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Daily Smile

[{"type":"text","text":"Now let's all enjoy a bunch of baby goats..."}]

Smile 26 9 18

<title>Daily Smile: Friday, Sept. 18, 2026</title>

Now let's all enjoy a bunch of baby goats...

Daily Smile: Friday, Sept. 18, 2026

 Now let&#039;s all enjoy a bunch of baby goats...

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

After 2025 brought a record number of traffic fatalities in Honolulu, 2026 has been far safer.

The Honolulu Police Department announced this month that after the “100 deadliest days” — the period between Memorial Day and Labor Day, statistically when vehicle crashes and fatalities spike — there have been less than half the number of traffic fatalities in Honolulu than there were during the same period in 2025.

As of Sept. 8, there were 27 recorded traffic fatalities on O‘ahu this year. By Sept. 8 of last year, there had been 62.

During the same period, HPD also reportedly made 444 drunk driving arrests, more than 5,000 citations for speeding, another 1,125 citations for “excessive speeding” (driving more than 30 mph over the speed limit), and set up more than 70 traffic checkpoints throughout the island.

HPD Deputy Chief Brandon Nakasato told Aloha State Daily via email that the safety improvements are a product of HPD’s “

” initiative, a partnership between HPD, the Honolulu Department of Transportation, the Department of Transportation Services, and Honolulu Emergency Medical Services.

Among the actions of the Safer Roads, Together project included placing HPD officers in school zones and other high-risk areas as the 

, directed traffic enforcement in high-concern areas, student safety education events and more.

Nakasato said DUI arrests decreased by 22% per day during the “100 deadliest days” compared to last year while speeding citations dropped by about 19%. Nakasato said this trend is “encouraging as it is a potential indicator of improved driver behavior.”

On the other hand, last year’s speeding enforcement was unusually robust: the then-interim HPD Chief Rade Vanic said last November that HPD made nearly double the speeding arrests than in 2024.

On the other hand, seatbelt and child restraint violations spiked during this summer, by 57% and 69% respectively.

“While the reduction in traffic fatalities is encouraging, HPD does not view the current numbers as a reason to become complacent,” Nakasato said, adding that impaired-driving checkpoints will remain in place through the end of October, while further enforcement and safety education measures to continue through the holidays.

“As the fall semester and football and volleyball seasons get underway and we begin looking toward the holidays, we want people to enjoy time with family and friends while planning ahead,” HPD Chief David Lazar said. “If alcohol is part of your plans, make a safe ride home part of your plans, too.”

HPD urges drivers to not drive if they have been drinking, and instead make other arrangements, such as a rideshare, a designated driver, or other safe transportation. If such options aren’t available, people should instead plan to stay at their location overnight rather than drive drunk.

Crosswalk 16x9

<title>Traffic fatalities down over the summer, HPD reports</title>

"Safer Roads, Together" initiative sees traffic fatalities on O‘ahu cut by more than half compared to 2025.

Traffic fatalities down over the summer, HPD reports

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Business & Tourism

 is celebrating its 12th birthday this Saturday, Sept. 19, in Mānoa. The celebration is from 10 a.m. to 5 p.m., and guests can look forward to a free gift with purchase, free samples, and access to new merch.

“We are throwing a birthday party with all of our chocolate friends on one day, which is not something we typically do,” says owner and CCO (chocolate connections officer) Erin Kanno Uehara

. “The biggest reason why I wanted to have this party was really to see the people who have kept us in business for all these years, and personally thank them, face-to-face.

“It’s an all-day casual event to come and connect, and stay and sweeten relationships with our team, each other and bring along a new chocolate friend, too,” she adds.

Reflecting on the past year, Kanno Uehara acknowledges that it was financially “more challenging to do business in Hawaiʻi.”

“(It was challenging) with increase in costs across the board, repairs needed, unexpected hardships, and people spending less,” she says. “But, it was also the most rewarding year with the most incredible team who stepped up and worked well together. Everyone contributed ideas and worked really hard to take care of our chocolate friends the best we could, because we know everyone faces challenges.”

The business recently launched a variety of interactive experiences, including kitchen access tours; a private chocolate tasting, tour and talk at the business’s Chocolate House; and custom presentation and chocolate tasting with Kanno Uehara.

