This is the perfect place to take your foodie friends for an adventure. In my case, I brought my parents and my other half here to enjoy some of the foods that the KCC culinary school students have been working on. There are a few things to keep in mind when you are thinking about coming here to eat. -It will be a few hours. There is no quick dinner here. Just bring some friends on a relaxed evening and enjoy the company and the great food. -Reserve early and come early in the evening. You'd want to get your orders in so you can minimize any extra delays. -Look at their online menu and think what you want ahead of time so you can BYOB your wine pairings. -If you love their bread, consider getting another loaf. I believe it is $4 for the bread and it was great! Service is top notch, which is expected as they are taught the proper way. Menu changes each semester I believe but the following was what I tried: Starters Soft shell crab - Their absolute best dish. The soft shell crab was delicious! Ahi starter - It was okay. I prefer the soft shell crab over the ahi. Nicely presented but lacking flavor. Salads/Soups Corn and leek soup - Not my cup of tea, but you can definitely taste the flavors of fresh corn and leek. This is one of those soups where you can taste every ingredient. Chicken salad - I didn't like it at all and I hardly had more than one or two pieces of chicken. Steak and tempura - Smaller steak but it was done perfectly as I wanted. The tempura was one of the best I've tried in a while. Mahi mahi - Hard to find a place that serves it anymore besides expensive spots. Tastes exactly as I expected. Sauce was ono! Seafood Medley - Lots of different types of seafood here. This is really good for seafood lovers. And then of course, there is dessert. Unfortunately, we weren't given a choice of what desserts to have and everyone was given the same dessert which was the chocolate marquee. For people who love chocolate, this is heaven for them, but because my parents didn't like chocolate, they didn't really enjoy it. For me and my significant other, we like chocolate but it was way too much chocolate than we can handle. There are a few shortcomings here with the food, but I expected that from students which is why they still deserve 5 stars as a restaurant. They don't claim to be professionals yet and it is not a real full fledged restaurant, but they are already much better than some restaurants out there that charge the same price range.
(5)
J D.
It was an unique and wonderful experience! The food was outstanding and the desserts were feast to the eyes! The staff were very attentive. It was very special for the sous chefs to came out to say hi to everyone! We had fun birthday dinner there! Will be back if we can get reservation.
(5)
Kit W.
Fine dining at a steal...this place is a must-try!!! Had lunch with a couple girlfriends here the other day and we were all stunned! Ka'Ikena culinary students--you are my heroes!!! The menu changes with each class so I am not going to talk about what my friends and I specifically had, but a few quick notes: 1. THE VIEW. Try to request window seats when making a reservation because the view is amazing!! 2. THE FOOD. The food here is awesome and the presentation is lovely. I didn't experience "OMG so delicious!!!" moments with everything I ordered but I would still say it was a pretty rockin' meal overall. 3. THE SERVICE. The service here is super impressive. Our waitress had great knowledge about the entire menu (including most of the day's specials) and patiently answered our plethora of questions. The food arrived relatively quickly and to the right person every time. When we mentioned that our plantation iced tea didn't have quite enough "something," we were immediately presented with a mini jug of pineapple juice to add into our plantation iced tea. 4. THE PRICE. For lunch, you get an appetizer, an entree, and a dessert all for the price of just the entree!!! If that's not ridiculously awesome, I don't know what is! Bottom line--give Ka'Ikena a try...it's worth every penny!
(5)
Nat N.
How can a restaurant operated by college culinary students impress me more than most restaurants in town? Ka 'Ikena exceeded my expectations beyond imagination. I was so impressed with the quality of the food, presentation of the food, and professionalism of the staff. There is no use in going into detail what we ate, because the menu changes every semester, so you won't get to sample what we had. But I will say that the experience was 5 star, from start to finish. We were promptly escorted to our table, the food arrived hot and in a timely manner. Our waiter did everything by the book, including knowing who ordered what (it's so irritating when waiters bring the food to the table and they don't know which plate goes to who). My request for dressing on the side was honored. The food was hot, moist, and seasoned to perfection - I didn't need to add salt, pepper, or shoyu! The portions were generous as well. Tax is not assessed, and the pricing is straightforward. Tipping is not allowed but donations are accepted at the door. And, you can make reservations on OpenTable.com . This operation is seriously run better than many fine dining establishments in town. BYOB
(5)
Coreen L.
I FINALLY got to try Ka 'Ikena after hearing about this gem for years! I will say, overall a great meal - you just have to go in with a lot of patience and remember that these students are still learning.....then everything will be fine. I went with a friend and we had lots to catch-up on -- so the time went by quickly. We both ordered the lamb chops but were disappointed that the meal came out cold (ice cold). I hate to send stuff back, but cold lamb is a no go. The servers were very nice about it and when my entree came back, the plate was warm - the meal, not so much but also not as cold as before. Lamb chops, potatoes and 2 asparagus stalks (wish there was more) were all seasoned deliciously! Well then, this amazingly beautiful 4 story dessert cart comes rolling by your table. Instantly all else was forgotten....I swear, the cart should have chimes or music! So awesome! We each got to choose a dessert - creme brulee for me and mango yogurt tart for my friend. YUM! We also purchased some chocolate croissants to go - oh, those were a treat for sure! I hear they are open for dinner as well - perhaps the "advanced" students are part of that crew? In any case, go with an open mind, lots of time and give them a try!!
(3)
Maka K.
Review #200! I have all these review drafts saved up in my profile, but I skipped them all to finish this one for no.200 because I had such a great time there for my birthday this year! It was my first time at the restaurant, I had a party of 12, and we all had a great time! When a group that large can all have a great time at a restaurant with no hang ups, then someone is doing something right! RESERVATIONS: A DEFINITE MUST! They get booked SO fast once their menu for the quarter is announced! Getting my res for 12 people required calling in the day they opened for reservations, and they don't take parties larger than that apparently. PARKING & VENUE: I got a little lost trying to find the restaurant, honestly. It's on the KCC campus, but finding the right building was a fun adventure. If you enter the parking lot where the KCC Farmers market normally is (Diamond Head side), then you head towards a road that goes around the right side of the large building ahead & follow it "up." Essentially, you follow the signs to get to the Culinary program building and the Laua'e dining room. There are parking stalls on what looks like the backside of a building, and they're marked with signs saying it's for the restaurant. There's a lightly inclined walkway to the right of the parking area that heads up between two buildings, and the restaurant is in the one on the right. Good luck on your adventure! Once you're inside though, the east side of room is a wall of windows that look out over the Kahala area! It's so pretty! The room is simple, clean, and seems like a great place for all the chefs in training to start out! DRINKS: They have all the tradish sort of drinks (water, coffee, tea, etc), but if you're hoping for a few libations with your meal, you're free to bring it yourself! BYOB FTW! I love my group of friends for the bajillion bottles of wine that ended up on our dinner table lol ^_^ FOOD & COST: This is seriously THE BEST PART! Yes, it's a restaurant, so the food better be the best part, but me explain. The restaurant is essentially staffed by all the culinary students at KCC; it's their practical training in their craft, so just like cheap massages or free hair cuts at training academies, this meal is excellent and gourmet-ish without costing you an arm and a leg! The menu changes every quarter, so you should never expect to go back and be able to eat the same meal; I think that's a plus! When you look at the menu, the only place you'll find prices are around the entrees, and that's on purpose! The cost of your entire meal---appetizer, soup/salad, dessert included---depends on the price of whatever entree you choose! So essentially, you get to have a nice 4-course meal for approximately $30/person! Come on! That's a great deal! On top of that, they don't take tips. Seriously. If you'd like to donate to their program, there's a nice little donation box near the check-in stand at the door, but, otherwise, they actually don't want patrons to tip! Also, because it was my birthday, my friends surprised me with an ice cream cake & the restaurant was kind enough to store it for us all throughout dinner until the time came to cut it at the end! Lemme just tell you, cutting an ice cream cake is NOT a piece of cake (pun intended), and they did a really great job at it, cleaning the knife off in between slices and all! Must Return: I really wanna go back! I'll wait until I have more folks that want to go with me, but I had a great experience! They're doing a fantastic job teaching their students there if their food is any indication!
This place is such a nice treat. The students are all so nice and helpful and happy to do their jobs while learning at the same time. It's fine dining without the polished prevention of 5-star restaurants. It's amazing how great the quality and presentation of their food is, esp. For the price. You choose 1 starter, an entree and then pick a dessert off the cart. Everything offered at lunch was less than $20. The menu changes with each session, so its worth checking back every few months. Check out the pics- the salad had lots of unique flavors, including fern and tempura sea asparagus. My salmon had miso sauce and was cooked to perfection. A slight crisp on the edges and moist and juicy inside. Instead of tips to the servers, you leave cash in a black box at the hostess stand. 100% goes towards the culinary program. These are your future Yelp-tastic chefs!!
(5)
Gavin T.
About $30 per person for a four course meal. The food is awesome and it's BYOB. The students are still learning the service aspect; overall it was very good. Can't beat the price for the food. The only drinks they serve are, coffee, tea, iced tea, and water, everything else you have to bring in yourself.
(4)
WonderWoman W.
It started with a complimentary taste of caviar! And got better from there! I remember when the KCC culinary school was located on the McKinley HS campus in trailers near Pensacola and Kapi'olani! It was good back then. It's better now, in the KCC campus 'Ohelo Building overlooking the ocean and East Honolulu. The most important element, for me, is service. Great service can make up for a lot of other flaws. Of course, this restaurant is all about training the next generation of food service professionals and the student servers and chefs do their best to take care of the customer. Only the best restaurants match the level of service experienced here. Unlike a lot of places, the service was attentive without being intrusive. The pace was a bit slow, but I'm not complaining because it allowed our group to chat and eat leisurely without feeling rushed to free up a table for the next seating. It does help that there is no second seating! True, it wasn't perfect. There was a mix up with steak dinners given to the wrong diners, which wasn't discovered until they both finished. Considering this is a training program and the room was close to full, it was understandable. A member of our group was not pleased with her entree and it was replaced with another. Unlike other eateries, there was no arguing. The customer was not happy and the staff fixed the problem without complaint. As I said, great service compensates for whatever errors might crop up. The food was as delicious as its exquisite presentation! The starters, soup, salads, main course and desserts, all were a delight to the eye as well as the taste buds! Any five star restaurant would be proud to serve these meals. As with many white tablecloth restaurants, the table was set with all the necessary cutlery found in traditional etiquette books. The bread was fresh baked in house and excellent. One in the group brought a bottle of wine to share. Next time, I will, too. And there will be many more next times! As we were savoring dessert, the student chefs made the rounds of each table, chatting with customers. Our group had lots of questions for these nice young people and they answered them all and thanked us for supporting their program. Just a nice closing touch to a very pleasant evening meal. Oh, the total cost, under $30. No tax, no parking fee, not even tipping is allowed. There is a donation box for the program set up on the matre d' podium. I dropped my 35% tip there and next time I'll bring a proper nishi/pochi envelope into which I can also place comments. One piece of advice, the room can be a bit cold. BYOB or a cover up to keep warm! Another late entry tip, if you have back issues, bring a lumbar pillow or small bolster. The meal pace is slow, took 2.5 hours, nothing wrong with that, but the chairs are tough on old backs! The chairs are lovely decor, but they are in a semi-reclining position. If you sit back, you're too far away from the table. You have to sit on the edge of the seat in order to eat which can cause a backache. For Ka 'Ikena, I would definitely eat here solo, but the on-line reservation service does not accommodate single diners. Why not set up a "family" style table for individual diners or small parties who might want to mingle with other diners? Believe it or not, I had that experience at Uluru/Ayers Rock 36 years ago in a little inn right by Uluru. It was great fun chatting with people from all over the world and a memorable experience that can't be repeated. You can't stay overnight that close any longer and large, modern resorts farther away have sprung up to accommodate the growing crowds. But I digress! There is also a lunch service at Ka' Ikena which I'll have to check out. BTW, they take a three week break starting next week. Restaurant service resumes in early November. I often avoid rating my favorite places so I'll be able to enjoy them without being crowded out, as if my one review will motivate hordes to rush there. But this is not only a great value, but a worthwhile program that merits local interest and support. If only ALL restaurant personnel could train here or in similar programs, I'd have far less to complain about on this website!!!!
(5)
Annie W.
