet dinners, customers will receive a complimentary signature Hula pie. The buffet dinner costs $64 per adult and $24 per child; available at dinner only. 

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

: The sports bar will feature a three-course meal ($55):

This three-course menu is available during lunch, happy hour and dinner.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Hula Grill Waikīkī"}]

: The restaurant will feature an early dinner tasting menu from 4:45 to 6 p.m. The four-course menu ($46) includes:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Kani Ka Pila Grille"}]

: Lunch specials will include seared ‘ahi salad and Local Boy kalua pizza. The featured five-course Taste of Kani Ka Pila Grille dinner ($79) includes ‘ahi crudo, Rockefeller croquette, miso-glazed island fresh catch, red wine-braised beef and a warm cinnamon knot. An optional five-drink cocktail pairing ($45) will also be available. 

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

: Liliha Bakery’s four-course prix fixe menu ($77) will feature local favorites and signature offerings. The menu will include butter rolls with Liliha jelly, a bowl of clam chowder, 10-ounce carved prime rib with a 5-ounce lobster tail, and the original Coco Puff.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Maui Brewing Co. Waikīkī"}]

: Enjoy double-cooked mochiko chicken with garlic-shoyu glaze and Sriracha ranch ($18), along with an optional 16-ounce glass of Bikini Blonde ($7). This special is available during lunch and dinner. 

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

: Pakini Bar & Lounge is located on the fourth floor grand lanai at the Embassy Suites by Hilton Waikīkī Beach Walk. Enjoy a creamy pumpkin pina colada ($18) topped with whipped cream, a graham cracker crust, fresh pineapple and a cinnamon stick. A non-alcoholic version ($12) will also be available.

The drink will be available from noon to 8 p.m. Monday through Thursday and from 11 a.m. to 8 p.m. Friday through Sunday. 

embassysuiteswaikiki.com/amenities/pakini-bar-and-lounge

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Roy’s Waikīkī"}]

: This special three-course dinner ($72) will include:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Ruth’s Chris Steak House"}]

: The steakhouse’s special Flavors of Waikīkī four-course menu ($75 to $85) will include:

This featured menu will be available during happy hour and dinner. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Tanaka of Tokyo"}]

: Diners can enjoy a specialty surf and turf dinner ($75) comprising a 6-ounce cut of A5 Japanese wagyu striploin from Toriyama Cattle Farm, paired with a cold-water lobster tail. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Taormina Sicilian Cuisine"}]

: The eatery, known for its Sicilian cuisine, will feature a Flavors of Waikīkī four-course menu ($68) for a limited time. It includes:

This four-course menu will be available during dinner only. 

Flavors of Waikiki Ruths Chris 092026

<title>Flavors of Waikīkī Restaurant Week is coming in October</title>

Fourteen Waikīkī restaurants will feature limited-time specials and prix fixe menus during this new, 11-day dining event.

Flavors of Waikīkī Restaurant Week is coming in October

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Aloha Spirit

Puppet designer Greg Corbino’s hands manipulate the paper until it begins to take a round shape. Suddenly, the paper wrinkles and folds are an elephant’s eye.

Upstairs at the Honolulu Museum of Art School, the Obie Award–winning puppet designer has been building more than 50 puppets, including a nearly life-size elephant and several creatures that call Hawaiʻi home, such as a manta ray and a larger-than-life replica of a kāhuli, a native land snail, for the world premiere of “Carnival of the Nearly Extinct Animals,” which will have shows on Friday, Sept. 18, and Saturday, Sept. 19, at Hawaiʻi Theatre.

“There's something about this last moment, working with the eye, when you’re using the paper and then you can step away and then you start to feel the soul of the puppet and the animal,” he said. “That's really fun to go from just cutting strips of cardboard and stapling and trying to see it and trying to find it. And then suddenly, you step away and start to say, ʻOh, there it is.’ But really, the most fun part is when these puppets, which right now are just still — when they get in the hands of brilliant puppeteers and on the stage 

 they just come to life. Every time, it takes my breath away.”

