2013-2014 'Ilima Awards: Hawaii's Top Restaurants

S U N D A Y , O C T O B E R 1 3 , 2 0 1 3
Chef Chai | Pacica Honolulu | 1009 Kapiolani blvd.

585-0011 | www.chefchai.com
DINNER IS SERVED NIGHTLY FROM 4 - 11 P.M.
VALET PARKING AVAILABLE
Describes Chef Chai Chaowasarees new concept restaurant Chef Chai.
Its modern dcor and ambience transport you to another dimension where glamour rules.
Chef Chais new menu takes his famed culinary style of Fusion Cuisine to a new level.
He combines fresh local ingredients, exotic avors of Asia and a little bit of Chai magic
to create exceptionally avored dishes that even your personal trainer would approve of.
Want to be in the know? Follow Chef Chai on Instagram @chefchai or like him on Facebook.
Enjoy the four-course Early Bird Special menu from 4-6 p.m. nightly,
and Take advantage of specially priced drinks and pupu during
Chef Chais Happy Hour from 9-11 p.m. nightly.
bold & gorgeous
Mahalo Hawaii for voting us
Best New Restaurant
FOOD TRUCK
HOME BASE LOCATION
1637 Kapiolani Blvd
(Across from 24 hour tness)
(808) 284-8293
POKE BOWL SPICY BBQ
SPARE RIBS
BABY BACK RIBS
& GARLIC SHRIMP
Twitter:@KauKauGrill
Facebook.com/KauKauGrill
Instagram:@KauKauGrill
Kapiolani Blvd.
Kona St.
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WITH ANY REGULAR PLATE PURCHASE
FREE DRINK
Expires 9/30/14. Not valid for Poke Bowl.
3HONOLULU STAR- ADVERTI SER I LI MA AWARDS 3
ON THE COVER
Photo by Jamm Aquino,
cover design by Joe Guinto
1. Melted Rueben and Pommes
Frites from La Tour Cafe
2. Cavatelli pasta with lobster cream
sauce from Vino Italian Tapas &
Wine Bar
3. Quiche Lorraine from La Tour
Cafe
4. Crispy skin kampachi, with squid
ink mushroom sauce, ume air, gin-
ger and shiso from Hiroshi Eura-
sion Tapas
4 I LI MA AWARDS HONOLULU STAR- ADVERTI SER
I N T R O D U C T I O N
2013-2014
A G U I D E T O O A H U S
T O P R E S T A U R A N T S
TABLE OF CONTENTS
Best Restaurant:
Peoples Choice. . . . . . . . . . . . . . . 6
Best Restaurant:
Critics Choice. . . . . . . . . . . . . . . . 8
Peoples Choice. . . . . . . . . . . . . . 10
Critics Choice. . . . . . . . . . . . . . . 12
Premium Picks . . . . . . . . . . . . . . 14
Rave Reviews. . . . . . . . . . . . . . . . 16
Publishers Choice . . . . . . . . . . . 26
Producers Choice . . . . . . . . . . . 27
Star Circle . . . . . . . . . . . . . . . . . . 28
Rising Stars . . . . . . . . . . . . . . . . . 29
Food Trucks. . . . . . . . . . . . . . . . . 30
Sushi . . . . . . . . . . . . . . . . . . . . . . . 40
10 Things We Love . . . . . . . . . . . 46
Local Grindz: Jin Dui . . . . . . . . . 58
New Restaurants. . . . . . . . . . . . . 68
Best of Pau Hana Patrol . . . . . . . 74
Food Calendar. . . . . . . . . . . . . . . 78
TOP RESTAURANTS
(ALPHABETICAL BY NAME)
#-A . . . . . . . . . . . . . . . . . . . . . . . . . 33
B-C. . . . . . . . . . . . . . . . . . . . . . . . . 34
D. . . . . . . . . . . . . . . . . . . . . . . . . . . 37
E-F . . . . . . . . . . . . . . . . . . . . . . . . . 38
G. . . . . . . . . . . . . . . . . . . . . . . . . . . 39
H. . . . . . . . . . . . . . . . . . . . . . . . . . . 43
I . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
J . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
K. . . . . . . . . . . . . . . . . . . . . . . . . . . 50
L . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
M . . . . . . . . . . . . . . . . . . . . . . . . . . 55
N-P. . . . . . . . . . . . . . . . . . . . . . . . . 60
R. . . . . . . . . . . . . . . . . . . . . . . . . . . 64
S . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
T. . . . . . . . . . . . . . . . . . . . . . . . . . . 72
U. . . . . . . . . . . . . . . . . . . . . . . . . . . 76
V-Z . . . . . . . . . . . . . . . . . . . . . . . . . 77
INDICES
By restaurant name . . . . . . . . . . 79
By food category . . . . . . . . . . . . 80
By neighborhood . . . . . . . . . . . . 81
Advertiser index . . . . . . . . . . . . . 82
LEGEND
Note: The dining scene changes rapidly so please call the restaurant for the latest information
ILIMA AWARDS CRITICS
Jason Genegabus
Nadine Kam
Elizabeth Kieszkowski
Joleen Oshiro
Betty Shimabukuro
MANAGING EDITOR/PRODUCTION
Betty Shimabukuro
CONTRIBUTORS
Craig Gima
Joe Guinto
Donica Kaneshiro
Stephanie Kendrick
Sarah Montgomery
Zenaida Serrano
Nina Wu
Sherri Yoshioka
TODAY EDITOR
Christie Wilson
LEAD DESIGNER
Joe Guinto
PHOTOS
Star-Advertiser staff
T
he Honolulu Star-Advertisers food
and dining writers, with the help of
the newspapers readers, compiled
this guide to the best places to eat on Oahu.
Reviews were conducted anonymously,
with meals paid for by the Star-Advertiser.
None of the restaurants in this guide were
given special consideration in exchange for
advertising.
The top awardees will be honored Oct. 14
at the annual Honolulu Star-Advertiser
Ilima Awards, a benefit event for Diamond
Head Theatre, our partner in this guide. The
theater, established in 1915, is the third-old-
est continously operating community the-
ater in the nation. The awards dinner plays
a key role in supporting DHTs many pro-
grams and productions.
Find these listings online at staradver-
tiser.com and at honolulupulse.com. Visit
these sites regularly throughout the year
and pick up the newspapers Wednesday
food section, as well as Fridays TGIF, to
keep up with the restaurant scene.
$$$$ VERY PRICEY:
Entrees mostly more than $30
$$$ PRICEY:
Entrees mostly more than $17-20
$$ MODERATE:
Entrees $10-16
$ BUDGET FRIENDLY:
Entrees mostly less than $10
1
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3
4
ALA MOANA PACI FI C CENTER | 1585 KAPI OLANI BOULEVARD | 808. 941. 3701
SHOKUDOJAPANESE. COM
The latest addition to our menu is a traditional favorite:
nigiri sushi. Weve even added a new sushi counter and
a Japanese sushi chef. The twist? Premium brown rice
is available as a health-conscious option.
Cal l i ng al l sushi fans.
Calling all sushi fans.
2013
HONOLULU STAR- ADVERTI SER I LI MA AWARDS 5
PEOPLES CHOICE
BES T RES TAURANT
Selected by readers of the Honolulu Star-Advertiser
Le Bistro chef craves
traditional favorites
By Joleen Oshiro
joshiro@staradvertiser.com
Like many of us in todays fast-paced
world, chef Alan Taka saki longs for a
simpler time. Lucky for him and us
he can revisit the good old days through
the dishes he serves up at Le Bistro, the
Peoples Choice Best Restaurant for the
2013 Ilima Awards.
In response to the emphasis today on
featuring whats fresh and available,
Taka saki offers daily specials in addition
to his tried-and-true, French-inspired
menu, which is much beloved by East
Hono lulu regulars.
In the coming month or so, he will go
rustic, too, with daube, a country stew
popular in the southwest of France that
Taka saki prepared often while working
there.
We used bulls from bullfights. When
they were slaughtered, theyd bring em
in and lay em on the table. Everyone
pitched in, he recalled.
I dont know why, but the more
everything moves in hyper mode, the
more Im craving the traditional. Im a re-
sister.
Takasaki said all chefs have certain
nostalgic dishes that remind them of
old mentors and long-ago places where
they cooked early in their careers. So
making this dish is more for me, he
said.
Le Bistros daube will feature Wagyu
beef cheek, marinated in red wine thats
seared off and braised with vegetables in
more red wine.
Takasaki said whether daube stays on
the menu at Le Bistro will depend on its
reception by customers. Hes highly pro-
tective of their trust in what he serves. If
the stew isnt popular, hell add it to his
beef quartet that showcases various
preparations, including Wagyu slider,
steaks and short rib, and is a favorite
among diners.
Because Takasaki cant bear to disap-
point, his menu doesnt change on a sea-
sonal schedule. Rather, changes come
when he thinks his kitchen staff has mas-
tered new dishes to his standards.
Im sometimes told its to our detri-
ment that I dont force the issue, he
said. But we do what we can properly.
We dont overstretch. A recipe can look
great on paper, but if it doesnt come
out, whats the point? I take pride in
that.
As for Le Bistros staff, comprising a
half-dozen kitchen workers and 10
servers, Taka saki said some of the most
refreshing are high school students.
When they come in for jobs, they
arent looking to be chefs or be on Food
Network. Theres no agenda, he said.
They just perform a job well done.
Most of the time theyre an extra set
of hands for plating, but he also pairs
some with experienced cooks who allow
them to finish off a few dishes.
Takasaki said he began employing
teens last year when a high school sen-
ior walked in and asked to work. Soon
the restaurant had several of the stu-
dents friends on board. That crop has
since left for mainland colleges.
Its great, Im happy for them, he
said. I asked if they had friends, and
they brought in four or five. Theyre all
great guys.
Always with an eye on doing the right
thing, Taka saki said hes careful not to
overschedule his young staffers. Most
work one weeknight and part of the
weekend.
They come when they come, when-
ever we can get them, he said. Im so
very thankful.
Recommended: wine-braised short
ribs, beef quartet, caramelized plum
salad, Colo rado rack of lamb, apple tarte
tatin.
Niu Valley Shopping Center, 5730

Kalanianaole Highway; 373-7990. Dinner
(closed Tuesdays). $$$$
KRYSTLE MARCELLUS / KMARCELLUS@STARADVERTISER.COM
Chef Alan Takasaki adds whipped cream to an apple tart tatin at Le Bistro,
voted best restaurant by readers.
CRITICS CHOICE
BES T RES TAURANT
Chosen by Honolulu Star-Advertiser dining and food writers
By Joleen Oshiro
joshiro@staradvertiser.com
Japanese-born Dai suke Hama moto
has deep roots in, of all things, olives.
My hometown was the only place in
Japan that can grow olives, Sho do shima
island, said the executive chef of Aran -
cino restaurants in Hawaii. In grade
school we had olives for lunch. In the
center of our small town, we have a pub-
lic olive oil-making machine that any-
body can use. We use olive oil in
everything, even tempura. Today my
brother makes olive oil for a living, and
he sends me some.
Maybe this had an influence on what
Im doing today.
It could be the olives. Or the fact that
he literally grew up in a kitchen. His fa-
ther, a lead cook of a yoshoku, or West-
ern-cuisine restaurant, would set his
sons crib next to him as he worked.
Or it could be destiny. As a student on
summer break vacationing in Hawaii in
the mid-1990s, Hama moto ate at Aran -
cino on Beachwalk and dreamed of mov-
ing to the islands and working there.
(Arancino di Mare at the Waikiki Beach
Marriott Resort is owner Ichiro Ina -
muras third venue.)
No matter. In realizing his dream in
2006, the Flor ence-trained Hama moto
has helped Ina mura deliver impeccable
contemporary Italian food with Japa nese
flair. Their latest proj ect, the opening of
Aran cino at the Kahala Hotel & Resort
this year, has been garnering raves and
is the 2013 Ilima Awards Critics Choice
for Best Restaurant.
The duo realized there were many
good Italian restaurants in Hawaii but
few that were upscale. They fill the niche
with dishes that are as appealing to the
eye as to the palate using fresh, local
produce and seafood, and specialty in-
gredients from across the globe. Pastas
are house-made, and pizzas are baked in
a brick oven on-site.
Hybrid Italian, Hama moto calls it.
Traditional Italian food is masculine;
presentation is not important. But we
wanted to create something beautiful.
Dishes are understated yet complex,
making evident the Japa nese influence
on the menu. Tajima beef, Muscovy
duck, Colo rado lamb and Ibe rico pork
are prepared sous vide, meaning they
are slow-cooked in vacuum-sealed bags
in their own juices. Flavors range from
subtle to vibrant, but they are always
clean and refined.
Nothing is too heavy, too oily or too
salty, said Hama moto.
Arista di Maiale, the Ibe rico pork dish,
features petite seasonal vegetables en-
circling the pork on the platter along
with little mounds of Hawaii salt and
dots of sun-dried tomato sauce. Diners
can fully experience the flavor of the un-
adorned pork, cooked to tender, even
perfection, while adding a few grains of
salt to each bite. A dab of tomato sauce
adds a bit of zing. Fresh, tender veggies
offer balance, texture and color.
The bagna cauda presents fresh cru -
dite standing in a flowerpot and served
alongside a warm, decadent anchovy
garlic and oil dip. Its fun and fresh, rich
and comforting, all at once.
Crostacei di mare, a light seafood ap-
petizer, comprises abalone and ama ebi
artfully arranged diagonally across the
plate; coils of fresh cucumber strips and
other produce provide accents of green
and crunch, while dots of herbed oil of-
fer a depth of flavor. Carpaccio di pesce
kampachi and ahi sashimi plated al-
ternately for red-and-white contrast is
bordered with sea asparagus and ogo
over lemon dressing. Visually it mimics
the Italian flag; in taste and texture it is
fresh and vibrant.
Arancino offers prix fixe four- and five-
course dining. An extensive wine list
compiled by sommelier Shinya Tasaki, a
past winner of the Association de la
Sommellerie Internationales Best Som-
melier Award, features premium wines
from Italy and Pacific Rim countries.
Kahala Hotel & Resort, 5000 Kahala Ave.;

380-4400. Lunch, dinner. $$$$
Dishes delivered
with elegance, flair
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Breads served at the beginning of a meal have the appearance of a still life
at Arancino at the Kahala Resort. Executive chef Daisuke Hamamoto, above
left, describes the cuisine at the restaurant as hybrid Italian.
1284 KALANI STREET STE. D100 HONOLULU, HI 96817
NEW RESTAURANT | CHEF CHAI
Chef Chai Chaowasaree brought the
cuisine of his native Bangkok to the table
at Singha Thai Cuisine before fusing the
cuisines of Asia and Hawaii at Chais Is-
land Bistro. For his third act, Chaowasa-
ree continues to combine the best of
East and West while heading in a more
healthful direction.
For starters, he has taken butter out of
his kitchen, added more vegetables and
trimmed fat and sodium from his dishes.
Those who dont know about the
switches probably wont miss a thing.
Those who do know will appreciate the
consideration for their well-being.
One example is his lobster bisque,
thickened and flavored with roasted but-
ternut squash instead of butter and
topped with a crispy seafood dumpling
for added oomph.
If you liked the menu at his former
bistro, youll be glad to find such re-
turnees as a Japa nese eggplant and zuc-
chini souffle and gravlax salmon roulade.
His signature kataifi prawns also make a
comeback.
Chef Chais chic jewel-box interior fea-
tures a ceiling of cloudlike lamps, perfect
for date night. A happy-hour pupu menu
is well suited to those who crave variety
when grazing. And, of course, the person-
able chef continues to be a major draw.
Pacifica Honolulu, 1009 Kapiolani Blvd.;

585-0011; chefchai.com. Happy hour,
dinner. $$$
FINE DINING | LA MER
Honolulus most picturesque fine-din-
ing room has enjoyed a rejuvenation un-
der chef de cuisine Alexandre Tran cher.
While longtime guests can rest as-
sured the Halekulani flagship restau-
rants traditional French techniques and
presentation arent going anywhere, a re-
freshed LAperitif bar menu with paired
cocktails and hors doeuvres could pro-
vide the inspiration for a return visit.
La Mers degustation menu provides a
decadent showcase of Tran chers work,
with items like abalone and lobster tail
leading the way for even more divine
dishes. Choose your total number of de-
gustation courses wisely; cutting back to
three or four leaves room for other menu
items like kampachi-scallop carpaccio
with papaya-ginger compote and lemon
powder, or smoked salmon with leek
puree, poached quail eggs and baby
leeks. The pan-fried onaga and pork
cheeks braised in red wine are also
worth a try.
Halekulani Hotel, 2199 Kalia Road; 923-

2311; halekulani.com. Dinner. $$$$
BREAKFAST |
CINNAMONS RESTAURANT
The Kailua breakfast scene is full of
choices, but Cinnamons Restaurant re-
mains a favorite, with an attentive staff
and cozy decor.
Breakfast is served all day, although
lunch is offered as the day goes on. Se-
lections include Portuguese sweet bread
French toast, crab cake eggs Benedict
and the amazing cinnamon-macadamia
nut roll. For lunch, try baked spaghetti
or Cinnamons Steak Salad.
Order Red Velvet or Guava Chiffon
Pancakes for your table. Everyone
should sample this breakfast favorite. Or
order it just for you and put up with
the jealous stares of your friends.
315 Uluniu St.; 261-8724; www.cinnamons-

restaurant.com. Breakfast, lunch. $$
LUNCH | MARIPOSA
Lets start with the popovers
golden, slightly chewy, and theyll give
you as many as you want.
But really, Mariposa offers so much
more. The Lobster Club, for example,
bursting with meat, and the Warm Roast
Beef Dip, particularly appealing with its
layer of melted mozzarella. Orecchiette
Pasta (bowl-shaped pasta with sausage,
roasted eggplant, broccolini and goat
cheese) and Laksa Seafood Curry serve
up sophistication.
If youve been to other Mariposas at
Neiman Marcus stores on the mainland,
you might like to sample something here
thats unique to Hawaii. Try a dessert of
lilikoi pudding cake, topped with the
Neiman Marcus butterfly in cookie form.
Ala Moana Center, Neiman Marcus third

floor, 951-3420; www.neimanmarcus.com.
Lunch, dinner, Sunday brunch. $$$
NEIGHBOR ISLAND |
LAHAINA GRILL
Jurg Munchs Lahaina Grill opened on
Valentines Day 1990, and Mauis love af-
fair with this lauded bistro still burns hot.
The restaurants New American cui-
sine blends fresh ingredients from local
farms with Munchs bold and imaginative
preparations influenced by his interna-
tional upbringing and a globe-trotting ca-
reer that includes 17 years as executive
chef of the Mandarin Oriental Hotel. His
mastery of Asian-European fusion is seen
in such dishes as a Maui onion and
sesame seed-crusted seared ahi with
vanilla bean jasmine rice and apple cider-
soy butter vinaigrette. The Kona coffee-
roasted rack of lamb also wins praise.
For dessert? Three words: Triple
Berry Pie.
The restaurant itself is an oasis of
class amid the clutter and cacophony of
Front Street, with crisp linens, fine china,
flatware and crystal, and artwork by Jan
Kasprzycki. If youre planning a visit, put
down this guide and call for reservations
now. It can take months to get a seat.
127 Lahainaluna Road, Maui; 667-5117,

toll free 800-360-2606;
www.lahainagrill.com. Dinner. $$$$
CASUAL |
L&L HAWAIIAN BARBECUE
Chicken katsu at L&L is the gold stan-
dard for many plate-lunch aficionados,
with its perfect crunch on the outside
and tender cutlet on the inside. Remem-
ber the dipping sauce, forget about the
calories and you have a local-style meal
of prime character.
Eddie Flores built an empire with his
chain of L&Ls, and it thrives on much
more than katsu. The barbecued chicken
is beloved, as well as the saimin, which
you can load up with Spam, more katsu,
teri beef, chicken or fried shrimp.
Big ol plate lunches with two scoops
rice and mac salad are the star attrac-
tions. A full order is more than a mere
mortal should consume, so share. Less
guilt, same amount of pleasure.
Locations throughout the state; hawaiian-

barbecue.com. Lunch, dinner. $
PEOPLES CHOICE
Selected by readers of the Honolulu Star-Advertiser
BETTY SHIMABUKURO / BSHIMABUKURO@STARADVERTISER.COM
Mariposas warm lilikoi pudding cake carries out the Neiman Marcus but-
terfly theme with its cookie garnish.
FINE DINING |
CHEF MAVRO RESTAURANT
With every new seasonal menu,
George Mavrothalassitis, aka Chef
Mavro, proves that he isnt resting on his
laurels as a James Beard Award-winning
chef. His adventurous spirit serves din-
ers well as he explores world and local
markets for new techniques and ingredi-
ents to bring to the table, coming up
with lively and surprising combinations
that set off pleasurable flavor explosions
on the palate.
Some recent examples include creamy
chilled kabocha curry soup, with accents
of salty bacon in a coconut mousse and
the slight bitter crunch of cocoa nibs; a
confit of Big Island abalone served with
pita and tarama, a Greek-style fish roe
mousse; and seared onaga served with a
bubbly red-wine raito sauce.
Local touches are never far, though
they get upscale treatment, such as In-
dochine-style poached Kea hole lobster
served over long rice beside Kuro buta
pork kau yuk, ladled with tamarind and
lemongrass broth. And an ahi bowl of
spicy big-eye tuna topping steamed bas-
mati rice is accompanied by velvety sea
urchin and aleppo pepper aioli dotted
with ogo with a side of soy sauce pow-
der adding its umami effect.
Pastry chef Elizabeth Dippong creates
dazzling finale dishes combining savory
and sweet.
The full picture comes clear through
four- and six-course prix fixe dinners or
an 11-course grand degustation, with
wine-pairing options.

1969 S. King St.; 944-4714;
chefmavro.com. Dinner. $$$$
NEW RESTAURANT |
VINTAGE CAVE
Dining at Vintage Cave requires deep
pockets, an open mind and an empty
stomach. You wont be disappointed.
With a prix fixe dinner menu set at
$275 per person (add about $100 for
wine pairings), its easy to dismiss Vin-
tage Cave as out of reach for most peo-
ple. Thats until you actually sit down
and try the food that chef Chris Kaji oka
serves in a transformed basement space
beneath Shi ro kiya at Ala Moana Center.
Its not widely publicized, but some of
the worlds finest culinary minds have
sought out local boy Kaji oka and his
small team of sous-chefs, who routinely
turn out meals featuring 10 to 12 courses
(or more) and use ingredients sourced
with a priority on quality no matter
the cost.
The menu here constantly changes
due to availability, although guests can
usually expect courses that spotlight
sushi made with fresh fish flown in from
around the globe, foie gras, aged beef
from Japan and elsewhere, as well as a
variety of local proteins and produce.
Just sit back and enjoy the ride.
1450 Ala Moana Blvd., No. 2250; 441-

1744; vintagecave.com. Lunch, dinner.
$$$$
LUNCH | NICOS AT PIER 38
This waterfront restaurant, ideally sit-
uated to bring diners the freshest of the
fresh catch from Hono lulus offshore
fishery, elevates the basics by focusing
on quality, local ingredients and consis-
tently tasty combinations. Theres also a
full bar, indoor-outdoor seating and
enough menu options to satisfy most
cas ual visitors. (Looking for a great grab-
and-go lunch? Try Nicos poke bar in the
restaurants adjacent store where you
can top the seafood with items of your
choice, from ina mona to green onion,
and pick up beer, chips, fresh bread or
other snacks while youre at it.)
The restaurant has moved into an airy
expanded space that now accommo-
dates an avid pack of locals and tourists,
drawn by the fair prices, generous serv-
ings and aka mai yet earthy preparation.
Two top choices: Nicos signature furi -
kake ahi, served alongside a fresh salad
with citrus dressing; and broke da mout
fish and chips, based on beautifully fresh
and flaky local fish.
If youre looking for a good bet on
fresh seafood, dont want to bust your
wallet and crave blue sky, Nicos wont
let you down.

1129 N. Nimitz Highway at Pier 38; 540-
1377; nicospier38.com. Breakfast Monday-
Saturday; lunch, dinner daily. $-$$
BREAKFAST | BOGARTS CAFE
You can order breakfast all day long at
this popular little cafe near Diamond
Head, or pick up a refreshing acai bowl.
Bogarts also serves up hearty plates of
eggs Benedict with your choice of ham,
asparagus, avocado and spinach, crab
cakes or lox. Mamas Fried Rice,
Michaels Breakfast Scramble and the
taro banana pancakes (dont forget to
ask for hau pia sauce!) also are recom-
mended.
Dont worry about parking or long
lines, as long as youre willing to eat
somewhere else like nearby Kapiolani
Park. Street parking is often available in
the neighborhood, and calling in your or-
der will save you time and stress just
walk in, pay and leave.
3045 Monsarrat Ave.; 739-0999; boga-

rtscafe.webs.com. Breakfast, lunch (cash
only). $$
CASUAL | LUCKY BELLY
Lucky Belly has proved a cosmopoli-
tan delight in Chinatown since opening
for sit-down service in 2012, with lunch
and dinner service inside and a walk-up
window with street grinds Thursday-Sat-
urday evenings. Price-conscious diners
will also appreciate that one of the
restaurants most ono dishes, the Lucky
CRITICS CHOICE
BRUCE ASATO / BASATO@STARADVERTISER.COM
Hostess Callie Matsuura welcomes diners to Chef Mavro at the entry, which
sets a Hawaiian sense of place with planters fashioned after pahu drums
and a rock-studded water feature. The theme of local foods and flavors is
carried through Mavros elegant and adventurous menu.
Bowl of wakame ramen in a thick, slurp-
it-up pork broth, is less than $10.
A respite from the gritty surroundings
on Hotel Street, Lucky Belly is cool, dark
and comfortable, though a full house
and the sound system can set up a high
reverberation in the background. The
restaurant offers a nicely chosen list of
original cocktails, sake, beer and wine at
a high bar and low tables; while the
space is snug, it manages to be hip, cas -
ual and convivial simultaneously, mak-
ing it a good date spot.
Best of all, the food is really tasty and
doesnt duplicate menu items at other
Hono lulu hot spots. Hip, cas ual and
convivial also applies to the menu, with
items that are inventive and easy to
share. Recommended: shrimp gyoza
embellished with eda mame avocado
puree and ponzu sauce; lamb lumpia; a
delightful salad of layered roasted beets
with goat cheese, candied pumpkin
seeds and spicy greens; and, oh yes,
any of the ramen bowls, which can also
include pork belly, toga ra shi shrimp or
oxtail won ton. Winnah!

50 N. Hotel St.; 531-1888; luckybelly.com.
Lunch, dinner; closed Sundays. $-$$
NEIGHBOR ISLAND |
VILLAGE BURGER
Do you fancy yourself a purist? Some-
one with principles and commitment to
an ideal? Step aside for Edwin Goto, the
mind behind a burger joint in Wai mea
that earned a spot on USA Todays list of
51 Great Burger Joints in 2010.
The point of his purity? Local, local,
local. His very tight menu has burgers of
beef, veal, ahi, taro and mushrooms, all
of which grew, swam or mooed on the
Big Island or in the waters around it. And
its not just the patty; its the toppings,
too. Avocado, onions, a tomato mar-
malade, microgreens and goat cheese all
started out on local farms.
The menu puts it all in perspective.
The Hawaii Big Island Beef Burger is ro-
bust, arrogant what a true burger as-
pires to be. The Kahua Ranch Wagyu
Beef Burger is big, rich and bossy. The
Hama kua Mushroom Burger is an
umami-bound marriage of alii, shiitake
and button mushrooms.
Fun. Pure.
Parker Ranch Center, Waimea, Hawaii is-

land; 885-7319; villageburgerwaimea.
com. Lunch, dinner. $
Start Your Day with a little SWEETa little SAVORY, & a lot of ALOHA!
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FL MORRIS / FMORRIS@STARADVERTISER.COM
Lucky Belly serves a tempting braised brisket tartine.
BERNINI
Balance is the order of the day at
Bernini, where Japa nese-style Italian is
served up with the formality of white
tablecloths in a relaxed, intimate setting.
Servers here execute that sensibility,
performing their duties attentively with-
out being obtrusive.
The fare itself embodies that concept
of balance, with dishes tastefully punctu-
ated with complementary flavors that
add brightness and richness. A tuna
carpaccio appetizer is served with a re-
freshing lemon sauce, while the norcia, a
thin, crispy-crusted pizza with a combo
of mozzarella, Italian sausage, mush-
room and walnut, is raised a notch with
a drizzling of truffle oil.
As is everything here, the pasta is
cooked to perfection, always al dente for
that proper chew to support such top-
pings as king crab served with tomato
cream sauce and broccoli, and
boscaiora porcini mushroom with
homemade sausage in light cream sauce.
The menu offers Angus beef steaks, an
exceptional crispy roast chicken and the
catch of the day.
Berninis wine list pre sents a variety of
options for pairings, and desserts includ-
ing gelato, tiramisu, fruit torta and panna
cotta put the finishing touches on a
wholly satisfying experience.
Reservations are recommended, and
be ready to park off-site, as there are
only a half-dozen stalls out front.
1218 Waimanu St.; 591-8400; bernini-

honolulu.com. Dinner (closed Mondays).
$$$
HIROSHI EURASION TAPAS
Chef Hiroshi Fukui and his partners at
Hiroshi Eurasion Tapas parted ways dur-
ing the summer. This broke the hearts of
many of us who love the restaurant and
Fukuis food. But these things happen.
For now, Fukuis menu remains at the
restaurant, which has always been a
place to find elegant, insightful dishes
that take Japa nese flavors and swing
them through a blender of classical tech-
niques to yield sophistication and sur-
prise. New dishes are being introduced
at monthly Chefs Table dinners.
Classics include miso yaki butterfish
(meltingly perfect), Sizzlin Hawaiian
Kampachi Carpaccio (bursting with
bright flavors) and steamed Kuro buta
pork belly with a touch of torched brie
and a dark, rich adobo sauce (silky and
sinful).
Dine tapas-style with shared plates or
go for a full entree. The menu offers a
wide selection of fresh island fish in vari-
ous preparations, from roasted (with cit-
rus vinaigrette) to steamed (with
garlic-soy brown butter) and crab-
stuffed (with lemon-pepper broth).
Waterfront Plaza, 500 Ala Moana Blvd.;

533-4476; www.hiroshihawaii.com. Din-
ner. $$$
NANZAN GIRO GIRO
Nanzan Giro Giro cuts to the heart of
the dining experience, treating it as live
theater with food. There is no menu to
peruse. In fact, the staff would rather not
share the menu, asking diners not to
post their food shots until late in the
month, lest they spoil the surprise that
accompanies any dramatic production.
The kaiseki menu changes monthly,
and for the consistent quality its one of
the best deals in town at $50 to $60 per
person. Few pop-ups and special-event
dinners in town can match the level of
technique, precision, creativity and pres-
entation at this restaurant, where every
dish is a jewel, aptly served on works of
art earthenware created by Kyoto
artist Nanzan.
The experience starts with set show
times, with first seatings from 6 to 6:30
p.m. and second seatings at 8 or 8:30
p.m. The latter time is perfect for night
owls who have trouble leaving the table.
Diners are seated around a large cook-
ing and service station so they can
watch the prep when theyre not ab-
sorbed in the dish before them.
Menus comprise eight or nine dishes
that tell the story of the seasons in var-
ied textures and styles of preparation,
from raw fish to grilled and deep-fried
specialties, ending with the comfort of
chazuke and the option of dessert.
560 Pensacola St. (at Hopaka); 524-0141;

www.guiloguilo.com. Dinner. $$$
NOBU WAIKIKI
Always creative and fresh, Nobu
Waikiki continues to pre sent an exten-
sive menu thats bright and elegant, re-
flective of chef Nobu yuki Nobu
Matsu hisas execution of Japa nese
dishes using Peruvian spices and fla-
vors.
A special heart of palm pasta, for in-
stance, features the veggie grated into
perfect spaghettilike strips that are like
an al dente pasta with a bit of crunch.
The dish is dressed with dried miso and
peperocini flakes for a vibrant kick.
Seafood is always wonderful here. An
amuse bouche of salmon poke tossed
with sesame oil, red onion, cucumber
and hijiki is served in a lettuce cup
topped with crispy noodle. The empha-
sis is on the freshness of the ingredients.
Likewise, an appetizer of golden-eye
snapper sashimi is plated in a tart, light
sauce of olive oil and yuzu; the topping
of negi and dried garlic chips adds depth
and crunch.
Heavier fare includes a slider of
Wagyu beef topped with Maui onion and
honey aioli sandwiched in tofu slices.
Japa nese pickles and takuan cut through
the richness of the beef and tofu. A
toban yaki, or sizzling platter, of vegeta-
bles cooked in sake, soy sauce and yuzu
is hearty without being rich. The platter
offers a rainbow of veggies such as broc-
coli, bok choy, cherry tomato, aspara-
gus, lotus root and zucchini.
Desserts leave diners with a sense of
indulgence that lingers long after dinner
is over. Looking for decadence? How
about a bento box of flourless warm Val-
rhona chocolate cake and koji caramel
ice cream? Cupcake lovers will want to
try the red velvet, Thai and strawberry
trio presented in teacups with light frost-
ings and fancy candied toppings.
2233 Helumoa Road; 237-6999;

www.noburestaurants.com/waikiki. Din-
ner. $$$$
CRITICS CHOICE
PREMI UM PI CKS
Top recommendations for fine dining on Oahu,
chosen by Honolulu Star-Advertiser dining and food writers
JOE GUINTO / JGUINTO@STARADVERTISER.COM
Rollatini of Kampachi, created by chef Doug Fujii for a Chefs Table dinner
at Hiroshi Eurasion Tapas, comprises see-through slices of fish wrapped
around Maui onion, bresaola (salt-cured beef), shiso leaf and yamagobo.
STARTER AND SOUP
KI CKI N SHRI MP
Tempt your taste buds with tender shrimp fried to a crispy
golden brown and tossed in a spicy, creamy sauce exploding
with avor.
$
9.99
SPI NACH ARTI CHOKE DI P
$
9.99
POTATO SKI NS
$
8.49
ONI ON LOAF
Half
$
6.99 | Full
$
9.99
BAKED POTATO SOUP
Bowl
$
4.99 | Cup
$
2.99 | Cup with Entre
$
1.99
SALADS
TONYS ASIAN SALADS
$
10.99
With Grilled Chicken
$
13.99
CAESAR SALAD
$
9.99
With Grilled Chicken
$
11.99
BURGER
ROMA BURGER
$
9.99
HAWAI IAN TERIYAKI BURGER
$
10.99
CRI SPY ONI ON BURGER
$
10.99
SANDWICH
PULLED PORK SANDWI CH
$
9.99
HAWAIIAN TERIYAKI CHICKEN BREAST SANDWICH
$
9.99
RI BS AND COMBOS
THE ORI GI NAL BABY BACK
Tender, lean pork loin meat, basted with TRs Original
or your
choice of one of our other delicious sauces.
Half Slab
$
18.59 | Roma Rack
$
24.99 | Full Slab
$
28.99
ST. LOUI S RI BS
A larger, meatier cut of pork rib with more natural marbling.
Finished with TRs Original
or your choice of sauce.