The 15-minute kitchen access mini tour takes guests behind the scenes of the business’s chocolate-making process. Individuals also learn more about Choco leʻa’s history. Aloha State Daily got to go on one of these tours last month.

“Choco is short for chocolate in French; lea is Hawaiian for joy,” explains admin assistant Madison Thiele, who leads the kitchen access tours. “It (our name) means spreading joy through our chocolate. It’s reminiscent of our mission statement, which is ‘Bringing peace to our world, one chocolate at a time.’”

The business’s logo features a redtail tropic bird, according to Thiele, who says the bird is holding a cacao branch in its beak.

“It’s reminiscent of the dove holding the olive branch; it’s our way of spreading peace through chocolate,” she explains.

The business specializes in artisan dark chocolate truffles and creative flavors. 

The business’s chocolatiers make everything by hand for the store, according to Thiele.

Choco leʻa’s kitchen and watch the truffles being made. Individuals will also get a look at the business’s special machine that runs dark chocolate.

“She (our machine) was our biggest investment,” Thiele explains. “She keeps all of our chocolate perfectly tempered. It’s really important to keep the chocolate at a certain temperature and keep it constantly moving as well.”

During the tour, individuals will get the taste the business’s warm, running chocolate, along with a current featured special. During our tour, chocolate-dipped mangoes were featured; guests enjoyed the hands-on experience of dipping their fruit in chocolate.  

The business has a separate machine to create confections with white chocolate. There’s a special machine that strictly runs dark chocolate (there’s a separate machine for white chocolate).

Thiele explains that the team brainstorms ideas for seasonal products about three to four months in advance.

“We like to have different-flavored truffles every single month,” she says. “Before we released the fruity cereal bar, we let guests try it.”

At the end of the tour, there’s a Q&A time for guests to ask questions. They’ll also get samples of 

Choco leʻa’s popular iced chocolate drink ($7.49), along with a kitchen tour-exclusive keepsake.

When the tour concludes, guests are invited to shop in the store.

“The most popular truffle flavor is the triple chocolate because it really lets the chocolate flavor shine through,” Thiele says. “When it comes to seasonal flavors, strawberry lychee is popular.”

Other customer favorites include the business’s Hokkaido soft cream ($6.99); choose from vanilla, chocolate or a swirl. Guests can add toppings like sprinkles and Oreo cookie crumbles from the topping bar for an additional $1.50.

Kitchen access tours start at $20 for individuals ages 5 years and older; maximum of six people per group. The mini tours are available between 10 a.m. and 1 p.m. on Wednesdays to Saturdays (but are not available during December).

As the business starts gearing up for the holiday season — filled with lots of fun, limited-time flavors — Kanno Uehara says customers can look forward to new customized offerings, new flavors, and first-time local collaborations.

“We are constantly innovating, learning and trying to get better so we get excited for every new year,” she says. “We will continue to deliver the same consistent quality products, care in packaging and authenticity in our service. You can count on that being the same next year.

“I thank God every day for the people I get to work with, and for the people we serve,” she adds. “Even after 12 years, it really still is a true joy and blessing to get to do this work. We have the most amazing support from our longtime, loyal chocolate friends, and have made really great, new friends, too, who are just discovering us.”

Choco lea interior 091526

<title>Choco leʻa is celebrating its 12th birthday</title>

From 10 a.m. to 5 p.m. on Saturday, Sept. 19, the Mānoa-based business will be offering free samples, a free gift with purchase, and a first look at its new merchandise. Choco leʻa also recently launched a variety of interactive experiences; come with Aloha State Daily on its mini kitchen access tour, where we learned more about the chocolate-making process.

Choco leʻa is celebrating its 12th birthday

rom Sept. 16 to 30, participating Ward Village restaurants will showcase limited-time dishes and special offers.

More than 25 restaurants and businesses are participating this year. Here’s the featured line-up:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"An Di Dzo"}]

: Special menu items include washugyu pho and a French dip sandwich. Diners can add an optional caviar bump to each dish.