Ambiance & Cleanliness: 5/5 for this section. The view is spectacular! On a clear sunny day, I can spend the whole afternoon just sitting in one of their tables by the window sipping on coffee. The restaurant is spotless. The atmosphere however is a little off...I think it is because of the huge amount of empty space in odd places; the interior design can be improved so that the customer can feel more comfortable...then again they move the tables around since it is a class. Service: 5/5 for service. If i didn't know any better, I would think that my server use to be an actual butler! He was not only courteous, but he properly asked the appropriate questions at the right time in a perfect tone of voice (there seems to be a script that fine dining servers use and it seems to really work well with the perfect voice)....I'm not too sure how to explain the experience in words. I doubt that the other servers were like him (because the other party members had other servers..plus I was comparing them). There were designated servers for serving water and bread. Those servers were very good at what they do. I was really impressed. Food & Pricing: I went for lunch. I am going to separate the entree and dessert reviews because they are made by 2 different classes. Entree: 2.8/5 for entree. I ordered the boneless short rib meat in red wine sauce, with Creamy Lemon Risotto, Sauteed Kale and Preserved Lemon Garnish for $22.95. Pro: The boneless short rib was very tasty! The red wine sauce really complimented the meat well. I was able to taste the essence of the meat and the red wine sauce was just strong enough (which is great because a lot of places make the sauce too strong) However, the meat was braised to the point where I was ALMOST able to break the meat with my fork. This is great since they are just students, but if this was a professional chef, then this would not be so good. Usually a knife is not needed to eat braised meat because you are suppose to eat it with just a fork. The candied lemon garnish is a nice touch -- an unusual but yet refreshing addition to a classic heavy meal. Con: The creamy lemon risotto was under cooked...I think that is enough said. If food is under cooked (or over cooked) no amount of seasoning and sauces can't make up for it. Other than that, my food was served cold....I think that happened because I was in a large party and they served our food all at once...they probably gave me the first dish...yea...this shot their rating down quite a bit. The price? Well you can be the judge of that. $23 for lunch...sort of average for a fine dining restaurant; some can argue it is a steal for fine dining, but not for the meal I just described. At best this meal (accounting for portion ) should be $19 at most and this is assuming the meal is hot. Dessert: 5/5 for desserts! I ordered the Raspberry Vanilla Mousse cake (I think...Its in the pictures). Simply delicious. The students really knew what they were doing. The dessert was a perfect blend of tangy, sweet and rich. Its difficult to find such perfectly blended, elegant desserts elsewhere. Other Comments: I wish they would open everyday instead of just during the semester for those 2 months. I love what the dining room and patisserie instructors are teaching. The service is just superb and the desserts are just so perfect. This place is perfect to just relax and unwind; stare out at the ocean view, sip on a nice cup of tea, take a deep sigh and relax-- guarantee to make you forget the worries for a bit (I love it!). NOTE: Reservations are required! See their website for the most updated dates, times and menus!
(4)
Joanna L.
I used to go to KCC and I loved that whenever my friends at UH complained about cafeteria food, I could brag about our amazing cafeteria food, prepped by students in the culinary arts program. Well, the food at Ka Ikena is just the fine dining equivalent, only without the high price tag of fine dining out on the town. Needless to say, this place is impressive. It's located inside of KCC because the entire restaurant is run by the culinary arts program. The students are responsible for your entire experience from service to food, which means the restaurant is only open when they have class. Food - I won't delve too into this, as their menu changes each semester, but trust that their menu is pretty darn amazing. There were three appetizers on the menu to choose from, approximately six entrees, and their dessert cart is high and glorious! There are also specials, which added another two appetizers and three entrees, so definitely a variety of choices. Also, the food presentation is very nice! Service - They are friendly, helpful, patient, and attentive. When we arrived, they quickly greeted us and enthusiastically offered to seat us. We noticed the menu to the left and asked to give us a minute. They offered to explain the specials that were set up on display, which was very nice of them. Once seated, our server did a fantastic job of explaining their menu and answering whatever questions we had. There was no irritation when we asked about multiple items on the menu (or the entire thing, which we practically did!). They made sure your glass(es) are never empty. What else can you possibly ask for in a server? That's right, nothing. And if there really is anything else, remember first, that they are students and second, they provide a survey at the end of your dining experience where you can voice your thoughts.
(5)
Zar A.
For a 4 course meal at around $30 a person, this place is a steal. It's also BYOB! This place is opened only 2x a year for dinner and reservations are required. Students at KCC prepare and organize a pretty niffy restaurant at Ka 'Ikena with a semi-fixed menu. Besides the fact that it's located in KCC, I would never have guessed that the staff are culinary students. They do a fantastic job! Located in a small dinning room with a pretty nice view outside glass windows, overlooking the mountains with the sun setting in the backdrop. If you can make it when the sun sets, you'd definitely enjoy the evening a lot better. Make sure you make a reservation when they are opened!
(5)
Sheila K.
The lunch was SUPERB! Wonderful, succulent scallops done just right. Duck confit salad was outstanding and creme brulee was rich and creamy!
(5)
Doc D.
Awesome experience! Had just landed in HI on a business trip that I didn't want to be on (I know, Hawaii, but still). This place totally changed my outlook. Turned out to be a good trip, but even better was the dinner we had here. Alright, let's talk about the food. Everything is well thought out here, from the simple syrup they provide you to sweeten your iced tea to the staff and chefs' willingness to make any occasion special by personalizing your dessert plate. I had a wonderful Asian stir fry with chicken and shrimp, reminiscent of kung pao. My dining companion had a steak, which was well done (even though it was medium!). The dessert was a cheesecake with red wine poached pears. The best part was the chocolate "mouse" that topped the plate. Perfect on all accounts, including taste. Bring your own wine as they do not serve alcohol but will open your bottle. No tips allowed, but donations to the school are accepted (and should be expected for the excellent service and can do attitude of the staff). Dinner is exceptionally reasonably priced, especially considering that you are in Honolulu. Finally, the view is beautiful. We sat and enjoyed the view of the ocean while we ate a great meal.
(5)
Jill Y.
So the atmosphere isn't Alan Wong's, but the view is pretty sweet and it's usually pretty empty so you have the full attention of the student wait staff. There is something about the corn chowder that I DIE for and that's why I sometimes have to drag myself out of bed at 7 am to go to KCC Farmer's Market just to pick up some of the KCC students' soup (they make soup and other things to sell at the market). Back to the food, it's been a while since I have been there, but I recall the food being EXCELLENT esp for the price. I took my mama there and she loved it. She's even more picky than I am because she works really hard for her money and doesn't like to waste it on anything. The food isn't Tango or Stage or Alan Wong's quality, but it's a very nice restaurant for it being student run. I like that there is always a lot of parking and reservations, while required, are quite easy to get. Go there when they open up again. You'll like it!
(4)
Nick Y.
The KCC Culinary Arts Deptartment educates some of the most talented chefs -- and rank and file cooks -- in today's Island culinary scene. There are some holes in the curriculum, however, and upon actually entering the industry, many students suffer a fairly rude awakening. So, yes, the dishes at Ka 'Ikena don't always stack up, but expecting extremely green chefs-in-training to prepare perfectly haute cuisine is expecting a bit much. Also, to truly learn, students have to be allowed to make mistakes, and this is the place where those mistakes are made. I feel that for their level of experience, the culinary students put out some very good food. The menu changes every semester so what I had is irrelevant, but trust that if you go in with the right frame of mind, you'll walk out satisfied every time (life lesson #1). Oh, and expect some spills here and there (my classmate Toni once spilled a whole tray of iced tea on a news reporter who was eating for a story) because the wait staff are students, too.
(5)
Sita L.
I once again have to agree with my friend Nick. The food does depend on the cooks always. Even in established restaurants we know that when different chefs cook, the food tastes different. HOWEVER, Chef Cooray makes sure you are up to her standards. I consider her my mentor and my friend. I owe lots of what I know to her. Restraint is one of them. Great place to eat. Remember, if its not perfect, so what, big restaurants get it wrong too. So, worth the trip. Make sure you hit the bake sales they have.
(4)
Kristen C.
Came here a few times already and its pretty good. The first time I got this rolled salmon thing stuffed with some thing that tasted like a kind of fish cake and topped with salmon caviar. It was pretty good except for the caviar part that just made the whole thing WAY too fishy. The second time I got this spicy chicken with mushroom risotto and that was meh-ok. The chicken was very moist, i'll give it that, but it was pretty darn flavorless. Even the reduction sauce underneath didnt really help. The seasonings on the chicken was pretty weak. The risotto had good flavor but it was undercooked as it was still a bit "crunchy" in a sense; as I still kind of had to bite through it if you know what i mean. Both of the times the service was good but the waiters seemed really nervous. Granted these are students and the times that we did go was in the beginning of the semester. The 3rd time was much better. For app I got this cold leak soup and it was ok. I got the fishermans stew which consisted of 2 lobster medallions, 2 pieces of jumbo shrimp and a very tiny piece of crab on top a piece of fish (which seemed like mahi mahi), and 2 pieces of clams. It came accompanied with a crostini, 2 halved pieces of red potato, 2 sliced olives, and some cabbage (maybe mustard cabbages?). The broth wasnt hot, actually it was more on the lukewarm side'; as the bowl was way hotter than the actual "soup." The broth was a bit fishy tasting in a kind of good way. The fish was a bit flavorless and the lobster was okay as i was expecting it to be better. As for dessert, I thought it was much more fancier and "upscale" than the last 2 visits (which were mostly cakes and pies). This visit there was creme brulee (which my friend got) that was really good and seemed to be topped with some kind of lilikoi under the sugar shell and I got the vanilla raspberry torte and that was really good too. Overall the food can be a hit or miss but the price sure cant be beat. The atmosphere is also great as you just sit and look towards the ocean. The waiters/waitresses are also very attentive, refilling waters and checking up on you. I'd say its a pretty good deal to try some "gourmet" food for a fraction of the price =)
(4)
M B.
finally got a chance to go there again on friday evening! same as usual, marvelous! everything was good except the lighting now is a bit too bright. i have to admit it was a bit dark before but seems like you are dining in a doctor's office now...lol. other than that, worth my five star rating!
(5)
Rob W.
I have been coming to this restaurant run by students in the Culinary Arts program for many years now. My experience here has been nothing but first rate every time. The food changes every semester and is basically a four course meal (including coffee and tea) for about $33 out the door, depending on what you order. I went there this time with my family and parents and it was amazing. Everyone started off with a small taste of ceviche and I then ordered the ahi lollipops. They were excellent with cracked pepper on the outside. Next was kampachi ( also known as almaco jack) sashimi which is in the yellowtail family. This was very tasty and had a smooth texture. I added a small squeeze of lime that came with it and it was just right. Next came the entree and I had a seafood medley over stick noodles with a black bean sauce. The seafood was mussels, fish, squid and shrimp. The sauce was just ok for me as it was a bit on the salty side. Next came the coffee and dessert. The desserts at this place are always amazing and we were not disappointed. It was a small taste of many desserts including salted caramel ice cream, cheesecake, chocolate covered chocolate mouse and a coconut covered lychee. My dad said this was an amazing meal and he loved it more this time than last. Overall, it was a great experience and our server Anya was the best. Thanks again KCC for a great meal.
(4)
Esther Y.
Definitely worth it! a 4 course meal for about $30, BYOB! I came here for one of their last dinners of the semester on Nov 30 to celebrate completing my national board examination that I've been studying 2 months for (and which prevented me from enjoying my first month living in Hawaii). The restaurant is very well done, with great ocean views, perfect for a nice sunset dinner. Reservations can be hard to come by because the restaurant is pretty small, but they can be made conveniently online at OpenTable. Service was very friendly and professional, and the students appeared to be pretty comfortable. If they were nervous, it wasn't obvious. The food is probably hit or miss since it's always a different chef, but when I went, it was really good. Here's the menu I enjoyed: APPETIZER: Marinated Shaved Asparagus with Oven Roasted Tomato Sweet Corn-Jalapeno Relish, Champagne Vanilla Bean Vinaigrette and Star Anise Balsamic Syrup SALAD: Carrot-Daikon-Cucumber Ribbon Salad with Waipoli Island Greens, Vine Ripened Red Tomatoes, Red Radish & Enoki Mushrooms, Honey Roasted Walnuts and Miso Lime Dressing ENTREE: Pan Roasted 7-Spice Infused Maple Leaf Duck Breast Balsamic 5 Spice Marinated Grilled Asparagus Pineapple-Mango Fruit Chutney Lemon Grass Garlic Jasmine Rice DESSERT: A Daily Special Dessert Featuring Chef David Brown's Patisserie Class (for us it was a Holiday Trio featuring Remy Martin cognac egg nog creme brulee with strawberries, gingerbread cake, and pumpkin cheesecake with raspberries). It's BYOB and we brought a few wines, which they uncorked for us with no fee. I liked the appetizer, didn't care for the salad (the dressing was too strong), absolutely loved the duck (it was great all the way down to the chutney and the rice!), and thought the desserts were okay. I only liked the creme brulee, but my friends thought it had too much alcohol in it. I guess I didn't mind. ;) At the end of the meal you fill out a survey and the chefs come by each table to personally greet you and ask how you found the meal. The chefs our day seemed a bit shy, but I hope I was encouraging. =) I'd definitely come again!
