KAKA‘AKO MENU

E pū pa‘akai kākou! (let’s eat)www.MyHighwayInn.com • Phone 808-954-4955

WELCOME TO

HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved

Highway Inn to Depot Road and began serving Hawaiian

and American food to the employees of the Waipahu

Sugar Mill. In 1984, under the ownership of my father,

Bobby, the restaurant moved to its current location on

Leoku Street and continues its longtime tradition of

serving fresh Hawaiian food daily, such as our signature

combo plates, beef stew, pipikaula and lau lau.

WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is

also part of the story of Hawaiian food. So when the

opportunity arose to partner with Kamehameha Schools

Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it

was the perfect fit.

The ability to share our Hawaiian food menu with an

audience in town was also impossible to resist. We have

a deep respect for the cultural significance of Hawaiian

food and we want to revive the flavors of the past and

showcase it to new palates. Our goal is to introduce as well

as enhance the traditional flavors of mea ‘ai, and create a

Hawaiian food renaissance.

ON THE COVER: Kalo (or taro) is more than just a Hawaiian staple food used to make poi and other ‘ono (delicious) foods. A mo‘olelo (story or legend) tells of Ho‘ohōkūkalani. She gave birth to Hāloa who was tragically born without breath. She buried him in the land (‘āina) and from the ground grew the first kalo

plant. Ho‘ohōkūkalani’s second child was also named Hāloa. He grew strong, nurtured by the kalo plant. Hāloa become the first ancestor of the Hawaiian people, making Hawaiians one with kalo. Today, kalo continues to find ways to connect Hawai‘i’s people and to ‘Malama Honua (care for Mother Earth).

E ‘ai ana me ke aloha, (eat with love)

Monica Toguchi Ryan

WWW.MYHIGHWAYINN.COM

LAU LAU COMBO PLATE

70 Years of Tradition, Culture, and Aloha in Every Bite

OUR SIGNATURE HAWAIIAN COMBO PLATES

OUR THROWBACK SCHOOL LUNCH TRAY

Many people have asked “what’s with serving your combo plates on school lunch trays?” Well,

our tradition of serving our ‘ono Hawaiian combo plates on school lunch trays was started by

Bobby Toguchi in the 80s. Being organized and practical, Bobby wanted all of the flavors of the

combo plate to be tasted separately, but he didn’t want his patrons and staff to be dealing with

tons of dishes and bowls. Then one day, when he was picking up his daughters from school, the

idea came to him. Yes you guessed it, the ‘school lunch tray’. Little did he realize what a kitschy

throwback he created that day.

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Combo plates served with poi or rice, steamed ‘uala (sweet potato), and haupia with a choice of lomi salmon, potato-mac salad, or local greens with liliko‘i dressing.

BEEF, NA‘AU, OR TRIPE STEW 13.95

KĀLUA PIG 14.95

PORK OR CHICKEN LAU LAU 15.95

MAKE IT A SUPER COMBO 3.95 each Add kālua pig, chicken long rice, pipikaula, smoked meat or squid lū‘au.

Substitute poi or rice with fried rice for 1.95 Substitute haupia for a house-baked dessert for 3.95

HAWAIIAN STYLE LIMU POKE, SPICY AHI, SESAME AHI, OR SHOYU AHI POKE BOWL Mkt Price Choice of fresh poke on a bed of rice.

POKE BOWLS

CLASSIC À LA CARTE HAWAIIAN DISHESLAU LAU (PORK OR CHICKEN) 7.95

BEEF STEW (PIPI) ‘Ohana Size 13.95 Regular 6.95 Small 5.75

STEW (NA‘AU OR TRIPE) ‘Ohana Size 12.95 Regular 6.55 Small 5.25

PIPIKAULA Double 12.95 Regular 6.95

KĀLUA PIG 6.65

SMOKED MEAT 4.65

SQUID LŪ‘AU 5.95

POI 4.95

CHICKEN LONG RICE 5.65

BUTTERFISH N’ STEW GRAVY Mkt price Based on availability.

DEEP FRIED BUTTERFISH COLLAR N’ STEW GRAVY 6.95

FRESH LOMI AHI Mkt Price Based on availability. Waipahu-style: served with Hawaiian salt and green onions. Kaka‘ako-style: served with limu kohu chili water, tomatoes, sweet onions, Hawaiian salt, and green onions.

