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Daily Smile: Saturday, February 21, 2026

Little girl has her dogs say grace before dinner...

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Daily Smile: Friday, February 20, 2026

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Daily Smile: Thursday, February 19, 2026

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

[{"type":"text","text":"A new Korean grocery store just opened in Honolulu."}]

 just opened in the former Ross space on 

. The grocery store offers a variety of produce, noodles, seasonings, snacks, drinks and more.

The store is open this week from 10 a.m. to 11 p.m., but starting next week, it will be open daily from 8 a.m. to 11 p.m.

Customers can get 10% off side dishes — including kimchi, cucumber kimchi and seaweed — during soft opening.

[{"type":"text","text":"Validated customer parking (one hour) is available with purchase."}]

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You Me Mart sign 022026

<title>New Korean grocery store open in Honolulu</title>

You Me Mart just soft opened on Ke‘eaumoku Street. The business is located in the same space as French-Korean bakery TOUS les JOURS, in the former Ross space.

New Korean grocery store open in Honolulu

 is popular for its seafood and prime buffet, which is offered from 5 to 9:30 p.m. Thursdays to Sundays.

The eatery recently launched a new chef selection dinner buffet option, available from 5 to 9 p.m. every Monday to Wednesday. This buffet experience costs $62 per adult and $42 for children 6 to 10 years old.

Instead of featuring action stations like prime rib, hand rolls and steamed crab legs, this buffet focuses on specialty items and elevated offerings. The new buffet menu comes from Prince Waikīkī’s new executive chef, Brooke Tadena.

Born in Honolulu and raised in Wahiawā, Tadena brings more than a decade of culinary expertise to his new role at Prince Waikīkī. He attended McKinley High School and Kapiʻolani Community College, and graduated from the Culinary Institute of America.

His previous experiences included serving as chef de cuisine for Hoku’s; executive sous chef and banquet chef at Hilton Hawaiian Village; executive sous chef at the Moana Surfrider, A Westin Resort & Spa; and restaurant chef for the iconic House Without A Key at Halekulani. 

Highlights from the new buffet include specialty options presented in sample-sized portions, like skirt steak with cilantro garlic chimichurri, fried beef ravioli with marinara sauce, seared fresh catch, and braised beef with creamy potato puree.

Other options from the hot station include angry mac n cheese, mushroom risotto, Spanish-style potatoes, guava barbecue pork ribs, jalapeno corn bread, and lamb ragu campanelli. We’re told the buffet offerings will change occasionally.

Meanwhile, the cold bar features maki rolls, shrimp cocktail, marinated seafood ceviche and nairagi crudo with citrus and pickles.

The salad bar offers mixed greens, Greek salad, assorted breads, assorted imported and domestic cheeses, and charcuterie.

Customers can also enjoy featured desserts like panna cotta, espresso tiramisu, creme brulee, cheesecake and the signature Prince bread pudding.

Tadena has also updated the eatery’s a la carte menu. The majority of dishes featured on it — ranging from margherita pinsa flatbread ($24) and taro burgers ($24) to pappardelle burrata pasta ($32) and lobster rolls ($36) — are brand new.

So far, the ‘ahi poke nachos ($23) have been the most popular appetizer. They feature a medley of chips — won ton, sweet potato, shrimp and taro — topped with shoyu ‘ahi, avocado, spicy mayo, yuzu crema, green onions, pickled red onions, pea tendrils, kizami nori and edamame.

The eatery’s lobster roll ($36) has also been a crowd favorite. It features a New England-style hoagie roll stuffed with lobster mixed with yuzu mayo and fresh dill; it’s served with  fries or salad.

The lobster rolls are on the eatery’s a la carte menu for both lunch and dinner, so customers can enjoy it all day long.

Other popular entrees include the coffee-rubbed rib-eye ($38) — a 12-ounce beef rib-eye served with potatoes, arugula salad with tarragon dressing and coffee demi glace — and Kona kanpachi ($35). The latter features a skin-on filet with hijiki edamame Japanese rice and dashi ponzu.

Conclude your meal with new desserts ($15 each) like mango cheesecake with calamansi sable; creme brulee; and Maui Ku’ia Estate chocolate crunch cake. The latter has been a bestseller so far, and features dark chocolate mousse, sea salted caramel, and Kula Maui strawberry compote.

