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When you thought you were getting a smart German Shepherd but instead you got one with one brain cell...

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<title>Daily Smile: Friday, June 26, 2026</title>

Daily Smile: Friday, June 26, 2026

 When you thought you were getting a smart German Shepherd but instead you got one with one brain cell...

WEB square crop Hayley Lehman Headshot RGZ1636

Haley Lehman

Government & Politics

Business & Tourism

The Chinatown Cultural Plaza will be demolished and redeveloped, the City and County of Honolulu announced Wednesday. When Aloha State Daily visited the site, we saw Taiwan and U.S. flags flapping in the wind, graffiti scrawled on the side of the plaza, empty storefronts, and a handful of restaurants and shops.

Honolulu Mayor Blangiardi has been open with his frustration over the property over the past five years and has pushed for improvements as part of a broader revitalization effort in Chinatown. He met with a Taiwanese 

 in Honolulu in July to discuss the future of the Chinatown Cultural Plaza. In a statement issued Wednesday, he said that the redevelopment is a breakthrough to transform Chinatown and Honolulu.

“This is about much more than redeveloping a single property,” Blangiardi said. “It is about what Chinatown can become. This community has extraordinary history, culture and character, and we want to see that reflected in its future. A revitalized Cultural Plaza can help bring new energy and economic activity into Chinatown while remaining a place that celebrates the cultures and traditions that have made this community so special.”

Six Chinese organizations designed and built the 3.97-acre Chinatown Cultural Plaza in 1974. Taiwan purchased the property in 1979 through China Airlines and Longevity International Enterprises Corporation has 

The center, located at 100 N. Beretania St., is bordered by River Street, Kukui Street and Maunakea Street. The Mun Lun School is not part of the Chinatown Cultural Center.

In April 2025, Blangiardi told the Chinatown-Downtown neighborhood board that he was “totally dissatisfied … with the state of the cultural plaza,” pointing to disrepair.

Chu Lan Shubert-Kwock, founder of the Chinatown Business and Community Association and chair of the Downtown-Chinatown neighborhood board, told Aloha State Daily Thursday that the “plaza is dilapidated from years of neglect.”

The management company has not adequately addressed maintenance over the years, leading to holes in the ceiling and broken elevators, Shubert-Kwock said. Community members have also seen homeless encampments, drug use and illegal gambling at the plaza.

Shubert-Kwock said that the property managers should be held accountable for failing to maintain the building to proper standards. She expressed concern that tenants will not be compensated for moving before their leases are up and received short notice of the lease terminations, calling it “unfair to tenants.”

 added that she supports the redevelopment project, and said she'd like to see affordable housing, retail, restaurants and public parking at the site. She would also like a large Chinese restaurant at the plaza. The Empress Restaurant opened in 1979 and closed by the end of 2018, leaving a 10,000-square-foot banquet space empty on the second floor of the Chinatown Cultural Center and eliminating a banquet space for community gatherings, she noted.

, co-founder of L&L Hawaiian Barbecue and chairman of 

, said that the plaza was beautiful when it was first built, but “slowly, gradually deteriorated” after it was sold to Taiwan.

“The problem is mismanagement,” Flores said. “Nobody cares. I’ve never seen a property so mismanaged in my life.”

Flores said that the redevelopment could bring affordable housing, retail, a community center and a large Chinese restaurant to the plaza.

“We’re looking forward to the future. People are afraid to go there at nighttime," he said.

Flores gave Blangiardi an “A+” for advocating for change in Chinatown. He said that Chinatown has been a center of business activity, community and historical significance, and the area could be a tourist attraction second to Waikīkī with investment.

According to the City and County of Honolulu, preliminary work at the plaza will include environmental impact assessments and archaeological studies, followed by demolition of existing structure and requests for redevelopment proposals.

Longevity International Enterprises Corporation

 and the Taipei Economic and Cultural Office in Honolulu did not respond to ASD’s request for comment.

It’s not clear how the demolition and reconstruction will impact local events like the Mid-Autumn Festival. The Hawaiʻi Chinatown Peace Festival, formerly called the Buddha Peace Festival, used to be held at the Chinatown Cultural Plaza and has moved to Maunakea Marketplace in recent years.

Tenants were given a notice of lease termination and must vacate the premises by March 31, 2027, per the county.

Sandy’s Café has been open since 2020, and the restaurant’s lease is up in 2028, owner Henry Cheng said Thursday. The restaurant is in a good location, he said, adding that increased security could deter homeless people and improve conditions.

Cheng said that tearing down the plaza could mean the end to the businesses that set up shop there.

Eva Chen, one of the owners of Lee Ho Fook Restaurant, has been operating the restaurant out of the Chinatown Cultural Plaza for 30 years. She does not currently have plans to relocate, and her son, Matthew Wu, said that his parents want to take a break when the lease ends in March and may reopen in the future.

