`Ilima Awards 2012-2013

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K A I L UA

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KAIMUKI

ALA MOANA CENTER

WAIKIKI

3040 Waialae Ave.

Makai Market

1831 Ala Moana Blvd. #201

734-0404

949-2120

941-3444

DAILY 11AM - 10PM

DAILY 11AM - 10PM

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‘I L I MA AWA R D S

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I NTRO D U CTI O N TABLE OF CONTENTS

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Best Restaurant: People’s Choice. . . . . . . . . . . . . . . 6

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4 3

5

Best Restaurant:

6

Critics’ Choice . . . . . . . . . . . . . . . . 8 People’s Choice. . . . . . . . . . . . . . 10

8

7

Critics’ Choice . . . . . . . . . . . . . . . 12

9 10

Critics’ Picks . . . . . . . . . . . . . . . . 16 Publisher’s Choice . . . . . . . . . . . 26

11 12 13

Producer’s Choice . . . . . . . . . . . 27

-14

Star Circle . . . . . . . . . . . . . . . . . . 28 Vegetarian . . . . . . . . . . . . . . . . . . 32

ON THE COVER Photos by Craig T. Kojima, cover design by Joe Guinto

10 Foods We Love. . . . . . . . . . . . 38 Chinatown Eats . . . . . . . . . . . . . . 48 The Newcomers . . . . . . . . . . . . . 58 Best of Pau Hana Patrol. . . . . . . 75 Food Calendar . . . . . . . . . . . . . . . 78 TOP RESTAURANTS (ALPHABETICAL BY NAME) #-A . . . . . . . . . . . . . . . . . . . . . . . . . 29 B. . . . . . . . . . . . . . . . . . . . . . . . . . . 31 C. . . . . . . . . . . . . . . . . . . . . . . . . . . 33 D-E . . . . . . . . . . . . . . . . . . . . . . . . . 36 F-G . . . . . . . . . . . . . . . . . . . . . . . . . 42 H. . . . . . . . . . . . . . . . . . . . . . . . . . . 43 I . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 J-K . . . . . . . . . . . . . . . . . . . . . . . . . 51 L . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

W

here should you eat tonight? Where should we begin? How about at A (Alicia’s Market), or H (Hot Pot Heaven) or, for those who like working backward, Z (zpizza) … A team of five food and dining experts from the Honolulu Star-Advertiser, with the help of our newspaper readers, compiled this guide to the best places to eat on Oahu.

You’ll find eateries here from the most elegant to the most humble. As is our practice, reviews were conducted anonymously, with meals paid for by the Star-Advertiser. None of the restaurants in this guide were given special consideration in exchange for advertising.

The top awardees will be honored Oct. 8 at the annual Honolulu Star-Advertiser ‘Ilima Awards, a benefit event for Diamond Head Theatre, our partner in this guide. The theater, established in 1915, is the third-oldest continously operating community theater in the nation. The awards dinner plays a key role in supporting DHT’s many programs and productions.

Find this guide online at staradvertiser.com and at honolulupulse.com.

Visit these sites regularly and pick up the newspaper’s Wednesday food section, as well as Friday’s TGIF to keep up with the restaurant scene.

M-N . . . . . . . . . . . . . . . . . . . . . . . . 56 O-P . . . . . . . . . . . . . . . . . . . . . . . . . 32 R-S . . . . . . . . . . . . . . . . . . . . . . . . . 64

1. Lobster from Le Bistro 2. Banana haupia from JJ French Pastry 3. Vegetable bento from Yataimura at Shirokya 4. Mocha latte from Morning Glass Coffee + Cafe 5. “Porchettaboutit, Doug” from Whole Ox Deli 6. Carrot cake, peanut butter/chocolate, snickerdoodle, and strawberry cream cupcakes from Cupcake and Things 7. A selection of sushi from Hiroshi Eurasion Tapas 8. Chicken plate from J’s Bar-B-Q 9. Chicago dog from Hank’s Haute Dogs 10. Dim sum from Mei Sum Dim Sum Restaurant 11. Warm asparagus and mushroom salad with poached egg from The Pearl in Leeward Community College 12. Blueberry cream cheese scones from Diamond Head Market & Grill 13. Poke bowl from Tanioka’s Seafood & Catering 14. Moon cakes from Yataimura at Shirokya

T. . . . . . . . . . . . . . . . . . . . . . . . . . . 69 U-W . . . . . . . . . . . . . . . . . . . . . . . . 72

THE LEGEND

Y-Z . . . . . . . . . . . . . . . . . . . . . . . . . 74 INDICES By restaurant name . . . . . . . . . . 79 By food category. . . . . . . . . . . . . 80 By neighborhood . . . . . . . . . . . . 81 Advertiser index . . . . . . . . . . . . . 82 4

‘ILIMA AWARDS

$$$$ VERY PRICEY: Entrees mostly more than $30 $$$ PRICEY: Entrees mostly more than $17-20

$$ MODERATE: Entrees $10-16 $ BUDGET FRIENDLY: Entrees mostly less than $10

Note: The dining scene changes rapidly so please call the restaurant for the latest information

‘ILIMA AWARDS CRITICS Jason Genegabus Nadine Kam Elizabeth Kieszkowski Joleen Oshiro Betty Shimabukuro

CONTRIBUTORS Craig Gima Joe Guinto Donica Kaneshiro Stephanie Kendrick Sarah Montgomery Nina Wu Sherri Yoshioka

MANAGING EDITOR/PRODUCTION TODAY EDITOR Christie Wilson Betty Shimabukuro

LEAD DESIGNER Joe Guinto DESIGNER Jackie Carberry PHOTOS Craig T. Kojima and the Star-Advertiser staff

HONOLULU STAR-ADVERTISER

Chef Ken Conklin was always fascinated by the happenings of the kitchen. With an extensive background in and knowledge of Japanese cuisine, Conklin merges Japanese tradition with modern flair in every dish he executed.

Formerly of Suzuki Japanese Restaurant, where Fujio Suzuki was one of few exclusive Kappo Chefs (*Kappo-traditional Japanese style cooking, free of fusion) and Vice Chairman of Hawaii Japanese Chef Association, Conklin initially began his remarkable career in the Japanese Restaurant Industry at Suehiro Restaurant, where he served as a chef and

manager from 1988 until 1998. It was there that he created “maki-age” style tempura, well-known to be much crisper than the average tempura, which attracted many people to Suehiro’s restaurant. The tempura that Conklin created then became a notorious signature dish for that restaurant. It is with his culinary education and experience in the Japanese food realm, Conklin has brought together the old and the new of Japanese cooking skills and methods to forge unique, innovative dishes at Shokudo Japanese Restaurant & Bar, home of Honey Toast™ and Innovative Dining.

KEN CONKLIN

Shokudo Japanese, merging old and new, to pave a way for unique and innovative Japanese dishes

ALA MOANA PACIFIC CENTER | 1585 KAPIOLANI BOULEVARD | 808.941.3701 (Behind Ala Moana Shopping Center) H O N O L U L U S TA R - A D V E R T I S E R

shokudojapanese.com ‘I L I MA AWA R D S

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PEOPLE’S CHOICE BEST RESTAURANT Selected by readers of the Honolulu Star-Advertiser

Both tradition, change key to 3660’s success Siu says he has about a dozen cooks and 15 front-of-the-house workers, many of whom have been with him for most of the 20 years the Kaimuki restaurant has With vision, ambition, hard work and been open. This keeps service consissome luck, a chef could find himself tently high. spot-on trend, the “it” chef of the mo“Waiters are always on the floor, and ment — a star. But staying popular with we have runners bring out the food. We the public for the long haul, now that’s haven’t ever changed this and it works an entirely different kettle of fish. well for us,” says Siu. “The personality of Chef Russell Siu might have had his encounters with Lady Luck, but his long- the server is important. He or she must have a good temperament to deal with term success at 3660 on the Rise isn’t customers and be able to read a table one of them. Siu’s restaurant has been correctly — when to talk, when not to selected the 2012 Ilima People’s Choice Best Restaurant, his fourth win in a row. talk, when to go over there, when to leave them alone. I’m fortunate to have What’s his secret? good people working for me. The people “Tastes change over the years, so we make the business.” try to keep up with those changes,” Siu As for the food itself, “It’s the same says.

Nowadays diners are eating more fish food today as you’ll get next week. We and pork, so the restaurant has included excel at being consistent.”

Siu and his kitchen staff change the more of both on the menu. Siu says he’s trying out new kinds of fish, such as hal- menu every three to four months. He ibut from Alaska, and is bringing in a va- hesitates to call his menu seasonal, because the concept of “seasonal” doesn’t riety from Australia. He said he’s also always go hand in hand with being seeing interest in different cuts of meat, budget-conscious. so he now offers such items as braised “We just see what’s available and go veal cheeks and hanger steak, cut from with that. I don’t want to pay exorbitant the cow or steer’s diaphragm. prices. That way I can keep prices rea“A lot more people can afford these. sonable for customers,” he says.

Prime cuts are so expensive,” he says.

Then there are the extra traditions Ironically, other factors that support his longevity are about not changing. Siu that Siu has instituted at 3660 that regusays it’s important to be consistent — in lars have come to love. The staff puts on a monthly Chef’s Table dinner that enstyle, service and food quality.

“Folks can come in, hang out and enjoy tails one seating in the banquet room. themselves without us being stuffy or too They also offer cooking demonstrations every other month that have Siu taking pricey,” he says. “For some of them this the helm at a cooktop with mirrors so is their second home. We keep the food simple so you can taste the center of the everyone can watch his technique. The 55-seat event has become so popular, it plate. There’s no 20 sauces.”

By Joleen Oshiro

joshiro@staradvertiser.com

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‘ILIMA AWARDS

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Chef Russell Siu plates a dish of pasta with chicken and mushrooms at 3660 on the Rise, voted People’s Choice as best restaurant. now runs two days instead of just one.

“We do the demo, serve the food and also feature a wine pairing,” says Siu, explaining why 40 percent of attendees are regulars.

But the audience isn’t just there to partake of the food and wine, he says.

Everyone takes home recipes, and many take notes and often “rush to the front” to get a better view. Siu calls it good fun.

“People make jokes and we have a great time. Then they go home and try it themselves,” he says. “It makes me feel

good, so I tell them to call me at the restaurant if they’ve got questions.”

Those personal touches are clearly a big part of why Siu remains top of mind among Honolulu’s restaurant-goers.

Recommended: Tempura Farm-Raised Catfish, More Than Meatloaf, Pan-Seared Hatcho Miso-Glazed Scallops, Pudding on a Whim ——— 3660 Waialae Ave., Kaimuki; 737-1177; www.3660.com. Dinner (closed Mondays). $$$

HONOLULU STAR-ADVERTISER

& BAKERY AT

AT

ALA MOANA CENTER

ROYAL HAWAIIAN CENTER

COMFORT FOOD That’s probably the best way to describe our cuisine here at Panya. It is also the reason we feel our customers keep coming back again and again.

Experience the pleasure of East meets West in a stylish and relaxed atmosphere at Panya Bistro. Our unique menu of Asian and Western specialties, full bar service and trendy interior distinguish Panya Bistro from any other dining experience in Hawaii.

We Strive for a “Delicious & Memorable Experience”.

Proudly Serving Hawaii Since 1997

•

Thank You For The Support Through The Years Waikiki Royal Hawaiian Shopping Center Street Level (Bldg B, Shop B-106a) Mon.-Sun., 8:00am-10pm 791-2969

Like us on Facebook H O N O L U L U S TA R - A D V E R T I S E R

www.panyagroup.com

Ala Moana Center Bakery, Bistro & Bar

Bakery, Express & Catering

Mall Level/Mauka (next to Victoria’s Secret) Mon.-Sat., 7:30am-10pm & Sun., 8am-8pm 946-6388

711 Queen St. Mon.-Fri., 7:00am-3pm 597-8880

‘I L I MA AWA R D S

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CRITICS’ CHOICE BEST RESTAURANT Chosen by Honolulu Star-Advertiser dining and food writers

Good luck and hard work pay off for Le Bistro chef regulars and folks who come for special occasions.”

Takasaki said that with “a peek out at Chef Alan Takasaki knows the value of the dining room,” he can tell what type of clientele is filling his restaurant. If he life experience, of patience and loyalty sees the right crowd, he’ll tell his kitchen and recognizing opportunity when it crew to come up with something modcomes one’s way. ern to serve as a special.

Early in his career in the mid-1980s, “Now is such a good time to be a chef Takasaki worked in big cities such as New in Hawaii,” he said. “In 2012 I can serve York, Los Angeles and New Orleans.

Those experiences led to opportunities in basically anything. The palate in Hawaii has become advanced.”

France and Germany, with a stint in Italy to follow. It looked as though the young HAWAII KAI is Takasaki’s old stompchef was to build a career in Europe. ing ground; he grew up in Kuliouou and But misfortune in 1990 brought attended East Honolulu schools.

Takasaki back to Hawaii.

After he returned to Oahu in 1990, he “In Paris on my way to Brussels, everygot married and decided to settle here. thing I had was stolen. I arrived in Brussels with just the pants and shirt I wore,” He worked in restaurant management, as he recalled. “I tried to finish out my obli- executive chef for Sam Choy’s Diamond Head restaurant, and even tried his hand gation in Germany the best I could, but at fast food. instead of going to Italy I came home.”

Takasaki got a break in 1997 when he Takasaki’s initial hard luck turned into took over the Honolulu Club’s restaua stroke of luck for Hawaii diners when rant. The experience taught him about he opened Le Bistro in 2001 in the Niu running a business and allowed him to Valley Shopping Center.

The venue offers French-inspired food, save up for his own venue.

After a few more bumps in the road, a “some classic, some more modern — it’s a balanced menu,” Takasaki said. “We try friend took him for a meal at Swiss Haus (the old Swiss Inn) in Niu Valley in 2001, to keep it like a neighborhood bistro, with a nice variety of seafood and meat.” and “we saw the ‘for sale’ signs next door.”

Perennial favorites include a beef “The person I was eating with said, quartet of Wagyu slider, rib-eye steak, filet mignon and Le Bistro’s classic short ‘There’s your restaurant. Go for it.’”

Two months later Takasaki was rib; onaga; sea bass; veal chop; and scrambling to get the space ready for its Kurobuta pork chop. opening. Carpet needed to be ripped An “a la mode” section of the menu out, the lighting wasn’t right, the air congives Takasaki the space to try out new ditioner was broken and kitchen burners contemporary dishes. were working at 50 percent.

“We want a balanced menu because “It took hours to boil pasta,” Takasaki we have a wide spectrum of customers, young and old and in between. We have recalled. “We were renovating until the

By Joleen Oshiro

joshiro@staradvertiser.com

8

‘ILIMA AWARDS

PHOTOS BY CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Chef Alan Takasaki carefully constructs a dish of lobster with black chia seeds in the kitchen of Le Bistro, the choice of Star-Advertiser food writers as this year’s best restaurant.

11th hour.”

The menu was the last thing on his mind. In fact, he wasn’t even sure what kind of cuisine to offer. Initially he intended to serve yakitori, then switched to salad and pasta before settling on a classic bistro menu of confit and cassoulet, something he knew intimately from working in Auch, France, “the heart of cassoulet, confit and foie gras.”

“But as the time got closer, I realized I didn’t even like cassoulet, and I couldn’t bring myself to put something on the menu that I didn’t really feel for,”

Takasaki said.

French-influenced cuisine prevailed, the “bistro” name stuck and Takasaki opened in late August 2001 — “about a week and a half before 9/11.”

“I turned on the TV that day and thought, ‘Uh oh.’ But you know, the community was so gracious. A lot of people looked at us and said, ‘That couple’s really down right now,’ and came in to support us.”

That’s one of the reasons Takasaki keeps his core menu intact.

“We gotta be fair to the diners who are loyal, who have favorite dishes after coming here for more than 10 years,” he said.

“Overall, I just want this to be someplace that’s friendly and comfortable, a place where people can come in and feel taken care of,” Takasaki said. “We’re not trying to be too formal or elegant. We’re casual, but not too casual, because our clientele is well dressed even when they’re casual. We want to fit the community we’re in.”

Recommended: wine-braised short ribs, roasted fig salad, beef quartet, Colorado rack of lamb, apple tarte tatin.

——— Niu Valley Shopping Center, 5730 Kalanianaole Highway; 373-7990. Dinner (closed Tuesdays). $$$$ HONOLULU STAR-ADVERTISER

Classic and Original Homestyle Offerings for Breakfast, Brunch & Lunch

1284 Kalani St Ste D100 Honolulu, HI 96817

OPEN EVERYDAY 6:30 AM - 2:00 PM City Square Shopping Center

by DMV on Dillingham Blvd.

1284 Kalani Street, Suite D100, Honolulu, HI 96817 www.pancakesandwaffleshawaii.com Facebook: Pancakes-Waffles H O N O L U L U S TA R - A D V E R T I S E R

‘I L I MA AWA R D S

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PEOPLE’S CHOICE Selected by readers of the Honolulu Star-Advertiser

FINE DINING | LA MER Halekulani’s fine-dining room continues to amaze and satisfy Hawaii’s most discerning guests, with a well-trained staff and million-dollar views of Waikiki and Diamond Head.

A new bar, L’Aperitif, and a new chef de cuisine, Alexandre Trancher, provide fresh twists on the traditional French techniques and presentation that have made La Mer a perennial award winner.

Choose from three- or four-course meals or the tasting menu dinners (and don’t forget that collared shirts and jackets are required for men).

Dining here might be the most expensive meal of your year, but it will be the one you’ll talk about most. Recommended: baby squid with balsamic foam, pea purée and bacon crumble; morel gnocchi; steamed sea bass with spicy tomato chutney and chorizo cream; kadaif-crusted lamb loin.

——— Halekulani Hotel, 2199 Kalia Road; 9232311; www.halekulani.com. Dinner. $$$$

BREAKFAST | CINNAMON’S RESTAURANT In operation since 1985, this Kailua institution offers friendly service and full plates at reasonable prices. Sleep in and come here for breakfast, which is served all day; visit for lunch and a bevy of sandwiches and home-style plates await.

Recommended breakfast items include the Red Velvet or Guava Chiffon Pancakes, Hawaiian omelet or one of seven different types of Eggs Benedict (we’re partial to the one made with crab cakes); for lunch, order the Hawaiian Plate, Chicken Cashew Sandwich, Curried Chicken and Papaya Salad, or Baked Spaghetti.

——— 315 Uluniu St.; 261-8724; www.cinnamonsrestaurant.com.

Breakfast, lunch. 7 a.m.-2 p.m.

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‘ILIMA AWARDS

NEW RESTAURANT | KISS MY GRITS Locals don’t have a lot of experience with grits, even if they do have a vague resemblance to poi. This restaurant that makes grits a part of its name proves the dish can have substance, flavor and a high yum factor. Have them cheesy or with shrimp. They will impress.

Former North Carolinian Kristin Jackson is doing a great job introducing Southern cuisine to Hawaii taste buds in this friendly little space that’s packed with character.

Try both types of barbecue: North Carolina’s vinegar-based and South Carolina’s mustard-influenced. Take a vote at your table. That is, if you can get everyone to look up from their plates of fried seafood, buttermilk fried chicken or grilled pimento cheese sandwiches.

——— Puck’s Alley, 1035 University Ave.; 3480626, kissmygritsyall.com. Lunch, dinner. $$$

DENNIS ODA / DODA@STARADVERTISER.COM

An oyster po’ boy takes center stage at Kiss My Grits, surrounded by coleslaw and hush puppies, with sweet iced tea, Lucy’s Cold Oven Pound Cake and banana pudding for dessert.

LUNCH | MARIPOSA

Located inside Neiman Marcus Ala Moana, Mariposa is a favorite place to relax and unwind after a morning of This trendy cafe is popular among the power shopping. Open-air lanai seating offers a scenic view of sand and sea. college crowd, with a variety of seating Selections from the menu include baroptions and an abundance of power outbecue fries with smoked guava ketchup, lets for charging smartphones and lapsoft-shell crab salad, lobster club sandtops. Families and seniors intermingle wich (a popular choice), spaghetti with with college students during daylight clams, and Laksa seafood curry. The hours, while the nighttime clientele menu fittingly lists calorie counts for tends to skew younger and younger the those watching their figures and highlater it gets. lights gluten-free selections. RecomBy 2 a.m. Thursdays, Fridays and Satmended: chilled king crab salad; seared urdays, the cafe has transformed into a diver scallops; spiced rack of lamb; last stop for the club set, serving up small plates to help process all the cock- bone-in rib-eye steak.

And don’t forget the popovers. Some tails enjoyed earlier in the evening. Recommended: Breakfast Scramble Burrito, consider them the best part of lunch.

And they’re included with your meal.

Potato and Leek Soup, Smoked Salmon ——— Salad, Kissaten Melt, Truffle Mac & Ala Moana Center, Neiman Marcus, Cheese, Curry-Don. Level Three; 951-3420; www.neiman——— marcus.com. Lunch, dinner, Sunday 88 Piikoi St.; 593-1200; www.kissatenbrunch. $$$ cafe.com. Open 24 hours. $

CASUAL | KISSATEN CAFE 24-HOUR COFFEE BAR

NEIGHBOR ISLAND | LAHAINA GRILL Prowling the shops and historic sites of Front Street in Lahaina Town can be hungry work. Lucky thing Lahaina Grill is just a short hop away.

Here you can sample produce from Maui farms and fish from local waters, all presented under the umbrella of chef/owner Jurg Munch’s “New American cuisine.”

Signature dishes include Tequila Shrimp with Firecracker Rice, the Warm Pecan Crusted Goat Cheese & Baby Arugula Salad and the Cake Walk trio — crab cake, seared ahi cake and rock shrimp cake.

Entree favorites include the Kona Coffee Roasted Rack of Lamb and Maui Onion Crusted Seared Ahi. The wine list has more than 350 selections, with many served by the glass.

——— 127 Lahainaluna Road; 667-5117; www.lahainagrill.com. Dinner. $$$-$$$$ HONOLULU STAR-ADVERTISER

H O N O L U L U S TA R - A D V E R T I S E R

‘I L I MA AWA R D S

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CRITICS’ CHOICE Chosen by Honolulu Star-Advertiser dining and food writers

FINE DINING | LA MER It’s hard not to start gushing superlatives as you’re led to a table in what could be the most picturesque fine-dining room in Honolulu. The Pacific Ocean couldn’t look more beautiful as it does at sunset from one of La Mer’s crisply dressed tables, while another window frames Diamond Head, creating works of art for guests to appreciate as sterling servers cater to their every need.

The praises continue once dishes from new chef de cuisine Alexandre Trancher’s kitchen begin to arrive. A former sous-chef at La Tour d’Argent in Paris, it’s clear he feels right at home showcasing classic French technique.

Start with a bite of smoked salmon with leek purée, poached quail eggs and baby leeks — already an excellent bite on its own, but La Mer takes it to that next level with incredibly fresh sea urchin and a lemon olive oil that brings all the flavors together. Order lobster tail as an entree and you’ll clean the plate, cannellini beans and all, but once again it’s the sauce — made this time with saffron and lobster — that elevates the dish from great to fantastic.

Carnivores can’t miss with La Mer’s prime beef filet, served with a decadent hunk of foie gras and paired with a truffle mousseline. Even the pommes soufflés, fluffy pillows of potatoes that seem to defy gravity, are more than just an accompaniment.

And for dessert? Prepare to have your mind blown by a milk chocolate and Kona coffee sphere served alongside a piece of coco nib cake and topped with orange granite, chicory powder and hazelnut. La Mer’s vanilla soufflé is almost as good, with chocolate, lilikoi and coconut cream sauces showing once again how a dish can be elevated by what’s poured over it.

——— 2199 Kalia Road; 923-2311; www.halekulani.com. Dinner. $$$$ 12

‘ILIMA AWARDS

COURTESY HALEKULANI

BRUCE ASATO / BASATO@STARADVERTISER.COM

A table for two at La Mer.

Chef Bob McGee serves a Medianoche sandwich at the Whole Ox deli.

NEW RESTAURANT | PRIMA

BREAKFAST | MORNING GLASS COFFEE + CAFE

Prima is a restaurant those of us in Honolulu would have loved to see on this side of the Koolaus. Nobu Waikiki alumni Nobu Alejandro Briceño and Lindsey Ozawa draw on Mediterranean and Italian cuisines, infused with the local, to create an inspired tasting menu of share plates, sides and pastas that would not be out of place in such foodie cities as Manhattan and San Francisco.

There are few other eateries on Oahu where you can order a summer squash salad with zucchini, jicama, falafel and lavender, or chicken-fried veal sweetbreads with rhubarb and artichoke. The range is considerable.

Those who prefer plainer plates will find the likes of grilled opah or pappardelle pasta with curry Bolognese sauce. And for those in strictly Kailua-casual mode, there are fabulous thin-crust, kiawe-fired pizzas made with impeccable ingredients.

——— 108 Hekili St. No. 107, 888-8933.

Dinner. $$

It’s unbelievable that in a city of nearly a million people, Honolulu suffers from a lack of great breakfast spots. So, when a good one appears, everyone gravitates to that spot, making Morning Glass a place you want to be on weekends, but only if you’re lucky enough to grab one of the few tables in the parking lot coffee shop.

Coffee drinkers discovered the eyeopening roasts first, straight from Portland, Ore.-based Stumptown. Couple that coffee with grilled cheese sandwiches, scones both sweet and savory with mortadella, salame, provolone and scallions, plus eggs and omelets cooked up in Spanish cazuelas — small singleserve skillets.

Check the board for daily specials that recently included an Egg-a-Muffin housemade English muffin topped with a Ka Lei egg over easy, bacon, gruyere and tomato jam.

——— 2955 E. Manoa Road, 673-0065. Breakfast weekends. $

LUNCH | TOWN With its contemporary design and extreme dedication to local, fresh and environmentally sensitive bistro fare, town attracts a devoted, hip following.

Chef/owner Ed Kenney and crew broke ground on the dining scene by preparing their own charcuterie and serving unusual cuts of meat in a “nose-to-tail” campaign.

And town has joined with organic ag advocates and growers MA‘O Farms to promote locally grown fare. None of that would matter if the dishes weren’t compelling, but believe us, they are. Salads are the best in Honolulu, embellished with unexpected treats such as crunchy chickpeas.

Fish entrees are always fresh. Gnocchi (when offered) are light as clouds. And the cocktail menu here, like the food, is strong and inventive.

——— 3435 Waialae Ave., Kaimuki, 735-5900, www.townkaimuki.com. Breakfast, lunch, dinner (closed Sundays). $$-$$$

HONOLULU STAR-ADVERTISER

CRITI CS’ CH O I CE A rib-eye steak made with Maui beef is served at Alan Wong’s Amasia.

COURTESY AMASIA

CASUAL | THE WHOLE OX

NEIGHBOR ISLAND | AMASIA

The name is enough to make the squeamish squeam: “Ewww, are they going to make me eat brains?”

Ohforgod’ssake. No, chef Bob McGee is not going to make you eat brains. He might offer them, though, and eating them is not ewww. Face it, if you’re a carnivore, you must accept that an animal died for your dinner. So if you are comfortable with your position atop the food chain, you should also accept the moral imperative that none of that animal should go to waste.

“From tail to snout, we utilize every part of the animal,” is how it’s put on the Whole Ox website. “We only use locally grown beef and live for food sustainability.”