“Carnival of the Nearly Extinct Animals,” which is being presented by nonprofits Ocean Music Action and Hawaiʻi Theatre, is based on the famous suite, “The Carnival of the Animals,” by Camille Saint-Saëns, which was composed more than 100 years ago and consists of 14 short movements, often paired with dance, which feature animals. "Carnival of the Nearly Extinct Animals,” composed by Stephanie Ann Boyd, puts the spotlight on endangered animals, with live music from six musicians; dancers from Ballet Hawaiʻi and Dance Heginbotham; the voice of actor 

, who will narrate the experience and recite 

poetry about endangered animals written by keiki

Tickets start at $30. Use the code 'MALAMA20' at checkout for a 20% discount. 

Corbino’s fascination with puppets started in preschool when his teacher gave him one as a gift.

“I just got so interested in making stuff,” he said, as he crinkles up paper. “I remember my dad made me a puppet stage, and I was just always making puppets and putting on shows.”

After the Covid-19 pandemic, it was a creative outlet he returned to again. He made a giant 16-foot humpback whale, made entirely out of plastic bags and other debris he collected from the ocean. That was the start of falling back in love with making puppets, he said.

This year, he became a full-time puppet designer.

When the New York-based designer flew to Hawaiʻi, he said he brought tools, but used cardboard and paper that had been sourced locally.

“Oh my gosh,” said Megan Conley, president and founder of Ocean Music Action, when she opened the door of the studio and saw the frames of the elephant, turtle, polar bears, shark and more.  

Corbino was demonstrating how a spring in the elephant’s trunk would move during the performances.

“He's an engineer, as well as an artist,” Conley said. “Puppetry is not something most of us are familiar with. … It's imaginative and creative and artistic. But then also, [it’s] the reality of ʻHow is this going to move?’ And the engineering behind it. It’s just so special and emotionally compelling.”

Also significant is that these puppets are made almost entirely out of recyclable materials. 

“What they said was all of the cardboard — everything in this room — wasn't going to be recycled on island,” Conley said. “It was going to be shipped back to the Mainland. And then who knows? It's not just recycled material. It's material that was bound for a cargo ship. … Just saving those resources and instead creating beautiful art with it — it's just so beautiful.”

As part of his visit to Hawaiʻi, Corbino held a workshop at East-West Center, where community members of all ages could try their hand at puppet design.

“We made Hawksbill sea turtles,” he said.

Leading up to the performances, Conley has been leading community action events through Ocean Music Action, which is focused on connecting music and conservation. Several 

 remain, including Kāhuli Celebration Day at Bishop Museum on Sunday, Sept. 27. 

Conley hopes the show helps “shift the culture,” she said.

“We have the world that we live in, and our role as artists is to paint this beautiful tomorrow,” she said. “How can it be different and better for animals? Like the beautiful animals that he is creating, but it's really for all of us. And in Hawaiʻi, culturally, there's that understanding of the reciprocity — the reciprocal relationship we have with nature.”

Workshop

<title>Puppet designer puts spotlight on conservation</title>

Artist Greg Corbino brings to life a manta ray and a larger-than-life native land snail, along with other creatures who call Hawaiʻi home as part of the world premiere of “Carnival of the Nearly Extinct Animals” this weekend. The production combines music, dance and puppets to tell the stories of the world’s disappearing animals.

Puppet designer puts spotlight on conservation

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

Crime & Courts

Hawai‘i is being sued by the federal government over its illegal immigration policies.

 against Hawai‘i Thursday over a state administrative rule that the department alleges undermines federal law by providing unfair support for undocumented immigrants that isn’t available for U.S. citizens.

, which is part of the rules governing the University of Hawai‘i and the terms for which in-state tuition can be established. For most prospective students, students must prove they have been a resident of Hawai‘i for at least the 12 consecutive months before applying for in-state tuition.

However, the rule in question states in full: “An alien may establish residence to the extent permitted by the Immigration and Nationality Act. The date of approval of such status shall be the earliest date upon which the twelve-month residency requirement may begin to accrue.”

includes several provisions concerning illegal immigrants and their resident status. But, the DOJ lawsuit states, the Act does not in any way bar an illegal immigrant from establishing their residency within the U.S. or within a specific state.

In this way, the DOJ argues, the administrative rule allows illegal immigrants to be eligible for in-state tuition while denying non-resident citizens the same benefits.

