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A. Kam Napier

Government & Politics

 over the death of anti-ICE activist Renee Nicole Good, killed Wednesday when she drove her car toward an ICE agent while engaged in obstructing their work. This includes Hawai‘i Sen. Brian Schatz, Sen. Mazie Hirono, and Rep. Jill Tokuda, whose commentary aren’t really getting any scrutiny locally.

First thing I notice is that Schatz and Tokuda used their personal X accounts, rather than their official accounts. Right off the bat this tells me they’re trying to put some distance between their words and their public role, as if that were possible. They don’t write under pseudonyms.

[{"type":"text","text":"Schatz had this to say on his personal X feed:"}]

[{"type":"text","text":"Tokuda posted this:"}]

So a lot of finger-pointing here, but none where it belongs. What is it that put Good out on the street in the first place? What led her and her wife to 

, organizing with fellow travelers to willfully going out to interfere with ICE operations?

Someone planted in her head the idea that she was resisting an illegal authoritarian regime and for that, we can thank, in part, Schatz and Tokuda themselves, who have been enthusiastic purveyors of such language for years.

Here's Tokuda, just one day prior to the Minneapolis incident, doing something similar, albeit with a more pleasant demeanor.

. There was a riot, mostly spontaneous. What impact do you think it has when a Congressional representative keeps insisting that there had been one? (And isn't it odd the way the word "propaganda" figures so prominently in her post?)

Our democracy endured because it was never threatened in the first place. And in this defense of democracy that she’s praising, surely Tokuda remembers that it included shooting a woman to death? 

The federal action she’s praising includes Capitol Police Lieutenant Michael Byrd killing 

Comparing her two messages, one might conclude that when feds shoot a woman trespassing in her workplace, it’s good and honorable, but when they do so protecting themselves or our communities, it’s an impeachable crime.

Here's Hirono, using the word "regime" deliberately, still sending the message that there is some evil to resist:

Rep. Ed Case, at this writing, doesn't seem to have posted anything about the ICE shooting. On the subject at hand, there is this recent, more ambiguous post. Something important happened, something unsaid, we're supposed to remember what. 

Schatz, Tokuda, and Hirono, are among a chorus of voices that have been radicalizing their followers to regular and ongoing protests and obstruction of federal law enforcement. Now they're waving the bloody shirt of the woman they radicalized to further their political obstruction of a duly elected president, in furtherance of … what, exactly?

Bizarrely, the wholesale embrace of an entire category of lawbreakers. For some inexplicable reason, Democrats have chosen, as the hill they expect other people to die upon, illegal immigrants rather than the citizens who actually elected them. 

You can sympathize with those who broke the law in pursuit of a better life in America, but the fact is, even the sweetest and kindest of them are quite literally outlaws. They can no more expect to stay than you or I could if we took a trip somewhere and just never came home. There isn't a nation on Earth that wouldn't send us back for breaking their immigration laws.

The weirdest thing of all is, the Democrats have been doing this so loudly and for so long, that you almost have to work to remember: This is insane! 

It’s not just the things that Schatz, Tokuda and Hirono say that makes things worse. It’s what they don’t say. They know full well that Congress itself passed the immigration laws that the Trump administration is enforcing. These laws are binding on the executive branch. Trump didn't make up these laws and agencies out of thin air. Congress did. It’s interesting that the “my democracy!” crowd, always prattling on about the supposed authoritarian Trump, never takes responsibility for having passed these laws in first place, and demonstrates no willingness to change these laws through the democratic process. 

If you don’t like the immigration enforcement going on, the grown-up, civilized, democratic thing to do is introduce legislation changing those laws, debate it, vote on it. Instead we have the entire Democratic party, top to bottom, from Congress to street-level obstructionists, attempting to negate duly passed laws through riots, protests, emotional manipulation, foot-stamping temper tantrums and the pursuit of martyrdom.

There’s nothing democratic about any of that. It's emotional totalitarianism in place of peaceful debate.

And side note: If your goal is totally open borders — which would be the net result if the street theater protestors get their way — you better have a plan we can discuss for how America is supposed to support as many as 8 billion people, because that’s who would qualify for entry.

I'll end on this, since Tokuda's post includes a cherry-picked video with narration meant to minimize the danger faced by ICE agent Jonathan Ross. Well, there are other videos you might want to consider:

If Hawai‘i's Congressional reps are so concerned about insurrections, they might want to spare a post or two to talk Minnesota Gov. Tim Walz off the ledge of launching Civil War II:

A. Kam Napier is editor in chief of Aloha State Daily. His opinions in Pipikaula Corner are his own and not reflective of the ASD team.

