KAKA‘AKO MENU

E pū pa‘akai kākou! (let’s eat)

www.MyHighwayInn.com • Phone 808-954-4955 WELCOME TO

HIGHWAY INN first opened its doors during the fall of 1947 by my grandparents, Nancy and Seiichi Toguchi. Located on Farrington Highway in Waipahu, it was originally opened as a way for my grandparents to feed their seven children. Then in the 1960s they moved

Highway Inn to Depot Road and began serving Hawaiian and American food to the employees of the Waipahu Sugar Mill. In 1984, under the ownership of my father, Bobby, the restaurant moved to its current location on Leoku Street and continues its longtime tradition of serving fresh Hawaiian food daily, such as our signature combo plates, beef stew, pipikaula and lau lau.

WHY KAKA‘AKO? The story of salt ponds in Kaka‘ako is also part of the story of Hawaiian food. So when the opportunity arose to partner with Kamehameha Schools Bishop Estate’s (KSBE) Salt at Our Kaka‘ako project, it was the perfect fit.

The ability to share our Hawaiian food menu with an audience in town was also impossible to resist. We have a deep respect for the cultural significance of Hawaiian food and we want to revive the flavors of the past and showcase it to new palates. Our goal is to introduce as well as enhance the traditional flavors of mea ‘ai, and create a Hawaiian food renaissance.

E ‘ai ana me ke aloha, (eat with love) Monica Toguchi Ryan

ON THE COVER: Kalo (or ) is more than just a plant. Ho‘ohōkūkalani’s second child was also named Hawaiian used to make and other ‘ono Hāloa. He grew strong, nurtured by the kalo plant. (delicious) foods. A mo‘olelo (story or legend) tells Hāloa become the first ancestor of the Hawaiian of Ho‘ohōkūkalani. She gave birth to Hāloa who was people, making Hawaiians one with kalo. Today, kalo tragically born without breath. She buried him in the continues to find ways to connect Hawai‘i’s people land (‘āina) and from the ground grew the first kalo and to ‘Malama Honua (care for Mother Earth).

WWW.MYHIGHWAYINN.COM OUR SIGNATURE HAWAIIAN COMBO PLATES

Combo plates served with poi or rice, steamed ‘uala (sweet potato), and with a choice of lomi salmon, potato-mac salad, or local greens with liliko‘i dressing.

BEEF, NA‘AU, OR TRIPE STEW 13.95

KĀLUA PIG 14.95

PORK OR CHICKEN LAU LAU 15.95

MAKE IT A SUPER COMBO 3.95 each Add kālua pig, chicken long rice, pipikaula, 70 Years smoked meat or squid lū‘au. of Tradition, Culture, and Substitute poi or rice with fried rice for 1.95 Aloha in Every Bite Substitute haupia for a house-baked for 3.95

CLASSIC À LA CARTE HAWAIIAN DISHES LAU LAU (PORK OR CHICKEN) 7.95 SQUID LŪ‘AU 5.95 LOMI SALMON Regular 6.95 BEEF STEW (PIPI) POI 4.95 Small 4.95 ‘Ohana Size 13.95 CHICKEN LONG RICE 5.65 Regular 6.95 STEAMED OR GRILLED Small 5.75 BUTTERFISH N’ STEW GRAVY Mkt price ‘UALA (SWEET POTATO) 5.95 Based on availability. STEW (NA‘AU OR TRIPE) RAW SWEET ONION WITH SALT ‘Ohana Size 12.95 DEEP FRIED BUTTERFISH COLLAR (ONE WEDGE) 0.55 Regular 6.55 N’ STEW GRAVY 6.95 Small 5.25 AKULE/‘ŌPELU (SPECIAL) Mkt Price FRESH LOMI AHI Mkt Price Served with poi. Based on availability. PIPIKAULA Based on availability. Double 12.95 Waipahu-style: served with Regular 6.95 Hawaiian salt and green onions. Kaka‘ako-style: served with ASK YOUR KĀLUA PIG 6.65 SERVER limu kohu chili water, tomatoes, ABOUT THE SMOKED MEAT 4.65 sweet onions, Hawaiian salt, MALIHINI and green onions. (NEWCOMER) GUIDE POKE BOWLS HAWAIIAN STYLE LIMU POKE, SPICY AHI, SESAME AHI, OR SHOYU AHI POKE BOWL Mkt Price Choice of fresh poke on a bed of rice.

