HONOLULU KHON2 — For nearly 20 years, Fumi’s Kahuku Shrimp has been a North Shore staple, drawing locals and visitors alike with its bold, unmistakable garlic shrimp. Now, the longtime favorite has expanded to town, bringing the same flavors that made it a destination in Kahuku to a new audience.
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Owner Ben Chang says preserving the original recipes was essential, noting that Fumi’s continues to use the exact same signature garlic oil for its Original Garlic Butter and Original Hot and Spicy shrimp, made fresh daily in small batches.
That garlic oil, prepared in-house through a slow, hands-on process, remains the foundation of every shrimp plate and the reason customers instantly recognize the flavor.
In addition to its classic shrimp plates, Fumi’s has introduced new offerings at its town location, including the refreshing Lilikoi Lemon and the bold, heat-forward Szechuan Mala…