Wu said that the plaza seemed thriving and livelier when he was younger, but has turned into a “ghost town” in the last five years.

Councilmember Tyler Dos Santos-Tam said by email Thursday, “My priority is making sure the existing tenants receive clear communication, timelines and expectations as this project moves forward. I want the City to be a partner in supporting these businesses as much as possible and will continue advocating for our small businesses throughout this process. I hope the redevelopment will contribute to a stronger, more vibrant Chinatown while recognizing the important role these longtime businesses play in our community.”

Chinatown Cultural Plaza

<title>Chinatown Cultural Center to be razed, redeveloped</title>

The Chinatown Cultural Plaza, owned by the Taiwan government, will be demolished and redeveloped after a years-long push by the City and County of Honolulu to improve the site. Tenants received end of lease termination notices and must vacate the premises by the end of March 2027.

Chinatown Cultural Center to be razed, redeveloped

Christian Shimabuku Headshot

Christian Shimabuku

Sports

Kodi Look was born into football. Her father, 

, was the head football coach for ‘Iolani since 1991, a position he held until retiring over the summer. 

"I've been going to games since I was a baby," Kodi Look recalled to Aloha State Daily. "Been around practice since I was little. ... I wanted to be an NFL player when I grew up, but obviously I knew as I got older that wasn't a reality. But I knew I loved the game and loved being a part of it. It was kind of always a dream of mine [to work in football]."

A pair of former Oregon State assistant coaches in 

Mike Cavanaugh and Mark Banker used to frequently visit ‘Iolani on the Island recruiting trail and built a rapport with Wendell Look in the early 2000s. When Wendell introduced the two to Kodi, they told her she could have a job in the football office if she chose to attend the school. After graduating from ‘Iolani in 2008, Kodi Look went on to attend Oregon State in pursuit of her goal of a career in football. 

In 2016, Look joined the University of Oregon's football operations staff. Though she initially joked that getting a gig for the Ducks was "joining the dark side" of the Oregon State-Oregon rivalry, she's been a mainstay at Oregon in her 10 years with the school, which has involved four different head coaches during her time there. 

Look's title as Oregon's director of football operations is as all-encompassing as the gig sounds. Different days and different times of the year each come with their own set of demands. Spring ball and fall camp includes days full of physical and mental training for players and coaches. During Look's time with Oregon, the Ducks have routinely put together recruiting classes that are ranked in the top 10 nationally. Part of Look's duties include assisting with the coordination of recruiting visits and camps. Travel is another part of the job, even beyond the team's national Big Ten Conference schedule. Over the summer, Look was part of a Ducks contingent that went to Japan and held local camps and activation events in hopes of growing the program's fanbase in other parts of the world. 

"I work closely with the administration side as well, the business office, compliance office, and then all the different departments in the building too," Look said. "I work with our dietitian, strength staff, video, so it's really everybody. You have to have communication with everybody every day because it's a big production, especially when we have practice."

Look also works closely with Oregon's coaches, ready to deliver in a moment's notice if a task is needed. She'll also communicate with players on a daily basis to assist with day-to-day needs. The vast majority of Oregon's freshmen are living away from home for the first time, a shock to the system for the 18 and 19-year-old boys who are learning to be independent. Some players may want to write letters home to their families but don't know how to properly address and mail letters. Others may want to buy a suit but aren't sure where to begin. 

Relationships are paramount in collegiate athletics, and Look points to Detroit Lions three-time All-Pro offensive lineman Penei Sewell as an example of how rewarding the job can be. She beams with pride when recalling how much Sewell matured in his years as a Duck and how he's now married and a father of three. 

Beyond the people inside Oregon's building, Look also communicates with NFL personnel. She was even named the 2025 NFL Liaison of the Year. Since 2017, 52 Oregon players have been selected in the NFL Draft, many of those calls made after scouts came to practices and games to see the players in person. 

College football has evolved into a 24/7, 365-day sport over the years, and the rigors of the job keep her busy. Personal time has been one of the tougher sacrifices to make over the years. 

"I missed a lot of birthdays, weddings, and I've never been to an [‘Iolani] reunion because it's always in December, and so I miss a lot of opportunities like that to reconnect with people, and so it is a big sacrifice," she said. "But I look back and just see all the different opportunities and experiences that I get to have with football, and I wouldn't trade it.

Look's desire to work in football was affirmed early on in her career, back when she was with the San Jose SaberCats of the Arena Football League in 2014. 

"I had to wear a lot of hats when I worked there because we had a small office," Look recalled. "I was an operations person, I was an executive assistant to the head coach. I helped with ticketing. Our media guy quit right before our season, and I had to help do the media guide. I'd never done it before, but it was worth it."