OUR THROWBACK SCHOOL LUNCH TRAY Many people have asked “what’s with serving your combo plates on school lunch trays?” Well, our tradition of serving our ‘ono Hawaiian combo plates on school lunch trays was started by Bobby Toguchi in the 80s. Being organized and practical, Bobby wanted all of the flavors of the combo plate to be tasted separately, but he didn’t want his patrons and staff to be dealing with tons of dishes and bowls. Then one day, when he was picking up his daughters from school, the idea came to him. Yes you guessed it, the ‘school lunch tray’. Little did he realize what a kitschy throwback he created that day. LAU LAU COMBO PLATE WWW.MYHIGHWAYINN.COM

PAU HANA PŪPŪS (APPETIZERS) $1 OFF THESE APPETIZERS FRESH SPICY AHI, SESAME AHI, SHOYU AHI, 2:30–5:30 PM MON–FRI OR HAWAIIAN STYLE LIMU POKE Mkt Price excluding poke Based on availability.

PIPIKAULA & SMOKED MEAT 13.95 Served in a sizzling cast iron skillet with bell peppers, LIMU SHOYU SPICY onions, and a smoked aioli.

HAWAIIAN STYLE NACHOS 14.25 LOCALLY MADE TARO CHIPS & HOUSE-MADE SALSA 6.25 Fresh house-made sweet potato chips with our signature kālua pig and topped with shredded cheddar FRIES 11.45 and jack cheese, house-made salsa, sour cream, and Old-fashioned crinkle cut fries tossed with your favorite guacamole. Serves 2–4 people. mixture of choice (garlic furikake or our brown gravy).

HIGHWAY INN’S CHICKEN DRUMMETTES 12.95 EDAMAME POKE 8.45 Battered chicken wings tossed with one of our ‘ono Blanched edamame sautéed with sliced lup cheong and house-made sauces (furikake Korean garlic, spicy cajun, a smoked aioli, and topped with pa‘akai. or liliko‘i BBQ). ASK YOUR SERVER ABOUT MOCO LOCAL ISLAND FAVORITES MONDAYS

CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ UPLAND FARM EGGS Regular 12.95 Mini 8.95

SALT MEAT WATERCRESS WITH RICE Regular 11.95 Mini 8.75 HAWAIIAN BEEF STEW KĀLUA PIG & CABBAGE* 11.95

FLAME BROILED PŪLEHU RIBS* 17.95 PORK CHOPS & GRILLED ONIONS* 15.95 Served Hawaiian style with pa‘akai (Hawaiian salt). Served with brown gravy.

HAWAIIAN BEEF STEW PLATE* 11.95 PLANTATION MIXED PLATE 16.95 Pipi pūlehu with pa‘akai (Hawaiian salt), grilled chicken * SMOKED MOCO and panko crusted island fish. Served with furikake rice Smoked meat sautéed with bell peppers and onions, and potato-mac salad. served with a smoked aioli and two Petersons’ Upland Farm eggs over rice. PŪLEHU MOA (FLAME BROILED CHICKEN) Regular 14.95 Regular 14.25 Mini 9.95 Mini 10.25 Add: Fried Rice HIGHWAY INN FRIED RICE Regular 3.95 Regular 9.75 Mini 2.95 Mini 6.50 LOCO MOCO* Add: Two Petersons’ Upland Farm Eggs 2.65 Regular 12.95 LOCAL CATCH OF THE DAY* Mkt Price Mini 8.65 Based on availability. Add: Fried Rice Regular 3.95 MISOYAKI BUTTERFISH* Mkt Price Mini 2.95 *Dishes served with rice and potato-mac salad. OLD-FASHIONED HAMBURGER STEAK WITH ONIONS* Substitute rice with grilled sweet potato for 3.95; Regular 11.95 fried rice for 2.95; or poi for 4.25 Mini 7.95 Substitute potato-mac salad with local greens for 2.25

WWW.MYHIGHWAYINN.COM BURGERS, SANDWICHES & MORE

LAU LAU: The lau lau’s origin can be traced back to the 12th century when Polynesians voyaged to KĀLUA PIG SLIDERS Hawai‘i from the South Pacific. While some of BIG ISLAND GRASS FED FLAME FRESH FISH TACOS the places they originated from have similar dishes, * 13.95 16.95 BROILED BURGER WITH TARO & SWEET POTATO CHIPS today’s lau lau has evolved Served on a taro bun with onions, lettuce, Two large seared “local catch of the day” to reflect Hawai‘i’s tomato, and house-made burger sauce. fish tacos with chili aioli, avocado mousse, rich history. Add: Swiss or shredded lettuce, and diced tomatoes American Cheese 1.00 served on soft taro tortillas. Add: Bacon or Avocado 1.50 GRILLED FISH SANDWICH* 13.95 KĀLUA PIG SLIDERS Local catch of the day served on a taro WITH TARO & SWEET POTATO CHIPS 12.95 bun with onions, lettuce, tomato, and Served with our house-made coleslaw house-made tartar sauce. on King's Hawaiian® sweet bread rolls. Add: Avocado 1.50