OK, end of sermon. Bottom line: The food here is great. Tasty, wholesome, fun (eat with your hands! be sloppy! get plenty napkins!).

Top choices: Corned beef hash at breakfast, porchetta (a pork sandwich with cracklings) at lunch, pork or beef shank at dinner. Falafels and pakoras (sort of meatless meatballs) are great vegetarian options, and salads (beet, barley, Sassy Greens) provide leavening.

Look out for specials. Maybe they’ll have brains.

——— 327 Keawe St., Kakaako, 699-6328, wholeoxdeli.com. Breakfast, lunch (closed Sundays), dinner (Tuesdays-Saturdays). $$

Alan Wong’s new restaurant started with the graceful setting of the former Kincha at the Grand Wailea, a teahouse built over a koi pond and 800 tons of Mount Fuji rock. Partitioned tatami rooms remain for private dining, although other modifications make the place look less Japanese and more global, in tune with Wong’s idea of bringing his world travels to the table. Expect a culinary excursion that explores Asian, Southeast Asian, Central American, Pacific, Mediterranean and allAmerican ingredients and flavors.

The menu of mostly small plates is playful and group-oriented, not stuffy or formal. Dishes are intended to be shared, so bring as many friends as you can because you’ll find a lot on the menu to tempt you, including hot and cold appetizers, family-size entrees, robata specialties, sushi and raw specialties such as a Kushi oyster with red onion jalapeño granite or uni shot with Peruvian-style yuzu ume leche de tigre.

Hot pupu include melt-in-the-mouth, soy-braised short ribs with kochujang sauce, chicken meatballs in a coconutginger-lemongrass broth, and crispy oysters in a light sambal sauce.

For novelty’s sake try Wong’s Spong Mi, a Vietnamese-style pork patty made with Wong’s Spam equivalent, Spong, which is like Spam without all the fat and questionable pork parts that scare people. It’s delicious!

——— Grand Wailea, 3850 Wailea Alanui Drive, Maui, 875-1234, ext. 4900. Dinner. $$-$$$

HONOLULU STAR-ADVERTISER

‘ILIMA AWARDS

13

KuruKuru Sushi operates a conveyor belt style restaurant offering sushi, sashimi, donburi and a wide selection of cooked items. Come in for a fun dining experience. We’ll satisfy your sushi cravings!

Kahala Mall

Pearl Kai

(808) 739-5878

(808) 484-4596

4211 Waialae Ave.

98-199 Kamehameha Hwy.

Sunday - Thursday 11am - 9pm | Friday - Saturday 11am - 10pm

CRITICS’ CHOICE SPECIAL AWARD: RISING STARS Chosen by Honolulu Star-Advertiser dining and food writers

Ballotine of Chicken with Red Wine Sauce, Green Bean Bundles & Anna Potatoes, from the menu at The Pearl.

Chefs-in-training rise to the occasion Leeward Community College. On one of his recent menus: Seared Duck Breast & Braised Leg with Dried Cherries & Red efore he started teaching at Kapiolani Community College, Warren Wine Sauce, Dauphinoise Potato & Uchida was a chef at Hoku’s at the Roasted Cauliflower Gratin. Fancy, eh?

And just $14.

Kahala Hotel & Resort and at the Royal Ka ‘Ikena and The Pearl are winners of Hawaiian. Kusuma Cooray was executive special Ilima Critics’ Choice awards for chef at The Willows.

Now they run the kitchen at Ka ‘Ikena the consistent level of quality offered by Laua‘e, the fine-dining restaurant at KCC. the student chefs and dining room staffs Their staffs (Cooray’s at lunch, Uchida’s at both restaurants. We also applaud their enthusiasm for the culinary arts at dinner) may be far less experienced, but both chefs set their menu standards and the dedication of their instructors.

At these restaurants, students flex at a top professional level. their skills at all the kitchen stations and The same goes for Ian Riseley, a vetin dining room service. So, yes, they are eran of Chez Michel, the Halekulani and practicing on you, but they’ve been wellthe Ritz-Carlton Mauna Lani, and now the chef-instructor running The Pearl at schooled. You will get a sophisticated Star-Advertiser staff

B

PHOTOS BY KAT WADE / SPECIAL TO THE STAR-ADVERTISER

At the Ka ‘Ikena Laua‘e dining room at Kapiolani Community College, student Jenzen Cacal, above, serves Yoshi Ono, left, K Ono, Ito Tetsuya and Larry Ono. At right, KCC student Brray Oimei watchs as his instructor, Warren Uchida, finishes a dish.

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HONOLULU STAR-ADVERTISER

RISI N G STARS

PHOTOS BY CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Leeward Community College chef-instructor Ian Riseley, above, visits with lunchtime diners at The Pearl. At left, culinary student Lennon Marasigan concentrates on his food prep in the LCC kitchen.

meal at a good price. And the view at both restaurants is five-star: an ocean panorama at Ka ‘Ikena; the battleships of Pearl Harbor at The Pearl.

Uchida says his experience at Hoku’s and the Royal helps him set the bar for his students. “I take a lot of ideas from there. I want to get them familiar with the concept of things they would do in the industry. I want it to be a challenge for them.” And so far: “Whatever I put out they’ve been able to handle.”

Riseley says he plans his menus so his students practice using all the kitchen equipment and cooking techniques they must master. “So they all make ice cream, for example.”

The restaurant experience runs an eight-week cycle at both schools, requiring six hours of class time each day.

In the sixth week at LCC, Riseley lets HONOLULU STAR-ADVERTISER

the students plan the menu. They draw a menu category (protein, salad, dessert, etc.) out of a hat. “I give them minimal structure,” he says. “It’s like prom night, you never really know what you’re going to get.”

Both restaurants are BYOB, with no corkage fee. The details: >> Ka ‘Ikena Laua‘e: Open for lunch and dinner Tuesdays to Fridays (closed Oct. 6-29). Meals are prix-fixe, under $24 for three courses at lunch; $32 and under for four courses at dinner. Focus is on a continental menu at lunch, changing weekly; Asian at dinner, changing every eight weeks. Reservations: 734-9499 or opentable.com. >> The Pearl: Open Wednesdays through Fridays for lunch. Entree prices are $16 and under. Menu changes every two weeks. Buffets offered twice per term, $23. Also, occasional special dinner menus are featured; a Nov. 9 Earthto-Plate Dinner pairs students with isle farmers to create a five-course meal ($70; $85 with wine pairings). Reservations: 455-0298.

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CRITIC’S PICKS JASON GENEGABUS

Entertainment editor/online for the Honolulu Star-Advertiser MORIO’S SUSHI BISTRO Single-monikered sushi master Morio made the move from a hole in the wall in Waikiki to a hole in the wall on South King Street, and customers couldn't be happier. The new Makiki digs are still one of Honolulu’s tougher reservations to get (affordably priced sushi tends to have that effect); be sure to call a few weeks ahead, and don't forget to BYOB when the time comes. Once you've settled in, get ready to enjoy some of the freshest fish in town, lovingly cut and assembled by Morio himself. Soft-shell crab tempura and seared moi were favorites on a recent visit, but the best way to order here is omakase style. Sit back, crack open that bottle of sake and let Morio do all the work. You won't be disappointed.

——— 1160 S. King St.; 596-2288; www.morios.com. Dinner (closed Sundays). $$

PA‘INA CAFE Pa‘ina Cafe’s Ward Warehouse location is my go-to pick when I need a quick meal that’s healthier than typical fastfood or plate-lunch fare. More than a dozen sandwiches and a variety of salads are on the menu, but I stick to poke bowls served with white or brown rice and piled high with your choice of at least a half-dozen types of poke. I’m a big fan of the Hawaiian Poke Bowl, served with kalua pig and lomilomi salmon in addition to a choice of fish. You can even add toppings like kim chee, taegu, takuan or pickled onions for 50 cents each.

——— 1200 Ala Moana Blvd.; 356-2829; www.painacafe.com. Lunch, dinner. $ 16

‘ILIMA AWARDS

STAR-ADVERTISER / 2011

Chef Cassie Simonds prepares Jamaican classics at his Jawaiian Irie Jerk restaurant.

JAWAIIAN IRIE JERK You may recognize chef Cassie Simmonds from his food truck that used to park kitty-corner from the Hawai‘i Convention Center on Kapiolani Boulevard.

Now he’s in Kaimuki running a traditional restaurant space downstairs from Himalayan Kitchen off Waialae Avenue, but he’s still serving up Jamaican classics that recently scored him an appearance alongside Guy Fieri on Food Network’s “Diners, Drive-Ins and Dives.”

Any dish with “jerk” in it is worth ordering — from shrimp to chicken, pork or beef, you can’t go wrong with this style of seasoning. And while I’m no vegetarian, the Jamaican Ital Stew and Nutty Rice are tasty either as a side dish or entree. Jamaican Curry Goat, Oxtail Stew and Ackee with Salt Fish are best left for more adventurous diners. Don't forget to order dessert — you'll be glad you did once a slice of Key Lime Pie or Jamaican Coconut Rum Cream Pie shows up.

——— 1137 11th Ave.; 388-2917; www.jawaiianiriejerk.com. Lunch, dinner. $$

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Chef Troy Terorotua’s REAL a Gastropub serves tapas-style plates — including Pipikaula Poke with Maui Onion — along with a huge selection of beer.

REAL A GASTROPUB Chef Troy Terorotua knows all about beer and loves to cook, so REAL a Gastropub at the Ward Farmers Market is a fantastic opportunity for him to showcase his passion for quality food and drink. Portions here are manageable enough to order multiple items without getting full; the tapas-style plates also keep prices reasonable, with nearly everything $10 or less. Start off with Deviled Eggs, Garlic Candied Bacon, Pipikaula Poke or Duck Fat Fries, then

proceed to even more tempting items like Duck Confit Corn Dogs, Shortrib Poutine, Braised Pork Belly or a Stuffed Kulana Burger. Be sure to save some room for a Guinness Float (made with beer!), Bacon Cheesecake or an Irish Car Bomb (house-made brownie, Guinness gelato, Jameson’s caramel and Bailey’s anglaise). A huge selection of craft beers are the perfect complement to the food — or just drink your dinner!

——— 1020 Auahi St.; 596-2526; www.realgastropub.net. Pau hana, dinner. $ HONOLULU STAR-ADVERTISER

Something for everyone

13 LOCATIONS:

GIFT CARDS AVAILABLE FOR ANY OCCASION rized for use SAMPLE ONLY - not autho

Serving Lunch & Dinner • Take-out Available • www.genkisushiusa.com H O N O L U L U S TA R - A D V E R T I S E R

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CRITIC’S PICKS NADINE KAM

Honolulu Star-Advertiser “Weekly Eater” restaurant reviewer VINO ITALIAN TAPAS & WINE BAR Inspired by the Italian enoteca, Vino brings the best of food and wine together in the casual setting of a room dressed in the warm colors of Tuscany.

The rustic, Italian-style menu is equally casual, with plates meant to be shared with a friend or two. One mainstay since the restaurant’s opening in 2004 is the asparagus Milanese, now topped with roasted Hamakua mushrooms, a local organic egg, shaved Parmesan and white truffle oil.

A variety of gnocchi, crispy whole branzino and red wine-braised lamb shank are other favorites, along with house-made burrata, or mozzarella with a center of mascarpone, served over pesto with tomato concasse.

At the heart of Vino, of course, is the wine that accompanies meals. Master sommelier Chuck Furuya offers a stellar selection, and with his encyclopedic memory always has a story to tell about each one. Wines available by the glass are also offered in 2-ounce tasting pours to allow guests to explore different regions around the globe.

——— Waterfront Plaza, 500 Ala Moana Blvd.; 524-8466. Dinner (Wednesday-Saturday). $$-$$$

SALT KITCHEN & TASTING BAR In a year, SALT Kitchen & Tasting Bar has evolved to offer fewer of the small, inexpensive tapas it opened with and more higher-priced large plates. But it’s still a great place to unwind at the end of the day, with a full bar, brews and stellar wine menu to accompany the housemade charcuterie and cheese plates at the heart of the tasting menu.

The hungry can piece together a simple meal of salads and sides such as roasted beets, steamed clams and smoked ahi-stuffed piquillos or go for a 18

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STAR-ADVERTISER / 2011

SALT Kitchen & Tasting Bar in Kaimuki offers inexpensive tapas and higher-priced large plates.

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

more traditional dinner with such entrees as a $25 mixed grill platter with house sausage, Shinsato pork loin, smoked meat tongue, Kulana flatiron steak, Maui onions and Ali‘i mushrooms.

Menus change with the seasons, so don’t grow too accustomed to one dish.

Experimenting is part of the experience.

It’s not every day you come across grilled Madagascar prawns with bacon jam.

——— 3605 Waialae Ave., Kaimuki; 744-7567.

Dinner. $$-$$$

MING’S CHINESE RESTAURANT This humble restaurant looks like any other typical strip-mall Chinese hole-inthe-wall, but even a cursory check of the basics will reveal superlative cuisine from a chef formerly with the high-end Dynasty kitchens.

Here you’ll find the full spate of Cantonese and contemporary fare, but for those who long for something different, the restaurant also offers a Shanghai

Sushi ii’s chirashi bowl features an assortment of sashimi and shellfish served on sushi rice. Chef Garrett Wong offers some of the best seafood. menu that includes xiao long bao (soup dumplings) and sheng jian bao (pork buns) that are "95 percent close to Shanghai," according to a friend who now lives in the Chinese metropolis.

Some dishes can be too authentic, so staffers make a point of steering diners away from things "local people don't like."

——— Waiakamilo Shopping Center, 1414 Dillingham Blvd., 841-8889. Lunch, dinner. $$

SUSHI ii In proprietor and sushi chef Garrett Wong I trust. He’s of a breed of stoic types who would simply lose face if failing to seek out and offer the very best seafood for clientele who put their faith into his little sushi bar/izakaya, which is packed most nights. (Try going during

lunch hour if you must get a seat.)

One of his most recent offerings is baby abalone you’ll down raw, though he’ll turn it over to the kitchen if you can’t bear to bite into the wriggling creatures.

As good as the sushi and raw selections are, such as snapper or whitefish with truffle ponzu, your non-fish-eating friends can join you for an equally wonderful hot menu that localizes and westernizes the izakaya concept with such selections as pork belly-wrapped asparagus, prosciutto- and basil-wrapped sea scallops, salt-and-pepper kalbi and lamb lollipops.

It’s not possible to have a bad meal here.

——— Samsung Plaza, 655 Keeaumoku St.; 9425350. Lunch (Wednesday-Saturday), dinner (Wednesday-Sunday). $$-$$$

HONOLULU STAR-ADVERTISER

Happy Hour Daily 3:00pm – 5:30pm

Sun-Thurs 11a.m.-10p.m. & Fri-Sat 11a.m.-11p.m.

I Primi Piatti Linguine e Sardine 17

Linguine, sautéed sardine, garlic, saffron, pine nuts, almond, onion, anchovy, raisin, bread crumbs tossed in olive oil.

Norma alla Taormina 18 Spaghetti with light spicy tomato sauce, chopped pancetta, eggplant, parmesan cheese topped with basil.

Tuna and Bottarga “Peperoncino” 20 Spaghettini, fresh tuna, bottarga, garlic and red chili peppers sautéed lightly in olive oil.

Fresh pasta Nero “ Squid peperoncino” 23 Squid ink linguine sautéed with sliced squid, chopped fresh tomato, watercress, garlic olive oil, anchovy and bottarga.

Fresh Pasta Nero “Frutti di mare” 25 Squid ink linguine sautéed with prawn, clams, scallops, chopped fresh tomato, garlic and olive oil.

Uni Pasta “ Ricci di mare “ 29 Spaghetti, fresh sea urchin, garlic, gently tossed in olive oil.

I Risotti

10 vegetable risotto “Giardinella” 16 Spaghetti alle “ Vongole” 21

Pesci misti 32 Fresh Hawaiian tuna filet prepared with herbs, beets, goat cheese and checca sauce on a bed of mixed greens.

Zuppa di Pesce “Mediterranean Medley” 36 Italian style snow crab and tomato bisque with stew of cod, clams, shrimps, scallops and baby octopus.

Le Carni

Grilled Chicken with brown butter sauce 22 Chicken breast and thigh grilled and topped with lemon butter caper garlic sauce, served with string beans and Yukon potatoes.

Spaghetti, fresh clams, garlic tossed in clam broth, white wine and olive oil.

Risotto, arugula, tomato, broccoli, zucchini, carrot, potato, bell pepper, garbanzo beans, fava beans, onion, celery.

Shrimp “ Pomodoro” with mozzarella 22

Funghi Porcini risotto with foie gras 27

Rosemary roasted pork shank served with Yukon potato puree, arugula and mustard.

Risotto sautéed with porcini mushroom, parmesan cheese topped with sautéed foie gras and balsamic reduction.

Pan roasted Duck breast 29

Spaghettini sautéed with fresh chopped tomatoes, fresh mozzarella, olive oil, garlic and basil.

Seafood Pasta “Pescatore” 23

Stinco di maiale 26

Thinly sliced duck breast topped with orange balsamic reduction sauce served with garlic sautéed mushroom.

Spaghetti sautéed with clams, shrimp, scallop and baby octopus in light spicy tomato sauce.

I Pesci

Bolognese alla “ Siciliana” 23 Spaghetti sautéed in meat sauce, spinach, eggplant, Garlic, chili and balsamic vinegar.

Fresh Hawaiian tuna filet prepared with herbs, beets, goat cheese and checca sauce on a bed of mixed greens.

Bolognese alla “ Classica” 24

Salmone alla griglia 26

Veal “Siciliana” 38

Filet of Alaskan king salmon, served with a prosciutto and anchovy, dill cream sauce accompanied with potato soufflé and asparagus.

Almond breaded cutlet topped with mozzarella cheese, served on top a bed of tomato sauce.

Fresh spinach tagliatelle pasta in classic meat sauce (beef, pork, chicken, foie grass and red wine).

Seared Ahi Tuna 24

Grilled Lamb Chops “Luca Pecorini” 49 Colorado lamb chops seasoned with mixed herb and spices, served with roasted Yukon Potato and string beans.

Filet di Manzo alla griglia 39 Grilled beef tenderloin drizzled with a red wine reduction, served with Yukon potatoes and string beans.

prices subject to change without notice

Waikiki Beach Walk • 227 Lewers St. Honolulu HI 96815 • Reservations 808.926.5050 www.TaorminaRestaurant.com H O N O L U L U S TA R - A D V E R T I S E R

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CRITIC’S PICKS ELIZABETH KIESZKOWSKI

Honolulu Star-Advertiser TGIF editor AZURE Azure offers rewards before patrons even see a menu: Its sophisticated, oceanside dining room has sleek Moroccan flair and well-informed servers, trained as “ambassadors” for the restaurant’s isle-centric menu, who set the tone early with attentive, dignified service. As for that menu: Chef Jon Matsubara has come into his own in Azure’s kitchen. His heady, richly flavored takes on local fare include lomilomi made from ami ebi (dried shrimp) and smoked swordfish made tender with duck fat, in addition to the restaurant’s trademark selection of seafood, direct from the fish market.

Azure’s assertive entrees are complemented by a variety of small plates and a seafood salad so fresh each bite is a new thrill, so you can dine like a magnate or a body-conscious Hollywood star.

——— Royal Hawaiian Hotel, 2259 Kalakaua Ave., Waikiki; 923-7311; www.azurewaikiki.com. Dinner. $$$$

943-5900; morimotowaikiki.com. Breakfast, lunch, dinner. $$$$

THIRTYNINEHOTEL

Let’s be upfront: Thirtyninehotel is a left-field choice for a Critic’s Pick, putting it in elevated company. But the food and the experience at thirtynine hold up to scrutiny. You’ll get fine, globally inspired fresh plates from an up-and-coming chef in a sophisticated, urban (if not European) environment, with art on display and tastefully curated music in the air.

Young chef Cody Pierce took over responsibility for the art space/lounge/ dance haven’s kitchen early in 2012, absorbing many aspects of mentor Jamal Lahiani’s “modern multi-ethnic cuisine,” influenced by Moroccan, Pacific, Indian and contemporary American tastes, all combined in the postage-stamp-size kitchen. The sauces are heady; the overall effect is delicious and healthy.

Visit to see Pierce flip foods over a high flame or flash-fry potato chips to order and be heartened by his avoidance of overly processed or GMO ingredients.

MORIMOTO WAIKIKI Pierce, who once worked at an Outback “Iron Chef” Masaharu Morimoto’s Steakhouse, says rightly he has “superWaikiki restaurant has an optimistic, enpowers” in cooking steak exactly to ortertaining character to match its nameder, but the ahi is equally amazing. sake. Sushi and sashimi are of the highest Note: Stay tuned and call ahead, bePHOTOS BY GEORGE LEE / GLEE@STARADVERTISER.COM quality, while other menu items reveal cause with permits pending, thirtynine the chef’s affection for surprising combiChef Cody Pierce, at top, works in a small kitchen at thirtyninehotel to crewill be enlarging and improving its nations and precise technique. The open ate his pau hana grill items, including the chips and salsa pictured above. kitchen. Its dining, however, is just fine layout makes it a great place to peopleright now. watch, and the outside dining area overtrumpets its partnerships with local farm- Pupukea greens; the Grilled Mango & Goat ——— looking the Ala Wai Boat Harbor has a ers. Most fish and the grass-fed beef are lo- Cheese Salad is a beautiful blend of fla39 N. Hotel St.; 599-2552. Dinner, late night. vors, with arugula and macadamia nuts. chic yet comfortable nautical appeal. Try cal, and the dishes are instant classics — $-$$ The tasting menu has no weak plates. Fish the ishi yaki buri bop, yellowtail tuna sauced or dressed delicately, but with cooked tableside in a hot stone pot; at enough panache to inspire oohs and ahhs. is cooked deftly: Try the opakapaka with 21 DEGREES NORTH pipikaula risotto and a pea and mint purée breakfast, brunch or lunch, swoon over The dining room is plush, if a bit dated, for happiness on a plate. the chef’s loco moco, made with Wagyu but it just feels good to settle in to a This restaurant at Turtle Bay Resort is beef and Morimoto’s version of hayashi padded chair as laughter from the resort’s ——— an under-the-radar treasure. It's the food, rice — home style, but rich and finely grounds or afternoon light drifts in. You’re Turtle Bay Resort, 57 Kamehameha Highabove all, that shines here. All the fruit balanced in its flavors. steps from the ocean, after all. The salads way, Kahuku; 293-6000; and vegetables used by chef John Arm——— are outstanding: Kahuku shrimp, Avocado turtlebayresort.com. Dinner (closed Sunstrong, who’s been with the resort since days). $$$$ Modern Honolulu, 1850 Ala Moana Blvd.; & Hearts of Palm is inspiring, made with 2006, are organic, and the restaurant 20

‘ILIMA AWARDS

HONOLULU STAR-ADVERTISER

(OPEN – 10PM )

Ward Center • Honolulu 808.589.2215 • Daveandbuster.com H O N O L U L U S TA R - A D V E R T I S E R

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CRITIC’S PICKS JOLEEN OSHIRO

Honolulu Star-Advertiser food editor NOBU WAIKIKI

Jimbo Motojima, owner of this popular udon shop, makes his own smoky broth Bright and delectable best describe that some say rivals the best in Japan, as the lineup here. Chef Nobuyuki “Nobu” well as noodles prepared just right, soft Matsuhisa’s signature style is in his exewith a touch of chewiness. cution of traditional Japanese dishes usPatrons can enjoy their noodles with a ing South American ingredients, and the wide variety of accompaniments. Kake results surprise and enliven the taste Udon, described on the menu as “plain,” buds. comes with fishcake and green onions.

A Big Island Heart of Palm salad, feaFrom there there’s udon in curry, udon turing grated strips of palm hearts topped with fried tofu, tempura chips, topped with microgreens sprinkled with seaweed, veggies and more. A family fapink peppercorns and accompanied by a vorite is Kamaage Udon, noodles precreamy vinegar-jalapeño dressing, is sented in hot water with dipping sauce nearly as refreshing as a cool cocktail. on the side, along with toppings of ginThe crisp yet hearty hearts are compleger, sesame seeds, tempura chips, green mented by the peppery greens, and the onion and lemon. freshness of both is brought forward by Even for gluten-sensitive folks like mythe acidic, spicy and lightly creamy self, Jimbo is a destination. I love the dressing. Sheer artistry. Another Nobu tonkatsu there. The thick pork slices are specialty, Black Cod Saikyo Miso, is unjuicy and tender, and the panko crust like any other miso butterfish I’ve tasted. crisp and light, never oily.

While the creamy flavor of the cod was Top off a satisfying meal with green familiar, the firm texture of the butterfish tea or vanilla ice cream brought in from was unique. The sweet flavoring of the Bubbies. sake and miso sauce was subtle and deli——— cious.

1936 S. King St., 947-2211. Lunch, dinner.

The decor at Nobu Waikiki is gor$$ geous, with deep, earthy hues that reference a rustic Japanese aesthetic.

TANIOKA’S SEAFOOD & CATERING Lantern-type fixtures and sea urchin-inspired chandeliers provide soft, warm Remember the song that rattles off a lighting. Nobu makes fine dining for spe- list of local food favorites? “I like my fish cial occasions a memorable experience. and my poi, ’cause I’m a big boy, Also recommended: Yellowtail pipikaula, lomi salmon, extra-large lilikoi Sashimi with Jalapeño, Scallop Kushiyaki …” Someone should write a song about and the 14 Carrot (freshly juiced carrot Tanioka’s, which has enough offerings ice cream served with five-spice carrot for 10 ditties, including an extensive crunch, mango, lime zest and white poke selection, its famous fish patties chocolate "greens”). and beloved fried chicken, and an array ——— of musubi.

Waikiki Parc Hotel, 2233 Helumoa Road, Snackers will love the boiled peanuts, 237-6999, www.noburestaurants.com. Din- crack seed and mochi, not to mention ner, late night. $$$$ red velvet cupcakes. Only in Hawaii.

When we moved last year, Tanioka’s was my go-to place to feed the generous JIMBO RESTAURANT folks who helped us paint, install flooring One thing I can say about Jimbo is and make our new place home. Day after that it’s consistent — consistently good. day, we’d chow down on Tanioka’s 22

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STAR-ADVERTISER / 2011

Nobu Waikiki’s blend of traditional Japanese with South American ingredients is evident in such dishes as Head On Shrimp Tobanyaki, above.

The restaurant’s decor, left, adds to a memorable fine-dining experience. tion with the proper intent: to highlight the food that’s being flavored. An examCOURTESY NOBU WAIKIKI ple of this synergy between ingredients can be found in the antipasti carpaccio: musubi and fried chicken. It didn’t matA vibrant vinaigrette and capers add just ter that we had to stand at the kitchen the right spark to enhance the freshness counter or sit on dropcloths next to of Nalo greens and pristine sashimi power saws. The humble but tasty slices. Boscaiora, a pasta entree with dishes added to the warm camaraderie. porcini mushroom and house-made Good memories are built on the kind sausage, is dressed in a light cream of food Tanioka’s provides: basic and unsauce that adroitly balances the dish’s deniably delicious. Now Tanioka’s is ofsmokiness without burdening it with fering wedding catering. What better heaviness. way to start a new life together?