Half Slab
$
16.99 | Roma Rack
$
21.99 | Full Slab
$
25.99
BOUNTI FUL BEEF RI BS
3 Bones
$
21.99 | 4 Bones
$
26.99
STAR STUDDED SAMPLER
A sample of Original Baby Backs and St. Louis Style Ribs
with Carolina Honeys, and Red Hot Sauce, and a Bountiful
Beef Rib
$
25.99
ORI GI NAL BABY BACKS AND
BBQ Chicken
$
23.99
South Miami Fried Shrimp
$
25.99
Mahi Mahi
$
26.99
Shrimp Scampi
$
26.99
Grilled Salmon
$
27.99
Filet Medallions
$
29.99
Whole Maine Lobster
$
50.99
SI GNATURE STEAK
FI LET MEDALLI ONS
Three all-natural let medallions with your choice of up to three
gourmet toppings.
$
26.99
12 OZ. NEW YORK STRI P
$
29.99
14 OZ. RI BEYE
$
31.99
CHICKEN
BBQ CHI CKEN
$
16.99
CHI CKEN TENDERLOI N PLATTER
$
17.99
GRI LLED CHI CKEN SPI NACH STACK
Two stacked, all-natural chicken breasts straight from the open
grill. Covered with a rich blend of four cheeses, artichoke hearts
and creamy spinach.
$
17.99
SEAFOOD
SOUTH MIAMI FRI ED SHRI MP
$
20.99
GRI LLED SALMON
$
25.99
GRI LL MAHI MAHI
$
24.99
STEAMED WHOLE MAI NE LOBSTER
$
39.99
PASTA
SHRI MP SCAMPI PASTA
A generous portion of shrimp lightly sauted with garlic, fresh
basil, tomato pesto and a hint of chipotle. served over linguine
and topped with shaved romano cheese.
$
18.99
CHI CKEN ALFREDO FLORENTI NE
$
17.99
DESSERT
MI NI DESSERT $3.99
Golden Apple Tart
Raspberry Brownie Royale
Red Velvet Cake
Strawberry Cheesecake
DESSERT TRI O
Tonys Dessert Trio lets you sample three delicious mini
desserts to nish your meal in grand style. $10.99
1972 Kalakaua, Honolulu, HI 96815 | 808-942-2121
Hours of Operation:
Monday - Sunday: 11:00 AM - 11:00 PM
www.tonyromas.com Kids Menu Available
Waikiki
1972 Kalakaua Avenue, Honolulu, HI 96815 - 808-942-2121
Pearlridge
98-150 Kaonohi Street, Aiea, HI 96701 - 808-487-9911
RAVE REVIEWS
JASON GENEGABUS
Entertainment editor/online for the Honolulu Star-Advertiser
HOME BAR & GRILL
Bars dont have to be all about the
drinks. A number of Hono lulu establish-
ments serve up quality cuisine on par
with more formal restaurants. Home Bar
& Grill is a go-to favorite when Im host-
ing guests from out of town or need a
spot comfortable enough both for those
who want to have a few drinks with din-
ner and others who just want to eat.
Tater tots are elevated to awesome-
ness when served as nachos with all
the fixings, as are Neils Parmesan Truffle
Fries when you taste them with crispy
pepperoni chips and slathered in garlic
anchovy aioli. Burgers and steaks are
cooked to perfection, and Big Johns
Spicy Kim Chee Fried Rice is perfect
when youre craving breakfast for dinner.
Foodies should follow Home Bar on In-
stagram, where followers are regularly
tipped off to amazing daily specials like
pan-roasted opah belly and shrimp, Japa -
nese-style rib-eye beef curry moco, lup
cheong and pork adobo fried rice, mon-
chong katsu, and a brie cheese pro sciutto
burger with herrod mustard spread.
1683 Kalakaua Ave.; 942-2237; insta-

gram.com/homebarngrill. Dinner, late
night. $$
DORAKU KAKAAKO
The combination of Doraku Kakaakos
location, atmosphere and menu makes it
a fun pick for date night, a special occa-
sion with family or pau hana pupu and
drinks with co-workers.
Just down the street from Blaisdell
Arena, its quickly become popular
among the concert-going crowd, and
both early (4 to 7 p.m.) and late (10 p.m.
to closing) happy hours appeal to
budget-conscious diners.
Of course, the sushi at Doraku satis-
fies. What I appreciate, however, is the
diversity of the menu. Stick to traditional
nigiri, sashimi and donburi, or pick
something off the extensive list of spe-
cialty rolls.
My favorites include the White
Dragon, Spicy Lobster, Geisha and Coral
Reef rolls, but I always try to save room
for an order of tempura go for either
the lobster or firecracker shrimp.
Not a big fish fan? Ume shiso chicken,
Japa nese-style garlic steak, age da shi
tofu and grilled king oyster mushrooms
are worthy picks.
1009 Kapiolani Blvd.; 591-0101;

dorakusushi.com. Lunch, dinner. $$
PRIMA
Its definitely worth making the trip to
Kailua for a meal at Prima, with its cas ual
atmosphere and some of the most pro-
gressive food on the Windward side of
Oahu. A streamlined menu of pizza
(baked in a 900-degree Stefano Ferrara
brick oven), pasta and sides highlight
local ingredients and other items diners
will be hard pressed to find anywhere
else. Mai take mushrooms atop cremini
toast with cauliflower puree arrive look-
ing like art on a plate, and its easy to eat
your Brussels sprouts here, especially
when theyre served with pro sciutto and
bor de laise sauce. These days, Prima
shines brightest in its lineup of the
kitchens daily specials. Slow-roasted
pork belly is a must if youre lucky to see
it on the menu, and the kitchen loves to
get experimental with soup: mango and
tomatillo, chilled asparagus and even
Spam musubi have all shown up in a
bowl in recent months. The reintroduc-
tion of lunch service adds a few new
sandwiches to the menu as well.
And dont ask why, just order the Foie
Gras French Toast. Youll thank me later.
108 Hekili St. No. 107; 888-8933; prima-

hawaii.com. Lunch, dinner. $$
STAR-ADVERTISER / 2011
Home Bar & Grill serves well-made dishes in a modern bar setting.
GEORGE F. LEE / GLEE@STARADVERTISER.COM
Enjoy offerings like kampachi sashimi and the Doraku margarita at Doraku
Kakaako on Kapiolani Boulevard.
Vanilla Crunch Butter Nut Croissant Blueberry Almond Choca Chocolate
Walnut Vanilla Fruit Mochi Double Chocolate Strawberry
The Muddy Lemon Crumb Maple Bacon Green Tea Creme Brulee
Airport Honolulu
3040A Ualena St. | Tel: (808) 834-4423 | Fax: (808) 834-4910
Non-Fri 5.8Oam-1.8Opm 8at 7am-1pm
McCully Shopping Center
1960 Kapiolani Blvd. #102 | Tel: (808) 941-3883
Non-8at Oam-4pm 8un 7am-4pm
Melt in your mouth
Since 2007
A Large Variety of Cake
Downtown Only!
Chinese Cultural Plaza (Downtown)
100 N. Beretania St., Ste. 105 | Tel: (808) 540-1000
Non-Fri 5.8Oam-1Opm 8at 7am-1Opm 8un 7am-9pm
Parking 15 minutes
Regal.bakery@gmail.com
F|avors of the month - Avai|ab|e for Pre-Order (Limited Supp|y} For a|| Catering & Specia| Occasions. BIRTHDAYS / WEDDINGS / PARTIES / GRADUATIONS
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& Cafe & Cafe
RAVE REVIEWS
NADI NE KAM
Honolulu Star-Advertiser Weekly Eater restaurant reviewer
HASR BISTRO
There always seems to be a party go-
ing on at HASR Bistro, reflecting owner
Terry Kakazus passion for wine, food,
music and fun.
Executive chef Rodney Uye hara is the
engine that makes the social fetes,
fundraisers, wine dinners and some of
Kakazus wackiest ideas possible, while
reliably putting lunch and dinner on the
table for downtown traditionalists.
Its a nice place for a business lunch,
with dishes on the heavy side and more
typical of dinner menus, such as Wiscon-
sin veal osso buco and sublime cioppino.
But its more doable if you consider
noshing on soup, salad and shareable
small plates such as ahi tartare, snappy
shrimp spring rolls or the chefs signa-
ture roasted eggplant and ricotta souffle.
This restaurant is definitely not for di-
eters, and youll find the dinner menu
laden with extravagant entrees such as
Crabby Salmon, an Atlantic fillet stuffed
with crab and served over stewed lentils
with a citrus beurre blanc; or a seafood
roast that never skimps on shellfish, in a
delicious chili, saffron and tomato cream
broth.
If you get off work early, graze on
tapas such as Mongolian baby back ribs,
spiced ahi nachos, ahi tartare and warm
spinach salad during happy hour from
2:30 to 4:30 p.m. Tuesdays to Saturdays.
31 N. Pauahi St.; 533-4277; www.hasr-

bistro.com. Lunch, dinner. $$$
SUSHI YUZU
Isamu and Motoko Moco Kubota
have a knack for making the healthful de-
licious, and Sushi YuZus opening at Ko
Olina is a wonderful addition to the west
side dining scene. Its my pick for open-
ing of the year due to its combination of
great food, progressive ideas and reason-
able prices.
Sushi YuZus cuisine is as fresh and vi-
brant as the citrus fruit that inspired the
varied menu, with something for every-
one, whether its sushi, grilled meat and
seafood or a sampling of vegan fare.
Some little healthful changes you might
not even notice include swapping regu-
lar wheat-filled shoyu for gluten-free
tamari, and fatty egg-based mayo for
plant-based Vegenaise thats mixed into
seafood dynamite and sauces.
The restaurants signature dish is
Mocos lotus root pizza comprising crisp
slices of hasu, their pukas oozing with
five kinds of melted cheese. Its one way
to go gluten-free, and you dont even
miss the traditional pizza crust.
Other highlights: crisp-skinned or-
ganic red potatoes tossed with truffle oil
and Hawaiian sea salt; grilled squid with
sea salt, pepper and the kick of shi chimi
pepper; yuzu-perfumed somen; Aus-
tralian Wagyu drizzled with yuzu sauce;
and Hawaii- and Japa nese-style oma kase
platters.
Ko Olina Resort, 92-1047 Olani St. Suite

1-101; 678-1155; www.yuzuhawaii.com.
Dinner. $$
SIGNATURE
Steak never gets old, but when it
comes to this table standard, pros and
amateurs alike seem to think theirs is
best.
Restaurateur Peter Kim was among
them, and he set out to prove it, building
his latest creation based on what he
likes to see in a steakhouse. It was a dar-
ing move to fill 8,150 square feet with
hungry diners, but he aimed for the sky
and brought life back into the long-
empty 36th floor of the Ala Moana Hotel,
which was once home to Aarons and
Nicholas Nickolas. The result is a place
to dress up for, where you can enjoy
sweeping mountain-to-ocean views of
Hono lulu while noshing on tender, wet-
aged, 24-ounce prime porterhouse and
22-ounce prime bone-in rib eye, and
some fabulous sides. Among them:
sweet creamed corn and silky lobster
mac and cheese. (See my pick for Food
We Love, Page 45.)
The seafood part of the equation
starts with the Signature Seafood Tower
stacked with Maine lobster tail and two
claws, jumbo shrimp, sliced scallops and
oysters on the half-shell. Or go for a la
carte selections ranging from oysters on
the half-shell to seared New England scal-
lops. New dishes are always in the works.
The bar tends to fill up early, with the
pau hana crowd spilling in for drinks and
bar pupu such as a steak salad, ahi
tartare and lettuce steak wraps available
at 50 percent off.
For those who want to continue their
liquid meal, theres lobster bisque. Fin-
ish with The Shake, an adult milkshake
of Absolut vanilla, Kahlua, Godiva choco-
late liqueur and vanilla ice cream,
topped with chopped macadamia nuts
and cinnamon. Yum!
Ala Moana Hotel, 36th floor; 949-3636;

signatureprimesteak.com. Dinner. $$$$
Sushi YuZus Omakase Japan is a chefs choice plate of eight nigiri, ahi
poke, organic local vegetables, a temaki roll and an appetizer of home-
made tofu with soy sauce koji, local vegetables and organic edamame.
Mahalo
e
Hawaii!
from the peoples Champion
Cinnamons808.com
RAVE REVIEWS
ELI ZABETH KI ESZKOWSKI
Honolulu Star-Advertiser TGIF editor
SUSHI IZAKAYA GAKU
The toughest thing about having a
marvelous meal at Sushi Izakaya Gaku is
getting a seat. You can reserve a place
between 5 and 7 p.m.; after that, be pre-
pared to wait (and wait) as the fortunate
diners before you linger over each taste.
Gakus easy but masterful blend of
precise preparation and familiar presen-
tation is key to its appeal. Specialty
dishes excel here, and the housemade
silky tofu topped with fresh, briney
ikura is gaining legendary status. The
restaurant itself is gently rustic, with
dark wooden beams overhead. The
overall effect is familiar, warm and
friendly, while service standards are
high.
Recommended: hamachi tartare,
made from luscious flesh scraped from
the fishs bones and meant for diners to
wrap in nori by hand and relish; and
sashimi and nigiri sushi from fish that
may have been sourced from the Pacific
or Japan. Other izakaya-style dishes can
help balance out the budget to fill your
opu. You can order salad or grilled beef
tongue, but its in the fresh seafood
plates that Gaku brightly shines.
1329 S. King St.; 539-1329. Dinner (closed

Sundays). $$$
MORIMOTO WAIKIKI
This Waikiki restaurant, one of several
worldwide headed by Iron Chef Masa -
haru Mori moto, is bright and contempo-
rary, with an optimistic, entertaining
character to match its namesake. Its set
up with an open layout, good for people-
watching, and includes a spacious lanai
with a charming view of the Ala Wai Boat
Harbor.
Sushi and sashimi are of the highest
quality and are presented in delightful
compositions that are as beautiful to
look at as they are to taste. (Cocktails are
attractive here, too.) Other menu items
reveal the chefs affection for surprising
combinations and precise technique.
These unpredictable dishes often polar-
ize diners, thrilling some and leaving oth-
ers wanting. Try the deconstructed
sashimi salad, pairing baby romaine let-
tuce topped with Caesar dressing and a
quail egg with seared ahi; Mori motos
stellar preparation of braised black cod;
or the Kea hole lobster spiced with
masala and softened with a lemon creme
fraiche. In September, Mori moto added
some new items to the menu to entice re-
turn visits, including a crispy whole fish.
Modern Honolulu, 1850 Ala Moana Blvd.;

943-5900; morimotowaikiki.com. Break-
fast, lunch, dinner. $$$-$$$$
BLT STEAK
This restaurant is part of a chain that
aims to combine a bistro ambiance with
steakhouse fare and quality service. At
the restaurants Trump International Ho-
tel location in Waikiki, the crowds, noise
and confusion that go along with the
mass turnover of tourists interfere with
the bistro ambition, but the dining is at-
tractive and intriguing.
Chef Johan Svensson, born in Sweden,
worked at New Yorks Aquavit and the
Manhattan Nobu, and his prior Big Apple
experience particularly influences the
taste profile of BLTs appetizers and
seafood dishes. The chefs blackboard
menu changes nightly, but I found the
kampachi crudo with edamame, Korean
melon and tangerine vinaigrette superla-
tive, as was a grilled nairagi with roasted
root vegetables, both profiting from the
chefs touch.
In addition to the chef-embellished
dishes, of course, there are delicious, up-
scale basics, including perfectly
charred steaks in many variations, from
hanger to Wagyu and Snake River-raised
American Kobe. BLTs popular popovers
and a raw bar are also an immense draw.
The restaurant unfortunately falters,
however, when it comes to vegetables,
with missteps including a chewy tem-
pura coating on cauliflower.
BLT Steak has a clubby, urbane look,
with low tables and leather-upholstered
seating. Its also busy and chummy, with
closely grouped tables a good place
to eavesdrop on the adventures of Aus-
tralian or Hong Kong visitors seated
nearby, and vice versa.
Trump International Hotel, 223 Saratoga

Road; 683-7440; bltsteak.com. Dinner. $$$$
Stick to seafood and steak and enjoy the bistro atmosphere at BLT Steak.
TOWN
In the eight years since Ed Kenney
opened its doors, town has proved that
sustainable practices can be profitable.
The bustling Kaimuki restaurants
menu morphs according to whats avail-
able for its farm-to-table approach
and customers dont bat an eyelash.
They know the food will be well exe-
cuted.
Refreshing salads make the most of
that approach. On a recent visit baby ar-
gula was tossed with beets, orange, fen-
nel, mint, chickpeas and ricotta salata
(ricotta thats salted and dried) for a sat-
isfying mix of light and hearty, spicy and
sweet.
A charcuterie platter of pickled pigs
ear, coppa di testa and mango mostarda
provided texture and meaty flavors both
rich and light; the mango condiment of-
fered freshness to balance all that pork.
The entree list had something for
everyone: Fish shared menu space with
chicken, Shinsato pork, pasta, gnocchi
with beef and risotto with lamb.
Desserts are equally diverse. Milk-and-
honey panna cotta, chocolate pretzel
tart, and gelato and sorbet selections
provide the perfect ending to a wonder-
ful lineup of dishes.

3435 Waialae Ave.; 735-5900;
www.townkaimuki.com. Breakfast, lunch
and dinner (closed Sundays). $$
VINO
Vino is hands down my familys fa-
vorite place to dine and we rarely
drink wine. Not only is the food consis-
tently stellar, the atmosphere is always
warm. Master sommelier Chuck Furuya
and his wife, Cheryle, circulate the din-
ing room, with Chuck visiting tables to
offer wine suggestions and his own
brand of humor, and Cheryle providing a
touch of graciousness and class. And
when it gets busy, theyre bussing tables
alongside the wait help, enhancing the
intimate feel.
As for the food, its rustic, interesting
and delicious. Chef Keith Endo never
rests on his laurels. He continually ex-
periments with new pastas and cheeses
he makes in-house. His Twin Bridges
Waia lua Asparagus Milanese, featuring
roasted Hama kua mushrooms, shaved
Parmesan and white truffle oil, topped
with an organic egg, is gourmet comfort
food. The agno lotti and lan gou stine
Big Island goat cheese and ricotta
sauteed with lan gou stine (a small lob-
ster) and brown sage butter is heav-
enly.
And, of course, the wine selection is
excellent and Furuyas pairings are spot-
on.

Waterfront Plaza, 500 Ala Moana Blvd.;
524-8466; www.vinohawaii.com. Dinner
(closed Sundays to Tuesdays). $$-$$$
JAPENGO
Hawaiis food scene offers an array of
wonderful eateries, but nobodys per-
fect. Even the finest ingredient or most
creative of menus can lose some of its
luster if a dish is not well executed.
This is not a worry at Japengo, where
careful preparation is noteworthy.
Scallop butter yaki, an appetizer of
jumbo scallops topped with creamy chili
sauce and black tobiko, is cooked to ten-
der perfection. Garlic rib-eye steak, pre-
pared in chive butter precisely to order
of doneness, is tender and flavorful. The
Singaporean chili crab king crab
tossed in a sweet chili sauce is eater-
friendly since pieces are sliced length-
wise.
Though Japengo, in the Hyatt Regency
Waikiki, already has a following for these
dishes and its sushi, the restaurant
should get a boost with the arrival of
chef Jon Matsu bara. The former chef at
Azure is known for his creative fare. Hy-
att Waikiki executive chef Sven Ullrich
strives to get fresh, local products into
the hotels kitchen, and Matsu bara will
certainly favor fresh seafood, Hawaii
Ranchers beef and Shinsato pork, prod-
ucts from Hira bara Farm, Ho Farms,
Hama kua Heritage Farm (grower of
Hama kua mushrooms) and a Big Island
honey producer.
I want to use the closest, freshest in-
gredients around, he said. Its impor-
tant to have relationships with farmers.
The evolving menu revamp includes
abalone granite (frozen Japa nese
abalone topped with ponzu, scallions
and grated radish); grilled coriander
shrimp served alongside a peach-and-
pear salad tossed in ume reduction; and,
building on Japengos top-rated sushi, ki-
awe-smoked lobster sushi roll topped
with seared filet mignon.
However the menu develops, Matsu -
bara says, its imperative the cuisine be
contemporary and fun.
Hyatt Regency Waikiki Beach Resort &

Spa; 237-6180; waikiki.hyatt.com. Dinner.
$$$
Scallops butter yaki are a favorite at Japengo at the Hyatt Regency Waikiki.
The recent arrival of Chef Jon Matsubara will bring new dishes to the menu.
RAVE REVIEWS
J OLEEN OSHI RO
Honolulu Star-Advertiser food editor
Chef Owner
Katsumi
Kashihara
Since 1968, Katsumi Kashihara has been
sharing his culinary talents in the most
luxurious areas in Osaka and Tokyo and
opened his newest location in Oahu in 2011.
He was elected as a member of the Team
of Japan at the World of Flavors Conference.
Mon, Wed-Sat 5:30pm -11:00pm
Sun 5:30pm -10:00pm
983-3838
www.yakiyaki-miwa.com
1423 S. King St., Honolulu
High Quality Washugyu Steak
Noodles & Seafood Imported from Japan
RAVE REVIEWS
BETT Y SHI MABUKURO
Honolulu Star-Advertiser By Request columnist
SALT BAR AND KITCHEN
12TH AVE GRILL
These two Kaimuki restaurants exist
in parallel universes: One mellow and so-
phisticated, the other bright and edgy.
Both a reflection of chef/owner Kevin
Hanneys commitment to deliciousness
merged with innovation, with that farm-
to-table, locavore vibe going strong.
At 12th Ave, I order based on the
premise that theyre always going to do
a fine job with the protein at centerplate,
so I pick based on the with the
sauces and sides. Yeah, that beef tender-
loin sounds succulent and it comes with
goat cheese on a crostini, but the short
ribs have a Surinam cherry-honey glaze
and I also get citrus confit and shaved
fennel. Sweet, tart, assertive and beefy.
Im happy. For dessert, I dont even read
the menu. Its straight for the afogado
condensed milk gelato and espresso,
which sounds too simple to be so sub-
lime, but take my word for it.
At SALT the draw is the charcuterie,
meaning sausage and such, cured meats
made in house by Doug Kocola. Go with
his daily selections, then share a few
small plates from chef Quinten Fryes
repertoire, filled with such diverse nib-
bles as oxtail empanadas, flash-fried oys-
ters, or chicken-fried rabbit. Still hungry?
Cobble together a light meal of salads
and sides, or aim for a full dinner of fresh
catch, flat-iron steak or salted, dried and
cured Shinsato pork. Menus change with
the seasons, so be flexible.
As I write this, 12th Ave is on the
move, headed up the street to the for-
mer Victoria Inn location, which means
more space to do what it already does so
well.
SALT, 3605 Waialae Ave.; 744-7567;

salthonolulu.com. Dinner. $$-$$$
12th Ave Grill, 1120 12th Ave.; 732-9469;
12thavegrill. com. Dinner. $$$
THAI LAO
Yes, its a Thai restaurant in a strip
mall in suburbia. But dont confuse Thai
Lao with run of-the-mill Thai restaurants,
so similar it can seem as though a ma-
chine produces them. Not so Thai Lao,
despite its ordinary facade and the non-
descript building it shares with a nail sa-
lon and a Starbucks. Thai Lao rises
above, with vibrant, fresh flavors that
provide new profiles for familiar dishes,
as well as items you wont find on typical
Thai menus.
Go with a crowd so you can try all
kinds of things. Try to talk everyone out
of the usual summer rolls, green papaya
salad and pad Thai. These are all done
well, but be a pioneer, make a discovery.
Instead of papaya, have the eggplant
salad, yum ma kheua, smoky with soft
strips of grilled eggplant and minced
pork, bright with lime juice. Instead of
tom yum soup, try Thai-style pho; in-
stead of pad Thai, order gung ob woon
sen, a casserole of shrimp and bean
thread noodles. Still need your tom yum
fix? Have the tom yum fried rice, packed
with the spicy, direct flavors you know
from the soup.
If you are defeated by decision-mak-
ing, pick something straightforward:
beef with tomatoes, a simple saute of the
title ingredients, plus green onions and
garlic. Not fancy, but so satisfying.
That could be the mantra of Thai Lao.
Halekuai Center, 563 Farrington Highway,

Kapolei; 674-2262; thailaorestaurant-
hi.com. Lunch, dinner. $-$$
MONKEYPOD KITCHEN
BY MERRIMAN
For too long, Peter Merriman was my
favorite chef whose food I never got to
eat. One of the original Hawaii Regional
Cuisine pioneers, Merriman is a walk-
the-talk advocate for local farms and
does fabulous things with their produce
in the kitchen. The problem: His restau-
rants were on the neighbor islands. OK,
so thats more my problem than his, but
the point is, its a problem no more.
Merriman opened Monkeypod this
year, not just on my island but in Ko
Olina, practically in my neighborhood.
So my new problem is getting past my fa-
vorite thing on the menu, the Pumpkin
Patch Ravioli, pillows of pasta filled with
butternut squash topped with goat
cheese and wilted greens. Luscious and
squishy, they just make you happy.
Wood-fired pizzas are a good follow-
up, in a number of choices, including
that butternut squash again. Or one of
the specialty salads, organic kale, per-
haps, with Maui onions.
Saimin is another great choice, with
chewy noodles in a rich broth, topped
with kalua pork, broccoli, green beans
and bean sprouts. Its like a mash-up of
saimin and pho, with a sprinkle of
peanuts that call oxtail soup to mind.
If you can get here between 3 and 5
p.m., take advantage of happy hour half-
price deals on the food. A few of those
visits should get me past the ravioli.
Ko Olina Station 92-1046 Olani St.;

380-4806; www.monkeypodkitchen.com.
Lunch, dinner. $$-$$$
CINDY ELLEN RUSSELL
/ CRUSSELL@STARADVERTISER.COM
Thai Lao serves wide chow fun noo-
dles in preparations that offer an al-
ternative to traditional pad Thai.
Featured at Monkeypod Kitchen by Merriman are Pumpkin Patch Ravioli,
left, poke tacos and Bourgeois Pizza, topped with lobster.
ALA MOANA SHOPPING CENTER
8000 sq. ft. Restaurant Seats 350
State of the Art Audio & Video Systems
Perfect for Parties and All Occasions
Open 10:30am to 10:00pm
RESERVATI ONS
(808) 947-8818
JADEDYNASTYHAWAII.COM
PUBLISHERS CHOICE
DENNI S FRANCI S
MICHELS AT THE COLONY SURF
Michels has it all: breathtaking ocean views, high-quality service and, most of all, excellent
food. Stunning sunsets and a glass of Champagne go hand in hand at this oceanfront temple to
romance on the Diamond Head end of Waikiki Beach which has represented island luxury since
1962.
The menu is extensive, haute French cuisine with island flair and tableside preparations that
further heighten the sensory experience.
My favorite way to start is with the Helix Escargots Bourgogne and Michels Caesar Salad with
baby romaine and hearts of palm (prepared tableside). If youre a fan of steak tartare, you will
enjoy this starter as well. For added heat, just tell the server you like it spicy. For entrees, my fa-
vorites are the pan-sauteed abalone and rack of lamb with a Kona coffee glaze. For dessert, go
for the Magnificent Chocolate Souffle, but be sure to tell your server when you order your en-
tree as the preparation will take about 20 minutes.
Finally, be sure to be there for the sunset you will not be disappointed!
Colony Surf, 2895 Kalakaua Ave.; 923-6552; michelshawaii.com. Dinner, brunch (first Sunday
monthly). $$$$
President and publisher, Honolulu Star-Advertiser
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Server Robert Casale decants a bottle of wine as the sun sets
at Michels at the Colony Surf in Waikiki.
Healthy & Delicious Chinese Cuisine
Open DoIIy T:3om - T:3pm * FrIdoys & 5olurdoys unlII MIdnIghl
TTT3 5mIlh 5l. * 545-3 * DIne ln - Iokeoul
FPEE PAPKlNO EHlND PE5IA0PANI
BEST OF THE BEST
FOR 9 YEARS
5lNOE 2T
Best Chinese Ethnic Restaurant
2013
FINALIST
PRODUCERS CHOICE
DEENA DRAY
Executive director, Diamond Head Theatre
BACI BISTRO
There is something to be said for perfectly ripened tomatoes. And
combining those perfectly ripened tomatoes with top-notch Gor-
gonzola cheese and a coulis of oil and balsamic vinegar well, it is
close to heaven. Baci Bistro has just such a dish, a tricolor tomato
salad (though I will take the red-only version, in a pinch, depending
on whats in season). This salad calls to me. I crave it. And when you
start with something so perfect, you know the rest of the meal will
be excellent as well.
Baci Bistro has been an institution in Kailua for many years now,
and my husband and I make the trek over the Pali to dine there
pretty regularly. The main courses are always interesting, delicious
and well prepared, but it is the salads, sides and desserts that really
show the love, care and attention to detail. We often order a veal
dish with pasta plus a side of grilled vegetables because the vegeta-
bles are terrific. No carrot/pea combo or ubiquitous broccolini here.
Baci also serves fresh, grilled squash and sliced eggplant. Delicious.
For the main course we often order the various veal preparations,
as I know how difficult veal is to cook well and rarely attempt it my-
self. On occasion we have tried one of the specials or a stand-alone
pasta and never been disappointed.
The grand finale is the mascarpone cheesecake made by owner
Bill Duva. My husband loves this dessert so much he has tried to
replicate it. Though my husbands cheesecake is good, I have to say
Bill is the master. Its the perfect end to an always perfect meal.
Reservations advised.
30 Aulike St., Kailua; 262-7555; www.bacibistro.com.

Lunch (weekdays), dinner. $$-$$$
Baci Bistros In-
salata Caprese
comprises thick
slices of fresh
mozzarella
served over
leaves of fresh
basil and sliced
tomato, drizzled
with extra-virgin
olive oil.
BRUCE ASATO /
BASATO@
STARADVERTISER.COM
KuruKuru Sushi operates
a conveyor belt style
restaurant offering sushi,
sashimi, donburi and a
wide selection of cooked
items. Come in for a fun
dining experience. Well
satisfy your sushi cravings!
Kahala Mall
(808) 739-5878
4211 Waialae Ave.
Pearl Kai
(808) 484-4596
98-199 Kamehameha Hwy.
Sunday - Thursday 11am - 9pm | Friday - Saturday 11am - 10pm
STAR CIRCLE
PERPETUAL AWARDS
These restaurants have been
Ilima winners for 10 years or more
Chef Roy Yamaguchi is
probably the states most
successful restaurateur,
known worldwide for his
Hawaiian Fusion cuisine.
Hawaii Kai Towne Center;

396-7697. Also in Waikiki,
Ko Olina, Maui, Kauai,
Hawaii island; roys -
hawaii.com. Dinner. $$$
Starbucks is so ubiqui-
tous that the name
doesnt even have to be
part of the company logo.
Coffee, tea, pastries and
sandwiches everyone
knows, right?
Multiple locations;
www.starbucks.com. $
An island icon known
for saimin, chili, Zip Pacs,
Surf Pacs and all manner
of plate-lunch specialties,
not to mention the pas-
tries (Apple Napple, any-
one?)
Multiple locations;
www.zippys.com.
Breakfast, lunch, dinner. $
Chef Russell Siu presents contempo-
rary Euro-Asian cuisine at his flagship
restaurant at the corner of Waialae Av-
enue and Wilhelmina Rise.
3660 Waialae Ave., Kaimuki; 737-1177;

www.3660.com. Dinner. $$$
Chef Alan Wong, a James Beard Foun-
dation Award winner, is renowned for
his playful yet exacting dishes, favorites
of President Barack Obama.
1857 S. King St., third floor; 949-2526;

www.alanwongs.com. Dinner. $$$$
Chef Wayne Hirabayashis colorful
and creative cuisine shows what magic
can be done with kiawe-wood grills and
tandoori and wood-burning ovens.
Kahala Hotel & Resort; 739-8760;

www.kahalaresort.com. Dinner, Sunday
brunch. $$$
A favorite pau hana spot, Ryans Grill
is known for such diverse items as
pizza, crab and artichoke dip and
Crunchy Pea Salad.
Ward Centre, 1200 Ala Moana Blvd.;

591-9132; www.ryansgrill.com. Lunch,
dinner. $$
Open for lunch on Wednesdays through Fridays
during the Fall and Spring semesters.
Leeward Community College
For reservations, please call 455-0475
Home of the Famous
Chocolate Pyramid
739-0993 JJFrenchPastry.com
3447 Waialae Avenue
Oahus Best
4-Course Meals
Gift Certicates
Available
FREE DESSERT
w/purchase of
$
50
00
Gift Certicates
RISING STARS
PERPETUAL AWARDS
T
his year we initiate a perpetual Rising Stars
award to the student-run restaurants at Kapi-
olani and Leeward community colleges. These
restaurants are training grounds for the next genera-
tion of Hawaiis restaurant chefs and managers, but the
dining experiences they offer are professional and so-
phisticated.
Just make allowances if your server seems a little
nervous.
We salute the ambitions of these students and the
dedication of their teachers.
KA IKENA LAUAE
Its hard to capsulize the Ka Ikena experience be-
cause its a moving target. The fine-dining restaurant at
Kapiolani Community College is a training ground for
the schools culinary students, so the staff changes by
semester and evolves as each semester progresses.
Lunch is a continental menu that changes weekly; din-
ner is Asian, changing every eight weeks. Should you
chance it? For sure, as a talented teaching staff sees to
overall quality. The price is right, too: Dinner is a four-
course prix-fixe at $28 to $32. That, and the view from
up there is gorgeous.
Kapiolani Community College, 4303 Diamond Head

Road, Ohelo Building; 734-9499 until 4:30 p.m., 734-9488
from 4:30 to 8 p.m.; culinary.kapiolani.
hawaii.edu. Lunch, dinner. $$
THE PEARL
The west side of Oahu offers few options for an up-
scale sit-down meal, unless youre willing to pay the re-
sort prices at Ko Olina. The exception is The Pearl, the
student-run restaurant at Leeward Community College,
where the menu is sophisticated and the prices are
low. The culinary students may be inexperienced, but
their instructor, Ian Riseley, is a pro and he watches
over their every move. The only problem is The Pearl
is open for lunch only Wednesdays through Fridays. If
youre free at that time on those days, though, you re-
ally should partake. The menu changes every two
weeks, so partake often.
Leeward Community College, 96-045 Ala Ike St., Pearl

City; 455-0475; www.leeward.hawaii.edu/thepearl.
Lunch. $$
F O O D T R U C K D I N I N G
Make the most of your
Eat the Street experience
By Poni Askew
Special to the Star-Advertiser
For one of the best culinary cultural experiences in
Hawaii, order a meal from the window of a food truck, or
lunch wagon, as its known to kama aina.
One of my fondest food memories from childhood is of
the Mana pua Man. His truck was always stocked with
ono fried noodles and pork hash, which is still my fa-
vorite snack combination.
These days, mobile food offerings include innovative
dishes such as bao stuffed with tender chicken curry and
fried rice wrapped in the perfect omelet. You can even
find bacon-wrapped furi kake chicken on a stick!
My husband, Brandon Askew, and I started Street
Grindz in 2010, producing our first Eat the Street food fes-
tival on Kapiolani Boulevard in January 2011. Today,
Street Grindz events are going strong with Eat the Street
and Hono lulu Night Market taking place monthly in
Kakaako.
Over the years, weve gathered some insider tips for
those attending our events:
Crowds
gather for an
Eat the Street
event in
Mililani. Sev-
eral thousand
people typi-
cally line up
for food truck
fare at Eat the
Street func-
tions organ-
ized by Street
Grindz and
held in sev-
eral Oahu
neighbor-
hoods.
JAMES GARRETT / SPECIAL TO THE STAR-ADVERTISER
Home of
the ORIGINAL
Malaada
Burger
Changing the Way Hawaii Eats!
LOCAL FUSIONFOODTRUCK
GENERATIONAL
COOKING WITH
A MODERN
TWIST
Facebook.com / LocalStop
Twitter@LocalStop
(808) 554-1083
Join the chase for a taste today!
Instagram@LocalStop
LOOK FOR US ON MILLILANI ST.
IN DOWNTOWN HONOLULU MON-FRI 10-2PM
www.habilitat.com/all-kine-grindz.html
facebook.com/allkinegrindz
ONO STEAK & SEAFOOD
MADE TO ORDER
(808) 368.4799
Serving Americas Finest
Catering
Available
T I N HUT B B Q
808.492.8S7S www.nhu-bbg.oom
Facebook.com/TinHutBBQ Twitter@TinHutBBQ yelp.com/tin-hut-BBQ-Honolulu
F O O D T R U C K D I N I N G
1. PREPARE
Download the Street Grindz smartphone app to find
out the theme for each event and which vendors will at-
tend. No smartphone? Get updates from our Facebook
page, follow @streetgrindz on Twitter/Instagram or visit
www.streetgrindz.com.
2. PLAN YOUR ATTACK
Now that you know who will be there, create a plan of
action. Where will you start and where will you end?
3. FIND PARKING
Parking for Eat the Street is available at 555 South St. If
you come later in the evening, street parking may be
available, or you can pay for parking at Waterfront Plaza.
4. BRING FRIENDS
When you come with a group, you can take advantage
of more than just carpooling. You can line pool (see No.
5 for details) and stake out a place to sit.
5. LINE POOL
Divide and conquer! One friend can be in line for waf-
fles while another is in line for deep-fried musubi.
6. TIME YOUR TRIP
The best time to show up is during the first two hours.
At Eat the Street, get there between 4 and 6 p.m. to avoid
the dinner rush.
7. GO GREEN, PART 1
Street Grindz vendors are happy to serve their food
on your dishes, as long as they are clean.
8. GO GREEN, PART 2
Help save the planet and forget about using plastic
bags for your purchases. Bring your own bags for all the
goodies youll buy.
9. STALK SOCIAL MEDIA
You dont have to post if you dont want to, but follow
Street Grindz on social media during events to see what
is going on. The easiest way to discover new content is to
search for the hashtag #streetgrindz, #eatthestreet and
#hnlnightmarket.
10. RELAX AND ENJOY
Even if you cant sample every dish at an event, theres
always next time!
DENNIS ODA / AUG. 30
Soul Patrol puts sample plates on display at
Eat the Street.
Poni and Brandon Askew launched Street Grindz in 2010 and produce two monthly events Eat the Street, which focuses
on mobile food offerings, and Honolulu Night Market, which adds art, music and shopping. Visit streetgrindz.com.
1006 Kapahulu Avenue Corner of Kaimuki Ave/Kapahulu Ave Open Daily 10 am-10pm
CALL: 688-8891
735-5080
735-5083
COMING SOON FEBRUARY 2014
ALA MOANA CENTER
MAKAI MARKET FOOD COURT
Authentic
Indian Kitchen
Specializing In North Eastern Indian Cuisine
Savory
Delicious Healthy
Exquisite!
We only use quality
fresh meats and
vegetables
We specialize in quality-driven
regional North-East Indian Food.
These include dishes found in
the Northern states of Punjab,
Chanigarh, Delhi, and Kashmir
and Eastern states sush as Bihar,
Calcutta and Ranchi
We currently offer
lunch and catering
and will also be offering
breakfast very soon!
Monday - Friday
11:00am - 3:30pm
Credit Cards Accepted
808.532.3707
www.gourmetlani.com
1104 8|shop Street hooo|0|0, h| 96813
80tter 0h|ckeo
8ojao Josh
N0rgh 8|ryao| Shr|mp Nasa|a
kardh| Pakora
Come
Home
For Lunch
Fresh
(808) 489-2642
Order
Online
Today!
www.nokaoicookiecompany.com
facebook.com/NoKaOiCookieCompany.com instagram@NoKaOiCookie twitter@NoKaOiCookie
No Ka Oi Means The Islands Best
Local Premium Ingredients
Made in Hawaii by Owner Tiare
Perfect gifts, favors and anytime snacks!
Follow us on Facebook & Twitter to learn about
upcoming events and local farmers markets.
Something for everyone
SAMPLE ONLY - not authorized for use
GIFT CARDS AVAILABLE
FOR ANY OCCASION
13 LOCATIONS:
5erving Lunch & Dinner Iake-out AvaiIabIe www.genkisushiusa.com
Information in these reviews may have
changed. For the latest, please contact the
establishments. A list of restaurants by
type of cuisine is on Page 80; by neighbor-
hood on Page 81.
678 HAWAII
678 Hawaii, part of a franchise owned
by popular Korean comedian Kang Ho
Dong, takes yakiniku dining up a notch
for those who appreciate well-sourced
ingredients and updated decor. Well-lit
and clean, with hip, industrial touches
including plenty of shiny steel and effi-
cient, adjustable vents to eliminate
smoke over your table, the restaurant
cuts to the chase with efficient, helpful
service and delivers the goods, offering
U.S. Kobe-style beef raised without hor-
mones or antibiotics, and other fine Ko-
rean dishes including spicy seafood
soup, traditional steamed 678 Kalbi Jjim
and Black Cold Noodle. Look for parking
behind the restaurant and enjoy a con-
temporary, urban experience at this
busy Kapiolani site.
1726 Kapiolani Blvd.; 941-6678. Lunch,

dinner, late-night happy hour 9:30 p.m.-
close. $$-$$$
12TH AVENUE GRILL
See Rave Reviews, Page 24
3660 ON THE RISE
See Star Circle, Page 28
ALAN WONGS
ALICIAS MARKET
Eating poke was a top five highlight
for Travel Channel personality Andrew
Zimmern, who raved about the local fa-
vorite in his Bizarre Foods America
Hawaii episode that aired in July. Among
his stops was Alicias Market in Kalihi,
where he sampled the wasabi masago
ahi poke. Its one of more than 30 vari-
eties offered to please poke-loving
palates. But poke is just the beginning at
this family-run, combination grocery
store and plate-lunch place. Other must-
try items: Chinese-style roast pork with
crispy skin, top sirloin beef or one of the
newer smoked meats, including brisket
or prime rib.
267 Mokauea St.; 841-1921;

www.aliciashawaii.com. Lunch, dinner. $
ALLEY RESTAURANT, THE
(AT AIEA BOWL)
Awesome food served at a bowling al-
ley? Dont knock it pun intended till
you try it. Customer favorites include ox-
tail soup served with ponzu sauce, and
deep-fried pork chops. Theres also the
signature Tasty Chicken strips of
boneless chicken battered, deep-fried
then dipped in a secret Tasty Sauce.
Speaking of tasty, Tasty Tuesdays contin-
ues with chefs Shane Masu tani and
Glenn Uyeda showcasing their culinary
creativity in a five-course prix-fixe menu
that changes monthly.
99-115 Aiea Heights Drive; 488-6854;

www.aieabowl. com. Breakfast, lunch,
dinner, late night. $-$$
ANDYS SANDWICHES &
SMOOTHIES
Theres so much more to Andy and
Norma Rodrigues Manoa Valley eatery
than, well, sandwiches and smoothies.
Sure, the varieties of ahi and veggie sand-
wiches come highly recommended, as do
the turkey sandwiches turkey is
roasted and sliced there daily, by the way.
Sure, the homemade whole-wheat, multi-
grain bread doesnt get any fresher. And
sure, the smoothies Strawberries n
Creme, Papaya Banana, etc. are sweet
delights. But there are also fresh-baked
pastries and cookies, acai bowls topped
with granola and banana, banana pan-
cakes, burritos and tostadas. Whatever
you choose, your tummy will be happy.
2904 E. Manoa Road; 988-6161;

www.andyssandwiches.com. Breakfast,
lunch. $
ARANCINO AT THE KAHALA
See Critics Choice, Page 8
ASSAGGIO
Thomas Kys award-winning chain of
six restaurants highlights southern Ital-
ian fare and offers a friendly, neighbor-
hood feel. Choose from a variety of pasta
and meat dishes, including dal pollaio
(from the chicken coop) or dal mare
(seafood). Popular items include the
Crispy Golden Fish Salad, seasonal fish
pan-fried in olive oil and crispy garlic
over mixed greens with a homemade
dressing, and Osso Bucco Alla Romana,
braised veal shank with onions and gar-
lic in a lightly seasoned tomato sauce.
Be sure to save room for the tiramisu.
Ala Moana Center, 942-3446; Koko

