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DINING IN PARADISE CONTENTS
EDIBLE GIFTS Tasty souvenirs to take home. BY KRISTEN NEMOTO
D16 THE TREE OF LIFE CRAZY FOR COCONUTS A former “canoe” plant takes root on the island. BY SIMPLICIO PARAGAS
T H E G U I D E TO LO C A L C U I S I N E
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TREE OF LIFE SHRIMPLY AMAZING EDIBLE GIFTS
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Roy’s Beach House at the Turtle Bay Resort offers such hearty entrees as this crusted lamb shank served over a bed of warm beans.
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D22 SHRIMPLY AMAZING CRUSTACEAN CRAVINGS Shrimp trucks park along the North Shore. BY KRISTEN NEMOTO
D30 DINING GUIDE WHERE TO EAT ON O‘AHU
(FROM LEFT) ©TASHKA2000/ISTOCK; ©RANDOLPH JAY BRAUN/ISTOCK; ©STEVE CZERNIAK
D8 OMIYAGE
We’ve taken Waikīkī dining to a new level.
From Michelin-starred meals to locally-sourced dishes, the Grand Lānai at International Market Place features a variety of chef-driven restaurants and unique-to-market eateries. Bring your appetite and let your story unfold. Eating House 1849 by Chef Roy Yamaguchi
By James Beard Winner, Roy Yamaguchi, Eating House 1849 blends fresh, locally sourced foods with haute cuisine in an homage to Hawai‘i’s culinary heritage.
Flour & Barley
Yauatcha (opening February 2017) A Michelin star restaurant in London and India, Yauatcha is a modern reinterpretation of the traditional Chinese teahouse specializing in Hakkasan dim sum.
Goma Tei
Herringbone (opening March 2017) Features “fish meats field,” coastal cuisine with an emphasis on line-caught seafood, high-quality meats, and a curated wine selection.
Kona Grill
Award-winning sushi and modern American appetizers prepared from scratch paired with more than 40 signature sauces and dressings.
/IntlMktPlace IntlMktPlace | 4C Size/colour: Trim: 10"| x 10" /@ - Bleed: 10-1/4" x 10-1/4""; Pub: Outrigger Journey Pub Date: Sept 2016-Aug 2017
By James Beard Award Winner, Michael Mina, STRIPSTEAK is Mina’s take on the traditional steakhouse featuring the finest cuts of meat, freshly-caught fish and seafood, and seasonal produce.
A modern Italian restaurant featuring a unique spin on a traditional pizzeria, helmed by Executive Chef Anthony Meidenbauer with an exceptional, curated cocktail program.
Featuring Japanese ramen noodles, homemade broths and their specialty, Tan Tan Ramen.
Job Name: IMPL-31582
STRIPSTEAK by Chef Michael Mina
Baku (opening Spring 2017)
East meets West with Baku’s signature Robata Grill, the freshest sushi and sashimi, ramen, and an international wine program.
/International Market Place | Kala¯ kaua Avenue
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1833 Kalākaua Blvd., Ste. 810Honolulu, HI 96815 Phone: 808-955-2378; Fax: 808-955-2379 www.wheretraveler.com DINING IN PARADISE® is produced by Where®Hawaii, a division of Morris Communications, Co., LLC. 725 Broad St., Augusta, GA 30901. Where® magazine and the where® logo are registered trademarks of Morris Visitor Publications. MVP publishes Where magazine, Where® QuickGuide, IN New York, and IN London magazines, and a host of other maps, guides, and directories for business and leisure travelers, and is the publisher for the Hospitality Industry Association. On O‘ahu, DINING IN PARADISE is pleased to be a member of these following associations: MVP IS A PROUD SPONSOR OF LES CLEFS D’OR USA
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OMIYAGE FOR YOU AND ME Hawai‘i’s delicious tradition of souvenir gift-giving (or keeping) BY KRISTEN NEMOTO
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(OPPOSITE PAGE) ©TASHKA2000/ISTOCK; (THIS PAGEFROM TOPD) ©SAMANTHA FERRARO; ©TOR JOHNSON/HAWAII TOURISM AUTHORITY
(Opposite page) Lychee, Hawai‘i’s popular local fruit, is often dried and given out as an omiyage. (This page, from top) Li hing mui, a sweet and salty powder, is often rubbed along the rim of a glass when making a margarita; dried fruit omiyage can be readily found at any local grocery store.