LOMI SALMON Regular 6.95 Small 4.95

STEAMED OR GRILLED ‘UALA (SWEET POTATO) 5.95

RAW SWEET ONION WITH SALT (ONE WEDGE) 0.55

AKULE/‘ŌPELU (SPECIAL) Mkt Price Served with poi. Based on availability.

ASK YOUR

SERVER

ABOUT THE

MALIHINI

(NEWCOMER)

GUIDE

LIMU SHOYU SPICY

HAWAIIAN BEEF STEW

PŪPŪS (APPETIZERS)

*Dishes served with rice and potato-mac salad.

Substitute rice with grilled sweet potato for 3.95; fried rice for 2.95; or poi for 4.25

Substitute potato-mac salad with local greens for 2.25

LOCAL ISLAND FAVORITES

FRESH SPICY AHI, SESAME AHI, SHOYU AHI, OR HAWAIIAN STYLE LIMU POKE Mkt Price Based on availability.

PIPIKAULA & SMOKED MEAT 13.95 Served in a sizzling cast iron skillet with bell peppers, onions, and a smoked aioli.

HAWAIIAN STYLE NACHOS 14.25 Fresh house-made sweet potato chips with our signature kālua pig and topped with shredded cheddar and jack cheese, house-made salsa, sour cream, and guacamole. Serves 2–4 people.

HIGHWAY INN’S CHICKEN DRUMMETTES 12.95 Battered chicken wings tossed with one of our ‘ono house-made sauces (furikake Korean garlic, spicy cajun, or liliko‘i BBQ).

LOCALLY MADE TARO CHIPS & HOUSE-MADE SALSA 6.25

FRIES 11.45 Old-fashioned crinkle cut fries tossed with your favorite mixture of choice (garlic furikake or our brown gravy).

EDAMAME POKE 8.45 Blanched edamame sautéed with sliced lup cheong and a smoked aioli, and topped with pa‘akai.

FLAME BROILED PŪLEHU RIBS* 17.95 Served Hawaiian style with pa‘akai (Hawaiian salt).

HAWAIIAN BEEF STEW PLATE* 11.95

SMOKED MOCO* Smoked meat sautéed with bell peppers and onions, served with a smoked aioli and two Petersons’ Upland Farm eggs over rice. Regular 14.95 Mini 9.95 Add: Fried Rice Regular 3.95 Mini 2.95

LOCO MOCO* Regular 12.95 Mini 8.65 Add: Fried Rice Regular 3.95 Mini 2.95

OLD-FASHIONED HAMBURGER STEAK WITH ONIONS* Regular 11.95 Mini 7.95

CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS Regular 12.95 Mini 8.95

SALT MEAT WATERCRESS WITH RICE Regular 11.95 Mini 8.75

KĀLUA PIG & CABBAGE* 11.95

PORK CHOPS & GRILLED ONIONS* 15.95 Served with brown gravy.

PLANTATION MIXED PLATE 16.95 Pipi pūlehu with pa‘akai (Hawaiian salt), grilled chicken and panko crusted island fish. Served with furikake rice and potato-mac salad.

PŪLEHU MOA (FLAME BROILED CHICKEN) Regular 14.25 Mini 10.25

HIGHWAY INN FRIED RICE Regular 9.75 Mini 6.50 Add: Two Petersons’ Upland Farm Eggs 2.65

LOCAL CATCH OF THE DAY* Mkt Price Based on availability.

MISOYAKI BUTTERFISH* Mkt Price

WWW.MYHIGHWAYINN.COM

ASK YOUR

SERVER

ABOUT MOCO

MONDAYS

PAU HANA

$1 OFF THESE

APPETIZERS

2:30–5:30 PM

MON–FRIexcluding poke

KĀLUA PIG SLIDERS

FRESH FISH TACOS

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BURGERS, SANDWICHES & MORE

*Served with old-fashioned crinkle cut fries.

Substitute fries with local greens for 2.25; sweet potato chips for 2.25; potato-mac salad for 2.25; or taro chips for 2.65

SALADS & SIDES

SEARED AHI SALAD Mkt Price 4oz ahi steak on a bed of local greens, roasted tri color peppers, sliced cucumbers, sweet potatoes, and boiled egg. Tossed with our house-made oriental dressing.

SEARED ISLAND TOFU SALAD 11.95 Seared tofu made with local greens and served with sesame marinated locally grown watercress and ginger-soy vinaigrette.

