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Oahu is undergoing something of a renaissance at both ends of the dining spectrum. You can splurge on world-class contemporary cuisine at destination restaurants and explore local flavors at popular, very affordable holes in the wall. Whatever your taste and budget, you’ll find places that pique your interest and palate.
You may wish to budget for a pricey dining experience at the very top of the restaurant food chain, where chefs Alan Wong, Roy Yamaguchi, George Mavrothalassitis, Chris Kajioka, and others you've seen on the Food Network and Travel Channel put a sophisticated spin on local foods and flavors. Savor dishes that take cues from Japan, China, Korea, the Philippines, the United States, and Europe, then are filtered through an Island sensibility. Take advantage of the location and order the superb local fish—mahimahi, opakaka, ono, and opah.
Spend the rest of your food dollars where budget-conscious locals do: in plate-lunch places and small ethnic eateries, at roadside stands and lunch wagons, or at window-in-the-wall delis. Snack on a musubi (a handheld rice ball wrapped with seaweed and often topped with Spam), slurp shave ice with red-bean paste, or order Filipino pork adobo with two scoops of rice and macaroni salad.
In Waikiki, where most visitors stay, you can find choices from upscale dining rooms with a view to Japanese noodle shops. When you’re ready to explore, hop in the car, or on the trolley or bus—by going just a few miles in any direction, you can save money and eat like a local.
Kaimuki's Waialae Avenue, for example, is a critical mass of good eats and drinks. There you’ll find an espresso bar, a Chinese bakery, a patisserie, an Italian bistro, a dim-sum restaurant, Mexican food, and a Hawaiian regional-cuisine standout (3660 on the Rise)—all in three blocks, and 10 minutes from Waikiki. Chinatown, 15 minutes in the other direction and easily reached by the Waikiki Trolley, is another dining (and shopping) treasure, not only for Chinese but also Vietnamese, Filipino, Malaysian, and Indian food, and even a chic little tea shop. Kakaako, the developing urban area between Waikiki and Chinatown, also offers a mix of local eateries, upscale restaurants, and ethnic takeout.
Outside Honolulu and Waikiki there are fewer dining options, but restaurants tend to be filled with locals and are cheaper and more casual. Windward Oahu's dining scene has improved greatly in recent years due to the visitors to Kailua and Lanikai beaches, so everything from plate lunches to Latin foods to creative regional offerings can be found there. Across the rest of the island, the cuisine is mainly American—great if you're traveling with kids—but there are a handful of Italian and Asian places worth trying as well.
This food truck in the Manuhealii parking lot serves delicious, made-to-order malasadas (Portuguese doughnuts) that are crispy and dark brown on the outside and soft, chewy, and sweet on the inside. They're also denser than those found at some other bakeries on the island. This means that they're probably more authentic to the original Portuguese recipe.
Follow a narrow beach pathway (between The Cheesecake Factory and Outrigger Waikiki Beach Resort) lined with surfboards to reach this takeout spot specializing in banán, a frozen, vegan-friendly dessert made with local bananas and containing no added sugar. Other snack options include smoothies, smoothie bowls, and ulu (breadfruit) waffles. Try the “Riss Moore” flavor, filled with tropical fruits and named after surfer Carissa Moore, the 2020 Olympic gold medalist and five-time world champion. There's no seating here, but Banán is steps from the beach and the main drag in Waikiki.
An array of authentic Japanese dishes made with Hawaiian seafood and fresh, seasonal, mostly organic North Shore veggies and fruits attracts locals and visitors alike to this hip yet family-friendly sushi house. The extensive menu includes classic sashimi and tempura, standard and off-the-wall sushi rolls, Wagyu beef, broiled fish entrées, and various vegetarian and gluten-free options.
Loyalists of Roy Yamaguchi's celebrated spots in Hawaii Kai and Waikiki are thrilled to find his North Shore outpost—a rustic, beam-and-concrete-floor pavilion literally on the sand at Turtle Bay. All the favorites are served at this more beach-casual spot, from miso deep-water black cod to beef short ribs, along with a more casual lunch menu.
