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Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Business & Tourism

Isaiah Corpus, 25, who is from Wahiawā and raised in Waiʻanae, said that he knew as a teenager that he wanted to run his own retail store someday.

“I am the first member of my family to have a store on my own and am proud to have started this business by myself,”

I’ve always been an ocean and beach enthusiast: I taught myself to surf and kayak. I helped at beach cleanups and always want to give back to the ocean and marine life. That’s how I created my business.”

About a year ago, Corpus hatched the plan for 

Shop Kainalu, a Hawaiʻi inspired lifestyle and apparel brand, set to open this spring in Seattle, where he has lived since 2024. 

He added that the initial investment for the venture came from his savings.

said he took a few business classes and met mentors and coaches, who helped with the paperwork like applying for a state business license.

“I didn’t realize how long it would take to retrieve, but despite that, it all worked out in the end,” he said. "Iʻm excited to have my business out there and to launch soon."

While his primary job is with a major U.S. airline, Corpus said, he currently operates a one-man shop, overseeing the fashion and graphic design elements of its products, as well as renovating the new space located between Seattle's University District and Lower Queen Anne, which is expected “to take a couple more months,” he noted.

The store is slated to open in May, with a traditional Hawaiian blessing, he said. Other priorities for Corpus ahead of the launch include working on finalizing the website (currently down), hand drawing more designs to ramp up inventory, while recruiting brand ambassadors and, eventually, a team for the store.

When asked what makes Shop Kainalu stand out, he told ASD, “I use eco-friendly materials such as organic cotton, recycled fabrics and renewable textiles that reduce waste, preserve resources and eliminate harmful chemicals, embracing innovative, slow impact production methods for my store. I want to ensure that every clothing item I make not only elevates modern style but also protects the ocean.”

The brand will soon offer tees, totes, swimwear, and a range of other everyday essentials for men, women, and the home, according to 

The biz’s name in Native Hawaiian means ocean wave, which he says “integrates my purpose behind my story. … On a personal level, [I'm] always surfing, going to the beach, so when you shop at my store, you shop to care for the environment, that’s how the name came up.”

In Seattle, he continues to volunteer at cleanups and noted that a portion of the proceeds from the shop with go toward local ocean conservation groups and nonprofits.  

As a new small business owner, Corpus said he’s "still in the learning process" but has already found support from Seattle- and Hawaiʻi-owned small businesses alike. 

Interested in connecting with Corpus? Email 

His plans for the future include opening up another retail store in the Islands. Fun fact: White Plains Beach in ʻEwa Beach is a must-visit whenever Corpus comes home, which is usually monthly.

i culture and community continue to shape who I am and what I build," he said. “Even while living on the continent, Hawai

i remains at the center of my work and purpose. This journey reflects many Hawai

i people building something away from home while staying deeply connected.”

For the latest news of Hawai‘i, sign up 

Isaiah Corpus 16x9

<title>Small business owner with Hawaiʻi roots to open first store in Seattle</title>

Born and raised on Oʻahu, Isaiah Corpus plans to launch Shop Kainalu, a Hawaiʻi inspired lifestyle and apparel brand, in Washington where he now lives. Corpus, a self-described ocean and beach enthusiast, discusses the details leading up to its spring debut, as well as his hope to open another retail store in his island home.

Small business owner with Hawaiʻi roots to open first store in Seattle

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

The meaning of “Makanai” hits home for business owner Mahina Akaka. She recalls growing up at Sushi King, which was run by her family.

“My brothers and I grew up at that restaurant, right down the street,” she says. “We were on King (Street) and University (Avenue) for more than 30 years.

“‘Makanai’ in Japanese translates to family meal, or employee meal,” she adds. “Makanai was created (with memories of) growing up at the restaurant and always looking forward to what the chef was going to cook for the day. My brothers and I all curated the menu (here) based on all the things that we would look forward to eating.”

 celebrated its grand opening on Dec. 21. It’s in the former space of Sure Shot Café.

“They (Sure Shot Café) were in this space for quite a while, maybe 20 years,” Akaka says. “We demo-ed the whole place and just revamped it. We’re so excited to be in this neighborhood; it’s been great.”

