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Food & Dining

This new Japanese-style hamburger steak spot is opening on Monday, Nov. 24 in Kaimukī.

Located in the former Chubbies Burgers space in Kaimukī, 

 — owned by restaurant group Funergy Group Inc., which operates Tori Ton, Izakaya Tenkichi and Totoya — specializes in Japanese-style hamburger steaks.

The restaurant interior was modeled, and now boasts a vibrant yellow hue and anime on the walls. The design was inspired by Akihabara, a neighborhood in Tokyo, according to Funergy Group Inc. owner Takuya Tsutsumi.

Originally, Tsutsumi was thinking to open another izakaya, but decided to go with the “hamburger steak” concept instead.

“It’s very popular in Japan now, since maybe three or four years ago,” he says.

He explains that the eatery’s name refers to the hamburger steak’s shape (“maru”) and the sizzling sound made when it’s cooked (“ju”).

Tsutsumi explains that the hamburger steaks are first cooked on the grill, then in the oven, and are served on a sizzling platter; its sauce is poured tableside.

“There’s a combination of a little bit of pork, beef, the beef fat and a secret recipe,” Tsutsumi says.

He explains that the eatery’s sauces are homemade, making each dish unique.

[{"type":"text","text":"“The original sauce takes more than seven hours to make,” he says."}]

Hamburger steak sets come in two sizes — regular ($23.50) or large ($28.50) — and include vegetables, pasta, miso soup and rice.

Choose from sauces like signature onion, sweet garlic soy glaze, grated daikon ponzu, green onion salt marinade, and Gorgonzola cheese. While the signature onion — boasting a nice balance of sweet and savory — is projected to be the most popular option, I’m partial to the rich, creamy Gorgonzola.

The hamburger steaks are thick, juicy, tender and ultra flavorful — even before the sauce is added. Customers can add extra toppings like grilled onions ($2), garlic chips ($1.90), grilled bacon ($3.90) and more.

Tsutsumi also recommends trying the eatery’s braised hamburg in mushroom demi-glace sauce. This option comes with the same side dishes as the original hamburger steak; choose from regular ($24.50) or large ($29.50) sizes. There’s also a keiki size ($12.50) that is served with potatoes, carrots, broccoli and pasta.

Marujuu also offers chicken steak ($17.90) — choose from yuzu pepper sauce, signature onion sauce or sweet garlic soy glaze — and rib-eye steak ($29.50 regular, $38.50 large).

“We marinate the chicken overnight so it’s very tender,” Tsutsumi says. “We use chicken thighs.”

The eatery will be open for lunch from 11 a.m. to 2:15 p.m. and from 5 to 10 p.m. for dinner (last call 9:15 p.m.) Wednesdays to Mondays (it’s closed on Tuesdays). Right now, it’s first come, first served; a reservation system may be set up in the future.

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Open 11 a.m.-2:15 p.m., 5-10 p.m. (last call 9:15 p.m.) Wednesdays to Mondays

Marujuu Hawaii hamburger steak cross section 112225

<title>Japanese-style hamburger steak spot is opening in Kaimukī</title>

Marujuu Hawaiʻi — sister restaurant of Totoya, Tori Ton and Izakaya Tenkichi — is opening on Monday, Nov. 24 in the former Chubbies Hawaiʻi space in Kaimukī. The biz specializes in Japanese-style hamburger steaks that are delivered on sizzling platters to your table.

Japanese-style hamburger steak spot is opening in Kaimukī

 is ringing in the holiday season with its festively decorated Grinchmas (Christmas-themed) bar.

The restaurant is fully decked out in lights and Christmas décor, resulting in numerous photo opportunities for its customers.

The seasonal cocktails ($16 each) are available during the restaurant’s operating hours. Holiday-themed drinks include The Grinch — a combo of tequila, sour apple Schnapps, lime and club soda — elf mojito (rum, Midori, yuzu, mint and pomegranate seeds) and Jack Frost (rum, pineapple, Blue Curacao, coconut cream and pomegranate seeds), to name a few.

