Charcoal alley : The Modern Honolulu

Posted on: 11.05.2014

The Modern Honolulu . . . is a refreshing twist for a contemporary, Waikiki hotel. Stylish and sophisticated, it provides luxurious lounging with a casual, South Beach-chic vibe. It was the perfect place to stay for a romantic getaway, but the hotel is accommodating to every type of explorer, from sophisticated business travelers, to happy families with wide-eyed, keikis and teens.

It’s conveniently situated near the Ala Moana harbor, but actually feels secluded and a step removed from the hectic, tourist scene. I loved the hotel's artistic accents. Herbie Fletcher’s rad installation behind the reception desk is a wild amalgamation of surfboards, broken-in-action and signed by their riders, including some of the most legendary names in the sport. Our airy, ocean view room was relaxing and fresh, with white linens and wood furnishings.

The hotel has two spectacular pools, four bars, and a nightclub. The Sunrise Pool is simply dazzling with incredible views that extend towards the yachts and ocean horizon. The Sunset Pool was my favorite, surrounded by bright, pink, raspberry-ice bougainvillea, which was a stunning contrast against the brilliant blue, Yves Klein tiles—crazy beautiful! Its’s an adult only oasis, complete with palm trees, hammocks, and lovely, white sand to tickle your toes.

One of the highlights of staying at The Modern Honolulu is the gorgeous, in-house restaurant, Morimoto, (headed by none other than Chef Masaharu Morimoto of "Iron Chef America" fame). They say you eat first with your eyes. The restaurants sleek modern furniture, and stunning, oversized purple and lime green orchid wall art helps create an appetizing expectation of what is to come. And the innovative, Japanese cuisine which follows does not disappoint. Our dinner started with the signature sampler of hamachi and toro tartare (sustainable bluefin tuna) pressed into an in icy, lucite dish. You carefully scoop the finely chopped fish and a bit of your choice of accompaniments (fresh wasabi, chives, creme fraiche, and guacamole) onto a tiny paddle, then dip into a seasoned sauce and devour. It’s a fun and playful way to share a meal.