New Honu’s Restaurant Opens on Kamakahonu Bay at King Kamehameha’s Kona Beach Hotel

It’s got a new name, look and menu. The iconic King Kamehameha’s Kona Beach Hotel opens its flagship restaurant today—Honu’s. Open daily for breakfast, dinner and spectacular buffets, Honu’s replaces the hotel’s seaside Kona Beach Restaurant that was damaged during the March tsunami.

Fronting the ocean, Honu’s is named after adjacent Kamakahonu Bay, which in Hawaiian means “eye of the turtle.” The crescent-shaped bay with its white sand beach is just steps away from Honu’s, which brings the outdoors “in” with a new design. Boasting the best ocean view in town, Honu’s has towering window-doors that open to the sights and sounds of scenic Kamakahonu Bay with its historic heiau and bustling ocean activities. Patrons can relax on the spacious lanai, complete with inviting firepits. Honu’s also offers spacious, open-air indoor dining and a private dining room that seats up to 70—perfect for private parties and family get togethers.

To satisfy locals and visitors alike, Honu’s continues the time-honored tradition of the hotel’s lavish buffets for breakfast, weekends and holidays. A popular holdover from the replaced Kona Beach Restaurant, the satisfying spreads include the weekend Prime Rib & Seafood Buffet available every Friday and Saturday starting in mid-October.

The star at breakfast is the hearty buffet. In not only has a made-to-order omelet and waffle station, but also a bounty of fresh fruit, sausage and bacon, pancakes and french toast, scrambled eggs, breakfast potatoes, numerous freshly baked pastries and breads, granola, yogurt, miso soup, pickled veggies, rice, juice and coffee.

At the culinary helm of Honu’s is Hawai‘i native Paul Muranaka, a Big Isle resident since 1986. The graduate of Kapiolani Community College earned his culinary chops at the Honolulu International Country Club, the Sheraton Princess Kaiulani Hotel in Waikiki and the Palm Café and Sam Choy’s Restaurant in Kona.

“Guests will enjoy a wonderful selection of island salads and creative new seafood dishes, all in the style of Hawaii Regional Cuisine,” says Chef Muranaka.

For example, diners can enjoy seafood poke prepared using freshly farmed ogo from Keahole-Kona. Satisfying salads include the tasty Pepper-Seared Ahi Tuna Salad and the Grilled Chicken & Papaya Salad. New soon-to-be favorite entrees range from the

Seared Diver Scallops served with purple sweet potatoes and farm-fresh asparagus to the teriyaki-style tender rib eye steaks complemented with grilled local corn and bok choy.

Honu’s is open 6-10:30 a.m. for breakfast and 5:30-10 p.m. daily for dinner. Reservations are recommended, phone 808-329-2911. For information on hotel accommodations, visit www.konabeachhotel.com, or find us on Facebook

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