Well established as a local favorite, this unassuming café is situated in a strip mall near Diamond Head and away from the bustle of Waikiki. It's a great spot to grab a quick, delicious breakfast or brunch, including best-sellers such as the loco moco, açai bowl, bagel sandwiches, French toast, omelets, and other morning staples. Locals love their Mama's fried rice dish, with plenty of sautéed vegetables. Many lunch options are available as well, such as chicken salad and lobster rolls. The interior is basic, but there's also ample seating on the patio out front.
Enjoy sunset views over the yacht harbor, live music, and signature "Guy-Tai" cocktails at this Waikiki landmark opened in 1969 by surfing legend Joey Cabell. The extensive menu maintains the mid-century notion of fine dining, with oysters Rockefeller, shrimp cocktail, and steaks (including a bison tenderloin from Ted Turner's ranch) alongside poke, macadamia-nut-crusted mahi mahi, and the fan-favorite "Joey's ahi mignon." Early birds can take advantage of the "surf break" menu, and there's a very popular weekend brunch (book in advance). Regulars perch at the bar, and in the dining room, local families, couples, and tourists feast amid the dark, cork-lined walls while admiring the lovely marina.
In the heart of Waikiki, El Cielo was opened in 2023 by chef Masa "Arnaldo" Gushiken, who creates incredible Spanish tapas and other international specialties based on his global expertise in places such as Japan, Los Angeles, and Spain. The interior's serene, minimalist design establishes a sophisticated but relaxed ambience in several dining rooms. A few standouts include the truffle egg custard pudding, imported cheeses and hams, octopus, and Basque-style sea bream, and the wine list has some Spanish vintages. The restaurant has attracted attention from local and visiting food lovers, becoming a must-dine experience on Oahu.
The Haleiwa location may be the namesake and claim the surf, but this windward-side branch offers knock-'em-dead views and a tiki torch–lit atmosphere after dark along with the friendly vibe and grilled seafood. In addition to surf-and-turf favorites, look for special preparations of each day's catch, which is delivered straight from the Honolulu Fish Auction. Come for an early dinner and a stroll around the pond and through the Haiku Gardens directly behind the restaurant. Note the H3 highway nestled into the deep valleys and soaring Koolau Mountains in the distance; it's reportedly the longest and most expensive elevated highway in the United States.
Tucked away on the second floor of the Royal Hawaiian Center, this stylish, sleek, and cozy spot has a selection of more than 40 international wines by the glass—all served via a high-tech vending machine that uses prepaid cards. The food menu is limited, but a few favorites are braised beef sandwiches, poke bites with nori chips, and charcuterie plates. The restaurant also offers breakfast, lunch (featuring small plates), and a happy hour (3–6 pm) with discount wines and light bites at the bar.
Fourth-generation descendants of Japanese sugarcane workers own and operate this casual café, set on the edge of a 140-acre farm north of the food truck village. Menu items include panini, pizzas, wraps, salads, iced drinks, and smoothies, all filled with homegrown ingredients, from lilikoi (passion fruit) and cacao to açai and sweet papaya; enjoy your meal or snack at outdoor shaded tables near a tree-studded lawn and gardens.
Putting a playful and inventive spin on Hawaii regional cuisine, Kapa Hale offers upscale food and cocktails by an outstanding Honolulu-born chef in a mid-century modern dining room. Menu items are changed seasonally and sourced locally, with fun, wordplay names for different dishes, and there's a focus on using local vegetables creatively in all dishes, as in an edible lei poo (a head lei).
When Lee Anne Wong, best known as a competitor on the first season of Bravo's Top Chef, moved to the Islands, foodies waited with bated breath for this, her first restaurant. It's a lively yet laid-back café, where she took the concept of breakfast and flipped it, creating innovative dishes like Breakfast Bruschetta with vanilla cake rusks, local honey, and yogurt; also on offer are her signature dumplings, which change daily, and many other specials.