Back in high school, Look actually played for her father and was the starting kicker for ‘Iolani's HHSAA Division II state championship team in 2007. She remembers during one of her made extra points in the 2007 state title game, she made the kick despite a Lahainaluna defender bumping into her. When she got back to the sideline, she remembers her father yelling at her, telling her she should have embellished the contact in order to draw a penalty. 

"Growing up, he was very strict and critiqued me on every little thing, and I didn't really understand it at first. But when I grew up and went to college and kind of had to be on my own, I started to realize those were life lessons that he was trying to teach me," Kodi Look says of Wendell Look. "I would say he always instilled the One Team [‘Iolani's motto] spirit in me and just working as a team and it's not about you, it's never about an individual, it's about everybody. Just putting in the hard work and not expecting things."

In a male-dominated sport, Kodi Look also wants to show that there's a place for women in it. 

"It was tough at first to kind of get my foot in door and show my worth, but a lot of women are in football now and in director roles, too. It's a great feeling to be able to represent and show that we're supposed to be here," she says.

For the 2026 season, Oregon is currently 2-1 and ranked No. 20 in the country. The Ducks entered the season with national championship aspirations and still possess them heading into a pivotal game at No. 12 USC at 1:30 p.m. HST on Saturday. 

Following its Big Ten opener this weekend, the Ducks will be idle on the field next week. But for Look, the grind never stops. 

"Anyone who's interested in getting into sports, my advice to them is to make sure that this is really what you want to do, because it's a big commitment and it's a big sacrifice in your life," Look said when asked what she tells those who inquire about getting into her line of work. "You give up a lot of personal time with family and friends. If it's something that they really want to do, once they get their foot in the door, just work hard."

Kodi Look 1 092326

<title>At Oregon, ‘Iolani alumna Kodi Look plays a vital role for one of college football's…</title>

Look is the director of football operations for the Ducks, a job that is as all-encompassing as it sounds.

At Oregon, ‘Iolani alumna Kodi Look plays a vital role for one of college football's biggest brands

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

This popular New York City cocktail bar recently opened in Honolulu.

 — which stands for ramen, oyster, kitchen, cocktail — opened recently on Waikīkī Beach Walk (in the former space of Westman Cafe + Lounge). The restaurant had two locations in New York, according to ROKC Hawaiʻi owner Joji Watanabe.

“The first one was in West Harlem; the second one is in the Upper East Side,” he says. “The first location — West Harlem — closed, so now there’s just one other location (besides the Hawaiʻi one).”

The Hawaiʻi restaurant’s interior features moody lighting and trendy décor.

“Here, there’s lots of Japanese restaurants, so we wanted to bring more of a New York theme (to the interior),” Watanabe says.

The restaurant is cash-only during its soft opening, and the eatery accepts walk-ins only (no reservations). Credit cards should be accepted in January, once the restaurant’s system is ready, according to Watanabe.

“For now, there’s no reservations,” he confirms. “It’s the same as the one (our location) in NYC. That’s kind of like our style; first-come, first-served.”

As the restaurant’s name implies, it’s especially known for its cocktails and ramen. The cocktail selection is extensive, and includes a variety of clarified cocktails.

“We concentrate on Japanese-style cocktails,” says Watanabe, who explains that the restaurant’s cocktails are photogenic and include unique elements. “The lychee martini comes in a light bulb. The truffle (cocktail) comes with cheese, like a pairing cocktail. The pineapple passion fruit (cocktail) is on fire; cucumber comes in a frozen bell pepper cup.”

Right now, the eatery’s menu is similar to that of the New York City location.

“There are no exclusive dishes yet; we will try this menu for now and figure out how people like it,” Watanabe says.

So far, cocktails like the smoky pina colada ($18), pineapple and passion fruit ($18) and Japanese Old Fashioned ($19) have been popular. We were intrigued — and pleasantly surprised — by the truffle cocktail ($19), which includes vodka, Muscat grapes, grapefruits and truffle, and is served with petite slices of Parmesan cheese.

Though we smelled the truffle, we couldn’t taste it in the cocktail — it’s subtle — and the slightly sweet aftertaste is offset nicely with bites of nutty Parmesan cheese between sips.

Start with shareable dishes like fresh oysters ($3.50 each, minimum six pieces), scallop ceviche ($15), deviled egg + egg + egg ($18) and chicken karaage ($12).

During our visit, Ichiban oysters from Washington were featured and came with cocktail sauce, lemon and vinaigrette.

The scallop ceviche ($15) is refreshing with a slight spice, as it features thinly sliced scallops topped with dashi, lemon, red onions, cilantro, pink peppercorns and truffle oil.