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

: The Italian-inspired eatery will feature a three-course menu. It includes:

"Cino is highlighting simplicity, freshness and seasonal ingredients for Taste of Ward," says chef Arnold Corpuz. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Cotti Coffee"}]

: With an order of steamed dumplings, customers can get a drink of choice for $3. Cotti Coffee is known for its specialty drinks, like its cloud mousse latte.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Cream & Sugar Hawaiʻi"}]

: Victoria Ward Park Makai, 1020 Auahi St., Honolulu

: This kiosk at Victoria Ward Park features fresh breads and sweets. Enjoy special menu items like cinnamon rolls, pesto tomato focaccia and scallion chili crisp focaccia.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Dean & Deluca"}]

ula Shops, the bakery is featuring special menu items like yame-matcha and white chocolate mousse with matcha brownie, ube coconut tart, Macedonia, whole Montblanc roll cake, and whole green grape shortcake.

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

: The Kakaʻako spot will feature special beverages from Laʻa Kea Wellness and Aloha Matcha Hawaiʻi

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Ginza Sushi"}]

: The Japanese restaurant — known for its extensive menu comprising sushi, donburi and sashimi — is featuring special offers on its sushi rolls.

[{"type":"text","marks":[{"type":"bold"}],"text":"Han No Daidokoro"}]

: The popular yakiniku restaurant is offering specialty dishes like A5 Miyazaki wagyu tsukimi yukhoe, Miyazaki wagyu sushi with sea urchin, and Nicolas Feuillatte Brut champagne.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Happy Lemon"}]

: Customers can enjoy the bubble tea shop’s mango sago and bubble waffle.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"House of Mana Up"}]

: The business is featuring an ultimate sweet and savory gift set, along with customizable gift boxes.

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

: Customers can enjoy mersin tantuni, a specialty dish inspired by chef Ahu Hettema's childhood in Mersin. This dish includes wagyu, tomato, onion, mardin sumac, Kahuku parsley, Maui lemon and thin lavas bread.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jules & Gem Hawaiʻi"}]

: The fragrance shop is featuring coffee-scented products.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Kamitoku Ramen"}]

: The popular ramen restaurant is featuring an exclusive tsukemen dish.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"La Tour Café"}]

: Located in ‘A‘ali‘i Shops, La Tour Cafe is featuring special menu items like falafel banh mi, watermelon mint julep and fresh-baked chocolate chip cookies.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Luna’s Tex-Mex Cantina"}]

: The eatery is featuring al pastor skewers with rice and beans; a torta with grilled carne asada, melted cheese, avocado, chipotle mayo and lettuce; and Jarritos soda and strawberry lemonade.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Māla-Be"}]

: This local Hawaiian business, founded in 2023, is known for its Mediterranean-inspired vegan treats. Specialty menu items include a Mediterranean plate and Hawaiian cookie crumble.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Merriman’s Honolulu"}]

: During lunch, Merriman’s Honolulu is offering miso salmon (served with banchan, garlic rice and a miso lemon vinaigrette). During dinner, diners can enjoy A Taste of Ward surf and turf duo, comprising Manhattan steak with garlic potatoes, local vegetables and a shrimp pot pie.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Mochi Momma HI"}]

: Mochi Momma HI features its signature butter mochi in a variety of flavors. Enjoy special menu items like azuki strawberry mochi, butter mochi biko and Cookie Butter mochi.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Nalu Health Bar & Café"}]

: Featured special menu items include “heartbeet” juice (beets, orange juice, apple juice, pineapple and ginger) and purple bliss smoothie. The latter includes blueberries, bananas, spinach, almond milk and a scoop of acai blend.

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

: Nori Bar is featuring a special Nori oishi deluxe platter with lomi ‘ahi (topped with uni and caviar); oyster shooter; mini wagyu don (topped with shoyu, chili oil and green onions); toro shiso hosomaki; ‘ahi tataki nigiri; kanpachi nigiri topped with shichimi; garlic truffle salmon nigiri topped with ikura; seared spicy ‘ahi nigiri with tobiko and green onions; and sashimi (maguro, king salmon and hamachi).

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Ocean Taste"}]

: Special menu items include a lava flow don (chirashi don) and spicy salmon crème brulee torched bowl.

: The eatery is offering a Taste of Ward special menu for two. It includes:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Onkee Korean Grill House"}]

: The Korean eatery will feature a specialty japchae.