Because Congress has prohibited states from providing these sorts of education benefits to illegal aliens without making them available to all U.S. citizens, the suit states that Hawai‘i’s rule is a violation of the U.S. Constitution’s Supremacy Clause, which prohibits state laws from superseding federal laws.

“This is a simple matter of federal law: colleges cannot provide benefits to illegal aliens that they do not provide to U.S. citizens,” Brett Shumate, Assistant Attorney General for the DOJ’s Civil Division said Thursday. “This Department of Justice will not tolerate American students being treated like second-class citizens in their own country.”

The suit concludes with a request for the U.S. District Court for Hawai‘i declare the rule unconstitutional and issue a permanent injunction against the rule being enforced. The request also asks the court to prohibit the state from offering in-state tuition to illegal aliens by any other means.

The suit against Hawai‘i was one of four the DOJ filed on Thursday, alongside similar complaints filed against Arkansas, Utah and Washington D.C. The DOJ has filed suits against 24 states in total, along with D.C., over state laws providing in-state tuition to illegal immigrants.

Some of those suits have already ended in the DOJ’s favor: a U.S. District Court judge in Kansas issued an 

 Wednesday against that state’s law allowing for in-state tuition to certain immigrant students.

Most of the other suits — including complaints filed against New York, Minnesota, Washington and elsewhere — are still pending.

Manoa miro rur rankings 16x9

<title>Hawai‘i sued over illegal immigrant tuition law</title>

U.S. Department of Justice challenges state policy allowing illegal immigrants to be eligible for in-state tuition.

Hawai‘i sued over illegal immigrant tuition law

Singer, songwriter and starlet Dolly Parton, who died last week at age 80, once owned a home, operated a restaurant and performed in Hawaiʻi. Parton was laid to rest in a private funeral service on Friday in Nashville beside her late husband Carl Dean, 

With a career that spanned seven decades, Parton is known locally for the 1988 episode of her ABC variety series, “Dolly,” called “My Hawaiʻi,” which featured Palani Vaughan, Melveen Leed, The Brothers Cazimero, Danny Kaleikini, Al Harrington, and more.

Aloha State Daily reached out to the Hawaiʻi State Archives, which is part of the Department of Accounting and General Services, to ask about photos of Parton in Hawaiʻi. Staff at the archives were able to pull these photos for readers.

In honor of her life, Blue Note Hawaiʻi is hosting a special event, Kelly Vohnn’s Dolly Parton Tribute, on Monday, Sept. 14, which benefits The Dollywood Foundation. Parton created the foundation to inspire children to achieve educational success and it implemented her Imagination Library, which gives books to children under five years old to inspire a love of reading. Tickets start at $30. 

The governor of Tennessee has announced plans to 

Looking for more historical photos? The Hawaiʻi State Archives 

contain photos, musical instruments, and information about genealogy, land, court records, government records, and more. There are 

 More content can be found by visiting the archives where visitors should bring photo ID and be ready to leave purses or bags in a locker at the front. 

Dolly Parton

<title>Dolly Parton in Hawaiʻi: Photos from the Hawaiʻi State Archives</title>

Dolly Parton, who died last week, has a number of ties to the Islands, where she once operated a restaurant and owned a home. Staff at the Hawaiʻi State Archives found some historical photos of her time on Oʻahu to share with Aloha State Daily readers.

Dolly Parton in Hawaiʻi: Photos from the Hawaiʻi State Archives

Business & Tourism

Fun fact: Selling homemade cinnamon rolls was not 

While the business is currently known for its warm, fluffy rolls, Jasmine “Jaz” Milam, who co-owns Hele Rolls with Brittany “Kawai” Lopez, remembers she started out with doughnuts.

“It was doughnuts to begin with; I’m no good at doughnuts and I already knew that, but I think she (Lopez) really likes doughnuts,” Milam says. “After a couple weeks, I was like, doughnuts are not working.”

Milam, who always loved baking, remembers making homemade cinnamon rolls regularly when she was deployed.

“I was making homemade cinnamon rolls every Sunday to share with my fellow service members,” she says. “It became a tradition that brought everyone together, and seeing how something as simple as a warm cinnamon roll could create that sense of comfort and connection has always stayed with me.”

Milam suggested featuring cinnamon rolls for Hele Rolls’ main product and, long story short, they quickly became a hit.