The food menu features a variety of sweet and savory offerings. Egg salad sando afficionados will be thrilled to see the yuzu egg sando ($10) — featuring a soft egg, yuzu kosho and yuzu aioli between toasted Mille Fete Kopi bread — along with the potato salad sando ($10). The latter features a potato, egg, carrot, cucumber and apple mixture with white pepper and creamy mayo between Mille Fete Kopi bread.

The egg salad sando’s filling is sufficiently eggy and creamy without being mayo heavy. The subtle yuzu flavor is refreshing without being overpowering.

If you prefer sweeter dishes for breakfast, opt for the sweet toast ($14), which still features a base of Mille Fete Kopi bread, but this one is topped with cinnamon-sugar butter, cheese foam and seasonal fruit compote. In this case, it’s blueberry compote.

Other dishes include grilled cheese ($13.50) — a savory medley of mozzarella, cheddar, caramelized onions and garlic aioli between pieces of Mille Fete sourdough — avo toast ($14.50), tomato bagel ($10) and smoked ‘ahi bagel ($15). The latter is the café’s version of a lox bagel, and features a plain bagel topped with cream cheese, smoked ‘ahi, Japanese cucumber and red onions with dill.

Customers can look forward to new dishes in the upcoming year, according to Akaka.

“We wanted to be seasonal, so it’s going to change at least two to three times a year,” she says.

The pastry selection, meanwhile, changes daily. During our visit, the assortment included cinnamon rolls, ginger molasses scones, matcha-politan cookies, Portuguese sausage cheddar scones, brown butter chocolate chip cookies and blueberry scones with yuzu drizzle.

“All of our food is made to order,” Akaka says. “We usually always have two to three different types of scones, two to three different cookies and some type of cake or bar. Our cinnamon rolls are pretty consistent. They’re super yummy but we only make a handful of them a day, so we usually sell out of them pretty fast.”

The drink menu comprises various matchas and cold brews. Cold brews come with two different cream tops — salted vanilla cream or honey cream ($6.50-$7 each) — and features the café’s home brewed cold brew.

“The Makiki Love ($5) is pretty popular,” Akaka says. “It’s similar to an affogato; it’s a double shot of espresso over ice with vanilla cold foam. Our earl grey matcha is really good; we make all of our syrups in house, and all of our food is made to order.

[{"type":"text","text":"“The coffee was kind of my addition to Makanai,” she adds."}]

The café is just getting started — customers can look forward to more fun events in 2026, according to Akaka.

“Events happening, pop-ups, parties and liquor in the evening,” she says. “This has been a dream of mine for the past handful of years.”

The café is open daily from 6:30 a.m. to 4:30 p.m. Customer parking is available at Makiki Shopping Village.

Customer parking available at Makiki Shopping Village

Makanai breakfast spread 123025

<title>New Makanai café opens in Makiki</title>

Makanai — which translates to “family meal” in Japanese — recently opened in the former space of Sure Shot Café in Makiki. The café offers everything from earl grey matcha lattes and cold brews topped with honey cream to yuzu egg sandos, cinnamon rolls and smoked ‘ahi bagels.

New Makanai café opens in Makiki

, founded in 1950, celebrated its 75th anniversary this past year. Aloha State Daily recently got a behind-the-scenes look at the tofu-making process during a factory tour, led by Paul Uyehara, the third-generation president of Aloha Tofu Factory Inc.

The business was founded in 1950 by Kamesaburo and Tsuruko Uyehara, who acquired a small tofu factory from a friend. When an accidental fire destroyed the original factory in 1966, the facility was rebuilt. The current 1,115-square-meter plant in Kalihi produces 3,000 to 5,000 blocks of tofu a day, according to Uyehara. Aloha Tofu is currently the largest tofu manufacturer in the state. 

Aloha Tofu uses non-genetically modified soybeans sourced from the Mainland, along with nigari from Hawaiʻi and mineral-rich water to create a product that contains no preservatives, according to Uyehara.

[{"type":"text","text":"Our tour starts with observing the dried soybeans."}]

“We process at least 1 ton of soybeans per day,” says Uyehara. “People in Hawaiʻi love tofu; we grew up with it.”

“The soybeans are soaked overnight in water,” he explains. “We drain out the water, and from there, it drops down into the grinder. They are ground up; that way, it’s easier to process.”

The dried soybeans are soaked overnight for about 8 hours. After that, the tofu-making process takes about two hours, according to Uyehara. 

