Waikiki’s Moana Surfrider turned its latest anniversary bash into a cross-ocean tasting this week, inviting local chefs and mixologists to turn Fukuoka’s pantry into a multi-course experience that felt like a culinary postcard. Hawaiian proteins and vintage wines shared the table with Fukuoka standouts such as wild red sea bream, ariake nori and Hakata eggplant, giving guests an unusual chance to see those regional flavors show up on a Waikiki plate. The dinner pulled double duty on milestones, nodding to the Moana’s 125th anniversary and the 45th anniversary of sister-state ties between Fukuoka Prefecture and Hawaii.
Menu and mixes highlighted Fukuoka staples
According to the Honolulu Star-Advertiser, four Hawaii chefs teamed up on a five-course menu built around Fukuoka ingredients that included wild red sea bream, ariake nori, Hakata buna shimeji and Hakata nasu. The same report notes that the Moana’s executive chef added plates such as Big Island abalone, beef cheek bourguignon, an ahi Wellington and a molasses cake for a paired wine dinner. On the drinks side, Alicia Yamachika put together four cocktails using Fukuoka shochu with local twists, designed to bridge the flavors of the two regions in the glass as much as on the plate.
Moana’s anniversary set the stage
This tasting was one of several events the hotel lined up around its 125th anniversary following a renovation that refreshed public spaces ahead of the celebration. The hotel’s event listing presents the anniversary as a season of programming meant to spotlight both the property’s heritage and contemporary Hawaiian hospitality, according to the Moana Surfrider’s page on Moana Surfrider. That setup gave chefs and sommeliers a built-in occasion for a cross Pacific menu that aimed to feel both rooted in place and carefully sourced.
Local spots join the conversation
The Honolulu Star-Advertiser also reports that Goofy Cafe & Dine has opened a new outpost at the Twin Fin Hotel, complete with a walk-up hot dog window serving a volcano chili cheese dog alongside a brunch lineup featuring eggs Benedict and buttermilk pancakes with brown-sugar mascarpone. The Twin Fin, set on Kalākaua Avenue across from Kuhio Beach Park, details guest amenities and on-site dining options on its website at Twin Fin. The restaurant’s move into a hotel partnership highlights a broader pattern of local cafés stretching their reach through collaborations with Waikiki properties.
Why the exchange matters
Fukuoka’s food culture, known for Hakata ramen, yatai stalls and a strong seafood and produce tradition, gives visiting chefs a pantry of distinctive textures and flavors to work with, according to a Fukuoka food guide on Japan Travel. Bringing ingredients like ariake nori and Hakata shimeji into Hawaii’s kitchens opens up new pairing options with island proteins while putting provenance front and center for diners. As sister-state programming and hotel partnerships continue, menus like this one can link farmers, fishers and hospitality businesses across the Pacific and give Honolulu diners something fresh to chew over long after the final course.