Chef’s selection dinner buffet is from 5 to 9 p.m. Mondays to Wednesdays

100 Sails buffet cheese 021026

<title>New weekday dinner buffet at Prince Waikīkī</title>

100 Sails Restaurant & Bar just launched a new chef selection dinner buffet, available from 5 to 9 p.m. Mondays to Wednesdays. This buffet costs $62 per adult; instead of action stations like prime rib or sushi handrolls, it features specialty items like roasted beef tri tip, guava barbecue pork ribs, mushroom risotto and more.

New weekday dinner buffet at Prince Waikīkī

Located at Pier 38 — in the former space of Nami Kaze Hawai

, but then closed to fine-tune its menu. It officially opened for dinner service Feb. 18; it’s currently open for dinner only from 5 to 9 p.m. Mondays to Fridays.

The eatery still focuses on serving the freshest seafood possible, according to manager Dong Dang.

“It’s still supposed to harbor-centric; we’re really going to work toward utilizing as much fish as possible and highlight those ingredients,” he says. “What we envisioned with this concept is a gathering place — someplace you can go and get really good seafood.”

The dinner menu — which will eventually expand to include more dishes — offers small plates meant for sharing, as well as larger entrees. Start with dishes like hamachi crudo ($17), maguro cabbage ($19), poke crackers ($10) and cabbage Caesar ($14).

The hamachi crudo, comprising yellowtail served with sinigang gazpacho and Ho Farms tomato, is light and refreshing. The maguro cabbage is a highlight for restaurant chef de cuisine Daysen Masuda, who came up with the eatery’s new menu.

“Growing up in Hilo, everything is cabbage and ‘ahi (instead of daikon and ‘ahi),” he says. “This is a play on that; it’s topped with ginger scallion, ginger garlic cilantro, green onions and ikura zuke.

“I think the whole menu, in general, is pretty approachable,” he adds. “It’s local flavors that you’re familiar with, but elevated a bit more.”

Of everything we try, the poke crackers ($10) are one of my favorites. Each order includes two rice crackers topped with local big-eye tuna, spicy aioli, avocado and tare.

“That dish alone is nostalgic,” Masuda says. “Growing up, you buy a container of poke and you’re either dipping shrimp chips or rice crackers into it and eating it together. That’s the perfect combination. I wanted to use rice crackers because that texture is so nice and crunchy, and it stays crunchy.” 

The cabbage Caesar is a tasty way to incorporate greens into the meal. It features a miso Caesar dressing — the miso flavor is subtle — along with Parmesan and fried anchovies for texture.

If you want something a little more indulgent, go for the shrimp toast ($10). Each order contains two petite sandos featuring shokupan bread and savory shrimp filling. It’s served with a makrut (kaffir lime) sauce for dipping.

When it comes to entrees, the fried whole moi ($36), furikake king salmon ($38), and ‘ahi steak ($28) come highly recommended. The moi features a Alii mushroom and lup cheong stuffing.

“A lot of the dishes (here) are different from what you would find anywhere else, but the moi, to us, is a standout,” Dang says.

“The moi is definitely something I’m very proud of,” adds Masuda. “In Hilo, when you go to someone’s house or party, there’s always someone who has steamed fish. That’s our play on that.”

Moist and buttery, the Big Glory Bay king salmon is topped with a delectable furikake crunch and served with garlic aioli. Meanwhile, the ‘ahi steak features local big-eye served with confit potato and watercress salad.

Other entrée options include huli huli chicken with lemongrass huli glaze, watercress and kabocha, and braised short rib ($34).

The eatery also features specialty cocktails — including toasted rice old fashioned ($17), gin mint gimlet ($15) and chili water margarita ($16) — and will be expanding its beverage menu in the future.

The restaurant is accepting reservations via 

. Stay tuned — it will be launching lunch service and happy hour in the coming months.

Thirty Eight chef Daysen 021926

<title>New seafood restaurant opens at Pier 38</title>

Located in the former space of Nami Kaze Hawaiʻi at Pier 38, Thirty Eight restaurant just opened to the public for dinner. The menu focuses on fresh seafood; customers can enjoy dishes like hamachi crudo, poke crackers, shrimp toast, and a fried whole moi.

New seafood restaurant opens at Pier 38

recently celebrated its ninth anniversary in Kakaʻako

, just debuted a brand-new menu. The brewpub’s new menu features more dishes that are designed to pair well with the business’s beers, according to restaurant manager Michael Kimpan.