KĀLUA PIG QUESADILLA 10.95 GRILLED CHEESE SANDWICH* 8.95 Served with salsa, guacamole, and LOMI SALMON: Lomi Salmon’s sour cream origin is as diverse as its ingredients. Capt. Cook and explorer Francisco Marin brought onions and tomatoes in the late 1700s, and salmon was introduced *Served with old-fashioned crinkle cut fries. via trading ships from the Pacific Northwest. By the Substitute fries with local greens for 2.25; mid-1800s lomi salmon sweet potato chips for 2.25; potato-mac FRESH FISH TACOS was as common as poi. salad for 2.25; or taro chips for 2.65

SALADS & SIDES

SEARED AHI SALAD Mkt Price LOCALLY FARMED GREEN SALAD 7.65 4oz ahi steak on a bed of local greens, Add: Fresh Ahi Poke Mkt Price roasted tri color peppers, sliced BROWN OR WHITE RICE cucumbers, sweet potatoes, and PIPIKAULA: You can’t eat ‘Ohana Size 3.25 boiled egg. Tossed with our pipikaula without thinking Regular 1.75 house-made oriental dressing. about paniolos. Pipikaula, Small 1.25 Hawaiian beef jerky, SEARED ISLAND TOFU SALAD 11.95 FRIED RICE (ONE LARGE SCOOP) 2.95 was a staple for paniolos Seared tofu made with local greens during long cattle drives and served with sesame marinated POTATO-MAC SALAD 2.95 in the early 1800s. It locally grown watercress and allowed them to stay out ginger-soy vinaigrette. ADDITIONAL GUACAMOLE, SALSA, SALAD for long periods of time. DRESSING, OR HAUPIA SAUCE 0.50

WWW.MYHIGHWAYINN.COM BREAKFAST

Monday–Friday served till 11:00 AM. Saturday served till 12:00 PM and all day Sunday. BREAKFAST PLATES

SMOKED MOCO Smoked meat sautéed with bell peppers and onions, served with a smoked aioli, and two Petersons’ Upland Farm eggs over rice. Regular 14.95 Mini 9.95 Add: Fried rice Regular 3.95 Mini 2.95 LOCO MOCO Regular 12.95 Mini 8.65 Add: Fried rice Regular 3.95 Mini 2.95 CORNBEEF HASH WITH BROWN GRAVY & TWO PETERSONS’ WOOD SMOKED MEAT OMELETTE UPLAND FARM EGGS* Regular 12.95 Mini 8.95 KĀLUA PIG EGGS BENEDICT WITH RED DIRT GRAVY 12.95 KAKA‘AKO BREAKFAST* 10.25 Served with grilled sweet potato. Two Petersons’ Upland Farm eggs with a choice of WOOD SMOKED MEAT OMELETTE* 14.95 Portuguese sausage, bacon, spam, or vienna sausage. Served with onions, peppers, and cheese. Add: Portuguese Sausage, Spam, Vienna Sausage, or Bacon 3.95 VEGGIE OMELETTE* 12.95 Spinach, mushrooms, peppers, cheese, onions, and tomatoes. KEWALO BREAKFAST* 13.95 Grilled “local catch of the day” with onions and VEGGIE LOVER’S FRITTATA* 13.95 peppers, and served with two Petersons’ Upland Served in a cast iron skillet with spinach, mushrooms, Farm eggs. peppers, onions, cheese, and tomatoes. Topped with a chili reduction and avocado crème fraîche. HIGHWAY INN FRIED RICE Our classic fried rice. Regular 9.75 Mini 6.50 Add: Two Petersons’ Upland Farm Eggs, any style 2.65 Add: Wood Smoked Meat 4.65 Add: Portuguese Sausage, Spam, Vienna Sausage, or Bacon 3.95

*Served with your choice of rice or toast (white or wheat).

VEGGIE OMELETTE Substitute rice with fried rice for 2.95 or with grilled sweet potato for 3.95

HAWAIIAN SEA SALT: Hawaiians prepared their foods simply, eating it raw, dried, roasted, broiled and steamed. Their main seasoning was sea salt which is a common flavoring for traditional Hawaiian food.

