SixtyTwo MarcKet

SixtyTwo MarcKet, located in the heart of historic Wailuku Town, features innovative, farm-fresh cuisine in a crisp, tasteful atmosphere. There is no limit to what’s on the menu, as Chef Marc McDowell lets the ingredients guide their cooking styles and culinary creations. The restaurant is open for breakfast and lunch Monday through Friday from 8 a.m. to 2 p.m. and Sunday from 9 a.m. to 1 p.m. The menu, which rotates seasonally (every 62 days), is frequently complemented by specials, drawing inspiration from what’s in the harvest by local farmers or captured by local fishermen at that moment the very same day.

Located in Wailuku (808) 793-2277 • sixtytwomarcket.com

62 N. Market St., Wailuku (Map H, #4, PG 168)

Located in the hip surf town of Pā‘ia, VANA celebrates the flavors of Hawai‘i and showcases locally grown ingredients and Japanese inspired dishes. Enjoy a cool island breeze as you dine under swaying trees and white string lights. Explore a menu featuring locally sourced sushi, tapas and cocktails. Sharing is encouraged as their dishes are always best enjoyed with family and friends. Here, you can enjoy four unique dining experiences—the main dining area situated underneath the canopy of a gorgeous hau tree, the Chef’s Table where guests have a front row seat to artful sushi making and grilled items, and the Jade Bar where guests can enjoy a meal with prohibition-inspired cocktails made by house mixologists. The newest addition is the Vana Room, where you can enjoy private dining for up to sixteen guests. Open Tuesday –Saturday from 5-10 p.m.

Located in the Paia Inn (808) 579-6002

93 Hana Hwy., Pā‘ia (Map I, #7, PG 168)

When a restaurant and sushi bar only seats 50 at a time, you know it’s not a place to be overlooked. Clean, minimalistic, and non-fussy, NUKA leads with the natural simplicity of Japanese cuisine, but a look under the hood proves to be a fine-tuned, well-oiled machine. During the processing of brown rice into white, the byproduct of bran or nuka is created. Fresh produce is buried in this nuka for fermentation, lending crispy vegetables of salty, tangy, soury bliss. NUKA’s dedication to milling their own rice and fermenting their own local produce serves as a testament to just how un-simplistic their simplistic is. Just as Andy Warhol’s Campbell’s Soup repetitions appear unchallenging with a deeper look showcasing the fantastical, hand-painted wonder, NUKA’s menu of miso butterfish and flawless nigiri appear as everyday sushi bar bites with one taste revealing the complexities at play.