dk Steakhouse Review
Honolulu has its share of national chain steakhouses—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. 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.
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