“Cinnamon rolls felt like the perfect fit,” she says. “They’re nostalgic, comforting, and have a way of bringing people together, which is exactly what we hope every customer experiences when they enjoy one of our rolls.”

Hele Rolls officially launched last June, shortly after Milam’s father died. The business was created as a way to honor his legacy and the values he believed in, especially the idea of food having the power to bring people together.

The business’s name pays tribute to Hele Nui, the food truck Milam’s father previously operated.

“Everyone says it (the business name) should be Jaz’s cinnamon rolls, and I didn’t want my name on it,” Milam says. “All of a sudden, it came to me — his food truck’s name was Hele Nui, so what about Hele Rolls? It’s using his name, but kind of paving my own path, carrying his legacy forward.

“Now, I tell everybody, this started off as a side hustle, but it’s turned into so much more,” she adds. “I have a legacy that I’m trying to continue with my dad. It’s more than just making cinnamon rolls for some extra cash; it’s making him, my family and my community proud.”

The family-operated business accepts pre-orders and pops up at various events across O

ahu, such as the Taste of Aloha Night Market at NEX and What the Truck?! in Waikele. The business’s first What the Truck?! market was recent, and Hele Rolls sold out of its cinnamon rolls in 45 minutes, according to Milam.

“I had about 220 to 240 rolls at What the Truck?!,” she says. “Taste of Aloha was the most I’ve done at a market; it was a little more than 300.”

All cinnamon rolls are handmade in small batches, according to Milam, who says the business focuses on creating that soft, fluffy texture and homemade frostings.

While the business’s original cinnamon roll continues to be a bestseller, it also offers specialty flavors which change every month, according to Milam. Previous specialty flavors include strawberry shortcake, chocolate haupia, ube and Oreo. In July, the business featured Oreo and lemon blueberry cinnamon rolls.

“We love keeping our menu fresh with rotating flavors inspired by Hawai

i, classic desserts and seasonal favorites,” Milam says. “One of our favorite things is challenging people’s expectations of what a cinnamon roll can be. They can be familiar, nostalgic and comforting — or completely unexpected.

“Lemon blueberry had our housemade blueberry compote, our icing, homemade whipped cream, fresh blueberries, lemon zest and blueberry shortcake, which is like cookies with freeze-dried blueberries,” she adds. “The Oreo one was like a cookies and cream. Our menu rotates regularly, so there’s always something new to discover. We put a lot of heart into everything we make.”

At markets, customers can buy individual cinnamon rolls or get sample packs, which include two original rolls and two specialty flavors. If customers pre-order, only packs are available. At markets, original cinnamon rolls cost $6 each; specialty flavors cost $8 each.

When asked about her favorite cinnamon roll flavors, Milam says she likes her kūlolo one — “I still need to perfect it a little bit more” — and also recommends the haupia flavor, which features original icing, toasted macadamia nuts and coconut shavings. 

Besides pop-up events and accepting pre-orders, the biz also offers catering for private parties, corporate events and celebrations. Customers can opt for the full-sized cinnamon rolls or the business’s Cinni-Maninis, or bite-sized cinnamon rolls.

Hele Rolls wasn’t even a year old when the biz was asked to participate in Food Network’s “The Great Food Truck Race.”

“One day, we were making cinnamon rolls; I was in the kitchen, and Kawai yelled my name,” Milam remembers. “It wasn’t a panic yell; it was more of an excited yell. I came to her, and she said, ‘Look at this.’ It was a casting agent who reached out to us through Instagram. Obviously, like everyone else, we thought it was Spam.”

“We thought it was Spam for sure, but we were like, ‘Who knows, let’s just take a chance,’” Lopez says.

Hele Rolls responded to the message, the agent got back to them, and from there, “it just snowballed,” according to Milam.

That was earlier this spring; Hele Rolls left to compete on “The Great Food Truck Race” in April. Hosted by Tyler Florence, this season follows eight food truck teams from across the country, as they travel through the Great Smoky Mountains. The winning team gets a $50,000 grand prize. Previous show episodes can be viewed on HBO Max.

Keeping the competition a secret was a huge challenge, especially since Hele Rolls has regular customers.