It’s pronounced oh-mee-yah-gay, known to most locals in Hawai‘i as a tasty gift that you give to those who couldn’t join you on your travels abroad. A Japanese custom that — like most multiethnic customs that have made it to the shores of Hawai‘i — continues its tradition in the form of delicious treats. As Hawai‘i has become a melting pot of ethnicities and customs, it’s hard to pinpoint a specific omiyage that’s endemic to the islands. From dried food and rice crackers to macadamia nuts and coffee, here’s a list of popular omiyage gifts that will help soothe your return to those jealous friends or family members back at home. LI HING MUI (PRONOUNCED LEE-HEENG-MOO-EE)
A test of one’s “local” childhood often comes with swapping memories of red-stained fingers from a sweet-andsalty treat known as li hing mui. It’s a dried plum that’s sucked or nibbled until the soft meat around the pit is completely gone. The range of flavors brings people back for more, especially for the powder, which could be
sold separately and often used as a seasoning. A popular way to enjoy the dried-plum powder is to sprinkle it over such fruits as pineapples, apples, oranges, pears and mangoes. Since you cannot take the fruits on the plane, we suggest tasting those versions for yourself while on the island and taking home the dried plum version in your carry-on. DRIED SEAFOOD AND FRUIT
Near the li hing mui packages, you’ll find an array of shriveled food. Dried mango, pineapple and coconut are familiar treats to your taste buds; however, try the sweeter-than-candy dried lychee (lie-chee), the bittersweet lemon peel, or the mouth-watering pickled mango. An assortment of dried seafood is also a popular omiyage. Yes it smells “fishy” and yes it takes a while to chew but sooner or later you’ll find yourself scarfing them down like potato chips. Playful strings of dried cuttlefish are well-loved by locals. Bring out a cold-pack, along with some dried shrimp and smoked ika (octopus) legs, and you’ve got yourself a party.
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ARARE (PRONOUNCED AH-LAH-LAY)
This Japanese rice cracker is known as the snack that’s unseen but definitely heard. Locals from Hawai‘i continue the tradition of sneaking the popular snack into the movie theater and mixing it with a fresh bag of buttery popcorn. The combination of textures and starches may seem odd to some but the ultimate crunch is addictive and oh-so-delicious. Arare is of course tasty by itself — just don’t have a dentist appointment to attend soon after as the cracker tends to condense and pack in between the crevices of your teeth. When you’re craving a sweet and savory treat, there’s also li-hing-mui-flavored arare. Popcorn is the best way to enjoy the snack. Make sure to buy more than enough arare to balance out your popcorn as you’ll be sad and sifting through unpopped kernels for more once you’ve tasted it.
MACADAMIA NUTS
Take one crunchy bite (or two) of Hawai‘i’s renowned creamy and buttery macadamia nuts and you’ll understand why folks have hoarded the local treat in their luggage. First developed in New South Wales, macadamia nuts soon began to grow extensively as a commercial crop in Hawai‘i, thanks to William H. Purvis, a manager of the Pacific Sugar Mill on the island of Hawai‘i. Today, macadamia nuts can be found at any local store, boasting unique and mouthwatering flavors such as honey roasted, garlic, Kona coffee, butter candy glaze, SPAM (yes, SPAM!) or regular, old-fashioned macadamia nuts covered in rich milk chocolate. COFFEE
As the only state in the United States that’s able to grow coffee plants commercially, it’s no wonder our roast
©SIMPLICIO PARAGAS
(This page) Like chips and salsa, the Japanese rice cracker known as arare goes perfectly with a fresh bowl of popcorn. (Next page) A thriving coffee tree before its beans are picked; shelled macadamia nuts.
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bles and fruits as a way to help teach his followers how to cultivate and grow their own meals. In July 1928, Rev. Samuel Ruggles took some coffee plants to the Kona District, which would become the most successful in plant production. Today, Hawai‘i Island is the leader in coffee production with 790 coffee farms. Every year, the entire state of Hawai‘i produces – on average – 1,400 pounds per acre. Nearly every grocery store on the island has its share of local coffee for sale. Check out the snack aisle, as it’s usually next to all the other omiyage gifts listed above.
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has had quite a while to perfect and build its reputation. The history of this velvety smooth brewed bean dates back to the early 1800s when visitors would bring in the seedlings from abroad. On January 21, 1813, Spaniard Don Francisco de Paula Marín, who also became a close confidant to King Kamehameha I, penned in his journal that he had planted coffee seedlings on the island of O‘ahu. John Wilkinson, a gardener who arrived on the HMS Blonde in 1825, brought in coffee plants from Brazil. The island of Hawai‘i’s Rev. James Goodrich became successful in planting coffee, vegeta-
WHEN OUR BUYERS SCORE AT THE FISH AUCTION YOU WIN.
