Hawaii Volcanoes National Park 2026 eruptions – when to go and where to see it

The current series of eruptions occurring in Halema’uma’u at the summit of Kilauea has been ongoing since December 2024. We were able to view the 51st episode on July 15, 2026. At the moment eruptions are occurring in the same location approximately every two to three weeks. We give you a guided tour of where to go to view the next in the series of these spectacular eruptions.

 
 
 
 
 
 

View of the volcano from the highway heading toward the volcano from Kona. We recommend signing up for email alerts at https://volcanoes.usgs.gov/vns2/ and text alerts from https://hawaii-county-civil-defense-agency-hawaiicountygis.hub.arcgis.com/pages/alerts When you get an alert that an eruption has started it’s best to get to the park as quickly (and as safely!) as possible. Traffic will get busy at the park as the eruption continues.

 
 
 
 
 
 
 
 

When you arrive at the park, head through the entrance and take the first left at the roundabout and follow the road past Kilauea Iki lookout, then past Thurston’s lava tube, after which you’ll arrive at a T-intersection (see above). There is parking to the right or, if full, to the left on the side of the highway. 

 
 
 
 
 
 

After parking make your way back to the T-intersection and begin walking down the road closed to traffic.

 
 

The walk itself is about a mile, so make sure you have sensible shoes and a sun hat, and perhaps even a beach chair if you think you’ll want to sit and watch the eruption for a longer period of time.

 
 

Follow the signs and cones down the path and off the highway toward the volcano. You can’t miss it!

 
 
 
 

Episode 51 of the ongoing Halemaʻumaʻu eruption began around 8:30 a.m. on July 15 and ended abruptly at 4:46 p.m. on July 15, 2026. This is about the average length for every eruption in each episode – so your window to view is often just a matter of hours.

In this episode the maximum lava fountain height was about 950 feet (290 meters) above ground from the north vent. The south vent did not fountain during this episode, though it did emit flames and gas jets.

The maximum plume height was about 18,000 (5,500 meters) above sea level.

In this episode the tephra fall was restricted mostly to the closed area of Hawaiʻi Volcanoes National Park to the southwest of the active Halema’uma’u vents. A light fall of Pele’s hair was reported at several locations in the national park outside the closed area. 

 
 
 
 

Viewing the volcano when it’s currently erupting in this series of episodes is well worth the trip, just make sure you’re up-to-date on the alerts and ready to get to Volcanoes park as soon as the next episode begins!

 
 
 
 

Restaurant review: Seiji’s Sushi

Located in downtown Kona, just off Ali’i Drive, is Seiji’s Sushi, a Japanese sushi restaurant. Calling for a reservation is essential as they only have three tables, and do not take walk-ins. This restaurant has quickly gained a reputation for serving some of the best sushi on the island.

We arrived for an early dinner at 5pm. We had made a reservation for Omakase, the chef’s multi course meal. 

Appetizer was first – local greens. Followed by a bowl of miso soup.

Next was a sashimi platter to share. The fish was super fresh and delicious!

This was followed by a small bowl of fried tofu.

Next was a dish of shrimp, fish and vegetable tempura.

Next was a piece of seared kampachi.

A shared mixed platter of sushi, including unagi, was next. 

Finally, a small dessert was the perfect ending. A matcha cookie with chocolate ice cream, whipped cream and strawberries. Perfect!

The meal was delicious, and the flavors delicate, including possibly the best wasabi we’ve ever had. Highly recommended.

To find Seiji’s Sushi, walk through the arcade to the left of the Cheeky Tiki Restaurant & Lounge on Ali’i Drive, the arcade leads into an open area. Seiji’s Sushi is located on the other side of this open space. There is parking behind the restaurant but availability is limited. Additional parking is available only a few minutes walk away. 

Seiji's Sushi

75–5669 Ali’i Dr, #1106, Kona

Ph. 808 329 7278

Hours:

Thursday – Monday 5-9PM

https://www.seijissushi.com

Tahitian Limes on the Big Island

The Tahitian lime is a large lime, also known as a Persian lime, and is often seedless. We have a large tree as part of our vegetable garden and it produces fruit for the majority of the year (usually about 10 months of the year).