[{"type":"text","text":"Steam is then added to the mixture."}]

“You’re adding a little bit of steam at each step to cook the slurry (the creamy soybean mixture),” Uyehara says. “It’ll inactivate some of the chemicals that interfere with digestion. You don’t eat raw soybeans because it gives you gas.”

The mixture goes into a machine, and the solid parts are separate from the milk.

“The solid parts are being removed from the slurry,” Uyehara says. “This is the holding tank for the soy milk; it’s still very hot. It (the tank) pours the soymilk out, adds the coagulant, and mixes it up. This pipe comes down and fills up the bucket with hot soymilk; when it moves to the next step, it’s going to be mixing and adding the coagulant.”

The coagulant, or nigari, is from Kona, and helps the tofu take on a more gelled texture, according to Uyehara.

“It’s gelled up — it’s not liquid anymore — and at this point, we want to break it up by hand,” he says. “At this point, it’s still very soft. We break it up to have the curds broken up; that way, the water will come out. The more you break it up, the firmer the tofu will be.”

While the company has incorporated modern machinery to improve efficiency, tofu is still made using traditional, time-honored techniques, according to Uyehara.

Water is added to cool down the tofu before the tofu blocks are put into containers and sealed.

All of the factory’s products — soft tofu, firm tofu and deep-fried tofu — are made on the same line, according to Uyehara. An extra step is needed for deep-fried atsuage tofu and aburage.

“They will put it (the tofu) in the racks and it’ll cool off overnight,” Uyehara says. “These (here) are from the day before; they are all chilled down right now. It’ll go through the deep fryer for about four minutes. It’s very hot when it’s fried.”

Over the past few years, deep-fried tofu has become more popular, according to Uyehara. Deep-fried tofu can be used to make agedashi tofu or tofu poke.

Aburage, or deep-fried tofu pouches, feature thin layers of firm tofu blocks that are quickly deep fried. The factory makes about 2500 pieces of aburage a day and 1600 cups of natto once a week.

“We use the same process and same machines, it’s just a different texture and a different concentration of soymilk (to make aburage),” Uyehara says. “We also have baking soda to help puff it up and make it fluffy. Aburage is basically like a pita pocket; it’s hollow on the inside and that’s what they use to make cone sushi.”

“We’re the only one in Hawaiʻi who make aburage on this scale,” he adds.

The factory sells it firm and soft tofu, deep-fried tofu, aburage, natto (fermented soybeans), soy milk, okara (soybean meal that’s high in protein) and Ohana soy sauce. Customers can also find these products at various supermarkets throughout Hawaiʻi.

When it comes to firm and soft tofu, the most popular one depends on the market, according to Uyehara.

“If you’re going to Don Quijote Kaheka, soft tofu sells more than firm,” he says. “But if you go to most other supermarkets, the firm tofu is the number one seller. Firm tofu is more versatile; you can use it for a lot of different things.”

Fried tofu — which can be grilled, broiled, boiled or fried — is a popular protein source and can be easily used in soups and stir-fries.

Meanwhile, soft tofu is known for its delicate, custardy texture and is often eaten directly, according to Uyehara.

“You can eat it by itself or maybe blend it into a smoothie, or in a dessert,” he says.

There are certain products — like yudofu — that you can only get at the factory. Yudofu is known for its light, delicate texture, and is the stage of firm tofu production before the water is pressed out from the curds, according to Uyehara.

“When I tell people this is firm tofu, they are surprised because it’s so soft and custardy,” he says. “That’s what tofu does — when you let it sit, it will gradually become firmer and firmer because water is leaking out.

“To me, it’s the true taste of tofu because the curds are not broken up that much, and it has a very nice, light texture,” he adds. “Being able to only get it from the factory is special.”

When reflecting on the joys and challenges of the tofu-manufacturing business, Uyehara notes that consistency is key.

“This is our 75th year,” he says. “We’re acknowledging the hard work of the previous generations. We’re trying to express our appreciation to our customers for their support, and also to all our employees who helped make this tofu. We have a lot of gratitude for the 75 years that we have been in business.”

