in a hurry and need an opu-satisfying meal wiki wiki (quickly)? our boneless, skinless teriyaki chicken or beef on a plate of fresh cabbage, steamed white rice and mac salad is helu ekahi (number one).

a uniquely flavored blend of pacific rim influences with crispy morsels of boneless chicken soaked in shoyu, bean curd, & chili, then battered and fried

boneless, skinless chicken dipped in panko (japanese bread crumbs) and fried to a golden brown.

no hale kuke or kitchen worth its paakai (salt) would forget this mainstay of meals!

white fish breaded with our blend of spices and deep-fried. da buggah stay ono

delicious shrimp sauteed in garlic, sesame oil simmered in curry sauce, celery, potatoes and slices of carrots.

this dish brings back fond memories of sunday picnics at kahana bay with the entire ohana. there were so many variations of beef stew to choose from that we felt it pono to share a blend of them all with you.

broke da mout' (mouth-watering delicious) flanken style ribs are marinated in a korean style barbe-cue sauce with some added hawaiian flair before being presented to our classic stump's smoker for the fin-ishing touches.

we offer this ono-licious dish in honor of our vegetarian "sistah". tofu smothered in our own teriyaki blend served to you on a bed of steamed white rice and of course our stir-fry vegetables

we stir-fry a ku ka paila (large serving) of fresh vegetables in garlic and sesame oil along with yakisoba noodles. mix in some tofu or char siu pork, a little shoyu, and plum hoisin sauce and auwe (my goodness) a bit of the pacific rim in every bite.

two scoops rice, a grilled 1/4 pound hamburger steak smothered in sauteed sweet onions and brown gravy topped by two eggs and one "peanut buttah cup." one ono da kine" anytime

fo da hungry hawaiian! three scoops rice, two quarter-pound teriyaki hamburger steaks, sauteed sweet onions, brown gravy, three eggs, and portuguese sausage on top

by special request, this plate lunch combines teriyaki chicken, teriyaki beef, and kalua pig

"da hawai'ian tamale, " chunks of pork and salmon wrapped in luau leaves (from the kalo or taro plant), surrounded by ti leaves, and steamed to a state of onolisciousness. plus we make our own!

eggsthis is truly one local favorite--just ask mcdonalds in hawaii. fried slices of spam, t'ree (i mean three) eggs, rice and mac salad. what a way to start the day!

the paniolo (cowboy) breakfast: portuguese sausage and eggs over rice

porkbetter known as chinese style roast pork, this is the kind that hangs in the windows of chinatown. we take the same time and quality to perfect our homemade and flavorful slices.

we simmer slices of beef, broccoli and onions in brown gravy and serve them over our stick to da ribs rice. sometimes we accidently t'row some gravy on da mac salad for good measure.

turned every few minutes and immersed in a sweet sauce while it slow-cooks on the smoker. kuhio grill kine grinds

we slow-cook our pork until it huki kaawale (pulls apart) on its own

thin slices of beef marinated in our own teriyaki blend and barbe-cued.

everyone has heard of the big kahuna. now meet his ruggedly hand-some bruddah: da biggah kahuna

napa cabbage blended with an array of korean spices and allowed to age gracefully to its full flavor.

also known as daikon, we slice japanese horseradish before marinating them in mom's own recipe.

growing up in hawaii, spam musubi was a class field-trip staple. many a trade was made for this coveted side dish during those lunch breaks at the honolulu zoo

our vegetarian fare has become very popular, even among non-vegans. slices of tofu and zucchini are sauteed in sesame oil and teriyaki sauce before being placed on a bed of seasoned rice and wrapped in nori. keoni says they are not only most excellent, they stay pretty too

the hawaiian chicken soup. our version of saimin (or ramen as its sometimes called) includes a hearty broth, green onions, char siu pork, and flavorful noodles simmered to perfection. no need go jail for dis one!

pronounced ah-hee poh-kee", bite-sized chunks of yellowfin tuna are marinated in shoyu, sesame oil, chili pepper, green onions and a few other choice ingredients. served over steamed white rice or as a side dish, dis stay one winna

char siu bao or humbao, our meat-filled buns are homemade, hot and fresh on mondays

a savory mixture of vegetables, char siu pork, and our select spices. no ka oe! (the best).

zucchini, summer squash and fresh spinach barbequed in a sauce of 3 cheeses. owll (oh wow lau lau) on dis one!

if you want to see keoni smile big time, be here when he gets his 25-pound shipment of taro leaves! the steamed leaves simmer in coconut milk, then add sauteed chicken or a seafood blend. over rice or as a pupu (side dish), the flavor will remind you of the islands

instead of potatoes we use taro rootmo flavah

or "mac salad" as it's called in the islands a blend of local flavors that make this dish its own food group.