Partake of the restaurant’s offerings in Also recommended: spicy ahi bowl, an intimate, relaxed yet sophisticated fried chicken, Goteborg musubi, cone setting of white tablecloths, soft lighting sushi, ahi patty, boiled peanuts. and attentive servers. One word of warn——— ing: Make reservations or you’re likely to 94-903 Farrington Highway, Waipahu, 671wait or be turned away.

3779, www.taniokas.com. Breakfast, lunch Also recommended: Roasted Mush(takeout only). $ room Salad Topped with Parmigiano, Half Chicken Al Forno, Panna Cotta with BERNINI Fresh Fruit and Wine Gelee.

Bernini is a haven where you can take ——— a deep breath and exhale a sigh of relief. 1218 Waimanu St., 591-8400, www.berninihonolulu.com. Dinner You won’t find extremes here. Flavors are surely lively at Bernini, but they func- (closed Mondays). $$$ HONOLULU STAR-ADVERTISER

2012 FIRST PLACE

RESTAURANT

2028 Dillingham Blvd.

Lunch: M-Sat 10am – 2pm Ph 845-4564 • Fax 845-6564

LUNCH WAGON

At S. Beretania St. and Lauhala St. (Behind Queen’s Medical Center, Across Board of Water Supply) Lunch: M-Fri 10:30am – 1:30pm Ph 286-6161

koi808.net • 845-4KOI H O N O L U L U S TA R - A D V E R T I S E R

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CRITIC’S PICKS BETTY SHIMABUKURO

Honolulu Star-Advertiser “By Request” columnist KISS MY GRITS If you have friends from the South who’ve been separated for too long from cheesy grits, Carolina barbecue or a decent po’ boy, take them to Kiss My Grits.

They may well weep, so great will be their joy.

You, meanwhile, can appreciate the sheer audacity of a place that will give you “a biscuit as big as a cat's head served with your choice of fixins.” A place that cares nothing about your waistline except how to make it happily expand, that will serve you seafood any way you like it, as long as it’s fried. And where you get a deviled egg with just about anything you order.

The greater your disconnect from traditional Southern cuisine, the greater will be your sense of awe.

In my case: Until my first visit here I had never understood hush puppies.

They seemed like blobs of fried dough with none of the character of andagi.

Made here they are crunchy, light and full of yum. The menu has many such revelations. Also fabulous: fried green tomatoes, fried shrimp and Smoky Mac N Cheese.

——— Puck’s Alley, 1035 University Ave.; 3480626; kissmygritsyall.com. Lunch, dinner. $-$$

YATAIMURA The top-floor food mart at Shirokiya has always been a great place to hang out, with its live cooking stations and variety of packaged foods beckoning to be carried away. But since it was reborn last year as Yataimura, the place has graduated from fun to fab, my favorite place to eat in all of Ala Moana Center.

You’ll find two dozen “yatai,” individual stands offering hot foods, cold salads and room-temperature bento. Choose fancy sushi or a variety pack of musubi.

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‘ILIMA AWARDS

Miso butterfish or grilled abalone. The selection is dizzying and not just Japanese. Chinese and Korean favorites are here, too.

Pick bento-style lunches or have ramen, tempura or yakitori made to order.

Visit the beer garden for a $1 Bud or a $2 Kirin. Watch the takoyaki chefs turn out their luscious octopus dumplings. Walk around the whole place before you decide. Keep in mind that although you can only eat so much, you could also pick up dinner.

——— Shirokiya, Ala Moana Center; 973-9111; www.shirokiya.com. Breakfast, lunch, dinner. $-$$

HIROSHI EURASION TAPAS Hiroshi Fukui was one of the first friends I made when I started writing about food more than a decade ago. He guided me through the labyrinth of Japanese cooking and taught me to fry shrimp. So although I might quarrel over that strange word “Eurasion,” I have a natural inclination to like his restaurant and love his food.

Still, you should trust me. Fukui has a way of merging East and West that is both adventurous and elegant. Have the Sizzlin’ Hamachi Carpaccio with truffled ponzu, the kampachi “en papillote” or the mekajiki (swordfish), panko-crusted with roasted shiitake mushrooms. Keep in mind that Fukui is an avid fisherman, so if you see a special listed as “chefcaught,” order it. It could well have been reeled in that morning.

And keep an eye out for his contemporary kaiseki dinners — 10-course meals with wine pairings. No one should die without trying at least one.

Trust me, or if not me the many people I’ve sent to Hiroshi’s. My two oldest kids live in the food-happy towns of Los Angeles and Baltimore, yet when they

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Chef Hiroshi Fukui of Hiroshi Eurasion Tapas arranges sushi using kampachi, ahi and foie gras for the ‘Ilima Awards cover. come home just about the first thing they say is, “When are we going to Hiroshi’s?”

——— Waterfront Plaza, 500 Ala Moana Blvd.; 533-4476; www.hiroshihawaii.com. Dinner. $$$

magnet for the island’s top chefs?

Pork chops and fried rice are the staples, but you also want the ribs, steak, smoked pork, ahi belly, steamed clams and spicy chicken (and chicken gizzards).

The newer Side Street Inn on Da Strip in Kapahulu is a larger, more traditional restaurant, with some of the same faSIDE STREET INN/SIDE STREET vorites plus an extensive salad menu INN ON DA STRIP and such starters as “Da’ Siamese twins, Those who don’t know any better Mr. Roast Pork and Char Siu with Bao.” would likely drive on past the original Da Strip also offers Sunday breakfast.

Side Street Inn, nondescript as it is, Pork Chop Moco. Mmmm. tucked around the corner from Ala ——— Moana Center. Inside it feels like your avSide Street Inn, 1225 Hopaka St., 591-0253; erage bar, emphasizing booze and busy Side Street Inn on Da Strip, 614 Kapahulu TV screens. But by now we all know betAve., 739-3939; sidestreetinn.com. Dinner, ter, right? Who hasn’t heard of chef Colin late night. Weekday lunch, Hopaka Street Nishida and the good, honest cooking only; Sunday breakfast, Kapahulu only. $$ that has made Side Street Inn a late-night HONOLULU STAR-ADVERTISER

UNMISTEAKABLY NEW YORK. IN THE HEART OF WAIKIKI. Mahalo Hawai‘i for your continued patronage and keeping us one of Hawai‘i’s Top Restaurants! Make your holiday reservations now and give your loved ones the gift that will make them drool–the Wolfgang’s Steakhouse by Wolfgang Zwiener Gift Card.

Wolfgang’s Steakhouse by Wolfgang Zwiener uses only USDA Prime Grade Black Angus Beef, dry-aged in house to perfection for luxurious, meltingly tender and juicy steaks, served sizzling hot with a perfectly caramelized crust.

Open for lunch, happy hour, dinner & weekend brunch. Private rooms available.

Royal Hawaiian Center, Bldg C, Level 3 808.922.3600 • opentable.com • wolfgangssteakhouse.net H O N O L U L U S TA R - A D V E R T I S E R

‘I L I MA AWA R D S

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PUBLISHER’S CHOICE DENNIS FRANCIS

President and publisher, Honolulu Star-Advertiser AZURE My favorite restaurants must always excel at three things: high-quality food, excellent service and great ambience. Azure accomplishes these nicely.

Of course, nearly everything on chef Jon Matsubara’s menu will be to your liking but my favorite dishes are any of the three or four fresh fish entrées offered daily.

Since these are bought daily at the fish market, your options will vary. I realize Azure is primarily a seafood restaurant, but my other favorite dish is the rib-eye steak. One of the best steaks in town!

The restaurant’s decor is elegant inside or you can opt for the more scenic route and sit outside under the beachside canopy. Reservations are a must.

——— Royal Hawaiian Hotel, 2259 Kalakaua Ave., Waikiki; 923-7311; www.azurewaikiki.com. Dinner. $$$$

BRUCE ASATO / BASATO@STARADVERTISER.COM

First-time Hawaii visitors Elizabeth and Sherman Adams of San Francisco celebrate their one-year wedding anniversary enjoying a sunset dinner on the lanai at Azure Restaurant in the Royal Hawaiian Hotel.

Choose from King Crab, Dungeness Crab, Lobster, Blue Crab, Shrimp, Clams, and more!

We’ve got Lemon Pepper, Garlic Butter, Raging Cajun, and our favorite, THE WORKS!

Keeaumoku St.

Mild, Medium, Spicy, or even Ghost Chili Pepper!

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‘ILIMA AWARDS

S. King St.

655 Keeaumoku St. #101 • Samsung Plaza

(808) 955-2722 • www.ragingcrab.com Kapiolani Blvd.

Monday – Thursday 12pm-10pm Friday – Sunday 12pm-12am

HONOLULU STAR-ADVERTISER

PRODUCER’S CHOICE DEENA DRAY

Executive director, Diamond Head Theatre ously the best fries I have had in Hawaii); Market-Fresh Fish Tacos (so moist); Truffle Slider Burgers; “Angry” Mac and My husband and I have a monthly Cheese (you have got to try this!); and Sunday tradition of walking from Kapiolani Park into Waikiki, and one of our fa- the Ho Farms Tomato Medley.

Best of all, RumFire supports our vorite spots for a sunset and cocktails is opening nights at Diamond Head TheRumFire at the Sheraton Waikiki. atre so I get to have their fabulous food With a simply stunning view, refreshing libations and delectable pupu, what’s more often than just on my Sunday not to like? My husband enjoys the High strolls!

——— Maka Mai Tai — tangy, gingery but poSheraton Waikiki, 2255 Kalakaua Ave.; tent. I stick to my glass of pinot gris.

922-4422; www.rumfirewaikiki.com.

Favorite pupu (at great happy hour prices) include Yukon French Fries (seri- Lunch, dinner. $$$

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CALL (808) 422-0059 | www.larrysbakery.com ‘ILIMA AWARDS

27

STAR CIRCLE Restaurants that have been ‘Ilima winners for 10 years or more

ALAN WONG’S

forbidden rice and a sauce of ginger and wasabi.

Good preparation for a dinner here is As a chef Yamaguchi is creative and to check out blog.alanwongs.com, for precise. As a businessman he is a force the chef’s own record of the brainstormof nature, with restaurants across the ing behind certain items on the menu. country, in Japan and on Guam. The The need to use up a leftover container Hawaii Kai restaurant was his first and of seasoned vinegar, for example, led to remains his flagship — worth a visit, two weeks of vinaigrette trials and eveneven if you’ve been to one of his others, tually the Crazy Asian Salad of roast to see how it all began. duck, pork hash lumpia and local greens ——— tossed in Hoisin Balsamic Vinaigrette.

Hawaii Kai Towne Center, 6600 KalaniMakes you wonder how the Mini Loco anaole Highway; 396-7697. Other locaMoco came to be, a local standard intertions in Waikiki, Ko Olina, Maui, Kauai, preted as a meatloaf of unagi (freshwater Hawaii island; royshawaii.com. Dinner. eel) crusted with mochi, topped with a $$$ quail egg and featuring wasabi-kabayaki sauce standing in for the brown gravy.

RYAN’S GRILL The kitchen here is best viewed as a laboratory, a place of culinary experiHow is it that a salad made of peas bements that yields a menu full of items comes legendary? Can’t be the water that combine the rascal with the impec- chestnuts. Maybe it’s the bacon or the cable. Always clear is the emphasis on creamy dressing. Whatever, the Crunchy local ingredients, from fresh island fish Pea Salad has always been and will alto okolehao. ways be a Ryan’s staple. Ryan’s has lots By the way, if you’d like to eat like a of staples, befitting a popular spot that president (reservations are a must!), or- has been open since 1983. Consider the der President Barack Obama’s favorite crab and artichoke dip, Jamaican Jerk dish: Twice-Cooked Shortribs SoyFries and Korean-style salmon. More reBraised & Grilled Kalbi Style. cent additions to the list of favorites are ——— pizzas — with sausage and roasted 1857 S. King St., third floor; 949-2526; alan- mushrooms, for example, or with wongs.com. Dinner. $$$$ chicken, spinach and garlic.

The vibe at Ryan’s is one of escape.

Diners flee the office here for pau hana ROY’S RESTAURANT or a quick lunch. The Lilikoi Margarita is Roy Yamaguchi describes his food as a bonus.

“Hawaiian-inspired Euro-Asian cuisine,” ——— which might sound like so much frouWard Centre, 1200 Ala Moana Blvd.; 591frou except that he also defines it sim9132; www.ryansgrill.com. Lunch, dinner. ply: the freshest local ingredients $$ (especially seafood) merged with European sauces and bold Asian spices. The STARBUCKS COFFEE HAWAII best of all worlds.

The mission statement is made real in You know what’s really great? A Stardishes such as Angry Tiger Shrimp, with bucks Peppermint Mocha, available only shiitake porridge and a lobster broth fla- during the holidays and packing 410 vored with lemongrass and Thai basil; calories. Santa forgives.

Golden Seared U-10 Sea Scallops, with Starbucks is coffee and pastries, Frapasparagus from Waialua and Chinesepuccinos and sandwich wraps, reserve style preserved lemon; or the classic Hot coffees by the bag and cute coffee cups.

Iron Seared Miso-yaki Butterfish, with It’s so familiar that many people order 28

‘ILIMA AWARDS

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

A server takes dishes from the counter outside the open kitchen at Roy’s Restaurant in Hawaii Kai, Roy Yamaguchi’s flagship restaurant. by rote. But there’s always something new or something seasonal, like that Peppermint Mocha, to freshen the experience. Introduced last October was the Blonde Roast, a light-bodied coffee for those who like their caffeine a little less bold.

——— Multiple locations; www.starbucks.com. $

ZIPPY’S Brothers Charles and Francis Higa started Zippy’s in 1966 as a drive-in sell-

ing saimin. Look what it has become: an island icon. It’s not just the food; it’s the way that going to Zippy’s is embedded in the whole experience of growing up local.

When folks move away they maintain a stubborn yearning for Zippy’s chili, saimin or a Zip Pac. And when they come home it’s very often “First stop: Zippy’s.”

——— Multiple locations; www.zippys.com.

Breakfast, lunch, dinner. $-$$ HONOLULU STAR-ADVERTISER

TO P RESTAU RANTS | A

Warhol said

everyone gets 15 minutes of fame.

Well,we’re coming back

for seconds.

an assortment of sandwiches, soup, salads, desserts and freshly baked scones, all served in an elegant, Victorian setting — but be sure to call ahead for reservations. Recommended: scones with homemade lemon butter curd, teriyaki chicken sandwich, Lady Tiffany’s set menu.

——— 407 Uluniu St. (Kailua Medical Arts BuildInformation in these reviews may have changed. For the latest, please contact the ing); 230-8832; www.acupoftea.com. Lunch establishments. A list of restaurants by type (closed Monday). $$-$$$ of cuisine is on Page 80; by neighborhood ALAN WONG’S on Page 81.

#-A

See Star Circle, Page 28

4KINGS KITCHEN Receive the royal treatment at this diner, which offers upscale plate lunches and an organic menu that represents a “fusion of different cultures.” Mini-plate options are now available and 4Kings’ ono housemade salad dressings have been bottled to go. Recommended: Garden Isle bone-in short ribs, mochiko chicken, seared ahi poke salad, Not Your Normal Loco (fish burger instead of ground beef).

——— 2671 S. King St.; 951-5464. Lunch, dinner (closed Sunday-Monday). $$

12TH AVE GRILL There’s something for everyone at 12th Ave Grill, which serves contemporary bistro-style American fare. Highly popular is the baked mac and cheese (creamy pasta with smoked parmesan and toasted bread crumbs, with mushrooms or ham as add-ons). It’s comfort food for kids and the inner child in us all.

Recommended: roasted beets, grilled pork chops, smoked ahi bruschetta.

——— 1145 12th Ave.; 732-9469; www.12thavegrill.com. Dinner (closed Sunday). $$$

Introducing Chef James Aptakin.

Let the art begin.

21 DEGREES NORTH See Critic’s Picks, Page 20

53 BY THE SEA See The Newcomers, Page 58

3660 ON THE RISE See People’s Choice Awards, Page 6

2500 Kuhio Avenue at the corner of Liliuokalani 808.921.5564 www.MAC247Waikiki.com

ALICIA’S MARKET So much more than just a grocery, Alicia’s Market is the place to go for a mix of Chinatown and Hawaiian plate lunches. Patrons may have a tough time finding a space in the tiny parking lot situated off Nimitz Highway after Sand Island Access Road, but once you sample the many varieties of poke or buy a pound of roast pork, char siu or Peking duck, you’ll return to this family-run store time and time again for your next football party or family gathering.

——— 267 Mokauea St.; 841-1921. Lunch, dinner (closed Sunday). $

ALLEY, THE (AT AIEA BOWL) The oxtail soup. The grilled turkey marinated in Coca-Cola. The braised pork and pulehu steak. The Lemon Crunch Cake.

Especially the Lemon Crunch Cake. This casual, crowded, unassuming place is the province of bowlers, yes, but also of people who just love food.

On Tasty Tuesdays, chefs Shane Masutani and Glenn Uyeda offer a fivecourse prix-fixe menu that really shows what they can do. The falling pins in the background — bonus atmosphere.

——— 99-115 Aiea Heights Drive; 486-3499; www.aieabowl.com. Breakfast, lunch, dinner, late night. $-$$

AMASIA See Critic’s Choice, Page 13

A CUP OF TEA

ANDY’S SANDWICHES & SMOOTHIES

Choose from more than 30 teas from around the world and special seasonal brews during the holidays to enjoy with

Andy and Norma Rodrigues’ quaint mom-and-pop shop in Manoa Valley is a hoppin’ place, even after 35 years. Folks

HONOLULU STAR-ADVERTISER

‘ILIMA AWARDS

29

A-B | TO P RESTAU R ANTS line up out the door at lunch for a dose of hospitality and homemade goodies such as the hot turkey mushroom sandwich, tuna melt, smoked ahi spread with avocado sandwich, and vegetarian tostada salad. At the glass counter, even the baked goods — scones, turnovers, cookies and more — are happy to see you. Patrons wash it all down with favorite smoothies including Red Bull, guava and raspberry cream flavors.

——— 2904 E. Manoa Road.; 988-6161; www.andyssandwiches.com. Breakfast, lunch (closed Saturday). $

ANNA MILLER’S A lot of people think pie when you mention Anna Miller’s, and rightfully so.

But the restaurant’s 24-hour breakfast option is another reason it’s a good pick for a casual meal any time of day. Ono for waffles at 4 p.m. on a Wednesday?

You can do that here. Feel like eating a fat steak for brunch? You can do that, too. You can’t go wrong with the

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

Farmer’s Breakfast, served with two eggs and two pancakes and a choice of meat and side dish. Sandwiches are another specialty; the Club House can be ordered one of eight different ways and melts are served with six different options of meat inside grilled rye bread.

——— 98-115 Kaonohi St., 487-2421; www.annamillersrestaurant.com. Open 24 hours. $

ASSAGGIO Thomas Ky, once a 13-year-old immigrant from Vietnam, began his rise to success as a restaurateur washing dishes and busing tables in New York.

He now owns an award-winning chain of six Italian eateries on Oahu that offer an abundance of rich pasta dishes, as well as seafood, veal, chicken and steaks — all served with an endless basket of warm, housemade bread. The oft-ravedabout Caesar salad is prepared tableside (minimum two orders). Recommended: chicken anchovy olio, spicy jumbo shrimp, tiramisu.

ASUKA NABE + SHABU SHABU See The Newcomers, Page 58

AZUL The showcase restaurant at the JW Marriott Ihilani Resort and Spa has always offered an elegant experience with exceptional service and romantic ambience. Now the menu has gone Italian, a welcome shift from the rather staid classics of the past. Try the ravioli stuffed with spinach or crab, or veal with truffle oil, an occasional special. Reserve a STAR-ADVERTISER / 2008 table on the patio overlooking the lagoon and you’ll enjoy dinner with the Assaggio Restaurant serves rich pasta dishes such as Scallop and hammerhead sharks.

Jumbo Shrimps Alla Bolla.

——— JW Marriott Ihilani Resort and Spa, Ko ——— Olina; 679-0079; www.ihilani.com.

Ala Moana Center, 942-3446; Koko Marina Dinner, wine bar. $$$-$$$$ Center, 396-0756; Town Center of Mililani, 623-5115; 4346 Waialae Ave., Kahala, 732- AZURE 1011; 354 Uluniu St., Kailua, 261-2772; 777 See Critic’s Picks, Page 20; Publisher’s Kamokila Blvd., Kapolei, 674-8801; www.assaggiohi.com. Lunch, dinner. $$ Choice, Page 26

SANUKI UDON

TSUKU TSUKU TEI

Daily Handmade Udon

Mon-Sat Lunch 11am-2:30pm Dinner 5:30pm-9pm Sun Lunch 11:30am-2:30pm

641 Keeaumoku St. (free parking available)

MAHALO MITSU-KEN

NEW RESTAURANT

Dine-In & Take-Out www.e-liciousdishes.com Ph: 536-9680 Cell : 753-0050

| 946-6147

For Voting Us Hawaii’s Best Home of the Famous Garlic Chicken 1223 N. School St.

848-5573 Visit us at our new location in 2013 2300 North King St. 30

‘ILIMA AWARDS

Breakfast • Lunch Catering • Okazu Tues-Sat 5:00am-1:00pm Sun-Mon Closed

Now at 909 Kapiolani (Prime Corner of Ward & Kapiolani) FREE Parking in Garage on Ground Floor & Restaurant Entrance at Ewa/Kapiolani Corner HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | B

B BA-LE SANDWICHES & BAKERY In 1984, Thanh Quoc Lam opened the first Ba-Le sandwich shop in Chinatown.

Today, you can get your fix of traditional Vietnamese favorites such as pho and banh mi (sandwiches on chewy French bread), including the tasty lemongrass chicken sandwich, at more than 20 locations across the state. The bakery’s popular cranberry crisps and whole-grain or furikake puffs are sold at Ba-Le’s in-house bakery (La Tour Bakehouse) at its main warehouse on Nimitz Highway, at farmers markets and at Foodland.

——— Multiple locations; www.ba-le.com. $

BANZAI SUSHI BAR Whether seated outdoors, indoors or Japanese-style on cushions at low tables, patrons can pick from an extensive menu of pupu, drinks and tons of sushi rolls. Health-conscious folks can choose from a handful of vegan dishes or request brown rice or soybean paper (at extra cost) for their sushi. End the night on a sweet note with the banana-cinnamon tempura served with coconut ice cream. Recommended: hamachi jalapeño ponzu, Maui Wowi, Volcano and Hawaii rolls.

——— North Shore Marketplace, 66-246 Kamehameha Highway, Haleiwa; 637-4404; www.banzaisushibarhawaii.com. Lunch, dinner. $$$

cake, roasted rainbow beet salad, Kona coffee spring roll.

——— Moana Surfrider, 2365 Kalakaua Ave., Waikiki; 921-4600; www.beachhousewaikiki.com. Dinner. $$$$

BERNINI See Critic’s Picks, page 22

BIG CITY DINER Fourteen years ago, local boy Lane Muraoka planted the seed of the first BCD in Kaimuki. Since then, four other locations have sprouted up across Oahu. Families have a good time at this upbeat restaurant and enjoy ono localkine favorites such as fried min noodles, spicy soybeans, Mamasan’s Monster Meatloaf and Grandma’s Famous Kim Chee Burger. Makes you feel right at home, especially when you can sit back, relax and watch the game on TVs throughout the dining room. Recommended: guava-BBQ baby back ribs, boneless Korean kalbi steak, kim chee fried rice.

——— 3565 Waialae Ave., Kaimuki, 738-8855; 108 Hekili St., Kailua, 263-8880; Ward Entertainment Complex, 591-8891; 94-800 Ukee St., Waipio, 678-8868; Pearlridge, 487-8188; www.bigcitydinerhawaii.com.

Breakfast, lunch, dinner, late night. $$

BLT STEAK

Don’t let the acronym fool you. BLT stands for Bistro Laurent Tourondel, for the world-renowned French chef who lends his name to the global restaurant chain. This French-influenced American steakhouse offers prime cuts of beef, fresh seafood, weekly specials and an outstanding raw bar of seafood and sushi. Although BLT is best known for its steaks, the free oversized popovers BEACHHOUSE AT THE MOANA (airy, croissant-like delights) and tasty chicken liver paté spread pull in a close Dine on modern classic cuisine such as seafood and steaks, including Wagyu second. Recommended: lobster Cobb salad, tuna tartare, crispy whole fish, beef, enhanced by fresh, local ingredipeanut butter chocolate mousse with ents while taking in postcard-perfect banana ice cream. views of Diamond Head and Waikiki ——— Beach. The setting alone makes dining 223 Saratoga Road, Waikiki Beach Walk; at this premier oceanfront establish683-7440; www.bltsteak.com. Dinner. ment worth every penny. Recommended: steak tartare, Beachhouse crab $$$$

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‘ILIMA AWARDS

31

VEG ETARIAN

Isles behind curve on vegetarian options

By Nadine Kam nkam@staradvertiser.com

T

he proliferation of food trucks over the past few years has ensured a steady supply of culinary novelty and all the hottest food trends rippling across the country. But if there’s one area where Hawaii has lagged, it’s in the availability of vegetarian and vegan dishes.

Everyone can manage to toss a salad together, but there’s little dedication to focusing on the growing number of noncarnivores who choose to avoid meat out of health or ethical concerns.

You can find a salad or fruit bowl anywhere, but if you crave a little more variety, here are a few of my favorite vegetarian dishes: Licious Dishes Tri-layer Dip: Who doesn’t love a tri-layer dip? But between the sour cream and refried beans, that love comes with worries about excess fat. I could eat tubs of this raw, organic version which contains no beans. In their place is a mash of sunflower seeds, sun-dried tomato, scallion, cilantro, cumin, jalapeño and chipotle, for guilt-free authentic Mex flavor. Real guacamole and a “sour cream” made with cashews, lemon juice and water balance the dish, sold in near 10-ounce portions for $9. Enjoy them with your own tortilla chips or continue in health mode and order up a bag of Licious Dishes flax chips. Takeout at 650 Iwilei Road, Kale’s Natural Foods in Hawaii Kai or visit www.eliciousdishes.com for farmers market availability.

Kale’s Deli Garam Masala Tofu Scamble: Tofu subs for eggs in this dish ($8.25) cooked up at Kale’s Deli inside Kale’s Natural Foods in the Hawaii Kai Shopping Center, 377 Keahole St. The organic tofu is scrambled with red bell pepper, red onion, a light yellow curried spice blend and local Otsuji kale.

Kale, of course, is one of the most beneficial greens you could eat, containing CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM more than 45 flavonoids with antioxidant and anti-inflammatory properties. Down to Earth’s vegetarian lasagna is made with four kinds of cheese: ParmeIt’s popping up on a lot more menus san, mozzarella, provolone and cheddar.

32

‘ILIMA AWARDS

these days. Call 396-6993.

Da Falafel King Falafel Sandwich: Falafel here tends to be bready, but Da Falafel King makes the chickpea fritters the way I like ’em, light with an even, well-textured bit of crunch. You can watch the falafel being made on the spot, and the $8 sandwiches come packed with hummus, raita and four vegetable choices, from red cabbage to pickled greens. As good as this sandwich is, the King’s red and green hot sauces are like crack to me. In the Waikiki Trade Center, 2255 Kuhio Ave. Call 223-7899.

