Close your eyes for a moment. Imagine the smell of freshly roasted Kona coffee drifting across a lanai. A warm ocean breeze moves through the trees. On the table in front of you, there is a plate of coconut pancakes stacked high, a bowl of loco moco with golden egg yolk beginning to run, and a cup of something deeply aromatic that you already know will be the best coffee you have ever tasted. The volcanic soil of the Big Island, the afternoon clouds that roll in like clockwork above Holualoa, and the hands that harvested these beans just weeks ago are all present in that cup. This is Hawaiian brunch.
Brunch in Hawaii is not simply a meal between breakfast and lunch. It is a cultural ritual shaped by centuries of immigration, agricultural abundance, and the kind of hospitality that locals call aloha. Japanese, Filipino, Portuguese, Native Hawaiian, and American food traditions have woven themselves together into a morning table unlike anything you will find anywhere else on Earth. When you sit down for brunch on these islands, you are tasting history, community, and geography all at once.
What anchors that table, more than any single dish, is the beverage in your cup. Whether it is a pour-over of freshly roasted Kona coffee or a warm mug of mamaki tea harvested from a hillside farm, your morning drink sets the tone for everything that follows. Choosing well makes the whole experience more intentional. Choosing poorly means missing one of the most remarkable agricultural stories in the world.
Hawaii's brunch scene stretches across all the main islands. You will find it in Waikiki hotel ballrooms with panoramic ocean views, at roadside counters on Kauai where the locals line up before dawn, and at farm tables on the Big Island where the coffee trees grow just beyond the railing. Each setting offers something different. Each one is authentically Hawaiian in its own way.
At Buddha's Cup, we grow Kona coffee and mamaki tea on our farm in Holualoa, a small village perched on the slopes of the Kona Coffee Belt. We have guided thousands of visitors through what it means to drink coffee and tea that comes directly from the land beneath their feet. We know this territory well, and we want to share it with you. This guide covers everything worth knowing about Hawaiian brunch, from the cultural roots of island morning food to the best brunch beverages, iconic dishes, island-by-island recommendations, and how to bring the experience home with you.
Whether you are planning a trip to Hawaii, already on the islands, or simply longing for a taste of the Pacific from your kitchen, this is the guide you need.
What Makes Hawaiian Brunch Different From Anywhere Else
Hawaiian brunch earns its reputation not from one defining dish or one celebrated ingredient. It earns it from the layering of cultures, farming traditions, and community values that have shaped island food over generations. To understand why brunch in Hawaii feels different from anywhere else, you have to understand where it came from.
A Food Culture Built on Many Cultures
Hawaii's food identity is one of the most genuinely multicultural in the world. Waves of immigration from Japan, the Philippines, Portugal, Korea, Puerto Rico, and China brought cooking traditions that did not simply survive on the islands. They blended. They evolved. They became something new that belongs entirely to Hawaii.
The Japanese influence is visible in the comfort with rice at any hour. Rice appears at breakfast, brunch, and beyond, often as the base of dishes that elsewhere would use potatoes or toast. Japanese workers who came to Hawaii's sugarcane and pineapple plantations in the late 1800s brought rice culture with them, and it stayed. The plate lunch, one of Hawaii's most beloved food formats, was born directly from this tradition. Workers needed hearty, portable, inexpensive meals. Rice, protein, and macaroni salad became the template. That template still anchors local breakfast and brunch menus today.
Portuguese immigrants who arrived in the 1870s brought with them a love of sweet bread, which became Hawaiian sweet bread, or pão doce. That bread is now fundamental to French toast preparations across the islands. Filipino food culture contributed garlic rice, longanisa sausage, and the deep comfort of savory morning proteins. Native Hawaiian traditions kept taro central to island identity, and you will find taro in pancakes, in flatbreads, and even in sourdough at modern brunch cafes.
Institutions like Liliha Bakery on Oahu, which opened in 1950 and now operates six locations, represent this layered food culture perfectly. A bakery that has served generations of local families, Liliha built its reputation on coco puffs and chantilly cake while also anchoring the kind of unpretentious, generous breakfast that Honolulu residents have depended on for over seven decades. That longevity is not accidental. It reflects a food culture where comfort, community, and quality are inseparable values.
