Food La La: Tiki’s anniversary party Honolulu Pulse Food blogger Lindsay Muraoka

It was great to meet Honolulu Pulse Food blogger Lindsay Muraoka, the text and great photos bellow all came from her. You can find more at

Food La La: Tiki’s anniversary party

BY LINDSEY MURAOKA / Special to the Star-Advertiser

Tiki’s Grill and Bar celebrated their ninth anniversary this week with a party filled with food, fun, and lots of drinks. It took place at their bar and lanai area overlooking a beautiful view of the sunset and beach. There was live music by Vaihi and Tahiti Rey.

I knew this was going to be a great party the moment I walked in and was greeted by a lovely tray of drinks.

I chose their signature Mai Tai. Sweet and scrumptious!

Me and Yen Phan.

There was so much food I didn’t get a chance to eat it all.

Fried pork won tons were crispy and light!

The seared tofu wrapped with shiso was flavorful and refreshing.

Fresh Ahi poke — always a winner!

There was kalbi, kimchee and other vegetables to make your own Korean-style lettuce wraps.

Ahi tartare with truffle oil was amazing! The ahi was so soft and just melted with every bite. Words can’t even explain — just imagine fireworks of happiness and excitement in your mouth. I ate four of them and my friend Cory Mitsui ate six.

These smoked pork spoons were full of savory flavor. I thought those yellow balls were cherry tomatoes but they turned out to be a sweet fruit that bursts in your mouth. Can anyone tell me the name of the fruit? I tried to Google for it but no luck.

My friends Cory Mitsui, fellow Pulse blogger Lacy Matsumoto and Toby Tamaye fighting over the last spoon.

Kailua pig quesadilla with fresh guacamole!

The only disappointing dish was the truffle garlic edamame. It sounded delicious but it was overcooked and mushy.

Korean glazed chicken wings were nice and spicy! The cilantro added a refreshing and strong kick of flavor.

These baby back ribs with guava glaze were sweet, savory, and lip smacking fun to eat.

The fried crab sandwich was awesome. This picture explains it all.

Nicole and Robbyn Shim.

Michael Miller, center, is Tiki’s Director of Sales and Marketing.

Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at


© 2011 The Honolulu Star-Advertiser. All rights reserved.

2011 Arthritis Walk and benefits of healthy eating - Hawaii News Now - KGMB and KHNL, KFIVE

HONOLULU (HawaiiNewsNow) - On Sunday, May 22nd, the Arthritis Foundation hosts the 2011 Hawaii Arthritis Walk at Ala Moana's Magic Island. Registration begins at 7:30 a.m. and the walk begins at 9 a.m. The event features a one-mile or three-mile course with activities for the entire family, a Keiki Zone, live entertainment, food, beverages and arthritis information.

The Arthritis Walk is the Arthritis Foundation's annual nationwide signature event that raises funds and awareness to find a cure for the nation's leading cause of disability. Participants walk as individuals or in teams in honor of a friend or family member with arthritis. People with arthritis wear blue hats to signify their action in taking control of their condition.

Watch the video to see Ronnie Nasuti, executive chef of Tiki's Grill & Bar demonstrate how to prepare tapenade-crusted fish filet seared and served atop, whole wheat pasta, fresh spinach, artichoke hearts, garlic, olive oil, fresh herbs and sun-dried tomatoes.

Recipe courtesy of Ronnie Nasuti, Executive Chef, Tiki's Grill & Bar

The Benefits of Eating Healthy

Hawaii Swordfish
Hawaii Swordfish is an excellent source of lean protein. It is rich in niacin, vitamin B12, phosphorus and selenium and it is also low in sodium. Hawaii Swordfish is a good source of vitamin B6 and iodine. Hawaii Swordfish also provides about 1200 mg of omega-3's (DHA and EPA) per 4 ounce serving of fresh fish.