“We want to highlight our beers and give people an opportunity to pair their food well with different beers,” he explains.

Customers can choose from a variety of appetizers, seafood dishes, pub favorites, entrees, pizzas and desserts. Start with new shareable dishes like ‘ahi saku tataki ($25), ‘ahi saku sashimi ($24) and mushroom Rockefeller ($17).

The sashimi features your choice of blackened (Cajun-seared) or sashimi-style ‘ahi, served with pickled ginger, lilikoʻi wasabi, shoyu, green onions and daikon. The tataki features a Cajun-spiced, flash-seared ‘ahi.

Meanwhile, mushroom Rockefeller is a twist on oyster Rockefeller and features mushrooms stuffed with creamy spinach artichoke dip, and topped with tomato-onion chutney butter. They’re bite-sized flavor bombs and it’s impossible to eat just one.

Several specials featured for the brewery’s ninth anniversary celebration — including the Red Zeppelin barbecue-buffalo slider ($18) and pepperoni-mushroom roll’d pizza ($16) — are now available as permanent menu items. The Red Zeppelin barbecue-buffalo slider is also available in full-sized burger form ($24), and includes an all-beef patty topped with Red Zeppelin beer barbecue-buffalo sauce, blue cheese crumbles and ranch mayo.

“We designed a number of items that pair well with different beers; the Red Zeppelin barbecue burger is going to go well with that particular beer,” Kimpan says.

If you’re craving dishes with local flair, opt for the Kaka

ako teri burger ($24), kalbi ($26) or loco moco ($19). The latter features an all-beef patty topped with brown gravy, sauteed onions, mushrooms and two eggs over rice.

Pizzas have always been popular at the brewpub. Newer options include the spicy meat lover ($33) — a combo of pepperoni, Italian sausage, bacon bits, chili flakes, jalapeno and garlic aioli — and a new dessert option. The sweet Aloha cinnamon roll-walnut pizza ($16) is topped with cinnamon butter, cream cheese glaze and candied walnuts.

“The dessert pizza is definitely one that our staff really enjoys,” Kimpan says.

Also new is the brewpub’s walnut-Nutella ice cream sundae ($12), which features your choice of chocolate or vanilla ice cream.

Aloha Beer Co. also now offers customers the option to create-their-own mixed six-pack ($12.99). Choose from seven signature styles, including the Aloha Lager, Hiker’s Dream, Aloha Blonde and more.

Open 11 a.m. to 10 p.m. Mondays to Thursdays, 11 a.m. to 11 p.m. Fridays, 10 a.m. to 11 p.m. Saturdays, 10 a.m. to 10 p.m. Sundays

Aloha Beer Co Red Zeppelin burger 021826

<title>Aloha Beer Co. launched a new menu</title>

The Kakaʻako brewpub’s new menu features a variety of appetizers, seafood dishes, entrees and pizzas that are designed to pair well with the venue’s beverages. Customers can also create their own mixed six-pack of canned beers.

Aloha Beer Co. launched a new menu

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Hawaii History

It was a breezy, blue-skied Thursday morning after a storm when Aloha State Daily visited Kūʻīlioloa Heiau.

The Hawaiian temple dates to the 11th or 12th century, according to a sculpture from the City and County of Honolulu, which manages the site situated on the Kaneʻilio Point near Pōkaʻī Bay in Waiʻanae.

 before it became Kūʻīlioloa, translated to "the long dog form of Kū,” or the God of War as a dog. 

 a navigator from Tahiti, Lonokaeho, constructed it 

as a training center and lighthouse for navigation

. It is the only heiau in the Islands that is bordered on three sides by the ocean.

The Royal Order of Kamehameha I, Moku O Kapuāiwa Chapter,

 helps mālama the land by mowing the grass, restoring rock walls, pulling weeds, planting trees and more, at least twice a month, so that the local community can still use and enjoy it.

“Itʻs not a burial heiau, but a navigation point. Not many people know that,” Rocky Naeʻole, member of the Order, told ASD. “Itʻs part of our kuleana. This is for us to maintain. We donʻt receive income from anybody. Itʻs all volunteer. Weʻre just here to do the work.”

Naeʻole was born in Honolulu and moved to the West Side at age 12. Heʻs fully retired, yet committed to six to eight community organizations, he said.

