Hawaii abounds with hot new storefronts and restaurants this season.
Tiare Hawaii Naia maxi dress in Tosca Creme Ombre. PHOTO BY MICHELLE VAN DIJK
Tiare Hawaii’s new resort collection, Your Oasis, features vacation styles for women including matching mother-daughter sets. “I live on the beautiful North Shore of O‘ahu and this collection’s prints and hues are inspired by the natural beauty that surrounds me here in Hawai‘i day aft er day,” says designer and founder Jane Hoskins. “From hibiscus prints, inspired by my garden, to ombres inspired by the sunsets, this collection embodies the beauty of Hawai‘i, and the silhouettes are made to flow with the trade winds and they are super lightweight and comfortable.” Of the one-size-fits-all styles, the Brooklyn dress, dubbed “The Magic Dress” by customers, is the must-have as it contours beautifully to various body types. Or try its showstopper, the Naia dress with its smock halter neckline and strappy back and enjoy your vacation in style. At multiple Bloomingdale’s and Honolua Surf Co. locations, tiarehawaii.com
Enjoy Hawaiian fare favorites in a relaxed setting at UPSTAIRS. PHOTO COURTESY OF: UPSTAIRS
At UPSTAIRS, guests walk in through the doors on the first floor and up the staircase to experience the new collaborative restaurant concept and sake bar that serves a unique seasonal menu mixing Hawaiian fare with global cuisines and features signature dishes from two of Hawai‘i’s most coveted restaurants, Sushi Sho and Hachibei. Along with original dishes exclusive to UPSTAIRS like the Buddha bowl, kimchi fried rice and L.A.-style kalbi, guests can choose favorites like Sushi Sho’s bara chirashi, Hachibei’s toromomo or oyakodon, and more. “The idea behind the UPSTAIRS project came from wanting to create a gathering spot that brings together some of the area’s most coveted dishes in one place,” says Norihito Watanabe, CEO of Sunny Side Up Group. “We are beyond proud of this collaborative concept and excited to introduce a variety of quality experiences to our neighbors on the Island and visitors alike.” 280 Beach Walk, Honolulu, upstairshawaii.com
PHOTO COURTESY OF: GUCCI
Gucci reopened its 9,000-square-foot boutique in Ala Moana Center with a refreshing newly renovated Orobico Calcutta marble facade to showcase its wide collection of men’s and women’s shoes, handbags, lugg age, small leather goods, fashion and silver jewelry, watches, eyewear, Gucci Décor, Gucci Beauty and fragrances. In keeping with the elegant and contemporary eclecticism that characterizes Gucci’s collections, contrasting design elements are harmoniously integrated, inviting customers to feel like they are constantly discovering new aspects of the store. The result is a space that entices, surprises and, most importantly, invites customers to feel welcome and relaxed. 1450 Ala Moana Blvd., Ste. 2085, Honolulu, gucci.com
Visitors are sure to smile and feel the playfulness as soon as they walk into the new IT’SUGAR department store in Ala Moana Center. PHOTO COURTESY OF IT’SUGAR HAWAII
Known for its absurdly wonderful sugar innovations that celebrate lighthearted rebellion, IT’SUGAR opened an 18,000-square-foot candy department store—making it its 100th store and its second candy department store in the U.S. for the brand—in Honolulu’s Ala Moana Center. Greeted by Aloha written in gumballs in the storefront window, guests are whisked into a sugar-filled emporium of over 30 sugar stations surrounded by Hawaiian-themed centerpieces such as sea creatures made entirely of jellybeans, giant fabricated gummy bears, Sour Patch Kids in hula skirts and Toucan Sam with shaka hands. To fill every sugar craving, the store includes an OREO Café and the thousands of confections that the brand is fondly known for alongside fan-favorite brands including Kellogg ’s, Hello Kitty, M&M’s, Nerds, PEZ, Pusheen, Skittles, Starburst, Tokidoki and more. “IT’SUGAR is an escape from everyday life,” says founder and CEO Jeff Rubin, “and there is no better place to escape than Hawa‘i.” 1450 Ala Moana Blvd., Ste. 3404, Honolulu, itsugar.com
PHOTO COURTESY OF IT’SUGAR HAWAII
Kauʻi Beauty’s customer favorite Nā Pua Palette and the individual Hawaiian names of the 18 shades. PHOTO BY KEALOHAPAUʻOLE AHUNA
