Gem and I had dinner
at the coolest surfer’s café last night. We were fortunate to be
invited to the grand opening of Heavenly Island Lifestyle,
a new cafe in the Shoreline Hotel Waikiki. The atmosphere is cozy
with a casual and beachy feel. The interior is decorated with whimsical
wall art with feel good sayings like “Today I choose Joy” and “You had me at
Aloha.” I instantly fell in love with the decor.
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| Beachy feel inside Heavenly. |
Heavenly shares the
same owners as Aloha Table and Goofy Café & Dine. Emphasis is put on using locally sourced and organic ingredients
to promote a healthy island life style. I found out that Aloha Table
has many restaurants in Japan and has been expanding their chill surf-style
cafés to Hawaii, but geared mostly to the Japanese clientele. But the secret is out and many locals have
discovered the restaurants and are too enjoying the healthy cuisine.
Keigo Yoshimoto,
Executive Chef to all three restaurants, treated us to a delicious multi-course
dinner that was presented to us by Makoto “Mild” Hasegawa, Heavenly’s manager. Heavenly has a nice selection of beers and wines
that include an organic wine collection and surfer recommended wines. I was most impressed by their offerings of my
favorite kind of drinks: sangrias, classic cocktails, mojitos, and mimosas. Designated drivers are in luck too. Heavenly has an awesome selection of fruit
and veggie juices as well as signature smoothies.
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| Keigo Yoshimoto, Executive Chef and Mild (Makoto Hasegawa), Manager. |
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| Island Mimosa selection: Maui gold Pineapple, Guava, Mango, and Organic Acai. |
We started our dinner
with some delicious “green” pupus: Local Avocado
Guacamole with Molokai sweet potato chips and tortilla; Hamakua mushroom
marinade; and the Bagna cauda- seasonal veggies with housemade miso dip.
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| Loved the fresh chunks of guacamole paired with the sweet potato chips. |
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| Hamakua mushrooms were cooked to the perfect texture. Marinade was lovely. |
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| Not your typical Bagna Cauda, but still enjoyed the fresh veggies with the housemade miso. |
We then sampled Big Island Ginger Ahi Poke with local kale salad and Kona kanpachi coconut ceviche with organic coriander.
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| The Ahi Poke was very tasty and especially enjoyed the ginger with the kale salad. |
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| Ceviche was one of my favorite dishes. |
We enjoyed a local green Cobb salad with kale dressing with two entrees: Kauai Makaweli ranch ribeye steak with local grilled veggies, naked cow truffle sauce and Shinsato pork Big Island ginger sauté.
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| Not a typical Cobb salad, but the greens were very refreshing. |
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| Really liked the truffle sauce on the ribeye. |
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| Pork was tender and I liked the ginger flavor but thought the texture from the corn starch could be improved. |
Our next pairing was Heavenly's organic veggie and beans loco moco made of 100% Big Island kulana beef, local farm eggs, local ginger soy glaze and Kahuku shrimp ravioli nalo herb cream sauce with organic cauliflower sauté.
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| Loved the loco moco. The beef was lightly seasoned and I liked that the glaze was light. |
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| Another favorite. The ravioli was a great texture and the cream sauce was wonderful |
For dessert, we were treated to a Hawaiian ginger creme brulee, a housemade Kona coffee tiramisu, and the Piña Colada, a pineapple and coconut sorbet with tapioca.
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| All the desserts were AMAZING! My favorite was the Pina Colada. The sorbet was refreshing and the tapioca added a nice touch. Really enjoyed the strong Kona coffee flavors in the tiramisu and the ginger in the creme brulee was a delight. |
Thank you to Chef Yoshimoto, Mild, and the Heavenly staff as well as Shoreline Hotel Waikiki. We had the best time and thoroughly enjoyed this wonderful dinner collaboration by Heavenly and the Shoreline Hotel Waikiki.
Heavenly Island Lifestyle
Shoreline Hotel Waikiki 1F
342 Seaside Ave
Honolulu, HI 96815
808-923-1100