The Vitamin E contained in olives is the body's primary fat-soluble antioxidant. Antioxidants help to strengthen the body's immune system; reducing the severity of asthma, cancer, osteoarthritis, and rheumatoid arthritis, premature aging, as well as delaying the effects of aging. Olives contain compounds called polyphenols that appear to have significant anti-inflammatory properties. The juice of the olive, otherwise known as olive oil, is a delicious source of antioxidants. This oil is monounsaturated, and it has a positive effect on the cholesterol level in our blood streams, by helping to reduce it. Monounsaturated fats are an important part of our diets. These oils act to keep cholesterol from sticking to our artery walls, and thus combating against diseases such as heart disease and strokes. Not only that, but they help to control blood sugar, a big plus in offering protection against diabetes.

Most rheumatism and arthritis problems are linked to liver function. This is why artichokes, with choleretic and cholagogic properties, accelerate the transportation and elimination of bile, and considerably increase diuresis, thus removing excess congestants from tissues and joints. Artichokes are therefore recommended for cases of rheumatism and arthritis, in general, given the importance of liver function in the development of these illnesses.

Balsamic Vinegar
Balsamic vinegar contains all mentioned nutrients. This is the reason why it can prevent stroke. Balsamic vinegar should be consumed regularly in order to balance cholesterol in blood. Another important thing is that it lowers high blood pressure. It helps people who suffer from osteoporosis since it is healthy for our bones. It can ease headaches and prevent occurrence of new headaches. It can help in digestion process and it can boost metabolism. However, it can suppress appetite in a natural way. Amino acids from it help in reducing aging symptoms. It is rich not only in amino acids but also minerals and thus can help treating anemia, chronic tiredness etc.

The incredible, amazing lemon may help with wrist arthritis, knee arthritis, or arthritis in any joint. Lemon is a popular fruit when it comes to therapeutic properties.

Recipe courtesy of Ronnie Nasuti, Executive Chef, Tiki's Grill & Bar

May 22 is also National Gout Awareness Day. Gout is one of 120 different forms of arthritis. Hawaii has one of the highest percentage of people who suffer from gout in the United States.

For more information about the Arthritis Foundation, visit
Copyright 2011 by Hawaii News Now. All Rights Reserved.

The Pulse celebrated Spring Break at Tiki’s Bar & Grill

Weekly we host a event called Taco Tiki Tuesday.  The Honolulu Pulse teamed up with us to host a Special Pulse Edtion of Taco Tuesday on March 22, 2011.  Prizes were given out throughout the night and patrons enjoyed $2 Tacos and $3 Pulse drink specials. 

 The Pulse is The Honolulu Star-Advertiser online component for the leading entertainment source for Hawaii events. If your not  checking out the Honolulu Pulse you might be misssing some great events in Hawaii.   Photo Galleries | Events | Music | Food & Drink | Bars & Clubs | Movies & TV | Stage | TGIF in Print

Drink specail and samples of Cruzan Rum and Skyy Vodka were enjoyed by all.  
UnNatural features members of Natural Vibrations performing all the Natural Vibe classics. We have Live Music 7 days a week check out monthly band calender. PHOTO BY JAMM AQUINO /
Prize were given away from Kona Longboard, Consolidated Theatre, Local Motion, Rainbowtique.
The event was MCed by Maleko. His cavalier attitude with a touch of aloha, and love for
music added to the enery and fun of the night.


You can follow us on Twitter at @tikisgrill and become a facebook friend.








To see more photos go to

© 2011 The Honolulu Star-Advertiser. All rights reserved.

Tiki's Wins a Silver Hale Aina Award for Best Restaurant For a Big Groups

Each year, HONOLULU Magazine readers vote for their favorite restaurants in the Islands. Categories include Best New Restaurant, Best Service, Best Value, Best Wine Program, Little Restaurant You Love and many more.

Tiki's Grill & Bar was proud to accept the:

 Silver Hale Aina Award for "Best Restaurant For a Big Groups"


The winning restaurants were announced at a gala reception held November 7 at the Royal Hawaiian's Monarch Ballroom.