Cafe Taj Mahal Curry: Indian restaurants are a great place to find vegetarian dishes, and at Cafe Taj Mahal it’s no surprise to find options running from appetizers of papadums and vegetable pakoras (fritters), to breads including garlic and onion naan, as well as dhal, eggplant and mixed vegetable curries.

Even without the main ingredient, the curries that start with onions, garlic and aromatic spices are intoxicating in their own right. At 3036 Waialae Ave., next to Sabrina’s. Call 732-6496.

Down to Earth Lasagna: Multilayered and filling, you can help yourself to as much as you want from the steam table, where hot entrees are priced at $9.59 per pound ($7.99 per pound on Fridays). With apologies to true vegetarians/vegans, this one has four kinds of cheese — Parmesan, mozzarella, provolone and cheddar — between layers of organic pasta, zucchini, crushed tomatoes, marinara and spinach. I go to the university branch at 2525 S. King St., 947-7678. Other stores are at Pearlridge, Kailua, Kapolei and Kahului. Menus may vary, but lasagna is generally served only on Wednesdays.

Simple Joy Vegetarian Cuisine Shrimp Alla Scampi: Faux meat has come a long way, and the yam root that goes into the faux shrimp accenting this dish ($9.95) makes it a ringer for the bouncy texture of the shellfish.

You may find yourself a convert to the vegetarian way after trying this. At 1145 S. King St.; 591-9919.

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

BOGART’S CAFE After an energizing morning stroll up Diamond Head, head on down to this popular breakfast joint to rejuvenate with a refreshing acai bowl that bursts with strawberries, blueberries and bananas. But be prepared for long lines and a shortage of parking in the strip mall. Also recommended: eggs Benedict, breakfast bagels.

——— 3045 Monsarrat Ave., Kapahulu; 7390999. Breakfast, lunch (cash only). $$

BOOTS & KIMO’S HOMESTYLE KITCHEN Long, long lines are common here — no matter if it’s 8 a.m. on a Saturday or 1 p.m. on a Tuesday. If you have the patience to wait, you’ll be rewarded with generous plates of comfort food. Lots of items are described on the menu as “onolicious”: The Onolicious Fried Rice is a winner, and the legendary Onolicious Pancakes with Kimo’s famous

macadamia nut sauce is a dish known ’round the world.

——— 151 Hekili St., Kailua; 263-7929. Breakfast, lunch. $

BRASSERIE DU VIN This chic bistro is in Chinatown, but once you step inside, close your eyes and voila — welcome to Paris! Enjoy the romantic ambience indoors or on the open-air patio while sipping a selection from the impressive wine list (bottles are half-off Tuesday evenings) to accompany the exquisite French fare. Recommended: baked brie, roasted pork chop, grilled Big Island rib-eye.

——— 1115 Bethel St.; 545-1115; www.brasserieduvin.com. Lunch, dinner (closed Sunday). $$$

forno” (“baked in an oven”) and whipped up fresh daily with homemade pasta. Whether you decide on the carbonara, bolognese, funghi, asparagus or vegetarian versions, it doesn’t matter because you’ll be back for more. Recommended: bolognese lasagna, smoked salmon sandwich.

——— 1120 Maunakea St.; 585-2845; www.brunosforno.com. Lunch, dinner (Thursday-Saturday only); closed Sundays. $$

BUFFALO WILD WINGS

This popular restaurant chain known for its Buffalo chicken wings and signature sauces is an ideal hangout for sports fans who can take advantage of daily beer specials and multiple flatscreen TVs placed throughout the joint, in Discovery Bay Center at the edge of Waikiki. Recommended: spicy garlic BRUNO’S FORNO chicken wings, Buffalo ranch chicken This Italian eatery in Chinatown is sandwich, Big Jack Daddy Burger. known for its luscious lasagna served “al ———

1778 Ala Moana Blvd., Waikiki; 983-3933; www.buffalowildwings.com. Lunch, dinner, late night. $$

C CACTUS Chef/owner John Memering deserves credit for attempting to bring something new to Hawaii with Cactus, specializing in Latin-American fare. The dishes run heavy, from Malbec-braised Kuahiwi short ribs with Waianae yucca and chimichurri sauce to muscovy duck carnitas and day-boat catch steamed in banana leaves with coconut. Side dishes of plantains, Himalayan red quinoa and black bean risotto provide some balance.

An enchilada also gets a healthful makeover with a filling of roasted local

REAL Food • REAL Beer • REAL People • REAL Great Service Hawaii’s REAL gastropub serving over 200+ bottled beer, 24 drafts and full cocktail bar. Amazing beer friendly pub food by Chefs Troy Terorotua and Mike Longworth.

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Wide Selection of Sake, Shochu, Beer, Cocktails, Whiskey & Wine

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C | TO P RESTAU R ANTS squash, Hamakua mushrooms, tomatoes, roasted peppers and Kahuku corn.

Wines from Argentina, Chile, Peru, Spain and Mexico, sangria, horchata and Mexican sodas complete the journey.

——— 767 Kailua Road; 261-1000; cactusbistro.com. Lunch, dinner. $$$

CAFÉ JULIA

Drink specials starting at $4.50, 4pm-6pm Plus live entertainment nightly.

HOT. AND COOL. 15% KAMA‘AINA FOOD DISCOUNT AND COMPLIMENTARY SELF-PARKING WITH $25 PURCHASE. LOCATED OCEANFRONT AT SHERATON WAIKIKI. WINNER OF THE “PRODUCER’S CHOICE” ILIMA AWARD. RUMFIREWAIKIKI.COM 921-4600

It was good to see this space at the Richards Street YWCA spring back to life again as one of only a handful of settings for a relaxed, elegant lunch in the downtown area. Heading the kitchen is Lance Kosaka, formerly of Alan Wong’s The Pineapple Room, which shows in entrees built from layers of locally sourced ingredients. Because of the crowds, breakfast is your best bet if you want to enjoy a STAR-ADVERTISER / 2012 meal in relative peace. The cafe covers all the basics with a few twists such as Café Julia at the Richards Street eggs Benedict with housemade chorizo YWCA has quickly become a trendy and polenta, and smoked salmon bruDowntown lunch spot. schetta. Downtown power brokers can feast on kalbi beef, pork belly, chops and burgers. Pastas and couple of fish dishes not accepted and the wait can be long. complete the picture.

Takeout might be a better option.

——— ——— 1040 Richards St.; 533-3334; cafejulia2509 S. King St., 951-7447; www.cafemahahawaii.com. Lunch (weekdays), Sunday ranihawaii.com. Dinner. $$ brunch; dinner service pending liquor license. $$ CALIFORNIA BEACH ROCK ‘N SUSHI CAFE KAILA This Ward Avenue sushi joint is a popular pick for dinner before a movie at Expect a line of early risers waiting to nearby Ward Theatres or a concert at jump-start their morning with a quality Blaisdell Arena. The dining room can get breakfast and the bracing taste and noisy — in a good way — as customers aroma of delicious coffee at this Moiliili order from the relatively extensive menu establishment, which is also known for of traditional and new-wave sushi. Recits stellar customer service. Recommended: Local Scramble, Belgian malted ommended: Crunchy Roll, Creamy Mermaids, Firecracker Roll, Flamin’ Tuna waffle with fruit topping, chicken pesto Roll, Hot Lava Roll. panini.

——— ——— 404 Ward Ave.; 597-8000; www.californiaMarket City Shopping Center, 2919 Kapiolani Blvd.; 732-3330. Breakfast, lunch. $$ beachrocknsushi.com. Lunch (weekdays only), dinner. $$ CAFE MAHARANI CASABLANCA MOROCCAN The northern Indian fare here is stimuCUISINE lating and delicious, incorporating an astonishing variety of spices in dishes Don’t be fooled by the curtains on the including a rich chicken coconut korma, ceiling, the rugs covering the walls or the intensely satisfying lamb in a spinach ethnic music softly emanating from the curry, and perfectly cooked, vivid saffron walls. It’s not Morocco, it’s Kailua, rice. But we can’t recommend the restau- though you wouldn’t know the difference rant without a warning that seating and when you sample Casablanca’s food. service are haphazard. Reservations are More of an experience than dinner, 34

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. courses range from a vegetarian plate of hummus, baba ghanouj and pita to grilled lamb spiced with fiery harissa sauce. The house special lamb is recommended. Bring a cooler of beer or your favorite bottle of wine and friends who don’t mind eating with their hands.

——— 19 Hoolai St.; 262-8196. Dinner (closed Sunday-Monday). $$$-$$$$

CHAI’S ISLAND BISTRO The ever-humble, ever-smiling chef Chai Chaowasaree continues to impress with his award-winning Euro-Asian and Pacific Rim cuisine and an entertainment lineup of top local acts performing nightly Wednesdays through Saturdays.

Recommended: kataifi and mac nutcrusted jumbo prawns, crispy whole snapper, braised kurobuta pork osso bucco, white chocolate amore truffle.

——— Aloha Tower Marketplace; 585-0011; www.chaisislandbistro.com. Dinner. $$$$

CHAMPA THAI Thai restaurants are synonymous with curry, and Champa Thai does not disappoint. Also on the menu are Thai favorites such as spring rolls, salads, soups, noodles and vegetarian dishes, and ala carte items including honey shrimp and lemongrass chicken or mahimahi. Recommended: pad thai, panang, green curry, King of Chili (pad gar pao).

——— 306 Kuulei Road, Kailua, 263-8281; Pearl Kai Center, Aiea, 488-2881; 2452 Waialae Ave., 732-0054; www.champathai.com.

Lunch (except weekends at Kailua and Waialae), dinner. $

CHEF MAVRO James Beard award winner George Mavrothalassitis keeps delivering superb cuisine because he stays true to one concept: fresh, as in fresh ingredients, fresh ideas, fresh menus. The good chef and his crew continuously work to develop new dishes that feature local ingredients

in their best light, guided by Mavrothalassitis’ classic French training. The results are delightful, thought-provoking contemporary menus that keep Chef Mavro on “best” lists across the globe.

Recommended: Everything is consistently good here (and wine pairings are carefully chosen). Menu items change seasonally.

——— 1969 S. King St.; 944-4714; www.chefmavro.com. Dinner (closed Monday). $$$$

CINNAMON’S RESTAURANT See People’s Choice, Page 10

COUNTER, THE

The Counter’s “build your own burger” concept continues to attract a crowd since it first opened three years ago. Grab a clipboard to begin the process: Select a burger (100 percent Angus beef, chicken, turkey or veggie), up to four toppings (from the 30 available), and, finally, cheese, bun and sauce (more than 20 varieties to choose from, CHOI’S GARDEN including basil pesto, ginger soy glaze, This Korean yakiniku restaurant, popuchipotle aioli and horseradish mayo, to lar with locals, serves up healthy and auname just a few). In all, 312,000 combinathentic Korean favorites such as kalbi tions are possible, each one guaranteed and bi bim bap, along with shabu shabu to satisfy. Ditch the bun and order your and a nice assortment of tasty banchan burger in a bowl with greens to save (side dishes). Recommended: ganjang calories for the irresistible sweet potato crab (shoyu-sauce raw crab), dol sot bi fries and crispy onion strings. There’s a bim bap, yakiniku and stone pot rice full bar, too. dishes.

——— ——— Kahala Mall; 739-5100; www.thecounter1303 Rycroft St.; 596-7555; www.choisgarden.com. Lunch, dinner. $$ burger.com/honolulu. Lunch, dinner. $-$$

RESTAURANT & PUPU BAR NORTH SHORE, OAHU, HAWAII

Fresh Authentic Baja-Style Mexican and Latin Coastal Cuisine Festive and lively bar with an original drink menu featuring fabulous Mexican and Latin cocktails and variety of magaritas and Tequilas.

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Tues-Sun 5pm-MIDNIGHT • MONDAY CLOSED Family & Group Dinners Welcome • HAPPY HOUR 9:30pm-MIDNIGHT

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(808)259-7100

Open 7 days a week, 11am-12am, Happy Hour 3-6pm & 9:30-10:30pm Located in the Haleiwa Town Center We also offer 66-165 Kamehameha Highway Haleiwa, Hawaii. 96712 catering!

PHONE: 808-637-7717 WWW.LUIBUENO.COM You can also find us on facebook at www.facebook/luibuenos ‘ILIMA AWARDS

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C-D | TO P RESTAU R ANTS CRAB CITY See The Newcomers, Page 59

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

DA SPOT

Waikiki; 429-0945. Breakfast, lunch (closed Tuesday). $$

CREAM POT

CREPES NO KA ‘OI

A quirky fusion restaurant where you’ll find a mix of French farmhouse flair and refined-yet-eclectic Japanese culinary inspiration. While this corner of Waikiki has surely seen better days, the breakfast fare is on point — just don’t bring someone who likes to talk story because once the food shows up at your table, there won’t be much conversation other than a few satisfied sighs between bites.

Recommended: the mind-blowing Souffle Pancakes (get them with fresh strawberries) and French Rolled Omelets (the salmon version is the perfect blend of Grey Goose-cured fish, caramelized onions, sour cream and fresh dill; the classic version with baked maple-cured bacon, sauteed mushrooms, caramelized onions, potato and Gruyere cheese is equally amazing).

——— Hawaiian Monarch Hotel, 444 Niu St.,

Forget your preconceived notions of what a crepe is. Yes, you’ll be delighted with the way owners Chris and Rosario “Kakay” Tarvyd serve up hot crepes with chocolate sauce and a bit of whipped cream. But you’ll also want to try the more substantial Ultimate Breakfast Crepe, stuffed full of potatoes, bacon, onions, rosemary and a poached egg, smothered in hollandaise. Or take the savory route with the quesadilla-like Say Cheese crepe, the Killer Pizza or Popeye’s Power, made with spinach and turkey or ham. And let’s not forget dessert: The S’Mores crepe, made with graham crackers, marshmallows, chocolate syrup and whipped cream, is heaven on a plate.

——— 131 Hekili St., Kailua; 263-4088; www.crepesnokaoi.com. Breakfast, lunch, dinner; breakfast, lunch only Sundays (closed Tuesday). $

D-E d.k STEAK HOUSE The beef here, dry-aged in-house for maximum flavor and tenderness, is cooked in a special double broiler that quickly sears the outside to keep flavorful juices within, resulting in mouthwatering steaks. And to think that chef/owner D.K. Kodama almost became a civil engineer. Instead he’s engineering succulent dinners in Waikiki. Recommended: Bacon-wrapped scallops, ribeye, surf-and-turf combos, chocolate chip bread pudding.

——— Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave.; 931-6280; www.dksteakhouse.com. Dinner. $$$$

Husband-and-wife duo Ahmad Ramadan and Ako Kifuji deliver an eclectic mix of tasty Egyptian/Mediterranean meat, fish and vegetarian dishes, curries, baklava, saffron rice and a large selection of salads served in generous cafeteria-style portions. As a sweet complement, treat yourself to a fruit smoothie — with more than 30 combinations to choose from, you’re sure to find something that hits “da spot.” Recommended: Moroccan roasted chicken, Egyptian baked chicken, Indian coconut lamb curry, Thai veggie curry.

——— 2469 S. King St., Moiliili; 941-1313. Lunch, dinner (closed Sunday). $

DEAN’S DRIVE INN Some of the island’s best local-style plate lunches are served here by “local boy” Dean Mishima and wife Doreen, who bakes the scrumptious sweets. You can choose from white or brown rice as The People’s Choice for Authentic Southern Cuisine

Serving your all-time favorite soul foods

Shrimp • Steak • Abalone Topped with our homemade sauces Garlic • Matsuri • Pesto • Teriyaki

847 Kapahulu Ave.

847 Kapahulu Ave.

735-2225

333 Royal Hawaiian Ave.

333 Royal Hawaiian Ave.

923-2244 We 735-2225 Serve Traditional Hawaiian Kava 923-2244

Fried catfish, cornbread, collard greens, mac & cheese, chicken wings, fried okra, rice & beans, smothered pork chops, and more than you can name!

98-371 Kamehameha Hwy, Pearl City Across from Taco Bell

Mon-Sat 10a-9p • Sun 1p-6p momssoulfood.com

678-8201

Kapiolani: 808-589-2989 Waikiki: 808-926-2989 Windward Mall: 808-744-2157 36

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TO P RESTAU R ANTS | D-E well as regular or mini plates, all artfully decorated with a spiral vegetable garnish. Recommended: fresh ahi cakes, surf-and-turf plate with teri beef and ahi cakes, rack of lamb, haupia-filled mochi cakes and haupia bread pudding.

——— Adon Plaza, 45-773 Kamehameha Highway, Kaneohe; 247-1300. Lunch, dinner (closed Saturday). $

fast, lunch, dinner. $$

DORAKU SUSHI

Owner Kevin Aoki has good bloodlines when it comes to the restaurant trade: His late father Rocky Aoki introduced teppanyaki dining to America through the Benihana chain. The younger Aoki’s Japanese fusion restaurant in Waikiki offers a hefty selection of sushi, hot and DIAMOND HEAD MARKET & GRILL cold dishes and one of the most extensive sake menus around. Recommended: Everyone should make it a point to hamachi carpaccio, Doraku tuna tataki, stop by this market/bakery/deli known Red Dragon and God of Fire rolls. for its cream-cheese scones. Owner/chef ——— Kelvin Ro does not disappoint with his Royal Hawaiian Center, third floor, 2233 delectable local-style plate lunches, sand- Kalakaua Ave.; 922-3323; www.dowiches and to-die-for desserts. Phone or- rakusushi.com. Lunch, dinner. $$$$ ders are advised, as it tends to get crazy busy here. Recommended: grilled ahi DOWNBEAT DINER & LOUNGE plate served with brown rice on request, Downbeat Diner is a hipster hangout hamburger on a soft, sweet roll, bluein the best sense of the term, with enberry scone, Lemon Crunch Cake. lightened dining options, a good jukebox ——— 3158 Monsarrat Ave., Kapahulu; 732-0077; and an open-minded vibe. Its good beer www.diamondheadmarket.com. Breakselection, ultracheap happy hour and af-

fordable menu — not to mention custom-made vinyl booths — make Downbeat a good choice for starving artists or anyone who wants to grab a Big Islandsourced burger or a slice of bourbonsoaked apple pie. Note: Although a breakfast menu is served throughout the day and night, service doesn’t start until 11 a.m. Recommended: pesto chicken sandwich, apple fritters with caramel sauce, vegan dark chocolate brownie.

——— 42 N. Hotel St.; 533-2328; www.downbeatdiner.com. Lunch, dinner, late night. $

own. Recommended: Banana Blossom salad, crab cakes, Wagyu beef tartare, filet of basa nonpareil, Steak Saigon.

——— 1188 Maunakea St.; 531-6325; www.ducsbistro.com. Lunch (weekdays), dinner. $$-$$$

ELENA’S RESTAURANT

“Aloha and Mabuhay” reads the greeting at this neighborhood eatery founded

by Elena and Theo Butuyan in 1974. The message well suits the vibe of this clean, family-friendly place. All the Filipino clasDUC’S BISTRO sics are served here, vibrant with flavor.

Owners Duc Nguyen and Minh Nga Vu The adobo-fried-rice omelet and sari-sari are favorites, but be sure to try the Lehave incorporated into their menu fachon Special and peanutty kare-kare, vorite Vietnamese dishes from childhood times, including banh xeo, a crispy both among the best versions you’ll find on the island, or the house favorites of crepe and popular street snack stuffed shrimp sarciado or squid guisado. with pork or shrimp and bean sprouts.

——— Dishes with a French-Vietnamese twist 94-866 Moloalo St., Waipahu; 676-8005; are served family-style, fittingly, as it’s www.elenasrestaurant.com. Breakfast, common to see Duc and Minh talking story and treating guests like one of their lunch, dinner. $-$$

Proud 2012 ‘Ilima Award Recipient Best Breakfast

“People’s Choice Award”

Mahalo for your support & continued patronage!

315 Ulunui St. Kailua, HI • (808) 261-8724 • www.cinnamonsrestaurant.com HONOLULU STAR-ADVERTISER

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10 FOODS WE LOVE Food-obsessed Honolulu Star-Advertiser staffers pick their gastronomic must-haves

Currant tomatoes pack powerful punch of flavor When the day comes that I finally go on a diet and purge all candy from my life, some joy will remain. I still will have currant tomatoes. These tiny bubbles are so juicy, so packed with tomato flavor they put your average cherry tomato to shame. And they are so sweet that you can eat them straight by the handful, just like M&M’s.

Ho Farms in Kahuku also produces a rainbow of tomato types — yellow, orange, black, green — in standard cherry-tomato size. All delicious, but the currants are the best.

They sell for $3.50 to $6 for 8 ounces. The larger tomatoes are about a dollar more for a 12ounce basket. Find them at farmers markets, many supermarkets and Down to Earth. — Betty Shimabukuro

1

GEORGE LEE / GLEE@STARADVERTISER.COM

GEORGE LEE / GLEE@STARADVERTISER.COM

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Cupcakes an extra sweet treat with chantilly

I may live in town, but I’ll drive all the way out to Kapolei for a cupcake. And not just any old cupcake, mind you — it’s got to be a Chocolate Chantilly cupcake from Cupcake and Things.

Local people love chantilly, and these beautifully decorated cakes are covered in the stuff. Along with Chocolate Chantilly, they offer a vanilla version, as well as other flavors of cupcakes and a variety of cookies, brownies, loaf cakes, pies, parfaits and cheesecake, but don’t busy yourself with any of those other details.

Three words: Chocolate. Chantilly. Cupcake.

Cupcake and Things, 885 Kamokila Blvd. in Kapolei, is open from 6 a.m. to 7 p.m. Mondays through Thursdays, 6 a.m. to 8 p.m. Fridays and Saturdays, and 6 a.m. to 6 p.m. Sundays. Call 693-9932. — Jason Genegabus

3

Enjoy juicy indulgence of pork belly at Alicia’s

Pork belly is amazing but wrong. The fat-to-meat ratio should make a normal person back away slowly, hands up. Cure it, you’ve got bacon. Fry it, you’ve got what the Filipinos call lechon. Roast it, you’ve got Chinese roast pork.

This cut is the ultimate guilty pleasure, and the roast pork at Alicia’s Market is pork belly done right. It feels so wrong to bite into the perfectly roasted fatty meat and let it dissolve on your tongue.

It feels so wrong to hear that crunch of perfectly crisp skin. It’s so wrong, but why not? You only live once.

Try not to make it a habit and you’ll live a long life. Or, go wrong every day. I’m not stopping you.

Just don’t send me the medical bill.

— Joe Guinto JOE GUINTO / JGUINTO@STARADVERTISER.COM

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Spice up life with Doka’s salsa and pickles Andy’s Bueno Salsa and the spicy pickles made by owner and mad scientist Andy Doka are staples in our fridge.

A regular at the Hawaii Farm Bureau’s markets at Kailua, Kapiolani Community College and Mililani, Doka’s one-man road show offers a range of piquant treats. A recent Saturday at KCC featured his regular, extra-cilantro, tomatilloavocado, original with pickles (so, so much better than it sounds) and extraspicy ghost pepper salsas with tomatoes or tomatillos. Pickled cucumbers were on hand as well. Special-edition pickles have included pineapple and watermelon.

Doka and my husband bond over the super-hot stuff, but my more delicate palate adores anything without his hand-drawn skull and crossbones. The original and extra-cilantro salsas are available at local health food stores, but the complete line is available only at the farmers markets. It’s worth the trip as you also get to meet Doka, a treat in itself. — Stephanie Kendrick

PHOTOS BY CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

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Ono Pops’ range of flavors make liberal use of local ingredients

Ono Pops are not for kids — they’re full of off-the-hook flavor.

Local ingredients are favored. Take the Ginga-tanical Green, made with local and organic orange juice, honey, lime and ginger juice … you get the picture. Ginga-tanical is so tangy and intense, you could melt it down and mix it with something more mellow — or just use it to pump yourself up. If you’re not looking for sharp intensity, go sweet with flavors like Strawberry Lemonade or P to the O to the G (get it?). For more of a kick, enjoy Kona Latte or Dark Chocolate Chinese Five-Spice. The packaging’s cute, too. Find retail outlets at onopops.com. — Elizabeth Kieszkowski

Deep-frying adds new level to stewed meat

6

At Siam Garden Cafe in Nimitz Center, they kick it up a notch and serve ka moo tod.

After the pork leg is stewed and simmered in sauce, it’s deep-fried. The result is crispy I’ve always been a fan of stewed, slowon the outside and fall-off-the-bone tender cooked meat. Braising and simmering a on the inside. normally throwaway cut of meat with It comes with a traditional spicy, sweet spices tenderizes it and enhances the fladipping sauce and pickled mustard cabvor. That’s why I like khao ka moo, a Thai pork leg stewed in soy sauce, five spice and bage to provide that spicy, sweet, sour and salty Thai balance of flavors. — Craig Gima other ingredients served over rice.

HONOLULU STAR-ADVERTISER

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10 FO O DS WE LOVE

10 Foods We Love is a short list of gastronomic must-haves by Honolulu Star-Advertiser staff

Hiroshi, Lucky Belly tops in pork offerings

Madre’s creations make darkness shine

GEORGE LEE /

GLEE@STARADVERTISER.COM

7

Hawaiian Passion Fruit combines the tang of lilikoi with Hawaii-grown dark chocolate.

And Chipotle Allspice is one of my alltime favorites — you’ll taste smokiness When it comes to chocolate, I love and spice from the get-go, but after the dark, dark, dark. So Madre Chocolate’s handcrafted bean-to-bar creations meet chocolate melts in your mouth, you’ll get my darkest chocolate cravings while tan- a nice kick!

Madre’s creations are at least 70 pertalizing with their unique variations. cent cacao, made with organic cocoa Triple Cacao dark chocolate, made butter, organic sugar and Mexican whole from fair-trade Dominican cacao, offers vanilla. Prices are $6 to $10 for a 1.5an unforgettable texture by combining ounce bar. Visit madrechocolate.com. cacao in three forms: beans, tangy pulp — Nina Wu and rich, roasted nibs.

Once confined to Chinese restaurants, pork belly was ascendant this year, shunting last year’s short rib to the side. My two favorite versions can be found at FL MORRIS / FMORRIS@STARADVERTISER.COM Hiroshi Eurasion Tapas at Waterfront Plaza and Lucky Belly at 50 N. Hotel St. I confront Hiroshi’s steamed Kurobuta Pork Belly ($13.50) with combined ecstasy and dread. With its dark, rich adobo sauce, it’s a one-fork wonder. Try and stop eating it, as it liquifies on contact with your tongue, all silky and sinful and simply delicious.

At Lucky Belly, the Belly Bowl ($12) is ramen topped with bean sprouts, soft steamed egg, wakame, sesame seeds, green onion, ginger, sausage, and a melt-inyour-mouth combination of pork belly and house-smoked kurobuta bacon.

Mmm-mm good. — Nadine Kam

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Proud 2012 Ilima Award recipient

1160 S. King Street Honolulu, HI 96814 | 596-2288 40

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Sweet maple with hot mochi create ultimate dessert

Superb syrup saturates strawberry shave ice

Life has its ups, life has its downs. The key is what you make of it all. So, I say: Eat dessert.

Dessert makes the tough times more bearable and the good times even better.

Why so philosophical? I’ve just had a dose of my ultimate dessert, Gyu-Kaku’s CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM Yakimochi Ice Cream ($5.95), a healthy scoop of maple syruptopped vanilla or green tea (my choice) ice cream paired with rectangular pieces of mochi that you grill yourself.