(4)
Love S.
Okay here's the thing Bryce S. your review has almost been 2 years ago, so we'll just say, you're outdated and nobody should listen to you. Okay, now for Love S. who really matters. Ka 'ikena at Kapiolani Community College is truly a breath of fresh air. The kids are studying hotel management, food and beverage, travel, tourism and culinary arts. They don't accept tips but they do accept donations in an anonymous box upon exiting. Hence, the fresh air part, it's nice to receive great service from a waiter, just because and not because they're receiving gratuity. We decided to check out the Ka 'ikena restaurant week menu. The special was $15 for a chicken Indian curry dish, my daughter played hooky from school and ordered this. yelp.com/biz_photos/dV2h… My friend Ashlee had the Beef Wellington $18.95, it was cooked perfectly, we devoured it, sorry no pics. I ordered the fishermans stew $17.95, this was delicious, 2 large shrimp, lobster, 2 scallops, and a fillet of white fish (not sure what it was but it was good, a lil over cooked but good) Lunch is pre fixed, a goat cheese salad to start (delicious) and your choice of desert. yelp.com/biz_photos/dV2h… Included are coffee and plantation or regular ice tea. $53 bucks 3 course menu's for a party of 3 including drinks. The students gave great service, yelp.com/biz_photos/dV2h… The student chefs cooked delicious meals, the view is incredible. What more can you ask for? Yes, do support our local culinary programs. Did I mention the free pog floats, vanilla ice cream with pog juice, oh my. yelp.com/biz_photos/dV2h… ****4 well earned stars byow
(4)
Jerry S.
I have been hearing about KaIkena for quite sometime and it all started from one casual afternoon, just happen to pass by the area , the host was gracious enough to take me in without prior reservation. the quality of the food, attentive service and the mind soothing view all made this place my "must return" list. what attract me the most about this place is the creativity from the student cooking stuff, the menu changes several times each semester. just like 220 grille, it's nearly impossible to find restaurants on the island that offer excellent food quality with surprisingly affordable price.
(4)
Joseph N.
One word, Phenomenal. Our company has our yearly holiday lunch here and so far the food has been breathtaking, both in flavor and presentation. The students here do an outstanding job with everything, including the excellent service. This is a place where one has the chance to indulge in dishes found no where else on the island. To top it off, they have a desert cart with sweets that could even make tableware cry out with delight. It always a pleasure and if you have the opportunity, don't think twice.
(5)
Shelly i.
Make sure you have a lot of time on your hands if you come here for lunch. I just went with my coworkers and by the time we decimated the beautiful dessert cart we discovered we had been there nearly two hours! Of course my coworkers blamed me because I had suggested Ka Ikena (because of the restaurant week special). Parking wasn't too hard to find and luckily my coworker had been there before, otherwise we would have been lost and wandering around the campus. If you go, just follow the signs that point you to the culinary arts building and you'll see a placard outside of the cafeteria that will point towards Ka Ikena. The first sight that greets you is a display case filled with baked goodies. There were some impressive items in there. The most memorable being a bread shaped like a mushroom. The podium is at the next doorway and the bathrooms are on the wall adjacent to the case. Our server was all beauty, not too much brains, but as he was from Brazil, I'm operating on the assumption that English is his 2nd or 3rd language. We had him thoroughly confused with our questions about Restaurant Week specials. On normal days the setup is as such: you order a complete meal that comes with choice of salad or soup, entree, and dessert. Most complete meals will run $15-20. Since it was Restaurant Week we got soup AND salad and the iced tea was discounted to $1.50. I was really impressed with the bread offerings. We are pigs so we asked for bread twice. First time I had the cibatta and second time I had the oat bread. If you are only going for bread once, have the oat bread. The texture was beautiful. Soup when I went was vichyssoise (which we had fun trying to get the server to pronounce) and the salad course was mixed greens with a goat cheese tart and tomatoes served with a balsamic vinaigrette. We had our student waiter totally confused (luckily there are senior students and teachers to help) so if you want to be kind to your server (and why wouldn't you?), know what you want to eat and order in order (clockwise, counterclockwise, whatever, just don't skip around). Overall, really nice experience that we unfortunately didn't have enough time for. Best to go when you can afford to take a two hour lunch. Also, if you want to leave a donation to the program, the box is at the host station. It's tiny and a black/smokey color so you may miss it if you aren't looking for it.
(4)
Reuben R.
Take 3! Ahhh, they are SO much better later in the semester! Not only that, but I liked the menu this week. Today my friend and I ordered the Fisherman's Stew. Fish, Shrimp, Lobster Medallion, Scallops & Clams, Braised in a Saffron Broth, with Fennel and Potatoes served with Garlic Crostini and Spicy Rouille 19.95 each, with soup/salad and a dessert and iced or hot tea... The servers this time around seemed calmer and more comfortable. I think the other set rotated out since the beginning of the semester. I found the stew to be very flavorful, however, it took quite a bit of time for our main entrees to come out and the stew wasn't exactly hot, just warm. We came 30 minutes before the time I reserved too, so the plus for that was that the bread was still warm. This time around they had foccacia, oat bread and also cibatta bread. We waited long enough to get two choices. My friend got the oat bread, I the foccacia, and the second time around we both got the cibatta bread. I'm not totally sure, but the butter slices they served tasted like challenge butter, which I happen to like because its nice and creamy. I think the highlights in the stew were that the lobster soaked up the stew very well, the clams didn't have too strong of a taste and blended well, which was good for me because I'm not too much of a clam person, and the shrimps were fairly large. The fish was mahi mahi and it wasn't dry, but it sure tasted better with some tobasco sauce that they put into a saucer for us. The desserts looked really good this time, there was key lime pie, raspberry cake, creme brulee, and some tarts and a chocolate cake. I asked for the creme brulee and my friend got the raspberry cake. They were absolutely fantastic. The creme brulee had a layer of lilikoi underneath the blazoned sugar glass, served with a slice large strawberry and a milk chocolate dipped biscotti. We shared desserts because they were both just really good. The back end of the raspberry cake's sponge coating was soaked in raspberry sauce and full of flavor. Also the cake was topped with raspberry jelly, which was probably the sweetest part. We were stuffed but didn't wanna leave until we finished both of our desserts. Oh yeah, remember: Reservations only! no walk-ins! CULN 253 - Confiserie: Class where you make confectioneries and cakes and stuff???
(4)
Rachel R.
It was my first time here tonight, after hearing rave reviews from my parents. I looked at the menu online and decided immediately what 3 courses I was going to order. They started by serving us an amuse-bouche of a curry meatball with a minted yogurt and a lumpia wrapper. I knew I was going to love this place. First up was the Chinatown duck 3 ways: spring roll, risotto and on top of a beautiful salad. I learned tonight that I really do like duck. This was my favorite dish of the night. Next up was the spiced chilled cantaloupe soup which was interesting. It sort of tasted like a pumpkin pie with some cantaloupe mixed in. But there was more of that minted yogurt which blended very nicely with the sweetness of the soup. And I just HAD to get the NY steak. I'm not a huge fan of blue cheese, but steak is why I can't be a vegetarian. The steak was a little cold, I think they were too concerned with bringing all the food out at the same time. But it was still delicious. Dessert was wonderful too, but I'm finishing up this review 3 months after the actual dinner, so I don't remember specifically what we got. Overall, I really enjoyed Ka 'Ikena and I can't wait to go back. $30 for a fancy 3 course meal isn't too shabby.
(4)
S C.
First off, I was a student there before, it might be one of the reasons why I like it there that much! Services - everyone was very nice, very attentive. You feel like you are in a very high-end restaurant. Food - Very very good! The presentations were very nice as well. We have a party of eight and we ordered almost everything on their menu. Couple of the items were prepared table-sided. You can only find that kind of service in a higher end restaurant. Atmosphere - very nice view. Even you can't watch sunset but still very nice. The settings are nice as well. Only problem is a bit dark for elder people who need reading glasses for the menu. Overall, it is one of the best restaurants you can find here. Especially the prices are extremely reasonable. It makes the experience that much better. I've already recommended all of my friends to go and all of them agreed with me! Couple more things, if you drink, BYOB. No corkage fee and they don't take tips! But people, please put tips in the black box on the podium on your way out. The students told me they don't make money there, even the tips. All money goes to the school program. Keep up the good works, guys! Only problem is I'll have to wait for my next visit due to the closure of their program during this time of the year. Will go back again for sure!!!
(5)
Alan R.
Anyone who truly knows what good food is, could simply not give this place a good review. Almost everyone in the restaurant was 60 years plus and must have been the grandparents of student going to school there. The food was worse then being at a bad banquet at a cheap hotel. Don't understand what all the fuss is about. The hot food was warm at best, whatever appetizer you ordered shared many of the same ingredients and was for the most part terrible. The steak was cold and the seasoning was awful. The sides such as the puree potatoes were even worse. The soup, not even warm. The Creme brulee was tasteless. Whoever is teaching the students, needs to be desperately replaced, seriously,the students are really not learning what they need to in order for them to compete in today's top restaurant. Dinner reservations was for 5:30pm..did not finish till after 8:00pm. The food took forever from the kitchen, you almost wish it never came. Very dissapointed.
(1)
Sue L.
This is my favorite Oahu restaurant for a few reasons: I've never had an under 5 star meal, be it lunch or dinner...it's an incredible value...byob with no corkage fee...and the ocean view during lunch is beautiful (can't see it during dinner). Number one reason, tho', is the ability to participate in helping the students hone their culinary skills and to rate their performances. What a great classroom this is! Keep in mind that the closer it is to the start of the restaurant's semester the less knowledge the students have. Please don't complain or cop an attitude if there's a mistake. Instead, guide your server (remember, you're part of the teaching process here!), then rate accordingly. This is how they learn. By the end of the semester, they really are top notch servers. So far I've found no difference in food quality whether the start or the end of the semester. Excellent, across the board. Recently, at the start of the summer session, I had this lunch: ...A taste sample pupu (can't remember what it was but it was delish!)+ ...Shredded Spiced Chicken Salad with Long Beans, Bean Sprouts, Watercress, Tomatoes and Water Chestnuts and Dried Shrimp Paste Sambal + ...Wok Seared Seafood Medley with Ginger Scallion Pesto Cream Drunken Noodles and Asian Vegetables+ ...Tiramisu *$20.00* The seafood medley contained muscles, scallops, halibut, calamari and shrimp. It was, without a doubt, the best restaurant meal I've ever had. Plus the quantity of food allowed for leftovers the next day. When the chefs came into the dining room a large party gave them a standing ovation. They deserved it. Our waiter was obviously inexperienced so we helped him along. Considering it was only a few days into the summer session, he did very well. The dining room itself isn't fancy but it still has a nice ambiance. Parking can be problematic, but not always. And, for a first timer, it's probably best to print out a campus map and have it with you. Reservations are a must.
(5)
Bryce S.
Run by the students in the Kapiolani Community College Culinary Arts program, this is a restaurant that has the expected big hits and misses. First, the great items not to be missed: buttery milk biscuits freshly baked, ahi tartar bomb laced with tobiko, a wasabi pea-crusted blue-nose snapper, and their garlic mashed potatoes. Misses: Saffron risotto (mine had a chemical off taste) that also suffers from early-plating syndrome; it was kinda cold. I thought their focaccia/bread was fine, but my wife was yearning for some olive oil. Put this in your own hit/miss column: when we walked in, we were met by a smoky interior...somebody's steak was wayyy overdone but at the same time it did smell good. It also set the tone for the night. Overall it was an OK experience, but for $53 (1 appetizer, 2 entrees that included soup or salad, not including tip) it also seemed pricey for a student-run restaurant. Maybe it was still a break-even price; to be fair the $26 snapper was a huge, nicely cooked cut of fish. And maybe I'm comparing apples to oranges, but other places such as the Western Culinary Institute in Portland( yelp.com/biz/0F282yWwuWC… ), and the Cooking and Hospitality Institute in Chicago( yelp.com/biz/Qwj_Q9B5yEX… ), seemed to deliver more for the $$. The restaurant industry's a tough business.
(3)
Lori L.
