Panya – Honolulu, HI: Hours, Menu & Directions

Opening hours

Hawaii Time

Opening hours have not been published for this bakery yet. Call (808) 941-1117 to check today's hours. Know the hours? Send them to us.

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1960 Kapiolani Blvd, Honolulu, HI 96826

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Address1960 Kapiolani Blvd, Honolulu, HI 96826

Phone(808) 941-1117

StyleJapanese bakery

CountyHonolulu County

Time zoneHawaii Time

From city center0.8 mi southeast

About Panya

You will find Panya at 1960 Kapiolani Blvd in Honolulu, about 0.8 mi southeast of central Honolulu.

Our Honolulu directory counts 158 bakeries in total. If you want to compare, Bake N Break sits less than 0.1 mi from here.

Hours were not published with this listing. Most Japanese bakerys in Honolulu open in the early morning, but phoning (808) 941-1117 first is a good idea.

At a glance

Listed as	Japanese bakery
Bakeries in Honolulu	158
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a Japanese bakery like this one — the bakery's own selection may differ.

Full menu

Kashi Pan

Melon PanA dome of fluffy bread under a crisp, crosshatched cookie crust, named for its melon-like look; buttery, sugary, and crackly.
AnpanA round, glossy bun stuffed with sweet azuki bean paste and dotted with black sesame or a salted cherry blossom.
Cream PanA soft, mitten-shaped bun filled with smooth vanilla custard cream, a nostalgic after-school snack in Japan.
Choco CornetSpiral horn of sweet bread piped full of chocolate custard; many people eat it starting from the wide end.

Sozai Pan

Korokke PanA potato and ground beef croquette tucked into a split roll with cabbage and sweet-tangy sauce.
Mentaiko BaguetteA short baguette slathered with spicy pollock roe butter and baked until crisp, briny, and garlicky.
Kare PanCurry bread: dough filled with thick Japanese beef curry, coated in panko, and fried until crunchy, rich and gently spiced.
Yakisoba PanA hot dog-style roll stuffed with stir-fried noodles in tangy sauce, topped with pickled red ginger and seaweed flakes.

Breads & Rolls

Raisin ShokupanMilk bread loaf swirled with plump raisins, faintly sweet and best lightly toasted with butter.
Kinako Age PanA fried bread twist tossed in roasted soybean flour and sugar, soft inside with a toasty, nutty-tasting coating.
ShokupanJapanese milk bread loaf made with a tangzhong or yudane starter, giving a cloud-soft, moist crumb sliced thick for toast.
Shio PanSalt bread: a rolled roll with a sealed pocket of butter that melts during baking, crisping the base; finished with flaky salt.