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Kim: Local musicians and traditional Hawaiian; plus any kind of music that we can bring that <br />will entertain the locals and tourists. <br />Takase: They're not planning for a late night nightclub? <br />Kim: No, no, they can't do that. We already put it in the lease. They aren't going to be <br />operating any nightclub. I'm not going to allow it. <br />Takase: Is there an awning or covering over the patio area? <br />Kim: Are you talking about the roof? That's the area where we're going to put the bar and a <br />little storage. <br />Takase: What's going to be outside by the umbrellas? <br />Kim: We have outside tables; five tables with the umbrellas. They're trying to create the <br />L.A. style outdoor atmosphere out there. And of course, they're going to use the deck area. <br />I'm really looking forward to the opening. <br />Takase: Are they going to maintain the fence around there? <br />Kim: Yes. <br />Takase: Thank you. <br />Taniguchi: I have a question. Since it's a Korean barbeque place, are you going to cook on <br />the table? <br />Kim: Yes. They have 25 barbeque tables. They have a huge area for groups and they can <br />have family events. They have the space for a group of tourists with a minimum of 50 <br />people. <br />Taniguchi: So you cook on the table? <br />Kim: Yes. I don't know if you're familiar with the Korean barbeques in L.A. or Honolulu or <br />not. <br />Taniguchi: That's why my question is, I've been to several different ones. How's the smoke <br />going to be handled? Is the smoke going to be sucked down or up? <br />Kim: We have a downdraft. Before they had an oven hood, but we put more money into it to <br />make a downdraft. The smell will go down the table. You don't have any barbeque smell on <br />you. <br />Kim: It's two hours from Hilo, but come on down. It's going to be a good place there. <br />JANUARY 4, 2018 - LIQUOR COMMISSION MINUTES <br />10 <br />