Restaurants in Oahu
One of Little Village’s signature dishes, honey walnut shrimp, gets high praise from patrons. Other favorites are the mu-shu roll, hot and sour soup, orange chicken, beef chow fun, and fried string beans.
Surrounded by the lei stands and street merchants of Chinatown, the small, 80-seat Duc’s Bistro is a slightly off-the-beaten path Vietnamese and French eatery that has a faithful following among locals.
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.
Lines often extend out the door at this family-owned eatery, a North Shore landmark since 1951. The homemade shaved ice is available in 36 flavors, ranging from watermelon and raspberry to island-inspired flavors like guava and lilikoi (passion fruit).
What This informal joint in a residential neighborhood east of Waikiki is a takeout favorite.
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.
Grab a deceptive mai tai at this open-air beachfront bar and restaurant.
Haleiwa Joe's provides a casual dining experience on the North Shore near the famous Rainbow Bridge, which is visible from the café’s covered outdoor patio.
Shokudo translates to "dining room" in English, and this Honolulu eatery, part traditional Japanese izakaya and part sushi bar, is just that. The popular Japanese chain opened its first U.S.
A Honolulu institution, the Willows was founded by Kathleen Perry and her husband, Al, on July 4, 1944 to help Kathleen’s family maintain their property during the tough economic times of World War II.
This cozy, wood–paneled restaurant may look like scores of other places in Honolulu, but chef-owner Manabu Kikuchi’s izakaya (Japanese tapas-style cooking) and impeccably fresh sushi are unrivaled. We loved: Spicy hamachi tartare.
Owner Ed Kenney composts with a worm bin, then uses the fertilizer on the greenery outside of Downtown.
What A luncheonette with surfboards on the wall, and sandwiches made with fish right out of the sea.
Who Owner Terry Thompson’s shop now has branches in Tokyo; only at the original location, however, are you guaranteed island-grown ingredients.
Now with restaurants throughout the mainland, Roy's Ko Olina is one of three Hawaii locations in chef-restaurateur Roy Yamaguchi's Hawaiian-fusion empire.
Sam Choy’s Breakfast, Lunch, Crab & Big Aloha Brewery serves the foods of Hawaii like poke, moco, macadamia nut-crusted chicken with papaya pineapple marmalade, and macadamia nut shrimp sliders.