WWW.MYHIGHWAYINN.COM FROM THE GRIDDLE

DANNY BISHOP’S HO‘I‘O: Hō‘i‘o is a fern found throughout Hawai‘i’s rainforests. They are edible after the young tips have unfurled and have a taste similar to asparagus. Danny Bishop, our local Hō‘i‘o farmer, harvests these ferns BELGIAN WAFFLE WITH FOSTER SAUCE, MACADAMIA NUTS AND FRESH for our Hō‘i‘o Salad, which are packed with nutritional value and fresh flavor. PORTUGUESE SWEETBREAD BELGIAN WAFFLE WITH BANANA FRENCH TOAST 8.95 FOSTER SAUCE, MACADAMIA NUTS Two slices of Portuguese sweetbread & FRESH BANANAS 8.25 sprinkled with powdered sugar and served with fresh bananas. POI PANCAKE WITH MACADAMIA NUTS Add: Two Petersons’ Upland & HAUPIA SAUCE Farm Eggs, any style 2.65 1 Pancake 5.50 Add: Portuguese Sausage, 2 Pancakes 7.65 PETERSONS’ UPLAND FARM EGGS: Spam, Vienna Sausage, 3 Pancakes 9.25 One of only a handful of egg or Bacon 3.95 farms in Hawai‘i, Petersons’ Add: Wood Smoked Meat 4.65 Upland Farm is a family run business that has been providing delicious and nutritious eggs to the islands for more than 100 years. Boasting fresher and fluffier yolks and egg whites, Petersons’ Upland Farm eggs are a true Hawai‘i tradition.

POI PANCAKE WITH MACADAMIA NUTS AND HAUPIA SAUCE

WONG’S LUAU LEAVES: We wanted the freshest lū‘au leaves for our lau lau and our squid lū‘au, and we found it in Wong’s. Thelma Wong and SPECIALTY ITEMS & BREAKFAST SIDES her family have been growing their all-natural leaves for 3.50 two generation on their HOUSE-BAKED GRILLED BANANA BREAD FRESH PAPAYA (THREE SLICES) 4.25 35-acre Kahaluu farm. One TOAST 2.95 of the only wetland lū‘au leaf FRIED RICE (ONE LARGE SCOOP) 2.95 Two slices of wheat or white bread toast growers on O‘ahu, Thelma’s served with house-made banana butter. leaves are said to be the most tender around.

WWW.MYHIGHWAYINN.COM

HOUSE-BAKED DESSERTS 4.25 FRESH FROM KAUA‘I Mkt Price Chocolate haupia shortbread, Sweet potato haupia Thursday Special. Available after 11:00 AM. shortbread, Bread drizzled with haupia sauce. GELATO 5.25 KULOLO OR POI FUDGE BROWNIE À LA MODE 4.95 Choose from 3 flavors of the month. HAUPIA 1.50

BREAD PUDDING DRIZZLED WITH HAUPIA SAUCE SWEET POTATO HAUPIA SHORTBREAD

CHOCOLATE HAUPIA SHORTBREAD POI FUDGE BROWNIE À LA MODE

CONSUMER ADVISORY: Consuming raw or undercooked foods may increase your We reserve the right to REFUSE SERVICE TO ANYONE. Prices, menu items and risk of foodborne illness. policy are subject to change without notice. Menu prices are subject to 4.712% HI We do not use MSG in our recipes, except the MSG in oyster sauce used in our fried rice. State Excise Tax.

Gift Cards, T-Shirts and more are available for purchase!

GIVE THE GIFT OF SOMETHING ‘ONO

Give that special person exactly what they want, their favorite Highway Inn ‘ono-lish dish!

WANT A LITTLE HIGHWAY INN AT YOUR NEXT EVENT? Let us cater. Our famous kālua pig, lau lau, and beef stew can be served alongside our ‘ono shoyu pork, and other local island favorites to help make any occasion special. BEVERAGES

SOFT DRINKS & JUICES

BOTTOMLESS SOFT DRINKS 3.25 WAI KOKO HOT CHOCOLATE 1.95 Coke, Diet Coke,Sprite, Barq’s Rootbeer, COCONUT WATER (CAN) 3.95 HARDER’S GREEN RIVER 2.65 Fanta Fruit Punch, Fanta Orange, ORANGE JUICE 3.25 Dr. Pepper, Minute Maid Lemonade. POG 2.65 BOTTOMLESS GUAVA JUICE 3.25 Passion, orange, and guava. UNSWEETENED ICED TEA 3.25 KONA BLEND COFFEE 4.25 2.95 PLANTATION ICED TEA 2.95 HOT BLACK OR GREEN TEA 1.70

