Alan Wong's (Hawaiian Regional)
Expect unexpected collisions of cultures and flavors - tomato soup and sandwich, a "simple" combo of three colors of pureed Big Island tomatos, served chilled and foie gras, and kalua pig. It's the best seafood restaurant in town. ...(G)
Chef Mavro's (French)
"Serious food for serious diners" comes courtesy of chef George Mavrothalassitis at this "superior" McCully Contemporary-Hawaiian Regional, where the "fabulous food and wine parings" draw huzzahs; to its many fans, this "must-try" spot is simply "ahead of its time." ...(Z)
Hoku's (Pacific Rim)
The restaurant has a casual, modern air, with a dazzling kitchen surrpuned by an iced seafood display. Chef Wayne Hirabayashi, who provided his talents at the Halekulani Hotel, has put his own stamp on the menu - a symphony of ahi (fresh tuna as sushi, tartare, poke, mousse and grilled), kukui-nut-and-truffle-crusted diver scallops, naan bread stuffed with Chinese roast duck and Hirabayashi's herb-crusted onaga. ...(Z)
Hy's Steak House (Steak)
"Top-of-the-line" dinner-only American steakhouse in Waikiki done up like an "old boys club," with lots of "dark wood and a fireplace" that nicely complements its "great steaks and chops," "a solid value." ...(Z)
Indigo (Pacific Rim)
Prepare yourself for some interesting dining. Proprietor/Chef Glen Chu is a master of East-West synthesis - from remarkable goat cheese wontons with four fruit sauce to Shanghai mahogany duck with fresh berries, fresh fish roasted in banana leaves, and black mustard & pepper-crusted shi steak.
John Dominis (Seafood)
Seafarers "love the fish tank" and the "dramatic view" of "Honolulu city lights" at this Continental seafood restaurant off Ala Moana, now in its 20th year. ...(Z)
Mariposa (Pacific Rim)
"Neiman-Marcus meets the tropics" at this "beautiful, beautiful, beautiful" Pacific Rim-south westerner located in Ala Moana. (Z)
Michel's at the Colony Surf (French)
For "high elegance at the ocean's edge," try this dinner-only Continental-New French establishment at the foot of Diamond Head that offers "romantic sunsets dining." ...(Z)
Restaurant Suntory (Japanese-Teppanyaki)
Ok, it might be "way overpriced, " "but that doesn't deter fans" from savoring the "great experience" of this restaurant in the Royal Hawaiian Center; clock watchers say they "don't feel rushed" while enjoying "excellent " teppanyaki and sushi in the "beautifully decorated" room. ...(Z)
Roy's (Hawaiian Regional)
This is where it all started. If there was one chef in the vanguard of Hawaiian regional cuisine, it was Roy Yamaguchi. Yamaguchi's blend of French, Italian, Thai, Japanese, Chinese and Polynesian cuisine still has wit and excitement. You can tell this from the very first taste of his classics such as his blackened ahi with soy mustard sauce or Szechuan baby-back pork ribs Yamaguchi constantly hits on combinations that enliven the taste buds. (G)
Sansei Restaurant at Waikiki Marriot (Contemporary Japanese)
Owner/Chef D.K. Kodama moved his eatery from downtown Honolulu to Waikiki where it has added even more to Waikiki's food scene. (CS) Kodama's cutting-edge cuisine is youthful and alive, contemporary and fun. It's the perfect place to graze a number of appetizers. (G)
Singha (Thai)
Chef-owner Chai Chowasaree delights has embarked on a contemporary Thai cuisine with a Hawaiian flair, thus creating unexpected dishes such as blackened ahi summer rolls with a ginger sesame dip and a naked shrimp salad. Singha boasts a pleasant open-air setting and is the best Thai restaurant in Honolulu. (G)
Suntory (Japanese)
While the signature of the elegant blond-wood restaurant has always been the teppanyaki, executive chef Nobuyaki Aoyana has put emphasis on the sushi bar made up of traditional sushi as well as innovative modern maki A standout is the pepper steak with a whiskey-mushroom sauce.