Martini flavors include gingerbread (vodka, gingerbread syrup, Baileys, kahlua, cream and Biscoff crumbs), pumpkin spice (vodka, pumpkin puree, Irish cream, maple syrup, vanilla extract, cinnamon and graham crackers) and s’mores (vodka, chocolate syrup, Baileys, kahlua, cream, graham crackers and marshmallows).

There’s even spiked hot cocoa, complete with whiskey, Baileys, kahlua, chocolate syrup, bitters and a marshmallow.

The eatery’s Christmas Punch ($35) is designed for sharing. The 34-ounce-container is a combination of rum, pineapple, orange, guava, pomegranate juice, cranberries and rosemary.

Christmas Grinch Jell-O shots (three for $9) are also available. Choose from green (tequila, lime, triple sec and whipped cream) or red (vodka, strawberry, whipped cream and sprinkles).

Open 10 a.m.-10 p.m. Mondays-Thursdays, 10 a.m.-midnight Fridays-Saturdays, 10 a.m.-5 p.m. Sundays

Aloha Mamacita Grinchmas drinks 112025

<title>Aloha Mamacita’s festive Grinchmas Bar is open to the public</title>

Enjoy seasonal cocktails like Jack Frost, Christmas Punch, gingerbread martinis and more — along with the restaurant’s holiday décor.

Aloha Mamacita’s festive Grinchmas Bar is open to the public

Thanksgiving is coming up on Thursday, Nov. 27. Whether you’re dining out or looking for an at-home feast, check out the following options:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"53 By The Sea"}]

: 53 By The Sea is offering standard ($275) and deluxe ($650) Thanksgiving packages. The standard package includes a half turkey, twice-baked potatoes, mushroom and leek bread pudding, frisee salad (apple, beets, farro, spiced orange vinaigrette), roasted squash with honey macadamia nuts and pomegranate, pineapple-cranberry sauce, gravy and ‘ulu custard pie. The deluxe package includes a full turkey, standing rib roast (6 pounds bone-in), kalo au gratin, twice baked potatoes, mushroom and leek bread pudding, frisee salad, roasted squash, pineapple-cranberry sauce, gravy, ‘ulu custard pie and pomegranate tiramisu.

Limited quantities available; preorder online. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Artizen by MW"}]

 888 Kapi‘olani Blvd. Ste. 102, Honolulu

: The turkey dinner “bento” meal ($39) includes organic free-range turkey, truffle smashed potatoes, yuzu kosho cranberry sauce, Arabiki sausage stuffing, roasted vegetable medley and MW chocolate cake. Preorder online at 

: Nov. 27, pick-up from 10 a.m. to 5:30 p.m. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Big City Diner"}]

: The eatery’s Thanksgiving Big Meal to-go ($159.99) includes a fresh roasted half turkey (5-6 pounds cooked), 1.5-pound Portuguese sausage stuffing, 2 pounds famous garlic smashed potatoes, 2 pounds chef’s homemade giblet gravy, 1.5 pound baked cane sugar cinnamon sweet potatoes, sweet roasted corn with real butter, cranberry Maui pineapple relish, and eight pieces of Grandma’s macadamia nut pumpkin crunch.

Big City Diner’s oven roasted turkey special ($27.99) will also be served from 10 a.m. until sold out. It includes fresh roasted turkey with Portuguese sausage stuffing, chef’s homemade giblet gravy smothered on garlic smashed potatoes, cranberry Maui pineapple relish, baked cane sugar cinnamon sweet potatoes, and Grandma’s Mauna Loa macadamia nut pumpkin crunch with real whipped cream for dessert. 