With spectacular Diamond Head views and an elegant, art deco–tinged interior, La Mer is an epic dining experience, where the second-floor restaurant's windows are open to the breezes and the sounds of the ocean and Halekulani Hotel's nightly hula show. Ideal for special occasions, the three-, four-, or seven-course French-influenced dinners might feature steamed Big Island kampachi (amberjack) tartare with fennel soup, Chilean sea bass with a vegetable "sphere," roasted duck breast with kumquat confit, or rib eye with vegetables. For romance and fine dining without the staggering price tag, visit the restaurant’s L'Aperitif bar, where sophisticated cocktails can be paired with gourmet bites.
Airy and modern, this hip, lively bar and restaurant overlooks the Wai Kai wave pool for fantastic views of Oahu’s south shore, including Diamond Head, Honolulu, and Waikiki. The Hawaii-centric menu includes pizzas, salads, sandwiches, and a range of entrées, from a roasted veggie bowl and fish tacos to braised short rib loco moco (a comfort classic with white rice, meat such as a hamburger patty, fried eggs, and gravy); a dessert favorite is the strawberry guava parfait.
A cozy, romantic space with a slightly sophisticated (for the North Shore) vibe, Maya’s serves up classic Spanish and Mediterranean dishes with island twists, including a variety of tapas as well as some larger plates. Here, seafood paella is made with local line-caught fish and shrimp, a burger showcases Kunoa beef, and hand-tossed flatbreads come with roasted local veggies and macadamia nut pesto. Sit indoors at a table or the bar or on the patio overlooking the scene at the North Shore Marketplace.
Chef Michael Mina, a James Beard Award winner, designed an exceptional line-to-table menu that celebrates the local catch in a space with panoramic views from indoor and lanai oceanfront tables. This might be the only restaurant in Hawaii (or the world) to have an on-site “fish sommelier,” who guides you through the array of cooking techniques, flavorings, and portions—from fillet to whole fish—and helps you choose the best matches for your palate. The raw bar is excellent, too. Validate your ticket for free valet parking during your meal.
The "M" and "W" team of husband-and-wife chefs Michelle Karr-Ueko and Wade Ueko combine their collective experience (20 years alongside chef Alan Wong, a side step to the famed French Laundry, and some serious kitchen time at comfort food icon Zippy's) to create a uniquely local menu with a decidedly upscale twist. Michelle's flair for sweets has resulted in a dessert menu as long as the main one, including tropical fruit creamsicle brûlée, an MW candy bar, and the frozen lilikoi (Hawaiian passion fruit) soufflé.
Chef Jason Peel's critically acclaimed Japanese fusion restaurant has an eclectic, creative, and often surprising mix of dishes from brunch through dinner, served in a bright, modern, high-ceilinged dining room or a smaller side dining space. Lots of local seafood, vegetables, and other island ingredients infuse the menu. Japanese breakfasts and omelets, plus twists on American brunch favorites, are served from morning to early afternoon. Nostalgic and playful izakaya-style shared plates dominate the large dinner menu.
Lyonnais chef Nico Chaiz's harborside restaurant is steps from the Honolulu Fish Auction, which explains his "line-to-plate" concept—super-fresh fish dishes at a reasonable price. But he lets his French flag fly in dishes like steak frites and bouillabaisse, too. Lunch focuses on local-style plate lunches and serves more of a local workers crowd. Come dinnertime, you'll see a mix of tourists and kamaaina here for beers on tap, cocktails, almost nightly music, and an excellent menu across the board. Although most indoor tables have harbor views, try to get a table on the lanai. If you're staying in a place with a kitchen and need to stock up, the fish market also sells prepared foods like poke, soups, and stews. In Kailua, there's a Nico's serving almost the same menu as the original at Pier 38.