The mellow sweetness of maple perfectly accents the rich, cold treat, and when combined with hot mochi that’s crisp on the outside and gooey on the inside, it’s a Zen experience. In my book, nothing — not even chocolate — tops this dessert.

Gyu-Kaku is open for lunch and dinner at 1221 Kapiolani Blvd., 307 Lewers St. and Windward Mall. Visit www.gyu-kaku.com. — Joleen Oshiro

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In Hawaii we are bred as shave ice connoisseurs, debating the proper consistency of ice shavings and saturation of syrup. But basically, a strawberry shave ice is the same wherever you go, except at Uncle Clay’s House of Pure Aloha in Aina Haina Shopping Center, or HOPA, where the strawberry syrup has more emphasis on the strawberries than the syrup.

With a menu of flavors that prioritize local fruits and a mission of spreading aloha one frosty treat at a time, HOPA turns fresh strawberDENNIS ODA /DODA@STARADVERTISER.COM ries into a light pink solution that isn’t overly sweet or artificial-tasting. The result is so delicious, my family drives the 21 miles from Pearl City to Aina Haina just to indulge.

Shave ice is $3 to $5, extra for toppings. Visit www.houseofpurealoha.com.

— Donica Kaneshiro

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We Serve Only the Best

2012 Best Italian Restaurant 5x Ilima Award Winner - 6x Hale Aina Award Winner Gift Certificates Available Party Rooms Available at Ala Moana & Kahala Reservations Recommended

Star Advertiser

Open for Lunch & Dinner Bread & Pastries are Baked Fresh Daily at Assaggio Specializing in Fine Italian Cuisine A Perfect Place for Any Occasion!

2012 FIRST PLACE

Now Open at Kahala & Kapolei • www.assagiohi.com

Ala Moana 942-3446 • Kahala 732-1011 • Kailua 261-2772 • Hawaii Kai 396-0756 • Kapolei 674-8801 • Mililani 623-5115 HONOLULU STAR-ADVERTISER

‘ILIMA AWARDS

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F-G | TO P RESTAU R ANTS

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. nese food in Honolulu, with an attractive variety of competently prepared dishes.

The restaurant has been an institution on King Street in Moiliili since 1992, its fluorescent lights shining brightly on tangy ginger chicken and fresh choi sum. In 2010, Golden Duck took over a space on Waialae Avenue, where the menu includes more seafood options and beer or cocktails. Specialties include duck noodle, chock-full of duck breast and brimming with long noodles that will test your skills in scooping them from the bowl.

——— 4230 Waialae Ave., Kahala, 737-7188; 1221 S. King St., 597-8088. Lunch, dinner. $

F-G FENDU BOULANGERIE This gem of a European-style bakery is particularly notable for the quality of chef/owner Niel Koep’s pastry, which is crisp and flaky — a rarity in Hawaii’s climate. It’s also remarkable for the layered tastes and textures of its more elaborate desserts, a result of Koep’s attention to technique and detail and his discerning choice of ingredients — for example, using only olive oil, non-hydrogenated vegetable oil or butter. Recommended: Hamakua mushroom pizza, lychee streusel Danish, any of the breads or meticulously constructed desserts.

——— Manoa Marketplace, 2752 Woodlawn Drive No. 5119; 988-4310. Breakfast, lunch, early dinner (breakfast, lunch only Sunday). $

GOOD TO GRILL

STAR-ADVERTISER / 2004

Near the docks in Hawaii Kai, Greek Marina is a peaceful spot for a meal.

FOOK YUEN RESTAURANT Open the doors and you’ll be greeted with the smell of saltwater tanks filled with live lobsters and crab. Located in McCully Shopping Center, it’s open late, making it the perfect pit stop after a few late-night drinks in Waikiki. Try the black-bean beef platter, crispy chicken, or the jellyfish, if you’re feeling adventurous. Don’t forget to order the fresh, affordable lobster prepared several ways.

——— 1960 Kapiolani Blvd, Suite 200; 973-0168.

Lunch, dinner. $-$$

FORMAGGIO GRILL Along with pau hana appetizer specials and an extensive bar and wine menu, Formaggio Grill offers tasty soups and salads, seafood, steaks, panini and more in a casual yet upscale establishment in Kailua. Recommended: crabcrusted salmon, beef bourguignon grand mere, filet mignon.

——— 305 Hahani St., Kailua; 263-2633; www.formaggio808.com. Lunch (Sunday only), dinner. $$$ 42

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FRESH CATCH Chef/owner and Saint Louis School alum Reno Henriques opened a convenient “one-stop” joint for folks to pick up fresh poke and juicy marinated meats, prepped and ready to sizzle on the hibachi, en route to tailgate parties and other gatherings. For those who can’t wait, indulge in an island-style plate lunch. Recommended: furikake salmon, ahi katsu, smoked meat and onions.

——— 3109 Waialae Ave., Kaimuki, 735-7653; 45-1118 Kamehameha Highway, Kaneohe, 235-7653; www.freshcatch808.com. Lunch, dinner. $

FUTABA RESTAURANT & CATERING First impression: This place is immaculate. Tidy, cheerful and so, so clean. Seriously, you could eat off the floor here.

Second impression: The line at the bottom of the menu that reads, “Funeral and memorial services are our specialty.” Third impression (which comes after the meal): Wow. That was good.

Futaba is a neighborhood treasure that

does well by a full menu of Japanese standards. Try the Sizzling Beef Yakiniku, braised ahi nitsuke with tofu or the seafood-packed Futaba-style yosenabe (“a pot full of goodness,” the menu promises).

——— 94-235 Hanawai Circle, Waipahu; 671-3003. Lunch, dinner. $-$$

GINA’S BAR-B-Q “Choke portions, ono food!” is an apt self-description of this popular Korean takeout restaurant owned by sisters Gina Song and Yong Hae Han. Where else do you see a standard three scoops rice?

Many a college kid, hungry worker and family has been sated by the tasty, heaping plate lunches and family packs. Recommended: kalbi, hot fried chicken wings, Korean spicy pork.

——— Market City Shopping Center, 2919 Kapiolani Blvd.; 735-7964; www.ginasbbq.com.

Lunch, dinner. $

GOLDEN DUCK This is a dependable choice for Chi-

Kiawe-fired meat and an open-hearth broiler take center stage at this “casual gourmet” plate-lunch joint at the Safeway Center, part of Wes Zane’s network of Laughing Gravy Restaurants including Formaggio, Formaggio Grill and Burgers on the Edge. Popular choices include prime rib, braised short ribs and grilled salmon or fresh catch of the day.

There’s also shrimp, pastas, pizzas, salads, sandwiches and combo meals such as hibachi chicken and garlic ahi.

——— 888 Kapahulu Ave.; 734-7345; www.goodtogrill.com. Lunch, dinner; breakfast weekends only. $$

GREEK MARINA Outdoor diners at Greek Marina can hear the chatter of shopping center patrons, the rocking boats and the quacking of ducks. But ambient sounds fall away once the food arrives — some of the best Greek dishes on the island. Try the gyro plate, braised lamb shank or mixed-veggie plate, and you can’t go wrong with any of the appetizers. After trying the warm dolmades, you’ll never want to eat them cold again.

——— Koko Marina Center, 7192 Kalanianaole Highway; 396-8441; www.greekrestauranthawaii.com; Lunch, dinner. $-$$

GROVE, THE This is the latest project of chef Fred DeAngelo, who first caught our attention as executive chef at Palomino Euro Bistro before opening Tiki’s Bar & Grill, then went on to become executive chef HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | G-H and owner of Ola at Turtle Bay Resort.

This time around, the project is even more personal, as the menu reflects the varied ethnic backgrounds of his extended ohana and DeAngelo’s commitment to island ingredients. Befitting Kailua’s casual but well-heeled vibe, the upscale comfort cuisine encompasses everything from meatball sliders to kiawe-grilled New York strip steak with classic béarnaise sauce. The bar is still front and center, where you can enjoy libations and small plates.

——— 33 Aulike St., Kailua; 262-2898; www.grovekailua.com. Lunch, dinner. $$$

H HAILI’S HAWAIIAN FOODS

Ono family recipes and hard-to-find delicacies such as ake (raw beef liver), pickled limu and opihi cups are part of a full menu at this Kapahulu restaurant, a standard-bearer in Hawaiian cuisine since 1950 and its days at the Ward Farmers Market. The Haili sisters also serve a mean pastele stew and a variety of tasty poke. Other favorites: the Big GULICK DELICATESSEN Kahuna luau plate, squid luau, dried aku and mango haupia.

Remembered by many from “han——— abata days,” this second-generation 760 Palani Ave. (entrance on Kapahulu Kalihi okazuya is still turning out a wide Avenue); 735-8019; hailishawaiianselection of mouthwatering bento com- food.com. Lunch, dinner (closed Monponents. It’s a little hard to find, parking day). $$ is on the street and there’s nowhere to sit, but the food is ono and service HALE VIETNAM speedy. Favorites include garlic One of Honolulu’s original pho restauchicken, crispy tofu with string beans, rants, opened in 1986, Hale Vietnam cone sushi, shrimp tempura, chow fun, kakiage tempura and spicy chicken. The continues to draw crowds for its beef noodle soup as well as its Imperial Rolls newer Gulick Deli location on King (meat or vegetarian), which arrive hot Street has more parking and offers and crispy in minutes. Consistently much the same menu, minus the Filgood Vietnamese fare and a pleasant, ipino dishes. casual atmosphere with easy parking ——— keep it bustling, plus there’s a full bar.

1512 Gulick Ave., 847-1461; 1936 S. King Japanese visitors come especially for St., 941-2835. Breakfast, lunch. $ the Vietnamese fondue, a cook-it-yourself hot pot much like shabu shabu.

GYU-KAKU Other favorites: oxtail soup, chicken Yakiniku chain Gyu-Kaku has hit on a curry, roll appetizers.

——— winning formula: simple and delicious.

The beauty of this eatery is in its Japan- 1140 12th Ave., Kaimuki; 735-7581. ese sensibility, demonstrated via its aus- Lunch, dinner. $$ tere decor, polite service and HALEIWA THAI conservative portions. The latter ends up being beneficial to all — small eaters Like its bright-blue exterior and funkywon’t waste, big eaters get variety. cool decor suggests, Haleiwa Thai (forBonus: Daily happy hours ease the merly Haleiwa Eats Thai) isn’t your pinch on the wallet. Recommended: average Thai place. The menu both emBistro Harami, pork belly, garlic cloves, braces and departs from tradition, as yakimochi ice cream. seen in popular dishes such as panang ——— duck, Monsoon Shrimp, yellow curry 1221 Kapiolani Blvd, 589-2989; noodles, pumpkin curry, coconut rice, 307 Lewers St., 926-2989; Windward Mall, tom ka (a coconut soup) and ginger 744-2157; www.gyu-kaku.com. salad. Be sure to specify what degree of spiciness you want. It’s a nice stop along Lunch, dinner. $

HONOLULU STAR-ADVERTISER

STAR-ADVERTISER / 2008

Haleiwa Joe’s Seafood Grill serves up seafood specialties with an ocean view. the Haleiwa strip, a place to zen out among locals, visitors and surfers.

BYOB. ——— 68-079 Kamehameha Highway, Haleiwa; 637-4247; www.haleiwaeatsthai.com.

Lunch, dinner. $$

HALEIWA JOE’S SEAFOOD GRILL Vacationers and residents alike gravitate to the original Haleiwa Joe’s for its harbor view, friendly retro island vibe and seafood specialties such as crunchy coconut shrimp and fresh fish. It’s the place to enjoy a mai tai while watching the sunset or winter waves. The wideranging menu offers favorites such as prime rib, salmon spinach salad, teriyaki top sirloin, tempura crab rolls, sweet kalbi ribs and Thai fried calamari.

The open-air Kaneohe location overlooking lush Haiku Gardens and the Koolau Mountains is a popular site for weddings.

——— 66-011 Kamehameha Highway, Haleiwa, 637-8005, lunch, dinner; 46-336 Haiku Road, Kaneohe, 247-6671, dinner, Sunday brunch; www.haleiwajoes.com. $$-$$$

HANK’S HAUTE DOGS Sometimes, only a Chicago dog will

do. Fortunately, former Chicagoan Henry “Hank” Adaniya offers the real deal, shipping in snappy all-beef Vienna wieners, poppy-seed buns, neon-green relish and sport peppers from the Windy City. When haute floats your boat, try the daily dog specials such as lobster, Kobe beef, duck and even alligator. Also popular: the Hawaiian (Portuguese sausage with mango mustard and pineapple relish) and duck fat fries.

Yes, duck fat fries. Recently added: rotating Wednesday specials including a deep-dish pizza and the Seoul Dog, a french-fry-encased pup on a stick with kim chee mignonette featured on the Travel Channel’s “Man vs. Food Nation.”

An express location is at the International Market Place in Waikiki.

——— 324 Coral St., Kakaako, 532-HANK (4265), lunch; express, International Market Place, 924-9933, lunch, dinner; www.hankshautedogs.com. $

HAPA GRILL Owner Shannon Tangonan Putnam carries on her parents’ Sassy Kassy lunch wagon legacy, serving their wellloved teriyaki, hamburger steak and other recipes with a touch of gourmet flair at this family-friendly Kapolei Marketplace eatery. Crowd favorites: sizzling

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

pulehu-style rib-eye, fried noodles and teri beef combo, furikake salmon, mochiko chicken, I Love You Like A Mango salad and fried ice cream.

——— 590 Farrington Highway; 674-8400. Breakfast, lunch, dinner. $$

HAPPY DAYS SEAFOOD RESTAURANT With affordable prices and plentiful parking, Happy Days is a no-brainer for dim sum in Kaimuki. The timeless scene of packed tables filled with customers drinking tea and flagging down employees pushing carts filled with goodies continues on a daily basis here. Recommended: siu mai, Half Moon dim sum and seaweed shrimp roll; the beef look fun and shrimp look fun, which are prepared with plenty of protein and not too much filler, are also worth ordering.

———— 3553 Waialae Ave., Kaimuki; 738-8666; open daily. $

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HAU TREE LANAI

HEE HING RESTAURANT

Located just inside the lobby of the New Otani Kaimana Beach Hotel, the Hau Tree Lanai is one of the few restaurants in town that literally serves meals right on the beach in Waikiki. There’s nothing quite like being here on a Sunday afternoon under the shade of the namesake tree, swatting falling leaves away from your mimosa and gazing at beach-goers in swimsuits just a few feet from your table. Soak up that Waikiki ambience — why should it belong only to tourists? Be sure to get there before 10:45 a.m. or after noon to avoid a disappointing wait (the restaurant closes briefly to prepare for lunch service).

Recommended: Kaimana Benedict, salmon Benedict Florentine, loco moco, fresh fish.

——— 2863 Kalakaua Ave.; 921-7066; www.kaimana.com/hautreelanai.htm.

Limited brunch menu served until 2 p.m. daily. $$

Generations of islanders have made this Kapahulu establishment home for family banquets and fond memories.

Owned and operated by the Lee family since 1963, it’s also a tasty stop during Chinese New Year and at lunchtime for Hong Kong-style dim sum. Recommended: honey walnut prawns, roasted garlic pepper lobster, honey walnut scallops, lemon chicken, braised boneless short ribs.

——— Hee Hing Plaza, 449 Kapahulu Ave.; 735-5544; www.heehinghawaii.com.

Lunch, dinner. $$

HE‘EIA KEA PIER GENERAL STORE & DELI This Kaneohe landmark brings love of community to the table, making the most of the area’s abundance by working closely with fishermen, Mahuahua ‘Ai o Hoi and He‘eia Fishpond to encourage

naturally productive kalo fields and other agricultural endeavors. Diners may not realize it, but eating an oio fishcake loco moco or a burger made from Big Island Kuahiwi Ranch beef helps maintain sustainable food practices. Rotating daily specials might include the likes of pork luau and guava chicken with a dash of five spice and Hawaiian chili pepper.

——— 46-999 Kamehameha Highway; 235-2192.

Breakfast, lunch. $

HELENA’S HAWAIIAN FOOD If Helena’s feels a little like grandma’s house, it’s because it kind of is. Founder Helen Chock died in 2007, but her recipes for pipikaula-style short ribs, kalua pig, laulau and other Hawaiian treats have remained the same, thanks in part to grandson Craig Katsuyoshi, who helms the kitchen today. Since being featured on the Travel Channel’s “Man v. Food” in four episodes since 2009, the James Beard award-winning

McCully Shopping Center

Open Daily 10:30am - 10:00pm HONOLULU STAR-ADVERTISER

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

diner has enjoyed visitors from all over the world, Chock’s daughter, Elaine Katsuyoshi, says. Other popular dishes: butterfish collars (fried or in stew), beef stew, squid luau, tripe stew, opihi, poi, lomi salmon.

——— 1240 N. School St.; 845-8044; www.helenashawaiianfood.com. Lunch, dinner (closed Saturday-Monday). $-$$

——— 94-226 Leoku St., Waipahu; 677-4345; www.myhighwayinn.com. Breakfast, lunch, dinner. $-$$

HIROSHI EURASION TAPAS

HOG ISLAND BBQ

See Critic’s Picks, Page 24

HOKU’S

At Hoku’s you can go with upscale resort standards (lobster thermidor or Salt-Crusted Colorado Rack of Lamb), or The Nepalese and Indian fare at Hiyou can see what chef Wayne malayan Kitchen is at once exotic and comfort food. Taste buds get a kick from Hirabayashi can really do with that culithe interesting mix of spices, and the ar- nary playground known as his kitchen.

The kiawe-wood grill, tandoori and ray of curries, in both thick-and-hearty HIGHWAY INN wood-burning ovens and giant woks give and soupy versions, fills the need for a him plenty of toys, and the dinner menu The menu here is Hawaiian, done simhomey stew or soup. The tandoori menu reflects his sense of adventure. Try the ply and done right. It’s been this way is another highlight. Try the Everest Chinese house roast duck, free-range since Seiichi and Sachiko Toguchi chicken (cooked sous vide-style and opened Highway Inn in 1947. You will be Seakwa, a special recipe of grilled marinated lamb chunks, or the classic tanserved with goat-cheese mashed potasatisfied with the combo plate with toes) or the wok-fried whole fish. Plus, laulau or kalua pork, but for a bonus add doori chicken. A side of fresh greens, the all-around windows make this one of pipikaula (dry or wet), Pulehu BBQ Short two dipping sauces — one spicy, one creamy — and basmati rice round out the prettiest spots to dine on the island.

Ribs or Butterfish ‘n Stew Gravy. Or these dishes nicely. If you love strong fla- ——— break the mold and try the whole opelu vors, you can’t lose at this place.

Kahala Hotel & Resort, 5000 Kahala Ave.; or akule — pan-fried local style. It’ll re739-8760; www.kahalaresort.com. Dinner, mind you of dinner at grandpa’s. And be ——— 1137 11th Ave., second floor; 735-1122.

Sunday brunch (closed Monday-Tuesday). sure to visit the website, which offers a $$$$ Lunch (Tuesday-Friday), dinner. $$-$$$ great primer on Hawaiian cuisine.

HIMALAYAN KITCHEN

Barbecue lovers need not travel any farther than Kaimuki for some serious Memphis-style smoked meat. Owner Wayne Kauppi, trained by Memphis barbecue champ John Willingham, has concocted a competition-winning dry rub of 29 spices. After seasoning, he lets the meats cure for six to 12 hours, then oakfires them low and slow in a W’ham Turbo Cooker. The motto here: “If it’s not low and slow over wood, it’s not barbecue.” The result is fork-tender and succulent beef brisket, baby back ribs, pulled pork and chicken. They’re served by the pound, in sandwiches and in plates with standout sides such as scalloped potatoes, baked beans and cranberry coleslaw. Hit this spot and you’ll have to forget the diet.

——— 1137 11th Ave. (behind Big City Diner), Kaimuki; 734-1333; www.hogislandbbq.com. Lunch, dinner (closed Monday-Tuesday). $

Korean Beef Salad

944-0088 835 Keeaumoku St. #1-10B Sun-Thurs 11am- 11pm Fri-Sat 11am - Midnight

Red House Top Noodle

K-Maki

Chicken Boneless Moa

HONOLULU STAR-ADVERTISER

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

HOME BAR & GRILL

cravings no drive-thru could. Former Hilo resident Ken Takahashi also strives This pau hana haven doesn’t look to use as many local ingredients as posfancy, with its white walls, ubiquitous TV screens and vinyl booths that have obvi- sible, from organic Manoa lettuce to a Kona coffee rub in the new Mocha Java ously held plenty hefty bruddahs, but burger. Favorites: Mushroom Mushthe menu lifts the experience to higher ground. Try the negi toro, so good you'll room, Blue Hawaii (blue cheese, bacon, sauteed onions), Hawaiian Beach Boy want to tell somebody about it, with fat (teriyaki sauce, ham, pineapple salsa), cubes of fish, a wasabi-infused oil and Pastele Lumpia and Loco Moco. The tiny, crunchy Japanese crackers. The bounteous and bargain-priced fried rice, hand-cut fries come in sweet potato, truffle, blue cheese and garlic varieties. the stylish Caesar salad, and rotating specials also hit the target. Note: Home, ——— 1295 S. Beretania St.; 626-5202; included in our 2011 “Best of Pau Hana www.honoluluburgerco.com.

Patrol,” offers happy hour from 2 to 8 Lunch, dinner. $ p.m.

——— HONOLULU MUSEUM 1683 Kalakaua Ave.; 942-2237. Dinner, OF ART CAFE late night. $$

HONOLULU BURGER CO. Free-range, hormone-free, grass-fed Big Island beef is the star at this young (since 2010) establishment, and boy, does it shine. The juicy burgers satisfy

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Just outside the bustling downtown business district sits a breezy, open-air cafe amid gardens, a waterfall and sculptures at what was formerly known as the Honolulu Academy of Arts. The menu lists Mediterranean- and Asian-inspired

salads, pasta and sandwiches such as portobello mushroom and chopped salmon steak. Call ahead for lunch seatings between 11:30 a.m. and 1:30 p.m.

Recommended: piadina (grilled Italian flatbread with arugula, tomatoes, cucumbers, garlic, pesto, fresh mozzarella and prosciutto) and the Hauula tomato sandwich with feta and tapenade on house-baked focaccia.

——— Honolulu Museum of Art, 900 S. Beretania St.; 532-8734; www.honoluluacademy.org.

Lunch (closed Sunday-Monday). $$

HOT POT HEAVEN This cook-your-own eatery ups the ante on traditional shabu shabu by offering a cornucopia of options. Do you prefer meat, poultry, seafood or tofu?

Miso, beef, chicken or mushroom broth? Bok choy, bean sprouts, watercress or onions? Ponzu or teri dipping sauce? Order your protein and broth, pick up other selections straight from a

refrigerator and start cooking. Everything's so fresh!

——— McCully Shopping Center, 1960 Kapiolani Blvd.; 941-1115. Lunch, dinner. $$

HY’S STEAK HOUSE Old-world fine dining lives on at this Waikiki landmark, pleasing locals and visitors alike with well-executed prime beef and elegant ambience for more than 35 years. Tuxedoed servers still prepare Caesar salad, carve chateaubriand and flambé classic desserts tableside in stately dining rooms as Audy Kimura serenades. Not in the mood for a kiawe-grilled Delmonico or T-bone? Try the roast rack of lamb, Alaskan king crab, Scampi Sicilian or fruits de mer. And save room for a flaming bananas Foster, cherries jubilee or Sinatra’s Strawberry Flambe.

——— 2440 Kuhio Ave.; 922-5555; hyshawaii.com. Dinner. $$$$

HONOLULU STAR-ADVERTISER

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

beef stew and the Hawaiian plate.

——— 98-761 Oihana Place, Aiea; 486-3500; www.igesrestaurant.com. Happy hour pupu from 3 p.m., dinner (closed SundayMonday). $$

I

IZAKAYA GAZEN

——— 2626 S. King St. (next to Puck’s Alley); 941-2626. Dinner (closed Sunday). $$$

See Pau Hana Patrol, Page 75

IZAKAYA NONBEI INDIGO EURASIAN CUISINE

East and west, day and night, urban IL LUPINO TRATTORIA & WINE BAR and tropical all find their place at Glenn Chu’s award-winning oasis in downtown IGE’S RESTAURANT See Pau Hana Patrol, Page 76 Honolulu. The Arts District darling has AND 19TH PUKA continued to evolve with its neighborIMANAS TEI Ige’s isn’t on a golf course, as its name hood, catering to the nightlife with new suggests, but it is a laid-back watering Unwind at this classy, cozy izakaya pupu, new martinis (thanks to resident hole for enjoying food, drinks and the (Japanese tavern), considered by many mixologist Jason Rod), new seasonal company of friends after a long day. The to be the best on the island. The focus menus with wine variations, and more spacious family restaurant and sports here is not on quantity but quality. From live entertainment. Recommended: lounge offers a panoramic view of Aiea, the sushi and the many small plates of crispy duck confit with sweet marsala tasty grinds, draft beer specials, games grilled or fried delicacies to the nabeon large flat-screen TVs and entertainmono (hot pot dishes), every bite is fresh sauce and linguini, Cool Surf and Hot Turf ment including live bands and karaoke. and exquisite, and the staff is welcoming (New York steak with ceviche-stuffed Hamakua heirloom tomato), Salmon en Related to Ige’s Lunchwagon & Catering and attentive. Recommended: chanko Croute, goat cheese won tons. and the old Ige’s Lunch Wagon, 19th nabe, shabu shabu, Seafood Dynamite, Puka specializes in local faves such as deep-fried seafood-gobo kakiage, sashimi ——— 1121 Nuuanu Ave.; 521-2900; www.indigoteriyaki flap meat, lechon kawali (Filipino- (hamachi and aji akule from Japan, uni hawaii.com. Lunch (weekdays), dinner style crispy pork belly, a hit at happy from California, toro and amaebi, to hour), shoyu pork, Korean fried chicken, name a few). (closed Sunday-Monday). $$$

Once the wooden sliding door closes, you’re in Japan, in an old-school workingclass tavern, complete with simple, homestyle fare and tatami-mat tables.

Ahhhhh. Nonbei, which roughly translates to “heavy drinker,” offers pages and pages of dishes to complement your beer or sake, all of it good. Choose from simmered, deep-fried, and grilled items. Nonbei’s popularity has grown, so be sure to make reservations. Kanpai! Recommended: sake slushee, the ultra-fresh sushi, karei karaage (deep-fried flounder), kurobuta kakuni (tender shoyu pork belly), nasu kinoko (sauteed mushroom and eggplant), sizzling wafu steak, Strawberry Dream (an icy, creamy treat).

——— 3108 Ulu St. (just off Kapahulu Avenue, across from Safeway); 734-5573.

Dinner. $$$

E xperience theTaste ofI ndia

20% OFF LUNCH Wednesday - Sunday 12pm-2pm (with Kama‘aina I.D.)

Original and true Indian Cuisine.

Chef Imran Khan from Pakistan with over 9 years of experience.