When we talk about Kona coffee culture in this same context, we are pointing to something similar. The farmers who built the Kona Coffee Belt came from Japan, from the American mainland, from Hawaii itself. They built a farming tradition that is now recognized globally as one of the finest coffee-growing regions on Earth. That tradition has the same roots as the plate lunch. It is about working land with care, sharing what it produces, and building community around the table.
"Local style" is a phrase you will hear often in Hawaiian food conversations. It means comfort. It means generosity. It means no pretense, no fuss, and no skimping on portions. A local-style brunch fills the plate and the cup with intention, and everyone at the table is welcome.
The Role of the Morning Beverage in Hawaiian Brunch
On the mainland, coffee at brunch is often treated as functional. It wakes you up. It fills the mug while you wait for your food. In Hawaii, the morning beverage carries more significance than that. It is part of the experience itself.
In Waikiki, brunch drinks run the full spectrum. Cocktail lovers start with a breakfast mai tai or a Bloody Mary rimmed with Hawaiian salt. Wellness-minded visitors reach for cold-pressed juices or herbal teas. And then there are the coffee drinkers who seek out what locals call "a really fantastic coffee" because they know Hawaii grows some of the world's finest beans right here on these islands. That commitment to quality in the cup is not accidental. It reflects decades of coffee farming culture and an increasingly educated consumer base that wants to know where its coffee comes from.
Oahu's matcha-loving crowd has also grown substantially. Cafes like Daily Whisk Matcha have built dedicated followings for their matcha lilikoi sodas and strawberry matcha lattes. The island's younger brunch culture has embraced Japanese-influenced tea drinks with the same enthusiasm it brings to any other local food tradition, which makes sense given Hawaii's deep Japanese cultural roots.
One development worth noting as you plan your brunch and shopping decisions: a new law taking effect in July 2027 will require that any coffee blend bearing the "Hawaiian" or "Kona" name contain at least 51% Hawaii-grown coffee, up from the previous 10% threshold. This matters enormously for quality. It signals that Hawaii is getting serious about protecting the authenticity of its coffee identity. It also means that when you buy from farms like ours that grow and roast 100% Kona coffee, you are already ahead of that standard by a wide margin. The health benefits of coffee are well documented, and drinking a cup of authentic, carefully grown Kona coffee adds even more value to the experience.
Farm-to-Table Is Not a Trend Here, It Is the Standard
On the mainland, "farm-to-table" is a marketing phrase that restaurants use to signal their values. In Hawaii, it describes how communities have always eaten. The islands have always been, by necessity and by nature, deeply connected to their agricultural land. When the nearest continent is thousands of miles away, you grow what you need and you eat what you grow.
Local farms grow the ingredients that appear directly on brunch menus every morning. Macadamia nuts come from orchards on the slopes of the Big Island. Tropical fruit from papaya to mango to lilikoi comes from farms across Maui, Kauai, and Hawaii Island. Taro, the foundational Hawaiian crop, grows in flooded fields in valleys across the state. Coffee grows in Kona and Ka'u and Waialua. Herbal teas like mamaki grow wild and in cultivation across the Big Island's upland forests.
At Buddha's Cup, we live this reality every day. Our farm in Holualoa sits at an elevation of approximately 1,400 feet above sea level, in the heart of the Kona Coffee Belt. We grow our Kona coffee and our mamaki tea on the same land where we welcome guests. When visitors sit down with a cup of our coffee or tea during a farm visit, they are experiencing the most direct form of farm-to-table dining imaginable. The fruit was on the tree days ago. The tea was dried and blended in our facility. The coffee was roasted in small batches to preserve flavor. Nothing has traveled far, and nothing has been treated carelessly.
That directness, that sense of place and provenance, defines the best Hawaiian brunch experiences. It is what makes the island flavor of a well-sourced Kona coffee so distinctive. You are tasting a specific mountain, a specific climate, and a specific set of human decisions made over many years. No other coffee grown anywhere in the United States carries that combination of factors.
Kona Coffee, The Crown Jewel of the Hawaiian Brunch Table
If you are going to understand Hawaiian brunch at its deepest level, you need to understand Kona coffee. Not because it is the only beverage worth drinking at a Hawaiian brunch table, but because it represents everything the islands do best. It is an agricultural product born from extraordinary geography, nurtured by dedicated farming families, and capable of delivering one of the most pleasurable coffee experiences in the world. We pour it at our farm every morning, and we never take it for granted.