“Makeup has no boundaries. It has no rules,” says Kauʻi Ahuna, co-founder of Kauʻi Beauty. She believes that makeup allows for anyone to truly express themselves in a way that is completely their own. Together with her husband, Kealoha, who is a current MA candidate for his degree in Hawaiian language and literature at the University of Hawaiʻi at Hilo’s College of Hawaiian Language, Ka Haka ʻUla o Keʻelikōlani, these high school sweethearts born and raised in Keaukaha, Hilo, started Kauʻi Beauty in 2020 in hopes to not only provide vegan-friendly and cruelty-free beauty products but also a love and respect for the Hawaiian language. “While one cannot expect to become fluent in ʻōlelo Hawaiʻi from using Kauʻi Beauty products, just having our customers use the Hawaiian word instead of the English word is a triumphant win, as it is a step closer to renormalizing ʻōlelo Hawaiʻi into everyday life,” says Kealoha. With the release of its new cosmetics line of blushes and eyeshadows, we ask Kauʻi more about its unique blend of beauty and culture. kauibeauty.com
What can customers expect from using the new collection? First, the sheer beauty and buttery textures of our products that not only look good to put on but feel good as well. And, second, the chance to learn new Hawaiian vocabulary, as each shade and each product is named a Hawaiian term.
What is the must-have? Customers love our Nā Pua Palette, as it is the very first cosmetic palette to be produced with its shade names in ʻōlelo Hawaiʻi. It features 18 different buttery and pigmented shades named aft er the various flowers, from the Aloalo (hibiscus) to the Ponimōʻī (carnation). Not all flowers featured on the palette are indigenous or endemic to Hawaiʻi. However, they are flowers that you see here every day, whether it is in your aunty’s hairpiece, a lei you were given or a vase of flowers you received from a special someone.
What is up next for Kauʻi Beauty? While cosmetics has been our focus, we are in the process of creating a line of skincare products including serums and moisturizers. We are very excited to be able to off er these products to our customers and expect to do so later this year.
PHOTO BY PAKALANA NAKAYAMA
New Kō executive chef Jonathan Pasion. PORTRAIT BY RACHEL OLSSON
Fairmont Kea Lani continues to treat diners to top Hawaiian cultural cuisine with Kō’s new executive chef, Jonathan Pasion, who was born and raised in Maui. “We are elated to welcome one of our very own culinary talents back to our Kō kitchen,” says Tylun Pang, Fairmont Kea Lani’s executive chef. “His seasoned experience, fresh culinary talent and love for his home will continue to push Kō to new heights.” Shortly aft er graduating from University of Hawaiʻi, Maui, Pasion began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues. His work took him from kitchens along the shores of Rhode Island, where he earned a restaurant and culinary management degree, back to the beaches of Maui as chef de cuisine at Kaʻana Kitchen, and most recently to Park Hyatt Auckland, New Zealand, as chef de cuisine. “Returning to the Fairmont is a full circle for me,” shares Pasion. “To me, Kō resembles the local culture and rich heritage of Hawaiʻi. Some of my favorite memories of family and home are from times we were gathered together around the dinner table. As I embarked on my career path, I found myself falling in love with the nostalgia of our family gatherings and I saw my opportunity to create these memories for others.” Kō is renowned for its focus on using the island’s fresh produce, beef and seafood in authentic island family recipes with a farm-fresh, contemporary twist. Below, Pasion shares his favorite pesto recipe that he includes in many dishes on the menu. 4100 Wailea Alanui Drive, Wailea, Maui, fairmont.com/kea-lani-maui
A favorite on the menu is roasted monchong with macadamia nut kale pesto. DISH PHOTO COURTESY OF FAIRMONT KEA LANI
7 oz. kale, deveined (about 1 bunch)
½ cup roasted macadamia nuts
3 roasted garlic cloves
1 cup fresh basil
¼ cup blended oil, vegetable
¹⁄₃ cup macadamia nut oil
Pinch Hawaiian sea salt
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