"The history of Kuhio Grille dates back three generations. In the 1900s, Genji Araki immigrated to Hawai‘i to work on sugar plantations along with many other Japanese nationals. When Araki’s contract expired, he relocated and started a taro farm in Waipi‘o Valley. His first son, Tetsuo, took over the family business and, along with his wife, Sueno, started making laulau, a Hawaiian dish of fatty pork and salted fish wrapped in taro and ti leaves, for friends and family. In 1995, Tetsuo’s son Sam and his wife, Nelline, opened Kuhio Grille, “home of the 1-pound laulau,” in the Prince Kuhio Plaza. Now located on Pauahi Street, the restaurant has won numerous awards for the family’s laulau recipe, and the business continues to expand, with a new storefront in O‘ahu. The famous 1-pound laulau comes with kālua pig, lomi salmon, pickled onions, poi, and two scoops of rice. You’ll also find other local fare like lunch plates and homestyle desserts, including creamy custard bread pudding and mango cheesecake. It’s all so ‘ono." - Maya-Lin Green