What Makes Kona Coffee Worth the Pour
Kona coffee is grown exclusively in a narrow band of land on the western slopes of Mauna Loa and Hualalai volcanoes on Hawaii's Big Island. This region, known as the Kona Coffee Belt, stretches roughly 30 miles long and about two miles wide. The conditions within that belt are remarkably specific. Volcanic soil rich in minerals, elevations between 500 and 3,000 feet above sea level, warm mornings, and predictable afternoon cloud cover that filters intense sunlight and delivers gentle rainfall. No irrigation system, no artificial manipulation. The mountain does the work.
The result is a coffee bean that is distinct from anything grown elsewhere. The flavor profile of well-grown, well-roasted Kona coffee tends toward low acidity, a smooth and medium-to-full body, and notes that range from milk chocolate and brown sugar to stone fruit, macadamia nut, and sometimes a floral brightness. It is approachable for people who do not normally enjoy bold or bitter coffees. It is sophisticated enough to fascinate experienced coffee drinkers. It is, quite simply, one of the world's great coffees.
Understanding what you are buying matters, especially as the market becomes more educated. For years, Kona coffee blends containing as little as 10% actual Kona beans could legally be sold as "Kona blend." The new 2027 law changes that threshold significantly, but until it takes effect, the safest and most rewarding choice for brunch is always 100% Kona coffee sourced directly from a farm or a roaster with transparent sourcing. When you understand what Kona coffee actually is, you can make better decisions about what belongs in your cup. Exploring the flavor profiles in Kona coffee helps you identify what roast level and processing method will best suit your brunch preferences.
Brewing Kona Coffee for the Best Brunch Experience
The quality of your Kona coffee depends not only on the beans but on how you prepare them. At brunch, you have time and intention on your side. Use them well.
Pour-over brewing is our top recommendation for showcasing Kona's most delicate characteristics. The manual pour-over process gives you control over water temperature and flow rate, which allows the coffee's clarity, floral notes, and bright fruit undertones to come forward. Use water between 195 and 205 degrees Fahrenheit, a medium-fine grind, and pour slowly in a circular motion. The result is a cup that feels almost transparent in its elegance.
French press brewing brings out Kona's body more prominently. The immersion method and lack of paper filter means more oils remain in the cup, giving it a richer, rounder mouthfeel. For a brunch table that features savory dishes like loco moco or eggs benedict, a French press Kona can hold its own against bold flavors. Use a coarser grind and steep for four minutes before pressing slowly.
If you are brewing for a crowd, a good drip machine works perfectly well. The key is using freshly ground, 100% Kona beans and filtered water. The machine handles the rest. Fresh grinding is not optional. Pre-ground coffee loses volatile aromatics within 15 to 30 minutes of grinding, and those aromatics are exactly what makes Kona special.
When it comes to brunch pairings, Kona's naturally low acidity makes it one of the most food-friendly coffees you can serve. It bridges sweet dishes and savory plates without clashing with either. A cup of medium-roast Kona alongside coconut pancakes drizzled with lilikoi butter is a natural harmony. The same coffee next to a loco moco holds its ground, cutting through richness while adding its own nutty, smooth character. For warm Hawaiian mornings, an iced Kona preparation is equally compelling. Cold-brewed Kona over ice maintains the coffee's sweetness and body while delivering refreshing temperature. Good brewing practices for Kona coffee will elevate every dish it accompanies. Learning to make iced Kona coffee smoothies with local fruits opens up a whole new dimension of island-inspired brunch drinks.
Visiting a Kona Coffee Farm as Part of Your Brunch Experience
There is a version of Hawaiian brunch that takes place entirely outdoors, surrounded by coffee trees, with the ocean visible in the distance below. That version happens on working farms, and it is the most authentically Hawaiian brunch experience available anywhere on these islands.
At Buddha's Cup in Holualoa, we offer several ways to experience our farm in the morning. Our Free Farm Tour gives visitors a walking introduction to the coffee trees, explaining the growth cycle, harvest process, and how we dry and roast our beans on-site. Our Deluxe Tasting experience extends that introduction into a guided flight of different Kona roasts, letting you taste how the same coffee changes character from light to dark. For those who want to go deeper, our VIP ATV Tour takes guests through the farm's terrain in a way that connects you physically with the land. Manny's Walking Tour offers a more intimate, guided narrative through the farm's history and agricultural philosophy.