[ With a great catch of the day. ]
Restaurant & Fish Market
O n t he wate r at P i e r 3 8 • 1129 N. Nimitz H wy • H onolulu, HI • 808- 54 0- 1 377 • n ic o s p ie r 38.c o m • Lik e u s o n Fa c e b o o k
TREE OF LIFE While not indigenous to Hawai‘i, the versatile coconut palm was embraced by ancient Hawaiians who used the tree and seed nut in daily life. BY SIMPLICIO PARAGAS
Towering palm trees bend and sway amid the gentle trade winds, their fronds waving as if welcoming visitors. Some call it the “tree of heaven.” Others refer to it as the “tree of life.” And in ancient Polynesian times, the coconut palm was a revered plant that yielded many uses. Believed to have originated in the IndoMalaysia-Melanesia triangle, the coconut is considered a “canoe plant” in Hawai‘i with varying mythic tales as to its origins. According to one legend, Apua and Aukele, two brothers who lived on Kaua‘i, sailed from Kahiki (Tahiti) with the palm tree seeds, along with taro and bananas. They landed at Puna on the Hawai‘i Island and planted the first trees there. Alternatively, another folklore credits the god Kane as introducing the coconut to Hilo and
planted it there to provide food for “earth children.” Another well-known legend recounts the story of a young Hawaiian boy, the son of Hina and Ku, the goddess of female spirits and the god of male spirits, respectively. After returning to his homeland of Tahiti, Ku is longed for by his son who solicits the help of his mom. In response, Hina chants to their ancestor, the coconut tree, singing “niu-ola-hiki,” (o life-giving-coconut of Tahiti). She continues with “niu-loa-hiki” (o fartraveling coconut) when a coconut sprouts in front of her. She wakes her son and instructs him to climb the tree and hold on while she continues to chant. The coconut sways and bends, it stretches and grows, it stretches over the ocean until its leaves rest on Tahiti, and son and dad are reunited.
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According to late author Lynton Dove White, the jelly-like spoon meat of a green nut is called ‘o‘io. “The next stage is haohao, when the shell is still white and the flesh soft and white,” wrote White in her seminal book “24 Canoe Plants of Ancient Hawai‘i.” “Half ripe, at the ho‘ilikole state, it is eaten raw with Hawai‘i red salt and poi. At the o‘o stage, the nut is mature but the husk not dried. The flesh of a mature nut at the malo‘o stage is used to make coconut cream, which when mixed with kalo (taro) makes a dish called kūlolo; with ‘uala (sweet potato) it is called poipalau; and paipaiee with ripe ‘ulu (breadfruit). These delicious dessert-like foods were traditionally cooked in the imu, underground oven.” “It’s one of those ingredients that you have to have in your kitchen,” says Thai native and restaurateur Chai Chaowasaree. “I’ve cooked with coco-
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The cocos nucifera (coconut tree) has multiple uses in Hawaiian culture. Its trunks and shells are used to make bowls and drums, while its meat and water are incorporated into recipes.
Regardless of origin, the coconut palm is one the most versatile plants of the tropics. Its trunks, husks, shells, leaves and fronds are turned into bowls, pahu (drums), clothing, fans and tools. Aboard the Hōkūle‘a — a replica of a Polynesian voyaging canoe that’s on a circumnavigational journey — the lashings are made of durable sennit, the coarse rope yarn spun out of the fibers of the coconut husk. In the kitchen, the cocos nucifera (coconut) has long been a staple in the Hawaiian diet, used to create such sweet treats as kanten, a gelatinous confection that’s firmer than Jello-O; and haupia, coconut cream custard cubes that are often served at lū‘au. Meanwhile, the copra (dried coconut flesh) can be incorporated into desserts, while the desiccated coconut or coconut milk is frequently added to curries and other savory dishes.
Kiawe Broiled USDA Prime Beef Table-side preparations of many classic dishes Live Music Nightly
2440 Kuhlo Ave., Honolulu | 808.922.5555 | hyswaikiki.com Dinner Nightly 5:00 pm – 10 pm Complimentary Valet Parking | Live Entertainment nightly in the Library Lounge Reservations recommended | All major credit cards accepted @HysHawaii
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nut all my life. I use it to make curries, soups and desserts. And look how popular coconut water has become throughout the years. I remember as a kid, street vendors and hawkers would be selling coconut water for pennies and now it’s the latest trend.” Indeed coconut water has replaced the sugary drinks in the refrigerator case or on the shelves at grocery stores. Such elite celebrities as Rihanna, Madonna and A Rod have all endorsed certain coconut water brands, touting the refreshing beverage’s nutritional values. According to a study published in 2012 in the Journal of the International Society of Sports
Nutrition, coconut water performed as well as a carbohydrate-electrolyte sports drink when it came to markers of hydration and exercise performance. With its electrolyte properties, coconut water contains nearly all the essential nutrients the body needs to rehydrate. It also has fewer calories and virtually fate free. Interestingly, the thin watery liquid served a different purpose during World War II, when both sides of the war in the Pacific regularly used coconut water — siphoned directly from the coconut — to provide emergency plasma transfusions to wounded soldiers. No wonder it’s considered the tree of life among many Pacific Islanders.