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Minneapolis ICE shooting Getty Images 2255109935

<title>Pipikaula Corner: Schatz, Tokuda, Hirono, fanning flames over ICE</title>

Three of our Congressional reps have spent years participating in a narrative that America is occupied by an illegitimate, authoritarian regime. It's getting their followers killed.

Pipikaula Corner: Schatz, Tokuda, Hirono, fanning flames over ICE

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

, a new Vietnamese shop specializing in coffee and banh mi, just opened in City Square Shopping Center. The café features classic Vietnamese flavors in its sandwiches and drinks, but also incorporates several unique options, according to business owner Anh Dang.

“I wanted to be a little different,” she says. “We’re going to expand on Vietnamese cuisine and want to incorporate other flavors you normally wouldn’t find in other Vietnamese restaurants.”

The coffee menu includes lattes in flavors like crème brulee, tiramisu and egg cream. Dang encourages customers to try the latter, which is topped with egg foam and cocoa powder. 

“We’re specializing in Vietnamese coffee; it’s a very strong, robust coffee,” Dang says. “One of our specialties is the egg cream latte. The foam is made of egg yolks; it’s like a custard cream.

“You can find it all over Vietnam,” she adds. “It’s getting pretty popular on the Mainland too, but not here (in Hawaiʻi) yet.”

The café’s matcha is ceremonial-grade and is sourced from Japan, according to Dang. Choose from drinks like matcha lattes and hojicha lattes ($6-$7 each), along with tiramisu hojicha lattes ($6.50-$7.50) and matcha Einspanner ($6.50-$7.50).

The café’s matcha Einspanner is expected to be a customer favorite, according to Dang, who says it comes topped with the café’s housemade vanilla sweet cream.

The café also serves fresh pastries, like chocolate chip and blueberry scones ($3 to $6, depending on the item).

Banh mi sandwiches feature toasted baguettes with a variety of fillings, including fresh cilantro, mayo and crisp, pickled veggies.

Classic banh mi sandwiches include the roast pork ($13) and the Saigon Classic ($13). The latter features Vietnamese cold cuts, pork floss, pate and mayo.

Unique banh mi sandwiches include the pastrami ($13) and pho dip ($17). The latter is a meaty option that comprises braised beef brisket and is paired with a savory pho broth for dipping.

1199 Dillingham Blvd. Ste. C104, Honolulu

Open 8 a.m.-4 p.m. Tuesdays to Sundays, closed Mondays

Sip Cafe lunch spread 010726

<title>Sip Café opens with coffee, matcha lattes and banh mi sandwiches</title>

You can find everything from egg cream lattes and banana cream matcha lattes to pastrami banh mi sandwiches at the new shop in City Square Shopping Center.

Sip Café opens with coffee, matcha lattes and banh mi sandwiches

ASD icon blue inverse lighter

ASD Staff

Daily Smile

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<title>Daily Smile: Thursday, January 8, 2026</title>

Why dogs need play-by-play announcers...

Daily Smile: Thursday, January 8, 2026

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Diana Birkett Rakow has been at the helm of Hawaiian Airlines for just over two months.

Formerly the senior vice president of public affairs and sustainability at Alaska Airlines

 of Hawaiian in September and stepped into the role in late October.

Alaska Air Group Inc. and Hawaiian Holdings Inc. 

 that Alaska Airlines would acquire Hawaiian Airlines in a deal that was valued at approximately $1.9 billion, including $900 million of Hawaiian’s net debt, according to an announcement at that time. The acquisition was 

 of Hawaiian Airlines at that time, part of an interim Honolulu leadership team that would help guide the airlines through the process of obtaining a single operating certificate from the Federal Aviation Administration.

Birkett Rakow became CEO on Oct. 29, the same day that Alaska Airlines received that 

 from the FAA, a major milestone in the efforts to integrate the operations of the two airlines. 

Both airlines, though, will maintain their individual brands.

During a Jan. 5 press conference at the Daniel K. Inouye International Airport, she announced the 

, Hawaiian Airline’s new five-year, $600 million investment that she said aims to modernize its airport spaces, aircraft cabins and technology; expand loyalty benefits for Hawai‘i residents; and support community and sustainability efforts statewide.