“We couldn’t tell anyone,” Milam says. “On Instagram, we said, ‘This is our last pick-up and preorder until further notice;’ we didn’t know how long we were going to be there. Our regular customers were like, ‘What are you doing? Are you done?’ It was crazy to see all of that play out.”

The current season of “The Great Food Truck Race” premiered on July 26. The teams started in Nashville, according to Milam, who still remembers the first day of filming.

“We were so starstruck because we knew what we were doing there; everybody was looking at us,” she says. “It was insane; I will never forget that feeling.”

Hele Rolls usually pops up in tents at events; the business currently doesn’t operate out of a food truck, though that’s a future goal. Creating new friendships with other cast members and competing teams was one of the highlights of being on the show, according to Lopez.

“Though it was a competition, at the end of the day, we respected one another and cherished that experience as a whole,” she says. “We got a lot of different advice from everybody, their companies and their brands. A lot of them were more experienced in business; we’re freshly new in business. It was a lot to soak in, and also a chance for us to really be OK with being ourselves.”

[{"type":"text","text":"For Milam, being on the show instilled a newfound sense of confidence."}]

“This show has given me the ability to see the worth in ourselves,” she says. “All these people believed in me and believed in us. Being selected to compete on Season 19 of Food Network’s 

has been an unforgettable experience and an incredible opportunity to represent Hawai

“We continue to stay humble, but we’re so proud at the same time,” Lopez adds. “I think the best thing to do is to take a chance on yourself. You never know what can come out of any experience.”

As the business heads into its second year of operation, Milam and Lopez are focused on new goals for Hele Rolls. Milam — now running Hele Rolls full-time — says they would eventually love to own their own food truck and have a storefront.

“We’ve done so much in year one that we never thought was even possible,” Milam says. “We’ve been so blessed in one year — all these things that happened to us.”

She remembers when one of her first goals — in the business’s early days — was just to “have a line.”

“That’s all we wanted — two to three people,” she laughs. “A line means people are willing to sacrifice their time to stand in line for us and for our product. Having a storefront would be (amazing) because I know I can pump out more for them and it would be better quality; that’s always the goal.”

Being involved with the community is also important to the Hele Rolls team, who is always looking for ways they can support Hawai

“We want to be known not just for cinnamon rolls; we want to be known as a business that’s supporting our community,” Milam says. “If somebody needs something, I want Hele Rolls to be in the front of people’s minds. It’s literally about family, food and community.”

No matter what the future holds, staying true to themselves and maintaining the brand’s mission is essential, according to Milam.

“Beyond the cinnamon rolls themselves, I think what truly makes Hele Rolls unique is the experience,” she says. “From the very beginning, we’ve wanted every customer to feel like they’re part of our ‘ohana. That sense of connection is just as important to us as the product we serve.”

“We’re incredibly grateful for the support our community has shown us over the past year,” Milam adds. “As a women-owned, LGBTQ+-owned and family-powered business, it means so much to see people embrace not only our cinnamon rolls, but also the story and values behind Hele Rolls. We wouldn’t be here without our amazing ‘ohana and community, and we can’t wait to share what’s next.”

For updates and information, follow the biz on 

Hele Rolls The Great Food Truck Race credit Food Network 080526

<title>Oʻahu-based family business is 'on a roll'</title>

Hele Rolls, known for its homemade cinnamon rolls, started its business last June. The biz regularly pops up at events across Oʻahu and accepts pre-orders. Hele Rolls is also competing on the new season of Food Network’s "The Great Food Truck Race," which premiered on July 26.

Oʻahu-based family business is 'on a roll'

Stephanie Salmons Headshot

Stephanie Salmons

Francis and Charles Higa, the founders of Zippy's Restaurants, were really more than brothers.

"They were best friends growing up," says Francis' son Jason Higa. "It wasn't surprising, I think, to those that knew the two brothers that they would start a business together."

Zippy's, a popular and iconic institution in the Islands, was founded by the Higa brothers in 1966 and will celebrate its 60th anniversary this year. Aloha State Daily recently caught up with Jason Higa, CEO of Zippy's parent company, FCH Enterprises, to learn about the restaurant's origins, its legacy and more.

[{"type":"text","marks":[{"type":"bold"}],"text":"In the beginning"}]

Higa says his dad and uncle were two of six siblings working at a family-owned meat market, which is still operated today by cousins.