©RANDOLPH JAY BRAUN/ISTOCK
Considered a “canoe plant,” the coconut tree’s origins can be traced back to the Pacific islands of Melanesia, Polynesia and Micronesia.
Legendary for RIBS. FAMOUS for so much MORE!
Waikiki: 1972 Kalakaua Ave, Honolulu HI 96815 | 808.942.2121 | Mon - Sun 11AM - 11PM Westridge: 98-150 Kaonohi St, Aiea HI 96701 | 808.487.9911 | Sun - Thu 11AM - 10PM, Fri & Sat 11AM - 11PM
V I S I T U S T O D AY T O R E C E I V E A
FREE APPETIZER!* *Valid on appetizers priced $9 and under. Valid at participating locations only. Not valid with any other discounts or offers. Does not include tax or gratuity. Limit one coupon per table, per visit.
Tony Roma’s Hawaii
www.tonyromas.com
@tonyromashawaii
A hefty plate lunch of sauteed garlic-andbutter shrimp has long been a favorite among island residents and visitors alike.
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SHRIMPLY AMAZING Get your hand sanitizers and napkins ready, and dig into the North Shore’s favorite two crustaceans: jumbo shrimp and prawns. BY KRISTEN NEMOTO
PHOTOGRAPHY BY STEVE CZERNIAK
First time travelers to the North Shore of O‘ahu may not know the ropes as well as locals or seasoned vacationers, but word of mouth seems to travel fast, especially if it includes garlic, butter, shrimp and two scoops of white rice. There has been a long-standing feud — friendly, of course — among shrimp truck operators, many of whom have been parked along Kamehameha Highway for years. Yet, the history of the shrimp truck only dates back to the ’90s when the coastal acreage just north of Kahuku was well known for its freshwater aquaculture farms, which included ponds of shrimp and prawns.
The first to appear on the scene was Giovanni’s Shrimp Truck, which operated out of a converted 1953 bread truck. The white multi-windowed vehicle is covered in every Sharpie or ball-point pen imaginable from fans wanting to leave their mark — literally and figuratively. Visitors from around the globe love to celebrate their special occasion at Giovanni’s, memorializing their visit with a scrawling signature, anniversary date or so-and-so was here. The shrimp scampi, which is drenched in garlic and lemon butter, is the most popular dish with a dozen jump shrimp pieces to peel and savor.
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You can’t miss Romy’s Kahuku Prawns and Shrimp in Kahuku. It’s the red shack on the right that’s flanked by tarp-covered dining tents. Romy Aguinaldo and his family operate their own prawnand-shrimp farm behind their eatery, where guests are welcomed to net their own lunch or dinner. If fishing, or shrimping rather, isn’t your thing, you can of course order a freshly — and they do mean fresh, so be patient — made shrimp or prawn plate. Romy’s iteration of the ubiquitous butter-and-garlic shrimp includes a side dipping sauce composed of a slightly spicy soy, which diners can drown their shrimp in and/or pour over their white or brown rice. Less than a mile down from Romy’s, you’ll come across Fumi’s Kahuku Shrimp Truck. Lunch plate favorites here include butter-garlic, lemon-pepper and coconut shrimp. Each plate comes with a side salad and a bright yellow pineapple wedge. Fumi’s owners also operate a shrimp farm and sell them live if you want to try and make your own scampi meal at your vacation rental. 24
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Over the tip of O‘ahu’s North Shore and down to the chic beach town of Hale‘iwa, people queue in front of Macky’s Sweet Shrimp Truck for its unique Southeast Asian-inspired flavorings. Shrimp have a hint of fish sauce, smothered with a nicely charred garlic punch. There’s also a side salad and pineapple wedge to accompany the juicy crustacean. Giovanni’s: 56-505 Kamehameha Highway, 808.293.1839, www.giovannisshrimptruck. com; Romy’s: 56-781 Kamehameha Highway, 808.232.2202, www.romyskahukuprawns. org; Fumi’s: 56-777 Kamehameha Highway, 808.232.8881. Macky’s: 66-632 Kamehameha Highway, 808.780.1071. 26
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The meat is sliced in the store every morning for moist & juicy steak
2201 Kalakaua Avenue • Royal Hawaiian Center Bldg-B 2F Food court • 10am - 10pm Everyday
( 8 0 8 ) 9 2 1 - 0 0 1 1 • w w w. c h a m p i o n s w a i k i k i . c o m
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Settings that are both breathtaking and mouthwatering.