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

: East Village Shops and South Shore Market, 1170 Auahi St., Honolulu

: This neighborhood lifestyle shop is featuring Truffle & Pop popcorn and Please Come Again Ice Cream.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Coffee Bean & Tea Leaf"}]

: Customers can enjoy $3 off any fall pumpkin or horchata drink.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Social Honolulu"}]

: The eatery is featuring a tomato bisque with seafood and fried pocho sausage.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Tonkatsu Kuro"}]

: Choose from specialty drinks like lilikoʻi and jeju mandarin orange, lime and jeju green citrus, honey grapefruit black tea and strawberry hibiscus.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Westman Café"}]

: Special menu items include a Cafe coco mocktail (coconut water, espresso cold foam, orange juice, maple syrup and dehydrated orange) and Mānoa chocolate basque cheesecake, served with a tropical compote and vanilla ice cream.

“We really love working with Mānoa Chocolate because of the quality of their product, and it’s local,” says Ryan Ko, vice president/chief operating officer of Westman Group

. “We wanted to offer something simple, approachable and familiar.”

Taste of Ward Nori Bar 091526

<title>Taste of Ward is back Sept. 16 to 30</title>

For two weeks, you can take advantage of featured dishes and limited-time offers at participating Ward Village restaurants and businesses.

Taste of Ward is back Sept. 16 to 30

It hasn’t even been two full weeks since business owner Jessica Uao relocated her restaurant, Jessica’s Kitchen, from 

Aiea to Kapolei. However, she says her new location in Kapolei Commons, in the former space of Mad Bene, has already been flooded with her “regulars.”

“Our regular customers have been coming in,” she says of the new space, which opened on Sept. 3. “During my 17 years working in (restaurant) business, they have been supporting me. They said, ‘Yay, it’s closer to us.’ I’m looking forward to bringing in this community.

“The ʻAiea location was so small, and it was hard for customers to find,” she adds. “I really wanted a bigger location.”

Jessica’s Kitchen — the Kapolei eatery is now called 

 — was located in Westridge Shopping Center in ‘Aiea for 16 months, according to Uao. The restaurant was, and still is, known for its all-day breakfast, along with local-style Filipino favorites.

“We’re not authentic Filipino,” Uao says, referring to the restaurant’s cuisine. “We just have local-style dishes — like longanisa, bangus — that people want.”

“A lot of the dishes we serve is local favorites; we cater to the local community rather than just the Filipino community,” adds business co-founder Chris Masiclat. “We want to have something for everyone — including tourists that come around — something that’s more of a comfort food, something a little big different. It’s more fusion, more new-age style.”

Local-style Filipino specialties include sizzling pork sisig ($25.99), lechon kawali ($25.99), pork adobo ($23.99) and bangus ($26.99). 

“Bangus is a fried, boneless milkfish,” Masiclat explains. “The one that we had in ʻAiea was a little bit smaller. We decided to get the really large one (for this location); the flavor will speak for itself.”

“If you order my bangus, it will fill up your plate, it’s big,” Uao adds.

Many entrees come with side dishes, such as white or brown rice, fried rice ($5) and the eatery’s popular adobo fried rice ($5).

“We’re really well known for our portions,” Masiclat says. “The pork adobo omelet and lechon kawali are very good.”

Speaking of breakfast served all day, customer favorites include fresh corned beef hash loco moco ($23.99), chicken and waffles ($25.99) and the Jessica Moco ($28.99). The latter features a homemade hamburger patty topped with fresh corned beef hash brisket, two eggs and gravy.

“The best thing about the Jessica Moco is that it’s not canned meat, it’s not canned corned beef,” Masiclat says. “This is a homemade dish. We actually take the full corned beef brisket that’s cooked and shredded. A lot of the food that we make is fresh; a lot of it is local. It does take time, and it does come from the heart. It’s not just something we purchase at the store and throw together.”

While Jessica’s ʻAiea location was open for about a year and four months, Masiclat says they “quickly outgrew it.” Especially on holidays, the ʻAiea restaurant would be packed, resulting in a longer wait time for customers.