Deviled egg + egg + egg ($18) includes three pieces per order, and features a unique presentation. This upscale twist on deviled eggs includes sea urchin and salmon caviar, making every bite more luxe and full of umami flavor.

If you only have to pick one appetizer, go for the chicken karaage ($12). The Japanese-style fried chicken is served piping hot, temperature wise, with a side of matcha salt for dipping.

The chicken itself is delicately crispy on the outside, ultra juicy inside, and boasts enough flavor that no salt is really needed (though it’s fun to dip, anyway).

The ramen bowls feature both, traditional and soup-less options; bowls feature noodles from Sun Noodle. Options with broth include Tokyo ($18) — made with fish and chicken broth, pork belly, seasoned egg, scallions and spicy bamboo shoots — and Sapporo ($18). The latter comprises miso chicken broth, chicken, a seasoned egg, corn, scallions, bean sprouts and butter.

“The Tokyo (ramen) has fish broth,” Watanabe says. “Not many ramen places have fish broth; it’s usually pork or chicken.”

He recommends the sea urchin salmon caviar ($36) or wagyu bone marrow ramen ($36) for those looking for something unique. Both are broth-less ramen creations.

Wagyu and bone marrow ($36) features a soupless noodle bowl with umami dashi sauce, wagyu, bone marrow, chives and wasabi. Meanwhile, the sea urchin and salmon roe ($36) — also soupless — comprises premium dashi sauce, sea urchin, salmon caviar, shiso and seaweed.

While we enjoyed both bowls’ savory flavors, the sea urchin and salmon roe was our favorite.

“We make a thick sauce with dashi and blend in bonito, uni paste and some soy mirin,” Watanabe says.

Note: ROKC currently doesn’t validate customer parking, but the restaurant is located nearby other parking structures like Royal Hawaiian Center.

Cash only; no reservations (first come, first served)

ROKC wagyu ramen noodles 123025

<title>Popular New York City cocktail bar now open in Honolulu</title>

ROKC — which stands for ramen, oyster, kitchen and cocktail — opened recently in Waikīkī. The eatery is known for its signature cocktails, izakaya-style bites and unique ramen.

Popular New York City cocktail bar now open in Honolulu

, I thought I was at the wrong restaurant. The newly opened omakase was so new that there was no restaurant sign yet. The dim lighting and ambiance made me feel as if I stepped into a speakeasy. But once I saw the chef’s counter, I figured it had to be the right place.

Chef Atsuhiro Kajita, who goes by Hiro, is known for his private sushi dinners; he’s been doing them since 2020. His customers will be happy to know the chef now has his own omakase spot (in the former space of Hanale by Islander Sake Brewery).

The restaurant’s name translates to “Hiro’s House" in Japanese. It’s open daily — two seatings are available at 5:30 and 7:30 p.m. — and the omakase costs $150 per person. The counter can seat around 12 people.

The omakase features about 13 courses. It starts with an appetizer platter; ours included a quail egg, oyster with tomato ponzu sauce and yuzu kosho and Kauai shrimp topped with Hokkaido uni, yuzu juice and yuzu kosho.

Yuzu and yuzu kosho — a citrus-chili paste — is definitely a theme throughout the evening.

“I use a lot of yuzu in my stuff,” says chef Atsuhiro Kajita. “I also use Koshihikari, which is a short-grain rice, and two different types of red vinegar.”

Highlights in the early courses included zuke maguro; Hokkaido scallops that were seared, blanched and topped with black truffles and shiso leaf; and king salmon.

“The ora king salmon is from New Zealand,” Kajita says. “It’s the belly part, so it’s extra fatty. It’s topped with sweet onion ponzu and sea grapes to give it that extra crunch at the end.”

The otoro with gold leaf had to be one of my favorites of the evening. Almost too pretty to eat, the fish was ultra smooth and buttery, thanks to the uni. Of course, the 24-karat gold leaf made it even more luxe.

If you’ve gone to one of Kajita’s private sushi dinners, chances are, you’ve seen — and enjoyed — his signature matcha tamagoyaki. It’s fluffy and slightly sweet — just like the ones you’ll find in Japan — with a subtle matcha flavor (and accompanying green hue).

The Hamachi belly with a seared cherry tomato on top boasts a nice combo of flavors — it’s sweet, garlicky and smoky all at the same time. Uni lovers will swoon over the donburi, which features Hokkaido uni and ikura with kizami (pickled) wasabi.

The dessert selection will rotate. The featured treat at the end of our meal — following a savory red miso soup — was a matcha white chocolate tiramisu. It was light and boasted the perfect amount of sweetness without being overly indulgent.

Daily Smile: Friday, June 26, 2026

ASD Staff

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Daily Smile: Friday, June 26, 2026

Authors

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