Keeping Up with the Craft
From its signature pizza to rich seafood pasta and much more, Arancino at The Kahala turns dinner into something a little more fun. (Not to mention a lot more memorable.)
(All photos courtesy Arancino.)
After 13 years in business, Arancino at The Kahala has become a mainstay of fond memories, milestone celebrations and authentic Italian cuisine defined by the finest ingredients sourced from Italy. Yet among its many stories, none resonates more deeply than the one shaped by love, admiration, and enduring respect for a cherished colleague and friend.
Pizzaiolo Antonino Fotia was a master pizza maker whose artistry distinguished the Hawai'i restaurant. With remarkable flair and unmistakable gusto, he crafted wood-fired pizzas that became synonymous with the restaurant's identity.
"He was my right hand. We worked together for nine years," recalls Executive Chef Daisuke Hamamoto. In the spring of 2025, Hamamoto and Arancino Vice President Alessandro Bolla traveled to Calabria, Italy, to visit Fotia as he battled terminal cancer in the hospital, behind a glass door.
"We spoke through the glass," Hamamoto reflects. "He was understandably depressed, but the moment we mentioned pizza, his eyes lit up. He came alive again. He shared recipes and ideas. I remember every word.” Antonino passed away one month later.
Pizzaiolo Antonino Fotia was a master pizza maker whose artistry distinguished the Hawai‘i restaurant.
(All photos courtesy Arancino.)
In tribute to his memory and legacy, Arancino introduced the Pizza Maestro Antonino, a signature creation that honors their beloved maestro. The pie highlights his recipe, showcasing vine-ripened local tomatoes accented by stracciatella cheese, fresh basil, mozzarella and a vibrant, tart tomato sauce. The dedication coincided with the unveiling of an inspired new menu shaped by an immersive culinary journey through Italy. “We spent two weeks traveling throughout Italy, visiting Sicily, Puglia, Milan, Parma, Florence and Naples. The new menu reflects that experience,” Hamamoto says.
For Hamamoto, it marked a return after five years, while Bolla, an Italian native, maintains frequent visits. Together, they returned with renewed inspiration, introducing distinctive pasta selections alongside refined Wagyu beef and lobster dishes. “One ingredient we encountered everywhere was paccheri,” Bolla notes. “Every restaurant had its own interpretation. A Michelin-starred restaurant made it very popular, and we felt compelled to present our own version with a slightly spicy tomato sauce and sautéed mussels.”
The menu now features Wagyu Beef Cheeks, braised in red wine for three hours, as well as a Wagyu Beef Carpaccio prepared with Kagoshima A5 Wagyu and
accompanied by 24-month-aged Parmigiano Reggiano. The commitment to importing exceptional Italian goods has remained steadfast despite rising costs, with only minimal price adjustments in 2026.
Among the evening’s most captivating presentations is the Risotto ai Funghi, finished tableside within an imported Parmigiano Reggiano wheel and enhanced by specialty Japanese mushrooms. Earthy, savory and luxuriously creamy, it embodies both culinary precision and theatrical elegance.
This sense of refined showmanship reflects Arancino’s devotion to elevated hospitality. Service unfolds with quiet choreography as servers anticipate each need, seamlessly refreshing settings while cultivating an atmosphere of warmth and sophistication.
“We realized that a restaurant is not simply about serving food,” Bolla reflects. “It is about curating an experience. Guests arrive seeking comfort, indulgence, and delight. Being located within The Kahala Hotel allows us to extend that sense of luxury from the very first moment.”
Every restaurant possesses a story, yet Arancino at The Kahala offers a tapestry woven from its history, its people, and its cuisine. In honoring its past, celebrating its inspirations, and preserving the legacy of those who shaped it, the restaurant transforms memory into experience.
Arancino at The Kahala
5000 Kahala Avenue
(808) 380-4400
arancino.com