“Our Order has 10 mokus. Kapuāiwa covers the Waiʻanae Coast to the North Shore to ʻEwa,” he explained, adding that its membership is in the hundreds, while about 30 to 40 individuals remain currently active.

The purpose of the Order are “to preserve and perpetuate the ancient customs of Hawaiʻi” and uplift the Hawaiian people, 

He noted that the group collectively decides what they want to do in the community each year; this project has remained a priority for 12 or more years.

“You can see the stars so clear out here,” he said, noting that University of Hawaiʻi at Mānoa students, nonprofits, visitors and community members have come out before to stargaze. The Order plans to host a navigation event open to the public on Saturday, Dec. 5.

Naeʻole is looking forward to the community events lined up this year and hopes to work with the county on signage for additional moʻolelo of Kūʻīlioloa Heiau.

Another member of the Order, Abraham Kalani Kaʻio, shared what the ancient site means to him.

“This heiau is a gathering of all of the Pacific Triangle. Every island in the triangle, you can get there from here. This is a tie to all of our brothers and sisters in the triangle, and I try to explain that to every race that comes here. In one way or another, your family [has] been here.”

He presented a map, showcasing the 13 public-access heiaus along the Leeward Coast. Others sit on military-owned land, he added.

Kaʻio, who was born in Germany and raised on Oʻahu, said that when they first started cleaning the heiau years ago, “it was in bad shape.”

“The place was overrun by homeless and nobody took care of it.” Now, he says some have returned to lend a hand on cleanup days, which typically run on the first and third Thursdays of the month.

Not to mention, several organizations have aided in caring for the marine life, consisting of at least three species of birds, as well as Hawaiian monk seals.

His advice to young people is to learn their culture instead of playing games, he said with a laugh. “Your knowledge of culture is knowing who you are.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"A quiet place"}]

, Naeʻole asked if there was anything I needed to let go of.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"I replied with a nod."}]

He said to face the ocean and close my eyes, then began to pray in ōlelo Hawaiʻi.

I breathed in and out twice as instructed. The wind grazed my cheek and tossed my hair.

“You can see the ocean from three sides and take it all in, feel how quiet it is,” he said. “If I’m stressed out — which I don’t try to stress myself out, sometimes you can’t help it — this is where I come.”

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Heiau 01

<title>Group’s kuleana to maintain Kūʻīlioloa Heiau in Waiʻanae</title>

The Royal Order of Kamehameha I, Moku O Kapuāiwa Chapter, helps steward the ancient site near Pokaʻi Bay still used today for community events that perpetuate Hawaiian culture.

Group’s kuleana to maintain Kūʻīlioloa Heiau in Waiʻanae

Christian Shimabuku Headshot

Christian Shimabuku

Sports

Winter break is ending soon. In a few days, Sean Yamaguchi is flying back to frigid Reno, where the star University of Nevada sophomore will continue his collegiate baseball career. Other college students Yamaguchi's age spending the holidays at home are likely to be enjoying an afternoon of frivolity at the beach or a related activity, basking in the relative warmth of the Islands. But on this day, Yamaguchi is partaking in a sacred family tradition. 

Mike Yamaguchi, his wife Leina and their two sons, Michael and Sean, have spent countless hours over the years at a park near the family's ‘Aiea home, where the sessions double as hitting training and family time. Michael and Sean take turns swinging, then the entire family would pick up baseballs in the outfield. Sometimes, the family dog would come. When others came to join, Leina would bring snacks. 

Each park session brought Michael and Sean closer to their baseball dreams. Michael went on to play collegiately at Saint Martin's University, a Division II school in Washington, from 2021 to 2023. Sean Yamaguchi's baseball story is still being written, though his resume boasts Little League World Series star, state Gatorade Player of the Year as a senior at Saint Louis in 2024 and Mountain West Freshman of the Year in 2025. 

Add legitimate MLB Draft prospect twice to the list, where Yamaguchi turned down interest after high school in order to go to college. In 2026, he'll be a draft-eligible sophomore. Yamaguchi is a prime candidate to hear his name called somewhere in July's 20 rounds, where he could then sign with the team that picks him and officially start his professional career. 