Marina Center, 396-0756; Town Center of
Mililani, 623-5115; 4346 Waialae Ave.,
Kahala, 732-1011; 354 Uluniu St., Kailua,
261-2772; 777 Kamokila Blvd., Kapolei,
674-8801; www.assaggiohawaii.com.
#-A
T O P R E S T A U R A N T S | # - A
GEORGE LEE / GLEE@STARADVERTISER.COM
With its shiny steel decor and attentive service, 678 Hawaii, owned by Korean comedian Kang Ho Dong, turns
yakiniku cuisine into a modern urban experience.
A - C | T O P R E S T A U R A N T S
ASUKA NABE + SHABU SHABU
The Nara-style Asuka nabe here runs
from healthful to decadent, with broths
you wont find in your average hot-pot
place. Green pea, for example, oolong
tea or tomato. Go with an all-inclusive
nabe set such as Chicken Collagen Nabe,
which promises to be good for the skin
with its collagen broth, in which you
simmer pieces of chicken, beef and
sausage, plus a hefty serving of vegeta-
bles. If youre going the yakiniku route,
set menus for grilling at the table include
Kobe beef and prawn, rib-eye and pork
loin, or kalbi. Customize with slices of
pumpkin or yuba bean curd for a warm
experience all your own.

asukanabe.com. Lunch, dinner. $$$
AZUL
First things first: When making your
reservation ask for a table outside. The
patio at Azul, the showcase restaurant at
the JW Marriott Ihilani Resort and Spa,
overlooks the lagoon with its hammer-
head sharks doing a slow dance through
the waterway. Its mesmerizing. The fare
is Italian, and while the menu breaks no
new ground, the dishes are delivered
with a finesse that speaks to an attention
to quality ingredients. Appetizers of Tar-
tar di Tonno (minced raw ahi) and
Melanzane alla Parmigiana (paper-thin
layers of eggplant, mozzarella and basil)
are classy choices. Follow up with a clas-
sic Spaghetti alla Bolognese, the ravioli
stuffed with spinach or crab, or veal
with truffle oil, a popular special.
JW Marriott Ihilani Resort and Spa, Ko

Olina; 679-0079; www.ihilani.com.
Dinner, wine bar. $$$-$$$$
AZURE
Azure offers up pleasure as soon as
diners enter the restaurant: Its sophisti-
cated, oceanside dining room has sleek
Moroccan flair, and well-informed
servers set the tone early with attentive,
dignified service. Chef Jon Matsubara,
who helped develop the restaurants
Pier 38, fish-market inspired menu, has
departed the restaurant, but for now, the
menu remains, with richly flavored takes
on local fare. Highlights include lomilomi
made from ami ebi (dried shrimp) and
smoked swordfish made tender with
duck fat, in addition to the restaurants
trademark selection of seafood. Azures
assertive entrees are complemented by
a variety of small plates and a seafood
salad so fresh each bite is a new thrill.
Your choice: Dine like a magnate, or a
body-conscious Hollywood star.
Royal Hawaiian Hotel, 2259 Kalakaua

Ave., Waikiki; 923-7311;
www.azurewaikiki.com. Dinner. $$$$
BANZAI SUSHI BAR
Sam Bendenouns chill North shore
sushi joint showcases chef Hide Taka-
hashis tropical Japanese fusion sushi,
which combines local, seasonal fish with
local, seasonal fruits and vegetables.
Popular choices include the Maui Wowi,
Volcano and Hawaii rolls. Highly recom-
mended: Banzai Kobe Gyoza made of
premium Kobe beef with sea asparagus
and truffle oil, or the Hamachi Plum
Carpaccio with sashimi-grade fish. Lots
of vegan, gluten-free and vegetarian op-
tions are on the menu, as well as an ex-
tensive sake selection with more than 20
choices. The food, drinks and overall at-
mosphere (includes comfy Japanese-
style seating on cushions at low tables)
make Banzai a must-visit restaurant
when on the North Shore.
North Shore Marketplace, 66-246

Kamehameha Highway, Haleiwa; 637-
4404; www.banzaisushibar hawaii.com.
Lunch, dinner. $$
BEACHHOUSE AT THE MOANA
Beachhouse brings the elements of a
classic, upscale steakhouse oceanfront,
emphasizing the standards: quality meats
and fresh seafood and sides. Its clean,
airy design and seaside setting are seduc-
tive. Rich dishes include starters such as
foie gras on toast with caramelized onion
and blackberry jam, or an ultra-decadent,
roasted bone marrow. Recommended:
American Wagyu, from beef exactingly
raised at Snake River Farms in Idaho; Aus-
tralian lamb chops marinated in hoisin
sauce and finished with pomegranate; the
Ocean Raw Bar. Take it all in while enjoy-
ing exhilarating views of Diamond Head
and Waikiki Beach.
Moana Surfrider, 2365 Kalakaua Ave.,

Waikiki; 921-4600;
beachhousewaikiki.com. Dinner. $$$$
BERNINI HONOLULU
See Premium Picks, Page 14
BLT STEAK
BOGARTS CAF
BRASSERIE DU VIN
With a south-of-France feel, this rustic
restaurant is a place to go to just slow
down and enjoy a hearty meal, a cup of
coffee (with dessert, of course), a glass
of wine, or all of the above. Wine-and-
cheese pairings in the bar area are a new
offering. Themed nights include vegetar-
ian Mondays, half-off bottles on Tues-
days and live music on Wednesdays.
Recommended: braised lamb shank, Du
Vin Bouillabaisse (Provence-style
seafood stew with shrimp, island fish,
clams and Penn Cove Mussels in a lob-
ster saffron broth), chocolate souffle.
1115 Bethel St.; 545-1115; www.brasserie-

duvin.com. Lunch, dinner. $$$
CAF JULIA
Emerson Ribaos restaurant offers an
elegant oasis in downtown Honolulu.
The cafe is at the YWCA Laniakea on
Richards Street and is named after the
buildings architect, Julia Morgan, who
also designed Hearst Castle in San
Simeon, Calif. The kitchen is now under
the leadership of chef Almar Arcano, for-
merly of Hys Steak House (for about 30
years) and Formaggio. His new offerings
include ahi poke tacos and osso buco.
Also highly recommended: foie gras,
classic Caesar salad, warm spinach
salad. Complement your meal with a
beverage from the wide selection of
beers, cocktails, martinis and wines. And
dont miss the retro flamb desserts.
1040 Richards St.; 533-3334;

cafejuliahawaii.com. Breakfast (Sunday
only), lunch (weekdays), dinner (Sunday,
Wednesday-Friday). $$-$$$
B-C
A rich lobster bisque is among the specialties of Caf Julia at the YWCA
Laniakea, now under the direction of chef Almar Arcano.
227 Lewers St. Honolulu, HI 96815
Reservations (808) 926-5050
Parking available at Waikiki Beach Walk
C | T O P R E S T A U R A N T S
CAFE KAILA
Chrissie Kaila Castillos cafe is always
busy, which is a good sign the food is
worth the wait. Customers rave about
the Belgian malted waffle, French toast
and pancakes breakfast basics the
restaurant seems to have perfected. Stel-
lar savory dishes include the Italian
omelet with eggplant, tomatoes and zuc-
chini, topped with marinara sauce and
mozzarella. On weekends, check out the
eggs Benedict specials; variations in-
clude crabcake and sloppy joe.
Market City Shopping Center, 2919

Kapiolani Blvd.; 732-3330. Breakfast,
lunch. $$
CAFE MAHARANI
This is a restaurant where you dont
simply eat a meal, you feast. Portion
sizes are generous at Cafe Maharani,
which specializes in mostly northern In-
dian fare (some southern, too). The fla-
vors are deep and rich; many dishes are
made with a blend of dozens of herbs
and spices. Definitely try the Lamb
Masala Curry or Vegetable Jalfrezi
Masala, both house specialties, and the
chicken or fish masala, both chefs spe-
cials. Other customer favorites include
the garlic naan bread, Chicken Tikka
Masala, Lamb Madras and Eggplant
Tikka Korma. Feel free to BYOB.
2509 S. King St.; 951-7447; www.cafe-

maharanihawaii.com. Dinner. $$
CASABLANCA MOROCCAN
CUISINE
The ambiance gathered fabric on
the ceilings, cushioned seating on the
floor (there are booths, too) and exotic
music makes you feel welcome. The
wonderful flavors make you unwilling to
leave. At Casablanca, you might as well
be in Morocco, not Kailua. Several
courses are served at a fixed price. Rec-
ommended entrees: rack of lamb, Mo-
roccan-style fish, Cornish hen with
preserved lemons and olives. Also, you
eat with your hands and are welcome to
BYOB.
19 Hoolai St.; 262-8196. Dinner. $$$-$$$$

CHAMPA THAI
Champa Thai celebrates the great fla-
vors of Thai food. Menu offerings in-
clude crispy spring rolls (por piah),
bright and fresh salads, comforting
soups and noodles, and savory curry
dishes. You can request the degree of
spiciness, whether mild, medium or hot.
Recommended: pad thai (The Old Reli-
able, per the menu), spring rolls, red or
green curry.
306 Kuulei Road, Kailua, 263-8281; Pearl

Kai Center, Aiea, 488-2881; 3452 Waialae
Ave., 732-0054; www.champathai.com.
Lunch (except weekends at Kailua and
Waialae), dinner. $
CHEF MAVRO RESTAURANT
CHOIS GARDEN
From kalbi and kim chee to soups,
stews and shabu shabu, this yakiniku
restaurant offers Korean favorites galore.
Try the spicy Korean sausage soup, a
newer menu item, or go for one of the
best-sellers, including any of the stone-
pot rice combos, yakiniku meats or Ho
Pak Pumpkin Mochi Rice. Customers
also rave about the restaurants banchan
choices (side dishes) and Bi Bim Bap (va-
riety of vegetables and beef over rice).
1303 Rycroft St.; 596-7555; www.chois -

garden.com. Lunch, dinner. $$
CINNAMONS RESTAURANT
See Peoples Choice, Page 10
COUNTER, THE
Bison is the newest option at this
build-your-own-burger restaurant. De-
sign your custom creation in five steps:
Choose your burger (beef, turkey, vegan
veggie, etc.), cheese, up to four top-
OPEN fO LUNCH & DINNE EAD & PA5TIE5 AE AKED fE5H DAILY
5PECIALIZING IN fINE ITALIAN CUI5INE A PEfECT PLACE fO ANY OCCA5ION!
2012
FIRST PLACE
2013
FIRST PLACE
ALA MOANA 942-3446 KAHALA 732-1011 KAILUA 261-2772 HAWAII KAI 396-0756 KAPOLEI 674-8801 MILILANI 623-5115
www.assaggiohawaii.com
AWARD WINNING CUISINE
2013 esI IIaIian esIauranI
5x Ilima Award Wihher 6x Hale Aiha Award Wihher
Gift
Certicates
Available
Party Rooms
available at
Ala Moana &
Kahala
Reservations
Recommended
Hilton Waikiki Beach
808.921.5564 | mac247waikiki.com | hiltonwaikikibeach.com
Modern American Cuisine
All Day Dining, All Night Socializing
Grind or Dine on Local Favorites
WAIKIKI BEACH
ON KUHIO
otr-oct
Youd better be hungry to
visit this well-designed, chic 24/7
American eatery in the Hilton Waikiki
Beach, a favorite guilty pleasure spot.
~Zagat
WinnerBest Late-Night Eats
~ Honolulu Magazine
Try the Pancake Challengeas seen
on Travel Channels Man vs. Food.
Bring this ad and receive
of your selection from our
new appetizer menu with the
purchase of each entre.
$3 valet parking when dining at MAC 24/7 or LBLE Lounge
BBR BR R BR BB EAAAKFF KF KFAS AS STT LU LU LUNC NC NC NCHHHH DDDI DI DDDI DI DI DD NNNN NNER EERRRR LA A LATE TTE TTT NNIG IGHHT HT TT
on Waikikki Beacchh
7waikiki.com | hiltonwaikikibeach.com
l Favorit it ites es es esssssssss es essssss
WAIKIKI BEACH
ON KUHIO
oootr- otr- otr- otr- otr- otr- ooo oct oct oct oct oct oct ct tt oct t ct tt ct ttttt cttttt occt tttttt ctttttttttttt oooct oooct oocttt cct t
tter be hungry to
well-designed, chic 24/7
eatery in the Hilton Waikiki
avorite guilty pleasure spot.
~Zagat
nerBest Late-Night Eats
~ Honolulu Magazine
he Pancake Challengeas seen
avel Channels Man vs. Food.
eceive
from our
menu with the
each entre.
n dining at MAC 24/7 or LBLE Lounge
otr-oct
pings, sauce and bun. With more than
312,120 combinations possible, ordering
may seem overwhelming (it really isnt).
If its too difficult to decide, opt for one
of the signature burgers. The most popu-
lar are the Old School (beef, cheddar
and red relish) and the Counter Burger
(beef, provolone cheese, crispy onion
string and sauteed mushrooms). Com-
plement your burger with one of the new
signature shakes just-for-adults bev-
erages with alcohol. Choose from peach,
chocolate-mint or Bananas Foster.
Theres also a new gluten-free menu.
Kahala Mall; 739-5100;

www.thecounterburger.com/honolulu.
Lunch, dinner. $-$$
CREAM POT
Described by owner Nathan Tran as a
French-fusion-Japanese breakfast place,
Cream Pot is a perfect restaurant for girl-
friends meeting for brunch or breakfast
lovers wanting to try something new.
Consider the sweet and savory Off-the-
Wall Eggs Benedict, made of French
bread with a creme anglaise base, bacon
and a poached egg, with a dark salted
caramel drizzle. Also recommended:
souffle pancakes, baked eggs, crepe.
Hawaiian Monarch Hotel, 444 Niu St.,

Waikiki; 429-0945. Breakfast, lunch. $$
d.k STEAK HOUSE
If all you want is an honest-to-good-
ness steak, look no further. (The gor-
geous sunset view overlooking Waikiki
Beach is a little bonus.) The steaks here
are dry-aged in house, a process that re-
sults in tender and juicy cuts with more
concentrated flavor and character. Go
big with the restaurants signature 22-
ounce, bone-in rib-eye, known as its
premier steak, dry-aged for 30 days.
Also recommended: New York strip,
sauteed Maui onions (Mom Kodamas
own recipe), Hamakua alii mushrooms,
Chocolate-Chocolate Decadence Cake,
Delmonico Mudd Pie.
Waikiki Beach Marriott Resort & Spa,

2552 Kalakaua Ave.; 931-6280;
www.dksteakhouse.com. Dinner. $$$$
DA SPOT
This Moiliili eatery, owned by Ahmad
Ramadan and Ako Kifuji (husband and
wife), offers a tasty mix of Mediter-
ranean and Southeast Asian cuisines,
from fresh-baked baklava and saffron
rice to Thai and Malaysian curries. Da
Spot is also known for its smoothie se-
lection more than 30 on the menu
including Waikikiwi, Coco Nut and
Chocolate Factory. Recommended: Mo-
roccan roasted chicken, Egyptian lamb,
Malaysian chicken curry, fresh fish en-
trees, Egyptian baked chicken.
2469 S. King St., Moiliili; 941-1313. Lunch,

dinner. $
DEANS DRIVE INN
The cheerful lime green, yellow and
orange decor of this plate-lunch eatery
isnt all that pops out at you. So do the
flavors, thanks to chef/owner Dean
Mishima and wife Doreen. Tons of tasty
choices include vegetarian items and
daily specials. Recommended: teri beef
steak, ahi cakes (for both, get the surf-
and-turf combo), Kualoa Ranch ham-
burger, any of the fresh local fish items,
any of Doreens baked goodies.
Adon Plaza, 45-773 Kamehameha

Highway, Kaneohe; 247-1300. Lunch,
dinner. $-$$
DIAMOND HEAD MARKET & GRILL
Signature items at this gourmet mar-
ket/deli/bakery/fast-food grill include
the portobello mushroom burger, blue-
berry-cream cheese scone, Lemon
Crunch Cake and Diamond Head Market
Torte made with bananas, peanut butter,
peanut butter cheesecake, chocolate
pudding, Oreo Cookie crust and
whipped cream topping (whew!) Among
chef/owner Kelvin Ros personal fa-
vorites are the coconut pancakes, roast
pork hash and kalbi. Tip: This place gets
really busy, so if you are placing a phone
order, call as early as possible or call
back if you get a recording.
3158 Monsarrat Ave., Kapahulu; 732-0077;

T O P R E S T A U R A N T S | C - D
D
A USDA PRIME BEEF SPECIALTY HOUSE
Since 1976
PROUDLY SERVING YOU FOR THE PAST 34 YEARS!
HONOLULU S
AWARD-WINNING RESTAURANT!
H O N O L U L U MA G A Z I N E
Hale Aina Award The Peoples Choice
Z A G A T S U R V E Y
One of Honolulus Top Five Restaurants
WI N E S P E C T A T O R MA G A Z I N E
Award of Excellence
Live Entertainment
www.hyshawaii.com
@HysHawaii
2440 KUHIO AVENUE s GROUND FLOOR
RESERVATION 922-5555 s VALET PARKING
Best Fine Dining Restaurant
2012
FIRST PLACE
745 Kccaumoku St. 941-2515
OPEN 24 HOURS
All Menu Items Available All Day!
Mahalo
for your Support!
Drive Inn Restaurant
2012 2013
Voted
Hawaiis Best
Vietnamese
Restaurant
2012!
Westridge Shopping Center
98-150 kaoooh| St., A|ea 488-4900
2012
FIRST PLACE
2013
D - F | T O P R E S T A U R A N T S
www.diamondheadmarket.com.
Breakfast, lunch, dinner. $$
DORAKU KAKAAKO
DOWNBEAT DINER & LOUNGE
Theres a classic diner vibe here, com-
plete with jukebox and custom-made
vinyl booths. Add the full bar and
budget-friendly menu, and youve got a
great hangout any time of the day. Defi-
nitely try one of the mocos (Ottos Moco
is a nice take with grilled or vegan
chicken) and milkshakes (chai, Chunky
Monkey, English toffee and Guinness are
among more than a dozen choices). Veg-
etarian and vegan options are offered for
every menu item, too. Note: Theres a
breakfast menu, but service doesnt
start until 11 a.m; 10 a.m. on Sunday.
42 N. Hotel St.; 533-2328;

www.downbeatdiner.com. Breakfast,
lunch, dinner, late night. $
ELENAS RESTAURANT
Second-generation owner Mellissa
Cedillo continues to serve delicious Fil-
ipino classics at the restaurant her par-
ents Elena and Theo Butuyan founded in
1974. A stop here would not be complete
without the signature Pork Adobo Fried
Rice Omelette or the Lechon Special,
chopped crispy pork tossed with toma-
toes and onions. Other popular choices
include lumpias (Shanghai, beef veg-
etable, banana), sari-sari, shrimp sarci-
ado, fried pork, gisantes, pork adobo
and squid guisado.
94-866 Moloalo St., Waipahu; 676-8005;

www.elenasrestaurant.com. Breakfast,
lunch, dinner. $-$$
FENDU BOULANGERIE
Such a charming name for this
charming Manoa bakery. Fendu refers
to the classic, split-loaf shape of French
bread and boulangerie is a bakery
that specializes in bread, chef/owner
Niel Koep explained. Considering its
name, you cant go wrong with any of
the fresh-baked breads. If youve got a
craving for something savory, try one of
the newer items, like the veggie frittata,
smoked turkey frittata or the coq au
vin, a classic French red wine and
chicken stew. To satisfy your sweet
tooth, go with the bakerys popular
chocolate croissant, lychee Danish or
Koeps personal favorite, Fuji apple
Danish.
Manoa Marketplace, 2752 Woodlawn

Drive No. 5119; 988-4310. Breakfast,
lunch, early dinner (breakfast, lunch only
Sunday). $
FOOK YUEN SEAFOOD
RESTAURANT
The bright, familiar sign of this popu-
lar Chinese restaurant greets hungry pa-
trons from lunch until late at night and
into the wee hours of the morning (3
a.m. daily). The menu offers a wide se-
lection of appetizers, soups, seafood, siz-
zling platters, house specials, hot-pot
courses, chicken, beef, pork, vegetables,
rice and noodles, and desserts. Youre
sure to find something for whatever
youre craving. Recommended: fresh
lobster and crab, honey-glazed walnut
shrimp, tofu with spinach, beef tender-
loin, fillet of fish, whole fish.
McCully Shopping Center, 1960 Kapiolani

Blvd, Suite 200; 973-0168. Lunch, dinner,
late night. $-$$
FORMAGGIO GRILL
Both fancy and casual gourmet fare,
along with a menu of more than 50
wines, make this Kailua restaurant a defi-
E-F
A1 ALA N0ANA h01fL Jku fL00k
1J A1hlNS0N uklVf 942-7788
Lunch: (Dim Sum For Lunch Only)
Monday-Friday: 11am - 2pm
Saturday and Sunday: 10am - 2pm
Dinner: (Last Order For Dinner 9:30pm)
Everyday: 5:30pm - 10pm
nite do. From steak and seafood to pizza
and panini, Formaggio Grill serves up
tasty dishes of all kinds. The Kobe
burger is a top seller, as are all the salads
and fresh fish items. Recommended: Ki-
awe Smoked Prime Rib, Lobster Bisque
to Live For, Beef Bourguignon Grand
Mere.
305 Hahani St., Kailua; 263-2633;

www.formaggio808.com. Lunch
(Saturday and Sunday only), dinner.
$$-$$$
FRESH CATCH
Chef/owner Reno Henriques Fresh
Catch in Kaimuki and Kaneohe is a
sort of island-style seafood and meat
deli, per its website. If you want poke
for a potluck, kalbi ribs/steak/teri beef
for a tailgate party or just a hearty plate
lunch for a beach outing, Fresh Catch is
your one-stop shop. And to meet the de-
mands of loyal customers on the lee-
ward side, Henriques has started up a
lunch wagon to be stationed in the
Campbell Industrial Park area. Recom-
mended: ahi katsu, smoked meat and
onions, teri furikake salmon.
3109 Waialae Ave., Kaimuki, 735-7653;

45-1118 Kamehameha Highway,
Kaneohe, 235-7653;
www.freshcatch808.com. Lunch, dinner. $
FUTABA RESTAURANT &
CATERING
For nearly four decades, this Waipahu
eatery has been serving up delicious
Japanese cuisine. The restaurant is clean
and the staff is attentive, adding to the
pleasant dining experience. House spe-
cials include the Sizzling Beef Yakiniku
with Vegetables, ahi nitsuke with tofu,
yosenabe (a pot full of goodness, the
menu reads), oxtail and peanut soup,
breaded jumbo scallops and jumbo
shrimp tempura.
94-235 Hanawai Circle, Waipahu; 671-

3003. Lunch, dinner. $-$$
GINAS BAR-B-Q
This Korean-style takeout restaurant
owned by sisters Gina Song and Yong
Hae Han offers generous portions. A typ-
ical plate lunch comes with three scoops
of rice (three!) and four sides, and can
easily feed more than one. They also
serve cold noodles, hot stews and
soups. Recommended: BBQ chicken,
meat jun, BBQ ika, spicy pork, garlic
chicken. If you dont see a combination
on the menu that suits your cravings,
you can customize. Awesome.
Market City Shopping Center, 2919

Kapiolani Blvd.; 735-7964;
www.ginasbbq.com. Lunch, dinner. $
GREENS & VINES
Fans of Sylvia Thompsons Licious
Dishes longed for a place where they
could enjoy her raw vegan dishes in a sit-
down setting, complete with wine, and
this is it. Its a great showcase for demon-
strating how healthy and wholesome can
also be delicious. Old favorites like Living
Lasagna of veggies over zucchini pasta,
and Not Tuna Salad of organic sunflower
seeds and macadamia nuts, organic Med-
jool dates, onions, coconut water, celery,
scallions and more, are back. Recent Ital-
ian-inspired dinners have featured beet
ravioli with chives, a cauliflower-thyme,
porcini-truffle risotto and almost-pepper-
oni, mac-nut spread pizza.

greensandvines.com. Lunch, dinner. $$
GOLDEN DUCK
Get your fill of budget-friendly, flavorful
A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81
G
Please see Page 42
S U S H I
MITCHS FISH MARKET
& SUSHI BAR
I love steering visitors and
friends looking for a unique din-
ing experience to Mitchs, lo-
cated off Nim itz Highway and a
few blocks from Hono lulu Air-
port. The industrial feel can be
off-putting at first, but its easily
forgotten once you step inside
and see all the beautiful seafood
waiting to be transformed into a
meal.
It used to be pretty tough to
get a table at Mitchs. No more.
Renovations have added a sig-
nificant amount of seating in a
separate dining room, so mak-
ing a dinner reservation is a
breeze. But its still fun to sit
and watch sushi chefs Hideo
Mitsui and Masa kazu Mura kami
at work, so if making a reserva-
tion, be sure to ask for seats at
the actual sushi bar there are
only five available.
For $75 per person (two-or-
der minimum), the Chefs Spe-
cial is a great value for the type
of sushi served. Not only are
standards such as maguro,
salmon, hama chi, ama ebi and
uni included; you also get a
serving of lobster sashimi in-
cluding the head, which is
served later in miso soup
plus a taste of toro and what-
ever fish might be on special
that night. On our most recent
visit we were served kinmedai
and some melt-in-your-mouth
crab that didnt need a drop of
butter.
524 Ohohia St.; 837-7774;

www.mitchsushi.com. Open
11:30 a.m. to 8:30 p.m. daily.
KONA KAI SUSHI
Mention the words sushi
and Kaimuki in the same sen-
tence and you have to be talk-
ing about Kona Kai.
Created earlier this year out
of a kitchen space that used to
service a bar next door, this is
another relatively small restau-
rant in terms of size which
means getting a reservation can
be tough at times. Our sugges-
tion? Call right after it opens at
5:30 p.m. or make a reservation
via the smartphone app
OpenTable.
Omakase is best at Kona Kai,
especially when sushi chef
James Matsu kawa is working.
After spending time at Sushi
Sasa bune and Tokkuri Tei, hes
got a thorough understanding
of what local customers enjoy.
From baby calamari stuffed
with blue crab to seared moi
and four different types of ahi,
as long as you keep eating, hell
keep sending out plates.
Other featured specials in-
clude tai (sea bream), hirame
(fluke) and shi maji (striped
jack). We were also served
amazingly flavorful toro iwa shi
(Japa nese sardine) and snow
crab from Japan, plus a surpris-
ingly decadent order of ankimo
(Japa nese-style monkfish liver).
Even the basics, like salmon,
maguro and toro, are executed
properly while still served spar-
ingly enough to keep the meals
focus on the daily specials.
3579 Waialae Ave.; 594-7687.

Open 5:30 to 10:30 p.m. Tues-
days through Saturdays.
RAKUEN LOUNGE
Rakuen Lounge serves two
types of customers with a fo-
cused menu of traditional sushi
and specialty rolls.
During the day, downtown
Hono lulu office workers and
students from Hawaii Pacific
University know its a great
place to drop in for a quick
lunch. At night, Rakuens loca-
tion in Chinatown attracts the
bar set looking to supplement
100-ounce beer towers with a
platter of nigiri.
Instead of bombarding cus-
tomers with variation upon
variation of specialty rolls, the
Raku rolls at Rakuen focus on
familiar flavors with local flair.
Our favorite is the Grand Sumo
roll, made with spicy tuna and
cucumber topped with maguro,
Ewa sweet onion, Kahuku ogo
and kukui nut pesto. Vegetari-
ans will love the Bonsai Tree,
served with avocado, daikon
tsuma, carrot, cucumber, yama
gobo, Nalo greens, mame-nori
and ume shiso.
1153 Bethel St.; 524-0920;

www.rakuenlounge.com. Open
10:30 a.m. to 2 a.m. Mondays
through Fridays, 3 p.m. to 2 a.m.
Saturdays.
Stray away from obvious haunts, find a gem
By Jason Genegabus
jason@staradvertiser.com
N
obu. Sasabune. Morimoto. Yanagi. It really isnt hard at all to
find high-quality sushi in Hono lulu. Simply make a reserva-
tion at one of our fine citys more well-known establish-
ments and youre virtually guaranteed an enjoyable experience.
The hardest part of the meal for many diners isnt the food itself
its saving up enough cash to pay for it.
But what if youre feeling spontaneous or dont feel like drop-
ping $150 to $200 per person on a nice meal?
With so many affordable options for fine sushi available, you
dont have to resort to supermarket grab-and-go selections or
restaurants that send fish out on conveyor belts. And while reser-
vations are always a help, there are still plenty of places happy to
accommodate walk-in customers.
Here are four sushi restaurants that may be off the beaten path
for some or Hono lulus worst-kept secret for others.
Mitchs Sushi chef Hideo Mitsui, left, and manager Shingo Luu put together a Mitchs Spe-
cial course sashimi of abalone and lobster with sushi, a cooked dish and miso soup.
S U S H I
SUSHI II
Its easy to dismiss the Kee au -
moku area when thinking about
a nice dinner. That would be a
terrible idea, as the neighbor-
hood offers a number of great
places to eat. That includes
Sushi ii, tucked away in the
back of Samsung Plaza, where
parking is free with validation
and the sushi rivals what is
served by some of the big boys
down the way in Waikiki.
Reservations are suggested
but not necessary if youre will-
ing to roll the dice and call a few
minutes before you want to eat.
Its pretty cozy here, so ask for a
table if you need more elbow
room. With those formalities
out of the way, sit back and en-
joy the ride sushi chef Garrett
Wong and his small team pro-
vide via some of the more
unique types of seafood avail-
able in Hono lulu.
Dont overlook the list of
daily specials when you first sit
down this could easily be
your first and last stop of the
night, depending on whats in
season. Im amazed at the diver-
sity here; usually Ill recognize
the vast majority of fish listed
when eating out, but Sushi ii
surprised
me with a
number
of items
Id never
tried be-
fore.
Once
Wong saw
me order my
normal starters of
salmon, hamachi and toro ni-
giri, he sized me up and sug-
gested sanma (Pacific saucy)
and aka mu tsu (bluefish). Nice
thick cuts of fish appeared soon
after, served atop just enough
rice as to not distract from the
fatty (in a good way) flavors of
the sanma and aka mu tsu.
And if ama ebi is your idea of
a good time, Sushi ii raises the
bar with multiple types of shell-
fish. Call ahead to see whats
available, as the lineup changes
depending on what Wong can
get at auction. A recent visit
turned up a very juicy aka ebi
alongside New Caledonian
prawns and lan go stino.
For a satisfying meal, without
drinks, dinner for two shouldnt
cost more than $100. Those
with bigger stomachs and budg-
ets should think about ordering
oma kase style, as you can work
your way through pretty much
everything on the menu spe-
cials included for about $150.
Worth it, if you ask me.
655 Keeaumoku St., Suite 109;

942-5350. Open 5:30 to 11:30
p.m. Mondays through Saturdays,
11 a.m. to 1:30 p.m. Tuesdays
through Saturdays and 5 to 10:30
p.m. Sundays.
Read Jason Genegabus

Grind Time blog at
honolulupulse.com.
JASON GENEGABUS / JASON@STARADVERTISER.COM
Rakuen Lounge serves traditional sushi and local-inspired
Rakurolls including the Grand Sumo roll, above. Top
right, Sushi ii selections include toro nigiri and ama ebi
(shrimp). Ask the chef for suggestions.
Fried catsh, cornbread,
collard greens, mac & cheese,
chicken wings, fried okra,
rice & beans, smothered pork
chops, and more than you
can name!
*Collard Green or yam sides
$2.49+tax extra.
Must present coupon. One
coupon per person. Exp. 9/30/14.
98-371 Kamehameha Hwy, Pearl City
Across from Taco Bell
Mon-Sat 10a-9p Sun 1p-6p
momssoulfood.com
678-8201
The Peoples Choice for Authentic Southern Cuisine
Serving your all-time favorite soul foods
3 pcs.
Fried Chicken
or Catsh,
Cornbread & 1 side
*
(reg. $8.99)
$6.00+tax
OTR
Mon: 5-10pm
Tues-Fri: 11am-2:30pm/5-10pm
Sat: 11am-10pm
Sun: 11am-9pm
Specializing in
Vegetarian Dishes
Our Broths
are made from
scratch
with no MSG!
2080 S. King Street (past McCully St.) | (808) 947-5919
Yasai
Vegetarian
Ramen
Spicy
Vegetarian
Miso
Tan Men
Vegetarian
Gyoza!
1160 S. King Street | Honolulu | 596-2288
G | T O P R E S T A U R A N T S
Chinese fare at Golden Duck, in Moiliili or
Kahala. Specialties include Peking duck,
honey-glazed walnut shrimp, boneless
minute chicken, cake noodles and duck
noodles. Other customer favorites: cold
ginger chicken, salt-and-pepper pork, kau
yuk, fried rice varieties.
4230 Waialae Ave., Kahala, 737-7188;

1221 S. King St., 597-8088. Lunch, dinner. $
GOOD TO GRILL
Kiawe wood-fired fine-dining food
without the fine-dining prices is the
motto at this casual gourmet eatery,
which showcases an open-hearth broiler
enclosed in glass and wrapped in cut
stone. Top sellers include the BBQ trio
with pork ribs, short ribs and chicken,
and the Maui taro burger. Good to Grill
also partnered with Hawaii football star
Chad Owens to develop the Power-Up
menu. It features items that balance lean
proteins and carbohydrates, meant to
help fuel workouts. Try the CO2 surf-
and-turf meal with Keawe-grilled chicken
breast and salmon, Okinawan sweet po-
tatoes stuffed with a cauliflower mash,
and a side salad of kale and spinach with
acai dressing.
888 Kapahulu Ave.; 734-7345;

www.goodtogrill.com. Breakfast
(weekends only), lunch, dinner. $$
GREEK MARINA
The marina outside. The Greek music
and motifs inside. No matter where you
sit, youll feel like youre in the Mediter-
ranean especially when you get your
food. The Greek delicacies at this Hawaii
Kai restaurant are as authentic as they
are tasty. New choices include beef and
lamb okra, Greek lasagna and beef sou-
vlaki. Recommended: gyros, moussaka
(layered eggplant and ground meat sea-
soned with spices and topped with
bechamel cream), lamb shank.
Koko Marina Center, 7192 Kalanianaole

Highway; 396-8441; www.greekrestaurant-
hawaii.com; Lunch, dinner. $$-$$$
GROVE, THE
The choices in Kailua can be problem-
atic when youre looking for dinner, es-
pecially if you live on the other side of
the island. Committing to one place will
either make the drive worth it or a pain.
Grove is worth a drive. Have the New
Zealand King Salmon served with finger-
ling potatoes and veggies. If you think
you dont like Brussels sprouts, the
warm Brussels Sprouts Salad will turn
you into a fan. Everything is good here,
so enjoy the casual upscale atmosphere
and on the drive home youll notice your
appetite has been satisfied.
33 Aulike St., Kailua; 262-2898;

www.grovekailua.com. Dinner. $$$
GULICK DELICATESSEN
Local Japanese favorites and then
some are served at this okazuya, which
you can find in Kalihi and Moiliili. Signa-
ture items and favorites include the gar-
lic chicken, corned-beef hash, tempuras,
gobo, nishime and chow fun. Healthier
options include steamed fish and
musubis made with multigrain rice.
Note: Parking can be tricky at the Kalihi
deli, so be patient (its worth it.)
1512 Gulick Ave., 847-1461; 1936 S. King

St., 941-2835. Breakfast, lunch. $
GYU-KAKU
You cant go wrong at this yakiniku
(Japanese barbecue) chain, where the
food is fun to prepare yourself, always
tasty and easy on the wallet. Choose
from a variety of meats, seafood and veg-
gies, then choose a marinade (includes
miso, garlic and basil pesto). Grill your
order; the restaurant recommends 30 to
60 seconds for sliced beef, three to four
minutes for seafood in foil and two to
three minutes for everything else. Fi-
nally, use one of the delicious dipping
sauces. Popular items include the Kobe-
style New York beef and smoked pork
belly (both at the Windward Mall restau-
rant), Wasabi Crunchy Shrimp appetizer,
Daily: Homemade soup and panini of the day
Weekend: Specialty and traditional eggs benedict
Cafe Kaila
Market City Shopping Center
2919 Kapiolani Boulevard
Honolulu, Hawaii 96826
(808)732-3330
Open everyday from 7 am 3 pm
Specials
Lunch
Breakfast
Fresh, healthy and delicious!
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Harami Miso Skirt Steak, yaki-shabu, gar-
lic noodles and Yakimochi Ice Cream.
1221 Kapiolani Blvd., Ste. 105, 589-2989;

307 Lewers St., 926-2989; Windward Mall,
744-2157; www.gyu-kaku.com. Lunch,
dinner. $
HALE VIETNAM
For nearly three decades (since 1986,
to be exact), customers have been
drawn to Hale Vietnams excellent Viet-
namese cuisine, casual atmosphere and
speedy service. Among the most popu-
lar items are the Imperial Rolls deep-
fried, golden and crispy appetizers
served with meat or in a vegetarian ver-
sion. Other crowd faves include the pho
with its flavorful broth and noodles
cooked to perfection, Vietnamese fon-
due (think shabu shabu), and pepper-
salt shrimp.
1140 12th Ave., Kaimuki; 735-7581. Lunch,

dinner. $$
HALEIWA JOES SEAFOOD GRILL
First off: There are two Haleiwa Joes.
The original in Haleiwa is called Haleiwa
Joes Seafood Grill and the one in Ka-
neohe is Haleiwa Joes at Haiku Gardens.
No matter which one you visit, count on
great views of the North Shores
iconic surf or the windward sides
breathtaking Koolau mountain range
and great food. You cant go wrong with
the fresh fish, including Emmas Poke
(lightly marinated fresh ahi in a spicy
soy-sesame sauce) or grilled fish with
red Thai curry sauce. Or try sweet kalbi
short ribs, prime rib or coconut shrimp.
66-011 Kamehameha Highway, Haleiwa,

637-8005, lunch, dinner; 46-336 Haiku
Road, Kaneohe; 247-6671, dinner, Sunday
brunch; www.haleiwajoes.com; $$-$$$
HANKS HAUTE DOGS
This Kakaako eatery does the Ameri-
can classic with a twist. Owner Henry
Hank Adaniya doesnt just sell hot
dogs, he sells a romance with food, so
says the website. Well, fall in love with
the Chicago (a genuine Chicago Vienna
all-beef hot dog; try it with everything on
top) or Fat Boy (wrapped in bacon,
deep-fried and served with mayo,
tomato and lettuce) among the most
popular choices. If youre craving some-
thing classic, consider the Chili Dog, a
Chicago dog with Hanks homemade
chili, onion and cheddar cheese. But if
youre feeling haute, go for the Hawai-
ian (Portuguese sausage with mango
mustard and pineapple relish) or No Dog
(includes avocado, tomato, onion and
spicy chipotle mayo). Be sure to wash it
all down with a side of Awesome Duck
Fat Fries.
324 Coral St., Kakaako; 532-4265;

www.hankshautedogs.com. Lunch, dinner
on Friday and Saturday only. $
HAPA GRILL
Hapa Grills roots can be traced to
Sassy Kassys lunch wagon, a fixture for
nearly 30 years in Campbell Industrial
Park. Hapa Grill owner Shannon Tango-
nan Putnam grew up helping her parents
with their lunch wagon and today her
restaurant serves many of Sassy Kassys
beloved dishes, including teriyaki beef,
hamburger steak and mochiko chicken.
Go with an old favorite or try one of the
many new menu items, including Kalua
Benedict (made with Kalua pork), crab-
cakes with a spicy aioli, teriyaki beef
sliders or a veggie-avocado sandwich.
Also, its a BYOB establishment.
Marketplace at Kapolei, 590 Farrington

