Restaurants in Honolulu
Blending cuisine and wine, Vino is the brainchild of two of Hawaii’s most influential culinary personalities, restauranteur D.K.
Chef-owner Shingo Chibana makes his house-specialty soba (Japanese buckwheat noodles) from scratch six to eight times a day at Matsugen. The master is frequently seen cutting the noodles by hand in the middle of the dining room.
European transplants Donato Loperfido and Philippe Padovani shuttered their eponymous local restaurants before teaming up in 2008 to open ’Elua, whose name means “two” in Hawaiian. The concept: two distinct, seasonal French and Italian menus for mixing and matching.
Located inside the Kahala Hotel & Resort, Hoku’s has earned critical praise for its inventive and upscale Pacific Rim cuisine, crafted by chef Wayne Hirabayashi.
In January 2011, Hanohano was converted into an exclusive lounge for Sheraton Club Level guests.
A unique, alternative to the abundant Hawaiian fare on Oahu, the 12th Avenue Grill serves modern twists on classic American dishes. The small restaurant has only 14 tables filled with diners who come for its inventive menu. Popular selections include grilled Maui Cattle Co.
On an island where space is the prized commodity, strange couplings occur. Like karaoke and fried chicken. Side Street Inn, a chef’s hangout in Honolulu, has come into local fame (which is spreading since Anthony Bourdain stopped by in 2009) for its frying rap sheet.
This unassuming restaurant in Kaimuki is known around the island for its authentic Mexican fare.
A joint venture between chef Hiroshi Fukui and master sommelier Chuck Furuya, Hiroshi Eurasian Tapas was established to showcase Fukui’s skill at preparing Japanese cuisine and Furuya’s talent for pairing wines with Asian fare.
The creation of James Beard Award winner and celebrity chef, Alan Wong, this restaurant is a success with both critics and customers. Wong’s restaurant serves flavorful, upscale Hawaiian fare, enhanced by his use of fresh ingredients.
Claiming to serve “fish so fresh, it’s from tomorrow,” Uncle’s Fish Market on Pier 38 is a casual, family-friendly eatery that specializes in prepared-to-taste seafood. The dining room is dotted with fishing memorabilia, and Hawaiian music plays in the background.
Henry Adaniya might be the city’s most improbable new restaurateur. He closed his acclaimed Chicago restaurant Trio—where chefs Rick Tramonto and Grant Achatz made their names—to bring the upscale hot dog craze to Honolulu in 2007.
Located inside the Waikiki Parc Hotel, this upscale Japanese-Peruvian fusion restaurant is part of an international chain owned by world-renowned chef Nobu Matsuhisa.
Formaggio Wine Bar is located on the edge of Waikiki, set away from the tourist hustle and bustle. Devoid of any signage, the restaurant only indicates its presence by painting its name across the door of its building.