All of these experiences work beautifully as morning activities. Arrive early, walk among the trees while the air is cool, and then settle in with freshly brewed Kona coffee and a view that most visitors say they cannot stop thinking about for years afterward. That cup, consumed on the land where it was grown, with the people who grew it nearby, is the definition of Hawaiian brunch at its most essential. The Holualoa coffee farm experience is unlike anything you can find at a restaurant or hotel. For visitors who want to explore multiple properties, understanding which Kona coffee farms offer stays and lodging can help you build an immersive multi-day coffee experience on the Big Island.
Hawaiian Tea, Mamaki, Hibiscus, and the Island Infusions Worth Knowing
Coffee may be the crown jewel of the Hawaiian brunch table, but tea holds a quieter and equally important place in the island's morning traditions. Hawaiian herbal teas, particularly those grown and foraged on the Big Island, offer flavors and wellness benefits that are entirely specific to these islands. For visitors who do not drink coffee, for those who prefer a gentler start to the morning, and for anyone curious about what the land here produces beyond coffee, Hawaiian tea is a revelation.
Mamaki Tea: Hawaii's Native Healing Plant
Mamaki, known botanically as Pipturus albidus, is a plant native to Hawaii. It belongs to the nettle family but produces none of the sting associated with its relatives. Native Hawaiians used mamaki for generations as a medicinal plant, preparing it as an infusion to support digestion, general wellness, and vitality. It is one of the few plants endemic to Hawaii that has a documented history of therapeutic use going back centuries.
At Buddha's Cup, we grow mamaki on our farm in Holualoa. We harvest it, dry it, and prepare it as loose-leaf tea that we serve to visitors and sell through our shop. The sourcing is as direct and transparent as it gets. When you drink our mamaki tea, you are drinking something that grew in Hawaiian volcanic soil, under the same clouds that shade our coffee trees, at the same elevation that shapes our Kona beans.
The health profile of mamaki tea is impressive for a beverage with such gentle character. Mamaki is naturally caffeine-free, which makes it ideal for those sensitive to caffeine or for evening sipping. It is rich in antioxidants, including chlorogenic acids and rutin, which support cellular health and immune function. Research has associated mamaki with benefits for digestive health, blood pressure regulation, and general anti-inflammatory support. As a brunch beverage, it provides gentle, calm energy without the jitteriness that some people experience with coffee. It supports rather than overstimulates.
The flavor of mamaki tea is mild, slightly earthy, with a soft grassy note and a clean finish. It is approachable for people who are new to herbal teas, and it rewards those who take the time to notice its subtlety. A touch of local honey and a squeeze of Big Island citrus elevates the cup without overwhelming it. For brunch pairing, mamaki works beautifully alongside lighter morning dishes. Consider it with a fruit plate, with egg white preparations, with a bowl of granola topped with fresh papaya, or with any pastry that is not overly sweet. The tea experience in Kona is defined in large part by mamaki, and understanding how to brew and pair it makes your island morning more intentional. Mamaki also ranks among the most valued of the Hawaiian teas for immunity, making it a thoughtful choice for health-conscious brunch guests.
Hibiscus Tea: Tropical Color and Flavor in Your Cup
If mamaki is the quiet, contemplative option on the Hawaiian tea table, hibiscus is the one that makes an entrance. Hibiscus tea pours a deep ruby color into the cup. Its flavor is tart, bright, and reminiscent of cranberry with a floral edge. It is impossible not to notice, and it is impossible not to enjoy.
Hibiscus is not a native Hawaiian plant, but it has become deeply associated with the islands through culture, landscape, and agriculture. The yellow hibiscus, pua aloalo, is Hawaii's state flower. Hibiscus grows in abundance across the islands in dozens of cultivated and naturalized varieties. Its petals, dried and steeped, produce a tea that is naturally caffeine-free, visually stunning, and genuinely complex in flavor.
From a nutritional standpoint, hibiscus tea is one of the most antioxidant-rich beverages you can choose. It is high in anthocyanins, the pigments responsible for its deep red color and its documented antioxidant activity. It is also a good source of vitamin C. Research has suggested that regular hibiscus tea consumption may support healthy blood pressure and cardiovascular function. As a brunch beverage, it functions equally well warm or iced, and it makes a spectacular alcohol-free option for those who want something more festive than plain water but do not want coffee or alcohol.