LOCALLY FARMED GREEN SALAD 7.65 Add: Fresh Ahi Poke Mkt Price

BROWN OR WHITE RICE ‘Ohana Size 3.25 Regular 1.75 Small 1.25

FRIED RICE (ONE LARGE SCOOP) 2.95

POTATO-MAC SALAD 2.95

ADDITIONAL GUACAMOLE, SALSA, SALAD DRESSING, OR HAUPIA SAUCE 0.50

BIG ISLAND GRASS FED FLAME BROILED BURGER* 13.95 Served on a taro bun with onions, lettuce, tomato, and house-made burger sauce. Add: Swiss or American Cheese 1.00 Add: Bacon or Avocado 1.50

KĀLUA PIG SLIDERS WITH TARO & SWEET POTATO CHIPS 12.95 Served with our house-made coleslaw on King's Hawaiian® sweet bread rolls.

KĀLUA PIG QUESADILLA 10.95 Served with salsa, guacamole, and sour cream

FRESH FISH TACOS WITH TARO & SWEET POTATO CHIPS 16.95 Two large seared “local catch of the day” fish tacos with chili aioli, avocado mousse, shredded lettuce, and diced tomatoes served on soft taro tortillas.

GRILLED FISH SANDWICH* 13.95 Local catch of the day served on a taro bun with onions, lettuce, tomato, and house-made tartar sauce. Add: Avocado 1.50

GRILLED CHEESE SANDWICH* 8.95

LAU LAU: The lau lau’s origin can be traced back to the 12th century when Polynesians voyaged to Hawai‘i from the South Pacific. While some of the places they originated from have similar dishes, today’s lau lau has evolved to reflect Hawai‘i’s rich history.

LOMI SALMON: Lomi Salmon’s origin is as diverse as its ingredients. Capt. Cook and explorer Francisco Marin brought onions and tomatoes in the late 1700s, and salmon was introduced via trading ships from the Pacific Northwest. By the mid-1800s lomi salmon was as common as poi.

PIPIKAULA: You can’t eat pipikaula without thinking about paniolos. Pipikaula, Hawaiian beef jerky, was a staple for paniolos during long cattle drives in the early 1800s. It allowed them to stay out for long periods of time.

WOOD SMOKED MEAT OMELETTE

VEGGIE OMELETTE

BREAKFAST

Monday–Friday served till 11:00 AM. Saturday served till 12:00 PM and all day Sunday.

BREAKFAST PLATES

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HAWAIIAN SEA SALT: Hawaiians prepared their foods simply, eating it raw, dried,

roasted, broiled and steamed. Their main seasoning was sea salt which is a

common flavoring for traditional Hawaiian food.

SMOKED MOCO Smoked meat sautéed with bell peppers and onions, served with a smoked aioli, and two Petersons’ Upland Farm eggs over rice. Regular 14.95 Mini 9.95 Add: Fried rice Regular 3.95 Mini 2.95

LOCO MOCO Regular 12.95 Mini 8.65 Add: Fried rice Regular 3.95 Mini 2.95

CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS* Regular 12.95 Mini 8.95

KAKA‘AKO BREAKFAST* 10.25 Two Petersons’ Upland Farm eggs with a choice of Portuguese sausage, bacon, spam, or vienna sausage. Add: Portuguese Sausage, Spam, Vienna Sausage, or Bacon 3.95

KEWALO BREAKFAST* 13.95 Grilled “local catch of the day” with onions and peppers, and served with two Petersons’ Upland Farm eggs.

*Served with your choice of rice or toast (white or wheat).

Substitute rice with fried rice for 2.95 or with grilled sweet potato for 3.95

KĀLUA PIG EGGS BENEDICT WITH RED DIRT GRAVY 12.95 Served with grilled sweet potato.

WOOD SMOKED MEAT OMELETTE* 14.95 Served with onions, peppers, and cheese.

VEGGIE OMELETTE* 12.95 Spinach, mushrooms, peppers, cheese, onions, and tomatoes.

VEGGIE LOVER’S FRITTATA* 13.95 Served in a cast iron skillet with spinach, mushrooms, peppers, onions, cheese, and tomatoes. Topped with a chili reduction and avocado crème fraîche.