Highway; 674-8400; www.hapagrill-
hawaii.com. Breakfast, lunch, dinner
(closed for dinner Monday and Tuesday).
$$
HASR BISTRO
See Rave Review, Page 18
HAU TREE LANAI
Dine alfresco under shady Hau trees
at this lovely Waikiki beachfront restau-
rant, a favorite of both residents and vis-
itors. Hau Tree Lanai, inside the New
Otani Kaimana Beach Hotel, specializes
in Pacific Rim cuisine. Recommended:
T O P R E S T A U R A N T S | G - H
H
H | T O P R E S T A U R A N T S
loco moco, Salmon Benedict Florentine,
Ahi Cobb Salad Nicoise, Grilled Shrimp
Salad, assorted local fish, steaks.
2863 Kalakaua Ave.; 921-7066;

www.kaimana.com/hautreelanai.htm.
Breakfast, lunch, dinner. $$-$$$$
HEE HING RESTAURANT
For 50 years, the Lee family has
owned and operated this Kapahulu
restaurant, the location of generations of
family celebrations. Locals and tourists
come here for traditional Cantonese cui-
sine, including live lobster and crab, taro
dishes and Hong Kong-style dim sum.
Recommended: salt-and-pepper shrimp,
char siu baked manapua, honey-glazed
walnut prawns, Peking duck.
Hee Hing Plaza, 449 Kapahulu Ave.; 735-

5544; www.heehinghawaii.com. Lunch,
dinner. $-$$
HELENAS HAWAIIAN FOOD
This is one of those simple, unpreten-
tious eateries that deserves all the acco-
lades it has received.
A James Beard Award-winning restau-
rant featured on shows like the Travel
Channels Man v. Food and the Food
Networks The Secret Life of , He-
lenas has been the place to go for qual-
ity Hawaiian cuisine since 1946. Craig
Katsu yoshi, owner of Helenas Hawaiian
Food and grandson of beloved founder
Helen Chock, said the most popular
items include pipikaula-style short ribs,
squid luau and butterfish collars. Other
customer favorites: kalua pig, beef stew,
fried ahi, lomi salmon, haupia.
1240 N. School St.; 845-8044;

www.helenashawaiianfood.com. Lunch,
dinner. $-$$
HIGHWAY INN
Highway Inn has been serving amaz-
ing Hawaiian food for 66 years, ever
since Seiichi and Sachiko Nancy
Toguchi opened the restaurant in 1947
on Farrington Highway in Waipahu. Its
now run by the third generation, with
just as much dedication and passion.
Highly recommended: lau lau, pipikaula,
beef stew, kalua pig, squid luau. Unfamil-
iar with Hawaiian fare? Then check out
the website for Da Hawaiian Food
Guide. And great news for Highway Inn
fans: Oct. 19 is the scheduled grand
opening of the restaurants second loca-
tion at 680 Ala Moana Blvd. in Kakaako.
94-226 Leoku St., Waipahu; 677-4345;

www.myhighwayinn.com. Breakfast,
lunch, dinner. $-$$
HIMALAYAN KITCHEN
For nearly five years, head chef and
owner Suman Basnets Himalayan
Kitchen has offered innovative Nepalese
and Indian cuisine, a treat for taste buds
with its bold flavors. Popular choices in-
clude the tandoori entrees (such as
Chicken Tikka Masala or the Mix Tan-
doori Grill with chicken tikka, sekh
kabob, lamb seakwa and shrimp), co-
conut-based madras curries (including
lamb and chicken), and seafood specials
(fresh opah and ono, among others). De-
licious fare plus friendly service equals a
great dining experience. And youre wel-
come to BYOB.
1137 11th Ave., second floor; 735-1122;

www.himalayankitchen.us. Lunch
(Tuesday-Friday), dinner. $$-$$$
HIROSHI EURASION TAPAS
HOKUS
HOME BAR & GRILL
HONOLULU BURGER CO.
Free-range, hormone-free, grass-fed
Big Island beef is the star at this young
(since 2010) establishment, and boy,
does it shine. The juicy burgers satisfy
cravings no drive-thru could. Former
Hilo resident Ken Takahashi also strives
to use local ingredients, from organic
Manoa lettuce to a Kona coffee rub in
the new Mocha Java burger. Favorites:
Mushroom Mushroom, Blue Hawaii
(blue cheese, bacon, sauteed onions),
Hawaiian Beach Boy (teriyaki sauce,
ham, pineapple salsa), Pastele Lumpia
and Loco Moco. The hand-cut fries come
in sweet potato, truffle, blue cheese and
garlic varieties.
1295 S. Beretania St.; 626-5202;

www.honoluluburgerco.com. Lunch,
dinner. $
HONOLULU MUSEUM OF ART
CAFE
Lucky for us, chef Mike Nevins works
of art are totally edible. We love the
salad of smoky white beans, shiitake
mushrooms and Reggiano cheese piled
on red wine vinaigrette-dressed arugula
and wilted radicchio. And the warm and
tender filet mignon nestled with dijon-ca-
per relish in a house-baked bun. And the
anaheim peppers, blistered in olive oil,
capers, garlic and anchovies and served
with grilled focaccia. The sound of cas-
cading water, the cool breeze through
the pavilion and stately sculptures in the
courtyard add to the pleasant lunch ex-
perience. A glass of wine from Nevins
superb list is icing on the cake. Others to
try: the pasta of the day and the piadina
(arugula, tomato, cucumber, roasted gar-
lic, pesto, fresh mozzarella and pro-
sciutto on grilled Italian flatbread).
Honolulu Museum of Art, 900 S. Beretania

St.; 532-8734; honolulumuseum.org. Lunch
(closed Sunday-Monday). $$
HOT POT HEAVEN
Nabe lovers and newbies alike bliss
out at this build-it-yourself, cook-it-your-
self melting pot of Asian flavors, a stand-
out for its delicious broths, fresh
ingredients, attentive service and late
hours (till midnight on Fridays and Sat-
urdays). A visual menu aids in choosing
from the various soup bases and add-
ins. Order your broth and meat, then
head to the refrigerator for varieties of
noodles, dumplings, vegetables, bean
curd and other goodies, which are on
color-coded plates by price. A free
mochi ice cream caps the meal. Crowd
favorites: the tom yum-like Thai broth
and fresh mushroom broth.
McCully Shopping Center, 1960 Kapiolani

Blvd.; 941-1115. Lunch, dinner. $$
HYS STEAK HOUSE
Hys is the place for kiawe-fired steaks,
flambe fanfare and old-world swank.
Youll feel like Bruce Wayne stepping
into this time capsule, greeted by tuxe-
doed waiters, soft lighting, mahogany
paneling, oil paintings, chandeliers,
leather banquettes and walls of vintage
books. Island music legend Audy Kimura
serenades on his guitar, just as he has
for 26 years. A master chef puts on a
show in the Broiler Room, firing house-
aged, USDA prime cuts of beef, seafood
and chops over an open hearth encased
by glass. What to order? Sink your teeth
into a succulent cut, of course. The Del-
monico, T-bone, filet mignon and
Chateaubriand are popular; or switch it
up with rack of lamb or Beef Wellington
with cabernet truffle sauce. The oysters
Rockefeller and complimentary cheesy
bread are beloved starters, and a flambe
dessert show is a must.
2440 Kuhio Ave.; 922-5555;

hyshawaii.com. Dinner. $$$$
Himalayan Kitchen serves Nepalese and Indian cuisine. Popular menu
items include tandoori entrees and madras curries.
Lunch Mon-Sat 10:30am-2:30pm Tapas Tues-Sat 2:30pm-4:30pm Dinner Tues-Sat 5:00pm-10:00pm (Last Seating 9:30pm) 533-HASR
HASR BISTRO
)'DFWkW^_Ij$^WihX_ijhe$Yec
From great foods to ne wines
and live entertainment
HASR Bistro is the place to go.
Comfort Food,
Created with Passion...
Come for the Food,
Stay for the Music
Taste of Harmony
Gail Mack Duo
Food-obsessed Honolulu Star-Advertiser
staffers pick their gastronomic must-haves
Supersized spicy ahi
is sushi that soothes soul
Any time I need
a pick-me-up, I
turn to Iri fune at
563 Kapa hulu Ave.
for a taste of Japa -
nese soul food
epitomized by the spicy ahi sushi
served up at the cas ual neighborhood
restaurant. Offered as an appetizer or
part of a meal, these supersized rolls
contain generous servings of Iri funes
pearly rice, with always-fresh tuna
dressed just right with a creamy, slightly
spicy sauce spilling over the top. Zen-
like, it all comes together to satisfy.
Without fail, this humble eatery elevates
my spirit with its quality ingredients and
friendly, unpretentious setting. Call 737-
1141. Elizabeth Kieszkowski
Lobster mac and cheese
merges good with great
My pick came down to two candi-
dates squarely in the comfort category:
crisp-skinned organic red potatoes
deep-fried with soy oil, then tossed with
truffle oil and Hawaiian sea salt ($6.50)
at Sushi YuZu, or the lobster mac and
cheese ($19.95) at The Signature Prime
Steak & Seafood restaurant. The lobster
mac won out of sheer audaciousness,
with the macaroni sauteed in a beurre
blanc sauce with Gruyere and Parme-
san, bacon bits and chunks of lobster
big enough to taste.
Someone asked me
why anyone would
do this with a per-
fectly good lobster,
but the point is not
that youre eating
lobster; rather, it adds an exclamation
point to a dish that starts out decadent
and ends up potentially deadly to the
weak of heart. Nadine Kam
Blueberry scones bear
cream cheese goodness
I was never much of a scone per-
son until I tried the ones made at
Diamond Head Market & Grill at
3158 Monsarrat
Ave. Depending
on the day, one
of six different
flavors will be
available in a dis-
play case inside the
market. All are made with huge chunks
of cream cheese baked in, keeping the finished product nice and moist. Banana,
pineapple, apple-cinnamon, apple crumb and cranberry-mandarin orange scones
are currently in rotation, but my favorite remains the tried-and-true blueberry ver-
sion. I love being able to pick my own out of the case, often standing there in a daze
for a minute or two while I carefully analyze the blueberry-to-cream-cheese ratio in
comparison with overall size. Scones are serious business, you know. Call 732-0077
or visit www.diamondheadmarket.com. Jason Genegabus
Simple sip of soup
awakens taste buds
I love pre-dinner tidbits. Theyre
good indicators of whats in store. Dif-
ferent-colored
breads? Proba-
bly too many en-
trees to choose
from. A glass of
water? A bill un-
der $15. Most of
those who go to Mariposa in Neiman
Marcus at Ala Moana Center rave
about the starters served with straw-
berry butter.
But what I
love is the
consomme.
Its a most
homey feel-
ing to enjoy a
cup of warm,
clear soup
before an
amazing
meal. The
consomme
awakens the taste buds and clears the
palate for the main course. The tiny
serving cup and the warm flavor indi-
cate what to expect of your meal: mini-
mal size, maximum impact. Call
951-3420 or visit www.neimanmar-
cushawaii.com.
Joe Guinto
1
10 FOODS WE LOVE
Did your grandma ever make mochi this fabulous?
The first time I sank my teeth into Saturday Grandmas fresh
strawberry mochi wrapped in chocolate ganache, I was a con-
vert. The strawberries are fresh from Kula Country Farms on
Maui. Two pieces in milk chocolate are $8.99; add $1 for dark
chocolate. Other mochi choices include sweet potato and
haupia, lilikoi cheesecake and dark chocolate truffle. Saturday
Grandmas is actually part of Made in Hawaii Foods, which has a mission of using
homegrown ingredients in its locally made products. Visit the factory outlets at
98-718 Moanalua Road, No. A18 in Pearl City and 2071-A S. Beretania St. in Moiliili,
or track down these mochi delights at the Ka-
piolani Community College Farmers
Market Saturday mornings.
Visit www.madein-
hawaiifoods.com.
Nina Wu
2
4
3
5
KRYSTLE MARCELLUS
/ KMARCELLUS@STARADVERTISER.COM
STAR-ADVERTISER
Banana blossom salad
delivers a sweet crunch
Perhaps the most unusual salad on a
restaurant menu can be had at Ducs
Bistro, 1188 Mau na kea St. in Chinatown.
The banana blossom salad for $16 is made from the sliced
heart of the purple bulb at the end of a banana stalk. Its com-
mon in Southeast Asia but not well known or eaten much in
the U.S. It takes a lot of prep work to slice the banana blossom
hearts and make the salad, but the result, served here with
shrimp and flavored with Vietnamese herbs and a lilikoi
dressing, makes a unique salad thats sweet, crunchy, tangy
good. Call 531-6325 or check www.ducsbistro.com. Craig Gima
Gluten-free breads
high on taste, texture
Looks can be deceiving. This
seemingly humble loaf of pumpkin
bread is a powerhouse food, the re-
sult of principle combined with baking chops and
straight-up hard work. Its among a line of gluten-free
breads created by chef Kate Wagner. Most gluten-free
breads have impossibly crumbly textures, but Wagners
loaves have crisp crusts and springy interiors.
Her secret: taro flour, made from taro
grown on her brothers farm and
dried and ground by Wag-
ner. The chef said
shes tackled her
own health prob-
lems and under-
stands the
importance
of quality
substitutes for
restricted foods,
not to mention the
importance of using
whats grown locally. Her
pumpkin loaves are $5 to $6 at
farmers markets Kailua (Thursdays), KCC (Saturdays)
and Mililani (Sundays) but since Wagner often sells out,
its best to order ahead at 489-3749. She also runs Not Just
Desserts Bakery and Cafe at 110 Marin Lane. Visit
www.notjustdessertscafe.com. Joleen Oshiro
Sandwich elements
meld into sublime whole
Picking one thing to love at The Pig
and The Lady is a challenge. For me its
the Pho French Dip. What makes this the
best sandwich of any kind ever? Is it the succulent roast brisket?
The delightfully crunchy sprouts? The bright chimichurri spread,
which keeps everything from being just too rich? Or is it the pho broth
and how it takes the perfect French bread and softens it until it melts in
your mouth? You need it all. Losing any one element would destroy the
whole. And dont resist drinking any remaining broth when you finish the
sandwich. It is a satisfying end to a luscious meal. A change is in the works for chef Andrew Le and his crew.
After being regulars at the Hawaii Farm Bureau markets at Blaisdell, Kailua and KCC, they have announced
plans to put down roots this month at the Pacific Gateway Center in Chinatown. Get updates at thepi-
gandthelady.com. Stephanie Kendrick
6
7
8
Prime pine satises with its golden touch
The problem with pineapples: The one you pick could be too acidic and not
at all sweet. Plus, they tend to be so big that they are a trial to cut, and before
you can use one up, youre tired of it. I solve this problem by buying pineap-
ples only with the Hawaiian Crown Sweet Gold tag. They are just the right
size, usually under 3 pounds, so cutting one up is quick
work. More important, they are just the right balance of
sweetness and a bright, light acidity. Sweet Golds are
grown on Hawaiian Isles Pineapple Co. farms in Kunia.
They are sold at Foodland supermarkets, the Kapiolani
Community College Saturday farmers market and at the
Hawaiian Crown Plantation shop at the corner of Kaiulani and Kuhio avenues
in Waikiki (779-7887). Price per pound varies; my last one, a 2-pounder, was
69 cents a pound and cost me less than $1.50 for a whole
lotta pineapple goodness.
Betty Shimabukuro
10
Tropical syrups make unique, refreshing sodas
When I was a kid, we always had mountain ap-
ples. Now, with maxed-out schedules and built-
out properties, it seems hardly anyone grows
them. If only someone could bottle that crisp,
delicate taste. Oh wait, someone did. OnoPops,
the farmers market staple that sells popsi-
cles fashioned from local produce, has a
line of syrups, including my beloved
mountain apple, that two local eateries are
mixing with carbonated water to create a deli-
cious Italian soda. Prima (108 Hekili St. in
Kailua) and Taste (667 Auahi St.) mix the drinks
for patrons, but to impress guests at home, pick
up a bottle of one of four flavors available at
Whole Foods Market ($19.99 for a 750-milliliter
bottle): Kula Strawberry, Kona Orange, 4 Kine
Lime and Hono lulu Tamarind. Mix them with
seltzer water for a refreshing treat. Be advised:
Like the popsicles that made the company fa-
mous, the syrups are made from 100 percent lo-
cal, seasonal fruit, so dont expect all the flavors
to be available year-round. But if your favorite
is missing from store shelves, try another flavor
all four are incredible. Donica Kaneshiro
9
KRYSTLE MARCELLUS
/ KMARCELLUS@STARADVERTISER.COM
KAT WADE / SPECIAL TO THE STAR-ADVERTISER
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HONOR THE FISHERMAN.
RESPECT THE FISH.
Restaurant & Fish Market
OnPIer8HomeorfofourhshIngeeffheHonoIuIuFIshAuofIon
112NNImIfzHwyHonoIuIuHI
054018nIoosIer8oomLIkeusonFaoebook
Resrouronr Row 500 Alo Moono Blvd. Honolulu
Dinner Nig|rly 5:30pm ro :30pm
533-4476
Menu subject to change.
Come ro one ol our monr|ly Chefs Table Dinners leoruring new creorions s|owcosing
r|e culinory rolenrs ol our long rime Hiros|i culinory reom. Cer your rosre 6uds
reody lor some exciremenr os we spring 6oord o new c|oprer ol loods lrom
Hiros|i Eurosion Topos. To complere r|e experience, Mosrer Sommelier Chuck Furuya
will do r|e wine poirings, os only |e con! visir our we6sire or www.d|resrouronrs.com
ro view our loresr newslerrer ol upcoming evenrs ond speciol menus.
Join us
I | T O P R E S T A U R A N T S
IMANAS TEI
From the creamy chunks of uni and
sweet amaebi nigiri to the grilled beef
tongue with lemon and plump garlic but-
ter clams, Keisuke Asais acclaimed iza-
kaya gets everything right. Warm woods
and bamboo create a classy, cozy co-
coon. Freshness and flavor abound, and
service is welcoming and attentive.
Small plates, whether raw, grilled,
broiled, fried or steamed, go perfectly
with the super-cold beer and selection of
sakes. Make a reservation for early
evening or be prepared for a wait. Also,
allow time to find parking in the area, as
the lot is very small. Signature dishes:
Chanko Nabe Hot Pot; shabu shabu;
Seafood Dynamite; sushi and sashimi
(otoro, aji akule, mirugai and saba, to
name a few), some flown from Japan.
2626 S. King St. (next to Pucks Alley);

941-2626. Dinner. $$$
IRIFUNE
Irifune is a Kapahulu neighborhood in-
stitution, ensconced in a cramped space
next to a barbershop where it has en-
joyed a loyal clientele since the mid-70s,
becoming all the more funky as each
decade goes by. No other restaurant in
Honolulu is quite as eccentric in decor,
and casual diners who BYOB and return
again and again wouldnt have it any
other way. Hungry patrons queue up
and wait as long as 90 minutes for a
table, enduring the hot and stuffy ante-
room or sitting at the bus stop outside.
Once in, delightfully fresh ahi takes cen-
ter stage at a reasonable price. Irifune is
celebrated for its garlic ahi, but if thats
too deeply flavored for your taste, the
primo sashimi, panko-battered tofu ap-
petizer topped with a sweet-and-salty
sauce and just-right rice also illustrate
why it belongs in a best guide. Also
recommended: tempura, supersized
spicy ahi sushi rolls.
563 Kapahulu Ave; 737-1141. Lunch,

dinner. $-$$
IZAKAYA GAZEN
At this casually stylish, Japanese-
owned restaurant, popular with neigh-
borhood residents and Japanese visitors
alike, you can choose between pupu,
and dishes designed to help the beer or
sake flow, and more elegant plates. Both
have their charms, but it helps to
choose carefully. A must-try: the Tofu
Sampler, served three ways with tofu
made daily on site and served attrac-
tively, with homemade Zaru tofu in a
straw bowl, flanked by Sukui tofu
bathed in silky soy broth and a black
sesame tofu. All are delicate and con-
summately refreshing. Also recom-
mended: Gazens aku carpaccio with
yuzu, onion, sesame and drizzled with
oil, a luscious Gazen variation on poke.
2840 Kapiolani Blvd.; 737-0230. Dinner;

open late Fridays-Saturdays. $-$$
IZAKAYA NONBEI
You get the feeling youre in Japan in
this cozy, traditional izakaya as soon as
you enter through the wooden sliding
door. The endless menu offers every-
thing from agedashi tofu to zenzai, all ex-
pertly prepared in a kitchen helmed by
chef Toshiyuki Watanabe. Dishes deep-
fried, simmered, grilled or raw tapas-
style plates made for sharing with
friends beckon for a cold Asahi or the
signature frozen Sake Slush. Hits include
the sizzling steak, buttery nasu kinoko
(sauteed mushroom and eggplant), ten-
der kurobuta kakuni (shoyu pork belly),
crisp flounder karaage and ultra-fresh
sashimi, sushi and oysters. Save room
I
for the Strawberry Dream, an icy Guri
Guri-like treat. Do make reservations and
allow time to find street parking if the
small lot is full.
3108 Ulu Street (just off Kapahulu

Avenue); 734-5573. Dinner. $$$
JADE DYNASTY SEAFOOD
RESTAURANT
The grand dame of Ala Moana Cen-
ters Hookipa Terrace look for the
two horse statues and home of the
Perry & Price Saturday Morning Show
offers a great alternative to Chinatown
for dim sum and authentic Chinese cui-
sine. Prices are comparable, but here
you wont find bustling carts or dingy in-
teriors just clean, wide-open spaces,
modern decor and stately private
rooms. Dim sum is made to order. The
revamped menu has all the family-style
favorites and then some, with chefs im-
parting fresh recipes and techniques
from yearly learning trips to Hong Kong
and China. Standouts include sweet-and-
savory Snow Mountain Char Siu Buns,
Kona abalone siu mai, softshell crab roll,
Dynasty Tea-Smoked Tiger Prawns, Sig-
nature Roasted Crispy Beef Tenderloin,
and an impressive lotus leaf-steamed
whole lobster or crab atop lup cheong
mochi rice (one-day advance order re-
quired). For dessert, homemade mango
pudding and silken tofu with ginger
syrup are among the best on the island.
Ala Moana Center; 947-8818; jade -

dynastyhawaii.com. Lunch, dinner. $-$$$
JAPENGO
JAWAIIAN IRIE JERK
If theyre good enough for Food Net-
work, the offerings at Jawaiian Irie Jerk
are worth a trip to Kaimuki for a sample.
Chef Cassie Simmonds started out with a
food truck near the Hawaii Convention
Center but has since graduated to a
brick-and-mortar space beneath Hi-
malayan Kitchen. There he serves up the
dishes that landed him on Diners,
Drive-Ins and Dives alongside Guy Fieri.
Order anything with jerk in its name,
from shrimp to chicken, pork or beef,
and you wont be disappointed. Ja-
maican Curry Goat, Oxtail Stew and Ac-
kee with Salt Fish are best left for more
adventurous diners. And dont forget to
keep room for dessert youll be glad
you did once a slice of Key Lime Pie or
Jamaican Coconut Rum Cream Pie
shows up.
1137 11th Ave.; 388-2917;

www.jawaiianiriejerk.com. Lunch, dinner.
$$
JIMBO RESTAURANT
Housemade udon and broth said to ri-
val the best in Japan are the center-
pieces of the menu here, served up with
a variety of toppings from classic fish-
cake and green onions to tempura chips,
fried tofu, seaweed, veggies, curry and
more. Beyond noodles, Jimbos delivers
thick, juicy and tender tonkatsu, and
light and crispy tempura thats never
bogged down by oil. Finish off the visit
with Bubbies green tea ice cream.
1936 S. King St., 947-2211. Lunch, dinner.

$$
JINROKU PACIFIC TEPPAN
GRILL & BAR
Craving some killer okonomiyaki or a
fun night out, Tokyo-style? Follow the
smell of sizzling rib-eye and garlic-fried
rice to the Tokyo restaurants open-air
outpost in Waikiki, which serves the
same famous savory stuffed pancake,
tako yaki, teppanyaki seafood and meat,
J
J - K | T O P R E S T A U R A N T S
yakisoba, negiyaki and other grilled de-
lights. Get a seat at the teppan bar to see
what catches your fancy, chat with the
friendly knife-twirling chefs, and see
your dish made to order. Oh, the
choices! Theres filet mignon, lobster
and Big Island abalone, but its the
lower-priced dishes that have locals and
Japanese visitors coming back. Beef ten-
don and kim chee okono miyaki. Pizza
okonomiyaki stuffed with vegetables,
potato, bacon, cheese, squid, shrimp
and scallop. Spicy pork belly. Crispy
chicken negi. Cheesy potatoes. The per-
fectly cooked takoyaki. And, for dessert,
milk pudding with black honey sauce.
Oishi!
2427 Kuhio Ave.; 926-8955. Lunch, dinner.

$$$
JJ BISTRO & FRENCH PASTRY
Two words: Chocolate Pyramid. It is
to JJ as the Eiffel Tower is to Paris. Vel-
vety and intense, the dense mousse,
dusted with bittersweet cocoa, melts in
your mouth, exploding with flavor. But
besides the signature dessert, theres
also a pastry case full of pretty, pretty in-
dividual-size tarts and cakes, the special-
ties of owner and chef JJ Praseuth
Luangkhot. Favorites include cherry
cheesecake, Black Forest cake, citrus
tart and eclair, available also for takeout
and afternoon tea. In the bistro, cozy up
to live jazz and Luangkhots Euro-Laotian
cuisine, bringing together the worlds of
puff pastry and cream sauces, lemon-
grass and curry. Recommended: Baked
Lamb Wellington, the Lao Rock & Roll
summer roll, pad Thai and a seafood
curry pot pie.
3447 Waialae Ave.; 739-0993;

jjfrenchpastry.com. Lunch, dinner. $$
J.J. DOLANS
Cold beer, legit New York-style pizza.
Hard day? Fuhgeddaboudit! The recipe
for relaxation is easy at Danny Dolan and
Jay Niebuhrs laid-back Irish pub. Your
biggest decision of the night might be
whether to get the classic Pizza
Margherita or the six-cheese Molto For-
maggio. Ah, heck, do a half-and-half! See?
No worries. The thin-crust pies are the
real deal, frequently dubbed best on the
island. Top seller: the Giacomo, topped
with sausage, pepperoni, salami and
olives. Also a hit: pies with shrimp
scampi, spinach and garlic, and the daily
special, especially if it has bacon on it
although youll also see toppings as di-
verse as potatoes and crawfish.
1147 Bethel St.; 537-4992; jjdolans.com.

Lunch, dinner. $$
JULIEZ RESTAURANT
People drive from all over the island
for Julie Oasay and Zenaida Pagdilaos
homestyle Filipino dishes, especially the
lechon kawali (crisp-tender chunks of
roast pork with slivers of raw onion,
diced tomatoes and vinegar sauce) and
the pork adobo fried rice wrapped in an
omelet. JulieZ also serves a mean red
velvet pancake imagine that! and
more traditional breakfast items such as
longanisa sausage and daing na bangus
(fried garlic/vinegar-marinated milkfish).
Try the breakfast combo of lechon
kawali and adobo fried rice omelet for a
real eye-opener.
Kapolei Marketplace, 590 Farrington

Highway; 693-8778. Breakfast, lunch,
dinner. $
KA IKENA LAUAE
See Rising Stars, Page 29
KAHUKU FARMS
Dont zip by this delightful farm cafe
as youre traveling down Kamehameha
Highway; slow down and youll be re-
warded at this breezy, green setting,
with light, delicious and just-picked fare.
The seating and lanai face away from the
highway and parking lot, so there is
plenty of shade and quiet. And the food
is simple but so ono. The Grilled Veggie
Panini Sandwich and Farm Pizza (topped
with mozzarella and basil-mac-nut pesto
wow) are to die for, with light, airy
bread and super fresh toppings. Other
delights include fresh fruit smoothies,
papaya with ice cream or sorbet and
grilled banana bread. You can check out
a farm tour or products for sale, and see
greens and fruit growing nearby, close
enough to pick; some of those are proba-
bly in your meal.
56-800 Kamehameha Highway, Kahuku;

293-8159; kahukufarms.com/farm-
cafe.html. Lunch (11 a.m.-4 p.m.) $
KAHUMANA ORGANIC
FARM & CAFE
Talk about farm-to-table. At this oasis
in Lualualei Valley, you can see the fields
and gardens that grew your food from
the comfort of the dining house. It does-
nt get fresher than this. The staff is
warm and welcoming, the food excel-
lent, and the pace of the 7-acre farm is
soothing. The farm is a nonprofit com-
munity helping disenfranchised families
and the developmentally disabled with
transitional housing, work and educa-
tion. It also provides organic produce to
many health food stores and restau-
rants. Make a day of it; visitors are en-
K
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Try Kahuku Farms Grilled Veggie Panini, then take a farm tour to see the
elements of your meal growing in the fields.
ALL OUR BURGERS ARE 100%
BIG ISLAND RANGE-FED BEEF
and we strive to use as much local produce
as possible in creating our burgers and
sandwiches.
BERETANIA LOCATION
1295 S. Beretania Street,
Honolulu, HI 96814
(808) 626-5202
KAHALA LOCATION
4210 Waialae Avenue,
Honolulu, HI 96816
(808) 735-5202
www.honoluluburgerco.com
T O P R E S T A U R A N T S | K
couraged to explore and enjoy. Enjoy the
view from inside or out on the newly ex-
panded seating area facing Mount Kaala.
Live music is coming soon to the new
Mount Kaala stage. Chef Robert Zucker-
mans zeal for good, wholesome fare is
apparent in the menu of stir-frys, soups,
salads, pastas, wraps, burgers, desserts
and specials of the day, many of them
vegan or vegetarian, all delicious. Wild-
caught fish, local grass-fed beef and
cheese from neighboring Naked Cow
Dairy are brought in to round out the
produce-heavy pantry. Must try: mac-
nut-pesto whole-wheat pasta with grilled
ahi, chicken or shrimp, Greek salad spe-
cial with hummus, gluten-free veggie
burger with lemon tahini sauce, beet
soup, Caprese salad, lilikoi cheesecake.
86-660 Lualualei Homestead Road,

Waianae; 696-8844; kahumana.org.
Lunch, dinner. $$
KAI MARKET
Sheraton Waikikis scenic beachfront
buffet continues to pack in kamaaina
and visitors, especially on seafood
nights Friday and Saturday, when there
are steamed snow crab legs, black-bean
clams, seafood paella, salt-and-pepper
Kahuku shrimp and more. The markets
theme is yesteryear Hawaii, a celebra-
tion of the cultures of the plantation
days, with an emphasis on fresh local in-
gredients. Paniolo barbecue nights Sun-
day through Thursday offer baby back
ribs, huli huli chicken, braised short
ribs, baked mac n cheese, Kahuku corn,
a smores station and more. All nights of-
fer sea-salt-crusted prime rib, Chinese-
style steamed whole local fish and
Portuguese sweet bread pudding. At
breakfast, freshness is further empha-
sized by pulling herbs off of living walls
to omelet station chefs put straight to
use. So ono!
Sheraton Waikiki, 2255 Kalakaua Ave.;

921-4600; sheraton-waikiki.com.
Breakfast, dinner. $$$$
KAIWA
Chic Tokyo decor, modern sushi and
teppan cuisine and touches of Hawaii
harmonize at this Japan-based eatery.
Eye candy is everywhere from the
sleekly tiled wall with cascading water-
fall to the art on your plate. Flavor com-
binations excite and please. Try the
Pipikaula & Watercress Hot Salad with
grilled Hamakua mushrooms, Maui
onion, poached egg and onion dressing,
and the Grilled Tristan Lobster with
bisque sauce, honeyed walnuts, grilled
asparagus and Hamakua tomato. Equally
tempting are the abalone and sea urchin
gelee appetizer, seared Washu beef roll
and teppan-grilled fresh catch of the day.
The popular Big Island Heart of Palm
Tempura and Renkon (lotus root)
Cheese Yaki shine with subtle, simple fla-
vors. On a budget? Try the lunch spe-
cials and happy hour, 5 to 6 p.m. daily.
Waikiki Beach Walk, 226 Lewers St.,

second floor; 924-1555; www.kai-wa.com.
Lunch, dinner. $$-$$$$
KAKAAKO KITCHEN
Gourmet plate lunches, shorts-and-
slippers atmosphere and a prime spot
amid shopping and theaters have been a
winning combo for 3660 On the Rise chef
Russell Sius more casual eatery. At $10
to $15 a plate, its pricier than your aver-
age plate lunch, but quality and sophisti-
cation keep folks coming back. Local
staples such as kalbi, beef stew (so ten-
der!), chicken katsu curry, loco moco
and shoyu chicken are always done
right. Brown rice and organic mesclun
greens with creamy lemon vinaigrette
come gratis as healthful options. Salads,
sandwiches, wraps, a catch of the day,
homestyle daily specials, pastas and
fresh-baked desserts round out the
menu. Popular choices include the
A.B.C. (avocado, bacon, crabmeat salad)
and Reuben sandwiches, Blackened Ahi
Wrap, Sauteed Mahi with lomi tomato
and ginger butter sauce, and the Fu-
rikake Tempura Catfish (so light and
crisp!) with ponzu sauce. Save room for
the decadent brownies, lilikoi cheese-
cake or warm bread pudding with cream
sauce.
Ward Centre; 596-7488; kakaako -

kitchen.com. Lunch, dinner daily.
Breakfast on weekends. BYOB; no
corkage fee. $$
KALAPAWAI MARKET
Hungry Kailua Beach goers are in luck
with this venerable landmark just steps
Daily: 11am - 8pm Spm - 9pm
www.champathai.com
2013
Serving LUNCH & DINNER
TAKE-OUT Available
PEARL KAI CENTER 488-2881
Visit Kennys Restaurant or Kennys Express for the
BEST LOCAL DISHES
Try our famous Chinese Chicken Salad, Loco Moco and Hawaiian Plate
Kennys has been serving Hawaiis families for 46 years. Now specializing in menus for diners
with special dietary requirements, and catering for those memorable events.
841-0931
Kennys Restaurant
Kamehameha Shopping Center
922-3333
Kennys Hawaiian Barbecue
Royal Hawaiian Shopping Ctr, 2nd Level
K | T O P R E S T A U R A N T S
away. Besides snacks and sundries, the
store offers a great deli, gourmet coffees
and espresso, cold beer and a good se-
lection of wines. The goods: made-to-or-
der sandwiches with freshly sliced
meats and cheeses (the Kailua Club,
French dip and turkey cranberry are
faves), breakfast burritos and bagels,
pizzas, salads and New Zealand-style
meat pies (try the steak and cilantro). A
deli case offers tasty veggie sides and
ready-made salads such as chicken
curry, pasta and fruit. (The markets sis-
ter location, Kalapawai Caf & Deli at 750
Kailua Road, offers a more upscale expe-
rience with full dinner menu, dining
room and wine bar.)
306 S. Kalaheo Ave., Kailua; 262-4359;

kalapawaimarket.com. Breakfast, lunch,
dinner. $-$$
KARAI CRAB
This you-crack-it-you-eat-it establish-
ment opened within months of several
others on Oahu, but distinguishes itself
with that word karai, Japanese for
spicy, in its name. Karai Crabs niche is
with pepper fans able to put its medium
(cayenne), spicy (habanero) and extra-
spicy (ghost pepper) sauces to the test.
This small haunt is part of the Willows
Restaurant operation and is just off the
Willows property. It has none of that
venerable restaurant's expansive out-
door ambiance, coming across much
more as a mom-and-pop place, albeit it
one where they cheerfully load you up
with crab, shrimp, mussels, clams, craw-
fish and catfish and your choice of sea-
soning sauces. If heat scares you there
are more conventional choices of court
bouillon and garlic butter. But if you
dare, remember where you are and turn
it up.
901 Hausten St.; 952-6990; karaicrab.com.

Lunch, dinner. $$
KIMUKATSU
With multiple locations in Japan, this
restaurant import shows how great
FL MORRIS / FMORRIS@STARADVERTISER.COM
Kimukatsu Waikikis tonkatsu set surrounds a cutlet of thinly layered pork
with rice, shredded cabbage, miso soup and tsukemono.
katsu is done. The signature tonkatsu is
25 layers of juicy, thinly cut pork that
can be further layered with cheese,
black pepper or garlic. Special sauces
are served on the side. But the must-
haves are the Kimukatsu sets
tonkatsu topped in various ways, includ-
ing oroshi (ume and daikon with dashi
sauce) and nanban (a teriyaki-style
sauce with a tartar sauce-style mayo).
Dont forget the desserts, including
Japanese panna cotta and black sesame
pudding.
320 Lewers St.; 922-1129;

kimukatsu.com/kimukatsu_eng.
Lunch, dinner. $$
KISS MY GRITS
Do you love your fried food, your
grits, your barbecue? You NEED Kiss My
Grits, a shrine to all the audacity and
comfort that is Southern cooking. Have
your fried food in the form of shrimp,
catfish, oysters, chicken or steak. Have
your grits cheesy or with shrimp; your
barbecue North Carolina-style (vinegar-
based) or South Carolina-style (mus-
tardy). And if thats not enough, the
biscuits here are advertised to be as
big as a cats head served with your
choice of fixins. Hey, you only live
once, right?
Pucks Alley, 1035 University Ave.; 348-

0626; kissmygritsyall.com. Breakfast,
lunch, dinner. $-$$
KISSATEN CAFE
24-HOUR COFFEE BAR
At this popular cafe conveniently near
Ala Moana Center, you can have your
cappuccino and your shoyu ramen, too
at 3 in the morning. Kissaten Japa -
nese for coffee shop offers an East-
meets-West menu with a touch of
gourmet (sandwiches and salads to
gyudon and pho) plus a wide selection
of coffee, tea and fruit drinks and an ice
cream bar. Crowd favorites include the
Truffle Mac & Cheese, Grilled Cheese &
Tomato Bisque Combo (the sandwich
made with cheddar, gouda, Fuji apple,
bacon), Breakfast Scramble Burrito,
Roasted Beet and Chicken Salad with
goat cheese dressing and the signature
Matcha Tea Latte. Kissaten has been
branching out; in March it opened a ra-
men shop in Waikiki and in August a mini
cafe in Island Club and Spa in the
Koolani building.
88 Piikoi St.; 593-1200; kissaten cafe.com.