Ka 'Ikena is an extension of Kapiolani Community Colleges Culinary Arts Program. Students are responsible for running the restaurant, from Front of the House, to Dinner and Dessert. Ka 'Ikena opens for lunch and dinner the second half of each semester to provide the students with hands on experience. The menu changes with each class and is a fusion of Local, Asian, and French flavors with French preparation techniques. It's s 3-Course meal: choice of a Starter, Entree, and Dessert with Coffee or Tea. Service and the handling of your food is going to vary depending on the students. Our server was noticeably nervous waiting on us, but was friendly and helpful. Everyone ordered either the Beet and Goat Cheese Salad or the Shrimp and Scallop starter. The "Goat Cheese" was mixed with cream and frozen, resulting in a not very appetizing ice cube on the plate. The Shrimp and Scallops on the other hand were perfect. For Entrees, everyone ordered either the Crab-Stuffed Salmon or the Pork Loin. The Salmon was nicely cooked and had a hollandaise sauce. The Pork was inconsistent. They had sliced the pork medallion in half, one medallion of everyone's pork was over-cooked and dry, the other was juicy and tender--probably cooked too long on one side. Desserts were all delicious. If you like sweets, you'll get a little giddy when the dessert display comes to your table. A few more notes, it's BYOB, the students welcome feedback as they want to learn and improve, and definitely make a reservation if you plan to go, they only do one seating.
(3)
Lai T.
If there were such a thing as food university on Oahu, I think it would be safe to say that KCC would be the place. With its weekly farmers' markets and notorious culinary program, KCC is where the magic seems to happen. Tonight was no exception. Tonight was the first night for the Asian Pacific Dinner Menu (spring 2 mod) running through May 9th. Reservations may be made via OpenTable which is both a blessing (efficient) and kind of a pain (I tried to call with a question and no one ever called me back). Be sure to book in advance as these offerings are quite popular and book up quickly. A perk to dining during dinner is you can park anywhere whereas lunch guests are restricted to specific stalls. I was the first to arrive in my party and the staff graciously sat me first at the table. This was fine by me as it gave me an opportunity to soak up the cozy room, beautiful window view, and most importantly the menu! Our waiter for the night was Reed, who was great at fielding our many questions. He was visibly a little nervous, but honestly one of the most caring servers I have come across while dining out :) The etymology of Ka'Ikena ("many minds striving towards the vision") is explained beautifully on the menu. This was exemplified all throughout the night-from the front of the house team, working diligently together to help each other serve/bus tables to the kitchen teams who produced the impressive dishes which we were so lucky to try. The fresh ciabatta bread is good. I wasn't planning to eat bread and I ended up happily munching on two pieces. My favorite item of the night was actually an off-menu item. The amuse bouche for the night was a curry andagi. Hmmm...I can taste it all over again :D The true star of the grilled smoked scallops appetizer dish was the green grape-tomato relish :) In my opinion, the scallops were a bit undercooked? My bf had the duck appetizer and the spring roll had a wonderful crunch texture. I also wish I could order a whole bowl of just the duck porridge. I opted for the roasted curried butternut squash soup with mango chantilly and roasted coconut. Ah, comfort at its best. The chicken skewer that came with it was executed well. For my main entree, I chose the seafood medley with the rice noodles. I loved the way the shrimps were cooked. Perfection. I would have liked a little more sauce with the noodles, but overall-it was a decent dish. Dessert came in the form of a cart of temptations (cream puffs, creme brulee, lemon chiffon cheesecake, tuxedo cake, truffles, etc.). I think they mastered the looks of the dessert, but the actual taste left me wanting. It was edible though. Much better than what I would have whipped up in the kitchen! Coffee was decent. I thought it was pretty neat that at the end of the night (this was sort of a soft launch so there was only 1 service for the night) a trio of student chefs came around to each table to get feedback/answer questions. Our bill was on the lower side of what we would have paid for 1 person at a fine dining establishment. The meal did take a little longer and there were a few minor mishaps along the way-but we knew what we had signed up for and I think it is safe to say that everyone at our table would gladly sign up for it again! In lieu of tips, patrons are free to (1) drop a donation (that goes towards the program) in the box at the host stand and (2) complete a written survey of the experience. Awesome concept!! I look forward to coming back. Good luck Reed, we're rooting for you :D
(5)
Randy M.
Quite the gem. My auntie and uncle took the family for a Tuesday lunch. I had the salad, chicken sate with corn samosas, and a special app, kailua pig custard(extra $1). The food was all very tasty, and the service was very nice. The 2nd samosa was unnecessary, would have appreciated more asparagus instead.
(4)
Sarodge D.
When talking to locals about the best food in Honolulu, they all said to come here. And they were not wrong $30 for a four-course meal, that's a pretty good deal. But for the culinary art that the chef prepared, made it the best. In a regular restaurant this meal would've easily been worth over $100 a person. The taste was just fantastic. Do not pass on the ice tea. that was best iced tea I ever had. In my personal view, I'd prefer this restaurant over Alan Wong or Morimoto's any time.
(5)
D L.
Kudos to the KKC students and staff at the Culinary Institute for doing such a fine job. I had wanted to go for years and finally got around to it and was really impressed with the meal, attentive service, beautiful view and reasonable prices. Will be back!
(4)
Celina Q.
Located at the Kapiolani Community College campus, in the Ohelo building, the Ka Ikena student restaurant is exquisite! I was fortunate enough to dine here with some former students of the program who gave me the down low. Ka Ikena is an 8 week program through the culinary department. Each division of the restaurant service is run by students; from service to saute, plating and prep- students master the art of Fine Dining during their quarter here. Reservation to the public are offered the last 6 weeks of the program, so November 5, 2014 starts the next round (Make reservations through Open Table!) The menu is a bit different from your typical fine dining establishment. You are to choose appetizer, soup or salad and entree at the same time, the price listed with your entree is what you pay. At the end of your meal, your student servers will recite their dessert choices and also offer coffee or tea. On this visit, I had the Soy-Honey-Vinegar Marinated Grilled Tofu and Asparagus with Kabocha Pumpkin Puree- firm tofu, grilled to perfection drizzled with a subtle sweet and savory sauce. yelp.com/biz_photos/ka-i… Coconut-Ginger-Sweet Potato-Carrot Soup, Mango Chantilly, Toasted Coconut, Bloomed Raisins and Mint Cilantro- a creamy delight, with a just a hint of ginger. This dish was a bit weird, with raisins at the bottom. yelp.com/biz_photos/ka-i… My entree was the Herb Marinated Sauteed King Salmon, Crispy Skin and Fried Bone Garlic Kale and Apple Wood Smoked Bacon, Spicy Corn Relish for $31. Presentation on this entree was very nice. The salmon skin was a bit tough to actually eat, but overall a valuable meal yelp.com/biz_photos/ka-i… And finally, of the 3 dessert choices (including a Creme Brulee and a fruit Panna Cotta) I chose the Honey Parfait. Frozen honey cream with a crunchy shell- the surrounding sauce was a little sweet for my taste, but definitely a cool dessert. yelp.com/biz_photos/ka-i… Some Tips: -Ka Ikena is BYOB, so bring your favorite vino to share -Students arent allow to accept tips BUT donations are welcome! PLEASE please donate as you would tip at a restaurant -warm (DELISH) bread is served complimentary, avialable for purchase before 7pm OR while supplies alst. -lastly, keep in mind that these are students learning the Fine Dining industry- so dont expect PERFECT service!
(5)
Milly C.
The value of this place blows my mind! For about $35, you are graced with an appetizer, soup/salad, entree, dessert, and bread freshly baked by the pastry students at KCC. The servers and cooks here are all KCC students so don't expect perfect five-star service. However, the service is better than most places on the island. They work hard to ensure you have a good experience. Reservations are hard to come by so make them as early as possible! My boyfriend and I ordered many different things so we could sample as many items as possible. I think my favorite course of the night was the ahi sampler appetizer. There was a papaya salad, ahi carpaccio, and spicy ahi rolls. However, the menu changes all the time, so you should check the website ( culinary.kapiolani.hawai… ) for the menu. It's also BYOB, so that's a huge plus! There's no extra corkage fee, and they'll provide an ice bucket (if necessary) and glasses. I've never seen the dessert cart, so I guess that means I have to go back!
(5)
Ric C.
Update: we were able to go for Valentine's day dinner. We have been there many times over the years and the dinner tonight was superb! Best dining experience we have ever had there. The ribeye was cooked just above med. rare as requested and it came out great. The tastes for the dishes were more subdued than we have experienced in the past and matched perfectly the subtle flavors they were trying to convey. The kampachi fish fillet with skin was crisped just enough to keep the fillet from being overcooked. Mmmm.. They offered an assortment of desserts which were offered buffet style, a sugar overload in the making. All the ones we tried (no room for all of them) pleasing to the eye with a great taste. A very enjoyable evening. From these hardworking culinary students at KCC. The bar has been set high for future classes . A solid 5.
(5)
Joanne F.
What a great spot, the students do a fantastic job. Its cute to see how nervous they are. Make reservations online in advance and byob! Great to go with a group so you can try everyone else's food.
(5)
C. B.
I Have a confession! We Actually went to Kaikena for both lunch one day and dinner the next day! Couldn't believe we were actually able to score the hard to get reservations. And of course We like Any excuse to indulge in a great meal value! Though actually went with 2 different groups. The culinary kids are so endearing. Their earnestness, enthusiasm, and developing food skills are a delight. Poached Salmon with salmon mousse and ikura for lunch might have been the best of all the different meals though. Extraordinarily prepared! Better than the sold out beef wellingtons at lunch! (Our group got 2 of the 3 ordered ). Dinner Appetizers included a killer kampachi crostini, a special cauliflower goat cheese panna cotta which was spectacular, duck 3 ways, entrees included a tender grilled beef tenderloin, stuffed salmon, wok fried seafood medley, etc . It's the complete package from amuse bouche , appetizer, entree, desert cart, and coffee or tea. Vegetarian options are available too. The breads, the breads - Ahhh , lunch had the freshly baked and very delicious rolls, oat bread, focaccia, and crostini. Dinner was the fresh crostini! The chocolate birthday cake treat with a dark chocolate wafer and singing waiters! How good is that! But the best part was we got to take home a whole loaf of the crostini bread for $4 - a foot and a half loaf! But you'll have to time your reservations with Kapiolani Community College's semester offerings.
(5)
Holly B.
We held our 35th Wedding Anniversary Celebration dinner at Ka Ikena on Wednesday, Nov 27th, 5:45 p.m. My husband and I arrived early (4:30 p.m.) to arrange our table with favors and floral arrangements, etc. Sarah (assistant restaurant manager) and Robert and John Santamaria (Instructor and manager) were very kind and changed the napkins on the table from black to white at my request, along with several other staff. They were very helpful and kept asking if we needed help with anything and offering us cold water. Everything was ready as our guests arrived, and all the candles that we had brought were twinkling brightly! The effect was amazing! The food was outstanding! I had the crusted opakapaka with fingerling potato chips and corn salsa and spinach (?), while my husband had the ribeye steak which he enjoyed! We started our dinner with crab cakes, lotus chips, and a sauce that was amazing. To start, I had the curried squash soup with chicken skewer, while my husband had the salad with julienne chicken. We also tried the watermellon and beet salad, which was really delicious too! We all enjoyed a bonus of a full dessert buffet, which our guests enjoyed tremendously! Usually, desserts look pretty but lack in taste. Not so with this dessert buffet; EVERYTHING was amazingly excellent! The service was good and Kalie our server was very helpful. We were presented with a beautiful, special dessert with "Happy Anniversary" written in chocolate and dusted in gold towards the end of our meal. That was a very thoughtful and kind gesture from the Ka Ikena staff. Both my husband and I were too stuffed to eat it, but we took it home and enjoyed it the next evening and it was AMAZING! We will continue to support this wonderful school endeavor because it is AWESOME! The instructors and students are kind, professional, service-oriented and excellent at what they do! Thank you to John, Sarah, Robert, Kalie and the entire staff of Ka Ikena Restaurant!
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Ambience : Classy Noise Level : Average Alcohol : No Outdoor Seating : No Wi-Fi : No Has TV : No Waiter Service : Yes Caters : No
John N.