Validated Parking Discovery Bay (Across Ilikai) 1778 Ala Moana Blvd., Ste. 213 www.MonsoonIndiaOahu.com LUNCH: WEDNESDAY - SUNDAY 12-2PM DINNER: 5PM - 10PM DAILY

HONOLULU STAR-ADVERTISER

941-5111 ‘ILIMA AWARDS

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CH I NATOWN EATS

Seek out adventure in Chinatown haunts

By Craig Gima cgima@staradvertiser.com

T

here’s no reason to be a couch-potato eater — living vicariously and without flavor through Travel Channel food shows — when the authentic taste of Southeast Asia can be found here in Chinatown without reservations.

Chinatown is where immigrants come when they want a taste of home, and if you are willing to explore and try new things, a trip to this downtown neighborhood is an adventure in eating.

In most Asian cities the place to go for food is the market, and in Chinatown the best Southeast Asian food is in Maunakea Marketplace.

Wandering through the stalls, the customers and merchants speak Ilocano, Tagalog, Thai, Lao, Vietnamese, Cantonese and Mandarin as well as English.

I like asking about the fruits, vegetables and even animals for sale (live frogs and catfish) that I’ve never seen in a Safeway.

You can learn a lot just by asking, “What’s this? How does it taste?

How do you cook it?”

In the food court, Filipino, Thai, Lao, Singaporean/Malaysian, Japanese and Chinese stalls offer food similar to what you’ll find in markets from Guangzhou to Kuala Lumpur.

My favorites are the Thai food stands where you can pick up “kanom,” Thai snacks, and daily special dishes that are not on the menu of restaurants that cater to “farang” (Westerners).

On a recent visit, Jenny Ratchaneekorn, owner of the Malee Thai stall, had a special on krapo pla, a fish maw soup ($8), ka moo palo, stewed pork leg ($7), and larb pla, spicy fish salad ($7), while the Thai food stall in the middle of the food court had khanom chan, a layered green and white coconut rice cake ($3), and sai kok sausages (three for $5).

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Chef Jenny Ratchaneekorn of Malee Thai at Maunakea Marketplace in Chinatown shows (fish) maw soup she prepares.

A trio of Southeast Asian desserts from three different countries, left, share a plate at the marketplace.

PHOTOS BY JAMM AQUINO / JAQUINO@STARADVERTISER.COM

HONOLULU STAR-ADVERTISER

CH I NATOWN EATS

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

The interior view of Kim An’s Fresh Juice, a Vietnamese restaurant in Chinatown.

Vietnamese ham wrapped in leaf is available for purchase at Vinh Thinh Market.

BRUCE ASATO / BASATO@STAR-ADVERTISER.COM

HONOLULU STAR-ADVERTISER

Hong Fa Market (1152 Maunakea St.), a Lao-owned store that specializes in Southeast Asian groceries, also sells Thai kanom.

At Mai fruit stand (1120 Maunakea St.), you can try durian bubble tea smoothies. If you watch Anthony Bourdain and Andrew Zimmern on the Travel Channel, you know that durian is one of those fruits you either love or hate, mostly because of the smell.

Durian isn’t as smelly when it’s frozen. There’s still a smell; it’s just not as intense, so a smoothie is a good first taste to see whether you might like it at room temperature.

There’s an abundance of restaurants that serve pho, the classic Vietnamese noodle soup, in Chinatown.

The best and least expensive places are crowded and have lines going out the door.

But if you want to go beyond pho, try the bun bo Hue (Hue-style spicy beef noodle soup) at Kim An (174 N. King St.). The restaurant is small and usually crowded, but with Vietnamese, not tourists and the downtown lunch crowd.

A word of warning, though: The reason Vietnamese like Kim An is that it serves its bun bo Hue with a pork knuckle and pig blood cakes like you’d find in Vietnam, and other menu items feature more nonstandard pig parts.

I liked it, but you’ve got to be a snout-to-tail kind of eater there.

Also hard to find, but worth the search, are banh beo, banh cuon and other kinds of Vietnamese rice and tapioca dumplings. It’s common street food in Vietnam, but only a few restaurants serve it in Hawaii. Song Huong (928 Kekaulike St.) specializes in banh cuon and other Vietnamese dumplings, as well as goat stew. You can also get Vietnamese dumplings and desserts to go at Vinh Thinh market (190 N. King St.). They’re prepackaged for takeout. I like trying things I’ve never seen before, and at $1 to $7.50 per container, there’s no reason not to try new tastes.

For Filipino treats, try the North Star Deli & Sausage, near the bus stop on Hotel Street near Maunakea, where patrons can buy everything Please see CHINATOWN EATS, 50 ‘ILIMA AWARDS

49

CH I NATOWN EATS

PHOTOS BY BRUCE ASATO / BASATO@STARADVERTISER.COM

Continued from 49 from clothing and lotions to prepared food. The food and the look of the store are pretty much what you’d see and taste at a neighborhood “sari-sari” (variety store) in Manila or Laoag City in the northern Philippines. Try the “kankanin,” desserts made of rice flour and sugar, or the crispy pork.

Most of the markets and food stalls 50

‘ILIMA AWARDS

start running out of items by early afternoon, so go early. Some close by 3:30 or 4.

Chinatown is not for everyone. If you like air-conditioned malls, familiar brand names and food that doesn’t stare back at you, it's probably best to stick to your favorite dim sum restaurant when visiting rather than go off the beaten path.

But if you’re seeking the real taste of Southeast Asia, it’s almost as good as being there.

JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Above, Lita Domingo of North Star Deli & Sausage on Hotel Street sells “kankanin,” or sweet, sticky rice desserts.

At top left, Vietnamese goat stew is served at Song Huong Restaurant on Kekaulike Street.

Banh Beo, a rice-cake dish, can be purchased at Chinatown’s Vinh Thinh Market.

HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | J

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

J-K J’S BAR-B-Q

Downtown workers and construction crews count on J’s for tasty, filling plate lunches, Korean fare and breakfast at bargain prices: Try the $5.99 lunch specials and the $3.50 breakfast deal (two eggs, meat, two scoops rice). Beat that, drivethru! Recommended: meat jun, chicken katsu, spicy pork, mandoo kook soo, bi bim kook soo, boneless chicken with gravy, hamburger steak, fried rice.

——— 410 Keawe St., Kakaako; 537-1064.

Breakfast, lunch. $

JADE DYNASTY SEAFOOD RESTAURANT Spacious and clean, this Ho‘okipa Ter-

everything diners liked there to its casual open-air Waikiki location. Diners have the option of table or bar seating across from the teppan chefs to watch meals in progress. It’s a real treat to see how they deftly layer their egg, flour, yam and cabbage okonomiyaki — what we would describe as a Japanese-style omelet or pancake, while the Japanese refer to it as a pancake or pizza, — with all the “toppings” that entails. As such, the deluxe pizza tama with vegetables, potato, bacon, cheese, squid, shrimp and scallop is one of the most popular offerings. The other half of the menu comprises teppanyaki steak and seafood including prime New York strip, filet mignon, salmon and lobster.

——— 2427 Kuhio Ave.; 926-8955. Lunch, dinner. $$$$

race newbie — opened with much fanfare after a $3.5 million revamp of the former Kyoto Ohsho — specializes in dim sum made to order and classic Chinese food.

It’s especially great for parties, offering seven private rooms, a banquet room and 32-foot-wide stage. Recommended: shrimp spinach dumplings, shrimp and chive dumplings, Snow Mountain char siu buns, roast duck, roast pork, spring rolls, look funn and mango mochi (filled with fresh mango and rolled in coconut).

——— Ala Moana Center; 947-8818; www.jadedynastyhawaii.com. Lunch, dinner. $-$$

JAWAIIAN IRIE JERK See Critic’s Picks, Page 16

JIMBO RESTAURANT See Critic’s Picks, Page 22

JINROKU PACIFIC TEPPAN GRILL & BAR Jinroku’s first success was in Tokyo, and the restaurant chain has brought

Prince Court Will Honor Seniors 50 & Older

October 1 thru November 15, 2012

STAR-ADVERTISER / 2011

Okonomiyaki is prepared with shrimp at Jinroku Pacific Teppan Grill & Bar.

JJ BISTRO & FRENCH PASTRY Owner/chef JJ Praseuth Luangkhot is widely admired for his French-influenced desserts and pastries, and for good rea-

Breakfast Buffet: 17.50 (original price - $22.50)

Lunch Buffet: 22.00 (original price - $28.00)

Dinner Buffet: 35.00 (original price - $45.00) • Seniors 50 years or older must present valid identification.

• Valid Monday thru Thursday only.

• Special rate may not be combined with any other promotion or discount.

• Not valid on holidays or special events.

• For the convenience of the guest, a 15% gratuity will be added to the check.

Expiration: November 15, 2012

For Reservations, please call 808-944-4494 100 Holomoana Street, Honolulu, HI 96815 www.princeresorts.hawaii.com

HONOLULU STAR-ADVERTISER

‘ILIMA AWARDS

51

J-K | TO P RESTAU RANTS son: He truly knows how to work with chocolate, and his Chocolate Pyramid and Chocolate Macadamia Nut Tart, both available for takeout, are a revelation of complementary textures and flavors.

Fruit-infused specialty cheesecake is a cut above, cloudlike and resonantly flavored.

Entrees are influenced by the chef’s Laotian background, with offerings including “Lao Rock & Roll� — chicken with a lemongrass- and curry-flavored summer roll. ——— 3447 Waialae Ave.; 739-0993; www.jjfrenchpastry.com. Breakfast (except Sunday), lunch, dinner. $$

J.J. DOLAN’S Great New York-style pizza and cold pints hit the spot after a long day, and that’s just what Chinatown Irish pub veterans Danny Dolan and Jay Niebuhr intended for this comfortable hangout.

Settle in at the 20-stool bar for a slice of pepperoni or cheese, or grab a table with friends to share some pies, considered by some the best on the island. Recommended: the Giacomo (sausage, pepper-

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. oni, salami and olives) and the spinachgarlic; golden-brown chicken wings. ——— 1147 Bethel St.; 537-4992; www.jjdolans.com. Lunch, dinner (closed Sunday). $$

JULIE’Z RESTAURANT A humble place out in the ’burbs, Julie’z offers all the Filipino basics but gets raves for its breakfast plates. You can get an omelet stuffed with adobo fried rice, Red Velvet Hotcakes or lechon kawali (roast pork) with eggs. ——— Kapolei Marketplace, 590 Farrington Highway; 693-8778. Breakfast, lunch, dinner. $

KA ‘IKENA AT KCC See Critics’ Choice, Page 14

KAHUMANA ORGANIC FARM & CAFE You can feel good about dining at this airy cafe overlooking the picturesque Lualualei Valley fields where the food is

grown. Not only are dishes local, healthful and delicious, but the restaurant also functions as a job-training site and a model for sustainability and healthful living, part of a nonprofit organization reaching out to the community and families in need through agriculture. Almost everything is made from scratch or is locally sourced, including yogurt from neighboring Naked Cow Dairy and beef from Molokai and Maui. Vegetarian and vegan options abound on the menu of crisp salads, wraps, soups, pastas, daily specials and desserts. Recommended: mac-nut pesto on whole-wheat pasta with grilled ahi, chicken or shrimp; beet soup; Greek salad; lilikoi cheesecake. ——— 86-660 Lualualei Homestead Road, Waianae; 696-8844; www.kahumana.org.

Lunch, dinner (closed Sunday-Monday). $

Waikiki, which strives to source as locally as possible. The authenticity and quality draw tourists and kamaaina alike, and the beachfront ambience is a big plus. Seven cultures are represented in dishes such as Chinese steamed onaga with lup cheong, shoyu-sake braised short ribs, pinakbet, kim chee tako poke and Portuguese sweet bread pudding. At breakfast, freshness is further emphasized with living walls of herbs that omelet chefs put straight to use. Popular: alae salt prime rib, Niihau seafood chowder (a Niihau family recipe), salt-and-pepper shrimp, clams in black bean sauce and seafood nights (Friday and Saturday). If you’re local, make sure to ask for the kamaaina discount. ——— Sheraton Waikiki, 2255 Kalakaua Ave.; 921-4600; www.sheraton-waikiki.com/ dining/kai. Breakfast, dinner. $$$$

KAI MARKET Farm-to-table freshness and a multicultural plantation theme have been a winning recipe for executive chef Darren Demaya’s upscale buffet at the Sheraton

KAIWA Japan and Hawaii rendezvous beautifully at this chic Tokyo-based teppan and sushi fusion restaurant. Eye candy is

Sun Noodle would like to congratulate

“Oahu’s Top Restaurants� and thank them for using Sun Noodle products Sun Noodles offers a wide lineup of products, from commercial products for ramen shops and restaurants, to retail products that allow you to enjoy the authentic taste of Japanese noodles in your own home.

We have 3 factory locations in Hawaii, California & New Jersey that serves fresh noodles daily.

Like us on

1933 Colburn St. • Honolulu, HI • 841-5808 • info@sunnoodle.com 52

‘ILIMA AWARDS

Mahalo Hawaii!

Best American

2011 Honolulu Star-Advertiser 2012 Honolulu Star-Advertiser

Best Fried Rice

2011 Honolulu Star-Advertiser

0Sab 4O[WZg 1OacOZ @SabOc`O\b 2012 Honolulu Star-Advertiser Ilima Award

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Mushroom Burger & Bubbie’s Shakes

9/7:C/ $! &&& Â&#x2019; 9/7;C97 %!& &&## >3/@:@7253 3/AB "&% & && E/7>7= $%& &&$ Â&#x2019; E/@2 13<B3@ #' &&' www.bigcitydinerhawaii.com HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | K everywhere — from the sleekly tiled wall with cascading waterfall to the artfully arranged dishes. And they taste as good as they look: Try the uni and caviar gelee martini, volcano roll, Hawaii sashimi platter (which may include ahi, Kona kampachi and opah) and heart of palm tempura. Or look to the teppan bar chefs for the popular renkon cheese yaki (crunchy lotus root with oozing cheese), the Wagyu hamburger steak with foie gras, or the grilled Big Island baby abalone. Opt to sit tatami-style in the plush, white zashiki room enclosed with fiberoptic curtains to feel ubercool.

——— Waikiki Beach Walk, 226 Lewers St., second floor; 924-1555; www.kai-wa.com.

Lunch, dinner. $$$$

KAKA‘AKO KITCHEN Chef Russell Siu’s gourmet plate lunch haven has stood the test of time with good homestyle fare, “Euro-Island” flair and healthful options such as brown rice and ’Nalo greens. The jam-packed menu of entree plates, salads, wraps, sand-

wiches, desserts and breakfast is constantly being refreshed with new items and daily specials. Recommended: furikake tempura catfish, beef stew, loco moco, seared ahi salad, blackened ahi wrap, kalua pork sandwich, bread pudding.

——— Ward Centre; 596-7488; www.kakaakokitchen.com. Breakfast, lunch, dinner. $-$$

KALAPAWAI MARKET At its beachside location, Kalapawai Market in Kailua is the perfect stop for a cup of coffee and morning bagel before or after a paddling run or a jog in the sand.

The coffee selection is good, and the deli case offers some surprising finds, like a savory, steak-filled pie, and toasted baguette slices topped with a salmoncream cheese spread. Burgers fresh from the grill are available until 5 p.m. on weekends, but be prepared to wait. (Kalapawai Café, 750 Kailua Road, offers a small-plate menu, dining room and wine bar.)

——— 306 S. Kalaheo Ave., Kailua; 262-4359;

KEEPING IT Our menu changes daily

KICKIN’ KAJUN See The Newcomers, Page 59

KARAI CRAB See The Newcomers, Page 59

KIMUKATSU If you’ve never been to Japan and have always wanted to try authentic tonkatsu, look no further than Kimukatsu in Waikiki. Located at the base of a karaoke bar entrance off Kalakaua Avenue, this is one of Japan’s most famous restaurants.

It serves primarily one thing: tonkatsu — and it’s served very well. Try the nanban or black pepper versions, and don’t be afraid to explore the many dipping sauces. Be sure to end the night with black sesame pudding or Japanese panna cotta. Though it can be a bit pricey, it’s worth every bite.

——— 320 Lewers St.; 922-1129; www.kimukatsu.com. Lunch, dinner. $$

fresh

Look forward to old favorites & new creations at KAHAI STREET KITCHEN

HONOLULU STAR-ADVERTISER

KINCAID’S FISH, CHOP & STEAKHOUSE

www.kalapawaimarket.com. Breakfast, lunch, dinner. $-$$

This classic American grill with a harbor view has been a popular spot for happy hour, which happens twice daily — afternoon and late night — with pupu such as warm brie with mac-nut crust and baked oysters Rockefeller. It’s also a draw for business lunches and family dinners, pleasing with seafood specials such as the summer Copper River salmon run.

Recommended: rock-salt roasted prime rib, roasted chicken Dijon, oven-roasted crab and artichoke dip, burnt cream, Broadway Pea Salad.

——— Ward Warehouse; 591-2005; www.kincaids.com. Lunch, dinner. $$$

KISS MY GRITS See People’s Choice, Page 10; Critic’s Picks, Page 24

KISSATEN CAFE 24-HOUR COFFEE BAR See People’s Choice, Page 10

237 Kalihi Street (corner of Kahai & Kalihi)

ph 845-0320 • fax 842-4273 Visit our website for daily specials & hours of operation

www.kahaistreet-kitchen.com ‘ILIMA AWARDS

53

K-L | TO P RESTAU R ANTS KONA BREWING CO. Handcrafted beer, tasty burgers and pizzas, and waterfront ambience make this Koko Marina pub a fun place to relax with friends or family. Enjoy the breeze on the patio and take in the great view with a cold pint. New executive chef Ceferino Maduli has been bringing in more fresh local fish and revamping the poke with inamona, ogo and Hawaiian sea salt. Popular choices: for beer, the nutty Koko Brown, Longboard Island Lager, Big Wave Golden Ale; for food, the ahi tower pupu, Captain Cook pizza (sausage, Canadian bacon, pepperoni, tomatoes, mushrooms, olives), mango bread pudding.

——— Koko Marina Center, 7192 Kalanianaole Highway; 396-5662; konabrewingco.com.

Lunch, dinner. $$-$$$

Complimentary

Loyalty Card good for…

15% OFF

s! all futuNotrevalidvisit with other

KONA KAI SUSHI

Valued at $35. specials/discounts. Dine-in only.

d! oo af Se LILOBVE • IMP SHR • B CRA • R STE OYSTER • CRAWFISH • CLAM • MUSSEL & MORE!!

3441 WAIALAE AVE

780-3115

OPEN DAILY 11AM - 12 AM

At Kona Kai Sushi, there are 38 selections on the menu and who knows how many off the menu, such as reef fish and specials on the chef’s daily omakase?

Novel options range from ankimo (monkfish liver) to seasonal fare such as tarabagani (red king crab) and sayori (Japanese half beak). The izakaya has its own entrance behind Rock Bottom Sports Bar & Grill, across Coyne Street from the former Varsity Theater, and more than compensates for its lack of stylishness with exceptional fare that includes hot dishes.

———— 2535 Coyne St.; 594-7687. Dinner (closed Sunday-Monday). $$

STAR-ADVERTISER / 2011

La Tour Cafe co-owner Brandon Lam offers one of his French dip sandwiches and a chicken curry bowl with French bread. the foundation of a menu of tasty sandwiches, flatbread pizzas, panini, burgers, tartines, quiches, salads and sides. And before you can make up your mind about what to order at the counter, a case full of colorful macarons has you already thinking about dessert. Recommended: French dip sandwich, porchetta sandwich (roasted pork belly, served weekends only), liege waffle, macarons (red velvet and yuzu are top sellers; flavors change daily).

——— 888 N. Nimitz Highway, 697-5000 (lunch, dinner); 841 Bishop St., 888-7476 (breakfast, lunch weekdays only); www.latourcafe.com. $

LAHAINA GRILL

L LA CUCINA RISTORANTE ITALIANO See The Newcomers, Page 59

LA MER See Critics’ Choice, Page 12; People’s Choice, Page 10

Mahalo for voting us Best Bar, Sports Bar, Late Night Eatery & Best Pupus!

HOPAKA, ALA MOANA

1225 Hopaka Street • 591-0253 Dinner Everyday: 2pm-2am • Lunch Mon-Fri 10am-2pm

ON DA’ STRIP

614 Kapahulu Ave. • 739-3939 Hours: 3pm-12am Time subject to change for special events

LA TOUR CAFE

2012

Valet Parking Available • Karaoke Nightly After 10pm • Full Service Catering Private Parties • WWW.SIDESTREETINN.COM

Ba-Le bakery’s fun bistro extension is a carb lover’s dream. Artisan breads are

54

‘ILIMA AWARDS

See People’s Choice, Page 10

LE BISTRO See Critics’ Choice, Page 8

LE GUIGNOL Le Guignol fills a niche in Honolulu, offering a spot dedicated to classic French dishes. The restaurant occupies a slightly cramped, reclaimed office space and the atmosphere and service are rather eccentric, but it’s just across Beretania Street from the Blaisdell Concert Hall, making Le Guignol a convenient stop before or after a show. Bottom line: Under the direction of chef/owner Travis “Ala” Sutton, the dishes offer fine

HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | L

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. ingredients, carefully prepared and reasonably priced. Consider the flaky sole, lightly breaded and crisped, with a butter-lemon-caper sauce and delicate rice; or quail with a rich, wild taste and a bright red sauce. Desserts include a cake made with olive oil and cracked black pepper, served with blue cheese ice cream. Note: It’s BYOB here, with a small corkage fee.

——— Medical Arts Building, 1010 S. King St.; 591-1809; www.leguignol.org. Dinner (closed Monday-Tuesday). $$$-$$$$

LEGEND SEAFOOD RESTAURANT Dining at Legend is an immersion experience: Most weekends after 11 a.m. there’s a line out the door at this immensely popular Chinatown temple of dim sum, and once you’re seated, you’ll rub elbows with locals, tourists and waitstaff in and around the close-packed tables. The commitment pays off in what is arguably the finest selection of dim sum on the island. Recommended: joong

(sweet rice richly laced with roast pork); shrimp or scallop look fun; chive dumplings; bean curd-wrapped fish, baby corn and mushroom; egg custard tart.

——— Chinese Cultural Plaza, 100 N. Beretania St.; 532-1868. Lunch, dinner. $$

LICIOUS DISHES For a gourmet dose of healthful raw vegan cuisine, Sylvia Thompson’s meal packages can’t be beat. Advance ordering is required, and pick-ups are Fridays for meal packages intended to carry you through three to five days of worry-free dinners. In October Thompson will open Greens & Vines at 909 Kapiolani Blvd., a sit-down restaurant serving such dishes as Lemony Zucchini Bisque with Shaved Fennel, Tomato Soup with Avocado Concasse and veggie sushi. The belief behind raw food is that cooking at temperatures above 118 degrees destroys beneficial enzymes and some of the nutritional content in food. Thus, food is not really cooked. When baking is

called for, foods are dehydrated to create crackers and breads made mostly from nuts and seeds, with natural oils and juices as binders. Some of her dishes can be found at Kale’s Natural Foods and select farmers markets.

——— 650 Iwilei Road; 536-9680; www.e-liciousdishes.com. $$

LIKE LIKE DRIVE INN The blasts from the past don’t stop at this no-frills coffee shop. On the menu: chilled fruit cups, grilled cheese, deviled eggs, liver with bacon or onions, malts, Green River (lemon-lime drink) and …

Campbell’s Chicken Noodle Soup?

Things are much the same since James and Alice Nako opened the place in 1953, and the diner, specializing in local plate-lunch and American standards, is still going strong as a late-night and breakfast-anytime spot. Recommended: the famous lemon chiffon pie, saimin, deluxe burgers, loco moco, fried rice, banana pancakes, French pancakes

(rolled with guava jelly).

——— 745 Keeaumoku St.; 941-2515; likelikedriveinn.com. Open 24 hours. $$

LILIHA BAKERY & COFFEE SHOP The home of the original Coco Puff, famous chantilly cake (a top seller since the 1950s) and a menagerie of other confections also offers a round-the-clock dine-in counter. Choose from old-fashioned favorites such as pancakes, grilled butter rolls or cornbread, cheeseburger deluxe, Portuguese sausage and eggs, loco moco, grilled mahimahi and beef stew.

——— 515 N. Kuakini St.; 531-1651; www.lilihabakeryhawaii.com. Open 24 hours (closed Mondays). $$

LITTLE VILLAGE NOODLE HOUSE Kenneth and Jennifer Chan’s fresh take on Chinese has been a hit with downtown business folks and Chinatown

Bringing Family & Friends Together for 18 Years in Hawaii

Authentic homemade udon noodles made fresh daily using quality ingredients direct from Kyoto, Japan

Affordable & Reasonably Priced 40 types of Udon Dishes (Including Hot & Cold Udon, Tempura, Curry & More!)

No MSG!

HONOLULU STAR-ADVERTISER

For the past 18 years, Seafood Village has brought you a taste of Hong Kong in Hawaii.

www.seafoodvillagehawaii.com (808) 971-1818 Hyatt Regency Waikiki Resort & Spa ‘ILIMA AWARDS

55

L-M | TO P RESTAU R ANTS

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

visitors since its debut in 2001. The diverse pan-Chinese menu offers popular and unique signature items such as the crepe-wrapped mu-shu roll, pecan spinach salad, dried string beans in chili garlic sauce, Singapore rice noodles, salt-and-pepper pork chop and driedbeef chow funn. It makes for a good time sharing family-style with friends, and plenty of parking in the lot next door is a major bonus.

——— 1113 Smith St.; 545-3008; www.littlevillagehawaii.com. Lunch, dinner. $$

LUIBUENO’S MEXICAN & SEAFOOD RESTAURANT Luis and Taryn Silva’s passion for local ingredients and for the fresh, Bajastyle cuisine of Luis’ San Diego upbringing comes to the fore at this North Shore eatery. The young couple buys three to four types of fresh fish daily, some from Haleiwa fishermen, and gets tomatoes from Hauula and greens from Pupukea. Seafood dishes are out-

standing; try the crowd-pleasing scallops marinated in chile lime juice, ceviche, paella, fish tacos and burritos, shrimp avocado tacos, and seared scallops with tequila cream sauce. One of the few places open late in Haleiwa, Luibueno’s attracts a younger crowd at night for happy hour. Margaritas here are fab too — try guava, lilikoi or tamarind.

——— Haleiwa Town Center, 66-165 Kamehameha Highway; 637-7717; www.luibueno.com. Lunch, dinner. $$$

M-N

MAC 24/7 BAR + RESTAURANT It’s dinnertime, but you’re craving breakfast. No worries: This place is open 24 hours, so go ahead and start your day

— no matter the time — with fluffy pancakes (such as the Elvis with bacon, banana and a peanut butter drizzle), an omelet or the popular Mac Attack medley of French toast or pancakes, eggs, breakfast potatoes, bacon and link sausage. The impressive menu represents a mixture of modern American cuisine with an international flair.

Recommended: Mac Loco Moco, Mac Aloha (barbecue chicken, kalbi and ahi on fried rice with wakame salad), seared ahi tuna with soy-sesame ginger sauce.

——— Hilton Waikiki Beach Hotel, 2500 Kuhio Ave.; 921-5564; www.mac247waikiki.com.

Open 24 hours. $$-$$$

ahi. Teishoku — a multicourse menu — is a specialty and reasonably priced.

Ohara offers a well-edited, ahi-centric menu that includes the expected favorites, including tempura, and embellishes this with daily specials posted on whiteboards in the bright, cozy dining room. Try the specials for an exhilarating culinary trip to Japan, with air-flown options such as a small whole fish, fried and served with ginger and lotus root. The sushi and sashimi are top-notch; the sake menu is also well-chosen.

