New luxury hotel opens Saturday in Waikiki
A new luxury hotel opens on Saturday in Waikiki with room rates starting at $5,000 dollars a night.
Espacio, The Jewel of Waikiki is a nine-floor, nine-suite ocean-front hotel. Aqua-Aston Hospitality spent $50 million on a renovation to market to elite travelers and celebrities.
Offering nine 2,250-square-foot multi-bedroom suites – each occupying an individual floor – Espacio features rare amenities, ultra-exclusive personalized service and unprecedented privacy.
Each two- or three-bedroom, three-and-a-half-bathroom suite is individually appointed with rare, globally sourced works of art and dining room tables crafted from an exceptional whole marble slab imported from Carrara, Italy. Chandeliers and lighting accents handcrafted in Morocco are complemented by hand-knotted carpets of the highest grade. Handwoven organic cotton bedsheets from Japanese luxury textiler Tenerita adorn each bed, with custom Stearns & Foster mattresses providing a foundation for blissful rest. Other distinct suite features include ocean-view balconies equipped with Jacuzzis, spa-like bathrooms with private dry-saunas and BVLGARI products, and designer kitchens stocked with guests’ favorite snacks and beverages upon arrival. To ensure privacy is paramount, each suite is also equipped with discreet elevator entry.
In-room iPads control suite lighting, climate, and provide location-based technology for personal service requests and concierge recommendations. And with no preset check in or check out times, ESPACIO gives guests the flexibility to arrive and depart at their own preference. Other touches of opulence include access to a luxury fleet of cars and in-suite, on-demand chef service.
At onsite dining concept Mugen, Chef Jason Yamaguchi’s Japanese-French menu comprises exquisitely presented meals sourced from the world’s finest purveyors, including daily seafood deliveries from Toyosu (Japan’s most famous fish market), local chai blossoms from a nearby micro farm, white winter truffles from Europe, black summer truffles from Oregon, and caviar and asparagus from Denmark.
The new restaurant concept offers discerning diners artfully presented fusions such as house made saffron-poached lobster with crushed fingerlings, local ono and Kauai prawns and Parisian gnocchi with Uni. An expertly cultivated beverage program includes a 500-bottle wine collection valued at over $5 million dollars, rare Japanese whiskies and high-end sakes.
Espacio has a rooftop jacuzzi, infinity pool, and poolside beverage service and an onsite, full-service spa.