PAU HANA $1 OFF COCKTAILS, BEERS & WINES 2:30–5:30 PM BAR MENU MON–FRI excluding wine bottles COCKTAILS SPIRITS

POG MIMOSA 8.00 WELL SPIRITS 7.0 0 PANIOLO WHISKEY 9.00 M-TOWN MULE 8.00 PAU VODKA 9.00 KOLOA LIGHT DARK 9.00 Cucumber infused vodka, honey syrup, lime juice, and ginger beer. FID ST GIN 9.00 Q GINGER BEER/TONIC 4.00 MAI TAI 11.00 WINE Koloa light rum, pineapple juice, lime juice, orgeat, and triple sec, topped with dark rum. MELE BY ULUPALAKUA VINEYARDS (RED BLEND) Glass 9.00 Bottle 33.00 GREEN HIGHWAY 8.00 Green river (local favorite lemon-lime drink), coconut KULA BY ULUPALAKUA VINEYARDS (WHITE BLEND) milk, and vodka. Glass 9.00 Bottle 33.00

MARGARITA 8.00 SPARKLING WINE Cuervo traditional, triple sec, agave, and lime juice. Glass 7.00 Bottle 24.00

BLOODY MARY 8.00 PEBBLE LANE CHARDONNAY House-made bloody mary mix, Hawaiian chili pepper Glass 7.00 Bottle 24.00 water, and vodka. ANGELINE PINOT NOIR Glass 7.00 Bottle 24.00 BEER SPELLBOUND CABERNET SAUVIGNON MAUI BREWING CO. Glass 7.00 Bottle 24.00 BIKINI BLONDE & BIG SWELL IPA DRAFT BEER 6.00 Corkage fee per bottle is 15.00 HONOLULU BEER WORKS COCOWEISEN 7.0 0 KONA BREWING CO. LONGBOARD & BIG WAVE GOLDEN ALE 6.00 HEINEKEN BOTTLE 6.00

MELE BY ULUPALAKUA VINEYARDS EAT LIKE A LOCAL, LOOK LIKE A LOCAL

If you’re eating like a local, you might as well look like one too. The best way to do that, buy a shirt. Heck, buy all of them!

“70th Anniversary”

Our 70th Anniversary design is based on the diverse history of where the original Highway Inn restaurant resided, Waipahu. The design bridges and explores the gap between plantation Hawai‘i and pre-plantation Hawai‘i. Legend has it that kō (sugar cane) was dedicated to Makakanikeoe, the God of Love that manifests itself as wind. After being dedicated to Makakanikeoe by a kahuna, sugar cane is blown in the direction of the desired lover. It is said that when it touches the one desired he or she becomes very much in love with the sender.

The design uses sugar cane to reference this ritual as well as the wind’s relationship with water, and how it pushes the water from its underground receptacle, thus creating the artesian spring that Waipahu was named after.

“60 Year Anniversary”

“License to Grind” “HI-Way”

WWW.MYHIGHWAYINN.COM A BRIEF HISTORY OF FOOD IN HAWAI‘I PRE-1778 1868 Polynesians arrive and bring the foundational ingredients of Hawaiian Japanese contract laborers begin to arrive (Okinawans arrive in 1900), food: kalo (taro), ‘uala (sweet potato), niu (coconut), ‘ulu (), bringing with them rice, shoyu, and new food preparation techniques. pia (arrowroot), uhi (yam), mai‘a (banana), kukui (candlenut), kō (sugarcane), kī (ti), pua‘a (pigs), and moa (chickens). 1878 The first Portuguese arrive and become an integral part of plantation 1778 life. They bring pão doce (sweet bread), malasadas, and Portuguese The arrival of Capt. James Cook brings goats, melons, pumpkins, and bean soup. onions. 1900 1778—EARLY 1800s The first Puerto Ricans arrive bringing yams, beans, tomatoes, garlic, Whalers and merchants begin to arrive, bringing salt fish, which and olive oil. influences lomi salmon. 1900—1901 1792 James Drummond Dole establishes his first pineapple plantation and An English officer in the British Royal Navy, Capt. George Vancouver, builds his first cannery in Wahiawā. This marks the start of Hawaiian brings cattle to the Islands, which eventually leads to the paniolo Pineapple Company, which later becomes Dole Food Company. (cowboy) culture and pipi kaula (jerked beef). 1903 1794 Koreans arrive to work on the plantations. They bring rice, vegetables, Spanish explorer Don Francisco de Paula Marin arrives in Honolulu, sesame oil, barbecued meats, and kim chee. and is known for growing oranges, cabbages, potatoes, peaches, tobacco, lemons, tomatoes, asparagus, coffee, and pineapples. 1906 Filipinos arrive to work on the plantations. Like other nationalities, 1850 the first Filipino workers to arrive are mostly single men who don’t The Masters and Servants Act paves the way for the importation of cook extensively, thus limiting their influence. But as time goes on, workers from other countries. The California Gold Rush spurs the the traditional flavors used in Filipino cooking, such as vinegar and demand for Hawaiian sugar, which starts an influx of foreign laborers. fish sauce, become more influential.