This is the perfect place to take your foodie friends for an adventure. In my case, I brought my parents and my other half here to enjoy some of the foods that the KCC culinary school students have been working on. There are a few things to keep in mind when you are thinking about coming here to eat. -It will be a few hours. There is no quick dinner here. Just bring some friends on a relaxed evening and enjoy the company and the great food. -Reserve early and come early in the evening. You'd want to get your orders in so you can minimize any extra delays. -Look at their online menu and think what you want ahead of time so you can BYOB your wine pairings. -If you love their bread, consider getting another loaf. I believe it is $4 for the bread and it was great! Service is top notch, which is expected as they are taught the proper way. Menu changes each semester I believe but the following was what I tried: Starters Soft shell crab - Their absolute best dish. The soft shell crab was delicious! Ahi starter - It was okay. I prefer the soft shell crab over the ahi. Nicely presented but lacking flavor. Salads/Soups Corn and leek soup - Not my cup of tea, but you can definitely taste the flavors of fresh corn and leek. This is one of those soups where you can taste every ingredient. Chicken salad - I didn't like it at all and I hardly had more than one or two pieces of chicken. Steak and tempura - Smaller steak but it was done perfectly as I wanted. The tempura was one of the best I've tried in a while. Mahi mahi - Hard to find a place that serves it anymore besides expensive spots. Tastes exactly as I expected. Sauce was ono! Seafood Medley - Lots of different types of seafood here. This is really good for seafood lovers. And then of course, there is dessert. Unfortunately, we weren't given a choice of what desserts to have and everyone was given the same dessert which was the chocolate marquee. For people who love chocolate, this is heaven for them, but because my parents didn't like chocolate, they didn't really enjoy it. For me and my significant other, we like chocolate but it was way too much chocolate than we can handle. There are a few shortcomings here with the food, but I expected that from students which is why they still deserve 5 stars as a restaurant. They don't claim to be professionals yet and it is not a real full fledged restaurant, but they are already much better than some restaurants out there that charge the same price range.
(5)J D.
It was an unique and wonderful experience! The food was outstanding and the desserts were feast to the eyes! The staff were very attentive. It was very special for the sous chefs to came out to say hi to everyone! We had fun birthday dinner there! Will be back if we can get reservation.
(5)Kit W.
Fine dining at a steal...this place is a must-try!!! Had lunch with a couple girlfriends here the other day and we were all stunned! Ka'Ikena culinary students--you are my heroes!!! The menu changes with each class so I am not going to talk about what my friends and I specifically had, but a few quick notes: 1. THE VIEW. Try to request window seats when making a reservation because the view is amazing!! 2. THE FOOD. The food here is awesome and the presentation is lovely. I didn't experience "OMG so delicious!!!" moments with everything I ordered but I would still say it was a pretty rockin' meal overall. 3. THE SERVICE. The service here is super impressive. Our waitress had great knowledge about the entire menu (including most of the day's specials) and patiently answered our plethora of questions. The food arrived relatively quickly and to the right person every time. When we mentioned that our plantation iced tea didn't have quite enough "something," we were immediately presented with a mini jug of pineapple juice to add into our plantation iced tea. 4. THE PRICE. For lunch, you get an appetizer, an entree, and a dessert all for the price of just the entree!!! If that's not ridiculously awesome, I don't know what is! Bottom line--give Ka'Ikena a try...it's worth every penny!
(5)Nat N.
How can a restaurant operated by college culinary students impress me more than most restaurants in town? Ka 'Ikena exceeded my expectations beyond imagination. I was so impressed with the quality of the food, presentation of the food, and professionalism of the staff. There is no use in going into detail what we ate, because the menu changes every semester, so you won't get to sample what we had. But I will say that the experience was 5 star, from start to finish. We were promptly escorted to our table, the food arrived hot and in a timely manner. Our waiter did everything by the book, including knowing who ordered what (it's so irritating when waiters bring the food to the table and they don't know which plate goes to who). My request for dressing on the side was honored. The food was hot, moist, and seasoned to perfection - I didn't need to add salt, pepper, or shoyu! The portions were generous as well. Tax is not assessed, and the pricing is straightforward. Tipping is not allowed but donations are accepted at the door. And, you can make reservations on OpenTable.com . This operation is seriously run better than many fine dining establishments in town. BYOB
(5)Coreen L.
I FINALLY got to try Ka 'Ikena after hearing about this gem for years! I will say, overall a great meal - you just have to go in with a lot of patience and remember that these students are still learning.....then everything will be fine. I went with a friend and we had lots to catch-up on -- so the time went by quickly. We both ordered the lamb chops but were disappointed that the meal came out cold (ice cold). I hate to send stuff back, but cold lamb is a no go. The servers were very nice about it and when my entree came back, the plate was warm - the meal, not so much but also not as cold as before. Lamb chops, potatoes and 2 asparagus stalks (wish there was more) were all seasoned deliciously! Well then, this amazingly beautiful 4 story dessert cart comes rolling by your table. Instantly all else was forgotten....I swear, the cart should have chimes or music! So awesome! We each got to choose a dessert - creme brulee for me and mango yogurt tart for my friend. YUM! We also purchased some chocolate croissants to go - oh, those were a treat for sure! I hear they are open for dinner as well - perhaps the "advanced" students are part of that crew? In any case, go with an open mind, lots of time and give them a try!!
(3)Maka K.
Review #200! I have all these review drafts saved up in my profile, but I skipped them all to finish this one for no.200 because I had such a great time there for my birthday this year! It was my first time at the restaurant, I had a party of 12, and we all had a great time! When a group that large can all have a great time at a restaurant with no hang ups, then someone is doing something right! RESERVATIONS: A DEFINITE MUST! They get booked SO fast once their menu for the quarter is announced! Getting my res for 12 people required calling in the day they opened for reservations, and they don't take parties larger than that apparently. PARKING & VENUE: I got a little lost trying to find the restaurant, honestly. It's on the KCC campus, but finding the right building was a fun adventure. If you enter the parking lot where the KCC Farmers market normally is (Diamond Head side), then you head towards a road that goes around the right side of the large building ahead & follow it "up." Essentially, you follow the signs to get to the Culinary program building and the Laua'e dining room. There are parking stalls on what looks like the backside of a building, and they're marked with signs saying it's for the restaurant. There's a lightly inclined walkway to the right of the parking area that heads up between two buildings, and the restaurant is in the one on the right. Good luck on your adventure! Once you're inside though, the east side of room is a wall of windows that look out over the Kahala area! It's so pretty! The room is simple, clean, and seems like a great place for all the chefs in training to start out! DRINKS: They have all the tradish sort of drinks (water, coffee, tea, etc), but if you're hoping for a few libations with your meal, you're free to bring it yourself! BYOB FTW! I love my group of friends for the bajillion bottles of wine that ended up on our dinner table lol ^_^ FOOD & COST: This is seriously THE BEST PART! Yes, it's a restaurant, so the food better be the best part, but me explain. The restaurant is essentially staffed by all the culinary students at KCC; it's their practical training in their craft, so just like cheap massages or free hair cuts at training academies, this meal is excellent and gourmet-ish without costing you an arm and a leg! The menu changes every quarter, so you should never expect to go back and be able to eat the same meal; I think that's a plus! When you look at the menu, the only place you'll find prices are around the entrees, and that's on purpose! The cost of your entire meal---appetizer, soup/salad, dessert included---depends on the price of whatever entree you choose! So essentially, you get to have a nice 4-course meal for approximately $30/person! Come on! That's a great deal! On top of that, they don't take tips. Seriously. If you'd like to donate to their program, there's a nice little donation box near the check-in stand at the door, but, otherwise, they actually don't want patrons to tip! Also, because it was my birthday, my friends surprised me with an ice cream cake & the restaurant was kind enough to store it for us all throughout dinner until the time came to cut it at the end! Lemme just tell you, cutting an ice cream cake is NOT a piece of cake (pun intended), and they did a really great job at it, cleaning the knife off in between slices and all! Must Return: I really wanna go back! I'll wait until I have more folks that want to go with me, but I had a great experience! They're doing a fantastic job teaching their students there if their food is any indication!
(5)Stefanie H.
A party of 7 the service was good and the kids were attentive to our needs. The timing of each course needs to be better. There was too much break between the 1st course and the main entrée, then it went quickly from main course to dessert. Large parties should not be seated next to one another. There was a party of 6 behind us and the noise volume for loud with each group trying to hear each other. Now on to the food. The pre-fixed menu was varied. The 1st course of the scallops was okay, it was a little overcooked. The duck dish with very good, well seasoned and delicious. The ahi dish was excellent. The main course selection was varied with a seafood, meat and vegetarian dish. Five of us had the seafood medley. The dish was a little too salty, and the risotto was gummy and chewy, the shrimp overcooked and the scallops were under or over cooked. The fried calamari was bland and did not match the seafood medley dish and did not fit in to the overall presentation. We did not know if it was part of the presentation or part of the dish itself. The servings were inconsistent and some of us had 3 scallops and others just 1 or 2 as well as the sizes. The other people in our party had the chicken breast and meat dish which they liked and got kudos for presentation and taste. The best part was the desserts. The vanilla crème brullee and the chocolate mousse were excellent and nicely plated. Chef Brown excelled again. Bread was a hit. Large pieces and oh so soft. Overall the meal was OK.
(3)Carrie G.
This place is such a nice treat. The students are all so nice and helpful and happy to do their jobs while learning at the same time. It's fine dining without the polished prevention of 5-star restaurants. It's amazing how great the quality and presentation of their food is, esp. For the price. You choose 1 starter, an entree and then pick a dessert off the cart. Everything offered at lunch was less than $20. The menu changes with each session, so its worth checking back every few months. Check out the pics- the salad had lots of unique flavors, including fern and tempura sea asparagus. My salmon had miso sauce and was cooked to perfection. A slight crisp on the edges and moist and juicy inside. Instead of tips to the servers, you leave cash in a black box at the hostess stand. 100% goes towards the culinary program. These are your future Yelp-tastic chefs!!
(5)Gavin T.
About $30 per person for a four course meal. The food is awesome and it's BYOB. The students are still learning the service aspect; overall it was very good. Can't beat the price for the food. The only drinks they serve are, coffee, tea, iced tea, and water, everything else you have to bring in yourself.
(4)WonderWoman W.
It started with a complimentary taste of caviar! And got better from there! I remember when the KCC culinary school was located on the McKinley HS campus in trailers near Pensacola and Kapi'olani! It was good back then. It's better now, in the KCC campus 'Ohelo Building overlooking the ocean and East Honolulu. The most important element, for me, is service. Great service can make up for a lot of other flaws. Of course, this restaurant is all about training the next generation of food service professionals and the student servers and chefs do their best to take care of the customer. Only the best restaurants match the level of service experienced here. Unlike a lot of places, the service was attentive without being intrusive. The pace was a bit slow, but I'm not complaining because it allowed our group to chat and eat leisurely without feeling rushed to free up a table for the next seating. It does help that there is no second seating! True, it wasn't perfect. There was a mix up with steak dinners given to the wrong diners, which wasn't discovered until they both finished. Considering this is a training program and the room was close to full, it was understandable. A member of our group was not pleased with her entree and it was replaced with another. Unlike other eateries, there was no arguing. The customer was not happy and the staff fixed the problem without complaint. As I said, great service compensates for whatever errors might crop up. The food was as delicious as its exquisite presentation! The starters, soup, salads, main course and desserts, all were a delight to the eye as well as the taste buds! Any five star restaurant would be proud to serve these meals. As with many white tablecloth restaurants, the table was set with all the necessary cutlery found in traditional etiquette books. The bread was fresh baked in house and excellent. One in the group brought a bottle of wine to share. Next time, I will, too. And there will be many more next times! As we were savoring dessert, the student chefs made the rounds of each table, chatting with customers. Our group had lots of questions for these nice young people and they answered them all and thanked us for supporting their program. Just a nice closing touch to a very pleasant evening meal. Oh, the total cost, under $30. No tax, no parking fee, not even tipping is allowed. There is a donation box for the program set up on the matre d' podium. I dropped my 35% tip there and next time I'll bring a proper nishi/pochi envelope into which I can also place comments. One piece of advice, the room can be a bit cold. BYOB or a cover up to keep warm! Another late entry tip, if you have back issues, bring a lumbar pillow or small bolster. The meal pace is slow, took 2.5 hours, nothing wrong with that, but the chairs are tough on old backs! The chairs are lovely decor, but they are in a semi-reclining position. If you sit back, you're too far away from the table. You have to sit on the edge of the seat in order to eat which can cause a backache. For Ka 'Ikena, I would definitely eat here solo, but the on-line reservation service does not accommodate single diners. Why not set up a "family" style table for individual diners or small parties who might want to mingle with other diners? Believe it or not, I had that experience at Uluru/Ayers Rock 36 years ago in a little inn right by Uluru. It was great fun chatting with people from all over the world and a memorable experience that can't be repeated. You can't stay overnight that close any longer and large, modern resorts farther away have sprung up to accommodate the growing crowds. But I digress! There is also a lunch service at Ka' Ikena which I'll have to check out. BTW, they take a three week break starting next week. Restaurant service resumes in early November. I often avoid rating my favorite places so I'll be able to enjoy them without being crowded out, as if my one review will motivate hordes to rush there. But this is not only a great value, but a worthwhile program that merits local interest and support. If only ALL restaurant personnel could train here or in similar programs, I'd have far less to complain about on this website!!!!