When just ripe the skin turns a slight yellow shade. The Tahitian lime was introduced to California from Tahiti in the 1800s and from there to Hawaii soon after, although some believe they first arrived in Hawaii from Micronesia.

Tahitian limes are not currently exported from Hawaii to the mainland, though they have been exported to Canada. Limes from Mexico make up 90% of the mainland market for limes, but there is hope for an export market from Hawaii to open up in the future should mainland restrictions be eased.

There are specific quarantine rules on all exported fruit and vegetables from Hawaii, and any exemptions undergo a rigorous process of review with the USDA. 

Fresh Tahitian limes are served every morning at Horizon on the fruit platter. Add some freshly squeezed lime juice to your fruit bowl and enjoy!

Easy Chocolate Cake Recipe

I’m always searching for the perfect chocolate cake recipe – one that uses oil instead of butter so that it’s moist, doesn’t have too much sugar, and isn’t too complicated to whip up at short notice. I found a recipe that was pretty close and made some of my own modifications. It’s super moist, and the recipe is straight-forward. It’s also perfect for splitting and filling with whipped cream and your favorite jam. 

Ingredients

1 ¾ cup (250g) all-purpose flour

⅔ cup (56g) cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 cup (200g) granulated sugar

½ cup (110g) packed light brown sugar 

¾ teaspoon (4.5g) fine table salt

2 large eggs

½ cup (120ml) canola oil

¾ cup (180ml) Greek yoghurt (full fat or non-fat is fine)

1 teaspoon (5ml) vanilla extract

1 cup (240ml) hot coffee

 

Instructions

Preheat the oven to 350°F. Lightly grease two 8-inch cake pans, option to dust lightly with flour or cocoa powder (the cocoa powder clings to the sides of the pan and can help the cake to rise higher). Line the base with circles of parchment papers. (It’s best not to use springform pans as the cake batter can leak out).

Make the coffee and keep it hot. I usually make an espresso (I use decaf since not everyone wants the caffeine) and add hot water to make up to a cup. If you are using instant coffee, add 1 tablespoon of instant coffee granules (or 2 teaspoons of espresso powder) to 1 cup of boiling water. Put aside and continue with making the cake batter.

Combine the dry ingredients. Sieve the flour, cocoa powder, baking powder and baking soda into a large bowl. Add both types of sugar and salt, and whisk to blend well. Ensure the ingredients are combined, working out any lumps of brown sugar. 

Combine the wet ingredients in a separate bowl. Adding the eggs, oil, Greek yoghurt and vanilla, and whisking to blend.

Use a spatula to make a well in the center of the dry ingredients, then pour in the wet ingredients.

Mix with an electric handheld mixer on medium-low speed until blended. Option to use a stand mixer with whisk attachment. The mixture will be fairly dry. 

Add the hot coffee gradually in two stages, mixing until evenly combined and the batter is smooth. The batter will be quite thin.

Divide the batter evenly between the prepared pans and tap the pans on the countertop to allow any large air bubbles to surface and pop. 

Bake for 30-35 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before running a knife around the sides and turning the cakes onto the rack to cool completely.

Optional: Half each cake horizontally and remove the top layer of one of the cakes (this gives you four layers – three flat and one with the top). Then you can build your layers, a layer of whipped cream, then jam, then whipped cream and then the remaining top of one of the cakes.

White Pineapples on the Big Island

Did you know that pineapples come in two varieties? The common yellow pineapple and the white pineapple. Also known as the sugarloaf pineapple, or the Big Island sugarloaf, the white pineapple can be elusive, and is usually found only on the Big Island or on Kaua’i.

We have a large number of white pineapple plants growing here at Horizon Guest House, as part of our fenced vegetable garden (in order to protect from the odd wild pig).

The white pineapple generally has a much sweeter taste, and a much lower acid profile. The flesh of the pineapple is white, rather than yellow, and the core is edible (it’s generally softer and less fibrous).

When ripe the Big Island Sugarloaf pineapple will have a green exterior and will feel tougher than a yellow pineapple. A golden yellow color on a white pineapple likely indicates that it is overripe.

Pineapples are a bromeliad. They can reach 3 to 4 feet high. The fruit itself emerges from the plant at the end of the central stalk. The long leaves around the stalk are used to collect and absorb water, rather than through the roots. 