HIGHWAY INN FRIED RICE Our classic fried rice. Regular 9.75 Mini 6.50 Add: Two Petersons’ Upland Farm Eggs, any style 2.65 Add: Wood Smoked Meat 4.65 Add: Portuguese Sausage, Spam, Vienna Sausage, or Bacon 3.95

POI PANCAKE WITH MACADAMIA NUTS AND HAUPIA SAUCE

BELGIAN WAFFLE WITH BANANA FOSTER SAUCE, MACADAMIA NUTS AND FRESH BANANAS

FROM THE GRIDDLE

SPECIALTY ITEMS & BREAKFAST SIDES

HOUSE-BAKED GRILLED BANANA BREAD (THREE SLICES) 4.25

FRIED RICE (ONE LARGE SCOOP) 2.95

FRESH PAPAYA 3.50

TOAST 2.95 Two slices of wheat or white bread toast served with house-made banana butter.

PORTUGUESE SWEETBREAD FRENCH TOAST 8.95 Two slices of Portuguese sweetbread sprinkled with powdered sugar and served with fresh bananas. Add: Two Petersons’ Upland Farm Eggs, any style 2.65 Add: Portuguese Sausage, Spam, Vienna Sausage, or Bacon 3.95 Add: Wood Smoked Meat 4.65

BELGIAN WAFFLE WITH BANANA FOSTER SAUCE, MACADAMIA NUTS & FRESH BANANAS 8.25

POI PANCAKE WITH MACADAMIA NUTS & HAUPIA SAUCE 1 Pancake 5.50 2 Pancakes 7.65 3 Pancakes 9.25

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DANNY BISHOP’S HO‘I‘O: Hō‘i‘o is a fern found throughout Hawai‘i’s rainforests. They are edible after the young tips have unfurled and have a taste similar to asparagus. Danny Bishop, our local Hō‘i‘o farmer, harvests these ferns for our Hō‘i‘o Salad, which are packed with nutritional value and fresh flavor.

WONG’S LUAU LEAVES: We wanted the freshest lū‘au leaves for our lau lau and our squid lū‘au, and we found it in Wong’s. Thelma Wong and her family have been growing their all-natural leaves for two generation on their 35-acre Kahaluu farm. One of the only wetland lū‘au leaf growers on O‘ahu, Thelma’s leaves are said to be the most tender around.

PETERSONS’ UPLAND FARM EGGS: One of only a handful of egg farms in Hawai‘i, Petersons’ Upland Farm is a family run business that has been providing delicious and nutritious eggs to the islands for more than 100 years. Boasting fresher and fluffier yolks and egg whites, Petersons’ Upland Farm eggs are a true Hawai‘i tradition.

BREAD PUDDING DRIZZLED WITH HAUPIA SAUCE SWEET POTATO HAUPIA SHORTBREAD

POI FUDGE BROWNIE À LA MODECHOCOLATE HAUPIA SHORTBREAD

HOUSE-BAKED DESSERTS 4.25 Chocolate haupia shortbread, Sweet potato haupia shortbread, Bread pudding drizzled with haupia sauce.

KULOLO OR POI FUDGE BROWNIE À LA MODE 4.95

HAUPIA 1.50

FRESH KULOLO FROM KAUA‘I Mkt Price Thursday Special. Available after 11:00 AM.

GELATO 5.25 Choose from 3 flavors of the month.

DESSERTS

CONSUMER ADVISORY: Consuming raw or undercooked foods may increase your risk of foodborne illness.

We do not use MSG in our recipes, except the MSG in oyster sauce used in our fried rice.

We reserve the right to REFUSE SERVICE TO ANYONE. Prices, menu items and policy are subject to change without notice. Menu prices are subject to 4.712% HI State Excise Tax.

Gift Cards, T-Shirts and more are available for purchase!

GIVE THE GIFT OF SOMETHING ‘ONO

Give that special person exactly what they want, their favorite Highway Inn ‘ono-lish dish!

WANT A LITTLE HIGHWAY INN AT YOUR NEXT EVENT?Let us cater. Our famous kālua pig, lau lau, and beef stew can be served alongside our ‘ono shoyu pork, and other local island favorites to help make any occasion special.

MELE BY ULUPALAKUA VINEYARDS

SOFT DRINKS & JUICES

BEVERAGES

BAR MENU

COCKTAILSPOG MIMOSA 8.00

M-TOWN MULE 8.00 Cucumber infused vodka, honey syrup, lime juice, and ginger beer.

MAI TAI 11.00 Koloa light rum, pineapple juice, lime juice, orgeat, and triple sec, topped with dark rum.

GREEN HIGHWAY 8.00 Green river (local favorite lemon-lime drink), coconut milk, and vodka.