(5)Annie W.
Ambiance & Cleanliness: 5/5 for this section. The view is spectacular! On a clear sunny day, I can spend the whole afternoon just sitting in one of their tables by the window sipping on coffee. The restaurant is spotless. The atmosphere however is a little off...I think it is because of the huge amount of empty space in odd places; the interior design can be improved so that the customer can feel more comfortable...then again they move the tables around since it is a class. Service: 5/5 for service. If i didn't know any better, I would think that my server use to be an actual butler! He was not only courteous, but he properly asked the appropriate questions at the right time in a perfect tone of voice (there seems to be a script that fine dining servers use and it seems to really work well with the perfect voice)....I'm not too sure how to explain the experience in words. I doubt that the other servers were like him (because the other party members had other servers..plus I was comparing them). There were designated servers for serving water and bread. Those servers were very good at what they do. I was really impressed. Food & Pricing: I went for lunch. I am going to separate the entree and dessert reviews because they are made by 2 different classes. Entree: 2.8/5 for entree. I ordered the boneless short rib meat in red wine sauce, with Creamy Lemon Risotto, Sauteed Kale and Preserved Lemon Garnish for $22.95. Pro: The boneless short rib was very tasty! The red wine sauce really complimented the meat well. I was able to taste the essence of the meat and the red wine sauce was just strong enough (which is great because a lot of places make the sauce too strong) However, the meat was braised to the point where I was ALMOST able to break the meat with my fork. This is great since they are just students, but if this was a professional chef, then this would not be so good. Usually a knife is not needed to eat braised meat because you are suppose to eat it with just a fork. The candied lemon garnish is a nice touch -- an unusual but yet refreshing addition to a classic heavy meal. Con: The creamy lemon risotto was under cooked...I think that is enough said. If food is under cooked (or over cooked) no amount of seasoning and sauces can't make up for it. Other than that, my food was served cold....I think that happened because I was in a large party and they served our food all at once...they probably gave me the first dish...yea...this shot their rating down quite a bit. The price? Well you can be the judge of that. $23 for lunch...sort of average for a fine dining restaurant; some can argue it is a steal for fine dining, but not for the meal I just described. At best this meal (accounting for portion ) should be $19 at most and this is assuming the meal is hot. Dessert: 5/5 for desserts! I ordered the Raspberry Vanilla Mousse cake (I think...Its in the pictures). Simply delicious. The students really knew what they were doing. The dessert was a perfect blend of tangy, sweet and rich. Its difficult to find such perfectly blended, elegant desserts elsewhere. Other Comments: I wish they would open everyday instead of just during the semester for those 2 months. I love what the dining room and patisserie instructors are teaching. The service is just superb and the desserts are just so perfect. This place is perfect to just relax and unwind; stare out at the ocean view, sip on a nice cup of tea, take a deep sigh and relax-- guarantee to make you forget the worries for a bit (I love it!). NOTE: Reservations are required! See their website for the most updated dates, times and menus!
(4)Joanna L.
I used to go to KCC and I loved that whenever my friends at UH complained about cafeteria food, I could brag about our amazing cafeteria food, prepped by students in the culinary arts program. Well, the food at Ka Ikena is just the fine dining equivalent, only without the high price tag of fine dining out on the town. Needless to say, this place is impressive. It's located inside of KCC because the entire restaurant is run by the culinary arts program. The students are responsible for your entire experience from service to food, which means the restaurant is only open when they have class. Food - I won't delve too into this, as their menu changes each semester, but trust that their menu is pretty darn amazing. There were three appetizers on the menu to choose from, approximately six entrees, and their dessert cart is high and glorious! There are also specials, which added another two appetizers and three entrees, so definitely a variety of choices. Also, the food presentation is very nice! Service - They are friendly, helpful, patient, and attentive. When we arrived, they quickly greeted us and enthusiastically offered to seat us. We noticed the menu to the left and asked to give us a minute. They offered to explain the specials that were set up on display, which was very nice of them. Once seated, our server did a fantastic job of explaining their menu and answering whatever questions we had. There was no irritation when we asked about multiple items on the menu (or the entire thing, which we practically did!). They made sure your glass(es) are never empty. What else can you possibly ask for in a server? That's right, nothing. And if there really is anything else, remember first, that they are students and second, they provide a survey at the end of your dining experience where you can voice your thoughts.
(5)Zar A.
For a 4 course meal at around $30 a person, this place is a steal. It's also BYOB! This place is opened only 2x a year for dinner and reservations are required. Students at KCC prepare and organize a pretty niffy restaurant at Ka 'Ikena with a semi-fixed menu. Besides the fact that it's located in KCC, I would never have guessed that the staff are culinary students. They do a fantastic job! Located in a small dinning room with a pretty nice view outside glass windows, overlooking the mountains with the sun setting in the backdrop. If you can make it when the sun sets, you'd definitely enjoy the evening a lot better. Make sure you make a reservation when they are opened!
(5)Sheila K.
The lunch was SUPERB! Wonderful, succulent scallops done just right. Duck confit salad was outstanding and creme brulee was rich and creamy!
(5)Doc D.
Awesome experience! Had just landed in HI on a business trip that I didn't want to be on (I know, Hawaii, but still). This place totally changed my outlook. Turned out to be a good trip, but even better was the dinner we had here. Alright, let's talk about the food. Everything is well thought out here, from the simple syrup they provide you to sweeten your iced tea to the staff and chefs' willingness to make any occasion special by personalizing your dessert plate. I had a wonderful Asian stir fry with chicken and shrimp, reminiscent of kung pao. My dining companion had a steak, which was well done (even though it was medium!). The dessert was a cheesecake with red wine poached pears. The best part was the chocolate "mouse" that topped the plate. Perfect on all accounts, including taste. Bring your own wine as they do not serve alcohol but will open your bottle. No tips allowed, but donations to the school are accepted (and should be expected for the excellent service and can do attitude of the staff). Dinner is exceptionally reasonably priced, especially considering that you are in Honolulu. Finally, the view is beautiful. We sat and enjoyed the view of the ocean while we ate a great meal.
(5)Jill Y.
So the atmosphere isn't Alan Wong's, but the view is pretty sweet and it's usually pretty empty so you have the full attention of the student wait staff. There is something about the corn chowder that I DIE for and that's why I sometimes have to drag myself out of bed at 7 am to go to KCC Farmer's Market just to pick up some of the KCC students' soup (they make soup and other things to sell at the market). Back to the food, it's been a while since I have been there, but I recall the food being EXCELLENT esp for the price. I took my mama there and she loved it. She's even more picky than I am because she works really hard for her money and doesn't like to waste it on anything. The food isn't Tango or Stage or Alan Wong's quality, but it's a very nice restaurant for it being student run. I like that there is always a lot of parking and reservations, while required, are quite easy to get. Go there when they open up again. You'll like it!
(4)Nick Y.
The KCC Culinary Arts Deptartment educates some of the most talented chefs -- and rank and file cooks -- in today's Island culinary scene. There are some holes in the curriculum, however, and upon actually entering the industry, many students suffer a fairly rude awakening. So, yes, the dishes at Ka 'Ikena don't always stack up, but expecting extremely green chefs-in-training to prepare perfectly haute cuisine is expecting a bit much. Also, to truly learn, students have to be allowed to make mistakes, and this is the place where those mistakes are made. I feel that for their level of experience, the culinary students put out some very good food. The menu changes every semester so what I had is irrelevant, but trust that if you go in with the right frame of mind, you'll walk out satisfied every time (life lesson #1). Oh, and expect some spills here and there (my classmate Toni once spilled a whole tray of iced tea on a news reporter who was eating for a story) because the wait staff are students, too.
(5)Sita L.
I once again have to agree with my friend Nick. The food does depend on the cooks always. Even in established restaurants we know that when different chefs cook, the food tastes different. HOWEVER, Chef Cooray makes sure you are up to her standards. I consider her my mentor and my friend. I owe lots of what I know to her. Restraint is one of them. Great place to eat. Remember, if its not perfect, so what, big restaurants get it wrong too. So, worth the trip. Make sure you hit the bake sales they have.
(4)Kristen C.
Came here a few times already and its pretty good. The first time I got this rolled salmon thing stuffed with some thing that tasted like a kind of fish cake and topped with salmon caviar. It was pretty good except for the caviar part that just made the whole thing WAY too fishy. The second time I got this spicy chicken with mushroom risotto and that was meh-ok. The chicken was very moist, i'll give it that, but it was pretty darn flavorless. Even the reduction sauce underneath didnt really help. The seasonings on the chicken was pretty weak. The risotto had good flavor but it was undercooked as it was still a bit "crunchy" in a sense; as I still kind of had to bite through it if you know what i mean. Both of the times the service was good but the waiters seemed really nervous. Granted these are students and the times that we did go was in the beginning of the semester. The 3rd time was much better. For app I got this cold leak soup and it was ok. I got the fishermans stew which consisted of 2 lobster medallions, 2 pieces of jumbo shrimp and a very tiny piece of crab on top a piece of fish (which seemed like mahi mahi), and 2 pieces of clams. It came accompanied with a crostini, 2 halved pieces of red potato, 2 sliced olives, and some cabbage (maybe mustard cabbages?). The broth wasnt hot, actually it was more on the lukewarm side'; as the bowl was way hotter than the actual "soup." The broth was a bit fishy tasting in a kind of good way. The fish was a bit flavorless and the lobster was okay as i was expecting it to be better. As for dessert, I thought it was much more fancier and "upscale" than the last 2 visits (which were mostly cakes and pies). This visit there was creme brulee (which my friend got) that was really good and seemed to be topped with some kind of lilikoi under the sugar shell and I got the vanilla raspberry torte and that was really good too. Overall the food can be a hit or miss but the price sure cant be beat. The atmosphere is also great as you just sit and look towards the ocean. The waiters/waitresses are also very attentive, refilling waters and checking up on you. I'd say its a pretty good deal to try some "gourmet" food for a fraction of the price =)
(4)M B.
finally got a chance to go there again on friday evening! same as usual, marvelous! everything was good except the lighting now is a bit too bright. i have to admit it was a bit dark before but seems like you are dining in a doctor's office now...lol. other than that, worth my five star rating!
(5)Rob W.
I have been coming to this restaurant run by students in the Culinary Arts program for many years now. My experience here has been nothing but first rate every time. The food changes every semester and is basically a four course meal (including coffee and tea) for about $33 out the door, depending on what you order. I went there this time with my family and parents and it was amazing. Everyone started off with a small taste of ceviche and I then ordered the ahi lollipops. They were excellent with cracked pepper on the outside. Next was kampachi ( also known as almaco jack) sashimi which is in the yellowtail family. This was very tasty and had a smooth texture. I added a small squeeze of lime that came with it and it was just right. Next came the entree and I had a seafood medley over stick noodles with a black bean sauce. The seafood was mussels, fish, squid and shrimp. The sauce was just ok for me as it was a bit on the salty side. Next came the coffee and dessert. The desserts at this place are always amazing and we were not disappointed. It was a small taste of many desserts including salted caramel ice cream, cheesecake, chocolate covered chocolate mouse and a coconut covered lychee. My dad said this was an amazing meal and he loved it more this time than last. Overall, it was a great experience and our server Anya was the best. Thanks again KCC for a great meal.
(4)Esther Y.
