A NEW OʻAHU MUSHROOM VENTURE · PRE-LAUNCH · NO ORDERS YET
LLIONAMUSHROOMS · OʻAHU
Kapolei, Oʻahu · Our next chapter

From island roots.
To everyday ritual.

A new mushroom venture taking shape in Hawaiʻi. Fresh food for local kitchens. Dried mushrooms and thoughtfully made tea blends for the pantry.

Explore the collectionMeet Liona →
Pre-launch. No checkout, preorders, or promised harvest dates.
Concept artwork of lion’s mane, reishi and cordyceps in an island setting
THE VISION · AI-CREATED CONCEPT
Food before hypeSpecies clearly namedFresh stays localLaunching with care
Get to know the ingredients

Not every mushroom
belongs in the same cup.

Different textures. Different preparations. Start with the ingredient, then find the format that fits your kitchen.

01
Tender & savory

Lion’s mane

A fresh skillet favorite with a striking, fibrous texture.

Meet the mushroom →
02
Woody & bitter

Reishi

A traditional simmered ingredient—not a tender dinner mushroom.

Meet the mushroom →
03
Distinctly different

Cordyceps

Learn what cultivated C. militaris means on a label.

Meet the mushroom →
Concept illustration of a cacao drink with cinnamon and cacao nibs
Blend inspiration · not a finished product
The planned collection

A slower cup.
A clearer label.

Earthy mushrooms, roasted cacao, and warming spice. We’re exploring blends built around flavor and transparent ingredients—not promises of a transformation.

See what’s taking shapeWhy mushrooms and cacao? →
The island kitchen

Start with a pan.
Stay for the flavor.

You don’t need a supplement routine to enjoy mushrooms. Explore practical cooking ideas with ingredients, steps, and preparation notes.

Crispy skillet lion’s mane
Illustration of seared lion’s mane with herbs and lemon in a skillet
Serving inspiration · AI-created illustration
Local first

Fresh for Oʻahu.
A pantry range for farther away.

Our plan separates delicate local harvests from shelf-stable goods. Pickup, markets, shipping rates, and release dates will be announced only after they’re confirmed.

The fresh-local plan
01 / Availability

Find your area

What local pickup, interisland, and mainland plans mean for you.

02 / Kitchens & shops

Grow the relationship

What chefs and retailers can ask before a standing order exists.

Field notes

Curiosity, with context.

All 20 guides →

How to read a mushroom label

Species, form, amounts, and what the big numbers leave out.

Read the note →

Fresh versus dried

Choose for texture, storage, and the meal you want to make.

Read the note →

Growing in Hawaiʻi

Why island humidity is only one part of the grow-room equation.

Read the note →
New in the journal

Read beyond the label.

All 10 journal articles →

What does the human evidence say?

Study sizes, mixed findings and the difference between research and a product promise.

Read article →

Make sense of a lab report

Batch numbers, units and the questions a certificate can actually answer.

Read article →

What does grown in Hawaiʻi mean?

Separate cultivation, processing, blending and the story on the package.

Read article →
Stay close to the beginning

Good things take
a little growing.

Explore now. Ask about the first harvest when our inquiry inbox opens. Nothing here signs you up for a purchase.

Updates coming soon

Our inquiry inbox is not open yet.

We are getting ready to receive first-harvest and chef inquiries. No personal information is collected here until email delivery is connected.

Explore the field notes →
An Island Beginning