“We probably had about 1,500 square feet in the ʻAiea space,” he says. “The biggest letdown for the ʻAiea space was that we didn’t really have sufficient space for all of our guests. We would have certain chef specials on Mother’s Day, Father’s Day; everybody wanted to come and try our food, and celebrate with their family.

“We’re not known for rushing people or trying to kick people out just to turn the tables,” he adds. “One of the biggest things we’re excited for here is the space. We can serve more guests with an even bigger kitchen, expediting the process to be more efficient.”

He notes that the current Kapolei space has a 200- to 250-person capacity.

“We don’t kick out customers, even though they stay for hours,” Uao adds. “Some places just drop your check and they want you to go. I don’t want that; I don’t want to rush my customers. They can stay as long as they want.”

While the restaurant still features its signature breakfast and local-style Filipino favorites, the menu now includes Italian dishes, ranging from pastas and flatbreads to seafood entrees. 

“Since we moved in here and I had all the equipment anyway, we might has well do Italian food,” Uao says. “My current chef was a chef at an Italian restaurant; he’s very knowledgeable.”

She recommends trying the Gorgonzola chicken gnocchi ($35.99) — which features a Gorgonzola bleu cheese cream sauce — smoked salmon fettuccine ($36.99) with sweet onions and capers, and garlic shrimp linguine ($39.99).

“I just love the chicken gnocchi,” she says. “I have some fish, surf and turf, jumbo shrimp and chicken. And of course, I have eggplant (parmesan linguine) for people who don’t want to eat meat.”

“If you want something with a kick and you like clams and seafood, the seafood fra diavolo is very good,” adds Masiclat, referring to the dish that comprises spicy San Marzano marinara, shrimp, clams, mussels, garlic, and basil.

Other entrees include a 12-ounce herb-crusted prime rib-eye ($50.99), king salmon ($38.99) and surf and turf ($59.99). The latter features a 12-ounce, herb-crusted prime rib-eye and sauteed jumbo shrimp scampi served with au jus and horseradish, along with garlic butter mashed potatoes.

“We have a good, well-tested Italian menu,” Masiclat says. “When it comes to appetizers, there are some things we’re going to be adding.”

If there’s one thing Uao has learned from nearly two decades in the restaurant industry, it’s the importance of listening to customer feedback.

“We have definitely listened to the community and what the community wants,” Masiclat says. “With Jessica’s experience in the restaurant industry, we really take that feedback to heart. We work with our chef to give everybody what they’re looking for. That’s one of the biggest things that helps us continue to move forward — just being open minded with the community, what they want and what they’re looking for.”

At the time of our interview, the business was still waiting for its restaurant sign. The space has been in the works for about five months, according to Masiclat. The eatery is also is still waiting for its liquor license, and once it gets it, it will feature a late-night bar menu. The restaurant aims to be open until 2 a.m.

“There’s not really anywhere in Kapolei for late-night options,” Masiclat says. “Probably the closest would be somewhere in Waipahu for a late-night spot. More than likely, we’re going to be serving food up until 10 p.m. and then we’ll have a full-on pūpū menu past 10 p.m. Folks can enjoy karaoke, live music — there’s so many possibilities here, in comparison to the very little space that we had in ‘Aiea.

“Jessica has definitely been very successful with her menu,” he adds. “The atmosphere and environment that we have here is going to be so much better.”

The restaurant is currently open daily from 7 a.m. to 9 p.m. For updates, follow the business on 

Jessicas Restaurant owner 091226

<title>Jessica’s Restaurant is now open in Kapolei</title>

The business, known for its local-style Filipino comfort foods, recently moved from ʻAiea to Kapolei. Jessica’s Restaurant has added Italian dishes — ranging from chicken fettucine alfredo to garlic shrimp linguine — to its menu, and plans to eventually open until 2 a.m.

Jessica’s Restaurant is now open in Kapolei

Katie Helland Headshot

Katie Helland

Government & Politics

Arts & Entertainment

A copper and bronze sculpture of a volcano sits at the front of what was once the box office for the old Aloha Stadium. Now that construction is underway for the new Aloha Stadium, it sits in the path of a planned road.

