Honolulu has its share of national chain steak houses—but you're in Hawaii, why not go local? D.K. Kodama's second-floor restaurant serves Vintage Natural Beef, sourced from Mainland ranchers who use no hormones or antibiotics. Choose from wet- and dry-aged cuts. The 22-ounce "Paniolo" (cowboy) rib-eye steak is dry-aged 30 days on the bone and seasoned with a house-made rub. (It also features locally grown beef and pork.) The potato au gratin, topped with Maui onions and Parmesan, is addictive. The accommodating management even has menus for the gluten-free and vegan (!). The restaurant shares space, but not a menu, with Kodama's Sansei Seafood Restaurant & Sushi Bar; sit at the bar perched between the two and you can order from either menu.