Aloha State Daily caught up with Birkett Rakow briefly after Monday’s press conference.

How are things going two months on the job?

“Great,” she says. “The people are incredible. The team members are amazing and I’ve had the great opportunity to get out and work with some of them in maintenance, on the ramp and at the gate, and will continue to do that. It’s a great way to learn. And we’ve got a lot of change going on. We pushed a lot of change through the system with guests and employees and our technology all at the same time. It's not all easy, but I think we’re heading into a place where we can stabilize, we can work on these investments, we can bring our ticketing systems together, which is going to make life better for everybody.”

When asked about her goals in this role, Birkett Rakow says she’s been working on "this combination since the beginning." She was responsible for Alaska’s business in Hawai‘i, “so I’ve cared a lot about this going well,” she told ASD. “My goal is that we successfully bring this combination together and do it in a way that is positive for Hawai‘i.”

As for the newly announced Kahu‘ewai plan, Birkett Rakow says it’s been in the works for nearly a year.

“We started to build the idea as we’ve been getting feedback from employees and guests, and then started to put a more structured plan together over the last probably six, nine months.”

These investments, she says, are good for both the business and the state.

“We rely so much on transportation here, we want to make sure that our guests have a great experience, local guests as well as visitors, and that we’re continuing to invest in a sustainable business.”

 has a bachelor's degree in chemistry from Harvard University and master's degree in public health and public administration from the University of Washington, and had been with Alaska for eight years.

She previously held senior executive roles at Group Health and Kaiser Permanente, and was a health policy adviser for the U.S. Senate Finance Committee.

, Alaska and Hawaiian carried more than 55 million passengers on more than 486,000 flights across their combined global network, and carried more than 40,000 tons of cargo to and from communities across Alaska, Hawai‘i and the Pacific.

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Hawaiian airlines

<title>Hawaiian Airlines CEO Diana Birkett Rakow on her new role</title>

Formerly the senior vice president of public affairs and sustainability at Alaska Airlines, Birkett Rakow was named CEO of Hawaiian in September and stepped into the position in late October. Aloha State Daily recently asked about her professional goals and the newly announced Kahu‘ewai investment plan.

Hawaiian Airlines CEO Diana Birkett Rakow on her new role

 recently launched a new happy hour experience.

The Capital Grille’s “Capital Hours” happy hour is available daily from 4 to 6 p.m. in the restaurant’s bar and lounge section. The happy hour menu launched about three weeks ago.

It includes a variety of happy hour-exclusive dishes — listed in the middle section of the “Capital Hours” menu — along with drink discounts.

The sliced, dry-aged New York strip ($20) has been one of the most popular dishes so far. It’s Kona crusted and serve with aji verde. It’s a nice way to try one of the eatery’s dry-aged steaks if you’re curious about the flavor, but unsure about committing to a full-sized cut.

The Parmesan truffle fries ($14) are addictive, as they’re topped with freshly grated parmesan cheese and white truffle oil. The menu says it’s designed to serve two, but it can be easily shared among more, especially if you’re ordering multiple dishes.

The petite filet sandwiches ($18) come highly recommended by our server. They’re like meaty sliders, comprising toasted brioche buns filled with truffle aioli, filets and cabernet onion jam.

Other exclusive dishes include porcini-rubbed lollipop lamb chops (two for $18), oysters casino (two for $15), cast-iron garlic shrimp ($14), Caesar salad bites ($10), The Grille’s signature cheeseburger ($28), and mushroom truffle arancini ($15). 

The happy hour menu also includes some of the eatery’s signature appetizers (not at discounted prices, though). Options include pan-fried calamari ($25), which are hand-battered and come with hot cherry peppers; prosciutto-wrapped mozzarella ($22); and caviar and caramelized onion dip ($49).

The prosciutto-wrapped mozzarella are like a twist on charcuterie. The thick pieces of cheese are encased in nutty, thinly sliced prosciutto and served with 15-year-aged balsamic, heirloom tomatoes and Grana Padano crostinis. 

If you’re feeling fancy, the caviar and caramelized onion dip ($49) is great for sharing among a group. The housemade potato chips are delectably crispy, and the dip is creamy and tasty, without the onion flavor being too overpowering. 

Happy hour specials also include discounted cocktails ($12 each); signature cocktails range from $19 to $25. The Old Fashioned and classic margarita are popular, but customers can also choose from Greyhound martinis, Straight Up (choice of Wheatley American craft vodka or Bombay gin), or peach bourbon smash.