MARGARITA 8.00 Cuervo traditional, triple sec, agave, and lime juice.

BLOODY MARY 8.00 House-made bloody mary mix, Hawaiian chili pepper water, and vodka.

BEERMAUI BREWING CO. BIKINI BLONDE & BIG SWELL IPA DRAFT BEER 6.00

HONOLULU BEER WORKS COCOWEISEN 7.00

KONA BREWING CO. LONGBOARD & BIG WAVE GOLDEN ALE 6.00

HEINEKEN BOTTLE 6.00

PAU HANA

$1 OFF COCKTAILS,

BEERS & WINES

2:30–5:30 PM

MON–FRIexcluding

wine bottles

BOTTOMLESS SOFT DRINKS 3.25 Coke, Diet Coke,Sprite, Barq’s Rootbeer, Fanta Fruit Punch, Fanta Orange, Dr. Pepper, Minute Maid Lemonade.

BOTTOMLESS UNSWEETENED ICED TEA 3.25

PLANTATION ICED TEA 2.95

WAI KOKO COCONUT WATER (CAN) 3.95

ORANGE JUICE 3.25

GUAVA JUICE 3.25

KONA BLEND COFFEE 4.25

HOT BLACK OR GREEN TEA 1.70

HOT CHOCOLATE 1.95

HARDER’S GREEN RIVER 2.65

POG 2.65 Passion, orange, and guava.

MILK 2.95

SPIRITS

WELL SPIRITS 7.00

PAU VODKA 9.00

FID ST GIN 9.00

PANIOLO WHISKEY 9.00

KOLOA LIGHT DARK 9.00

Q GINGER BEER/TONIC 4.00

WINEMELE BY ULUPALAKUA VINEYARDS (RED BLEND) Glass 9.00 Bottle 33.00

KULA BY ULUPALAKUA VINEYARDS (WHITE BLEND) Glass 9.00 Bottle 33.00

SPARKLING WINE Glass 7.00 Bottle 24.00

PEBBLE LANE CHARDONNAY Glass 7.00 Bottle 24.00

ANGELINE PINOT NOIR Glass 7.00 Bottle 24.00

SPELLBOUND CABERNET SAUVIGNON Glass 7.00 Bottle 24.00

Corkage fee per bottle is 15.00

“70th Anniversary”

“HI-Way”

“60 Year Anniversary”

“License to Grind”

Our 70th Anniversary design is based on the diverse history of where the original Highway Inn restaurant resided, Waipahu. The design bridges and explores the gap between plantation Hawai‘i and pre-plantation Hawai‘i.

Legend has it that kō (sugar cane) was dedicated to Makakanikeoe, the God of Love that manifests itself as wind. After being dedicated to Makakanikeoe by a kahuna, sugar cane is blown in the direction of the desired lover.

It is said that when it touches the one desired he or she becomes very much in love with the sender.

The design uses sugar cane to reference this ritual as well as the wind’s relationship with water, and how it pushes the water from its underground receptacle, thus creating the artesian spring that Waipahu was named after.

EAT LIKE A LOCAL, LOOK LIKE A LOCAL

WWW.MYHIGHWAYINN.COM

If you’re eating like a local, you might as well look like one too. The best way to do that, buy a shirt. Heck, buy all of them!

CASTLE & COOKE PROPERTIES, INC.

DETAIL OF PHOTO BY FRANK DAVEY, CA. 1900; BISHOP MUSEUM ARCHIVES.

PHOTO COURTESY OF ACME NEWSPICTURES, INC. AND THE HAWAI‘I STATE ARCHIVES, CA. 1941.

PRE-1778 Polynesians arrive and bring the foundational ingredients of Hawaiian food: kalo (taro), ‘uala (sweet potato), niu (coconut), ‘ulu (breadfruit), pia (arrowroot), uhi (yam), mai‘a (banana), kukui (candlenut), kō (sugarcane), kī (ti), pua‘a (pigs), and moa (chickens).

1778 The arrival of Capt. James Cook brings goats, melons, pumpkins, and onions.

1778—EARLY 1800s Whalers and merchants begin to arrive, bringing salt fish, which influences lomi salmon.

1792 An English officer in the British Royal Navy, Capt. George Vancouver, brings cattle to the Islands, which eventually leads to the paniolo (cowboy) culture and pipi kaula (jerked beef).