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

: Hard Rock Café’s Thanksgiving menu (starting at $35.99 per adult, $12.95 per child) includes a seasonal autumn apple fizz cocktail, traditional slow-roasted turkey and gravy, creamy sweet potato mash and seasonal roasted vegetables, housemade cranberry sauce, and fresh apple cobbler or pumpkin pie for dessert.

The Thanksgiving menu will be available on a first-come, first-served basis. 

: Hy’s Thanksgiving ‘Ohana feast-to-go ($585) is designed to serve eight to 10 people. It includes:

: Pick-up 10 a.m.-3 p.m. Nov. 27 (select time when you preorder online)

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jolene’s Hawaiʻi"}]

: These turkey ($220) or brisket ($280) feasts are designed to feed six to eight people. The turkey feast includes a 17-pound roasted turkey, stuffing and gravy, mashed potatoes and gravy, 24 pieces of gau gee and hot mustard, 24 dinner rolls, chicken salad and dressing, and pumpkin pie. The brisket feast includes a 6-pound, 18-hour smoked brisket, housemade barbecue sauce, mashed potatoes and gravy, 24 dinner rolls, 24 pieces of gau gee and hot mustard, chicken salad and dressing, and pumpkin pie.

A la carte add-ons like smoked pulled pork, smoked brisket and candied pork belly are also available. 

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

: Little Sparrow’s Thanksgiving takeaway feast ($85 per person) is designed for customers to simply reheat at home. Each dish includes easy heat and serve instructions. It includes:

[{"type":"text","text":"Preorders accepted until Nov. 15."}]

: Pickup from 1 to 5 p.m. on Nov. 26 and 9 a.m. to noon Nov. 27

888 Kapi‘olani Blvd. Suite 201, Honolulu

: MW Restaurant’s Thanksgiving family feast ($695) is takeout only and is designed to feed six to eight people. It includes Brandt beef prime grade prime rib, organic free-range turkey breast and leg meat, smoked Kurobuta pork, miso honey glazed butterfish with taegu salad, truffle smashed potatoes, Arabiki sausage stuffing, yuzu kosho cranberry salad, farmer salad, and an 8-inch pumpkin crunch cheesecake. 

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

: The Ritz-Carlton Residences, Waikīkī Beach, 

: This family-style Thanksgiving menu ($99 per adult, $49 for children ages 6-12 years) features seasonal dishes crafted from locally sourced ingredients. It includes sweet potato casserole, Ho Farms kale and tomato strata, herb-roasted turkey breast with Small Kine Farms mushroom and turkey gravy, crispy honey walnut Mountain View Farms pork belly with cranberry and fig chutney, Hy’s signature mashed potatoes, corn bread with honey-herb butter, seasonal roasted vegetables, Egan’s pumpkin crepe roll cake, and housemade spiced apple doughnuts. 

: Tanioka’s Thanksgiving package ($284.95) is designed to feed four to six people. It includes sliced roast turkey, turkey gravy, housemade stuffing, pineapple-glazed ham, garlic mashed potatoes, spicy ‘ahi on sushi rice, fresh cranberry sauce and pumpkin crunch squares. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Zippy’s Restaurants"}]

: Zippy’s is offering pre-cooked whole or half turkey packages, plus pumpkin and custard pies.

Whole turkey packages ($204.95 online, $224.95 via store and phone) are designed to serve eight to 10 people (allow 2 to 2.5 hours reheating). They include a 10-12 pound turkey, 3 pounds of stuffing, 4 pounds of mashed potatoes, 4 pounds of poultry gravy, 1 pound of cranberry/pineapple relish and 12 King’s Hawaiian sweet dinner rolls.

Half turkey packages ($119.95 online, $129.95 via store and phone) are designed to serve four to five people (allow 1 to 1.5 hours reheating). They include a 5-6 pound turkey, 1.5 pounds of stuffing, 2 pounds of mashed potatoes, 2 pounds of poultry gravy, a half pound of cranberry/pineapple relish, and six King’s Hawaiian sweet dinner rolls.

