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PHOTOS: Take a look inside Honolulu’s new Korean CU store

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PHOTOS: Take a look inside Honolulu’s new Korean CU store


HONOLULU (KHON2) — The hum of downtown Honolulu will soon get a taste of Seoul.

CU, one of South Korea’s largest convenience store chains, is opening its first United States location in Hawaiʻi to mark a new era for local shoppers and food lovers alike.

The store at 1088 Bishop Street, inside the Executive Centre, will open next week, with its grand opening and blessing ceremony scheduled for Wednesday, Nov. 12 at noon.

“Downtown Honolulu is the perfect place for us to open our first CU Hawaii,” said Robert
Kurisu, CEO of CU Hawaii LLC. “The store will offer fresh grab-and-go food, customizable
beverages, a wide range of popular instant ramen, and many other unique Korean and
local products for people working, living and visiting downtown.”

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A new kind of convenience

Gina Haverly, president of CU Hawaiʻi, called the Nov. 6 soft launch “a special day for some of our special vendors and friends and family.”

For Haverly, this opening marks a moment of pride and progress. It’s not only about a new store but about making history in the islands.

“We’re gearing up to open our first CU store, not just in Hawaiʻi, but in the United States,” Haverly said.

CU’s reach in Asia is staggering, with more than 18,000 stores in South Korea and 680 more in Mongolia, Malaysia and Kazakhstan. The Honolulu store will be the first step in expanding across Oʻahu and beyond.

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After years of planning, CU Hawaiʻi’s debut in downtown Honolulu is only the beginning. Haverly said the company’s vision reaches far beyond Bishop Street.

“We are looking to open so many stores starting on the island of Oʻahu, potentially throughout the while,” she said.

Authentic flavors meet local taste

Haverly explained that CU’s food program aims to stay true to its Korean roots while still honoring Hawaiʻi’s diverse tastes. She said the store’s mission is to deliver real Korean flavors to the islands without compromise.

“We haven’t adjusted the recipes to the local palate,” she said. “What we’ve done instead for our local palate is we created a line called Ho‘ina.”

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The Ho‘ina line, developed with local celebrity chef Sheldon Simeon, will feature dishes tailored for Hawaiʻi.

“He’s helped us create our local recipes,” Haverly said. “So, CU Korea authentic recipes for you to line up, me for the local palate.”

Alongside that menu will be CU’s signature Korean foods like gimbap, musubi, and bento, along with ramen and udon cooking stations where customers can heat and eat on site.

“We also have cookers in our store so you can cook your ramen and your tapioca and all of that here,” she said.

Community and opportunity

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Haverly said the new Honolulu store is already creating local jobs, with about 20 employees hired and more positions to fill as CU expands across Oʻahu.

“We’re interviewing and hiring for store managers, assistant store managers, leads and sales,” she said. “So come see us. We have awesome benefits, too.”

To mark the grand opening, CU plans to thank its first customers with a little extra excitement and appreciation.

“On our grand opening day, we have these awesome swag bags that we’re giving out to the first 100 purchasers,” Haverly said.

As Hawaiʻi becomes CU’s fourth overseas market, the convenience store giant is bringing with it a modern design, Korean national brands and private-label items, along with local partnerships that celebrate the islands’ mix of flavors and people.

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Haverly described the launch as a moment shaped by collaboration and gratitude as she reflected on the many hands that helped make CU Hawaiʻi a reality.

“We have our special vendors, partners who really helped us bring this together,” she said. “And we have obviously really great friends in the media coming to visit us today.”

The CU Hawaiʻi story begins in Honolulu next week, but for Haverly, the work of blending Korean innovation with Hawaiʻi spirit has only just begun.

Kurisu said CU Hawaiʻi’s menu reflects both the global appeal of Korean cuisine and the company’s commitment to authenticity.

“We know that Korean culture, trends and food are very popular,” he said. “We worked diligently to ensure we are offering the same great CU Korean fresh food and snacks with authentic Korean flavors.”

He added that the company also aims to celebrate Hawaiʻi’s local identity while introducing new flavors from across Asia.

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“We also wanted to honor what is unique about our local culture and palates, which can be found in our own Ho‘ina brand foods,” Kurisu said. “And as we expand, we want to ensure that we are delighting our customers with unique local and Asia-inspired treats, foods and snacks, along with new items and recipes that will be added frequently.”



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A 136kg body part was just found floating in the ocean in Hawai’i | Discover Wildlife

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A 136kg body part was just found floating in the ocean in Hawai’i | Discover Wildlife


Whale experts in Hawai‘i were astounded when they came across a whale placenta floating in the ocean and were able to pull it out of the water to study. 

The team from Pacific Whale Foundation were out on their boat when they saw something strange at the surface. At first, they thought it was debris but when they inched closer, they realised that they had stumbled up on something remarkable. 