Classic dishes from southern Italy’s Amalfi Coast dominate the menu at this sleek Four Seasons restaurant, with seating indoors, in various intimate and more social spaces, and outdoors overlooking a nature preserve. Locals come to celebrate special occasions, while guests from throughout the Ko Olina community come to feast on house-made pastas—especially the signature tagliatelle with truffle pesto and mushrooms—and multiple dishes that showcase Kona lobster. Valet parking during your meal is free with validation.
Perched along the seawall at historic Gray's Beach, in the luxe Halekulani resort, Orchids is a locus of power breakfasters, ladies who lunch, and those celebrating special occasions at Sunday brunch or dinner. The louvered walls are open to the breezes, sprays of orchids add color, the contemporary international dishes are perfectly prepared, and the wine list is intriguing. Highlights of acclaimed chef Christian Testa's menu include a prime beef filet appetizer, a special lasagnette dish, several creative house-made pastas, and an abundance of seafood options. Enjoy sunset cocktails at the adjacent open-air bar, House Without A Key.
Every item on the modern American menu at this small, sophisticated, James Beard Award–nominated restaurant is carefully concocted and artfully plated. You can order à la carte or indulge in the pricey tasting menu at the Chef's Counter. The same owners also operate the swanky bar Podmore, nearby.
Tiki's is the kind of fun place people come to Waikiki for: a retro–South Pacific spot with a back-of-the-bar faux volcano, open-air lounge with live local music, indoor-outdoor dining, and a fantastic view of the beach across the street. Chef Ronnie Nasuti turns out beautifully composed plates and puts fresh twists on the super-familiar—like spicy "volcano" chicken wings, watermelon and feta salad, or Thai-style shrimp puttanesca. Be sure to try one of the mai tais, which come in a variety of flavors, then settle in and stay a while. There's live music on most nights (check the calendar on the website) and an upbeat crowd at the bar. Tiki's is in the Twin Fin Hotel and may look like a place designed for tourists, but it's the locals who come back again and again.
Stylish, spacious, and accented with subtle modern art, this seafood-focused restaurant—umi means "sea"—by acclaimed chef Vikram Garg offers a feast for the senses in the stunning Halepuna Waikiki, the boutique sister property of the Halekulani Hotel. Garg works culinary magic in the kitchen with dinner specialties such as popcorn soup (with lotus leaves) and steamed branzino with takana rice (fried rice with pickled mustard greens), and food lovers can also discover unique breakfast choices such as the mai tai pancake and masala omelet.
The historic Waiahole Poi Factory, which made poi for 70 years before serving as an art galley and then a commercial kitchen, returned to its roots back in 2009 and now makes some of the island's freshest and best-tasting poi. Along with that Hawaiian food staple, you can get plate lunches with other classics like squid luau (a dish with taro leaves and coconut), lomi lomi salmon (pieces of salted salmon mixed with onion and tomatoes), chicken long rice, and laulau (meat or fish wrapped in leaves and cooked); outdoor seating is limited, so it's good for takeout. A menu favorite is the Sweet Lady of Waiahole dessert, named after a popular local song, with warm kulolo (taro-coconut pudding) and haupia (a type of coconut pudding) ice cream. A second location recently opened in the food court at Windward Mall and is convenient for those who don't end up going farther north along the coast.
Dating from 1922, this historic café surrounded by the verdant Manoa Valley landscape is part of the Hawaii Salvation Army headquarters and has been independently operated by Ross and Stefanie Anderson since late 2018. A short menu of simple, delicious breakfast and lunch items are ordered at the counter and delivered to your chosen table, either inside the cozy, multiroom bungalow or on the covered lanai. The Waioli staff is largely made up of people in recovery from substance abuse who are learning the restaurant and kitchen trade, and a 3% vocational training fee is added to all checks, bringing the former tearoom back to its roots as a kitchen skills program for orphaned girls. There's a cute gift shop and plenty of space to linger in the lushness.
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