1852 TODAY Chinese contract laborers are brought to Hawai‘i to work the sugar Despite the fact that Hawai‘i farmers continue to produce some of the cane fields. They bring rice, soy sauce, and tofu, which become best food products and ingredients in the world, it is estimated that ingredients in chicken long rice and soups. roughly 85–90% of Hawai‘i’s food is currently imported. At Highway Inn, however, we continue to use local ingredients whenever possible 1861 as we believe it brings out the true flavor of our dishes. The American Civil War increases the demand for Hawaiian sugar.

PHOTO COURTESY OF ACME CASTLE & COOKE DETAIL OF PHOTO NEWSPICTURES, INC. AND THE PROPERTIES, INC. BY FRANK DAVEY, CA. 1900; HAWAI‘I STATE ARCHIVES, CA. 1941. BISHOP MUSEUM ARCHIVES.

SIGNIFICANT MILESTONES FOR HIGHWAY INN

1947 2013 Nancy and Seiichi Toguchi open the original Highway Inn restaurant Highway Inn expands by opening its second restaurant in Honolulu in Waipahu on Farrington Highway. The restaurant quickly grows in at SALT at Our Kaka‘ako, a project by Kamehameha Schools Bishop popularity. Estate.

1960 2015 The original restaurant is relocated to Depot Road, serving many of the Highway Inn opens its third restaurant at historic Bishop Museum. employees of the O‘ahu Sugar Mill.

1984 The restaurant moves again to its present location on Leokū Street, where it continues to serve the Waipahu and westside communities.

EXPERIENCE BISHOP MUSEUM: Established in 1889 by Charles Reed Bishop in memory of his wife Princess Bernice Pauahi Bishop, the last direct descendent of Kamehameha I, Bishop Museum is Hawai‘i’s premier museum for exploring and celebrating the extraordinary history, culture, and environment of Hawai‘i and the Pacific. Today, the Museum cares for collections comprised of more than 25 million cultural and biological objects, each with its own unique story to tell. Conveniently located between the airport and Waikīkī, Bishop Museum is in the heart of Kalihi-Palama just off the H-1 Freeway’s Likelike exit. They are open daily from 9:00 am–5:00 pm and closed on Thanksgiving and Christmas Day. To learn more or plan a visit, go to BishopMuseum.org.

WWW.MYHIGHWAYINN.COM KNOW MORE, GRIND MORE! Sign up for ‘The Scoops’ e-newsletter at our website and register right now with your server for our Frequent Diner program—it’s free! For each $100 you spend at Highway Inn, you get a $5 coupon to use on your next visit. Don’t forget to register your frequent diner card at www.heartlandgiftcard.com.

70 YEARS OF TRADITION, CULTURE, AND ALOHA IN EVERY BITE

WAIPAHU SHOPPING VILLAGE SALT AT OUR KAKA‘AKO THE BISHOP MUSEUM 94-226 Leokū Street 680 Ala Moana Blvd., #105 1525 Bernice Street Waipahu, Hawai‘i 96797 Honolulu, Hawai‘i 96813 Honolulu, Hawai‘i 96817 Phone: 808-677-4345 Phone: 808-954-4955 Phone: 808-954-4951

@HighwayInn @MyHighwayInn fb.me/MyHighwayInn fb.me/KakaakoHighwayInn #HighwayInn #MyHighwayInn #HawaiianFood www.MyHighwayInn.com

Delivery services available with delivery partners.

GRANDMA & GRANDPA DONATING TOGUCHI ‘OHANA, CIRCA 1947 TO KUAKINI HOSPITAL, 1960S

11/17