Farm, Fish & Forage is basically just that… a farm-to-table concept meal with a do-it-yourself innovative approach, run by successful Chef Justin Smith who sources as many components as possible: from the tables and chairs constructed of recycled pallets to house fermented banana vinegar.  Kauai Ono does it all. Rustic & communal in style, an outdoor dining venue with a set menu based on weekly and seasonal availability.

The pop up dining experience in Hanalei is more than a simple truck dining experience. The truck kitchen is a custom built gleaming stainless steel restaurant kitchen. Chef Smith describes the vehicle as a Mobile Culinary Assault Vehicle. Way beyond a food truck, it was painstakingly designed and constructed with great food as the ultimate goal. Alone in its class, Smith can do almost anything anywhere. Besides the pop up experience, he also caters in private homes and at private events.Kauai Ono is a crew loosely centered around owner and Chef Justin Smith. An unusual combination of being reared on Mexican street food and his education in chemistry have provided Smith with a unique set of kitchen skills. His formal culinary training in Europe combined with global travels has made him culturally aware and focused on incorporating local ingredients in his recipes.After four years traveling through Latin America and Mexico, Smith attended culinary school in San Sebastián, a resort town on the northwest coast of Spain. His chemistry studies at the University of San Diego enabled him to master the molecular gastronomy techniques while cooking at Arzak, an award-winning restaurant owned by Juan Mari Arzak.

Rustic picnic tables are set under a large white canopy tent strung with twinkle lights, a center pole tent with graceful arching edges reaching to the sky. Warm nights in Hanalei make this the perfect dining experience. BYOB, is a great concept, they provide ice filled tubs for your use.

Kauai Ono set up is casual, but the food produced out of the kitchen is masterful, flavorful and fresh from the sea and garden.

Recent dinner menu for private event:

Grilled shrimp with pineapple
Seared walu walu with ponzu rubbed kale and wasabi-macnut crumble
Mixed bitter greens w/ lilikoi, citrus, and ginger dressing
Braised brisket with roasted sweet potato and chimichurri
Coconut mochi cake with mango and galangal chutney & lime zest

The island is awash with local farmers and Chef Smith has generously shared some of his resources: we get fish from many of the local fishermen and purveyors. We grow many of our greens, lemongrass, eggplant, herbs, onions limes and avocados; and the wet side of the island is overgrown providing foraging opportunities for many items: lilikoi, coconut, guava, starfruit, and breadfruit. One local farm we use often is Moloaa Organicaa.  A local  woman gardener Maria Watmore grows 95% of the lettuce in Kilauea. Pork is sourced from a farm called H&M Kaneshiro Farms, or on occasion, we serve wild pig and mountain goat from hunters. The delicious beef is raised right down the road at Princeville Ranch.  Eggs and taro come from a friend’s farm in Hanalei Bay near Waikoko. Farm, Fish & Forage to Table, literally.

Highly recommend if you find yourself on the road to Hanalei.

Kauai Ono Private Dinner

KauaiOno.com Phone  808.634.3244