Definitely worth it! a 4 course meal for about $30, BYOB! I came here for one of their last dinners of the semester on Nov 30 to celebrate completing my national board examination that I've been studying 2 months for (and which prevented me from enjoying my first month living in Hawaii). The restaurant is very well done, with great ocean views, perfect for a nice sunset dinner. Reservations can be hard to come by because the restaurant is pretty small, but they can be made conveniently online at OpenTable. Service was very friendly and professional, and the students appeared to be pretty comfortable. If they were nervous, it wasn't obvious. The food is probably hit or miss since it's always a different chef, but when I went, it was really good. Here's the menu I enjoyed: APPETIZER: Marinated Shaved Asparagus with Oven Roasted Tomato Sweet Corn-Jalapeno Relish, Champagne Vanilla Bean Vinaigrette and Star Anise Balsamic Syrup SALAD: Carrot-Daikon-Cucumber Ribbon Salad with Waipoli Island Greens, Vine Ripened Red Tomatoes, Red Radish & Enoki Mushrooms, Honey Roasted Walnuts and Miso Lime Dressing ENTREE: Pan Roasted 7-Spice Infused Maple Leaf Duck Breast Balsamic 5 Spice Marinated Grilled Asparagus Pineapple-Mango Fruit Chutney Lemon Grass Garlic Jasmine Rice DESSERT: A Daily Special Dessert Featuring Chef David Brown's Patisserie Class (for us it was a Holiday Trio featuring Remy Martin cognac egg nog creme brulee with strawberries, gingerbread cake, and pumpkin cheesecake with raspberries). It's BYOB and we brought a few wines, which they uncorked for us with no fee. I liked the appetizer, didn't care for the salad (the dressing was too strong), absolutely loved the duck (it was great all the way down to the chutney and the rice!), and thought the desserts were okay. I only liked the creme brulee, but my friends thought it had too much alcohol in it. I guess I didn't mind. ;) At the end of the meal you fill out a survey and the chefs come by each table to personally greet you and ask how you found the meal. The chefs our day seemed a bit shy, but I hope I was encouraging. =) I'd definitely come again!
(4)Love S.
Okay here's the thing Bryce S. your review has almost been 2 years ago, so we'll just say, you're outdated and nobody should listen to you. Okay, now for Love S. who really matters. Ka 'ikena at Kapiolani Community College is truly a breath of fresh air. The kids are studying hotel management, food and beverage, travel, tourism and culinary arts. They don't accept tips but they do accept donations in an anonymous box upon exiting. Hence, the fresh air part, it's nice to receive great service from a waiter, just because and not because they're receiving gratuity. We decided to check out the Ka 'ikena restaurant week menu. The special was $15 for a chicken Indian curry dish, my daughter played hooky from school and ordered this. yelp.com/biz_photos/dV2h… My friend Ashlee had the Beef Wellington $18.95, it was cooked perfectly, we devoured it, sorry no pics. I ordered the fishermans stew $17.95, this was delicious, 2 large shrimp, lobster, 2 scallops, and a fillet of white fish (not sure what it was but it was good, a lil over cooked but good) Lunch is pre fixed, a goat cheese salad to start (delicious) and your choice of desert. yelp.com/biz_photos/dV2h… Included are coffee and plantation or regular ice tea. $53 bucks 3 course menu's for a party of 3 including drinks. The students gave great service, yelp.com/biz_photos/dV2h… The student chefs cooked delicious meals, the view is incredible. What more can you ask for? Yes, do support our local culinary programs. Did I mention the free pog floats, vanilla ice cream with pog juice, oh my. yelp.com/biz_photos/dV2h… ****4 well earned stars byow
(4)Jerry S.
I have been hearing about KaIkena for quite sometime and it all started from one casual afternoon, just happen to pass by the area , the host was gracious enough to take me in without prior reservation. the quality of the food, attentive service and the mind soothing view all made this place my "must return" list. what attract me the most about this place is the creativity from the student cooking stuff, the menu changes several times each semester. just like 220 grille, it's nearly impossible to find restaurants on the island that offer excellent food quality with surprisingly affordable price.
(4)Joseph N.
One word, Phenomenal. Our company has our yearly holiday lunch here and so far the food has been breathtaking, both in flavor and presentation. The students here do an outstanding job with everything, including the excellent service. This is a place where one has the chance to indulge in dishes found no where else on the island. To top it off, they have a desert cart with sweets that could even make tableware cry out with delight. It always a pleasure and if you have the opportunity, don't think twice.
(5)Shelly i.
Make sure you have a lot of time on your hands if you come here for lunch. I just went with my coworkers and by the time we decimated the beautiful dessert cart we discovered we had been there nearly two hours! Of course my coworkers blamed me because I had suggested Ka Ikena (because of the restaurant week special). Parking wasn't too hard to find and luckily my coworker had been there before, otherwise we would have been lost and wandering around the campus. If you go, just follow the signs that point you to the culinary arts building and you'll see a placard outside of the cafeteria that will point towards Ka Ikena. The first sight that greets you is a display case filled with baked goodies. There were some impressive items in there. The most memorable being a bread shaped like a mushroom. The podium is at the next doorway and the bathrooms are on the wall adjacent to the case. Our server was all beauty, not too much brains, but as he was from Brazil, I'm operating on the assumption that English is his 2nd or 3rd language. We had him thoroughly confused with our questions about Restaurant Week specials. On normal days the setup is as such: you order a complete meal that comes with choice of salad or soup, entree, and dessert. Most complete meals will run $15-20. Since it was Restaurant Week we got soup AND salad and the iced tea was discounted to $1.50. I was really impressed with the bread offerings. We are pigs so we asked for bread twice. First time I had the cibatta and second time I had the oat bread. If you are only going for bread once, have the oat bread. The texture was beautiful. Soup when I went was vichyssoise (which we had fun trying to get the server to pronounce) and the salad course was mixed greens with a goat cheese tart and tomatoes served with a balsamic vinaigrette. We had our student waiter totally confused (luckily there are senior students and teachers to help) so if you want to be kind to your server (and why wouldn't you?), know what you want to eat and order in order (clockwise, counterclockwise, whatever, just don't skip around). Overall, really nice experience that we unfortunately didn't have enough time for. Best to go when you can afford to take a two hour lunch. Also, if you want to leave a donation to the program, the box is at the host station. It's tiny and a black/smokey color so you may miss it if you aren't looking for it.
(4)Reuben R.
Take 3! Ahhh, they are SO much better later in the semester! Not only that, but I liked the menu this week. Today my friend and I ordered the Fisherman's Stew. Fish, Shrimp, Lobster Medallion, Scallops & Clams, Braised in a Saffron Broth, with Fennel and Potatoes served with Garlic Crostini and Spicy Rouille 19.95 each, with soup/salad and a dessert and iced or hot tea... The servers this time around seemed calmer and more comfortable. I think the other set rotated out since the beginning of the semester. I found the stew to be very flavorful, however, it took quite a bit of time for our main entrees to come out and the stew wasn't exactly hot, just warm. We came 30 minutes before the time I reserved too, so the plus for that was that the bread was still warm. This time around they had foccacia, oat bread and also cibatta bread. We waited long enough to get two choices. My friend got the oat bread, I the foccacia, and the second time around we both got the cibatta bread. I'm not totally sure, but the butter slices they served tasted like challenge butter, which I happen to like because its nice and creamy. I think the highlights in the stew were that the lobster soaked up the stew very well, the clams didn't have too strong of a taste and blended well, which was good for me because I'm not too much of a clam person, and the shrimps were fairly large. The fish was mahi mahi and it wasn't dry, but it sure tasted better with some tobasco sauce that they put into a saucer for us. The desserts looked really good this time, there was key lime pie, raspberry cake, creme brulee, and some tarts and a chocolate cake. I asked for the creme brulee and my friend got the raspberry cake. They were absolutely fantastic. The creme brulee had a layer of lilikoi underneath the blazoned sugar glass, served with a slice large strawberry and a milk chocolate dipped biscotti. We shared desserts because they were both just really good. The back end of the raspberry cake's sponge coating was soaked in raspberry sauce and full of flavor. Also the cake was topped with raspberry jelly, which was probably the sweetest part. We were stuffed but didn't wanna leave until we finished both of our desserts. Oh yeah, remember: Reservations only! no walk-ins! CULN 253 - Confiserie: Class where you make confectioneries and cakes and stuff???
(4)Rachel R.
It was my first time here tonight, after hearing rave reviews from my parents. I looked at the menu online and decided immediately what 3 courses I was going to order. They started by serving us an amuse-bouche of a curry meatball with a minted yogurt and a lumpia wrapper. I knew I was going to love this place. First up was the Chinatown duck 3 ways: spring roll, risotto and on top of a beautiful salad. I learned tonight that I really do like duck. This was my favorite dish of the night. Next up was the spiced chilled cantaloupe soup which was interesting. It sort of tasted like a pumpkin pie with some cantaloupe mixed in. But there was more of that minted yogurt which blended very nicely with the sweetness of the soup. And I just HAD to get the NY steak. I'm not a huge fan of blue cheese, but steak is why I can't be a vegetarian. The steak was a little cold, I think they were too concerned with bringing all the food out at the same time. But it was still delicious. Dessert was wonderful too, but I'm finishing up this review 3 months after the actual dinner, so I don't remember specifically what we got. Overall, I really enjoyed Ka 'Ikena and I can't wait to go back. $30 for a fancy 3 course meal isn't too shabby.
(4)S C.
First off, I was a student there before, it might be one of the reasons why I like it there that much! Services - everyone was very nice, very attentive. You feel like you are in a very high-end restaurant. Food - Very very good! The presentations were very nice as well. We have a party of eight and we ordered almost everything on their menu. Couple of the items were prepared table-sided. You can only find that kind of service in a higher end restaurant. Atmosphere - very nice view. Even you can't watch sunset but still very nice. The settings are nice as well. Only problem is a bit dark for elder people who need reading glasses for the menu. Overall, it is one of the best restaurants you can find here. Especially the prices are extremely reasonable. It makes the experience that much better. I've already recommended all of my friends to go and all of them agreed with me! Couple more things, if you drink, BYOB. No corkage fee and they don't take tips! But people, please put tips in the black box on the podium on your way out. The students told me they don't make money there, even the tips. All money goes to the school program. Keep up the good works, guys! Only problem is I'll have to wait for my next visit due to the closure of their program during this time of the year. Will go back again for sure!!!
(5)Alan R.
Anyone who truly knows what good food is, could simply not give this place a good review. Almost everyone in the restaurant was 60 years plus and must have been the grandparents of student going to school there. The food was worse then being at a bad banquet at a cheap hotel. Don't understand what all the fuss is about. The hot food was warm at best, whatever appetizer you ordered shared many of the same ingredients and was for the most part terrible. The steak was cold and the seasoning was awful. The sides such as the puree potatoes were even worse. The soup, not even warm. The Creme brulee was tasteless. Whoever is teaching the students, needs to be desperately replaced, seriously,the students are really not learning what they need to in order for them to compete in today's top restaurant. Dinner reservations was for 5:30pm..did not finish till after 8:00pm. The food took forever from the kitchen, you almost wish it never came. Very dissapointed.
(1)Sue L.
This is my favorite Oahu restaurant for a few reasons: I've never had an under 5 star meal, be it lunch or dinner...it's an incredible value...byob with no corkage fee...and the ocean view during lunch is beautiful (can't see it during dinner). Number one reason, tho', is the ability to participate in helping the students hone their culinary skills and to rate their performances. What a great classroom this is! Keep in mind that the closer it is to the start of the restaurant's semester the less knowledge the students have. Please don't complain or cop an attitude if there's a mistake. Instead, guide your server (remember, you're part of the teaching process here!), then rate accordingly. This is how they learn. By the end of the semester, they really are top notch servers. So far I've found no difference in food quality whether the start or the end of the semester. Excellent, across the board. Recently, at the start of the summer session, I had this lunch: ...A taste sample pupu (can't remember what it was but it was delish!)+ ...Shredded Spiced Chicken Salad with Long Beans, Bean Sprouts, Watercress, Tomatoes and Water Chestnuts and Dried Shrimp Paste Sambal + ...Wok Seared Seafood Medley with Ginger Scallion Pesto Cream Drunken Noodles and Asian Vegetables+ ...Tiramisu *$20.00* The seafood medley contained muscles, scallops, halibut, calamari and shrimp. It was, without a doubt, the best restaurant meal I've ever had. Plus the quantity of food allowed for leftovers the next day. When the chefs came into the dining room a large party gave them a standing ovation. They deserved it. Our waiter was obviously inexperienced so we helped him along. Considering it was only a few days into the summer session, he did very well. The dining room itself isn't fancy but it still has a nice ambiance. Parking can be problematic, but not always. And, for a first timer, it's probably best to print out a campus map and have it with you. Reservations are a must.
(5)Bryce S.
Run by the students in the Kapiolani Community College Culinary Arts program, this is a restaurant that has the expected big hits and misses. First, the great items not to be missed: buttery milk biscuits freshly baked, ahi tartar bomb laced with tobiko, a wasabi pea-crusted blue-nose snapper, and their garlic mashed potatoes. Misses: Saffron risotto (mine had a chemical off taste) that also suffers from early-plating syndrome; it was kinda cold. I thought their focaccia/bread was fine, but my wife was yearning for some olive oil. Put this in your own hit/miss column: when we walked in, we were met by a smoky interior...somebody's steak was wayyy overdone but at the same time it did smell good. It also set the tone for the night. Overall it was an OK experience, but for $53 (1 appetizer, 2 entrees that included soup or salad, not including tip) it also seemed pricey for a student-run restaurant. Maybe it was still a break-even price; to be fair the $26 snapper was a huge, nicely cooked cut of fish. And maybe I'm comparing apples to oranges, but other places such as the Western Culinary Institute in Portland( yelp.com/biz/0F282yWwuWC… ), and the Cooking and Hospitality Institute in Chicago( yelp.com/biz/Qwj_Q9B5yEX… ), seemed to deliver more for the $$. The restaurant industry's a tough business.