Moving it — along with upkeep and restoration — is estimated to cost about $600,000 or more, said Karen Ewald, executive director of the Hawai

i State Foundation on Culture and the Arts, which owns the artwork, in a SFCA general board meeting on Friday, Sept. 11.

 was crafted by Satoru Abe, a sculptor, painter and printmaker who was born in Honolulu and graduated from 

 in 2025, leaving behind artwork still held by 

 and on display in front of First Hawaiian Bank in Downtown Honolulu, among other locations.

His sculpture, “Volcano,” is part of 

, which requires 1% of state fund appropriations for the construction or renovation of state buildings be moved to this special fund and used to purchase — or commission — works of art.

“This work of art needs to be moved, stored, conserved, and upkept while the construction takes place at NASED [New Aloha Stadium Entertainment District],” said Ewald during the meeting, which was held via Zoom.

Previously, SFCA has been able to fund the moving of works of art in its collection through its Works of Art Special Fund, but changes to that law mean this can no longer happen, so the money would need to come out of the general fund, which does not have enough to cover that cost, she said.

“What we like to do is seek legislation to amend the Works of Art Special Fund to expand the allowable use of the fund,” she said. “The proposed amendment could restore or clarify the ability to use the fund for activities necessary to appropriately manage works of art within the state's collection. It would be basically putting back into that law specific words like ‘conservation,’ ‘preservation,’ ‘transportation,’ ‘relocation,’ ‘installation; and ‘reinstallation,’ ‘maintenance and upkeep,’ and other collections management activities associated with the work of art.”

: Seek an amendment to Hawai’i Revised Statutes 103-8.5 to expand the allowable uses of the Works of Art Special Fund; request a general fund appropriation to support the conservation, transportation and relocation of the sculpture; or allow the deaccession the artwork from the SFCA collection.

Commissioners voted unanimously to seek an ammendment to the existing Works of Art Special Fund. And again, unanimously, to request a general fund appropriation to move the artwork to a new location.  

Konrad Ng, the chairperson of the board, also suggested private partners might be able to fund the project.

“Trying to fundraise or have others look for other sources of funding would take some time — more time than if we could just try to get funds from the leg[islature],” Edwald said.

Dismantling the old stadium, which was deemed 

, started in December of 2025.  New Aloha Stadium and Entertainment District (NASED) picked a developer for the 

$350 million of the mixed-use sports and entertainment district will be funded by state taxpayer funds, while the rest is funded by private developer investments

During the meeting, Chris Kinimaka from the state Department of Accounting and General Services, noted that the contribution to the Works of Art Special Fund for building the new Aloha Stadium came out to about $3.4 million, after about $100,000 was removed for consultant fees.

“I just wanted to assure everyone that we're all very passionate about this work of art, especially with the passing of Satoru Abe,” Kinimaka said. “When we looked at the layout of the district — even before we brought the developer on — we recognized that the location of the volcano in the existing Aloha Stadium footprint was a gateway to the stadium.”

The statue was once in front of the ticket office, but the hub is shifting because the stadium is now part of a district and people will be coming in via 

, Kamehameha Highway and other areas. Aloha Hālawa District Partners has been working with SFCA and the art advisory committee on a new location for the sculpture, she added.

“That's why it breaks our heart that the law changed because it was always our intention to utilize that work of art as a terrific entry to the whole district — and then accompany that with additional works of art incorporated throughout,” Kinimaka said.

Aloha Stadium 052126

<title>Legislation may be key to future of Satoru Abe sculpture at Aloha Stadium</title>

The fate of a sculpture by Satoru Abe, a Guggenheim Fellow and well-known sculptor, painter and printmaker who died in 2025, was a subject of debate last week at the Hawaiʻi State Foundation on Culture and the Arts’ general board meeting. Commissioners discussed options to move or decommission the artwork.

Legislation may be key to future of Satoru Abe sculpture at Aloha Stadium

In May, owners Jimmy and Kim Tran of Hot Pot Heaven decided to start offering 

The eatery — in the former spot of Hot Pot Heaven Kailua, but under the same owners — is opening today. Instead of hot pot, the restaurant now features authentic Vietnamese cuisine and plate lunch staples. As part of its grand opening special, the biz is offering 20% off for one week.

Daily Smile: Friday, Sept. 18, 2026

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Daily Smile: Friday, Sept. 18, 2026

Authors

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