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Shimabukuro: Kris Shimabukuro, the General Manager, and we have here our <br />consultant, Daisuke Arai, who we hope eventualy will be our chef. He's being engaged <br />as a consultant at this point from the beginning. <br />Okabe: Can you please describe your business? <br />Shimabukuro: This is going to be a sushi bar. <br />Okabe: Just sushi, that's it? <br />Shimabukuro: Yes. <br />Okabe: No ramen, nothing? <br />Shimabukuro: We're not planning to go that route at this time, if it's amended at this <br />point we have not begun to finalize the menu, but we're looking at something that's <br />going to be more exclusively towards sushi, yeah. <br />Okabe: You received the application report? <br />Shimabukuro: Yes. <br />Okabe: Any changes? <br />Shimabukuro: No. <br />Okabe: Okay, any public testimony on this? <br />There was no public testimony. <br />Okabe: Hearing none. Commissioners, do you have any questions or discussion? <br />Ventura: I have a question, so Gerald, where the bathroom is located, is that an <br />appropriate distance from the establishment? 177.3 feet. <br />Takase: I'm assuming it's okay because we had a licensee there before, Keoni's Point <br />of View, so they qualified so nothing's changed, so I think they will get approval. <br />Okabe: But it would have to go through the permit process anyway, so they will be <br />checking, right? <br />Takase: Yes. <br />Okabe: Okay. <br />Nakashima: Because I think if I'm not mistaken, prior to Keoni's, they had portable <br />toilets, it was outside before Keoni's. <br />MINUTES - LIQUOR COMMISSION MEETING - THURSDAY, OCTOBER 2, 2025 - KONA PAGE 13 OF 39 <br />