See the below photo for the contrast between the white and yellow pineapple flesh.

Pumpkin Maple Cornbread

This recipe is perfect for Thanksgiving when you need to make something with only the most basic of ingredients on hand (plus a can of pumpkin purée). This cornbread works as both a side for Thanksgiving or as a dessert. We’ve adapted the recipe from The New York Times by substituting plain yoghurt for buttermilk, making this something that’s easy to whip up on Thanksgiving morning.

Ingredients

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted, plus more for greasing the pan
• 1 cup/180 grams finely ground yellow cornmeal
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 large egg
• ¾ cup/165 grams packed light or dark brown sugar
• 1 cup/240 milliliters canned pumpkin purée
• ½ cup/120 milliliters buttermilk or Plain Greek yoghurt
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• ¼ cup/15 grams pumpkin seeds (pepitas)

Instructions

Heat the oven to 375 degrees. Butter an 8-inch square baking pan (we used a glass dish of a similar size). Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda. 

In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk/yoghurt and ½ cup maple syrup.

 Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds.

Bake until a toothpick inserted into the center comes out clean and the surface has turned a dark brown color – 25 to 30 minutes, but may need up to 45 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

Restaurant review: Merriman’s Restaurant

Merriman’s is one of Hawaii’s most well-known restaurants. Whether you want to splash out for a special occasion, or just enjoy some of the best dining on offer on the island, Merriman’s is a great option.

Located in Waimea, a 55 minute drive from Kona, this restaurant has a well-deserved reputation for fine dining. A reservation is almost always essential, especially for dinner, but we had no trouble getting a table toward the end of the lunch rush on a Monday. 

The menu

Merriman’s has a unique locally-sourced menu combining great flavors and quality ingredients. Our mains, a salad and the fish of the day were exquisite, while the desserts were sublime.

Fresh Catch of the Day – Ono ($29)

Kamuela Greek Salad ($18)

Pineapple Macadamia Nut Bread Pudding – Butter rum sauce, house-made vanilla ice cream ($16)

Waialua Chocolate Torte – Salted caramel, whipped cream ($14)

The restaurant is spacious with plenty of seating.

Merriman’s is known for being a high quality dining experience and it doesn’t disappoint. Consistently rated as one of Hawaii’s best restaurants, Merriman’s is worth making the trip from wherever you are staying on the island. Highly recommended.

Merriman's Restaurant

65-1227 Opelo Rd B, Waimea, HI 96743

Ph. 808 885 6822

Hours:

Mon-Sat Lunch – 11:30-2PM

Sun Lunch – 10:30-1PM

Mon-Sun Dinner – 5-8:30PM

https://www.merrimanshawaii.com/location/big-island/

Coffee Shack Farms: Honaunau

Located in Honaunau at the intersection of Highway 11 and Highway 160, is the newly opened Coffee Shack Farms Honaunau. This is the second location for the Coffee Shack, along with the original restaurant and coffee shop in nearby Captain Cook.

This location is more of a local store stocking food to-go, drinks, souvenirs and Kona coffee.The store is almost directly opposite the Honaunau Post Office and there is plenty of parking. 

There is also plenty of seating outside on the lanai.

The menu

The menu includes breakfast burritos, sandwiches, wraps, salads and sides.

Granola parfait and generous slices of chocolate cake make for a welcome snack on the way back from the beach.

The entry for the parking lot is located about fifty yards before you reach the intersection (when heading south from Kona).

Coffee Shack Farms Honaunau

84-4830 Hawai’i Belt Rd (Highway 11), Captain Cook, HI 96704

Hours: Fri – Tues 8am – 2pm

https://www.coffeeshack.com/general-6

Your Big Island Itinerary: South Point to Hilo

South Point 1 HGH Hawaii 2
South Point looking toward Mauna Loa

Heading south from the Kona Coast and need a quick itinerary? We have you covered. We outline the major attractions, where you should stop, and the best way to do it – especially if you’re pressed for time.