Factory is open from 7 a.m.-noon Sundays-Mondays, Tuesdays, Thursdays-Fridays; 7 to 10:30 a.m. Wednesdays and Saturdays  

Aloha Tofu machine putting water in container close up 122925

<title>Inside look at Aloha Tofu Factory</title>

Aloha State Daily got a behind-the-scenes tour at Aloha Tofu Factory, which celebrated its 75th anniversary this year.

Inside look at Aloha Tofu Factory

Stephanie Salmons Headshot

Stephanie Salmons

Welcome the new year with savings — and a lucky bag or two.

Meaning “lucky bag,” Fukubukuro is Japanese New Year custom where shops and merchants offer mystery bags at discounted prices.

Here are a few malls and retailers participating in 

AMC Fukubukuro2026 Lifestyle Images 8

<title>Where to go for Fukubukuro this year</title>

Meaning “lucky bag,” Fukubukuro is Japanese New Year custom where shops and merchants offer mystery bags at discounted prices. Here are a few places to check out.

Where to go for Fukubukuro this year

ahu — a variety of local favorites and international chain eateries are expected to open in 2026.

[{"type":"text","text":"Here’s what’s on our radar:"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Alan Wong’s"}]

 Alan Wong’s first opened its King Street location in 1995

 and the restaurant closed in November 2020, after 25 years of operation. The 

 will be opening in the former space of Hoku’s At The Kāhala and will highlight a curated selection of signature dishes from the King Street restaurant. 

 will be its sixth location. This store is unique in that it will offer cakes and an expanded drink menu. 

: Soft opening soon; grand opening in January 2026

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chick-fil-A"}]

: Located near Hawaiʻi Convention Center, 

 will not include a drive-thru, but will still offer ample dining space. 

: The popular café will offer bagels, grab-and-go coffee and more. The 

second location will be on level 1 of Building A

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jalapenos 808"}]

: Paina Lanai Food Court, Royal Hawaiian Center, 

 is known for its authentic Mexican food and offers burritos, tacos, quesadillas and more. 

: Liliha Bakery will open its sixth location in Waikīkī Beach Walk (former space of The Blue Fish Waikiki). The beloved Hawaii restaurant is known for its signature Coco Puffs and nostalgic charm. 

: Located on the ground floor of The Park on Ke

eaumoku, this food hall will include renowned vendors like FEAST by Jon Matsubara, Middle Eats, Soul Chicken, Serg’s Mexican Kitchen and more. 

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

: Founded in China, Molly Tea offers a modern take on traditional tea culture. It’s recognized as the first freshly made tea brand dedicated to floral aromas. The Ala Moana Center store will be the brand’s first location in Hawaii. 

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

: The hand roll bar’s original location is in Ward Village. Its sushi hand rolls are known for their crisp nori and Koshihikari rice. It will be opening on Kūhio Avenue in the former space of Ice Monster. 

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

: Paris Baguette, a popular café that originated in South Korea, will be opening its third O

parisbaguette.com/location-list/hi/Honolulu

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

: The fast-casual eatery, known for its teppanyaki dishes, just opened its first Hawaiʻi location in Moanalua Shopping Center. The eatery will be opening locations in Kapahulu and Waikiki (at Hyatt Centric Waikīkī). 

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

: 1199 Dillingham Blvd. No. C104, Honolulu 

: The café will offer coffee, banh mi and more. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Sonic Drive-In – Kapolei"}]

: Corner of Fort Barrette Road and Kapolei Parkway 

ahu Sonic Drive-In will feature the classic drive-in, roller skating servers, and Sonic’s iconic menu, including burgers, hot dogs and shakes.

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

: Known for its brunch — with dishes like souffle pancakes — Westman Café + Lounge closed its location at Waikīkī Beach Walk in early 2024 and will be opening its new location soon at Ward Village. 

Restaurants in 2026 Paris Baguette 122925

<title>New restaurants opening on Oʻahu in 2026</title>

From the return of Alan Wong’s to Liliha Bakery’s sixth location, here’s a look at O‘ahu’s dining scene in 2026.

New restaurants opening on Oʻahu in 2026

[{"type":"text","text":"There’s a new all-you-can-eat sushi spot in Honolulu."}]

Sumo AYCE Sushi recently opened in Azure Ala Moana. It’s located in the former space of Debu (the new restaurant sign isn't up yet). The all-you-can-eat experience costs $26.95 per person during lunch (Mondays to Thursdays) and $36.95 for the all-day menu.