O U T R I G G E R WA I K I K I B E AC H R E S O R T
O U T R I G G E R R E E F WA I K I K I B E AC H R E S O R T
2335 Kalākaua Ave // OutriggerWaikiki.com
2169 Kālia Road // OutriggerReef.com
Duke’s Waikiki Restaurant A Waikīkī legend and gathering place for local surfers and visitors alike featuring Hawaiian entertainers nightly // 808 922-2268
Kani Ka Pila Grille Casual cuisine and nightly live music by legendary Hawaiian entertainers // 808 924-4990
Blue Note Hawaii The state’s premier venue for world-renowned artists, from jazz and blues to Hawaiian favorites, featuring two shows nightly // 808 777-4890 Hula Grill Waikiki Hawai‘i regional cuisine in a peaceful plantation ambiance // 808 923-4852 Chuck’s Steak House Beachfront setting with views of Waikīkī Beach and Diamond Head // 808 923-1228
Shore Bird Restaurant & Beach Bar Grill your own hand-carved steaks and fresh fish with stunning views of Diamond Head // 808 922-2887 The Ocean House Restaurant Pacific Rim cuisine featuring the freshest island seafood in a plantation style setting // 808 923-2277
RESTAURANT GUIDE AMERICAN
12th Ave Grill Contemporary American cuisine using local ingredients. 1120 12th Ave. (808) 732-9469 www.12thavegrill.com Atlantis Cruises Navatek I (Aloha Tower Marketplace) Go on a Friday night fireworks cruise aboard the Majestic. 1 Aloha Tower Dr., Pier 6 (808) 944-8612 www.atlantisadventures.com L (whale season only), D Buzz’s Original Steak House A classic steak house that also offers fresh island fish and a signature artichoke appetizer. 413 Kawailoa Rd. (808) 261-4661 9871 Kuahao Pl. (808) 487-6465 www.buzzssteakhouse.com L (Kailua only), D, C, B/W
Chuck’s Steak House (Outrigger Waikīkī Beach Resort) Contemporary island cuisine with a magnificent view of Diamond Head. 2335 KalākauaAve. (808) 923-0711 www.outriggerwaikikihotel.com B, L, D, C, B/W d.k Steak House (Waikiki Beach Marriott Resort & Spa) Chef D.K. Kodama’s restaurant is known for the popular dry-aged, 22-ounce bone-in rib-eye steak. 2552 KalākauaAve. (808) 931-6280 www.dksteakhouse.com D, C, B/W Giovanni Pastrami Sports bar and restaurant that’s known for its pizzas and pastrami sandwiches. 227 Lewers St. (808) 923-2100 www.giovannipastrami.com B, L, D, C, B/W Hy’s Steak House An upscale and classic envi-
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ronment, serving premium steaks and fresh seafood. 2440 Kūhiō Ave. (808) 922-5555 www.hyswaikiki.com D, C, B/W Islands Restaurant This dining chain has gourmet burgers, fresh-cut fries, beer and tropical drinks. 1450 Ala Moana Blvd. (808) 943-6670 www.islandsrestaurants.com L, D, C, B/W Morton’s The Steakhouse Renowned for its USDA prime-aged beef. 1450 Ala Moana Blvd. (808) 949-1300 www.mortons.com/honolulu D, C, B/W Tony Roma’s A family-friendly chain known for its baby-back ribs, onion loaf and drinks. 1972 KalākauaAve. (808) 942-2121 98-150 Kaonohi St. (808) 487-9911 www.tonyromas.com L, D, C, B/W Tropics Tap House Regulars love their “beercentric bar food,” craft beers and cocktails. 1019 University Ave.
