2014-2015 Ilima Awards

Crikey, you likey!
BREAKFAST LOCATION: HEE HING PLAZA 449 KAPAHULU AVENUE, SUITE 203 808-732-0050
ALSO TRY OUR PICNIC FOOD: PARK SHORE HOTEL 2586 KAPAHULU AVENUE 808-922-0099
TUCKERANDBEVVY.COM
When we opened back in June we certainly hoped wed nd a few loyal
fans of our unique Aussie-style picnic lunches and bountiful breakfasts,
but we never expected to win Best Breakfast on Oahu. Thanks for making
our year we promise to keep making award-winning breakfasts.
HONOLULU STAR- ADVERTI SER I LI MA AWARDS 3
I N T R O D U C T I O N
!"#$%!"#&
' ) * + , - . / / ' 0 * 1 2
. / 3 4 - 2 . ' * 4 ' 5 . 2
A
top restaurant can be as fancy as La Mer, as humble as L&L, as
bright and shiny as the new MW Restaurant, as time-worn and de-
pendable as Gulick Delicatessen. All these restaurants share a
commitment to the tasty, and that is all we ask. Feed us well.
The Ilima dining 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. 13 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-oldest
continuously operating community theater in the nation. The awards
dinner plays a key role in supporting DHTs programs and productions.
Find this guide online at staradvertiser.com and at honolulu
pulse.com. Visit these sites regularly and pick up the newspapers
Wednesday food section, as well as Fridays TGIF to keep up with the
restaurant scene.
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 . . . . . . . . . . . . . . . . . . . . . 36
10 Things We Love . . . . . . . . . . . . . . . 40
Tidbits: Asian Fruits . . . . . . . . . . . . . . 48
Yakiniku Restaurants . . . . . . . . . . . . . 56
New in Town. . . . . . . . . . . . . . . . . . . . . 62
Dining Around the World. . . . . . . . . . 70
Food Calendar . . . . . . . . . . . . . . . . . . . 78
TOP RESTAURANTS
(ALPHABETICAL BY NAME)
#-A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
E-F. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
H. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
I-J. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
M. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
N. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
O-P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
U . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
V-W. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Y-Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
INDICES
By restaurant name. . . . . . . . . . . . . . . 79
By food category. . . . . . . . . . . . . . . . . 80
By neighborhood. . . . . . . . . . . . . . . . . 81
Advertisers index. . . . . . . . . . . . . . . . 82
ILIMA AWARDS CRITICS
Jason Genegabus
Nadine Kam
Elizabeth Kieszkowski
Joleen Oshiro
Betty Shimabukuro
CONTRIBUTORS
Craig Gima
Joe Guinto
Donica Kaneshiro
Stephanie Kendrick
Sarah Montgomery
Christie Wilson
Nina Wu
Sherri Yoshioka
TODAY EDITOR
Christie Wilson
LEAD DESIGNER
Joe Guinto
LEAD COPY EDITOR
Clarke Reilly
PHOTOS
Star-Advertiser staff
ADVERTISING INQUIRIES
Sales Manager Sandi Sakaguchi
342-8802
ssakaguchi@staradvertiser.com
ON THE COVER
LEGEND
$$$$ VERY PRICEY:
Entrees mostly more than $30
$$$ PRICEY:
Entrees mostly more
than $17-29
$$ MODERATE:
Entrees $10-16
$ BUDGET FRIENDLY:
Entrees mostly less than $10
4 I LI MA AWARDS HONOLULU STAR- ADVERTI SER
Cover design by
Joe Guinto
jguinto@staradvertiser.com.
Photos by
Cindy Ellen Russell
crussell@staradvertiser.com.
1. Ahi Limu Poke Bowl from Fresh Catch
2. Mango macarons from La Tour Cafe
3. California roll sushi
4. Tan tan ramen from Slurp at Vinos
5. Ahi poke in a spinach wrap with fries from Nicos Pier 38
6. Blueberry macarons from La Tour Cafe
7. Cucumber eggplant tsukemono from Marukai Market Place
Note: The dining
scene changes
rapidly so please
call the restau-
rant for the latest
information.
Lunch
Special
$
9.90
Daily until 4:00 pm or
While Supplies Last
NABEYA MAIDO
OPEN 11 am 10 pm
MARKET CITY SHOPPING CENTER
2919 KAPIOLANI BLVD #204
Authentic Japanese Hot Pot & Shabu Shabu
Happy
Hour
Daily until 5:30 pm
*excludes bottled wines
and lunch special
739-7739
By Joleen Oshiro
joshiro@staradvertiser.com
Sometimes, it takes a little time and
maturity to understand that the big, the
shiny and the new dont necessarily
translate to the best.
When chef Eberhard Hardy
Kintscher arrived in Hawaii as executive
sous chef for the opening of the Hawaii
Prince Hotel in 1990, his workplace was
an extra-large, brand-new kitchen with a
staff of more than 100. To boot, he
worked for Gary Strehl, one of the 12
founding chefs of Hawaii Regional Cui-
sine.
During his tenure there, Kintscher vis-
ited Michels at the Colony Surf, where
he had lunch and took a tour of the
kitchen.
I wondered how they could handle
working in such a small kitchen, he re-
called.
But by the time he became executive
chef of Michels in 2000, Kintscher had a
different mindset.
Its not about a lot of space. Its about
working with a crew you can get along
with, that respects you, and at the end of
the day, the customers are happy, he
said. At a hotel, you dont always get
that. Its nice to be a chef in a small
restaurant.
Though Michels may be small in size,
its food looms large in popularity and
reputation. In fact, the restaurant was se-
lected Peoples Choice Best Restaurant
for the 2014 Ilima Awards.
Impeccable is the operative word at
Michels, which boasts classic tableside
service, high-quality ingredients We
source from local farms pretty much
anything thats available, Kintscher said
and well-executed preparations.
The chef, who is formally trained in
French cooking, learned from Strehl the
fine art of tweaking classic cuisine.
I create my own style, he said.
Consider Michels menu:
Chateaubriand shares the page with Oki-
nawan sweet potato gnocchi, German-
braised cabbage, Burmese red-rice
risotto, and relishes made of tropical
fruits such as mango, papaya and ly-
chee.
The flavors come from different back-
grounds, he said.
For all of its multicultural influences,
however, Michels maintains a style of
cuisine and service that reflects formal
dining of an earlier era.
Sauces and soups are fundamental in
a kitchen like this, Kintscher said.
Here, we make lobster thermidor with
Mornay sauce. Nowadays, no one makes
such sauces anymore.
Out in the dining room, tuxedoed wait-
ers wrangle flames to perform such
iconic tableside preparations as tender-
loin au poivre, lobster bisque, bananas
Foster and cherries jubilee.
Then theres the extra care Kintscher
takes to ensure the integrity of his foods.
During the end of the cherry season, I
bring in fresh cherries and we pit a few
hundred pounds. I combine them with
cognac, red wine and sugar and store
them in mason jars, and we use them
throughout the year, he said.
Through all the daily demands of a
fine-dining restaurant, Kintscher and his
staff of about 70 keep a nice harmony.
If theres no harmony, the staff can-
not perform.
Kintscher works alongside restaurant
general manager Philip Shaw to lead the
crew. Though in the industry high
turnover of young kitchen workers is not
unusual, his core staff sous chef Jesus
Guitapp and pastry chef Toni Kitamura
has worked with Kintscher for 15
years, and the chef can barely contain
his pride in them.
Its about relationships. You must be
disciplined to discipline others. We have
a certain style at Michels, and my core
staff knows my standards. They pass
them on when they train a new crew.
Kintscher doesnt seem to mind the in-
evitable turnover in the kitchen.
Thats the way it goes, he said with a
shrug. Young people want to learn and
then they move on. I want to make it in-
teresting for them while theyre here.
No doubt as these young workers step
out into the industry, Kintschers appre-
ciation for discipline, respect and har-
mony is raising the bar in restaurants all
over town, in kitchens both small and
big.
Recommended: Chateaubriand,
seafood dishes, chocolate souffle, apple
tart, cherries jubilee.
2895 Kalakaua Ave., 923-6552;

www.michelshawaii.com. Dinner. $$$$
Selected by readers of the Honolulu Star-Advertiser
Michels chef delivers
formal, yet unique fare
DENNIS ODA / DODA@STARADVERTISER.COM
Executive Chef Hardy Kintscher prepares flambe scallops at Michels at the
Colony Surf, voted best restaurant by readers.
B E S T R E S T A U R A N T
Kalapawai Cafe
7 5 0 KA I L U A R O A D , 9 6 7 3 4
(808) 262-3354
Coffee Shop & Deli: 7am - 5pm Daily Dinner 5 - 9pm Daily (9:30pm Fri/Sat)
www. k a l a p a wa i ma r k e t . c o m
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By Joleen Oshiro
joshiro@staradvertiser.com
Chef Andrew Le of The Pig & the Lady
believes eating should be a communal
experience, and his new digs in China-
town reflect that philosophy. The restau-
rant is in a brick building with a large,
open interior space embellished with re-
cycled metal and wood, and plenty of
colorful art on the walls by local artists.
Music a mash-up of everything from
Otis Redding and Sam Cooke to Empire
of the Sun fills the air. The result is a
warm, convivial environment thats filled
with the joyful sound of people delighted
with their companions and their food.
As for that food, its what keeps the
space not just bustling, but filled with
customers day and night, everyday
since Le and his family opened their
doors in November. And its what has
earned The Pig & the Lady a special
honor: the Critics Choice Best Restau-
rant award in the 2014 Ilima Awards.
The Le family already had a large fol-
lowing thanks to their early pop-up
meals and farmers market booths featur-
ing Vietnamese street food based on ma-
triarch Loan Les recipes. (Shes known
as Mama Le to loyal diners.) The restau-
rant menu also reflects Vietnamese cui-
sine, and the lunch lineup includes many
dishes from the farmers market lineup.
Dinner is more eclectic. Take Chitara,
a plate of pasta dressed with white an-
chovy tempura, slow-roasted tomatoes,
chimichurri, lilikoi and purslane. Or
Shinsato Farm pork, served with straw-
berries and rose petals, barbecue baked
beans, pork-fat cornbread, chicharrones
and wasabi greens.
Standard to Les menu are noodle and
papaya salad dishes, and these are also
delightfully spun. A summer melon and
green papaya salad, livened with lemon,
honey, mint and crisp onion, is one ex-
ample.
The menu is diversified, but the
heartbeat of the restaurant is based on
Vietnamese cuisine, says Le, who was
named 2012 Hawaii Rising Star Chef by
the online magazine StarChefs.com.
Through cooking Vietnamese food, I
learned how to balance flavors: sweet
and sour, spicy and salty, and soft and
crunchy textures. When I approach a
dish, it is with Vietnamese sensibilities.
The step from mobile eatery to brick-
and-mortar establishment required Le to
step away from operations to get some
perspective. In 2012, amid The Pig & the
Ladys growing popularity, the chef left
Hawaii for San Francisco for six months
to work for free at the acclaimed Rich
Table in exchange for the opportunity to
learn.
We knew we already hit the roof at
the farmers market because we had to
be mobile all the time, said the chef, a
graduate of the Culinary Institute of
America in New York. The only way to
reach our full potential was to get a per-
manent space.
The time away helped me develop
concepts for the restaurant. I had so
many ideas in me, but when I was in
Hawaii I was so busy I never really had
time to mull over them. During my time
away, everything just flowed out.
A task Le performed daily continues
to inform his food aesthetic today.
While I was in San Francisco, one of
my jobs was to go foraging. Every morn-
ing, Id have to go to parks and forests to
look for things like sorrel and flowers. It
took one or two hours a day, and it was a
complete joy, he said. When we put it
on a plate, it looked really, really beauti-
ful and effortless.
Thats how I like to make our food.
Were not trying too hard; we keep it sim-
ple. We pick certain things to make very
interesting, he said. Thats how Viet-
namese food is. There are lots of herbs
and one focal point.
The chefs passion for cooking no
doubt comes from his mother, whose
dream it was to own a restaurant, and
The Pig & the Lady is truly a family affair.
Mama Le continues to contribute recipe
ideas. Les wife, Teri Fuku hara, is book-
keeper; sister Allison takes care of the
front of the house and is music curator;
brother Anderson tackles social media;
and brother Alex oversees the farmers
market operations. Fuku haras sister
Dara Fuku hara handles public relations.
Because Le believes meals should be
fun and eaten with friends, one section
of the menu is devoted to Primal Offer-
ings, geared for full-fledged group dining.
Items include a whole roasted pig, por -
chetta, a whole side of brisket and a pig
head. These are served with a bunch of
condiments.
I imagine people who commit to
something like that are a group willing to
try anything, Le said. They love to eat
with their hands and drink a lot of beer.
Theyre loud and messy and into having
fun. Our food is meant to be eaten com-
munally, and this menu pushes the so-
cial element of our food.
83 N. King St., 585-8255,

www.thepigandthelady.com. Brunch,
lunch, dinner. $-$$$$.
Chosen by Honolulu Star-Advertiser dining and food writers
B E S T R E S T A U R A N T
Lively, group dining
with Vietnamese flair
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Chef Andrew Le helped design the interior of The Pig & the Lady. Items on
the menu include P&L Pho and a summer melon and green papaya salad.
NEW RESTAURANT |
BILLS SYDNEY
Australian chef, restaurateur and au-
thor Bill Granger opened his first U.S.
restaurant, bills Sydney, off the main
strip of Kalakaua Avenue earlier this year.
He brought with him a menu that reflects
an easygoing and modern nature that fits
perfectly with Hawaiis casual cuisine.
The spacious, two-story restaurant
showcases simple contemporary selec-
tions ricotta hot cakes with honey-
comb butter; sweet corn fritters with a
bacon and avocado salsa; fish curry with
butternut squash, topped with cucum-
ber and coriander relish. A bakery selec-
tion includes organic sourdough or rye
toast with a choice of several jams, or
the traditional Aussie condiment Veg-
emite.
Locally inspired dishes include fried
brown rice with crab, chorizo and kim
chee; and ahi poke with avocado, cherry
tomatoes and sea asparagus.
If youre planning a visit, parking could
be a problem. But if you can snag one of
the stalls on the street, then good on ya.
280 Beachwalk Ave., Waikiki; 922-1500;

www.billshawaii.com. Breakfast, lunch,
dinner. $-$$
FINE DINING |
HYS STEAK HOUSE
Servers in tuxedoes bring Old World
elegance to your table at Hys, tossing
salads and flaming desserts tableside.
Dinner is a show as much as a meal at
this restaurant that treats the experience
of eating out as a true special occasion.
The atmosphere plays into it all
dark wood and restrained decor that
brings to mind an exclusive club for, per-
haps, English gentlemen.
Steaks, of course, rule here, kiawe-
grilled in every cut imaginable, some
portioned for two, all succulent. But al-
ternative proteins comprise some of
Hys favorite dishes: rack of lamb,
chicken marsala- or piccata-style, lob-
ster tail or king crab legs, shrimp risotto
and Fruits de Mer.
Dessert is a grand finale: When was
the last time you had a flambe? Have you
ever had a flambe? Everyone should,
once. Choose bananas Foster, cherries
jubilee or the house special, Sinatras
Strawberry Flambe (fruit, vanilla ice
cream and mint).
2440 Kuhio Ave., Waikiki; 922-5555;

www.hyswaikiki.com. Dinner. $$$-$$$$
CASUAL | CHART HOUSE WAIKIKI
Stepping into Chart House Waikiki is a
bit like traveling back in time. The pace is
a little more relaxed in this little corner of
Waikiki, where you can snack on pupu
while enjoying the sunset over Ala Wai
Boat Harbor and nearby Ala Moana Park.
Get a little more fancy and settle in
with some top-drawer A5 Miyazaki or
Tajima New York Strip BMS Wagyu steak,
Alaskan red king crab or live Maine lob-
ster, or the Whole Fish Delight one
side is sliced up into sashimi, with the
rest deep-fried.
And wed be remiss if we didnt men-
tion the world-famous Guy Tai, the up-
scale mai tai created by longtime
bartender Guy Maynard. After more
than 35 years behind the bar, you can
still find him at the Chart House mixing
them up for customers and sending
tourists away happy with take-home
souvenir glasses.
1765 Ala Moana Blvd.; 941-6669;

www.charthousewaikiki.com. Lunch, din-
ner, late night. $$-$$$
LUNCH | STAGE
Who says a business lunch has to be
boring? Executive Chef Ron De Guzman
knows local tastes and understands the
nature of the lunchtime crowd in Hono -
lulu.
Fried calamari is crunchy yet sweet
from the addition of graham crackers;
the banh mi sandwich has all the vegeta-
bles youd expect, but
the lemon grass-mari-
nated pork takes it to an-
other level.
Misoyaki salmon, the Stage
Burger a jazzed-up sandwich with
Angus beef, sauteed mushrooms, avo-
cado, bacon, Swiss and cheddar cheeses
and spicy Thousand Island sauce on a
housemade brioche bun and any of
the entree-sized salads are solid choices
as well.
Save room for dessert; youll be glad
you did!
1250 Kapiolani Blvd.; 237-5429;

www.stagerestauranthawaii.com. Lunch,
dinner. $$-$$$
BREAKFAST | KOKO HEAD CAFE
Yes, Koko Head Cafe is run by a real-
deal chef. But Lee Anne Wongs food
isnt of the polished-silver variety. Its
more suited to chopsticks and sturdy,
cafeteria-style metal utensils. But this
doesnt mean her food is everyday fare
either. Wong cooks as much locally pro-
duced food as she can get her hands on,
presented in creative dishes that thrill
the tummy.
For instance: Trade in the usual eggs
Benedict for Eggs Haloa, poached eggs
on a poi biscuit with coconut luau, sour
poi hollandaise and local greens. Swap
oatmeal for Breakfast Congee with ba-
con, Portuguese sausage, ham, poached
egg, cheddar cheese, scallions and cin-
namon-bacon croutons.
Starting to get the picture?
Wong, a contestant in the inaugural
season of Top Chef, moved to Hawaii
in December to open the cafe, which in-
habits the space formerly occupied by
12th Ave Grill. A New York native, Wong
grew up loving dim sum, which she says
shed pick any day over bacon and eggs.
So theres also Dumplings All Day Wong,
a daily dumpling special.
1145C 12th Ave.; 732-8920; www.koko

headcafe.com. Breakfast, lunch. $$
NEIGHBOR ISLAND |
MERRIMANS KAPALUA
The fusion food movement known as
Hawaii Regional Cuisine was launched
more than 20 years ago, and in case
youve forgotten what all the fuss was
about, head to Merrimans Kapalua in
the ritzy West Maui resort for a refresher
course in island-style farm-to-table din-
ing.
As one of the movements founding
chefs, Peter Merriman is a dedicated lo-
cavore, and although the menu at this
airy oceanfront restaurant features such
classics as a delicate macadamia nut-
crusted monchong in a roasted mush-
room sake reduction and
butter-poached Keahole lobster, youll
want to ask about the nightly fish and
lamb specials prepared with the freshest
seasonal ingredients.
Cant decide between surf and turf? A
duo combo provides two entree half
portions. If theres room, keep it local
with Maui Gold pineapple and toasted
mac-nut bread pudding topped with Old
Lahaina rum butter sauce and haupia ice
cream. Come for an early dinner with
indoor or outdoor seating available to
enjoy sunset views of Kapalua Bay and
neighboring Molokai.
One Bay Club Place, Maui; 669-6400;

www.merrimanshawaii.com/kapalua.
Dinner. $$$$
Selected by readers of the Honolulu Star-Advertiser
Koko Head Cafes Eggs
Haloa uses a local egg,
poached and served
with a poi biscuit,
coconut luau and
sour poi hol-
landaise.
DENNIS ODA /
MARCH 28
NEW RESTAURANT |
MW RESTAURANT
The M is for Michelle, the W for Wade.
Wife and husband. Powerhouse team.
The opening of MW last year was a
highly anticipated foodie event, the two
chefs being among the best known on
chef Alan Wongs staff. The dining experi-
ence lived up to expectations adven-
turous and inspired. The two have clearly
stepped out of the great mans shadow.
Their food embodies the Hawaii Re-
gional Cuisine/farm-fresh movement, but
Wade Ueoka further defines it as local
comfort food, best exemplified by two
soups: Portuguese bean and oxtail.
These are not your mamas beans and
tails. The bean soup is a Korean hybrid
packed with kim chee; the oxtail incor-
porates corned beef and pork belly. Dy-
namic local flavors, done right.
Ueokas most popular offering is
mochi-crusted opakapaka with somen
noodles and a soy-yuzu vinaigrette a
dish with creativity, crackle and class.
Dessert is Michelle Karr-Ueokas terri-
tory and she owns it. She has a masterful
way with chocolate, but the menus lead-
ing contender is her Tropical Fruit
Creamsicle Brulee, a beautiful plate of
sorbet, custard, chiffon cake, tapioca
pearls and fruit in small, refreshing bites.
MW offers afternoon tea on the third
Sunday of each month and a daily happy
hour from 2 to 5 p.m. featuring $5 plates.
Here you can try the Spam Musubi of
mochi-crusted smoked pork meatloaf
and a quail egg. Definitely not your
mamas musubi.

www.mwrestaurant.com. Lunch, dinner,
happy hour. $$-$$$
FINE DINING |
CHEF MAVRO RESTAURANT
True artistry is at work at Chef Mavro,
where owner-chef George Mavrothalassi-
tis is passionate about creating new
dishes for his seasonal menus.
This menu is offered alongside a Hana
Hou menu comprising some of the chefs
most requested past dishes. These are
rotated as well since over the years,
Mavrothalassitis has created many fa-
vorites.
Among the new offerings: Maine diver
scallops crusted with very thin slices of
slab bacon, sauteed until the bacon is
crisp. Its served with chanterelle mush-
rooms and warabi in a velvety mush-
room veloute. Then theres a dessert of
poached fig in spiced Burgundy accom-
panied by a tapioca dumpling filled with
toasted pistachio-fig marmalade and a
side of pistachio ice cream.
As for the Hana Hou menu, theres the
chefs signature onaga baked in a salt
crust. Mavrothalassitis calculated hes
made this dish more than 80,000 times,
yet diners still cant get enough.
The four-course Hana Hou and seven-
course seasonal menus are flexible; din-
ers can move dishes from one menu to
the other. Each comes with optional
wine pairings.
No matter what menu or items your
party selects, Chef Mavro will surely sur-
prise and delight everyone at the table.
1969 S. King St.; 944-4714;

www.chefmavro.com. Dinner. $$$$
BEST CASUAL | HEEIA KEA PIER
GENERAL STORE & DELI
Its been two years since the Kaneohe
landmark refocused its efforts on creating
delicious, affordable comfort food to go
with the priceless views of Kaneohe Bay
and the Koolau Mountains, and it looks
like the culinary team of Garrett
Kaneshiro and Shane Watanabe have
things dialed in well. The streamlined
lunch menu (with dinner served Fridays
and Saturdays) is all killer, no filler. Its al-
ways a dilemma whether to order main-
stays like the guava chicken, luau stew,
Dynamite Chicken and the Piers signa-
ture quarter-pound hamburger made
with Big Island beef, or go for one of the
daily specials. So we order the entire
menu and eat leftovers the next two days.
46-499 Kamehameha Highway, Kaneohe;

235-2192; www.heeiapier.com. Breakfast,
lunch, dinner. $
LUNCH | MAGURO-YA
Maguro is typically sliced and diced
for everyday sashimi and poke, or sim-
ply fried on a grill. At Maguro-ya, which
takes its name from the Japanese word
for tuna, or ahi, the fish is accorded ele-
vated status so that seafood aficionados
who proclaim tuna the least interesting
of fish will be compelled to rethink their
position.
Diners can eat like kings during a
leisurely lunch here, which might start
with fork-tender braised ahi kakuni, then
move on to ono ahi ribs marinated in a
sauce of shoyu, sake, mirin and garlic,
fried to a light crisp with a delicate po-
tato starch crust. This could easily be-
come your next addiction.
The presentation is great and there is
always plenty to explore, from a la carte
to teishoku specialties, whether on the
CINDY ELLEN RUSSELL / MAY 30
MW Doughnuts are delivered in a paper bag off the $5 small-plate menu
available from 2 to 5 p.m. daily at MW Restaurant.
. . . AND THI S I S JUST THE START.
Indulge in local produce, fresh island catch, and new innovative twists
refecting the diverse infuences and heritage of cuisine in Hawaii.
Award-winning chefs, Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka,
invite you to a dining experience that will delight your palate start to fnish.
1 5 3 8 K A P I OL A N I B OU L E VA R D
H ON OL U L U , H AWA I I
8 0 8 . 9 5 5 . 6 5 0 5
MWR E S TAU R A N T. C OM
Tank you to all who supported us throughout our frst year!
menu or specials posted on the walls
throughout the casual restaurant.
Chef-owner Goro Ohara takes pride in
heading to the fish market every morn-
ing for the best available, as well as de-
livering a change from basic sushi bar
fare with specialties flown in from Japan.
The adventurous can sample such del-
icacies as hamo (daggertooth pike con-
ger), megochi (big-eyed flathead) and
kisu (sand borer). For a real treat, try the
buttery engawa sushi, made from the
delicate fin section of the halibut.
Its not all about fish. For meat eaters
there is pork katsu and grilled steak.
Weekly lunch specials are about $12. For
that price you might get butterfish belly
misoyaki or chicken nanban with pickled
vegetables, rice, miso soup and fresh
fruit.
Finish with warabi mochi, the Japan-
ese pound cake castella, or ice cream.
3565 Waialae Ave., Kaimuki; 732-3775;

www.maguro-ya.us; Lunch, dinner. $$
BREAKFAST | TUCKER & BEVVY
This is the year breakfast blew up in
Honolulu, but even with dozens of new
early-bird havens around town, Tucker &
Bevvy stood out for its menu that trans-
ported us to the land of Oz.
The breakfast nook is the first sit-
down restaurant in the city for Tony and
Cecily Ho Sargent (the latter originally
from here), who ran a trio of breakfast
and sandwich shops just outside Syd-
ney, Australia.
Sure, there are spots of normal on
the menu, such as omelets and crisp ap-
plewood-smoked bacon, but those in
search of the new or healthful can enjoy
a kale and quinoa salad, or a plate of
lentils and chicken sausages that also
take the gluten-free into account.
Thats not to say youll go hungry the
rest of the day. Youll also find a stir-fry-
style, chunky prime rib beef hash, as
well as a burger with the lot of bacon,
cheddar, grilled onions, beets and sweet
chili mayonnaise.
Also worth waking up for are ricotta
pancakes topped with strawberry com-
pote; mushroom rosti that is a fresh
hash brown topped with balsamic mush-
rooms, spinach and two eggs; and a
light-as-air Tim Tam waffle topped with
vanilla ice cream and a couple of Aus-
tralias favorite chocolate malt biscuits.
Fresh fruit smoothies give you a shot
of vitamins to start your day.
Hee Hing Plaza, 449 Kapahulu Ave., Suite

203; 732-0050; www.tuckerandbevvy.com.
Breakfast, lunch. $$
NEIGHBOR ISLAND |
KAANA KITCHEN
Guests at the beautifully appointed An-
daz Maui can afford to eat at the worlds
best restaurants, and the resorts Kaana
Kitchen provides the quality and innova-
tion they expect. This sophisticated yet
understated gem highlights local ingredi-
ents and cosmopolitan preparations to
create light, bright flavors.
Maui-born chef de cuisine Isaac Ban-
caco changes his menu every two or
three weeks to take advantage of sea-
sonal offerings, with the menu listing fea-
tured farmers, ranchers and fishermen.
A starter and entree are recom-
mended, but with such first-course de-
lights as a refreshing pressed
watermelon salad with feta, horseradish,
arugula and candied walnuts; slices of
rib-eye cap atop a Thai-style green pa-
paya salad; and impossibly tender
grilled octopus, it would be easy to stop
there. But then youd be missing such
entree options as a creamy abalone
risotto with onsen egg; kampachi with
clams, corn and uni; and lobster with
pineapple and pork belly.
Equally impressive are Kaanas
stealthy staff and remarkably composed
crew in the open kitchen a sure sign
of their confidence and training.
3550 Wailea Alanui Drive, Maui; 573-1234,

www.maui.andaz.hyatt.com. Breakfast,
dinner. $$$$
C R I T I C S C H O I C E
LA CUCINA RISTORANTE ITALIANO
La Cucina is a prime example of the
importance of culinary lineage. Chef-
owner Don Truong captures the bold, in-
tense and rustic homespun essence of
Italian cooking in the spirit of mentor
Fabrizio Favale of Il Mediterraneo.
It stands apart from other Italian
places in town that share either Japa -
nese provenance or Assaggios kinship.
The restaurant is small, which is man-
ageable for Truong, who insists on creat-
ing his dishes from scratch, but the size
restriction makes it hard to get a table
without a reservation.
Still, people are willing to show up for
house-made pasta that begins with
semolina flour for an elasticity and heft
that gives his ribbonlike trenette a won-
derful, toothsome al dente quality, able
to stand up to such weighty ingredients
as his homemade Italian sausage,
sauteed with onions, garlic and porcini,
and topped with a sprinkling of pecorino
romano in the dish Trenette Norcina.
The menu is full of classic dishes rang-
ing from pesce Provencale sauteed in a
lemon-butter sauce with fresh herbs and
tomatoes to squid-ink Ravioli Neri filled
with lobster and served in a sauce of
basil and saffron cream.
In addition to other pasta basics such
as fettuccine carbonara, frutti di mare
and vongole, youre welcome to create
your own dish by choosing a pasta, sauce
and topping of chicken, fish or shrimp.
725 Kapiolani Blvd., C-112; 593-2626;

www.lacucinaristoranteitaliano.com.
Dinner $$$
LE BISTRO
One things for sure when you dine at
Le Bistro: The food on the plate will al-
ways be impeccably prepared. In fact,
because chef-owner Alan Taka saki in-
sists on consistency and quality, the
restaurants menu of classic and modern
French-inspired dishes hasnt changed
much since it opened in 2001. And thats
just fine with loyal diners, who stop in
regularly for their favorites such as the
French onion soup, beef quartet and ap-
ple tarte tatin. The lineup reflects influ-
ences from early in Taka sakis career
when he worked in France and then Ger-
many during the 1980s.
The quaint venue is comfortable yet
formal enough to celebrate special occa-
sions, and the waitstaff enhances the ex-
perience with its attentive,
knowledgeable service. Other recom-
mendations: wine-braised short ribs,
rack of lamb, escargot, tartare of ahi.
Niu Valley Shopping Center; 5730 Kalani-

anaole Highway; 373-7990. Dinner. $$$$
ARANCINO KAHALA
After a year at the Kahala Hotel & Re-
sort, this exquisite hybrid Italian fine-
dining restaurant (so labeled by its
executive chef, Dai suke Hama moto) con-
tinues to bring fresh ideas to the plate,
delivered with perfectly balanced flavors
and beautiful presentations.
A few highlights: tagliatelle ai frutti di
mare comprising tiger shrimp, scallops
and house-made tagliatelle pasta tossed
in lemon, garlic, white-wine truffle oil;
casarecce ragu di polpo, a dish of octo-
pus and casarecce pasta served with
spicy garlic tomato sauce; tagliatelle
con orecchiette di mare with Kona
abalone and house-made tagliatelle
tossed in an abalone bouillon garlic
cream sauce; and, to celebrate its first
anniversary, a 5-ounce A5 Miya zaki
wagyu steak, the highest-quality beef in
Japan and rare to Hawaii. The dish is
lavender-infused and prepared sous
vide, then served with petite potatoes
and onion petals. The extensive wine list
offers 100 wines from Italy and the Pa-
cific Rim. Also recommended: Aran-
cinos brick-oven pizzas.
Kahala Hotel & Resort, 5000 Kahala Ave.;

380-4400; www.arancino.com/
arancino-kahala. Lunch, dinner. $$$$
MORIMOTO WAIKIKI
Good news in 2014 for fans of Iron
Chef Masa haru Mori moto and his Wai -
kiki outpost: New items are on the
restaurants distinctive menu. These in-
clude a fresh snapper served with mild,
Thai-style curry and Mori motos pork
chops and applesauce (a humorous
Brady Bunch reference), served with
an exquisite apple puree, kim chee and
bacon.
Morimoto deftly blends technique,
creativity and an impulse to entertain
an approach that doesnt thrill all diners
but rewards those who appreciate his
bold humor. For more proof, try the
restaurants version of gyoza embel-
lished with Hama kua tomato sauce and
an amazing bacon-flavored foam, the
hama chi tacos or duck, duck, duck
(served three ways, as seared duck
breast, confit spring roll and in duck
meatball soup). If in search of a sure
thing, the sushi and sashimi are superb
and beautifully presented, while the
restaurant, bright and airy, is good for
people-watching or taking in sunset from
the large lanai.
Dont neglect dessert: New items such
as a tofu cheesecake infused with lemon
grass, ginger and vanilla, charmingly
plated and topped with a decorative
gold flake, will revive your sense of sight
and taste, even after a large meal.
Modern Honolulu, 1775 Ala Moana Blvd.;

943-5900; www.morimotowaikiki.com.
Breakfast, lunch, dinner. $$$-$$$$
Top recommendations for fine dining on Oahu,
chosen by Honolulu Star-Advertiser dining and food writers
P R E M I U M P I C K S
CRAIG T. KOJIMA / 2013
Executive Chef Daisuke Hamamoto presents an ever-changing menu of
beautifully presented hybrid Italian courses at Arancino Kahala.
Hawaiis Favorite Japanese Restaurant
NOBU WAIKIKI
After several years of operation, Nobu
Wai kiki still holds the promise of reward-
ing discoveries. For the best experience,
trust this restaurants confident servers
to guide you based on your preferences,
and pay special attention to off-menu
specials. Surprises include broiled king
crab leg topped with truffle and panko.
Its also worth noting that Nobu is one
of a handful of restaurants that treat veg-
etables as an intrinsic part of the meal
intensifying flavors in a sensual and
earthy yet sophisticated manner. A toban -
yaki (sizzling platter) of vegetables can be
as rewarding as toban yaki of wagyu beef.
If available, Nobus lobster with a
browned butter sauce and vegetables is
a splendid illustration of the kitchens
command of technique and presenta-
tion. The overall effect is well balanced,
leaving diners sated and satisfied. Chef
Nobu yuki Nobu Matsu hisas Peruvian-
influenced approach to preparation re-
wards over multiple visits and repeat
visits would be necessary to adequately
explore the extensive menu of small and
large plates, hot and cold items.
2233 Helumoa Road; 237-6999;

www.noburestaurants.com/waikiki.
Dinner. $$$$
RESTAURANT KO
Restaurant Ko, which arrived on
Hono lulus dining scene in early 2013,
has taken its place as a Kai muki favorite.
With a clean, whitewashed design that
emphasizes private nooks and cheerful
spaces, the Japa nese restaurant strad-
dles the line between iza kaya and up-
scale destination, delivering delicious
value and enjoyment.
A fine way to enjoy the varied offer-
ings is the $55 Ko-Course kai seki, nine
courses that include a six-choice appe-
tizer, choice of sashimi or beef shabu-
shabu salad, the restaurants signature
lotus root manju a welcome mix of
textures in a savory, thickened broth
and a choice of main dish. The restau-
rant handles raw fish and cooked dishes
well; the pleasures include foie gras
sauteed with simmered dai kon. If the
kai seki dinner is too much, there are
myriad choices on the menu to mix it
up, from simmered pumpkin to sashimi
platters, and wagyu beef served as
sushi, carpaccio, tataki or grilled.
Bonus: Restaurant Ko is open late un-
til midnight Sundays and until 2 a.m.
Mondays and Wednesdays through Sat-
urdays. (Closed Tuesdays.)
Restaurant Ko, 3196 Wai alae Ave.; 888-

5975. Dinner. $$$$
P R E M I U M P I C K S
TO SELL
IN TRANSITION | VINTAGE CAVE
Changes are afoot at Vintage Cave. Former Executive Chef Chris Kaji oka ex-
ited in July with plans to eventually open his own restaurant, and new Execu-
tive Chef Jona than Mizu kami returned to Hawaii to continue the tradition of
excellence established at the restaurant since its opening in 2012.
The Maui-born Mizukami worked for chef Thomas Keller at the French
Laundry in California, as well as with Ferran Adria at El Bulli in Spain, at Gor-
don Ramsays flagship restaurant, The Fat Duck by Heston Blumenthal in Eng-
land, Per Se in New York and Ali nea in Chicago.
Mizukami will be joined by an as-yet-unnamed sushi kai seki chef, who will
open a sushi salon in the space formerly known as the Investors Club, a room
that currently holds a notable collection of original artwork.
Ala Moana Center, 1450 Ala Moana Blvd., No. 2250; 441-1744;
www.vintagecave.com. Lunch, dinner. $$$$
SUSHI GINZA ONODERA
Its always fun to watch the reaction of friends when
telling them some of the best sushi on Oahu can be
found on Kapa hulu Avenue. Invariably, theyll scoff and
mistakenly think Im talking about a certain conveyor-
style sushi joint or its nearby takeout competitor.
Little do they know theres a world-class oma kase
destination less than a block away with sister restau-
rants in Tokyo, Paris and Hong Kong. Sushi Ginza Ono -
deras Hawaii outpost is a tiny spot with seven seats at
the bar and a couple of private rooms. Various oma -
kase options are available, including full meals that in-
clude soup and dessert. Ordering is simple; pick one of
three featured menus $160, $200 or $250 and
youre good to go.
I love to stick with the sushi-only menu and nosh on
fresh nigiri, almost all of it made with fish flown into
Hawaii from Japan. The staff is also incredibly friendly
and very accommodating when it comes to substitu-
tions, making for one of the most enjoyable omakase ex-
periences in town. Be sure to save room for dessert!
808 Kapahulu Ave.; 735-2375;

www.sushi-onodera.com/ginza_en.
Dinner (closed Mondays). $$$$
NAGOMI JAPANESE TEPPAN & LOUNGE
I really love the versatility Nagomi Japa nese Teppan
& Lounge offers to customers. Its open for lunch and
conveniently located on Kapiolani Boulevard, just a few
blocks from Ala Moana Center. It has a separate dining
room and bar/lounge area, which makes it appealing to
both families and the late-night crowd looking for some
ono grinds to go with a few cold ones.
Nagomi succeeds on all levels, thanks to a well-bal-
anced menu with flavors that are familiar yet still a bit
adventurous. You could easily make a meal out of appe-
tizers such as garlic jumbo scallops, beef tongue, pork
belly kim chee and bacon-wrapped mochi. Go the tep -
pan yaki route and youll be stuffed with your choice of
grilled beef, chicken or seafood, all served with rice,
miso soup and grilled veggies.
Okonomiyaki, or savory cabbage pancake, is another
specialty here. If youre enjoying a few beers with your
meal, you cant go wrong with the Meat Lovers (pork
belly, wagyu beef and bacon bits) or The Works (shrimp,
calamari, scallop, tako, pork belly and wagyu beef).
1687 Kapiolani Blvd.; 312-3534; ww.nagomilounge.com.

Lunch, dinner (late night Fridays and Saturdays; closed
Mondays). $$
VIA GELATO
Who says you cant eat ice cream for dinner? No
worries its gelato!
Punahou grad Melissa Bow originally opened a food
truck that made its way around urban Hono lulu after
moving home from New York. Her regular route was
soon complemented by booths at various farmers mar-
kets around town, and in March she opened up a brick-
and-mortar spot in a former Christian bookstore in
Kai muki. Artisanal flavors made with local milk and in-
gredients sourced from Hawaii-based farms mean the
menu changes often, with fun flavors such as Salted
Caramel Coffee Crumble, milk tea, cotton candy, cinna-
mon bun, butter pecan and Earl Grey tea.
And if you just cant commit to a dessert-only meal, a
small menu of soups and sandwiches also is available.
Keep in mind items are prepared in advance, however,
so your options are limited as the day goes on. But
theres always plenty of gelato (and sorbetto!) to go
around.
1142 12th Ave.; 732-2800; www.

viagelatohawaii.com. Closed Mondays. $
Entertainment editor/online for the Honolulu Star-Advertiser
J A S O N G E N E G A B U S
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
A piece of toro sushi at Sushi Ginza Onodera in Kapahulu. The Tokyo-based
restaurant has sister restaurants in France and China.
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Bartender Brian Prentice makes a drink at Nagomi Japanese Teppan &
Lounge. The well-balanced menu features familiar yet adventurous dishes.
BEVY
Bevy is a tasteful yet wallet-conscious
bastion of quality and service in
Kakaako, serving as a trendsetter for the
budding district. Attentive to detail and
precise in its preparation and service of
both food and cocktails, the bar and
kitchen are one of a kind, filling a gap left
by the late, lamented thirtyninehotel,
from which co-owner Christian Self
launched in 2013. Self is a master of craft
cocktails, mixing up his own recipes and
making this a citywide destination for
drinks, served in a dark, urban room dis-
tinguished for its DIY and globally
sourced decor. Chef Petra Lindeson
joined Bevy in June 2014 and created a
fresh tapas menu for the establishment,
including house-marinated olives, Gam-
bas al Ajillo (shrimp in garlic) and an ir-
resistible Tres Quesos (manchego,
pecorino romano and sharp cheddar
cheeses inside a warm, flavorful puff).
True to Bevys individualistic style, Lin-
deson also mixes in a few refreshing
Scandinavian specialties house-made
gravlax, Kttbullar (meatballs) and lin-
gonberry butter among them. The bar
celebrated a first anniversary in Septem-
ber with a party featuring the tasty, free-
thinking DJs who also find a home here;
lets hope Bevy thrives to hold down
Kakaako for many years to come.
661 Auahi St.; 594-7445;

www.bevybar.com. Dinner. $-$$
KALAPAWAI CAFE
Kailua insiders have long known
about the Kalapawai Cafes exceptional
dinner service, but the offerings may be
a revelation to those who happen on the
cafe after a day on the beach, expecting
only the casual deli offerings available
throughout the day. The daytime salads,
spanakopita and sandwiches are bright
and attractive, but things move up a
notch after 5 p.m., when house-made
charcuterie, Maui onion soup and fresh
fish are on the menu, along with a long
list of wines. While you can still dine in
board shorts (or a cocktail dress), din-
ner offerings include items such as
tomato bisque, a lemon grass risotto
with fresh fish or grilled tofu and
sauteed kale (of course the restaurant is
vegetarian-friendly), or a centerpiece of-
fering: fire-roasted Shinsato Farm dou-
ble-cut pork chop with a smoky glaze,
gluten-free cornbread-chorizo stuffing,
braised kale with mushrooms, and Maui
pineapple chimichurri a must-try for
meat-eaters. With its consistently high
standards and casual, beachy setting,
Kalapawai Cafe is an attractive alterna-
tive to other eateries offering bistro fare.
750 Kailua Road; 262-3354; www.

kalapawaimarket.com. Lunch, dinner. $$$
SARENTOS
Sarentos is an elegant throwback of an
restaurant, set up high to provide 360 de-
grees of remarkable views including the
ocean, with carpeted rooms and linen-
covered tables. Diners reserve months in
advance to get a view of Waikikis Friday
evening fireworks from the restaurant,
but fiery sunset views provide a show
year-round. Dress to impress and join
other sophisticated diners many from
Australia and Europe, others from local
halls of power in enjoying generous
plates of Italian food with accents from
the Pacific. Highlights include fresh oys-
ters with a lilikoi mignonette, caprese
salad made with Kamuela tomatoes, and
local fish. Osso buco, rack of lamb and
filet mignon are offered for those who
scoff at cholesterol warnings, but in
truth, a goodly part of the menu is de-
voted to seafood, chicken and vegetarian
options. A Greek-style chopped salad
and vegetarian main course accented
with Argentinian chimichurri also diver-
sify the menu, served up with good cheer
and good manners by a diligent staff.
Ilikai Hotel, 1777 Ala Moana Blvd.; 955-

5559, www.sarentoswaikiki.com. Dinner.
$$$$
Honolulu Star-Advertiser TGIF editor
E L I Z A B E T H K I E S Z K O W S K I
GEORGE LEE / JULY 2014
Bevys co-owner and mixologist Christian Self takes the juice of green sugar
peas, Chartreuse and tequila to make a custom-designed cocktail.
BRUCE ASATO / 2012
An Ahi Bruschetta appetizer (ciabatta crostini, kalamata pesto, avocado &
Kamuela tomato) is a tasty accompaniment to cocktails at Sarentos at the
top of the Ilikai Hotel.
www.PainaCafe.com
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Facebook.com/PainaCafe
LITTLE SHEEP
MONGOLIAN HOT POT
Flavor and variety are the operative
words at this international hot-pot restau-
rant from China that leaves everyone at
the table feeling satisfied and soothed.
Start with a choice of broths, from a
signature herbal version boasting dozens
of herbs and spices, to spicy broths
chock-full of dried chilies for which din-
ers can pick their level of heat. A dipping
condiment bar of ponzu and other
sauces adds another layer of flavor.
Protein options include more than
three dozen beef, chicken, pork and
seafood selections, not to mention the
lamb featured in the venues name. Be-
yond the standard thinly sliced meats,
think sausage, fishcake and an array of
meatballs. Then theres a short list of
dumplings, a tofu menu (soft, sponge,
fried, etc.) and a lengthy (no pun in-
tended) noodle menu. As for vegetables,
suffice it to say theres something for
everyone, from varieties of mushrooms
to lotus and taro root, and a host of
greens, from standard won bok to exotic
chrysanthemum greens.
No matter where you go for hot-pot
dining, sliced meats will always deliver,
but the lamb meatballs are a distinctive,
delicious option here, and tiger shrimp
takes on wonderful hues of flavor from
the broths.
For beverages, find a lineup of hot and
cold teas, and a much-lauded water-
melon juice, refreshing relief when par-
taking of the spicy broth.
Budget-conscious diners will love the
$12.95 lunch special, with attentive
servers adding appeal for those on a
quick break.
Ward Centre, 1200 Ala Moana Blvd.;

593-0055; www.littlesheephotpot.com.
Lunch, dinner. $-$$$
CAJUN KING
Only in Hawaii will you find a restau-
rant with Cajun in its name that offers
Chinese entrees. Mind you, this is not a
bad thing. In fact, its one of the reasons I
frequent
Cajun King.
The diverse
menu is suited to my
family, most of whom love seafood boil,
though my mother prefers Asian fare. In
this, I believe we reflect many a local
family.
Mom has her pick of seafood dishes
such as black-bean lobster, Dungeness
crab or clams; ginger-and-onion oysters;
and salt-and-pepper shrimp. A favorite is
stir-fried string beans, appealing for its
crunch, garlicky flavor and lack of spici-
ness, a plus when pairing with spiced
dishes.
But the main attraction here is bags of
seafood select from lobster, Dunge-
ness crab, king or snow crab legs, craw-
fish, shrimp, mussels and clams
cooked in a variety of seasonings includ-
ing Cajun, garlic butter, or lemon garlic
butter, in varying spice levels.
Bags include potatoes, corn on the
cob, sausage and rice. We love the lemon
garlic butter; its balance between the
richness of the butter and the acidity of
the lemon keeps flavors bright and the
seafood from becoming overly heavy.
Another great option is Cajun and garlic
butter with medium spice; this provides
a kick of spiciness without overwhelm-
ing taste buds.
One more gem: fried catfish served
with tartar and ranch sauces. Its crisp,
light batter is a delight.
Waimalu Shopping Center, 98-020 Kame-

hameha Highway; 484-2221; www.
cajunking808.com. Lunch, dinner. $$-$$$$
BLUE TREE CAFE
Though its well known for its juice
cleanses, Blue Tree Cafe, created by
Kevin Aoki of Doraku, has other facets to
its commitment to healthful fare. Fresh-
ness reigns in a rotating array of salads,
sandwiches, soups and more, all featur-
ing organic and local products.
Items are big on flavor, dispelling the
notion that healthful food compromises
on taste. Vegan zucchini pasta is a per-
fect example. Its herbed, spicy raw
tomato sauce, enhanced with capers
and nutritional yeast topping, is lively
and bright on the palate.
A chicken sandwich served with a
mayo-sundried tomato spread is a per-
fect midday meal satisfying without
being heavy. A vegetable sandwich is all
about freshness and crunch.
Then there are the cafes baked goods.
Blue Tree offers gluten-free pastries that
are virtually indistinguishable from their
wheat counterparts, making the cafe a
utopia for the gluten-intolerant. Find
cookies, brownies, fruit bars and more.
But my forever-favorite gluten-free
dessert is Blue Trees peach scone, a
buttery, delicate thing of beauty that is
delicious by any standard. Its so perfect
I could base the entirety of this pick on
that pastry alone.
1009 Kapiolani Blvd.; 591-2033. Breakfast,

lunch. $
Honolulu Star-Advertiser food editor
J O L E E N O S H I R O
Cajun Kings Special
Combo No. 1 in-
cludes lobster,
crawfish, mus-
sels, shrimp,
clams,
sausage,
corn and
potatoes.
J
A
M
M
A
Q
U
I
N
O
/
2
0
1
3
CINDY ELLEN RUSSELL / MAY 16
Little Sheep Mongolian Hot Pot offers a wide array of ready-to-cook ingredi-
ents, including lamb shoulder, pork belly, rib-eye, mini pork sausages,
meatballs, brown beech mushrooms and edamame.
Mahalo Hawaii for your support!
NEIGHBOR ISLANDS:
Kona
(808) 327-6776
Kukui Grove
(808) 632-2450
Lahaina
(808) 661-0333
Maui Mall
(808) 873-7776
SERVING LUNCH & DINNER TAKE-OUT AVAILABLE
2013
FIRST PLACE
OAHU:
Ala Moana
942-9102
Aina Haina
373-4033
Ewa Town Center
683-1003
Kaneohe
247-9595
Kapahulu
735-7700
Kapolei
674-4227
Waiau
485-0227
Waikele
678-3180
Ward Center
591-5600
SERVING LUNCH & DINNER TAKE-OUT AVAILABLE
GRONDIN FRENCH
LATIN KITCHEN
A little bit of New York City moved
into downtown Honolulu with the open-
ing of Grondin, the creation of alumni of
Zakary Pelaccios Fatty Crew family of
Malaysian-inspired Fatty Crab and Fatty
Cue restaurants.
This time, the project is more per-
sonal for Jenny Grondin and David
Segarra, who drew on their respective
French and Ecuadorean heritage to cre-
ate a restaurant well-suited to multicul-
tural, 21st-century Honolulu. Here, craft
and authenticity take supremacy over
glitz and showmanship.
The restaurant opened with a tapas-
style dinner menu by chef Andrew
Pressler, featuring the likes of Kauai
shrimp ceviche with the heat of serrano
peppers, and marinated octopus tossed
with onion, olives, roasted red pepper
and chilies. They put out a killer charcu-
terie platter laden with house-made
pates, sausage and house-cured jamon
and hearty entrees ranging from steak
frites to a French cassoulet. They also
won raves for their Shinsato Farm pork
chuleta and tender pan-roasted Jidori
chicken.
Lunch quickly followed, with that
charcuterie now served on ciabatta.
Other sandwiches are built around such
ingredients as adobo steak, chicken
sofrito, and poached prawns with lemon
aioli. And dont forget the adult version
of grilled cheese, a Croque Madame of
ham, Gruyere and sunnyside-up fried
egg on toast.
A beautiful full bar features such sig-
nature cocktails as the chili-infused
Smoking Maguey and Chanchito, made
with Pacifico, a Mexican-style pilsner,
with a shot of tequila and sangrita.
62 N. Hotel St.; 566-6768;

www.grondinhi.com. Lunch, dinner. $$
AGU A RAMEN BISTRO
This restaurant opened with a stream-
lined ramen menu, but chef Hisashi
Teddy Ueharas ambition didnt end
there.
Hes a perfectionist, and there were
days early on when he refused to serve
his tonkotsu or Jidori chicken ramen
when he felt the broth using pork or
chicken bones boiled down over 18
hours was not up to snuff.
When he was satisfied with the consis-
tency of his ramen, he moved to pupu
ranging from Jidori kawa (deep-fried Ji-
dori chicken skin); tebichi (Okinawan-
style pork feet); pork cheek croquettes;
and Jidori nanban, a chicken-and-egg
specialty comprising tender Miyazaki-
style fried chicken topped with home-
made tartar sauce incorporating chunks
of hard-boiled egg.
Even so, ramen continues to be the
star of the menu, dividing diners into
two camps: those who prefer the light-
ness of the chicken broth, or those who
enjoy the thick richness of tonkotsu
broth. Both styles skew satisfyingly to-
ward their respective extremes of light-
ness and heft.
But, as if the basic tonkotsu wasnt
rich enough, Uehara kept tweaking and
adding until he ended up with (so far)
the ultimate bowl of ramen, the Innova-
tive Hot Mess, a kitchen-sink creation in-
corporating fresh garlic, black garlic oil,
garlic butter, Parmesan cheese and
more. (See my pick for favorite food,
Page 40.)
The downside of popularity is waiting
for a table, but the search is on for a sec-
ond Agu location.
925 Isenberg St. (across from Old Stadium

Park); 492-1637; www.aguramen.com.
Lunch, dinner, late night; $$
IZAKAYA TORAE TORAE
As the world becomes more casual
and less traditional, younger diners are
embracing izakaya-style dining. The for-
mat is attune to their search for cama-
raderie, boosted by the steady flow of
drinks and shared plates.
Beyond the average bar with simple
pupu, the contemporary izakaya can of-
fer an amazing culinary experience, and
at Torae Torae, chef Hide Yoshimoto
does his best to keep guests guessing
about what hell put on the plate next.
Sushi and seafood provide the founda-
tion for the menu, so you may find your-
self first gulping down a seafood shooter
that is the equivalent of a nigiri mix in liq-
uid form, with a small dice of oyster, scal-
lop and shrimp, ikura pearls and a dollop
of uni suspended in ponzu sesame sauce.
Ahi tataki is one of his signatures,
dressed up with sweet onion, wakame,
kaiware sprouts and the crunch of garlic
chips, flavored with ponzu and finished
with zigzags of garlic mayo.
The silky egg custard chawanmushi is
divine with its briny mix of shredded
snow crabmeat, shrimp, uni and ikura,
and you can never go wrong with
hamachi carpaccio with the bite of
jalapeno, sweet miso, ponzu and a hint
of truffle oil.
Its not all about seafood. Grill special-
ties include thin-sliced roast pork, sa-
vory pork belly kakuni that is one of the
stars of the menu, rib-eye steak served
with your choice of teriyaki or sizzling
garlic sauce, and yukari or curry Jidori
chicken.
If youre the sort who cant make a de-
cision, there are $35 and $60 omakase
meals encompassing appetizer to
dessert.
The setting is warm, cozy and inti-
mate, so youll be sitting in close proxim-
ity to fellow diners, the better to enjoy
their meal vicariously on sight. The
sushi bar overlooks an open kitchen
where you can see Yoshimoto and his
team at work creating your bliss.
1111 McCully St. (at Young Street); 949-

5959; www.toraetorae.com. Dinner. $$
Honolulu Star-Advertiser Weekly Eater restaurant reviewer
N A D I N E K A M
BRUCE ASATO / BASATO@STARADVERTISER.COM
Executive Chef Hide Yoshimoto serves a sashimi platter at Izakaya Torae
Torae. Guests at the sushi bar can watch the action in the open kitchen.
GEORGE F. LEE / APRIL 2014
Grondin French Latin Kitchens top-
notch charcuterie includes house-
made pates, sausage and
house-cured jamon.
FINE ITALIAN CUISINE LUNCH & DINNER
BREAD & PASTRIES BAKED FRESH DAILY
GIFT CERTIFICATES AVAILABLE
RESERVATIONS RECOMMENDED
ALA MOANA 942-544 KAHALA 752-O
KAILUA 2-2772 HAWAII KAI 59-O75
KAOLLI 74-88O MILILANI 25-55
WWW.ASSAGGIOHAWAII.COM
A perfect place for any occasion!
Thank you Hawaii for voting us #1 for three years in a row!
AWARD WINNING CUISINE 5x Ilimo Aword Winnor x Holo Aino Aword Winnor
2012
FIRST PLACE
2013
FIRST PLACE
What you eat no one can take away from you. So, Assaggio makes sure that what you take away from us is only the
best. Only the nest, freshest ingredients go into our richly avored and award winning cuisine. Each delectable
dish is prepared individually just before it is served, and not a moment sooner.
Superb Southern Italian Cuisine with a Friendly
Neighborhood Ambience
DOWN TO EARTH
DELI AND BAKERY
Everything here is vegetarian, some of
it vegan, gluten-free or dairy-free, so you
would think I come here to eat healthy.
No, I come here for the gooey, cheesy
stuff: lasagna, eggplant Parmesan, pota-
toes au gratin, macaroni and cheese. For
balance I might throw in some roasted
vegetables (the squash is especially
nice), kale salad or a smattering of the
fresh salad items. But my warm, creamy
favorites are what make me happy to be
anywhere in the vicinity at lunchtime.
Down to Earth offers hot foods and
cold salad items, plus soups, in a serve-
yourself salad-bar format priced at $9.99
per pound. A good-sized brick of lasagna
will weigh in at a pound, so dont figure
on a trip here to be a bargain, unless you
stick to the light salad stuff.
The bakery serves up pizza and all
kinds of pastries, many gluten-free; a
made-to-order counter serves sand-
wiches and smoothies; some locations
have a noodle station that lets you fill a
bowl with ingredients that will be
cooked for you. Plenty of variety and
plenty of proof that meatless eating can
have a very high yum factor.
2525 S. King St., 947-7678; 201 Hamakua

Drive, Kailua, 262-3838; Pearlridge, 98-129
Kaonohi St., 488-1375; Kapolei Commons,
4460 Kapolei Parkway, 675-2300; 305
Dairy Road, Kahului, Maui, 877-2661;
www.downtoearth.org. Takeout breakfast,
lunch, dinner. $-$$
THAI LAO
I made a rule for my family the Thai
Lao rule applicable whenever we eat
at or order takeout from this classy little
strip-mall restaurant. No pad thai, no
green papaya salad, no Evil Jungle
Prince. We are making our way through
the menu, the idea being to try every-
thing, eventually, and no stopping at the
basic, ordinary stuff.
Weve gotten past green papaya to a
salad made with smoky roasted eggplant
with minced pork and shrimp, tomatoes
and lots of lime; as well as a perky one
with shrimp, basil, lemon grass and a
spicy sauce. Were on our way down the
noodle list to some new favorites Pad
Ki-Mao, for example (a spicy mix of
chow fun, broccoli and lots of garlic).
And while all the curries are warmly
satisfying, the sweet/tangy pineapple
curry was a real find.
Flavors here are bright, fresh and
sprightly. Try entrees like Pad Kra Pao,
aka Holy Basil, a green bean stir-fry, or
fish fillets studded with young ginger for
the flavor blast.
Bring a crowd so you can try a dozen
different things. And if anyone insists on
pad thai, thats OK. Like just about
everything here, it will be great.
Halekuai Center, 563 Farrington Highway,

Kapolei; 674-2262; www.thailao
restauranthi.com. Lunch, dinner. $$
MOLLYS BBQ & SEAFOOD
At Mollys the choices are simple:
You want pig, you want cow or you
want fish? says manager A.J. White-
hurst. Theres chicken, too, and his cus-
tomers are pretty equally divided on
preference. For me though, its the bar-
becued chicken, followed closely by the
ribs. Moist, tender, smoky, succulent I
would go on, but you get it. Whitehurst
smokes the meats in a giant contraption
parked out front like a signpost: It may
as well say, Pull over here quick for
great Southern barbecue.
Mollys formerly Mollys Smoke-
house also offers pulled pork and
beef brisket from the smoker, as well as
fried chicken and catfish, Smothered
Pork Chops and jambalaya. Plates come
with two sides (I recommend the Cow-
boy Ranch Beans, a savory alternative to
the sweeter baked beans, but you can
also get collards, coleslaw or fried okra).
Almost everything is made from
scratch, from the gumbo to the lemon-
ade, and the TLC shows.
Owner Margaret Walker has plans to
expand the menu. Right now the &
Seafood part is fairly limited. But Im
perfectly happy with whats there, as
any barbecue aficionado would be.
23 S. Kamehameha Highway, Wahiawa;

621-4858; www.mollyssmokehouse.com.
Lunch, dinner. $$
Honolulu Star-Advertiser By Request columnist
B E T T Y S H I M A B U K U R O
STAR-ADVERTISER
A Mollys BBQ & Seafood plate fea-
tures beef brisket, ribs, Cowboy
Ranch Beans and collard greens.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Jennylyn Ringor stocks the hot food bar at the Down to Earth deli in Moiliili.
Healthy & Delicious
Chinese Cuisine
Open DoIIy T:3om - T:3pm * FrIdoys & 5olurdoys unlII MIdnIghl
TTT3 5mIlh 5l. * 545-3 * DIne ln - Iokeoul
FPEE PAPKlNO EHlND PE5IA0PANI
5lNOE 2T
Best Chinese Ethnic Restaurant
STEAMED FISH FILLET
BEST OF THE BEST
FOR 10 YEARS
ORANGE CHICKEN
S un: 5- 10 p. m. Mon- T hu: 11 a. m. - 2: 30 p. m. , 5- 10 p. m. F r i - S at : 11 a. m. - 2: 30 p. m. , 5- 11 p. m.
President and publisher, Honolulu Star-Advertiser
D E N N I S F R A N C I S
RUTHS CHRIS STEAK HOUSE
Ruths Chris Steak House has always been my go-to place, where I can count on
the best service, outstanding food and an incredible wine selection.
Start your evening here with the seared ahi, cooked to perfection and served with
a ginger-mustard beer sauce; or the favorite of many locals is Veal Osso Buco Ravi-
oli, filled with fresh mozzarella and infused with a hint of saffron. For an entree, Cow-
boy Rib Eye is a steak marbled to perfection, USDA Prime at its best.
Sides are always a difficult choice, but my most-wanted is the fresh corn. Other
top choices are fresh asparagus, grilled tomatoes and lyonnaise potatoes. And my
dessert? Chocolate Sin Cake with a nice port.
A tip: As a change of pace, dining at the bar is an excellent alternative to sitting at
a table. The bartenders are engaging, lively and fun, some of the best in town. They
ensure your dining experience is perfect.
Waterfront Plaza (formerly Restaurant Row), 500 Ala Moana Blvd.; 599-3860.
226 Lewers St., Waikiki; 440-7910. www.ruthschris.com. Dinner. $$$
Among its fine menu items, Ruths Chris Steak House offers a 42-ounce
porterhouse steak for two, caprese salad, sashimi and berries flambe.
KAI MARKET
My husband and I recently ventured to
Kai Market at the Sheraton Waikiki for a
combination sunset and dinner experi-
ence. We enjoyed a great view and a multi-
cultural menu filled with interesting and
unusual choices. Kai Market brings real el-
egance to the buffet no steam tables in
sight; the food laid out beautifully and
constantly refreshed.
I dutifully started at the salad bar, skip-
ping all lettuce incarnations to go straight
to a basil and tomato dish, which was de-
licious. My husband made a beeline for
the poke, and once I had a bite of his, I
backtracked to get some.
Round 2 was lots of little tastings
alae-crusted prime rib, Thai seafood curry
with tons of clams, roast chicken, crispy
pork belly then it was on to dessert. It
was a lovely and enticing selection, includ-
ing shave ice, but I already knew what I
wanted: mango custard, which Id tasted
at our opening-night receptions at Dia-
mond Head Theatre. Delicious.
More good news: The kamaaina dis-
count is 25 percent off the $55 regular
price, with seniors getting an even better
deal of $35!
Sheraton Waikiki, 2255 Kalakaua Ave.;

921-4600; www.sheraton-waikiki.com/
dining/kai. Breakfast, dinner. $$$
Executive director, Diamond Head Theatre
D E E N A D R A Y
COURTESY DEENA DRAY
Kai Market brings an elegance that is often lacking at buffet places. Lo-
cated at the Sheraton Waikiki, locals benefit from a kamaaina discount.
UPSCALE CASUAL
Kahala Hotel & Resort; 739-8760;
www.kahalaresort.com.
Dinner, Sunday brunch. $$$
Halekulani, 2199 Kalia Road,
Waikiki; 923-2311
www.halekulani.com/la-mer-restaurant
Dinner. $$$$
www.3660.com. Dinner. $$$
1857 S. King St., third floor; 949-2526;
www.alanwongs.com. Dinner. $$$$
Hawaii Kai Towne
Center; 396-7697.
Also in Waikiki,
Ko Olina, Maui,
Kauai, Hawaii island;
www.roys hawaii.com.
Dinner. $$$
Ward Centre; 591-9132;
www.ryansgrill.com.
Lunch, dinner. $$
Multiple locations;
www.zippys.com.
Breakfast, lunch, dinner. $
Multiple locations;
www.starbucks.com. $
Multiple locations;
www.hawaiianbarbecue.com.
Breakfast, lunch, dinner. $
These restaurants have been
Ilima winners for 10 years or more
P E R P E T U A L A W A R D S
T
he Ilima Awards pay tribute to the ambitions of Hawaiis chefs-in-training and
the dedication of their teachers with a perpetual Rising Stars award to the
student-run restaurants at Kapiolani and Leeward community colleges. These
restaurants are the training grounds for the next generation of local chefs and
restaurant managers. They are practice labs, yes, but both offer professional dining
experiences sophisticated meals at very reasonable prices.
A bonus: The two restaurants showcase enviable views of Oahu. Ka Ikena Lauae
offers a view of the ocean from on high; the Pearl overlooks the battleships of Pearl
Harbor. And both restaurants are BYOB, with no corkage fee.
At Kapiolani Community College, 4303 Diamond Head Road, Ohelo Building
culinary.kapiolani.hawaii.edu
Open for lunch and dinner Tuesdays to Fridays. Meals are prix fixe, under $25 for
three courses at lunch; $32 and under for four courses at dinner. Focus is on a conti-
nental menu at lunch, changing weekly; Asian at dinner, changing every few weeks.
Reservations: 734-9499 until 4:30 p.m.; 734-9488 from 4:30 to 8 p.m., or
www.opentable.com.
At Leeward Community College, 98-045 Ala Ike St., Pearl City
www.leeward.hawaii.edu/thepearl
Open Wednesdays through Fridays for lunch. Entree prices are $16 and under.
Menu changes every two weeks. A Thanksgiving buffet Nov. 19-21 is $25. Also, occa-
sional special dinner menus are featured: A Nov. 7 dinner pairs students with guest
chef Ronnie Nasuti of Tikis Grill & Bar ($70; $85 with wine pairings).
Reservations: 455-0475.
unexpcted elegance
Open for lunch on Wednesdays through
Fridays during the Fall and Spring semesters.
Leeward Community College
For reservations, please call 455-0475
www.leeward.hawaii.edu/ThePearl
Ward Centre
1200 Ala Moana Blvd.
808.596.7488
Kakaako Kitchen and Catering
When Life Gets Busy, Let
Make Life Easier!
P E R P E T U A L A W A R D S
PC MEAL
3
PC MEAL
3
Includes Reg. Mashed
Potatoes with Cajun
Gravy and a Biscuit
KAPAHULU: 647 Kapahulu Ave. Honolulu
KALIHI: 1515 Dillingham Blvd. Honolulu
SALT LAKE/NEX: The Mall at Pearl Harbor
4275 Radford Dr. Honolulu
WAIPAHU: 94-050 Farrington Hwy. Waipahu
Monday-Friday before 3pm. Must present coupon when ordering.
Limited to one coupon per group. Not combinable with any other offers.
$
5
$
5
OFF
OFF
Coming Soon To
MILILANI
TOWN!
Any Regular Priced Box of
Chicken or Family Meal
(8, 12 or 16 pieces)
T O P R E S T A U R A N T S | # - A
678 HAWAII
See Yakiniku Restaurants, Page 56
12TH AVE GRILL
The food here personifies a masculin-
ity thats comfortable with its feminine
side. So you get rustic but also sophisti-
cated. Bold yet balanced. It can take a
very long time to order you have to
study the entire description of each
dish, otherwise you could simply absorb
the title of grilled pork chop and miss
the part that says slow-baked chutney-
stuffed apple. The sides are never mere
supporting acts. Consider Shinsato Farm
Pork Belly Confit, served with wilted
dandelion greens, a poached egg yolk
and Maui dark rum and pineapple lac-
quer. Even without knowing what
pineapple lacquer is, wouldnt the sum
of those parts be ridiculously awesome?
1120 12th Ave., Kaimuki; 732-9469;

www.12thavegrill.com. Dinner. $$$
3660 ON THE RISE
See Star Circle, Page 28
AGU A RAMEN BISTRO
See Rave Reviews, Page 22
ALAN WONGS
ALICIAS MARKET
Leonard Kam, son of the beloved Ali-
cia, grew up at the market when
asked how long hes been mixing poke,
his reply is since the 70s. His experi-
ence shows. He offers more than 50 vari-
eties of the food stuff that made Alicias
legendary, including a long lineup of
spicy poke that he developed this year.
Among the most popular are spicy ahi
(of course), king crab and salmon. An-
other new big seller is lomi oio, a combo
of scraped bonefish, salmon chunks,
dried shrimp, tomato and onion. Other
classic items at this grocery/plate-lunch
venue: Chinese-style roast pork belly
with crispy skin, and new classics of
smoked prime rib and brisket meats.
267 Mokauea St.; 841-1921; www.alicias

hawaii.com. Lunch, dinner. $
ALLEY RESTAURANT, THE
(AT AIEA BOWL)
This bustling bowling alley restaurant
continues to deliver top-notch versions
of local favorites, made from scratch,
not to mention decadent desserts that
have secured their place in the hearts of
dessert fans islewide. Flavorful deep-
fried pork chops, a customer favorite,
strike the perfect balance of crisp crust
and moist chops, while Tasty Chicken,
boneless fried pieces dipped in a secret
Tasty Sauce, delivers sweet-spicy-gar-
licky flavor and a winning crunch. Also
to die for: Hamburger steak served with
homemade gravy, oxtail soup served
with ponzu sauce, and such beloved
desserts as Lemon Crunch Cake, Pump-
kin Crunch Cake, Chocolate Insanity
Cake and gourmet cupcakes.

99-115 Aiea Heights Drive; 488-6854;
www.aieabowl.com. Breakfast, lunch,
dinner, late night. $-$$
ANDYS SANDWICHES &
SMOOTHIES
Let us count the many ways we love
this longtime Manoa venue, which offers
much more than its name implies. Start
the day with the popular everything
omelette, for instance, filled with bacon,
mushroom, spinach and cheese. Or if
youve got a sweet tooth, partake of
whole-wheat, banana or blueberry pan-
cakes. For lunch, a classic combo of
turkey, avocado, tomato and cheese is all
the rage, the turkey being especially fabu-
lous because its roasted fresh every day.
A hot turkey version served with mush-
rooms is also hot with customers, as well
as a smoked ahi melt thats melted
hearts. As far as hit smoothies go, Norma
Rodrigues, wife of Andy, says theyre all
popular! A tease of the lineup: Strawber-
ries n Creme, made with coconut milk; a
Triple of apple juice mixed with strawber-
ries, banana and papaya; pitaya (dragon
fruit); mango; and guava.
2904 E. Manoa Road; 988-6161;

www.andyssandwiches.com.
Breakfast, lunch. $
ARANCINO KAHALA
See Premium Picks, Page 14
ASSAGGIO
Hot, made-to-order pastas and savory
meat and seafood dishes inspired by
southern Italy are the draw here, consis-
tent across all six restaurants in the
chain. Neighborhood rapport adds to the
allure for family gatherings, dates and
parties. Choose from many pasta prepa-
rations (puttanesca, marsala, piccata, po-
modori, to name a few) and proteins
(veal, shrimp, chicken, clams, calamari,
sausage, etc.) for mouth-watering cre-
ations such as the garlicky Chicken Olio
Anchovy, bacon-laced fresh clams casino
and Chicken Alla Sorrentino (layered
with eggplant and mozzarella, with a
mushroom marsala wine butter sauce).
Start with the Caesar salad, everyones
favorite, made tableside from scratch
with anchovies, egg yolks and Parmesan.
Ala Moana Center, 942-3446; Koko Marina

Center, Hawaii Kai, 396-0756; Town Cen-
ter of Mililani, 623-5115; 4346 Waialae
Ave., Kahala, 732-1011; 354 Uluniu St.,
Kailua, 261-2772; 777 Kamokila Blvd.,
Kapolei, 674-8801; www.assaggio
hawaii.com. Lunch, dinner. $$$
ASUKA NABE + SHABU SHABU
This distinctive hot-pot restaurant
offers Nara-style Asuka broth, a cen-
turies-old recipe that combines
chicken broth, milk, honey and miso.
Its a subtle flavor, so if youve got a yen
for something more lively, consider a
spicy or curry version; an umakara
broth of chicken broth, chilies and
honey; or a wafu broth of ahi, shoyu,
mirin, konbu and sake. A new hit is the
paitan spicy garlic broth. Next, what to
cook? A kalbi beef and pork shabu
shabu set, which comes with the stan-
dard tofu, noodles and vegetables, is
popular. The Asuka Nabe set comprises
a variety of meats, vegetables and
seafood; the Yose Nabe set ups the ante
on the seafood. Or, customize your in-
gredients with an extensive array of
vegetables and meats, including popu-
lar selections of Angus prime rib-eye
and Kobe beef.

www.asukanabe.com. Dinner. $$$
AZURE
Diners at The Royal Hawaiian
hotels flagship restaurant, Azure,
face a dilemma: Is it better to give ones
GEORGE LEE / GLEE@STARADVERTISER.COM
Azures Royal Papaaina tasting menu features abalone confit served with
pork headcheese tonkatsu, hearts of palm, with baby butter lettuce and
thin slices of green apple.
A - B | T O P R E S T A U R A N T S
self over to the lure of outside cabana
dining, so close to the shore that the
splash of waves on the beach can be
heard, or to enjoy the chill sophistica-
tion of the Morocco-inspired restau-
rant? Once that choice is surmounted,
its all smooth sailing. Control of the
kitchen has been passed to young up-
and-comer Shaymus Alwin, a protege of
former chef de cuisine Jon Matsubara,
and Alwin has continued Azures em-
phasis on contemporary technique, ul-
tra-fresh fare and local ingredients.
The menu offers temptations such as
butter-poached beef from Hawaii
Ranchers, and Azures Royal Papaaina
tasting menu delivers highlight after
highlight including hamachi crudo
with American caviar, duck breast
served under smoke and confit
abalone with pork headcheese
tonkatsu.
The Royal Hawaiian hotel, 2259

Kalakaua Ave., Waikiki; 923-7311;
www.azurewaikiki.com. Dinner. $$$$
BACI BISTRO
Since 1997, chef Reza Azeri has been
building a fan base that continues to
grow, with his Italian-inspired European
cuisine served in Kailua. While longtime
customers undoubtedly have their fa-
vorites these include lobster ravioli;
Gamberetti Marinati alla Griglia, an appe-
tizer of charcoal shrimp, lime and feta
cheese; and Saltimbocca di Vitello, veal
layers with fresh mozzarella, sage and
prosciutto sauteed in white-wine sauce
the latest rage is truffle gnocchi, a
special that keeps diners coming back
for more. For a perfect ending, devotees
of the bistro finish their meals with mas-
carpone cheesecake. Dinner seats are
filled every evening, so reservations are
highly recommended. Take note: On
Mondays, enjoy 25 percent off virtually
everything, even drinks.
30 Aulike St., Kailua; 262-7555;

www.bacibistro.com. Lunch (weekdays),
dinner. $$-$$$
BANZAI SUSHI BAR
This popular Haleiwa eatery, featuring
tropical Japanese fusion sushi by chef
Hide Takahashi, has put the spotlight on
hamachi, a much beloved favorite. A
new hit is a hamachi aburi roll that
serves the fish seared with cucumber
and avocado and topped with onion,
sesame seeds, soy sauce and spicy
mayo. A hamachi entree delivers the fish
baked and served with fondue sauce. On
the vegetable front is Spinach Gomai,
blanched spinach served cold with
sweet sesame dressing. Along with all
these new favorites is a classic, the Maui
Wowi, a riceless roll. As always, the pro-
duce here is organic and sourced from
North Shore farms, and the restaurant
continues to be a go-to venue for vegans
and vegetarians. For those who want to
relax, check out Banzais happy hour,
now 5 to 6 p.m. Mondays to Thursdays,
and partake of the extensive sake selec-
tion.
North Shore Marketplace, 66-246 Kame-

hameha Highway, Haleiwa; 637-4404;
www.banzaisushibar hawaii.com. Lunch,
dinner. $$
BEACHHOUSE AT THE MOANA
Surf and turf partner to wonderful ef-
fect at the historic Moana Surfriders
premier restaurant. Wild blue ocean
meets refined Victorian architecture,
and fine steakhouse fare marries fresh
seafood and island flair. If youre looking
for alfresco fine dining, the Beachhouse
is a prime choice. Standout dishes in-
clude Snake River Farms Black Label
American Wagyu New York Strip (steak
lovers know this is top grade), Aus-
tralian rack of lamb, and stuffed oysters
MAHALO HAWAII
51-480 Kamehameha Hwy., Kaaawa 237-1000 unclebobos.com
for your continued support!
Smoked Pulled Pork Shoulder w/
Ranch Style Beans &Red Neck Rice
FEATURED DISH:
1160 S. King Street | Honolulu | 596-2288
Catering, Dine In & Take Out
2300 N. King St Kalihi Mon 7:30am-7:30pm Tues-Fri 9:30am-7:30pm Sat 9:30am-5pm Sun CLOSED
Korean dishes
with a southern air
CHEAP EATS you wont regret!
842-9100
Mahalo Hawaii for your Support!
Smoked
Brisket
Country
Chicken
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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T O P R E S T A U R A N T S | B
with lomi tomato and luau spinach. Cus-
tomers also love the wagyu beef steak
tartare, roasted bone marrow and foie
gras toast with caramelized onion and
blackberry jam. Take it all in while enjoy-
ing front-row views of Waikiki Beach, Dia-
mond Head and the sunset.
Moana Surfrider, 2365 Kalakaua Ave.,

Waikiki; 921-4600; www.beachhouse
waikiki.com. Dinner. $$$$
BERNINI HONOLULU
Alongside praiseworthy standard fare
such as Ricci di Mare sea urchin pasta,
King Crab Linguine and Vongole Bianco
clam pasta, Bernini now presents sea-
sonal menus four times a year. The spe-
cial menus comprise a few appetizers, a
couple of pasta dishes, a pizza, a main
course and a fish special. Expect these
to further the restaurants reputation for
executing beautifully balanced dishes to
perfection. Other favorites: Crispy roast
chicken, and panna cotta with white-
wine gelee and fruit.
1218 Waimanu St.; 591-8400;

www.berninihonolulu.com. Dinner
(closed Mondays). $$$
BEVY
BILLS SYDNEY
See Peoples Choice, Page 10
BLT STEAK
This restaurant inside the Trump In-
ternational Hotel Waikiki, part of the Es-
quared Hospitality chain, offers
attractive menu choices in a clubby, ur-
bane setting, with low tables and
leather-upholstered seating. Its busy
and friendly, with closely grouped tables
a good place to eavesdrop on the ad-
ventures of visitors seated nearby. Chef
Johan Svensson, born in Sweden,
worked at New Yorks Aquavit and the
Manhattan Nobu, and his Big Apple ex-
perience influences the taste profile of
BLTs appetizers and seafood dishes for
the better, with a chefs blackboard
menu that changes nightly. Delicious
upscale basics include 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 a draw.
Trump International Hotel, 223 Saratoga

Road, Waikiki; 683-7440;
www.bltsteak.com. Dinner. $$$$
BLUE TREE CAFE
BOGARTS CAFE
This bustling Diamond Head eatery
that serves breakfast all day long, offers
an extensive menu of omelets, eggs
Benedicts, pancakes and waffles, bagels
and more, plus lunch fare such as pasta,
sandwiches and salads. But the item
that trumps them all is Bogarts acai
bowl of granola, fresh blueberries, straw-
berries, bananas and honey. Those seek-
ing a bit more heft might consider the
crab and avocado or chicken veggie
omelets, or avocado spinach or corned
beef Benedicts, all customer favorites.
Bogarts has also introduced a rib-eye
loco moco thats been making waves.
For rice lovers, there is Mamas fried
rice, cooked up with asparagus, corn,
mushrooms, spinach and scrambled
eggs. The only limit to breakfast is that
waffles arent available after 3 p.m., nor
potatoes after 5. Have a strategy when
you go: Call ahead (theres a separate
window for phone orders), bring cash
(they dont take plastic) and tag team,
with one person dropping off and cir-
cling, the other picking up. Consider it a
bonus if you find parking nearby and a
seat in the eatery.
3045 Monsarrat Ave., Kapahulu; 739-0999;

www.bogartscafe.webs.com. Breakfast,
lunch (cash only). $$
BRASSERIE DU VIN
Self-described as a casual, yet rustic
cafe, Brasserie du Vin provides a relax-
ing getaway in the middle of Chinatown
with its intimate restaurant and cozy, ro-
mantic courtyard. Enjoy a glass of wine
with much-lauded baked Brie while you
peruse lunch and dinner menus that
were revamped during the summer. For
dinner, try such new dishes as an ahi
tartare appetizer, grilled Caesar wedge
with apple-smoked bacon, and lamb
chops. Tuesdays through Saturdays
du Vin offers a three-course chefs tast-
ing menu, and on Wednesdays and
B - C | T O P R E S T A U R A N T S
Thursdays, a raw seafood bar. Already
popular are the pork chops, which join
the Du Vin Bouillabaisse (Provence-style
seafood stew with shrimp, island fish,
clams and Penn Cove mussels in a lob-
ster saffron broth) and chocolate souffle
as customer favorites. One tip: The souf-
fle takes 20 minutes to prepare, so be
sure to allot enough time to finish up
with dessert.
1115 Bethel St.; 545-1115;

www.brasserieduvin.com. Lunch, dinner
(closed Sundays). $$$
BUDNAMUJIP
CAFE KAILA
Every week, Chrissie Kaila Castillo of-
fers an eggs Benedict special and a waf-
fle special think corned beef Benedict,
kalua pig Benedict and crabcake Bene-
dict; and waffles in flavors of lilikoi-or-
ange, red velvet, peaches and cream,
and chocolate mousse and her cus-
tomers love them. For all that, its the
buttermilk pancakes that keep her crew
hopping. They can barely keep up.
Needless to say, Cafe Kaila is a
bustling venue. The lunch menu is also
diverse, featuring everything from rib-
eye, fish and chicken plates to pasta, sal-
ads and panini. Specials include a soup
of the day paired with a sandwich.
Market City Shopping Center, 2919 Kapi-

olani Blvd.; 732-3330; www.cafe-kaila-
hawaii.com. Breakfast, lunch. $$
CAFE MAHARANI
A longtime go-to for northern Indian
cuisine, Cafe Maharani offers an exten-
sive menu featuring meat, vegetarian
and rice dishes, many of which are made
using a blend of dozens of herbs and
spices. The lineup includes tandoori, ke-
bab, curry, vindaloo and masala prepa-
rations and a dessert lineup. Customer
favorites include the Lamb Roghan Josh,
lamb marinated in yogurt and cooked in
a mild cream sauce; Butter Chicken, in
which the bird is cooked in a fenugreek-
seasoned tomato butter sauce; and
Palak Paneer, a chef specialty of home-
made cheese cooked with spinach and
spices.
2509 S. King St., Moiliili; 951-7447;

www.cafemaharanihawaii.com. Dinner.
$$
CAJUN KING
CASABLANCA MOROCCAN
CUISINE
Much more than great food is to be
had at Casablanca, where diners sit on
cushions amid carpeted walls and listen
to exotic music, then proceed to eat a
sumptuous five-course meal with
their hands. Meals are prix fixe, with a
choice of entree. Popular selections in-
clude rack of lamb, Cornish hen cooked
with preserved lemons and olives, and
Moroccan-style fish coated in a rub
made with cilantro, cayenne, cumin, co-
riander, paprika, garlic, onion and olive
oil. A bonus for the evening are belly
dancers, who occasionally treat guests
to performances.
19 Hoolai St., Kailua; 262-8196. Dinner.

$$$-$$$$
CHAMPA THAI
The Phanphengdy family has been
specializing in classic Thai dishes for the
past 25 years and relying on word of
mouth for advertising. Its paid off, as
fresh and vibrant flavors have proved
rave worthy. The menu lists 91 items, in-
cluding spring and summer rolls, satays
(barbecue sticks), salads, soups, curries,
stir-fries, noodles, fried rice, fish and
meat dishes and vegetarian options.
Ever the must-haves: pad thai, panang
curry, papaya salad, spring rolls.
306 Kuulei Road, Kailua, 263-8281; Pearl

Kai Center, Aiea, 488-2881; www.champa
thai.com. Lunch, dinner. $
CHART HOUSE WAIKIKI
CHEF CHAI
Chef Chai Chaowasaree proves that
delicious, vibrant, satisfying fare can also
be healthful via the cuisine at his Chef
Chai restaurant. Believe it or not, butter
is nonexistent here, and fat and sodium
are kept under control while vegetables
and flavor abound. There are many
heart-healthy options, and a sizable
lineup of gluten-free dishes. Make no mis-
take, every diner can find something ap-
pealing. Fresh Ahi Tartare in Mini Waffle
Cones may be a surprising appetizer, for
instance, but theres also a familiar
seafood tortellini with lobster sauce. The
entree menu alone features amazing vari-
ety, from a vegetable stir-fry with tofu
and cashews, to scallop pot pie with lob-
ster reduction and grilled Mongolian
lamb chops with mashed potatoes and
brandy demi-glace. Theres also an early-
bird four-course dinner for $40 and late-
night pupu.
Pacifica Honolulu, 1009 Kapiolani Blvd.;

585-0011; www.chefchai.com. Happy
hour, dinner. $$$
CHEF MAVRO RESTAURANT
See Critics Choice, Page 12
CHEZ KENZO
Think you dont care for uni or natto,
two difficult foods that straddle the line
between pungent and pleasant? Chez
Kenzo may change your mind. Within the
understated exterior of this casual bar is
an impressive and creative menu of local
and Japa nese tapas, and both Italian- and
Asian-inspired pastas.
The natto is made more palatable
when folded into a fluffy, creamy egg-and-
cheese omelet, while uni is stirred into a
light pasta offering. Beyond these spe-
cialties, the 100-plus menu items offer
much to love, from lunchtime loco mo-
cos, ahi katsu and poke bowls, to such
evening crowd pleasers as pumpkin and
bacon sauteed with garlic, Nagoya-style
chicken wings, filet mignon with wasabi
and mayo-mentaiko pasta, all meant to
be shared with friends. Happy hour from
5 to 7 p.m. daily promises comparable
fare along with drink specials.
1451 S. King St., 941-2439,

www.chezkenzo.net. Lunch and dinner. $$
CHOIS GARDEN
CINNAMONS RESTAURANT
Though regulars to this Kailua fixture
appreciate the old-school lunches of
baked spaghetti, Mandarin Orange Salad
and Cashew Chicken Salad Sandwich, its
the breakfast fare that put Cinnamons on
the map. Perennial favorites, served all
day, continue to be red velvet and guava
chiffon pancakes, and a memorable
version of kalua pig eggs Benedict. Other
items to try: Portuguese sweet bread
French toast and crabcake eggs Benedict.
A second Cinnamons just opened in the
Ilikai Hotel with a limited menu. A full
JASON GENEGABUS / 2013
Chez Kenzos menu of more than 100 items includes deep-fried rock shrimp.
nor brorn
cool
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Acu amen ar Sr Lous Alumn club nouse
lsenberg Street Eonolulu El
wwwugurumencom
An index of restaurants by cuisine is on page 80; by neighborhood on page 81
opening is set for November.
315 Uluniu St., Kailua; 261-8724; www.

cinnamons808.com. Breakfast, lunch. $$
COUNTER, THE
As if customers didnt have choices
before, The Counter has increased all the
ways they can have a burger or sand-
wich, or salad, or bowl. Every category
of options has been expanded, from
cheeses (add to the list fresh mozzarella
and manchego, to name just two) to
sauces (sweet Sriracha is among the
most popular) to toppings (think jicama
and smoked jalapeno) to buns and pro-
tein (pretzel and ciabatta, and ahi, re-
spectively). To the options for burgers in
a bowl, add selections of kale and
quinoa. There are also a couple more
salad choices, new specialty burgers and
shakes. There are even options for veg-
ans, vegetarians and those who cant
have gluten. But one thing has been stan-
dardized: All beef burgers are grass-fed
Big Island beef.
Kahala Mall; 739-5100; www.thecounter

burger.com/honolulu. Lunch, dinner. $-$$
CREAM POT
Though menu classics such as
baked eggs and Off-the-Wall Eggs Bene-
dict, a sweet and savory dish of French
bread with creme anglaise base, bacon,
poached egg and salted caramel drizzle
continue to captivate customers, this
French-Japanese breakfast stop never
rests on its laurels. Joining its decadent
lineup of eggs Benedicts is a new combo
of applewood smoked bacon on French
bread topped with avocado, pineapple
and the shops Morning Sauce, all served
with the soup of the day. Monte cristo
fans, meanwhile, can enjoy Cream Pots
interpretation, a triple-decker sandwich
served on French toast with Gruyere,
creme anglaise, serrano ham and pear,
topped with maple syrup, seasonal pre-
serves and sprinkled with powdered
sugar. Also recommended: Strawberry
Cheesecake Stuffed French Toast.
Hawaiian Monarch Hotel, 444 Niu St.,

Waikiki; 429-0945. Breakfast, lunch
(closed Tuesdays). $$
D.K STEAK HOUSE
D.K. Kodama, the man behind Sansei
Seafood Restaurant & Sushi Bar, knows
his fish, but he also knows a good steak.
The steaks here are dry-aged in-house, a
process that results in tender and juicy
cuts with more concentrated flavor and
character. Go big with the restaurants
signature 22-ounce, bone-in rib-eye, its
premier steak, dry-aged for 30 days. So
tender and flavorful, it has everyone rav-
ing. Also recommended: the New York
strip, wagyu Bresaola Carpaccio (with
lemon aioli and local baby arugula, as-
paragus, cherry tomatoes and Thai
basil), Asparagus Milanese (Waialua
spears topped with a local egg, Italian
bread crumbs and truffle oil), paniolo
dry rub (can be added to any steak),
sauteed Maui onions (Mom Kodamas
recipe), Chocolate-Chocolate Decadence
Cake and Delmonico Mudd Pie.
Waikiki Beach Marriott Resort & Spa,

2552 Kalakaua Ave., Waikiki; 931-6280;
www.dksteakhouse.com. Dinner. $$$$
DA SPOT
Think of Da Spot, and the first word
that comes to mind is flavor. Indeed, fla-
vor is manifested in everything from long-
time favorites Moroccan roasted chicken,
Please see Page 37
F O O D T R U C K S
Facebook.com/TinHutBBQ Twitter@TinHutBBQ
808.492.8676 www.tinhut-bbq.com
Serving Americas Finest
yelp.com/tin-hut-BBQ-Honolulu
Catering
Available
T I N HUT B B Q
Opening Soon in Mililani
>> Da Ala Cart: Japanese fare, much of it yaki-
tori-style (meat on a stick). Known for pork belly
and beef tongue yakitori and grilled musubi.
Locations vary. www.daalacart.com; @daalacart
>> Elenas Lunchwagons: Three trucks serve
the Filipino fare that Elenas brick-and-mortar
Waipahu restaurant is known for. Try the fried
rice omelet. Various locations in Campbell In-
dustrial Park, Mapunapuna and Waipio.
www.elenasrestaurant.com (click on location);
@ElenasFilipino
>> Giovannis Original White Shrimp
Trucks: The North Shore favorite has two per-
manent locations, built on the shellfish served
as scampi, with lemon butter or hot and spicy.
56-505 Kamehameha Highway, Kahuku;
and 66-472 Kamehameha Highway, Haleiwa.
www.giovannisshrimptruck.com;
@giovannisshrimp
>> Leonards Bakery Malasada mobile: The
bakerys famed Portuguese doughnuts served
up hot on the west side with several fillings and
toppings. Waikele Shopping Center.
www.leonardshawaii.com/malasadamobile;
@Leonards_bakery
>> Simply Ono: Plate lunch favorites (shoyu
pork, furikake ahi) served along with more up-
scale fare (chirashi sushi, roast turkey, Hawaiian
combos, that vary by day). Simply Ono also pro-
vides the grinds at Cafe Waiona at the John A.
Burns School of Medicine in Kakaako. Univer-
sity of Hawaii-Manoa campus and on Punchbowl
Street. www.simplyono.com; @SimplyOnoWagons
>> Soul Patrol: Southern fare includes gumbo,
fried chicken and chili, pulled pork sandwiches,
smothered chicken, shrimp and cheesy grits.
At farmers markets and Eat the Street events.
www.pacificsoulhawaii.com; @pacificsoul
>> Yajima-ya: The mushroom chicken plate is
a best-seller, but traditional Japanese soba,
udon and donburi are top draws as well.
Sheridan and King streets. @yajimayahawaii
Star-Advertiser staff
GAYOTS TOP TRUCKS
The international restaurant, travel and lifestyle review website gayot.com named the best food trucks
in Hawaii (bit.ly/1mR9D2x). Their favorites, our commentary:
BRUCE ASATO / 2013
Chef Sean Priesters Soul Patrol won a spot on Gayots list of
Hawaiis top food trucks for its Southern comfort food with an
island twist. Priester can often be found at Eat the Street
events on Oahu with a wide variety of plates, including jam-
balaya and po boy sandwiches.
T O P R E S T A U R A N T S | D
Egyptian lamb and Egyptian baked
chicken; 20 different salads; 10 to 11 sand-
wich options; and daily specials such as
tomato-herb roasted lamb shank and gar-
lic lemon butter red snapper. The eatery
also delivers 36 vegan smoothies made
from fresh local produce, in such flavors
as lilikoi, lychee, coconut and acai. If you
cant make it out to Moiliili, find Da Spot
at farmers markets at Blaisdell Center
(Wednesday), Kapiolani Community Col-
lege (Saturday morning, Tuesday) and
Kailua (Thursday); in a kiosk at the Uni-
versity of Hawaii sustainability courtyard;
the UH-West Oahu campus; and Fort
Shafter. Recommended: fresh-baked
baklava and Malaysian curries.
2469 S. King St., Moiliili; 941-1313.

Lunch, dinner. $
DAGON
If you want an idea of what Burmese
cuisine is like before heading to this
restaurant, start by pulling out a map.
Burma is bordered by India, Laos, Thai-
land and China, and the influences are
all on the menu, from stir-fries to co-
conut and masala curries. Thats quite a
broad spectrum, and the amalgamation
makes Burmese cuisine quite unique.
Now you can sample the cuisine with-
out packing your bags. Highlights here
include the fish-noodle soup mohinga
that is thickened with rice powder, a
comfort dish on par with Chinese jook; a
coconut-chicken noodle soup; and a
well-textured green tea salad of lettuce,
crunchy peanuts, toasted sesame seeds,
green and yellow split peas, fried garlic,
tomatoes and sunflower seeds, topped
with fermented tea leaves.
2671 S. King St., Moiliili; 947-0088.

Dinner. $$
DEANS DRIVE INN
This bright Kaneohe spot continues
to charm customers with its ever
cheery decor and variety of tasty
dishes. In fact, chef-owner Dean
Mishima offers a menu for meat eaters
and vegetarians alike. Favorites here in-
clude a new surf-and-turf combo of the
eaterys best-selling items ahi cakes
and teri beef and a daily local catch
cooked in Deans classic ginger-soy
sauce. Regulars also check in for baked
goods by Doreens (Deans wife); espe-
cially the butter mochi with haupia,
shortbread cookie topped with a
brownie and shortbread with azuki.
Also find Deans food at sweet shop So-
dakinegrindz, his latest venture, also in
Kaneohe (45-726 Kamehameha Highway,
235-3500).
Adon Plaza, 45-773 Kamehameha High-

way, Kaneohe; 247-1300. Lunch, dinner.
$-$$
DIAMOND HEAD MARKET & GRILL
Its not necessarily about the fa-
vorites at this gourmet market/deli/bak-
ery/fast-food grill, though folks do love
Diamond Head Markets portobello
mushroom dishes, blueberry-cream
cheese scones and Lemon Crunch
Cake. Rather, the venues broad cus-
tomer base responds to the consis-
tently high quality of whatever
chef/owner Kelvin Ro and his crew put
out. That means everything from meat
dishes and sandwiches featuring meats
roasted in-house, dressings and sauces,
and fresh daily greens and wraps. The
goal of the market is to put out as much
variety as possible, because regulars
know that even if their favorites are
sold out, they can select something else
with confidence and they do. Tip:
Call ahead as early as possible for take-
out orders.
3158 Monsarrat Ave., Kapahulu; 732-0077;

www.diamondheadmarket.com.
Breakfast, lunch, dinner. $-$$
DORAKU KAKAAKO
A convenient location near Blaisdell
Arena, trendy atmosphere and ap-
proachable menu make Doraku Kakaako
56-505 KAMEHAMEHA HIGHWAY IN KAHUKU 0Ph 10:30 AN - 6:30 PN 0A|LY ALS0 |h hAL|wA - 10:30 AN - 5:00 PN 0A|LY
Serving the Best for
over 15 Years!
Try Our Famous
Garlic Shrimp, Hot & Spicy
and Lemon-Butter
Simply the
BEST SHRIMP
Youve Ever Had!
2013
Call 293-1839
RESTAURANT ROW
Honolulu
536-CAKE (2253)
PEARLRIDGE CENTER
Aiea
488-CAKE (2253)
HYATT REGENCY
Waikiki
923-CAKE (2253)
WINDWARD MALL
Kaneohe
247-CAKE (2253)
*MUST PRESENT COUPON. Not to be combined with any other offer. Free cupcake of equal
or lesser value. Restrictions apply. One coupon per person per day. OFFER EXPIRES 10/31/14
Buy 3 Cupcakes...
GET 1 FREE!
*
Mahalo Hawaii
fo yor suppo t !
Mahalo Hawaii for your support
Buy 1, Get 1
FREE PLATE LUNCH
www.WaiaholePoiFactory.com
One coupon per customer. Price must be of equal or lesser value. Featuring
Traditional Hand
Pounded Poi
Waiahole
Poi Factory
48140 Kamehameha Hwy.
K08008 55
EXPIRES 10/31/14
Continued from 35
GokokuSushi
1rodinono/ & contemporory loponese cuisine
GkAND CLNING
NCVLM8Lk 2014
On the woterfront ot koko Morino center
7192 ka|an|anao|e n|ghway - nawa|| ka| - 808.744.9987
A kLS1AUkAN1 8 ILk1nIk1 USA, INC.
D - F | T O P R E S T A U R A N T S
a fun pick for date night or a high-energy
option for families or larger groups
(just be sure to call ahead for reserva-
tions). Early and late happy hours are
available for more budget-conscious din-
ers.
As is the case with Dorakus Waikiki
location, the sushi always satisfies. Tra-
ditional nigiri, sashimi and donburi are
consistently executed with quality in-
gredients, while the extensive list of spe-
cialty rolls allows the more adventurous
to explore various flavor combinations.
Give the White Dragon, Spicy Lobster,
Geisha and Coral Reef rolls a try, but be
sure to leave room for a side order of
tempura the lobster and firecracker
shrimp versions are the best.
Not a big seafood fan? Doraku offers
plenty of other options, like ume shiso
chicken, Japanese-style garlic steak,
agedashi tofu and grilled king oyster
mushrooms.

www.dorakusushi.com. Lunch, dinner. $$
DOWN TO EARTH
DELI AND BAKERY
DOWNBEAT DINER & LOUNGE
Enjoy the retro diner experience here,
with its delicious selection of milk-
shakes and burgers, enhanced by vinyl
booths and even a jukebox. But one
look at the menu, and its obvious this
restaurant offers so much more. There
are vegetarian and vegan options for
every item on the menu, which includes
fajita wraps, salads and breakfast burri-
tos. Even the shakes can be delivered
vegan, with soy ice cream and soy milk.
Customer favorites: Oreo cookie, chai
and Chunky Monkey shakes; chicken
fajita wraps; and a breakfast burrito of
egg, cheese, salsa, homefries and
meat.
42 N. Hotel St.; 533-2328; www.down

beatdiner.com. Breakfast, lunch, dinner,
late night. $
ELENAS RESTAURANT
Its all about the Filipino classics at
this Waipahu eatery run by second-gen-
eration owner Mellissa Cedillo, but there
are definitely certain dishes folks return
for again and again: pork adobo fried
rice omelette and the lechon special, a
dish of roasted pork with tomatoes and
onions, are among top selections. To ac-
commodate hungry customers and ride
the wave of popularity, Elenas now of-
fers the Triple D, a combo plate of the
fried-rice omelette and the lechon spe-
cial. Other favorites at this family restau-
rant, named after Elena Butuyan, who
opened the place with her husband,
Theo, in 1974, are both beef and banana
lumpia, sari sari, gisantes and squid
guisado. If a trek to Waipahu isnt in the
works, catch Elenas food truck on the
last Friday of each month at Eat the
Street at 555 South St.
94-866 Moloalo St., Waipahu; 676-8005;

www.elenasrestaurant.com. Breakfast,
lunch, dinner. $-$$
FENDU BOULANGERIE
True to its name fendu refers to
the split-loaf shape of French bread and
boulangerie is a bakery that specializes
in bread chef/owner Niel Koep makes
everything in-house, from bread and
pizza dough to an array of pastries such
as the pear almond tart and a cheese-
cake that woo customers back again and
again. A savory favorite is Fendus pot
pie, a unique and harmonious mix of
chicken, green papaya, Okinawan sweet
potato and carrots. Koeps eggplant
lasagna is also a perennial hit.
Manoa Marketplace, 2752 Woodlawn

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
T O P R E S T A U R A N T S | F - G
Drive No. 5119; 988-4310. Breakfast,
lunch, early dinner (breakfast, lunch only
Sunday). $
FOOK YUEN SEAFOOD
RESTAURANT
As with most Chinese restaurants,
Fook Yuen serves a wide selection of
dishes. Find appetizers, soups, seafood,
sizzling platters, house specials, hot-pot
courses, chicken, beef, pork, vegetables,
rice and noodles, and desserts. But be-
cause its a seafood restaurant, those
dishes are a particular source of pride.
Among favorites are Dungeness crab
and lobster cooked to order, honey wal-
nut prawns and steamed fish. Satisfy a
craving for seafood or Chinese virtually
anytime, as the venue is open until 3
a.m. daily.
McCully Shopping Center, 1960 Kapiolani

Blvd., Suite 200; 973-0168. Lunch, dinner,
late night. $-$$
FRESH CATCH
Chef/owner Reno Henriques hits all
the marks for the local palate, with poke
made with fresh isle fish, smoked meat
and seafood dishes, plus new favorites
such as pastele stew and smoked-meat
fried rice. Fresh Catch has two locations,
in Kaimuki and Kaneohe, as well as a
food truck stationed in Campbell Indus-
trial Park on the leeward side (91-165
Kalaleloa Blvd., in the same yard as RRR
Recycling, 682-7653, 9 a.m. to 1:30 p.m.
weekdays). Recommended: garlic
chicken, ahi katsu, smoked meat and
onions, pastele stew over french fries.
3109 Waialae Ave., Kaimuki, 735-7653;

45-1118 Kamehameha Highway, Ka-
neohe, 235-7653; www.freshcatch808.com.
Lunch, dinner. $
GINAS BAR-B-Q
This Korean-style takeout restaurant
offers hefty portions of all the classics
Hawaii folks have come to love, from
barbecue meats and cold noodles to hot
soups and stews. Most plates come with
three scoops of rice as well as four ban-
chan selections. Favorites: Every combo
(if there isnt one to suit your fancy, cus-
tomize), barbecue chicken and spicy
pork.
Market City Shopping Center, 2919 Kapi-

olani Blvd.; 735-7964; www.ginasbbq.com.
Lunch, dinner. $
GOLDEN DUCK
There can never be enough good Chi-
nese places in Hawaii, and Moiliili is the
lucky home of this one. Customers love
Golden Ducks Peking duck, shrimp Can-
ton, honey-glazed walnut shrimp, cold
ginger chicken and salt-and-pepper pork
chops. The crew also prides itself on the
boneless minute chicken, cake noodles
and duck noodles. Take note: The long-
time Kahala location is now closed.
1221 S. King St., Moiliili, 597-8088. Lunch,

dinner. $
GOOD TO GRILL
Carnivores and cavemen, rejoice. Its
all about fire, kiawe wood and succulent
meat at this casual gourmet plate
lunch haven in the Kapahulu Safeway
shopping center. Grunt and sniff to your
hearts delight in front of the showcase
grill, hypnotic with its dancing flames
and smoky aromas. Prime rib to go or
to eat in is the specialty, aged and
slow-cooked, to which you may add gar-
lic shrimp. But there are so many other
ono choices, including the juicy rib-eye
steak, braised short ribs, braised short
ribs loco moco and garlic ahi. The
friendly folks at the counter will be
happy to tell you more. Look for the spe-
cials too; customers also love the kalbi
baby back pork ribs, the Kabayaki
Burger (teri wagyu beef with mush-
rooms and cheddar), and the hibachi-
grilled teri salmon. Its enough to make a
vegetarian think twice.
Kapahulu Shopping Center, 888 Kapahulu

Ave.; 734-7345; www.goodtogrill.com.
Lunch, dinner. $$-$$$
Please see Page 43
Bowl of ramen packs mouthwatering mix of avors
You gotta love a dish with the audacious name: Innovative
Hot Mess.
Oh, its innovative and hot all right, but by no means a
mess and definitely no miss.
Agu a Ramen Bistro chef Hisa shi Teddy Uehara, pictured
center, took all that was already great on the restaurants
menu, starting with ton kotsu broth made the old-fashioned
way by boiling pork bones for 18 hours, then combining Agus signature savory
Parmesan ramen with bari kote broth made with black garlic oil,
garlic butter and silky se-abura, small globules of fat rendered
from fatback after cooking it down for 10 to 14 hours.
Thin Hakata-style noodles hold up to the heft and
carry the flavor well.
This may be the priciest ramen bowl in town, at
$19.75, but oh so worth it, and considering the fat con-
tent, its not likely something youll want to order more
than once a month anyway. Nadine Kam
925 Isenberg St. (across from Old Stadium Park); 492-1637;

www.aguramen.com
Food-obsessed Honolulu Star-Advertiser
staffers pick their gastronomic must-haves
Curry sandwich stands out with air
On a busy workday, theres often nothing better than a
sandwich, especially when its a chicken curry sandwich
($7.65) from Fendu Boulangerie.
Baker extraordinaire Niel Koeps upscale boulangerie
makes artisan breads a centerpiece of the operation. It stands
to reason, then, that the sandwiches would also excel.
The curried chicken salad sandwich served on soft naan bread is satisfying with
its delicate savory and sweet flavors. As with all Fendu offerings, the sandwich has
flair. Elizabeth Kieszkowski
Manoa Marketplace,
2752 Woodlawn Drive;
988-4310
Local ingredients spun from farm to candy
Its always inspiring when chefs elevate local ingredients,
but few dishes reach the heights of delightfulness that Hawai-
ian Nougat Co. achieves with its delicious candy. Pastry chef
Liz Anderson magically spins Maui cane sugar, white kiawe
and ohia lehua honeys, Big Island vanilla and macadamia
nuts, and local egg whites into a light yet luscious French con-
fection thats delivered two ways, in unadorned vanilla and
chocolate-coated.
Anderson entered the candy biz with her husband, Peter, in 2008 and opened
their storefront in Kai muki in December. Find 3-ounce bags
of the delectables for about $12 at their store as well as
Whole Foods, Foodland markets and Dole Plantation,
for which the couple will produce an exclusive
pineapple-laced nougat. For Halloween, look for a
holiday version at Whole Foods flavored with orange
Belgian chocolate. The Andersons are currently ex-
perimenting with Kona coffee, green tea and li hing
versions.
Joleen Oshiro
3613 Waialae
Ave.; 926-4885;
www.hawaiian
nougat.com
JAMM AQUINO /
JAQUINO@STARADVERTISER.COM
GEORGE F. LEE /
GLEE@STARADVERTISER.COM
1 0 F O O D S W E L O V E
Its way more
than just beef
and broth
Not everyone gets
shabu shabu. Whats the
point of going out if you
have to cook? Its just broth, how hard is that?
Sigh.
For those, however, who appreciate beautifully selected and prepared ingredi-
ents, and an excellent broth, Asuka Nabe is a treat. The Kai muki eaterys signature
milk and honey broth is a rich, silky delight.
My husband and I are omnivorous, so the house special, at $22.95 for two, is per-
fect for us. But you can order a la carte if you prefer, or avoid certain foods. Just or-
der slowly. Everything is fresh and tempting, but the broth itself is filling. You may
need less food than you expect. That said, the niko dango meatballs are particularly
tasty. Try those for sure.
Asuka is a great place to take guests, both for the communal dining experience
and because the restaurant takes reservations only for parties of four or more. The
wait for walk-ins can be long. Stephanie Kendrick
3620 Waialae Ave.; 735-6666; www.asukanabe.com

Pastry elements combine to form
dessert perfection
The Coco Puff is the perfect dessert. You could argue with
me but you would be wrong.
Consider the elements: tender pastry, creamy chocolate
filling, buttery topping applied judiciously so that the overall effect never tips into
over-sweetness. All those parts in the right proportions and chilled to be perfectly
refreshing.
And, no, its not just a cream puff. Wrong again. So wrong that I will not even dig-
nify that with a comment.
Liliha Bakery was founded in 1950 by Roy and Koo Taka kuwa and remained a fam-
ily concern until it was sold in 2008 to restaurateur Peter Kim, who has opened a
second location on Nimitz Highway.
The bakery has added a green tea Coco Puff. Pure puffery, pardon me. The origi-
nal, at a mere $1.49, will always be perfection. Betty Shimabukuro
515 N. Kuakini St.; 531-1651; and 580 N. Nimitz Highway; 537-2488;

www.lilihabakeryhawaii.com
Bagel puffs deliver a center full of deliciousness
If you love bagels and cream cheese, then itll be hard to
resist the bagel puffs from Lox of Bagels. Basically, its bagel
dough surrounding a center filled with cream cheese good-
ness, also available in various flavor combinations.
You have the plain bagel puff filled with cream cheese,
which hits the spot, but also pink ones filled with a mix of
cream cheese and chocolate (decadent and rich). The
golden ones are filled with peanut butter and cream cheese. Finally, theres the
sesame-seed bagel puff filled with an, or red beans.
Theyre pretty substantial, so one or two can fill you up, and theyre
best if you get them hot out of the oven in the morning.
Nina Wu
Kokea Center, 1111 Dillingham Blvd. (formerly on Sand Island

Access Road); 200-7259; www.bagelshawaii.com
STAR-ADVERTISER / 2012
JAMM AQUINO /
JAQUINO@STARADVER-
TISER.COM
Secret ingredient denes classic Thai noodle soup
Theres a reason
the broth of a clas-
sic Thai boat noo-
dle soup is
chocolate colored.
Its the secret in-
gredient.
Without it, guay teow rua wouldnt
have the deep pork flavor and richness
thats key to the dish.
The squeamish should stop reading
here.
The secret ingredient is pigs blood.
The real deal is served at Siam Garden
at the Nimitz Business Center and at Thai
food stalls in the Mauna Kea Marketplace.
The soup with chunks of beef, rice noo-
dles and ong choy is served with at least
four sauces on the side chili powder,
chili with vinegar, sugar and chili with fish
sauce. That way you can balance the spicy, sweet, sour and salty to your taste.
You can get guay teow rua without blood. But then its just Thai pho. And whats
the fun in that? Craig Gima
1130 N. Nimitz Highway, A-130; 523-9338

Bone marrow satises with eclectic character
The Pig & the
Ladys bone mar-
row appetizer re-
minds me of the
restaurants
bathroom.
Stay with me
now.
With posters and wallpaper, the bath-
room is themed to the silly 80s movie
Big Trouble in Little China. Like the
marrow, its gaudy, eccentric and awkward. And I love it!
The appetizer, sitting in a pool of pho broth with some baguette, looks as if came
from the knee of a cow. Its intimidating at first, but once youve spooned a bit of
that creamy marrow on the bread, dipped it into that broth, topped it with some
crispy shallots and onions, and taken a taste, youll get a feeling you thought only a
silly B-movie could provide some will get it, but a few will consider it a classic and
order it every time. Joe Guinto
83 N. King St.; 585-8255; www.thepigandthelady.com

JOE GUINTO / JGUINTO@STARADVERTISER.COM
BRUCE ASATO / BASATO@STARADVERTISER.COM
1 0 F O O D S W E L O V E
Unique avor combos elevate decadent scones
Scones have gotten a bad reputation people say they
are like dry, heavy biscuits. Those people have never eaten
MamaNita Scones. Anita Rhee combines sweet fruit,
crunchy nuts, chocolate and cream cheese into moist pas-
tries perfect for a decadent breakfast or a delicious
dessert.
My favorites are the apple caramel almond and the orange
cream cheese. Previously the
only way to get them was to or-
der online 48 hours in advance
or hunt them down at Cafenity
(700 Bishop St.) or at Whole
Foods in Kahala Mall on Fridays
and Saturdays. But soon
MamaNita Scones will be avail-
able to the masses, ready for
pickup whenever that sweet
craving hits.
On Monday, MamaNita
Scones is scheduled to open its
first regular location, within
HASR Deli. Orders will still be
taken online but must be picked
up at the shop. Scones start at
$2.35; miniature sconettes are
$1.75.
Check out all the flavor op-
tions online, or visit the shop to
check out new flavor combinations such as Green Tea & Asian Pear, Kimchi Bacon
and Cheddar & Chive. Rhee says the shop will feature a rotating selection of eight
flavors daily, including a gluten-free blueberry scone. Donica Kaneshiro
HASR Deli, 31 N. Pauahi St., above HASR Bistro; 521-4888; www.mamanitascones.com

A bowl of comfort served up in a humble setting
Everything about Your Kitchen in Palolo is unassuming.
Its a tiny Kai muki storefront thats easily missed if youre fo-
cused on getting into the valley; its not even open on Mon-
days or Tuesdays. They serve dishes with plain names like
pork bowl.
None of that matters once youve eaten the aforemen-
tioned pork bowl, a sinfully rich combination of pork belly,
special sauce and soft-boiled egg thats battered like a piece
of katsu. Its a bare-bones version of kakuni served with-
out the traditional accoutrement of dai kon and
scallions, but I dont miss that stuff one
bit.
Dont forget to order an extra
egg and extra sauce if
youre really in it to win it
and set aside enough time
for a nap once youre
done eating. Kanak at-
tack ahead! Jason
Genegabus
1423 10th Ave.,

Kaimuki; 203-
7685
FOR RESERVATIONS VISIT
PacificBeachHotel.com/Oceanarium
or call (808) 921-6111 2490 Kalakaua Avenue Honolulu, HI 96815
Tcas/ jct tac cascs/
Mcadag
King Crab Night
Tacsdag
Shrimp Night
Mcdacsdag
Hog Heaven
Tatsdag
King Crab Night
Tt/dag
Aloha BBQ Friday
atatdag
Oyster Night
aadag
King Crab Night
PICK AND CHOOSE OR TRY THEM ALL
AT THE OCEANARIUM RESTAURANT
T O P R E S T A U R A N T S | G
GRAND CAFE & BAKERY
Grand Cafe has a long history in
China town, dating to humble beginnings
in 1923. The restaurant is now in the
Hawaii State Art Museum, where chef
Anthony Vierra, grandson of founder Ti
Chong Ho, continues many of the cafes
most popular dishes: eggs Benedict,
homemade corned beef hash, Reuben
sandwiches, cola-braised short ribs and
bread puddings. The food may register
as pure diner, but the treatment is more
luxurious than short-order. Also not to
be missed: Crab Florentine Omelet and
Island Bananas Foster French Toast.
Hawaii State Art Museum, 250 S. Hotel St.;

531-0001; grandcafeandbakery.com.
Breakfast, lunch, Sunday brunch. $$
GREEK MARINA
If youre in need of winding down, you
couldnt do much better than this venue,
situated right on the marina. Whether
dining outdoors or inside the restaurant,
youll appreciate the authentic Greek fare,
which includes the always popular Greek
lasagna, beef souv lakis, gyros, moussaka
(layered eggplant and ground meat sea-
soned with spices and topped with a
bechamel sauce) and lamb shank. Week-
end specials include baked chicken, a
customer favorite.
Koko Marina Center, 7192 Kalanianaole

Highway, Hawaii Kai; 396-8441; www.
greekrestauranthawaii.com; Lunch, din-
ner. $$-$$$
GREENS & VINES
Raw food diners are making the most
of chef Sylvia Thompsons restaurant,
where she proves daily how delicious
raw, vegan cuisine can be. Complete
with a wine list, the menu touts classics
from her Licious Dishes days, including
the Not Tuna Salad of organic sunflower
seeds and macadamia nuts, organic
Medjool dates, onions, coconut water,
celery and scallions; and the Living
Lasagna, a dish of zucchini fettuccine
with cashew Alfredo sauce and mari-
nated mushrooms. Thompsons also
added specials; customer favorites in-
clude gnocchi with white truffle sauce
and sun-dried tomatoes (the gnocchi is
made from zucchini), and a green pa-
paya salad with fresh coconut meat and
kaffir dressing.
Newly introduced is a happy hour fea-
turing wines on the menu.
909 Kapiolani Blvd.; 536-9680; www.

greensandvines.com. Lunch, dinner. $$
GRONDIN FRENCH
LATIN KITCHEN
GROVE, THE
Enjoy hearty comfort food, fresh
seafood, vegetarian dishes and healthy
entrees for children at this relaxed yet
upscale Kailua restaurant. Along with a
collection of weekly and biweekly spe-
cials, the menu features mouthwatering
items such as jumbo Kauai shrimp
served with angel hair pasta, sun-dried
tomatoes and spinach; organic, free-
range chicken brined for 24 hours and
smoked in-house with kiawe wood; and
a 16-ounce rib-eye Paniolo Steak. Rec-
comended from the happy-hour menu is
the Grove Burger, a 6-ounce patty
topped with Gorgonzola cheese,
Hamakua mushrooms and fried onions.
And good news for fans of the venue: Its
now open for Sunday brunch.
33 Aulike St., Kailua; 262-2898;

www.grovekailua.com. Dinner (closed
Mondays); Sunday brunch. $$$
GULICK DELICATESSEN
This longtime okazuya keeps cus-
tomers coming back for more with sta-
ples of Spam and nori musubi, corned
beef hash patties, nishime, chow fun and
Continued from 39
G - H | T O P R E S T A U R A N T S
chow mein, and shrimp and sweet po-
tato tempura. But these are just the tip
of the iceberg of Gulicks extensive
menu, which includes quite a variety of
musubi. Favorites include garlic chicken,
gobo and nishime. Find this gem at two
locations, in Kalihi and Moiliili.
1512 Gulick Ave., 847-1461; 1936 S. King

St., 941-2835. Breakfast, lunch. $
GYU-KAKU
Theres no denying the allure of
yakiniku, where a hot grill delivers satis-
fying food. This Japan-based yakiniku
chain, which has three locations in
Hawaii in Waikiki, on Kapiolani Boule-
vard and in Windward Mall is fran-
chised, which means some restaurants
offer an extended menu beyond winning
standards such as Kobe rib-eye, harami
skirt steak, kalbi, and chicken and veg-
etables. Windward Mall, which caters
less to tourists and more to local fami-
lies, for instance, grew its menu substan-
tially to include smoked pork belly,
Australian wagyu steak, Japanese pork
and appetizers such as Brussell fries and
pork tacos. No matter which Gyu-Kaku
you visit, however, enjoy such classic
desserts as Yakimochi Ice Cream featur-
ing grilled mochi pieces, and the tradi-
tional smores treat of graham cracker,
toasted marshmallow and chocolate.
1221 Kapiolani Blvd., No. 105, 589-2989;

307 Lewers St., 926-2989; Windward Mall,
744-2157; www.gyu-kaku.com. Lunch, din-
ner. $$
HALE VIETNAM
Since 1986, Hale Vietnam has been
serving up Vietnamese cuisine thats fla-
vorful, fresh and timeless in a re-
laxed, pretty space filled with light. The
restaurants winning menu includes its
signature Vietnamese fondue, a shabu-
shabu-style dish featuring shrimp, cala-
mari and beef. Also offered are entrees;
classic lemon grass chicken continues to
be a favorite, along with Hale Vietnams
selection of pho. But hands down, the
top customer pick here is the Imperial
Rolls deep-fried, golden and crispy,
filled with ground pork, carrots, yams
and onions, accompanied by a fish dip-
ping sauce. A vegetarian version is
available; in fact, Hale Vietnams menu
has many options for those who forgo
meat, so theres something for virtually
everyone.
1140 12th Ave., Kaimuki; 735-7581. Lunch,

dinner. $$
HALEIWA JOES SEAFOOD GRILL
Haleiwa Joes hasnt changed much,
because why change a good thing?
There are two locations. The original on
the North Shore, Haleiwa Joes Seafood
Grill, is a prime spot to treat yourself to
great food, drinks and a seaside view.
The fresh fish is a must, including the
whole fried Thai snapper, fish tacos or
fresh ahi poke. Or go for turf-based
choices such as a massive prime rib or
kalbi short ribs. But if youre up for a
CINDY ELLEN RUSSELL / 2013
Haleiwa Joes crab roll is made up
sushi-style, rolled in panko and
deep-fried, served with a wasabi
ranch sauce.
Nuuanu
585-8839
Iwilei
536-8570
Manoa
988-0212
Thank You Hawaii
for your support!
bangkokchefexpress.com
2012
FIRST PLACE
2013
515 WARD AVE.
NEXT TO CENTRAL PACIFIC BANK 593-2800
SUN-THURS 6:30AM-10PM FRI-SAT 6:30AM-11PM
CHOPPED STEAK
SO
ONO!
Home of
Hawaiis BEST
Oxtail
Soup!
Legendary for RIBS.
FAMOUS for
so much MORE !
Tony Romas Waikiki
1972 Kalakaua Ave, Honolulu HI 96815
808.942.2121
Tony Romas Westridge
98-150 Kaonohi St, Aiea HI 96701
808.487.9911
www.tonyromas.com
T O P R E S T A U R A N T S | H
great, affordable Sunday brunch,
Haleiwa Joes at Haiku Gardens offers
an all-you-can-eat experience with a
beautiful view of the Koolau mountain
range.
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
Hot dogs can be practical conven-
ience food, fast to prep and the ultimate
eat-and-go. But Hank Adaniya has made
hot dogs inventive, interesting, flavorful
dishes that combine a variety of meats
with unique toppings. Buffalo, wild boar,
Kobe, chicken, chorizo and andouille
dogs are regulars. The Bratwurst Fran-
cois, a Saturday special alongside the
Lobster Dog, is topped with truffle mus-
tard, mushrooms and Swiss cheese. The
Hawaiian Dog, meanwhile, is a Por-
tuguese sausage topped with mango
mustard and pineapple relish. Hanks
also offers a classic Chicago dog. And
even if youre not in the mood for a hot
dog, Hanks also delivers a satisfying
hamburger. Then theres the decadent
Truffle Mac n Cheese, sinful Truffle
Cheese Fries, Beef Fat Fries and even an
awesome creme brulee. Wash it all down
with hibiscus lemonade.
324 Coral St., Kakaako; 532-4265;

www.hankshautedogs.com. Lunch, dinner
on Friday and Saturday only. $
HAPA GRILL
With a foundation of recipes from her
parents Leeward Oahu lunch wagon,
Shannon Tangonan Putnam puts out lo-
cal dishes that are a hit with her Kapolei
crowd and beyond. Customer favorites
continue to be teriyaki beef, fried noo-
dles, the Ahi Tower and a mango-cala-
mari salad. Recommendations: Korean
chicken, Kalua Benedict (made with
kalua pork), crabcakes with a spicy aioli,
veggie avocado sandwich, and the Buf-
falo Chicken Ranch Salad.
Marketplace at Kapolei, 590 Farrington

Highway; 674-8400; www.hapagrill
hawaii.com. Breakfast, lunch, dinner
(closed for dinner Mondays and Tues-
days). $$
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 makes the fetes, fundraisers,
wine dinners and some of Kakazus
wackiest ideas possible, while reliably
putting lunch and dinner on the table for
downtown traditionalists.
Lunch dishes are on the heavy side
and more typical of dinner menus, such
as Wisconsin veal osso buco and sub-
lime cioppino. Its more doable if you
consider noshing on soup, salad and
shareable small plates of ahi tartare,
snappy shrimp spring rolls or the chefs
signature roasted eggplant and ricotta
souffle.
An afternoon tapas menu puts some
of Uyeharas greatest hits on the table,
such as Mongolian baby back ribs,
spiced ahi nachos and crab-stuffed
salmon.
This restaurant is not for dieters.
Youll find the dinner menu laden with
extravagant entrees such as a cassoulet
of veal, duck confit, andouille and navy
beans; and a seafood roast that doesnt
skimp on shellfish, in a delicious chili,
saffron and tomato cream broth.
Ever attuned to customers desires,
HASR added a Saturday brunch in Sep-
tember.
31 N. Pauahi St.; 533-4277; www.hasr

bistro.com. Lunch, afternoon tapas, dinner
and Saturday brunch. $$$
HAU TREE LANAI
This restaurant is literally a lanai un-
der the hau trees at The New Otani
Kaimana Beach Hotel, where customers
enjoy beachfront alfresco dining. Hau
Tree Lanai serves breakfast, lunch and
dinner, and regulars have favorites for
each meal. The venues signature eggs
Benedict starts the day, and the
Spinach Salmon Steak is a go-to during
both lunch and dinner. In fact, during
dinner its all about seafood, including a
variety of fresh fish preparations and
seafood specialities. The latest: In re-
sponse to requests for a fresh breakfast
option, the restaurant has added an
acai bowl to its lineup.
The New Otani Kaimana Beach Hotel,

Manoa Marketplace
2752 Woodlawn Dr. | Suite 5-119 Honolulu 808.988. 431 0
Mon-Sat
7:30am-7pm
Sun
7:30am-3pm
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676-3440
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Diner & Bakery
Up to 10 people. Cannot
combine with other specials.
Some restrictions may apply.
COME TO BOBS BIG BEAR DINER
For Great Food And Service
10%
OFF
www.hibigbear.com
94-030 Farrington Hwy.
WAIPAHU TOWN CENTER
Formerly Bobs Big Boy
WEEKLY SPECIALS
Monday - Oxtail $13.95
Tuesday - Senior Day 20% Off Entire Meal
Wednesday - Chop Steak Dinner $11.95
Thursday - Mochiko Chicken Dinner $9.50
Friday - Grilled Mahi $13.95
Sat & Sun - Prime Rib Dinner from $16.95
PRIVATE ROOM &
CATERING AVAILABLE
Lunch
Tue - Fri 11am - 2pm
Dinner
7 days a week 5:00pm - 10pm
BYOB - NO CORKAGE!
1137 11
th
Ave.
Ph: 735-1122
www.himalayankitchen.us
Authentic Nepalese & Indian Cuisine
H | T O P R E S T A U R A N T S
www.kaimana.com/hautreelanai.htm.
Breakfast, lunch, dinner. $$-$$$$
HEEIA KEA PIER GENERAL
STORE & DELI
HELENAS HAWAIIAN FOOD
Heres one eatery in which same-old,
same-old means two thumbs up for cus-
tomers. This James Beard award-win-
ning restaurant, profiled on many food
shows yet always unpretentious, has
served top-notch Hawaiian cuisine
since 1946, when founder Helen Chock
opened its doors. Popular items con-
tinue to be pipikaula-style short ribs, a
dish that made Helenas famous, and
butterfish collars both fried and
boiled. Other customer favorites: imu
kalua pig, squid luau, chicken long rice,
beef stew, fried ahi, lomi salmon and
haupia. Ono!
1240 N. School St.; 845-8044; www.helenas

hawaiianfood.com. Lunch, dinner (closed
Saturdays-Mondays) $-$$
HIGHWAY INN
This institution of Hawaiian food, es-
tablished in 1947 by Seiichi and Sachiko
Nancy Toguchi and in its third genera-
tion, now has two locations the long-
time Waipahu site and a new Kakaako
restaurant. The menus are different,
overlapping with the Hawaiian classics.
Waipahu serves more old-fashioned
dishes, such as salt meat watercress and
cutlet plates, and Kakaako skews mod-
ern with new items such as the Smokin
Moco (using smoked meat), kim chee
fried rice and kalua pig nachos. It also of-
fers salads, baked goods, beer and wine,
and many new breakfast items, including
omelets, kalua pig eggs Benedict, waf-
fles, a poi breakfast bowl, sweet-bread
French toast and poi pancakes. Whew!
Thats a lot of ono to try.
Of course, at either location, you
cant go wrong with the classics. Be
sure to try the lau lau, kalua pig,
pipikaula, squid luau, haupia and beef
stew. Broke da mout.
94-226 Leoku St., Waipahu; 677-4345; 680

Ala Moana Blvd., Kakaako, 954-4955;
www.myhighwayinn.com. Breakfast,
lunch, dinner (no dinner on Sundays). $-$$
HIMALAYAN KITCHEN
Exotic flavors from Nepal and India
have tantalized our taste buds for six
years at Suman Basnets warmly deco-
rated Kaimuki roost. Theres an astound-
ing variety of curries, tandoor-cooked
breads and meats, biryanis, Nepali clas-
sics, sweet-sour-spicy Kathmandu spe-
cialties, vegetarian fare and more. Among
the more interesting appetizers are
momo (steamed dumplings from Nepal,
Tibet and Bhutan, sort of like mandoo)
and the Everest Choeela (a flavor burst of
chicken tikka, chilies, onions and lemon
juice in a papadum shell). Crowd fa-
vorites include the chicken tikka madras,
lamb biryani, tandoor mixed grill (seekh
kebab, chicken tikka, lamb sekuwa,
shrimp) and Kathmandu chicken chili.
New: More fresh fish specials and veg-
etarian and vegan dishes. Basnet gets
fish (monchong, opah, etc.) from the
docks each morning and produce from
local vendors, using less oil and cooking
to order upon request. Veggie madras,
ginger-garlic okra saute and mixed veg-
etable curry are some of the hits.
1137 11th Ave., second floor, Kaimuki;

735-1122; www.himalayankitchen.us.
Lunch (Tuesdays-Fridays), dinner. BYOB.
$$-$$$
HIROSHI EURASION TAPAS
To get this out of the way first: There
is no Hiroshi at Hiroshis. Hiroshi Fukui
and his partners parted ways last year,
and much mourning ensued. But the
restaurant continues to offer elegant, so-
phisticated Asian flavors uplifted by
classical techniques. Many favorites re-
main, although chef John Iha is gradually
nudging the cuisine in new directions.
The menu has been shortened by about
Modern American Cuisine
All Day Dining, All Night Socializing
Award-winning menu from Chef James Aptakin!
WAIKIKI BEACH
ON KUHIO
otr-oct
Winner of two 2014 TASTE Awards!
presented by the
Hawaii Food Manufacturers Association.
Hale Aina Award-Winner, top write-in vote
BEST GOURMET COMFORT FOOD
~ Honolulu Magazine
$3 valet parking when dining at MAC 24/7 or LBLE Lounge
Bring this ad and receive a
complimentary dessert
with purchase of each entre.
Hilton Waikiki Beach
808.921.5564
mac247waikiki.com
hiltonwaikikibeach.com
Happy Hours:
Hang Ten pool bar 12pm-2pm
MAC 24/7 2pm-5pm | LBLE 5pm-7pm
MAC 24/7 12am-3am
*
*
excludes Friday & Saturday night
Insta
T O P R E S T A U R A N T S | H
a quarter to make room for daily spe-
cials, which might include Onaga en Pa-
pillote with a white wine five-spice
butter or sauteed cauliflower with Brie,
truffles and squid ink breadcrumbs.
Among items new on the menu: pan-
seared mahimahi with an ogo clam jus.
This is a restaurant in transition, but is
building from a solid base.
Waterfront Plaza, 500 Ala Moana Blvd.;

533-4476; www.hiroshihawaii.com. Din-
ner. $$$
HOKUS
HOME BAR & GRILL
Some of Honolulus most talented up-
and-coming chefs arent toiling away in
restaurants theyre earning their
stripes in the kitchens of liquor-serving
establishments like Home Bar & Grill,
serving up quality cuisine on par with
more formal dining rooms around town.
Located on the mauka end of
Kalakaua Avenue outside the main
Waikiki strip of overpriced dining op-
tions, Home is a great place to host
guests from out of town or just kick back
after a long day at work. Its also a popu-
lar destination for sports fans on game
day, no matter the season.
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
Instagram, where followers are regularly
tipped off to amazing specials like a
country-style fried pork chop with ba-
con gravy and maple syrup gastrique,
ahi tiradito, red wine-braised beef short
ribs or papio carpaccio.

www.instagram.com/homebarngrill.
Dinner, late night. $$
HONOLULU MUSEUM OF ART
CAFE
Its hard to top a dining experience
amid towering works of art and cascad-
ing water in a cool pavilion, especially
when chef Mike Nevin is at the helm. For
years, Nevin and crew have dished up
artfully delicious sandwiches, salads
and pasta dishes at the Honolulu Mu-
seum of Art Cafe, a perfect setting for a
business lunch or a casual get-together.
Beloved dishes include the smoky white
bean salad served with arugula, radic-
chio, shiitake and Parmigiano-Reggiano
cheese with red-wine vinaigrette; the
filet mignon sandwich dressed with Di-
jon caper relish; a piadina (Italian flat-
bread) sandwich stacked with
prosciutto, mozzarella, arugula, roasted
garlic and pesto; and weekly pasta spe-
cials. Often, the most popular dishes are
the specials, which may include a grass-
fed beef burger, a duck salad or a
chicken Parmesan sandwich. Wine fans
can peruse an updated wine menu as
well.
Honolulu Museum of Art, 900 S. Bereta-

nia St.; 532-8734; www.honolulu
museum.org. Lunch (closed Sundays
and Mondays). $$
HOT POT HEAVEN
With the hot-pot craze still raging, this
restaurant continues to be a popular go-
to for folks who like to take matters into
their own hands. That means helping
themselves to ingredients, all stored in a
dining room refrigerator. These include
more than 100 items, from standard won
bok and bok choy to newly added pump-
kin, wood ear mushrooms, organic baby
kale, broccoli rabe, winter melon and
loofah squash. There are also
dumplings, noodles, tofu and more. Or-
der meats from the kitchen. Select from
a lineup of broths, including the popular
Thai and mushroom broths, and the new
spicy beef, oxtail and curry broths. After
all of that, you might think youre full,
but a complimentary mochi ice cream
will beckon you to take just a few more
sweet bites.
McCully Shopping Center, 1960 Kapiolani

Blvd.; 941-1115. Lunch, dinner. $$
HYS STEAK HOUSE
Please see Page 49
T I D B I T S
By Craig Gima
cgima@staradvertiser.com
I
n Chinatown, farmers mar-
kets, high-end restaurants
and sometimes in supermar-
kets, locally grown fruits consid-
ered exotic outside Southeast
Asia are increasingly available.
Even durian, the infamous,
spiky, smelly king of fruits, is
grown in Waimanalo and on the
Big Island and Kauai and can be
found in markets when in sea-
son.
At $30 to $80 per fruit, durian
isnt cheap. But those whove
grown up with it, or who have
learned to love it, are willing to
pay.
Durian is to me very rich,
creamy and has (the) same aro-
matics as sulfur, said Chai
Chaowasaree, the Thailand-
born owner of Chef Chai restau-
rant on Kapiolani Boulevard. I
love it. Most of the people from
Southeast Asia, they love the
taste and texture.
DURIAN, Chaowasaree ad-
mits, is an acquired taste. In fact,
it can smell like rotten garbage.
But, he points out, goat cheese
can be off-putting to those unfa-
miliar with exotic cheese.
I thought it was ridiculous,
Chaowasaree said of his first
taste of goat cheese. Some-
times its just education. When
you see more and more people
trying it, your mind starts to un-
derstand it more.
Chaowasaree has served
durian ice cream in his restau-
rant, but it wasnt a big seller.
Its kind of a dare: I dare you
to eat that, said Ken Love, exec-
utive director of the Hawaii
Tropical Fruit Growers Associa-
tion. Its a really good-tasting,
filling fruit. Not all of them smell
as bad as some.
Besides durian, several vari-
eties of jackfruit, a sweet relative
of breadfruit; dragon fruit, an ex-
otic-looking red fruit with green
spikes, grown on cactus; sour-
sop, with its prickly skin and cit-
ruslike flavor; mango steen, the
queen of fruits with a hard
purple exterior; the red, spiky
rambutan, reminiscent of ly-
chee; and other fruits once little-
known and rarely seen, are
grown in Hawaii and sold to fruit
cognoscenti.
Weve hit a critical mass and
all of a sudden people are com-
ing and asking for it, Love said.
Demand is starting to outstrip
supply.
At his farm in Waimanalo,
Frank Sekiya of Frankies Nurs-
ery shows off a few of the
dozens of varieties of jackfruit
and chempedak, a fruit related
to jackfruit, that he has collected
over 30 years of travel through
South and Southeast Asia.
The variety of texture and
tastes is amazing.
Some are crispy, others soft
like cheese. One variety has an
intense and rich fruit flavor, oth-
ers are more subtle, with light
citrus and papaya notes. Some
taste like Juicy Fruit gum.
Sekiya and his wife, Lynn Tsu-
ruda, visited markets in
Malaysia, Thailand and other
countries tasting fruit. When
they came across something
they liked, they tracked down
the grower, sometimes in re-
mote villages, and got clippings,
which they grafted to trees here.
SEKIYA sells the fruit at his
farm and at the Kapiolani Com-
munity College Saturday Farm-
ers Market. But his main
business is selling the trees
themselves to farmers, immi-
grants seeking a taste of home
and, increasingly, fruit lovers in-
terested in new things.
Were the only state in the
union where its completely
tropical, Sekiya said. Here in
Hawaii the climate doesnt turn
that cold. We can grow subtropi-
cal things.
Japanese visitors regularly
travel the back roads of
Waimanalo looking for Sekiyas
farm, especially after he was fea-
tured on a popular Japanese tel-
evision program.
Love said the main market for
exotic tropical fruits is still im-
migrants familiar with the fla-
vors. But the arrival of Whole
Foods Market in Hawaii has
helped boost awareness among
a wider community, as the
stores feature a lot of unique, lo-
cally grown produce.
Chefs are also starting to take
notice of the variety of flavors
and textures of jackfruit and
other tropicals. Farmers mar-
kets are allowing customers to
sample, which also helps pro-
mote the fruit, Love said.
Before it was just people
who knew about it, Sekiya said.
But I think people are becom-
ing receptive of new things.
Exotic Southeast Asian fruits become more accessible
PHOTOS BY JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Yellow pitaya, a relative of the dragon fruit, at Frankies
Nursery in Waimanalo. Exotic tropical fruits are now being
grown locally and available at many farmers markets.
WHERE TO FIND FRUIT
For a first taste of durian and other exotic tropical fruits, the
best place may be a smoothie shop in Chinatown.
The shops use frozen fruit, so they are available out of sea-
son. And with durian, the frozen version does not have such
an intense smell, but is still tasty.
Most fruit drink shops in Chinatown around Maunakea Mar-
ketplace carry durian. My favorite is Mai Fruit Stand at 1120
Maunakea St. Mai Tran charges $10 for durian smoothies,
more expensive than her competition, but Tran says she uses
more durian than others.
Find whole tropical fruit at various Chinatown markets.
Frankies Nursery also sells fruit at the Kapiolani Commu-
nity College Saturday Farmers Market and at the nursery, 41-
999 Mahiku Place in Waimanalo. Nursery hours are 9 a.m. to 4
p.m. Sundays to Tuesdays and 9 a.m. to 4:30 p.m. Fridays and
Saturdays, except the last Saturday of the month. (259-8737;
www.frankiesnursery.com)
Owner Frank Sekiya will let you taste some of the fruit for
sale.
To learn more about tropical fruits in Hawaii visit
www.hawaiifruit.net.
IMANAS TEI
Small plates with big flavors and bursts
of freshness are the order of the evening
at this acclaimed izakaya from Keisuke
Asai. Dishes come raw, grilled, broiled,
fried and steamed, all suited to accompa-
niments of cold beer and warm sake. This
place is always bustling, so make a reser-
vation or gear up your patience to wait.
Favorites include the miso katsu, Chanko
Nabe Hot Pot, shabu shabu, Seafood Dy-
namite, sushi and sashimi.
2626 S. King St. (next to Pucks Alley); 941-

2626. Dinner. $$$
IRIFUNE
Irifune is a Kapahulu neighborhood
institution, ensconced in a cramped
space next to a barbershop where it has
enjoyed a loyal clientele since the mid-
70s, becoming all the more funky as
each decade goes by. No other restau-
rant 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 for tables, enduring the stuffy ante-
room or sitting at the bus stop outside
as they anticipate Irifunes fresh ahi
plates, panko-battered tofu and just-
right rice, all served at a reasonable
price. Irifune is celebrated for its garlic
ahi, but if thats too deeply flavored
for your taste, the primo sashimi is also
a treat. Also recommended: tempura
and Irifunes supersized spicy ahi sushi
rolls.
563 Kapahulu Ave., Kapahulu; 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 dishes designed to
help the beer or sake flow, or more ele-
gant plates. Both have their charms, but
it helps to choose carefully. A must-try:
the Tofu Sampler, served three ways
with tofu made daily 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 delicate and consummately re-
freshing. Also recommended: aku
carpaccio with yuzu, onions, sesame
and drizzled with oil, a luscious Gazen
variation on poke.
2840 Kapiolani Blvd.; 737-0230. Dinner;

open late Fridays-Saturdays. $-$$
IZAKAYA NONBEI
This traditional izakaya offers an ex-
tensive array of tapas-style plates, filled
with everything from the expected
agedashi tofu and chicken karaage
(dipped in a homemade ponzu sauce) to
shoyu pork belly, sauteed mushrooms
and eggplant, and crab avocado salad
with light yuzu dressing. Izakaya Nonbei
offers ultra-fresh sashimi, sushi and oys-
ters as well. Devotees return for the sig-
nature frozen sake slush. The latest and
greatest on the menu, however, are the
wagyu offerings: a nigiri of seared wagyu
seasoned simply with Hawaiian salt, and
an A5 premium wagyu steak from
Japan, served on a sizzling platter with a
side of garlic and onions.
3108 Olu St. (just off Kapahulu Avenue);

734-5573. Dinner. $$$
IZAKAYA TORAE TORAE
JADE DYNASTY
SEAFOOD RESTAURANT
This Chinese restaurant, the grand
dame of Ala Moana Centers Hookipa
*To receive discounts, diners 50 years or older must present valid identication and mention this
ad. Special rate may not be combined with any other promotion or discount. Not valid on holidays
or special events. Valid through 11/19/15. Other restrictions may apply.
Breakfast: 18.50 (Reg. 23.50)
Lunch: 23.00 (Reg. 29.00)
Dinner: 37.00 (Reg. 47.00)
Dinner: 44.00 (Reg. 54.00)
MONDAY-THURSDAY BUFFET WEDNESDAY-THURSDAY BUFFET
FIRST PLACE
RESERVATIONS (808) 944-4494
100 Holomoana Street, Honolulu, HI 96815
www.PrinceResortsHawaii.com
Continued from 47
T O P R E S T A U R A N T S | I - J
15u2 LI!Iha St. Hono!u!u
www.ThaI!andcafchI.com
535-9928
Mon-Thurs: 11am-11pm
IrI-Sat: 11am-1pm
Sunday: 5pm-11pm
Io!!ow us for
SpccIa!s On
DInc In Takc Out CatcrIng FrIvatc Farty
ThaI CuIsInc Bar and Karaokc
605 Cooke Street
Honolulu, HI 96813
808-597-8080
mon - Fri: 5:30am - 2:30pm
sat: 6:30am - 1:30Pm
Closed Sundays
g
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g
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i
n
d
s
!
The best
kept secret
Alan I.W. Young
Owner
Jan. 10, 1953-Nov. 8, 2013
Since 1951
l0k08 0lkkIk 0kIIklk0 Nkll 0k0Ik 0llI 0IkIlll0kIIt
r80kI 0k0Ikt kI00NNIk0I0 (808) 84I-488!
Naa-ftl tss->:10,s !sI tss-4,s tlast1 !aa1s
ZAGAT RATED
2009
la lssiag Ntmst STUDENT DRINK SPECIAL
Students get a
FREE fountain drink
of any size with the
purchase of a plate lunch.
(Show student ID)
10% OFF YOUR ENTIRE BILL
Military personnel - Mondays
Senior Discount - Tuesdays
All Law Enforcement Ofcers
and Fireghters.
(Please show your badge or ofcial ID)
J | T O P R E S T A U R A N T S
Terrace, is notable for its ambience as well
as its top-notch food, with a clean, wide-
open layout, modern decor and stately pri-
vate rooms. Here, get the freshest possible
dim sum, made to order. The more than 65
dim sum items include vegetarian options.
On the regular menu are monthly specials,
such as the lauded tiger shrimp in shell,
sauteed with tea leaves and served with a
special soy sauce. Customer favorites in-
clude Jade Dynastys Signature Roasted
Crispy Beef Tenderloin, given a quick fry
for a crisp exterior and then steamed for
tenderness inside. For dessert, homemade
mango pudding is always a hit.
Ala Moana Center; 947-8818; www.jade

dynastyhawaii.com. Lunch, dinner. $-$$$
JAPENGO
Esteemed Hawaii chef Jon Matsubara
took over the kitchen at Japengo in Sep-
tember 2013, but the menu has not
changed substantially. Pulehu rib-eye
steak, scallop butter yaki (an appetizer of
jumbo scallops topped with creamy chili
sauce and black tobiko) and Singaporean
chili crab (king crab tossed in a sweet chili
sauce, stacked high and sliced lengthwise
to facilitate easy tasting) continue to be
popular staples, along with the fresh
seafood, produce from local farms, Hawaii
Ranchers beef and Shinsato pork. The beef
here is standout, and the fresh sushi and
sashimi, prepared to exacting standards,
are a highlight. Keep an eye out for a con-
tinuing evolution at Japengo, and watch for
special tasting menus to highlight Matsu -
baras inspirations.
Hyatt Regency Waikiki Beach Resort and

Spa; 237-6180; www.waikiki.hyatt.com.
Dinner. $$$
JAWAIIAN IRIE JERK
This is THE place for jerk dishes, lo-
cated in Kaimuki in the space below Hi-
malayan Kitchen. Theres jerk shrimp,
chicken, pork and beef, and the eaterys
latest craze, a Jamaican goat curry. Jawai-
ian Irie offers specials every day, including
two appetizers and a main course, and
KRYSTLE MARCELLUS / 2013
Chef Jon Matsubaras sushi creations at Japengo are a highlight of the
menu, reflecting high-quality seafood and meats.
2012 2013
Kahala Mall
738-5696
( K O Z O )
Moiliili
951-5696
( K O Z O )
Keeaumoku
by Wal-Mart
946-5696
( K O Z O )
Pearlridge
483-6805
Pearl City
by Wal-Mart
455-6805
www.kozosushihawaii.com
for Voting us one of the
Best Sushi Restaurants in Hawaii!! MAHALO
KOZO SUSHI
Ta||gate Party Trays watch L|ve Footba|| 6ames L|ve 0F0 Act|oo Spec|a| 0r|oks aod more...
4510 Sa|t Lake 8|vd., hooo|0|0, h| 96818 (Stad|0m Na||)
Phooe: (808) 486-4066 Fax: (808) 484-0015 www.braodys-hawa||.com
A USDA PRIME BEEF SPECIALTY HOUSE
Since 1976
PROUDLY SERVING YOU FOR THE PAST 38 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
2440 KUHIO AVENUE FIRST FLOOR
RESERVATION 922-5555 COMPLEMENTARY VALET PARKING
Best Fine Dining Restaurant
2012
FIRST PLACE @HysHawaii
special requests are taken as well. Some
favorites off the specials rotation are
crabcakes with Jamaican country gravy
and tostones (shredded, fried green
plantains) and vegetable lasagna. Other
favorites: oxtail stew, wings and ribs. Go
on weekend nights to enjoy live steel-
drum music.
1137 11th Ave., Kaimuki; 388-2917. Lunch,

dinner. Closed Tuesdays. Sunday dinner
only. $$
JIMBO RESTAURANT
House-made udon and broth said to ri-
val the best in Japan these are at the
core of Jimbos longtime success. Noo-
dles are served hot and cold alongside
plates of classic Japanese dishes such as
curries, tempura, katsu and donburi. Au-
thentic Japanese udon bowls such as
the kamaage, hot noodles dipped in
sauce and sprinkled with tempura flakes
and green onion; sansai wakame, with
seaweed and mountain vegetables; and
kizami mochi that features mochi in the
bowl share space on the menu with
isle favorites such as curry udon, tem-
pura udon and kake udon of simply fish-
cake and green onions. Whatever you
order, end the meal with Bubbies green
tea ice cream. New items to consider:
Salmon, miso pork, oroshi udon of
daikon and green onion over cold noo-
dles, and Berkshire pork served atop
udon and in a teishoku.
1936 S. King St., 947-2211. Lunch, dinner.

$$
JINROKU PACIFIC TEPPAN
GRILL & BAR
If youre a fan of okonomiyaki and
havent yet discovered Jinroku in
Waikiki, a treat awaits. The Tokyo restau-
rants outpost offers some 15
okonomiyaki, with creative versions
such as beef tendon and kim chee. The
pizza okonomiyaki, a customer favorite,
includes vegetables, potato, bacon,
cheese, squid, shrimp and scallop, while
the special features the kitchen sink:
pork, beef, tako, prawn, scallop, squid
and optional noodles. Jinrokus version
of gyoza is given the pancake treatment,
with filling spread over the flat pancake
batter. But really, okonomiyaki is just the
starting point. On the menu are 24 appe-
tizers, 12 yaki soba offerings, 14 entrees
and four types of fried rice. Chat with
the friendly knife-twirling chefs, and see
your dish made to order. Among fa-
vorites are rib-eye steak, grilled abalone,
tako yaki and desserts of milk pudding
and kuromitsu shave ice, topped with
kuromitsu (black sugar syrup), con-
densed milk and kinako powder.
2427 Kuhio Ave., Waikiki; 926-8955.

Lunch, dinner. $$$
JJ BISTRO & FRENCH PASTRY
Though renowned for its signature
Chocolate Pyramid mousse, JJ Bistro is
also notable for its Euro-Laotian cuisine,
courtesy of chef-owner JJ Praseuth Lu-
angkhot. Start a meal right with an appe-
tizer of baked oyster or soft-shell crab,
deep fried and served with lemon-chili
aioli.
Continue with a longtime favorite dish
of Baked Lamb Wellington or Fisherman
Pie, a puff-pastry shell stuffed with
seafood in cream curry sauce. Or try
one of the new items, Lobster Pad Thai
or lobster tail, prepared in either garlic
white wine or cream sauce. The desserts
are exquisite and extensive, from cherry
cheesecake and Black Forest cake to a
new New York cheesecake with local
fruit toppings of lilikoi and guava.

www.jjfrenchpastry.com. Lunch, dinner.
$$
J.J. DOLANS
An Irish pub with New York pizza
from two guys in Chinatown, says J.J.
Dolans website. That seems a winning
J - K | T O P R E S T A U R A N T S
combination with pizza lovers, so much
so that the thin-crust pies are often
called the best on the island. Some long-
standing favorites are the Pizza
Margherita, shredded fresh mozzarella
topped with tomatoes and basil, and
The Giacomo, loaded with sausage, pep-
peroni, salami and olives. Some arent
necessarily reminiscent of the Big Apple
(Shrimp scampi? Crawfish?), but they
keep diners happy. A new addition, how-
ever, is. The Boardwalk Pie is a hearty
mix of Italian sausage, roasted red pep-
pers, onions and garlic.
1147 Bethel St.; 537-4992;

www.jjdolans.com. Lunch, dinner (closed
Sundays). $$
KA IKENA LAUAE
See Rising Stars, Page 29
KAANA KITCHEN
KAHUKU FARMS
Taking the kids or a perhaps a visitor
to see the island? Book a tour at Kahuku
Farms, then stick around for a fresh, deli-
cious meal afterward. Try a Grilled Veg-
gie Panini Sandwich or vegetable Farm
Pizza that boasts a mac-nut pesto. Then
there are fresh fruit smoothies and ice
cream made with Kahuku Farms pro-
duce, as well as freshly baked goods.
Check the menu for new additions: a
lineup of kale dishes and more pastries.
Take home some of the farms bottled
and preserved items, such as a new
marinade that goes with everything.
56-800 Kamehameha Highway, Kahuku;

293-8159; www.kahukufarms.com/
farm-cafe.html. Lunch (closed Tuesdays). $
KAHUMANA ORGANIC
FARM & CAFE
Talk about farm-to-table. At this quaint
cafe, you can see the fields where the or-
ganic food on your plate was grown, and
those dishes put a spotlight on the vi-
brant flavors of freshness. Chef Robert
Zuckerman whips up all manner of food,
from stir-frys, soups, salads, pastas and
burgers to desserts, including vegetarian
fare. He works with whatever comes off
the farm, plus dairy products from
nearby Naked Cow Dairy, fish from Wa-
ianae Boat Harbor, local grass-fed beef
and organic chicken. Its about farm-to-
table, wholeness, wellness, sustainabil-
ity and inclusivity here, said the chef.
86-660 Lualualei Homestead Road,

Waianae; 696-8844; www.kahumana.org.
Lunch, dinner. $$
KAI MARKET
See Producers Choice, page 27
KAIWA
A mix of the contemporary and tradi-
tional, Kaiwa offers modern Japanese
fare made with locally sourced ingredi-
ents utilizing traditional Japanese tech-
niques. A Pipikaula & Watercress Hot
Salad combines grilled Hamakua mush-
rooms, Maui onions and Sumida water-
cress with a poached egg and onion
dressing, while the Renkon Cheese Yaki
appetizer serves up grilled lotus root
slices with Kaiwas special mix of six
cheeses. Its cooked in a thin layer of
crepe batter and served with Tabasco.
The Tonpei Cheese Yaki presents thin
slices of pork belly, onions, cabbage and
bean sprouts wrapped in an egg batter
like a burrito and topped with Japanese
mayonnaise, okonomiyaki sauce, green
onions and bonito flakes. A popular din-
ner entree, the 8-ounce rib-eye steak, ap-
peals to Japanese and local diners alike,
as does a dessert of a chocolate banana
crepe. All of this is delivered in a con-
temporary, sleek setting reminiscent of
Tokyo chic.
Waikiki Beach Walk, 226 Lewers St.,

second floor; 924-1555; www.kai-wa.com.
Lunch, dinner. $$-$$$$
KAKAAKO KITCHEN
Its all about gourmet fare in a plate-
lunch setting at chef Russell Sius eatery
at Ward Centre. Staples such as beef
stew, loco moco and shoyu chicken are
always on the menu, along with salads,
wraps, sandwiches, pastas and desserts.
New to the menu is shichimi-dusted
chicken served with shiitakes and soy
citrus sauce, and an old favorite has re-
turned: madras curry. Always popular
are the furikake tempura catfish, garlic
chicken and sweet chili chicken. In fact,
the two chicken dishes are so popular
folks cant choose between them, so the
kitchen is now offering the BOBC plate,
the best of both chickens that goes
half and half of each. Among dessert fa-
vorites are the banana poi bread, co-
conut butter mochi, lemon bar, double
chocolate brownie and warm bread pud-
ding with vanilla bean sauce.
Ward Centre; 596-7488; www.kakaako

kitchen.com. Lunch, dinner daily. Breakfast
on weekends. BYOB; no corkage fee. $$
KALAPAWAI CAFE
See Rave Reviews Page 18
KIMUKATSU
This Japanese chain with restaurants
in Korea, the Philippines, Los Angeles
and Hawaii specializes in a tonkatsu
comprising 25 layers of thinly sliced
pork. Kimukatsus signature tonkatsu is
fried at a low temperature, then steamed
to ensure the perfect cutlet.
Special sauces are served on the side.
New to the menu is a lunch trio set, with
a selection of original or black pepper
katsu, one of three dipping sauces, and a
side of agedashi tofu, hijiki or simmered
pumpkin. For dinner, a new offering is
the cheese katsu served with mentai
mayonnaise sauce. Finish any meal with
a dessert of mango pudding.
320 Lewers St., Waikiki; 922-1129;

www.kimukatsu.com/
kimukatsu_eng. Lunch, dinner. $$
KOKO HEAD CAFE
KONA BREWING CO.
Craft beers and waterfront ambience
make this venue a popular stop after
work or outdoor play. Kona Brewing car-
ries 11 beers all year, supplemented by
four or five seasonal beers. The restau-
rant is known for its pizzas, made with a
dough that incorporates grain remaining
from the beer-making. The lineup in-
cludes 20 specialty pizzas and 30 top-
pings for those who like to design their
own pies. A favorite specialty is the
Hawaiian Luau, a mix of Canadian bacon,
fresh pineapple, roasted onion, and ri-
cotta and mozzarella cheeses. Other top
STAR-ADVERTISER / 2012
Tonkatsu served at Kimukatsu comprises 25 layers of thinly sliced pork.
808.926.5050
Taormina@wdiusa.com
www.taorminarestaurant.com
227 Lewers St. Honolulu, HI 96815
Sun-Thurs: 11AM - 10PM
Fri&Sat: 11AM - 11PM

selections include the fresh fish, offered
three ways: as poke, in tacos and filleted.

Highway, Hawaii Kai; 396-5662;
www.konabrewingco.com. Lunch, dinner.
$$-$$$
KONA KAI SUSHI
This sushi restaurant is the real deal,
offering a wide variety of fresh, high-
quality fish. The food is so well done,
even the soy sauce is made in-house.
There are sushi sets and omakase, for
which the chef will surprise you with
delicacies. Or just order what you like.
Recommended: hagashi maguro nigiri, a
grainless version of Hawaiian maguro;
otoro nigiri, a Spanish bluefin tuna; the
Blue Tama Roll, comprising unagi, blue
crab and tamago topped with tempura
flakes; a Miso Salmon Scallop Roll; and a
Salmon Skin Salad.
3579 Waialae Ave., Kaimuki; 594-7687.

Dinner. $$-$$$$
L&L
LA CUCINA RISTORANTE
ITALIANO
LA MER
LA TOUR CAFE
Since opening in 2011, La Tours arti-
san breads have kept hungry patrons
coming back to its Nimitz cafe for more.
The cafes European-inspired menu
spotlights tasty flatbread pizzas, sand-
wiches and burgers, as well as French
macarons to die for. Top sellers include
the Kobe beef French dip, wagyu beef
burgers and a porchetta sandwich
roast pork belly seasoned with Italian
spices and topped with caramelized
onions, arugula and a balsamic vinai-
grette, served in a baguette thats
served on weekends. La Tour opened a
cafe at the Gateway Shopping Center in
Pearl City last year with the same menu,
but the locations offer different specials
that rotate quarterly. Sandwich fans will
want to visit both to sample all of La
Tours creations.
La Tour Plaza, 888 N. Nimitz Highway;

697-5000. Gateway Shopping Center, 1140
Kuala St., No. 108; 369-7317. www.latour
cafe.com. Brunch, lunch, dinner. $
LE BISTRO
See Premium Picks, 14
LEGEND SEAFOOD RESTAURANT
At Legend youll be treated to a wide
variety of dim sum by day and the fresh-
est seafood by night. Legend rotates its
dim sum menu every two to three
weeks, often executing fresh recipes to
add to the dumpling lineup. This sum-
mer, for instance, heavenly small buns
were deep fried and cooked with con-
densed milk. For evening fare, expect
only the freshest of seafood. Chefs
arent wedded to advance plans; they
tailor their menu to whats at the mar-
ket. Fresh mussels are sometimes flown
in from Seattle or New Zealand, served
in garlic or black bean sauce. For all that
improvising, several mainstays are cus-
tomer favorites: 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, and kau yuk by
request. On Saturdays and Sundays, en-
joy crispy chicken and roast barbecue
ribs.
Chinatown Cultural Plaza, 100 N. Bereta-

nia St.; 532-1868; www.legend
seafoodhonolulu.com. Lunch, dinner. $$
745 Kccaumoku St. 941-2515
OPEN 24 HOURS
All Menu Items Available All Day!
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for your Support!
Drive Inn Restaurant
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Voting!
PEARL CITY
Gateway
456-8868
HAWAII KAI
Towne Center
395-8882
KAPOLEI
Commons
693-8886
MOANALUA
Shopping Ctr.
422-8800
WAIPIO
(Next to Costco)
680-0888
(MAUI) QUEEN
Kaahumanu Ctr.
808-873-9688
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NEW LOCATION!
IL LUPINO TRATTORIA & WINE BAR ROYAL HAWAIIAN CENTER BLDG. B, LEVEL 1
808.922.3400 WWW.ILLUPINO.COM
FROM MORNING TO LATE NIGHT...MAKE IT MOLTO DELIZIOSO!!!
From the creators of Wolfgangs Steakhouse by Wolfgang Zwiener,
Il Lupino Trattoria & Wine Bar offers delicious, authentic Italian cuisine.
An enviable wine list. Exciting cocktails. Excellent service.
Relaxing, yet sophisticated ambience, featuring indoor and lanai bar and dining,
an open kitchen, and a salumeria, or Italian deli. Andiamo a mangiare...lets eat!
BREAKFAST LUNCH HAPPY HOUR DINNER LA DOLCE VITA LATE NIGHT HAPPY HOUR
WEEKEND BRUNCH SEMI-PRIVATE DINING AVAILABLE FOR YOUR SPECIAL EVENTS
L | T O P R E S T A U R A N T S
LILIHA BAKERY & COFFEE SHOP
Were cuckoo for Lilihas famous Coco
Puffs, fresh pastries and cakes, and its
charming diner counter straight out of the
50s. The simple things make this longtime
landmark a pleasure: pulling a number at the
bakery case; sitting at the counter with a cup
of coffee, watching your burger on the grill;
that amazing grilled butter roll with neon-red
jelly that comes with each meal. Perennial
top sellers: the loco moco, hamburger steak,
hotcakes and grilled mahimahi.
Lilihas second location, which opened in
July in the former Sam Choys on Nimitz
Highway, is a modernized restaurant with
150 seats, compared with 21 at the original
bakery. Its menu is expanded as well, offering
new items such as roast pork, baby back ribs
and prime rib. Top sellers here are the loco
moco, omelet, beef cutlet and pork cutlet.
515 N. Kuakini St.; 531-1651. Open 24 hours

(closed Mondays). 580 N. Nimitz Highway;
537-2488. Breakfast, lunch, dinner. www.liliha
bakeryhawaii.com. $
LITTLE SHEEP
MONGOLIAN HOT POT
LITTLE VILLAGE NOODLE HOUSE
Big flavors abound at this Chinatown hot
spot, a hit for its fresh take on Chinese cui-
sine, cheerful ambience and convenient
parking. The decor is whimsical theres
even a soundtrack of chirping birds while
the food is seriously delicious. Mostly North-
ern Chinese in style, dishes are marked with
use of spices rather than gravies, but there
are familiar Cantonese offerings. Recom-
mended: honey walnut shrimp, dried string
beans in chili garlic sauce, crisp and spicy
pan-fried beef and Volcano Pork Chop. New
and well-received dishes: scallops served
over baby spinach, Sizzling Teri Rib-Eye
Steak, Portobello Mushroom Snow Pea Stir-
fry and Duck Leg Ramen, braised duck with
kai choy in wonton soup over ramen.
1113 Smith St.; 545-3008; www.littlevillage

hawaii.com. Lunch, dinner. $$
DENNIS ODA / JULY 9
Liliha Bakerys second location on Nimitz Highway may be bigger
than the original bakery, but the Coco Puff still rules.
MATSUMOTO SHAVE ICE
NORTH SHORE, HALEIWA HAWAII since1951
matsumotoshaveice.com
LUCKY BELLY
A deceptively short menu belies the
delight youll find at this venue that
serves up thoughtful, thoroughly deli-
cious fare for lunch and dinner, as well
as late night, in Chinatown. Much has
been said of the Lucky Bowl, wakame ra-
men in a thick pork broth topped with a
soft egg. There is also a meat lovers
Belly Bowl with pork belly, bacon and
sausage, and the Beast Bowl of brisket,
short rib and oxtail wonton. But thats
just part of the menu. Hefty appetizers
include crabcakes, pork belly bao, oxtail
dumplings and lamb lumpia. Recom-
mended: brown butter gnocchi made
with sage, four kinds of mushrooms, Ho
Farms cherry tomatoes and lemon juice.
New to the menu is a lobster siu mai ap-
petizer, embellished with Meyer lemon
beurre blanc and edamame puree.
50 N. Hotel St.; 531-1888;

www.luckybelly.com. Lunch, dinner;
closed Sundays. $-$$
LUIBUENOS MEXICAN
& LATIN CUISINE
If youre craving a good Baja-style fish
taco, look no further than this North
Shore hangout. Luibuenos does it right,
with crisp beer-battered fish, cabbage,
cilantro, cheese, red roasted salsa and
white sauce. Also established customer
favorites are the blackened (seared) ahi
and carne asada tacos. Wash it down
with a stellar margarita; try li hing,
tamarind or classic. Owners Luis and
Taryn Silva strive to share the cuisine of
Luis Mexican heritage and San Diego
upbringing while using fresh local fish
and produce. The colorful eatery has a
warm, energetic vibe and draws a
crowd, especially at happy hour (4-6
p.m. weekdays and 9:30-10:30 p.m.
daily). Other favorites: Mama Silvas
guacamole, oysters on the half shell,
garlic butter steamed clams, and chipo-
tle baby back ribs with Mexican street-
style corn. Cap it all off with fried ice
cream.
Haleiwa Town Center, 66-165 Kame-

hameha Highway; 637-7717;
www.luibueno.com. Lunch, dinner. $$-$$$
MAC 24/7 BAR + RESTAURANT
This joint beloved by locals is housed
in an unlikely location, the Hilton Waikiki
Beach Hotel. Nevertheless, big eaters
and all their friends frequent the restau-
rant known for its enormous portions.
The lineup of Modern American Cook-
ing includes such staples as the popu-
lar braised short ribs, seared ahi,
Hawaiian Huli Chicken, Local Style Fried
Rice, and Fried Chicken and Waffles. But
MAC 24/7 is best known for its gargan-
tuan pancakes, served all day. Also rec-
ommended: Ahi Poke Tacos, Lobster
BLT, kale and roasted beet salad, and the
Seven-Cheese Mac n Cheese.
Hilton Waikiki Beach Hotel, 2500 Kuhio

Ave.; 921-5564; www.mac247waikiki.com.
Open 24 hours. $$-$$$
MAGURO-YA
MAILES THAI BISTRO
Mailes offers an intimate dining expe-
rience with dimmed lighting, a full bar
and an extensive menu of curries, noo-
dles, stir-fries, seafood, soups and an ar-
ray of crowd-pleasing appetizers such as
the fresh lettuce wraps (with minced
chicken and shrimp); Maile Combo Plat-
ter of spring rolls, calamari, chicken sa-
tay and fish patties; and Chicken Trio
Please see Page 58
By Elizabeth Kieszkowski
ekieszkowski@staradvertiser.com
H
onolulu loves its yakiniku. Korean
restaurants offering the option to
grill at ones table abound in this
city, and it can be tough to make a
choice. No worries, were here to help
winnow your choices down a bit.
ASPIRATIONAL
Want to flaunt a new outfit or good-
looking date? Does the provenance of
your dishes matter to you? Then youll
likely be pleased by two relative new-
comers.
Budnamujip, the Hawaii outpost of a
37-year-old Korean restaurant that spe-
cializes in high-quality beef, shows pride
in its meat cutters, who work in full view
of diners, as well as in its premium
wagyu beef. The restaurant opened last
year on the site of the former Flamingo
Restaurant on Kapiolani Boulevard after
a multimillion-dollar renovation, and
quickly gained a following for premium
dishes and a pristine yet rustic setting.
Custom-designed ventilation hoods have
been praised for their efficiency. Wait-
staff will do the cooking for you on a
tabletop grill, ensuring the high-quality,
high-priced meats are prepared right.
678 Hawaii skews younger than Bud-
namujip, with dishes that arent much
more expensive than other Korean con-
tenders on the nearby Keeaumoku Street
corridor. It stands out from the rest,
however, for its stylish decor (with
prominent, industrial venting over ta-
bles, and waiters in black) and constant
bustling energy. Patrons are drawn by
the star power of owner Kang Ho Dong, a
popular Korean comedian, as well as the
Black Cold Noodle and U.S. Kobe-style
beef raised without hormones or antibi-
otics not to mention the late-night
happy hour.
CUT ABOVE
Some yakiniku restaurants excel not
for their trendiness, but for the quality of
the ingredients and care they put into
preparation and service. If you can get a
table at one of these winners youll leave
cheerful and sated, and also grateful for
the value.
Chois Garden is a modest hideaway,
placed behind its small parking lot in the
blocks behind the Keeaumoku Street
Walmart. Any skepticism engendered by
the setting will be swept away, however,
with the arrival of the fresh, inventive
banchan, which makes use of seasonal
ingredients and unusual (for Honolulu)
items such as chestnut jelly and raw
crab. Sets of meat for the grill are served
in generous portions, with options in-
cluding all beef items, tripe and pork
belly. And the service is knowledgeable
and prompt. A pleasure all round.
Million Restaurant is all about the ba-
sics. With efficient service, large tables
and fluorescent lighting, you can get
down to the business of enjoying the im-
pressive array of side dishes and better
cuts of meat, served at an attractive
price point. Open until midnight on Fri-
days and Saturdays, the restaurant takes
on a festive atmosphere on weekends, as
dating couples, friends and family
groups headed to or from a night on the
town stop in for good grinds.
Yakiniku Seoul is a spacious, bright
and clean haven for yakiniku, rising
above the fray for its cheerful service
and varied menu. Servings are generous
and the quality of the meat earns praise
from many repeat customers.
YOU WANT IT, THEY GOT IT
These are recommended for varying
reasons: value, comfort and an outdoor
patio. Hey, we eat a lot of yakiniku! Some-
times you need it for one reason; some-
times you need it for another.
Sikdorak Korean Restaurant is on
this list for one big reason: all-you-can-
eat yakiniku sets, offered at a bargain
price with no-nonsense service. This fea-
ture can attract a crowd; be prepared to
wait in line during dinner and late-night
hours. (Tip: Dont over-order, as you
may be hit with an extra fee if theres a
too much food left behind.)
Sorabol is a circus of Korean food a
sprawling, something-for-everyone loca-
YA K I N I K U
Select Korean spots help get your grill on
Thick cuts of pork belly, above, are
cooked on the grill at 678 Hawaii. At
left, Yakiniku Seouls various cuts of
meat, served with a wide selection
of banchan (side dishes), have
earned praise from repeat cus-
tomers.
PHOTOS BY GEORGE F. LEE / GLEE@STARADVERTISER.COM
YA K I N I K U
Restaurant proles and recommendations
Whats new in the dining scene
Hawaiis #1 source for restaurant
coupons and special offers
Food presentation is a form of art.
Everything I make is created from the
heart, says owner and chef JJ Luangkhot
of his many dishes, which include Crispy
Kataifi Shrimp and Rack of Lamb Stew.
Its the perfect marriage of good food
and art at JJ Bistro & French Pastry, where
hearty East Asian flavors and French
culinary stylings are always arranged
in the most aesthetically pleasing ways.
SEE PAGE 4 | LAWRENCE TABUDLO PHOTO
AN EDITION OF
MARCH
16-22,
2014
Where the food is as good as Golden | 8
Wailana goes green for St. Patricks Day | 11
ALSO:
Raging for delicious
crab, lobster | 19
$245
DOCUMENTATION FEE
Stk# 13-1026 (414508/17013); Stk# 13-1006 (414223/17013)
2013 NISSAN
LEAF
100% ELECTRIC, NO GAS
2 at this price. 24-month NMAC lease on approved credit. Payment based on 12,000 mi/yr, $3,836 down payment at
signing (includes $595 lease acq. fee and $245 dealer doc fee). Residual $14,611.80. Price & payment after all applicable
rebates and incentives, plus HI State DMV license fee and G.E.T. tax of 4.712%. See dealer for details. Sale ends 12/29/13.
M
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T
H
$8,150
NISSAN LEASE
CASH
808-235-6433
41 FROM WHICH
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tion often full of families celebrating spe-
cial occasions, couples and solo diners
who just got hungry. Be sure to request a
yakiniku table if you plan to grill your
own. Choose less-expensive options
such as a set with bulgogi and copious
vegetables. (Dont over-order: Servings
are big here.) The menus huge, from
stone-pot bibimbap to sushi, so theres
sure to be something that appeals.
Yakiniku Don-Day offers outdoor
seating, a rare commodity. After the sun
goes down, lights wrapped around a
towering shade tree over the patio give
the space a nighttime glow, making it a
good destination after a show or on a
beautiful Honolulu evening. The restau-
rant is tucked away behind a strip of
businesses facing Keeaumoku Street,
making it something of a hideaway. The
meat offerings and generous banchan
are on par with other yakiniku restau-
rants in this Koreatown district, and
the restaurant offers Korean beer and a
full bar. Don-Day is open until 2 a.m. to
satisfy late-night cravings.
Sorabols serving of bulgogi special is delivered to the table in its marinade
and topped with fresh vegetables, ready for the grill. Sorabol boasts one of
the larger selections of Korean food.
RESTAURANT INFO
>> Budnamujip: 871 Kapiolani Blvd.;
593-8822. Lunch, dinner. $$$$
>> 678 Hawaii: 1726 Kapiolani Blvd.;
941-6678. Lunch, dinner, late-night
happy hour starting at 9:30 p.m. $$-
$$$
------
>> Chois Garden: 1303 Rycroft St.;
596-7555. Lunch, dinner. $$-$$$
>> Million Restaurant: 626 Sheridan St.;
596-0799. Lunch, dinner, late night. $$-
$$$
>> Yakiniku Seoul: 1521 S. King St.;
944-0110. Lunch, dinner. $$-$$$
------
>> Sikdorak Korean Restaurant: 655
Keeaumoku St.; 949-2890. Open 24
hours. $$
>> Sorabol: 805 Keeaumoku St.; 947-3113;
www.sorabolhawaii.com. Open 24
hours. $$-$$$
>> Yakiniku Don-Day: 905A Keeaumoku
St.; 951-1004. Dinner, late night. $$-$$$
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 47 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 Center, 2nd Level
Mahalo for 27 years
of your support
& patronage!
2 Merchant Street 53-0422 www.murphyshawa|.com
M | T O P R E S T A U R A N T S
with satay, fried and angel-wing vari-
eties. Highly recommended are the spicy
lemon grass soup with chicken, green
papaya salad, pad ka tiem (Thai garlic
stir-fry), pad thai (rice noodles with
bean sprouts) and pad ki mao (spicy
basil noodles). End the night on a sweet
note with the sweet condensed milk-
filled crepe with coconut ice cream and
a drizzling of chocolate. Delicious!
Hawaii Kai Towne Center, 333 Keahole

St.; 394-2488; www.mailesthaibistro.com.
Lunch, dinner. $$
MARIPOSA
Make lunch with friends extra special
at Mariposa. Start with the popovers, a
cant-lose deal theyre complimentary
and delicious. New lunch items include a
play on the shrimp cocktail, wherein
grilled shrimp are plated over an avo-
cado puree with Maui pineapple; tomato
gazpacho garnished with orange fennel
and ogo (seaweed) salad; and a Wai alua
asparagus salad dressed with snow crab,
speck (cured ham), a pan-fried egg and
green peppercorn vinaigrette. If youve
run overtime on shopping, take a dinner
break with an appetizer of pork belly and
seared scallops accompanied by pickled
watercress and lilikoi brown butter, and
an entree of queso fresco-stuffed roasted
chicken breast in aji amarillo sauce
served with Peruvian long-grain rice and
lentils sprouted in-house.
Ala Moana Center, Neiman Marcus,

third floor, 951-3420; www.neiman
marcushawaii.com. Lunch, dinner,
Sunday brunch. $$$
MEI SUM DIM SUM RESTAURANT
It can be crowded and loud, and the
service can leave much to be desired.
But Mei Sum is still a go-to for many, of-
fering tasty dim sum, hot and fresh,
priced right, all day. Yes, even at night.
Go straight for the good stuff: Order the
deep-fried garlic soft-shell crab and the
deep-fried garlic eggplant. You wont be
disappointed. There are so many other
good things to eat: Shanghai dumplings,
taro puffs, seafood siu mai, spinach and
scallop dumplings, mochi rice in lotus
leaf, mochi puffs, seaweed rolls, pepper
sauce shrimp, char siu bao, shrimp-pork
siu mai, look funn the list goes on.
1170 Nuuanu Ave.; 531-3268. Breakfast,

lunch, dinner. $
MERRIMANS KAPALUA
MICHELS AT THE COLONY SURF
MILLION RESTAURANT
MINGS CHINESE RESTAURANT
Mings boasts three different menus
Shanghai, Cantonese and Korean
but is known for its Shanghai-authentic
xiao long bao, delicately wrapped
steamed dumplings filled with flavorful
soup and ground pork. If ever in doubt,
ask the friendly staffers for recommen-
dations or you could end up with an
overly exotic dish too authentic for
some local palates. The less daring
should go with the boneless chicken
cake noodle, orange chicken and roast
duck, all of which are tasty and highly
recommended.
Waiakamilo Shopping Center, 1414

Dillingham Blvd., 841-8889. Lunch, dinner.
$$
MITCHS FISH MARKET
& SUSHI BAR
Send adventurous visitors and friends
looking for a unique dining experience to
Mitchs. The industrial feel can be off-
putting at first, but its easily forgotten
once you step inside and see all the
beautiful seafood. Dinner reservations
are a breeze due to recent renovations,
but its still fun to sit and watch sushi
Continued from 55
JASON GENEGABUS / 2013
Poke Tacos are served at Monkeypod Kitchen by Merriman.
chefs Hideo Mitsui and Masakazu Murakami
at work, so call ahead and ask for one of five
seats at the actual sushi bar. For $75 per per-
son (two-order minimum), the Chefs Special
is a great value for the type of sushi served.
Among the delicacies, you get a serving of
lobster sashimi including the head, which
is served later in miso soup plus a taste of
toro and whatever fish might be on special
that night.
524 Ohohia St.; 837-7774; www.mitchsushi.

com. Lunch, dinner. $$-$$$$
MOLLYS BBQ & SEAFOOD
MONKEYPOD KITCHEN
BY MERRIMAN
Peter Merriman has many restaurants on
many islands, all ruled by his commitment
to local produce, meats and fish. His one
Oahu restaurant is in the Ko Olina resort and
so draws a high number of tourists, which is
an efficient way to teach out-of-towners
about our island bounty. Most direct path to
the brain is through the stomach, right?
They can learn of a place called MAO Farms
that produces the kale and arugula served in
refreshing salads one with Maui onions
and mac nuts, the other with blue cheese
and Asian pear. They can learn that mush-
rooms grow in Hamakua and grass-fed beef
on the Big Island one served atop a wood-
oven pizza, the other in an all-American
cheeseburger. But the tourists arent the
only ones getting the good stuff. Merrimans
is a popular west-side venue for locals, too,
drawn by the Pumpkin Patch Ravioli (stuffed
with roasted squash), Bulgogi Pork Tacos
and saimin loaded with toppings.
Ko Olina Station, 92-1048 Olani St.; 380-4086;

www.monkeypodkitchen.com. Lunch, dinner.
$$-$$$
MORIMOTO WAIKIKI
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
Thank You Hawaii
For Voting Us
One of Hawaiis
2850 Paa St.
near Airport and 99 Ranch Market
Best Pau Hana Hangouts!
check-out our menu:
henrylouis.net
A Local Treat
A Tasty Experience!
Good FOOD, Good DRINKS, Good TIMES!
833-3728
M | T O P R E S T A U R A N T S
MORIOS SUSHI BISTRO
Some of the most coveted seats in town
belong to this tiny, BYOB sushi bar
helmed by the amiable chef Morio Arime,
a Japanese fish importer by day. Its 18
seats and two seatings per night are per-
petually booked three months out. The
draw? Quality, affordable sushi, lovingly
prepared by Arime, and a casual, intimate
setting where the drinks and laughter
flow. If you snag a seat, reserve the
omakase course and let Arime spoil you.
He may roll out some fatty ahi, buttery
hamachi, crunchy clam, sweet abalone or
pan-fried hamachi kama. The showstop-
per is the live lobster sashimi not for
the squeamish, as the still-moving body is
presented beside its tasty tail meat. Later,
the head and claws are served in an
umami-licious miso soup. Omakase here
is a deal, with $60 satisfying most ap-
petites. You can also order a la carte; be-
sides nigiri and rolls, there are goodies
such as katsu skewers, Seafood Dynamite,
seared moi and soft-shell crab tempura.
Dont forget to bring your own sake or
beer. (Arime and staff wont object to you
sharing.)
1160 S. King St.; 596-2288. Dinner. Closed

Sundays. BYOB. $$-$$$$
MORNING GLASS COFFEE + CAFE
Coffee aficionados islewide have heard
about Morning Glass, where the brew is
always excellent thanks to a regular sup-
ply of fresh roasts from all over the
globe. And foodies know the Manoa
venue is notable for pushing classic
breakfast food into the realm of gourmet.
The weekday menu is short and sweet: a
house-made English muffin piled with ap-
plewood-smoked bacon, local egg,
Gruyere, baby arugula and tomato jam; a
breakfast burrito of egg, potatoes,
roasted peppers and onions, Vermont
cheddar and meat, all wrapped in a flour
tortilla; and steel-cut oats seasoned with
sweet spices and topped with
caramelized brown sugar and fresh fruit.
KAT WADE / 2013
Chef Morio Arime offers personalized service at his King Street sushi
restaurant, Morios Sushi Bistro.
Ristorante Italiano
Fettucinni Alfredo with Chicken
Fine Dining featuring Signature Seafood, Steak & Chicken Dishes
at the most beautiful restaurant on the leeward side of the Island.
} {
Private Room for Private Parties Gift Certicates Available for Holidays
2013
Lunch: Mon-Fri 11am-2pm Dinner: Daily 5pm to 9:00pm
988-5923
Manoa Marketplace | 2752 Woodlawn Dr. Honolulu, HI 96822
Lunch: Daily 11am-2pm Dinner: Daily 5pm to 9:00pm
485-8883
Waimalu Plaza | 98-1277 Kaahumanu St. Aiea, HI 96701
www.paesanohawaii.com
Seafood Combination Shrimp Scampi
Osso Bucco &
Shrimp and Scallop Alla Bolla
On weekends, the menu is beefed up
with pancakes, skillets, fried rice and
omelets. At lunch, look for a lineup that
takes the same approach simple,
classic sandwiches using exceptional
ingredients. New to Morning Glass:
baked doughnuts Thursdays and Fri-
days, which join the regular monthly
events of Burger Night (second Wednes-
day) and Breakfast Night (last Wednes-
day). Also, Morning Glass has settled
into a space at Fishcake in Kakaako to
offer grab-and-go service with all the
same delights offered in Manoa.
2955 E. Manoa Road, 673-0065; 307 Ka-

mani St., Kakaako, 593-1231; www.morn
ingglasscoffee.com. Breakfast, lunch; full
breakfast menu Saturday-Sunday in
Manoa. Kakaako shop closed Sunday. $
MORTONS THE STEAKHOUSE
This upscale, Chicago-born global
chain boasts that it has the best steak
anywhere, and continues trying to prove
it with well-marbled, aged USDA prime
cuts, such as the 24-ounce porterhouse,
a signature 16-ounce New York strip, the
Chicago-style prime 22-ounce bone-in
rib-eye, and a 48-ounce double porter-
house for two. Its most popular cut,
however, is the filet mignon, offered in 6,
8 and 12 ounces. But beyond the beef
are other delectable dishes, such as a
chilled seafood appetizer of Maine lob-
ster, jumbo shrimp cocktail, jumbo lump
crab, Alaskan king crab legs and oysters
on the half shell. Desserts are just as
decadent take the classic Mortons
souffle, served warm in Grand Marnier.
Ala Moana Center; 949-1300;

www.mortons.com/honolulu.
Dinner. $$$$
MURPHYS BAR & GRILL
This honest-to-goodness Irish pub
has been serving up pints of Guinness
since 1987 when Don Murphy pur-
chased this historic saloon. Back in the
day, when it was known as the Royal Ho-
tel, the space was said to have been fre-
quented by royalty and celebrity alike,
such as King David Kalakaua and Robert
Louis Stevenson. Today, take a seat and
get served shepherds pie, corned beef
and cabbage, or fish and chips, dishes
that have drawn in lunch and pau hana
crowds for decades. There are also
burgers, steaks, salads and seafood en-
trees, and beers on tap, seasonals and
beer specials. Customer favorites:
Gaelic steak, a New York steak topped
with green peppercorn sauce; pot roast;
Irish Dip Sandwich, sirloin slices on
baguette with horseradish mayo and
Guinness au jus; and an open-face
turkey.
2 Merchant St.; 531-0422; www.murphys

hawaii.com. Lunch (weekdays),
dinner. $$
MW RESTAURANT
NAGOMI JAPANESE TEPPAN &
LOUNGE
NANZAN GIROGIRO
The changing of the seasons, the zen
of contemplating ones food and tasting
its subtleties, and the theater of a chefs
work come alive at this contemporary
kaiseki restaurant, one of four in the
world (others in Japan and Paris). There
is no menu to peruse, no choice to make
(aside from your drink), just the show
and the exquisite food a value at $58.
Please see Page 65
HEAVENLY ISLAND LIFESTYLE
Fans of Aloha Table and Goofy Cafe
can add this sibling to their list. The
newest offering from the Japan-based
Aloha Table Group continues on its sus-
tainable, organic path with a health-con-
scious menu of ingredients sourced
from farms from Waianae to Waimanalo.
The menu even includes a map and
Traceability Report to show where each
ingredient comes from.
The re-
laxed surfer-
chic interior is
a warm and invit-
ing place for sampling
fresh-fruit smoothies and or-
ganic wines. Entrees include Hamakua
mushrooms, Kona kampachi and co-
conut ceviche over hearts of palm, and
Kahuku shrimp ravioli in a Nalo herb
cream sauce.
Even the loco moco is given a health-
ful makeover with
the addition of beans
and veggies.
Shoreline Hotel Waikiki, 342 Seaside

Ave.; 923-1100; www.heavenly-
waikiki.com. Breakfast, lunch, dinner. $$
IZAKAYA MAI
Izakaya Mai is a family restaurant with
roots in California, offering a novel
change of pace for diners versed in
Japan-based or local Japanese restau-
rants. Theres more sweetness in sauces
and soup bases, and more fire than were
accustomed to in Japanese cuisine.
Owner Yoichi Ito was an instructor
for Benihana restaurants before branch-
ing out on his own in San Mateo, Calif.,
and hes aiming to replicate his Califor-
nia success here.
The restaurant offers a vast menu of
izakaya dishes, from sushi to grilled and
deep-fried specialties. Photos make it
easier to pick out dishes especially
helpful when sushi rolls have names like
Crazy Monkey (hamachi, salmon, tobiko
and cucumber), Crazy Jalapeno (cream
cheese and ahi in a sliced jalapeno) or
Titanic, a jumbo roll of shrimp tempura,
cucumber, avocado, ahi and salmon.
Among highlights are comfort bowls
of Nagasaki noodle soup, champon,
available here in plain, kim chee or
spicy cod versions.
1718 Kapiolani Blvd.; 942-3838. Lunch,

dinner. $$
KAIMUKI SUPERETTE
Simplicity rules at Ed Kenneys new
concept kitchen at Ninth and Waialae
avenues, across the street from his orig-
inal restaurant, Town.
Already known for supporting local
farmers, the restaurant goes one step
further than Town and his former
Downtown @ the HiSAM, by serving as a
marketplace for such take-home local
food sundries as Shinsato Farm
sausages, MAO greens, pickled root
vegetables and watermelon rind kim
chee, so you can enjoy more local prod-
ucts in your own home cooking.
Available on the spot are a handful of
sandwiches featuring ingredients from
land and sea, such as open-face Shinsato
Farm porchetta, and the South Shore
Hee Roll with celery seed and tarragon
on a buttered bun. Complete your order
with sides of rustic salads that include
roots with a fresh-out-of-the-ground ap-
peal, long beans and kabocha.
3458 Waialae Ave., 734-7800. Lunch,

dinner. $$
N E W I N T O W N
BRUCE ASATO / JUNE 8
The charming Monarch Tea Room makes its home in the back of Na Mea
Hawaii/Native Books store in Ward Warehouse.
By Nadine Kam
nkam@staradvertiser.com
The process of selecting the Ilima Award-winning
restaurants begins in early summer, so there are al-
ways restaurants that open too late to make the cut.
Here are some of the newer arrivals:
Kaimuki Superettes menu includes
quiche, left, the South Shore Hee Roll
and an olive oil cake with fruit compote.
KRYSTLE MARCELLUS / AUG. 18
Newcomers offer
innovative flavors
and smart concepts
661 Keeaumoku St. Honolulu | www.chutneyhonolulu.com | www.masalahawaii.com
(808) 312-4295
LUNCH
11:00AM
-
2:30PM
DINNER
5:00PM
-
8:30PM
INDIAN & NEPALI KITCHEN
VARIETIES OF CURRIES, NAAN BREADS, TANDORI GRILLS,
VEGAN OPTIONS AND FRESH CATCH
N E W I N T O W N
MONARCH TEA ROOM
In an unlikely spot in the back of the
Na Mea Hawaii/Native Books store in
Ward Warehouse, Shakkel and Liza Yu-
nis set up a charming tearoom that
takes its cue from Hawaiis monarchical
era.
Yunis, a student of tea while living in
London, found the connections be-
tween Hawaiis monarchs and the
United Kingdom surprising and delight-
ful. She felt a tearoom paying homage
to Hawaiis alii and the traditions they
loved would complement the work al-
ready taking place at the shop, includ-
ing workshops and demonstrations that
keep Hawaiian traditions alive.
Portraits of royals from Liholiho to
Liliuokalani now line the walls, and a
tea hutch is filled with antique pots dat-
ing from 1835 to the 1920s, roughly coin-
ciding with the monarchy period.
Drop in for locally roasted coffee, a ca-
sual pot of tea and sweet treats such as
scones, macarons and red velvet cup-
cakes. But the highlight is daily after-
noon tea, with sweet morsels, scones
and original savories that Yunis con-
ceives, made of local ingredients. Exam-
ples include finger sandwiches of
chicken salad sweetened with lilikoi and
spiced with curry; a cucumber, basil and
taro mini sandwich; or a bacon-cream
cheese scone with Hawaiian pepper jelly.
Its a great place for birthday parties,
baby or bridal showers, or business net-
working events, for up to 25.
Inside Na Mea Hawaii, Ward Warehouse;

330-8853; www.themonarchtearoom.com.
$
THE NOOK
NEIGHBORHOOD BISTRO
Consider yourself lucky if youre in
the hood of Manoa and Moiliili, where
childhood friends Anicea Seiko Cam-
panale and Hailey Berkey run a cozy
shop in Pucks Alley. Shabby chic
Continued on Page 64
KRYSTLE MARCELLUS / AUG. 17
Anicea Campanale, co-owner of The Nook Neighborhood Bistro, checks or-
ders during a busy Sunday morning brunch.
N E W I N T O W N
fixtures and a bar
counter topped with
scones and muffins of
the day with such
creative combinations
as strawberry-yuzu or
lemon-dill with black
pepper give it a
homey, neighborly
vibe.
The menu is short
and sassy, but even so,
youll find yourself
making many return
trips for fare thats out
of the ordinary, such as
pineapple pancakes
topped with caramel
and bruleed pineapple
thats mellow, not
acidic, sour or overly
sweet; and grilled
cheese sandwiches
with a healthful boost
of Asian pear.
The Nook uses local
meat, dairy and produce
that youll find in everything
from a kale Benedict to
malasada breakfast sandwich filled with
Shinsato pork sausage and a fried egg.
Pucks Alley, 1035 University Ave.,

942-2222; www.thenookhonolulu.com.
Breakfast, afternoon brunch. $$
RUSSOS COAL-FIRED
ITALIAN KITCHEN
Unlike our other entries, this one is an
import, an offshoot of New Yorker An-
thony Russos business that started in
1978. The mainstream Italian fare
doesnt make it a destination restaurant,
but its a nice addition to the Ewa Beach
community, with casual-contemporary
decor and food that manages to be si-
multaneously special enough for holi-
days, parties and anniversaries, and
accessible enough for a weeknight when
you just dont want to cook.
The menu offers a full range of appe-
tizers to desserts, starting with crowd-
pleasing calamari fritti, and coal-fired
garlic knots and chicken wings. Also of-
fered are sandwiches and flatbreads,
though most people
will gravitate toward the pizzas and pas-
tas. Choose a specialty pizza or create
your own from more than 30 topping op-
tions that range from basics of Italian
sausage, Canadian bacon and mush-
rooms, to Angus beef, sopressata salami
and kalua pork.
Laulani Village, 91-1121 Keaunui Drive,

Ewa Beach, 840-0412. Lunch, dinner. $$
SCRATCH KITCHEN & BAKE SHOP
Second-generation chef/restaurateur
Brian Chan whose parents own the
popular Little Village Noodle House
was in the kitchen at Epic for seven
years before striking out on his own,
completely transforming the dingy
space that once housed Ken Fong into a
contemporary restaurant complete with
selfie wall.
As the name implies, comfort food
here is made from scratch. All-day
brunch themes change quarterly, but ex-
pect a varied range of soul food that em-
braces such global palate pleasers as
Southern Creole shrimp and grits,
to Seoul-inspired meatloaf, to South
American pampas-style steak with
chimichurri sauce.
Brekky flows into Lunchy with
beautiful salads and hearty entrees that
have included spiced Moroccan chicken
and a kalbi meatloaf. Similar selections
are available in the evening. Fabulous
sides accompany the main attractions.
1030 Smith St., 536-1669; www.scratch-

hawaii.com. Breakfast, lunch and dinner.
$$-$$$
TIANOS
Kauais loss became our gain when
the family restaurant Tianos moved
from Lihue to Waipahu, sharing the
parking lot with Waipahu Festival Mar-
ketplace. Its a Filipino-American restau-
rant with the kind of breadth that
welcomes all, because not everyone ap-
preciates Filipino food.
Beyond ethnic specialties, the restau-
rant offers wider-appeal pastas, local-
and American-style entrees from kalua
pig nachos to prime rib.
The Filipino dishes tend to suit more
local palates, easing up on briny patis
and bagoong that, even in our chop-
suey culture, often has many turning up
their noses.
Those who cant get enough of the
fermented fish and shrimp vapors can
always get their hands on more condi-
ments to add at will.
One of the most popular dishes is the
adobo fried rice omelet, big enough to
feed three, with the thin egg folded
beautifully over moist fried rice.
Vegetables are also plentiful in dishes
such as sari sari, which includes
squash, carrots and ong choy, with a
choice of slivers of pork or shrimp. Even
the furikake salmon here is topped off
with nutritious mustard cabbage.
And the lechon kawali will put fans of
Thelmas restaurant to the test.
94-235 Hanawai Circle, Waipahu,

677-2992. Lunch, dinner. $$
The B.L.T. Benny from
Scratch Kitchen &
Bake Shop includes
bacon, roma
tomato, arugula,
poached eggs
and peppered
hollandaise.
DENNIS ODA
/ JULY 22
Follow Nadine Kams restaurant commentary in The Weekly Eater in the Honolulu
Star-Advertisers food section on Wednesdays, and her Take a Bite blog at
www.honolulupulse.com. Click on blogs.
Continued from
Page 63
T O P R E S T A U R A N T S | N - P
Diners sit on the perimeter of an open
kitchen, watching as the months menu
six to eight tasting courses reflecting
the season in varied textures, flavors
and preparations comes together
with precision by chef Yoshi Matsumoto
and staff. Each dish is a work of art, pre-
sented in earthenware by Kyoto ce-
ramist Nanzan. Honolulu specialties
include foie gras manju, Kyoto-style fish
broth (suimono; changes each month,
depending on fish from Tokyo) and a
matcha item at dessert. These three are
always on the menu, though their styles
change. The rest is a surprise.
560 Pensacola St. (at Hopaka Street);

524-0141; www.guiloguilo.com. Dinner.
Closed Tuesdays, Wednesdays. $$$
NICOS AT PIER 38
Nicos has come a long way from its
days as a takeout counter pumping out
$10 plate lunches. But its mission re-
mains the same: fresh fish, straight from
the auction (steps away), at an afford-
able price. The new restaurant is an airy,
modern space right on the water, with
an up-close view of the harbor, its fishing
boats and cargo ships. A full bar offers
wines on tap and indoor and outdoor
seating. Chef Nicolas Nico Chaize and
staff still serve lunch classics such as
fish and chips, fried ahi belly, beef stew,
chicken katsu, his famous cheeseburger
and the ever-popular furikake seared
ahi. But the chef also flexes his French
cooking skills in dishes such as steak
frites (seared skirt steak with herbed
butter), clams sauteed in white wine,
Nicoise salad with blackened ahi, red
wine-braised short ribs and bouilla-
baisse. Also delicious: the catch of the
day, poisson cru (Tahitian ceviche), fish-
ermans stew. Save room for dessert,
which is stellar here. Tiramisu, salted
caramel cake, lilikoi meringue tart, car-
rot cake, chocolate cake, apple pie its
all good. Looking for a great grab-and-go
lunch? Try Nicos adjacent fish market,
offering tasty poke bowls and Hawaiian
food, as well as fresh seafood, in-house
smoked fish, beer, wine, cold drinks and
snacks.
1129 N. Nimitz Highway; 540-1377;

www.nicospier38.com. Breakfast Monday-
Saturday; lunch, happy hour, dinner daily.
No reservations. $-$$
NOBU WAIKIKI
OLIVE TREE CAFE
Simple, honest flavors of the Mediter-
ranean shine at this cozy neighborhood
bistro serving arguably the best Greek
food on the island. Tangy lemon and yo-
gurt, fresh herbs, fruity olive oil, ripe
tomatoes, salty roe, earthy lamb and
feta, tanniny grape leaves. Each dish is
fresh and made well, 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 it gets crowded and bring
your own wine or beer, or check out the
imported bottles at sister shop Oliver
next door. Dining alfresco on the bistro
tables, surrounded by stringed lights
and Greek music, it can feel quite magi-
cal, quite far away. Popular: fresh fish
souvlaki, hummus, baba ghanoush, mus-
sels ceviche, taramasalata (caviar
spread).
4614 Kilauea Ave., Kahala; 737-0303. Din-

ner. Cash or check. BYOB. $-$$
ONO HAWAIIAN FOODS
Old Hawaii lives on at this Kapahulu
hole-in-the-wall, its 10 or so little tables
kept bustling day and night by visitors
from nearby Waikiki. Prepare for a wait
outside and then a time warp. All
your favorite Hawaiian dishes are still
served in green cafeteria-style dishes;
the walls are plastered with years of au-
tographed photos, news clippings and
awards; and cash is the only way to pay.
The food is classic Hawaiian, from kalua
pig and poi to naau puaa (pig intestines
and luau leaves) and tripe stew. Must
try: the big, juicy pork lau lau; salt meat
luau; salt meat watercress.
726 Kapahulu Ave.; 737-2275; www.ono

hawaiianfoods.com. Lunch, dinner. Closed
Sundays. Cash only. $$-$$$
ORCHIDS
Halekulanis casual-elegant restau-
rant offers exquisite oceanfront scenery
and contemporary seafood fare. Or-
chids is particularly known for its Sun-
day brunch buffet, a top-notch
smorgasbord featuring signature
popovers, a suckling pig, prime rib,
sushi and sashimi, an omelet station,
ice cream bar, the hotels famous co-
conut cake and much more. Daily
breakfast offerings include poached
eggs on Alaskan king crab with hol-
landaise, a Japanese breakfast with fish
and miso soup, popovers and haupia
bread French toast. Lunch and dinner
feature Orchids signature Chinese-style
steamed onaga, ahi crudo and olive oil
poached salmon.
Halekulani, 2199 Kalia Road, Waikiki;

923-2311; www.halekulani.com. Break-
fast, lunch, afternoon tea, dinner, Sunday
brunch. Dress code. $$$-$$$$
PAH KES CHINESE RESTAURANT
Fifteen years strong, this beloved Ka-
neohe restaurant has found its niche
serving delicious, MSG-free traditional
Hong Kong cuisine, and then some. For
one, the secrets out on its gourmet
desserts. Folks are flocking for chef/co-
owner Raymond Sius works of art: gold
leaf-flecked Chocolate Decadence (a
flourless Belgian-chocolate cake),
vanilla bean soy milk custard with
mango sorbet, Okinawan sweet potato
cheese tart, and lilikoi and mango
mousse cakes, to name a few. Siu says
customers wont let him scratch such
fresh Chinese-Hawaiian fusion items as
jumbo scallops with asparagus and
crispy spinach. And salads such as the
ahi sashimi salad with soy-ginger-lime-
herb dressing and Nalo greens/Maui
onion salad have been very popular.

235-4505; www.pahke.com. Lunch, dinner.
$-$$
Continued from 61
CINDY ELLEN RUSSELL / AUG. 27
A mushroom and caviar course reflects the contemporary elegance of Or-
chids at the Halekulani.
www.ziaskaneohe.com
Sangria
Lemon
Drop
Italian
Spritz
Kaneohe
45-620 Kamehameha Hwy
Ph. 235-9427
Mon-Fri 11am-9pm
Sat-Sun 9am-9pm
Delicious Homestyle
Italian Cuisine
Happy Hour Daily 3pm-6pm
Special Drink & Appetizer
Pricing
98-020 Kamehameha Highway
Waimalu Shopping Center
484-2221
Mahalo Hawaii
for your support
A Proud Recipient of
OPEN DAILY: 11am-10pm
Westgate Plaza
E-Mail: hawaiimanapua@yahoo.com
ph: 847-8888 or 680-0563
P | T O P R E S T A U R A N T S
PAINA CAFE
We love our poke bowls, and Paina
Cafe ltes us create our dream bowl from
at least seven types of poke, brown or
white rice or salad, hot and mild sauces,
and 14 toppings including kim chee,
taegu, pickled onions, natto, yamaimo,
furikake and tempura flakes. If thats too
many choices, go with a signature bowl:
The Poke Crunch Bowl (teri glaze, tem-
pura flakes) or Hawaiian Poke Bowl
(with kalua pig, lomi salmon). But
theres more than poke here. Sand-
wiches, salads, plate lunches and acai
bowls all provide fresh, healthy options.
Dont forget your drink: choose from
Italian cream sodas, flavored iced teas,
coffees, green tea lattes and shakes and
more. Other top picks: Shichimi seared
ahi bowl, steak and shrimp plate,
seared ahi plate, and spicy tuna
salad.
Ward Warehouse, 1050 Ala Moana Blvd.;

Highway, Suite E123A, Hawaii Kai;
356-2829; www.painacafe.com.
Lunch, dinner. $
PANCAKES & WAFFLES
Thick, fluffy Belgian waffles topped
with two or three pieces of fried chicken
and honey butter, oh my! Thats the spe-
cialty here, but theres so much more:
all sorts of pancakes, waffles, crepes,
omelets and eggs Benedicts; loco mo-
cos, plate lunches, sandwiches and sal-
ads; and deep-fried Twinkies, Oreos, ice
cream and cheesecake. Come with an
appetite; owners Jason and Juliana Sung
serve huge portions. Other popular
items: fried rice loco moco, waffle eggs
Benedict; P&W Special (omelet with
ham, sausage, bacon, tomatoes, onions,
bell peppers, mushrooms, potatoes and
cheese).
City Square Shopping Center, 1284 Kalani

St.; 847-7770; www.pancakesandwaffles
hawaii.com. Breakfast, brunch, lunch. $
PANYA BISTRO
The familiar blue glow of Annie and
Alice Yeungs trendy cafe means slurp-
ing laksa and spicy wontons, and sip-
ping fresh lychee martinis and Illy
coffee with the BFFs. In its 17th year
and with new digs in Hokua, Panya con-
tinues to sate us with homestyle com-
fort food and luscious baked goods, in a
chic, modern space with indoor and
outdoor seating and that blue-light bar.
Its a great place to catch up with
friends any time of day. Other dishes we
love: oxtail stew, Thai-style steak salad,
homemade gyoza. Do save room for
dessert. Three words: mango mousse
cake.
Hokua, 1288 Ala Moana Blvd., suite 116;

946-6388; www.panyabakery.com. Break-
fast, lunch, dinner. $$-$$$
PEARL, THE
See Rising Stars, Page 29
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 Macys Ala Moana, 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 the kim chee Reuben, kalua pig
taro hash eggs Benedict and local
classics such as miso butterfish, braised
short ribs and steamed onaga. Popular:
Kuahiwi Ranch loco moco, New Zealand
salmon ochazuke risotto, Guri Guri cock-
tail, Haupia Tapioca Halo Halo. And the
burger is consistently rated among
Oahus best.
Ala Moana Center, Macys, third floor;

945-6573; www.alanwongs.com. Breakfast
on weekends; lunch daily; dinner daily ex-
cept Sundays. $$-$$$$
Mahalo, Hawaii!
w w w. z i p p y s . c o m
PINT + JIGGER
Craft libations, upscale grub and a rus-
tic-modern ambience add up to gastropub
greatness for owners Hideo Simon and
Dave Newman. No run-of-the-mill bar food
here; they smoke their own pork for slid-
ers, case their own brats, make their own
lager cheddar cheese and barrel-age their
own cocktails. The menu and 21 taps are
constantly changing to offer new tastes,
save for crowd-pleasing staples such as
the P+J Stout Burger (lager cheese, garlic
aioli), the Scotch Egg (soft-boiled,
wrapped in pork, breaded and deep-
fried), the Applewood Smoked Double-Cut
Bacon (with spicy corn salsa), the spiral-
cut barbecue potato chips, and the
Brandy and Bacon Strawberries. As for
the libations, you cant go wrong with one
of the $10 specialty cocktails: the
Mesquite Smoked Manhattan, the Moscow
Mule, or the award-winning Smoking Gun
Margarita (with blood orange, fresh
lilikoi and smoked macadamia). Very
sexy.
1936 S. King St.; 744-9593; www.pintand

jigger.com. Dinner, late night. $$
PIG & THE LADY, THE
PIONEER SALOON
Pioneer Saloon offers ono local-kine plate
lunches with a Japanese flair, so dont let the
country-Western name and vibe fool you.
Regulars order the ahi (Cajun-style, garlic
and grilled), rib-eye, miso salmon, ham-
burger steak or one of the crisp katsu vari-
eties (chicken, pork hamburger or ahi),
perhaps even the beef tongue, but growing
in popularity are the garlic scallops and
creamy chicken, both new additions to the
menu. As if choosing an entree isnt hard
enough, you must also pick a rice type. Skip
the generic white or brown and go with the
shiso wakame or mixed-grains and beans.
3046 Monsarrat Ave., Kapahulu; 732-4001.

Lunch, dinner. Closed Mondays. $-$$
Pint + Jiggers Oatmeal Stout Burger pairs well with the gastropubs
beer and craft cocktails, reflecting a modern pub experience.
R | T O P R E S T A U R A N T S
REAL A GASTROPUB
REALs younger sibling, BREWd, has
gotten more attention from Honolulus
beer-drinking community in recent
months, but those unwilling to make the
trip to Kaimuki can rest assured that
REAL remains a beacon of greatness
amid the hustle and bustle of Ward Cen-
ters. And along with all the great brews,
chef Troy Terorotua continues to dazzle
with small plates that showcase his pas-
sion for food and ability to pair the fla-
vors of his creations with the beer he
has available on tap. Portions and prices
are manageable enough to order multi-
ple items. Start with garlic candied ba-
con, Buffalo-fried deviled eggs or bacon
fat fries with house-made ketchup before
moving on to the Duck Confit Corn
Dog, beer-braised brisket poutine or
chicken and waffles. REALs sandwich
game is on point, too, with a variety of
sliders (char siu pork, miso-marinated
fish, Portobeero mushroom) and a
Blue Balls Hoagie made with blue
cheese-stuffed meatballs. Be sure to
save some room for a Guinness Float
(made with beer!), smores cheesecake
or an Irish Car Bomb (cookie, 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.com. Pau hana, dinner. $
RESTAURANT KO
RESTAURANT KUNIO
Lots of quality Japanese food to be
found here: noodle dishes (udon and
soba), donburi, teishoku meals (which
come with miso soup and a salad) and
combination choices including crispy
shrimp tempura, melt-in-your-mouth
miso butterfish, fresh sashimi, soft-shell
crab, chicken katsu and saba. Theres
even a sushi bar (which opens daily at
11 a.m.) so have a seat at the counter
and watch the sushi chef in action. If
theres more than four in your party, ask
for the Funamori Boat for a nice sam-
pling of lobster, tempura, teri beef,
chicken katsu, sashimi and sushi in an
impressive presentation, and it even
comes with miso soup and salad for
four. Finding a parking stall in Waikele
Center AND scoring an open table (no
reservations allowed) at Kunio both re-
quire patience, but its always well worth
the wait.
Waikele Center, 94-799 Lumi aina St.,

Waipahu, 680-9188; www.restaurant
kunio.com. Lunch, dinner. $$-$$$
ROYS
RUMFIRE
RumFire is a happening spot for pau
hana drinks and late-night specials while
partying to the sounds of live DJs and
music. Show up earlier for happy hour
(with great food and drink specials) be-
fore the crowd fills in to relax, sip on a
cocktail (or two) and let yourself be
lulled by priceless scenic views over-
looking the beach and iconic Diamond
Head. Oh, and the food! Perfect for shar-
ing pupu-style, try the kalua pork nachos
(slathered with cheddar cheese and a
Maui onion salsa), kim chee fried rice
and Yukon french fries, or go for the
curry banh mi sandwich (actually on a
baguette) and fish tacos, which now
comes with a corn salsa.
Sheraton Waikiki, 2255 Kalakaua Ave.;

922-4422; www.rumfirewaikiki.com.
Lunch, dinner. $$-$$$
RUTHS CHRIS STEAK HOUSE
See Publishers Choice, Page 26
RYANS GRILL
BRUCE ASATO / 2010
Barbecued ribs come with a serving of garlic fries at RumFire in the Shera-
ton Waikiki Hotel during happy hour.
The beer selection at REAL a Gastro -
pub changes throughout the year.
Best American Food
- 2014, 2013 & 2012 Honolulu Star-Advertiser
Best Family Dining
- 2014, 2013 & 2012 Honolulu Star-Advertiser
Best Fried Rice
- 2011 Honolulu Star-Advertiser
Best Neighborhood Pub/Bar
WEST OAHU - 2014 Honolulu Star-Advertiser
KAILUA 263-8880 | KAIMUKI 738-8855
PEARLRIDGE EAST 487-8188 | WAIPIO 678-8868
WARD CENTER 591-8891 | WINDWARD MALL - COMING SOON!
www.bigcitydinerhawaii.com Find us on Facebook & Twitter
Mahalo
Hawaii!
HALEKUAI CENTER 563 FARRINGTON HIGHWAY, KAPOLEI
Across Kapolei Shopping Center
Mon-Fri: 10:30am - 9:30pm Sat-Sun: 11:00am - 9:30pm
674-2262 | www.thailaorestauranthi.com
Recipient of the 'Ilima Award for RAVE REVIEWS for the second year in a row.
A repeat performance...
R E S T A U R A N T
Le Bistro
Mahalo
Niu Valley 808.373.7990
SANSEI SEAFOOD RESTAURANT
& SUSHI BAR
The awards keep piling up for
owner/chef D.K. Kodama and his up-
scale restaurant because, simply put,
there are so many award-worthy dishes
to choose from. For starters, there are
the Banzai oyster shooter and fresh
hamachi carpaccio with truffle ponzu
vinaigrette. No regrets here. Then, the
sushi, beautifully presented like an art
masterpiece, so fresh and delicious,
namely the award-winning mango crab
salad hand roll and Dragonfly Roll (spicy
tuna topped off with maguro and avo-
cado), once regarded as only a specialty
but now on the menu for good. Also rec-
ommended are the panko-crusted ahi
sashimi, grilled ahi and shrimp cake, and
king crab ramen immersed in a rich, to-
die-for Asian truffle butter broth. Ask
about craft cocktail pairings for the ulti-
mate food experience. Sansei transforms
into a late-night hangout with free
karaoke on Fridays and open-mic nights
on Saturdays. Can it get better? Why,
yes. Check out happy hour, from 5:30 to
6 p.m. Sundays and Mondays, as well as
early-bird specials.
Waikiki Beach Marriott Resort & Spa,

2552 Kalakaua Ave., third floor; 931-6286;
www.sanseihawaii.com. Dinner, late night
(Friday-Saturday). $$$
SARENTOS
SEOUL GARDEN YAKINIKU
Youll find the standards of a Korean
barbecue restaurant here, along with a
varied and tasty selection of complimen-
tary banchan (side dishes). All-you-can-
eat sets available for lunch or dinner at
this bright, clean yakiniku emporium
have been bringing in a new set of enthu-
siasts, but Seoul Garden has been a long-
standing favorite with local families who
appreciate the cheery, no-nonsense
service and dependably flavorful menu
offerings, including sizzling platters of
kalbi or bulgogi, fish or meat jun, and
spicy pork.
1679 Kapiolani Blvd.; 944-4803. 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 kampachi and bone-in rib-eye for
two, weighing in at 1.5 pounds. Also pop-
ular are the Seafood Tower (lobster, oys-
ters, abalone, mussels, shrimp, poke and
king crab), house chowder and the mac
and cheese, made with eight cheeses.
Hyatt Regency Waikiki Beach Resort and

Spa, 2424 Kalakaua Ave.; 923-1234;
www.shorgrill.com. Breakfast, dinner.
$$$$
SIDE STREET INN/SIDE STREET
INN ON DA STRIP
Whether at the newer Kapahulu
restaurant with its brighter, more up-
scale ambience (complete with private
party rooms) or the original hidden gem
in the Ala Moana area that features more
of a bar scene, both locations pack a
punch with hefty family-style servings of
ono food and a hungry crowd, many
who flock over to enjoy good grinds
while watching televised live sporting
Please see Page 71
D I N I N G A R O U N D T H E W O R L D
By Julie Makinen
Los Angeles Times
BEIJING >> A Peking duck dinner
might inspire a twinge of guilt about in-
dulging in some decadent, fatty fowl.
But health-conscious diners at the high-
end Da Dong restaurant chain here in
the Chinese capital can at least rational-
ize they did a little weightlifting before
their meal.
Menus at Da Dong are heftier than a
small dumbbell 5 pounds, 4 ounces,
to be exact. Measuring 20 inches tall, 15
inches wide and more than an inch
thick, the 140-page menu outweighs Na-
tional Geographics Global Atlas.
Packed with rich color photos, the
volume is divided into chapters on
sumptuous paper. The brown binding
bears the restaurants name, and a table
of contents listing about 200 dishes
runs four pages. And diners are handed
two other menus: a selection of sea-
sonal items (24 pages) and a wine list (a
relatively svelte 19 pages).
AT MANY au courant establishments
in the United States and Europe, a trend
toward in-season and locally grown food
has helped shrink the list of dishes in re-
cent years, transforming bills of fare into
single-sheet affairs. At the same time,
high-end restaurateurs in China have
been supersizing. Da Dongs massive
menu may be among the most eye-pop-
ping in town, but its hardly alone in its
heftiness or artistic ambition.
Middle 8th in Beijing, specializing in
dishes from Yunnan province, employs
a 128-page, 3-pound carte. At Pure Lo-
tus, a pricey vegetarian hideaway, cus-
tomers contend with a golden-paged
volume stretching 2 feet wide and
weighing 4 pounds, 5 ounces; and if that
isnt enough, the nine-course $133 tast-
ing menu is carved into an inch-thick
wooden plank, also 2 feet wide. Count-
less run-of-the-mill restaurants offer cus-
tomers menus as large and colorful as
American high school yearbooks.
This penchant for magnum opus-style
menus spills over to Western eateries
here. Mr & Mrs Bund, Paul Pairets
haute French bistro in Shanghai, has
embraced the concept, presenting a
120-page offering of about 150 items
ranging in price from $6 to more than
$130, with photos of almost every dish.
We were inspired by these Chinese
menus, Pairet said. Western menus,
they try to avoid repetition, and the
price range is very narrow, but we
wanted to open it up.
Extensive Chinese menus are hardly
new; just ask anyone whos ordered
from a Chinatown takeout joint state-
side. But in general, U.S. Chinese menus
are slimmer than their mainland Chi-
nese counterparts.
Just why Chinese menus are growing
in girth is a complex question rooted in
cuisine, culture and commerce.
The Middle Kingdom has great culi-
nary diversity, and whereas Western
cooking often relies on time-intensive
techniques such as baking and roasting,
Chinese cuisine tends to utilize a rela-
tively finite number of ingredients, with
chefs producing a multitude of dishes
just by switching from boiling to saute-
ing or using a slightly different sauce.
Family-style ordering feeds a desire
for selection, as do cooks eager to cater
to diverse parochial palates, from the
spicy-loving Sichuanese to the more del-
icate-dining Shanghainese. A culture of
entertaining, whereby hosts show their
generosity by ordering lavishly, also fos-
ters expanded offerings.
Other factors are less obvious. Jen
Lin-Liu, author of On the Noodle Road:
From Beijing to Rome with Love and
Pasta and owner of Black Sesame
Kitchen in Beijing, said its a reflection
of Chinas past poverty mixed with rela-
tively recent economic gains.
Chinese are able to try all kinds of
imported ingredients that werent avail-
able just a little over a decade ago, she
said.
Dong Zhenxiang, the chef behind the
600-seat Da Dong, says he started
adding photos to his menu in the early
1990s after being designated a tourist
class restaurant by the local govern-
ment as the nation shed Communist
canteens and embraced capitalism.
He found that foreigners and Chinese
alike appreciated the visual guide.
Chinese dishes sometimes are very
abstract when it comes to their names.
Even Chinese people, if they dont know
the story behind it, theyll find it hard to
understand, he said. Take, for exam-
ple, the Dragon and Tiger Fight. Its fish
and chicken. But if you dont know that,
you dont know whats in it. A picture
will show you. Even I, as a profes-
sional chef, its taken me years to realize
why some dishes have their names.
As his menu grew more elaborate,
Dong found himself in a predicament:
Customers were pinching them.
Ordinary customers and competi-
tors would steal them; they would put
them in their bags or under their coats.
Waitresses would ask if they had taken
them, and theyd just say no, and we
couldnt just search them, Dong re-
called. We need about 200 menus for
each restaurant, and wed get down to
100 and there wouldnt be enough to al-
low people to order.
SOME restaurateurs might have
switched to simpler printouts. But Dong
was inclined to go big.
Now, his mega-menus are made once
a year at a top printing house in Shen-
zhen, and theft is way down, though
we did have one person come in with a
suitcase and manage to get one that
way, said Dong.
He will occasionally sell last seasons
menus for $200 to those who really
want to take one home.
Picking up a menu in China calls for heavy lifting
Chinese dishes
sometimes are very
abstract when it comes to
their names. Even
Chinese people, if they
dont know the story
behind it, theyll find it
hard to understand.
Dong Zhenxiang
Chef, Da Dong restaurants in
Beijing, explaining why his menus
need to be so big 140 pages,
weighing 5 pounds
LOS ANGELES TIMES

Waimalu
98-020 Kam Hwy.
488-8824
Waipahu
94-256 Waipahu Depot St.
676-2088
Ewa Beach Shopping Ctr.
91-919 Fort Weaver Rd.
689-0999
www. shi rossai mi n. com
Saimin & So Much More!
including
Personalized Catering
for All Occasions!
Joe Moore Saimin
Nabeyaki
Mahalo Hawaii
for Voting Us Hawaiis
Thai Restaurant!
pearl kai shopping center
98-!99 K^MLH^MLH^ HWY UN1 C2
OLN D^LY. 11AM 3PM 5PM 9PM
#
1
488-2881 www.cnttfnti.co
SLVING LUNCH a DINNL TAkL-OUT AVAILALL
Delectable PASTRIES & PIES
Gourmet COOKIES & MOCHI
Decorated CAKES
Custom CUPCAKES
Smooth PARFAITS
Creamy PUFFS & MORE!
All Made Fresh Daily!
CALL US FOR
FUNDRAISING
SPECIAL
OCCASIONS
PARTY
PLANNING
Try Our
Famous
WHITE
CHANTILLY
CAKE
Wednesday - Saturday
8am - 12pm
CALL 422-0059 | www.larrysbakery.com
Follow us on:
4369 LAWEHANA STREET (across from Target in Salt Lake)
T O P R E S T A U R A N T S | S
events. The menus are primarily the
same and offer Side Streets signature
must-haves: fried rice, pan-fried pork
chops and mouth-watering boneless
kalbi. Another must-have is the scrump-
tious chocolate peanut butter crunch
with ice cream. Note: The Hopaka Street
location offers a weekday lunch-counter
takeout service from 10 a.m. to 1:30 p.m.,
while the Kapahulu location offers lunch
on weekends from 1 p.m.
Side Street Inn, 1225 Hopaka St., 591-0253;

Side Street Inn on Da Strip, 614 Kapahulu
Ave., 739-3939; www.sidestreetinn.com.
Lunch (weekdays at Hopaka Street and
weekends at Kapahulu); early dinner, late
night. $$
SIGNATURE
Restaurateur Peter Kim set out to
open a steakhouse based on his own
likes. It was a daring 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, 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. (Dont tell your doctor
what youre eating.) Raw and cooked
seafood options start with the Signature
Seafood Tower stacked with Maine lob-
ster tail and claws, jumbo shrimp, scal-
lops and oysters on the half shell. A la
carte selections range from oysters on
the half shell to miso butterfish, and
Alaskan king crab legs. A vast wine and
cocktail menu awaits, as well as dessert
libations such as The Shake, an adult
milkshake of Absolut vanilla, Kahlua, Go-
diva chocolate liqueur and vanilla ice
cream, topped with chopped
macadamia nuts and cinnamon. Yum!
Ala Moana Hotel, 36th floor, 410 Atkinson

Drive; 949-3636; www.signatureprime
steak.com. Nightly dinner and happy hour.
$$$$
SIKDORAK KOREAN
RESTAURANT
SORABOL
SOUL DE CUBA CAFE
Enter the doors of this Cuban restau-
rant and immerse yourself in the sights,
sounds and flavors of Cuba. Popular
dishes include the fricase de pollo
(chicken with onions and Spanish
olives), lechon asado (hand-pulled roast
pork) and soul Cubano sandwich (ham,
roast pork and salami). The new lumpia
Cubano (think of it as a Filipino crispy
spring roll with ham, Swiss cheese and
roasted pork) is a winner; the eggplant
milanesa is an excellent choice for vege-
tarians. Sunday brunch (11 a.m. to 5
p.m.) has been added, and a happy hour
from 4 to 7 p.m. (except Sundays). The
dream sadly ends when you exit the
doors and find yourself back to reality in
downtown Chinatown, but at least your
tummy will be content.
1121 Bethel St.; 545-2822; www.soul

decuba.com. Lunch, dinner, Sunday
brunch. $$
SOUVALY THAI
Kudos to Souvaly Thai for rolling into
Haleiwa town (with its mobile truck
parked at 66-235 Kamehameha Highway)
and providing grateful North Shore resi-
dents and visitors the same excellent
Thai cuisine served in its elegant Pearl
City restaurant. There are crispy garden
rolls (packed with avocado, carrots,
pineapples, cucumbers and rice noodles
Continued from 69
S | T O P R E S T A U R A N T S
in a sweet sauce), panang curry,
drunken noodles (chow fun with mixed
vegetables smothered in a homemade
chili paste), Dungeness crab curry and
the ever-popular crispy whole fish (tai
snapper), to name a few. As if there
werent enough options, a couple of new
creations have been added: green
mango salad with crispy sea bass and
Manila clams with basil.
803 Kamehameha Highway, Pearl City;

455-5888. Lunch, dinner. $$
SPALDING HOUSE CAFE
The Honolulu Museum of Arts Spald-
ing House, high above Honolulu in
Makiki Heights, offers the ambience of a
peaceful hideaway, and the cafe is an oa-
sis of simple good cheer. Chef Susan Lai
Hipp whips up contemporary,
Mediterranean-inspired fare, including
panini and tofu watercress, curried
quinoa or kale Caesar salads. If time per-
mits, consider calling to reserve the
Lauhala and Lunch picnic service on the
museum lawn a picnic lunch for two,
$35, with sandwich or salad, cookies
and beverages attractively packed in a
basket.
Honolulu Museum of Art Spalding House,

2411 Makiki Heights Drive; 237-5225.
www.honolulumuseum.org.. Lunch
(closed Mondays). $$
SPICY AHI & BBQ
The specialty here, if it aint obvious,
is the glistening, made-to-perfection
spicy ahi bowl, quality sashimi-grade ahi
served over a mound of steamed white,
brown or sushi rice (or go with fresh
vegetables for a healthier alternative).
The menu options go much further with
two- and three-choice combination
plates and teishoku meals. Choose from
favorites such as miso salmon, tempura,
mochiko chicken and rib-eye steak, or,
back by popular demand, deep-fried oys-
ters. (Note: Lunch orders must be
placed by 1:40 p.m. Otherwise, those
spicy ahi cravings must be restrained
until the restaurant reopens for dinner
at 5 p.m.)
Times Square Shopping Center, 98-1254

Kaahumanu St., Waimalu; 488-4851. Lunch,
dinner (closed Sundays and Mondays). $$
STAGE
STARBUCKS COFFEE CO.
SUGOI BENTO & CATERING
Two words: garlic chicken. Crunchy,
deep-fried, tender pieces of chicken
slathered in a lip-smacking, mouth-wa-
tering sweet garlic sauce (also available
in spicy garlic). And now theres a
healthier take on this favorite grilled
garlic chicken which comes smoth-
ered with the same garlicky goodness so
as not to deny the health-conscious.
(Thank you, Sugoi!) But wait! Have you
tried the new Korean chicken? If you
ever tire of Sugois signature garlic vari-
ety (never!) or are afraid of reeking like
garlic at an important meeting (perhaps
bring some extra pieces to score
points?), opt for this Korean variation.
You wont regret it, says Sugoi owner
Zack Lee. Be sure to check online for
hassle-free, time-saving options such as
placing orders in advance and island-
wide delivery service. Also recom-
mended are the homemade 5-ounce
hamburger steak patties, tonkatsu with a
special homemade secret sauce and yak-
isoba noodles we dare you to go
spicy!
City Square Shopping Center, 1286 Kalani

St.; 841-7984; www.sugoihawaii.com.
Breakfast, lunch. $
SUSHI GINZA ONODERA
SUSHI ii
Dedicated lovers of sushi pack chef
Garrett Wongs cozy, hidden-away iza-
kaya inside Sam sung Plaza most nights.
Those who havent yet explored his of-
ferings 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 descriptions of the less-familiar fish
such as hamo and akamutsu; a desire
for adventure will be rewarded. The
menu is not limited to fish. Grilled and
deep-fried specialties, from Lamb Lolli -
pops to Golden Shrimp Purses (shrimp
wrapped in phyllo), are among high-
lights. Daily specials range from
smoked abalone with Brussels sprouts
to prosciutto-wrapped ahi.
Samsung Plaza, 655 Keeaumoku St.; 942-

5350. Lunch, dinner. $$-$$$
SUSHI IZAKAYA GAKU
Gaku has become one of Honolulus
most desirable dining destinations, dis-
tinguished by chef and owner Manabu
Kikuchis easy but masterful blend of
precise preparation and familiar presen-
tation. Specialty dishes excel here, such
as housemade silky tofu topped with
fresh, briney ikura. Recommended:
hamachi tartare, made from luscious
flesh scraped from the fishs bones,
which diners wrap in nori by hand;
sashimi and nigiri sushi. You can order
salad or grilled beef tongue, but its in
the fresh seafood plates that Gaku
brightly shines. The toughest thing is
getting a seat: Reservations are available
between 5 and 7 p.m.; after that, be pre-
pared to wait.
1329 S. King St.; 589-1329. Dinner (closed

Sundays). $$$
SUSHI SASABUNE
Step into this sushi haven and simply
trust the sign that says Trust Me! The
amazing omakase experience is divine.
The unique combinations created by
chef/owner Seiji Kumagawa and his staff
are magical and unforgettable. Choose
from two omakase styles (East and
West) and youll be schooled on proper
sushi etiquette that will be expected by
the royal highness of sushi chefs. Selec-
tions may include live Kona abalone,
toro, baked oysters, hamachi, king
salmon, negihama, uni and lobster tail.
Things you arent accustomed to eating
turn out to be the yummiest dishes ever.
Call it quits when you cant take any-
more but be sure to end the night with
the special green tea flan or refreshing
sake gelatin. Theres an extensive selec-
tion of Japanese beer and sake, and even
a few wines from California, Italy and
France. Reservations are highly recom-
mended. And let it be known: There is no
childrens menu, or any gluten-free or
vegetarian options.
1417 S. King St.; 947-3800. Lunch (Tues-

day-Friday only), dinner (closed Sundays
and Mondays). $$$$
Sushi ii is not only about sushi. Whole fish with ponzu sauce is among the
restaurants many deep-fried specialties.
SUSHI YUZU
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 chicken
with yuzu pepper sauce, or vegan fare.
Isamu and Motoko Moco Kubota have
a knack for making the healthful deli-
cious: Some swaps you might not even
notice include switching out regular
wheat-filled soy sauce for gluten-free
tamari, and fatty egg-based mayo for the
plant-based Vegenaise mixed into
seafood dynamite and sauces.
The restaurants signature dish is lo-
tus 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 wont 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 shichimi
pepper; mochi chicken karaage; wagyu
drizzled with yuzu sauce; and Hawaii-
and Japanese-style omakase platters.
Ko Olina Resort, 92-1047 Olani St. Suite

1-101; 678-1155; www.yuzuhawaii.com.
Lunch, dinner. $$
SWEET ES CAFE
Start your morning on a sweet note by
heading to this popular breakfast/brunch
spot in Kilohana Square. The luscious
blueberry-cream cheese-stuffed French
toast is dreamy. Order it with a heaping
serving of extra fruit (strawberries and
bananas) and add a drizzling of syrup to
satisfy that sweet tooth. For a meatier al-
ternative, opt for the corned beef hash or
kalua pork eggs Benedict, or the pesto
club sandwich. Not so sweet, however, is
the tight parking situation and waiting (at
times, in the sun) to be seated.
Kilohana Square, 1016 Kapahulu Ave.;

737-7771. Breakfast, lunch. $
SWEET HOME CAFE
This Taiwanese hot-pot hot spot is a
soothing way to end any day of the week,
as late as 11 p.m. Its casual, the foods
delicious and the crew really makes you
feel at home, even getting the whole
place to erupt in song if its your birth-
day. And thats the idea here: family time,
eating as one. Build your own hot pot, or-
dering from 14 soup bases (spicy, curry,
house special and healthy herb are tops)
and a variety of meats. Then head to the
fridge to choose from 41 kinds of add-ins
little color-coded plates of veggies,
bean curds, mushrooms, dumplings and
seafood. The Tran familys specialties are
quail egg-stuffed fishcake, pork meatball,
mochi pork dumpling, bamboo fishcake
(shrimp, scallop or octopus), seafood
wonton and local fave cheese wonton
with rib-eye. Finally, check out the sauce
bar and its 11 sauces, including soy,
white sesame, garlic butter, ginger onion
and the chefs special chili. Save room for
dessert! A big bowl of Taiwanese shave
ice is piled with homemade fruit gelatins,
custard, coffee pudding and tapioca. Its
free, and glorious a big reason this
place is so popular. Sweet dreams are
made of this.
2334 S. King St.; 947-3707. Dinner. BYOB.

No reservations. $-$$
TAI PAN DIM SUM
If youre on the hunt for delicious dim
sum, head on over to the Chinatown Cul-
tural Plaza but plan to go early before
the busy lunch crowd hits this quaint
dim sum joint. Among crowd favorites
are the tasty shrimp dumplings, char siu
bao, pork and shrimp siu mai and cus-
tard egg tart, but if youre feeling brave,
go with the chicken feet with black bean.
Chinatown Cultural Plaza, 100 N. Bereta-

nia St.; 599-8899. Breakfast, lunch. $
TANGO CONTEMPORARY CAFE
The word is out and people are flock-
ing to Tangos new weekend brunch
(8 a.m. to 2 p.m.) to get their fix of Jans-
sons Temptation (Scandinavian potato,
anchovy and ham casserole, with
gravlax, eggs and beet salad), or the
vegetarian frittata or Hamakua mush-
room risotto (add a couple bucks for
garlic shrimp or grilled chicken). Eggs
Benedict variations salmon, crab
hash, Florentine with stuffed fresh
spinach and traditional with Canadian
bacon are also spot-on, but the loco
moco Benedict with juicy braised beef
on fried rice is especially awesome. The
food is so good, some return for dinner.
Other recommended dishes include
seared scallops and Swedish gravlax
(cured salmon) with crispy skin for
starters, and the oh-so-tender braised
beef risotto.
Hokua, 1288 Ala Moana Blvd., 593-7288;

www.tangocafehawaii.com. Breakfast,
lunch, dinner, weekend brunch. $$-$$$
CRAIG T. KOJIMA / 2011
Chef Seiji Kumagawa asks his customers to trust him to make the choices
for their omakase experience at Sushi Sasabune.
T | T O P R E S T A U R A N T S
TANIOKAS SEAFOOD
& CATERING
Unlike many places, Taniokas has got
crowd-control under control with quick,
efficient and courteous service, so dont
let the sight of long lines snaking out the
door chase you away; its the norm. Just
the word Taniokas kindles glorious
thoughts of the legendary fried chicken,
ono ahi fish patties and selection of
fresh poke (including the often-re-
quested onion limu poke and spicy ahi
on sushi rice). Catering is a specialty
funerals, baby luaus, graduation parties,
weddings Whatever the occasion,
Taniokas is known for an ono food
spread and first-class service.
94-903 Farrington Highway, Waipahu, 671-

3779; www.taniokas.com. Breakfast, lunch
(takeout only). $
TAORMINA SICILIAN CUISINE
Authentic Italian flavors unique to the
tiny seaside village of Taormina in Sicily
are delicately infused in the numerous
pasta dishes served here. Most re-
quested are the Bolognese Alla Classica
(pasta in meat sauce with beef, pork,
chicken and foie gras), Ricci Di Mare
(sea urchin pasta), salmon, prime rib
and grilled lamb chops. An unusual of-
fering not seen in many restaurants is
the Nero Frutti Di Mare comprising
squid ink linguine sauteed with shrimp,
clams, scallops, crabmeat and tomatoes.
227 Lewers St., Waikiki, 926-5050;

www.taorminarestaurant.com. Lunch, din-
ner. $$$-$$$$
THAI LAO
THAI VALLEY CUISINE
This quaint neighborhood restaurant
on the outskirts of Hawaii Kai features
authentic cuisine crafted by owner Car-
ole Thirakoun, who makes her popular
curries from fresh vegetables and
spices, much of it from her own garden.
Thirakoun is also open to requests and
will tailor her dishes to dietary needs or
special tastes, which endears her to her
regular clientele. Shell even teach you to
cook Thai food in classes that can be
arranged for groups of 10. Favorites in-
clude a crispy rice salad, deep-fried fish,
basil stir-fry and a red seafood curry
with shrimp, calamari and fish.
Kalama Village Shopping Center, 501

Kealahou St., Hawaii Kai; 395-9746.
Lunch, dinner. $$
THELMAS RESTAURANT
Lechon Kawali. For those unfamiliar
with this uber-popular dish, also known
as Thelmas Special, think crispy pork
mixed with tomatoes and onions. Other
favorites include eggplant omelet, fried
pork, sari sari (pork and shrimp with
eggplant, squash and ong choy) and
pork adobo fried rice. Cant make it
down in time for breakfast? No problem.
Breakfast is served all day, with the ex-
ception of pancakes.
Westgate Shopping Center, 94-366 Pupu-

pani St., Waipahu; 677-0443;
www.thelmasrestaurant.com. Breakfast,
lunch, dinner. $
TIKIS
Tikis is tacky and touristy, its true. But
its also fun, has a great view and a solid
menu overseen by Ronnie Nasuti, a grad-
uate of the Roy Yamaguchi school of culi-
nary precision. So yes, this is a place
where you can get a tropical drink in a ce-
ramic tiki mug that you can take home,
and why not? Similarly, the menu in-
cludes items that appeal to a non-locals
idea of what island food should be (co-
conut shrimp, mahimahi crusted with
macadamia nuts), and those are done
well. But what you really want are the
more eclectic dishes Nasuti has added:
Garlicky Shrimp with wasabi spaetzle, Is-
land Ahi Tartare Tiki Stack, Kahaluu
Smoke Meat (local pork glazed with
guava jelly and poha berries) and the Soft
Shell Crab Po Boy Slider. Plus, take note:
Nasuti says Tikis serves 80 half-pound
burgers every day. Thats 280 pounds of
local grass-fed beef every week. Good to
eat and good for local ranchers, too.
Aston Waikiki Beach Hotel, 2570

Kalakaua Ave.; 923-8454;
www.tikisgrill.com. Lunch, dinner. $$$
TO CHAU
Cons: Long lines, service that can be
abrupt, an ambience best described as
well worn. Pros: price, portions and
PHO! Phenomenal pho! The faithful ac-
claim this tiny Chinatown establishment
as the very best place on the island for
the Vietnamese noodle soup, with top
kudos for the beef. It is hearty and
deeply satisfying, plus you can cus-
tomize: Bowls come in three sizes, to fit
any appetite, and the meat can be
served on the side so you can slip it into
the hot broth and let it cook to your lik-
ing. The cons, in fact, comprise a badge
of courage for those who believe finding
the best food is a pursuit that involves
braving all odds. So get in line; be pa-
tient. Also great here: The salty lemon-
ade. Get it with soda water. Very
refreshing.
1007 River St.; 533-4549. Breakfast, lunch.

$
TOKKURI TEI
This Japanese izakaya boasts a menu
that overflows with pages and pages of
simple noodle dishes, teishoku boxed
sets, sashimi, shrimp and vegetable tem-
pura, chicken karaage, sushi and more.
Lots, lots more. The unique Nori-chos,
deep-fried nori pieces topped with diced
tomatoes, avocado, masago, green
onions and melted cheese with a driz-
zling of teri sauce, is deliciously popular,
as is the crispy salmon skin tofu salad,
baked Alaskan salmon handroll and sig-
nature Spider Poke with soft-shell crab.
Its best to order a variety of dishes and
share it family-style for a more fulfilling
experience. Or opt for the omakase style
of dining at the sushi bar and have the
chef surprise you, one amazing dish af-
ter another, until your tummy just cant
take anymore. Always bustling with a
late-night crowd, Tokkuri Tei provides an
extensive sake and shochu selection (try
the refreshing watermelon shochu), not
to mention habushu (snake juice)
awamori preserved with an actual snake
from Okinawa, the subject of many I
dare yous.
449 Kapahulu Ave.; 732-6480. Lunch

(weekdays), dinner, late night (except
Sundays). $$
TONKATSU GINZA BAIRIN
The Japanese panko-breaded pork
cutlet that is the specialty here bears lit-
tle resemblance to its much heavier lo-
cal counterpart. Only the choicest of
loin cuts are selected for transformation
into juicy pieces of tender, crispy
tonkatsu that trick your brain into think-
ing they are much lighter than they re-
ally are. Start with specialties of
Kurobuta pork loin katsu and pork
JAMM AQUINO / 2013
Amaretto panna cotta finishes a meal at Tango Contemporary Cafe.
1860 Ala Moana Blvd. Validated Parking
955-1764
Open 24 Hours
Mahalo
for all your support!
66-235 Kamehameha Hwy, Haleiwa 10:30am - 9pm
421-8684 www.Souvaly.com
A true Thai connoisseurs delight, Souvaly Thai Mobile welcomes
our guests to savor their genuine and freshly prepared Thai dishes
to complement your most memorable visit to Oahus North Shore.
SOUVALY THAI CUISINE
tenderloin katsu, as well as a daily special
cream croquette, before exploring menu
classics such as the katsu sandwich and
katsu-don tonkatsu served over rice
with onions and a soft-cooked egg.
Outrigger Regency on Beachwalk, 255

Beach Walk, Waikiki; 926-8082; lunch, din-
ner, late night (Fridays and Saturdays).
$$$-$$$$.
TOWN
The beauty of Town is that while it
changes, it always stays the same. That
is because chefs Ed Kenney and Dave
Caldiero have always based their menu
on whatever products happen to be
available on any given day. Expect to see
local produce and local protein, reflect-
ing Towns motto of Local first, organic
whenever possible, with Aloha always.
And because dishes are consistently
well executed, customers know they can
trust these guys to deliver no matter
what. For all that flexibility, expect to see
paiai, or pounded, undiluted taro, on the
menu, as Kenney and Caldiero are
staunch advocates of the traditional
Hawaiian staple. Refreshing salads make
the most of Towns local, organic pledge;
the venue sources most of its produce
from MAO Organic Farms. If youre
lucky, there will be a charcuterie offering
of some sort. Its a skill Kenney learned
all by himself with the help of a book
and YouTube. The entree list has some-
thing for everyone: Fish, poultry, pork,
beef and lamb make regular rotations,
dressed with the likes of paiai, polenta,
gnocchi and risotto. Desserts are equally
diverse. Milk-and-honey panna cotta,
and gelato and sorbet selections are
longstanding items.

www.townkaimuki.com. Breakfast, lunch
and dinner (closed Sundays). $$
TUCKER & BEVVY
UAHI ISLAND GRILL
Youre in the heart of Kailua looking
for a light salad or a hardy lunch. You
cant go wrong at Uahi Island Grill. The
menu is broken into three sections: Sal-
ads, sandwiches and meals. Among pop-
ular choices are garlic fried chicken,
seared ahi salad with ponzu dressing,
red curry grilled fish and kalua pork with
kale. Each is filling and wont break the
bank. Happy hour starts at 5 p.m. every
day except Wednesdays.
131 Hekili St., Kailua; 266-4646,

www.uahiislandgrill.com. Breakfast,
lunch, dinner. $-$$
UNCLE BOBOS
Blink and you could miss this little
gem of a barbecue joint in Kaaawa, next
to 7-Eleven across from Swanzy Beach
Park. Go slow after all, its all about
low and slow here. This is a place
where meat is dry-rubbed, then smoked
for hours using a blend of hickory and
tropical woods. Regular customers love
the tender brisket and ribs, the pork
shoulder sandwiches, garlic fries and
hamburgers, made with Kualoa Ranch
beef, and homemade bread. After
youve licked your fingers clean of all
that homemade barbecue sauce, grab a
drink to wash it down (choose from
espresso and coffee drinks, floats,
smoothies and more) or a shave ice,
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, www.unclebobos.com. Lunch,
early dinner. $-$$
UNMISTEAKABLY NEW YORK
Wolfgangs Steakhouse by Wolfgang Zwiener
uses only USDA Prime Grade Black Angus Beef,
dry-aged in house to perfection for luxurious,
meltingly tender, juicy steaks, served sizzling hot
with a perfectly caramelized crust. We also
feature excellent seafood, signature side dishes,
homemade soups, crisp salads, Black Angus
burgers, delicious desserts, and an award-
winning wine list ~ and impeccable service.
LUNCH HAPPY HOUR DINNER WEEKEND BRUNCH PRIVATE ROOMS
ROYAL HAWAI I AN CENTER BLDG C LEVEL VALI DATED PARKI NG
WOLFGANGSSTEAKHOUSE. NET OPENTABLE. COM 808. 922. 3600
Wolfgang Zwiener
Call us to reserve your holiday event today!
Mahalo for honoring us
with your patronage.
U - W | T O P R E S T A U R A N T S
UNCLE BOS RESTAURANT
Plain on the outside, but a whole new
world inside, Uncle Bos beams with
lively music, TV screens and an impres-
sive bar. Also beaming are the super cool
menu pages that magically illuminate
upon opening, much needed in the low-
light ambience. But regulars at Uncle
Bos dont need menus and simply opt
for their must-haves: Thai-style steamer
clams in a mild chili, garlic oyster sauce;
Uncle Bos spicy dynamite shrimp with a
Parmesan panko crust; and Boca-Rota,
garlic cheesy bread with prime rib slices
and sauteed mushrooms. A newer dish
called Seafood S.O.S. consists of a pan-
fried mixture of crab, lobster, shrimp,
clams and scallops in a creamy tomato
sauce. The dessert menu is sparse, but
so is tummy space, so theres not much
room for dessert anyway. Uncle Bos is in
the process of tweaking its menu, so be
sure to check it out soon.
559 Kapahulu Ave.; 735-8311; www.uncle

bosrestaurant.com. Dinner, late night. $-$$
VIA GELATO
VINO
Nary a finicky diner will fail to be se-
duced by the stellar, rustic menu at Vino
and thats just the food. Add into the
equation the welcoming presence of
master sommelier Chuck Furuya, always
available for wine recommendations. Its
a winning combination. Vino chef Keith
Endo works endlessly on new dishes,
creating a new pasta here, a new cheese
or sausage there. These hit the dining
room as specials and during special din-
ing events, and we can recommend
them with confidence, sight unseen. Hes
that good. Among the latest offerings on
the regular menu are Dungeness Crab
Alla Chitarra, fresh linguine tossed with
Dungeness crab, jalapeno, basil, sweet
corn and lobster in an uni beurre blanc;
and the Oven Roasted Marys Organic
Chicken Breast, served with white Tus-
can beans, roasted Roma tomatoes,
mushrooms and pancetta. Also new: a
lunchtime ramen service called Slurp.

Waterfront Plaza, 500 Ala Moana Blvd.;
524-8466; www.vinohawaii.com. Dinner
Wednesday-Saturday; weekday lunch.
$$-$$$
VINTAGE CAVE
WADA
Once the province of Japanese-speak-
ing diners, the restaurant introduced a
reduced-priced happy hour menu this
summer, drawing locals who came in for
a look and stayed for more. Hokkaido na-
tive Takanori Wadas ishiyaki, or stone-
grill, beef tongue is a prime choice, as
are such decadent sushi specialties as
tuna akami made richer with a layer of
foie gras, and Washugyu tataki and sea
urchin layered on nori. Seafood domi-
nance continues with delicate sake-
steamed Manila clams, fried Pacific
oysters in a shallow pool of dashi with
baby spinach, and seafood dynamite
with a mix of potatoes, kabocha and
seafood that tastes fresh, not like yester-
days leftovers. Just when you think
youve seen it all, Wada surprises with a
dish of grilled eggplant baked in a mild
tomato sauce with a rich and gooey
layer of mozzarella that would be the
envy of many an Italian restaurant.
611 Kapahulu Ave.; 737-0125;

www.restaurantwada.com. Dinner and
book-end happy hours. $$-$$$
WAIAHOLE POI FACTORY
Fresh poi can be hard to find, but not
so on the Windward side at this roadside
eatery where kalo is milled and hand-
pounded on-site every other day. The
super ono lau lau and kalua pig combo
plate, which comes with rice or poi, lomi
salmon and haupia, is very popular, as is
the hoio (fern shoots) salad and per-
fectly creamy squid luau, which sells out
almost instantly.

239-2222; www.waiaholepoifactory.com.
Lunch, early dinner. $
WOLFGANGS STEAKHOUSE
Its mainly an a la carte menu, so bring
your dinner date and enjoy the popular
Steak for Two, a huge USDA prime chunk
of meat delivered on a sizzling plate of
buttery goodness, which goes well with
the creamed spinach and steamed as-
paragus with hollandaise sauce as side
dishes. Another great option is the Taste
of New York special, just $39.95 for a
juicy 12-ounce bone-in sirloin steak and
a scrumptious sampling of Juniors
world-famous cheesecake, but its avail-
able only until 6:30 p.m. Not feeling up to
steak? Try the refreshing Wolfgangs
salad, lobster cocktail and the highly
recommended lobster mac and cheese.
Wolfgangs keeps it classy for the mid-
day crowd by offering awesome lunch
specials such as a grilled mahimahi
sandwich, half-pound burger with french
fries or onion rings, fish and chips and a
tropical chopped salad. Or check out the
happy hour specials at the counter from
11 a.m. to 6:30 p.m.
Royal Hawaiian Center, 2301 Kalakaua

Ave., Waikiki, third floor; 922-3600;
www.wolfgangssteakhouse.net. Lunch,
dinner, weekend brunch. $$$-$$$$
YAKI YAKI MIWA
Yaki means grilled or cooked in
Japanese, so its safe to say the special-
ties here are teppanyaki and
okonomiyaki (savory Japanese pan-
cakes filled with pork, seafood, cheese
or vegetables). Popular choices include
mochi cheese and the newer modan-
yaki (modern) okonomiyaki selections,
which are mixed with yakisoba. Other
recommendations include the
Washugyu steak, beef tongue and garlic
fried rice. Be sure to save room for sweet
potato ice cream and the scrumptious
kinako pudding. Its not a spacious
restaurant, so tables and counter seats
tend to fill up for dinner rather quickly.
The good news is a lunch menu is
planned for later this year.
1423 S. King St.; 983-3838. Dinner. $$

YAKINIKU SEOUL
YAKINKU DON-DAY
YANAGI SUSHI
Yanagi is best known as THE go-to
spot for late-night specials (offered 10:30
p.m. to 2 a.m. nightly, except Sundays).
You can get rolled sushi (California,
salmon skin and spicy tuna), pupus such
as broiled salmon, ahi poke, maguro
with natto and fried baby tako, combina-
tion plates with katsu, teriyaki, udon and
nigiri sushi, and a handful of drink spe-
cials at easy-on-the-wallet prices. Regu-
lar menu items are aplenty with sushi
rolls galore; fresh sashimi; complete two-
and three-choice dinner specials (cant
go wrong with the miso butterfish with
shrimp and vegetable tempura, or the
broiled salmon with mini tempura
udon). Each dinner special includes
salad, miso soup and an ice cream
dessert. Other choices are nabemono
(tabletop cooking), donburi, and udon
and soba dishes. Higher-priced dinner
offerings include the rib-eye, live Maine
lobster, and even broiled eel and sea
urchin. But no matter what time of day,
parking will be tight so its best to opt
for street parking or valet service.

www.yanagisushi-hawaii.com. Lunch, din-
ner. $-$$
ZIPPYS RESTAURANTS
ZPIZZA
Founded in California, zpizza prides it-
self on using non-GMO wheat flour, or-
ganic tomato sauce, additive-free
sausages and fresh produce. The hor-
mone-free chicken zWings in a tangy Buf-
falo or sweet barbecue sauce (and
served with a side of ranch) solidified a
spot on the menu after its introduction a
year ago. They pair well with the refresh-
ing pear and Gorgonzola salad with can-
died walnuts and a balsamic vinaigrette
dressing. Its a top-seller. As for pizzas,
many opt for the Casablanca, Tuscan
Mushroom or Provence, all smothered
in a roasted garlic sauce. Also on the
menu are a few pasta dishes, flatbreads,
calzones, sandwiches and even take-
and-bake pizzas. For those looking for
gluten-free, vegetarian or vegan options,
check out the website to whittle down
your options, or better yet, you can
place your order online to avoid the
bustling crowd.
Ward Centers, Auahi Street Shops; 596-

0066; and Kailua, 151 Hekili St., 230-8400;
www.zpizza.com. Lunch, dinner. $$
KAT WADE / 2012
Waiahole Poi Factory serves traditional Hawaiian plate lunches with poi
pounded in-house every other day.
2014
OCTOBER
Ilima Awards, Oct. 13. Sample fine
food, wine and cocktails in a celebration
of Ilima Award-winning restaurants. A
benefit for Diamond Head Theatre. Visit
www.diamondheadtheatre.com.
Taste of Hilo, Oct. 19. Featuring lo-
cally raised, range-fed local beef, at
Sangha Hall. Benefits Hawaii Community
College. Visit www.jccih.org.
NOVEMBER
Kona Coffee Cultural Festival,
Nov. 7-16. Kona coffee tastings, farm
tours, an art show and competition. Visit
ww.konacoffeefest.com.
Taste of Waipahu, Nov. 15. Food and
entertainment, Waipahu Depot Street
and Waipahu Festival Marketplace. Visit
www.wcawaipahu.org.
Restaurant Week Hawaii, Nov. 17-23.
Restaurants statewide offer special
menus to support the Culinary Institute
of the Pacific at Diamond Head. Visit
www.restaurantweekhawaii.com.
Hawaii Honey Festival, Nov. 22. The
Big Island Beekeepers Association offers
a day of honey tastings and educational
booths at Nani Mau Gardens. Visit
www.bigislandbeekeepers.com.
DECEMBER
Christmas at Kamakahonu Bay/
Dining with the Chefs, Dec. 6. Dinner by
20 local chefs, accompanied by hand-
crafted ales, wines and Kona coffee on
historic luau grounds. Fundraiser for
culinary scholarships by the American
Culinary Federation Kona Kohala Chefs.
Visit www.konakohalachefs.org.
2015
MARCH
Kona Brewers Festival, March 11-14.
Enjoy craft beer from both Hawaii and
mainland breweries, island-style cuisine
and live music. Benefits several chari-
ties. Visit www.konabrewersfestival.com.
Sam Choys Keauhou Poke Contest,
March 15. Part of the Kamehameha III
celebration at the Sheraton Kona Resort
& Spa. Encourages the creative use of
spices, seasonings and other ingredients
with locally sourced seafood. Visit
www.samchoyskeauhoupokecontest.org.
APRIL
Maui County Agricultural Festival,
April 4. Farmers market, food booths
and Grande Taste Education at Maui
Tropical Plantation in Waikapu. Visit
www.mauicountyfarmbureau.org.
Kau Coffee Fest, April 24-May 3. Mu-
sic, hula, coffee tastings, farm and mill
tours and recipe contest. Visit www.kau
coffeefestival.com.
East Maui Taro Festival, April 25. Taro
pancake breakfast, poi pounding, farm-
ers market, music and hula in Hana. Visit
www.tarofestival.org.
MAY
Maui Onion Festival, May 2. Maui
onion pairing dinner at Hula Grill, fol-
lowed by a day of chef demonstrations,
food booths and onion-eating contest.
Visit www.whalersvillage.com.
Waikiki Spam Jam, May 2, 4 to 10 p.m.
on Kalakaua Avenue. Music and food
booths. Visit www.spamjamhawaii.com.
Big Island Chocolate Festival, May
22-23. Seminars, demonstrations, tast-
ings at Hilton Waikoloa Village. Visit
www.bigislandchocolatefestival.com.
JUNE
Taste of Hawaii, the Ultimate Sunday
Brunch, June 7 at Smiths Tropical Para-
dise on Kauai. Rotary Club of Kapaa ben-
efit features more than 40 local chefs.
Visit www.tasteofhawaii.com.
Kapalua Wine & Food Festival, June
11-14. Chefs, winemakers and somme-
liers host seminars, tastings and gala
dinners at Kapalua Resort on Maui. Visit
www.kapaluawineandfoodfestival.com.
Taste of Wailea, June 3-7. Part of the
Maui Film Festival, featuring Wailea Re-
sort chefs and restaurants. Visit
www.mauifilmfestival.com.
JULY
Mangoes at the Moana, July 18. Local
products, a mango throwdown and
demonstrations at the Moana Surfrider,
Waikiki.
AUGUST
Joy of Sake, date TBA. Largest sake
tasting outside Japan. Visit www.joyof
sake.com.
SEPTEMBER
Kaanapali Fresh, TBA. Maui chefs
collaborate with farmers in events that
include a progressive dinner, cocktails,
wine, at venues throughout Kaanapali re-
sort area. Visit www.kaanapalifresh.com.
Hawaii Food & Wine Festival, Sept.
4-13. Dining events and wine-tasting
seminars feature world-acclaimed chefs
and master sommeliers. Events held on
Oahu, Maui and the Big Island. Co-
chaired by chefs Alan Wong and Roy Ya-
maguchi as a fundraiser for food and
agriculture programs. Visit
www.hawaiifoodandwinefestival.com.
Rice Festival, date TBA. Family-
friendly event held in conjunction with
National Rice Month, with cook-offs,
demonstrations and a musubi-eating
contest. Visit www.ricefest.com.
Puna Culinary Festival, date TBA. Lo-
cavore meals, cooking classes, work-
shops, farm tours, tastings. Most events
at Kalani Oceanside Retreat. Visit
www.punaculinaryfestival.com.
Taste of the Hawaiian Range, date
TBA. The more unusual cuts of local
meat (hearts and tongues, for example)
are showcased at a grazing event that
brings ranchers, farmers and chefs to
the Hilton Waikoloa Village. Visit
www.tasteofthehawaiianrange.com.
OCTOBER
Hawaii Chocolate Festival, date
TBA. Dozens of vendors celebrate
Hawaii-grown cacao at Dole Cannery.
The festival, previously held in Febru-
ary, is moving later in the year to ac-
commodate a bigger event. Visit
www.hawaiichocolatefestival.com.
The Good Table, date TBA. Lanakila
Pacifics annual fundraiser features prix-
fixe dinners for tables of four and more
at dozens of restaurants across Oahu.
Benefits Meals on Wheels. Visit
www.thegoodtable.org.
Chopsticks & Wine, date TBA at
Hawaii Convention Center. Fine wine,
sake, beer and tasting plates from Hono -
lulu restaurants are offered at this an-
nual fundraiser for the Honolulu
Japanese Chamber of Commerce. Visit
www.hjcc.org.
Compiled by Nina Wu, Star-Advertiser.

Dont see your food event listed? Email
features@staradvertiser.com. For infor-
mation on food-related events throughout
the year, visit www.honolulupulse.com.
Culinary events scheduled for October 2014
through October 2015
BRUCE ASATO / SEPT. 7
Chef Andrew Sutton of Napa
Rose in Anaheim, Calif., served
roast pig in a taco with pickled
pineapple and avocado with
a milkshake on the side dur-
ing a Hawaii Food & Wine Fes-
tival event at Ko Olina.
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
#
678 Hawaii . . . . . . . . . . . . . . . . 66
12th Ave Grill . . . . . . . . . . . . . . 31
3660 on the Rise . . . . . . . . . . . 28
A
Agu A Ramen Bistro . . . . . . . . 22
Alan Wongs . . . . . . . . . . . . . . . 28
Alicias Market . . . . . . . . . . . . . 31
Alley Restaurant
(at Aiea Bowl), The. . . . . . . . . 31
Andys Sandwiches
& Smoothies. . . . . . . . . . . . . . . 31
Arancino Kahala . . . . . . . . . . . 14
Assaggio . . . . . . . . . . . . . . . . . . 31
Asuka Nabe +
Shabu Shabu . . . . . . . . . . . . . . 31
Azure . . . . . . . . . . . . . . . . . . . . . 31
B
Baci Bistro . . . . . . . . . . . . . . . . 32
Banzai Sushi Bar . . . . . . . . . . . 32
Beachhouse at the Moana. . . 32
Bernini Honolulu. . . . . . . . . . . 33
Bevy. . . . . . . . . . . . . . . . . . . . . . 18
bills Sydney . . . . . . . . . . . . . . . 10
BLT Steak . . . . . . . . . . . . . . . . . 33
Blue Tree Cafe . . . . . . . . . . . . . 20
Bogarts Cafe . . . . . . . . . . . . . . 33
Brasserie Du Vin . . . . . . . . . . . 33
Budnamujip . . . . . . . . . . . . . . . 56
C
Cafe Kaila . . . . . . . . . . . . . . . . . 34
Cafe Maharani . . . . . . . . . . . . . 34
Cajun King . . . . . . . . . . . . . . . . 20
Casablanca
Moroccan Cuisine. . . . . . . . . . 34
Champa Thai . . . . . . . . . . . . . . 34
Chart House Waikiki . . . . . . . . 10
Chef Chai . . . . . . . . . . . . . . . . . 34
Chef Mavro Restaurant . . . . . 12
Chez Kenzo. . . . . . . . . . . . . . . . 34
Chois Garden . . . . . . . . . . . . . 56
Cinnamons Restaurant . . . . . 34
Counter, The . . . . . . . . . . . . . . 35
Cream Pot. . . . . . . . . . . . . . . . . 35
D
d.k Steakhouse. . . . . . . . . . . . . 35
Da Spot . . . . . . . . . . . . . . . . . . . 35
Dagon . . . . . . . . . . . . . . . . . . . . 37
Deans Drive Inn . . . . . . . . . . . 37
Diamond Head
Market & Grill. . . . . . . . . . . . . . 37
Doraku Kakaako . . . . . . . . . . . 37
Down to Earth
Deli and Bakery . . . . . . . . . . . . 24
Downbeat Diner & Lounge . . 38
E
Elenas Restaurant . . . . . . . . . 38
F
Fendu Boulangerie . . . . . . . . . 38
Fook Yuen
Seafood Restaurant . . . . . . . . 39
Fresh Catch . . . . . . . . . . . . . . . 39
G
Ginas Bar-B-Q . . . . . . . . . . . . . 39
Golden Duck. . . . . . . . . . . . . . . 39
Good to Grill. . . . . . . . . . . . . . . 39
Grand Cafe & Bakery . . . . . . . 43
Greek Marina . . . . . . . . . . . . . . 43
Greens & Vines . . . . . . . . . . . . 43
Grondin French
Latin Kitchen . . . . . . . . . . . . . . 22
Grove, The . . . . . . . . . . . . . . . . 43
Gulick Delicatessen. . . . . . . . . 43
Gyu-Kaku . . . . . . . . . . . . . . . . . 44
H
Hale Vietnam . . . . . . . . . . . . . . 44
Haleiwa Joes
Seafood Grill. . . . . . . . . . . . . . . 44
Hanks Haute Dogs . . . . . . . . . 45
Hapa Grill . . . . . . . . . . . . . . . . . 45
HASR Bistro . . . . . . . . . . . . . . . 45
Hau Tree Lanai. . . . . . . . . . . . . 45
Heeia Kea Pier
General Store & Deli . . . . . . . . 12
Helenas Hawaiian Food. . . . . 46
Highway Inn . . . . . . . . . . . . . . . 46
Himalayan Kitchen . . . . . . . . . 46
Hiroshi Eurasion Tapas . . . . . 46
Hokus . . . . . . . . . . . . . . . . . . . . 28
Home Bar & Grill . . . . . . . . . . . 47
Honolulu Museum
of Art Cafe. . . . . . . . . . . . . . . . . 47
Hot Pot Heaven . . . . . . . . . . . . 47
Hys Steak House. . . . . . . . . . . 10
I
Imanas Tei . . . . . . . . . . . . . . . . 49
Irifune . . . . . . . . . . . . . . . . . . . . 49
Izakaya Gazen . . . . . . . . . . . . . 49
Izakaya Nonbei . . . . . . . . . . . . 49
Izakaya Torae Torae . . . . . . . . 22
J
Jade Dynasty
Japengo. . . . . . . . . . . . . . . . . . . 50
Jawaiian Irie Jerk. . . . . . . . . . . 50
Jimbo Restaurant . . . . . . . . . . 51
Jinroku Pacific
Teppan Grill & Bar . . . . . . . . . 51
JJ Bistro &
French Pastry. . . . . . . . . . . . . . 51
JJ Dolans . . . . . . . . . . . . . . . . . 51
K
Ka Ikena Lauae. . . . . . . . . . . . 29
Kaana Kitchen. . . . . . . . . . . . . 13
Kahuku Farms . . . . . . . . . . . . . 52
Kahumana Organic
Farm & Cafe . . . . . . . . . . . . . . . 52
Kai Market . . . . . . . . . . . . . . . . 27
Kaiwa. . . . . . . . . . . . . . . . . . . . . 52
Kakaako Kitchen . . . . . . . . . . 52
Kalapawai Cafe . . . . . . . . . . . . 18
Kimukatsu . . . . . . . . . . . . . . . . 52
Koko Head Cafe. . . . . . . . . . . . 10
Kona Brewing Co. . . . . . . . . . . 52
Kona Kai Sushi. . . . . . . . . . . . . 53
L
L&L . . . . . . . . . . . . . . . . . . . . . . 28
La Cucina
Ristorante Italiano . . . . . . . . . 14
La Mer . . . . . . . . . . . . . . . . . . . . 28
La Tour Cafe. . . . . . . . . . . . . . . 53
Le Bistro . . . . . . . . . . . . . . . . . . 14
Legend Seafood
Restaurant . . . . . . . . . . . . . . . . 53
Liliha Bakery
& Coffee Shop . . . . . . . . . . . . . 54
Little Sheep
Mongolian Hot Pot . . . . . . . . . 20
Little Village
Noodle House . . . . . . . . . . . . . 54
Lucky Belly. . . . . . . . . . . . . . . . 55
Luibuenos Mexican
& Seafood Restaurant. . . . . . . 55
M
MAC 24/7
Bar + Restaurant . . . . . . . . . . . 55
Maguro-Ya. . . . . . . . . . . . . . . . . 12
Mailes Thai Bistro . . . . . . . . . 55
Mariposa. . . . . . . . . . . . . . . . . . 58
Mei Sum Dim Sum
Restaurant . . . . . . . . . . . . . . . . 58
Merrimans Kapalua . . . . . . . . 10
Michels at the Colony Surf . . . 6
Million Restaurant . . . . . . . . . 56
Mings Chinese Restaurant . . 58
Mitchs Fish Market
& Sushi Bar. . . . . . . . . . . . . . . . 58
Mollys BBQ & Seafood . . . . . 24
Monkeypod Kitchen
By Merriman . . . . . . . . . . . . . . 59
Morimoto Waikiki . . . . . . . . . . 14
Morios Sushi Bistro . . . . . . . . 60
Morning Glass
Coffee + Cafe. . . . . . . . . . . . . . . 60
Mortons The Steakhouse . . . 61
Murphys Bar & Grill. . . . . . . . 61
MW Restaurant . . . . . . . . . . . . 12
N
Nagomi Japanese
Teppan & Lounge . . . . . . . . . . 16
Nanzan GiroGiro . . . . . . . . . . . 61
Nicos at Pier 38. . . . . . . . . . . . 65
Nobu Waikiki . . . . . . . . . . . . . . 15
O
Olive Tree Cafe . . . . . . . . . . . . 65
Ono Hawaiian Foods . . . . . . . 65
Orchids . . . . . . . . . . . . . . . . . . . 65
P
Pah Kes Chinese
Restaurant . . . . . . . . . . . . . . . . 65
Paina Cafe . . . . . . . . . . . . . . . . 66
Pancakes & Waffles. . . . . . . . . 66
Panya Bistro. . . . . . . . . . . . . . . 66
Pearl, The . . . . . . . . . . . . . . . . . 29
Pineapple Room
by Alan Wong, The . . . . . . . . . 66
Pint + Jigger . . . . . . . . . . . . . . . 67
Pig & The Lady, The . . . . . . . . . 8
Pioneer Saloon. . . . . . . . . . . . . 67
R
REAL a Gastropub. . . . . . . . . . 68
Restaurant Ko . . . . . . . . . . . . . 15
Restaurant Kunio . . . . . . . . . . 68
Roys . . . . . . . . . . . . . . . . . . . . . 28
RumFire. . . . . . . . . . . . . . . . . . . 68
Ruths Chris Steak House. . . . 26
Ryans Grill . . . . . . . . . . . . . . . . 28
S
Sansei Seafood
Restaurant & Sushi Bar . . . . . 69
Sarentos . . . . . . . . . . . . . . . . . 18
Seoul Garden Yakiniku . . . . . . 69
SHOR American
Seafood Grill . . . . . . . . . . . . . . 69
Side Street Inn/Side
Street Inn on Da Strip . . . . . . . 69
Signature. . . . . . . . . . . . . . . . . . 71
Sikdorak
Korean Restaurant . . . . . . . . . 56
Sorabol . . . . . . . . . . . . . . . . . . . 56
Soul de Cuba Cafe . . . . . . . . . . 71
Souvaly Thai . . . . . . . . . . . . . . 71
Spalding House Caf. . . . . . . . 72
Spicy Ahi & BBQ . . . . . . . . . . . 72
Stage . . . . . . . . . . . . . . . . . . . . . 10
Starbucks Coffee Co. . . . . . . . 28
Sugoi Bento & Catering . . . . . 72
Sushi Ginza Onodera . . . . . . . 16
Sushi ii. . . . . . . . . . . . . . . . . . . . 72
Sushi Izakaya Gaku . . . . . . . . . 72
Sushi Sasabune . . . . . . . . . . . . 72
Sushi Yuzu . . . . . . . . . . . . . . . . 73
Sweet Es Caf . . . . . . . . . . . . . 73
Sweet Home Caf . . . . . . . . . . 73
T
Tai Pan Dim Sum. . . . . . . . . . . 73
Tango Contemporary Cafe . . 73
Taniokas Seafoods
& Catering. . . . . . . . . . . . . . . . . 74
Taormina Sicilian Cuisine . . . 74
Thai Lao . . . . . . . . . . . . . . . . . . 24
Thai Valley Cuisine . . . . . . . . . 74
Thelmas Restaurant . . . . . . . 74
Tikis . . . . . . . . . . . . . . . . . . . . . 74
To Chau. . . . . . . . . . . . . . . . . . . 74
Tokkuri Tei . . . . . . . . . . . . . . . . 74
Tonkatsu Ginza Bairin . . . . . . 74
Town . . . . . . . . . . . . . . . . . . . . . 75
Tucker & Bevvy. . . . . . . . . . . . 13
U
Uahi Island Grill . . . . . . . . . . . . 75
Uncle Bobos . . . . . . . . . . . . . . 75
Uncle Bos Restaurant . . . . . . 76
V
Via Gelato . . . . . . . . . . . . . . . . . 16
Vino . . . . . . . . . . . . . . . . . . . . . . 76
Vintage Cave . . . . . . . . . . . . . . 15
W
Wada . . . . . . . . . . . . . . . . . . . . . 76
Waiahole Poi Factory . . . . . . . 76
Wolfgangs Steakhouse. . . . . . 77
Y
Yaki Yaki Miwa . . . . . . . . . . . . . 77
Yakiniku Seoul . . . . . . . . . . . . . 56
Yakiniku Don-Day . . . . . . . . . . 57
Yanagi Sushi . . . . . . . . . . . . . . . 77
Z
Zippys Restaurants . . . . . . . . 28
zpizza. . . . . . . . . . . . . . . . . . . . . 77
FINE DINING
12th Ave Grill. . . . . . . . . . . . . . . . . . . . . . . 31
3660 on the Rise . . . . . . . . . . . . . . . . . . . . 28
Alan Wongs. . . . . . . . . . . . . . . . . . . . . . . . 28
Arancino Kahala. . . . . . . . . . . . . . . . . . . . 14
Azure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Beachhouse at the Moana . . . . . . . . . . . 32
Bernini Honolulu . . . . . . . . . . . . . . . . . . . 33
BLT Steak . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Chef Chai . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Chef Mavro Restaurant. . . . . . . . . . . . . . 12
Hiroshi Eurasion Tapas. . . . . . . . . . . . . . 46
Hokus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Hys Steak House . . . . . . . . . . . . . . . . . . . 10
La Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Le Bistro. . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Mariposa . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Merriman's Kapalua . . . . . . . . . . . . . . . . 10
Michels at the Colony Surf. . . . . . . . . . . . 6
Morimoto Waikiki. . . . . . . . . . . . . . . . . . . 14
Mortons The Steakhouse . . . . . . . . . . . 61
Nanzan GiroGiro. . . . . . . . . . . . . . . . . . . . 61
Nobu Waikiki . . . . . . . . . . . . . . . . . . . . . . . 15
Orchids . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Roys. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Ruths Chris Steak House . . . . . . . . . . . . 26
Sarentos . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Signature . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Stage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Town. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Vintage Cave . . . . . . . . . . . . . . . . . . . . . . . 15
Wolfgangs Steakhouse . . . . . . . . . . . . . . 77
CASUAL/FAMILY
Alley Restaurant
(at Aiea Bowl), The . . . . . . . . . . . . . . . . . 31
bills Sydney. . . . . . . . . . . . . . . . . . . . . . . . 10
Cinnamons Restaurant. . . . . . . . . . . . . . 34
Counter, The . . . . . . . . . . . . . . . . . . . . . . . 35
Deans Drive Inn . . . . . . . . . . . . . . . . . . . . 37
Grove, The. . . . . . . . . . . . . . . . . . . . . . . . . 43
Haleiwa Joes Seafood Grill. . . . . . . . . . . 44
Hapa Grill. . . . . . . . . . . . . . . . . . . . . . . . . . 45
Jawaiian Irie Jerk . . . . . . . . . . . . . . . . . . . 50
Kahuku Farms. . . . . . . . . . . . . . . . . . . . . . 52
Kahumana Organic Farm & Cafe. . . . . . 52
Kakaako Kitchen. . . . . . . . . . . . . . . . . . . 52
Kalapawai Cafe . . . . . . . . . . . . . . . . . . . . . 18
MW Restaurant. . . . . . . . . . . . . . . . . . . . . 12
Nicos at Pier 38 . . . . . . . . . . . . . . . . . . . . 65
Olive Tree Cafe . . . . . . . . . . . . . . . . . . . . . 65
Panya Bistro . . . . . . . . . . . . . . . . . . . . . . . 66
Pearl, The . . . . . . . . . . . . . . . . . . . . . . . . . 29
Pineapple Room by Alan Wong, The . . 66
Pig & The Lady, The. . . . . . . . . . . . . . . . . . 8
Pioneer Saloon . . . . . . . . . . . . . . . . . . . . . 67
Street Inn on Da Strip . . . . . . . . . . . . . . . 69
Tikis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Tucker & Bevvy . . . . . . . . . . . . . . . . . . . . 13
Uahi Island Grill . . . . . . . . . . . . . . . . . . . . 75
Zippys . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
AMERICAN
12th Ave Grill. . . . . . . . . . . . . . . . . . . . . . . 31
BLT Steak . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Chart House Waikiki . . . . . . . . . . . . . . . . 10
d.k Steakhouse . . . . . . . . . . . . . . . . . . . . . 35
Good to Grill . . . . . . . . . . . . . . . . . . . . . . . 39
Hau Tree Lanai . . . . . . . . . . . . . . . . . . . . . 45
Honolulu Museum of Art Cafe . . . . . . . . 47
Ka Ikena Lauae . . . . . . . . . . . . . . . . . . . . 29
Kahuku Farms. . . . . . . . . . . . . . . . . . . . . . 52
Kai Market . . . . . . . . . . . . . . . . . . . . . . . . . 27
La Tour Cafe . . . . . . . . . . . . . . . . . . . . . . . 53
Mollys BBQ and Seafood . . . . . . . . . . . . 24
Monkeypod Kitchen By Merriman . . . . 59
Pearl, The . . . . . . . . . . . . . . . . . . . . . . . . . 29
Pineapple Room by Alan Wong, The . . 66
Pint + Jigger. . . . . . . . . . . . . . . . . . . . . . . . 67
REAL a Gastropub . . . . . . . . . . . . . . . . . . 68
Ryans Grill . . . . . . . . . . . . . . . . . . . . . . . . 28
SHOR American Seafood Grill . . . . . . . . 69
Spalding House Caf . . . . . . . . . . . . . . . . 72
Tango Contemporary Cafe . . . . . . . . . . 73
Tikis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Town. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Tucker & Bevvy . . . . . . . . . . . . . . . . . . . . 13
Uncle Bobos. . . . . . . . . . . . . . . . . . . . . . . 75
BAKERY
Diamond Head Market & Grill . . . . . . . . 37
Down to Earth Deli and Bakery. . . . . . . 24
Fendu Boulangerie. . . . . . . . . . . . . . . . . . 38
Grand Cafe & Bakery. . . . . . . . . . . . . . . . 43
JJ Bistro & French Pastry . . . . . . . . . . . . 51
La Tour Cafe . . . . . . . . . . . . . . . . . . . . . . . 53
Liliha Bakery & Coffee Shop. . . . . . . . . . 54
Panya Bistro . . . . . . . . . . . . . . . . . . . . . . . 66
BREAKFAST
Andys Sandwiches & Smoothies . . . . . 31
bills Sydney. . . . . . . . . . . . . . . . . . . . . . . . 10
Bogarts Cafe . . . . . . . . . . . . . . . . . . . . . . 33
Cafe Kaila. . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cinnamons Restaurant. . . . . . . . . . . . . . 34
Cream Pot . . . . . . . . . . . . . . . . . . . . . . . . . 35
Grand Cafe & Bakery. . . . . . . . . . . . . . . . 43
Koko Head Cafe . . . . . . . . . . . . . . . . . . . . 10
MAC 24/7 Bar + Restaurant . . . . . . . . . . 55
Morning Glass Coffee + Cafe . . . . . . . . . 60
Pancakes & Waffles . . . . . . . . . . . . . . . . . 66
Sweet E's Cafe. . . . . . . . . . . . . . . . . . . . . . 73
Tucker & Bevvy . . . . . . . . . . . . . . . . . . . . 13
BUFFET
Kai Market . . . . . . . . . . . . . . . . . . . . . . . . . 27
COFFEE & TEA/DESSERT
Blue Tree Cafe. . . . . . . . . . . . . . . . . . . . . . 20
Bogarts Cafe . . . . . . . . . . . . . . . . . . . . . . 33
Morning Glass Coffee + Cafe . . . . . . . . . 60
Spalding House Caf . . . . . . . . . . . . . . . . 72
Starbucks Coffee Co. . . . . . . . . . . . . . . . . 28
Via Gelato . . . . . . . . . . . . . . . . . . . . . . . . . 16
COCKTAILS & BAR FOOD
(SMALL PLATES, PUPU)
Bevy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Grondin French Latin Kitchen . . . . . . . 22
Home Bar & Grill . . . . . . . . . . . . . . . . . . . 47
Jinroku Pacific Teppan Grill & Bar . . . . 51
JJ Dolans . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Kona Brewing Co.. . . . . . . . . . . . . . . . . . . 52
Lucky Belly . . . . . . . . . . . . . . . . . . . . . . . . 55
Murphy's Bar & Grill . . . . . . . . . . . . . . . . 61
Nagomi Japanese Teppan & Lounge . . 16
Pint + Jigger. . . . . . . . . . . . . . . . . . . . . . . . 67
REAL a Gastropub . . . . . . . . . . . . . . . . . . 68
RumFire . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Ryans Grill . . . . . . . . . . . . . . . . . . . . . . . . 28
Street Inn on Da Strip . . . . . . . . . . . . . . . 69
Uncle Bos Restaurant. . . . . . . . . . . . . . . 76
Vino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
DINER
Downbeat Diner & Lounge. . . . . . . . . . . 38
FUSION/EAST-WEST
Chef Chai . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Chez Kenzo . . . . . . . . . . . . . . . . . . . . . . . . 34
Doraku Kakaako . . . . . . . . . . . . . . . . . . . 37
Grondin French Latin Kitchen. . . . . . . . 22
Grove, The. . . . . . . . . . . . . . . . . . . . . . . . . 43
HASR Bistro. . . . . . . . . . . . . . . . . . . . . . . . 45
Hiroshi Eurasion Tapas. . . . . . . . . . . . . . 46
Kaana Kitchen . . . . . . . . . . . . . . . . . . . . . 13
Koko Head Cafe . . . . . . . . . . . . . . . . . . . . 10
Mariposa . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Monkeypod Kitchen By Merriman . . . . 59
MW Restaurant. . . . . . . . . . . . . . . . . . . . . 12
Nobu Waikiki . . . . . . . . . . . . . . . . . . . . . . . 15
Orchids . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Pig & The Lady, The. . . . . . . . . . . . . . . . . . 8
Roys. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
RumFire . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Stage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Uncle Bos Restaurant. . . . . . . . . . . . . . . 76
CHINESE
Fook Yuen Restaurant. . . . . . . . . . . . . . . 39
Golden Duck . . . . . . . . . . . . . . . . . . . . . . . 39
Jade Dynasty Seafood Restaurant . . . . 49
Legend Seafood Restaurant . . . . . . . . . . 53
Little Village Noodle House . . . . . . . . . . 54
Mei Sum Dim Sum Restaurant . . . . . . . . 58
Mings Chinese Restaurant. . . . . . . . . . . 58
Pah Kes Chinese Restaurant. . . . . . . . . 65
Tai Pan Dim Sum . . . . . . . . . . . . . . . . . . . 73
CUBAN
Soul de Cuba Cafe . . . . . . . . . . . . . . . . . . 71
FILIPINO
Elenas Restaurant . . . . . . . . . . . . . . . . . . 38
Thelmas Restaurant . . . . . . . . . . . . . . . . 74
FRENCH
Brasserie Du Vin. . . . . . . . . . . . . . . . . . . . 33
Chef Mavro Restaurant. . . . . . . . . . . . . . 12
Fendu Boulangerie. . . . . . . . . . . . . . . . . . 38
HASR Bistro. . . . . . . . . . . . . . . . . . . . . . . . 45
La Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Le Bistro. . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Michels at the Colony Surf. . . . . . . . . . . . 6
HAWAIIAN
Heeia Kea Pier General Store & Deli . . 12
Helenas Hawaiian Food . . . . . . . . . . . . . 46
Highway Inn . . . . . . . . . . . . . . . . . . . . . . . 46
Ono Hawaiian Foods . . . . . . . . . . . . . . . . 65
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 66
Waiahole Poi Factory . . . . . . . . . . . . . . . 76
INDIAN
Cafe Maharani. . . . . . . . . . . . . . . . . . . . . . 34
Himalayan Kitchen . . . . . . . . . . . . . . . . . 46
ITALIAN
Assaggio. . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Baci Bistro. . . . . . . . . . . . . . . . . . . . . . . . . 32
Bernini Honolulu . . . . . . . . . . . . . . . . . . . 33
Chez Kenzo . . . . . . . . . . . . . . . . . . . . . . . . 34
La Cucina Ristorante Italiana. . . . . . . . . 14
Sarentos . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Taormina Sicilian Cuisine. . . . . . . . . . . . 74
Vino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
JAPANESE
Agu A Ramen Bistro. . . . . . . . . . . . . . . . . 22
Asuka Nabe + Shabu Shabu . . . . . . . . . . 31
Banzai Sushi Bar. . . . . . . . . . . . . . . . . . . . 32
Chez Kenzo . . . . . . . . . . . . . . . . . . . . . . . . 34
Doraku Kakaako . . . . . . . . . . . . . . . . . . . 37
Gulick Delicatessen . . . . . . . . . . . . . . . . . 43
Gyu-Kaku . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Imanas Tei . . . . . . . . . . . . . . . . . . . . . . . . . 49
Irifune. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Izakaya Gazen. . . . . . . . . . . . . . . . . . . . . . 49
Izakaya Nonbei . . . . . . . . . . . . . . . . . . . . . 49
Izakaya Torae Torae . . . . . . . . . . . . . . . . 22
Japengo . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Jimbo Restaurant. . . . . . . . . . . . . . . . . . . 51
Jinroku Pacific Teppan Grill & Bar . . . . 51
Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Kimukatsu . . . . . . . . . . . . . . . . . . . . . . . . . 52
Kona Kai Sushi . . . . . . . . . . . . . . . . . . . . . 53
Lucky Belly . . . . . . . . . . . . . . . . . . . . . . . . 55
Maguro-Ya . . . . . . . . . . . . . . . . . . . . . . . . . 12
Mitchs Fish Market & Sushi Bar . . . . . . 58
Morimoto Waikiki. . . . . . . . . . . . . . . . . . . 14
Morio's Sushi Bistro. . . . . . . . . . . . . . . . . 60
Nagomi Japanese Teppan & Lounge . . 16
Nanzan GiroGiro. . . . . . . . . . . . . . . . . . . . 61
Restaurant Ko. . . . . . . . . . . . . . . . . . . . . . 15
Restaurant Kunio. . . . . . . . . . . . . . . . . . . 68
Sansei Seafood
Restaurant & Sushi Bar. . . . . . . . . . . . . . 69
Sushi Ginza Onodera. . . . . . . . . . . . . . . . 16
Sushi ii . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Sushi Izakaya Gaku . . . . . . . . . . . . . . . . . 72
Sushi Sasabune. . . . . . . . . . . . . . . . . . . . . 72
Sushi YuZu. . . . . . . . . . . . . . . . . . . . . . . . . 73
Tokkuri Tei. . . . . . . . . . . . . . . . . . . . . . . . . 74
Tonkatsu Ginza Bairin. . . . . . . . . . . . . . . 74
Wada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Yaki Yaki Miwa . . . . . . . . . . . . . . . . . . . . . 77
Yanagi Sushi . . . . . . . . . . . . . . . . . . . . . . . 77
KOREAN
678 Hawaii . . . . . . . . . . . . . . . . . . . . . . . . . 66
Budnamujip. . . . . . . . . . . . . . . . . . . . . . . . 56
Chois Garden . . . . . . . . . . . . . . . . . . . . . . 56
Ginas Bar-B-Q. . . . . . . . . . . . . . . . . . . . . . 39
Million Restaurant . . . . . . . . . . . . . . . . . . 56
Seoul Garden Yakiniku . . . . . . . . . . . . . . 69
Sikdorak Korean Restaurant . . . . . . . . . 56
Sorabol. . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Yakiniku Seoul. . . . . . . . . . . . . . . . . . . . . . 56
Yakiniku Don-Day. . . . . . . . . . . . . . . . . . . 57
MEDITERRANEAN/GREEK
Casablanca Moroccan Cuisine . . . . . . . 34
Da Spot. . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Greek Marina. . . . . . . . . . . . . . . . . . . . . . . 43
Olive Tree Cafe . . . . . . . . . . . . . . . . . . . . . 65
MEXICAN/LATIN AMERICAN
Luibuenos Mexican
& Seafood Restaurant . . . . . . . . . . . . . . . 55
THAI
Champa Thai. . . . . . . . . . . . . . . . . . . . . . . 34
Mailes Thai Bistro. . . . . . . . . . . . . . . . . . 55
Souvaly Thai . . . . . . . . . . . . . . . . . . . . . . . 71
Thai Lao. . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Thai Valley Cuisine. . . . . . . . . . . . . . . . . . 74
VIETNAMESE
Hale Vietnam. . . . . . . . . . . . . . . . . . . . . . . 44
To Chau . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
BURMESE
Dagon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
HOT POT
Asuka Nabe + Shabu Shabu . . . . . . . . . . 31
Hot Pot Heaven. . . . . . . . . . . . . . . . . . . . . 47
Little Sheep Mongolian Hot Pot. . . . . . . 20
Sweet Home Caf . . . . . . . . . . . . . . . . . . . 73
MEAT-EATERS (STEAKS,
BURGERS, HOT DOGS)
BLT Steak . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Chart House Waikiki . . . . . . . . . . . . . . . . 10
Counter, The . . . . . . . . . . . . . . . . . . . . . . . 35
d.k Steakhouse . . . . . . . . . . . . . . . . . . . . . 35
Good to Grill . . . . . . . . . . . . . . . . . . . . . . . 39
Hanks Haute Dogs. . . . . . . . . . . . . . . . . . 45
Hys Steak House . . . . . . . . . . . . . . . . . . . 10
Kona Brewing Co.. . . . . . . . . . . . . . . . . . . 52
Mollys BBQ and Seafood . . . . . . . . . . . . 24
Mortons The Steakhouse . . . . . . . . . . . 61
Murphy's Bar & Grill . . . . . . . . . . . . . . . . 61
Ruths Chris Steak House . . . . . . . . . . . . 26
Signature . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Uncle Bobos. . . . . . . . . . . . . . . . . . . . . . . 75
Wolfgangs Steakhouse . . . . . . . . . . . . . . 77
VEGETARIAN
Down to Earth Deli and Bakery. . . . . . . 24
Greens & Vines . . . . . . . . . . . . . . . . . . . . . 43
PIZZA
JJ Dolans . . . . . . . . . . . . . . . . . . . . . . . . . . 51
zpizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
PLATE LUNCH/TAKEOUT
Alicias Market . . . . . . . . . . . . . . . . . . . . . 31
Da Spot. . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Deans Drive Inn . . . . . . . . . . . . . . . . . . . . 37
Diamond Head Market & Grill . . . . . . . . 37
Fresh Catch. . . . . . . . . . . . . . . . . . . . . . . . 39
Ginas Bar-B-Q. . . . . . . . . . . . . . . . . . . . . . 39
Gulick Delicatessen . . . . . . . . . . . . . . . . . 43
Heeia Kea Pier General Store & Deli . . 12
Jawaiian Irie Jerk . . . . . . . . . . . . . . . . . . . 50
Kakaako Kitchen. . . . . . . . . . . . . . . . . . . 52
Kalapawai Cafe . . . . . . . . . . . . . . . . . . . . . 18
L&L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 66
Pioneer Saloon . . . . . . . . . . . . . . . . . . . . . 67
Sugoi Bento & Catering. . . . . . . . . . . . . . 72
Taniokas Seafood & Catering . . . . . . . . 74
Zippys . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
zpizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
SEAFOOD
Cajun King . . . . . . . . . . . . . . . . . . . . . . . . . 20
Fresh Catch. . . . . . . . . . . . . . . . . . . . . . . . 39
Haleiwa Joes Seafood Grill. . . . . . . . . . . 44
Nicos at Pier 38 . . . . . . . . . . . . . . . . . . . . 65
Paina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 66
SHOR American Seafood Grill . . . . . . . . 69
Spicy Ahi & BBQ. . . . . . . . . . . . . . . . . . . . 72
Taniokas Seafood & Catering . . . . . . . . 74
24 HOURS
Zippys (some locations) . . . . . . . . . . . . 28
WINE BARS
12th Ave Grill. . . . . . . . . . . . . . . . . . . . . . . 31
Brasserie Du Vin. . . . . . . . . . . . . . . . . . . . 33
Vino . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
B Y C AT E G O R Y | R E S T A U R A N T S I N D E X
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
GREATER HONOLULU
(Airport to Kaimuki -- except
Waikiki and Chinatown/Nuuanu):
678 Hawaii. . . . . . . . . . . . . . . . . 66
12th Ave Grill . . . . . . . . . . . . . . 31
3660 on the Rise. . . . . . . . . . . . 28
Agu A Ramen Bistro . . . . . . . . 22
Alan Wongs . . . . . . . . . . . . . . . 28
Alicias Market . . . . . . . . . . . . . 31
Andys Sandwiches
& Smoothies. . . . . . . . . . . . . . . 31
Asuka Nabe +
Shabu Shabu . . . . . . . . . . . . . . 31
Bernini Honolulu. . . . . . . . . . . 33
Bevy. . . . . . . . . . . . . . . . . . . . . . 18
Blue Tree Cafe . . . . . . . . . . . . . 20
Bogarts Cafe . . . . . . . . . . . . . . 33
Budnamujip . . . . . . . . . . . . . . . 56
Cafe Kaila . . . . . . . . . . . . . . . . . 34
Cafe Maharani . . . . . . . . . . . . . 34
Champa Thai . . . . . . . . . . . . . . 34
Chef Chai. . . . . . . . . . . . . . . . . . 34
Chef Mavro Restaurant . . . . . 12
Chez Kenzo. . . . . . . . . . . . . . . . 34
Chois Garden. . . . . . . . . . . . . . 56
Da Spot . . . . . . . . . . . . . . . . . . . 35
Dagon . . . . . . . . . . . . . . . . . . . . 37
Diamond Head
Market & Grill. . . . . . . . . . . . . . 37
Doraku Kakaako. . . . . . . . . . . 37
Elenas Restaurant . . . . . . . . . 38
Fendu Boulangerie . . . . . . . . . 38
Fook Yuen Restaurant . . . . . . 39
Ginas Bar-B-Q . . . . . . . . . . . . . 39
Golden Duck. . . . . . . . . . . . . . . 39
Good to Grill. . . . . . . . . . . . . . . 39
Grand Cafe & Bakery . . . . . . . 43
Greens & Vines . . . . . . . . . . . . 43
Gulick Delicatessen. . . . . . . . . 43
Hale Vietnam . . . . . . . . . . . . . . 44
Hanks Haute Dogs . . . . . . . . . 45
Helenas Hawaiian Food. . . . . 46
Himalayan Kitchen . . . . . . . . . 46
Hiroshi Eurasion Tapas . . . . . 46
Home Bar & Grill . . . . . . . . . . . 47
Honolulu Museum
of Art Cafe. . . . . . . . . . . . . . . . . 47
Hot Pot Heaven . . . . . . . . . . . . 47
Imanas Tei. . . . . . . . . . . . . . . . . 49
Irifune . . . . . . . . . . . . . . . . . . . . 49
Izakaya Gazen . . . . . . . . . . . . . 49
Izakaya Nonbei . . . . . . . . . . . . 49
Izakaya Torae Torae . . . . . . . . 22
Jade Dynasty
Jawaiian Irie Jerk. . . . . . . . . . . 50
Jimbo Restaurant . . . . . . . . . . 51
JJ Bistro & French Pastry. . . . 51
Ka Ikena Lauae. . . . . . . . . . . . 29
Kakaako Kitchen . . . . . . . . . . 52
Koko Head Cafe . . . . . . . . . . . . 10
Kona Kai Sushi . . . . . . . . . . . . . 53
La Cucina
Ristorante Italiana. . . . . . . . . . 14
La Tour Cafe. . . . . . . . . . . . . . . 53
Little Sheep
Mongolian Hot Pot . . . . . . . . . 20
Maguro-Ya. . . . . . . . . . . . . . . . . 12
Mariposa. . . . . . . . . . . . . . . . . . 58
Million Restaurant. . . . . . . . . . 56
Ming's Chinese Restaurant . . 58
Mitchs Fish Market
& Sushi Bar. . . . . . . . . . . . . . . . 58
Morio's Sushi Bistro . . . . . . . . 60
Morning Glass
Coffee + Cafe. . . . . . . . . . . . . . . 60
Mortons The Steakhouse . . . 61
Murphy's Bar & Grill . . . . . . . . 61
MW Restaurant . . . . . . . . . . . . 12
Nagomi Japanese
Teppan & Lounge . . . . . . . . . . 16
Nanzan GiroGiro . . . . . . . . . . . 61
Nicos at Pier 38. . . . . . . . . . . . 65
Ono Hawaiian Foods. . . . . . . . 65
Pancakes & Waffles. . . . . . . . . 66
Panya Bistro . . . . . . . . . . . . . . 66
Pineapple Room
by Alan Wong, The . . . . . . . . . 66
Pint + Jigger . . . . . . . . . . . . . . . 67
Pioneer Saloon. . . . . . . . . . . . . 67
REAL a Gastropub. . . . . . . . . . 68
Restaurant Ko . . . . . . . . . . . . . 15
Ryans Grill . . . . . . . . . . . . . . . . 28
Seoul Garden Yakiniku . . . . . . 69
Signature. . . . . . . . . . . . . . . . . . 71
Sikdorak Korean
Restaurant . . . . . . . . . . . . . . . . 56
Sorabol . . . . . . . . . . . . . . . . . . . 56
Spalding House Caf. . . . . . . . 72
Stage . . . . . . . . . . . . . . . . . . . . . 10
Sugoi Bento & Catering . . . . . 72
Sushi Ginza Onodera . . . . . . . 16
Sushi ii . . . . . . . . . . . . . . . . . . . . 72
Sushi Izakaya Gaku . . . . . . . . . 72
Sushi Sasabune . . . . . . . . . . . . 72
Sweet E's Cafe . . . . . . . . . . . . . 73
Sweet Home Caf. . . . . . . . . . . 73
Tango Contemporary Cafe . . 73
Tokkuri Tei . . . . . . . . . . . . . . . . 74
Town . . . . . . . . . . . . . . . . . . . . . 75
Uncle Bos Restaurant . . . . . . 76
Vino . . . . . . . . . . . . . . . . . . . . . . 76
Vintage Cave . . . . . . . . . . . . . . 15
Wada . . . . . . . . . . . . . . . . . . . . . 76
Yaki Yaki Miwa . . . . . . . . . . . . 77
Yakiniku Seoul . . . . . . . . . . . . . 56
Yakiniku Don-Day . . . . . . . . . . 57
Yanagi Sushi . . . . . . . . . . . . . . . 77
CHINATOWN/NUUANU
Brasserie Du Vin . . . . . . . . . . . 33
Downbeat Diner & Lounge . . 38
Grondin French
Latin Kitchen . . . . . . . . . . . . . . 22
HASR Bistro . . . . . . . . . . . . . . . 45
JJ Dolans . . . . . . . . . . . . . . . . . 51
Legend Seafood
Restaurant . . . . . . . . . . . . . . . . 53
Little Village
Noodle House . . . . . . . . . . . . . 54
Lucky Belly. . . . . . . . . . . . . . . . 55
Mei Sum Dim Sum
Restaurant . . . . . . . . . . . . . . . . 58
Pig & The Lady, The . . . . . . . . . 8
Soul de Cuba Cafe . . . . . . . . . . 71
Tai Pan Dim Sum. . . . . . . . . . . 73
To Chau. . . . . . . . . . . . . . . . . . . 74
WAIKIKI
Azure . . . . . . . . . . . . . . . . . . . . . 31
Beachhouse at the Moana. . . 32
bills Sydney . . . . . . . . . . . . . . . 10
BLT Steak . . . . . . . . . . . . . . . . . 33
Chart House Waikiki . . . . . . . . 10
Cream Pot . . . . . . . . . . . . . . . . . 35
d.k Steakhouse. . . . . . . . . . . . . 35
Hau Tree Lanai. . . . . . . . . . . . . 45
Hys Steak House. . . . . . . . . . . 10
Japengo. . . . . . . . . . . . . . . . . . . 50
Jinroku Pacific
Teppan Grill & Bar . . . . . . . . . 51
Kai Market . . . . . . . . . . . . . . . . 27
Kaiwa. . . . . . . . . . . . . . . . . . . . . 52
Kimukatsu. . . . . . . . . . . . . . . . . 52
La Mer . . . . . . . . . . . . . . . . . . . . 28
MAC 24/7
Bar + Restaurant . . . . . . . . . . . 55
Michels at the Colony Surf . . . 6
Morimoto Waikiki . . . . . . . . . . 14
Nobu Waikiki . . . . . . . . . . . . . . 15
Orchids . . . . . . . . . . . . . . . . . . . 65
RumFire. . . . . . . . . . . . . . . . . . . 68
Sansei Seafood
Restaurant & Sushi Bar . . . . . 69
Sarentos . . . . . . . . . . . . . . . . . . 18
SHOR American
Seafood Grill. . . . . . . . . . . . . . . 69
Taormina Sicilian
Cuisine. . . . . . . . . . . . . . . . . . . . 74
Tikis . . . . . . . . . . . . . . . . . . . . . 74
Tonkatsu Ginza Bairin . . . . . . 74
Wolfgangs Steakhouse. . . . . . 77
EAST HONOLULU
(Kahala to Hawaii Kai)
Arancino at the Kahala. . . . . . 14
Baci Bistro . . . . . . . . . . . . . . . . 32
Counter, The. . . . . . . . . . . . . . . 35
Greek Marina . . . . . . . . . . . . . . 43
Hokus . . . . . . . . . . . . . . . . . . . . 28
Kona Brewing Co. . . . . . . . . . . 52
Le Bistro . . . . . . . . . . . . . . . . . . 14
Mailes Thai Bistro . . . . . . . . . 55
Olive Tree Cafe. . . . . . . . . . . . . 65
Thai Valley Cuisine . . . . . . . . . 74
WINDWARD OAHU
(Waimanalo to Waimea)
Casablanca
Moroccan Cuisine . . . . . . . . . . 34
Deans Drive Inn. . . . . . . . . . . . 37
Grove, The . . . . . . . . . . . . . . . . 43
Heeia Kea Pier
General Store & Deli . . . . . . . . 12
Kahuku Farms . . . . . . . . . . . . . 52
Kalapawai Cafe . . . . . . . . . . . . 18
Pah Kes Chinese
Restaurant . . . . . . . . . . . . . . . . 65
Uahi Island Grill . . . . . . . . . . . . 75
Waiahole Poi Factory . . . . . . . 76
LEEWARD OAHU
(Pearlridge to Waianae)
Alley Restaurant
(at Aiea Bowl), The . . . . . . . . . 31
Cajun King . . . . . . . . . . . . . . . . 20
Hapa Grill . . . . . . . . . . . . . . . . . 45
Kahumana Organic
Farm & Cafe . . . . . . . . . . . . . . . 52
Mollys BBQ and Seafood. . . . 24
Monkeypod Kitchen
By Merriman . . . . . . . . . . . . . . 59
Pearl, The . . . . . . . . . . . . . . . . . 29
Souvaly Thai. . . . . . . . . . . . . . . 71
Spicy Ahi & BBQ . . . . . . . . . . . 72
Sushi YuZu . . . . . . . . . . . . . . . . 73
Taniokas Seafood
& Catering. . . . . . . . . . . . . . . . . 74
Thai Lao . . . . . . . . . . . . . . . . . . 24
Thelmas Restaurant. . . . . . . . 74
NORTH SHORE
(Kahuku to Waialua)
Banzai Sushi Bar . . . . . . . . . . . 32
Luibuenos Mexican
& Seafood Restaurant. . . . . . . 55
Uncle Bobos . . . . . . . . . . . . . . 75
NEIGHBOR ISLAND
Kaana Kitchen. . . . . . . . . . . . . 13
Merriman's Kapalua . . . . . . . . 10
MULTIPLE LOCATIONS
Assaggio . . . . . . . . . . . . . . . . . . 31
Cinnamons Restaurant . . . . . 34
Down to Earth
Deli and Bakery . . . . . . . . . . . . 24
Fresh Catch . . . . . . . . . . . . . . . 39
Gyu-Kaku. . . . . . . . . . . . . . . . . . 44
Haleiwa Joes Seafood Grill . . 44
Highway Inn . . . . . . . . . . . . . . . 46
L&L. . . . . . . . . . . . . . . . . . . . . . . 28
Liliha Bakery
& Coffee Shop . . . . . . . . . . . . . 54
Paina Cafe . . . . . . . . . . . . . . . . 66
Roys Restaurant . . . . . . . . . . . 28
Ruths Chris Steak House. . . . 26
Street Inn on Da Strip . . . . . . . 69
Starbucks Coffee Co.. . . . . . . . 28
Tucker & Bevvy. . . . . . . . . . . . 13
Via Gelato . . . . . . . . . . . . . . . . . 16
Zippys Restaurants . . . . . . . . 28
zpizza. . . . . . . . . . . . . . . . . . . . . 77
A D V E R T I S E R S I N D E X
Agu Ramen . . . . . . . . . 35
925 Isenberg St.
492-1637
Asahi Grill . . . . . . . . . . 44
515 Ward Ave.
593-2800
Assaggio . . . . . . . . . . . 23
Six locations on Oahu
942-3446
Bangkok Chef . . . . . . 44
Manoa, 988-0212
Nuuanu, 585-8839
Iwilei, 536-8570
Big City Diner . . . . . . 69
Five Locations on Oahu
678-8868
Bobs Big Bear
Diner . . . . . . . . . . . . . . 46
94-030 Farrington
Highway
676-3440
Brandys
Bar & Grill . . . . . . . . 51
4510 Salt Lake Blvd.
486-4066
Caf Kaila . . . . . . . . . .33
2919 Kapiolani Blvd.
732-3330
Cajun King . . . . . . . . . 66
98-020 Kamehameha
Highway, Aiea
484-2221
Champa Thai . . . . . . .71
98-199 Kamehameha
Highway, Aiea
488-2881
Chef Chai . . . . . . . . . . .83
585-0011
Cinnamons
Restaurant . . . . . . . . . 17
315 Uluniu St., Kailua
261-8724
Cooke Street Diner . . 50
605 Cooke St.
597-8080
Down to Earth . . . . . . . 38
Four locations on Oahu
947-7678
Fendu Boulangerie . .46
2752 Woodlawn Dr.
988-4310
Genki Sushi . . . . . . . . 21
Locations islandwide
Genkisushiusa.com
Giovannis Aloha
Shrimp . . . . . . . . . . . . .37
56-505 Kamehameha
Highway, Kahuku
293-1839
GoKoKu . . . . . . . . . . . .38
Koko Marina Shopping
Center
744-9987
Greens & Vines . . . . . 84
909 Kapiolani Blvd.
536-9680
Gyotaku
Restaurants . . . . . . . . .15
949-4584
Hawaii Manapua -
Ocean Dim Sum . . . . .66
94-370 Pupupani St.,
Suite 101
847-8888
Hawaii Prince Hotel
Waikiki . . . . . . . . . . . . .49
100 Holomoana St.
944-4494
Henry Louis
Restaurant . . . . . . . . . .60
2850 Paa St.
833-3728
Himalayan Kitchen . .46
1137 11th Ave.
358-7158
Hokulani Bakery . . . 37
536-CAKE (2253)
Hys Steakhouse . . . . 51
2440 Kuhio Ave.
922-5555
Il Lupino . . . . . . . . . . . 54
Royal Hawaiian Center
922-3400
Japengo . . . . . . . . . . . 63
Hyatt Regency Waikiki
Beach Resort & Spa,
2424 Kalakaua Ave.
237-6180
JJ Bistro
& French Pastry . . . . .60
3447 Waialae Ave.
739-0993
Kakaako Kitchen . . . . 29
596-7488
Kalapawai Caf
& Deli . . . . . . . . . . . . . . 7
750 Kailua Road
262-3354
Kennys
Restaurant . . . . . . . . . 58
Kamehameha Shopping
Center, 841-0931
Royal Hawaiian Center,
922-9333
Kozo Sushi . . . . . . . . . 51
Five locations on Oahu
Kozosushihawaii.com
Kuru Kuru Sushi . . . . 39
Pearl Kai, 484-4596
Kahala, 739-5878
L&L Hawaiian BBQ. 28
Hawaiianbarbecue.com
Larrys Bakery . . . . . 71
4369 Lawehana St.
422-0059
Le Bistro . . . . . . . . . . . 69
5730 Kalanianaole
Highway
373-7990
Like Like Drive Inn . 54
745 Keeaumoku St.
941-2515
Lilis BBQ . . . . . . . . . . 32
2300 N. King St.
842-9100
Little Village
Noodle House . . . . . . 25
1113 Smith St.
545-3008
Luibuenos Mexican
and Seafood
Restaurant . . . . . . . . . 59
66-165 Kamehameha
Highway, Haleiwa
637-7717
Mac 24/7 Bar
+ Restaurant . . . . . . . 47
2500 Kuhio Ave.
921-5564
Masala . . . . . . . . . . . . . 63
661 Keeaumoku St.
312-4295
Matsumoto
Shave Ice . . . . . . . . . . 55
66-087 Kamehameha
Highway
637-4827
Maxs of Manila . . . . 44
Waipahu and Dillingham
951-6297
Morios Sushi
Bistro . . . . . . . . . . . . . 32
1160 S. King St.
596-2288
Murphys
Bar & Grill . . . . . . . . . 58
2 Merchant St.
531-0422
MW Restaurant . . . . . 13
1538 Kapiolani Blvd.,
Suite 106
955-6505
Nabeya Maido . . . . . . . 5
Market City Shopping
Center, 2919 Kapiolani
Blvd., No. 204
739-7739
Nagomi Japanese
Teppan & Lounge . . 27
312-3534
Oceanarium
Restaurant . . . . . . . . . 43
Pacific Beach Hotel
921-6111
Paesano Italian
Restaurant . . . . . . . . . 61
Manoa, 988-5923
Waimalu, 485-8883
Paina Caf . . . . . . . . . 19
Ward and Hawaii Kai
Painacafe.com
Pancakes & Waffles . . 3
Kalihi, 847-7770
Waimalu coming soon!
Pearl, The . . . . . . . . . 29
Leeward Community
College
455-0475
Pig and the
Lady, The . . . . . . . . . . .9
83 N. King St.
585-8255
Popeyes . . . . . . . . . . . 30
841-6600
Ramen-ya . . . . . . . . . . 54
Five locations on Oahu
Ramenyahawaii.com
Regal Bakery . . . . . . 11
Three locations on Oahu
Regalfoodsusa.com
Ruths Chris
Steak House . . . . . . . 26
Restaurant Row, 599-3860
Waikiki, 440-7910
Shiros Saimin
Haven . . . . . . . . . . . . . 71
Shirossaimin.com
Souvaly Thai
Mobile . . . . . . . . . . . . 75
66-235 Kamehameha
Highway, Haleiwa
421-8684
Sushi Yuzu
Ko Olina . . . . . . . . . . . 75
92-1047 Olani St.
678-1155
Tanaka of Tokyo . . . 60
Tanakaoftokyo.com
Taniokas Seafoods
& Catering . . . . . . . . . 35
94-903 Farrington
Highway
671-3779
Taormina Sicilian
Cuisine . . . . . . . . . . . . 53
227 Lewers St.
926-5050
Thai Lao
Restaurant . . . . . . . . . 69
563 Farrington Highway
Kapolei
674-2262
Thailand Caf . . . . . . 50
1502 Liliha St.
535-9928
Tin Hut BBQ . . . . . . . 36
492-8676
Tony Romas . . . . . . . 45
Waikiki, 942-2121
Aiea, 487-9911
Tucker & Bevvy . . . . . 2
449 Kapahulu Ave.,
No. 203
732-0050
Uncle Bobos . . . . . . . 32
51-480 Kamehameha
Highway, Kaaawa
206-7479
Waiahole
Poi Factory . . . . . . . . 37
48-140 Kamehameha
Highway, Kaneohe
239-2222
Wailana Coffee
House . . . . . . . . . . . . . 75
955-1764
Wholesale
Unlimited . . . . . . . . . . 58
Seven locations on Oahu
Cybersnacks.net
Wolfgangs
Steakhouse . . . . . . . . 76
2301 Kalakaua Ave.
922-3600
Youngs Fish
Market . . . . . . . . . . . . 50
1286 Kalani St.
841-4885
Zias Caffe /
Kaneohe . . . . . . . . . . . 66
45-620 Kamehameha
Highway
235-9427
Zippys . . . . . . . . . . . . 67
Call the location
nearest you
Zippys.com
Waikiki
Elegance...
Exotic...
and Exquisite...
Local Favorites
Dine In or Take out
Dinner Nightly from 4:00-11:00
Special Early Bird Menu before 5:00
Happy Hours at the bar
from 4:00-6:00 and 9:00-Closing
Known for fusing fresh Hawaii ingredients with the exotic avors of
Asia, Chef Chai has created a culinary style that reects the cultural
diversity of Oahu and the Hawaiian Islands.
Chef Chai is constantly seeking out new spices and ingredients at
Oahus farmers markets and in Honolulus Chinatown, which brings
back childhood memories of shopping the local markets in Bangkok
to nd the freshest ingredients for his familys popular restaurant.
His mastery at blending avors are shown in many of his signature
dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi
Curry Sauce, Katai and Macadamia Nut Encrusted Black Tiger Prawn
Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and
Fresh local sh with Thai Red Curry Sauce
Hale Aina Award Best New Restaurant
Honolulu Magazine Readers
Ilima Award Best New Restaurant
Star-Advertiser Readers
Peoples Choice Award Best New Restaurant
Hawaiis Magazine
Award of Excellence in Design
American Society of Interiors Designers
Honolulus Hottest Restaurant Award
ZAGAT
1009 Kapiolani Blvd., Honolulu, Hawaii 96814
Tel (808) 585-0011 | Valet Parking
/ChefChai | /ChefChai | www.ChefChai.com
1910 Ala Moana Blvd., Honolulu, Hawaii 96815
Across the street from Hilton Hawaiian Village
Tel (808) 941-9200 | www.ChaisWaikiki.com
For visitors, one thing you must do
is try what locals love to eat.
And now Chef Chai brings all of
that to you. Right here in Waikiki from
Hawaiian Kahlua Pork, Loco Moco, Ahi
Poke, Beef Stew, Oxtail Soup, saimin, and more...
For your convenience, Chais Waikiki offers grab and go, healthy
salad, Exotic Fruit, and Snacks for you to take back to your hotel.
Full service catering also available.
Chais restaurants also have been critiqued and recommended
by many international magazines, from Bon Appetite, Brides,
Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine
and many more.
C
o
m
in
g

S
o
o
n
!
CHEF
Diabetes, Heart Disease, Cancers,
Strokes, Dementia, Depression and
Climate Change are Foodborne Diseases.
We take our health and Mother
Natures seriously. Lets take back our
biological and environmental destiny
from Big Food and Big Medicine.
No Pills No Bills!
No Feed Just Food!
Eat 100% Non-GMO, 100% Gluten-Free,
Organic, Locally Sourced (as much
as possible), Plant-Based Food at
Greens & Vines.
LICIOUS DISHES
dba GREENS & VINES
on October 26, 2014
Subscribe to our newsletter.
Enter your email address
FOR UPCOMING EVENTS:
www.GreensAndVines.com
FOR MEAL PLAN SUBSRIPTIONS:
www.E-LiciousDishes.com
FARMERS MARKETS:
Kapiolani Community College
(Saturdays 7:30 am - 11 am)
Blaisdell Center
(Wednesdays 4 - 7 pm)
Kailua Longs Parking Lot
(Thursdays 5 - 7:30 pm)
Kakaako Ward Warehouse Parking Lot
(Saturdays 8 am - 12 noon)
Queens Medical Center:
1st Wednesdays each month, 9 am - 1 pm
SYLVIA THOMPSON, Chef/Owner
GREENS & VINES RAW VEGAN GOURMET
JOIN THE
909 Kapiolani Boulevard
(Prime corner of Ward and Kapiolani)
ph: 536.9680
Mon-Iri -2 & 5-9 SoI -9
Hoy Hoor: Mon-SoI 5-7 2nd SoI 5-7 Jozz 5-5
FREE PARKING > Garage on Ground Floor & Restaurant Entrance @ Ewa/Kapiolani Corner
WEEKLY MEAL PLANS AVAILABLE
www.GreensAndVines.com | www.E-LiciousDishes.com

2014-2015 Ilima Awards

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Crikey, you likey!

2895 Kalakaua Ave., 923-6552;

83 N. King St., 585-8255,

280 Beachwalk Ave., Waikiki; 922-1500;

2440 Kuhio Ave., Waikiki; 922-5555;

1765 Ala Moana Blvd.; 941-6669;

1250 Kapiolani Blvd.; 237-5429;

1145C 12th Ave.; 732-8920; www.koko

One Bay Club Place, Maui; 669-6400;

1538 Kapiolani Blvd.; 955-6505;

1969 S. King St.; 944-4714;

46-499 Kamehameha Highway, Kaneohe;

3565 Waialae Ave., Kaimuki; 732-3775;

Hee Hing Plaza, 449 Kapahulu Ave., Suite

3550 Wailea Alanui Drive, Maui; 573-1234,

725 Kapiolani Blvd., C-112; 593-2626;

Niu Valley Shopping Center; 5730 Kalani-

Kahala Hotel & Resort, 5000 Kahala Ave.;

Modern Honolulu, 1775 Ala Moana Blvd.;

2233 Helumoa Road; 237-6999;

Restaurant Ko, 3196 Wai alae Ave.; 888-

808 Kapahulu Ave.; 735-2375;

1687 Kapiolani Blvd.; 312-3534; ww.nagomilounge.com.

1142 12th Ave.; 732-2800; www.

661 Auahi St.; 594-7445;

750 Kailua Road; 262-3354; www.

Ilikai Hotel, 1777 Ala Moana Blvd.; 955-

Ward Centre, 1200 Ala Moana Blvd.;

Waimalu Shopping Center, 98-020 Kame-

1009 Kapiolani Blvd.; 591-2033. Breakfast,

62 N. Hotel St.; 566-6768;

925 Isenberg St. (across from Old Stadium

1111 McCully St. (at Young Street); 949-

2525 S. King St., 947-7678; 201 Hamakua

Halekuai Center, 563 Farrington Highway,

23 S. Kamehameha Highway, Wahiawa;

Sheraton Waikiki, 2255 Kalakaua Ave.;

1120 12th Ave., Kaimuki; 732-9469;

267 Mokauea St.; 841-1921; www.alicias

2904 E. Manoa Road; 988-6161;

Ala Moana Center, 942-3446; Koko Marina

3620 Waialae Ave., Kaimuki; 735-6666;

The Royal Hawaiian hotel, 2259

30 Aulike St., Kailua; 262-7555;

North Shore Marketplace, 66-246 Kame-

Moana Surfrider, 2365 Kalakaua Ave.,

1218 Waimanu St.; 591-8400;

Trump International Hotel, 223 Saratoga

3045 Monsarrat Ave., Kapahulu; 739-0999;

1115 Bethel St.; 545-1115;

Market City Shopping Center, 2919 Kapi-

2509 S. King St., Moiliili; 951-7447;

19 Hoolai St., Kailua; 262-8196. Dinner.

306 Kuulei Road, Kailua, 263-8281; Pearl

Pacifica Honolulu, 1009 Kapiolani Blvd.;

1451 S. King St., 941-2439,

315 Uluniu St., Kailua; 261-8724; www.

Kahala Mall; 739-5100; www.thecounter

Hawaiian Monarch Hotel, 444 Niu St.,

Waikiki Beach Marriott Resort & Spa,

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

2671 S. King St., Moiliili; 947-0088.

Adon Plaza, 45-773 Kamehameha High-

3158 Monsarrat Ave., Kapahulu; 732-0077;

1009 Kapiolani Blvd.; 591-0101;

42 N. Hotel St.; 533-2328; www.down