Ka Laʻi Waikīkī Beach officially opened as LXR Hotels & Resorts' first property in Hawaii, completing a $100 million transformation of the landmark Waikīkī destination. The resort debuts three distinct dining concepts under Executive Chef Yoshi Ohata, a 20-year veteran specializing in Pacific Rim cuisine.

The Kini Room The resort's 86-seat signature restaurant showcases coastal and Pacific Rim influences.

Standout offerings include Kagoshima A5 Wagyu Sushi with torched nigiri, kabayaki, and beet-infused Hawaiian salt; Slow Braised Lemongrass Lamb Shank with broccolini, pickled chilis, and sweet soy glaze; and Kini Kini Pie featuring Kona coffee, ube, vanilla ice creams, candied macadamia nuts, salted caramel, chocolate sauce, and butter cracker crust.

Muse Lounge An intimate bar program features elevated cocktails inspired by classic Hawaiian recipes, paired with shareable Hawaiian-driven bites and elevated options like fresh oysters and caviar service. Signature beverages include Ilikea's Mai Tai with canton ginger liqueur, kaffir lime, and caramelized pineapple puree, and Ka Laʻi Old Fashioned featuring single-barrel rum, chocolate bitters, and orange peel.

Bloom Cafe & Restaurant A breakfast-focused restaurant in a garden-inspired setting overlooks Waikīkī and celebrates Oʻahu's fresh ingredients. Dishes include Guava Cream Cheese Waffles with brûléed banana and Hawaiian honey; Mochi Pancakes with yuzu custard and berries; Miso Catch of the Day with pickled vegetables and soy-marinated egg; and poke bowls from Ohata, who trained under Sam Choy, known as the "Godfather of Poke."

Local Sourcing Strategy Across all three restaurants, menus feature locally sourced products including kampachi from Hawai'i Island, Kahuku corn from O'ahu's North Shore, Laie vanilla bean, and spirits from local partners such as Kōloa Rum on Kaua'i. The resort sources ingredients at their peak to highlight the stories, flavors, and traditions unique to each Hawaiian island.

Why It Matters

For hospitality operators, Ka Laʻi demonstrates how a luxury resort opening can differentiate through chef-driven dining anchored in regional sourcing and cultural authenticity rather than national chain concepts. The three-concept model also illustrates contemporary luxury positioning: pairing fine dining with casual daytime service and craft cocktails to capture multiple dayparts and guest occasions.

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Written by FBM Publications Editors