Customers can receive a $25 promotional money coupon with every whole turkey package, or a $10 promotional money coupon with every half turkey package (the coupon will be included with your order at pickup and expires on Jan. 31, 2026). 

: 10 a.m.-6 p.m. Nov. 26 and 7 a.m.-2 p.m. Nov. 27 (excluding Hilo)

Thanksgiving part 1 53 By the Sea 102225

<title>Where to go for Thanksgiving 2025 – part 1</title>

Celebrate turkey day with these dine-in and takeout experiences.

Where to go for Thanksgiving 2025 – part 1

Stephanie Salmons Headshot

Stephanie Salmons

Government & Politics

 on Thursday, commuters should also take note of changes to TheBus route that coincide with new leg of the rail system.

The 5.2 miles stretch of new guideway runs from Aloha Stadium to the Middle Street Transit Center and has four new stations: Makalapa (Joint Base Pearl Harbor-Hickam), Lelepaua (Daniel K. Inouye International Airport), Āhua (Lagoon Drive) and Kahauiki (Middle Street Transit Center).

Passenger service for the new segment begins at 4 a.m. Thursday, Oct. 16. Riders must use a loaded HOLO card with fare or valid pass in order to board. A single ride for an adult is $3. Find more about 

 and spans just under 11 miles from East Kapolei to Aloha Stadium. This section includes the rail's first nine stations: Kaualakaʻi (East Kapolei), Keoneʻae (University of Hawai‘i-West Oʻahu), Honouliuli (Hoʻopili), Hōʻaeʻae (West Loch), Pouhala (Waipahu Transit Center), Hālaulani (Leeward Community College), Waiawa (Pearl Highlands), Kalauao (Pearlridge), and Hālawa (Aloha Stadium).

But new and modified bus routes, which also take effect Oct. 16, aim to "improve connectivity between Skyline, TheBus and key destinations across O‘ahu," a recent announcement from the City and County of Honolulu's Department of Transportation Services noted.

[{"type":"text","text":"Here's what you should know:"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"New routes"}]

 provides frequent, limited-stop service between the Āhua station on Lagoon Drive and the University of Hawai‘i at Mānoa. It replaces the discontinued Route A CityExpress! that ran between Pearlridge and the university.

According to DTS, the segment between Pearlridge and Center Drive will be discontinued but will still be served by routes 40, 42 and 51, as well as Skyline.

Lagoon Drive, Nimitz Highway, Vineyard Boulevard, Liliha Street, King and Beretania streets, Kapiʻolani Boulevard and University Avenue. 

The A Line runs from 4:15 a.m. to 10:30 p.m. daily, every 10 minutes during peak hours, 15 minutes during off-peak hour and 20 minutes on weekends.

 offers "expedited weekday service" between the Āhua station and UH Mānoa via the freeway.

This route travels Lagoon Drive, Nimitz Highway, H-1 freeway, University Avenue, Dole Street, St. Louis Drive, Wai‘alae Avenue and Kapiʻolani Boulevard, running every 60 minutes from 5 a.m. to 6 p.m. on weekdays, with two additional eastbound trips in the morning and two westbound trips in the afternoon during peak hours.

 offers frequent, limited-stop service between Daniel K. Inouye International Airport and Waikīkī. It replaces the discontinued Route 20 between Waikīkī and Aloha Stadium.

The new route travels Ala Onaona Street, Aolele Street, Lagoon Drive, Nimitz Highway, Ala Moana Boulevard, Kalākaua Avenue, Kūhiō Avenue, Ohua Avenue and Kapahulu Avenue.

DTS says that Skyline replaces the former Route 20 segment between the Aloha Stadium station and the airport station, but the Iwilei Road segment remains served by Route 7. Meanwhile, Downtown segments continue to be served by existing routes along King, Beretania and Hotel streets.