Breakfast, lunch, dinner, late night. $-$$
KONA BREWING CO.
Craft beers and breezy waterfront am-
biance make this pub a popular stop for
happy hour or after a day at the beach
or hiking. Unwind to the live music, glow
of the torches and marina views with a
glass of liquid aloha. Top choices in-
clude the full-bodied Castaway IPA, the
lilikoi-kissed Wailua Wheat ale and the
malty, crisp Longboard Island Lager; ask
about seasonal specials, too. What to
eat: hand-tossed pizzas, garlic twists, ahi
tartare tower; fresh fish with three
preparation options; strawberry spinach
salad; fresh fish tacos.
Koko Marina Center, 7192 Kalanianaole

Highway; 396-5662; konabrewingco.com.
KONA KAI SUSHI
This young and innovative sushi iza-
kaya helmed by the Sushi Sasabune- and
Tokkuri Tei-trained James Matsukawa is
serious about sushi, offering a wide vari-
ety of fresh, high-quality fish, mostly lo-
cal or from Japan, including choices
such as sayori (Japanese half-beak), kin-
medai (golden-eye tai), ankimo (monk-
fish liver) and New Caledonian blue
shrimp. Even the soy sauce is made in-
house. Kona Kai has also arrived on the
Kaimuki strip, leaving behind its univer-
sity hole-in-the-wall days, and that
means more space and a bigger menu
with always-changing specials and new
items. Build your own meal of hot or
cold small plates and sushi sets, or in-
dulge in the omakase, letting the chef
surprise you with sushi delicacies until
you say stop. Recommended: baby cala-
mari stuffed with blue crab, spicy tuna
chips, the seared hamachi-topped
Jodies Roll, melt-in-your-mouth negi -
toro, South African rock lobster tail,
fresh oysters, grilled beef tongue.
3579 Waialae Ave.; 594-7687. Dinner. $$-

$$$$
LA CUCINA RISTORANTE ITALIANO
The finest in Italian dining is served in
this tiny place with a big soul. Devotees
are willing to wait for not just for a table
but for the made-fresh-to-order portions
of what many consider the best Italian
food in town. Dishes are bold, rustic,
homespun, served up with an obvious
passion for the cuisine as an art form.
The attention to detail is evident in a
showcase dish of Ravioli Neri squid
ink pasta filled with lobster, served in a
sauce of basil and saffron cream, the or-
ange threads visible in the sauce. Ac-
centing the dish are pieces of lobster
meat, including a prominent piece of the
claw. Fettuccine Scampi Limone is a
brighter version of the classic shrimp
saut, with lemon juice cutting through
any heaviness. Or choose ribbonlike
trenette pasta, with its wonderful, tooth-
some quality, able to stand up to such
weighty ingredients as homemade Ital-
ian sausage or a bolognese sauce of veal,
pork and beef.
725 Kapiolani Blvd., C-112, 593-2626;

lacucinaristoranteitaliano.com. Lunch,
dinner. $$$
LA MER
LA TOUR CAFE
Since its opening in 2011, La Tour has
caught on with the masses for its artisan
bread-based meals in a casual, clean, ex-
press setting and those macarons! It
helps that the restaurant is backed by
parent company Ba-Les commercial bak-
ery, La Tour Bakehouse, in-building. The
European-inspired menu offers tasty flat-
bread pizzas, paninis, sandwiches,
tartines, burgers, meat pies, quiche, sal-
ads and soups. Here, you can get your Ba-
Le-style chicken meatball banh mi or
your cheesy, gooey Croque Monsieur
with a Rogue beer or glass of wine, no
less. Other favorites: Kobe beef French
dip, kale-chorizo or chili-lime chicken flat-
bread, Wagyu beef burgers and the Bel-
gian Liege waffle. Pop in for a snack:
almond-chocolate croissant, furikake
puffs or cranberry crisps from the bakery
shelves; an espresso drink or mint water;
and of course, those crisp-chewy mac-
arons (red velvet, salted caramel, green
tea, guava and many other flavors).
La Tour Plaza, 888 N. Nimitz Highway;

697-5000. latourcafe.com. Brunch, lunch,
dinner. $
LE BISTRO
LEGEND SEAFOOD RESTAURANT
Dim sum mecca by day, Chinese
seafood restaurant by night, Legend re-
mains known for what could be the best
selection of dim sum on the island. It can
get noisy and crowded, but part of the
excitement is in the carts going round
and round, rushing hot dumplings to
your table. Most weekends by 11 a.m.
theres a line out the door, so go early.
Recommended: deep-fried taro and
mochi puffs, joong (sweet rice laced
with roast pork), shrimp or scallop look
funn, chicken feet, seafood in a taro bas-
ket, tea-smoked chicken.
Chinese Cultural Plaza, 100 N. Beretania

St.; 532-1868; legendseafoodhonolulu.com.
Lunch, dinner. $$
LUCKY BELLY
LILIHA BAKERY & COFFEE SHOP
Were cuckoo for Lilihas famous coco
puffs, its menagerie of fresh pastries and
cakes, and its old-school diner counter.
The simple things make this legendary
bakery a pleasure. The sweet aromas
from the ovens. Pulling a number and
standing bug-eyed before the uku-million
desserts. Sitting at the counter with a
cup of coffee. That amazing grilled butter
roll with neon-red jelly. The sizzle of ba-
con and the flip of hot cakes on the grill.
Whatever time of day, Liliha Bakery feels
K - L | T O P R E S T A U R A N T S
La Tour Cafes sandwiches include The Italian, with salami, sopressata, mortadella and prosciutto.
L
For the past 19 years, Seafood Village has
brought you a taste of Hong Kong in Hawaii.
www.seafoodvillagehawaii.com (808) 971-1818
Hyatt Regency Waikiki Resort & Spa
like home. Diner favorites: the loco
moco, grilled mahimahi, hamburger
steak.
515 N. Kuakini St.; 531-1651;

lilihabakeryhawaii.com. Open 24 hours
(closed Mondays). $
LITTLE VILLAGE NOODLE HOUSE
Big flavors abound at this Chinatown
hot spot, a hit with kamaaina and visi-
tors for its fresh take on Chinese cuisine,
clean and cheerful ambience and con-
venient parking lot. The decor is whimsi-
cal, evoking a rural village, with log
fences, thatched rooftops, vines, a tree
and a bridge. Theres even a soundtrack
of chirping birds. The cuisine is mostly
Northern Chinese, marked with use of
spices rather than gravies, but also
some Cantonese offerings to suit local
palates. No MSG is used. Of the 113
menu items, top picks include Honey
Walnut Shrimp, Orange Chicken, crepe-
wrapped Mu-Shu Roll, Dried String
Beans in a chili garlic sauce, Singapore
Rice Noodle, crisp and spicy Pan-Fried
Beef and Volcano Pork Chop.
1113 Smith St.; 545-3008;

littlevillagehawaii.com. Lunch, dinner. $$
LUIBUENOS MEXICAN &
SEAFOOD RESTAURANT
Look no further than Haleiwa for au-
thentic Baja-style Mexican food. Luis and
Taryn Silva share the fresh cuisine of
Luis family and San Diego upbringing
while using local fish and produce and
adding a touch of Latin and European in-
fluence. Their colorful eatery has a
warm, energetic vibe and draws a crowd
for happy hour and late-night. The tacos
of beer-battered fish, blackened ahi or
shrimp with homemade salsa are out of
this world, especially paired with a stel-
lar margarita (spiced hibiscus and
tamarind are tops). Other outstanding
picks are the Camarones ala Plancha, gi-
ant prawns sauteed in garlic and chile de
arbol; white-fish ceviche; and seared
scallops with tequila cream sauce. Cap it
off with warm churros with Mexican hot
chocolate or fried ice cream. Muy bueno!
Haleiwa Town Center, 66-165

Kamehameha Highway; 637-7717;
luibueno.com. Lunch, dinner. $$-$$$
MAC 24/7 BAR + RESTAURANT
Known for the manhole-cover-sized
pancakes that defeated Man v. Food
host Adam Richman in 2009, this futuris-
tic-looking diner serves up heaping por-
tions of retro comfort food and breakfast
around-the-clock. Its Modern American
Cooking includes chicken-fried steak,
meatloaf, burgers and mac n cheese,
plus local items such as loco mocos,
kalbi, adobo and saimin. Recommended:
Braised Short Ribs, Sesame-Crusted
Chicken, Smoked Salmon Benedict, Fried
Chicken and Waffles, and the Mac Attack
french toast or pancakes with eggs,
homestyle potatoes, bacon and sausage.
Hilton Waikiki Beach Hotel, 2500 Kuhio

Ave.; 921-5564; mac247waikiki.com.
Open 24 hours. $$-$$$
MAGURO-YA
Chef Goro Obaras bright and cozy
restaurant specializing in ahi is a favorite
of both locals and Japanese-speaking pa-
trons drawn to its traditional Japanese
fare and top-notch sushi and sashimi.
Tuna is celebrated in preparations such
as the Magurozukushi set, with maguro
three ways (sashimi, grilled and deep-
fried); the signature Maguro Iroiro
(eight-piece nigiri assortment including
M
CALL:
674-2262
Gift Card
AVAILABLE www.thailaorestauranthi.com
RESTAURANT
FAMILY OWNED & OPERATED
Delicious, Fresh,
Authentic Thai
Cuisine
in the heart of
KAPOLEI
HALEKUAI CENTER
563 Farrington Hwy.
Kapolei, HI 96707
Mon - Fri: 10:30am - 9:30pm
Sat - Sun: 1 1:00am - 9:30pm
Breakfast Lunch
Catering Okazu
2300 N. King Street
(Across from New City Nissan)
848-5573
Home of the Famous
Garlic Chicken
MITSU-KEN
MAHALO
For Voting Us
Hawaiis Best
Tues-Sat 5:00am-1:00pm
Sun-Mon Closed
2013
FIRST PLACE
Bringing Family & Friends Together for 19 Years in Hawaii
Authentic homemade udon noodles
and organic soup made fresh daily using
quality ingredients direct from Japan
Affordable & Reasonably
Priced 40 types of Udon Dishes
(Including Hot & Cold Udon, Tempura, Curry & More!)
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M | T O P R E S T A U R A N T S
chuutoro, otoro, negitoro and seared
ahi) and poke don (ahi poke with Maui
onion, local kale, mac nuts and goma
dressing atop sushi rice). Teishoku sets
with miso soup and chawan mushi offer
great value. Classics such as miso yaki
butterfish, tempura, karaage and zaru-
soba are well-executed. Watch for daily
specials and fresh fish novelties.

maguro-ya.us. Lunch, dinner. $$$
MAILES THAI BISTRO
Stylish and alluring, Mailes is perfect
for a night out, featuring modern Thai cui-
sine, steaks and seafood, intimate white-
tablecloth dining and a full bar. By day,
the bistro is great for lunch, offering
weekday takeout value bentos stuffed
with green papaya salad, jasmine rice and
two specials of the day. Standout appetiz-
ers include mouthwatering pork jerky
(spiced, marinated, deep-fried with soy-
vinegar sauce), beef sashimi and Angel
Wings (crisp, moist chicken wings served
with chili sauces). The stir-fries, curries,
seafood dishes, salads and soups are end-
less, all delicious. Some favorites: shrimp
pad Thai, red curry, tom kha ginger soup,
pad ki mao (spicy basil noodles), Thai
loco moco. And save room for the banana
crepe with coconut ice cream!
Hawaii Kai Towne Center, 333 Keahole

St.; 394-2488; www.mailesthaibistro.com.
Lunch, dinner. $$
MARIPOSA
MAXS OF MANILA
This family-style Philippines chain is
popular with local families and widely re-
garded for its fried chicken and Filipino
staples, from pancit and adobo to sini-
gang (sour soup) and kare-kare (peanut-
sauce beef stew). The restaurants are
clean and spacious, with rooms for pri-
vate parties, of which there are many,
and the service is friendly. Branches here
offer regional specials such as dinuguan,
CINDY ELLEN RUSSELL / 2010
A whole fried chicken is popular with families at Maxs of Manilas two loca-
tions, in Kalihi and Waipahu.
Ristorante Italiano
Osso Bucco &
Shrimp and Scallop Alla Bolla Scallop Scampi Appetizer Chicken & Shrimp Artichoke
Fine Dining featuring Signature Seafood, Steak & Chicken Dishes to the most beautiful restaurant on the leeward side of the Island.
Private Room for Private Parties Gift Certicates Available for Holidays
2013
Lunch 11am-2pm Dinner 5pm to 9:00pm
988-5923
Manoa Marketplace | 2752 Woodlawn Dr. Honolulu, HI 96822
Lunch 11am-2pm Dinner 5pm to 9:30pm
485-8883
Waimalu Plaza | 98-1277 Kaahumanu St. Aiea, HI 96701
www.paesanohawaii.com
ubod (heart of palm) salad and laing
(taro leaves in coconut milk). More fa-
vorites: Crispy Pata (deep-fried pork
hock), Bicol Express (deep-fried pork
belly simmered in coconut milk, shrimp
paste and spices) and halo halo.
801 Dillingham Blvd. and 94-300

Farrington Highway, Waipahu; 951-6297
(for both locations); www.maxs -
chicken.com. Lunch, dinner. $$
MEDITERRANEO RISTORANTE
ITALIANO
Entering this comfy, cozy, colorful
space on South King Street you get the
impression that all the diners have been
here before, that they know and love the
food. The place has that kind of vibe.
The warm and chatty staff builds on this,
as does chef Fabrizio Favale when he
sweeps into the dining room to chat up
his guests. As for the food, its homestyle
Italian of a Roman bent, hearty and vi-
brant. Have the ravioli or the risotto, the
gnocchi or the masala. The Veal Piccata
is particularly good, light and bright.
Start out with one of the refreshing sal-
ads, a Caprese of tomato slices layered
with fresh mozzarella, or the house
salad, lightly dressed and topped with
finely chopped tomatoes. Start light, so
the hefty pasta portions dont weigh you
down later.
1279 S. King St.; 593-1466;

mediterraneohawaii.com. Dinner. $$$
MEI SUM DIM SUM RESTAURANT
It can be crowded, loud, and the serv-
ice could be more attentive. But if you
want some of the best dim sum at a
great price, you cant go wrong here. Or-
der your regulars: char siu bao, shrimp-
pork siu mai, look funn, spareribs with
black beans, mochi rice in lotus leaves.
Then try the deep-fried garlic eggplant
served with fried minced garlic, soft-
shell crab, chicken feet and make
them your new regulars.
1170 Nuuanu Ave.; 531-3268. Breakfast,

lunch, dinner. $
MICHELS AT THE COLONY SURF
See Publishers Choice, Page 26
MILLION RESTAURANT
Some nights, all you want is to cozy
up in a booth with some comfort food,
Korean-style. This place hits the spot, as
its large following of locals can attest.
The Paik family, originally of Seoul, of-
fers quality ethnic fare at reasonable
prices and good portions. Million is
known for its yakiniku sinful quanti-
ties of pork belly, skirt steak, beef
tongue, kalbi and other meats that you
grill at your table; but also for meat jun,
sizzling stone-pot bi bim bap and ban-
chan, the assortment of side dishes that
come with most meals. They vary con-
stantly and include three kinds of kim
chee, spicy raw crab, taegu, savory egg
custard and potato salad.
626 Sheridan St.; 596-0799. Dinner, late

night. $$-$$$
MINGS CHINESE RESTAURANT
This humble restaurant may look like
a typical strip-mall Chinese eatery, but
the Cantonese and Shanghai fare comes
from a chef formerly with the high-end
Dynasty kitchens, giving it a superlative
edge. Highlights on the more exotic
Shanghai menu include xiao long bao
(soup dumplings), sheng jian bao (pork
buns) and thick Shanghai fried noodles.
Some dishes can be too authentic, so
staffers make a point of steering diners
away from things local people dont
like.
Waiakamilo Shopping Center, 1414

Dillingham Blvd., 841-8889. Lunch, dinner.
$$
MOLLYS BBQ AND SEAFOOD
Well, bless our souls. The down-home
eatery formerly known as Mollys
Smokehouse recently rebranded, adding
Please see Page 59
L O C A L G R I N D Z J I N D U I
By Craig Gima
cgima@staradvertiser.com
Many of my Chinese friends who
were raised in Hawaii remember watch-
ing or helping their popo (grand-
mother) make jin dui.
The fried balls of mochi rice flour,
coated in sesame seeds and stuffed with
a sweet or savory filling, are a Canto-
nese cousin to Portuguese mala sa das.
Its good-luck food, especially around
Chinese New Year.
But jin dui is not easy to make. The oil
has to be exactly the right temperature,
and the technique is an art: The dough
must be pressed against
the side of the
wok dur-
ing frying so that it expands and creates
a perfectly round shape, but not so hard
that the dough breaks open and oil
seeps in.
Everything has to be just right. The
oil has to be the right hot. The dough
has to be right, right water, right sugar,
said Laiwa Lee of Hung Won restaurant
(3434 Wai alae Ave.) in Kaimuki, one of
my favorite neighborhood places to buy
jin dui.
I dont make it because its really
hard to make, said Cythina Leung, a
hostess at Fook Lam restaurant
(100 N. Beretania St.) in Chinatown,
which is known for huge jin dui with a
thin, crispy skin.
My friends, whose popos have died
and who live busy modern lives, also
would rather buy than make jin dui.
Luckily, the treat is available in many
restaurants and in Chinese bakeries.
Its hard to pick the best. Its a matter
of taste. Some like the outside to be thin
and crisp; others prefer it thicker, more
chewy. Fillings vary, too, from sweet red
bean, black bean or coconut to savory
pork, shrimp or peanut.
Jin dui is best eaten fresh out of the
fryer, but the best jin dui will retain its
shape and not get overly oily for several
hours afterward.
In China, different villages make dif-
ferent jin dui, said Raymond Leung,
who made the treat at his now-
closed Kings Inn restau-
rant in Kalihi.
Because the
Cantonese also
immigrated
throughout Southeast Asia, the Viet-
namese, Thai and even Filipinos have
versions of jin dui.
The Vietnamese version banh cam
can sometimes be found at Vinh
Thinh Market (190 King St.) in China-
town. Its flatter, has a hard sugar-syrup
topping and is filled with yellow bean
paste. A Thai/Lao version, also made
with yellow bean, is sometimes avail-
able at Hong Fa Market (1152 Mau na -
kea St.) or at Lao or Thai stalls in the
Mau na kea Marketplace.
In Chinatown, bakeries like Sing
Cheong Yuan Bakery (1027 Mau na kea
St.) and Lees Bakery (126 N. King St.)
offer different types. And most, if not all,
dim sum restaurants also make jin dui.
Types of filling, size and quality can vary.
I prefer savory char siu jin dui, which
can be harder to find than black bean,
which is a staple. Outside Chinatown,
Kai mukis Happy Days (3553 Wai alae
Ave.) does a good job with this type.
June Tong, the author of the Popos
Kitchen cookbooks, said jin dui is a
lucky food because it starts off as a
small piece of filled dough and expands
in size. Just like youre doing business
with small money and it grows, she
said. It is small and it doubles in size.
You are not supposed to say bad
things about other people when you
make jin dui or the pastry wont inflate
properly, Tong said. Before you
make jin dui, everything you say
must be positive or it wont pop up.
So besides tasting good, jin dui
has lucky, happy, positive energy.
Jin dui treats are chewy, crispy and lucky
Varieties of jin dui, from top left:
an extra large type with a thin,
crisp skin from Fook Lam; a more
typical chewy type; Vietnamese
banh cam with mung bean filling
and sugar-syrup topping; and the
football-shaped savory hom sui
gok, filled with pork.
For The Most Tasty
Local BBQ & Chinese Stir-Fry
Visit or Call Us!
We are the Catering Experts!
2 Convenient Locations To Serve You!
PEARL CITY 252 Aohoho SI. 456-4888
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PALISADES
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Catering
& Delivery
Service
Available
For Reservations, please call
808-944-4494
100 Holomoana Street, Honolulu, HI 96815
www.PrinceResortsHawaii.com
* Seniors 50 years or older must present valid identication. Special rate may not be
combined with any other promotion or discount. Not valid on holidays or special
events. Valid 10/1/13 - 11/15/13
Breakfast Buffet: 18.50
(regular price - $23.50)
Lunch Buffet: 23.00
Dinner Buffet: 37.00
Monday - Thursday
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Dinner Buffet: 44.00
2013
Honoring Seniors
50 & Older
Manoa Marketplace
2752 Woodlawn Dr. | Suite 5-119 Honolulu 808.988. 431 0
Mon-Sat
7:30am-7pm
Sun
7:30am-3pm
T O P R E S T A U R A N T S | M
to its repertoire treats of the sea such as
juicy New Orleans-style barbecue shrimp,
snow crab legs and a sizzling platter of
blackened catfish with roasted pepper-
butter sauce. Still on the menu are the
outrageous house-smoked meats (every-
body loves the brisket), baby back ribs,
fried chicken, fried catfish, jambalaya,
gumbo, mac n cheese, cornbread, col-
lards and sweet tea. Watch for more addi-
tions in the future; owner Molly Walker
loves sharing new tastes of the South and
finds from around the country.
23 S. Kamehameha Highway, Wahiawa;

621-4858. Lunch, dinner. $$
MONKEYPOD KITCHEN
BY MERRIMAN
MORIMOTO WAIKIKI
MORIOS SUSHI BISTRO
Its become even harder to snag a
seat at Morios Sushi Bistro, despite its
move from Waikiki to a slightly bigger
space on South King Street. As always,
you need to call ahead and dont for-
get to BYOB when the time comes. Set-
tle in, sit back and get ready to enjoy
some of the freshest fish in town, as-
sembled with plenty of aloha by sushi
master Morio and his small team.
Seared moi is always a favorite, but
save yourself the trouble of choosing
and stick with omakase-style dining.
Crack open your favorite bottle and let
Morio do all the work. Thats a show in
itself, especially the later it gets in the
evening.
1160 S. King St.; 596-2288;

www.morios.com. Dinner. $$
MORNING GLASS COFFEE + CAFE
Eric Roses hip parking-lot cafe in
Manoa has created quite a stir in its two-
plus years, expanding to meet demand
with occasional night breakfasts and din-
ners and a satellite coffee counter at
R&D workspace in Kakaako. Weekends
bring the masses, queueing up for the
goods: pour-over cups of Stumptown
joe, caramel lattes, mac n cheese pan-
cakes, skillet-baked eggs, Shinsato Farms
sausage with biscuit, gravy and sugar-
cured bacon. A limited breakfast menu is
served on weekdays, including scones,
streusels, frittatas and the Egg-a-Muffin
(house-made English muffin with over-
easy Ka Lei egg, bacon, gruyere and
tomato jam). Of course, coffee is the
star, and Morning Glass offers no fewer
than six brews a day, fresh roasts deliv-
ered weekly from all over the world, plus
house-roasted Hawaiian coffees of the
day.
2955 E. Manoa Road, 673-0065. Breakfast,

lunch; full breakfast menu Saturday-
Sunday. $
MORTONS THE STEAKHOUSE
This upscale Chicago-born chain with
72 steakhouses worldwide boasts The
best steak Anywhere! Definitely ar-
guable, but Mortons no doubt works
magic with well-marbled, aged USDA
prime cuts, turning out succulent and
perfectly cooked filet mignons, bone-in
rib-eyes, porterhouses and New York
strips. Veal chops, seafood, sides and
desserts are also delectable (the hot
chocolate cake is legendary, and the key
lime pie a favorite of many, including
Johnny Depp). For a taste of Mortons on
an everyday scale, hit up the bars
Power Hour (4:45-6:30 p.m. and 9 p.m.-
closing daily except Saturdays), but go
early; it is very popular. Heres why: seri-
ous cocktails for less and $6-$7 Bar Bites
including filet mignon crostini, steak
tacos with chipotle mayo, crabcake
BLTs, cheeseburgers and Parmesan &
Truffle Matchstick Fries.
Ala Moana Center; 949-1300;

www.mortons.com/honolulu. Dinner. $$$$
MURPHYS BAR & GRILL
This historic saloon, said to have
been frequented by the likes of King
Fresh Authentic Baja-Style Mexican and Latin Coastal Cuisine
Festive and lively bar with an original drink menu
featuring fabulous Mexican and Latin cocktails
and a variety of Margaritas and Tequilas.
NORTH SHORE, OAHU, HAWAI I
Open 7 days a week, 11am-12am, Happy Hour M-F 4-6pm & 9:30pm-10:30pm Everyday
Located in the Haleiwa Town Center
66-165 Kamehameha Highway Haleiwa, Hawaii 96712
PHONE: 808- 637- 7717 WWW. LUI BUENO. COM
You can also find us on facebook at www.facebook/luibuenos
We also offer
catering!
HOPAKA, ALA MOANA
1225 Hopaka Street 591-0253
0|nner Fveryday: 2pm-2am Lunch Non-Fr| 10am-2pm
aIet Farking kvaiIahIe karaoke hightIy kfter 10pm FuII 8ervice 0atering
Frivate Farties www.8I08I8IIhh.00M
MahaIo for
voting us 8est 8ar,
8ports 8ar & Fupus!
ON DA STRIP
14 Kapahu|u Ave. 739-3939
Hours: 3pm-12am T|me subject to change for spec|a| events
2013
Introducing Our NEW
Cocktails and
Full-Service Bar!
www.ziaskaneohe.com
Sangria
Lemon
Drop
Italian
Spritz
Delicious Homestyle
Italian Cuisine
Now Serving
Breakfast
Kaneohe
45-620 Kamehameha Hwy
Ph. 235-9427
Sun-Thurs Open til 9:00pm
Fri-Sat Open til 9:30pm
M - O | T O P R E S T A U R A N T S
David Kalakaua and Robert Louis
Stevenson in its days as the Royal Hotel,
was bought by Don Murphy in 1987 and
has been catering to the business lunch
crowd, the pau hana crowd and the
weekend sports crowd ever since. This
is your real-deal Irish pub, serving pints
of Guinness, shepherds pies, corned
beef and cabbage and fish and chips.
There are also burgers, steaks, salads
and seafood entrees, all served by an ef-
ficient, jovial staff. Choose from endless
thirst-quenchers from the bar, including
15 beers on tap, seasonals and a special
beer of the week. Recommended eats:
Gaelic steak (a New York steak with
green peppercorn sauce), pot roast,
Irish dip sandwich (sirloin slices on
baguette with horseradish mayo and
Guinness au jus), shepherds pie and
open-face turkey sandwich (the last two
featured on Diners, Drive-Ins and
Dives).
2 Merchant St.; 531-0422; murphyshawaii.

com. Lunch (weekdays), dinner. $$
NANZAN GIROGIRO
NICOS AT PIER 38
NOBU WAIKIKI
OJIYA RESTAURANT
This unassuming izakaya across from
the Hawaii Convention Center is defi-
nitely worth a stop. Part of a Japa nese
chain with locations in California and
Tokyo, Ojiya offers authentic cuisine,
with recipes and some ingredients
straight from Japan. One of these is its
signature hegi soba, buckwheat-kelp noo-
dles from Niigata prefecture. Theyre
served cold, in bite-size bunches, with
garnishes and a tasty tsuyu sauce for
dipping. Other outstanding dishes in-
clude miso yaki butterfish (here Broiled
Black Cod with Special Miso Flavor);
gobo chips, a light and airy tangle of
deep-fried goodness; yakitori; grilled
tongue and pork belly; fresh sashimi,
ikura and saba battera; and tonkatsu.
The interior is pleasant, with bamboo
blinds between tables providing privacy.

ojiyausa.com. Lunch (except Sunday),
dinner. $$
OLIVE TREE CAFE
Simple, clean flavors of the sun-
drenched Mediterranean pop off the
plate at this casual neighborhood bistro
serving mostly Greek not-so-fast food.
Tangy lemon and yogurt. Fresh herbs.
Fruity, mellow olive oil. Ripe tomato.
Salty roe. Earthy lamb and feta. Tanniny
grape leaves. Each dish tastes freshly
and lovingly made, from the amazing
hummus and baba ghanoush (garlicky
roasted-eggplant dip) to the avgolemono
(egg lemon soup) and the souvlaki (mar-
inated, grilled kebabs). Go early to snag
a seat and bring your bottle of choice, or
choose from an exotic array of wines
and beers at sister shop Oliver next
door. Dining al fresco on the bistro ta-
bles, surrounded by twinkle lights and
Greek music, it can feel like being at a
sidewalk cafe in Athens. Quite magical.
Specialties: mussel ceviche, tarama
salata (caviar spread) with warm pita,
fresh fish souvlaki, lamb shank baked
with red wine and tomato sauce (a spe-
cial).
4614 Kilauea Ave., Kahala; 737-0303

Dinner. Cash only. BYOB. $$
ONO HAWAIIAN FOODS
The authentic taste of old Hawaii
draws folks from near and far to this sec-
ond-generation family-owned hole-in-
N-P
Family Restaurant
Mon-Thur 8am-9pm
Fri-Sun 7am-9pm
Cocktail Lounge until 2am
130 Mango Street
808-622-4115
www.DotsWahiawa.com
"REAKFASTs,UNCHs$INNERs$ESSERT
(Up to 400 guests)
Banquet & Meeting Facilite
Live Music & Entertainment
Est. 1
9
4
6
the-wall on Kapa hulu, its walls proudly
plastered with awards, signed celebrity
photos, news clippings and nostalgia.
Pidgin is spoken here, and aloha is
served hot and juicy laulau, salt-meat
watercress and kalua pig, lomi salmon,
pipikaula, chicken long rice, beef stew,
squid luau, poi and haupia all on vin-
tage green melamine luau ware.
726 Kapahulu Ave.; 737-2275;

onohawaiianfoods.com. Lunch, dinner.
Cash only. $$
ORCHIDS
The Halekulani hotels casually ele-
gant oceanfront restaurant is known for
its Sunday brunch buffet and fine island-
influenced cuisine to match those stun-
ning sunset and Diamond Head views.
Breakfast offerings come as fancy as lob-
ster or caviar with eggs, or as simple as
muesli and fruit, and lunch and dinner
feature Orchids signature Chinese-style
steamed onaga, ahi crudo and Kahuku
shrimp ravioli. The stars at the expan-
sive brunch buffet include a whole
roasted suckling pig, prime rib, sashimi,
an ice cream bar and Halekulanis fa-
mous coconut cake.
Halekulani, 2199 Kalia Road; 923-2311;

www.halekulani.com. Breakfast, lunch,
afternoon tea, dinner, Sunday brunch.
Dress code. $$$$
PAAKAI
Turtle Bay Resorts fine-dining restau-
rant received a makeover in 2013; the
former 21 Degrees North now boasts a
Hawaiian name (the word for sea salt)
and an ocean-blue color scheme.
Frankly, the dining room deserves a big-
ger upgrade; all that blue is a bit much.
But the prime reason to visit Paakai re-
mains: Chef John Armstrong continues
to turn out lovely dishes with an empha-
sis on local ingredients. The restaurant
touts its sea-to-table orientation, with
luscious offerings such as roasted
opakapaka with Kona crab risotto, lob-
ster roe butter, English peas and saffron
broth. The restaurant cultivates partner-
ships with local farmers, and the salads
are outstanding.
Turtle Bay Resort, 57 Kamehameha

Highway, Kahuku; 293-6000;
turtlebayresort.com. Dinner. $$$$
PAH KES CHINESE RESTAURANT
Brothers Raymond and Barry Sius
good-natured family restaurant conceals
more than a few surprises within its
unassuming exterior. Gourmet desserts
and dishes such as Hamakua tomato
salad with mac-nut pesto and Waianae
goat cheese? Yet theyre there, evidence
of Raymonds years working in fine din-
ing and pastry (try Roys, Alan Wongs
and Halekulani). The dining room is
bustling with loyal clientele on any given
night, welcomed by the brothers per-
sonable wives. The menu is part tradi-
tional Hong Kong fare, overseen by
Barry, and part Chinese-Hawaiian fu-
sion cuisine, overseen by Raymond, who
also makes the desserts, including fresh
lilikoi cheese and key lime tarts, Choco-
late Decadence flecked with gold leaf,
and a refreshing soy milk custard with
mango sorbet and fruit. Fully embracing
local ingredients and healthy eating, us-
ing no MSG in cooking, Pah Kes serves
up specialties such as Braised Beef
Short Ribs with Kona Coffee Spices and
Curry Rub; roast duck stuffed with Ka-
neohe taro; stir-fried scallops and as-
paragus with crispy spinach; and an ahi
sashimi salad with soy, ginger, lime and
fresh herb dressing. Folks cant get
enough.
46-018 Kamehameha Highway, Kaneohe;

235-4505; pahke.com. Lunch, dinner. $$
PAINA CAFE
With two locations on Oahu, Paina
Cafe is there for Ward and Hawaii Kai
residents in their time of need for a
stellar poke bowl served with all the
trimmings. Poke is the star, but there are
lots of options for a quick meal thats
healthier than typical fast-food or plate-
P | T O P R E S T A U R A N T S
lunch fare. More than a dozen sand-
wiches and a variety of salads are avail-
able along with the aforementioned poke
bowls and at least six types of poke,
too! Try the Hawaiian Poke Bowl, served
with kalua pig and lomi salmon in addi-
tion to a choice of fish. Add toppings like
kim chee, taegu, takuan or pickled
onions for 50 cents each.
1200 Ala Moana Blvd.; 7192 Kalanianaole

Highway, Suite E213A; 356-2829;
www.painacafe.com. Lunch, dinner. $
PANCAKES & WAFFLES
Thick, fluffy Belgian waffles topped
with three pieces of fried chicken and
honey butter, oh my! Thats the specialty
here, but theres so much more: all sorts
of pancakes, waffles, crepes, omelets
and eggs Benedicts; loco mocos, plate
lunches, sandwiches and salads; and
deep-fried Twinkies, Oreos and ice
cream. Come with an appetite; owners
Jason and Juliana Sung serve hearty por-
tions. Other popular items: Fried Rice
Loco Moco, Waffle Eggs Benedict; P&W
Special (omelet with ham, Portuguese
sausage, bacon, tomato, onion, bell pep-
per, mushroom, potato, cheese and hol-
landaise).
City Square Shopping Center, 1284 Kalani

St., Kalihi; 847-7770; pancakesand-
waffleshawaii.com. Breakfast, lunch. $
PANYA BISTRO & BAKERY
It went away but not for long. Pa-
nyas move from Ala Moana Center to
the former P.F. Changs site in Hokua
means all our favorites (spicy won tons!
gyoza! laksa!) are being served in a glit-
tery, glowy new space with indoor and
outdoor seating and blue-light bar. Gone
is the self-serve pastry area, but an ab-
breviated case holds a good selection of
the Japan-style breads (sweet
Hokkaido!), pastries and cakes. And if its
not there, ask; the bakery is in house.
The Asian-fusion menu still offers its
wide array of noodles, soups,
dumplings, curries, sandwiches, salads,
burgers, pastas, entrees, desserts and
more, but sisters Annie and Alice Yeung
have plans to add much more.
1288 Ala Moana Blvd., suite 116;

946-6388; www.panyabakery.com.
Breakfast, lunch, dinner. $$-$$$
PHO ONE VIETNAMESE CUISINE
Steaming bowls of noodles with fla-
vorful broth, tender beef and ample veg-
gies are served morning, noon and night
at these clean and spacious restaurants
that have developed quite a following in
town and in the Second City. But phos
just the tip of the iceberg; more than 100
tasty choices are on the menu, including
favorites such as Sizzling Shaken Beef;
cold vermicelli plates with barbecue
chicken, pork or beef; spring rolls;
grilled pork chops; sour catfish soup
and simmered catfish.
1617 Kapiolani Blvd., 955-3438;

777 Kamokila Blvd., Kapolei, 674-8189.
Breakfast, lunch, dinner. $
PINEAPPLE ROOM
BY ALAN WONG, THE
The little sister to the acclaimed
chefs signature restaurant has fun lead-
ing hungry shoppers by the nose to its
corner of the department store, offering
a gracious rest stop, full bar and the
breakfasts and lunches that big brother
doesnt get to do. The Alan Wong teams
zeal for celebrating the flavors and
bounty of Hawaii shines in hapa-haole
twists kim chee Reubens, taro hash
Eggs Benedicts, ahi chili nachos and
raises the bar on local classics such as
miso butterfish, braised short ribs and
steamed onaga. Trending: the ever-pop-
ular loco moco (with Kuahiwi Ranch
beef, Peterson Farms eggs and veal jus),
Guri Guri vodka cocktail, Sizzling Hapa
Poke, Haupia Tapioca Halo Halo and
the new five-course tasting menu at din-
ner.
Ala Moana Center, Macys, third floor;

945-6573; www.alanwongs.com. Breakfast
on weekends; lunch daily; dinner daily
except Sundays. $$-$$$$
PINT + JIGGER
This joint, while more of a gastropub
with a handful of upscale dishes and
pages upon pages of drinks on the
menu, allows minors to partake in the
gourmet food experience, but they must
be in before 8 p.m. and have an exit cur-
few of 10 p.m. Thats more than enough
time for the family to munch on P+Js
awesome barbecue-flavor spiral-cut po-
tato chips, Scotch Egg (soft-boiled,
wrapped in shredded pork) or special
Stout Burger with beer cheese and garlic
aioli. Also, itd be a crime not to mention
the scrumptious bacon served with corn
salsa and, for dessert, Brandy and Bacon
Strawberries. Yum!
1936 S. King St.; 744-9593;

pintandjigger.com. Dinner, late night. $$
PIONEER SALOON
It may not look like it or sound like it,
but this homey restaurant with the West-
ern name and appearance actually
serves tasty, local Japa nese plate-lunch
fare. Sticking with the nontraditional
vibe, forget about ordering boring white
or brown rice with your chicken katsu,
Among Pancakes & Waffles specialties, clockwise from left, are plates of fried chicken and waffles, eggs Benedict,
pancakes with strawberries and whipped cream and fried waffle ice cream.
Poke Stop in Mililani Mauka offers a signature Executive Chef Plate with
boneless kalbi short ribs, garlic shrimp, garlic fish and choice of poke.
loco moco or miso salmon plates. Be
adventurous and splurge on the shiso
wakame rice or mixed-grains and
beans. Other menu selections include
oyako donburi, ahi katsu and even
Spam and a variety of triangular
musubi. The only downfall may be its
location on bustling Monsarrat Avenue
with limited parking options. Recom-
mended: Garlic ahi steak; pork ham-
burger katsu; ahi poke bowl.
3046 Monsarrat Ave.; 732-4001. Lunch,

dinner. $-$$
POKE STOP
Need to make a poke stop? Youve
come to the right place. Maui-built
chef Elmer Guzman, who has also ven-
tured into the full-service catering busi-
ness, hits the spot with his signature
furikake salmon and spicy creamy ahi
poke variations, and so much more. Its
actually a poke joint with burgers (try
the Bayou Burger topped with tempura
soft-shell crab and Hawaiian chili pep-
per sauce, or the self-explanatory
OMG! Burger topped with creamy ahi
poke) and plate lunches (Big Island
Smoke Meat and Taegu Chicken
Chunks are popular). Seared Ahi Poke
Moco is a winner for breakfast at the
Mililani location (Waipahu only serves
lunch and dinner), with seared ahi
smothered in gravy, rice and eggs pre-
pared just the way you want. Home-
made andouille potato hash is also a
hit. Recommended: Tatianas Crabcake
Burger; Sams Burger (topped with
smoked meat, Swiss cheese, crispy
onion rings and a sweet barbecue
sauce).
Waipahu Town Center, 94-050 Farrington

Highway, 676-8100; and Mililani, 95-1840
Meheula Parkway, 626-3400; poke-
stop.com. Breakfast (Mililani only),
lunch, dinner (no dinner Sundays at
Waipahu). $-$$
PRIMA
Indulge
WHERE ALOHA LIVES
(808) 921-6111
or Reserve Online
PacicBeachHotel.com
The Oceanarium Restaurant
A Bountiful Local Seafood Bufet
280,000 ga||on aquarium with
more than 70 specieces of |oca|
marine |ife
Wor|d c|ass buet featuring a
wide variety of |oca| favorites
Mermaid shows for patrons to enoy
A |oca| favorite for generations
Action stations and an
appetizing array of seafood,
featuring A|aska King Crab
Legs every Monday and
1hursday night
Kama`aina specia|s avai|ab|e
2490 Kalakaua Avenue Honolulu, HI 96815
Happy Hour:
3:30 - 6:30pm
Great Pupus, Tasty Drink
Specials & Friendly
Service.
The Ultimate
Dining Experience
Tosty Pood Prlendly Servlce
Greot rlces Beoutltul Wotertoll
Gorden Settlng Surrounded by
Solt & Preshwoter Plsh
A New Twist on an Old Favorite
Kol Peedlngs
Dolly
Uluo Peedlngs
12:30pm Dolly
Banquet Reservations
Call 948-8370
Restaurant Reservations
Call 948-8354
or go to our website
pagodahawaii.com
Book your next special wedding, birthday, business
meeting in one of our
3 ballrooms which can
accommodate from 50-400 people
The NEW
R | T O P R E S T A U R A N T S
RAGING CRAB
Its a simple process, one thats kept
this place going strong for a year.
Choose your seafood (Dungeness, King
or snow crab legs, or go with the craw-
fish, lobsters, mussels, oysters, clams or
shrimp). Pick a seasoning (garlic butter
is popular, but there are also lemon pep-
per, Raging Cajun or The Works, a fusion
of all three). Finally, decide on a spice
level (mild to an ultra-hot ghost chili
pepper). Your order will be assembled
and returned in a plastic bag for the
shaking and breaking. Leave your table
manners at the door. Besides, gloves and
an apron are offered up front, so you can
peel off the messiness when its time to
go. Afraid to get dirty? Opt for daily spe-
cials or fried baskets of chicken tenders,
hot wings or seafood varieties with Ca-
jun fries. After youve washed your
hands clean at sink central, simmer
down your taste buds with a refreshing
mound of shave ice. Recommended:
Combo special (ideal for two people)
with a choice of three seafoods,
sausages, corn, Cajun fries and rice.
Samsung Plaza, 655 Keeaumoku St.; 955-