In 1984, HONOLULU Magazine established its Hale Aina Awards as the Islands’ first local restaurant awards. Before then, culinary awards in the Islands had been given by Mainland travel interests. The Hale Aina Awards were the first to recognize local tastes. 

Pau Hana Patrol: Tiki’s teases taste buds by John Berger - Pulse The Honolulu Star-Advertiser

Tiki's Jumbo Shrimp Cocktail is pretty, even without a traditional cocktail glass, and makes for good pau hana pupu at Tiki's Grill & Bar. —John Berger /

It occurred to me as I was enjoying a late afternoon on the lanai at Tiki’s Grill & Bar — tikis of various sizes and shapes on one side, a beautiful view of the ocean on the other — that there are times when that old saying, “You get what you pay for,” means exactly that. The $5 “Happy Hour” Mai Tai that I’d started out with wasn’t bad. I’d never been more aware of the ice cubes that are part of the basic recipe, but by the time I finished it there was no doubt that the deceptively innocuous drink contained a significant amount of alcohol.

But then — strictly in the interests of Pau Hana Patrol research — I ordered a 1944 Mai Tai ($9) from the Nuevo Classics menu.

The presentation was the same –served in a coconut shell cup, and garnished with a wedge of lime, slice of pineapple and a maraschino cherry. The impact wasn’t. There was more substance to this one, a sense that the concoction was thicker, even allowing for all the ice. The rums were more assertive, and the flavors of fruit juice and orange curacao were stronger. From the first sip to the last, there was no question that this was a drink with a good bit of alcohol. When I was finished, I knew that the time for testing adult drinks was over and I’d be drinking water or some other “all-ages beverage” for the rest of the afternoon.


2570 Kalakaua Ave. (second floor, ASTON Waikiki Beach Hotel)

Happy hour:

2 to 5 p.m. daily

» $2.50 selected draft beers

» $3 Sex on the Beach and rum and coke (ask server for daily specials)

» $5 Mai Tai, margarita on the rocks, Blue Hawaii on the rocks

Taco Tuesday:

5 to 9 p.m. Tuesdays

» $2 tacos (cash only, while supplies last)

» Mega Mango Mojitos ($10, regular $12)

» Tiki’s Cold Buster ($5, regular $7)

» Top Shelf Margaritas ($7.50, regular $9)

Note: Validated valet parking is free; enter from Ohua Street

Tiki’s has no “Happy Hour” food discounts, a fact that bargain hunters should keep in mind, but the pupu menu available at the open-air bar offers an impressive range of selections — ahi sashimi ($14), ahi poke ($12), steamed clams, baby back ribs ($10) and crispy mochiko chicken ($9) are a few examples. I’ve learned that a solo “patroller” shouldn’t commit to things served in large portions, so I regretfully passed up on the half-pound Grand Tiki Burger with fries ($12), the Kalua Pig Nachos ($14) and the Kalua Pig Quesadilla ($12) in favor of three other choices.

The Tender Beef Skewers ($14), a plate of four, proved an excellent choice. The beef was flavorful, the slices of red and green peppers crisp and tangy, and the chunks of onion tart but not too strong.

Tiki’s Famous Coconut Shrimp ($13), large and crunchy, rolled in coconut and served with sweet chili sauce, was beautifully presented. Chopped greens are often used simply to add a bit more height to dishes. I sampled the “Asian slaw” under the shrimp and found the sharp taste of ginger a nice counterpoint to the sauce.

The Jumbo Shrimp Cocktail ($12) isn’t served in a giant cocktail glass but the artistry of the presentation — four large shrimp served with two choices of dipping sauce and colorfully garnished — made the glass unnecessary. The shrimp were large, and the sauces — a wasabi-accented cocktail sauce and a dark sauce — complemented them nicely.