The W Line runs from 4:15 a.m. to 2 a.m. the next day, running every 10 minutes during peak times, 15 minutes in off-peak times and 30 minutes after 7 p.m.

Makalapa (Joint Base Pearl Harbor-Hickam) station and Hickam Air Force Base and other military facilities. It replaces the discontinued Route 303 (Hickam-Airport-Kalihi Transit Center). Military ID is required.

The route runs every 65 minutes from 5:30 a.m. to 8:30 p.m. on weekdays and every 35 minutes from 6:15 a.m. to 8 p.m. on weekends.

The former Route 303 segment between the Kalihi Transit Center, the airport and Hickam will now be served by Skyline, DTS notes.

[{"type":"text","marks":[{"type":"bold"}],"text":"Modified routes"}]

 now offers "direct, faster service" between the Makalapa station and the Naval Shipyard, DTS says, noting that discontinued service areas are now covered by Routes PH1, PH2, PH3, PH4, PH6 and PH7, while the discontinued Hickam AFB segments are replaced by the new Route 331.

The route runs from 5:30 a.m. to 4 p.m., every 10 minutes during peak hours and every 65 minutes off-peak.

, ‘Ewa Beach-Waikīkī, have been modified to serve the Āhua station, adding new service along Ualena Street and Ohohia Street and discontinuing stops on Nimitz Highway between Ohohia Street and Lagoon Drive. Hours and frequency remain the same.

, Waipahu-Waiawa, has been extended to serve the Waiawa Pearl Highlands Skyline station. Hours and frequency are the same.

, Honolulu-Wahiawā, also will serve the Āhua station on Lagoon Drive via Ualena Street and Ohohia Street, discontinue stops on Nimitz Highway between Ohohia Street and Lagoon Drive, and extend to serve the Waiawa Skyline station. Hours and frequency are unchanged.

, Kapolei Commons to UH West O‘ahu, remains unchanged but hours have been extended from 3:45 a.m. to 10:30 p.m. and will now run every 15 minutes.

To celebrate the new rail expansion, Skyline, TheBus and TheHandi-Van will be free to ride from 4 a.m. to 10:30 p.m. Saturday, Oct. 18, and Sunday, Oct. 19. Riders, though, will still have to tap their HOLO cards at station gates or when boarding TheBus, DTS says, but no fare will be deducted.

Skyline 100925 7 kp

<title>Skyline extension brings new and modified bus routes, free rides</title>

The second leg of Honolulu's rail system opens to the public on Thursday, Oct. 16.

Skyline extension brings new and modified bus routes, free rides

[{"type":"text","text":"Two words: edamame hummus."}]

Who would have thought one of my new favorite dishes at 

, located in Romer House Waikīkī, would come from the eatery’s new vegetable platter?

855-ALOHA — which rebranded from its former izakaya dining concept — recently launched a new menu, helmed by new executive chef Brad Dodson. The eatery is named in honor of Hawai

i’s historic blue payphones, and the theme is prevalent throughout the restaurant’s décor and its menu. You can now even spot a phone booth near the restaurant’s entrance; diners are encouraged to “call home” via fun photo opportunities at the booth.

Portugal-raised Dodson brings more than 15 years in the hospitality industry to the eatery. He previously worked at Brick Fire Tavern and Mud Hen Water, and honed his skills under the guidance of notable chefs like Ed Kenney. Dodson strives to reflect Hawaiʻi’s melting pot of cultures through his cooking, which showcases a blend of classical and modern techniques.

The eatery's new menu is inspired by potlucks — and the many varieties of dishes you’ll find at them — along with nostalgic flavors. You’ll find specific items that pay homage to local eateries, like the Hammah Pork Chops, which are inspired by the signature dish at 

, and the kimchi fried rice, which is a nod to 8 Fat Fat 8 Bar & Grille. Other dishes are inspired by Hawai

i staples like garlic shrimp trucks and kalbi ribs.