——— 3565 Waialae Ave., Kaimuki; 732-3775; maguro-ya.us. Lunch, dinner (closed Monday). $$

MAGURO-YA

MAILE’S THAI BISTRO

Maguro-Ya, operated by personable sushi chef Goro Ohara since 2000, continues to draw a strong, loyal following from Honolulu as well as a steady stream of Japanese-speaking patrons who are aware of its reputation as a haven for all things maguro — the Japanese word for

The classy decor at Maile’s is alluring, as is the menu of Thai favorites such as pad thai noodles, stir-fried variations of chicken, beef and pork, and numerous fish, seafood and curry choices, including masaman, panang and pineapple. Another nice thing about Maile’s is that it’s

OPEN TIL MIDNIGHT! MARKET CITY SHOPPING CENTER 2919 Kapiolani Blvd., #218

735-3888 Also Availabe Pasta • Risotto • Burgers • Salads • Sandwiches

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988-4310 2752 Woodlawn Dr. • Manoa Marketplace Open Monday-Saturday 7:30am-7pm / Sunday 7:30am-3pm

56

‘ILIMA AWARDS

94-673 Kupuohi St. Waipahu, HI 96797 (Above Denny’s) • PH 680-0005 auntiepastoskunia.com • Sun - Thurs: 11am-9pm • Fri & Sat: 11am-10pm & Find us on: HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | M situated in a shopping mall between Costco and City Mill, so parking is ample and free. Recommended: Thai fried chicken, beef sashimi with chili-soy sauce, stir-fried long-rice noodles.

——— Hawaii Kai Towne Center, 333 Keahole St.; 394-2488; www.mailesthaibistro.com.

Lunch, dinner. $$

cepted). Recommended: baked salmon, tuna mayo, salmon and tobiko.

——— 1618 S. King St.; 358-0287; www.hawaiimusubi.com. Breakfast, lunch (closed Sunday). Cash only. $

MARIPOSA See People’s Choice, Page 10

MANA BU’S

MAX’S OF MANILA

Locals love musubi. So much so that Manabu and Fumiyo Asaoka dedicate their livelihood to those glistening triangular mounds of rice, waking up as “early” as 10 p.m. just to get a head start.

Likewise, get there early (really early; the shop opens at 6:30 a.m. weekdays) to grab your favorites because the shelves are cleared by lunchtime. “Hawaii’s Musubi Headquarters” offers more than 30 creations in white, brown, 10-grain and mochi rice varieties with no added MSG or artificial flavorings. Not an early bird? Place your order online 24 hours in advance (phone orders are not ac-

The success of Max’s traces back to the post-World War II era at Maximo Gimenez’s aptly nicknamed “house that fried chicken built” in Quezon City. Max’s “house” eventually branched out to other locations throughout the Philippines, Canada and the U.S. Max’s is famous for its MSG-free golden fried chicken, which draws a loyal following, but the restaurant also offers veggie and noodle dishes, lumpia and assorted sweet desserts that cater to all. Recommended: pancit Canton, kare-kare, halohalo (sweet dessert with rice crispies and ice cream).

——— 801 Dillingham Blvd. and 94-300 Farrington Highway, Waipahu; 951-6297 (for both locations); www.maxschicken.com. Lunch, dinner. $$

MEDITERRANEO ITALIAN RESTAURANT Chef Fabrizzio Favale serves the simple but true foods of his hometown, Rome. “You like, you eat. You don’t like, you don’t eat … I don’t like compromise.”

His premise is honest food without pretension. Recommended: lobster ravioli, porcini crostini, gnocchi.

——— 1279 S. King St.; 593-1466. Lunch (Friday only), dinner (closed Sunday). $$

MEI SUM DIM SUM RESTAURANT Rightfully anchored in downtown Chinatown, this longtime favorite is known for its dim sum, including steamed char siu bao, shrimp dumplings and siu mai.

Also on the menu are several rice and noodle dishes, and the recently added

(and increasingly popular) orange chicken and orange pork chops. Recommended: seafood roll, deep-fried softshell crab, seafood fried noodles, scallop fried rice with egg white.

——— 1170 Nuuanu Ave.; 531-3268. Breakfast, lunch, dinner. $

MICHEL’S AT THE COLONY SURF With impeccable service and breathtaking sunset and oceanfront views from the Diamond Head end of Waikiki, the stars are aligned for an intimate romantic dinner at Michel’s, where classy French cuisine infused with a touch of island flair has been served up for five decades. The food is a bit pricey, but the setting is priceless. Recommended: lobster bisque, beef tenderloin, steamed onaga, veal osso bucco.

——— Colony Surf Hotel, 2895 Kalakaua Ave.; 923-6552; www.michelshawaii.com. Dinner; brunch (first Sunday monthly). $$$$

@

WARD

SO ONO! Breakfast, lunch, dinner, dessert and in-between.

Serving a selection of delicious sweet & savory crepes and a variety of gourmet loose-leaf teas.

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TH E N EWCO M ERS

Latest standouts focus on ramen, pasta and crab

By Nadine Kam nkam@staradvertiser.com

E

very year brings new trends in national and regional dining, and anyone who keeps up with what’s trending nationally will note we truly are living on an island with our own unique demands and obsessions.

Here are some of the newest and most memorable restaurants, which includes a few of the usual suspects, aka ramen and Italian, and a whole lot of seafood, especially crab, which was trending all summer long.

ASUKA NABE + SHABU SHABU Chef-owner Hitoshi “Kenny” Ikeguchi was a partner in another shabu shabu endeavor before opening this space, specializing in Nara-style Asuka nabe with broths to suit tastes from the most healthful to the most decadent. Offerings range from plain oolong tea and split green pea soup to the restaurant’s namesake Asuka soup made from milk, miso, chicken broth and honey, with two pats of butter.

The indecisive might start with the allPHOTOS COURTESY 53 BY THE SEA inclusive nabe, with set combinations of broth, meat and vegetables. Or order Replacing John Dominis, 53 by the Sea offers a stunning ocean view and an eclectic choice of dining fare. Chef a la carte from the shabu shabu menu, Hiroshi Hayakawa’s menu is Italian in theme, but includes much seafood and steak. with add-ons such as mushrooms, seafood or meat ranging from beef spectacular views of Diamond Head and LA CUCINA RISTORANTE ITALIANO tongue to New Zealand lamb. the ocean and, finally, opens to the fresh Chef/owner Don Truong’s passion for ——— air. Italian cuisine by chef Hiroshi food comes through loud and clear in 3620 Waialae Ave., Kaimuki; 735-6666; Hayakawa is approachable, though luxdishes without an ounce of reserve or asukanabe.com. Lunch, dinner. $$$ ury priced. timidity at La Cucina Ristorante Italiano.

There’s nothing new or exotic about Let’s start with the semolina flour that 53 BY THE SEA the menu, but it comprises food done gives his ribbonlike trenette a wonderful right in portions that ensure no one When John Dominis closed two years al dente quality, able to stand up to such leaves hungry. It’s accompanied by an ago, people wondered what would take weighty ingredients as his homemade extensive wine list created by master the place of the 33-year landmark Italian sausage, sautéed with onions, garsommelier Roberto Viernes. seafood restaurant. lic and porcini. Save room for desserts Just as at its predecessor, fish and The new enterprise couldn’t be more such as tiramisu and crunchy, hardshellfish are well represented on the different, a McMansion/chapel aimed at caramel-topped creme brûlée cheesemenu. The restaurant also stakes its Japanese visitors, with matrimonial cake. claim on steak-house territory with the events taking place upstairs, and the 250The restaurant is small, which is manlikes of grilled Black Angus filet mignon, seat restaurant below. ageable for Truong but makes it hard to prime rib-eye and prime New York sirloin, Don’t worry, it’s not as over-the-top inget a table without a reservation. and delectable steak-house sides. Talk BRUCE ASATO / BASATO@STARADVERTISER.COM side, though the doors open to a grand ——— about having something for everyone! ballroom staircase leading to the 725 Kapiolani Blvd., C-112; 593-2626.

La Cucina Ristorante Italiano’s chapels. Behind the staircase is the dinLunch (weekdays), dinner (except SunTrenette Norcina is accompanied by ——— day). $$$ 53 Ahui St.; 536-5353. Lunch, dinner. $$$$ ing room, which makes perfect use of the a house salad.

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TH E N EWCO M ERS SHELLFISH FOR ALL KICKIN’ KAJUN This was the first of four crab joints to open over the summer, and servers preface a meal by informing newbies, “This is going to be the messiest but one of the best meals you’ll ever have.” You might start cleanly enough, delicately slurping any of a selection of six or eight different types of oysters on the half shell splashed with ponzu, green onion and tobiko, before moving on to the real work of tearing into crab, lobster and crawfish delivered in plastic sacks.

You can enjoy your feast plain or seasoned with Louisiana Cajun spices or garlic butter, with heat levels from mild to spicy. Beyond boiled goods, there are baskets of deep-fried oysters, catfish, clam strips, calamari, chicken tenders, and more, served with fries.

Good luck getting a table. This tiny joint is often packed.

——— 1518 Makaloa St.; 946-2787.

Lunch, dinner. $$ CRAB CITY: JJs Bistro and French Pastry owner Praseuth Luangkhot tried introducing a couple of fusion restaurants that didn’t take off. Now he’s keeping business streamlined and simple with crab and other shellfish you can get with lemon garlic butter, Cajun and garlic butter or Volcanic sauce incorporating Thai chilies.

Other movers here are oysters on the half shell topped with ponzu and lime with tobiko and green onions that help cut the heaviness of the buttery main attraction. Also in Crab City’s favor, you can walk right over to JJs for swoon-worthy desserts.

——— 3441 Waialae Ave. at 9th Ave.; 780-3115.

Lunch, dinner. $$

BRUCE ASATO / BASATO@STARADVERTISER.COM

the hot sauce on the side for controlled dipping, but for those who like peppers, these are mighty addicting. Look for restaurant-style specials and new sauces to keep guests coming back for more.

——— 901 Hausten St.; 952-6990.

Lunch, dinner. $$

RAGING CRAB: Tear into an assortment of market-priced Dungeness and blue crabs, king crab and snow crab legs, plus lobster and crawfish, served with your choice of Raging Cajun sauce, lemon pepper or garlic butter, or “The KARAI CRAB: From The Willows Works,” a combination of all three. comes this adjacent small haunt makai of In addition to the crab boil, fry baskets the larger property. Just as the name sugfeature the likes of deep-fried chicken, gests, spice and heat are the draw here.

Once you’ve picked flavors ranging from oysters, calamari and other seafood paired with fries. Wash up at a sink progarlic butter to Tropical Paradise, a sweet-sour blend of pineapple and coco- vided for cleanup, and give your stomach a day to recover from the seafood fest. nut, you can turn up the heat with choices of cayenne, habañero and ghost ——— Samsung Plaza, 655 Keeaumoku St., pepper sauces.

Those fearful of peppers can opt to get Suite 101; 955-2722. Lunch, dinner. $$

HONOLULU STAR-ADVERTISER

Katie Nguyen and Guy Maynard, above, enjoy a bag of seafood at Kickin’ Kajun on Makaloa Street.

Although these restaurants focus on crab, other seafood dishes are also on the menus, including a bowl of mussels at Karai Crab on Hausten Street.

COURTESY KARAI CRAB

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M | TO P RESTAU R ANTS Million offers the kind of package local folks love: authentic ethnic food, and lots of it, at a reasonable price. The meat jun plate is a popular choice, as is the stone pot bi bim bap. The yakiniku, an indulgence of sinful quantities of pork belly, flank steak, kalbi ribs and the like, is also to die for. But it’s the banchan (side dishes) that are especially stellar here, fresh and versatile with everything from crab in kochujang sauce to egg custard and, of course, “real kine” kim chee.

——— 626 Sheridan St.; 596-0799. Lunch, dinner, late night. $$-$$$

MING’S CHINESE RESTAURANT See Critic’s Picks, Page 18

MIX CAFE Chef Bruno Iezzi treats patrons to an assortment of approximately 20 sandwiches, as well as organic greens and delectable housemade lasagna (mushroom, beef, bacon and provolone) during the

browns and a cup of coffee while sitting MORIMOTO WAIKIKI under an umbrella outside. The Old FashSee Critic’s Picks, Page 20 ioned Reuben and Smoke Ahi Melt sandMORIO’S SUSHI BISTRO wiches are two more reasons to make the trip to Kailua.

See Critic’s Picks, Page 16 ——— MORNING GLASS COFFEE + CAFE 27 Hoolai St.; 261-5565; www.mokeskailua.com. Breakfast, lunch (closed See Critic’s Choice, Page 12 Tuesday). $$ MORTON’S THE STEAKHOUSE MOKE’S BREAD & BREAKFAST MOLLY’S SMOKEHOUSE With more than 75 restaurants across the globe, it’s no wonder Morton’s This unassuming space is perfect for Molly’s specializes in Texas-style barthose who don’t want to deal with the becue and Southern-style dishes such as boasts serving “The Best Steak … Anywhere.” Known for its high-quality prime crowds at Kailua’s other breakfast hubs. pulled pork, baby back ribs and cornWith just a handful of tables, Moke’s can bread, but it’s the divine Southern sweet cuts of beef, this classy fine-dining establishment caters to seafood lovers as well. get pretty crowded in its own right on tea that makes it legit. Many dig into the (Gluten- and soy-free menus are availweekends, but visit during the week and Supreme BBQ plate, which consists of you’re almost guaranteed a leisurely chicken, beef brisket and baby back ribs able.) The bar’s popular Power Hour (daily except Saturdays from 5 to 6:30 meal on a (relatively) quiet side street in a smothering of BBQ goodness. The p.m. and again from 9 p.m. to closing) ofcompared with the scene outside Boots dining room closes at 7:30 p.m., but you fers discounted drinks and upscale Bar & Kimo’s. The Vegetable Frittata with can order takeout until 8 p.m. RecomBites such as Mini Crab Cake BLTs, Seasonal Veggies is a viable option for mended: beef brisket, Southern fried smoked salmon pizza and filet mignon those trying to eat healthy; the Moke Nui chicken or catfish. sliders. Recommended: grilled jumbo asomelet, with three eggs and a blend of ba- ——— paragus, macaroni and cheese with bacon, ham, vegetables and two cheeses, 23 S. Kamehameha Highway, Wahiawa; con and onion, bone-in rib-eye, veal goes well with Moke’s homemade hash 621-4858. Lunch, dinner. $$

hustle-and-bustle weekday lunch hours in downtown Honolulu. It’s a simple menu, yet simply delicious. Recommended: Cuban (ham, pork, jalapeño) sandwich, spicy turkey on housemade ciabatta with watercress.

——— 1025 Alakea St.; 532-4540; www.mymixcafe.com. Lunch (weekdays). $-$$

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A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

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OPE N S 7 DAY EK A WE

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TO P RESTAU R ANTS | M-N chop, and of course, Mortonâ&#x20AC;&#x2122;s legendary hot chocolate cake. â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; Ala Moana Center; 949-1300; www.mortons.com/honolulu. Dinner. $$$$

MR. OJISAN Parking can be a problem at this Kapahulu eatery, but that shouldnâ&#x20AC;&#x2122;t discourage anyone with a serious craving for Japanese food: sushi, udon, ramen, katsu curry, donburi, gyoza â&#x20AC;Ś and the list goes on. You canâ&#x20AC;&#x2122;t go wrong ordering complete traditional teishoku dinners (signature dishes are wafu steak and misoyaki butterfish) or two-choice combos; both come with miso soup, pickled vegetables and kobachi (side dish). Itadakimasu â&#x20AC;&#x201D; letâ&#x20AC;&#x2122;s eat! Recommended: ichimi ahi poke, deep-fried tofu, assorted tempura. â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; Kilohana Square, 1016 Kapahulu Ave.; 735-4455; www.mrojisan.com. Lunch (weekdays), dinner (closed Sunday). $$$$$

MURPHYâ&#x20AC;&#x2122;S BAR & GRILL

NANZAN GIROGIRO

Welcoming and reliable, Murphyâ&#x20AC;&#x2122;s is a fine bet for American comfort food with contemporary flourishes. The menu is consistent, with burgers, steaks and fresh seafood entrees (ahi, salmon) prepared to order, along with corned beef, shepherdâ&#x20AC;&#x2122;s pie and bar food such as potato skins and quesadillas, served by an efficient, smiling staff. The salads are huge. The atmosphere is as comfortable as a soft glove, with bench booths, dark wood and Irish paraphernalia in abundance, and sports on (closed-captioned) TVs throughout. At pau hana time, the dining room fills with warm light, lulling patrons into bouts of nostalgia. If that doesnâ&#x20AC;&#x2122;t warm your heart, the whiskey will: Dine at or cruise the bar to get an eyeful of Murphyâ&#x20AC;&#x2122;s fine beer and liquor offerings, and check on the rotating craftbeer special on tap. â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; 2 Merchant St.; 531-0422; murphyshawaii.com. Lunch (weekdays), dinner. $-$$

Control freaks beware. To enter Nanzan GiroGiro is to surrender to the chef for, easily, the best kaiseki in town. There is no food menu to peruse. In fact, the staff would rather not share the menu, lest it spoil the surprise that accompanies any dramatic production. Dining can be compared to live theater, and Nanzan GiroGiro takes this concept to new heights. The meal starts with seatings, or â&#x20AC;&#x153;show times,â&#x20AC;? at 6 or 6:30 p.m. and 8 or 8:30 p.m. The time you choose depends on whether youâ&#x20AC;&#x2122;re the eat-and-run type or you like hanging around over drinks after a meal. Diners are seated around a large cooking and service station, so you can watch the prep when not wholly absorbed in the exquisite dish before you.

The ceremonial aspects of chanoyu (the Japanese tea ceremony) are evident in Nanzan GiroGiroâ&#x20AC;&#x2122;s kaiseki, which brings chanoyuâ&#x20AC;&#x2122;s Zen principles and focus to the meal. It is the chefâ&#x20AC;&#x2122;s task, as an artist, to convey the essence of the ingredients and dishes presented, and the task of

diners to immerse themselves in the experience. Even if you have no say in the menu, you do have drink options from a menu of sake, shochu, wine, soft drinks and teas. Once youâ&#x20AC;&#x2122;ve chosen, sit back and enjoy. â&#x20AC;&#x201D;â&#x20AC;&#x201D;â&#x20AC;&#x201D; 560 Pensacola St.; 524-0141. Dinner (closed Tuesday-Wednesday). $$

NICOâ&#x20AC;&#x2122;S AT PIER 38 Nicoâ&#x20AC;&#x2122;s moved into a big and bright space near the restaurantâ&#x20AC;&#x2122;s former site at Pier 38, adding a fish market selling fresh poke and other fare. The restaurant now has a full bar, centerstage, expanded indoor seating and a large, spacious counter along one wall where food is ordered. Thereâ&#x20AC;&#x2122;s still a view of the working harbor outside, and the dishes â&#x20AC;&#x201D; particularly the fish â&#x20AC;&#x201D; are as fresh as ever. Try the calamari, fried and served on a bed of baby spinach, the seared ahi poke on â&#x20AC;&#x2122;Nalo greens, or furikake-seared ahi.

Thereâ&#x20AC;&#x2122;s dinner service now, too! With pizza and popular entrees such as wine-

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O-P | TO P RESTAU R ANTS H A W A I I A N S H E L L F I S H R I S O T T O, K A H U K U S E A A S PA R AG U S A N D A R O M AT I C S P I C E S

paired with THE ROLLING SURF

Indulge more than your taste buds at Azure.

Where new private cabanas, enticing views of Waikı¯kı¯ and our ambassadors’ inspiring stories behind each dish perfectly complement our chef ’s masterpieces, and truly engage all your senses.

Winner of the “Publisher’s Choice” Award and the Critic’s Pick.

braised short ribs on the menu, anytime is the right time. Recommended: catchof-the-day specials, such as pan-seared opah.

——— Pier 38, 1133 N. Nimitz Highway; 540-1377; www.nicospier38.com. Lunch, dinner. $-$$

NOBU WAIKIKI See Critic’s Picks, Page 22

O-P OJIYA Located near the Hawai‘i Convention Center, this izakaya offers tasty Japanese cuisine and sushi, but oddly enough, it’s the gobo chips (deep-fried burdock root) that have people raving. Ojiya’s signature menu item is hegi soba, with noodles made of a buckwheat and seaweed mixture straight from Japan. The ambience is authentic and makes Japanese visitors feel right at home. Recommended: gobo chips, yakitori chicken, broiled black cod with miso.

——— 1718 Kapiolani Blvd.; 942-3838; www.ojiyausa.com. Lunch (except Sunday), dinner. $$

OLIVE TREE CAFE

B e yo n d S e a f o o d

- OCEANFRONT AT THE ROYAL HAWAIIAN, A LUXURY COLLECTION RESORT, WAIKI KI RESERVATIONS: 921-4600

Twinkling lights, Greek music and al fresco seating have a way of transporting one far from Hawaii’s shores, especially when combined with delicious Mediterranean fare. Not so magical is trying to snag a table — it seems everyone loves this chic neighborhood bistro.

So go early, bring cash (credit cards are not accepted) and chill out with a bottle of wine or beer from sister shop Oliver next door. Recommended: fish or lamb souvlaki (marinated, grilled kebabs in pita with tzatziki sauce), served with salad; mussels ceviche; tarama salata, a creamy Greek caviar spread with pita; falafel; baba ganoush; baklava.

——— 4614 Kilauea Ave., Kahala; 737-0303.

Dinner. Cash only. $$

ONO HAWAIIAN FOODS Simply put, this is a hole-in-the-wall with a whole lot of authentic Hawaiian food. Plates are served with lomi lomi salmon, pipikaula, haupia and choice of rice or poi. Can’t decide between the kalua pig or laulau? Treat yourself to the combination plate and indulge in both.

Oh, so ono! Recommended: chicken long rice, beef stew, chicken laulau, salt meat watercress.

——— 726 Kapahulu Ave.; 737-2275. Lunch, dinner (closed Sundays). Cash only. $$

ORCHIDS AT THE HALEKULANI This acclaimed oceanfront restaurant is known for its Sunday brunch and elegant fine dining, with postcard views of Diamond Head and Waikiki Beach. Go ahead and splurge; it is absolutely worth it. Orchids’ signature dish is steamed onaga in soy sauce and sesame oil, but menu changes are in store.

——— Halekulani, 2199 Kalia Road; 923-2311; www.halekulani.com. Breakfast, lunch, dinner, Sunday brunch. $$$$

PAH KE’S CHINESE RESTAURANT Judging by its name alone, it’s probably safe to say this restaurant serves local-kine Chinese food at affordable prices. But diners will be in for some delicious surprises, such as braised beef short ribs with Kona coffee spices and curry rub, and fresh Kahuku prawns. It’s evident that local ingredients are a key part of the menu and pivotal to Pah Ke’s continued success. Recommended: Fresh Sashimi Spicy Salad; broccoli and Hamakua Alii mushroom stir-fried with toasted panko; soy milk custard.

——— 46-018 Kamehameha Highway, Kaneohe; 235-4505; www.pahke.com. Lunch, dinner. $$

PA‘INA CAFE See Critic’s Picks, Page 16

PANCAKES & WAFFLES Breakfast is served through lunch, with early risers swooping in by 9 a.m. for the early-bird special (two pancakes and two eggs). Others may opt for the P&W Omelette with “everything” in it.

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TO P RESTAU R ANTS | P

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

and for bacon lovers, order the bacon waffle stuffed with four delectable strips.

Recommended: honey butter fried chicken and waffles, fried rice loco moco, waffle eggs Benedict, waffle-battered fried ice cream.

——— City Square, 1284 Kalani St., Kalihi; 847-7770; www.pancakesandwaffleshawaii.com. Breakfast, lunch. $

PANYA BAKERY, BISTRO & BAR Located in bustling Ala Moana Center (near Longs), this trendy spot attracts both locals and visitors with its extensive menu described as mixed Asianstyle “comfort food” featuring sandwiches, salads and pasta. Popular dishes include Thai-style steak salad, Vietnamese-style chicken sandwich and garlic shrimp spaghetti. Remember to grab a sweet pastry on your way out.

Recommended: Panya chop salad with honey-mustard balsamic vinaigrette dressing; crab salad sandwich; salmon sashimi rainbow salad; tiger shrimp and Manila clams spaghetti in white wine sauce.

——— Ala Moana Center; 946-6388; www.panyabakery.com. Breakfast, lunch, dinner. $-$$

curry) is tender and fragrant; oxtail soup is delicious. Make it a point to try something you’ve never tried before. At Pho 808, it’s safe to experiment.

——— Kapolei Marketplace, 92-590 Farrington Highway; 674-1828. Lunch, dinner. $

PHO KITCHEN There is plenty of variety on the menu at Pho Kitchen, but all you really need to know about is the namesake dish. The pho broth is phenomenal, the serving sizes generous and the wait time minimal, even when the small restaurant is filled with hungry customers. And since it’s a family operation, you’ll typically see owners Sandy Lin and/or Alex Chong in the restaurant when you visit — yet another bonus, because you’ll probably want to take home some of their house spicy garlic sauce after eating here. Lin and Chong are always accommodating, serving up sizable jars of the stuff for customers to treat ohana and friends.

Try it and you’ll get hooked, for sure!

——— Market City Shopping Center, 2919 Kapiolani Blvd.; 735-8488; phokitchen.yolasite.com. Late breakfast, lunch, dinner. $

STAR-ADVERTISER / 2009

An oyster po’ boy comes with eggplant fries at Elmer Guzman’s Poke Stop.

Jonathan Schwalbenitz are definitely onto something in the former Kochi Restaurant & Lounge space, serving up a true gastropub experience with a diverse beer selection that pairs well with the food executive chef Noah Blair sends out of the kitchen. Recommended: Any of the bar’s specialty cocktails, pork sausage sliders, Scotch egg, Pint + Jigger Oatmeal Stout Burger, bacon-wrapped PINEAPPLE ROOM strawberries, house potato chips.

BY ALAN WONG, THE THE PEARL ——— Get a taste of the acclaimed chef’s See Critics’ Choice, Page 14 1936 S. King St., 744-9593. Pau hana, dintake on Hawai‘i Regional Cuisine through ner. $$ PHO 1 VIETNAMESE RESTAURANT a more casual lunch and dinner menu As you may have guessed, this restau- than you’ll find at the chef’s dinner-only PIONEER SALOON rant is simply known for its pho (that’s restaurant on King Street. Dishes highDon’t let the name or exterior appear“fuh” for the uninitiated). Even with an light fresh, local ingredients and reflect ance fool you. This Diamond Head-area extensive menu that includes more than the many ethnic flavors of the islands. eatery serves local, Japanese-style plate 100 selections, regulars return to get Recommended: loco moco, Da Poi Cup lunches, with a nice selection of chicken, their fix of the tasty noodle broth. Also (with kalua pig and lomi tomato), kim recommended: spring rolls, vermicelli chee Reuben sandwich, Pineapple Room steak, Korean-style beef, loco moco, curry and even musubi. Parking can be a roll, Vietnamese sandwich, fondue.

