Restaurants in Honolulu
Honolulu restaurants run the gamut from laid-back authentic to innovative Hawaiian to more familiar global chains. Our recommendation is to skip the chains altogether and start with more sophisticated spots such as Alan Wong's, widely considered one of the best restaurants in Honolulu. Here, the service is impeccable, the atmosphere is warm, and the prices are reasonable. Locally sourced fish and other ingredients make it popular among locals and the space itself is fairly small, so be sure to book in advance.
But the city's tinier ethnic eateries are also worth your time. For example, despite its name, the nearby Little Village Noodle Shop is anything but ordinary. This Honolulu restaurant applies modern skill to traditional Chinese-style cooking in Honolulu's Chinatown district. The portions of are perfectly sized and expertly prepared. Because there are so many options for eating out, one good rule of thumb when choosing among restaurants in Honolulu is to opt for those specializing in Asia- and Polynesia-inspired dishes anchored by ahi tuna, Filipino pork adobo, and more.
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.
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.
What One of the last drive-in restaurants in Honolulu, its parking lot is often filled with vans topped with surfboards. Rainbow is a favorite pit stop of beachcombers in flip-flops and office workers hoping to catch some rays on their lunch break.
Owned by the French-born chef, and James Beard Award-winner, George Mavrothalassitis, the critically-acclaimed Chef Mavro is regarded as one of the finest restaurants in Hawaii.
What This informal joint in a residential neighborhood east of Waikiki is a takeout favorite.
Specializing in the traditional Japanese noodle dish, oden, Hakkei is an outpost of an onsen ryokan (hot spring inn) restaurant of the same name located in the town of Yubara, Japan. The original restaurant in Japan is overseen by chef Seiya Masahara, a Japanese culinary giant,
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.
In January 2011, Hanohano was converted into an exclusive lounge for Sheraton Club Level guests.
This unassuming restaurant in Kaimuki is known around the island for its authentic Mexican fare.
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.
Town lives by the motto of its founders and chefs, Ed Kenney and Dave Caldiero: “Local first, organic whenever possible, with aloha always.” The restaurant fits Kenney and Caldiero’s vision of a friendly, neighborhood bistro to a T with diners stopping by throughout the day for breakfast, l
Named after its location at 3660 Waialae Avenue near the Wilhelmina Rise in East Honolulu, this Euro-Island bistro is a collaboration between Russell Siu and Gale Ogawa.
Located on the second floor of the Waikiki Beach Walk—a large development with restaurants, hotels, and shops—Kaiwa is a teppan-fusion and sushi restaurant operated husband-and-wife restaurateur team Isamu and Motoko Kubota.