(808) 955-5088 www.tropicstaphousehonolulu. com L, D, C, B/W
ASIAN FUSION
Lucky Belly Pair the pork belly bao with a bowl of savory ramen. 50 N. Hotel St. (808) 531-1888 www.luckybelly.com L, D, C, B/W Japengo (Hyatt Regency Waikiki Beach Resort & Spa) A fusion of Thailand, Japan, Vietnam, Korea and Chinese. 2424 KalākauaAve. (808) 923-1234 www.waikiki.hyatt.com/en D, C, B/W Panya Bistro From pastries and breads to cocktails and laksa soup. 1288 Ala Moana Blvd. (808) 946-6388 www.panyagroup.com B, L, D, C, B/W Pikake Terrace (Sheraton Princess Ka‘iulani Hotel) Serving breakfast and dinner buffets, as well as an a la carte menu in the evening. 120 Ka‘iulani Ave. (808) 922-5811
www.princess-kaiulani.com B, D, C, B/W Restaurant Epic Cooking techniques are European with Asian flair. 1131 Nuuanu Ave. (808) 587-7877 www.restaurantepichawaii.com L, D, C, B/W
CHINESE
Beijing Chinese Seafood (Royal Hawaiian Center) Authentic, fine-dining Asian cuisine prepared by master chefs trained in China. 2233 KalākauaAve. (808) 971-8833 www.beijinghawaii.com L, D, B/W P.F. Chang’s (Royal Hawaiian Center) Asian cuisine with an American sensibility. Be sure to share some crisp lettuce wraps and potstickers. 2233 KalākauaAve. (808) 628-6760 www.pfchangshawaii.com L, D, C, B/W
KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner; (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.
©HAWAII TOURISM AUTHORITY (HTA)/TOR JOHNSON
Chart House Waikīkī Specializing in premium steaks and fresh seafood. 1765 Ala Moana Blvd. 808-941-6669 www.charthousewaikiki.com D, C, B/W
RESTAURANT GUIDE
Seafood Village (Hyatt Regency Waikiki Beach Resort and Spa) Live seafood tanks of crab and lobster allow guests to pick and choose their shellfish of choice. 2420 KalākauaAve. (808) 971-1818 www.seafoodvillagehawaii. com L, D, C, B/W
FRENCH
La Mer (Halekulani) Classic French cuisine in an elegant setting. 2199 Kalia Rd. (808) 923-2311 www.halekulani.com D, C, B/W
Le Bistro This East O‘ahu gem is popular among locals. Niu Valley Shopping Center 5730 Kalaniana‘ole Hwy. (808) 373-7990 D, C, B/W Michel’s (Colony Surf) A romantic French restaurant offering fine dining with beach and city views. 2895 KalākauaAve. (808) 923-6552 D, C, B/W
HAWAI‘I REGIONAL
Aha ‘Aina, A Royal Hawaiian Luau (The Royal Hawaiian, a Luxury Collection Resort) The epicurean journey is accompanied by hula, song, Hawaiian storytelling and cultural activities. 2259 KalākauaAve. (808) 921-4600 www.royal-hawaiianluau.com D Alan Wong’s Well known chef has won multiple national awards. 1857 S. King St., 3rd Floor (808) 949-2526 www.alanwongs.com D, C, B/W
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Azure Restaurant (The Royal Hawaiian, a Luxury Collection Resort) Known for his innovative cuisine and culinary techniques, chef Shaymus Alwin, has developed a menu, which features the freshest local seafood paired with the finest produce grown in Hawai‘i. 2259 KalākauaAve. (808) 923-7311 www.azurewaikiki.com D, C, B/W Beachhouse at the Moana (The Moana Surfrider) An oceanfront dining experience in Waikīkī with a menu of island-inspired specialties. 2365 KalākauaAve. (808) 921-4600 www.beachhousewaikiki.com D, C, B/W Bird of Paradise (Hawaii Prince Golf Club) A popular casual dining spot for golfers or the public. 91-1200 Fort Weaver Rd. (808) 952-4784 www.princeresortshawaii.com B, Br (Su), L Diamond Head Market & Grill Local home-cooked meals. The market is also known for its baked goods, including scones and energy bars.
3158 Monsarrat Ave. (808) 732-0077 www.diamondheadmarket. com B, L, D Duke’s Waikīkī (Outrigger Waikiki Beach Resort) An extensive menu of tropical drinks, local fare and appetizers, as well as a kid’s menu. 2335 KalākauaAve. (808) 922-2268 www.dukeswaikiki.com B, L, D, C, B/W Hoku’s (The Kahala Hotel & Resort) Ocean views and a menu of Hawaiian, Asian and European flavors streaming from the open kitchen. 5000 Kāhala Ave. (808) 739-8760 www.kahalaresort.com Br (Su), D, C, B/W Hula Grill Chef Peter Merriman’s influences are felt in this oceanfront dining room with a plantation era atmosphere. 2335 KalākauaAve. (808) 923-4852 www.hulagrillwaikiki.com B, Br, L, D, C, B/W Island Vintage Coffee Known for its coffee drinks,
smoothies and açaí bowls. (Royal Hawaiian Center) 2301 KalākauaAve., #C215 (808) 926-5662 (Ala Moana Shopping Center) 1450 Ala Moana Blvd., #1128 (808) 941-9300 (Ko Olina Station) 92-1048 Olani St. #3-103C (808) 678-3888 Haleiwa Store Lots 66-111 Kamehameha Hwy., Ste. 503 (808) 637-5662 www.islandvintagecoffee.com Kai Market (Sheraton Waikīkī Hotel) The plantation-themed menu represents the culinary traditions of the immigrant groups who migrated to Hawai‘i. 2255 KalākauaAve. (808) 921-4600 www.sheraton-waikiki.com B, D, C, B/W Kani Ka Pila Grille (Outrigger Reef Waikīkī Beach Resort) Waikīkī’s hotspot is at this poolside restaurant where
KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner; (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.
