Big Island Grinds

What we cook

The Menu.

Everything is cooked the day of the event. Menus flex with the season, what looks good at the fish counter that morning, and what your gathering calls for. Here's the usual lineup.

Plate Lunch

Two scoops rice, one scoop mac salad, one protein. Add a second protein or swap in tossed green salad.

  • Shoyu ChickenBraised slow in shoyu, ginger, garlic, brown sugar. Kimo's grandmother's ratio.
  • Mochiko ChickenBoneless thigh marinated overnight, fried crispy, tossed in sesame.
  • Kalbi Short RibCross-cut beef short rib, our house marinade, grilled to order.
  • Shoyu PorkPork butt cooked five hours until it falls apart with a spoon.
  • Garlic ShrimpHead-on shrimp pan-fried in butter, garlic, a little paprika. Kona-style.

Poke Bar

Fish bought morning of the event. Served over rice, over greens, or as pūpū with taro chips.

  • Ahi ShoyuShoyu, sesame oil, Maui onion, limu, inamona.
  • Spicy AhiHouse aioli, a little heat, green onion. The kids always clean this one.
  • Tako PokeTender octopus, shoyu, ginger, sesame, chili flake.
  • Limu StyleThe old-school preparation. Just fish, limu, onion, salt.
  • Salmon ShoyuFor folks who prefer a richer fish. Same treatment as the ahi.

Imu & Luau Spread

This one takes planning — book at least ten weeks out so we can dig the pit properly. Minimum forty guests.

  • Kalua PigWhole pig in the imu, banana leaf and ti, cooked overnight.
  • LaulauPork and butterfish wrapped in lū'au leaf, steamed tender.
  • Lomi Lomi SalmonSalted salmon, tomato, Maui onion, green onion, on ice.
  • Chicken Long RiceGinger broth, long rice, shredded chicken, green onion.
  • Poi & Sweet PotatoFresh poi sourced from the farm at Waipi'o. Purple sweet potato roasted.
  • HaupiaCoconut pudding cut into squares. Simple, cold, perfect.

Pūpū Trays

For smaller gatherings, office pau hanas, or as starters before the main spread arrives.

  • Fried Saimin Noodle CakesCrispy outside, soft middle, shoyu-ginger dip.
  • Spam Musubi, Mele's wayTeriyaki glazed, furikake, hand-pressed. We don't mess with the classics.
  • Ahi CakesMinced ahi, panko, green onion, pan-seared, yuzu aioli.
  • Edamame with Hawaiian SaltSteamed and tossed hot. That's it. That's the whole thing.

Custom spreads

Vegetarian guests, dietary restrictions, a dish your tūtū used to make — tell us when we talk. We cook around real people.

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