1794 Spanish explorer Don Francisco de Paula Marin arrives in Honolulu, and is known for growing oranges, cabbages, potatoes, peaches, tobacco, lemons, tomatoes, asparagus, coffee, and pineapples.

1850 The Masters and Servants Act paves the way for the importation of workers from other countries. The California Gold Rush spurs the demand for Hawaiian sugar, which starts an influx of foreign laborers.

1852 Chinese contract laborers are brought to Hawai‘i to work the sugar cane fields. They bring rice, soy sauce, and tofu, which become ingredients in chicken long rice and soups.

1861 The American Civil War increases the demand for Hawaiian sugar.

1868 Japanese contract laborers begin to arrive (Okinawans arrive in 1900), bringing with them rice, shoyu, and new food preparation techniques.

1878 The first Portuguese arrive and become an integral part of plantation life. They bring pão doce (sweet bread), malasadas, and Portuguese bean soup.

1900 The first Puerto Ricans arrive bringing yams, beans, tomatoes, garlic, and olive oil.

1900—1901 James Drummond Dole establishes his first pineapple plantation and builds his first cannery in Wahiawā. This marks the start of Hawaiian Pineapple Company, which later becomes Dole Food Company.

1903 Koreans arrive to work on the plantations. They bring rice, vegetables, sesame oil, barbecued meats, and kim chee.

1906 Filipinos arrive to work on the plantations. Like other nationalities, the first Filipino workers to arrive are mostly single men who don’t cook extensively, thus limiting their influence. But as time goes on, the traditional flavors used in Filipino cooking, such as vinegar and fish sauce, become more influential.

TODAY Despite the fact that Hawai‘i farmers continue to produce some of the best food products and ingredients in the world, it is estimated that roughly 85–90% of Hawai‘i’s food is currently imported. At Highway Inn, however, we continue to use local ingredients whenever possible as we believe it brings out the true flavor of our dishes.

1947 Nancy and Seiichi Toguchi open the original Highway Inn restaurant in Waipahu on Farrington Highway. The restaurant quickly grows in popularity.

1960 The original restaurant is relocated to Depot Road, serving many of the employees of the O‘ahu Sugar Mill.

1984 The restaurant moves again to its present location on Leokū Street, where it continues to serve the Waipahu and westside communities.

2013 Highway Inn expands by opening its second restaurant in Honolulu at SALT at Our Kaka‘ako, a project by Kamehameha Schools Bishop Estate.

2015 Highway Inn opens its third restaurant at historic Bishop Museum.

WWW.MYHIGHWAYINN.COM

A BRIEF HISTORY OF FOOD IN HAWAI‘I

SIGNIFICANT MILESTONES FOR HIGHWAY INN

EXPERIENCE BISHOP MUSEUM: Established in 1889 by Charles Reed Bishop in memory of his wife Princess Bernice Pauahi Bishop, the last direct descendent of Kamehameha I, Bishop Museum is Hawai‘i’s premier museum for exploring and celebrating the extraordinary history, culture, and environment of Hawai‘i and the Pacific. Today, the Museum cares for collections comprised of more than 25 million cultural and biological objects, each with its own unique story to tell. Conveniently located between the airport and Waikīkī, Bishop Museum is in the heart of Kalihi-Palama just off the H-1 Freeway’s Likelike exit. They are open daily from 9:00 am–5:00 pm and closed on Thanksgiving and Christmas Day. To learn more or plan a visit, go to BishopMuseum.org.

GRANDMA & GRANDPA DONATING TO KUAKINI HOSPITAL, 1960STOGUCHI ‘OHANA, CIRCA 1947

11/17

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Delivery services available with delivery partners.

WAIPAHU SHOPPING VILLAGE94-226 Leokū Street

Waipahu, Hawai‘i 96797

Phone: 808-677-4345

SALT AT OUR KAKA‘AKO680 Ala Moana Blvd., #105 Honolulu, Hawai‘i 96813

Phone: 808-954-4955

THE BISHOP MUSEUM1525 Bernice Street

Honolulu, Hawai‘i 96817

Phone: 808-954-4951

7 0 Y E A R S O F T R A D I T I O N , C U LT U R E , A N D A L O H A

I N E V E RY B I T E

KNOW MORE, GRIND MORE!Sign up for ‘The Scoops’ e-newsletter at our website and register right now with your server for our

Frequent Diner program—it’s free! For each $100 you spend at Highway Inn, you get a $5 coupon to use on your next visit.Don’t forget to register your frequent diner card at www.heartlandgiftcard.com.