- So we're goin' shark diving, in Hawaii.
- You guys wanna make sure you keep myself
between you and the boat at all times.
- Without the cage.
- They view the boat as a possible food source.
- No cages?
- Yeah, I'm not goin' in.
- So, let me break it down for you.
The past 10 years, I've been traveling the world,
tour managing artists, and showing them the best spots.
I know that anywhere you go, you need that solid connect.
We've taken submissions from people claiming to have
the keys to their city, now we're traveling the country
to take them up on their word.
I'm Justin Lizama and this is Gatekeepers.
So I've just arrived to Honolulu.
When you think of Honolulu, you think of pineapples,
poke bowls, and getting lei'd off the airplane.
(sensual music).
But I'm looking for an experience that
you typically wouldn't see on a postcard.
And find me some spam.
Just a little tight.
I'm about to link up with Zak Noyle,
he's a surf photographer that spends
most of his life in the water.
He claims to know the ins and outs of the city
that no tourist would ever find.
I'm hoping that he can impress me and show me why
Honolulu's one of the most fun and entertaining cities
in the whole world.
(tropical guitar music)
Zak's pin drop matches up with the location,
got some water, it's gonna be a great day.
What's up, man?
- Hey, Justin!
My name is Zak Noyle, born here in Honolulu, Hawaii.
I'm a professional water photographer.
Welcome to Hawaii.
- Thank you.
- Happy to have you here.
I'm gonna show Justin a great time.
I'm gonna show him some hidden gems,
really get him out of his comfort zone.
First of all, what are you wearing?
Jeans and shoes on the beach.
So double negative.
This is my buddy Austin's Hawaii sailing canoe.
We're gonna go for a little sail.
- This looks amazing.
- I know we're gonna have a great time together.
So Justin, this is my buddy Austin.
- How's it going?
- Yo.
- Right on.
- This is his Hawaiian sailing canoe.
Austin actually has been taught ancient
Hawaiian voyaging ways and was a part of
Hokule**a, which sailed around the world
using no modern day technology.
So they're navigating off the stars,
the clouds, the winds, like the sea, it's insane.
- Pretty much how they thought people
first came to Hawaii from Tahiti.
- That's amazing.
Being able to paddle out for a little bit was a great
way to just meet up and get a perspective, and a sense,
and the vibe of the island.
My dad's from Guam, the closest I've been is whenever
I've visited Honolulu, so it's always hit home for me,
so much--
- It's not always super, super green.
We've been having a lot of rain,
so it's pretty lush right now.
Tourists will drive through this area, but it's a lot more
of the people living here, and the locals and the residents.
And that's just the beauty of this side,
it's a little hidden.
This is Hawaii.
And you know we will see a lot of other amazing things,
we'll eat great food, but--
- Dude, I'm not gonna complain, I spend so much time
in cities, I will take this any time.
Any time.
We could just stay here.
- Okay, let's just stay here.
We'll order food.
- Based on how this trip started,
I have an expectation--
Oh, a crab.
I lost it.
Is that a stingray?
And now we'll jump right into the city
and really see what's going on.
- The next spot I'm taking Justin to is Pioneer Saloon.
It's right down the street from where I grew up.
We have a thing here called plate lunches.
And it's a little bit of rice, pasta salad,
macaroni salad.
I get the salmon flakes with the avocado and the shiso.
It is incredible!
Alright.
We eat.
- Well, here it is.
Wow!
Thanks for bringing me here, I love the vibe.
- For Justin I ordered the hamachi collar,
it's some of the most tender meat on the fish.
- This is some solid hamachi collar right here.
- Yeah.
- Wow.
What's this, shoyu?
- What we're eating is a shiso-wakami rice.
So it's got the seaweed, you can try mine.
Try a bunch of that, the salmon and everything.
Very flavorful. You can taste a lot of different things.
- I love shiso.
- In the rice like that, it tastes so good.
- Even for this collar being fried, it's very light.
Very delicate.
Do I look full?
Out of this world.
This takes me back to like my
grandmother and grandfather's cooking.
We'd always go visit them, and they would always
fry up some fish.
- They just keep adding these amazing things,
Like that's a new dish that you're eating there.
And it's so good.
- It's so good.
Pioneer is definitely a place I would come back to.
I love finding spots that I can recommend
that make me look good.
If someone's coming to Hawaii for the first time,
what would you recommend?
- Get in the water, every single day, at some point.
- Do you have a preference between surfing
or body surfing or--
- I love body surfing, that's a lot of fun too.
