Oahu

We started our vacation by staying 3 days at the Modern Honolulu, towards the quiet end of Waikiki. This gave us a chance to visit with Deb and Mary and check out some of the new places since the last time we spent time on Oahu several years ago. It also allowed us to get timezone-adjusted before heading to Kauai.

1 We made it!	2 Staying at the Modern Honolulu, a fairly recent conversion of a previous wing of the old Ilikai
3 Main pool and breakfast area of The Modern, overlooking the Ala Wai marina at the quiet far end of Waikiki	4 The "no-kids" upper pool for adults only, a nice lounging area with its own bar and fine beach sand underfoot
5 Each room comes with it's own ukulele, and it's in tune!	6 Pool bar at night
7 Wednesday, arrival night, Deb and Mary joined us at our hotel for dinner at Morimoto's. This is the Iron Chef's eponymous flagship restaurant in Waikiki.	8 Most people were dining outside on the terrace, so the indoor dining area with bleached coral sculptures hanging from the ceiling was largely empty.
9 Our brains were still foggy from the long day of travel, so we all did the chef's omakase tasting menu. Starting off was this wild creation, a little mini sandbox of minced hamachi on the left and maguro tuna on the right, with an array of 7 condiments down the center- fermented nori paste, creme fraiche, Big Island fresh wasabi, guacamole, and some little rice cracker nibs. You were supposed to use a wee tiny little metal scraper to get the tuna from the "saandbox" and use your chopsticks to add dabs of condiments as you desired. Definitely a wild concept of playing with your food.	10 The best kampachi I have ever tasted, flash seared with fresh ginger, cilantro, and sesame oil
11 This "deconstructed salad" was a bit underwhelming compared to all the other dishes. It was a small bowl of oil and anchovy paste heated by a candle underneath. Then you were supposed to dip the various veggies and tofu bits in, kind of fondue-style. Too much oil and too messy of a dish for this level of cuisine in my opinion.	12 The sushi course, various kinds of tuna, fluke, jack, and clam. The rice, fresh wasabi, and house made nama (unpasteurized) shoyu mad this phenomenal.
13 The "surf and turf" course. Yes, that does look like a Maine lobstah claw at the upper left. Apparently, someone on the Big Island is taking Maine lobster larvae and farm raising them there! Here it was done up in 7-spice powder. Lower left is Wagyu beef and lower right was pork tenderloin medallions. The intense lemon creme fraiche at the top right was for the lobster.	14 Coconut mochi cakelet and butter popcorn gelato with toasted puffed rice for dessert
15 Thursday lunch with Deb and Mary at The Pig and the Lady in Chinatown	16 Formerly a food truck and popup, The Pig and the Lady is now a funky bricks-and-mortar location. Wild variations on a Vietnamese theme.
17	18 Lotsa pickled things in jars
19 The happy pig makes sure there are no choking victims here!	20 The waiter sits down to explain the various handcrafted libations to Max
21 It turns out that Nalani Leonard, a dear friend of Deb's, is a member of the Honolulu Elks Lodge. Why you may ask. Well, the Elks have their lodge on the most unbelievable piece of Waikiki shore front property, under the shadow of Diamond Head. A modest membership fee gives you access to this old school haunt and members can invite guests = us!	22 Probably the only Elks Lodge (well maybe except for the other islands) where the wall of past presidents has them all wearing leis.
23 The Honolulu Elks Lodge- classic setting right on Waikiki, cheap drinks, and nightly entertainment. What's not to like?	24 The happy trio- Max, Nalani Leonard, and Deb
25 The pool and view from the Elks Lodge	26 Right next door is the Outrigger Canoe Club
27 Rain clouds over Waikiki, but a bit of a sunset over West Oahu	28 Continuing our tour of Honlulu local-style dive joints was Friday lunch at Helena's Hawaiian Food. This little joint was a James Beard award winner and had a 45 minute wait.
29 Waiting at Helena's	30 More waiting....
31 Happy feet are waiting for lunch too...	32 We are finally inside and seated... yay!!
33 The menu hints at the traditional Hawaiian family-style delights to come	34 Top row, left to right: lau lau, squid luau. Second row: chicken long rice, mac salad, haupia. Third row: ahi poke, poi, fried butterfish collar, alaea sea salt. Fourth row: squid luau, kalua pig, lau lau.
35 We concluded our Honolulu eating frenzy on Saturday with dim sum at Legend in Chinatown	36 Dumplings!
37 Max and Deb with dim sum delights before them. Those mustard colored knish looking things at the lower right were actually the most awesomely delicious custardy desserts imaginable.	38 We say goodbye to Emily (and Deb and Mary) as we head to the airport for Kauai

Next: Kauai