(3)Lori L.
Ka 'Ikena is an extension of Kapiolani Community Colleges Culinary Arts Program. Students are responsible for running the restaurant, from Front of the House, to Dinner and Dessert. Ka 'Ikena opens for lunch and dinner the second half of each semester to provide the students with hands on experience. The menu changes with each class and is a fusion of Local, Asian, and French flavors with French preparation techniques. It's s 3-Course meal: choice of a Starter, Entree, and Dessert with Coffee or Tea. Service and the handling of your food is going to vary depending on the students. Our server was noticeably nervous waiting on us, but was friendly and helpful. Everyone ordered either the Beet and Goat Cheese Salad or the Shrimp and Scallop starter. The "Goat Cheese" was mixed with cream and frozen, resulting in a not very appetizing ice cube on the plate. The Shrimp and Scallops on the other hand were perfect. For Entrees, everyone ordered either the Crab-Stuffed Salmon or the Pork Loin. The Salmon was nicely cooked and had a hollandaise sauce. The Pork was inconsistent. They had sliced the pork medallion in half, one medallion of everyone's pork was over-cooked and dry, the other was juicy and tender--probably cooked too long on one side. Desserts were all delicious. If you like sweets, you'll get a little giddy when the dessert display comes to your table. A few more notes, it's BYOB, the students welcome feedback as they want to learn and improve, and definitely make a reservation if you plan to go, they only do one seating.
(3)Lai T.
If there were such a thing as food university on Oahu, I think it would be safe to say that KCC would be the place. With its weekly farmers' markets and notorious culinary program, KCC is where the magic seems to happen. Tonight was no exception. Tonight was the first night for the Asian Pacific Dinner Menu (spring 2 mod) running through May 9th. Reservations may be made via OpenTable which is both a blessing (efficient) and kind of a pain (I tried to call with a question and no one ever called me back). Be sure to book in advance as these offerings are quite popular and book up quickly. A perk to dining during dinner is you can park anywhere whereas lunch guests are restricted to specific stalls. I was the first to arrive in my party and the staff graciously sat me first at the table. This was fine by me as it gave me an opportunity to soak up the cozy room, beautiful window view, and most importantly the menu! Our waiter for the night was Reed, who was great at fielding our many questions. He was visibly a little nervous, but honestly one of the most caring servers I have come across while dining out :) The etymology of Ka'Ikena ("many minds striving towards the vision") is explained beautifully on the menu. This was exemplified all throughout the night-from the front of the house team, working diligently together to help each other serve/bus tables to the kitchen teams who produced the impressive dishes which we were so lucky to try. The fresh ciabatta bread is good. I wasn't planning to eat bread and I ended up happily munching on two pieces. My favorite item of the night was actually an off-menu item. The amuse bouche for the night was a curry andagi. Hmmm...I can taste it all over again :D The true star of the grilled smoked scallops appetizer dish was the green grape-tomato relish :) In my opinion, the scallops were a bit undercooked? My bf had the duck appetizer and the spring roll had a wonderful crunch texture. I also wish I could order a whole bowl of just the duck porridge. I opted for the roasted curried butternut squash soup with mango chantilly and roasted coconut. Ah, comfort at its best. The chicken skewer that came with it was executed well. For my main entree, I chose the seafood medley with the rice noodles. I loved the way the shrimps were cooked. Perfection. I would have liked a little more sauce with the noodles, but overall-it was a decent dish. Dessert came in the form of a cart of temptations (cream puffs, creme brulee, lemon chiffon cheesecake, tuxedo cake, truffles, etc.). I think they mastered the looks of the dessert, but the actual taste left me wanting. It was edible though. Much better than what I would have whipped up in the kitchen! Coffee was decent. I thought it was pretty neat that at the end of the night (this was sort of a soft launch so there was only 1 service for the night) a trio of student chefs came around to each table to get feedback/answer questions. Our bill was on the lower side of what we would have paid for 1 person at a fine dining establishment. The meal did take a little longer and there were a few minor mishaps along the way-but we knew what we had signed up for and I think it is safe to say that everyone at our table would gladly sign up for it again! In lieu of tips, patrons are free to (1) drop a donation (that goes towards the program) in the box at the host stand and (2) complete a written survey of the experience. Awesome concept!! I look forward to coming back. Good luck Reed, we're rooting for you :D
(5)Randy M.
Quite the gem. My auntie and uncle took the family for a Tuesday lunch. I had the salad, chicken sate with corn samosas, and a special app, kailua pig custard(extra $1). The food was all very tasty, and the service was very nice. The 2nd samosa was unnecessary, would have appreciated more asparagus instead.
(4)Sarodge D.
When talking to locals about the best food in Honolulu, they all said to come here. And they were not wrong $30 for a four-course meal, that's a pretty good deal. But for the culinary art that the chef prepared, made it the best. In a regular restaurant this meal would've easily been worth over $100 a person. The taste was just fantastic. Do not pass on the ice tea. that was best iced tea I ever had. In my personal view, I'd prefer this restaurant over Alan Wong or Morimoto's any time.
(5)D L.
Kudos to the KKC students and staff at the Culinary Institute for doing such a fine job. I had wanted to go for years and finally got around to it and was really impressed with the meal, attentive service, beautiful view and reasonable prices. Will be back!
(4)Celina Q.
Located at the Kapiolani Community College campus, in the Ohelo building, the Ka Ikena student restaurant is exquisite! I was fortunate enough to dine here with some former students of the program who gave me the down low. Ka Ikena is an 8 week program through the culinary department. Each division of the restaurant service is run by students; from service to saute, plating and prep- students master the art of Fine Dining during their quarter here. Reservation to the public are offered the last 6 weeks of the program, so November 5, 2014 starts the next round (Make reservations through Open Table!) The menu is a bit different from your typical fine dining establishment. You are to choose appetizer, soup or salad and entree at the same time, the price listed with your entree is what you pay. At the end of your meal, your student servers will recite their dessert choices and also offer coffee or tea. On this visit, I had the Soy-Honey-Vinegar Marinated Grilled Tofu and Asparagus with Kabocha Pumpkin Puree- firm tofu, grilled to perfection drizzled with a subtle sweet and savory sauce. yelp.com/biz_photos/ka-i… Coconut-Ginger-Sweet Potato-Carrot Soup, Mango Chantilly, Toasted Coconut, Bloomed Raisins and Mint Cilantro- a creamy delight, with a just a hint of ginger. This dish was a bit weird, with raisins at the bottom. yelp.com/biz_photos/ka-i… My entree was the Herb Marinated Sauteed King Salmon, Crispy Skin and Fried Bone Garlic Kale and Apple Wood Smoked Bacon, Spicy Corn Relish for $31. Presentation on this entree was very nice. The salmon skin was a bit tough to actually eat, but overall a valuable meal yelp.com/biz_photos/ka-i… And finally, of the 3 dessert choices (including a Creme Brulee and a fruit Panna Cotta) I chose the Honey Parfait. Frozen honey cream with a crunchy shell- the surrounding sauce was a little sweet for my taste, but definitely a cool dessert. yelp.com/biz_photos/ka-i… Some Tips: -Ka Ikena is BYOB, so bring your favorite vino to share -Students arent allow to accept tips BUT donations are welcome! PLEASE please donate as you would tip at a restaurant -warm (DELISH) bread is served complimentary, avialable for purchase before 7pm OR while supplies alst. -lastly, keep in mind that these are students learning the Fine Dining industry- so dont expect PERFECT service!
(5)Milly C.
The value of this place blows my mind! For about $35, you are graced with an appetizer, soup/salad, entree, dessert, and bread freshly baked by the pastry students at KCC. The servers and cooks here are all KCC students so don't expect perfect five-star service. However, the service is better than most places on the island. They work hard to ensure you have a good experience. Reservations are hard to come by so make them as early as possible! My boyfriend and I ordered many different things so we could sample as many items as possible. I think my favorite course of the night was the ahi sampler appetizer. There was a papaya salad, ahi carpaccio, and spicy ahi rolls. However, the menu changes all the time, so you should check the website ( culinary.kapiolani.hawai… ) for the menu. It's also BYOB, so that's a huge plus! There's no extra corkage fee, and they'll provide an ice bucket (if necessary) and glasses. I've never seen the dessert cart, so I guess that means I have to go back!
(5)Ric C.
Update: we were able to go for Valentine's day dinner. We have been there many times over the years and the dinner tonight was superb! Best dining experience we have ever had there. The ribeye was cooked just above med. rare as requested and it came out great. The tastes for the dishes were more subdued than we have experienced in the past and matched perfectly the subtle flavors they were trying to convey. The kampachi fish fillet with skin was crisped just enough to keep the fillet from being overcooked. Mmmm.. They offered an assortment of desserts which were offered buffet style, a sugar overload in the making. All the ones we tried (no room for all of them) pleasing to the eye with a great taste. A very enjoyable evening. From these hardworking culinary students at KCC. The bar has been set high for future classes . A solid 5.
(5)Joanne F.
What a great spot, the students do a fantastic job. Its cute to see how nervous they are. Make reservations online in advance and byob! Great to go with a group so you can try everyone else's food.
(5)C. B.
I Have a confession! We Actually went to Kaikena for both lunch one day and dinner the next day! Couldn't believe we were actually able to score the hard to get reservations. And of course We like Any excuse to indulge in a great meal value! Though actually went with 2 different groups. The culinary kids are so endearing. Their earnestness, enthusiasm, and developing food skills are a delight. Poached Salmon with salmon mousse and ikura for lunch might have been the best of all the different meals though. Extraordinarily prepared! Better than the sold out beef wellingtons at lunch! (Our group got 2 of the 3 ordered ). Dinner Appetizers included a killer kampachi crostini, a special cauliflower goat cheese panna cotta which was spectacular, duck 3 ways, entrees included a tender grilled beef tenderloin, stuffed salmon, wok fried seafood medley, etc . It's the complete package from amuse bouche , appetizer, entree, desert cart, and coffee or tea. Vegetarian options are available too. The breads, the breads - Ahhh , lunch had the freshly baked and very delicious rolls, oat bread, focaccia, and crostini. Dinner was the fresh crostini! The chocolate birthday cake treat with a dark chocolate wafer and singing waiters! How good is that! But the best part was we got to take home a whole loaf of the crostini bread for $4 - a foot and a half loaf! But you'll have to time your reservations with Kapiolani Community College's semester offerings.
(5)Holly B.
We held our 35th Wedding Anniversary Celebration dinner at Ka Ikena on Wednesday, Nov 27th, 5:45 p.m. My husband and I arrived early (4:30 p.m.) to arrange our table with favors and floral arrangements, etc. Sarah (assistant restaurant manager) and Robert and John Santamaria (Instructor and manager) were very kind and changed the napkins on the table from black to white at my request, along with several other staff. They were very helpful and kept asking if we needed help with anything and offering us cold water. Everything was ready as our guests arrived, and all the candles that we had brought were twinkling brightly! The effect was amazing! The food was outstanding! I had the crusted opakapaka with fingerling potato chips and corn salsa and spinach (?), while my husband had the ribeye steak which he enjoyed! We started our dinner with crab cakes, lotus chips, and a sauce that was amazing. To start, I had the curried squash soup with chicken skewer, while my husband had the salad with julienne chicken. We also tried the watermellon and beet salad, which was really delicious too! We all enjoyed a bonus of a full dessert buffet, which our guests enjoyed tremendously! Usually, desserts look pretty but lack in taste. Not so with this dessert buffet; EVERYTHING was amazingly excellent! The service was good and Kalie our server was very helpful. We were presented with a beautiful, special dessert with "Happy Anniversary" written in chocolate and dusted in gold towards the end of our meal. That was a very thoughtful and kind gesture from the Ka Ikena staff. Both my husband and I were too stuffed to eat it, but we took it home and enjoyed it the next evening and it was AMAZING! We will continue to support this wonderful school endeavor because it is AWESOME! The instructors and students are kind, professional, service-oriented and excellent at what they do! Thank you to John, Sarah, Robert, Kalie and the entire staff of Ka Ikena Restaurant!
(5)