I was very fortunate to shoot the Eddie Aikau competition.
One of the most prestigious surf contests in the world.
They only run it when it's 20 feet,
which is 40 to 50 foot faces on a wave.
I sit in the water for eight hours straight, swimming.
- Yeah, I'd say eight hours in the water is an achievement.
- Yeah, I was kind of not well after.
- Is it hard swimming through the break or
do you take other means of transportation to get out there?
- So, luckily there was a jet ski out at the time,
and the jet ski took me out in the water.
There's a few times at the bay close out.
And that means that the waves are over 30 feet,
60 foot faces, easy.
And at that time, all the jet skis had to run
straight up the beach, so they're gunning in
with this huge wave crashing behind them,
as fast as they could, and I'm trying to dive
under the wave.
- Oh wow.
- And left out there, so that was an interesting
moment in time.
Hey, how you doing?
- How you doing?
- Hey, Justin, how you doing?
- How do you like the food?
- Amazing. - It's so good!
- That's good.
- Always, always great food.
This is delicious.
- I was so excited to see the collar on there.
- Okay (laughs).
- You guys do that a lot or just every once in a while?
- So, this my special, actually.
- Wow!
- So good timing for me then.
- Yeah, yeah, yeah.
- Now that I've destroyed this himachi collar,
what do we got next?
- I hope you're ready to get back in the water.
- Yeah, I think with all this rice,
I'm ready to burn some off.
- To me, getting in the water and just paddling around
at sunset time is the best way you can finish your day.
We're going to the Moniz family surf shop.
We're gonna rent some boards and we're gonna head
out into Waikiki for a little sunset surf sesh.
- Amazing.
- Looks like a good one for you, this is a 11 foot board.
I think this will be a good one for the waves today for us.
- Works for me.
Haven't been on a long board for a minute,
but hey.
- You know what you're doing.
- Little bit, little bit.
- He paddled great, he had a long board,
and I definitely helped him and he got right
out there into the waves.
- The waves were a little small, but definitely
a great way to end the day, little paddling to
burn off some of that rice.
Day one's been a blast.
Amazing food, good time in the water.
Pretty much got a small dose of what Hawaii is.
- It's been pretty calm in the water so far,
but wait until Justin sees what I have in store
for him tomorrow morning.
- Water, water as far as the eye can see.
And hey, speaking of what the eye can see,
how 'bout we start this morning off right
with some acai bowls?
- Did you have a good time yesterday?
- I had a great time.
- Ah, epic.
But today, we're gonna go shark diving.
Yeah.
- So, like cage?
- No.
So I'm gonna take Justin shark diving today,
on my friend Kaiwi Berry's boat.
It's called Island View Hawaii,
and he does shark diving without the cage.
- There's no cages?
- Yeah, I'm not goin' in.
- Two most common types of sharks that we'll see,
on this dive, is sandbar sharks and Galapagos sharks.
And the tigers, they range anywhere from
eight to 14 feet--
- The girth, though.
- Oh yeah, it's probably half the size of the boat.
- Wow.
Jesus.
- You'll know it's a tiger before you even
see the markings on it's skin.
- So we're going shark diving in Hawaii,
a dream of mine.
Super stoked.
- Justin is a little more ready than I expected.
- Glad I didn't shave today, get a couple nicks,
that could have been a problem.
- My buddy Kaiwi here,
I've known for probably 15 years, at least.
- At least.
- So how'd you learn how to do this?
- Yeah, so my grandfather was a crab fisherman.
He'd take the old bait and throw it overboard.
Sharks, being opportunists,
would come up and get a free meal.
I just gained this relationship with sharks and
they're my little buddies.
You know, feeding them out of my hand,
naming 'em, like oh that's blah blah, you know.
You guys wanna make sure you keep myself
between you and the boat at all times.
They view the boat as a possible food source.
- Justin was a natural in the water, his first time.
He didn't show any signs of fear.
He was eager to get in the water.
- You know, these guys wouldn't be doin' it
if they didn't think it was safe,
or at least manageable.
- Most important thing, when you're in the water like that,
is to remain calm and cool, and he did.
- Shark diving was phenomenal.
That was definitely an experience of a lifetime.
It was murky, it was spooky.
Saw about six sharks, underneath me, around me.
They're kind of zippin' by.
It was pretty cool.
Definitely worth it.
Tyler was having such a bad time
that I wanted to have a good time in the water.
So there was my motivation.
Hop in the water, that's the cure
to any type of sea sickness.
You're welcome.