2722; ragingcrab.com. Lunch, dinner. $$
REAL A GASTROPUB
REAL is a beacon of greatness for beer
lovers amid the hustle and bustle of
Ward Centers. But dont overlook chef
Troy Terorotua and his ability to pair
spectacular small plates that showcase
his passion for food and knowledge of
beer. Portions and prices are manage-
able enough to order multiple items.
Start with Garlic Candied Bacon, Duck
Fat French Fries or Mediterranean
Pipikaula Poke before moving on to
Duck Confit Corn Dogs with cranberry
compote and Guinness mustard, Beer-
Braised Brisket Poutine or Braised Pork
Belly. Be sure to save some room for a
Guinness Float (made with beer!), Bacon
Cheesecake or an Irish Car Bomb
(brownie, Guinness gelato, Jamesons
caramel and Baileys anglaise). A huge
selection of craft beers offers the perfect
complement to the food or just drink
your dinner!
1020 Auahi St.; 596-2526; www.real-

gastropub.net. Pau hana, dinner. $
RESTAURANT KUNIO
With its excellent sushi bar and ample
selection of fresh seafood, noodles, don-
buri, nabemono, teishoku and combina-
tion choices including saba, salmon,
soft-shell crab, miso butterfish and
more, Kunio is considered one of the
best Japa nese restaurants on the west
side. Have more than four in your party?
Order the famous Funamori Boat, if only
for a cool Instagram post that will surely
make you the envy of your followers. It
comes with four soups, salads, rice and
appetizers, and a creative presentation
R
Chef Troy Terorotuas deep-fried
deviled eggs are a perfect pairing
for the wide selection of craft beers
at REAL a Gastropub.
Largest Selection of
Tequila on the Islands
Authentic Mexican Cuisine
& Amazing Indoor/Outdoor
Dining, Bar & Lounge
Experience.
HAPPY HOUR DAILY:
4pm-7pm & 10pm-Close
Open for lunch,
dinner & late-night
Ward Center
Mon-Sun: 11am-12am
Check us out on Instagram for our
amazing Food and Drink menu
and special live music events:
@grandleyendacantina
(808) 597-1725 (808) 597-1725
of sushi, sashimi, chicken katsu, lobster,
shrimp tempura and beef teriyaki. How-
ever, youre dining in busy Waikele Cen-
ter so be prepared to wait for a table.
Waikele Center, 94-799 Lumi aina St.,

Waipahu, 680-9188; restaurantkunio.com.
ROYS RESTAURANT
RUMFIRE
With a great ocean view, warm decor
and candle- and torch-lit glow, Rumfire is
a pleasant, welcoming entertaining
haven in Waikiki, often hosting nation-
ally known DJs, local fundraisers and
gay-friendly events. The foods pleasant
and entertaining, too, described as so-
cial comfort food by the chefs. Rumfire
offers a variety of dishes at different
price points, including pupu at great
happy-hour prices. Recommended:
Yukon French Fries (seriously the best);
Market-Fresh Fish Tacos (so moist); An-
gry Mac and Cheese (with pepper jack,
smoked jalapeno, bacon and tomato
crust powder; you have to try this);
catch of the day. At happy hour, offered
early and late, you wont go wrong with
the braised beef short rib Sloppy Joe
slider on a brioche bun.
Sheraton Waikiki, 2255 Kalakaua Ave.;

922-4422; www.rumfirewaikiki.com.
RUTHS CHRIS STEAK HOUSE
While most choose to devour the juicy
rib-eye, described as USDA Prime at its
best, the fresh catch of the day and daily
specials do not disappoint, either. For a
quiet, romantic evening, dine at the Wa-
terfront Plaza location (formerly known
as Restaurant Row), as the newer restau-
rant on bustling Waikiki Beach Walk
brings in more of a crowd. Tip: Celebrate
your birthday at Ruths Chris and indulge
in an electrifying strawberry flambe with
chocolate and caramel sauce. Also rec-
ommended: Oysters Rockefeller; sweet
potato casserole with pecan crust (which
doubles nicely as a dessert); bread pud-
ding with whiskey sauce.
Waterfront Plaza, 500 Ala Moana Blvd.,

599-3860; and Waikiki Beach Walk,
226 Lewers St., 440-7910; ruths chris.com.
Dinner. $$$$
RYANS GRILL
SALT BAR AND KITCHEN
SANSEI SEAFOOD
RESTAURANT & SUSHI BAR
The number of awards handed out to
owner D.K. Kodama and his upscale
Japanese restaurant almost exceeds the
number of offerings on the menu, and
there are many to boast of (including the
shrimp cake, Dungeness crab ramen,
crispy Shrimp Dynamite and rib-eye with
miso garlic prawns). The acclaimed San-
sei Mango Crab Salad Hand Roll and
Panko-Crusted Ahi Sashimi wrapped in
arugula are spot on. Open nightly for din-
ner and happy hour, Sansei transforms
into a hip late night hot spot for ages 21
and older, with karaoke on Fridays and
open-mic on Saturdays. Also recom-
mended: Dragonfly Roll (spicy tuna
topped with ahi, avocado and tobiko);
hamachi carpaccio; seafood pasta.
Waikiki Beach Marriott Resort and Spa,

2552 Kalakaua Ave., third floor; 931-6286;
sanseihawaii.com. Dinner, late night (Fri-
day-Saturday). $$$
S
Check out our To-Go Platters!
Perfect for tailgating and parties!
Great Prices & Selection on Platters!
Call or check our website!
Great for Tailgating or Parties
of ANY Size!
We also deliver! Let us bring that
great Kiawe-Grilled goodness to you!
UNMISTEAKABLY NEW YORK.
IN THE HEART OF WAIKIKI.
Wolfgangs Steakhouse by Wolfgang Zwiener uses only USDA Prime Grade
Black Angus Beef, dry-aged in house to perfection for luxurious, meltingly tender
and juicy steaks, served sizzling hot with a perfectly caramelized crust.
Open for lunch, happy hour, dinner & weekend brunch. Private rooms available.
Royal Hawaiian Center, Bldg C, Level 3
.&.$/(($),&&ef[djWXb[$Yecmeb\]Wd]iij[Wa^eki[$d[j
Mahalo Hawaii!
Make your Thanksgiving and Holiday reservations now, and give friends and family the gift
that will make them drool - the Wolfgangs Steakhouse Gift Card!And dont forget to stop by
during Pro Bowl Week in Hawaii in January to take a photo with the NFL MVP Trophy!
S | T O P R E S T A U R A N T S
SEOUL GARDEN YAKINIKU
Youll find the standards of a Korean
barbecue restaurant with a hefty selec-
tion of complimentary banchan (side
dishes) that are so varied, and so tasty,
that if youre not careful they will fill you
up before you get a chance to hear the
sizzling of kalbi or rib-eye on the grill. An
all-you-can-eat meat offer, started in July,
has been bringing in quite a crowd.
Lunch includes five types of meat and
dinner includes seven, but for a few
bucks more you can have 11 types, in-
cluding seafood.

seoulgarden yakiniku hawaii.com. Lunch,
dinner. $$
SHILLAWON
While Oahu has many Korean
yakiniku restaurants, Shillawon sets it-
self apart by offering good-quality meats
(beef tongue, brisket, rib-eye, bulgogi,
kalbi and more) at affordable prices,
even touting an all-you-can-eat meat op-
tion and a never-ending lunch buffet.
Many rave about the quality selection of
banchan (side dishes), as well as the
seafood pancake and stone-pot bibim-
bap. Also recommended: Steamed but-
terfish; chap chae (long rice with meat
and vegetables).
747 Amana St.; 944-8700. Lunch, dinner.

$$-$$$
SHOR AMERICAN SEAFOOD
GRILL
SHOR prides itself on serving only the
best in seafood. All of the fish and shell-
fish on the menu are sustainable and ap-
proved by Monterey Bay Aquariums
Seafood Watch Program. New to the
menu (and highly recommended) are
the Kona ahi kampachi and bone-in rib-
eye for two, weighing in at 1.5 pounds.
Also popular are the Seafood Tower
(lobster, oysters, abalone, mussels,
shrimp, poke and king crab), house
chowder and the mac n cheese, made
with eight cheeses.
Hyatt Regency Waikiki Beach Resort and

Spa, 2424 Kalakaua Ave.; 923-1234;
shorgrill.com. Breakfast, dinner. $$$$
SIDE STREET INN/SIDE STREET
INN ON DA STRIP
The fried rice and pork chops at the
original Side Street are legendary (for
good reason; they are awesome), but
this down-to-earth haven for good eats
has much more to offer. For one thing,
you can have fried rice with lup cheong
or kim chee or both. Or cut the cord en-
tirely and have the Pocho Clams
(steamed with Portuguese sausage and
peppers), the baby back ribs (sticky and
succulent) or ahi with a pesto crust. At
the Kapahulu location you can grab all
these favorites plus such intriguing addi-
tions as kalua pork sliders.
Side Street Inn, 1225 Hopaka St., 591-0253;

Side Street Inn on Da Strip, 614 Kapahulu
Ave., 739-3939; sidestreetinn.com. Dinner,
late night. Weekday lunch, Hopaka Street.
Weekend lunch (from 1 p.m.) Kapa hulu
only. $$
SIGNATURE
SIKDORAK KOREAN
RESTAURANT
An affordable all-you-can-eat meat fest
is available 24 hours a day, which ex-
plains the line of people lingering out-
side (mainly on the weekends during
dinner and late-night hours) like pacing
carnivores waiting for their prey. But
dont let your eyes get bigger than your
stomach when it comes to ordering
meats. (Easy to do, as the unlimited ban-
chan, or side dishes, will keep you pick-
ing.) Youll be hit with an extra fee if
theres an overabundance of food left be-
hind, and rightfully so. Good food
should not go to waste.
655 Keeaumoku St.; 949-2890. Open 24

hours. $$
SORABOL
This is the go-to spot to satisfy a crav-
ing for authentic Korean food, no matter
what time of day. If youve come for the
yakiniku, request the table that allows
you to grill your own meats, including
kalbi, bulgogi, cow tongue and steak.
Otherwise, sit back and enjoy stone-pot
bibimbap or steamed butterfish, or per-
haps even some sashimi or sushi.
805 Keeaumoku St.; 947-3113; sorabol-

hawaii.com. Open 24 hours. $$-$$$
SOUL DE CUBA CAFE
Although they shook things up and
doubled in size two years ago, tight
parking remains the same. But dont let
that keep you from reveling in Cuban
cuisine at its best. Its not worth depriv-
ing yourself of mouth-watering Ropa
Vieja (shredded beef with onions in a
tomato sauce), Lechon Asado (hand-
pulled roast pork) or Fricase de Pollo
(chicken with tropical and mediter-
ranean spices). Other recommendations
include the Rabo Encendido (oxtails in
red wine sauce) and Cuban sandwich
with baked ham, salami and roast pork.
1121 Bethel St.; 545-2822; souldecuba.com.

Lunch, dinner, weekend brunch. $$
SOUVALY THAI
While the restaurant thrives in Pearl
City Business Plaza, a new Souvali Thai
Mobile has rolled out into historic
Haleiwa town (parked at 66-235 Kame-
hameha Highway), offering nearly 25
dishes, all cooked to order, for lunch and
dinner seven days a week. Mobile diners
get the same portion sizes as the restau-
rant-goer and even save a buck or two
on their favorites. Recommended: Cry-
ing Tiger steak salad (in lime dressing);
Three Best Friends salad with boiled
pork, chicken and shrimp in a sweet
chili sauce; Dungeness crab curry;
lemongrass lamb chops; combination
rolls (spring, summer and crisp garden).
803 Kamehameha Highway, Pearl City;

455-5888; souvalythaicuisinehawaii.com.
Lunch, dinner. $$
SPALDING HOUSE CAFE
Looking for a change of pace away
from a bustling downtown lunch crowd?
Visit this hidden gem for a peaceful get-
away that serves a light lunch fare of
soups, salads and sandwiches. The
menu has changed over the years, but
not to fret, Spaldings signature dessert,
a dreamy flourless chocolate cake lay-
ered with chocolate mousse and
whipped cream, is here to stay. Savor
every heavenly bite because once its
gone, the dream ends (and its back to
work you go). Also recommended: Dev-
iled eggs (with red pepper puree and
pickled onions); Lomi Kale Caesar;
grilled cheese sandwich with Dijon.
Honolulu Museum of Art Spalding House,

2411 Makiki Heights Drive; 237-5225;
honolulumuseum.org/12001-
spalding_house_cafe. Lunch. $$
SPICY AHI & BBQ
Its easy to spot this restaurant at one
corner of a busy Waimalu strip mall,
thanks to the usual crowd of patrons
waiting to get their spicy ahi fix. Thats
the specialty, although local and Japan-
ese-style plate lunches are also on the
menu. But back to the fresh, creamy and
T O P R E S T A U R A N T S | S
D I N I N G O N T H E R O A D
By J.M. Hirsch
Associated Press
The Michelin Guides menu of
top-tier restaurants in New York
City tastes a lot like it did last year.
And the year before that.
For a third year running, just
seven New York restaurants earned
the organizations coveted three-
star rating the same seven that
got the nod in 2012 and 2013:
Daniel, Per Se, Masa, Le Bernardin,
Eleven Madison Park, Jean Georges
and Chefs Table at Brooklyn Fare.
I wouldnt take that as a sign of
lack of creativity, Michael Ellis, di-
rector of the Michelin guides, said.
Theres some fascinating things
that are going on in New York. Its
only a matter of time before we have
some new three-star candidates.
Michelin guides, which cover 23
countries, are considered among the
premier ratings of restaurants.
Based on the experiences of anony-
mous inspectors, the guides award
ratings of one, two or three stars us-
ing criteria including quality of ingre-
dients, mastery of technique, how
the chefs personality is expressed in
the food, and consistency.
A total of 930 restaurants span-
ning 61 cuisines were included in
the 2014 edition of the New York
City guide, released Oct. 1. Only 67
of them got a star rating.
The citys five two-star restau-
rants are Matthew Lightners sea-
sonally focused Atera; Soto,
Sotohiro Kosugis sushi bar; David
Changs tasting menu-driven Momo-
fuku Ko; Marea, Michael Whites
ode to high-end Italian seafood; and
newcomer Jungsik, which features
the contemporary Korean cuisine of
executive chef Jungsik Yim.
Nine new restaurants earned one-
star ratings: Asko, Babbo, Carbone,
Caviar Russe, Ichimura, Le Restau-
rant, Lincoln, the Musket Room and
Telepan. A total of 55 restaurants
earned one Michelin star.
New York is one of three Ameri-
can cities that have Michelin guides
to their restaurants. The others are
Chicago and the San Francisco Bay
Area and Wine Country. New edi-
tions of the guides to those areas
will be released later this year.
New Yorks top restaurants
maintain their Michelin stars
ASSOCIATED PRESS
A dessert of Grilled Fruit en Papillote is served at Le Bernardin,
one of just seven New York restaurants to earned the Michelin
Guides coveted three-star rating.
CINDY ELLEN RUSSELL
/ CRUSSELL@STARADVERTISER.COM
Sandwiches at the Honolulu Mu-
seum of Arts Spalding House Cafe
include Grown-Up Grilled Cheese,
perfect for afternoon dining.
Please see Page 70
N E W R E S T A U R A N T S
By Nadine Kam
nkam@staradvertiser.com
Every year brings a spate of new
restaurants that dont quite make our
top lists or open too late to meet our
deadline yet are worthy of mention. Here
are a few of them:
BELLA BISTRO
Bella Bistro is a lot like its Kailua sur-
roundings, laid-back and cas ual. The
name and location at the site of the for-
mer Zias Caff suggests an Italian bent,
but no, its simply named after chef-
owner David Kaminskis well-fed choco-
late lab, a regular presence at the
open-air restaurant.
The restaurant combines Greek, Span-
ish, French and Italian influences in a
short but sweet menu of familiar fare,
such as the lunchtime Greek burger
topped with feta, tomatoes and cucum-
ber, or dinner starters of hummus,
crispy calamari served with garlic mari-
nara or French onion soup. Main
courses for dinner include pastas, shell-
fish, lemon artichoke chicken, 12-ounce
rib eye and braised lamb shank.
201 Hamakua Drive, Kailua; 262-7168;

www.BellaBistroKailua.com. Breakfast,
lunch, dinner. $$
BUDNAMUJIP
This restaurants name is synony-
mous with high-quality beef in Korea,
where it originated 36 years ago. While
other restaurants have display kitchens
to highlight chefs work, Budnamujip
puts its butchers on display as they put
in hours slicing premium Wagyu, short
ribs, rib eye and tongue.
Start with classic yang nyeom kalbi
served on the bone and marinated with
salt and a fruit puree that leaves it ex-
ceptionally tender. Another favorite is
the unmarinated, well-marbled boneless
short rib. None of this is cheap. About-
four ounces of meat costs $35 to $40.
Servers cook everything for you over a
kiawe charcoal flame, not wanting inex-
perienced or inattentive patrons to burn
the high-quality beef. Custom hoods
suck the vapors away, creating a remark-
ably smoke-free environment.
Diners have complained about the
paucity of ban chan and the a la carte
price for rice.
871 Kapiolani Blvd.; 593-8822. $$$$

CAJUN KING
The crab restaurant trend hit Hono -
lulu in the summer of 2012 and this year
made it to the Leeward side with the
opening of Cajun King in Wai malu Shop-
ping Center. Its a sibling to King Streets
Lobster King and Shabu Shabu King
restaurants.
Just as at the Hono lulu crab restau-
rants, your shellfish boil comes in a bag.
Order a la carte or, for about $48 to $55,
get two of bags filled with crawfish, mus-
sels, shrimp and clams and your choice
of lobster, Dungenesss crab, king crab
legs or snow crab legs. You also can pick
Cajun or garlic-butter seasoning.
Whats different here are the plate-
lunch combos, offered from 11 a.m. to
3 p.m. A salt-pepper or Cajun-style half-
lobster paired with New York steak,
shrimp or pork chop and rice is a good
deal at $12.99.
Waimalu Shopping Center, 98-020 Kame -

ha meha Highway; 484-2221. $$$
CHEZ KENZO BAR & GRILL
This small, understated bar with omi-
nous black windows delivers you from
the evils of hunger with a vast, impres-
sive and creative menu of local and Japa -
nese tapas and both Italian- and
Asian-inspired pastas.
Ease into lunchtime meals of ahi
katsu, poke don and loco moco for about
$10 or less.
In the evening you may have trouble
narrowing down your selections when
options include pumpkin and bacon
sauteed with garlic, spicy mentaiko (cod
roe) pasta with garlic butter, or crispy
Nagoya-style chicken wings in a sweet
teriyaki sauce.
Newcomers incorporate worldwide influences
Japanese Restaurant Akis Avocado Ahi Poke is among dishes on the menu that exemplify a melding of cultures.
N E W R E S T A U R A N T S
Happy hour from 5 to 7 p.m. daily
promises comparable fare along with
drink specials.
1451 S. King St., 941-2439, chezkenzo.net.

Lunch and dinner. $$
JAPANESE RESTAURANT AKI
The ghosts of restaurant tenants past
from Oko nomi Cuisine Kai to Yaki tori
Yoshi still haunt this space, and thats
a good thing.
If you like okonomi, theyve got it.
Nabe? Yes. Yaki tori? Check. Plus daily
sushi specials. Whats more, its all done
well in a setting that by now is comfy
and familiar.
Yakitori is still a highlight, and patrons
will find a friendly face with manager Aki
Hirose, the former owner of Yaki tori
Yoshi. Each table has a list for checking
off grilled chicken and other edibles
ranging from king mushrooms to cow
tongue and delicious pork belly $1.50 to
$3.50 per skewer.
Ive ordered a lot here and never had a
bad dish, but the tan tan nabe (hot-pot
dish) rises above all.
1427 Makaloa St.; 955-8528. Dinner. $$

KAN ZAMAN
Kan Zaman means Once upon a
time in Arabic, and chefs Youssef
Dakroub and Kamal Jemmari have
teamed up to offer a taste of some of the
worlds earliest cuisines, from Morocco
and Lebanon, to diners in downtown
Hono lulu.
On the menu are such standards as
harira soup, tabouleh, hummus and
falafel at affordable prices. At lunch, beef
lovers might opt for the Middle Eastern
hamburger equivalent of kofta, or a mer-
guez sandwich of grilled lamb sausage
topped with spicy harissa sauce.
Main courses include kebabs and mel-
low chicken and lamb tagines, or stews.
Dine in, or in an open-air courtyard in
the back of the restaurant.
1028 Nuuanu Ave.; 554-3847; kanzaman-

hawaii.com. $$$
MAC NUTS HOUSE
Mac Nuts House is a fun find, set in a
cas ual space with room for 24, across
from the Safeway Center in Kapa hulu.
Sure, the sprinkling of mac nuts here and
there is gimmicky, but a few nuts dont
interfere with enjoyment of the food.
Pancakes are at the heart of the menu.
Those who want to avoid the breakfast
crowd can show up at night, whether for
a traditional dinner with pancakes for
dessert, or pancakes alone.
Mac Nuts House pancakes comprise
two large griddle cakes generously
stacked with fresh fruit, whipped cream
sprinkled with chopped mac nuts, half of
it surrounded by hau pia sauce, the other
with cream cheese sauce.
A few appetizers and salads devoid of
nuts appear on the dinner menu. As a
staffer put it, We didnt want people to
be mac-nutted out and not come back.
847 Kapahulu Ave.; 753-7973; www.face-

book.com/MacNutsHouse. $$
RINKA
This innocuous-looking storefront
restaurant at Kapiolani and Maka loa
streets is a windowless fortress with
smooth concrete walls that shut out the
world to immerse patrons in the Rinka
experience. A tatami room for larger par-
ties adds a traditional element.
I find visits here to be hit-or-miss, with
the good mixed in with the merely inter-
esting. On the good side: the sushi and
sashimi, from basics of nigiri hama chi to
such daily specials as shi ma aji and aka -
ebi, a sweeter and two-times-larger rela-
tive of pricier ama ebi.
With the hot specialties things get in-
teresting. Cha wan mu shi gets a
makeover, served cold with potato salad
folded into the egg mixture, giving it a
grainy texture instead of the expected
silkiness. If you need that silken touch,
youll get it with lotus manju, the ground
hasu shaped into a soft ball with a pleas-
ant warm, gelatinous texture.
Tuna, poke style, is served like a Ko-
rean-style carpaccio, with an egg over
easy, allowing the yolk to spill over the
ahi and ogo.
Curry powder appears in unexpected
places, such as an appetizer of shrimp
paste crostini, the shrimp paste folded
into pastry squares and baked golden
brown, then served with ketchup, tartar
sauce and curry powder. It works.
Shabu shabu rounds out the menu.
1500 Kapiolani Blvd.; 941-5159. $$$
Read Nadine Kams Weekly Eater

restaurant reviews Wednesdays in the
Today section of the Star-Advertiser and
at staradvertiser.com.
A sandwich of fried chicken breast encrusted with macadamia nuts is
served with salad and fries at Mac Nuts House.
Rinka Restaurant sushi chef Yasukuni Kawamura presents a sashimi plate
featuring ahi chuutoro and golden eye snapper.
Authentic Taste of Florence
Ristorante Italiano
FnII Bnt 6:00pm-9:00pm Dinnot 6:00pm-9:00pm
Tuesday-Sunday
Reservations 808.679.0079
92-1001 OInni SI KooIinn, Hnunii
S | T O P R E S T A U R A N T S
delectable sashimi-grade ahi. Its served
over a bowl of rice (choose from
steamed, brown or sushi) or, alterna-
tively, fresh veggies as a twist for the
carb-conscious. Many teishoku meals
and combinations also are offered. Cant
decide among the choices? Take it from
us: the spicy ahi with miso salmon is a
definite must-have. Also recommended:
mochiko chicken with shrimp and veg-
etables; agedashi tofu; mandoo.
Times Square Shopping Center

(Waimalu), 98-1254 Kaahumanu St.;
488-4851. Lunch, dinner. $$
STAGE
Executive chef Ron de Guzman has
tailored the upscale menu at Stage to
please Honolulu diners, drawing a con-
sistent crowd. Stage offers local fa-
vorites with a twist, including short ribs
and Duck Two Ways, as well as fine-din-
ing standbys such as Beef Wellington
and Seafood Risotto. Its a good place to
see and be seen, and the setting with
outsize art, lighting, mirrors and acces-
sories placed by the Hono lulu Design
Center is amusing and original.

stagerestaurant hawaii.com. Lunch (closed
Saturday-Sunday), dinner (closed Sun-
day). $$$-$$$$
STARBUCKS COFFEE CO.
SUGOI BENTO & CATERING
Considered a hole-in-the-wall eatery
when it opened in 2000, Sugoi (Japanese
for awesome) has more than doubled
its dining area to accommodate the
growing number of patrons loyal to its
signature crunchy, tender and mouth-
watering garlic chicken. Or perhaps its
the mochiko chicken, pork chops or one
of the fish selections (ahi, salmon, saba
or mahimahi), coupled with yakisoba,
yaki udon or chow fun, that beckons.
Sugoi, owned by McKinley grad Zack
Lee, also has the distinction of appear-
ing on two Food Network television pro-
grams. Check out the website for time-
saving options, such as placing and
paying for orders online or delivery
service. Now thats sugoi! Recom-
mended: Yaki soba plate; short ribs; ham-
burger steak; pork cutlet.
City Square Shopping Center, 1286 Kalani

St.; 841-7984; sugoihawaii.com. Breakfast,
lunch. $
SUSHI II
Dedicated lovers of sushi continue to
pack chef Garrett Wongs cozy, hidden-
away izakaya inside Sam sung Plaza most
nights. Those who havent yet explored
his offerings need to make a reservation
and find out what theyve been missing.
Wong seeks out a wide variety of im-
ported and local fresh offerings, and the
chirashi and omakase are justly touted.
For maximum enjoyment, ask for de-
scriptions of the less-familiar fish; a de-
sire for adventure will be rewarded.
Small plates also are offered, some in-
cluding creative embellishments, such
as prosciutto- and basil-wrapped sea
scallops.
Samsung Plaza, 655 Keeaumoku St.;

942-5350. Lunch (Wednesday-Saturday),
dinner (Wednesday-Sunday). $$-$$$
SUSHI IZAKAYA GAKU
SUSHI IZAKAYA SHINN
If not for the delicious and authentic
Japanese food, stop by simply to revel in
the beautiful, bright, modern decor. At
the sushi counter you can marvel at
chefs creating their works of art and at
the robata counter youll see the sizzling
grill in action. Theres not a bad seat in
the house. Even the bathrooms, with
special Japanese toilets, get raves here.
Recommended: Genki jirushi (for natto
lovers), beef tataki, hamachi.
2065 S. Beretania St.; 946-7466. Dinner.

$$-$$$
Sweet Home Cafe offers 14 types of broth and 102 fresh ingredients
for Taiwanese-style hot-pot dining. The restaurant doubled its dining
area to ease the long wait during dinner.
Try our
award winning
signature salads,
wraps and
sandwiches.
kahala mall
735.8334
SUSHI SASABUNE
Truly a sushi lovers fantasy. Indulge in
the omakase-style service at the sushi bar,
trusting the commanding chef to create an
unforgettable and divine sushi experience.
Educational, even, as the chef presents each
dish with a description and history of where
the fish is from and exactly how to eat the
delicacy. Nonadventurous sushi eaters, at
the risk of offending the chef or to avoid an
astronomical tab, should opt for ala carte.
1417 S. King St.; 947-3800. Lunch (Tuesday-Fri-

day only), dinner. $$$$
SUSHI YUZU
SWEET ES CAF
Situated in parking-strapped Kilohana
Square, this cozy eatery bustles with early-
risers looking to start the day right with a
sweet breakfast. Best-sellers are the blue-
berry-cream cheese French toast and
corned beef hash Eggs Benedict. For those
who like to sleep in, theres always lunch,
but dont dillydally. The cafe now closes at 2
p.m. Also recommended: Sweet Es house
salad with mixed greens, chicken, peppers,
scallions, cranberries and avocado.
Kilohana Square, 1016 Kapahulu Ave.; 737-

7771. Breakfast, lunch. $
SWEET HOME CAFE
Even with an expanded dining area to
help ease the long waits (reservations not
taken), it still gets crazy busy at this Tai-
wanese hot-pot restaurant. Popular broths
are the healthy herb, spicy, curry and house
special, but theres also a multitude of dip-
ping sauces to choose from, not to mention
the myriad combinations that can be tai-
lored to your liking. The post-meal Tai-
wanese shave ice alone is something to rave
about, so sweet and so unique, it comes
with a mix of jellies, mochi, custards, syrups
and other toppings and is drizzled over with
condensed milk. And its free! Sweet!
2334 S. King St.; 947-3707. Dinner. $-$$

T | T O P R E S T A U R A N T S
TAI PAN DIM SUM
Its described as a Hong Kong-style
dim sum house in the heart of China-
town, with offerings of standards such
as custard egg tart, pork hash, seafood
siu mai, steamed shrimp dumplings and
baked char siu bao. Delicious! Recom-
mended: Spareribs; beef with bean curd
balls; chicken feet with black bean.
Chinese Cultural Plaza, 100 N. Beretania

St.; 599-8899; taipandimsum.com. Break-
fast, lunch. $
TANGO CONTEMPORARY CAFE
The menu lineup offers an eclectic
blend of world cuisines, fittingly so when
the chef hails from Finland. At Tangos,
breakfast is a hit, namely the Loco Moco
Eggs Benedict, Pytt i Panna (Swedish-
style potatoes, ham and sausage hash)
and espresso drinks made to order with
freshly ground whole beans. For dinner,
the two tasting menus are popular, offer-
ing the best of Tango: Among choices
are Swedish Gravlax (cured salmon)
with Crispy Skin, Hamakua Mushroom
Risotto, Asian Style Five Spice Braised
Beef and Mustard Herb Crusted Rack of
Lamb. New to the dinner menu are crab-
cakes and the nightly fresh catch of the
day. Also recommended is the Escargot
on Sour Dough Crostini.
Hokua condominium building, 1288 Ala

Moana Blvd.; 593-7288; tangocafehawaii.
com. Breakfast, lunch, dinner. $$-$$$
TANIOKAS SEAFOOD &
CATERING
Hit Taniokas before noon, especially
on weekends, and expect to stand in a
line that goes out the door. But the expe-
rience is never unpleasant, even in the
summer heat, as the store employs secu-
rity guards to monitor the crowd and
open and close doors for folks leaving
with armfuls of food. That small kind-
ness spreads, so folks in line cheerfully
make plenty of space for departing cus-
tomers to access the parking lot. When
its your turn youll find the possibilities
are endless: extensive selections of
poke, Taniokas famous fish patties and
beloved fried chicken, various poke
bowls, corned beef hash patties, sushi
and musubi. And snacks: boiled peanuts,
mochi, crack seed, frozen treats and
more. A bonus: Taniokas employs a
large crew behind the counter to expe-
dite poke orders and box foods from the
case, then bag everything as the cashier
rings up the order. No wonder every-
bodys happy not enough time to get
grouchy.
94-903 Farrington Highway, Waipahu,

671-3779, www.taniokas.com. Breakfast,
lunch (takeout only). $
TAORMINA SICILIAN CUISINE
Restaurants that combine the flavors
of Italy and Japan arent uncommon in
Hawaii, but Taormina elevates the
process with flavorful ingredients and a
deft hand in the kitchen. The dishes are
inspired by Sicilian cuisine, revolving
around olive oil and herbs rather than
tomato sauces. Taorminas pasta is im-
ported from Italy, while its seafood
dishes may be drawn from nearby ocean
waters or farther afield. Popular choices
include Spicy Arrabiata, with a tasty
pancetta and the Antipasti Misti, a selec-
tion of four chilled appetizers, including
imported, cured meats and marinated
squid and octopus. The mushroom
risotto, topped with sauted foie gras
and Parmesan cheese, is also justly
adored. Day off or on vacation?
Taormina added a midday happy hour
last year, with small plates at value
prices from 2 to 5 p.m. Note: For the best
experience its best to make a reserva-
tion and register your seating preference
a typical dining room table, a seat
near the bar or outside.
227 Lewers St., Waikiki Beach Walk;

926-5050; taorminarestaurant.com. Lunch,
dinner. $$$-$$$$
TENKAIPPIN RAMEN
Not for everyday ramen lovers, but
more for the adventurous. The specialty
at this restaurant, owned by Ultimate
Japan TV host Scott Suzui, is kotteri ra-
men, which has a thick, glutinous, gravy-
like broth derived from collagen
produced from long-boiled chicken
bones. While some find it addicting, oth-
ers opt for the tried-and-true spicy tan-
tan, paitan or assari, although the new
black tonkatsu ramen is proving to be a
hit. Not into noodles? Youll also find
fried chicken, garlic steak, gyoza and
other non-ramen selections. Regulars
can cheer now that credit cards are fi-
nally welcome!
617 Kapahulu Ave.; 732-1211. Lunch, din-

ner. $-$$
THAI HERB KITCHEN
Things could get spicy after you first
deal with parking madness and then
make a run to the nearest ATM (its a
cash-only establishment), but in the end,
the delicious food experience will
eclipse all the hassles that came before.
Be mindful that most dishes are de-
scribed as medium-spicy, so the BYOB
option is a cool way to quench your
thirst and put out the fire. Recom-
mended: Green curry, pad thai, panang
curry (peanut sauce).
740 Kapahulu Ave.; 735-7878. Lunch, din-

ner (Sunday only). $$
THAI LAO
THELMAS RESTAURANT
Located in Waipahu Westgate Shop-
ping Center, Thelmas is home to ar-
guably the best lechon kawali (crispy
pork with tomatoes and onions) around,
which is why the dish is known as
Thelmas Special. Youll find the usual
Filipino standards here, including sari
sari (pork and shrimp with eggplant,
squash and onchoi), but if you cant de-
cide, opt for the pocket-friendly lunch
and dinner buffets and treat yourself to a
bit of everything. At breakfast youll find
both Filipino and local offerings, includ-
ing omelets, fried rice, pancakes and
scrumptious adobo fried rice.
Westgate Shopping Center, 94-366 Pupu-

pani St., Waipahu; 677-0443; thelmas-
restaurant.com. Breakfast, lunch, dinner. $
TO CHAU
On the outskirts of Chinatown, this
Vietnamese eaterys parking situation
and location could serve as a deterrent.
But the faithful insist on lining up out-
side To Chau, home to some of the best
T
The lines can continue out the door at Taniokas in Waipahu, as diners wait
for poke. Other popular items include mochi, crack seed and fried chicken.
pho in town, and endure the wait to or-
der their favorite beef noodle soup,
deep-fried spring rolls, pork chops and
barbecue chicken. The refreshing Thai
iced tea is also a hit, especially after all
the waiting. Among newer choices are
papaya salad with shrimp and French
coffee with condensed milk.
1007 River St.; 533-4549. Breakfast, lunch.