South Point Turtle Hawaii
Turtle at South Point

South Point

Naalehu Hana Hou Cafe Hawaii
Hana Hou Cafe

Na'alehu

  • Punalu’u Bakery: stop here for their famous malasadas and sweet bread.
  • Hana Hou Cafe: across the street, make it a lunch stop at this local favorite with a great lunch menu and delicious pies.
  • Don’t forget the speed limit: it’s posted at 25 mph due to two nearby schools.
Photo credit: thishawaiilife.com

Scenic Lookout

  • Only a mile south of Na’alehu is the Haleokane scenic lookout with dramatic coastal views which are worth a stop for photos.
Black Sand Beach turtle Hawaii
Turtle at Black Sand Beach

Punalu'u Black Sand Beach

  • Located just off the highway this is where you’re most likely to see turtles having a nap on the beach. Park at the souvenir shack. The road to the beach is a loop, so when done continue along and you’ll get back on the highway to Volcano. 
kau coffee
Photo credit: bigislandguide.com

Ka'u Coffee

  • A relatively new coffee producer with a visitor’s center. Located about 5 miles from Black Sand Beach, turn left at the ‘Pahala’ sign. At the T intersection turn right and proceed about 3 miles.
Buddhist temple
Photo credit: nechung.org

Buddhist Temple

  • Located another 2 miles from Ka’u Coffee, take a left at the next T intersection and the temple is located about another 200 feet. For more information on the temple https://www.nechung.org

Volcano National Park

  • Head straight for the visitor’s center after entering the park. Across the street is the Volcano Lodge, with views of the crater. Next to the visitor’s center is an excellent art gallery with a wide range of items locally made.
Photo credit: Hawaiianislands.com

Volcano Village

  • Turn right when exiting the National Park and proceed about 1 mile, then turn left – this is the main street of Volcano Village. There is a gas station, a tiny grocery store and 3 decent restaurants, including Thai Thai.

Akasuka Orchids

Pineapples Hilo Hawaii HGH
Pineapples Restaurant

Hilo

Donkey Life: Poncho and Lefty

Donkey-Big-Island-Hawaii-BB-Captain-Cook-1 2
Poncho and Lefty

More than ten years ago we added to the Horizon animal family with the first of two donkeys. Poncho was the first addition and soon after we added Lefty. Both donkeys were born in the wild but were captured when they were young. They are quite tame and love being fed with carrots or papayas by the guests.

They look so much alike that while we can’t be certain we’re pretty sure they’re brothers! They’re inseparable and you’ll often find them grazing the pastures together at Horizon Guest House.

Donkey Big Island Hawaii
Lefty

Donkeys don’t need to be shoed like horses. Donkeys tend to have tougher hooves. This is most likely because of their wild ancestor, the African Wild Ass, that evolved in dry, mountainous environments. Studies have shown that walking causes less internal stress to the hoof of the donkey than it does to that of horses.

Donkeys are smart. Not only is a donkey stronger than a horse of a smilier size, but donkeys have an amazing memory – they can recognize environments, as well as other donkeys, from more than twenty years prior. And just in case you thought donkeys looked less than alert, they’ve been shown to be safety conscious too – tests have proven a donkey will not do something it thinks is unsafe.

Donkeys don’t like dogs so much and this might be an evolutionary hangover. It’s been suggested that to a donkey a dog resembles a wolf and therefore remains a threat. Donkeys will often protect the herd from anything it considers to be dangerous, whether that herd includes other donkeys, horses, sheep or goats.

Donkey Big Island Horizon Guest House
Lefty with Gary the Goat

Origins of donkeys on the Big Island of Hawaii

Originally brought to Hawaii as work animals on coffee farms and agricultural plantations, the donkey population soon increased and wild donkeys were, until relatively recently, a common sight.

Wandering over the Big Island unchecked for almost the last 40 years, it was only in 2016 that the Humane Society had a big drive to place the remainder of these donkeys into safe, happy homes, either here on the Big Island or even on the mainland. Wild donkeys can be challenging to train so it was a requirement that all those that adopted donkeys could provide ample space and social contact for the animal.

And the key requirement of adopting a donkey? You’ve got to have two! Donkeys are incredibly social animals, so if they can’t have another donkey to keep them company then another animal nearby is a must.

Make time during your stay to visit with our farm animals – they love the company, a scratch under the chin and a friendly pat, and of course a vegetable snack! We always have something on hand to feed them.

Donkeys HGH Hawaii
Donkeys HGH Hawaii 2
Author: Angus Meek