Oahu offers visitors and residents great food with a wide range of choices - from French cuisine that rivals any Michelin-starred restaurant in France, to Pacific Rim cooking, authentic ethnic restaurants, Hawaiian Luaus and much more. Thanks to an abundance of local products prepared and influenced by the region's multi-cultural population, this exciting area is now a mecca for gourmands from around the world, and you can start right at Halekulani.
The following are restaurants that have been personally visited by our concierge staff (CS) and rated among the best Oahu restaurants, according Zagat's Restaurant Survey (Z) and Gayot Best of Hawaii (G).
House Without A Key (Continental)
This is Halekulani's casual eatery...a giant kiawe tree shelters the restaurant with plenty of tables outside. The food is basicó shrimp cocktail, hamburgers, steak, grilled fishóbut high quality...but absolutely the best part is watching former Miss Hawaii Kanoe Miller dance the hula with the sun setting behind her into the Pacific ...(G)
La Mer (Neoclassic French Cuisine)
"Tops in all categories," this "legendary" Classic French is the "crème de la crème" of Waikiki with a "fabulous menu," "outstanding service" and a "tres elegant" setting ...(Z)
Orchids (Contemporary Seafood)
Located in a "beautiful", "romantic" Waikiki oceanfront setting, this American Seafooder is an "oasis" where "five-star" dishes are served by an "impeccable" staff, whether you go for a "delightful" lunch, "lovely "sunset dinner" or the "superior " Sunday brunch ...(Z)
Lewers Lounge (Cocktails and Light Menu)
Maggie Heron and Rocky Holmes enliven the evenings with a light-jazz format in a clubby atmosphere of elegance.
(Halekulani's Sister Hotel)
NOBU Waikiki (Japanese)
Chef Matsuhisa, the world’s leader in innovative Japanese cuisine, is celebrated for his expertise of blending classical Japanese techniques with exotic global flavors, and for cooking from his ‘Kokoro’ (heart). Chef Matsuhisa also sincerely understands, respects and embraces Hawaii’s matchless sense of place and its extraordinary indigenous delicacies.
The dazzling new 7,500 square-foot NOBU WAIKIKI located in the lobby of the Waikiki Parc Hotel includes full service sushi bar and a private dining area for special events.
Alan Wong's (Hawaiian Regional)
Expectunexpected collisions of cultures and flavors - tomato soup andsandwich, a "simple" combo of three colors of pureed Big Island tomatos,served chilled and foie gras, and kalua pig. It's the best seafoodrestaurant in town. ...(G)
Chef Mavro's (French)
"Seriousfood for serious diners" comes courtesy of chef George Mavrothalassitisat 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)
Therestaurant has a casual, modern air, with a dazzling kitchen surrpunedby an iced seafood display. Chef Wayne Hirabayashi, who provided histalents at the Halekulani Hotel, has put his own stamp on the menu - asymphony of ahi (fresh tuna as sushi, tartare, poke, mousse andgrilled), kukui-nut-and-truffle-crusted diver scallops, naan breadstuffed 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 boysclub," with lots of "dark wood and a fireplace" that nicely complementsits "great steaks and chops," "a solid value." ...(Z)
Mariposa (Pacific Rim)
"Neiman-Marcus meetsthe tropics" at this "beautiful, beautiful, beautiful" Pacific Rim-southwesterner located in Ala Moana. (Z)
Michel's at the Colony Surf (French)
For"high elegance at the ocean's edge," try this dinner-onlyContinental-New French establishment at the foot of Diamond Head thatoffers "romantic sunsets dining." ...(Z)
Restaurant Suntory (Japanese-Teppanyaki)
Ok,it might be "way overpriced, " "but that doesn't deter fans" fromsavoring the "great experience" of this restaurant in the Royal HawaiianCenter; 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 whereit all started. If there was one chef in the vanguard of Hawaiianregional cuisine, it was Roy Yamaguchi. Yamaguchi's blend of French,Italian, Thai, Japanese, Chinese and Polynesian cuisine still has witand excitement. You can tell this from the very first taste of hisclassics such as his blackened ahi with soy mustard sauce or Szechuanbaby-back pork ribs Yamaguchi constantly hits on combinations thatenliven the taste buds. (G)
Sansei Restaurant at Waikiki Marriot (Contemporary Japanese)
Owner/ChefD.K. Kodama moved his eatery from downtown Honolulu to Waikiki where ithas added even more to Waikiki's food scene. (CS) Kodama's cutting-edgecuisine is youthful and alive, contemporary and fun. It's the perfectplace to graze a number of appetizers. (G)
Chef-ownerChai Chowasaree delights has embarked on a contemporary Thai cuisinewith a Hawaiian flair, thus creating unexpected dishes such as blackenedahi summer rolls with a ginger sesame dip and a naked shrimp salad. Singha boasts a pleasant open-air setting and is the best Thairestaurant in Honolulu. (G)
While thesignature of the elegant blond-wood restaurant has always been theteppanyaki, executive chef Nobuyaki Aoyana has put emphasis on the sushibar made up of traditional sushi as well as innovative modern maki Astandout is the pepper steak with a whiskey-mushroom sauce.