The eatery is originally from Las Vegas; this is its first Hawai

i store. Since it’s in its soft opening, only walk-ins are accepted (no reservations).

The restaurant is currently open daily from 11:30 a.m. to 10 p.m. (last seating at 9 p.m.; last call for the kitchen is at 9:45 p.m.). There’s a 90-minute time limit for the all-you-can-eat experience. If customers leave leftover rice, they will be charged.

Customers also have the option to order a la carte, if they don’t feel like doing AYCE. All members of the same dining party must choose the same experience (either all-you-can-eat or a la carte). 

The menu features a variety of nigiri, appetizers, sushi rolls and all-day specials like salmon carpaccio, lobster garlic bread, poke nachos and more.

On the AYCE menu, certain dishes — like uni nigiri, ama ebi nigiri and salmon cut center steak — can only be ordered once.

Recommended appetizers include KFC — Korean fried chicken with Korean sweet and spicy sauce — chicken karaage and crispy rice. The latter features crispy rice topped with spicy tuna, jalapeno, garlic ponzu, spicy mayo and eel sauce.

Popular nigiri so far include seared salmon and yuzu yellowtail nigiri. Classic nigiri options include tuna, shrimp, yellowtail and more.

Choose from unique options like corn cheese garlic bread, bulgogi garlic bread and lobster garlic bread. The latter features soft garlic bread topped with crab, lobster, mozzarella cheese, eel sauce, spicy mayo and scallions.

While filling up on carbs is not usually recommended for AYCE experiences, these breads are trying at least once and are easy to share.

Customers can choose from a variety of four-piece and eight-piece sushi rolls; there are more than 40 options. Popular options include the Chanel roll (shrimp tempura, spicy crab and avocado topped with tuna and salmon); Lisa Lisa roll (shrimp tempura, avocado, crab and cream cheese topped with tempura crunch and eel sauce); and the lemon salmon roll (crab and avocado topped with salmon, lemon and ponzu).

End with desserts like honeydew or ube Melona bars, or vanilla mochi ice cream.

Customer parking is available at Azure Ala Moana; look for the designated retail parking stalls within the structure.

Open daily, 11:30 a.m. to 10 p.m. (last seating at 9 p.m.)

Sumo AYCE Sushi dinner spread 122925

<title>New all-you-can-eat sushi spot opens in Honolulu</title>

Sumo AYCE Sushi just opened in Azure Ala Moana. The eatery — originally from Las Vegas — offers an extensive all-you-can-eat menu, along with an a la carte menu.

New all-you-can-eat sushi spot opens in Honolulu

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ASD Staff

"I’m a special girl who’s hoping to find a special home to call my own."

Sunshine

Adopt-a-Pet: Let Sunshine light up your life

If you’re searching for a sweet, loyal companion who just needs a second chance, come meet Aspen in person at Maui Humane Society or inquire about how you can adopt her from just about anywhere.

Aspen

Adopt-a-Pet Maui: Aspen ʻenjoys life at a calmer paceʻ

Cassondra “Cassie” Christman, a volunteer at Maui Humane Society who wears many hats, loves working with animals — dogs in particular. Christman has used her own social media platform to advocate for adopting and fostering furry friends, in addition to sharing the organization’s needs from wishlists for specific pets to relocating dogs from Molokai and Lānaʻi.

Cassie and Walnut

Meet this Maui Humane Society volunteer and the pets she cares for

Broccoli Cheddar

Adopt-a-Pet Maui: Curious cat named 'Broccoli Cheddar' needs a safe home

Three-year-old terrier mix Bingo, formerly known as Kinako, was adopted on Aug. 8 by Matt Yoshika and Chiako Fukushima. Aloha State Daily featured this 29-pound pooch on April 4.

09 10 2025 Bingo fka Kinako

Adopt-a-Pet Sept. 11, 2025: Kinako, renamed Bingo, has found a furever family

According to the Hawaiian Humane Society, "Booboo would thrive in a calm, compassionate home where she can adjust at her own pace and build a bond that will last for years."

08 27 2025 Booboo

Adopt-a-Pet Aug. 28, 2025: Build a lasting bond with Booboo

<title>Adopt a Pet</title>

Annual holiday photo event with pets supports The Hawaiian Humane Society.