There's a lot for Yamaguchi to consider as he embarks on the most important year of his baseball career to date, which is why days at the park are vital. The weather is picture perfect on this day. Nobody else is waiting around the baseball diamond, a rarity at this park, where the only noise disturbing the peace is the sound emanating from Yamaguchi's metal bat, with big brother throwing the pitches. 

"It is exciting," Yamaguchi told Aloha State Daily of the potential start to his pro career. "Once the summer hits, it's going to start to feel a lot more real. But right now, I can only focus on just getting better every day. I honestly believe hard work pays off, and I think if you just keep doing that and keep stacking the good days and treat every day like day one, I think I'll be in a good spot."

[{"type":"text","text":"Built in the backyard"}]

Sean Yamaguchi's rise to baseball prominence didn't begin at the Little League World Series. It began in the backyard, where his tools were discovered and harnessed. 

To an outsider, the most distinct part of the Yamaguchi home, which looks more like a compound, is the outdoor batting cage. Built by Leina's father, the cage is where Michael and Sean spent hours on end perfecting their swings. With built-in lights, the boys could be in there well into the night.

"They would be there every night, as long as they did their homework. Sean would lie," said Mike Yamaguchi with a chuckle. Mike also recalled how neighbors could certainly hear the echoes but would hardly complain. 

Before Sean Yamaguchi looked up to the pros, he looked up to Michael. He'd sit in the stands, cheering big brother on, hoping to hit home runs in the same leagues one day. With Michael showing Sean the way, little brother excelled in the sport. It wasn't long until Sean was playing above his age group and playing on the same teams as Michael. 

Hitting dingers was fun, and there were a lot of them, but Mike Yamaguchi says his boys also spent a large portion of time working on fielding in the cage at home. Hitting at the park also became routine, because the boys also had to learn how to hit in all areas of the field and weren't able to see the ball travel as well in the cage. 

[{"type":"text","text":"Little League dreams "}]

 hadn't met Sean Yamaguchi yet, but he had certainly heard of his 10U team's prowess. In addition to Yamaguchi, his team featured players such as future Little League World Series standouts Jace Souza, Mana Lau Kong, Aukai Kea, and even current Oregon quarterback Dylan Raiola. The following year, when Yamaguchi was playing in a tournament with ‘Iolani's 11U team, Oda was impressed by a pair of extra base hits he belted to right center — kids that age tend to pull the ball. 

"He wasn't the fastest guy, he obviously wasn't the biggest guy, but he just had a good nose to the ball and he could hit," Oda recalled. 

Yamaguchi and Oda still had't met until Yamaguchi introduced himself unprompted after the game. 

"This kid gets it. He's only 11 years old, but what impressed me the most, the fact that he went out of his way to talk to me," Oda said. "That tells you what kind of kid this kid is, and of course, the parents. It very, very rarely happens where a kid will just walk up to me and just shake my hand. That's not normal for a kid that young to do that. And then we had an opportunity to pick him up later on."

Yamaguchi was perhaps the face of a Honolulu Little League team that went all the way to the 2018 Little League World Series in Williamsport, Pa. and won. His charisma was displayed during off the field moments on ESPN, endearing the team to the world and providing hope for a state that was preparing for a potentially catastrophic hurricane. He also happened to be one of the star players, batting .400 with a grand slam while serving as the team's 3-hole hitter. He even pitched, refusing to give up a run in his two relief appearances. 

While the Little League World Series gains massive popularity in Hawai‘i when a team from the Islands makes it to Williamsport, the event is not without its detractors. For decades, the argument has been made against having 11- and 12-year-old kids play in a 

 in front of a network that televises it to millions of viewers worldwide. All the while, since the event runs in late August, the kids are missing school. 

"Once in a while, you look up and you see all those people, and you're like, 'Dude, this is kind of crazy.' And then you look back down at your shoes and at the dirt, and it's just baseball," Yamaguchi said. "We're just gonna go out there and have fun. And that's the best advice I ever got from Coach Gerald and them, is go out there, take a deep breath, look around and just feel like this is why you play baseball. You didn't play baseball for the cameras, for the fans, you came here to play baseball because you love the game.

"I was just living in the moment. I had a blast. I didn't go out there trying to be the funny guy or anything, that's just me. I showed me, and I just had a lot of fun doing it."

Added Oda: "What you saw on TV, for sure that's Seanie in real life. I think what makes Seanie very special was you see the good players, but the great players make everyone else around them better. And that's what Seanie did."