$
TOKKURI TEI
Sushi, sashimi, teishoku and lots, lots
more. Be sure to come early and allow
time to peruse a book of all the deli-
cious food available at this izakaya-style
Japanese restaurant, at the old Sam
Choys in Kapahulu. Speaking of which,
try the signature Spider Poke (with soft-
shell crab), a onetime winner of Sam
Choys poke contest. Another must-have
is the salmon-skin tofu salad. Too many
choices? Go with omakase and let the
chef decide. Kick back and unwind with
sake (more than 20 selections) or Japa -
nese vodka (more than 10), or dare to
get the habushu, known as snake juice,
an awamori complete with preserved
snake in the bottle.
449 Kapahulu Ave.; 732-6480. Lunch

(weekdays), dinner, late night (except
Sunday). $$
TOKONAME SUSHI BAR
& RESTAURANT
The newer location in Manoa, open for
about a year, is proving to be a success
with its lunch service (not available at
Kailua) and the advent of a happy hour
that offers special shots and a nice selec-
tion of sake. One of the highlights is the
Shiatsu Beer Tower that beams with
sparkling Sapporo or Kirin. For dinner
youll find sashimi, sushi and teishoku
combinations, including furikake chicken
or salmon, unagi kabayaki, rib-eye steak,
miso salmon or butterfish, and shrimp
tempura. Recommended: Steak salad;
crab avocado salad; age dashi tofu.
Manoa Marketplace, 2756 Woodlawn

Drive, 988-8656, lunch, dinner; and
Kailua, 442 Uluniu St., 262-8656, dinner
only; tokoname.webs. com. $$-$$$
TONKATSU GINZA BAIRIN
WAIKIKI
Breaded pork cutlet is the specialty,
with only the choicest of loin cuts se-
lected for transformation into juicy
pieces of tender, crispy tonkatsu, cre-
ated from recipes handed down three
generations. Signatures include the
katsu sandwich and katsu-don
tonkatsu cooked in a special sauce, with
onions and scrambled eggs, served over
rice and topped with a soft-cooked egg,
its yolk streaming down the sides. Also
recommended: Kurobuta pork loin
katsu, pork tenderloin katsu, jumbo
shrimp katsu, mixed veggie katsu.
Outrigger Regency on Beachwalk,

255 Beach Walk; 926-8082; pj-
partners.com/bairin. Lunch, dinner, late
night (Friday and Saturday). $$$-$$$$.
TOWN
TSUKUNEYA ROBATA GRILL
At this izakaya-style restaurant,
tsukune (grilled chicken meatballs on
skewers) is the house specialty, with se-
lections from miso and wasabi to cheese,
kim chee, garlic and shiitake mushroom.
Many opt for the excellent zaru tofu,
made in house, as well as the kamameshi
(rice dishes) and nabemono (hot-pot
bowls). Other samplings include salads,
sashimi, Nagoya-style chicken wings and
fried chicken with miso sauce. The Pai-
tan Nabe chicken-based soups in
three variations is also worthy of note.
1442 University Ave.; 943-0390;

tsukuneyarobata grill.com. Dinner, late
night. $$-$$$
1860 ALA MOANA BLVD.
1860 ALA MOANA BLVD.
VALIDATED PARKING 955-1764
Lunch/Dinner Entrees come with your choice of:
All-You-Can-Eat Salad Bar, Fruit Cocktail or Soup Du Jour
Facebook.com/TinHutBBQ Twitter@TinHutBBQ
808.492.8676 www.tinhut-bbq.com
Serving Americas Finest
yelp.com/tin-hut-BBQ-Honolulu
TIN HUT BBQ
Catering
Available
Excerpts from Pau Hana Patrol in the
Star-Advertisers TGIF weekly entertain-
ment guide. See full reviews at hono -
lulupulse.com. Hours, menus and prices
may change; call establishments for up-
dated information.
HULA GRILL
Outrigger Waikiki, second floor, 2335
Kalakaua Ave., 923-4852, hulagrillwaikiki.
com. Happy hour: 4-6 p.m. weekdays,
3:30-6 p.m. Saturdays, 2-6 p.m. Sundays
Hula Grill offers an Aloha Hour good
enough to make worthwhile a drive from
outside the district if youre not already
there.
The name and hula girls in the logo
might lead you to expect routine tourist
fare, but seafood selections, salads and
pan-Pacific menu items provide a pretty
good range of choices.
Hula Grill has made a commitment to
serve largely local ingredients, and youll
see that in the menu.
The burger is made with beef from the
Big Islands Kulana Farms, with a bun
from La Tour bakery.
The Localicious salad ($8.95, not a
happy-hour special) lives up to its name,
composed of Nalo greens, Kahuku sea
asparagus, sweet Ewa onion, marinated
hearts of palm and Ho Farms tomatoes,
with a lime-ginger-miso vinaigrette.
Specials include the pork belly bao
($5.50, normally $8.95) and, from the reg-
ular menu, kalbi and watermelon salad
with Nalo greens, strawberries and wa-
tercress ($9.95).
And once in Waikiki, of course, you
could also swim or stroll beachside.
The restaurant lives the part of ocean-
side eatery; its above the beach and sis-
ter restaurant Dukes on the second
floor of the Outrigger Waikiki, with open-
air seating along a spacious lanai.
The bar section, where happy hour
specials are offered, is set slightly back
from the best ocean views, but theres
plenty of salt air and blue sky to go
around. Theres plentiful seating in this
section, too, with high and low tables or
bar stools to choose from.
Service is friendly and down to earth,
and the wait staff is knowledgeable
about the menu. That includes bar-
tenders, if you want to get close to the
source of your cocktails.
Elizabeth Kieszkowski; reviewed
Aug. 9
CHEF CHAI
Chef Chai, 1009 Kapiolani Blvd., 585-0011,
chefchai.com. Happy hour: 9-11 p.m. daily
Its fun to discover a new spot for late-
night happy hour, a blank canvas waiting
for taste-makers to transform the space
into a must-visit night-life destination.
Thats whats going on at Chef Chai, the
new restaurant launched by Chai
Chaowasaree to replace longtime local
favorite Chais Island Bistro.
The new restaurant has a more mod-
ern aesthetic, with the main dining room
and adjacent private dining room sepa-
rated from the entrance by a 10-seat bar.
And after most customers have finished
their meals, the bar and restaurant shift
gears to offer discounted beers and
cocktails, plus a relatively long list of
happy-hour pupu in generous portions.
An outdoor seating area along Kapiolani
is perfect for pre-gaming during winter
months with cooler nights.
Chef Chai was pretty ambitious last
year when he announced his plans,
promising no butter at my new restau-
rant and that moderation is key to
maintaining a healthy lifestyle. Happy-
hour food choices reflect this pledge,
with items like steamed clams with
lemongrass, kaffir lime leaves and sake
($8); Naked Squid or Shrimp Salad with
lemongrass garlic dressing ($7); and
Puna goat cheese wontons with cucum-
ber, teardrop tomato, onion, cilantro and
watercress topped with fresh mango
and sun-dried tomato salsa ($7).
If moderation is key, sharing is neces-
sary as plates carry more than enough
food for one person.
PAU HANA PATROL
The best of TGIFs happy-hour column
Hula Grill offers
daily pau hana spe-
cials in the bar area,
left. Above, crab
and macadamia nut
wontons are among
menu items. In the
background are a
fresh-squeezed Hula
Mai Tai and a Paina
Punch.
PHOTOS BY
KRYSTLE MARCELLUS /
KMARCELLUS@
STARADVERTISER.COM
B E S T O F P A U H A N A P A T R O L
The fresh ahi tartare in miniature waf-
fle cones ($8) arrives with eight pieces
per order. Although each one is the per-
fect size for popping into your mouth,
youll be ready to move on to the next
dish after just two or three bites.
The fresh oysters on ice with lemon-
grass garlic mignonette ($10) is another
dish worth ordering, but only if you have
someone to share it with.
Jason Genegabus; reviewed June 7
HULAS BAR AND LEI STAND
134 Kapahulu Ave., second floor, 923-
0669, hulas.com. Happy hour: 10 a.m.-2
a.m. Wednesdays, 10 a.m.-9 p.m. for
drinks and 3:30-9:30 p.m. for food Mon-
days-Tuesdays, Thursdays-Fridays
One could say that Hulas Bar and Lei
Stand is on the edge of Waikiki or at
least the main entertainment strip, since
its on the second floor of the Waikiki
Grand Hotel, overlooking Kapa hulu Av-
enue and the entrance to the Hono lulu
Zoo.
On the edge might also describe the
ethos of Hulas, one of Waikikis most
popular and well-known gay bars. Hulas
celebrates that image, hosting drag
races, pride Idol contests and other
gay-friendly events while welcoming pa-
trons of all genres and genders.
During happy hour, however, the am-
bience at Hulas is laid-back. The pool
table on the veranda is the first promi-
nent thing visitors come across, and its
enticing because it would be like playing
outside. People crowd onto the bars ve-
randa seats to get the fresh outside air
and catch the view of the Queens Surf
area of Waikiki Beach or the zoo.
Drink specials range from $3 pints of
Miller beer ($5 for pitchers) to $4 well
drinks and $5 mai tais. I had a mojito
made with dragon berry rum, which had
a nice tanginess.
The food is excellent. Kalua pork slid-
ers, for example, discounted to $8 for
happy hour from the normal $10, were ex-
ceptional, not too salty or dry. Hulas
kalua was sweet and juicy, served on a
taro bun with a raspberry chipotle sauce.
The Mezze Plate ($13, no discount for
happy hour) a generous plate con-
taining hummus, pita, polenta cubes and
parmesan also satisfied, as did sushi
cupcakes rice topped with spicy ahi
for $10.
The service was excellent. Overall,
Hulas offers a good time at happy hour
inside one of Waikikis most idiosyn-
cratic bars.
Steven Mark; reviewed May 17
SARENTOS
Ilikai Hotel, 1777 Ala Moana Blvd, No. 30,
955-5559, sarentoswaikiki.com. Happy
hour: 5-8 p.m. Fridays-Tuesdays, all day
Wednesdays-Thursdays
Sarentos at the Top of the I, a restau-
rant on the 30th floor of the Ilikai tower,
is coolly attractive, an object lesson in
timeless poise and chic.
You wont find super-cheap deals on
pupu here; thats not the reason Sar-
entos exists. But you will find dis-
counted small plates that allow you to
sample some of the carefully prepared
and presented specialty dishes offered
at this above-it-all location, in an atmos-
phere thats chill and cosmopolitan.
Happy-hour plates can be had for as
little as $4. These selections include
fried local mushrooms in a chimichurri
puree, pickled haricot verts spiced with
cayenne and garlic, or arancini.
I ordered filet mignon meatball slid-
ers, delicious at about the size of two
bites, for $5 each and found them
more satisfying than you might expect
from their size. With the rich flavor of
the ground filet mignon, it was easy to
take my time and savor the taste.
Asparagus, lightly grilled, was another
rewarding choice. A small plate was
enough to share among four friends. The
asparagus was served with shaved
Parmigiano-Reggiano, a delicate egg
over easy and an embellishment of
speck. For those like me who arent fa-
miliar with that term, speck is thin-sliced
cured meat.
Happy-hour patrons are served a sam-
pler dish of unleavened crackers and
hearty rustic bread with olive oil for dip-
ping. Taking this into account, a selec-
tion of three appetizers with a drink
could count as a light meal.
Beer, wine and cocktail offerings are
attractively priced at happy hour, with
domestic bottles available for just $3.50
and house wines for $5. That means that
if you just want to sip a cold one, you
can sip in style for very little.
Another special beauty of Sarentos
happy hour is that it is available every
day, with a three-hour spread Fridays
through Tuesdays and all evening long
Wednesdays and Thursdays.
Elizabeth Kieszkowski; reviewed
Jan. 18
A sample platter of sliders served at at Hulas Bar and Lei Stand comprises
the Tuscan BLT, left, Mini Reuben and Kalua Pork. It is accompanied by a
Mai Tai, back left, Basil Chi Chi, Blue Hawaii and a Blue Moon draft beer.
Bartender Romy Urbina serves up a Blueberry Limoncello Drop cocktail at
Sarentos at the top of the Ilikai Hotel.
U | T O P R E S T A U R A N T S
UAHI GRILL
Sunday breakfast in Kailua can be
maddening. At spots like Boots and
Kimos, Cinnamons and Crepes No Ka
Oi, the competition for seats is fierce. For
a good breakfast without the crowds,
Uahi Island Grill is a satisfying alternative
to the tourist traps. With plates such as
Smoked Fish Chowder on Biscuits, Garlic
Chicken Curry Omelet or Pastele Stew
Omelet, Uahis menu sticks out. Or you
can go with a lunch favorite, such as
Kalua Pork with Kale or Garlic Chicken.
But get there soon. Its sure to turn into a
tourist trap with offerings like these.
131 Hekili St.; 266-4646; uahiisland-

grill.com. Breakfast, lunch, dinner. $-$$
UNCLE BOBOS
Its all about barbecue at Uncle
Bobos, where the meat is smoked with
California oak using a low and slow ap-
proach. Menu options include pork
shoulder, beef brisket and ribs, with
pork shoulder sandwiches and taco que-
sadillas also popular choices. Burgers
are made with Kualoa Ranch beef and
the bread is homemade. After youve
licked your fingers clean of all that sa-
vory barbecue sauce, grab a drink to
wash it down (choose from fancy coffee
drinks, floats and smoothies) and head
off to catch the sunset, as theyre only
open until 5 p.m. weekdays and 6 p.m.
on weekends.
51-480 Kamehameha Highway, Kaaawa;

237-1000, unclebobos.com. Lunch, early
dinner. $-$$
UNCLE BOS RESTAURANT
Theres something for everyone at ca-
sual Uncle Bos: steaks, seafood, pasta
and even pizza. Its an eclectic menu
with a melting pot of cuisines, featuring
dishes tinged with Pacific Rim, Thai,
Laotian and Italian flavors. Among popu-
lar choices are the spicy shrimp, Thai-
style steamed clams and Boca Rota
(garlic-cheese bread with sliced prime
rib, mushrooms and mozzarella cheese).
Also recommended: Braised beef with
tomato demi-glaze; New Zealand rack of
lamb; baked opah with Parmesan panko
crust.
559 Kapahulu Ave.; 735-8311; unclebos-

restaurant.com. Dinner, late night. $-$$
U
Uahi Island
Grill serves lo-
cal favorites
with modern
flair, such as
kalua pork
with kale.
JOE GUINTO /
JGUINTO
@STARADVER -
TISER.COM
V-LOUNGE
At V-Lounge, its all about the Kiawe
wood-fired brick-oven pizza. Its a unique
concept a pizza joint that stays open
as late as 4 a.m. and transforms into a
hip late-night destination, complete with
music and a DJ but it has proven suc-
cessful. New: a draft system for beer.
Recommended pizzas: Margherita
(tomato sauce and mozzarella); Prima
(onions, mushrooms, egg yolk, truffle
oil); Prosciutto Rucola (thinly sliced
ham).
1344 Kona St.; 953-0007;

vloungehawaii.com. Dinner. $$
VINO
VINTAGE CAVE
VILLAGE BURGER
WAIAHOLE POI FACTORY
The menu is limited, but its a per-
fectly fine selection of old-school Hawai-
ian specialties. The laulau and kalua pig
combo is the top-selling combination,
with rice or poi, lomi salmon and haupia,
but other favorites include squid luau,
hoio (fern shoots) salad and, of course,
what the factory is known for: fresh,
ono-licious hand-pounded poi.
48-140 Kamehameha Highway, Kaneohe;

239-2222; waiaholepoifactory.com. Lunch,
early dinner. $
WILLOWS, THE
Who hasnt been here to celebrate an
occasion a wedding (with chapel on
the grounds), babys first birthday or
graduation party? Whether dining in a
private room or the fresh outdoors, pa-
trons are treated to an award-winning
buffet spread of Hawaiian food (includ-
ing laulau, poi and chicken long rice), ahi
and tako poke, prime rib and snow crab
legs (except during lunch on weekdays).
Opened as a club in 1944, The Willows
grew in popularity as a restaurant over
the years that followed, but its pivotal
transformation occurred in 1999 after a
change in ownership and a brief closure.
Today, The Willows provides a tranquil
atmosphere of mini cascading waterfalls
and tropical gardens, perfect for creating
a memorable occasion. Also recom-
mended: The Willows Original shrimp
and chicken curries; fried haupia.
901 Hausten St.; 952-9200; willows-

hawaii.com. Lunch, dinner, Sunday
brunch. $$$-$$$$
WOLFGANGS STEAKHOUSE
The porterhouse T-bone steak (which
also can be ordered for two, three or
even four!) is perfection to a T, as is Wolf-
gangs salad (chopped tomatoes, onions,
string beans, red peppers, shrimp and
bacon on a fresh lettuce cup), creamed
spinach and sizzling Canadian bacon
sold by the slice. New lunch specials are
winners. For just $10, indulge in a half-
pound burger with fries and onion rings,
grilled mahi sandwich, fish and chips or
a tropical chopped salad. Many will be
pleased to hear that happy hour, daily in
the bar area, has expanded to include
the lunch crowd and now runs from 11
a.m. to 6:30 p.m.
Royal Hawaiian Center, 2301 Kalakaua

Ave., third floor; 922-3600; wolfgangssteak-
house.net. Lunch, dinner, weekend
brunch. $$$-$$$$
YAKI YAKI MIWA
This cozy Japanese restaurant, which
specializes in okonomiyaki (Japa nese
pancakes) and teppanyaki dishes, does-
nt seat many with its few tables and
counter seats, and the dishes require
some time to prepare, so be prepared
for a wait. Order early and sample the
selection of appetizers and alcohol
(sake, beer and shochu) while you wait.
Recommended: Washugyu steak; sweet
potato ice cream.
1423 S. King St.; 983-3838. Dinner. $$

YANAGI SUSHI
Authentic in both ambiance and cui-
sine, Yanagis is the go-to destination
for many locals seeking quality Japanese
food. This includes a bustling crowd of
regulars who take advantage of awe-
some late-night specials (broiled
salmon, unagi donburi, combination
meals and sushi hand rolls), served from
10 p.m. to 1:30 a.m. (except Sundays).
Combination lunches and dinners,
which come with salad, appetizer, miso
soup, rice, pickled vegetables and ice
cream, are highly popular and offer myr-
iad choices. Other must-haves: salmon-
skin salad, misoyaki butterfish, fresh
salmon with Maui onion and nabemono
(for two or more).
762 Kapiolani Blvd.; 597-1525; yanagi-

sushi-hawaii.com. Lunch, dinner. $-$$
YOGUR STORY
Theres a new executive chef in town
and hes brought an Asian-fusion touch
to Yogur Storys menu. Holdovers from
the old menu include the best-selling
crabcake Eggs Benedict for breakfast,
and turkey pesto panini for lunch. The
dinner menu, however, has been subject
to changes over the past few months and
the fidgeting continues. With that said,
you cant go wrong with a staple, the
juicy prime rib. Or try the experimental
crab-crusted opah or furikake ahi, both
of which were recently added. End things
on a sweet note with desserts of burnt
creme or red velvet waffles, which can be
ordered off the breakfast menu.
815 Keeaumoku St.; 942-0505. Breakfast,

lunch, dinner. $$-$$$
ZIPPYS RESTAURANTS
ZPIZZA
Selecting a topping is like going on a
whirlwind tour around the world, with
options such as Mexican (salsa and
spicy lime chicken), Thai (peanut sauce
and spicy chicken sausage), Greek (feta,
olives, onions and tomatoes) and the
heavily requested Tuscan and
Casablanca, both smothered in mouth-
watering roasted garlic sauce. Also on
the menu are colorful salads (pear and
gorgonzola is a hit), pastas (chicken
penne pesto is a must-have) and a nice
selection of sandwiches (cant go wrong
with the meat or veggie calzones). Nice
place for the health-conscious, as ZPizza
also offers gluten-free and whole-wheat
crusts, and even vegan cheese to please.
Still cant decide? Perhaps the new
chicken wings will hit the spot, with a
choice of barbecue, buffalo, chipotle
pesto or Thai peanut sauce flavorings.
Ward Centre, Auahi Street Shops, 596-

0066; and Kailua, 151 Hekili St., 230-8400;
zpizza.com. Lunch, dinner. $$
V-Z
Yogur Story has an updated dinner menu, but brunch favorites remain,
such as the signature Dolce De Leche waffles.
CALENDAR
Culinary events scheduled for October 2013
through October 2014
2013
OCTOBER
Hawaii Fishing & Seafood Festival,
Oct. 13. More than 100 vendors, fish auc-
tion tours and fishing demonstrations at
Pier 38. Visit hawaiifishingfestival.com.
Ilima Awards, Oct. 14. Sample fine
food, wine and cocktails in a celebration
of Ilima Award-winning chefs and
restaurants selected by Star-Advertiser
food and dining writers. A benefit
for Diamond Head Theatre. Visit
www.diamondheadtheatre.com
NOVEMBER
Kona Coffee Cultural Festival, Nov. 1-
10. Annual festival offers Kona coffee
tastings, farm tours, an art show and
competition. Visit konacoffeefest.com.
Taste of Waipahu, Nov. 2. Food and
entertainment sponsored by Wai pahu
Community Association, Wai pahu Depot
Street and Wai pahu Festival Market-
place. Visit wca wai pahu.org.
Garden Island Range & Food Festi-
val, Nov. 17. Kauais biggest locavore
event, celebrating a bounty of locally
produced agricultural products, at Kilo-
hana Luau. Visit kauaifoodfestival.com.
Restaurant Week Hawaii, Nov. 18-24.
A long list of Restaurants statewide offer
special menu items, promotions and dis-
counts, with a portion of proceeds sup-
porting the Culinary Institute of the
Pacific at Diamond Head. Visit
restaurantweekhawaii.com.
DECEMBER
Sunday Brunch at The Fairmont/Din-
ing with the Chefs, Dec. 14. Presented
by the American Culinary Federation
Kona Kohala Chefs Association, with 20
top chefs and confectioners. A
fundraiser for local culinary scholar-
ships. Visit www.kona kohala chefs.org.
2014
FEBRUARY
Hawaii Chocolate Festival, Feb. 23.
Dozens of food vendors celebrating all
things chocolate at Dole Cannery with a
spotlight on Hawaii-grown cacao. Visit
hawaiichocolatefestival.com.
MARCH
Sam Choys Keauhou Poke Contest,
March 16. Open to amateur and profes-
sional chefs at the Sheraton Kona Resort
& Spa. Visit samchoyskeauhou-
pokecontest.org.
APRIL
Hawaii Avocado Festival, April 5. Cel-
ebrates island-grown avocados with
arts, crafts, food booths and recipe con-
tests, Sheraton Kona Resort & Spa at
Keauhou Bay. Visit avocadofestival.org.
Maui County Agricultural Festival,
April 5. Focusing on agricultures vital
role in the economy, environment and
lifestyle of Maui, with farmers market,
food booths and Grand Taste Education;
presented by Maui County Farm Bureau
at Maui Tropical Plantation in Wai kapu.
Visit mauicountyfarmbureau.org.
MAY
Maui Onion Festival, May 2-3. A Maui
onion pairing dinner at Hula Grill, fol-
lowed by a full day of chef demonstra-
tions, food booths and onion-eating
contest. Visit whalersvillage.com.
Big Island Chocolate Festival, May 2-
3. Presented by the Kona Cacao Associa-
tion at The Fairmont Orchid. Visit
bigislandchocolatefestival.com.
Kau Coffee Festival, May 2-11. With
music, hula, coffee tastings, farm and
mill tours and recipe contest. Visit
kaucoffeefestival.com.
East Maui Taro Festival, May 3. With
taro pancake breakfast, poi pounding,
food and craft booths, music and hula in
Hana, Maui. Visit tarofestival.org.
Waikiki Spam Jam, May 3. Annual cel-
ebration of the canned lunchmeat, with
entertainment, crafts and food along
Kalakaua Avenue. Visit Waikiki Spam
Jam on Facebook.
JUNE
Taste of Hawaii, the Ultimate Sunday
Brunch, June 1. Featuring 50 chefs from
throughout the state at Smiths Tropical
Paradise. Hosted by the Rotary Club of
Kapaa. Visit tasteofhawaii.com.
Kapalua Wine & Food Festival, June
12-15. Showcases top winemakers, mas-
ter sommeliers and chefs at Kapalua Re-
sort. Grand Tasting, Seafood Festival and
seminars. Visit kapaluawineandfood-
festival.com.
Taste of Wailea, June 15. Presented in
association with the Maui Film Festival,
featuring Wailea Resort chefs and restau-
rants. Visit mauifilmfestival.com.
JULY
Mango Festival, July 26. Celebrates
locally grown mangoes with arts, crafts,
food booths at the Sheraton Kona Re-
sort & Spa at Keauhou Bay. Visit
mango-fest.org.
Mangoes at the Moana, date TBA. Cel-
ebrate all things mango with local prod-
ucts, a mango throwdown and chef
demonstrations at the Moana Surfrider,
Waikiki. Visit mangoesatthemoana.com.
AUGUST
Joy of Sake, date TBA. Largest sake
tasting outside Japan. Visit
joyofsake.com.
Kaanapali Fresh, date TBA. Top Maui
chefs collaborate with local farmers for
this unique culinary event at Kaanapali.
Highlights include a progressive dinner,
cocktails, wine. Visit kaanapalifresh.com.
SEPTEMBER
Hawaii Food & Wine Festival, Sept.
4-7. Four-day festival featuring world-ac-
claimed chefs at various Maui and
Waikiki hotels and Ko Olina Resort. Co-
chaired by Alan Wong and Roy Yama gu -
chi as a fundraiser for food and
agriculture programs. Visit
hawaiifoodandwinefestival.com.
Rice Festival, date TBA. Held in
conjunction with National Rice Month,
with cook-offs, demonstrations and a
musubi-eating contest. Visit
ricefest.com.
OCTOBER
Chopsticks & Wine, date TBA. Enjoy
fine wine, sake, beer and tasting plates
from some of Hono lulus top restaurants
at this annual fundraiser for the Hono -
lulu Japa nese Chamber of Commerce.
Visit hjcc.org.
Taste of the Hawaiian Range, date
TBA. Hawaii islands premier food-graz-
ing event brings ranchers, farmers and
chefs together at the Hilton Waikoloa Vil-
lage. Visit tasteofthehawaiianrange.com.
The Good Table, date TBA. Lanakila
Pacifics annual fundraiser features spe-
cial dinners at dozens of restaurants
across Oahu to benefit Meals on Wheels.
Visit thegoodtable.org.
Compiled by Nina Wu, Star-Advertiser.