©HTA/TOR JOHNSON
Chef Mavro Honolulu’s legendary French chef offers prix-fixe menus. 1969 S. King St. (808) 944-4714 www.chefmavro.com D, C, B/W
“Sustainability is about our economy, our educational system, our culture and our people.” – C HEF ROY YAM AG UC HI
ALOHA INSIDE™
W W W. ROY S H AWA I I . C O M
RESTAURANT GUIDE Hawaiian casual cuisine, tropical drinks and live awardwinning Hawaiian entertainment create an unforgettable evening experience. 2169 Kalia Rd. (808) 924-4990 www.outrigger.com B, L, D, C, B/W, E Koko Head Cafe Favorite dishes include conflake French toast and a breakfast-style bi bim bap created by celebrity chef Lee Anne Wong. 1145c 12th Ave. (808) 732-8920 www.kokoheadcafe.com Br, C
Paradise Cove Witness the time-honored techniques of underground oven cooking at the Imu Ceremony then enjoy the show and lū‘au feast. 92-1089 Ali‘i Nui Dr. (808) 842-5911 www.paradisecove.com D, C, B/W
ITALIAN
Arancino Reflecting the cuisine of Naples with homemade pasta, pizza, tiramisu and panna cotta, using ingredients imported from Italy. (Waikīkī Beach Marriott Resort) 2552 KalākauaAve. (808) 931-6273 (Beachwalk) 255 Beachwalk Ave. (808) 923-5557 The Kāhala Hotel & Resort 5000 Kāhala Ave. (808) 380-4400 www.aracino.com.com L, D, C, B/W Town Tasty Italian-themed treasures created by chef Ed Kenney. 3435 Waialae Ave. (808) 735-5900 www.townkaimuki.com L, D, C, B/W
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Vino Italian Tapas & Wine Bar Master sommelier Chuck Furuya has curated a selection of fine wines paired with simple, classic Italian fare. 500 Ala Moana Blvd. (808) 524-8466 www.vinohawaii.com D, C, B/W
JAPANESE
Chibo Okonomiyaki Sip on some sake and watch as skilled chefs prepare okonomiyaki (Japanese pancakes made-to-order), teppanyaki meats and seafood, and yakisoba dishes. (Waikīkī Beach Walk) 280 Beach Walk Ave., Ste. L-106 (808) 922-9722 www.chibohawaii.com L, D, C, B/W Miyako Restaurant (New Otani Kaimana Beach Hotel) Authentic Japanese cuisine. 2863 Kalākaua Ave. (808) 921-7077 www.kaimana.com D, Sake Nobu (Waikiki Parc Hotel) Innovative Japanese fare. 2233 Helumoa Rd. (808) 237-6999 www.noburestaurants.com D, C, B/W
Tanaka of Tokyo Tableside teppanyaki by entertaining chefs. (East location) 150 Ka’iulani Ave. (808) 922-4233 (Central location) 2250 Kalākaua Ave. (808) 922-4702 (West location) 1450 Ala Moana Blvd. (808) 945-3443 www.tanakaoftokyo.com L (West), D, C, B/W
KOREAN
Seoul Jung (Waikīkī Resort Hotel) Serves up tableside grilled meats and authentic fermented Korean vegetables. 2460 Koa Ave. (808) 921-8620 www.seouljungwaikiki.com L, D
MEDITERRANEAN
Greek Marina Highlights include souvlaki, moussaka and gyros. 7192 Kalaniana‘ole Hwy., Koko Marina Center (808) 396.8441 www.greekrestauranthawaii. com L, D
MEXICAN
Luibueno’s Mexican and Latin Cuisine
Featuring savory Baja Mexican and Spanish fare. Hale‘iwa Town Center 66-165 Kamehameha Hwy. (808) 637-7717 www.luibueno.com
PACIFIC RIM
Atlantis Seafood & Steak Talented chefs capture the essence of Pacific Rim cuisine, from seafood lau lau to Hawaiian fish loco moco. 2284 KalākauaAve., Ste. 201 (808) 922-6868 www.atlantiswaikiki.com L, D, C, B/W Chef Chai at Pacifica Must-tries include miso sea bass and crispy Asian tacos. 1009 Kapiolani Blvd. (808) 585-0011 www.chefchai.com D, C, B/W Hau Tree Lanai (New Otani Kaimana Beach Hotel) Al fresco dining. 2863 Kalākaua Ave. (808) 921-7066 www.kaimana.com B, Br, L, D, B/W
KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner; (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.