The dining experience begins with a complimentary party shot called Uhilani. This amuse bouche is a refreshing concoction of ube foam, coconut cream, pineapple juice, and toasted coconut flakes. It’s designed to stimulate diners’ palates for the feast ahead, and is intended to be taken as a shot.

When asked about some of his favorite dishes on the menu, Dodson is quick to mention Auntie’s gau gee ($15), which features crispy mushroom wontons with sambal and a “secret sauce.”

“There’s a little dive bar — 8 Fat Fat 8 — that does really awesome Chinese food,” he says. “I go there on my days off and I’ll sit at the bar in the afternoon and I’ll get the gau gee. This is my version of it; it’s a vegetarian version. It pays homage to that version, though; I love that spot.

“I love meaty mushrooms; I think they’re really versatile,” he adds. “Sometimes, the pork filling or meat filling is a little heavy. I feel like this (version) is a nice compromise.”

The “secret sauce” is a creamy yuzu aioli, which contrasts nicely with the wontons’ crispy exterior and savory mushroom filling.

The Kimono roll ($23) is the bestselling sushi roll, and includes crab, tuna and kewpie mayo. It’s one of the few dishes from the eatery’s previous menu — but it now has a new name. We appreciate the proportionate seafood-to-rice ratio.

The poke nori wraps ($24) — sushi rice, spicy ‘ahi and nori wraps — are also fun to share, as diners are invited to create their own hand rolls.

The Aloha platter ($22) features a fresh, flavorful array of vegetables. It includes edamame hummus, beet poke, snap peas with sesame paste, cucumber with sweet chilies and Maui onions and citrus-cumin roasted carrots with coconut yogurt. Taro chips are served on the side.

The beet poke is refreshing, as the beets are tossed in a citrus vinegar. The soft, bite-sized carrots pair nicely with the creamy coconut yogurt. But the star is the edamame hummus, which boasts a slight spice and deliciously nutty, creamy texture.

Meanwhile, the New York strip features a delectable nori crust and is served with crispy shiitake mushrooms, scallions, ponzu sauce and wasabi. You can take your steak to the next level by adding garlic shrimp (additional $9). 

The dessert selection includes chocolate haupia pie ($12) — inspired by the legendary selection from Ted’s Bakery, of course — pineapple upside down mochi cake ($14) and 855-Sundae ($55). Designed to serve two to four people, the latter is a massive concoction served in a volcano hula tiki bowl with fire. It includes Il Gelato, honey toast, whipped cream, crushed pineapples, li hing syrup, boba pearls and banana brulee.

“The volcano tiki bowl is huge, but it’s really fun if you have a party of friends,” Dodson says.

The sundae sounds intriguing, but since our group is a party of two, we decide to hold off the sundae until next time.

The pineapple upside down mochi cake ($14) maintains that signature mochi texture — slightly crispy edges with a delectably chewy middle. It’s topped with caramelized pineapples and vanilla gelato (from Il Gelato), and is a nice option if you prefer fruitier desserts that aren’t overly sweet.

855-ALOHA is open nightly from 5 to 10 p.m.; first seating is at 5 p.m. Guests can take advantage of complimentary valet with three-hour validation when they dine at the restaurant.

Complimentary valet with three-hour validation

855 ALOHA new chef 081225

<title>This Waikīkī eatery features a new culinary experience inspired by local favorites</title>

855-ALOHA, located in Romer House Waikīkī, just launched a new menu, spearheaded by executive chef Brad Dodson. What you’ll find: poke nori wraps, kalbi ribs and the most addicting edamame hummus.

This Waikīkī eatery features a new culinary experience inspired by local favorites

Andrea Cavaliere

Andrea Cavaliere is a freelance journalist from the Big Island of Hawai‘i. With a background in conservation and historic preservation, she writes about local history, events, and all the people and places that give the Big Island its unique character.

<title>Andrea Cavaliere</title>

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