The mysterious mass floating in the water was a whale placenta. Coming across a specimen like this is incredibly rare. “This tissue typically sinks quickly after being released from the mother,” says Jens Currie, Pacific Whale Foundation’s chief scientist. 

Although the birth must have been very recent, there was no sign of mother or calf nearby. “It is thought that mothers and calves move away rapidly after birth, likely to avoid any predators that may be attracted by the afterbirth,” says Currie. 

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Finding a whale placenta is an incredibly rare event. Credit: Pacific Whale Foundation – NMFS MMPA/ESA Research Permit #21321

The crew quickly collected the placenta, which included a “large portion of the umbilical cord” and brought it onboard their boat (under permits #27099 and MMHSRP #24359) to take it back to the lab for scientists to study.

“The placenta weighed approximately 300 pounds [136 kg], making it one of the very few occasions in which a fully intact whale placenta has been measured and weighed,” he says.

The opportunity to study a specimen like this doesn’t come around often so the researchers are excited for the rare opportunity to process the sample and collect important data. “Whale placentas represent an extraordinary biological archive, offering rare insight into maternal health and the conditions experienced by a developing calf,” says Currie. 

“This rare opportunity allows scientists to explore whale placental tissue in unprecedented detail, improving our understanding of reproduction and foetal development, and offering insight into environmental stressors that may affect whale populations later in life,” he adds.

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Whale mother and calf.
Whale mother and calf. Credit: Pacific Whale Foundation – NMFS MMPA/ESA Research Permit #21321

The team is working alongside scientists from University of Hawaii’s Health and Strandings Lab and Griffith University to study the placenta. The experts were careful to take only what they needed.

“Approximately one percent of the tissue was carefully subsampled,” says Currie. “The majority of the placenta has been retained intact and will ultimately be returned to the ocean, following both cultural and scientific protocols.”

Their analysis includes taking measurements, photos and samples to see if the tissue contains contaminants, such as microplastics, mercury and ‘forever chemicals’ (PFAS). 

“Placental tissue offers a unique opportunity to better understand how these substances are distributed within the body and the extent to which developing calves may be exposed to contaminants before birth,” says Currie. 

This finding isn’t just important for scientists. Taking a sample like this is a “sacred moment” in Hawaiian culture, so the team is careful to disturb the remains as little as possible. “We have a cultural advisor on staff and also work with a broader group of Indigenous cultural practitioners, Kiaʻi Kanaloa, who provide guidance and oversight,” explains Currie. “Any work involving bio-cultural materials is approached with care, restraint and respect.” 

In line with Hawaiian culture, the whale’s i’o (flesh) will be respectfully returned to the sea at the spot it was found, says Currie: “Kiaʻi Kanaloa has provided the cultural protocol for returning the placenta to the sea, including the development of a ceremony for us to carry out that includes [the ceremonial prayers] Pule Mihi [and] Pule ʻAwa, and [the traditional practice of offering gratitude called] hoʻokupu.” 

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Top image: Hawai’i. Credit: Getty

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Deadly crash shuts down H-1 eastbound in Aiea

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Deadly crash shuts down H-1 eastbound in Aiea


HONOLULU (HawaiiNewsNow) – Emergency responders are at the scene of a deadly crash on the H-1 Freeway.

The crash occurred at around 1:40 p.m. in the left eastbound lanes just before the Kaamilo Street overpass.

Emergency Medical Services said a 27-year-old woman was pronounced dead at the scene.

A 3-year-old boy was among four people hospitalized in serious condition. Two women, ages 23 and 55, and a 28-year-old man, were also listed in serious condition.

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Two men, ages 27 and 29, were hospitalized in stable condition.

At 2:18 p.m., the Hawaii Department of Transportation reported that eastbound traffic was being diverted to the Waimalu offramp.

Drivers were urged to exercise caution in light of first responders on the roadway.

Check our traffic flow map for the latest conditions.

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Shark attacks in Hawaii spike in October, and scientists think they know why

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Shark attacks in Hawaii spike in October, and scientists think they know why


“Sharktober” — the spike in shark bite incidents off the west coast of North America during the fall — is real, and it seems to happen in Hawaii when tiger sharks give birth in the waters surrounding the islands, new research suggests.

Carl Meyer, a marine biologist at the University of Hawai’i at Manoa’s Hawaii Institute of Marine Biology, analyzed 30 years’ worth of Hawaii shark bite data, from1995 to 2024, and found that tiger sharks (Galeocerdo cuvier) accounted for 47% of the 165 unprovoked bites recorded in the area during that period. Of the others, 33% were by unidentified species and 16% were attributed to requiem sharks (Carcharhinus spp.)



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