[{"type":"text","text":"Just the beginning"}]

Prior to the Little League World Series, Sean Yamaguchi startled his parents by telling them he wanted to transfer from ‘Iolani to Saint Louis. 

"He told me and my wife that he wanted to go to Saint Louis, and we had a long discussion, and I explained to him that Saint Louis is a boys' school," Mike Yamaguchi said. "It's a tough school, it's a very competitive school, and he said that's why he wants to go there."

Since Michael still attended ‘Iolani, the commute for the Yamaguchi boys was about to get extended by a few miles. Sean Yamaguchi knew leaving the nurturing nature of ‘Iolani in favor of the Saint Louis slopes was a sacrifice worth making. 

Sean Yamaguchi began to get recognized in public after returning home from Williamsport, but he'd be damned if that's where the list of his baseball accolades came to an end. 

"He knows he's blessed with a skill," Mike Yamaguchi said. "He's a very hard worker."

He returned motivated to ascend even further in the sport and created a plan for himself. Sessions in the cage and at the park would be supplemented by rigorous weight room sessions and disciplined eating. He quickly made friends with his Saint Louis teammates, inviting them over for some extra work. Names such as Aiva Arquette, the seventh overall selection of the 2025 MLB Draft, as well as Caleb Lomavita, the 39th overall pick of the 2024 MLB Draft, were some of the names that came through. 

"It got me mentally tough. It's a tough school. It's an all-boys school," Yamaguchi said. "If you're not ready to compete at anything you do, in the classroom, on the field, then Saint Louis is not the school for you."

During his senior year at Saint Louis, Yamaguchi hit .403 while manning shortstop for the Crusaders, winning ILH and Hawai‘i Gatorade Player of the Year honors. Saint Louis was eliminated in the HHSAA semifinals, leaving Yamaguchi without a state title. It's the rare goal that has eluded him. 

While racking up the individual honors, Yamaguchi spent much of his senior year filling out questionnaires for MLB scouts. More than a dozen teams inquired, wanting to learn what it would take to get him to skip his commitment to the University of Nevada and turn pro immediately. Yamaguchi ultimately decided college was the best route for his development. 

[{"type":"text","text":"Standing out of the pack"}]

One of the first things asked of Yamaguchi upon arriving to Reno was to put on the catcher's gear. Sure, he was a middle infielder his whole childhood, but Nevada's coaches were skeptical he could stick at an infield position at this level. Yamaguchi was told he'd start off as the bullpen catcher, and after that, maybe he could work his way up to backup catcher. 

"I said, OK, yes, coach, I'm going to go out there and prove to you guys that I'm going to do anything for this team, and I'm going to do anything to win," Yamaguchi recalled. In his heart, he knew he belonged at one of the other infield positions. And in his belly, a fire burned. Each morning, he'd wake up early to lift weights. He'd also show up early to practice to get extra swings in. With a strong showing in the fall, highlighted by a towering home run in a scrimmage against Vanderbilt, he knew his coaches couldn't deny him a spot in the starting nine. 

Yamaguchi won the starting third base job by opening day and never relinquished it, committing just four errors all year at the hot corner. At the plate, he hit 13 home runs while maintaining a .324 batting average, driving in 50 runs. He was named the Mountain West Conference's Freshman of the Year. The Wolf Pack went 34-23, winning the Mountain West regular season title before falling short of an NCAA Regional appearance by getting eliminated in the conference tournament. 

When a freshman like Yamaguchi puts up the numbers that he did, other schools notice. After Nevada's season ended, Yamaguchi became an attractive commodity, even though he did not announce plans to enter the transfer portal. 

Left and right, power conference schools were approaching Yamaguchi. One particular school, a College World Series regular, had hundreds of thousands of dollars at the ready for one season of Yamaguchi's services. All he had to do was enter the portal and it was his.

"As a 20-year-old, that's very intriguing. That kind of money that they were throwing out is like, wow," Yamaguchi said. "But the biggest thing for me is Jake (McKinley) gave me that opportunity. Nevada gave me that opportunity. So, I wanted to stay as loyal as I can. ... I think that offseason last year, it was pretty crazy. But I wanted to show my loyalty to Nevada and what they did for me."

