We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands.
Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau Mountain Range, our chefs craft food that reminds us of special gatherings with our ohana (family) that are both sustaining to the environment and the soul.
Nui ke aloha,
Jeff Kapuuwaialoha Szombaty, Executive Chef
The Buffet at Hyatt, Hyatt Regency Waikiki Beach Resort & Spa
2424 Kalakaua Avenue, (808) 923-1234, waikiki.regency.hyatt.com
Ahi Shoyu Poke
1 lb. sashimi-grade ahi, cut into 3/4-inch pieces
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced scallions (green parts only)
2 tablespoons soy sauce, plus more to taste
1 teaspoon toasted sesame oil
1/2 teaspoon sambal oelek
Directions for the Poke
1. In a medium bowl, combine all the ingredients. Fold gently until evenly distributed. Taste and adjust with more soy sauce as desired.
2. Serve immediately, or cover tightly and refrigerate for up to a day. If you let the poke marinate, taste it again right before serving; you may want to add another splash of soy sauce.