The Kaimana Beach Hotel and restaurant underwent a complete overhaul with a revitalized lobby and reservation-worthy restaurant, Hau Tree. James Beard-nominated Chris Kajioka collaborated with executive chef Alan Takasaki (formerly of Le Bistro) to create a new casual culinary menu based around sharing plates and conversational dining. The evening sunsets stun diners below the lantern-lit hau trees and the weekends welcome guests for all-day brunch, topped with glasses of rose.
“I’ve always admired Chef Alan and I am excited for…our two culinary styles to come together to create a new dining experience for such a special place that means a lot to locals and guests who have been coming here for such a long time.”
Chefs Chris Kajioka and Alan Takasaki’s “culinary casual dining” menu is based around sharing plates and conversational dining. Photos: courtesy of Kaimana Beach Hotel
“Growing up in Oahu I have many fond memories of spending time at Kaimana Beach with my friends and stopping into Hau Tree for a bite to eat,” said chef Chris Kajioka. “I’ve always admired Chef Alan and I am excited for our two generations of Oahu dining and our two culinary styles to come together to create a new dining experience for such a special place that means a lot to locals and guests who have been coming here for such a long time.”
Featured Hau Tree dishes include Kahuku Corn Salad Salad, Grilled Washugyu Flank and Grilled Kanpachi with Sea Asparagus Vierge, with sweet finishes like the Yuzu Tart or Japanese Cheesecake. The bar program is led by local mixologist Jen Ackrill, who manned local Oahu favorites Pint & Jigger, Sky and Top of Waikiki. Complementing the menu, the drinks are designed to pique conversation with nods to the classics and imaginative crafted cocktails.
Main Dish
Ahi Gorgonzola
Serves 4 | By Chris Kajioka
Ahi Gorgonzola
Serves 4 | By Chris Kajioka
Ahi Layer
1½ ounces ahi tuna, small diced
1 tablespoon olive oil
Kosher salt, to taste
Avocado Layer
1 avocado, diced
¼ cup gorgonzola, diced
1½ tablespoons chives, finely diced
½ cup capers, chopped
1 tablespoon lemon juice
¼ cup olive oil
1 tablespoon kosher salt
Ground black pepper, to taste
Combine all ahi layer ingredients and season to taste.
For the avocado layer, place gorgonzola and capers in a pan. Cover with lemon juice, olive oil and season. Gently toss without breaking gorgonzola. Spread thin again. Top with avocado and fold gently. Re-season, then plate in ring mold. Top with seasoned ahi.