- So this is my boy's shop, Purve donut shop.
- Always down for something sweet.
- They just opened recently, wait 'til you see
the creations that they have.
- Oh wow.
- Yeah, how good is this?
Great names, look at this.
- Oh, you're killing me smalls, a little take on
some s'mores.
Let's do the sanchez, a little cinnamon and sugar.
- Hollow I.T. bag (laughs).
- Nom-nom nutbuster.
- Unicorn butt sneeze.
- Oompa-loompa wet dreamsicle.
- That one's good for Tyler.
- I think we got one of everything. - Would you like to sample our Granida?
We'd love to, thank you.
- Is this granida? - Yeah.
- You got it in your mustache?
- Tough on ice cream.
I don't care how old I get,
I could always watch these donuts being made.
I don't know what it is, it's entrancing.
- It's all handmade, to order, so you're getting
the freshest donut possible.
Great to see you.
This is Justin, this is Brion.
- Hey what's up, man?
- How are you? - This is his spot.
- And my grandmother always said, donuts equal love.
- Yeah, he loves me.
- Can I show him a little bit of this,
what's going on back here?
- So what got you guys into donuts?
I mean, you know, other than the obvious.
- It's a lifestyle, it's fun.
- I hope it tastes fun.
Oh wow, getting a fresh one.
- Wow.
- That's gonna be the hulk smash.
- The hulk smash?
Oh wow, it's mint icing.
I love some mint chocolate chip icing.
- What do I have here?
- That's gonna be the sunburnt holiday,
lemon with li hing mui.
- So li hing mui is a local kind of treat here.
- It's a dry plum.
- We have it on everything.
- This is pretty fluffy, coming out warm, this is nice.
- Yeah, we pride ourselves in the donut itself.
We have a lot people order the birthday suit,
which is just the plain donut, nothin' on it.
- It's so good.
- We're gonna give you guys a little treat as well.
- This is a top secret menu.
- Whoa!
I love bustin' out the blow torch whenever I cook stuff.
- It's really healthy for you.
You're gonna want more, trust me.
- Oh wow, thank you.
Oh man.
Oh man!
Oh my goodness.
- Before I take you out tonight, we gotta get you changed.
We're gonna check out IOLANI,
my sister and her husband own it,
and we'll get you some clothes for going out.
- Great, it's nice havin' a wardrobe personnel on duty.
- Always!.
- Thanks.
- Gotta keep you lookin' like the locals.
Hey guys.
- Hey.
- I think I'm gonna go with that crane shirt, ya,
you guys like that?
Is this sicker?
- This one's kind of tight too, though.
- That one's super sick.
Oh, wait the blue one's kind of sicker, ya.
This one's even sicker.
- Who's the sickos that's listening
to us change out there?
- Yup.
- Next I'm taking Justin to Ono Seafood,
the best poke bowls in the world.
Guys are gonna snap when I go eat some other poke bowl,
ya like the place.
Oh yeah, we're not the best one?.
Hey Kim, how are you doing? - Hey Zak!
- This is my friend Justin.
- Good to meet you. - Nice to meet you.
- Tellin' him about the best poke bowls in the world,
so we're here.
Why don't you order, man?
- Alright, let's take a look.
That's you.
- Oh man!
- That looks beautiful.
- That is so good!
- That looks absolutely, look at that.
I got the spicy one, this is your signature?
- This is it.
- Oh wow.
- Right?
- Try it with the rice, they put the sauce on,
it's mental (laughing).
- Yeah, dude, this is.
- He doesn't got words.
He's got no words.
I made him speechless, guys.
- That's a home run for sure.
- At a time, my girlfriend and I would come here
several times a week.
It was just that good.
- When something is this good, you just crave it.
- I can't wait 'til you text me, a few weeks,
you're like, "Hey Zak, can you send me one of those?"
- I know man, I know, that's totally true.
Ono Seafood poke, delicious.
Pretty much the best poke I've ever had.
This has to be on Thrillist's
top 10 list poke spots for sure.
- Number one.
- Yeah. How long has this spot actually
been here?
- Um. Since 1995.
- Oh, I should read better.
- Best poke in Hawaii since '95.
- I don't so read so good.
- You know especially in this day and age,
where poke is everywhere, I wanted to show him what real
poke was all about.
It's very easy to mess something up, so simple.
Good poke doesn't need to be so overly technical
or have all kinds of things to it.
- What do you think makes a good poke versus a bad one?
- The biggest thing to me is the quality of the fish.
- Yeah.