©HTA/TOR JOHNSON
Mai Tai Bar (The Royal Hawaiian, a Luxury Collection Resort) Enjoy the ocean view while you sip on your favorite umbrella tropical drink. 2259 KalākauaAve. (808) 923-7311 www.royal-hawaiian.com L, D, C, B/W
ALA MOANA CENTER • 4TH LEVEL HO’OKIPA TERRACE
www.islandsrestaurants.com • (808) 943-6670
RESTAURANT GUIDE Nico’s Pier 38 Chef Nico Chaize serves gourmet lunches and dinners from a menu that features fresh fish brought in daily from the Honolulu Fish Auction. 1129 N. Nimitz Hwy. (808) 540-1377 www.nicospier38.com B, L, D, C, B/W, E Plumeria Beach House (The Kāhala Hotel & Resort) Listen to the lapping surf and enjoy the expansive ocean views while enjoying lunch or dinner. 5000 Kāhala Ave. (808) 739-8760 www.kahalaresort.com B, L, D, C, B/W Roy’s Chef Roy Yamaguchi’s culinary brilliance is the way he achieves a fusion of the world’s finest flavors and wraps them in a Hawai‘i state of mind. 226 Lewers St.
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(808) 923-7697 6600 Kalaniana‘ole Hwy. (808) 396-7697 92-1200 Ali‘inui Dr. (808) 676-7697 www.royshawaii.com L, D, C, B/W RumFire (Sheraton Waikīkī Hotel) The largest selection of of rum in the state. Fun place to sip on cocktails around a firepit. 2255 KalākauaAve. (808) 922-4422 www.rumfirewaikiki.com L, D, C, B/W, E Stage Restaurant Island-inspired dishes that double as lovely works of art on your plate. 1250 Kapiolani Blvd. (808) 237-5429 www.stagerestauranthawaii. com L, D, C, B/W
Tango Contemporary Cafe Creative dishes with Scandivanian, Asian, Hawaiian and American flavors. 1288 Ala Moana Blvd. (808) 593-7288 www.tangocafehawaii.com B (M-F), Br (Sa-Su), L (M-F), D, C, B/W The Veranda (The Kāhala Hotel & Resort) Relax and enjoy the trendy, open-air “living room” space. 5000 Kāhala Ave. (808) 739-8760 www.kahalaresort.com L (Tea Service), C, B/W Tommy Bahama Restaurant Gather some friends and head to the rooftop lounge and enjoy some savory pūpū (appetizers). 298 Beachwalk Dr. (808) 923-8785 www.tommybahama.com Br (Sa-Su), L, D, C, B/W
Uncle’s Fish Market A harbor-side spot that serves up local seafood catches. 1135 N. Nimitz Hwy. (808) 275-0063 www.unclesfishmarket.com L, D
THAI
Noi Thai (Royal Hawaiian Center) Upscale Thai cuisine and sophisticated cocktails, all in a glamorous setting that’s reminiscent of a Thai Royal palace. A must-try is “The Angry Ocean,” a seafood stir-fry of lobster, squid, prawns, scallops and mussels. 2301 KalākauaAve., #C308 (808) 664-4039 www.noithaicuisine.com L, D, C, B/W
KEY TO DINING ABBREVIATIONS: Service: (B) Breakfast; (Br) Brunch; (L) Lunch; (D) Dinner; (C) Cocktails; (E) Entertainment; (B/W) Beer & Wine.
Experience the Beauty of Paradise Cove! For reservations and additional information, please call 800-775-2683 or 808-842-5911
www.paradisecove.com
/ParadiseCoveLuau
@ParadiseCoveHI
You will find that Seoul Jung is arguably one of the best Honolulu Korean restaurants, offering healthy entrees accompanied by vegetable side dishes made fresh daily by our master chef from Korea. Enjoy authentic dishes at our signature restaurant, Kal Bi Jjim, Sam Gye Tang, Dol Sot Bi Bim Bab and many others. Conveniently located within easy walking distance of all Waikiki hotels.
“All You Can Eat Yakiniku�
grill at your table dining. Great fun for the family!
Open daily for lunch and dinner | 2460 Koa Avenue, Waikiki | 808-921-8620 | www.waikikiresort.com
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