Restaurants in Oahu
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.
A hole in the wall in nearly every sense of the word, Mitsu-Ken Okazu & Catering is, essentially, a nondescript, off the beaten path, shack.
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.
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,
One of the North Shore’s prized properties features seven restaurants, but Lei Lei’s is the only Turtle Bay restaurant that offers views of the signature golf course.
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.
Posh hotel restaurant and lounge. On Friday and Saturday nights, the W hotel's Diamond Head Grill transforms into the Wonder Lounge, a multi-bar club with DJs and dancing.
D.K. Kodama, a third-generation Japanese American, founded this Asian-fusion restaurant, whose name translates in Japanese to “third generation.” Know for its eclectic cuisine and inventive sushi, Sansei opened in Maui in 1996, and has now expanded to four locations throughout Hawaii.
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.
Blending cuisine and wine, Vino is the brainchild of two of Hawaii’s most influential culinary personalities, restauranteur D.K.
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.
Quirky, family-owned hole-in-the-wall Irifune is one of the best finds (and best values), Japanese or otherwise, in Waikiki.
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.