- Because when you bite into that, you don't want it
slimy, you don't want it fishy.
- Yeah, if you can smell the fish,
it's gone.
It's done.
See ya.
- These guys are picking up fresh, all the time.
- You know what I find pretty spectacular,
every place that we've been, it's either been
friends running it or family, I mean just that sense
of community here on the island.
- That's what I love about Hawaii, that you kind of
know everyone.
- Coming from the island culture myself,
it's kind of just, it's innate.
With my grandparents leaving Guam and moving to D.C.,
and growing up there, anybody that was in the South Pacific,
come and hang out with me, as friends.
- If we look inside here right now, Kim's mom is in there,
who has some original recipes.
Kim's daughter's in there.
- Right. Oh absolutely.
- That's so cool.
- This is my mom.
- Hi. - How you doing?
- Thank you for letting us be here.
Thank you the boss.
Being able to introduce Justin to Kim was really important
because I admire so much about how she runs it
as a family business.
- Hi Kim, how you doing? - Hi Zak, how are you?
- Great, this is amazing.
- I just wanna say thank you.
- You're welcome.
- This is beyond amazing.
How does somebody get into poke business?
- You know, we keep it simple, we keep the quality
and we keep it small, and I think that's what,
that's why we're so popular.
- Yeah, that one first bite that somebody takes,
and that quality isn't there, that's it.
- That's it.
- It's game over. - Exactly.
- I've come many times, and stood in a line for like
30, 40 minutes, so the thing wraps around the--
but I know what I'm getting.
- Yeah, if you go too big, you lose the quality.
- Well we've had so much food and activity,
I think our next stop is grabbin' a drink,
somewhere local here in Honolulu.
To me I really like Bevy. It's in a really rad area and it's always got great people and good music.
- Street of thorns for you.
- It's the street of thorns!
- Give you a little bit of aloha.
And then yours must be the colonel mustard.
It's a rhubarb gastric, little bit of Bombay sapphire gin,
carpano antica.
This one is a house-infused, mustard-infused
buffalo trace.
Enjoy your drinks.
- Thank you so much, appreciate it.
- Cheers.
- And little known thing in all these shows,
I love mustard and pickles,
so I'm gonna have to try that in a second.
But, cheers. - Absolutely.
Cheers.
- Wow.
That's just like a bouquet, a bouquet of flavor right there.
- Yup.
- Let me get a, clean this.
Woo, that's got some kick to it.
- I wanted to bring Justin to a bar that I really enjoy,
someplace that I go frequently,
and has a great ambiance.
I wanted to take him someplace that I go, truly,
with my friends.
- Ross, old boy!
- Hey!
- What's up, man. Justin.
- How you doing?
- Great to meet you guys.
Cheers.
So, is this one of your favorite spots to hang?
- It's a regular spot, for sure.
- It's a regular?
- Yeah.
- Never met an oyster I didn't like,
got some shishito peppers.
That's gonna be tricky with the mustache.
- Mai tai, 2010.
- Cheers. - Epic.
(laughing).
- Love these, I love these cups.
- This is from 1963.
- That's sick.
- I might need to go shoppin'.
- It's hard to pinpoint his favorite thing that he did.
I think that he was really excited about the shark diving,
and I think it lived up to the hype.
- Cageless.
- Cageless, yeah.
First time in the water with the sharks, ever.
- And you're like, did I just see a shadow
or a shape, and it's like.
- They just appear and then disa-
- Jumping out of a perfectly good boat,
it's like skydiving, like jumping out of a perfectly
good plane.
- For me, coming to Honolulu, coming to Hawaii,
seeing the community, food, the people, the activities,
it's something that genuinely moves me.
It makes me feel like a person.
- Cheers boys!
- Cheers.
- Cheers, great to meet you.
- Yeah, Clay.
- Likewise.
- I know Justin will give me a call next time.
I'm gonna give him a call when I go to Utah,
and we're gonna hang there, and he's gonna come back here,
we're gonna hang.
I don't doubt it (laughing).
- That's a wrap.
- I will definitely be in touch.
- Yes, man.
- You can just come stay with me, too.
We do it all, ride mountain bikes, dirt bikes,
snowboard.
I wish I could share every taste, ever flavor, every
scent with you but the only way that you're gonna be
able to do it, is to come here and check Hawaii off
of your bucket list.
Hawaii has always been a special place for me
just because of my South Pacific roots on my dad's side.
The food here is amazing, you see how community
and family come together.
Thanks Honolulu, it was unreal, Zak was a perfect
gatekeeper.
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