Brunch pairings for hibiscus tea lean sweet and tropical. Consider a tall glass of hibiscus iced tea alongside a plate of French toast made with Portuguese sweet bread and finished with lilikoi butter. The tartness of the hibiscus cuts through the richness of the toast and brightens each bite. As a brunch mocktail, hibiscus lemonade with a rim of Hawaiian sea salt is a crowd favorite. For more complexity, blending hibiscus with cinnamon and anise flower creates a layered infusion with warmth and depth. Learning about hibiscus tea in Hawaii reveals how versatile this ingredient is across the brunch table. Exploring a hibiscus cinnamon blend adds another dimension worth discovering.
Building Your Hawaiian Tea Brunch Spread
The most thoughtful Hawaiian tea brunch presentations treat tea the same way a good coffee program treats its beans. With intention, variety, and education at the table.
Consider building a tea flight for your brunch. Serve three small cups in sequence: mamaki first for its gentle, grassy earthiness, hibiscus second for its bright tartness and visual drama, and a blend of the two or a third tea such as a hibiscus-cinnamon combination for complexity and finish. This format mirrors what guests experience at a coffee tasting and brings the same sense of discovery to the tea drinker.
Brewing Hawaiian herbal teas correctly makes a meaningful difference in the cup. For mamaki, use water that has just come off a boil, around 200 to 205 degrees Fahrenheit. Steep for five to seven minutes. Longer steeping intensifies the earthy notes without introducing bitterness. For hibiscus, water between 195 and 200 degrees works well, and a steep time of five minutes delivers the full depth of color and flavor. Both teas can be brewed concentrated and then poured over ice for warm-morning service.
As a food pairing framework, think of mamaki with savory brunch courses, hibiscus with sweet preparations, and blended teas alongside tropical fruit courses that benefit from complexity on both sides of the pairing. When served in attractive teapots with small cups and local honey on the side, Hawaiian teas transform from a simple beverage into a conversation piece.
Hawaiian teas also make exceptional gifts. For visitors who have fallen in love with mamaki or hibiscus during their stay, a bag of loose-leaf Hawaiian teas from Buddha's Cup travels easily in a suitcase and brings the island experience home in every subsequent brewing. Our gift shop carries a range of teas that work beautifully as host gifts, traveler souvenirs, and corporate gifting options.
The Food Side of Hawaiian Brunch, Island Favorites on Every Table
The beverages anchor the Hawaiian brunch table, but the food is where the islands' multicultural history becomes most visible and most delicious. Hawaiian brunch food ranges from deeply comforting classics that have been on local menus for a century to creative, farm-driven preparations that reflect the islands' evolving culinary identity. All of it rewards attention, generosity of portion, and a willingness to try something you have never had before.
Classics You Will Find Across Every Island
Loco moco may be the single most iconic Hawaiian brunch dish. It originated in Hilo on the Big Island in 1949, created as an inexpensive, filling meal for young athletes who wanted something more substantial than a sandwich. The original version was simple: white rice in a bowl, a hamburger patty on top, a fried egg over that, and brown gravy poured over everything. That combination should not work as well as it does. But it does. The egg yolk breaks into the gravy, the gravy soaks into the rice, and the whole bowl becomes something deeply satisfying in a way that is difficult to explain and impossible to forget. Loco moco appears on brunch menus across all islands, in its original form and in dozens of variations. Pair it with a cup of bold, full-roasted Kona coffee that can stand up to the richness of the gravy.
The plate lunch breakfast is another island staple worth understanding. Eggs, two scoops of steamed rice, and a portion of macaroni salad make up the classic plate, and at many local spots this format is available from the moment the doors open, often as early as 6 a.m. The generosity of the plate lunch is not incidental. It reflects the working-class roots of Hawaiian food culture, where a meal needed to sustain a person through a physically demanding day. A pour of medium-roast Kona coffee alongside a breakfast plate lunch grounds the meal without overpowering it.
Lilikoi pancakes are worth seeking out at every opportunity. Lilikoi is the Hawaiian word for passion fruit, and its intensely tropical, slightly tart flavor transforms standard pancake batter into something remarkable. At their best, lilikoi pancakes arrive at the table fluffy and golden, topped with lilikoi butter and a drizzle of coconut syrup. The combination of sweet, tart, and rich in a single bite is as Hawaiian as it gets. These pair naturally with mamaki tea, whose mild earthiness provides a calm counterpoint to all that tropical brightness.