The "Happy Hour" Mai Tai, $5, will put patrons in the best of moods. —John Berger /

On Tuesdays, Tiki’s Happy Hour folds into Taco Tuesdays, with $2 tacos available “while supplies last,” payment by cash only. Be there promptly if you want your tacos served in a hard shell. Those ran out in 20 minutes on the Tuesday I visited, and from that point on they were served in soft purple wraps. Red cabbage along with cheese and ground meat as taco filler? Well, why not? (See my observation at top.)

The Taco Tuesday drink specials sounded tempting, but it had been a long day and I had a long drive through rush hour traffic ahead of me. Consider it unfinished business for the future.

© 2010 The Honolulu Star-Advertiser. All rights reserved.

United States Department of State Mahalo Letter for a dinner at Tiki's

Last month Tiki’s setup a dinner for United States Department of State.  The dinner was with some of President Obama's classmates and teachers, and reporters.

Reporters had the opportunity to dine and conduct TV interviews with some of the president's colleagues from his Punahou School days in our Lava Tube Room.

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Columnist John Berger was at our 8th Anniversary Party On the Scene - Hawaii News -

Columnist John Berger was at our 8th Anniversary Party last week and snapped a shot of local radio personality and author Phil Roberts! Phil wrote a book about Tiki's and included several pictures of our place! Thanks Phil!
On the Scene - Hawaii News -
CELEBRATING TIKIS 4. Philip S. Roberts, center, held an informal book-signing party-within-a-party when Michael Miller, left, and Bill Tobin celebrated the eighth anniversary of Tiki's Grill & Bar last Sunday at the Aston Waikiki. Roberts' book, "Waikiki Tiki," a colorful and thorough history of "tiki culture" in Hawaii, includes several pictures of the decor at Tiki's.


Honolulu’s Greatest Burgers Article includes our Grand Tiki Burger - Honolulu Star-Bulletin

Not that you really need an excuse…but these last few days of May provide a perfect opportunity to eat a burger or two more than usual.
As National Burger Month concludes, we’ve been on the lookout for some special burgers at city restaurants. Yes, they’re a little pricier than your average fast food patty , but what do you get for the extra dollars? Grass fed beef, locally sourced greens and tomatoes, imported Irish cheese, and even a choice of bison, buffalo or ostrich. With space limitations it’s impossible to print a complete list of Honolulu’s greatest burgers – but here are a few firm favorites to get you started.
More at

Here is the section about our burger:

Grand Tiki Burger
You might not expect to find a great burger on the roof top of a hotel in Waikiki, but the Tiki Burger has been a hit with locals and tourists alike, since the restaurant opened. Tiki’s uses Maui Cattle Company ground beef in their 1/2lb patty, served on a toasted sesame seed bun stacked with sweet onions, sliced pickles, iceberg lettuce and sliced roma tomatoes.

The Grand Tiki is $12, and for an extra $4, you can double up and get yourself a full one-pound of ground beef on a bun. While you’re there, you might want to try the locally inspired Fried Green Tomato Sandwich; thick slices of Waialua-grown tomatoes fried in cornmeal and topped with goat cheese and island papaya salad.

Tiki’s Grill & Bar  - Aston Waikiki Beach Hotel
2570 Kalakaua Avenue

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Top Ten Best Selling Drinks List as featured in Mutineer Magazine. Tiki's makes the list!

Tiki's Grill & Bar was stoked to find out we made inside back cover of Mutineer Magazine  list of  "Top Ten Best Selling Drinks List". We also had two drinks featured in the "Mutineer's Guide to Spring Break in Beverage" in the same issue.

Mutineer Magazine is a fine beverage publication unlike any other you’ve ever read, covering all things fine beverage with an emphasis on wine, beer and spirits. As informative as it is approachable, Mutineer Magazine will change the way you read about fine beverages.  It is the mission of Mutineer Magazine to introduce fine beverages to the millennial generation and take fine beverage culture from niche into the mainstream using a cultural rather than commercial approach across a range of mediums.
It can be found at: