Honolulu Star-Advertiser Ilima Awards 2010

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

FilipinoCuisine

DAILY LUNCH & DINNER SPECIALS

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• Banquet Facility canaccommodate 150-200 people

• Full Service Bar with Wine & FineLiquors

• Fresh Ingredients OrganicallyGrown With No Artificial Additives

• Lots of Parking

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H O N O L U L U S TA R - A D V E R T I S E R ‘ I L I MA AWAR DS 3

• I N T R O D U C T I O N

Which restaurants are tops? Foodiesdebate the question endlessly. The an-swer is, of course, a matter of taste.

A team of Star-Advertiser food ex-perts put their educated tastes to thetask of selecting the top restaurants onOahu and came up with more than 150options, from “puka in the wall” cheapeats to those offering the most elegantdining experiences.

In choosing Oahu’s Top Restaurants,we were guided by these ideas:

>> We liked the restaurant. In previ-ous, anonymous visits, one or more ofus was impressed, either by the wholerestaurant or by a particular dish ortwo (when it’s the latter, we’ll pointyou in the direction of the specialty ofthe house).

>> The restaurant is an ‘Ilima Awardwinner, chosen by public ballot, or hasbeen one in the recent past. That is,our readers liked it.

>> The restaurant is a classic, a nos-talgic favorite that just could not be leftout if the book is to reflect island style.

>> The location, food style, ethnicityor ambience set the restaurant apart;

perhaps it’s the only restaurant of itstype, or it’s off the beaten path.

>> Although the bulk of restaurantsare in greater Honolulu, we sought outthe best that East, Leeward, Windwardand North Shore Oahu had to offer,too.

>> All reviews are conducted anony-mously and paid for by the Star-Adver-tiser. None of the establishments inthis guide were included or given a fa-vorable review because they advertisein the newspaper or in these pages.

4 ‘ I L I MA AWAR DS H O N O L U L U S TA R - A D V E R T I S E R

LEGEND

$$$$ VERY PRICEY:ENTREES MOSTLYMORE THAN $30

$$$ PRICEY:ENTREES MOSTLY$17-$29

$$ MODERATE:ENTREES $10-$16

$ BUDGET-FRIENDLY: ENTREES MOSTLYLESS THAN $10

Note: The restaurantscene changes rapidly,so please call therestaurant for the latestinformation.

ON THE COVER

From left to right, anoyster and Portuguesesausage appetizer, asalmon plate and aporterhouse steak.

‘ILIMA AWARDSCRITICS

Wanda A. Adams Jason GenegabusNadine KamElizabeth KieszkowskiJoleen OshiroBetty Shimabukuro

TODAY EDITORChristie Wilson

COVER DESIGNJoe Guinto

EDITORIALASSISTANTS

Sherri YoshiokaJenny Delos SantosZenaida Serrano

TABLE OF CONTENTS

People’s Choice . . . . . . . . . . . . . . . . . . . . 6

Critic’s Choice . . . . . . . . . . . . . . . . . . . . . 8

Diamond Head Theatre

Show Stoppers . . . . . . . . . . . . . . . . . . . . 16

Star Circle winners

(winners in perpetuity) . . . . . . . . . . . . 18

The Newbies. . . . . . . . . . . . . . . . . . . . . . 21

Chef Profile | Masaharu Morimoto . . 26

Dining Etiquette . . . . . . . . . . . . . . . . . . . 66

Best Bakeries . . . . . . . . . . . . . . . . . . . . . 68

Best of Pau Hana Patrol . . . . . . . . . . . . 70

TOP RESTAURANTS(ALPHABETICAL BY NAME)

A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

H . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

J - K . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

L . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

M. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

N - O . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

V - W . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Y - Z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

INDICES

By restaurant name. . . . . . . . . . . . . . . . 75

By food category . . . . . . . . . . . . . . . . . . 76

By neighborhood. . . . . . . . . . . . . . . . . . 77

Advertiser index . . . . . . . . . . . . . . . . . . 78

ONLINE

This guide may be found online atwww.staradvertiser.com. To keepup with the restaurant scene, seeNadine Kam’s “Weekly Eater” inthe Wednesday Today section ofthe Star-Advertiser and the “QuickBites” column in Friday’s TGIF sec-tion or check The Pulse online athttp://honolulupulse.com.

• P E O P L E ’ S C H O I C E


R USSELL SIU says he didn’t go into the restaurantbusiness to become a millionaire. The goal was acomfortable living serving good food. “I want to have

balance in my life,” he says.So rather than build an empire of restaurants, Siu concen-

trates on 3660 on the Rise and his more casual KakaakoKitchen, and that focus rewards him with two restaurants ofconsistent quality. 3660 wins the ‘Ilima People’s Choiceaward for Best Restaurant in Hawaii for the second yearstraight — and marks Siu’s third win over 14 years. KakaakoKitchen is a perennial on our guide to Hawaii’s best (seePage 43).

“We’re trying to stay within our concept,” Siu says of3660’s steady success. “We’re not known for being ‘outthere.’”

What he is known for is a menu that fuses Eastern andWestern flavors with a local sensibility — dishes like Bro-

chette of Char Siu Long Island Duckling that conjure lus-cious mixed culinary images.

Menu classics include the Ahi Katsu, Potato-Crusted CrabCake, New York Steak Alae, Tempura Farm-Raised Catfishand the Mile High Waialae Pie.

The restaurant is an island favorite for special events —who hasn’t been to a wedding there? — and Siu also hostspopular cooking demonstration dinners.

It hasn’t been an easy year, Siu says, but a little belt-tight-ening and a refocus on the basics for his staff are pullingthem through the tough economic times — the worst he’sseen since he opened. “We’re holding steady, but we stillhave to watch out because it’s not really over. … You can’ttake things for granted.” ———3660 Waialae Ave., Kaimuki; 737-1177; www.3660.com.Dinner (closed Mon). $$$

BEST FINE DININGLA MER AT HALEKULANI

Although it’s perhaps the most formalroom in the city, Halekulani’s tranquil,shadow-washed fine-dining room, wherethe windows frame Diamond Head andWaikiki Beach, is also among the most wel-coming. The “Cuisine of the Sun” menumarries island ingredients with classicFrench technique.

Recommended: The eight-course Degus-tation Menu, from lobster and asparagussoup to a tray of imported French cheeses,from foie gras to sea bass, ending with thedelicate little sweets calls mignardises.———Halekulani Hotel, 2199 Kalia Road;923-2311; www.halekulani.com. Jacketsrequired for men. Dinner. $$$$.

BEST CASUAL RESTAURANTL & L DRIVE-INNL & L HAWAIIAN BARBECUE

The initials L&L could stand for “local”and “loved.” The 34-year-old chain, born ina modest Liliha outlet, now serves classicplate lunches — entrees, two scoops rice,mac salad — in more than 200 locationsfrom Hawaii to the West Coast and evenJapan.

Recommended: Chicken katsu, barbe-cue mixed plate.———Multiple locations;www.hawaiianbarbecue.com. Breakfast, lunch, dinner. $

BEST NEW RESTAURANTKA RESTAURANT & LOUNGE

This new Ward Centre hot spot has be-come a favorite pau hana location, knownfor crunchy, chewy Asian-style pizzastopped with — just for example — Thai-in-spired peanut sauce or a Korean barbecue-inspired sweet-tangy sauce. But chefTravis Inouye’s full menu is equally tasty.Try his bao — in a set of four on a longplate. It’s all contemporary, flavorful andfun.

Recommended: Buttermilk friedchicken bao; garlic, bacon and pepperonipizza; $5 pizzas on Wednesdays.———Ward Centre, 1200 Ala Moana Blvd.; 593-7885, www.karestaurant.com. Dinner (closed Sun). $$

BEST RESTAURANT IN HAWAII

3660 ON THE RISE

CINDY ELLEN RUSSELL / [email protected]

Russell Siu, chef and owner of 3660 on the Rise, raises a glass to his third win as Best Restaurant in Hawaii. Siusays he gives all the credit to his staff: “Without them I couldn’t do anything.”

Chosen by readers of the Honolulu Star-Advertiser

All You Can Eat Buffet

Over 50 items Daily for Lunch & Dinner

Private PartiesAvailableComplimentary

Roast PigCall for details

Tasty Chineseand

Local Entrees

Call 833-3366

Open Daily 10:30am - 9:30pm3131 N. Nimitz Hwy


STAR ADVERTISER / 2007

Town restaurant owner Ed Kenney prepares tapas, above. At top,his Blistered Shishito Peppers and Tomato Toast and Prosciutto-Wrapped dates.


• C R I T I C ’ S C H O I C E | W A N D A A D A M S

Freelance food writer Wanda A.Adams writes the monthly “Our Is-land Plate” feature for the Hon-olulu Star-Advertiser.

TOWN

Ed Kenney’s Town was a hitfrom the day it opened its doorsin the spring of 2005. Diners ofall persuasions greeted withopen arms a style of cuisine —contemporary American bistro— and a cutting-edge, buzzy at-mosphere woefully lacking inHonolulu at the time. Fronted byits own herb garden and with acommitment to locally sourcedfoods (“organic when possibleand with aloha always”), Townmarries a green consciousness(takeout containers arebiodegradable) with sharp, 21st-century edges, from the steeltabletops to the revolving artcollection and garage-band-girlwaitresses.

The menu borrows gener-ously from Italy’s casual cafe cui-sine: hand-cut pasta, gnocchi,the classic Asparagus Milanese(soft egg-asparagus-Parmesan),braised oxtail with papardelle,frittatas, grilled risotto cakesand panini sandwiches.

The kitchen has no fear ofsimplicity. Chef David Caldiero’ssignature dish is the one consid-ered the best test of a chef: roastchicken, here served over crispcroutons that deliciously absorbthe juices. The MA‘O greenssalad topped with shavedcheese is a moment of healthfulperfection. Braised meats, Kua-hiwi Ranch grass-fed steaks,grilled fresh fish and an excep-tional ahi tartare are worth men-tion.

It’s best to make reservations,but if you drop in at the lastminute, perch at the bar or takea table on the dog-friendly patio.It’s not difficult to see why someneighbors drop in two or threetimes a week.———3435 Waialae Ave., 735-5900;www.townkaimuki.com.Breakfast, lunch, dinner. $$$

KCC FARMERS MARKET

OK, it’s not a restaurant, but the premier HawaiiFarm Bureau locavore market has changed the wayHonolulu does Saturday breakfast. Yes, we go thereto stock up on baby kale and dairy-churned freshbutter, but we also eat.

Wander the booth-lined parking lot and you’ll en-counter a breakfast buffet to put a Waikiki hotel toshame: biscuits swimming in Hamakua mushroomgravy, fried green tomatoes, butter-slathered roastKahuku corn, grilled pizza paved with heirloomtomatoes, dolmathes, strawberry mochi, taro bread,goat cheese omelets, kalua pork sliders, barbecueabalone. And the menu changes every week.———Kapiolani Community College, makai parking lot, 4303Diamond Head Road; 848-2074. 7:30-11 a.m. Saturdays. $

KALAPAWAI CAFE

Every neighborhood should have a KalapawaiCafe, a drop-in and do-what-you-will sort of place:pick up a quick lunch, choose something to takehome and warm up for dinner, join friends for after-work wine and tapas, linger over a romantic dinnerwith a special someone.

The chefs are John Memering, a former KapiolaniCommunity College instructor who spent quite a fewyears in food-friendly Portland, Ore., and Jason Iwane,a Kailua boy with 20-plus years of restaurant experi-ence. The take-and-heat menu changes daily, the setmenu seasonally, and the chefs create daily fish andmeat specials with influences from Italian trattoria toCalifornia cuisine, Spanish tapas to French bistro.

Recommended: Wild boar ragu, Portuguese fishstew, pan-roasted duck breast, kabocha squash “loveletters” in brown butter reduction, grilled Waialua as-paragus, wine flights.———750 Kailua Road; 262-3354;www.kalapawaimarket.com. Lunch, dinner. $$$

CAFE MAHARANI

The neighborhood has so embraced Maharani thaton any given weeknight the takeout counter at therear of the restaurant is three deep with people whorecite their orders from memory without looking atthe menu. They put up with the almost total lack ofparking, the refusal to take reservations and the con-sequently long wait for a table and the generally unen-gaging service. They do so for the sake of the garlicnaan and other delicious tandoori breads andscrumptious examples of Northern Indian standardsin heat measures from 5 to a head-searing 10.

Whatever you order, ask for a side of the deliciousyogurt-mint sauce.

Recommended: samosas, butter chicken, stuffednaans, lamb biryani.———2509 S. King St.; 951-7447. Dinner. $$

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• C R I T I C ’ S C H O I C E | J A S O N G E N E G A B U S


Jason Genegabus is enter-tainment editor/online forthe Honolulu Star-Advertiser.

V LOUNGE

Leave it to a crew of localparty promoters and a for-mer pastry chef to trans-form Honolulu’s pizzaculture.

When Alejandro “Aker”Briceno left Nobu Waikiki ayear ago to build a tradi-tional, kiawe wood-burningstone oven with the VerticalJunkies, few believed thebest pizza on Oahu wouldcome from a bar that stayedopen until 4 a.m. andcatered to 20-somethingsmore interested in shotsthan slices.

That didn’t deter Briceno,who started off by introduc-ing club kids to Neapolitan-style classics like thetraditional Margherita,Sopressatta, Prosciutto Ru-cola and Prima. In recentmonths, traditional Biancaand Aosta pies were added,along with the Salsiccia(which uses locally pro-duced Kukui Brand Por-tuguese sausage) and asecret, off-the-menu “NewYork-style” pizza.

V-Lounge takes pride inusing imported Italian flourand San Marzano tomatoes,handmade mozzarellacheese and fresh toppingsfrom local farmers — and itshows. The smoky, chewycrust is the perfect comple-ment to the premium ingre-dients, and a “build yourown pie” option ensures allcustomers will get the pizzathey want.

The kitchen at V-Loungeopens at 5 p.m. daily (ex-cept Sundays) and keepsserving until the dough runsout. Get there early.———V Lounge, 1344 Kona St.;953-0007; www.vloungehawaii.com. Dinner. $

TACOS RICOS

Phil Wong and his wife, Carolina Garcia-Wong, took quite a risk when they movedTacos Ricos from Kalihi to Kapahulu at thestart of 2010. The gamble paid off, however,with locals and tourists alike flocking to theformer Waiola Shave Ice location for tasty,street wagon-style tacos, burritos and na-chos. The lenguas (beef tongue) and cabe-zas (cheek) are easily the best on Oahu,with Garcia-Wong’s Mexican grandmother’srecipes elevating the succulent bits servedon corn tortillas to legendary status. Espe-cially tasty after visiting nearby Waikikinightspots on Friday and Saturday nights,when Tacos Ricos is open until 3 a.m.———Tacos Ricos, 525 Kapahulu Ave.; 626-5006.Lunch, dinner, late night. $

THE ALLEY (AT AIEA BOWL)

Oahu residents have become pretty fa-miliar with the restaurant inside Aiea Bowlsince Glenn and Gregg Uyeda took over afew years ago. Le Cordon Bleu-trained chefGlenn revamped the menu with comfortfoods like his famous Tasty Chicken, oxtailsoup and Coca-Cola turkey sandwiches,and now the emphasis has shifted to bakedgoods and desserts. The Lemon CrunchCake alone is worth driving across the is-land for a slice.

Also recommended: Pumpkin CrunchCake, Mama Miya’s Chocolate Cake, creamcheese brownies and scones.———The Alley, 99-115 Aiea Heights Drive, No.301; 488-6854; www.aieabowl.com. Lunch,dinner. $$

HANK’S HAUTE DOGS

Go ahead, admit it — sometimes youcrave one of those cheap hot dog-and-sodacombos from a certain warehouse-style re-tail establishment. It’s OK. Really.

But for the other nine out of 10 times youwant a hot dog, Kakaako sausage slingerHenry “Hank” Adaniya is the man to visit.Keep it simple and order the ClassicChicago dog, an all-beef wiener importedfrom the Windy City and served with all theclassic garnishes. Or follow Adaniya’s ad-venturous lead and try daily specials like al-ligator, buffalo, lobster or Kobe-style beef(be sure to pick up some fries or onion ringswith Hank’s specialty dipping sauces, too). ———Hank’s Haute Dogs, 324 Coral St.; 532-4265;www.hankshautedogs.com. Lunch, dinner. $


Above, pizza chefAlejandroBriceno putswood logs in theoven named“Sandy,” which isused to bakepizza at V Lounge.

Left, patrons of V Lounge.

C R I T I C ’ S C H O I C E | N A D I N E K A M •


Nadine Kam is a restaurantcritic for the Honolulu Star-Ad-vertiser. She writes the column“The Weekly Eater.”

BLT STEAK

BLT stands for more thanthe initials of the popularlunch-counter classic. It rep-resents another kind of com-fort cuisine as shorthand forBistro Laurent Tourondel.

The French chef aimed toremake the American steak-house for a global audience,and he’s done it in splendidstyle at the Trump Interna-tional Hotel, where the roomis dressed in elegant warmwalnut and wood tones, anddark leather banquettes intraditional steakhouse style,with trellised lanais. Don’t besurprised if you don’t feel likeyou’re in Hawaii anymore.

Incorporating elements ofEuropean, Asian and Southand North American cuisine,the menu is accessible withjust enough exoticism to pre-vent foodies from yawning.

Appetizers and salads suchas lobster Cobb salad andbeets with Mauna Kea goatcheese are followed by thesizzle of ribeye, hanger,wagyu or porterhouse steaks.Switch it up further on repeatvisits by trying a new sauce,whether BBQ, Bearnaise,chimichurri, peppercorn,Roquefort or red wine.

Dress up your meal withsuch side options as creamedspinach with nutmeg, spicyBBQ Kahuku corn, jalapeñomashed potatoes, onion ringsand potato gratin. If you’renot in the mood for a full din-ner, the raw bar provides anice warm-up act, wherecocktails and wines by theglass accompany shellfish,sushi and sashimi. ———223 Saratoga Road, Waikiki;683-7440. www.bltsteak.com.Dinner. $$$$

STAR-ADVERTISER / 2010

At top, popovers from BLT Steak at the Trump International Hotel.Above, a porterhouse with one of the many sauces to choose from.

HOG ISLAND BBQ

It’s all about transparency here, where hungry din-ers can’t miss the scent of slow-cooked, oak-fired porkand beef brisket emanating from the Wam-Turbo pitcooker that sits front and center near the takeoutcounter.

They make the best beef brisket on Oahu, availableon a plate or in a French roll sandwich. You’ll also findpulled pork and baby back ribs, available on a plate orby the pound. Side dishes such as classic cole slawwith dried cranberries and scalloped potatoes com-plete the experience.———11th Avenue Atrium, 1137 11th Ave. (behind Big CityDiner), Kaimuki; 388-7784 or 734-1333;www.hogislandbbq.com. Lunch, dinner. $

KAIWA

Kaiwa embraces the principle of “kai wa,” invisiblefactors that communicate harmony and artistry. Cer-tainly, there is something harmonious in the seamlessblending of the best of Hawaii and Japanese ingredi-ents, merging in this upscale fusion restaurant gearedto the most stylish clientele.

The sleek, modern space is divided into two rooms.In the main room, teppan chefs preside, preparinggrilled meat, fish and vegetable specialties to order.Sushi is prepared at a bar facing the sleek zashiki room,available for an intimate table for two or a privateparty for up to 20, with floor-style seating.

Dishes range from sashimi and a decadent uni andcaviar martini, to heavier wagyu and kurobuta selec-tions.

A fully stocked bar offers shochu, sake, wine, beerand cocktails.———Waikiki Beach Walk, 226 Lewers St., second floor, 924-1555; www.kai-wa.com. Lunch, dinner. $$$$

ORINE SARANGCHAE

This hidden gem of a restaurant is fenced in under atree in a Keeaumoku parking lot. The tree is crucial as aplace where, the menu explains, the man of the housecan “forget terrible things” and entertain guests. Inmodern times, I’m sure that extends to women as well.

People ordering basic Korean plates will find this adifferent restaurant from those ordering a la carte meatfor the grill, with the latter leaving more impressed.

It pays to show up with a hungry group of friends be-cause a minimum order of two grilled meat specialtiescomes with a shared jackpot of a basket of greens forwraps, plus raw garlic and jalapeños for tossing on thegrill, and red bean paste and sesame oil for flavoringyour wrap. The result is a feast for about $40.

Recommended: Ribeye, fatty black pig pork belly.———905 Keeaumoku St., Suite A; 955-0646. Lunch, dinner. $$-$$$


• C R I T I C ’ S C H O I C E | E L I Z A B E T H K I E S Z K O W S K I

Elizabeth Kieszkowski is TGIF editor for the Honolulu Star-Advertiser.

AZURE

Azure is a romantic, deliciouslocation. Make the commitmentto dine here by reserving anoceanside table at this chicrestaurant, part of the reconcep-tualized Royal Hawaiian Hotel,and trusting Hawaii chef JonMatsubara to give you a mealwith value, and you will be re-warded with a singular experi-ence.

Matsubara is known as a chefwho is not afraid of new tech-nique or experimentation, but hisemphasis at Azure is on the fresh-est fish and classic presentation,with touches of the contempo-rary. His Pier 38 menu is createddaily, based on the selectionsavailable at the Honolulu FishAuction and prepared simply —roasted or island style. Otherdishes allow for culinary sur-prises: foamy Parmesan as a gar-nish for mouth-melting veal, ortaro-brandy purée and delicatecharred Brussels sprouts to ac-company duck. Many dishes areenlivened with a surprising touchof spice — Korean chili dust, forexample, on the crispy wholemoi.

Service is highly valued here;waiters expect an international,cosmopolitan clientele and treatyou accordingly. Let your expertserver recommend a cheeky,bright European wine, or revel inthe cocktails designed by mastermixologist Joey Gottesman. Atasting menu, when available,provides good value and a well-thought-out tour through Azure’shighlights. Give yourself over tosome of Matsubara’s more inven-tive dishes, and you might evenhave a revelation or two.

Recommended: Crispy WholeMoi, Grilled Kona Lobster, AsianPear Martini.———2259 Kalakaua Ave., Waikiki; 931-7440; www.azurewaikiki.com.Dinner. $$$$

SUSHI IZAKAYA GAKU

Gaku quickly rose to the toptier of sushi restaurants in Hono-lulu based on the insistent pres-ence of its raw preparations andizakaya-style side dishes. Inven-tive preparation is all over theplace, but one almost doesn’t no-tice, as each fresh flavor is soparticularly placed.

If the craft and science of sushiexcite you, you’ll be over themoon with Gaku’s taste and pres-entation in dishes such as a light,sweet papio, served carpacciostyle with ponzu and roe.

Another secret weapon atGaku is the service — informed,confident and sensitive. Thecomfortable, rustic design andsensitive lighting add to thepleasure of dining here.

Recommended: Aji nigiri withonion, ginger, shoyu; hamachitartar; homemade tofu withdashi jelly and wasabi.———1329 S. King St., Moiliili; 589-1329.Dinner (closed Sun). $$$$

THE PINEAPPLE ROOM BY ALAN WONG

Don’t try to come without areservation; this restaurant isjamming all the time. And there’sa reason for that: It’s superblysatisfying. Attention to detail indishes such as a Eurasian-stylemonchong, with its interplay ofdelicate and robust tastes, or thecheeseburger creation, lovinglyembellished with bacon, onionrings and avocado salsa toppers,creates a consistently rewardingexperience.

Service is attentive and re-spectful. The impressive cocktailmenu and wine list is on par withthe carefully concocted menu.

Recommended: Daily specialseafood presentations, PineappleRoom Burger, New Zealandwines.———Macy’s, third floor, Ala MoanaCenter; 945-6573,www.alanwongs.com. Breakfaston weekends, lunch daily, dinnerexcept Sundays. $$$


At top, a lobster plate. Above, the interior of Azure restaurant in the Royal HawaiianHotel in Waikiki. Chef Jon Matsubara emphasizes fresh fish and classic presentation.


C R I T I C ’ S C H O I C E | J O L E E N O S H I R O •

Joleen Oshiro is food editor for theHonolulu Star-Advertiser.

CHEF MAVRO

Dining at Chef Mavro is cer-tainly a five-star experience, butchef George Mavrothalassitis’ exe-cution of magic isn’t of the razzle-dazzle, hit-’em-between-the-eyessort. Rather, his contemporary re-gional cuisine dances elegantly onthe palate. Surprising combina-tions work together seamlessly;distinct flavors delight but don’tdistract from the unity of eachdish.

Hamachi Poke & Caviar from therestaurant’s summer menu, for in-stance, showcases the fish’s deli-cious creaminess, seasoned withHanapepe salt and topped withMalossol caviar. Avocado addssilky texture and body, while babyshiso offers a zing of bright inter-est. A kanzuri yuzu-chili sauceunites the ingredients perfectly.

One key to the James Beardaward winner’s success is usingtop-quality local ingredients. As afounder of Hawaii Regional Cui-sine, Mavrothalassitis has provedhe knows how to showcase the is-lands’ premier products in theirfinest light. Seasonal menus sup-port this commitment and allowChef Mavro’s cuisine to continu-ally evolve. Add to the mix se-lected wine pairings, and dishessing.

Three-, four- and six-coursemenu options are offered, and theGrand Tasting menu providessmaller portions of the entirespectrum. All include a pre-appe-tizer, pre-dessert and candiesmade in-house.

Fresh, local ingredients and im-peccable wine pairings, combinedwith Mavrothalassitis’ classicFrench training, make Chef Mavroone of the finest dining experi-ences in the islands.

Also recommended: KurobutaPork “A La Saigon,” LilikoiMalasadas, caramel with sea salt.———1969 S. King St.; 944-4714;www.chefmavro.com. Dinner(except Sun-Mon). $$$$

GYU-KAKU

Yakiniku chain Gyu-Kaku hits on awinning formula: simple and delicious.

The beauty of the eatery is its Japan-ese sensibility, demonstrated in its aus-tere décor, prompt, polite service andconservative portions. The latter endsup being beneficial to all: Small eaterswon’t waste; big eaters get variety.

For smaller, less expensive portions,try the happy-hour menu available 3:30to 6:30 p.m. daily.

All that, and a warm fire to boot.Recommended: Bistro harami, garlic

spinach, Yakimochi ice cream, porkbelly, shochu (Japanese vodka).———1221 Kapiolani Blvd.; 589-2989; www.gyu-kaku.com. Lunch, dinner, late night; inWaikiki, 307 Lewers St., 926-2989. $

MAILE’S THAI BISTRO

This restaurant in Hawaii Kai TowneCenter is inviting on so many levels. Itsconvenient location among the likes ofCostco, Ross and other stores makes animpromptu visit easy, offering a cool, el-egant respite after a hot day of shop-ping. It’s a good stop for pau hanatakeout and ideal for a family occasion.

But it’s not just about convenience.Maile’s has some of the tastiest Thaifood on the island. The massamumcurry is lushly creamy with subtle heat,and Maile’s cashew chicken offers acrisp, flavorful alternative to the Chi-nese version.

Also recommended: Beef sashimi.———333 Keahole St.; 394-2488;www.mailesthaibistro.com. Dinner,lunch. $$

MIX CAFE 1 AND 2

If you can’t fly to Italy for lunch, BrunoLezzi’s Mix cafes are the next-best optionfor beautiful, toothsome and seasonallight meals. The meats are full of flavor,the organic greens pristinely fresh, thebread delectable.

Recommended: Roast pork, steak orpork sandwiches, Italian sausage pasta.———35 S. Beretania St., 537-1191; 1025 AlakeaSt., 532-4540; www.mymixcafe.com.Breakfast, lunch. $$


At top, Chef George Mavrothalassitis prepares a course. Above, Chef Mavroserves evolving cuisines like tarte tatin.


• C R I T I C ’ S C H O I C E | B E T T Y S H I M A B U K U R O

Betty Shimabukuro is a man-aging editor at the HonoluluStar-Advertiser and writes theweekly recipe column “ByRequest.”

HIROSHIEURASION TAPAS

Fusion food can be amess, or it can be magical —the way chef Hiroshi Fukuidoes it. His food is sophisti-cated, artful and startlinglyoriginal. Delicious, too, butthat goes without saying.

Fukui describes his menuas Euro-Japanese. If youcan’t quite wrap your brainaround that, it means tradi-tional Japanese cuisinemelded with fine Europeantechniques. Opah (moon-fish) served with musubiand an ogo-miso brown but-ter. Fresh island fish, servedcarpaccio-style with truffledponzu sauce.

The restaurant is over-seen by master sommelierChuck Furuya, who worksthe room and offers oftenunusual wine pairings de-signed to be an extension ofthe food (he also tells verybad jokes once you get toknow him).

Hiroshi’s is my hands-down favorite place to takeany visitor, and my top rec-ommendation to anyone fora special occasion meal. Fora real indulgence, catch oneof Fukui’s 10-course Con-temporary Kaiseki dinners.In these he plays with newideas wrapped around sea-sonal ingredients. That, andwine, too.

Recommended: Sizzlin’Hamachi Carpaccio, RedWine Steamed Veal Cheek,Crispy Skin Moi (with Mrs.Cheng’s tofu). ———Hiroshi Eurasian Tapas,Restaurant Row, 500 AlaMoana Blvd.; 533-4476;www.hiroshihawaii.com.Dinner. $$$

SUGAR RUSH BY FRANCES

When I made this selection, pastry ar-tisan Frances Pons had a little storefrontbakery in Kalihi where she crafted mini-pastries that were quite to die for. She’ssince had to close the shop to deal withan illness in the family, but hopes toopen again in Kaimuki early next year.

In the meantime, Sugar Rush still doescatering — wacky, crooked cakes as wellas artful arrays of miniatures. Parisianmacaroons and cheesecake lollipops areother favorites. Can’t wait til she’s back.———Sugar Rush by Frances, 949-4948; [email protected]; www.sugar-rushhi.com. Special orders only. $$

TANIOKA’S SEAFOODS & CATERING

Got a mainland friend coming to visit?Someone of the raw-fish-eating, show-me-where-the-locals-eat persuasion?Take ’em to Tanioka’s — a cultural expe-rience as much as a place to pick uptakeout.

Stand in the Disneyland-style, wrap-around line and point out your picks theway the veterans do, choosing fromdozens of poke, musubis and friedokazuya-type items. Everything’s delish,but don’t miss the fried chicken — crispboneless thighs that don’t taste greasyeven if you eat them the next day.———Tanioka’s Seafood & Catering, 94-903Farrington Hwy.; 671-3779; taniokas.com.Takeout only. $

SOUVALY THAI CUISINE

On the west side of Oahu we don’thave a deep selection of nice sit-downrestaurants where you can take a family,a date or a business associate for a good,affordable meal. This makes SouvalyThai special. That and the truly tastyThai specialties that make the trip worthit even if you don’t live near Pearl City.

They do a great job here with Pad Thaiand all the basics, but I make it a prac-tice to always order something uncom-mon. Try the Mus sa Mun Curry, Chef’sCrispy Curry, Golden Pepper Quail orany of the fish specialties.———Souvaly Thai Cuisine, 803 KamehamehaHwy., Pearl City; 455-5888; www.souvaly.com. Lunch, dinner. $$


Above, Chef Hi-roshi Fukui showstwo of his dishes,slow-cookedsalmon and slow-cooked beef.

At left, a Big Is-land abalone dishfrom HiroshiEurasion Tapas.

COME TRY OUR NEWLY ADDED DISHES

TO OUR MENUPrivate Parties

Fundraisers - Birthdays - Baby Luaus$16 per person

(excludes holidays)

Prime Rib Sunday BrunchServed 10am - 2 pm

$19.95 Adults, $15.95 Senior$9.95 Keiki

(excludes holidays)

See website for more information see www.DONHOS.net

Under New OwnershipOwner, Phillip Johnson

Chef Robert Denis

528-0807 Aloha Tower Marketplace

Validated ParkingH O N O L U L U S TA R - A D V E R T I S E R ‘ I L I MA AWAR DS 15

• D I A M O N D H E A D T H E A T R E S H O W S T O P P E R S


BEST COCKTAILSKINCAID’S FISH, CHOP & STEAK HOUSE

This past ‘Ilima Award winner is a favorite ofbusiness lunchers, celebrating families and pauhana diners, especially for seafood specialssuch as the annual Copper River salmon run.

Recommended: Pea salad, crab cakes, NewYork steak in brandy peppercorn sauce.———Ward Warehouse,1050 Ala Moana Blvd.; 591-2005. www.kincaids.com. Lunch, dinner. $$$

BEST SPECIAL OCCASIONHY’S STEAK HOUSE

At Hy’s, patrons step back in time to cozybanquettes, tableside preparations, tuxedoedwaiters and plush, dim surroundings. Whilesome menu items have been updated, this isone of the few places where you can get clas-sic cuts such as Delmonico and porterhouse.

Recommended: Bone-in steaks, chickenMarsala, chocolate-lovers’ flambé.———2440 Kuhio Ave.; 922-5555,www.hyshawaii.com. Dinner. $$$$

BEST QUICK DINNERBIG CITY DINER

Local boy Lane Muraoka went from dish-washer to director of a family of restaurantsoffering a wide-ranging menu, breakfast, lunch,dinner and brunch in bustling family-friendlyenvironments popular with locals and visitorsof all ages.

Recommended: Grandma’s Incredible KimChee Fried Rice, Paniolo Chicken Salad, Bone-less Korean Kalbi Steak.———Waipio Shopping Center, Pearlridge, WardEntertainment Center, Kaimuki, Kailua.www.bigcitydinerhawaii.com. $$

BEST DESSERTJJ BISTRO & FRENCH PASTRY

“JJ” is Laos native Praseuth Luangkhot, thechef who presides over this wonderland ofpastries. JJ made his name with his ChocolateRaspberry Pyramid, but the display case hereoffers a bewildering array of sweet choices.And JJ does meals, too.

Recommended: Haupia tart, variety ofmousses hidden in chocolate ganache.———3447 Waialae Ave.; 739-0993; www.jjfrench-pastry.com. Lunch, desserts, dinner. $

THE RANCH HOUSE

Nostalgia rules at the reinventedRanch House Restaurant — today’sversion of the old Aina Haina land-mark that served up steaks, chopsand good old Americana for decadesuntil it closed in the ’80s. The OldWest ambience is back with saddlesand ranch paraphernalia, and so aremany of the meaty menu favorites, al-though the overall effect is somewhatlightened up with seafood selectionssuch as Chinese-style steamed fish.

Recommended: Prime rib crustedwith Hawaiian alae salt, meatloaf withHamakua mushroom brown gravy,Mongolian braised short ribs.———449 Kapahulu Ave. No. 201; 737-4461.Dinner. $$$

KAI MARKET

Chef Darren Demaya has rein-vented the buffet at the SheratonWaikiki’s bold and beautiful Kai Mar-ket. The concept is a “farm-to-table”buffet, which basically slaps down thetraditional limp, beige, warming-tableimage of the genre. Demaya’s goal isto offer as much locally grown pro-duce as possible, on a menu that rep-resents the cultures that have definedHawaii’s palate since plantation days.

Recommended: Niihau chowder,Misoyaki Marinated Hapu‘upu‘u,“Kahlua” Drunken Duck, bread pud-ding with Wild Turkey brandy sauce.———Sheraton Waikiki, 2255 Kalakaua Ave.,921-4600, www.sheraton-waikiki.com/dining/kai. Breakfast, dinner. $$$$


Big City Diner’s five locations offer family-style dining with a varied menu that has something for everyone.

STAR-ADVERTISER / FEBRUARY 2010

The Ranch House is outfitted incowboy chic.

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SERVING HAWAII FOR 3 GENERATIONS

VISA, MASTERCARD & AMEX ACCEPTED

CREATIONS BY HAWAII’S RENOWN CHEF, SAM CHOYServing island style breakfast, lunch & dinner

Fresh island fish, live crabs, Kona lobster, local ingredients; daily specials

Home of the Aloha Brewery - fresh island beers brewed on premises

Private rooms available for parties

HOURS:Monday through Friday 7 am to 10 pm

Saturdays and Sundays 8 am to 10 pm

(Closed daily from 2 pm to 5 pm)

HAPPY HOUR5 pm to 6 pm

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580 Nimitz Hwy.

545-7979H O N O L U L U S TA R - A D V E R T I S E R ‘ I L I MA AWAR DS 17

• S T A R C I R C L E

ALAN WONG’S

Alan Wong’s, among the premierHawaii Regional Cuisine fine-diningrestaurants, reflects its founder’s intel-ligence, humor and skill and especiallyhis go-to-any-length commitment to lo-cally sourced ingredients.

A guest judge during Bravo TV’s“Top Chef” Season 2, Wong’s ideas arewidely recognized as innovative and of-ten surprising but remain rooted ingenerations-old island foodways, re-flecting his boyhood in the pineapplefields of Wahiawa and his Hawaiian-Chi-nese heritage.

Monthly Farmers Series dinners bringfarmers and ranchers, cheese makersand beekeepers, fishermen and ranch-ers to the restaurant, exposing diners tothe ever-evolving food landscape.

Wong calls his daytime kitchen a“culinary studio” where thoughtful ex-perimentation is encouraged. He hostsfield trips for his young chefs and cre-ated the New Generation dinners(menus devised by up-and-coming as-sistants), ensuring the dining experi-ence remains exceptional even whenhe is traveling to his Japanese outlet ormaking special appearances elsewhere.

Recommended: Da Bag (steamedclams with shiitake), Ha Farms WholeTomato Salad with Li Hing Vinaigrette,Twice-Cooked Short Ribs Kal Bi Style,pastry chef Michelle Karr’s ChocolateSampler with a cup of one of the estatecoffees roasted.———1857 S. King St., third floor; 949-2526;www.alanwongs.com. Dinner(reservations a must). $$$$

ROY’S RESTAURANT

The first Hawaii restaurateur to win aregional James Beard Best Chef award,Roy Yamaguchi expresses his passionthrough his food and in training thechef team that has helped him realizehis dream of a restaurant empire (29 lo-cations in the U.S).

After graduating from the CulinaryInstitute of America, Yamaguchi roseswiftly through the ranks of CaliforniaCuisine kitchens and founded his own385 North in Santa Monica in 1984,where his East-West approach was arevelation for many diners.

Four years later he decided to returnto Hawaii, where he had culinary roots.He had grown up in Japan, but hisgrandparents emigrated to Maui where they owned a tavern that servedlocal-style plate lunches. A generationlater, their grandson would build on

this humble foundation, incorporatingthe flavors he recalled so clearly intosomething that was then new.

At his flagship Roy’s Restaurant inHawaii Kai, which opened in 1988, hemelded island and Asian foodwayswith classic European techniques andwarm Hawaiian hospitality to createwhat he calls Hawaiian Fusion Cuisine.Foodies and food media raved, andthey still do.

Recommended: Szechuan BabyBack Short Ribs, Misoyaki Butterfish(or a scallop appetizer prepared thesame way), Melting Hot ChocolateSouffle.———Hawaii Kai, 6600 Kalanianaole Hwy.,396-7697; Ko Olina, 92-1220 Alii NuiDrive, 676-7697; Waikiki, 226 Lewers St.;923-7697; www.roysrestaurant.com.Lunch, dinner (lunch only at Ko Olina).No checks. $$$

The Star Circle comprises restaurants so popular with our readers that they have been voted into the ‘Ilima Awards for 10 years or more.




S T A R C I R C L E •

STARBUCKS COFFEE HAWAII

Starbucks began life in 1971 as a lone Seattle shop,the earnest proponent of fresh-roasted, grind-your-own arabica beans. This, at a time when Americawas the land of Mr. Coffee and instant Sanka.

In the intervening years, Starbucks taught us topronounce espresso (never “expresso”), made“barista” into a career choice and brought macchi-ato and frappucino into the common lexicon. Theymade fruit smoothies a food group. They took soymilk from “health food” to everyday choice. They pi-oneered social responsibility, loyalty cards and freeWiFi. They turned to teas and chai, too.

Backlash was inevitable, but Starbucks soldiers onthrough the controversy, with more than 11,000 U.S.locations and stores in 55 countries — often two to ablock or a building.

Now the menu has proliferated, from yogurt-cerealcups to hummus-and-chicken snacks and hot paninisandwiches. Now it’s back to the future with Star-bucks’ instant line: Via Ready Brew in clever littlevacuum-packed tubes.———Multiple locations; www.starbucks.com. $$

ZIPPY’S

In 1966, brothers Charles and Francis Higa openedthe first Zippy’s, a humble drive-in on King Street atMcCully serving saimin, chili, beef stew and curry —dishes Mom used to make.

Today, Zippy’s is a franchise with a capital F: morethan 25 locations, a family of bakeries, an okazuya, asushi shop, catering and fundraising operations andfrozen products sold in grocery stores.

Their signature Zip Pac (four meats on furikake-flecked rice) is Hawaii’s Happy Meal. Their won tonmin has treated many a hangover.

For many transplanted Oahuans, Zippy’s is thefirst stop on any visit home. And with all that, theirprices have remained budget-friendly.

Recommended: Chili rice bowl or chicken ricecurry, finished off with a couple of Napples from thebakery. ———Multiple locations; www.zippys.comBreakfast, lunch, dinner. $$

RYAN’S GRILL

Ryan’s is one of those places that has become somuch a part of our lives that we know what we’re go-ing to order before we get into the car. It’s the go-tospot for pau hana drinks, business lunches, officeparties, girlfriend lunches and guy-friend sportsnights.

A testament to its popularity is that Seattle-basedowner Restaurants Unlimited, known for frequentconcept makeovers, has applied the if-it-ain’t-broke,don’t-fix-it philosophy to this 27-year-old restaurant.

Part brass rail tavern, part trattoria, Ryan’s casual,family-friendly menu careens easily from soybeanand poke appetizers to kalua pork pizza and rigatoniBolognese.

Central to its appeal is Ryan’s bar, with its waist-to-ceiling array of liquors, beers and liqueurs, flat-screen TVs, lanai and indoor seating, and outgoingstaff. It’s as comfortable for a quiet midafternoonshopping break as for a raucous Super Bowl party ora place to satisfy the midnight munchies.

Recommended: Crab and Artichoke Dip, Beer-bat-tered Onion Rings, Poke Salad with Fried Ogo, Guavaand Tamarind Ribs. ———Ward Centre, 1200 Ala Moana Blvd.; 591-9132; www.ryansgrill.com. Lunch, dinner. $$





Fresh Made Dim Sum, Manapua, Pastries, Roast Pork, Char Siu,Roast Duck, Honey Glaze Ribs& Lots More to Choose From!• Ala Moana Shopping Center -Makai Market• Windward Mall Food Court• Chinatown (Bakery only)1041 Maunakea St.

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www.thecateringhotline.comH O N O L U L U S TA R - A D V E R T I S E R ‘ I L I MA AWAR DS 20


Two types of lasagna and a sandwich and salad are among the offerings at Bruno’s Forno. The lasagna isbaked in about five minutes.

T H E N E W B I E S •


BRUNO’S FORNO

Bruno’s restaurants radiate from a single kitchenat the original Mix Cafe at 35 Beretania St. It’s thespace where Bruno Iezzi bakes the lasagnas and cia-batta for his rustic sandwiches.

A stickler for details, Iezzi turns out his own pastamade of unbleached flour that go into lasagnascomprising four layers of pasta, lovingly prepared,and interspersed with lovely vegetable purees andhigh-quality, savory ingredients, sometimes with amellow puree of plum tomatoes, carrots, onionsand garlic.

The most popular lasagnas include the ground-beef Bolognese and the rich portobello, or funghi,lasagna. Fish dinners are a newer offering.

Lighter fare includes sandwiches of portobello,or a combination of salmon and arugula. Completeyour meal with a mixed salad of arugula, red leaf let-tuce, grape tomatoes and pecans served in bags, aspace-saving measure. Simply open the bag, pour inthe balsamic vinaigrette dressing, shake and eat.The grab-and-go bags are also convenient for thosestopping in for takeout en route home. Desserts oftiramisu and mocha mousse are served in cups,ready to go.———

1120 Maunakea St.; 585-2845; open 9 a.m. to 4 p.m.daily. $

CASTAGNOLA’S PIZZERIA

For many people, Castagnola’s Pizzeria marks abrand-new arrival on the dining scene, but theCastagnola name has some deep roots on Oahu.

George “Cass” Castagnola had been runningrestaurants in Hawaii since he opened his firstCastagnola’s restaurant in the Manoa Marketplace.Beyond serving food that diners loved, the restau-rant proved to be a classroom for many a buddingrestaurateur. Castagnola’s became a template for astyle of Italian restaurant popular with an entiregeneration, and the DNA continues to run throughseveral popular restaurants.

Accompanying Cass’ return with his sons at thehelm are rollback prices dating to his early days.The trade-off is that some of the frills are gone,hence the “pizzeria” designation, though diners willbe happy to find much more than pizza, which com-poses only a small portion of the menu.

Classic Italian comfort fare includes lasagna, egg-plant Parmesan, linguine with shrimp or withsausage, peppers and potatoes and shrimp or clamlinguini. Sandwich versions of some of these dishesare also available.———Restaurant Row, 500 Ala Moana Blvd.; 523-3399;open 11 a.m. to 2:30 p.m. Mondays to Fridays, and5:30 to 9 p.m. Thursdays and Fridays. $

Here are some of Oahu’s newest restaurants, as reviewed by Nadine Kam


This plate of shrimp linguine comes from Castagnola’s Pizzeria, located in Restaurant Row on AlaMoana Boulevard.

• T H E N E W B I E S


GAAN SUSHI

You’re going to have to work to find GaanSushi, but for sushi purists, the small gem of arestaurant may be worth the expedition. Tuckedbehind a nondescript black door in the WaikikiSand Villa Hotel, you’ll find a glimmer of sushimade in the traditional Edo way of nearly 300years ago, when people began combining fishand rice together as a convenient street and fin-ger food.

Where the past 20 years have seen the rise ofcreative sushi rolls, comprising layers of slicedshellfish, fish and sauces, Gaan’s focus is on old-school sushi showcasing a single main ingredi-ent on vinegared rice, in this case Edo redvinegar and salt that gives the rice its red tingeand stronger, rustic flavor.

Ordering the Gaan omakase is the best way tosample all the restaurant has to offer, with a bal-anced and thoughtful mix of warm and cool,cooked and raw dishes, at the chef’s whims.———Waikiki Sand Villa Hotel, 2375 Ala Wai Blvd. atKanekapolei Street; 922-3399; open 5:30 to 10p.m. Tuesdays to Sundays. $$$$

HONOLULU BURGER CO.

Former Hilo resident Ken Takahashi takes astand for the Big Island, having opened the firstburger joint in Honolulu devoted to serving 100percent Big Island free-range, hormone-free,grass-fed beef burgers.

He’d grown up eating such beef and taking itfor granted. Nobody gave much thought towhether it was grass- or grain-fed or hormonefree. The more people have learned about whatgoes into factory-raised animals, the more din-ers are welcoming alternatives.

Of course, the cost associated with smallerproduction is higher, so the beef has more typi-cally been available in middle-tier to upscalerestaurants, out of reach of those who just wantto enjoy a simple burger when they go out.

He’s not sure whether supply will be able tokeep up with demand, but said: “If I have toclose for a day, so be it. I am not going to run outto the store.”

Ditto with the potato fries, hand cut everymorning, served plain ($1.99/$2.99), with garlic($3.99), truffled ($4.99) or with blue cheese($4.49). He refuses to serve the frozen variety.

Other offerings may not be 100 percent local,such as steak in the Philly or “The Bull” sand-wiches, but the burgers are a guarantee. A dashof salt is all that’s needed to showcase the beef.———1295 S. Beretania St.; 626-5202; open 10:30 a.m. to9 p.m. daily. $


Above is the interior of the Honolulu Burger Co., at1295 S. Beretania St.

At right, the Blue Hawaii Burger consists of a Big Is-land range-fed beef patty topped with bacon andgorgonzola, tomatoes and sautéed Maui onions.


This nigiri sushi arrangement comes from Gaan Sushi in the Waikiki Sand Villa Hotel.



IZAKAYA TAIRYO

To glance upon Izakaya Tairyo is tocome close to witnessing an ukiyo-e printof a Japanese fishing village spring to life in3-D. Superflat imagery of fish and oceanwaves swirl around the restaurant’srooftop and exterior, while the interior isfestooned with paraphernalia of the fisher-man’s trade: nets, glass floats and lobstertraps.

“Tairyo” loosely translates to “big fishharvest,” though the harvest here is mini-malist sushi for beginners, with the tamestof offerings: ahi, salmon, marinated mack-erel, white fish, shrimp, scallop, squid andikura. Heavier fare was represented by agrilled chicken meatball, chicken wingsand skewered pork cutlet with miso sauce.

Some of the most impressive dishes aremeant to be shared, such as the Fisher-man’s Hot Pot featuring salmon, tofu,clams and shrimp, along with tofu, beanthreads and won bok. Similarly, thesteamed “Harvest From the Sea and Moun-tain” basket feeds two or three with itscombination of pork, beef, clams, musselsand salmon.

When you’re ready for dessert, thefrozen creme brulee, with the texture ofcheesecake, is a standout.———514 Piikoi St.; 592-8500. Open 5 to 11 p.m.daily. $$

KAHUMANA CAFE

The cafe is an extension of the work tak-ing place at Kahumana Organic Farm in Wa-ianae, where beyond simply feeding people,the combination of farm, kitchen and jobtraining site has the lofty aim of serving as amodel for sustainability, mindful eating andhealthy, compassionate living.

Foodies will be pleased to find dishesthat are both healthful and delicious, fromthe humblest beet and pea soups, to platesaccompanied by greens fresh from thefarm. These might include Greek or Mexi-can veggie wraps, whole-wheat pastasserved with ahi, chicken or garlic shrimp,or meatloaf comprising a mix of grass-fedbeef and Swiss chard.

Tip well, as donations support Kahu-mana Farms endeavors.———86-660 Lualualei Homestead Road; 696-6608; open 11:30 a.m. to 2 p.m. and 6 to 7:30 p.m. Tuesdays throughSaturdays. $


Izakaya Tairyo, with its colorful exterior, serves up various minimalist sushi and other impressive dishes.


Above is the quesadilla with chicken from Kahumana Cafe.

At left, chef Ranjith Ramanakumar plates some ginger garlicmahimahi plates with Robert Zuckerman, program managerof the Kahumana Cafe.


The vegan restaurant Loving Hut features dishes such as this Spicy Moana Stir-Fry, which contains mockshrimp made of yam root.

Lobster Kingseafood co-owner

Jay Chen holdsDungeness crab,

left, and lobster atLobster King

Restaurant. Thenew spot also fea-

tures a seafood mar-ket as well as

dining.


• T H E N E W B I E S

LOBSTER KING

The promise of lobster was a big draw. I envi-sioned lobster prepared every way imaginable,from old-fashioned thermidor, to po’ boys,bisques or even served popcorn-style, lightlydusted with flour and flash fried.

But this ain’t that place. It’s a fairly typicalChinese restaurant offering lobster stir-friedwith your choice of ginger and green onion,black bean sauce, or XO sauce. The rest of themenu is given over to the likes of minutechicken, kung pao chicken, steamed pork withsalted egg, etc., plus soup noodles.

And, the place is usually packed due to its lo-cation, central to anyone who lives in a Makikitower, and the rare commodity of a large park-ing lot and ample street parking. Late-nighterswill be happy to find they’re open until 3 a.m.daily.———1380 S. King St.; 944-8288; open 11 a.m. to 3 a.m.daily. $$

LOVING HUT

Most people say they want to eat morehealthfully; they have the opportunity to proveit at the Loving Hut. There’s one on BeretaniaStreet, and another set to open on PensacolaStreet. These sister restaurants make an im-pressive template for what a meatless futurecould be.

Vietnamese cooking, already high on vegetar-ian ingredients and palate- wakening flavors, isa natural for adding to a vegan menu, and Lov-ing Hut offers a superb example of what can bedone without a trace of meat.

Substitutions include mock shrimp madefrom yam root, realistic to the orange bands as-sociated with cooked shrimp. The mockshrimp has the sweetness and bouncy texturesimilar to fishcake, which, combined with theflavors of soy, garlic and green onions, made adish of Spicy Moana a reasonable facsimile of ashrimp stir-fry. No doubt we’ll grow accus-tomed to this, just as we have largely embracedthe crab impostor surimi.

Soy protein substitutes for meat in FabulousPho, and in Lemongrass Hawaiiana, the lemonyherb, peppers and spices coat soy proteinsliced to resemble chicken or pork.

A two- or three-entree plate allows you tosample as many dishes as possible in one sit-ting.———1614 S. King St.; 373-6465. Open 10:30 a.m. to 2:30p.m. and 5:30 to 8:30 p.m. week-days, and 10:30a.m. to 8:30 p.m. Saturdays. $. (Coming to 1102Pensacola St.)




PANCAKES & WAFFLES

You gotta love a restaurant that knows how tokeep things simple, and what could be easier tocomprehend than a love of pancakes and waffles?

With no fanfare, frills or evocative moniker nec-essary, Pancakes & Waffles simply states what’s im-portant. As soon as I saw the beckoning sign, Iknew I had to be there.

The breakfast diner at City Square (home ofSugoi and Koolau Farms) delivers on the pancakesand waffles, while offering much more, including amainland favorite of fried chicken-topped waffle. Itturns out local owner Jason Sung went to school inCalifornia, which left him with a craving for thecombination.

Here, the waffle is topped with three large piecesof chicken, almost too much for one person. It’s notfor early risers, available only after 9 a.m.

Otherwise, omelets are made with 31⁄2 eggs, andfor diversity beyond eggs, waffles and pancakes,there is also chili and rice, sandwiches, kalbi anddaily specials.

Due to the heavy carbs, I hear it’s especially a hitwith moms-to-be.———City Square, 1284 Kalani St.; 847-7770; open 6:30a.m. to 2 p.m. daily. $

SOUL

I think a lot of people were surprised when SeanPriester left his long-standing, lofty perch at theTop of Waikiki to roll out his lunchwagon Soul Pa-trol.

Once lunch crowds got a taste of his honey-topped cornbread, fried chicken and jambalaya,there came requests for him to put down some per-manent roots. These days, the truck still makes theoccasional guest appearance at community events,but the real action is at the restaurant with South-ern recipes injected with “aloha and spice.”

So, in addition to buttermilk-fried chicken andchili and crabcake po’ boys, you may find a dice ofdaikon in his Sassy Southern Vegetarian Chili orgumbo accented with sweet potato and slices ofspicy Kukui Portuguese sausage.

Jambalaya and mac-and-feta cheese with corn-bread au gratin, the latter piled so high it was ooz-ing over the side of the dish, are a couple ofto-die-for specialties.

Sundays are made special with an all-day brunchmenu with choices like crab cake Benedict, chorizoscrambled eggs and Southern-spiced sweet potatopancakes with bananas and maple butter.———3040 Waialae Ave.; 735-SOUL (7685); open 11 a.m.to 9:30 p.m. Mondays to Thursdays, 11 a.m. to 10:30p.m. Fridays and Saturdays, and 10:30 a.m. to 8 p.m.Sundays. $$


At top, Pancakes & Waffles’ signature dishes are waffle eggs Benedict, strawberry whipped cream pan-cakes, waffle-battered fried ice cream, and honey-butter fried chicken and waffle.


A plate of jambalaya (Creole Paella) is available at Sean Priester’s Soul on Waialae Avenue.

• C H E F P R O F I L E | M A S A H A R U M O R I M O T O


STAR-ADVERTISER STAFF

Chef Masaharu Morimoto opened hisnamesake restaurant in the boutiqueEdition hotel too late to allow for an ‘Il-ima Awards review, but given his reputa-tion in Japan, where he launched hiscareer, and New York, where he workedwith chef Nobu, expectations are highfor the new Morimoto Waikiki.

Even nonfoodies might recognize thename Chef Morimoto from his manyyears as one of the original masters inthe Japanese cooking competition “IronChef” and its U.S. version.

His goal, he says, is the seamless inte-gration of Western and Japanese ingre-dients.

Effectively, Morimoto has created hisown cuisine — one defined by innova-tion and inspiration. With MorimotoWaikiki at the Waikiki Edition, hepledges a high level of service and foodpresentation to a community for whichhe feels a sincere connection. (Inciden-tally, Morimoto was married in Hono-

lulu, in 1979, and honeymooned at thePrincess Kaiulani hotel.)

Inspired by the Hawaiian sense of

place, he intends to focus on the isles’expansive selections of fresh seafoodand quality local products to build thefoundation of his menu at MorimotoWaikiki.

MODERN and fresh. Stylish while re-freshingly simple. Morimoto says he be-lieves that eating is theater, and in thiscase, Morimoto Waikiki is the stage.

This new restaurant has developed acontemporary Japanese menu, infusingtraditional dishes with Western ingredi-ents and preparation.

“The quality of my ingredients is thehighest expression of my skill and judg-ment as a chef,” Morimoto says in hiscookbook, “Morimoto: The New Art ofJapanese Cooking.”

The menu highlights a wide array ofculinary choices, with an eye towardthe finest and freshest. Seasonal selec-tions of raw fish will feature seafoodfrom Japanese and Hawaii waters.

Morimoto’s signature offerings in-clude Wagyu beef, a vast array of sushi,

and locally grown fruits and vegetables.This high-achieving cuisine will be

served in a restaurant designed to beequally fresh and elegant.

The contemporary dining room iswarmed by hardwood floors underfootand lit by clear, acrylic coral boxes sus-pended from the ceiling. A semiprivatedining room is available, sheltered bysheer curtains.

On the expansive open-air lanai, pa-trons can choose to dine waterfront.Deep sofas, cocktail tables and open firebowls are designed to create a balanceof island style, sophisticated dining andnight-life lounging.

The open kitchen is the heart of thespace, featuring highly trained Japanesesushi chefs.

It is, after all, all about the food, inchef Masaharu Mori-moto’s newestrestaurant.———Morimoto Waikiki in the Waikiki Edition,1775 Ala Moana Blvd.; 941-5900.Breakfast, lunch, dinner. $$$$

COURTESY PHOTO

The Iron Chef Japan import brings his modern Japanese cuisine to Oahu

1137 11th Ave. Kaimuki (11th Ave. Atrium)Open Everyday 11am-9pm

AUTHENTIC MEXICAN CUISINELIKE YOU’VE NEVER TASTED BEFORE

737-5678

• Pasta • Pizza • Hot Subs• Oven Baked Pasta • Pizza Rolls • Stromboli • Calzone • Salads & More!

• Enchiladas• Wraps• Appetizers• Salads• More

• Enchiladas• Wraps• Appetizers• Salads• More

• Specialty Platters• Tacos• Burritos• Quesadillas

• Specialty Platters• Tacos• Burritos• Quesadillas

Chef straight from Baja, Mexico

Bella Mia Pizzeria2222 S. Beretania St.

941-4400Sun - Thur 11am - 9pm • Fri - Sat 11am - Midnight

Bella Mia Italian1137 11th Ave. Kaimuki

(11th Ave. Atrium)737-1937

Open Everyday 11am-10pm

11th Ave. Mexitlan Grill

BYOB • DELIVERY • CATERING

BYOB • CATERING

AUTHENTIC MEXICAN CUISINELIKE YOU’VE NEVER TASTED BEFORE

T O P R E S T A U R A N T S | A •


A CUP OF TEA

Darlene Pahed has turned this Kailua store-front into a Victorian postcard where chef Joce-lyn Pacheco creates freshly made, daintilypresented multicourse teas. Recommended:Ever-changing, interesting soups and flavorfulsweets (the lemon curd!). ———407 Uluniu St. Suite 101, Kailua; 230-8832;www.acupoftea.com. Lunch, teas $$-$$$

ALAN WONG’S

See ‘Ilima Awards Star Circle, Page 18.

ALLEY, THE (AT AIEA BOWL)

See ‘Ilima Awards Critic’s Choice, Page 10.

ASSAGGIO

The Assaggio family of restaurants (Kailua,Ala Moana, Kahala, Kapolei, Mililani and HawaiiKai) serves reliably good Sicilian-Americanstandards based on recipes the Ky familyadapted from those of popular one-time entre-preneur Cass Castagnola. Recommended: thehot bread, Sicilian Chicken with olive-oilroasted potatoes, Crispy Golden Fish Salad,Eggplant Parmigiana or Milanese. ———354 Uluniu St., Kailua, 261-2772; 1450 Ala MoanaBlvd., Suite 1259, 942-3446; 4346 Waialae Ave.,Kahala, 732-1011; 777 Kamokila Blvd., Suite A,Kapolei, 674-8801; 95-1249 Meheula Parkway,Mililani, 623-5115; 7192 Kalanianaole Highway,Hawaii Kai, 396-0756; www.assaggiohi.com.Lunch, dinner. $$

AZURE



Assorted fresh fruit sits on the top of a tieredtray above an assortment of desserts from ACup Of Tea in Kailua.


Scallop and jumbo shrimps alla bolla and a caprese saladof buffalo mozzarella and fresh tomato and basil with a

AThe listing of Oahu’s top restaurants in alphabetical order

888 N. Nimitz Hwy. #103524-2020

Open Daily 7 am - 9 pm

• T O P R E S T A U R A N T S | B


BA-LE SANDWICHES & BAKERY

This ubiquitous locally ownedchain introduced the islands to Viet-nam’s French-Asian creation, banhmi — fresh-baked minibaguettesstuffed with meats, crisp vegetables,herbs and fiery chili sauce. Now,their parent company dominates thelocal artisanal baking market. Rec-ommended: the sandwiches, butalso cold bun (rice noodle dishes)and pho (Vietnamese beef and ricenoodle soup).———Multiple locations; 847-2299;latourbakehouse.com. $

BANZAI SUSHI BAR

This hidden indoor-outdoor en-clave at the rear of the North ShoreMarketplace was an homage to theroofed but wall-less beach shacks ofthe founders’ Brazil home. Relax onfloor cushions or sit at tables andchairs to savor contemporary sushiand Japanese bar food that gets highmarks, though service can be spottyand slow. Recommended: hamachisashimi, avocado tempura, Bonsairoll (deep fried spicy tuna roll).———North Shore Marketplace, 66-246Kamehameha Highway, Haleiwa; 637-4404. Lunch, dinner. $$$

BEACHHOUSE AT THE MOANA

In this historic, light-filled roomwith its view of Waikiki Beach and Di-amond Head, Culinary Institute of

America-trained chef Rodney Uye-hara offers a luxurious, a la cartesurf-and-turf-driven menu enlivenedby seasonal specials. Recom-mended: daily foie gras preparation;iceberg salad with gorgonzola, baconand tomatoes; creamed spinach sidedish; kurobuta pork shank (a giant,falling-off-the-bone preparation);Hawaiian Chocolate Volcano Cake.———Moana Surfrider Hotel, 2365Kalakaua Ave.; 921-4600;www.beachhouse-waikiki.com.Dinner. $$$$

BEIJING CHINESE SEAFOODRESTAURANT

Deep in the Royal Hawaiian Shop-ping Center, where many localsnever penetrate, is one of the city’sbest pan-Chinese restaurants, well-known to Japanese nationals andcity movers and shakers, who oftengather there for business meetings.Recommended: potstickers intomato, chili, garlic sauce; lions headmeatballs (call ahead to special or-der); fried scallop, soup noodle withspicy Szechuan beef brisket,steamed milk pudding.———Royal Hawaiian Shopping Center,2301 Kalakaua Ave.; 971-8833;www.beijinghawaii.com. Lunch,dinner. $$$

BIG CITY DINER

See Diamond Head Show Stop-pers, Page 16.


The Banzai Roll at Banzai Sushi Bar in Haleiwa.

B

The #1 Japanese Steak House in Hawaii

KOBEJAPANESE STEAK HOUSE

Super Sunset SpecialsNIGHTLY 5:30 PM - 6:30 PM

Teriyaki Chicken . . . . . . . . . . . . . . . . . . . . .$1595

Daily Fish . . . . . . . . . . . . . . . . . . . . . . . . . .$2395

Sukiyaki Steak . . . . . . . . . . . . . . . . . . . . . .$2095

Teriyaki Steak & Chicken Combo . . . . . . . . .$2195

Waikiki, Oahu1841 Ala Moana Blvd.

(Between the Ilikai and Hilton Hawaiian Village)

Dinner served from 5:30pm nightly.Valet parking available.

Kama‘aina & Military Discounts Available(with proper ID).

941-4444www.honolulukobe.com


• T O P R E S T A U R A N T S | B - C


BLT STEAK


BOOTS & KIMO’S HOMESTYLE KITCHEN

Boots & Kimo’s has moved to a larger location downthe street, somewhat mitigating the inevitable lines(especially at breakfast time). Recommended: bananapancakes with macadamia nut pancake sauce,omelets, fried rice loaded with bacon and Spam,pulehu short ribs at lunch. ———151 Hekili St., Suite 150, Kailua; 263-7929. Breakfast,lunch. Cash only. $$

BRASSERIE DU VIN

A bit too refined to qualify as a true brasserie, thischarming spot does feel like a bit of France set like agem in the heart of the Nuuanu arts district. Regularsappreciate the relaxed rustic decor, praiseworthy serv-ice, weekly wine events and, most notably, chef JakeDobbs’ unfussy but carefully prepared food. Recom-mended: Moules Frites (wine-steamed mussels withfrench-style fries), roasted beet salad with goat cheeseand walnuts, baked Brie in puff pastry, nightly specials.——— 1115 Bethel St.; 545-1115; www.brasserieduvin.com.Lunch, dinner, late night. $$$

BUZZ’S ORIGINAL STEAKHOUSE

Sometimes you wanna go where nothing has thank-fully changed: the old-style salad bar, the generousportions of kiawe-grilled surf and turf, the happycrowds. Recommended: the ground sirloin (don’t callit a burger) with mushrooms and onions, ArtichokeSurprise appetizer, ice cream pies.———413 Kawailoa Road, Kailua; 261-4661; 98-751 KuahaoPlace, Pearl City, 487-6465; www.buzzssteakhouse.com.Lunch, dinner (Pearl City, dinner only). $$$

CCAFE KAILA

Chrissie Castillo’s airy cafesolved the long-lamented prob-lem of the lack of a perfect break-fast in Honolulu (delicious andhealthful food, real cutlery,prompt service, good coffee).And lunches match the morningstandard. Expect a wait. Recom-mended: caramel-apple Frenchtoast, malted waffles, pestochicken, pasta.———Market City Shopping Center, 2919Kapiolani Blvd.; 732-3330.Breakfast, lunch. $$

CAFE MAHARANI

See ‘Ilima Awards CriticsChoice, Page 8.

CASTAGNOLA’S PIZZERIA

See The Newbies, page 21.

CASABLANCA MOROCCANCUISINE

This made-over house is thesole place on Oahu where you canlounge on cushions in a faux tentand make like Rudolph Valentinoat a fixed-price, five-course Moroc-can feast. Recommended: the ro-mantic atmosphere and theWestern-style b’stilla — chicken in-stead of the classic pigeon incrackling phyllo pastry.———19 Hoolai St., Kailua; 262-8196.Dinner (closed Sun-Mon). $$$

CHAI’S ISLAND BISTRO

Chef Chai Chaowasaree hasearned his place in the hearts ofOahuans with his commitment tolive, local music, his East-West fu-sion menu and stylish room. The“Island Fondue,” offered in the or-chid-draped courtyard only, is aone-of-a-kind spicy, hot-pot DIYdinner. Recommended: JapaneseEggplant and Zucchini Souffle,Deconstructed Beef Wellingtonwith Merlot Demiglace. ———Aloha Tower Marketplace; 585-0011; www.chaisislandbistro.com.Lunch, dinner. $$$$


Roasted pesto chicken panini and french toast with caramelizedapples from Cafe Kaila in the Market City Shopping Center.

Shrimp Risotto Won Ton Noodle Mango Snow Ice

“Best Ramen in Hawaii”voted by Tokyo Walker Japanese Magazine

Good Price,Good Portion& Good Taste

Also availablePasta • Burgers • Salads • Sandwiches

MARKET CITY SHOPPING CENTER2919 Kapiolani Blvd., #218

735-8833

Kamehameha Shopping Center ..848-8186Kaneohe......................................234-6868Kapiolani .....................................737-1868Kapolei ........................................693-8808Mapunapuna...............................833-3139Pearl City ....................................456-8082

Toast Your Honey...with our Honey Toast!

The Specialty of the House. Thick Japanese white toast cutout and cubed,drizzled with honey and topped with vanila ice cream

Ala Moana Pacific Center • 1585 Kapiolani Blvd. shokudojapanese.com (808) 941.3701

Casual Chic,Just As You Are

We’ve Gone

GREEN!We have converted all of our

restaurant lighting to LED light

bulbs in order to help protect

Hawaii’s Environment!


THE COUNTER

Bountiful burgers made from Angusbeef ground in-house, premium top-pings, sweet potato fries, a full bar and agreat Kahala Mall location have madethis outlet of the mainland chain amuch-appreciated addition to the Hon-olulu culinary landscape. Recom-mended: build-your-own-burger option,deep-fried pickle chips, garlic aiolisauce.———Kahala Mall, 4211 Waialae Ave.; 739-5100; www.thecounterburger.com/honolulu. Lunch, dinner. $-$$

CREPES NO KA ‘OI

Rosario and Chris Tarvyd bring the fa-vored street food of France to the is-lands in this bright little cafe where youcan watch them roll the lacy, oversizeddiscs of batter off the griddle andchoose from sweet and savory fillings,from cheese and egg breakfast crepes toNutella-stuffed dessert wraps. Recom-mended: Ultimate Breakfast crepe, cin-namon apple with whipped cream.———131 Hekili St., Kailua; 263-4088;www.crepesnokaoi.com. Breakfast,lunch, dinner (no dinner on Sundays;closed Tuesdays). $

• T O P R E S T A U R A N T S | C


CHEF MAVRO

See ‘Ilima Awards Critic’s Choice,Page 13.

CHOI’S GARDEN

For the true Choi’s experience (largerservings, more interesting banchan rel-ish plates), invite a knowledgeable Ko-rean speaker to help you dig into thisvaried 24-hour menu. Recommended:kim chee soup, dol sot (crisp stone potrice), yakiniku (cook-at-the-table grilledmenu), Korean-style misoyaki butter-fish, various kalbi.———1303 Rycroft St.; 596-7555;wwwhdink.com/choi. Lunch, dinner. $$

CINNAMON’S FAMILYRESTAURANT

From the Nan family to your family:Friendly service, a casual atmosphere,full plates and reasonable prices are thehallmarks of this breakfast, lunch anddinner Kailua institution. Recom-mended: Chef Carsie’s Crabcake Bene-dict, red velvet pancakes (if you likesweet for breakfast), curried chickenand papaya salad, Hawaiian plate orHawaiian omelet.———315 Uluniu St., Kailua; 261-8724;www.cinnamonsrestaurant.com.Breakfast daily, lunch except Sun. $

CONTEMPORARY CAFE

With seating that spills out of an airydaylight basement and onto the lawn,prepacked picnics for enjoying else-where on the museum grounds and ashort but tasteful and often healthymenu, Contemporary Cafe is the perfectspot for a ladies’ lunch or a minutes-from-town business meeting. Recom-mended: the daily soup specials,crostini or hummus small plates, sobasalad, chocolate gateau.———Contemporary Museum, lower level, 2411Makiki Heights Drive; 523-3362;www.tcmhi.org. Lunch. $$


“The Counter” customers can order custom toppings, dressings and bunlike this burger with gourmet cheese, red bell pepper and garden greens.

Crepes No Ka ‘Oi’s Berry Heavenly,a crepe topped with strawberries,blueberries and raspberries.


Specialties: Pho, Spring Rolls, Summer Rolls, Rice Vermicelli in Duck & Bamboo Shoot Broth, Stir Fried Dishes, Vietnamese Sandwiches, Seafood Hotpot, Finest Rice Vermicelli with Pounded Shrimp & Pork Brochette & More.

1617 KAPIOLANI BLVD. • 955-3438 • OPEN DAILY 9AM-10PMFree Parking in stalls 1-9, 27-33 and all front parking.

• T O P R E S T A U R A N T S | D


D.K STEAK HOUSE

Known for his contemporary sushi restau-rants, D.K. Kodama proved he and his chefs alsoknow their turf (and surf), pioneering the use ofdry aging here to build rich, sophisticated flavorin prime cuts of beef and weaving in island fla-vors in rubs and marinades. Recommended: dry-aged bone-in ribeye; Asparagus Milanese.———2552 Kalakaua Ave.; 931-6280;www.dksteakhouse.com. Dinner. $$$$

DA SPOT

This migratory Middle Eastern/Mediterraneanmenu by the friendly and accommodating hus-band-and-wife team of Ako Kifuji and Ahmad Ra-madan can be found in a new, much largerlocation on South King Street, but still maintainstheir kiosk at the University of Hawaii-Manoa aswell as booths at local farmers markets, withlines forming wherever they go. They’ve startedbreakfast service and are making their own or-ganic sorbets. Recommended: Egyptian chickendolmas, lamb, curry, baklava.———2469 S. King St.; 941-1313. Breakfast, lunch,dinner. $

DEAN’S DRIVE INN

Chef Dean Mishima and his baker wife,Doreen, produce some of the best local-styleplate lunches in Honolulu in this small storefrontwhere regulars pack the house by midday everyday (except Saturdays, when they’re closed).Recommended: ahi belly, rack of lamb, teri beef,pineapple upside-down cake or any of the home-style desserts.———Adon Plaza, 45-773 Kamehameha Highway,Kaneohe; 247-1300. Lunch. Cash only. $


Here is the MonsterShrimp Scampi atd.k Steak House atWaikiki Beach Mar-riott Resort & Spain Waikiki.

At left, the teri beefplate at Dean’sDrive Inn in Ka-neohe.

D


Wide Selection ofSake, Shochu, Beer,Cocktails, Whiskey

& Wine.

Innovative, Traditional & ModernJapanese Izakaya Dishes with a Local Twist

Order a Wide Range of Pupu Style Dishesthat Everyone Can Share

Come Tryour FamousHomemade

Tofu

2840 Kapiolani Blvd. • 737-0230 • 5 PM – 11 PM Sundays - Thursday • 5 PM – 1 AM Friday & SaturdayHAPPY HOUR EVERYDAY 5 PM - 6:30 PM • LATE HAPPY HOUR SUN - THU 9 PM - 11 PM

T O P R E S T A U R A N T S | D •


DIAMOND HEAD MARKET &GRILL

Honolulu long needed a place likethis: a multifaceted takeout grill, bentobar, bakery and gourmet heat-and-eatshop. This one is operated by formerrestaurateur, gubernatorial chef and Ka-piolani Community College instructorKelvin Ro, who knows how to make it allwork. Recommended: the breakfasts(especially the roast pork hash), porto-bello burgers, lemon crunch and pump-kin crunch.———3158 Monsarrat Ave; 732-0077;www.diamondheadmarket.com.Breakfast, lunch, dinner. $$

DORAKU SUSHI

Nouveau sushi and the widest-rang-ing sake menu in the city highlight thischic Waikiki restaurant founded byKevin Aoki, the son of the man whobrought teppanyaki to America, wholikens sushi to poetry. Recommended:tuna tataki with Doraku’s signaturemango-ponzu sauce, Dragon Roll(shrimp tempura, avocado, smelt roeand spicy mayo), churrasco steak(South American touches are courtesyof Doraku’s Florida roots).———Royal Hawaiian Shopping Center, 2233Kalakaua Ave.; 922-3323; www.doraku-sushi.com. Lunch, dinner. $$$$


An omelet from Diamond Head Market & Grill on Monsarrat Avenue.


Seafood Salad by Doraku Sushi at the Royal Hawaiian Shopping Center.

• T O P R E S T A U R A N T S | D


DOWNTOWN @ THE HISAM (AND ASAPSANDWICH, SOUP, SALAD COUNTER)

Island-born chef-restaurateur Ed Kenney brings his“local first, organic when possible and with aloha al-ways” philosophy and contemporary Mediterraneanideas to a chic, well-lighted place and open-air court-yard at the Hawaii State Art Museum. Recommended:We can’t say; the menu changes constantly, in a verygood way.———Hawaii State Art Museum, 250 S. Hotel St.; 536-5900;www.hawaiistateartmuseum.org/?q=restaurant. Lunch. $$

DUC’S BISTRO

After 15 years of French-accented fine dining, “Duc”Nguyen and partner Minh Nga Vu took a risk and em-barked on “the road home” with a new Vietnamese-driven menu and it, and the more budget-friendlyprices, proved a winning formula. Recommended: vealin la lot leaves, Ga Kho (Vietnamese braised chicken),the fish dishes, especially crispy pan-fried fish withgreen mango and ginger, Minh Nga’s ginger cheesecake.———1188 Maunakea St.; 531-6325; www.ducsbistro.com.Lunch, dinner. $$$


Downtown@hiSAM’s sandwiches and antipasti. BRUCE ASATO / [email protected]

BRUCE ASATO / [email protected]

Margherita ‘Extra’ thin crust pizza from Formaggio Wine Bar.

T O P R E S T A U R A N T S | F •


FFENDU BOULANGERIE

How does patissier NielKoep do it when so many oth-ers here disappoint? By bak-ing great-tasting, properlytextured French-style breads.Recommended: the breads(don’t go before 11:30 a.m.),fresh fruit danishes (espe-cially pear/chocolate/mascar-pone), chocolate croissant.———2752 Woodlawn Drive, Suite 5-119; 988-4310. Takeoutbreakfast, lunch, early dinner.$$

FORMAGGIO WINE BAR

With its wine cellarlike feel,this dimly lit, music-washedunderground room is the per-fect setting for wines by theglass (50, selected by mastersommelier Roberto Viernes)and small plates. Recom-mended: crostini, Frenchonion soup, braised short ribs.———Market City Shopping Center,lower level, 2919 KapiolaniBlvd.; 739-7719; www.for-maggio808.com. Dinner(closed Sun). $$


Assorted breads from Fendu Boulangerie in the Manoa Marketplace.

1860 ALA MOANA BLVD. • 955-1764Validated Parking

GGAAN SUSHI

See The Newbies, Page 22.

GINA’S BAR-B-Q

There are a gazillion Koreanbarbecue shops in the islands,but this spot, owned by sistersGina Song and Young Hae Han,stands out for its lasting popular-ity, “gigongous” servings (as oneblogger termed it) and right-onflavors. Recommended: kalbi, hotfried chicken wings, Korean spicypork.———Market City Shopping Center, 2919Kapiolani Blvd.; 735-7964; www.ginasbbq.com. Lunch, dinner. $

GOLDEN PALACE SEAFOODRESTAURANT

Behind the crimson and goldpillars on King Street, find theclassic dim sum experience from

early morning to midafternoon(there are better places for din-ner) for cheap, cheap, cheap. Befirm with the ladies pushingsteaming carts; they’ll try to pushoff plates on you. Accept onlywhat you want (and recognize).Recommended: egg custard, beefballs, siu mai, pork buns, joong(rice- and pork-stuffed bambooleaves).———111 N. King St.; 521-8268. Lunch, dinner. $

GRAND CAFE & BAKERY

Chef Tony Vierra marries the’20s-era diner classics of his great-grandfather (who owned a restau-rant of the same name) to hismore contemporary ideas on thebrunch, lunch and dinner menuhere. Recommended: BananasFoster French Toast, Apo’s SaltyPancakes (Chinese green onion

cakes), apple-blue cheese salad,chicken pot pie, Grandma’sLemon Cake.———31 N. Pauahi St.; 531-0001;www.grandcafeandbakery.com.Breakfast, lunch (except Mon),dinner (Fri-Sat only). $-$$

GULICK DELICATESSEN

One of increasingly few island-style okazuya, second-generationGulick is typical: a bit hard to find,not particularly newcomer-friendly, early hours only, no placeto sit, long lines. The food makesup for it all. Recommended: kaki-age (mixed) tempura, furikakemusubi, pork with green beans,corned beef hash patties, friedchicken.———1512 Gulick Ave., 847-1461; 1936 S.King St., 941-2835. Breakfast, lunch.$

• T O P R E S T A U R A N T S | G



Cobb Salad from Grand Cafe &Bakery.

We Serve Only the Best2010 Best Italian Restaurant

5x Ilima Award Winner - 6x Hale Aina Award WinnerGift Certificates Available

Party Rooms Available at Ala Moana & KahalaReservations Recommended

Open for Lunch & Dinner • Bread & Pastries are Baked Fresh Daily at AssaggioSpecializing in Fine Italian Cuisine • A Perfect Place for Any Occasion!

Now Open at Kahala & Kapolei • www.assagiohi.comAla Moana 942-3446 • Kahala 732-1011 • Kailua 261-2772 • Hawaii Kai 396-0756 • Kapolei 674-8801 • Mililani 623-5115


Ha Long Pho Noodle House is a chic version of the typical pho eatery.

T O P R E S T A U R A N T S | H •


HThe Macrobiotic

Lunch Plate fromHale Modern Macrobiotic

Cuisine.

HA LONG PHO NOODLE HOUSE

A cut above most pho restaurants in decor (clean and con-temporary) and in the making of Vietnam’s signature noodlesoup, in broth slow-simmered for hours on end. Recom-mended: Pho tai chin (round steak and brisket); Bun ThitNurong (rice noodles with barbecue beef).———City Square Shopping Center, 1286 Kalani St., 845-3687;www.halongnoodle.com. Lunch, dinner. $

HALE MODERN MACROBIOTIC CUISINE

Don’t be put off by the “M” word; chef-owner Moco Kub-ota’s gorgeous plates are nothing like the tasteless, good-for-you food you may have tried elsewhere. Kubota returned toculinary school in Japan to learn the art of cooking season-ally, in balanced harmony as envisioned by macrobiotics cre-ator Michio Kushi, and she learned well. Recommended:Kuruma-Fu Cutlet with Apple Miso Sauce, Mabo Tofu, thecrunchy whole grain bread.———1427 Makaloa St.; 944-1555; www.halemacro.com. Lunch,dinner (closed Mon). $$


Store Hours:Monday - Saturday: 9:00am - 9:00pm

Sunday: 9:00am - 7:00pm

E verything made from scratch daily using the best quality ingredients from the Islands & worldwide... Bringing you

the finest Japanese influenced French pastries, from an array of seasonal desserts to buttery flaky fresh croissant sandwiches and our original drinks that you will not find elsewhere. Custom orders are welcomed. Our chef & staff will be happy to assist you to create an exciting cake for your special occasion. Please visit us for a bite of heaven!

Ala Moana Center-Mall Level, Mountain side, next to Shirokiyawww.lapalmedor-usa.com

941-6161


Above, HaleiwaEats Thai servesup tasty Thai -stylefood.

At left, the kaluapig bowl at Haili’sHawaiian Foods.

• T O P R E S T A U R A N T S | H


HALE VIETNAM

The restaurant that introduced Hon-olulu to pho, green papaya salad andother Vietnamese standards continuesto be popular despite increased compe-tition. Recommended: Imperial SpringRolls, bun (rice noodles) with fresh veg-etables or barbecued pork, French cof-fee.———1140 12th Ave.; 735-7581. Lunch, dinner.$$

HALEIWA EATS THAI

The bright tile decor offers no hint ofwhat to expect: really tasty Thai-stylefood. We say Thai-style because thecooking sometimes strays from the tra-ditional. Spicing can vary here; be sureto ask for your favored degree of heat.Recommended: tofu salad or gingersalad, curries (especially pumpkin

vegetable), coconut rice.———68-079 Kamehameha Hwy., Haleiwa; 637-4247. Lunch, dinner (closed Tues). $$

HAILI’S HAWAIIAN FOODS

Relocated to Kapahulu from its long-time Ward location, Haili’s offers a fullrange of Hawaiian foods including hard-to-find pickled limu, opihi cups, ake (in-nards) and, in a departure, an excellentPuerto Rican pastele stew. Recom-mended: kalua pork, the many poke va-rieties, rice bowls, mango haupia.———760 Palani Ave. (front door on KapahuluAvenue); 735-8019. Lunch, dinner. $$

HANK’S HAUTE DOGS



H O N O L U L U M A G A Z I N E

Hale ‘Aina Award – The People’s Choice

Z A G A T S U R V E Y

One of Honolulu’s Top Five Restaurants

W I N E S P E C T A T O R M A G A Z I N E

Award of Excellence

H O N O L U L U ’ S

AWARD-WINNING RESTAURANT!

PROUDLY SERVING YOUFOR THE PAST 34 YEARS!

“Best Fine Dining Restaurant”

Live Entertainment 2440 KUHIO AVENUE � FIRST FLOORwww.hyshawaii.com RESERVATION 922-5555 � VALET PARKING

A “USDA PRIME BEEF” SPECIALTY HOUSESince 1976

2006

20082007

At right, ateri beef

plate fromHapa Grill in

Kapolei.

Below, friedbutterfish

collar fromHelena’s

HawaiianFood.

T O P R E S T A U R A N T S | H •


HAPA GRILL

Two generations of cooking expertisego into this stepped-up plate lunchrestaurant in Kapolei; daughter ShannonTangonan learned the trade working inher parents’ fondly remembered SassyKassy lunch wagon. Recommended:best teri beef ever; Love You Like aMango salad, Mom’s Hot Fudge Brownie(really homemade by Mom Tangonan).———Marketplace at Kapolei, 590 FarringtonHighway, No. 539; 674-8400;www.hapagrill.net. Breakfast, lunch,dinner. $$

HELENA’S HAWAIIAN FOOD

Founder Helen Chock is gone but thethird generation continues her legacy in

a menu of Hawaiian-style favorites thatbear her trademark techniques and fla-vors. Recommended: pan-fried pipikaulasmoked over the grill, fried butterfishcollar with stew gravy, opihi poke.———1240 N. School St.; 845-8044. Cash only.Lunch, dinner (closed Sat-Mon). $-$$

HEE HING RESTAURANT

The bustling restaurant in Kapahuluis a favorite for weddings, retirementparties, reunions and all manner of fam-ily gatherings. It’s an especially tastystop during Chinese New Year. Recom-mended: dim sum and the house spe-cialty, lobster.———Hee Hing Plaza, 449 Kapahulu Ave.; 735-5544. Lunch, dinner. $$


STAR-ADVERTISER / 2006STAR-ADVERTISER / 2006

Kaiwa Thanks Star Advertiser for Critics Awards!

• T O P R E S T A U R A N T S | H - I


HIMALAYAN KITCHEN

Still packed most evenings even though it’smore than a year old, Himalayan Kitchen offerspraiseworthy Nepali and Indian food. If you likeyour food spicy, be sure to request it; their spicepalate tends to be muted. Recommended: fla-vored naan breads, chicken tikka masala; nam-keen papri (deep fried cumin chips).———1137 11th Ave., second floor; 358-7158;www.himalayankitchen.net. Lunch, dinner. $$

HIROSHI EURASIAN TAPAS


HOG ISLAND BBQ


HOKU’S

In a window-lined room that’s like sitting in aseaside painting, Hoku’s chef Wayne Hirabayashiweaves together many traditions, from tandooricooking to wok steaming, to create a cuisine ofhis own. Award-winning, sophisticated and cut-ting-edge. Recommended: Peking duck con-sommé, seared foie gras, salt-crusted Coloradorack of lamb, kurobuta pork, mango cannelloni.———Kahala Hotel & Resort, 5000 Kahala Ave.; 739-8780; www.kahalaresort.com. Dinner. $$$$

HONOLULU BURGER CO.


HY’S STEAK HOUSE

See Diamond Head Theatre Show Stoppers,Page 16.

IIMANASTEI

Thoughit’s lessflashy thansome newplayers,many con-sider this

the best izakaya (Japanese tavern) on the island withits tiny sushi bar, nabemono (hot pot) specialties,tonkatsu on a stick, Seafood Dynamite.———2626 S. King St., next to Puck’s Alley; 941-2626. Dinner(closed Sun). $$$

INDIGO EURASIAN CUISINE

Glenn Chu mines the celestial cuisine of his Chineseancestry, exhibits his sense of humor in such menu ti-tles as Fiery Explosions to Heaven Shrimp, and addscontemporary flair in such unexpected combinationsas goat cheese wontons. Recommended: the wontons,grilled chive flatbread, lamb chops with tangerinesauce, Ten Thousand Chili Chicken with dark meat;ginger creme brulee. ———1121 Nuuanu Ave.; 521-2900; www.indigo-hawaii.com.Lunch (Tues-Fri), dinner (Tues-Sat), closed Sun-Mon. $$$

IZAKAYA NONBEI

After a change in management, this critically-ac-claimed Japanese tavern is more newcomer-friendly(more English-language menu information, a more wel-coming hostess, more contemporary decor) but no lesshigh quality. Recommended: sake slushee; karaage(whole, deep-fried) flounder; and ultrafresh sushi, par-ticularly salmon, hamachi and moi.———3108 Olu St., just off Kapahulu Avenue; 734-5573. Dinner.$$$

IZAKAYA TAIRYO




Above, some of the fine Japanese food at Iza-kaya Nonbei.

At left, a nabemono (hot pot) dish at Imanas, lo-cated in Moiliili.

Open For Lunch and Dinner DailyMcCully Shopping Center • 1960 Kapiolani Blvd., Suite 103

946-3338

HAWAII’S BEST!Upscale, casual, family dining

with award winningItalian and Local cuisine

BYOB WELCOME!

KAKAAKO KITCHEN

Russell Siu’s gourmet homage to small-kid-time plate lunch (butwith plenty of seating) offers a menu that runs from breakfast andbaked goods, and from light and healthy to gravy on everything.This year, they responded to our one whine: real tableware atbreakfast, no Styrofoam or paper. Recommended: corned beefand eggs, tempura catfish, crispy calamari spinach salad, chicken-fried chicken (Wednesdays only), and shoyu chicken.———Ward Centre, 1200 Ala Moana Blvd.; 596-7488. Breakfast, lunch,dinner. $-$$

T O P R E S T A U R A N T S | J - K •


JJIMBORESTAURANT

Generous servings ofhouse-made udon(thick, round wheat noo-dles) in made-from-scratch broth are thecenterpiece of Jimbo’smenu, but the skinnynoodles have their advo-cates. Lots of differentflavors, including curryin a thick broth. Recom-mended: Spicy YakiUdon, Cold Skinny Noo-dle Salad, crab udon.———1936 S. King St.; 947-2211. Lunch, dinner. $

JJ BISTRO &FRENCH PASTRY

See Diamond HeadShow Stoppers, Page 16.

KSTAR-ADVERTISER / 2008

Nabeyaki and Salad Udon with tofu fromJimbo Restaurant in McCully.

KA RESTAURANT & LOUNGE

See People’s Choice Awards, Page 6.

KAHUMANA CAFE


KAI MARKET

See Diamond Head Show Stoppers,Page 16.

KAIWA

See Critic’s Choice, Page 11.

onsoon is a much anticipated and welcomed event each year in India bringing relief from the intense heat of summer and water to nourishthe crops and the people…

The entire staff welcomes you and bring you the abundance of Monsoon India! Please relax while you enjoy the authentic cuisine, hospitality and music oftheir native land.

Monsoon India brings to Oahu from Maui their years of experience in creating exquisitely seasoned curries along with the delicacies of traditional tandoorcuisine using the finest fresh ingredients and exotic spices.

M

E

Discovery Bay (Across Ilikai)

1778 Ala Moana Blvd., Ste. 213

www.MonsoonIndiaOahu.com

941-5111

Naan Lamb Kebab Meat Samosa Paneer Masala Rack of Lamb

xperience the aste of ndiaT I

• T O P R E S T A U R A N T S | K


KALAPAWAI CAFE

See Critic’s Choice, Page 8.

KANPAI BAR AND GRILL

It’s almost an insult to call Kanpai’smenu bar food; it’s so much more thanedamame and fried rice. The team thatgave us Slammer’s knows their wayaround the grill and griddle, and the at-mosphere is comfortable and friendly.Recommended: kimchee ribeye steakwith eggs, short rib loco moco, pan-fried ahi belly.———404 Ward Ave.; 593-9202. Lunch, dinner,late night. $$

KEO’S IN WAIKIKI

Still the Evil Jungle Prince after allthese years, Keo Sananikone and familyoffer a full menu of Thai standards. Rec-ommended: Evil Jungle Prince withchicken, ginger string beans and chiliwith beef, crispy mahimahi with satésauce, Bangkok duck breast with plumsauce.———2028 Kuhio Ave.; 951-9355;www.keosthaicuisine.com. Dinner. $$$

KINCAID’S FISH, CHOP & STEAKHOUSE

See Diamond Head Show Stoppers,Page 16.

KIRIN RESTAURANT

Far from Chinatown, this Moiliili insti-tution dispenses with the customarytrolleys but serves some of the best andmost varied dim sum in town. Recom-mended: har gow, siu mai, bao.———2518 S. Beretania St.; 942-1888;www.kirinhawaii.com. Lunch, dinner. $$

KUA ‘AINA SANDWICH SHOP

In Haleiwa as well as in town, Kua‘Aina has long been the answer when lo-cals have traditional beef burgers inmind, but the signature mahi burgerwith house-made tartar sauce runs aclose second in popularity. ———Ward Centre, 1200 Ala Moana Blvd.; 591-9133; Haleiwa, 66-160 KamehamehaHwy., 637-6067. Lunch, dinner. Cash onlyat Haleiwa location. $$


Some of the menu items at Kanpai Bar and Grill on Ward Avenue.


The Tai Shan Crab at Kirin Restaurant will delight hungry diners.

Mahalofor being Top RestaurantNiu Valley • 5730 Kalanianaole Highway

T O P R E S T A U R A N T S | L •


LL & L DRIVE-INN

See People’s Choice Awards,Page 6.

LA MER AT HALEKULANI

See People’s Choice Awards,Page 6.

LE BISTRO

One of greater Honolulu’smost charming and consis-tently satisfying restaurants ishidden in this unremarkablestrip mall location, wherechef-owner Alan Takasaki putsa contemporary spin on coun-try French classics from onionsoup to beef daube. Recom-mended: four-crostini salad,foie gras in quince gastrique,slow and low short ribs. ———Niu Valley Shopping Center,

5730 Kalanianaole Highway;373-7990. Dinner (closed Tues).$$$$

LE GUIGNOL

On evenings before a Blais-dell Concert Hall show, LeGuignol is the place to be forchef Ala Sutton’s contempo-rary French preparations.Both three- and five-coursefixed-price menus are offered.Recommended: bone marrowwith olive oil and sea salt, rab-bit with onions and cream re-duction, olive oil and blackpepper cake with blue cheeseice cream and honey drizzle.———Medical Arts Building, 1010 S.King St., No. 108; 591-1809;www.leguignol.org. Lunch(Wed-Fri), dinner (Wed-Sun).$$$$ STAR-ADVERTISER / 2002

Get a modern take on country French classics at Le Bistro.

• T O P R E S T A U R A N T S | L


LEGEND SEAFOOD RESTAURANT

Raucous, crowded and worth the noise assault for the re-liably fresh and delicious dim sum and Chinese classics. Es-pecially popular with large family groups on weekends butpretty much busy all the time. Recommended: bao(steamed, stuffed dumplings), joong (sweet rice richlylaced with roast pork), look fun (pork-flecked rice noodleroll), egg custard tart.———Chinese Cultural Plaza, 100 N. Beretania St.; 532-1868. Lunch,dinner. $$

LIKE LIKE DRIVE INN

This nothing-fancy coffee shop serves everyone — break-fasting families, seniors seeking inexpensive early eveningmeals, late-night carousers. The menu is heavy on both lo-cal-style plate lunch and American diner standards withmany meals served in sets with nostalgic sides such as fruitcup and sherbet. Recommended: saimin with a burgerdeluxe on the side, hash browns with cheese and gravy (notkidding), anytime breakfast items, fried rice.———745 Keeaumoku St.; 941-2515. Breakfast, lunch, dinner, latenight. $$


A sample of dim sum served at Legend Seafood Restaurant in the Chinese Cultural Plaza.

Kim Chee IIRestaurant

Est. in 1977

3569 Waialae Avenue

737-7733

Visit Kenny’s Restaurant or Kenny’s Express for the

“BEST” like our famous Chinese Chicken Salad,Loco Moco, BBQ Beef Tri-Tip, andHawaiian Reef Fish (on availability)

LOCAL DISHES

Kenny’s has been feeding Hawaii’s familiesfor 44 years. Now specializing in menus fordiners with special dietary requirements,and catering for those memorable events.

841-0931Kenny’s Kamehameha Shopping Center

922-3333Kenny’s Hawaiian Barbecue

841-3733Kenny’s Catering

kennyshawaii.com

T O P R E S T A U R A N T S | L •


LILIHA BAKERY & COFFEE SHOP

Though most stop here for the bakerywith its unforgettable Coco-Puffs (creampuffs stuffed with chocolate puddingand topped with heavenly chantillycream), many others are willing to waitin line for a scarce seat at the counter.Recommended: pancakes, grilled butterrolls or cornbread, loco moco, cheese-burger deluxe, grilled mahi mahi and,from the bakery, cinnamon twists.———515 N. Kuakini St.; 531-1651;www.lilihabakeryhawaii.com. Breakfast,lunch, dinner (closed Mon). $$

LITTLE VILLAGE NOODLE HOUSE

When Little Village opened in 2001, wefell in love at first bite, as did half of Hon-olulu. It has since expanded in size, butyou still can’t go wrong, no matter whatyou order from this pan-Chinese menu.And there’s parking! Recommended:Shanghai noodle, salt and pepper porkchop, black pepper beef, clams withblack bean sauce, blistered green beans. ———1113 Smith St.; 545-3008;www.littlevillagehawaii.com. Lunch,dinner. $$$

LOBSTER KING


LOVING HUT


LUIBUENO’S MEXICAN &SEAFOOD RESTAURANT

This attractive Mexican-style restau-rant is unusual in that its menu is notdriven by tacos, tortillas and such butfocuses on seafood, mostly in straight-forward preparations enlivened by Mex-ican-style sauces. Worth the drive to theNorth Shore is a pair of appetizers, scal-lops or shrimps in Aguachile (“pepperwater”) marinade brightly flavored withlime and hot peppers. Recommended:garlic grilled whole fish (a periodic spe-cial), fried ice cream.———66-165 Kamehameha Hwy., Haleiwa; 637-7717. Lunch, dinner. $$$


Pancakes on the grill atLiliha Bakery.

At left, Little Villagemanager Jennifer Chandisplays a healthier Chi-nese diet of grilled freshakule.


HAPPY HOUR!Monday–Saturday3pm–7pmBeer & Drink Specials

Monday–Saturday 3pm – Closing

Sunday Private Parties

98-761 Oihana Place, Aiea486-3500

To view events schedule, visit www.igesrestaurant.com

Shoyu Pork

Crab Cakes

Nachos

Lechon KawaliPork Belly Special

Joal’s Teriyaki Flap Meat Salad

Ige’s Restaurant & 19th Puka

•Monday Night FootballFollowed ImmediatelyBy Live Music

•Tuesdays Happy Hour All NightTableside Magic with Santos Kidd

•Wednesday-SaturdayLive Music

•Live UH Football GamesPrivate Parties & FundraisersCall for details

& 19TH PUKA

• T O P R E S T A U R A N T S | M


MSTAR-ADVERTISER / 2008

Assorted musubis from Mana Bu’s. Theyoffer more than 50 different rice-ballcombinations.

MAC 24/7 BAR + RESTAURANT

It’s hard to believe that before MAC24/7, Waikiki lacked many 24-hour eatingoptions. The hours, and the menu of am-ply portioned retro diner and local foodoptions, made an immediate hit. Recom-mended: towering pancake stack, chickenfried steak with white cheddar mac andcheese, Char Siu Sumo Saimin, peach andberry cobbler.———Hilton Waikiki Prince Kuhio, 2500 KuhioAve.; 921-5564; www.mac247waikiki.com.Open 24 hours. $$$

MAGURO-YA

Japanese cuisine cognoscenti swear bythis place which, including most sushibars here, offers a Japan-style rather thanlocal-style experience. You won’t need atranslator but you may wish you had oneto identify interesting-looking dishes thatflow by to other tables. Teishoku — a mul-ticourse menu — is a specialty. Recom-

mended: miso butterfish, karaage (fried)specials, maguro special teishoku (multi-ple ahi dishes).———3565 Waialae Ave., No. 108; 732-3775.Lunch, dinner (closed Mon). $$

MAILE’S THAI BISTRO

See ‘Ilima Awards Critics Choice, Page 13.

MANA BU’S

If you think musubi is another word forSpam on rice, this place will change yourmind in a minute. Triangular cakes of whiterice, brown rice or multigrain rice arestuffed with 30 different selections a day,depending on the chef’s whim. Also,there’s an extensive healthy vegetarianmenu. Go early; they run out. Recom-mended: tuna-mayo, salmon, poke bowls.———1618 S. King St.; 358-0287;www.hawaiimusubi.com. Breakfast, lunch(closed Sundays). Cash only. $$

Prepared by RenownExecutive Chef

DAVID YAMAMOTO

237 KALIHI ST.(Corner of Kahai and Kalihi)

ph 845-0320

fax 842-4273kahaistreet-kitchen.com

DINE IN – TAKE-OUTCatering from casual to exquisite events

Signature dishes

offered as

Daily Specials

Soft Shell Crab AlfredoRicotta Stuffed

ChickenMini Okinawan Sweet

Potato & Kalua Pork Cakes

All Day DiningSun-Thu 11am-9:30pmFri & Sat 11am - 10pmReservations Recommended

Take-Out Available

Hawaii Kai Towne Center333 Keahole Street

mailesthaibistro.com394-2488

2009 Ilima Award WinnerCritics Choice

Hawaii Kai Towne Center333 Keahole Street

mailesthaibistro.com394-2488

T O P R E S T A U R A N T S | M •


MARIPOSA

Much more than a department storerestaurant, this sunny second-floorrestaurant in Neiman Marcus serves notonly the de rigueur popovers and bouil-lon but an island contemporary menuunder the supervision of chef de cuisineMarc Anthony Freiberg. Numerouslighter selections, exceptional soupsand salads. Recommended: grilledlemon shrimp, king crab bruschetta, on-aga and clams in tomato broth.———Ala Moana Center, 1450 Ala MoanaBlvd.; 951-3420; www.neimanmarcus-hawaii.com. Lunch, dinner. $$$-$$$$

MATSUGEN

Known for its wide menu of importedsoba dishes (buckwheat noodlesserved with broth on the side) and fa-vored by Japanese nationals, Matsugenlovers have become used to waiting fortables in order to enjoy cold noodles

and tempura or goma (sesame) dippingsauce and bukkake udon (noodles withnatto, fermented soybeans). Recom-mended: any noodle dish, crab salad.———255 Beach Walk, Waikiki; 926-0255.Dinner. $-$$

MAX’S OF MANILA

Max’s dates back to postwar QuezonCity and ever since has catered tolovers of the trademark fried chicken —bone in, skin on, fried and cut up. Thisdish and others are served in ampleportions. Recommended: the chicken,of course, garlic fried rice, sinigang(sour tamarind soup), leche flan.———801 Dillingham Blvd., 94-300 FarringtonHwy., Waipahu, 951-6297; www.maxs-chicken.com. Lunch, dinner. $$

MEDITERRANEO

This tiny, somewhat quirky and slow-

moving bistro serves made-to-order Ital-ian classics (caprese and bruschetta,house-made pasta and gnocchi, risottoand so on). Recommended: insalatacontadina, lobster ravioli in squid inksauce, spinach ravioli, and tiramisu.———1279 S. King St.; 593-1466. Dinner. $$

MEI SUM DIM SUM RESTAURANT

This longtime Chinatown favorite hasmoved to a roomier space on NuuanuAvenue and there’s parking around thecorner. You can have dim sum via cartat lunch but individual orders arefresher and hotter. The menu extends toChinese standards such as minutechicken with cake noodle and garliceggplant. Recommended: taro puffs,mochi rice in banana leaves, vegetariandry mein, shrimp look fun and tapiocadessert.———1170 Nuuanu Ave., No. 102; 531-3268.Breakfast, lunch, dinner. $


A plate of seared scallops preparedby Mariposa restaurant.

• T O P R E S T A U R A N T S | M


MICHEL’S AT THE COLONY SURF

Perched over the beach with wide-open slid-ing windows, Michel’s offers an exquisite com-bination of oceanfront experience and fineFrench cuisine. The all-but-changeless menu,the table-side service and the formal atmos-phere delight regulars who have celebratedspecial occasions at Michel’s for 40 years. Rec-ommended: lobster bisque, abalone, escargot,Steak Diane, cherries jubilee.———Colony Surf Hotel, 2895 Kalakaua Ave.; 923-6552; www.michelshawaii.com. Dinner daily,Sunday brunch (first Sunday monthly). $$$$

MITSU-KEN

Though this plate-lunch window on SchoolStreet offers a varied okazuya menu and doesa brisk before-light takeout breakfast busi-ness, you can sum up its reputation in twowords: garlic chicken — tender bonelesschicken morsels, breaded in rice flour batterwhich is laced with garlic powder, and thendeep-fried and dressed with sweet sauce. Rec-ommended: besides the chicken (which can

be purchased in individual pieces, in platelunch or in catering trays), the breakfastcombo with fried rice, bacon and garlicchicken.———1223 N. School St.; 848-5573. Breakfast, lunch(closed Sun-Mon). Cash only. $$

MIX CAFE 1 AND 2

See ‘Ilima Awards Critics Choice, Page 13.

MOLLY’S SMOKEHOUSE

The caboose-sized smoker in the parking lotis your first clue that this is THE place on Oahufor authentic, slow-cooked Southern-style bar-becue. The second is the eager crowd ofSoutherners from nearby military bases enjoy-ing pulled pork, brisket and baby back ribsand brandishing handfuls of napkins. Recom-mended: pulled pork and brisket combo, macand cheese, corn bread and okra sides.———23 S. Kamehameha Highway, Wahiawa; 621-4858. Lunch, dinner. $$


Smoked meats from an outside smoker are the specialty of MollyWalker, owner of Molly’s Smokehouse in Wahiawa.

DRIVE-IN

Thank You, Hawaii

Thank You, Hawaii

For voting us Hawaii’s Best Plate Lunch!

Serving You Since 1961

Kapahulu • 737-0177• 3308 Kanaina Avenue •

20072008

French Cuisine

3446 Waialae Ave

734-2737

Hours: 5:30pm-10:30pm

(final seating 9pm)

Tuesday - Sunday

private party rooms available

see website for full menu

cafemirohawaii.com

Customer Favorites:Saimin • BBQ Stick • Ahi Nitsuke

Corned Beef Hash Tempura Marinated Fried Chicken

Sun-Thu 8am-10pm • Fri-Sat til 11pmOkazuya open daily from 8am

Try Our Famous OXTAIL SOUP!

SEKIYA’S RESTAURANT & DELICATESSENServing Hawaii for 75 Years!

2746 Kaimuki Ave • 732-1656ACROSS KAIMUKI H.S.

NNICO’S PIER 38

It took a white-tablecloth French chef to see the possi-bilities in an informal dockside setting in Honolulu Har-bor for fresh fish and casual but carefully preparedbreakfasts, lunches and early dinners. Picnic table din-ing. Recommended: furikake salmon or ahi, fried ahibelly with a lomi tomato salsa, calamari salad with sweetchili dressing.———1133 N. Nimitz Highway; 540-1377; www.nicospier38.com.Breakfast, lunch (closed Sun). $$

NOBU WAIKIKI

Chef Nobu Matsuhisa drops in a few times a year tocheck on the progress of his island outlet, often prepar-ing special menus. The rest of the time, the chefs hetrained prepare his trademark “global Japanese” cuisinein this pricey, sometimes standoffish, sleek cocktaillounge, sushi bar and sit-down restaurant. Recom-mended: sushi, miso butterfish, selections from the sakemenu.———Waikiki Parc Hotel, 2333 Helumoa Road; 237-6999;www.noburestaurants.com. Dinner, late night. $$$$

OOJIYA

Serving the foods of Niigata prefecture, as well as sushiand izakaya-style appetizers and small plates, Ojiya is per-haps best known for introducing the islands to a bet-you-can’t-guess-what-this-is bar snack popular in Japan, gobochips (deep-fried burdock root). Recommended: tender,chewy Japan-made fresh noodles produced from seaweedpaste, baked hanpen (surimi) with mozzarella cheese,pork loin with ginger sauce.———1718 Kapiolani Blvd.; 942-3838; www.ojiyausa.com. Lunch (Tues-Sat), dinner (Tues-Sun), closed Mon. $$

OLA AT TURTLE BAY

His restaurant all but spilling onto the sand from a beau-tiful beach pavilion, chef Fred DeAngelo showcases a con-temporary island menu that embodies his philosophy notjust of eating but of life: that which is rooted in the aina(land) and the kai (sea), that which is seasonal, local andharvested in an ecologically sensitive manner, that whichis healthful but also pleasurable. Recommended: KaluaPork and Goat Cheese Nachos, Hamakua Mushroom Orzo.———

Turtle Bay Resort, 57-091 Kamehameha Hwy., Kahuku; 293-0801; www.olaislife.com. Lunch $$, dinner $$$

T O P R E S T A U R A N T S | N - O •


Serving Lunch & Dinner • Take-out Available

Aina Haina 373-4033

Kapahulu 735-7700

Waiau 485-0227

Kaneohe 247-9595

Ala Moana 942-9102

Waikele 678-3180

Stadium Marketplace 488-9202

Ewa Town Center 683-1003

Ward Center 591-5600

Kapolei 674-4227

Neighbor Islands

Kukui Grove 808-632-2450

Maui Mall 808-873-7776

Lahaina Gateway 808-661-0333

Kona Commons 808-327-6776

• T O P R E S T A U R A N T S | O



Nozomi Asai holds two Ojiya Restaurant dishes: KanpachiTataki and Gobo Chips.

OLIVE TREE CAFÉ

Modern, hip, affordable and representative ofan underrepresented cooking style here, that ofGreece and its Mediterranean neighbors, OliveTree Café is a frenetically busy, counter-order,eat-in or take-out spot. Expect the usual: sou-vlaki, hummus, tabbouleh, fish, lamb, pita sand-wiches, avgolemono, Greek salad. Daily specials.———4614 Kilauea Ave.; 737-0303. Dinner. $

‘ONO HAWAIIAN FOODS

If you ever drive by and see no line outside‘Ono Hawaiian Foods, keep driving — they’reclosed. This funky little room, crowded with el-bow-to-elbow tables, is where Waikiki visitorstry to get a taste of indigenous foods. But unlikemany visitor magnets, it’s also beloved by locals.Recommended: the supersized laulau equippedwith that all-important chunk of fat and copiousluau leaf and the chunky lomi salmon.———

726 Kapahulu Ave., 737-2275 Lunch, dinner(closed Sun). Cash only. $

ORCHIDS

This gorgeous beachfront restaurant, drapedwith its namesake flowers, is a business lunchand date night favorite, and the Sunday brunchspread is eye-popping. Chef Darryl Fujita and ex-ecutive chef Vikram Gorg collaborate on a re-fined and sophisticated seafood-driven menu.Recommended: warm Big Island goat cheese,shrimp ravioli, chocolate with roasted bananaice cream.———Halekulani, 2199 Kalia Road; 923-2311;www.halekulani.com. Breakfast, lunch, dinnerMonday-Saturday; brunch and dinner Sunday.$$$$

ORINE SARANGCHAE


Since 1990

Open Daily 11am-3am1785 S. King St.

947-6065

T O P R E S T A U R A N T S | P •


PPAH KE’S CHINESE RESTAURANT

Chef-owner Raymond Siu spent time inhigh-end hotel kitchens and here, in a familyrestaurant he operates with his chef brotherand hostess wife, he dresses up a menu ofwell-done Cantonese standards with surpris-ing specials. Recommended: Raymond’s sal-ads and desserts, plus the kau yuk withsteamed bun. ———46-018 Kamehameha Hwy.; 235-4505;www.pahke.com. Lunch, dinner. $$

PA‘INA CAFÉ

For a light, lower-cal meal of bright flavorsand fresh preparations, what better than sal-ads and seafood? Pa‘ina Café’s menu focuseson unusual poke bowls and pa‘ina plates (withchoice of white or brown rice, seafood andvegetarian entrées, salads and a choice ofsauces and dressings).———

Ward Warehouse, 1050 Ala Moana Blvd.; 356-2829; www.painacafe.com. Lunch, dinner. $

PANCAKES & WAFFLES


PANYA BISTRO AND BAR

This Ala Moana Center café has one of themost extensive menus we’ve ever seen, with amind-boggling range from Asian tavern snacks(spring rolls and spicy wonton) to noodles(try the Malaysian-style laksa), from Viet-namese braised fish to spaghetti. The bakeryup front specializes in Japanese-style pastries.———Ala Moana Center, 1450 Ala Moana Blvd.; 946-6388; www.panyabakery.com. Breakfast, lunch,dinner. $$

PAVILION CAFE, THE

Spilling out into a sun-splashed, sculpture-lined courtyard through tall, windowed doors,Mike Nevins’ popular cafe is unchanging forgood reason: Its large clientele of regularsloves the piadina or portobello sandwichesand Nicoise or mahi-soba salads just the waythey are, thank you. Desserts, delightfully,change daily.———Honolulu Academy of Arts, 900 S. Beretania St.;532-8734; www.honoluluacademy.org. Lunch(Tues-Sat), dinner (second Thurs monthly). $$

PHO 1 VIETNAMESE RESTAURANT

Go for the beef pho (noodle soup) with itsdeeply flavored broth and wealth of meats,barbecue pork bun, papaya salad, bun (ricenoodle) dishes and spring rolls. Service isn’ttheir strong point. ———1617 Kapiolani Blvd.; 955-3438. Lunch, dinner. $

• T O P R E S T A U R A N T S | P


PINEAPPLE ROOM, THE


POKE STOP

When chef Elmer Guzman left SamChoy’s to open a poke store, wethought, “Huh?” Now we think, “Wishthere was one near me.” Guzman offersa dozen or so varieties of poke, sushiand sashimi, boutique plate lunchesand bentos, and smoked meat by thepound.———Waipahu Town Center, 94-050Farrington Hwy.; 676-8100; 95-1840Meheula Parkway, Mililani, 626-3400;www.poke-stop.com. Breakfast, lunch,dinner. $$

PYRAMIDS, THE

Greek, Egyptian and Mediterraneanspecialties are the fare here on a steamtable buffet at lunch and with waitservice at dinner. Recommended: re-jash (marinated lamb) and shawarma(marinated beef and lamb strips).———758 Kapahulu Ave.; 737-2900. Lunch,dinner. $

PRINCE COURT

Chef Khamtan Tanhchaleun presidesover this many-windowed room withits view of Ala Wai Yacht Harbor. Din-ner offers a choice of three fixed-price,four-course dinner menus or a seafoodbuffet in an East-West style. Recom-mended: crab hash, curries, oxtailsoup with condiments.———Hawaii Prince Hotel Waikiki, 100Holomoana St.; 944-4494; www.prince-resortshawaii.com. Breakfast, lunch,dinner, Sunday brunch. $$$


The back wall sparkles in the evening at Panya Bistro at Ala Moana Center.

Home of the FamousBagels Puffs111 Sand Island

Access Rd., Rm 1-2

845-2855www.bagelshawaii.com

New York City style bagels made with AlohaOver 20 Flavors - Baked Fresh Daily

Deli-Style Bagel Sandwiches,Breakfast Bagels,Bagel Danishes,

Bagel Dogs, Bagel ChipsHomemade Cream Cheeses,

Gourmet Espresso DrinksRETAIL • WHOLESALE • CATERING • TAKE-OUT

DINE-IN • TAKE OUT • CATERING

Hawaii’s Favorites:Roast Pork, Roast Duck, MinuteChicken with Cake Noodle,Crispy Gau Gee Mein, SteamedFillet with Ginger Onion, BeefBroccoli, Dim Sum & More.

3611 Waialae Avenue735-6779

PlateLunch

Specials!Everyday from

8am-2pm

Enter 1st driveway on right

OrineSarangchae

KEE

AU

MO

KU

ST LIONA ST

RYCROFT ST

AH

AN

A S

T

KA

HEK

A S

T

955-0646905-A Keeaumoku St.

Open Everyday 10am-2amFree Valet Parking Service

with parking validation stamp from tenants.(tipping not required)

Orine SarangchaeMeaning: In traditional Korean housing theyinvite their family and friends to gather undertheir family tree for food & drinks.

We Invite You To Our Family Tree

K O R E A N C U I S I N E

LUNCH SPECIALSDAILY 10am-3pm

Starting from $5.99

RRAINBOW DRIVE-IN

A 49-year-old island institutionknown for local food served fast atrock-bottom prices. Rotating dailyspecials have regulars coming in ontheir “favorite” days for roast porkwith gravy, long rice with pork, bar-becued ahi and other dishes withthe Rainbow touch. Recommended:barbecue pork sandwiches, chili,Loco Moco.———3308 Kanaina Ave., Kapahulu; 737-0177; www.rainbowdrivein.com.Breakfast, lunch, dinner. $

THE RANCH HOUSE

See Diamond Head ProducersAward, Page 16.

ROY’S RESTAURANT

See ‘Ilima Awards Star Circle,Page 18.

RUMFIRE

Contemporary “baja-Hawaii” bar food, specialty drinksheavy on the rum, live music, flames dancing in the fire pitson the oceanview patio make up the menu here. Recom-mended: sampler appetizer (ribs, tacos, empanadas), kimchee fried rice, grilled pineapple Portuguese sausage withsmoked sea salt fries.———Sheraton Waikiki, 2255 Kalakaua Ave.; 922-4422;www.rumfirewaikiki.com. Lunch, dinner. $$$

RUTH’S CHRIS STEAK HOUSE

We’re not big on chain restaurants, as a rule, but this is aworthy exception. Founder Ruth Fertel created a formulathat works: butter-sizzling, flavor-rich steaks, select winecellars, well-trained staff, side dishes you can get lost in.Recommended: any of the steaks, of course, asparagus withhollandaise, bread pudding with whiskey sauce.———Restaurant Row, 500 Ala Moana Blvd., 599-3860; 226 Lewers St.,Suite 233, Waikiki, 440-7910; www.ruthschris.com. Dinner. $$$$

RYAN’S GRILL

See ‘Ilima Awards Star Circle, Page 19.

T O P R E S T A U R A N T S | R •



Butterfish Misozuke, as served at Rum-Fire, includes an edamame purée withfukujinzuke relish.

Leeward Drive Inn Since 1964

PH: 671-7323 • Serving Breakfast, Lunch and Dinner• Serving Breakfast, Lunch and Dinner

Ultimate Mix Plate BBQ Burger withHand Cut Fresh Fries

The Original LeewardFried Noodles

94-209 Pupukahi St. • Waipahu, HI 96797 • www.Leewarddrivein.comHours: Sunday - Thursday 4:30am - 11:00pm • Friday - Saturday 4:30am - 12:00amLeeward Drive Inn

Buy any 1 plate plus 2 Fountaindrinks, and receive any 2nd plate (of equal or lesser value)

• T O P R E S T A U R A N T S | S


SAM CHOY’S BREAKFAST, LUNCH & CRAB

A raucous blend of family restaurant and brewpub, with a fishingboat for the kids to climb over, this last Sam Choy outpost serves uplarge portions of Hawaii regional cuisine, including Choy’s trademarkseared poke and multiple mocos. Recommended: Pork Chop Moco,Beef Stew Omelet, crab legs, short ribs.———580 N. Nimitz Hwy.; 545-7979; www.samchoy.com. Breakfast $, lunch $$, dinner $$$.

SANSEI SEAFOOD RESTAURANT & SUSHI BAR

Try the torched Kona kampachi, Crab in Truffle Broth, Ginger HoisinSmoked Duck Breast, Calamari in Spicy Sauce.———Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave., third floor;931-6286; www.sanseihawaii.com. Dinner, late night (Fri-Sat). $$$

SHILLAWON

At this popular Korean restaurant specializing in yakiniku (grill-it-yourself) meals, they pile on the meats for an all-you-can-eat experi-ence. Or order Korean standards. Recommended: lunchtime shabushabu, King Kalbi, banchan (side dishes), cinnamon tea.———747 Amana St.; 944-8700. Lunch, dinner. $$

SHOKUDO JAPANESE RESTAURANT & BAR

Known for unusual small plates and an eclectic crowd that growssteadily younger and louder as the wee hours approach, Shokudo(“dining room”) serves food until 2 a.m. on weekends. Whatever youtry, be sure to order the oddball but ono ice cream-topped honey toast.Recommended: Beef Tataki Sushi, Garlic Shrimp Rice (in sizzling stonebowl), Yuzu Hamachi Carpaccio, Spicy Tuna Crispy Rice.———1585 Kapiolani Blvd.; 941-3701; www.shokudojapanese.com. Lunch,dinner, late night. $$

SIAM GARDEN CAFE

Popular with Southeast Asian émigrés and their second-generationhipsters, this Nimitz Highway hangout features Thai and Laotian videosand karaoke and some of the most vibrant Thai food in town. Recom-mended: whole fish topped with spicy chili sauce, tamarind papayasoup, meat or seafood and long beans stir-fried in ginger-chili paste(pad phrik khing).———1130 N. Nimitz Highway, Suite A130; 523-9338;www.siamgardencafe.com. Lunch (except Sun), dinner. $

S

Lunch Tue - Fri 11am - 2pmDinner 7 days a week 5:30pm - 10pm

BYOB - NO CORKAGE!1137 11th Ave. • Ph:735-1122www.himalayankitchen.net

Bringing Family & Friends Together for 15 Years in Hawaii

Affordable & Reasonably Priced40 types of Udon Dishes

(Including Hot & Cold Udon, Tempura, Curry & More!)

No MSG!

Authentic homemade udon noodlesmade fresh daily using quality

ingredients direct from Kyoto, Japan

W&MBAR-B-Q BURGERS

Voted #1 for BEST BURGERS

3104 WAIALAE AVE. � 734-3350 FIRST PLACE

Serving Hawaii for 54 years!

� Grandma’s Secret Teriyaki BBQ Sauce� Unique Tasty French Fries.

OPEN: WED - FRI 10AM - 4:30PM � SAT & SUN 9AM - 4:30PM

Voted #1 for BEST BURGERSOLD FASHIONEDBBQ BURGERSOLD FASHIONEDBBQ BURGERS

T O P R E S T A U R A N T S | S •


SIDE STREET INN

It’s a sports bar. It’s a karaoke club. It’s a broke-da-mout’ diner serving heaping family-style plates of localfavorites. There’s even a decent wine list. There’s noplace quite like Colin Nishida’s Side Street Inn unlessit’s Side Street on Da Strip in Kapahulu. Recommended:the best deep-fried pork chops and fried rice on theplanet; also boneless kalbi, haupia puffs.———1225 Hopaka St., 591-0253; Side Street Inn on Da Strip,614 Kapahulu Ave., 739-3939; sidestreetinn.com.Afternoon pupu, dinner. $$

SEOUL GARDEN YAKINIKU

Korean food spoken here — no sweet teriyaki fla-vors in the authentic marinades for the grill-your-ownmeats and the fiery chigae soups. Seoul Garden isknown for its larger-than-usual selection of banchan(free side dishes) — kim chee, daikon, potato, beansprout, pepper leaf, eggplant, mushroom and more.Recommended: tender bulgogi, spicy sundubu(seafood, tofu, veggie soup), hae mul pae jun (seafoodpancake).———1679 Kapiolani Blvd.; 944-4803. Lunch, dinner. $$


Side Street Inn may have started out as a bar, but has become known for its big plates of food.

5:34 a.m.@ Honolulu Fish Auction

What’s for lunchtoday?

FISH. FRESH. YES.

nicospier38.com 803 Kamahamaha Highway, Pearl City455-5888

www.souvaly.com

Open Daily: Lunch 11-2 pm • Dinner 5-9 pm

Weekly Senior &Military Specials

• T O P R E S T A U R A N T S | S


SORABOL

This is the largest Koreanrestaurant in the islands, servingthe universe of Korean foods, fromkalbi to samkaetang (ginsengchicken stew, a healthful hangoverremedy). Recommended: steamedbutterfish, dolsot bibimbap (egg,rice and kalbi on rice in a hotstone bowl), kalbi chim (braisedbeef ribs).———805 Keeaumoku St.; 947-3113;www.sorabolhawaii.com. Open 24hours. $$

SOUL


SOUL DE CUBA CAFE

The first and still only ris-torante Cubano in Hawaii, Soul deCuba looks like your AuntieMaria’s living room, with family

pictures on the walls, and feelslike a lively party with friends.Recommended: medianoche(roast pork Cuban sandwich),ropa vieja (Cuban-style pot roast,lejon asado (mojo-marinatedpulled pork).———1121 Bethel St.; 545-2822;www.souldecuba.com. Lunch,dinner, late night (Thurs-Sat). $$

SOUVALY THAI

See ‘Ilima Awards Critic’sChoice, Page 14.

SPICES SOUTHEAST ASIANCUISINE

At Spices, you don’t have tochoose a single Southeast Asiancuisine, you can sample creativetwists on the food from a quartetof countries: Thailand, Vietnam,Laos and Burma. Recommended:Laotian sausage appetizer, pork-

stuffed shrimp, kaffir limeade(when available), housemadetropical fruit and aromatic icecreams and sorbets.———2671 S. King St.; 949-2679;www.spiceshawaii.com. Lunch,dinner (closed Mon). $$

STAGE

Chef Elmer de Guzman, souschef Brian Nagai and dessert chefCainan Sabey produce sophisti-cated contemporary Asian-Ameri-can cuisine in a cutting-edgeatmosphere. Recommended:seared-ahi Caesar sandwich andapple blueberry crisp at lunch,kurobuta pork chops and house-made ice creams at dinner.———

Honolulu Design Center, 1250Kapiolani Blvd., second floor; 237-5429; www.stagerestaurant-hawaii.com. Lunch, dinner. $$-$$$


Sorabol offers a wide selection of traditional Koreandishes.

Wolfgang Zwiener makes a special toast to all our patrons for making us one of O‘ahu’s Best!We hope to see you, again, soon for lunch, dinner

weekend brunch and our daily happy hour.

3 HOURS FREE VALIDATED PARKING

Royal Hawaiian Center, Bui lding C, Level 3808.922.3600 • www.wolfgangsteakhouse.net

Locally Owned & Operated for

Over 50 Years!

743 Waiakamilo Rd.

845-3943

Come try our famousCheeseburger, Beef Stew

& Hamburger Steak!Steamed Opakapaka

Every Thursday & Friday

Home of the Award-Winning Beef Stew

STARTING IN NOVEMBER OPENING ON MONDAYS AND

6:30 AM EVERYDAY

OpenTues-Saturday 7:30am-7pm

Sunday 7:30am-3pmEuropean Style Bakery

Hearth Baked Breads, Vennoiseries, Elegant Desserts,Special Occasion Cakes, Rustic Gourmet Pizzas,

Sandwiches and More!

Multigrain Breads are our Speciality.

100% All Natural, No Added Chemicals, No Hydrogenated Oils. We only use Olive Oil,

Vegetable Oil & Fresh Butter.

988-43102752 Woodlawn Dr. • Manoa Marketplace

Located in Manoa Marketplace on the corner of Longs Drugs

T O P R E S T A U R A N T S | S •


STARBUCKS

See ‘Ilima AwardsStar Circle, Page 19.

SUGOI BENTO & CATERING

Contemporaryplate lunches andinteresting choicesare the specialtieshere. Recom-mended: BreakfastEgg Wrap (fried ricewrapped in a meat-and-vegetable-flecked omelet),Garlic Chicken, AhiMoco, yaki choices(soba, udon or chow fun bowls).———1286 Kalani St., Ste. B106, 841-7984.www.sugoihawaii.com Breakfast, lunch. $

SUSHI IZAKAYA GAKU

See ‘Ilima Awards Critic’sChoice, Page 12.

SUSHI MASA

Sushi chef Masa Nakayamacan make or break the experi-ence here. But when he’s in theright head space, he’s funny,charming and eager to impress(though in a restrained and dig-nified way). Luckily, the qualityof his sushi doesn’t depend onhis mood; it’s always perfection,beginning with the addictivesushi rice. Recommended:smoked salmon chazuke, pick-led eggplant sushi, grilled octo-pus tentacles. Best bet, just let

him choose.———Ward Centre, 1200 Ala Moana Blvd.; 593-2007. Lunch,dinner. $$$

SUSHI SASABUNE

Don’t go here if you don’t like being told what to eatand don’t have deep, deep pockets. But if your tastesin sushi are sophisticated and you’re willing to putyourself in the hands of a master, chef-owner Seiji Ku-mogawa is your man. Many say Sasabune was the bestsushi experience of their lives. You can order off themenu but be prepared for a stern look from chef Seiji.Recommended: Whatever the chef sends over.———1417 S. King St.; 947-3800. Lunch, dinner. $$$-$$$$

SWEET HOME CAFE

If you can get in the door (reservations are a must),you’re in for an experience at this Taiwanese hot potspot. Pick your broth, pick your ingredients, pick yoursauce, cook your meal. Don’t forget to burp politely.Recommended: the spicy broth (no, maybe the currybroth), the dizzying selection of meats and veggies,the complimentary shave ice with tapioca and sweet-ened condensed milk.———2334 S. King St., Suite 102; 947-3707. Dinner. $$


Zack Lee serves up a bento with garlic chicken atSugoi Bento and Catering.

Phone: 524-4461 / 524-2843Chinatown Cultural Plaza (Near Kukui & River Streets)

Honolulu, HI 96817

• Manapua - 11 varieties

• Dim Sum• Roasted Meats• Catering Services• Plate Lunches

Gift Certificates Available

CHA SIU BAO n 1. A

Chinese pork-filled bun.

2. Known in Hawaiian as

mea’onopua’a - a delicious

thing or pastry made with

pork; a term often

mispronounced as

“manapua.”

Home Of The Baked ManapuaSince 1974

Monday - Friday 5:30am - 4:30pm • Saturday 6:30am - 4:30pm • Sunday 6:30am - 2:30pm

• T O P R E S T A U R A N T S | T


3660 ON THE RISE

See People’s Choice Awards, Page 6.

12TH AVE. GRILL

Good, honest food — it doesn’t sound like an over-the-top accolade,but it is. Kevin Hanney’s contemporary American diner can be relied onfor satisfying, familiar and delicious dishes. Recommended: fried cala-mari with housemade preserved lemon, macaroni and cheese, grilledpork chops, Samantha Choy’s desserts.———1145C 12th Ave.; 732-9469; www.12thavegrill.com. Dinner (closed Sun). $$$

TAI PAN DIM SUM

Tai Pan is a favorite of dim sum aficionados who willingly wait for aseat in this cozy, busy restaurant, even sharing tables. Open early andcheap, cheap, cheap. Recommended: gnau yok (meatballs), mochi ricewith pork, carrot mochi, shrimp and chive pancakes.———Chinese Cultural Plaza, 1100 N. Beretania St.; 599-8899. Breakfast, lunch,dinner. Cash only. $

TACO RICOS


TANIOKA’S SEAFOODS & CATERING


TANGO CONTEMPORARY CAFE

Beneath Marimekko fabric panels hinting at his Finnish background,diners enjoy the fresh, clean flavors of Euro-bistro creations by chefGoran Streng. Lesser known than many of his chefly brethren, Strenglong deserved a showcase and here he has it. Recommended: crispy skingravlax, roasted beet salad, sautéed moi, mushroom risotto with garlicshrimp, affogato di gelato (vanilla bean ice cream with espresso),Swedish pancakes at breakfast.———1288 Ala Moana Blvd. (off Ala Moana in the Hokua complex); 593-7288.Breakfast, lunch, dinner. $$-$$$

T

www.ginasbbq.com

Market City Shopping Center

2919 Kapiolani Blvd.

735-7964

Market City Shopping Center

2919 Kapiolani Blvd.

735-7964SUN - THURS: 10 AM - 10 PM • FRI - SAT: 10 AM - 11 PM • CATERING AVAILABLE FIRST PLACE

Valet Parking Available • Karaoke Nightly After 10pm • Full Service Catering

Private Parties • WWW.SIDESTREETINN.COM

HOPAKA, ALA MOANA1225 Hopaka Street • 591-0253

Dinner Everyday: 2pm-2am • Lunch Mon-Fri 10am-2pm

UH Pay-Per-View Sports Package Available

ON DA’ STRIP614 Kapahulu Ave. • 739-3939

Hours: 3pm-12amTime subject to change for special events

During Football Season - Now open on Sunday Mornings @ 6:30am (only Kapahulu)

Watch ALL the NFL games here!

izakayawith a twist!10% OFF CHECKSenior Lunch Special (60+)(Tues-Sat)

• Large Partyreservationsavailable

• Take-Out available

• Bentos availablefor pre-order

Everyday Happy Hour5pm to 7pm

Late Night Happy HourFri & Sat 10pm to close

4 7 7 K A PA H U L U AV E . | 7 3 9 - 7 0 1 7 | W W W. Z E N S H U H AWA I I . C O M

Everyday Happy Hour5pm to 7pm

Late Night Happy HourFri & Sat 10pm to close

T O P R E S T A U R A N T S | T •



Sautéed Moi with Tomato Fennel Coulis is served on ratatouille of vegetables atTango Contemporary Café.

TAORMINA SICILIAN CUISINE

Southern Italian food often gets a bad rap in America, but here you seewhat it’s all about when it’s at home — and it’s not your grandma’stomato gravy. No cream sauces or butter here, just the bright, palate-teasing flavors of tomatoes, fresh herbs, garlic, fresh cheeses and fruityolive oil. Recommended: Bucatini Fresh Sardine, Sautéed Cod with FavaBean Souffle, mushroom risotto served with foie gras.———227 Lewers St., Waikiki; 926-5050; www.taorminarestaurant.com.Lunch, dinner. $$$

TEDDY’S BIGGER BURGERS

This ’50s-style minichain strives for purity: pure ground chuck burgers,straight-on fries, made to order. Admittedly, they have a little fun with thesides: you can get peanut butter or grilled pineapple on your burger. Andthis is one of the few places you can still get a malt.———Koko Marina Shopping Center, 7192 Kalanianaole Hwy., 394-9100; 539 Kailua Road, 262-0820; 134 Kapahulu Ave., 926-3444;www.teddysbiggerburgers.com. Lunch, dinner. $-$$

131 Hekili Street, #106 • Open every day but Tuesday • 808-263-4088

Mondays & Wednesdays 4pm-8pmBuy 2 Savory Crepes and get 50% Off

Any Dessert Crepe.

“Best Island Creperie”TravelChannel.com

Breakfast, lunch, dinner, dessert and in-between. Serving a selection of delicious sweet & savory crepes and a variety of gourmet loose-leaf teas.

2009 & 2010 Ilima Award Winner Critics Choice

BREAKFAST, LUNCH & DINNER6 AM -2 PM • 5 PM – 10 PM

7 DAYS A WEEK

343 Saratoga Road (Across the Waikiki Post Office)923-EGGS (3447) • www.eggsnthings.com

Our Ahi and Eggs was just voted byFood Network Magazine as the Best Breakfast in Hawaii

�

• T O P R E S T A U R A N T S | T


THELMA’S RESTAURANT

Like a visit to Tita’s kitchen, this busy, no-frills, fam-ily-friendly restaurant serves up inexpensive Filipinostandards with both buffet and table service. Recom-mended: pork adobo, squid guisantes, lechon kawali,halo halo dessert.———94-366 Pupupani St., Waipahu; 677-0443. Lunch, dinner. $

TO CHAU

Nothing complicated here: It’s the broth, baby. Thisrestaurant is all things pho (Vietnamese beef noodlesoup) though they do serve a few rice and bun dishes.Just check the line out front day after day. They’rethere for the huge portions, the richly flavored brothand the rock-bottom prices.———1007 River St.; 533-4549. Lunch. $

TOKKURI TEI

Order “bata” dishes (sautéed in butter) or kushi yaki(broiled on skewers) or chef Hideyaki “Santa”Miyoshi’s signature Spider Poke (an award winner in-volving fish, roe and a chili vinaigrette). Exceptionalsake menu. Recommended: noritos (battered stuffednori) and soshitos (grilled green pepper), hamachikama (fried fish collar), squid pancake. ———611 Kapahulu Ave.; 739-2800. Lunch (Mon-Fri), dinner. $$

TONKATSU GINZA BAIRIN WAIKIKI

You truly have not experienced tonkatsu as itshould be until you’ve found this tucked-away outpostof a Tokyo restaurant famed for its way with breadedpork cutlets. Forget the greasy, dry, stringy versionsyou may have tried; the kurobuta center-cut loin hereis so tender you can cut it with a chopstick. Recom-mended: besides the tonkatsu, the scallopine-likesautéed ginger pork cutlet. ———Outrigger Regency on Beachwalk, 255 Beach Walk, streetlevel rear of hotel; 926-8082. Lunch, dinner (late night (Fri-Sat). $$$

TOWN


TSUKENEYA ROBATA GRILL

The only izakaya of its type here, Tsukeneya is aNagoya-style pub specializing in skewered, grilled andfired foods cooked over super-hot white charcoal,which imparts a slightly smoky flavor without harsh-ness. Recommended: tsukune (deep-fried “lollipop”croquettes), deep-fried chicken in miso sauce.———1442 University Ave.; 943-0390;www.tsukeneyarobatagrill.com. Dinner. $-$$

WAIPIO678.8868

WARDENTERTAINMENT

CENTER591.8891

KAIMUKI738.8855

KAILUA263.8880

PEARLRIDGE EAST

487.8188

www.bigcitydinerhawaii.com

Mahalo Hawaii!Best American Food &

Best Social Media Campaign- 2010 Star-Advertiser

Best Family &Casual Restaurant

- `Ilima Award

Best RestaurantUnder $20!

- Hale ‘Aina Award

FIRST PLACE

SIAM KITCHEN EXPRESSThe closest Hawaiian can get to THAI Cuisine Perfection!

Best ThaiRestaurant

FIRST PLACE

98-020 Kam Hwy., AieaPh: 488-8985

(Waimalu Shopping Center, across from Best Buy)Sun-Thu 10:30am to 9pm • Fri & Sat 10:30am to 10pm

Dine-In • Take-out • Catering

Truly Authentic Thai Quality

T O P R E S T A U R A N T S | V - W •


V WWAILANA COFFEE HOUSE

The Wailana is the kind of place where you can still getone of those complete diner meals (soup or salad, entrée,vegetable, starch and something like Jell-O or sherbet fordessert), visit a salad bar or order a French dip from awaitress who’s been at it longer than you’ve been alive.Breakfast all day. Big portions, small prices. Recom-mended: all-you-can-eat pancakes or French toast with co-conut syrup, chicken cutlet.———1860 Ala Moana Blvd.; 955-1764. Open 24 hours. $

WHOLE FOODS MARKET

The deli here is like a culinary trip around the world: Onany given day there might be Middle Eastern humus ortabbouli salad, Thai noodles, Vietnamese spring rolls, Ital-ian pizza and panini. And there are many healthful andvegetarian selections. Recommended: fresh, hot pestopizza, smoked brisket.———Kahala Mall, 4211 Waialae Ave.; 738-0820;http://wholefoodsmarket.com/storesbeta/honolulu/.Takeout morning to evening. $$

V LOUNGE


VINO

Master sommelier Chuck Furuya and chef-restaurateur D.K. Kodama love good foodand great wine, and in this cozy wine bar,they indulge their passion. Furuya oftenhosts events that feel more like a privateparty in his home. And chef Keith Endo cre-ates enticing contemporary Italian bar food.Recommended: Ligurian shrimp, three-cheese gnocchi, sweet potato ravioli, crispypork belly.———Restaurant Row, 500 Ala Moana Blvd.; 524-8466; www.vinohawaii.com. Dinner. $$-$$$

AKASAKA1646-B Kona Street

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• T O P R E S T A U R A N T S | W - Z


WILLOWS, THE

The Willows truly is one of a kind: an acre of lushgardens and koi ponds, seating in “floating” pavilionsand daily old-style Hawaiian buffets at lunch, dinnerand Sunday brunch. Recommended: chicken andshrimp curry, suckling pig (Friday and Saturdaysonly), coconut bread pudding and fried haupia.———901 Hausten St.; 952-9200; www.willowshawaii.com.Lunch, dinner, Sunday brunch. $$

WOLFGANG’S STEAKHOUSE

Wolfgang Zweiner, a Peter Luger protege, infuses hisGerman heritage into the traditional American steak-house model, creating a neo-classic dining experience.Recommended: sizzling Canadian bacon appetizer,dry-aged porterhouse steak, housemade steak sauce.———Royal Hawaiian Center, third floor, 2301 Kalakaua Ave.;922-3600; wolfgangsteakhouse.com. Lunch, dinner. $$$$

YANAGI SUSHI

At chef-owner Haruo Nakayama’s restaurant, expecteverything possible in a Japanese restaurant: tables,tatami rooms, a sushi bar, kaiseki dinners, donburibowls, nabemono (hot pot), izakaya-style small plates,tempura and yakitori and late-night hours, too. Recom-mended: pristine fresh sashimi and classic as well ascontemporary sushi, late-night snack specials.———762 Kapiolani Blvd.; 597-1525; yanagisushi-hawaii.com.Lunch, dinner, late night. $$

Zippy’s. See ‘Ilima Awards Star Circle, Page 19.

Y-ZSTAR-ADVERTISER / 2005

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R E A D M O R E A B O U T I T •


FOOD

Check the Today sectionon Wednesdaysfor our weeklyFood coverage,including fea-tures exploringlocal food tradi-tions and trends,farmers marketlistings, wine rec-ommendations, andBetty Shima-bukuro’s popular “ByRequest” column.

THE WEEKLYEATER

Don’t miss diningdiva Nadine Kam’s frankand revealing reviews oflocal restaurants inWednesday’s Today sec-tion and online atwww.staradvertiser.com.

PAU HANA PATROL

Find out who’s got thebest Happy Hour deals onpalate-pleasing pupu andcreative cocktails in thisweekly feature in the TGIFweekend entertainment guide,published on Fridays.

QUICK BITES

Get the latest info on specialevents and deals at local restau-rants in this weekly TGIF feature.

TAKE A BITE

Nadine Kam and other Star-Advertiser staffers discusstheir latest meal experiences andother foodie news, complete withphotos, on this lively blog athttp://honolulupulse.com.

PULSE

Get on-the-spot photo and story coverage of Honolulu’s hippest food and beverage happenings and find out where the fun is tonight at www.honolulupulse.com.

DINING OUT

Look for chef interviews, restaurantfeatures, eatery listings, recipes and en-ticing photos in this Sunday advertisingsupplement.

KEEP UP WITH THE ISLE DINING SCENEThe Honolulu Star-Advertiser offers a full menu of tasty and informative articles, reviews, blogs and event calendars on Hawaii’s food and dining scene:

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• D I N I N G E T I Q U E T T E

BRUCE ASATO / [email protected]

Vince Balao sets tables at Alan Wong’s, an Oahu establishment where reservations are critical. Ifyou plan ahead and are flexible, though, it’s not that hard to get a table.

TIPS ON TIPPINGA tip is a recognition of good service in a restaurant. It isoften shared by your server with the kitchen and bus staff.How much should you tip?

>> Sit-down dining: 15 to 20 percent; 25 percent forextraordinary service.

>> Casual restaurants: No tipping is necessary if you or-der at the counter, even if the food is delivered toyour table. If you receive other service, such as refill-ing of drinks, a 5 to 10 percent tip is nice.

>> At buffets: If your server takes drink orders andchecks on you, $1 to $2 per person is appreciated. Atfancy buffets a gratuity is often automatically addedto the bill, especially for large parties.

>> Tip jar: Optional, but if your order is large or compli-cated, a 5 to 10 percent tip is considerate.

>> At the bar: 10 to 15 percent of bar bill. >> If the owner or chef serves you: You should still tip.

The cash will probably go to the kitchen and diningroom staff.

>> And remember: Base your tip on the value of yourmeal before any discounts such as coupons or giftcertificates are applied. If the chef sends out a com-plimentary dish, take that into account as well.

Source: itipping.com, What’s Cooking America

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D I N I N G E T I Q U E T T E •


SO THERE’S WIGGLE ROOM?

There is flexibility and accommoda-tion. Any restaurant can make room foryou, if you can make adjustments forthem. If you say, “I’d like to come in on aweeknight,” or “I want to eat around 7p.m.,” we can look and see what we’vegot on the books.

Maybe you come in at 6:45 p.m. on abusy night. Restaurateurs want yourbusiness. If you can be flexible, usuallywe can accommodate you.

BUT DOESN’T THAT ONLY WORK FOR REGULAR CUSTOMERS?

A regular guest already has a built-inrapport. If you don’t know a restaurantor it’s new, call them up and say, “I’m in-terested in dining at your restaurant,”and take it from there.

When I worked as a concierge, I al-ways had my staff call ahead and askthe restaurant about when they mighthave an opening. That would work.

Also, you can just tell them, “I’d like toeat at your restaurant. Call me when youhave any openings.” They are going tocall because they don’t want to leave atable open. And there are always cancel-lations.

SOME PLACES INSIST THEY DON’T TAKERESERVATIONS. IS THERE ANY WAYAROUND THAT?

There are restaurants that don’t takereservations, but they will still accom-modate you for a special event — an an-niversary or a large party — becausethey don’t want to get slammed anymore than they want to lose your busi-ness.

Asking in person can help. And beingflexible is key. If you call and ask whattime you have the best chance, you’reprobably going to get an answer thatlets you get dinner. You might have towait at the bar, but at least you know go-ing in.

SOMETIMES IT SEEMS LIKE VIPS GETWHISKED RIGHT IN WHILE THE REST OF US ARE LEFT TO COOL OUR HEELS. DOES THAT HAPPEN?

No. It might look like they do, but, ofcourse, they called ahead. When we’vehad heads of state or someone in thepublic eye where security is an issue, wemight have a team that comes in before.

Often we have bodyguards or secu-rity or staff concerns, and they might beseated at tables next to them. And evenwhen they don’t eat, they pay for theservice and the tables.

Sometimes this frustrates otherguests, but they have to know the dis-cussion about that dinner probablystarted weeks in advance.

WHAT’S THE WORST TIME TO TRY TO GET A RESERVATION?

It’s always hard to get in when arestaurant first opens or after it is re-viewed in the newspaper.

Some people want to be at the restau-rant right at the beginning. That’s fine,but I always tell people it might be betterto head back later when things have set-tled. I always wait for a few weeks untilthe new staff gets everything the waythey want it.

WHAT ABOUT GETTING THE BEST TABLE?

There’s no such thing as one greattable in any restaurant because what’s agreat table to you might not be a greattable for me.

One person thinks the best table is inthe center. Another wants to be off tothe side. It’s all perception. Or itchanges by occasion.

We’ll get calls where a guy says hewants to propose, and he doesn’t wantto be the center of attention, so the besttable for him is the one in the corner.———Boston Globe

YES, YOU CAN GET A RESERVATION

Think you don’t have a shot at scoring a reservation at the hottest new eatery in town?What about claiming the best table at the busiest? Yes, you do, says Amy Finsilver, gen-eral manager at XV Beacon Hotel and former chef concierge at the Four Seasons Hotelin Boston. So how do you do it? Get to know the people at the restaurant you want tovisit. If it’s an exclusive restaurant, plan in advance. Many restaurants use OpenTable,the online reservation service at www.opentable.com. Learn how to use it so you cansee what’s going on before you make your first call. Finsilver offered these tips:

• B E S T B A K E R I E S


AGNES’ PORTUGUESE BAKE SHOP

Agnes’ fills a niche for those seekingPortuguese fare by offering not justbaked goods, but Portuguese beansoup and vinha d’ahlos (pickled pork).There’s also a full line of bakery andespresso drinks for coffee lovers.

Other must-tastes: malassadas,raspberry Russian tea biscuits andhealthful breads.———46 Hoolai St., Kailua; 262-5367,www.agnesbakeshop.com; open 6 a.m.to 6 p.m. Tuesdays to Saturdays and 6a.m. to 2 p.m. Sundays.

CAFÉ LAUFER

Some of this bakery’s populardesserts include a Banana OreoCookie Torte and white wine gel withassorted fresh fruits. They also do din-ner specials, such as Beef Stroganoff,Chicken and Sausage Paella, and Fishwith Lemon Caper Butter Sauce. ———3565 Waialae Ave.; 735-7717,www.cafelaufer.com; 5 to 9 p.m.Mondays and Tuesdays, 10 a.m. to 9p.m. Wednesdays, Thursdays andSundays, and 10 a.m. to 10 p.m. Fridaysto Saturdays.

CAKE COUTURE

Cake flavors change daily — fromspice cupcakes to coconut and thebakery’s best seller, red velvet. Also

available during the holidays are sea-sonal flavors for Thanksgiving andChristmas, including pumpkin, eggnog and gingerbread.———Aina Haina Shopping Center, 820 W.Hind Drive; 373-9750, www.cakecouture.com; open 10:30 a.m. to 6:30 p.m.Mondays to Fridays and 10:30 a.m. to 4 p.m. Saturdays.

Also at Davies Pacific Center, 841Bishop St., Suite 151; 585-9750; open10:30 a.m. to 5:30 p.m. Mondays toFridays.

CAKE WORKSCake Works specializes in custom

cakes for any occasion — “If you candream it, they can make it.” In additionto their popular red velvet cake andhouse-made tiramisu, they’re alsoknown for their scones, which come ina variety of flavors.———2820 S. King St.; 946-4333,www.cakeworkshi.com; open 9 a.m. to 7 p.m. Mondays to Saturdays and 9 a.m. to 6 p.m. Sundays.

CHAMPION MALASADAS

While they’re most popular for their,well, malasadas, they also make glazeddoughnuts, hot cross buns and chiffoncakes. And breakfast bentos.———1926 S. Beretania St.; 947-8778; open 6 a.m. to 7 p.m. Tuesdays to Saturdaysand 6:30 a.m. to 4 p.m. Sundays.

FENDU BOULANGERIE

See Top Restaurants, Page 37

GRAND CAFE & BAKERY


HOKULANI BAKE SHOP

Cupcakes come in more than adozen varieties, including top-sellerSouthern red velvet with creamcheese frosting. Other flavors: lilikoiwith lemon cream cheese frosting andstrawberry guava with cream cheesefrosting. ———Restaurant Row; 536-2253, www.hoku-lanibakeshop.com; open 9 a.m. to 6p.m. Mondays to Fridays and 10 a.m. to5 p.m. Saturdays;Pioneer Plaza, 900Fort Street Mall, ground floor; open 9a.m. to 4 p.m. Mondays to Fridays.

JJ BISTRO & FRENCH PASTRY

See Diamond Head Theatre Show-stoppers, Page 16


Various pastries at Cafe Laufer in Kaimuki.


Here are some of the best bakeries that Oahu provides

Cupcakes from Hokulani Bake Shop.


At top, Leonard’s malasadas, a local favorite.

Above, the Spanish rolls are Nanding’s Bakery’s best sellers.

At left, Ted’s Bakery manager April Teixeira with their popularchocolate haupia pie.

B E S T B A K E R I E S •


LEONARD’S BAKERY

In addition to their wildly popularmalasadas, Leonard’s other best-sellers in-clude pao doce (sweet bread) wrappedaround savory goodies like Portuguesesausage, hot dogs or ham and cheese.

New desserts include banana creamcheese squares and pumpkin cream cheesesquares.———933 Kapahulu Ave.; 737-5591; www.leonards-hawaii.com; open 5:30 a.m. to 9 p.m.Sundays to Thursdays and 5:30 a.m. to 10p.m. Fridays and Saturday.

LILIHA BAKERY & COFFEE SHOP


NANDING’S BAKERY

Best sellers include Spanish rolls andensemadas, which come plain, ube-fla-vored or with strips of coconut. Other fa-vorites are baked chicken empanadasand pianono (jelly rolls) with butter,cream cheese, guava or pineapple fillings.———918 Gulick Ave., Kalihi; 841-4731; open 4:30a.m. to 5 p.m. Sundays and Mondays, 4:30a.m. to 6 p.m. Tuesdays to Thursdays, and4:30 a.m. to 7 p.m. Fridays and Saturdays;cash only. Also at 94-216 FarringtonHighway, Waipahu; 678-0828; open 4:30 a.m.to 7 p.m. daily.

PANYA BISTRO & BAR


SUGAR RUSH BY FRANCES

See ‘Ilima Awards Critic’s Choice, Page14.

TED’S BAKERY

The dessert that automatically comes tomind when this bakery is mentioned isTed’s chocolate haupia pie and othercream pies. But Ted’s is also known forplate lunches, including garlic shrimp, bar-becue chicken and mahimahi, as well asloco moco breakfasts.———59-024 Kamehameha Highway, Haleiwa;638-8207, www.tedsbakery.com; open 7 a.m.to 8 p.m. daily; no checks; $



• B E S T O F P A U H A N A P A T R O L


STAR-ADVERTISER [email protected]

When a full meal isn’t absolutely nec-essary — or when reasonably pricedcocktails are — leave it to Honolulu’sthriving bar scene to provide a numberof food and drink options.

All of the following establishmentshave been featured in “Pau Hana Pa-trol,” the Star-Advertiser’s weeklyhappy-hour column in TGIF, receivinghigh praise from our critics. A fewrestaurants, among them 12th AvenueGrill, Shokudo and Sam Choy’s, wouldalso be on this list, but they have al-ready been noted elsewhere in thisyear’s guide, so they’re not duplicatedhere. Another bar, V Lounge, is defi-nitely worth a visit; see Page 63 for de-tails.

The following list is in alphabetical or-der. Pay a visit to any of these placesduring happy hour and you’ll find tastymorsels and yummy libations that willhelp soothe the soul after a long day onthe job.

APARTMENT3

1750 Kalakaua Ave., 955-9300, www.apartmentthree.com. Happy hour: 6 p.m.-2 a.m. Tuesday; also 6-8 p.m. Wednesdaythrough Friday and 7-8 p.m. Saturday

Australians of a certain age should beable to recall — granted, with various de-grees of clarity — what was once calledthe “6 o’clock swill.”

This not-so-happy-hour ritual becamepart of weekday life down under after theAustralian equivalent of Mothers AgainstDrunk Driving got a law passed thatforced bars to close at 6 p.m. That gavepeople who got off work at 5 p.m. justone short hour to “swill” as much as theycould before last call.

Fortunately, saner minds eventuallyprevailed and the law was repealed.

There might be establishments inHonolulu today where the pau hana vibeis about speed-drinking and bottom-of-the-well pours, but Apartment3 offers afar more mature and sophisticatedhappy-hour experience.

Whether the plan is to stop in afterwork or to start the night there with afew cocktails and a light dinner, the Cen-tury Center hideaway owned by Flash

Hansen, Matt “Matty Boy” Hazelgroveand Charles “Chip” Jewitt is a greatchoice for adults interested in atmos-phere as well as affordable food and awell-stocked bar.

An easy choice from the happy-hourmenu is any one of the thin-crust pizzas($5), which are a smaller version of thestandard entree but still more thanenough to share with friends. Another isthe K.F.C. ($1 each), chicken drumettestwice fried and doused in a Korean chilisauce.

The standard menu is too tempting to

ignore, and the prices aren’t outrageous.Consider the Mini Sammies ($4 each orthree for $11) or the Cheese and Honeyplate of fruit and cheese drizzled withhoney ($12).

And, if you’re not the designateddriver of the group, be sure to take ad-vantage of the pau hana drink specialsand sample one or two of the Apart-ment3 specialty cocktails. Unlike the un-fortunate Australians of years past,there’s no need to race the clock atApartment3.— John Berger, Star-Advertiser

BAR 35

35 N. Hotel St., 537-3535, www.bar35-hawaii.com. Happy hour: 4-8 p.m. Monday-Saturday

This bar not only has the most deli-cious gourmet pizza in town, but also is abeer connoisseur’s dream, offering morethan 100 different beers from around theworld. When you walk into the bar, youreyes will need a minute to adjust be-cause the room is dark. This feels a littlestrange when you have just come in fromthe bright afternoon sun on Hotel Street,but don’t let that deter you from tryingout this place.

The indoor space at Bar 35 is large,with open areas to walk or stand andplenty of seating on high bar stools andcomfy, oversize love seats and couchesthroughout. If you enjoy being outside,there is also a relaxing patio area in theback that is great for lounging.

The atmosphere during happy hour ismore laid-back than during the bar’s typi-cally crazy weekend nights. The crowdhere is young and the turnout is great,and you can’t beat the happy-hour priceswith $3 Skyy cocktails as well as dis-counted beers.

Pupu at Bar 35 are not discounted,however, and the menu is limited. Thegourmet pizzas come with a variety of in-ventive toppings and have clever names.I would not even categorize it as barfood. Try the Sweet Bangkok pizza,which is prepared with Chinese sausage,sweet chili sauce, cilantro, tomato sauceand mozzarella.

Looking for something to do while youdrink? Every night at Bar 35 features adifferent event. Mondays are Wii gamenights, with bowling tournaments andhappy-hour prices all evening. Wednes-day nights feature “House of Brews,” abeer tasting with complimentary pizzasamples from 6 to 8 p.m.

An impressive beer list, amazing pizza,great crowd and friendly bartendersmake Bar 35 the place to be after work indowntown.— Carey Reynolds, Special to the Star-Advertiser


Bar 35’s outside patio. The gourmet pizzas are a must-try.

Some of the best in TGIF’s weekly happy-hour column


The interior of Apartment3 at Century Center.

B E S T O F P A U H A N A P A T R O L •


‘H.A.B.I.T.’ AT BONSAI

500 Ala Moana Blvd., 525-5080, www.bonsaihonolulu.com.Happy hour: 5:30 p.m.-midnight Tuesday

When Hanson Nguyen decided he wanted a new place togo on Tuesday nights for drinks and down time with friends,he did the only thing he could do: He planned and launchedthe party himself.

“H.A.B.I.T.” — Hospitality and Bar Industry Tuesday —launched in June, with different party choices for guestsbringing distinct groups of people into the restaurant at Wa-terfront Plaza during different times of the night. The multi-level space with additional outdoor seating gives Nguyenplenty of real estate to execute different vibes within the samelocation.

On the other side of the room, a table of women loungednext to a couple enjoying drinks and pupu. Soon, the firstmovie of a scheduled double-feature would start, followed byresident DJ KT jumping on the decks — and TV screens —with his style of video mixing until midnight. Throughout theevening, Nguyen added, the upstairs dining room at Bonsaiwould remain available for those looking for a slightly quieterplace to hang out.— Jason Genegabus, Star-Advertiser

CAFE DUCK BUTT

901 Kawaiahao St., 593-1880. Happy hour: 5-8 p.m. daily

Cafe Duck Butt is a strange bird, but I enjoy the hell out ofit. From the goofy name to the electric color scheme to theextensive menu, this karaoke joint is a jolt to the senses.

The main room is bathed in neon colors — lime green,electric blue, violet. The tables are booth style, with com-fortable bench seats, set up for convivial gatherings. Ko-rean karaoke videos play nonstop on multiple screens. Theeffect is contempo-budget-Asian, slick, bright and comfort-able.

Come early enough during the daily happy hour, and youmay be the only party or see just a few other people. Butlater in the evening, on weekends particularly, Cafe DuckButt may fill to capacity with karaoke-room revelers and ta-bles full of in-the-know locals who have the good grinds andreasonable drink prices wired.

The food is good, the service relatively fast and friendly.When I visited with a party of four, the manager dropped byto check on our reaction to the Korean tacos recently addedto the menu, of which he was justifiably proud.

While I’m neither young nor Korean — the primary crowdat Duck Butt — I’ve been a few times now, and each time I’vebeen greeted quickly, with my questions answered promptlyand food served right away.

The karaoke rooms, one of which I recently experienced ata friend’s going-away party, are similarly comfortable, and theservice (order by wall phone) is just as responsive. Stafferswere even good-natured when my big karaoke party’s mem-bers insisted on starting beaucoup individual tabs. That’swhen you know you’ve got a professional, patient crew.— Elizabeth Kieszkowski, Star-Advertiser


Hanson Nguyen demonstrated how to drink a sakebomb during “H.A.B.I.T.” at Bonsai.

At right, some of the dishes offered at Bonsai include(from top) Spicy Tempura, $7; Garlic Shrimp, $8; andChicken Karaage, $6.


One of the popular dishes of Cafe Duck Butt is the Korean-style tacos stuffed with pork belly,chicken and kalbi along with chili sauce and cabbage and other vegetables.



GENIUS LOUNGE

346 Lewers St., 626-5362. Happy hour: 6-8 p.m. daily

The happy-hour drink specials at the Genius Lounge are great, but thebiggest thrill about this buzz-worthy hangout is the location itself.

Genius is the kind of place that makes you think, “Why didn’t I know aboutthis already?” And then, “How soon can I come back?”

It’s cute and cheery, with a hip, Japanese sensibility. It’s comfortable butnot shabby. It’s in Waikiki! And yet it’s not that pricey.

If I lived in Waikiki, I would probably stop in to Genius often — honestly, it’sthat attractive. Just skip up the stairs around the side of the Genius Outfittersboutique on Lewers Street, and the crush and noise of touristville fade away.

At the top of the stairs: Boom! Complete change of environment, from con-crete jungle to airy hideaway.

The word “pretty” comes to mind as I gaze on the back lanai — the first thingyou see upon scaling the stairs. It’s small but well ordered, ideally suited tocatch the late-afternoon sun, then transition into a softly lit landing place, scat-tered with cocktail tables and a love seat, and embellished with a candle-litwall.

Inside, there’s a bar and a few tables, with repurposed home furnishingsserving as side cabinets. It’s shabby chic — but more chic than shabby.

Keep going toward the front, and another lanai overlooks Lewers, highenough to keep you above the fray. As the sun sets, small lights strung alongthe wrought-iron fencing give the place a twee glow.

Value drinks in a charming setting: That’s enough to make you feel a bitsmarter than before you discovered the joint.— Elizabeth Kieszkowski, Star-Advertiser

HIDEAWAY BAR

1913 Dudoit Lane, 949-9885. Happy hour: 6-7 p.m. daily

Bars are a little like recording artists and their songs: Some put out hits fora short time and then fizzle out, while others entertain generations of fans.Some are great during the holidays, and others just can’t be remade. Thensometimes Michael Bolton takes a great thing and goes and stamps his creepymark on it and ruins it for the world.

Thank God I don’t care about transitions, because writing about a MichaelBolton bar would be terrible. Instead, I get to write about a bar that’s muchmore like the Ramones.

The Ramones didn’t offer much refinement or production value in their mu-sic, and I’d really be surprised if there were more than four chords to any Ra-mones recording before 1985. They didn’t need it. Same goes for the HideawayBar on the fringe of Waikiki. You won’t find gimmicks here, just cheap drinks.

But it’s not only punk-rock types who frequent this prototypical dive bar.Club kids looking for a place to start (or end) their nights as well as business-men are often seen sharing space with heavily tattooed bikers. The Hideawayappeals to many different kinds of people, and those who are too intimidatedby its surly reputation are probably more Michael Bolton’s crowd anyway.

During “Power Hour” from 6 to 7 p.m. daily, all domestic beers and welldrinks are $1. “Power” is fitting, since I’ve never had a watered-down drinkhere. Normal drink prices are what most other bars call their happy-hour spe-cials, so even if you don’t make it during “Power Hour,” you’ll never overpayfor drinks.

Unfortunately, about the only food available is the gum stuck to the bottomof a few of the tables. But hey, the Ramones never ate. They only drank, right?

There’s really no excuse to pass on a trip here. They open at 6 in the morn-ing and sell cheap drinks that get even cheaper at dinnertime. And they arenothing like Michael Bolton. — Kawika Kanae, Special to the Star-Advertiser


Above, a detail of the squash and baconpupu at the Genius Lounge in Waikiki.

At right, happy-hour specials includehomemade sangria $3.50, Kirin or BudLight beer for $2.50 and the house sakefor $5.


The Hideaway Bar in Waikiki has some of the lowest happy-hour beer prices.

B E S T O F P A U H A N A P A T R O L •


KOCHI RESTAURANT AND LOUNGE

1936 S. King St., 941-2835. Happy hour: 5-7 p.m. daily

When I was growing up, a visit to 1936 S. King St. meant just onething: a short stack of pancakes from King’s Bakery.

Now that I’m all grown up, a visit to the same spot means happy-hour drinks and pupu at Kochi Restaurant and Lounge, owned bythe same family as Gulick Delicatessen located next door. There’sno mistaking the space Kochi resides in as a coffee shop, since itwas completely redone when the establishment first opened in2007.

About a dozen bar stools surround the square-shaped bar inKochi’s lounge, with a handful of small tables designed to seat twoor three customers and a pair of longer tables that can accommo-date larger groups. Couches round out the seating options, whichare designed to provide a clear view of the flat screens that hang inthe lounge.

Food options are plentiful, with a variety of Japanese and local-style pupu plus a couple of surprises. You can’t go wrong with theChicken Katsu ($5) or Spicy Teri Edamame ($3.95), but also con-sider the Popcorn Tako ($5) and the Corned Beef Hash Balls ($5).The former is a nice substitute for popcorn shrimp, while the lattergoes surprisingly well with beer (guess you really can deep-fry any-thing and serve it in a bar).

Pau hana regulars at Kochi tend to skew a bit older, so don’t ex-pect the same type of people who might also visit bars likeTsunami’s or Uncle Bo’s. Still, if you’re looking for a quiet spot to fin-ish the day with drinks and food, Kochi is a worthy pick.— Jason Genegabus, Star-Advertiser

THIRTYNINEHOTEL

39 N. Hotel St., 599-2552, www.thirtyninehotel.com. Happy hour: 4-8 p.m.

New happy-hour options in Chinatown have sprung up in recentyears, but the best place for pau hana continues to be a cornerstoneof the neighborhood’s renaissance since it opened six years ago.

The really cool thing about thirtyninehotel is the variety of expe-riences it offers. Visit on a First Friday and the place is in total artmode, serving as a gallery for local artists and a meeting place forthose who love to express their creativity.

Show up on the last Friday of the month for “Soul Clap,” on theother hand, and the Nocturnal Sound Krew’s DJ Eskae and friendskeep the same room jumping all night with solid party bangers andChinatown’s cool kids.

But my favorite time to be at thirtyninehotel is during pau hanafrom 4 to 8 p.m. Anyone who has tried bar manager Christian Self’screations will tell you they’re worth the $10 they normally cost —but get there during happy hour and they’re all $5 each.

As someone who has sat at Self’s bar from his days at the now-closed TGI Fridays, for me it’s nice to see how far he’s come as amixologist. It’s also nice to know he pours his cocktails with aheavy hand, but that’s just me.

Food is available at thirtyninehotel as well, with a variety of smallplates available after 5 p.m. Items are affordably priced, althoughthe one-man kitchen can easily get bogged down when it getscrowded.

The solution? Order as soon as you can find a place to sit.— Jason Genegabus, Star-Advertiser


Thirtyninehotel serves half-priced mixed drinks during happy hour.


Bartender Ron Nakamura grabs a few bottles of beer to accompany the smorgasbord ofhappy-hour menu items at Kochi Restaurant and Lounge.



TONY ROMA’S PEARLRIDGE

98-150 Kaonohi St., 487-9911. Happy hour: 3-6 p.m. weekdays.

If you can come to terms with visiting Tony Roma’s and not ordering ribs,happy hour at the national restaurant chain’s Aiea location is one of the bestdeals on the Leeward side of Oahu.

From 3 to 6 p.m. weekdays, some of the most popular appetizers on themenu here are discounted more than 50 percent off regular prices. The onlycatch? You have to sit at one of about 10 bar stools at the bar proper. Happy-hour drink specials, on the other hand, are available to all customers in therestaurant.

Even if you weren’t planning on sitting at the bar, once you discover theperennial Tony Roma’s favorite, the Onion Loaf ($4), is on special, you won’twant to sit anywhere else. And when you realize the Kickin’ Shrimp ($4) andRed Hot Buffalo Wings ($4) normally cost $8.99 and $9.99, respectively, you’llend up staying put at the bar.

Can’t make it out that early in the day? Head to Tony Roma’s between 9and 10 p.m. Mondays through Thursdays and all the same specials will be ineffect — just keep an eye on the time, since most of the employees are fo-cused on getting a jump on cleaning up the place at the end of the night. OnFridays you’ll get an extra hour to cruise, thanks to an 11 p.m. closing time.

While there might be more true barlike environments in the surroundingneighborhood, the convenience of having a quiet place to sneak away for adrink and some pupu makes Tony Roma’s a viable pau hana pick.— Jason Genegabus, Star-Advertiser

TROPICS CAFE BAR & GRILL

1020 Auahi St., 591-8009. Happy hour: 4-7 p.m. weekdays

Wander through the Ward Entertainment Complex and you’ll find a num-ber of options for drinks and pupu, from a complete restaurant experience tothe neighborhood bar complete with regular customers and friendly owners.

Go ahead and mark your mental checklist now — Ryan’s, Paparazzi, Ka,Dave & Buster’s, Bucca di Beppo, Kincaid’s. Plenty of restaurants and whatpasses for nightclubs these days. But a neighborhood bar?

Tropics Cafe Bar & Lounge sounds like a mouthful when you say it, butwander inside the bar on the edge of the Ward Farmers Market propertyclosest to the movie theater complex, and you’ll find a cozy little spot with aseemingly secret second floor.

And, yes, despite the drawn blinds and closed door, Tropics is open forhappy hour from 4 to 7 p.m. weekdays. The early start is why everythinglooks shuttered from the outside; indoors it’s nice and dim, with plenty ofbooths and tables to go with the handful of bar stools at the first-floor bar.This isn’t the Tropics that most associate with weekend reggae ragers thatfeature live bands downstairs and an upstairs lounge that offers darts andpool in addition to another full bar.

Most of the pupu here are of the fried variety, especially if you’re orderingoff the happy-hour menu. The Wing Dings ($3) are available in varying de-grees of hotness, while tried-and-true items like garlic fries ($3), gyoza ($3)and cheese quesadillas ($2) round out the offerings.

The catch, however, is that Tropics cuts the happy-hour servings down inorder to keep costs low. Be sure to check out the entire food menu if you’rehungry, because there are a number of other options if you’re willing tospend a few extra bucks.

The garlic ahi ($10.95) is one of those dishes that isn’t on special, but or-der it seared and the buttery slices of fish with heaping mounds of garlic ontop will disappear very quickly when accompanied by a cold pitcher of beer.

If that’s not true happiness, what is?— Jason Genegabus, Star-Advertiser


The shrimp cocktail served during happy hour at the Tony Roma’s Pearlridge.


Above, Sheila English shows a garlic ahipupu plate at Tropics Cafe bar in WardFarmers Market.

At right, Tropic Sliders and garlic fries witha pitcher of beer.

R E S T A U R A N T I N D E X | A L P H A B E T I C A L •

AA Cup of Tea . . . . . . . . . . . . . . . 27Agnes’ Portuguese Bake Shop. . . . . . . . . . . . . . . . . 68Alan Wong’s . . . . . . . . . . . . . . . . 18Alley, The (at Aiea Bowl). . . . . 10Apartment3 . . . . . . . . . . . . . . . 70Assaggio. . . . . . . . . . . . . . . . . . . 27Azure. . . . . . . . . . . . . . . . . . . . . . 12

BBa-Le Sandwiches & Bakery. . 28Banzai Sushi Bar. . . . . . . . . . . . 28Bar 35 . . . . . . . . . . . . . . . . . . . . . 70Beachhouse at the Moana . . . 28Beijing Chinese Seafood Restaurant . . . . . . . . . . . . . . . . . 28Big City Diner . . . . . . . . . . . . . . 16BLT Steak . . . . . . . . . . . . . . . . . . 11Bonsai. . . . . . . . . . . . . . . . . . . . . 71Boots & Kimo’s Homestyle Kitchen. . . . . . . . . . 29Brasserie du Vin . . . . . . . . . . . . 29Bruno’s Forno . . . . . . . . . . . . . . 21Buzz’s Original Steak House . . 29

CCafe Kaila . . . . . . . . . . . . . . . . . . 30Cafe Laufer. . . . . . . . . . . . . . . . . 68Cafe Maharani . . . . . . . . . . . . . . 8Cake Couture. . . . . . . . . . . . . . . 68Cake Works . . . . . . . . . . . . . . . . 68Casablanca Moroccan Cuisine . . . . . . . . . . . . . . . . . . . . 30Castagnola’s Pizzeria . . . . . . . . 21Chai’s Island Bistro. . . . . . . . . . 30Champion Malasadas . . . . . . . 68Chef Mavro . . . . . . . . . . . . . . . . 13Choi’s Garden . . . . . . . . . . . . . . 32Cinnamon’s Family Restaurant . . . . . . . . . . . . . . . . . 32Contemporary Cafe . . . . . . . . . 32Counter, The . . . . . . . . . . . . . . . 32Crepes No Ka ‘Oi. . . . . . . . . . . . 32

Dd.k Steakhouse . . . . . . . . . . . . . 34Da Spot . . . . . . . . . . . . . . . . . . . . 34Dean’s Drive-Inn . . . . . . . . . . . . 34

Diamond Head Market & Grill . . . . . . . . . . . . . . 35Doraku Sushi . . . . . . . . . . . . . . . 35Downtown @ the HISAM . . . . . 36Duc’s Bistro . . . . . . . . . . . . . . . . 36

FFendu Boulangerie . . . . . . . . . . 37Formaggio Wine Bar. . . . . . . . . 37

GGaan Sushi . . . . . . . . . . . . . . . . . 22Genius Lounge . . . . . . . . . . . . . 72Gina’s Bar-B-Q . . . . . . . . . . . . . . 38Golden Palace Seafood Restaurant . . . . . . . . . . . . . . . . . 38Grand Cafe & Bakery . . . . . . . . 38Gulick Delicatessen . . . . . . . . . 38Gyu-kaku . . . . . . . . . . . . . . . . . . 13

HHa Long Pho Noodle House . . 39Hale Modern Macrobiotic Cuisine. . . . . . . . . 39Hale Vietnam. . . . . . . . . . . . . . . 40Haleiwa Eats Thai . . . . . . . . . . . 40Haili’s Hawaiian Foods. . . . . . . 40Hank’s Haute Dogs . . . . . . . . . . 10Hapa Grill . . . . . . . . . . . . . . . . . . 41Hee Hing Restaurant . . . . . . . . 41Helena’s Hawaiian Food . . . . . 41Hideaway Bar . . . . . . . . . . . . . . 72Himalayan Kitchen. . . . . . . . . . 42Hiroshi Eurasion Tapas . . . . . . 14Hog Island BBQ. . . . . . . . . . . . . 11Hokulani Bake Shop. . . . . . . . . 68Hoku’s. . . . . . . . . . . . . . . . . . . . . 42Honolulu Burger Co. . . . . . . . . 22Hy’s Steak House . . . . . . . . . . . 16

IImanas Tei . . . . . . . . . . . . . . . . . 42Indigo Eurasian Cuisine. . . . . . 42Izakaya Nonbei . . . . . . . . . . . . . 42Izakaya Tairyo. . . . . . . . . . . . . . 23Izakaya Nonbei . . . . . . . . . . . . . 42Izakaya Tairyo. . . . . . . . . . . . . . 42

JJJ Bistro & French Pastry . . . . 16Jimbo Restaurant . . . . . . . . . . . 43

KKa Restaurant & Lounge . . . . . . 3Kahumana Cafe. . . . . . . . . . . . . 23Kai Market . . . . . . . . . . . . . . . . . 16Kaiwa . . . . . . . . . . . . . . . . . . . . . 11Kakaako Kitchen. . . . . . . . . . . . 43Kalapawai Cafe . . . . . . . . . . . . . . 8Kanpai Bar and Grill. . . . . . . . . 44KCC Farmers Market . . . . . . . . . 8Keo’s in Waikiki . . . . . . . . . . . . . 44Kincaid’s Fish, Chop & Steak House . . . . . . . . 16Kirin Restaurant . . . . . . . . . . . . 44Kochi Restaurant and Lounge . . . . . . . . . . . . . . . . 73Kua ‘Aina Sandwich Shop . . . . 44

LL & L Drive-Inn/L & L Hawaiian Barbecue . . . . . . . . . . 3La Mer at Halekulani . . . . . . . . . 3Le Bistro. . . . . . . . . . . . . . . . . . . 45Le Guignol . . . . . . . . . . . . . . . . . 45Legend Seafood Restaurant . . 46Leonard’s Bakery . . . . . . . . . . . 69Like Like Drive Inn . . . . . . . . . . 46Liliha Bakery & Coffee Shop. . 47Little Village Noodle House . . 47Lobster King . . . . . . . . . . . . . . . 24Loving Hut . . . . . . . . . . . . . . . . . 24Luibueno’s Mexican & Seafood Restaurant . . . . . . . . . 47

MMAC 24/7 Bar + Restaurant. . . 48Maguro-Ya . . . . . . . . . . . . . . . . . 48Maile Thai Bistro . . . . . . . . . . . 13Mana Bu’s. . . . . . . . . . . . . . . . . . 48Mariposa . . . . . . . . . . . . . . . . . . 49Matsugen . . . . . . . . . . . . . . . . . . 49Max’s of Manila . . . . . . . . . . . . . 49Mediterraneo . . . . . . . . . . . . . . 49Mei Sum Dim Sum Restaurant . . . . . . . . . . . . . . . . . 49Michel’s at the Colony Surf. . . 50Mitsu-Ken. . . . . . . . . . . . . . . . . . 50

Mix Cafe 1 and 2 . . . . . . . . . . . . 13Molly’s Smokehouse . . . . . . . . 50

NNanding’s Bakery . . . . . . . . . . . 69Nico’s Pier 38. . . . . . . . . . . . . . . 51Nobu Waikiki . . . . . . . . . . . . . . . 51

OOjiya . . . . . . . . . . . . . . . . . . . . . . 51Ola at Turtle Bay. . . . . . . . . . . . 51Olive Tree Cafe . . . . . . . . . . . . . 52‘Ono Hawaiian Foods. . . . . . . . 52Orchids. . . . . . . . . . . . . . . . . . . . 52Orine Sarangchae. . . . . . . . . . . 11

PPah Ke’s Chinese Restaurant . . . . . . . . . . . . . . . . . 53Pa‘ina Cafe . . . . . . . . . . . . . . . . . 53Pancakes & Waffles . . . . . . . . . 25Panya Bistro and Bar . . . . . . . . 53Pavilion Cafe, The. . . . . . . . . . . 53Pho 1 Vietnamese Restaurant . . . . . . . . . . . . . . . . . 53Pineapple Room . . . . . . . . . . . . 12Poke Stop. . . . . . . . . . . . . . . . . . 54Prince Court . . . . . . . . . . . . . . . 54Pyramids, The. . . . . . . . . . . . . . 54

RRainbow Drive-In . . . . . . . . . . . 55Ranch House, The . . . . . . . . . . 55Roy’s Restaurant . . . . . . . . . . . 18RumFire . . . . . . . . . . . . . . . . . . . 55Ruth’s Chris Steak House . . . . 55Ryan’s Grill. . . . . . . . . . . . . . . . . 19

SSam Choy’s Breakfast, Lunch & Crab . . . . . . . . . . . . . . 56Sansei Seafood Restaurant & Sushi Bar . . . . . . 56Shillawon . . . . . . . . . . . . . . . . . . 56Shokudo Japanese Restaurant & Bar . . . . . . . . . . . 56Siam Garden Cafe . . . . . . . . . . . 56Side Street Inn . . . . . . . . . . . . . . 57Seoul Garden Yakiniku. . . . . . . 57Sorabol . . . . . . . . . . . . . . . . . . . . 58Soul . . . . . . . . . . . . . . . . . . . . . . . 25

Soul de Cuba Cafe. . . . . . . . . . . 58Souvaly Thai . . . . . . . . . . . . . . . 14Spices SoutheastAsian Cuisine. . . . . . . . . . . . . . . 58Stage . . . . . . . . . . . . . . . . . . . . . . 58Starbucks . . . . . . . . . . . . . . . . . . 19Sugar Rush by Frances . . . . . . 14Sugoi Bento & Catering . . . . . . 59Sushi Izakaya Gaku. . . . . . . . . . 12Sushi Masa. . . . . . . . . . . . . . . . . 59Sushi Sasabune. . . . . . . . . . . . . 59Sweet Home Cafe . . . . . . . . . . . 59

T12th Ave. Grill . . . . . . . . . . . . . . 603660 on the Rise . . . . . . . . . . . . . 3Tacos Ricos . . . . . . . . . . . . . . . . 10Tai Pan Dim Sum. . . . . . . . . . . . 60Tango Contemporary Cafe . . . 60Tanioka’s . . . . . . . . . . . . . . . . . . 14Taormina Sicilian Cuisine . . . . 61Teddy’s Bigger Burgers . . . . . . 61Ted’s Bakery . . . . . . . . . . . . . . . 69Thelma’s Restaurant . . . . . . . . 62thirtyninehotel . . . . . . . . . . . . . 73To Chau . . . . . . . . . . . . . . . . . . . 62Tokkuri Tei. . . . . . . . . . . . . . . . . 62Tonkatsu Ginza Bairin Waikiki. . . . . . . . . . . . . . . 62Tony Roma’s in Pearlridge . . . 74town . . . . . . . . . . . . . . . . . . . . . . . 8Tropics Cafe Bar & Grill. . . . . . 74Tsukuneya Robata Grill . . . . . . 62

VV Lounge . . . . . . . . . . . . . . . . . . 10Vino Italian Tapas & Wine Bar. 63

WWailana Coffee House . . . . . . . 63Whole Foods Market . . . . . . . . 63Willows, The . . . . . . . . . . . . . . . 64Wolfgang’s Steakhouse . . . . . . 64

YYanagi Sushi. . . . . . . . . . . . . . . . 64

ZZippy’s . . . . . . . . . . . . . . . . . . . . 19


• R E S T A U R A N T I N D E X | B Y C A T E G O R Y


FINE DINING

Alan Wong’s. . . . . . . . . . . . . . . . . . . . 18Azure . . . . . . . . . . . . . . . . . . . . . . . . . 12Beachhouse at the Moana . . . . . . . 28BLT Steak . . . . . . . . . . . . . . . . . . . . . . 11Chai’s Island Bistro . . . . . . . . . . . . . 30Chef Mavro . . . . . . . . . . . . . . . . . . . . 13Grand Cafe & Bakery . . . . . . . . . . . . 38Hoku’s. . . . . . . . . . . . . . . . . . . . . . . . . 42Hy’s Steak House . . . . . . . . . . . . . . . 16Kincaid’s Fish, Chop & Steak House. . . . . . . . . . . . . . . . . . 16La Mer . . . . . . . . . . . . . . . . . . . . . . . . . 3Le Bistro. . . . . . . . . . . . . . . . . . . . . . . 45Mariposa . . . . . . . . . . . . . . . . . . . . . . 49Michel’s at the Colony Surf. . . . . . . 50Nobu Waikiki . . . . . . . . . . . . . . . . . . . 51Ola at Turtle Bay . . . . . . . . . . . . . . . 51Orchids . . . . . . . . . . . . . . . . . . . . . . . 52Prince Court . . . . . . . . . . . . . . . . . . . 54Roy’s Restaurant . . . . . . . . . . . . . . . 18Stage . . . . . . . . . . . . . . . . . . . . . . . . . . 583660 on the Rise . . . . . . . . . . . . . . . . . 312th Ave. Grill . . . . . . . . . . . . . . . . . . 60town . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Wolfgang’s Steakhouse . . . . . . . . . . 64

CASUAL/FAMILY

Alley, The (at Aiea Bowl). . . . . . . . . 10Big City Diner . . . . . . . . . . . . . . . . . . 16Boots & Kimo’s Homestyle Kitchen . . . . . . . . . . . . . 29Cafe Kaila . . . . . . . . . . . . . . . . . . . . . . 30Cinnamon’s Family Restaurant. . . . . . . . . . . . . . . . . . . . . 32Counter, The . . . . . . . . . . . . . . . . . . . 32Dean’s Drive-Inn . . . . . . . . . . . . . . . . 34Hapa Grill. . . . . . . . . . . . . . . . . . . . . . 41Jimbo Restaurant. . . . . . . . . . . . . . . 43Kahumana Cafe. . . . . . . . . . . . . . . . . 23Kakaako Kitchen . . . . . . . . . . . . . . . 43Kalapawai Cafe . . . . . . . . . . . . . . . . . . 8Liliha Bakery & Coffee Shop. . . . . . 47MAC 24/7 Bar + Restaurant . . . . . . 48Molly’s Smokehouse . . . . . . . . . . . . 50Nico’s Pier 38. . . . . . . . . . . . . . . . . . . 51Olive Tree Cafe . . . . . . . . . . . . . . . . . 52Pa‘ina Cafe . . . . . . . . . . . . . . . . . . . . . 53Panya Bistro and Bar. . . . . . . . . . . . 53Pavilion Cafe, The . . . . . . . . . . . . . . 53Pineapple Room . . . . . . . . . . . . . . . . 12Ranch House, The . . . . . . . . . . . . . . 55Sam Choy’s Breakfast, Lunch and Crab . . . . . . . . . . . . . . . . 56Side Street Inn. . . . . . . . . . . . . . . . . . 57Spices Southeast Asian Cuisine . . . . . . . . . . . . . . . . . . . . . . . . 58Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Tango Contemporary Cafe . . . . . . . 60Teddy’s Bigger Burgers . . . . . . . . . . 61Tony Roma’s . . . . . . . . . . . . . . . . . . . 74Wailana Coffee House . . . . . . . . . . . 63Willows, The . . . . . . . . . . . . . . . . . . . 64Zippy’s . . . . . . . . . . . . . . . . . . . . . . . . 19

AMERICANCONTEMPORARY/FUSION

Chai’s Island Bistro . . . . . . . . . . . . . 30Contemporary Cafe . . . . . . . . . . . . . 32Downtown @ the HISAM . . . . . . . . . 36Hale Modern Macrobiotic Cuisine. . . . . . . . . . . . . 39Hiroshi Eurasion Tapas. . . . . . . . . . 14Indigo Eurasian Cuisine . . . . . . . . . 42Kalapawai Cafe . . . . . . . . . . . . . . . . . . 8MAC 24/7 Bar + Restaurant . . . . . . 48Mariposa . . . . . . . . . . . . . . . . . . . . . . 49Ola at Turtle Bay . . . . . . . . . . . . . . . 51Pavilion Cafe . . . . . . . . . . . . . . . . . . . 53Pineapple Room . . . . . . . . . . . . . . . . 12Roy’s Restaurant . . . . . . . . . . . . . . . 18RumFire . . . . . . . . . . . . . . . . . . . . . . . 55Sam Choy’s Breakfast, Lunch & Crab . . . . . . . . . . . . . . . . . . 56Tango Contemporary Cafe . . . . . . . 60town . . . . . . . . . . . . . . . . . . . . . . . . . . . 812th Ave. Grill . . . . . . . . . . . . . . . . . . 60

BAKERY

Agnes’ Portuguese Bake Shop. . . . 68Cafe Laufer . . . . . . . . . . . . . . . . . . . . 68Cake Couture . . . . . . . . . . . . . . . . . . 68Cake Works . . . . . . . . . . . . . . . . . . . . 68Champion Malasadas . . . . . . . . . . . 68Fendu Boulangerie. . . . . . . . . . . . . . 37Grand Cafe & Bakery . . . . . . . . . . . . 38Hokulani Bake Shop. . . . . . . . . . . . . 68Leonard’s Bakery . . . . . . . . . . . . . . . 69Liliha Bakery & Cafe . . . . . . . . . . . . 47Nanding’s Bakery . . . . . . . . . . . . . . . 69Panya Bistro and Bar. . . . . . . . . . . . 53Sugar Rush by Frances . . . . . . . . . . 14Ted’s Bakery . . . . . . . . . . . . . . . . . . . 69

BBQ

Hog Island BBQ. . . . . . . . . . . . . . . . . 11Molly’s Smokehouse . . . . . . . . . . . . 50

BREAKFAST

Cafe Kaila . . . . . . . . . . . . . . . . . . . . . . 30Cinnamon’s Family Restaurant . . . 32Crepes No Ka ‘Oi . . . . . . . . . . . . . . . 32Grand Cafe & Bakery . . . . . . . . . . . . 38KCC Farmers Market . . . . . . . . . . . . . 8Pancakes & Waffles . . . . . . . . . . . . . 25

COFFEE & TEA

A Cup of Tea . . . . . . . . . . . . . . . . . . . 27Starbucks . . . . . . . . . . . . . . . . . . . . . 19

COCKTAILS & FOOD (SMALL PLATES, PUPU)

Apartment3 . . . . . . . . . . . . . . . . . . . . 70Bar 35 . . . . . . . . . . . . . . . . . . . . . . . . . 70Bonsai. . . . . . . . . . . . . . . . . . . . . . . . . 71Cafe Duck Butt . . . . . . . . . . . . . . . . . 71Genius Lounge . . . . . . . . . . . . . . . . . 72Hideaway Bar . . . . . . . . . . . . . . . . . . 72Kanpai Bar and Grill. . . . . . . . . . . . . 44

Kochi Restaurant and Lounge . . . . 73thirtyninehotel . . . . . . . . . . . . . . . . . 73RumFire . . . . . . . . . . . . . . . . . . . . . . . 55Sam Choy’s Breakfast, Lunch & Crab . . . . . . . . . . . . . . . . . . 56Shokudo Japanese Restaurant . . . 56Side Street Inn. . . . . . . . . . . . . . . . . . 57Tokkuri-Tei. . . . . . . . . . . . . . . . . . . . . 62Tropics Cafe Bar & Grill . . . . . . . . . 74Tsukuneya Robata Grill . . . . . . . . . 62V Lounge . . . . . . . . . . . . . . . . . . . . . . 10Vino Italian Tapas & Wine Bar . . . . 63

EAST-WEST

Banzai Sushi Bar. . . . . . . . . . . . . . . . 28Chai’s Island Bistro . . . . . . . . . . . . . 30Doraku Sushi. . . . . . . . . . . . . . . . . . . 35Duc’s Bistro . . . . . . . . . . . . . . . . . . . . 36Hiroshi Eurasion Tapas. . . . . . . . . . 14Indigo Eurasian Cuisine . . . . . . . . . 42Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . 11Mana Bu’s . . . . . . . . . . . . . . . . . . . . . 48Nobu Waikiki . . . . . . . . . . . . . . . . . . . 51RumFire . . . . . . . . . . . . . . . . . . . . . . . 55Sansei Seafood Restaurant and Sushi Bar . . . . . . . . 56Spices Southeast Asian Cuisine. . . 58

CHINESE

Beijing Chinese Seafood Restaurant. . . . . . . . . . . . . . . . . . . . . 28Golden Palace Seafood Restaurant. . . . . . . . . . . . . . . . . . . . . 38Hee Hing Restaurant . . . . . . . . . . . . 41Kirin Restaurant . . . . . . . . . . . . . . . . 44Legend Seafood Restaurant . . . . . . 46Little Village Noodle House . . . . . . 47Lobster King . . . . . . . . . . . . . . . . . . . 24Mei Sum Dim Sum Restaurant. . . . . . . . . . . . . . . . . . . . . 49Pah Ke’s Chinese Restaurant. . . . . . . . . . . . . . . . . . . . . 53Tai Pan Dim Sum. . . . . . . . . . . . . . . . 60

CUBAN

Soul de Cuba Cafe . . . . . . . . . . . . . . 58

FILIPINO

Max’s of Manila. . . . . . . . . . . . . . . . . 49Thelma’s Restaurant . . . . . . . . . . . . 62

FRENCH

Brasserie du Vin . . . . . . . . . . . . . . . . 29Cafe Laufer . . . . . . . . . . . . . . . . . . . . 68Chef Mavro . . . . . . . . . . . . . . . . . . . . 13Fendu Boulangerie. . . . . . . . . . . . . . 37Formaggio Wine Bar . . . . . . . . . . . . 37La Mer . . . . . . . . . . . . . . . . . . . . . . . . . 3Le Bistro. . . . . . . . . . . . . . . . . . . . . . . 45Le Guignol . . . . . . . . . . . . . . . . . . . . . 45Michel’s at the Colony Surf. . . . . . . 50

HAWAIIAN

Haili’s Hawaiian Foods . . . . . . . . . . 40Helena’s Hawaiian Foods . . . . . . . . 41

‘Ono Hawaiian Foods. . . . . . . . . . . . 52Willows, The . . . . . . . . . . . . . . . . . . . 64

INDIAN

Cafe Maharani. . . . . . . . . . . . . . . . . . . 8Himalayan Kitchen. . . . . . . . . . . . . . 42

ITALIAN

Assaggio. . . . . . . . . . . . . . . . . . . . . . . 27Castagnola’s Pizzeria. . . . . . . . . . . . 21Mediterraneo . . . . . . . . . . . . . . . . . . 49Mix Cafe 1 & 2 . . . . . . . . . . . . . . . . . . 13Taormina Sicilian Cuisine . . . . . . . . 61

JAPANESE

Doraku Sushi. . . . . . . . . . . . . . . . . . . 35Gaan Sushi. . . . . . . . . . . . . . . . . . . . . 22Hale Modern Macrobiotic Cuisine .39Imanas Tei . . . . . . . . . . . . . . . . . . . . . 42Izakaya Nonbei . . . . . . . . . . . . . . . . . 42Izakaya Tairyo. . . . . . . . . . . . . . . . . . 42Jimbo Restaurant. . . . . . . . . . . . . . . 43Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . 11Maguro-Ya . . . . . . . . . . . . . . . . . . . . . 48Mana Bu’s . . . . . . . . . . . . . . . . . . . . . 48Matsugen . . . . . . . . . . . . . . . . . . . . . . 49Nobu Waikiki . . . . . . . . . . . . . . . . . . . 51Ojiya . . . . . . . . . . . . . . . . . . . . . . . . . . 51Shokudo Japanese Restaurant & Bar . . . . . . . . . . . . . . . 56Sushi Izakaya Gaku . . . . . . . . . . . . . 12Sushi Masa. . . . . . . . . . . . . . . . . . . . . 59Sushi Sasabune. . . . . . . . . . . . . . . . . 59Tokkuri Tei. . . . . . . . . . . . . . . . . . . . . 62Tonkatsu Ginza Bairin Waikiki . . . . 62Tsukuneya Robata Grill. . . . . . . . . . 62Yanagi Sushi . . . . . . . . . . . . . . . . . . . 64

KOREAN

Choi’s Garden . . . . . . . . . . . . . . . . . . 32Gina’s Bar-B-Q. . . . . . . . . . . . . . . . . . 38Orine Sarangchae. . . . . . . . . . . . . . . 11Seoul Garden Yakiniku. . . . . . . . . . . 57Shillawon . . . . . . . . . . . . . . . . . . . . . . 56Sorabol. . . . . . . . . . . . . . . . . . . . . . . . 58

MEDITERRANEAN/GREEK

Casablanca Moroccan Cuisine . . . . . . . . . . . . . . 30Da Spot. . . . . . . . . . . . . . . . . . . . . . . . 34Olive Tree Cafe . . . . . . . . . . . . . . . . . 52Pyramids, The. . . . . . . . . . . . . . . . . . 54

MEXICAN

Luibueno’s Mexican & Seafood Restaurant . . . . . . . . . . . . . 47Tacos Ricos . . . . . . . . . . . . . . . . . . . . 10

THAI

Haleiwa Eats Thai. . . . . . . . . . . . . . . 40Keo’s in Waikiki. . . . . . . . . . . . . . . . . 44Maile Thai Bistro . . . . . . . . . . . . . . . 13Siam Garden Cafe . . . . . . . . . . . . . . . 56Souvaly Thai . . . . . . . . . . . . . . . . . . . 14

Sweet Home Cafe . . . . . . . . . . . . . . . 59

VIETNAMESE

Ba-Le Sandwiches & Bakery. . . . . . 28Duc’s Bistro . . . . . . . . . . . . . . . . . . . . 36Ha Long Pho Noodle House . . . . . . 39Hale Vietnam. . . . . . . . . . . . . . . . . . . 40Loving Hut . . . . . . . . . . . . . . . . . . . . . 24Pho 1 Vietnamese Restaurant . . . . 53To Chau . . . . . . . . . . . . . . . . . . . . . . . 62

MEAT-EATERS (STEAKS,BURGERS, HOT DOGS)

Buzz’s Original Steakhouse . . . . . . 29Counter, The . . . . . . . . . . . . . . . . . . . 32d.k Steakhouse . . . . . . . . . . . . . . . . . 34Hank’s Haute Dogs. . . . . . . . . . . . . . 10Hog Island BBQ. . . . . . . . . . . . . . . . . 11Honolulu Burger Co. . . . . . . . . . . . . 22Hy’s Steak House . . . . . . . . . . . . . . . 16Teddy’s Bigger Burgers . . . . . . . . . . 61

PLATE LUNCH/TAKEOUT

Bruno’s Forno . . . . . . . . . . . . . . . . . . 21Deans Drive-Inn . . . . . . . . . . . . . . . . 34Diamond Head Market & Grill . . . . 35Gulick Delicatessen . . . . . . . . . . . . . 38Kakaako Kitchen . . . . . . . . . . . . . . . 43L&L Drive-Inn . . . . . . . . . . . . . . . . . . . 3Mitsu-Ken. . . . . . . . . . . . . . . . . . . . . . 50Mix Cafe 1 and 2 . . . . . . . . . . . . . . . . 13Pa‘ina Cafe . . . . . . . . . . . . . . . . . . . . . 53Poke Stop. . . . . . . . . . . . . . . . . . . . . . 54Rainbow Drive-In . . . . . . . . . . . . . . . 55Sugoi Bento & Catering . . . . . . . . . . 59Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Whole Foods Market deli . . . . . . . . 63Zippy’s . . . . . . . . . . . . . . . . . . . . . . . . 19

SEAFOOD

Chef Mavro . . . . . . . . . . . . . . . . . . . . 13La Mer . . . . . . . . . . . . . . . . . . . . . . . . . 3Luibueno’s Mexican & Seafood Restaurant . . . . . . . . . . . 47Nico’s Pier 38. . . . . . . . . . . . . . . . . . . 51Roy’s Restaurant . . . . . . . . . . . . . . . 18Sansei Seafood Restaurant & Sushi Bar. . . . . . . . . . 56

24 HOURS

Like Like Drive-Inn . . . . . . . . . . . . . . 46Liliha Bakery & Cafe . . . . . . . . . . . . 47MAC 24/7 Bar + Restaurant . . . . . . 48Wailana Coffee House . . . . . . . . . . . 63Yanagi Sushi . . . . . . . . . . . . . . . . . . . 64Zippy’s (some locations) . . . . . . . . 19

WINE (WINE BARS AND WINE-DRIVEN MENUS)

Brasserie du Vin . . . . . . . . . . . . . . . . 29Chef Mavro . . . . . . . . . . . . . . . . . . . . 13Doraku Sushi (sake). . . . . . . . . . . . . 35Formaggio Wine Bar . . . . . . . . . . . . 37Stage . . . . . . . . . . . . . . . . . . . . . . . . . . 58Vino Italian Tapas & Wine Bar . . . . 63


R E S T A U R A N T I N D E X | B Y N E I G H B O R H O O D •

GREATER HONOLULU (Airport to Kaimuki — except Waikiki andChinatown/Nuuanu)

Alan Wong’s . . . . . . . . . . . . . . . . . . . . . . . 18Apartment3. . . . . . . . . . . . . . . . . . . . . . . . 70Bonsai . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Bruno’s Forno. . . . . . . . . . . . . . . . . . . . . . 21Cafe Duck Butt . . . . . . . . . . . . . . . . . . . . . 71Cafe Kaila. . . . . . . . . . . . . . . . . . . . . . . . . . 30Cafe Maharani . . . . . . . . . . . . . . . . . . . . . . 8Castagnola’s Pizzeria . . . . . . . . . . . . . . . 21Chai’s Island Bistro . . . . . . . . . . . . . . . . . 30Chef Mavro . . . . . . . . . . . . . . . . . . . . . . . . 13Choi’s Garden . . . . . . . . . . . . . . . . . . . . . . 32Contemporary Cafe. . . . . . . . . . . . . . . . . 32Da Spot . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Downtown @ the HISAM. . . . . . . . . . . . . 36Fendu Boulangerie . . . . . . . . . . . . . . . . . 37Formaggio Wine Bar . . . . . . . . . . . . . . . . 37Gina’s Bar-B-Q. . . . . . . . . . . . . . . . . . . . . . 38Ha Long Pho Noodle House. . . . . . . . . . 39Hale Modern Macrobiotic Cuisine . . . . 39Hale Vietnam . . . . . . . . . . . . . . . . . . . . . . 40Haili’s Hawaiian Foods . . . . . . . . . . . . . . 40Hank’s Haute Dogs. . . . . . . . . . . . . . . . . . 10Hee Hing Restaurant . . . . . . . . . . . . . . . . 41Helena’s Hawaiian Foods . . . . . . . . . . . . 41Himalayan Kitchen . . . . . . . . . . . . . . . . . 42Hiroshi Eurasion Tapas . . . . . . . . . . . . . 14Hog Island BBQ . . . . . . . . . . . . . . . . . . . . 11Honolulu Burger Co. . . . . . . . . . . . . . . . . 22Imanas Tei . . . . . . . . . . . . . . . . . . . . . . . . . 42Izakaya Nonbei. . . . . . . . . . . . . . . . . . . . . 42Izakaya Tairyo . . . . . . . . . . . . . . . . . . . . . 23Jimbo Restaurant. . . . . . . . . . . . . . . . . . . 43Kakaako Kitchen . . . . . . . . . . . . . . . . . . . 43Kanpai Bar and Grill . . . . . . . . . . . . . . . . 44KCC Farmers Market. . . . . . . . . . . . . . . . . 8Kincaid’s Fish, Chop & Steakhouse . . . 16Kirin Restaurant. . . . . . . . . . . . . . . . . . . . 44Kochi Restaurant and Lounge. . . . . . . . 73Kua ‘Aina Sandwich Shop . . . . . . . . . . . 44Le Guignol . . . . . . . . . . . . . . . . . . . . . . . . . 45Lobster King . . . . . . . . . . . . . . . . . . . . . . . 24Loving Hut. . . . . . . . . . . . . . . . . . . . . . . . . 24Maguro-Ya . . . . . . . . . . . . . . . . . . . . . . . . . 48Mana Bu’s . . . . . . . . . . . . . . . . . . . . . . . . . 48Mariposa . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Max’s of Manila . . . . . . . . . . . . . . . . . . . . 49Mediterraneo . . . . . . . . . . . . . . . . . . . . . . 49Mitsu-Ken . . . . . . . . . . . . . . . . . . . . . . . . . 50Mix Cafe 1 and 2 . . . . . . . . . . . . . . . . . . . . 13Molly’s Smokehouse . . . . . . . . . . . . . . . . 50Nico’s Pier 38 . . . . . . . . . . . . . . . . . . . . . . 51‘Ono Hawaiian Foods . . . . . . . . . . . . . . . 52Orine Sarangchae . . . . . . . . . . . . . . . . . . 11Pa‘ina Cafe. . . . . . . . . . . . . . . . . . . . . . . . . 53Pancakes & Waffles . . . . . . . . . . . . . . . . . 25Panya Bistro and Bar . . . . . . . . . . . . . . . 53Pavilion Cafe, The . . . . . . . . . . . . . . . . . . 53Pho 1 Vietnamese Restaurant . . . . . . . . 53Pineapple Room. . . . . . . . . . . . . . . . . . . . 12Pyramids, The . . . . . . . . . . . . . . . . . . . . . 54Rainbow Drive-In . . . . . . . . . . . . . . . . . . . 55Ranch House, The . . . . . . . . . . . . . . . . . . 55Ruth’s Chris Steak House . . . . . . . . . . . . 55Ryan’s Grill . . . . . . . . . . . . . . . . . . . . . . . . 19Sam Choy’s Breakfast, Lunch & Crab. . 56Shokudo Japanese Restaurant & Bar. . 56Siam Garden Cafe. . . . . . . . . . . . . . . . . . . 56Side Street Inn. . . . . . . . . . . . . . . . . . . . . . 57Seoul Garden Yakiniku . . . . . . . . . . . . . . 57Sorabol . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Spices Southeast Asian Cuisine . . . . . . 58Stage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Sugar Rush by Frances . . . . . . . . . . . . . . 14Sugoi Bento and Catering. . . . . . . . . . . . 59Sushi Izakaya Gaku . . . . . . . . . . . . . . . . . 12Sushi Masa . . . . . . . . . . . . . . . . . . . . . . . . 59Sushi Sasabune . . . . . . . . . . . . . . . . . . . . 59Sweet Home Cafe . . . . . . . . . . . . . . . . . . . 59thirtyninehotel . . . . . . . . . . . . . . . . . . . . . 73Tokkuri Tei . . . . . . . . . . . . . . . . . . . . . . . . 62town . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Tsukuneya Robata Grill . . . . . . . . . . . . . 62Tropics Cafe Bar & Grill . . . . . . . . . . . . . 74V Lounge . . . . . . . . . . . . . . . . . . . . . . . . . . 10Vino Italian Tapas & Wine Bar. . . . . . . . 63Willows, The . . . . . . . . . . . . . . . . . . . . . . 64Yanagi Sushi . . . . . . . . . . . . . . . . . . . . . . . 64

CHINATOWN/NUUANUBar 35. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70Brasserie du Vin. . . . . . . . . . . . . . . . . . . . 29Duc’s Bistro. . . . . . . . . . . . . . . . . . . . . . . . 36

Golden Palace Seafood Restaurant . . . 38Grand Cafe & Bakery. . . . . . . . . . . . . . . . 38Indigo Eurasian Cuisine . . . . . . . . . . . . . 42Legend Seafood Restaurant. . . . . . . . . . 46Liliha Bakery & Coffee Shop . . . . . . . . . 47Little Village Noodle House . . . . . . . . . . 47Mei Sum Dim Sum Restaurant. . . . . . . . 49Soul de Cuba Cafe . . . . . . . . . . . . . . . . . . 583660 on the Rise . . . . . . . . . . . . . . . . . . . . . 312th Avenue Grill . . . . . . . . . . . . . . . . . . . 60Tanioka’s . . . . . . . . . . . . . . . . . . . . . . . . . . 14To Chau . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

WAIKIKIBeachhouse at the Moana . . . . . . . . . . . 28Beijing Chinese Seafood Restaurant . . 28BLT Steak. . . . . . . . . . . . . . . . . . . . . . . . . . 29d.k steakhouse . . . . . . . . . . . . . . . . . . . . . 34Diamond Head Market & Grill . . . . . . . . 35Doraku Sushi . . . . . . . . . . . . . . . . . . . . . . 35Gaan Sushi . . . . . . . . . . . . . . . . . . . . . . . . 22Genius Lounge . . . . . . . . . . . . . . . . . . . . . 72Hideaway Bar . . . . . . . . . . . . . . . . . . . . . . 72Hy’s Steak House . . . . . . . . . . . . . . . . . . . 16Kaiwa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Keo’s in Waikiki . . . . . . . . . . . . . . . . . . . . 44La Mer at Halekulani . . . . . . . . . . . . . . . . . 3MAC 24/7 Bar + Restaurant . . . . . . . . . . 48Matsugen. . . . . . . . . . . . . . . . . . . . . . . . . . 49Michel’s at the Colony Surf . . . . . . . . . . 50Nobu Waikiki. . . . . . . . . . . . . . . . . . . . . . . 51Orchids . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Prince Court Waikiki . . . . . . . . . . . . . . . . 54RumFire . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Ruth’s Chris Steak House . . . . . . . . . . . . 55Sansei Seafood Restaurant & Sushi Bar . . . . . . . . . . . . . . . . . . . . . . . . 56Tacos Ricos. . . . . . . . . . . . . . . . . . . . . . . . 10Tai Pan Dim Sum . . . . . . . . . . . . . . . . . . . 60Tango Contemporary Cafe. . . . . . . . . . . 60Taormina Sicilian Cuisine. . . . . . . . . . . . 61Tonkatsu Ginza Bairin Waikiki. . . . . . . . 62Wailana Coffee House . . . . . . . . . . . . . . . 63Wolfgang’s Steakhouse . . . . . . . . . . . . . . 64

EAST HONOLULU (Kahala to Hawaii Kai)

Counter, The . . . . . . . . . . . . . . . . . . . . . . 32Hoku’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Le Bistro . . . . . . . . . . . . . . . . . . . . . . . . . . 45Maile’s Thai Bistro. . . . . . . . . . . . . . . . . . 13Olive Tree Cafe . . . . . . . . . . . . . . . . . . . . . 52Whole Foods Deli. . . . . . . . . . . . . . . . . . . 63

WINDWARD OAHU(Waimanalo to Waimea)

A Cup of Tea . . . . . . . . . . . . . . . . . . . . . . . 27Boots & Kimo’s Homestyle Kitchen . . . 29Buzz’s Original Steak House . . . . . . . . . 29Casablanca Moroccan Cuisine . . . . . . . 30Cinnamon’s Family Restaurant . . . . . . . 32Crepes No Ka ‘Oi . . . . . . . . . . . . . . . . . . . 32Dean’s Drive Inn. . . . . . . . . . . . . . . . . . . . 34Pah Ke’s Chinese Restaurant. . . . . . . . . 53

LEEWARD OAHU(Pearlridge to Waianae)

Alley (at Aiea Bowl), The . . . . . . . . . . . . 10Buzz’s Original Steak House . . . . . . . . . 29Hapa Grill . . . . . . . . . . . . . . . . . . . . . . . . . 41Kahumana Cafe . . . . . . . . . . . . . . . . . . . . 23Max’s of Manila . . . . . . . . . . . . . . . . . . . . 49Poke Stop . . . . . . . . . . . . . . . . . . . . . . . . . 54Souvaly Thai . . . . . . . . . . . . . . . . . . . . . . . 14Thelma’s Restaurant . . . . . . . . . . . . . . . . 62Tony Roma’s Pearlridge . . . . . . . . . . . . . 74

NORTH SHORE(Kahuku to Waialua)

Banzai Sushi Bar . . . . . . . . . . . . . . . . . . . 28Haleiwa Eats Thai . . . . . . . . . . . . . . . . . . 40Kua ‘Aina Sandwich Shop . . . . . . . . . . . 44Luibueno’s Mexican & Seafood Restaurant . . . . . . . . . . . . . . . . . 47Ola at Turtle Bay . . . . . . . . . . . . . . . . . . . 51

MULTIPLE LOCATIONSAssaggio . . . . . . . . . . . . . . . . . . . . . . . . . . 27Ba-Le Sandwiches & Shops . . . . . . . . . . 28Big City Diner . . . . . . . . . . . . . . . . . . . . . . 16Gulick Delicatessen . . . . . . . . . . . . . . . . . 38L&L Drive-Inn/L&L Hawaiian Barbecue . . . . . . . . . . . . . . . . . . 3Roy’s Restaurants . . . . . . . . . . . . . . . . . . 18Starbucks . . . . . . . . . . . . . . . . . . . . . . . . . 19Teddy’s Bigger Burgers. . . . . . . . . . . . . . 61Zippy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

• A D V E R T I S E R I N D E X


11th Avenue Mexitlan Grill1137 11th Avenue, Kaimuki737-5678. . . . . . . . . . . . . . . . . . . . 26

Aiea Bowl99-115 Aiea Heights Drive488-6854. . . . . . . . . . . . . . . . . . . . 28

Akasaka Restaurant1646-B Kona St.942-4466. . . . . . . . . . . . . . . . . . . . 63

Aloha Salads4 Locations on Oahualohasalads.com . . . . . . . . . . . . 53

Anytime Café2919 Kapiolani Blvd., Market City SC735-8833. . . . . . . . . . . . . . . . . . . . 30

Assaggio6 Locations on Oahu942-3446. . . . . . . . . . . . . . . . . . . . 38

Banana Leaf1960 Kapiolani Blvd., #103946-3338. . . . . . . . . . . . . . . . . . . . 42

Beach HouseMoana Surfrider, 2365 Kalakaua Ave.923-2861. . . . . . . . . . . . . . . . . . . . 65

Bella Mia Italian1137 11th Avenue737-1937. . . . . . . . . . . . . . . . . . . . 26

Bella Mia Pizzeria2222 S. Beretania St.941-4400. . . . . . . . . . . . . . . . . . . . 26

Big City Diner5 Locations on Oahubigcitydinerhawaii.com. . . . . . . 62

Café Kaila2919 Kapiolani Blvd., Market City SC732-3330. . . . . . . . . . . . . . . . . . . . 67

Café Miro3446 Waialae Ave.734-2737. . . . . . . . . . . . . . . . . . . . 50

Chan's Gourmet Buffet3131 N. Nimitz Hwy.833-3366. . . . . . . . . . . . . . . . . . . . . 7

Chinatown ExpressAla Moana, Winward Mall, Chinatown, 783-7901 . . . . . . . . . 20

Crepes No Ka Oi131 Hekili St. 263-4088. . . . . . . . . . . . . . . . . . . . 61

Don Ho's Island GrillAloha Tower Marketplace528-0807. . . . . . . . . . . . . . . . . . . . 15

Down to EarthHonolulu, Kailua, Pearlridgedowntoearth.org . . . . . . . . . . . . . 2

Eggs 'n Things343 Saratoga Rd.923-3447. . . . . . . . . . . . . . . . . . . . 61

El Charro Mexicano99-115 Aiea Heights Dr.488-9727. . . . . . . . . . . . . . . . . . . . 66

Fat Greek, The3040 Waialae Ave.734-0404. . . . . . . . . . . . . . . . . . . . 79

Fendue Boulangerie2752 Woodlawn Dr., Manoa Marketplace 988-4310. . . . . . . . . . . . . . . . . . . . 58

Gazen Izakaya2840 Kapiolani Blvd.737-0230. . . . . . . . . . . . . . . . . . . . 34

Genki SushiLocations Islandwidegenkisushiusa.com . . . . . . . . . . 51

Gina's BBQ2919 Kapiolani Blvd, Market City SC735-7964. . . . . . . . . . . . . . . . . . . . 60

Gyu-KakuKapiolani & Waikiki Locations589-2989. . . . . . . . . . . . . . . . . . . . 66

Gyotaku3 Locations on Oahugyotakuhawaii.com . . . . . . . . . . 62

Hee Hing Restaurant449 Kapahulu Ave., #101735-5544. . . . . . . . . . . . . . . . . . . . 17

Himalayan Kitchen1137 11th Ave., 2nd Floor735-1122. . . . . . . . . . . . . . . . . . . . 56

Hokulani Bake ShopHokulaniBakeShop.com536-CAKE (2253). . . . . . . . . . . . . 52

Honolulu Burger Company1295 S. Beretania St.626-5202. . . . . . . . . . . . . . . . . . . . 64

Hy's Steakhouse2440 Kuhio Ave.922-5555. . . . . . . . . . . . . . . . . . . . 40

Ige's Restaurant & 19th Puka98-761 Oihana Place486-3500. . . . . . . . . . . . . . . . . . . . 47

Jimbo1936 South King St.947-2211. . . . . . . . . . . . . . . . . . . . 56

Kahai Street Kitchen237 Kalihi St.845-0320. . . . . . . . . . . . . . . . . . . . 48

Kaimuki Chop Suey3611 Waialae Ave735-6779. . . . . . . . . . . . . . . . . . . . 54

Kaiwa226 Lewers St., 2nd Floor924-1555. . . . . . . . . . . . . . . . . . . . 41

Kenny's RestaurantKamehameha Shopping Center841-0931. . . . . . . . . . . . . . . . . . . . 46

Kim Chee II Restaurant3569 Waialae Ave.737-7733. . . . . . . . . . . . . . . . . . . . 46

Kobe Japanese Steak House1841 Ala Moana Blvd941-4444. . . . . . . . . . . . . . . . . . . . 29

La Palme D'orAla Moana Center, Mall Level941-6161. . . . . . . . . . . . . . . . . . . . 39

Le Bistro5730 Kalanianaole Hwy.373-7990. . . . . . . . . . . . . . . . . . . . 44

Leeward Drive Inn94-209 Pupukahi St.671-7323. . . . . . . . . . . . . . . . . . . . 55

Loulen's Restaurant1125 N. King St. 853-2212. . . . . . . . . . . . . . . . . . . . . 3

Lox of Bagels111 Sand Island Access Road #1-2845-2855. . . . . . . . . . . . . . . . . . . . 54

Mai Tai BarAla Moana Center – Hookipa Terrace947-2900. . . . . . . . . . . . . . . . . . . . 36

Maile's Thai BistroHawaii Kai Shopping Center394-2488. . . . . . . . . . . . . . . . . . . . 48

Makitti2380 Kuhio Ave.923-2260. . . . . . . . . . . . . . . . . . . . 80

Max's of Manila94-300 Farrington Hwy., 801 Dillingham Blvd.951-MAXS (6297) . . . . . . . . . . . . 35

Meg's Drive-In743 Waiakamilo Road845-3943. . . . . . . . . . . . . . . . . . . . 58

Monsoon India1778 Ala Moana Blvd, #213941-5111. . . . . . . . . . . . . . . . . . . . 43

New Eagle Café1130 N. Nimitz Hwy,545-2233. . . . . . . . . . . . . . . . . . . . 63

Nico's At Pier 381133 N. Nimitz Hwy.nicospier38.com. . . . . . . . . . . . . 57

Orine Sarang Chae905-A Keeaumoku St.955-0646. . . . . . . . . . . . . . . . . . . . 54

Otto Cake1160 Smith St.834-OTTO (6886) . . . . . . . . . . . . 64

Pho One1617 Kapiolani Blvd.955-3438. . . . . . . . . . . . . . . . . . . . 32

Rainbow Drive In3308 Kanaina Ave.737-0177. . . . . . . . . . . . . . . . . . . . 50

Royal Kitchen100 N. Beretania St.524-4461. . . . . . . . . . . . . . . . . . . . 59

Sam Choy's Breakfast, Lunch & Crab580 Nimitz Hwy.545-7979. . . . . . . . . . . . . . . . . . . . 17

Sanoya1785 S. King St.947-6065. . . . . . . . . . . . . . . . . . . . 52

Sekiya's Restaurant & Delicatessen2746 Kaimuki Ave732-1656. . . . . . . . . . . . . . . . . . . . 50

Shokudo Japanese Restaurant & Bar1585 Kapiolani Blvd.941-3701. . . . . . . . . . . . . . . . . . . . 31

Siam Kitchen Express98-020 Kam Hwy, Aiea488-8985. . . . . . . . . . . . . . . . . . . . 62

Side Street Inn1225 Hopaka St., 591-0253614 Kapahulu Ave., 739-3939. . . 60

Souvaly Thai Cuisine803 Kam Hwy, Pearl City455-5888. . . . . . . . . . . . . . . . . . . . 57

Spicy House Thai Cuisine Express87-730 Farrington Hwy., Ste. #A668-6646. . . . . . . . . . . . . . . . . . . . 63

Sugoi Bento & Catering1286 Kalani St., #B106841-7984. . . . . . . . . . . . . . . . . . . . . 9

Sumo Ramen & Curry6 Locations on Oahu . . . . . . . . . 30

Sushi To Go227 Lewers St. #R126924-0555. . . . . . . . . . . . . . . . . . . . 41

Tanaka of Tokyo3 Locations on Oahutanakaoftokyo.com . . . . . . . . . . . 5

Tanaka Saimin, Inc.888 N. Nimitz Hwy. #103524-2020. . . . . . . . . . . . . . . . . . . . 27

Tanioka's Seafood & Catering94-903 Farrington Hwy.671-3779. . . . . . . . . . . . . . . . . . . . 45

Thai VillageWaipio Gentry SC, 678-2878Kunia SC, 676-0843 . . . . . . . . . . . . . . 49

Tropic Rush4510 Salt Lake Blvd.853-4949. . . . . . . . . . . . . . . . . . . . 66

W&M Bar-B-Q Burgers3104 Waialae Ave.734-3350. . . . . . . . . . . . . . . . . . . . 56

Wailana Coffee House1860 Ala Moana Blvd.955-1764. . . . . . . . . . . . . . . . . . . . 37

Wolfgang’s Steakhouse2301 Kalakaua Ave.922-3600. . . . . . . . . . . . . . . . . . . . 58

Zen Shu477 Kapahulu Ave.739-7017. . . . . . . . . . . . . . . . . . . . 60

Zippys"Next Stop Zippys"Zippys.com . . . . . . . . . . . . . . . . . 33

3040 Waialae Ave(Corner of St. Louis & Waialae)

Dine InTake OutCatering

Open for Lunch and Dinner7 Days - 11am-10pm

Bring your own alcohol

Check our website for the full menu and weekly specials. WWW.FATGREEK.NET

734-0404

Waikiki and Ala MoanaFood Court Locations

Coming Soon!(scheduled to open

November 2010)

Ala Wai Blvd.

KuhioBus Numbers that arrive here:#2 #13 #23 Letter E#4 #19 #24#8 #20 #42

Ave

BUSSTOP

Kalakaua Ave

Wai

lina

St

Kane

kapo

lei S

tKa

iula

ni A

ve

FoodPantry

Tel: 808-923-22602380 Kuhio Ave.

www.makittii.com

Breakfast7:00 am - 10:30 am

Lunch10:30 am - 2:00 pm

Afternoon Tea2:00 pm - 4:00 pm

Dinner5:30 pm - 9:00 pm

Old Perry’s Location

50% OFFBirthday MealMinimum party of 4 adultsincludes 1 Birthday person*Must have valid ID on actual Birthday

Birthday Photowith

HELLO KITTY*Reservationparties only

Honolulu Star-Advertiser Ilima Awards 2010

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Transcript of Honolulu Star-Advertiser Ilima Awards 2010