Dont see your food event listed? Email
features@staradvertiser.com. For
information on food-related events
throughout the year, visit
honolulupulse.com.
Culinary student Lawrence Lau served chef Stanton Hos Royal Hawaiian
dessert at the 2012 Hawaii Food & Wine Festival. The four-day event show-
cases the talents of chefs from around the world.
#
678 Hawaii . . . . . . . . . . . . . . . . 33
12th Ave. Grill. . . . . . . . . . . . . . 24
3660 on the Rise . . . . . . . . . . . 28
A
Alan Wongs . . . . . . . . . . . . . . . 28
Alicias Market . . . . . . . . . . . . . 29
Alley (at Aiea Bowl), The. . . . 33
Andys Sandwiches
and Smoothies. . . . . . . . . . . . . 33
Arancino at the Kahala. . . . . . . 8
Assaggio . . . . . . . . . . . . . . . . . . 33
Asuka Nabe + Shabu Shabu. . 34
Azul . . . . . . . . . . . . . . . . . . . . . . 34
Azure . . . . . . . . . . . . . . . . . . . . . 34
B
Banzai Sushi Bar . . . . . . . . . . . 34
Beachhouse at the Moana. . . 34
Bella Bistro. . . . . . . . . . . . . . . . 68
Bernini. . . . . . . . . . . . . . . . . . . . 14
BLT Steak . . . . . . . . . . . . . . . . . 20
Bogarts Cafe . . . . . . . . . . . . . . 12
Budnamujip . . . . . . . . . . . . . . . 68
Brasserie Du Vin . . . . . . . . . . . 34
C
Caf Julia. . . . . . . . . . . . . . . . . . 34
Cafe Kaila . . . . . . . . . . . . . . . . . 36
Cafe Maharani . . . . . . . . . . . . . 36
Cajun King . . . . . . . . . . . . . . . . 68
Casablanca
Moroccan Cuisine. . . . . . . . . . 36
Champa Thai . . . . . . . . . . . . . . 36
Chef Mavro. . . . . . . . . . . . . . . . 14
Chef Chai. . . . . . . . . . . . . . . . . . 74
Chez Kenzo Bar & Grill. . . . . . 68
Chois Garden. . . . . . . . . . . . . . 36
Cinnamons Restaurant . . . . . 10
Counter, The . . . . . . . . . . . . . . 36
Cream Pot. . . . . . . . . . . . . . . . . 37
D
d.k Steakhouse. . . . . . . . . . . . . 37
Da Spot . . . . . . . . . . . . . . . . . . . 37
Deans Drive Inn . . . . . . . . . . . 37
Diamond Head
Market & Grill. . . . . . . . . . . . . . 37
Doraku Kakaako. . . . . . . . . . . 16
Downbeat
Diner & Lounge . . . . . . . . . . . . 38
E
Elenas Restaurant . . . . . . . . . 38
F
Fendu Boulangerie . . . . . . . . . 38
Fook Yuen Restaurant . . . . . . 38
Formaggio Grill . . . . . . . . . . . . 38
Fresh Catch . . . . . . . . . . . . . . . 39
Futaba Restaurant
& Catering. . . . . . . . . . . . . . . . . 39
G
Ginas Bar-B-Q . . . . . . . . . . . . . 39
Green & Vines . . . . . . . . . . . . . 39
Golden Duck. . . . . . . . . . . . . . . 39
Good to Grill. . . . . . . . . . . . . . . 42
Greek Marina . . . . . . . . . . . . . . 42
Grove, The . . . . . . . . . . . . . . . . 42
Gulick Delicatessen. . . . . . . . . 42
Gyu-Kaku . . . . . . . . . . . . . . . . . 42
H
Hale Vietnam . . . . . . . . . . . . . . 43
Haleiwa Joes
Seafood Grill. . . . . . . . . . . . . . . 43
Hanks Haute Dogs . . . . . . . . . 43
Hapa Grill . . . . . . . . . . . . . . . . . 43
Hasr Bistro . . . . . . . . . . . . . . . . 18
Hau Tree Lanai. . . . . . . . . . . . . 43
Hee Hing Restaurant. . . . . . . . 44
Helenas Hawaiian Food. . . . . 44
Highway Inn . . . . . . . . . . . . . . . 44
Himalayan Kitchen . . . . . . . . . 44
Hiroshi Eurasion Tapas . . . . . 14
Hokus . . . . . . . . . . . . . . . . . . . . 28
Home Bar & Grill . . . . . . . . . . . 16
Honolulu Burger Co. . . . . . . . . 44
Honolulu Museum
of Art Cafe. . . . . . . . . . . . . . . . . 44
Hot Pot Heaven . . . . . . . . . . . . 44
Hula Grill. . . . . . . . . . . . . . . . . . 74
Hulas Bar and Lei Stand . . . . 75
Hys Steak House. . . . . . . . . . . 44
I
Imanas Tei . . . . . . . . . . . . . . . . 48
Irifune . . . . . . . . . . . . . . . . . . . . 48
Izakaya Gazen . . . . . . . . . . . . . 48
Izakaya Nonbei . . . . . . . . . . . . 48
J
Jade Dynasty
Seafood Restaurant . . . . . . . . 49
Japanese
Restaurant Kai . . . . . . . . . . . . . 68
Japengo. . . . . . . . . . . . . . . . . . . 22
Jawaiian Irie Jerk. . . . . . . . . . . 49
Jimbo Restaurant . . . . . . . . . . 49
Jinroku Pacific
Teppan Grill & Bar . . . . . . . . . 49
JJ Bistro & French Pastry . . . 50
JJ Dolans . . . . . . . . . . . . . . . . . 50
Juliez Restaurant . . . . . . . . . . 50
K
Ka Ikena Lauae. . . . . . . . . . . . 29
Kahuku Farms . . . . . . . . . . . . . 50
Kahumana Organic
Farm & Cafe . . . . . . . . . . . . . . . 50
Kai Market . . . . . . . . . . . . . . . . 51
Kaiwa. . . . . . . . . . . . . . . . . . . . . 51
Kakaako Kitchen . . . . . . . . . . 51
Kalapawai Market . . . . . . . . . . 51
Kan Zaman . . . . . . . . . . . . . . . . 68
Karai Crab. . . . . . . . . . . . . . . . . 52
Kimukatsu . . . . . . . . . . . . . . . . 52
Kiss My Grits . . . . . . . . . . . . . . 53
Kissaten Caf
24-Hour Coffee Bar . . . . . . . . . 53
Kona Brewing Co. . . . . . . . . . . 53
Kona Kai Sushi. . . . . . . . . . 40, 53
L
La Cucina
Ristorante Italiano . . . . . . . . . 54
La Mer . . . . . . . . . . . . . . . . . . . . 14
La Tour Cafe. . . . . . . . . . . . . . . 54
Le Bistro . . . . . . . . . . . . . . . . . . . 6
Legend Seafood
Restaurant . . . . . . . . . . . . . . . . 54
Lucky Belly. . . . . . . . . . . . . . . . 12
Liliha Bakery
& Coffee Shop . . . . . . . . . . . . . 54
Little Village
Noodle House . . . . . . . . . . . . . 55
Luibuenos Mexican
& Seafood Restaurant. . . . . . . 55
M
MAC 24/7
Bar + Restaurant . . . . . . . . . . . 55
Mac Nuts House . . . . . . . . . . . 69
Maguro-Ya. . . . . . . . . . . . . . . . . 55
Mailes Thai Bistro . . . . . . . . . 56
Mariposa. . . . . . . . . . . . . . . . . . 10
Maxs of Manila . . . . . . . . . . . . 56
Mediterraneo
Italian Restaurant . . . . . . . . . . 57
Mei Sum Dim Sum
Restaurant . . . . . . . . . . . . . . . . 57
Michels at the Colony Surf . . 26
Mitchs Fish Market
& Sushi Bar. . . . . . . . . . . . . . . . 40
Million Restaurant . . . . . . . . . 57
Mings Chinese Restaurant . . 57
Mollys BBQ and Seafood. . . . 57
Monkeypod Kitchen
By Merriman . . . . . . . . . . . . . . 24
Morimoto Waikiki . . . . . . . . . . 20
Morios Sushi Bistro . . . . . . . . 59
Morning Glass
Coffee + Cafe. . . . . . . . . . . . . . . 59
Mortons The Steakhouse . . . 59
Murphys Bar & Grill. . . . . . . . 59
N
Nanzan GiroGiro . . . . . . . . . . . 14
Nicos at Pier 38. . . . . . . . . . . . 12
Nobu Waikiki . . . . . . . . . . . . . . 14
O
Ojiya Restaurant . . . . . . . . . . . 60
Olive Tree Cafe . . . . . . . . . . . . 60
Ono Hawaiian Foods . . . . . . . 60
Orchids . . . . . . . . . . . . . . . . . . . 61
P
Paakai . . . . . . . . . . . . . . . . . . . . 61
Pah Kes Chinese
Restaurant . . . . . . . . . . . . . . . . 61
Paina Cafe . . . . . . . . . . . . . . . . 61
Pancakes & Waffles. . . . . . . . . 62
Panya Bistro & Bakery. . . . . . 62
Pho One Vietnamese
Cuisine . . . . . . . . . . . . . . . . . . . 62
Pineapple Room
by Alan Wong, The . . . . . . . . . 62
Pint + Jigger . . . . . . . . . . . . . . . 62
Pioneer Saloon. . . . . . . . . . . . . 62
Poke Stop . . . . . . . . . . . . . . . . . 63
Prima. . . . . . . . . . . . . . . . . . . . . 16
R
Raging Crab . . . . . . . . . . . . . . . 64
Rakuen Lounge . . . . . . . . . . . . 40
REAL a Gastropub. . . . . . . . . . 64
Restaurant Kunio . . . . . . . . . . 64
Rinka . . . . . . . . . . . . . . . . . . . . . 69
Roys Restaurant . . . . . . . . . . . 28
RumFire. . . . . . . . . . . . . . . . . . . 65
Ruths Chris Steak House. . . . 65
Ryans Grill . . . . . . . . . . . . . . . . 28
S
Salt Bar and Kitchen. . . . . . . . 24
Sansei Seafood
Restaurant & Sushi Bar . . . . . 65
Sarentos . . . . . . . . . . . . . . . . . . 75
Seoul Garden Yakiniku . . . . . . 66
Shillawon . . . . . . . . . . . . . . . . . 66
SHOR American
Seafood Grill . . . . . . . . . . . . . . 66
Side Street Inn/Side
Street Inn on Da Strip . . . . . . . 66
Signature. . . . . . . . . . . . . . . . . . 18
Sikdorak
Korean Restaurant . . . . . . . . . 66
Sorabol . . . . . . . . . . . . . . . . . . . 67
Soul de Cuba Cafe . . . . . . . . . . 67
Souvaly Thai . . . . . . . . . . . . . . 67
Spalding House Caf. . . . . . . . 67
Spicy Ahi & BBQ . . . . . . . . . . . 67
Stage . . . . . . . . . . . . . . . . . . . . . 70
Starbucks Coffee Co. . . . . . . . 28
Sugoi Bento & Catering . . . . . 70
Sushi ii. . . . . . . . . . . . . . . . . 41, 70
Sushi Izakaya Gaku . . . . . . . . . 18
Sushi Izakaya Shinn . . . . . . . . 70
Sushi Sasabune . . . . . . . . . . . . 71
Sushi YuZu . . . . . . . . . . . . . . . . 18
Sweet Es Caf . . . . . . . . . . . . . 71
Sweet Home Caf. . . . . . . . . . . 71
T
Tai Pan Dim Sum. . . . . . . . . . . 72
Tango Contemporary Cafe . . 72
Taniokas Seafoods
& Catering. . . . . . . . . . . . . . . . . 72
Taormina Sicilian
Cuisine . . . . . . . . . . . . . . . . . . . 72
Tenkaippin Ramen . . . . . . . . . 72
Thai Herb Kitchen. . . . . . . . . . 72
Thai Lao . . . . . . . . . . . . . . . . . . 24
Thelmas Restaurant . . . . . . . 72
To Chau. . . . . . . . . . . . . . . . . . . 72
Tokkuri Tei . . . . . . . . . . . . . . . . 73
Tokoname Sushi
Bar & Restaurant. . . . . . . . . . . 73
Tonkatsu Ginza
Bairin Waikiki . . . . . . . . . . . . . . 73
town. . . . . . . . . . . . . . . . . . . . . . 22
Tsukuneya Robata Grill . . . . . 73
U
Uahi Grill. . . . . . . . . . . . . . . . . . 76
Uncle Bobos . . . . . . . . . . . . . . 76
Uncle Bos Restaurant . . . . . . 76
V
V-Lounge. . . . . . . . . . . . . . . . . . 77
Vino . . . . . . . . . . . . . . . . . . . . . . 22
Vintage Cave . . . . . . . . . . . . . . 12
Village Burger. . . . . . . . . . . . . . 13
W
Waiahole Poi Factory . . . . . . . 77
Willows, The. . . . . . . . . . . . . . . 77
Wolfgangs
Steakhouse. . . . . . . . . . . . . . . . 77
Y
Yaki Yaki Miwa . . . . . . . . . . . . . 77
Yanagi Sushi . . . . . . . . . . . . . . . 77
Yogur Story . . . . . . . . . . . . . . . 77
Z
Zippys Restaurants . . . . . . . . 28
zpizza. . . . . . . . . . . . . . . . . . . . . 77
R E S T A U R A N T S I N D E X | A L P H A B E T I C A L
FINE DINING
3660 on the Rise . . . . . . . . . . . . . . . . . . . . 28
12th Ave. Grill . . . . . . . . . . . . . . . . . . . . . . 24
Alan Wongs. . . . . . . . . . . . . . . . . . . . . . . . 28
Arancino at the Kahala . . . . . . . . . . . . . . . 8
Azul. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Azure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Beachhouse at the Moana . . . . . . . . . . . 34
BLT Steak . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Chef Mavro . . . . . . . . . . . . . . . . . . . . . . . . 14
Chef Chai . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Hiroshi Eurasion Tapas. . . . . . . . . . . . . . 14
Hokus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Hys Steak House . . . . . . . . . . . . . . . . . . . 44
La Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Le Bistro. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Mariposa . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Michels at the Colony Surf . . . . . . . . . . 26
Morimoto Waikiki. . . . . . . . . . . . . . . . . . . 20
Mortons The Steakhouse . . . . . . . . . . . 59
Nanzan GiroGiro. . . . . . . . . . . . . . . . . . . . 14
Nobu Waikiki . . . . . . . . . . . . . . . . . . . . . . . 14
Orchids . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Paakai . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Pineapple Room by Alan Wong, The . . 62
Prima . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Roys Restaurant . . . . . . . . . . . . . . . . . . . 28
Ruths Chris Steak House . . . . . . . . . . . . 65
Signature . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Stage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Vintage Cave . . . . . . . . . . . . . . . . . . . . . . . 12
Wolfgangs Steakhouse . . . . . . . . . . . . . . 77
CASUAL/FAMILY
Alley (at Aiea Bowl), The . . . . . . . . . . . . 33
Caf Julia . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cafe Kaila. . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cinnamons Restaurant. . . . . . . . . . . . . . 10
Counter, The . . . . . . . . . . . . . . . . . . . . . . . 36
Deans Drive Inn . . . . . . . . . . . . . . . . . . . . 37
Good to Grill . . . . . . . . . . . . . . . . . . . . . . . 42
Haleiwa Joes Seafood Grill. . . . . . . . . . . 43
Hapa Grill. . . . . . . . . . . . . . . . . . . . . . . . . . 43
Jawaiian Irie Jerk . . . . . . . . . . . . . . . . . . . 49
Jimbo Restaurant. . . . . . . . . . . . . . . . . . . 49
Kahuku Farms. . . . . . . . . . . . . . . . . . . . . . 50
Kahumana Organic Farm & Cafe. . . . . . 50
Kai Market . . . . . . . . . . . . . . . . . . . . . . . . . 51
Kakaako Kitchen. . . . . . . . . . . . . . . . . . . 51
Kalapawai Market . . . . . . . . . . . . . . . . . . 51
Kiss My Grits. . . . . . . . . . . . . . . . . . . . . . . 52
La Tour Cafe . . . . . . . . . . . . . . . . . . . . . . . 54
Mac Nuts House. . . . . . . . . . . . . . . . . . . . 69
Mollys BBQ and Seafood . . . . . . . . . . . . 57
Nicos at Pier 38 . . . . . . . . . . . . . . . . . . . . 12
Olive Tree Cafe . . . . . . . . . . . . . . . . . . . . . 60
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 61
Panya Bistro & Bakery . . . . . . . . . . . . . . 62
Pioneer Saloon . . . . . . . . . . . . . . . . . . . . . 62
Poke Stop. . . . . . . . . . . . . . . . . . . . . . . . . . 63
Street Inn on Da Strip . . . . . . . . . . . . . . . 66
Spalding House Caf . . . . . . . . . . . . . . . . 67
Uahi Grill . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Zippys . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
AMERICAN
12th Ave. Grill . . . . . . . . . . . . . . . . . . . . . . 24
Bella Bistro . . . . . . . . . . . . . . . . . . . . . . . . 68
Grove, The. . . . . . . . . . . . . . . . . . . . . . . . . 42
Hau Tree Lanai . . . . . . . . . . . . . . . . . . . . . 43
Honolulu Museum of Art Cafe . . . . . . . . 44
Ka Ikena Lauae . . . . . . . . . . . . . . . . . . . . 29
Kahuku Farms. . . . . . . . . . . . . . . . . . . . . . 50
Kai Market . . . . . . . . . . . . . . . . . . . . . . . . . 51
Kiss My Grits. . . . . . . . . . . . . . . . . . . . . . . 52
Mariposa . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Mollys BBQ and Seafood . . . . . . . . . . . . 57
Monkeypod Kitchen By Merriman . . . . 24
Pineapple Room by Alan Wong, The . . 62
Ryans Grill . . . . . . . . . . . . . . . . . . . . . . . . 28
SHOR American Seafood Grill . . . . . . . . 66
Spalding House Caf . . . . . . . . . . . . . . . . 67
Tango Contemporary Cafe. . . . . . . . . . . 72
town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Uncle Bobos . . . . . . . . . . . . . . . . . . . . . . 76
Yogur Story . . . . . . . . . . . . . . . . . . . . . . . 77
BAKERY
Diamond Head Market & Grill . . . . . . . . 37
Fendu Boulangerie. . . . . . . . . . . . . . . . . . 38
JJ Bistro & French Pastry . . . . . . . . . . . . 50
La Tour Cafe . . . . . . . . . . . . . . . . . . . . . . . 54
Liliha Bakery & Coffee Shop. . . . . . . . . . 54
Panya Bistro & Bakery . . . . . . . . . . . . . . 62
BREAKFAST
Andys Sandwiches and Smoothies . . . 33
Bogarts Cafe . . . . . . . . . . . . . . . . . . . . . . 12
Cafe Kaila. . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cinnamons Restaurant. . . . . . . . . . . . . . 10
Cream Pot . . . . . . . . . . . . . . . . . . . . . . . . . 37
Mac Nuts House. . . . . . . . . . . . . . . . . . . . 69
Morning Glass Coffee + Cafe . . . . . . . . . 59
Pancakes & Waffles . . . . . . . . . . . . . . . . . 62
Sweet E's Cafe. . . . . . . . . . . . . . . . . . . . . . 71
Yogur Story . . . . . . . . . . . . . . . . . . . . . . . . 77
BUFFETT
Willows, The . . . . . . . . . . . . . . . . . . . . . . . 77
COFFEE & TEA
Bogarts Cafe . . . . . . . . . . . . . . . . . . . . . . 12
Kissaten Caf 24-Hour Coffee Bar . . . . . 52
Morning Glass Coffee + Cafe . . . . . . . . . 59
Starbucks Coffee Co. . . . . . . . . . . . . . . . . 28
COCKTAILS & BAR FOOD
(SMALL PLATES, PUPU)
Formaggio Grill. . . . . . . . . . . . . . . . . . . . . 38
Home Bar & Grill . . . . . . . . . . . . . . . . . . . 16
Hula Grill . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Hula's Bar & Lei Stand . . . . . . . . . . . . . . 75
Jinroku Pacific Teppan Grill & Bar . . . . 49
JJ Dolans . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Kona Brewing Co.. . . . . . . . . . . . . . . . . . . 53
Lucky Belly . . . . . . . . . . . . . . . . . . . . . . . . 12
Murphys Bar & Grill . . . . . . . . . . . . . . . . 59
Pint + Jigger. . . . . . . . . . . . . . . . . . . . . . . . 62
REAL a Gastropub . . . . . . . . . . . . . . . . . . 64
RumFire . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Ryans Grill . . . . . . . . . . . . . . . . . . . . . . . . 28
Salt Bar and Kitchen . . . . . . . . . . . . . . . . 24
Sarentos . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Street Inn on Da Strip . . . . . . . . . . . . . . . 66
Sushi Izakaya Shinn. . . . . . . . . . . . . . . . . 70
Tsukuneya Robata Grill. . . . . . . . . . . . . . 73
Uncle Bos Restaurant. . . . . . . . . . . . . . . 76
V-Lounge . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Vino. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
DINER
Downbeat Diner & Lounge. . . . . . . . . . . 38
MAC 24/7 Bar + Restaurant . . . . . . . . . . 55
EAST-WEST/FUSION
Banzai Sushi Bar. . . . . . . . . . . . . . . . . . . . 34
Chef Chai . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Chez Kenzo Bar & Grill . . . . . . . . . . . . . . 68
Doraku Kakaako . . . . . . . . . . . . . . . . . . . 16
Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Lucky Belly . . . . . . . . . . . . . . . . . . . . . . . . 12
Monkeypod Kitchen By Merriman . . . . 24
Nobu Waikiki . . . . . . . . . . . . . . . . . . . . . . . 14
Roys Restaurant . . . . . . . . . . . . . . . . . . . 28
RumFire . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Sansei Seafood
Restaurant & Sushi Bar. . . . . . . . . . . . . . 65
Stage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Uncle Bos Restaurant. . . . . . . . . . . . . . . 76
CHINESE
Fook Yuen Restaurant. . . . . . . . . . . . . . . 38
Golden Duck . . . . . . . . . . . . . . . . . . . . . . . 39
Hee Hing Restaurant . . . . . . . . . . . . . . . . 44
Jade Dynasty Seafood Restaurant . . . . 49
Legend Seafood Restaurant . . . . . . . . . . 54
Little Village Noodle House . . . . . . . . . . 55
Mei Sum Dim Sum Restaurant . . . . . . . . 57
Mings Chinese Restaurant. . . . . . . . . . . 57
Pah Kes Chinese Restaurant. . . . . . . . . 61
Tai Pan Dim Sum . . . . . . . . . . . . . . . . . . . 72
CUBAN
Soul de Cuba Cafe . . . . . . . . . . . . . . . . . . 67
FILIPINO
Elenas Restaurant . . . . . . . . . . . . . . . . . . 38
Juliez Restaurant. . . . . . . . . . . . . . . . . . . 50
Maxs of Manila. . . . . . . . . . . . . . . . . . . . . 56
Thelmas Restaurant . . . . . . . . . . . . . . . . 72
FRENCH
Brasserie Du Vin. . . . . . . . . . . . . . . . . . . . 34
Chef Mavro . . . . . . . . . . . . . . . . . . . . . . . . 14
Fendu Boulangerie. . . . . . . . . . . . . . . . . . 38
Hasr Bistro . . . . . . . . . . . . . . . . . . . . . . . . 18
La Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Le Bistro. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Michels at the Colony Surf . . . . . . . . . . 26
HAWAIIAN
Fresh Catch. . . . . . . . . . . . . . . . . . . . . . . . 39
Helenas Hawaiian Food . . . . . . . . . . . . . 44
Highway Inn . . . . . . . . . . . . . . . . . . . . . . . 44
Ono Hawaiian Foods . . . . . . . . . . . . . . . . 60
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 61
Poke Stop. . . . . . . . . . . . . . . . . . . . . . . . . . 63
Waiahole Poi Factory . . . . . . . . . . . . . . . 77
INDIAN
Cafe Maharani. . . . . . . . . . . . . . . . . . . . . . 36
Himalayan Kitchen . . . . . . . . . . . . . . . . . 44
ITALIAN
Assaggio. . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Bella Bistro . . . . . . . . . . . . . . . . . . . . . . . . 68
Bernini . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
La Cucina Ristorante Italiano. . . . . . . . . 55
Mediterraneo Italian Restaurant. . . . . . 57
Prima . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Taormina Sicilian Cuisine. . . . . . . . . . . . 72
Vino. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
JAPANESE
Asuka Nabe + Shabu Shabu . . . . . . . . . . 34
Doraku Kakaako . . . . . . . . . . . . . . . . . . . 16
Futaba Restaurant & Catering . . . . . . . . 39
Gulick Delicatessen . . . . . . . . . . . . . . . . . 42
Gyu-Kaku . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Imanas Tei . . . . . . . . . . . . . . . . . . . . . . . . . 48
Irifune. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Izakaya Gazen. . . . . . . . . . . . . . . . . . . . . . 48
Izakaya Nonbei . . . . . . . . . . . . . . . . . . . . . 48
Japanese Restaurant Kai . . . . . . . . . . . . 68
Japengo . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Jimbo Restaurant. . . . . . . . . . . . . . . . . . . 49
Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Kimukatsu . . . . . . . . . . . . . . . . . . . . . . . . . 52
Kona Kai Sushi . . . . . . . . . . . . . . . . . . 40, 53
Maguro-Ya . . . . . . . . . . . . . . . . . . . . . . . . . 55
Mitchs Fish Market & Sushi Bar . . . . . . 40
Morios Sushi Bistro . . . . . . . . . . . . . . . . 59
Nanzan GiroGiro. . . . . . . . . . . . . . . . . . . . 14
Ojiya Restaurant . . . . . . . . . . . . . . . . . . . 60
Restaurant Kunio. . . . . . . . . . . . . . . . . . . 64
Rinka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Sushi ii . . . . . . . . . . . . . . . . . . . . . . . . . 40, 70
Sushi Izakaya Gaku . . . . . . . . . . . . . . . . . 18
Sushi Izakaya Shinn. . . . . . . . . . . . . . . . . 70
Sushi Sasabune. . . . . . . . . . . . . . . . . . . . . 71
Sushi YuZu. . . . . . . . . . . . . . . . . . . . . . . . . 18
Tenkaippin Ramen. . . . . . . . . . . . . . . . . . 72
Tokkuri Tei. . . . . . . . . . . . . . . . . . . . . . . . . 73
Tokoname Sushi Bar & Restaurant. . . . 73
Tonkatsu Ginza Bairin Waikiki . . . . . . . . 73
Tsukuneya Robata Grill. . . . . . . . . . . . . . 73
Yaki Yaki Miwa . . . . . . . . . . . . . . . . . . . . . 77
Yanagi Sushi . . . . . . . . . . . . . . . . . . . . . . . 77
KOREAN
678 Hawaii . . . . . . . . . . . . . . . . . . . . . . . . . 33
Budnamujip. . . . . . . . . . . . . . . . . . . . . . . . 68
Chois Garden . . . . . . . . . . . . . . . . . . . . . . 36
Ginas Bar-B-Q. . . . . . . . . . . . . . . . . . . . . . 39
Million Restaurant . . . . . . . . . . . . . . . . . . 57
Seoul Garden Yakiniku . . . . . . . . . . . . . . 66
Shillawon. . . . . . . . . . . . . . . . . . . . . . . . . . 66
Sikdorak Korean Restaurant . . . . . . . . . 66
Sorabol. . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
MEDITERRANEAN/GREEK
Casablanca Moroccan Cuisine . . . . . . . 36
Da Spot. . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Greek Marina. . . . . . . . . . . . . . . . . . . . . . . 42
Kan Zaman . . . . . . . . . . . . . . . . . . . . . . . . 68
Olive Tree Cafe . . . . . . . . . . . . . . . . . . . . . 60
MEXICAN/LATIN AMERICAN
Luibuenos Mexican
& Seafood Restaurant . . . . . . . . . . . . . . . 55
Wahoos Fish Taco . . . . . . . . . . . . . . . . . . . .
THAI
Champa Thai. . . . . . . . . . . . . . . . . . . . . . . 36
Mailes Thai Bistro. . . . . . . . . . . . . . . . . . 56
Souvaly Thai . . . . . . . . . . . . . . . . . . . . . . . 67
Thai Herb Kitchen . . . . . . . . . . . . . . . . . . 72
Thai Lao. . . . . . . . . . . . . . . . . . . . . . . . . . . 24
VIETNAMESE
Hale Vietnam. . . . . . . . . . . . . . . . . . . . . . . 43
Pho One Vietnamese Cuisine. . . . . . . . . 62
To Chau . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
HOT POT
Asuka Nabe + Shabu Shabu . . . . . . . . . . 34
Hot Pot Heaven. . . . . . . . . . . . . . . . . . . . . 44
Sweet Home Caf . . . . . . . . . . . . . . . . . . . 71
MEAT-EATERS (STEAKS,
BURGERS, HOT DOGS)
BLT Steak . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Counter, The . . . . . . . . . . . . . . . . . . . . . . . 36
d.k Steakhouse . . . . . . . . . . . . . . . . . . . . . 37
Good to Grill . . . . . . . . . . . . . . . . . . . . . . . 42
Hanks Haute Dogs. . . . . . . . . . . . . . . . . . 43
Honolulu Burger Co. . . . . . . . . . . . . . . . . 44
Hys Steak House . . . . . . . . . . . . . . . . . . . 44
Kona Brewing Co.. . . . . . . . . . . . . . . . . . . 53
Mortons The Steakhouse . . . . . . . . . . . 59
Murphys Bar & Grill . . . . . . . . . . . . . . . . 59
Pint + Jigger. . . . . . . . . . . . . . . . . . . . . . . . 62
Signature . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Wolfgangs Steakhouse . . . . . . . . . . . . . . 77
Village Burger . . . . . . . . . . . . . . . . . . . . . . 13
VEGETARIAN
Green & Vines. . . . . . . . . . . . . . . . . . . . . . 39
PIZZA
JJ Dolans . . . . . . . . . . . . . . . . . . . . . . . . . . 50
V-Lounge . . . . . . . . . . . . . . . . . . . . . . . . . . 77
zpizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
PLATE LUNCH/TAKEOUT
Alicias Market . . . . . . . . . . . . . . . . . . . . . 29
Deans Drive Inn . . . . . . . . . . . . . . . . . . . . 37
Diamond Head Market & Grill . . . . . . . . 37
Fresh Catch. . . . . . . . . . . . . . . . . . . . . . . . 39
Ginas Bar-B-Q. . . . . . . . . . . . . . . . . . . . . . 39
Gulick Delicatessen . . . . . . . . . . . . . . . . . 42
Jawaiian Irie Jerk . . . . . . . . . . . . . . . . . . . 49
Kakaako Kitchen. . . . . . . . . . . . . . . . . . . 51
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 61
Pioneer Saloon . . . . . . . . . . . . . . . . . . . . . 62
Poke Stop. . . . . . . . . . . . . . . . . . . . . . . . . . 63
Spicy Ahi & BBQ. . . . . . . . . . . . . . . . . . . . 67
Sugoi Bento & Catering. . . . . . . . . . . . . . 70
Taniokas Seafoods & Catering . . . . . . . 72
Zippys . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
zpizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
SEAFOOD
Cajun King . . . . . . . . . . . . . . . . . . . . . . . . . 68
Fresh Catch. . . . . . . . . . . . . . . . . . . . . . . . 39
Haleiwa Joes Seafood Grill. . . . . . . . . . . 43
Hau Tree Lanai . . . . . . . . . . . . . . . . . . . . . 43
Karai Crab . . . . . . . . . . . . . . . . . . . . . . . . . 52
Luibuenos Mexican
& Seafood Restaurant . . . . . . . . . . . . . . . 55
Nicos at Pier 38 . . . . . . . . . . . . . . . . . . . . 12
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 61
Poke Stop. . . . . . . . . . . . . . . . . . . . . . . . . . 63
Raging Crab. . . . . . . . . . . . . . . . . . . . . . . . 64
Sansei Seafood
Restaurant & Sushi Bar. . . . . . . . . . . . . . 65
SHOR American Seafood Grill . . . . . . . . 66
Spicy Ahi & BBQ. . . . . . . . . . . . . . . . . . . . 67
Taniokas Seafoods & Catering . . . . . . . 72
24 HOURS
Liliha Bakery & Coffee Shop. . . . . . . . . . 54
MAC 24/7 Bar + Restaurant . . . . . . . . . . 55
Zippys (some locations) . . . . . . . . . . . . 28
WINE (WINE BARS AND
WINE-DRIVEN MENUS)
12th Ave. Grill . . . . . . . . . . . . . . . . . . . . . . 24
Brasserie Du Vin. . . . . . . . . . . . . . . . . . . . 34
Chef Mavro . . . . . . . . . . . . . . . . . . . . . . . . 14
Formaggio Grill. . . . . . . . . . . . . . . . . . . . . 38
Vino. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
B Y C A T E G O R Y | R E S T A U R A N T S I N D E X
GREATE R HONOLULU
(Airport to Kaimuki -- except
Waikiki and Chinatown/Nuuanu):
678 Hawaii. . . . . . . . . . . . . . . . . 33
12th Ave. Grill. . . . . . . . . . . . . . 24
3660 on the Rise. . . . . . . . . . . . 38
Alan Wongs . . . . . . . . . . . . . . . 28
Alicias Market . . . . . . . . . . . . . 29
Andys Sandwiches
and Smoothies. . . . . . . . . . . . . 33
Asuka Nabe +
Shabu Shabu . . . . . . . . . . . . . . 34
Bernini. . . . . . . . . . . . . . . . . . . . 14
Bogarts Cafe . . . . . . . . . . . . . . 12
Bunamujip . . . . . . . . . . . . . . . . 68
Caf Julia. . . . . . . . . . . . . . . . . . 33
Cafe Kaila . . . . . . . . . . . . . . . . . 36
Cafe Maharani . . . . . . . . . . . . . 36
Champa Thai . . . . . . . . . . . . . . 36
Chef Mavro. . . . . . . . . . . . . . . . 14
Chef Chai. . . . . . . . . . . . . . . . . . 74
Chez Kenzo Bar & Grill. . . . . . 68
Chois Garden. . . . . . . . . . . . . . 36
Da Spot . . . . . . . . . . . . . . . . . . . 37
Diamond Head
Market & Grill. . . . . . . . . . . . . . 37
Doraku Kakaako. . . . . . . . . . . 16
Elenas Restaurant . . . . . . . . . 38
Fendu Boulangerie . . . . . . . . . 38
Fook Yuen Restaurant . . . . . . 38
Ginas Bar-B-Q . . . . . . . . . . . . . 39
Green & Vines . . . . . . . . . . . . . 39
Golden Duck. . . . . . . . . . . . . . . 39
Good to Grill. . . . . . . . . . . . . . . 42
Gulick Delicatessen. . . . . . . . . 42
Hale Vietnam . . . . . . . . . . . . . . 43
Hanks Haute Dogs . . . . . . . . . 43
Hee Hing Restaurant. . . . . . . . 44
Helenas Hawaiian Food. . . . . 44
Himalayan Kitchen . . . . . . . . . 44
Hiroshi Eurasion Tapas . . . . . 14
Home Bar & Grill . . . . . . . . . . . 16
Honolulu Burger Co. . . . . . . . . 44
Honolulu Museum
of Art Cafe. . . . . . . . . . . . . . . . . 44
Hot Pot Heaven . . . . . . . . . . . . 44
Imanas Tei. . . . . . . . . . . . . . . . . 48
Irifune . . . . . . . . . . . . . . . . . . . . 48
Izakaya Gazen . . . . . . . . . . . . . 48
Izakaya Nonbei . . . . . . . . . . . . 48
Jade Dynasty
Seafood Restaurant . . . . . . . . 49
Japanese Restaurant Kai . . . . 68
Jawaiian Irie Jerk. . . . . . . . . . . 49
Jimbo Restaurant . . . . . . . . . . 49
JJ Bistro & French Pastry . . . 50
Ka Ikena Lauae. . . . . . . . . . . . 29
Kakaako Kitchen . . . . . . . . . . 51
Karai Crab. . . . . . . . . . . . . . . . . 52
Kiss My Grits . . . . . . . . . . . . . . 53
Kissaten Caf
24-Hour Coffee Bar . . . . . . . . . 53
Kona Kai Sushi. . . . . . . . . . 40, 53
La Cucina
Ristorante Italiana. . . . . . . . . . 54
La Tour Cafe. . . . . . . . . . . . . . . 54
Maguro-Ya. . . . . . . . . . . . . . . . . 55
Mariposa. . . . . . . . . . . . . . . . . . 10
Mediterraneo
Italian Restaurant . . . . . . . . . . 57
Mitchs Fish Market
& Sushi Bar. . . . . . . . . . . . . . . . 40
Million Restaurant. . . . . . . . . . 57
Ming's Chinese Restaurant . . 57
Morio's Sushi Bistro . . . . . . . . 59
Morning Glass
Coffee + Cafe. . . . . . . . . . . . . . . 59
Mortons The Steakhouse . . . 59
Murphy's Bar & Grill . . . . . . . . 59
Nanzan GiroGiro . . . . . . . . . . . 14
Nicos at Pier 38. . . . . . . . . . . . 12
Ojiya Restaurant . . . . . . . . . . . 60
Ono Hawaiian Foods. . . . . . . . 60
Pancakes & Waffles. . . . . . . . . 62
Panya Bistro & Bakery . . . . . . 62
Pineapple Room
by Alan Wong, The . . . . . . . . . 62
Pint + Jigger . . . . . . . . . . . . . . . 62
Pioneer Saloon. . . . . . . . . . . . . 62
Raging Crab . . . . . . . . . . . . . . . 64
REAL a Gastropub. . . . . . . . . . 64
Rinka . . . . . . . . . . . . . . . . . . . . . 69
Ryans Grill . . . . . . . . . . . . . . . . 28
Salt Bar and Kitchen. . . . . . . . 24
Seoul Garden Yakiniku . . . . . . 66
Shillawon . . . . . . . . . . . . . . . . . 66
Signature. . . . . . . . . . . . . . . . . . 18
Sikdorak Korean
Restaurant . . . . . . . . . . . . . . . . 66
Sorabol . . . . . . . . . . . . . . . . . . . 67
Spalding House Caf. . . . . . . . 67
Stage . . . . . . . . . . . . . . . . . . . . . 70
Sugoi Bento & Catering . . . . . 70
Sushi ii. . . . . . . . . . . . . . . . . 41, 70
Sushi Izakaya Gaku . . . . . . . . . 18
Sushi Izakaya Shinn . . . . . . . . 70
Sushi Sasabune . . . . . . . . . . . . 71
Sweet Es Caf . . . . . . . . . . . . . 71
Sweet Home Cafe. . . . . . . . . . . 71
Tango Contemporary Cafe . . 72
Tenkaippin Ramen . . . . . . . . . 72
Thai Herb Kitchen. . . . . . . . . . 72
Tokkuri Tei . . . . . . . . . . . . . . . . 73
town. . . . . . . . . . . . . . . . . . . . . . 22
Tsukuneya Robata Grill . . . . . 73
Uncle Bos Restaurant . . . . . . 76
V-Lounge. . . . . . . . . . . . . . . . . . 77
Vino . . . . . . . . . . . . . . . . . . . . . . 22
Vintage Cave . . . . . . . . . . . . . . 12
Willows, The. . . . . . . . . . . . . . . 77
Yaki Yaki Miwa . . . . . . . . . . . . 77
Yanagi Sushi . . . . . . . . . . . . . . . 77
Yogur Story. . . . . . . . . . . . . . . . 77
CHI NATOWN/ NUUANU
Brasserie Du Vin . . . . . . . . . . . 34
Hasr Bistro . . . . . . . . . . . . . . . . 18
Downbeat Diner & Lounge . . 38
JJ Dolans . . . . . . . . . . . . . . . . . 50
Kan Zaman . . . . . . . . . . . . . . . . 68
Legend Seafood
Restaurant . . . . . . . . . . . . . . . . 54
Lucky Belly. . . . . . . . . . . . . . . . 12
Liliha Bakery
& Coffee Shop . . . . . . . . . . . . . 54
Little Village
Noodle House . . . . . . . . . . . . . 55
Mei Sum Dim Sum
Restaurant . . . . . . . . . . . . . . . . 57
Rakuen Lounge . . . . . . . . . . . . 40
Soul de Cuba Cafe . . . . . . . . . . 67
Tai Pan Dim Sum. . . . . . . . . . . 72
To Chau. . . . . . . . . . . . . . . . . . . 72
WAI KI KI
Azure . . . . . . . . . . . . . . . . . . . . . 34
Beachhouse at the Moana. . . 34
BLT Steak . . . . . . . . . . . . . . . . . 20
Cream Pot . . . . . . . . . . . . . . . . . 37
d.k Steakhouse. . . . . . . . . . . . . 37
Hau Tree Lanai. . . . . . . . . . . . . 43
Hula Grill . . . . . . . . . . . . . . . . . . 74
Hulas Bar and Lei Stand . . . . 75
Hys Steak House. . . . . . . . . . . 44
Japengo. . . . . . . . . . . . . . . . . . . 22
Jinroku Pacific
Teppan Grill & Bar . . . . . . . . . 49
Kai Market . . . . . . . . . . . . . . . . 51
Kaiwa. . . . . . . . . . . . . . . . . . . . . 51
Kimukatsu. . . . . . . . . . . . . . . . . 52
La Mer . . . . . . . . . . . . . . . . . . . . 14
MAC 24/7
Bar + Restaurant . . . . . . . . . . . 55
Michels at the Colony Surf . . 26
Morimoto Waikiki . . . . . . . . . . 20
Nobu Waikiki . . . . . . . . . . . . . . 14
Orchids . . . . . . . . . . . . . . . . . . . 61
RumFire. . . . . . . . . . . . . . . . . . . 65
Sansei Seafood
Restaurant & Sushi Bar . . . . . 65
Sarentos . . . . . . . . . . . . . . . . . . 75
SHOR American
Seafood Grill. . . . . . . . . . . . . . . 66
Taormina Sicilian
Cuisine. . . . . . . . . . . . . . . . . . . . 72
Tonkatsu Ginza
Bairin Waikiki . . . . . . . . . . . . . . 73
Wolfgangs Steakhouse. . . . . . 77
EAST HONOLULU
(Kahala to Hawaii Kai)
Arancino at the Kahala. . . . . . . 8
Counter, The. . . . . . . . . . . . . . . 36
Greek Marina . . . . . . . . . . . . . . 42
Hokus . . . . . . . . . . . . . . . . . . . . 28
Kona Brewing Co. . . . . . . . . . . 53
Le Bistro . . . . . . . . . . . . . . . . . . . 6
Mailes Thai Bistro . . . . . . . . . 56
Olive Tree Cafe. . . . . . . . . . . . . 60
Paakai . . . . . . . . . . . . . . . . . . . 61
WI NDWARD OAHU
(Waimanalo to Waimea)
Bella Bistro. . . . . . . . . . . . . . . . 68
Casablanca
Moroccan Cuisine . . . . . . . . . . 36
Cinnamons Restaurant . . . . . 10
Deans Drive Inn. . . . . . . . . . . . 37
Formaggio Grill . . . . . . . . . . . . 38
Grove, The . . . . . . . . . . . . . . . . 42
Kalapawai Market . . . . . . . . . . 51
Pah Kes Chinese
Restaurant . . . . . . . . . . . . . . . . 61
Prima . . . . . . . . . . . . . . . . . . . . . 16
Tokoname Sushi
Bar & Restaurant. . . . . . . . . . . 73
Uahi Grill . . . . . . . . . . . . . . . . . . 76
Waiahole Poi Factory . . . . . . . 77
LE EWARD OAHU
(Pearlridge to Waianae)
Alley (at Aiea Bowl), The . . . . 33
Azul . . . . . . . . . . . . . . . . . . . . . . 34
Cajun King . . . . . . . . . . . . . . . . 68
Futaba Restaurant
& Catering. . . . . . . . . . . . . . . . . 39
Hapa Grill . . . . . . . . . . . . . . . . . 43
Highway Inn . . . . . . . . . . . . . . . 44
Juliez Restaurant . . . . . . . . . . 50
Kahumana Organic
Farm & Cafe . . . . . . . . . . . . . . . 50
Mollys BBQ and Seafood. . . . 57
Monkeypod Kitchen
By Merriman . . . . . . . . . . . . . . 24
Restaurant Kunio . . . . . . . . . . 64
Souvaly Thai. . . . . . . . . . . . . . . 67
Spicy Ahi & BBQ . . . . . . . . . . . 67
Sushi YuZu . . . . . . . . . . . . . . . . 18
Taniokas Seafoods
& Catering. . . . . . . . . . . . . . . . . 72
Thai Lao . . . . . . . . . . . . . . . . . . 24
Thelmas Restaurant. . . . . . . . 72
NORTH SHORE
(Kahuku to Waialua)
Banzai Sushi Bar . . . . . . . . . . . 34
Luibuenos Mexican
& Seafood Restaurant. . . . . . . 55
Uncle Bobos . . . . . . . . . . . . . . 76
NE I GHBOR I SL AND
Village Burger. . . . . . . . . . . . . . 13
MULTI PLE LOCATI ONS
Assaggio . . . . . . . . . . . . . . . . . . 33
Fresh Catch . . . . . . . . . . . . . . . 39
Gyu-Kaku. . . . . . . . . . . . . . . . . . 42
Haleiwa Joes Seafood Grill . . 43
Maxs of Manila . . . . . . . . . . . . 56
Paina Cafe . . . . . . . . . . . . . . . . 61
Pho One Vietnamese
Cuisine. . . . . . . . . . . . . . . . . . . . 62
Poke Stop . . . . . . . . . . . . . . . . . 63
Roys Restaurant . . . . . . . . . . . 28
Ruths Chris Steak House. . . . 65
Street Inn on Da Strip . . . . . . . 66
Starbucks Coffee Co.. . . . . . . . 28
Zippys Restaurants . . . . . . . . 28
zpizza. . . . . . . . . . . . . . . . . . . . . 77
R E S T A U R A N T S I N D E X | N E I G H B O R H O O D
A D V E R T I S E R S I N D E X
53 By the Sea . . . . . . . . . 7
53 Ahui St.
536-5353
All Kine Grindz. . . . . . 30
368-4799
www.habilitat.com/
all-kine-grindz.html
Aloha Salads . . . . . . . . 71
Four locations on Oahu
735-8334
Assaggio . . . . . . . . . . . . 36
Six locations on Oahu
942-3446
Azul . . . . . . . . . . . . . . . . 70
JW Marriott Ihilani Resort
& Spa, 92-1001 Olani St.
679-0079
Big City Diner . . . . . . . 73
Six locations on Oahu
bigcitydinerhawaii.com
Blue Water Shrimp
& Seafood . . . . . . . . . . 31
1006 Kapahulu Ave.
688-8891
Budnamujip. . . . . . . . . 84
871 Kapiolani Blvd.
593-8822
Caf Kaila . . . . . . . . . . . 43
2919 Kapiolani Blvd.
732-3330
Champa Thai
Restaurant . . . . . . . . . . 52
98-199 Kam Hwy., Aiea
488-2881
Chef Chai . . . . . . . . . . . . 2
1009 Kapiolani Blvd.
585-0011
Chin Pei Ramen . . . . . 42
2080 S. King St.
947-5919
Cinnamons
Restaurant . . . . . . . . . . 19
315 Uluniu St., Kailua
261-8724
Dots Restaurant . . . . . 61
130 Mango St.
622-4115
Eggs n Things . . . . . . . 83
Three locations
923-EGGS (3447)
Fendu
Boulangerie . . . . . . . . . 59
2752 Woodlawn Drive;
988-4310
Genki Sushi . . . . . . . . . 32
Locations islandwide
genkisushiusa.com
Good to Grill . . . . . . . . 66
888 Kapahulu Ave.
734-7345
Gourmet Lani
Indian Kitchen . . . . . . 31
1104 Bishop St.
532-3707
Grand Leyenda
Cantina . . . . . . . . . . . . . 65
Ward Centre, second
floor, 1200 Ala Moana
Blvd.
597-1725
HASR Bistro. . . . . . . . . 45
31 N. Pauahi St.
533-4277
Hiroshi Eurasion
Tapas . . . . . . . . . . . . . . . 48
Restaurant Row
533-4476
Honolulu Burger
Company . . . . . . . . . . . 51
Beretania, 626-5202
Kahala, 735-5202
Hys Steakhouse . . . . . 38
2440 Kuhio Ave.
922-5555
Jade Dynasty Seafood
Restaurant . . . . . . . . . . 26
Ala Moana Center,
Hookipa Terrace, fourth
floor
947-8818
Japengo . . . . . . . . . . . . 41
Hyatt Regency Waikiki
Beach Resort & Spa,
2424 Kalakaua Ave.
237-6180
Jimbo Restaurant. . . . 56
1936 S. King St.
947-2211
JJ Bistro & French
Pastry . . . . . . . . . . . . . . 29
3447 Waialae Ave.
739-0993
Kau Kau Grill . . . . . . . . . 3
284-8293
Facebook.com/
KauKauGrill
Kennys
Restaurant . . . . . . . . . . 52
Kamehameha Shopping
Center; 841-0931
Royal Hawaiian Center;
922-9333
Kuru Kuru Sushi . . . . . 28
Pearl Kai; 484-4596
Kahala; 739-5878
Like Like Drive Inn . . 38
745 Keeaumoku St.
941-2515
Little Village Noodle
House . . . . . . . . . . . . . . 27
1113 Smith St.
545-3008
Local Stop . . . . . . . . . . 30
Facebook.com/
Local Stop
Twitter@LocalStop
554-1083
Luibuenos
Mexican and Seafood
Restaurant . . . . . . . . . . 60
66-165 Kam Highway,
Haleiwa Town Center
637-7717
Mac 24/7
Bar + Restaurant. . . . . 37
2500 Kuhio Ave.
921-5564
Matsumoto
Shave Ice. . . . . . . . . . . . 53
66-087 Kam Highway,
Haleiwa
637-4827
Maxs of Manila. . . . . . 61
Waipahu and Dillingham
951-6297
Mitsu-Ken . . . . . . . . . . . 56
2300 N. King St.
848-5573
Monkeypod . . . . . . . . . 11
Ko Olina Station,
92-1048 Olani St.
380-4086
Moms Soul Food . . . . 42
98-371 Kamehameha
Hwy., Pearl City
678-8201
Morios Sushi
Bistro . . . . . . . . . . . . . . . 42
1160 S. King St.
596-2288
Nicos at Pier 38 . . . . . 48
1129 N. Nimitz Highway
nicospier38.com
No Ka Oi Cookie
Company . . . . . . . . . . . 31
489-2642
www.nokaoicookie
company.com. . . . . . . . . .
Oceanarium
Restaurant . . . . . . . . . . 63
Pacific Beach Hotel,
2490 Kalakaua Ave.;
921-6111
Paesano Italian
Restaurant . . . . . . . . . . 57
Manoa; 988-5923
Waimalu; 485-8883
Pagoda
Restaurant . . . . . . . . . . 64
1525 Rycroft St.
948-8354
Paina Caf . . . . . . . . . . 21
Ward and Hawaii Kai
painacafe.com
Palisades Drive Inn . . 59
Pearl City; 456-4888
Kaneohe; 236-4888
Pancakes and
Waffles . . . . . . . . . . . . . 9
1284 Kalani St., D100
847-7770
Pearl, The . . . . . . . . . . 29
Leeward Community
College
455-0475
Pho My Lien. . . . . . . . . 38
98-150 Kaonohi St.
488-4900
Prince Court . . . . . . . . 59
100 Holomoana St.
944-4494
Regal Bakery. . . . . . . . 17
Three locations on Oahu
regalfoodsusa.com
Rise and Shine Caf . 13
95-1057 Ainamakua Drive
260-9312
Royal Garden Chinese
Restaurant . . . . . . . . . . 39
Ala Moana Hotel,
third floor
942-7788
Seafood Village . . . . . . 55
2424 Kalakaua Ave., ewa
tower; 971-1818
Shokudo Japanese
Restaurant & Bar . . . . . 5
1585 Kapiolani Blvd.;
941-3701
Shor American
Seafood Grill . . . . . . . . 41
Hyatt Regency Waikiki
Beach Resort & Spa,
2424 Kalakaua Ave.;
237-6145
Side Street Inn. . . . . . . 60
1225 Hopaka St.; 591-0253
614 Kapahulu Ave.;
739-3939
Tanaka of Tokyo. . . . . 49
Three locations on Oahu
tanakaoftokyo.com. . . . .
Taniokas Seafoods
& Catering . . . . . . . . . . 61
94-903 Farrington
Highway
671-3779
Taormina Sicilian
Cuisine . . . . . . . . . . . . . 35
227 Lewers St.
926-5050
Thai Lao
Restaurant . . . . . . . . . . 56
563 Farrington Highway,
Kapolei
674-2262
Tin Hut BBQ . . . . . 30, 73
492-8676
www.tinhut-bbq.com
Tony Romas . . . . . . . . 15
Waikiki; 942-2121
Aiea; 487-9911
Wailana Coffee
House . . . . . . . . . . . . . . 73
1860 Ala Moana Blvd.
955-1764
Wholesale
Unlimited Inc. . . . . . . . 52
Seven locations on Oahu
cybersnacks.net
Wolfgangs
Steakhouse. . . . . . . . . . 66
2301 Kalakaua Ave.
922-3600
Yaki Yaki Miwa . . . . . . 23
1423 S. King St.
983-3838
Zias Caff. . . . . . . . . . . 60
45-620 Kam Highway,
Kaneohe
235-9427
Zippys . . . . . . . . . . . . . . 25
Call the location nearest
you
Zippys.com
Our new and convenient Ala Moana location has plenty of parking!
Come for Happy Hour, avoid the crowds and try some of our ono Lunch and Dinner
items or just have breakfast in the PM! We even brought back some favorites from
the good old days! Still serving quality food and the spirit of Aloha for 40 years!
451 Piikoi St
808-538-EGGS (3447)
www.eggsnthings.com
343 Saratoga
808-923-EGGS (3447)
2464 Kalakaua
808-926-EGGS (3447)
l KAPl CLANl BLVD
LNCH MCNSN l l 0AM 00PM Dl NNER MCNSN 0PMl 0 0PM
BUDNAMUJIP
has been serving the tastiest
galbi for over 35 years
chosen as best Korean
restaurant by CNN Travel.

2013-2014 &#39;Ilima Awards: Hawaii&#39;s Top Restaurants

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2013-2014 &#39;Ilima Awards: Hawaii&#39;s Top Restaurants

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S U N D A Y , O C T O B E R 1 3 , 2 0 1 3

Chef Chai | Pacica Honolulu | 1009 Kapiolani blvd.

Niu Valley Shopping Center, 5730

Kahala Hotel & Resort, 5000 Kahala Ave.;

Pacifica Honolulu, 1009 Kapiolani Blvd.;

Halekulani Hotel, 2199 Kalia Road; 923-

315 Uluniu St.; 261-8724; www.cinnamons-

Ala Moana Center, Neiman Marcus third

127 Lahainaluna Road, Maui; 667-5117,

Locations throughout the state; hawaiian-

1450 Ala Moana Blvd., No. 2250; 441-

3045 Monsarrat Ave.; 739-0999; boga-

Parker Ranch Center, Waimea, Hawaii is-

1218 Waimanu St.; 591-8400; bernini-

Waterfront Plaza, 500 Ala Moana Blvd.;

560 Pensacola St. (at Hopaka); 524-0141;

2233 Helumoa Road; 237-6999;

or your choice of sauce.

1683 Kalakaua Ave.; 942-2237; insta-

1009 Kapiolani Blvd.; 591-0101;

108 Hekili St. No. 107; 888-8933; prima-

31 N. Pauahi St.; 533-4277; www.hasr-

Ko Olina Resort, 92-1047 Olani St. Suite

Ala Moana Hotel, 36th floor; 949-3636;

1329 S. King St.; 539-1329. Dinner (closed

Modern Honolulu, 1850 Ala Moana Blvd.;

Trump International Hotel, 223 Saratoga

Hyatt Regency Waikiki Beach Resort &

SALT, 3605 Waialae Ave.; 744-7567;

Halekuai Center, 563 Farrington Highway,

Ko Olina Station 92-1046 Olani St.;

30 Aulike St., Kailua; 262-7555; www.bacibistro.com.

Hawaii Kai Towne Center;

3660 Waialae Ave., Kaimuki; 737-1177;

1857 S. King St., third floor; 949-2526;

Kahala Hotel & Resort; 739-8760;

Ward Centre, 1200 Ala Moana Blvd.;

Kapiolani Community College, 4303 Diamond Head

Leeward Community College, 96-045 Ala Ike St., Pearl

1726 Kapiolani Blvd.; 941-6678. Lunch,

267 Mokauea St.; 841-1921;

99-115 Aiea Heights Drive; 488-6854;

2904 E. Manoa Road; 988-6161;

Ala Moana Center, 942-3446; Koko

3620 Waialae Ave., Kaimuki; 735-6666;

JW Marriott Ihilani Resort and Spa, Ko

Royal Hawaiian Hotel, 2259 Kalakaua

North Shore Marketplace, 66-246

Moana Surfrider, 2365 Kalakaua Ave.,

1115 Bethel St.; 545-1115; www.brasserie-

1040 Richards St.; 533-3334;

Market City Shopping Center, 2919

2509 S. King St.; 951-7447; www.cafe-

19 Hoolai St.; 262-8196. Dinner. $$$-$$$$

306 Kuulei Road, Kailua, 263-8281; Pearl

1303 Rycroft St.; 596-7555; www.chois -

Kahala Mall; 739-5100;

Hawaiian Monarch Hotel, 444 Niu St.,

Waikiki Beach Marriott Resort & Spa,

2469 S. King St., Moiliili; 941-1313. Lunch,

Adon Plaza, 45-773 Kamehameha

3158 Monsarrat Ave., Kapahulu; 732-0077;

42 N. Hotel St.; 533-2328;

94-866 Moloalo St., Waipahu; 676-8005;

Manoa Marketplace, 2752 Woodlawn

McCully Shopping Center, 1960 Kapiolani

305 Hahani St., Kailua; 263-2633;

2013-2014 'Ilima Awards: Hawaii's Top Restaurants

2013-2014 'Ilima Awards: Hawaii's Top Restaurants