Macadamia nut pancakes, often prepared in plate-sized portions at beloved local breakfast spots, are equally iconic. The macadamia nuts add a toasty richness and a satisfying crunch that elevates the texture of a classic pancake. Portuguese sweet bread French toast is another must-try, honoring the immigrant food traditions that shaped island cuisine while delivering the kind of eggy, lightly sweet comfort that defines brunch food at its finest.
The Creative New Wave of Island Brunch
Alongside the beloved classics, a younger generation of Hawaiian chefs and cafe owners has been pushing brunch in a more creative direction. The aloha spirit remains central to these kitchens, but the plating is more considered, the sourcing is more deliberately local, and the menus reflect a food culture that is in conversation with global trends without being dominated by them.
Koko Head Cafe in Kaimuki on Oahu represents this new wave with clarity and confidence. The cafe serves local-style brunch dishes with the kind of thoughtful, visually engaging presentation that invites the kind of photographs that fill social media feeds. But the food is never style over substance. The flavors are rooted in real Hawaiian comfort food sensibilities, elevated by technique and excellent sourcing.
On Kauai, Collab Cafe in Kapaa has earned a devoted following for dishes like mushroom toast served on rye taro sourdough, made with locally grown Ali'i oyster mushrooms. That dish is a perfect example of how farm-driven sourcing and creative thinking can produce a brunch plate that feels entirely specific to its place. You cannot replicate that mushroom toast anywhere else, because those mushrooms come from that valley, and that sourdough uses taro from Kauai's own agricultural heritage.
Matcha-forward cafes have added another dimension to the island brunch beverage landscape. Lilikoi matcha sodas and strawberry matcha lattes reflect both Hawaii's Japanese cultural influence and its appetite for local fruit flavors in everything. These drinks are as much a part of the new Hawaiian brunch as a pour-over Kona, and they serve a different kind of brunch guest. Exploring macadamia nut flavors in creative brunch preparations opens up even more possibilities for tropical-inspired cooking and drinking.
Hawaiian Rum Cake as the Brunch Finale
Every great brunch needs a finale, and on the Big Island, that finale comes in the form of Hawaiian rum cake. Rich, moist, and deeply flavored, rum cake has a long history in Hawaii that connects directly to the islands' sugarcane legacy. Hawaii once produced more sugarcane than almost anywhere in the world. The sugarcane industry shaped the landscape, the economy, and the food culture of the islands for over a century. Rum, produced from sugarcane, became part of that story. And rum cake, baked with island spirit and island ingredients, became one of the most beloved edible souvenirs Hawaii has ever produced.
At Buddha's Cup, our Hawaiian rum cake is made with local ingredients and finished to a texture that is dense with moisture and rich with flavor. Each slice rewards slow eating. It is shelf-stable, which makes it an ideal take-home item for visitors and a practical choice for shipping to friends on the mainland. As a brunch dessert course, it is unmatched. A slice of rum cake alongside a small cup of freshly brewed, lightly roasted Kona coffee is the definitive Big Island brunch ending. The coffee's low acidity and mild sweetness complement the cake's depth without competing with it. Both things are made from Hawaiian land. Both things taste like it.
For those thinking about gifts to bring home from Hawaii, rum cake is one of the most thoughtful choices available. It travels well, it needs no refrigeration, and it carries a story worth telling. Bring one to your next dinner party and you will spend the evening explaining what makes Hawaii taste the way it does.
Island-by-Island Hawaiian Brunch Highlights
Hawaii is not a single place. It is an archipelago of distinct landscapes, communities, and food cultures. What you find at brunch on Oahu is different from what you will find on Kauai, and both of those differ again from the Big Island experience. Each island rewards exploration, and each one has specific spots that define what morning hospitality looks like in that particular community.
Oahu: From Waikiki Hotels to Kaimuki Neighborhood Gems
Oahu offers the widest range of brunch experiences in the state. At the oceanfront hotels in Waikiki, brunch is an event. Elaborate buffet spreads feature everything from sashimi to omelets made to order. Cocktail programs include the breakfast mai tai, the Bloody Mary with Hawaiian sea salt, and freshly squeezed tropical juices. The views are spectacular. The experience feels festive and celebratory. If you are visiting Hawaii for the first time and want to understand what brunch looks like at its most lavish on the islands, a Waikiki hotel brunch delivers that vision completely.
But the most authentic Oahu brunch experiences live in