"But at that time, Francis and Charlie knew that Higa Meat Market was not going to be big enough to sustain ... six siblings, so they decided to leave [and] start their own business," he told Aloha State Daily earlier this month.

It was the 1960s, and Higa says the pair began to look at different business options. Eventually, they started to talk to restaurant operators — more so drive-in operators, he says. Those operators, though, were quick to discourage the brothers because of their lack of experience — but the pair continued on anyway.

The Higa brothers opened the first Zippy's Restaurant in Honolulu's McCully neighborhood on Oct. 17, 1966.

They had no culinary background, Jason Higa says, so the duo hired Shiro Matsuo, a chef for then-Gov. John Burns. Matsuo, who went on to open his own restaurant called Shiro's Saimin Haven, helped Higa's father and uncle create the first menu for Zippy's.

"He was an excellent cook, came up with all the recipes for our original menu and that's how Zippy's got started."

The restaurant was open 24 hours at the start. Higa says that was unusual for the time and a lot of business in the early years came between 10 p.m. and 6 a.m. "because there were no other options."

Zippy's, he says, became a destination for late night movie-goers, customers from the bars that were open until 2 a.m. and hotel workers coming from or headed to late night shifts in Waikīkī.

"We had a very robust customer base because of the 24 hours of operation, of course seven days a week."

In the early days, Higa says his uncle would work 6 a.m. until 8 p.m. or later, and his father would would 6 p.m. to 8 a.m.

"They always felt that one of them should be active at the restaurant to make sure they can support the team members and make sure the customer service was where they wanted it to be," he told ASD. "Growing up, my recollection was my father was always sleeping because he was sleeping during the daytime, preparing to go to work at 6 p.m."

[{"type":"text","marks":[{"type":"bold"}],"text":"Family traditions"}]

Not surprisingly, Higa — who was around 3 when the first Zippy's opened — says his first job was at Zippy's in Makiki when he was 14.

"My dad wanted me to experience working at an early age and so I worked as a utility dishwasher that first summer, and subsequently would work on the weekends during high school and summers between high school," he says. "I pretty much worked in almost every position in the company over that period before leaving to the Mainland for college."

Higa, though, says he had no desire to lead the company. In fact, after college he went to law school and subsequently spent five years working at a Hawai‘i law firm before returning to Zippy's in 1995. He went through the management training program and worked at various stores and Zippy's central kitchen before taking the leadership position in 2003.

"I had no desire to come back to the family business, but after five years working as an attorney, I realized that there was a special opportunity that I had in terms of coming back to the family business," he says. "The truth is that I think I was motivated from the standpoint of when I grew up, my father was always working, so I really didn't get a chance to get to know him as well as I wanted to. Coming back to the family business in '95 was probably, for me, an opportunity to get to know him better.

"I never worked directly under him at any point before his passing, but I definitely began to understand him as a person, pretty much through the company culture."

[{"type":"text","text":"When his father died, Higa says he didn't feel ready to take the reins."}]

"It eventually took me four years before I realized that, hey, I just got to do my best, and learned over the years how to navigate, how to build our leadership team, how to make decisions. [I] always led by the core values, which gives you a sense of direction in terms of decision-making and that has always helped us to make good decisions along the way."

[{"type":"text","marks":[{"type":"bold"}],"text":"Legacy"}]

Zippy's has long been popular with kama‘āina. Actor 

 has called it his first stop in the Islands when he visits Hawai‘i. His newest movie, '

' features select scenes filmed at Zippy's ‘Ewa Beach location, and as a tie-in with the movie, Zippy's even offered a limited-time menu item called 

. Former President Barack Obama is said to have frequented the 

 across on O‘ahu, Maui, Hawai‘i Island and in Las Vegas. And if you're wondering, it sells more than 

When asked about Zippy's legacy, Higa says it's a byproduct of the last 60 years.

Brothers Francis and Charles Higa opened the first Zippy's Restaurant in Honolulu's McCully neighborhood on Oct. 17, 1966. Aloha State Daily recently caught up with Jason Higa, CEO of Zippy's parent company, FCH Enterprises, to learn about the restaurant's origins, its legacy and more.

Daily Smile: Thursday, June 25, 2026

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