Nevada's 2026 season, which starts on Friday with a three-game series at Ole Miss, is packed with promise. High expectations are placed towards the Wolf Pack despite losing McKinley to a coaching role with the Seattle Mariners in December. Under new head coach Jordan Getzelman, the Pack were picked to finish first in the preseason Mountain West poll, voted on by the conference's coaches. Yamaguchi was also five Nevada players on the preseason All-Conference team. Additionally, D1Baseball recently named Yamaguchi its preseason Mountain West Player of the Year. 

"Nevada's in the right spot," Yamaguchi said. "We're returning eight of our nine starters from last year. We're going to be really good. ... It was the best decision I made. Even looking back at high school, like trying to go out of high school to the draft, I think college was the best decision I've ever made, and hopefully it all works out."

[{"type":"text","text":"A big league future? "}]

A standout flag football quarterback and receiver, Yamaguchi made the conscious decision to focus on baseball around the time he became a Little League star. He's honed in on a singular goal since then: A long career in the Major Leagues. 

"I finally realized, bad days in baseball and good days, I still love the sport. I can have a terrible day, go 0-for-4, and I would still look forward to the next practice," he said. "You got to love the sport, and you got to make sure that you dedicate everything to the sport. I've sacrificed a lot, not going to the beach every day and stuff. It's just the sacrifices that I really put into this game and just making sure that I dedicate my craft to it. And I think that's when it really started to pick up. Like, I got a real shot at this sport, so might as well live it out, go all out for it and try to make it to the show."

Bring Yamaguchi's name up in front of pro scouts, and they say a variation of the same thing: The kid can 

. He's produced, on offense and defense, at every level he's been a part of. 

Because he will be 21 by the time the 2026 MLB Draft arrives in July, Yamaguchi will be eligible to get selected. Other players at four-year schools have to wait until their junior year. Yamaguchi can either start his professional career this summer or play another season of college baseball, where as a junior in 2027, he’ll still have the leverage to command a sizable pro payday.

The higher Yamaguchi climbs in the sport, the more responsible he feels for representing where he comes from. During his free time back home over winter break, he volunteered at a youth camp, offering pointers to those who aim to follow in his footsteps. 

"Something I can take on throughout my whole journey is to always represent Hawai‘i and always be humble," Yamaguchi says. "They love the local boys. They love the local sports. They love to back kids up. So, the biggest thing for me is understanding that if I do well and I put Hawai‘i on the map, Hawai‘i got my back. And I would never do anything to give Hawai‘i a bad rep. I would love to go out there with the aloha spirit and make sure that I put Hawai‘i on the map."

Yamaguchi has already played in games in front of thousands that were repurposed for millions to see. He's hoping he gets to do that more consistently and for a living within a couple of years. His childhood passion has turned into a business in real time, and he has the numbers to prove it. One of the few constants left in the mad dash to his dreams is his support system, especially those precious days at the park. They remind him he may be away, but he's not alone. 

"All I want to do is make them proud," Yamaguchi says of his family. "I can hang up the cleats right now, and I know they'll be proud of me. That kind of stuff will stick with me. Not all the achievements, it will be those moments where I'm hitting at the field with my brother and my dad and my mom coming out to the games, and them flying up to Reno and my grandma coming out. They've been supportive since day one. 

"If I can keep going and accomplish that goal of getting drafted and make it to the show one day, all the credit will go to them. They know how hard I work, and they know what I've sacrificed. But at the end of the day, they've sacrificed way more. I just want to give back to them and give back to the state and give back to everybody that's helped me out."

Both of Mike Yamaguchi’s sons are grown now, and days at the park are few and far between. When Michael was away at college, Mike says Sean would always say he wishes he was there. Now that Michael's playing career is over, he's the one throwing to Sean during batting practice. 

As the boys patrol the outfield to recollect the balls Sean just swatted all over the yard, Mike gets emotional when he explains how much he treasures times like this. On days he comes to the park with his boys, it's like they're his keiki all over again. 

"All the memories, it don't beat this," Mike Yamaguchi says as he wipes his tears away. "My boys are my life. This is the kind of stuff I remember the most. Just us coming out here and having fun."

Sean Yamaguchi 021026

<title>Sean Yamaguchi isn't done living out his baseball dreams</title>

Yamaguchi, the former Honolulu Little League star, is on the verge of starting his professional career, where he hopes to live out a goal of making the Major Leagues.

Sean Yamaguchi isn't done living out his baseball dreams

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Kady Pascual

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