Diners can still order from the steakhouse’s regular menu even when dining in the lounge. Complimentary three-hour valet parking is available at Lilia Waikīkī.

Happy hour is daily from 4-6 p.m. in the lounge

Complimentary three-hour valet parking available at Lilia Waikīkī

The Capital Grille happy hour spread 010526

<title>The Capital Grille Hawaiʻi has a new happy hour</title>

Feast on exclusive dishes — including Parmesan truffle fries, sliced dry-aged New York strip and filet sandwiches — and enjoy discounted cocktails during the new “Capital Hours.”

The Capital Grille Hawaiʻi has a new happy hour

When I received a media invite for a preview of Waikīkī’s new, hidden omakase sushi bar, I didn’t know what to expect. All I knew that it was located somewhere within SKY Waikīkī.

I’ll leave some of the mystery, as to not ruin the thrill of the experience if you plan on going. Once you check in at the SKY Waikīkī hostess stand, you’ll be escorted to the speakeasy-style sushi bar, which is, indeed, tucked away from plain sight. The entrance reveals an open-air area, complete with a sushi counter and a few tables.

You will need to make reservations through OpenTable for the omakase, which opens to the public starting Sunday, April 6, and costs $120 per person. There will be only one seating at 5 p.m. to start, but a second one at 7:30 p.m. will eventually be added.

The counter seats around eight people, while the tables can seat couples and smaller groups.

, while chef Tsukasa Okino heads up the restaurant’s omakase. The menu will change slightly every month to reflect seasonal seafood.

While the temperatures might be a little warm at the start of the omakase, you’ll get to enjoy stunning sunset views and the open-air bar eventually cools down.

The experience starts with Hassun, or an appetizer platter. Ours featured a colorful assortment: plum-wine infused organic tomatoes, macadamia nut tofu served with caviar, sake-steamed oyster served with yuzu and shio ponzu, local choy sum ohitashi with sardine tatami, and firefly squid served with seaweed and Japanese miso. The macadamia nut tofu was my favorite; it boasted a wonderfully creamy texture with a slightly salty flavor from the caviar.  

Next came sashimi of the day — in our case, Japanese Spanish mackerel and bluefin otoro. Having otoro as part of any omakase is such a treat.

Anago, or saltwater eel, is air-dried overnight and grilled on charcoal, resulting in a slightly smokey flavor.

Next come eight pieces of assorted nigiri (nine, if you count the otoro takuan roll). Our selection included Hokkaido scallop, threadfin bream, Kauaʻi shrimp, Japanese spineless squid, cherry bream, Japanese horse mackerel, bluefin tuna and Hokkaido uni.

Maguro and Hokkaido uni are always my favorites, simply because the fish tastes so fresh and you can’t beat the velvety texture from Hokkaido uni. The hotate was also succulent with a strong yuzu flavor.

A homemade Japanese omelet (tamagoyaki) and Asari “Little Neck Clam” miso soup follow the nigiri course. I always look forward to the tamago, which is fluffy and slightly sweet — just like what you’d find in Japan. Meanwhile, the miso soup is served piping hot and is a comforting segue to the dessert course.

Dessert comprises fruit jello and creamy matcha terrine. The lighter, refreshing fruit jello — which looks like a piece of art — nicely offsets the creamy, indulgent matcha terrine. Its rich texture reminds me of Royce Chocolates, except this one features a bold, distinct matcha flavor.

Complimentary validated parking is available for customers at Waikīkī Business Plaza or Waikīkī Shopping Plaza.

Open Sundays to Thursdays; one seating at 5 p.m. 

HIDE maguro 040425

<title>There’s a new, hidden sushi omakase in Honolulu</title>

HIDE is opening this Sunday within SKY Waikīkī

There’s a new, hidden sushi omakase in Honolulu

Davianna Mc Gregor 2

[{"type":"text","text":"Member of the Protect Kahoʻolawe ʻOhana"}]

<title>Davianna Pōmaikaʻi McGregor</title>

Davianna Pōmaikaʻi McGregor

Hawaii History

“Laʻa, Maʻa, Paʻa; Sanctify, Sustain, Solidify,” is an ʻōlelo noʻeau from Aunty Alice Kuloloio of Maui that has been adopted as the ʻOhana’s 50th Anniversary slogan. It provides vision for their aloha ʻāina work.

Davianna Pōmaikaʻi McGregor

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