Burger and a refreshing glass of plantaproblem, but it’s worth the hassle. Rec——— tion iced tea. ommended: garlic ahi steak, pork ham1617 Kapiolani Blvd., 955-3438; 777 ——— burger katsu, ginger pork, deep-fried Kamokila Blvd., Kapolei, 674-8189. Break- Ala Moana Center, Macy’s third floor; fast, lunch, dinner. $ 945-6573; www.alanwongs.com. Breakfast baby tako. (weekends only), lunch daily, dinner (ex- ——— 3046 Monsarrat Ave.; 732-4001. Lunch, PHO 808 cept Sundays). $$-$$$$ dinner (closed Monday). $-$$ The pho is great, but don’t stop there.

PINT + JIGGER Don’t stop at the spring rolls, either, or POKE STOP the summer rolls, or the vermicelli What do you get when two all-star barBefore heading out to a family gatherdishes. Yes, this cozy spot does your ba- tenders get together to open a bar? At ing or to Aloha Stadium for a football tailsic Vietnamese well, but for full apprecia- Pint + Jigger, it’s great food partnered tion, reach beyond. Cari Ga (chicken with great drinks. Dave Newman and gate, be sure to stop by Elmer Guzman’s HONOLULU STAR-ADVERTISER

Poke Stop to pick up the essentials, such as the sweet onion ahi, creamy ahi and furikake salmon signature poke varieties and “gourmet food at plate-lunch prices.” Everyone will thank you for it.

Recommended: Asian-style garlic white shrimp, Sous Chef bento (kalbi, garlic island fish, poke), Shoreline Chef bento (blackened island fish, jumbo garlic shrimp, furikake salmon belly, poke).

——— Waipahu Town Center, 94-050 Farrington Highway, 676-8100; 95-1840 Meheula Parkway, Mililani, 626-3400; www.pokestop.com. Breakfast, lunch, dinner (except Sundays at Waipahu). $-$$

PRINCE COURT Experience Prince Court’s grand buffets: seafood on Fridays through Sundays and the popular Sunday brunch with prime rib. The food is enhanced by breathtaking views of Ala Wai Yacht Harbor and sunsets gleaming through crystal-clear glass walls. Recommended: prime rib, shabu shabu, bread pudding.

——— Hawaii Prince Hotel, 100 Holomoana St.; 944-4494; www.princeresortshawaii.com.

Breakfast, lunch, dinner, Sunday brunch. $$$

PRIMA See Critics’ Choice, Page 12 ‘ILIMA AWARDS

63

R-S | TO P RESTAU R ANTS

R-S RAGING CRAB

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

3308 Kanaina Ave., Kapahulu; 737-0177; www.rainbowdrivein.com. Breakfast, lunch, dinner. $

REAL A GASTROPUB See Critic’s Picks, Page 16

RESTAURANT KUNIO

Having to line up for a table at a restauSee The Newcomers, Page 59 rant that refuses to take reservations is a RAINBOW DRIVE-IN turnoff, unless the total experience makes you forget the wait. Kunio — the best It’s hard to believe that “Rainbows” just surpassed the half-century mark (51 place for a Japanese meal on Oahu’s west years to be exact). Many flock to this Ka- side — is definitely worth it, which is probably why there’s a line to begin with. pahulu landmark for the ono loco moco It’s the circle of yum. The sushi and the and hamburger steak plate lunches and teishoku standards are all exceptional, esrotating daily specials (regulars have pecially the chirashi, saba and tempura. these memorized), all served with two The service is relentlessly cheerful and scoops rice and mac salad. Did we menthe hostess is usually pretty accurate tion the generous portions and walletfriendly prices? There’s definitely a pot of about the length of any wait. Bring a book or load a TV show onto your smartphone, gold at the end of this rainbow. Recomor go shopping for 45 minutes — you’re mended: chili dog, mixed plate (teri beef/pork, mahimahi and chicken), slush in Waikele Center, after all.

——— float.

——— Waikele Center, 94-799 Lumiaina St.,

Waipahu, 680-9188; restaurantkunio.com.

Lunch, dinner. $$-$$$

RYAN’S GRILL

ROY’S RESTAURANT

SALT KITCHEN & TASTING BAR

See Star Circle, Page 28

RUMFIRE See DHT Producer’s Choice, Page 27

RUTH’S CHRIS STEAK HOUSE Whether you order the filet, cowboy rib-eye or porterhouse for two, it doesn’t matter. All of the signature steaks at this classy fine-dining establishment are mouth-watering, delectable and sizzling with intense flavors. But don’t let the “steakhouse” branding fool you: The fresh catch of the day is highly requested as well. Recommended: oysters Rockefeller, blackened ahi, bread pudding with whiskey sauce.

——— Waterfront Plaza, 500 Ala Moana Blvd., 599-3860; 226 Lewers St., Waikiki Beach Walk, 440-7910; www.ruthschris.com.

Dinner. $$$$

See Star Circle, Page 28

See Critic’s Picks, Page 18

SANSEI SEAFOOD RESTAURANT & SUSHI BAR This award-winning restaurant, appropriately named after owner D.K. Kodama’s heritage as a third-generation Japanese-American, serves as a canvas for sushi chefs to create unique and colorful masterpieces such as Sansei’s signature panko-crusted ahi roll, as well as the Kapalua butterfly, spicy Japanese BLT, Yellow Submarine and rainbow rolls. As for seafood dishes, there’s the sashimi, prawns, lobster, salmon and shrimp tempura … need we say more?

Recommended: Asian shrimp cake with crispy noodles, Japanese calamari salad, Dungeness crab ramen with Asian truffle broth.

——— Waikiki Beach Marriott Resort and Spa,

Visit Kenny’s Restaurant or Kenny’s Express for the

“BEST” LOCAL DISHES Try our famous Chinese Chicken Salad, Loco Moco and Hawaiian Plate Kenny’s has been feeding Hawaii’s families for 45 years. Now specializing in menus for diners with special dietary requirements, and catering for those memorable events.

Call us for all of your catering & fundraising needs.

783-7901 Fundraising available with any of our bakery items: Moon Cakes, Banana Bread, Sweet Bread & more!

www.ilovecountrycafehawaii.com 64

‘ILIMA AWARDS

841-0931 Kenny’s Restaurant Kamehameha Shopping Center

922-3333 Kenny’s Hawaiian Barbecue Royal Hawaiian Shopping Ctr, 2nd Level

HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | S 2552 Kalakaua Ave., third floor; 931-6286; www.sanseihawaii.com. Dinner, late night (Friday-Saturday). $$$

SEOUL GARDEN YAKINIKU The free side dishes, or banchan, are tasty and plentiful (rather, endless), so be sure to save some room for your main course, whether it’s bibimbap, kalbi, ribeye or any of the other sizzling yakiniku meats grilled just the way you want at your own table. With steamed fish, noodle soups and stew variations (including Korean miso, fish egg and beef chitterlings) also on the menu, there really is something for everyone. Recommended: kalbi, seafood pancake, tofu stew.

——— 1679 Kapiolani Blvd.; 944-4803; www.seoulgardenyakinikuhawaii.com.

Lunch, dinner. $$

SHILLAWON There aren’t many out there, but this Korean yakiniku restaurant offers all-youcan-eat meats such as kalbi, bulgogi and

beef tongue, as well as tasty Korean miso soup and seafood pancakes. While you sit and watch the sizzling action on the grill in front of you, satisfy your hunger with some kim chee and a nice selection of banchan (side dishes). Recommended: jap chae (long rice with meat and vegetables), steamed butterfish, soft tofu stew.

——— 747 Amana St.; 944-8700. Lunch, dinner. $$

SHOKUDO JAPANESE RESTAURANT & BAR It’s easy to spot this hip shokudo (dining room) off Kapiolani Boulevard, where patrons are urged to “enjoy Japanese ‘shared-meal’ style.” The eclectic Japanese-fusion menu ranges from tempura, sashimi and sushi to noodle dishes and ishiyaki (hot stone cooking), and even a “foot-long” chicken katsu. Top it off with a refreshing melon float or green tea shake, and with no hesitation, order the special honey toast — a signature dessert. (Shokudo serves 200 of these every day.) Recommended: spicy tuna

dining facilities, which hadn’t changed much since the 1980s. Making up for lost time, Shor brings some of the most popular trends in seafood to the table, chief among them sustainability. The restaurant adheres to using only fish and shellfish approved by Monterey Bay Aquarium’s Seafood Watch program.

That still leaves plenty of options, and STAR-ADVERTISER / 2010 the highlight of this fresh menu is the Seafood Tower, which features an eyeShokudo serves 200 portions of its catching array of lobster, oysters, signature Honey Toast every day. abalone, mussels, shrimp, poke and king crispy rice, sushi pizza (baked sushi rice crab — sure to make all your Foodspotting.com followers go wild. The Mussel with salmon, scallops, crab meat and onions), mochi cheese gratin, homemade Pot is another winner.

——— tofu salad.

Hyatt Regency Waikiki Beach Resort and ——— Spa; 237-6140. Breakfast, lunch, dinner.

Ala Moana Pacific Center, 1585 $$$$ Kapiolani Blvd., ground floor; 941-3701; www.shokudojapanese.com. Lunch, SIAM GARDEN CAFÉ dinner, late night. $$

SHOR AMERICAN SEAFOOD GRILL Shor is part of a $13 million renovation to update the Hyatt Regency Waikiki’s

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Craving tasty and authentic Thai cuisine, particularly late at night? You’ll find it and more at this Thai restaurant, located in a strip mall along Nimitz High-

Spicy Tan Tan Ramen

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2012

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2284 Kalakaua Avenue 2nd Floor Old Waikiki #3 Theater 808 922-6868 www.atlantisseafoodsteak.com HONOLULU STAR-ADVERTISER

745 Keeaumoku St. • 941-2515

Drive Inn Restaurant ‘ILIMA AWARDS

65

S | TO P RESTAU R ANTS way. The Thai music videos, karaoke and unique decor will transport you to exotic Bangkok. Recommended: papaya salad, pad thai, peanut or Siam Jungle curries.

——— 1130 N. Nimitz Highway; 523-9338; www.siamgardencafe.com. Lunch (except Sunday), dinner, late night. $-$$

SIKDORAK KOREAN RESTAURANT

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. late-night hot spot offers an extensive Korean menu, from abalone porridge to yookhae dolsot bibimbap (raw beef and veggies over rice in a hot stone pot), plus yakiniku and a sushi bar. Seating options in the sprawling place include private dining rooms and a cocktail lounge. Recommended: kalbi, steamed butterfish, samkaetang (ginseng chicken soup), yakiniku.

——— 805 Keeaumoku St.; 947-3113; www.sorabolhawaii.com. Open 24 hours. $$-$$$

Calling all carnivores! Head on over to Sikdorak in the Samsung Plaza to devour Korean-style yakiniku and all-you-can-eat meat such as short ribs, rib-eye, brisket and tongue. Not only is it cheap and open SOUL DE CUBA CAFE 24 hours, it’s BYOB. ——— It’s been six years since Jesus Puerto 655 Keeaumoku St.; 949-2890. Open spiced up the local dining scene with his 24 hours. $$ flavorful Afro-Cuban fare. The atmosphere is energized by Latin music and SIDE STREET INN/SIDE STREET artwork, and the restaurant is much INN ON DA STRIP more spacious since it doubled in size.

Popular selections include the rabo enSee Critic’s Picks, Page 24 cendido (lean oxtails in red wine sauce) SORABOL and lechon asado (marinated roast pork hand-pulled and sautéed with onions).

This “Koreamoku” cornerstone and

Also recommended: fricase de pollo (chicken), ropa vieja (shredded beef) and pargo a la cubana (red snapper) — downed with a pitcher of the best mojitos around.

——— 1121 Bethel St.; 545-2822; www.souldecuba.com. Lunch, dinner. $$

SOUVALY THAI Something always calls you back to Souvaly, something on the menu that you just couldn’t get to. That means you’ll fill up on ahi rolls (summer rolls filled with strips of raw fish, avocado and rice noodles), Crying Tiger Salad or Volcano Fried Rice, without getting to the Golden Pepper Quail, Lemongrass Lamb Chops or Drunken Master, a stir-fry with a sweet-spicy Thai basil sauce. But that’s OK, you’ll come back. Next time, make everyone at your table swear in advance to try something new.

——— 803 Kamehameha Highway, Pearl City; 455-5888; www.souvalythaicuisine-

hawaii.com. Lunch, dinner. $$

SPALDING HOUSE CAFÉ Formerly known as the Contemporary Café, this picture-perfect location provides a lunchtime getaway. Enjoy soups, salads and sandwiches indoors, surrounded by ever-changing art displays, or in a relaxing garden setting. Call in advance if ordering the special “Lauhala and Lunch” (picnic service for two) on the lawn. Recommended: hummus with pita bread, soba salad, grilled eggplant panini, cheesecake by Otto Cake.

——— Honolulu Museum of Art Spalding House, 2411 Makiki Heights Drive; 523-3362; www.honoluluacademy.org. Lunch (closed Monday). $$

SPICES SOUTHEAST ASIAN CUISINE The hours may have changed slightly, but the location remains in the Puck’s Alley area with parking available in back of the restaurant. Signature dishes include

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94-1040 Waipio Uka St. #15 Waipahu, HI 96797 OPEN DAILY: 10:30am - 9:00pm

94-673 Kupuohi St. #B105 Waipahu, HI 96797 OPEN DAILY: 10:30am - 9:00pm

1286 Kalani St. • Honolulu, HI 96817

(808) 678-2878

(808) 676-0843

(808) 845-4554

‘ILIMA AWARDS

MON, WED-SAT 10:30am - 9:00pm TUES 10:30am - 3:00pm SUN 10:30am - 9:00pm

HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | S Laotian curry, Ty’s taro shoot salad and homemade ice cream infused with Southeast Asian herbs and spices, which bursts with unique flavors such as chili pepper lemongrass, pineapple-basil and, for the daring, durian — also known as “the stinky fruit.” Recommended: deepfried wings stuffed with ground chicken; Laotian sausage; Eggplant on the Half.

——— 2671 S. King St.; 949-2679; www.spiceshawaii.com. Lunch (Fridays), dinner (closed Mondays). $$

BETTY SHIMABUKURO / BSHIMABUKURO@STARADVERTISER.COM

Spicy Ahi & BBQ in Waimalu piles a mound of fish atop a crisp salad.

da mout’ ” garlic chicken at Sugoi (Japanese for “awesome”), and garlicky goodness has become his trademark. Chicken variations include spicy garlic, mochiko, sesame, katsu or Korean, but don’t overlook the fish (saba, mahimahi, salmon or ahi) with choice of yaki soba, yaki udon or chow fun. Did we mention the affordable prices and heaping portions? Sugoi!

——— 1286 Kalani St.; 841-7984; www.sugoihawaii.com. Breakfast, lunch. $

SUSHI ii SPICY AHI & BBQ

good job with all the Japanese standards.

——— Waimalu Times Square, 98-1254 Kaahumanu St.; 488-4851. Lunch, dinner (closed Sunday-Monday). $$

Typical image of spicy ahi: creamy, chunky cubes of fish tucked into sushi or spread over a bowl of rice, tasting of chili and mayonnaise. Let go of those preconceived notions when you eat at Spicy Ahi STARBUCKS COFFEE HAWAII & BBQ, an unassuming place in a Waimalu strip mall. The ahi here is fresh See Star Circle, Page 23 and tender, with a spiciness that compleSUGOI BENTO & CATERING ments and never overwhelms. Order it over a bowl of greens for extra freshness.

It’s been 12 years since McKinley grad Don’t like raw fish? The restaurant does a Zachary Lee introduced us to his “broke

See Critic’s Picks, Page 18

SUSHI IZAKAYA GAKU Gaku has shouldered its way to the top tier of sushi restaurants in Honolulu with inventive raw preparations and superb izakaya-style side dishes. Each fresh flavor is particularly placed. The service is informed, confident and sensitive, the flavors light and fresh, and the presentation careful. Comfortable, rustic design and sensitive lighting add to the

pleasure of dining. And the word is out: It can be tough to get a table. Reservations are available only between 5 and 7 p.m.; be prepared to wait (and wait) for a seat after that. Recommended: hamachi tartare, homemade tofu with dashi jelly and wasabi.

——— 1329 S. King St., Moiliili; 589-1329. Dinner (except Sunday). $$$$

SUSHI IZAKAYA SHINN It’s rare to come across a menu as vast as Shinn’s that doesn’t have its fair share of bad dishes. You can get just about anything you want, tailored to fit both appetite and pocketbook. If you’re running low on cash, you can enjoy inexpensive meat and vegetable skewers from the robata bar or choose a bowl of oden in a smoky broth, filling it with fishcake and vegetables sold by the piece.

Earthenware dishes in hues of brown, green and ochre present a warm environment that highlights the freshness and naturalness of the ingredients. Rec-

A Family Tradition Since 1963

1311 NORTH KING STREET

(Formerly next to Tamashiro Market)

842-7697

N. KIN RD. GS ILO T. ER’S KAM DIN E IN WAIA NEW DRIV THE OLD

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www.theoldsaiminhouse.com Lunch: Tues-Sat 11am-2pm Dinner: Tues/Wed/Thur 5-10pm • Fri/Sat 6-11pm

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For reservations, please call 455-0475

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Open Daily 10am-10pm • Lots of FREE Parking • 2065 S. Beretania St. • 946-3828 HONOLULU STAR-ADVERTISER

‘ILIMA AWARDS

67

S-T | TO P RESTAU RANTS

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

ommended: beef tataki salad, nigiri sushi, hamachi yuzukoshou dotted with a tart, salty yuzu sauce.

——— 2065 S. Beretania St.; 946-7466. Dinner (except Sunday). $$-$$$

SUSHI SASABUNE Adventurous sushi lovers go with the omakase-style of ordering in which you leave everything in the sushi chef’s hands to deliver and delight. For those who don’t like to be schooled and told what to eat or how to eat it, you’re better off ordering a la carte. Call ahead for reservations, as many others are also waiting to experience the ultimate in sushi indulgence.

——— 1417 S. King St.; 947-3800. Lunch (Tuesday-Friday only), dinner (except Sundays). $$$-$$$$

SWEET E’S CAFÉ This charming spot in Kilohana

Mahalo Hawaii for Voting Us #1 Thai Food!

Square serves breakfast items throughout the day, including eggs Benedict, waffles, pancakes, French toast and croissants, as well as salads and sandwiches for the lunch crowd. The parking situation, however, can be bittersweet.

Recommended: pesto club sandwich, corned beef eggs Benedict, blueberrystuffed French toast, chicken pesto omelet.

——— 1016 Kapahulu Ave.; 737-7771. Breakfast, lunch. $

SWEET HOME CAFÉ Although nestled in a strip mall on King Street, it's easy to spot this Taiwanese hot-pot spot by the swarms of people patiently lined up outside (the dining area was recently expanded to help shorten the wait time). The most popular broths are the spicy, curry, healthy-herb and house special, but there is a plethora of dipping sauces and refrigerated veggies and side dishes (priced by color-coded plates) to choose

from, each adding its own unique flavor to the simmering broth. The complimentary shave ice served at the end of the meal is a much-desired sweet treat.

Home, sweet home!

——— 2334 S. King St.; 947-3707. Dinner. $$

T

STAR ADVERTISER / 2010

TAI PAN DIM SUM This cozy restaurant tends to get packed during lunch hours, so come at 7 a.m. for breakfast instead and enjoy tasty manapua, beef chow fun or char siu bao. Recommended: shrimp dumplings, chicken feet, seafood siu mai.

——— Chinese Cultural Plaza, 100 N. Beretania St.; 599-8899. Breakfast, lunch. $

Noodles boil away in the kitchen of Tanaka Saimin.

TANAKA SAIMIN Saimin may be king here, but you can find breakfast, burgers and plate lunches, too. The Tanaka Special Saimin Combo (won ton mein, shrimp tempura, teri beef and choice of mac or tossed salad) and

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‘ILIMA AWARDS

GIFT CARDS AVAILABLE HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | T two-choice combination mixed-plate variations are popular orders, especially on Friday and Saturday nights when dining hours are extended until 11 p.m. — perfect for late-night saimin cravings. Also recommended: oxtail soup, fried ice cream, banana cream pie.

——— 888 N. Nimitz Highway, Kalihi; 524-2020.

Breakfast, lunch, dinner. $

1288 Ala Moana Blvd. (in Hokua Building), Ward Centre; 593-7288; www.tangocafehawaii.com. Breakfast, lunch, dinner. $$-$$$

TANIOKA’S SEAFOODS & CATERING See Critic’s Picks, Page 22

TAORMINA SICILIAN CUISINE

926-5050; www.taorminarestaurant.com.

Lunch, dinner. $$$-$$$$

TEDDY’S BIGGER BURGERS This retro burger joint (with thick shakes and malts to prove it) serves pure ground chuck burgers — no fillers or binders — char-broiled to order. Pile on the sweet and tangy secret sauce and you’re good to go. Recommended: Western burger (cheddar, bacon, onion rings and barbecue sauce); Hawaiian-style burger (teri burger/chicken and pineapple); tater tots.

——— Koko Marina Center, 394-9100; 539 Kailua Road, 262-0820; Waikiki Grand Hotel, 926-3444; 2424 S. Beretania St., 949-0050; 98-150 Kaonohi St., Aiea, 486-2167; 153 S. Kamehameha Highway, Wahiawa, 621-0000; www.teddysbiggerburgers.com.

Lunch, dinner. $-$$

The many flavors of Sicilian cuisine are inspired by the little village of Taormina, where pastas are served with Many head to upscale Tango for a authentic sauces and pure olive oil. hearty breakfast of Swedish pancakes, confit duck hash or several types of eggs Many diners opt for the Antipasti Misti Benedict, including the Loco Moco Bene- (choice of four chilled appetizers, such as cured ham and salami with cheese or dict, made with braised beef on fried rice. Others prefer the eclectic lunch and marinated squid and octopus) and mushroom risotto with sautéed foie gras dinner menus to get a taste of some Scandinavian-style comfort food. Recom- and parmesan cheese. Bring out the flavors even further with the perfect wine mended: Swedish gravlax (cured pairing — just ask! Recommended: squid salmon) with crispy skin, crab hash peperoncino, uni (sea urchin) pasta, veal Benedict, Hamakua mushroom risotto siciliana. with garlic shrimp, mustard herbTENKAIPPIN RAMEN ——— crusted rack of lamb.

Owner and “Ultimate Japan” TV host 227 Lewers St., Waikiki Beach Walk; ——— Scott Suzui’s kotteri-style ramen (which

TANGO CONTEMPORARY CAFE

STAR-ADVERTISER / 2008

A serving of noodles from Tenkaippin Ramen in Kapahulu. the menu declares is “habit-forming”) is made with an ultrathick, ultrarich broth that is the culmination of boiling chicken bones for hours and hours, producing collagen along the way to give it that glutinous consistency. There’s also fried rice, fried chicken, gyoza and other tasty

Fine Asian Cuisine The Perfect Place for any Celebration: Weddings, Birthdays, Graduations & more. Serving Hawaii’s most popular Chinese Dishes and Dim Sum (made fresh daily)

2012 FIRST PLACE

Westridge Shopping Center 98-150 Kaonohi St., Aiea • 488-4900

Voted “Hawaii’s Best” Vietnamese Restaurant 2012!

525-8585 Monday-Sunday 10:30am to 9:00pm 1055 Alakea Street FREE PARKING Mon-Fri after 5pm & All Day Sat & Sun www.themandalayhawaii.com

1860 ALA MOANA BLVD.

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Lunch/Dinner Entrees come with your choice of: All-You-Can-Eat Salad Bar,PARKING Fruit Cocktail • or Soup Du Jour • VALIDATED

955-1764 ‘ILIMA AWARDS

69

T | TO P RESTAU R ANTS

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

dishes for those who are not (yet) addicted. Also recommended: Spicy Tan Tan and Assari ramen.

——— 617 Kapahulu Ave.; 732-1211. Lunch, dinner. Cash only. $-$$

chunks of pork that, with their garlicky, vinegary flavor, are the Isaan answer to pork adobo.

——— 740 Kapahulu Ave.; 735-7878. Lunch, dinner (closed Sunday). $$

THAI HERB KITCHEN

THELMA’S RESTAURANT

Inside Thai Herb Kitchen it feels as if you’re in a scrapbook full of black-andwhite images of Thai markets and scenery, with a hand-drawn map lining an entire back wall and overhead tributes to the country’s king. The restaurant shares the dishes of Isaan in northeastern Thailand, noted for its combination of spicy, sour and bitter flavors. This is probably not the place for newcomers to Thai cuisine. The food here is more intense than elsewhere, testing one’s comfort with lemongrass, kaffir lime leaves and fish sauce. You’ll find familiar flavors with meat dishes such as gai yang, a sweeter, corianderspiked, spicy version of a teriyaki barbecue chicken; and sour and spicy fried

The color scheme of this popular Waipahu restaurant might remind you of green sherbet, giving it a bright, happy vibe suited to its family-friendly atmosphere. All the Filipino standards are served here, via buffet and table service.

Try the Pork Pumpkin Guisado, a house special served with lots of pork rinds, to venture beyond the usual fare. Thelma’s Special, lechon kawali with tomatoes and onion, is excellent. Also recommended: pork adobo, squid guisantes, halo-halo dessert.

——— Westgate Shopping Center, 94-366 Pupupani St., Waipahu; 677-0443; www.thelmasrestaurant.com.

Breakfast, lunch, dinner. $

Lunch: (Dim Sum For Lunch Only) Monday-Friday: 11am - 2pm Saturday and Sunday: 10am - 2pm Dinner: (Last Order For Dinner 9:30pm) Everyday: 5:30pm - 10pm

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Among popular dishes at Thai Herb Kitchen is the traditional Pad Thai.

AT ALA MOANA HOTEL • 3RD FLOOR 410 ATKINSON DRIVE • 942-7788

HONOLULU STAR-ADVERTISER

TO P RESTAU R ANTS | T THIRTYNINEHOTEL See Critics’ Picks, Page 20

TO CHAU The inconvenience of its location on the outskirts of Chinatown, where parking alone may serve as a deterrent to some, doesn’t stop others from getting what they want — pho. But not just any pho: Ask the folks standing in the line that almost always extends out the door and they’ll say it’s so tasty, so flavorful and so cheap that it’s certainly worth the wait. Since you’ve waited that long, get the spring rolls, too.

——— 1007 River St.; 533-4549. Lunch. $

TOKKURI TEI “Japanese food with a lot of twists” is the theme here, as evidenced by the multipage menu (or shall we say “book”) of teishoku dinners, udon and soba, nabe mono, kushi yaki (skewers), sashimi, sushi and drinks galore. It’s been almost two years since Tokkuri Tei

has moved into this larger spot above Hee Hing, but the lines continue to snake out the door. Speaking of snakes, many come here to down the popular awamori “snake venom” called habushu (snake preserved in liquor), a drink that is rare, yet readily available at Tokkuri-Tei. Recommended: stuffed portobello mushroom, salmon skin salad, seafood risotto.

——— 449 Kapahulu Ave.; 732-6480; tokkuritei.com. Lunch (weekdays), dinner, late night (except Sunday). $$

called the lounge side of the restaurant.

Some of the items on the pupu menu, such as ahi poke, Firecracker Shrimp and crab-stuffed shrimp, are tasty but can run up your tab pretty quickly if you’re not paying attention. Don’t get full before trying the Sake Dynamite or spicy tuna hand rolls, miso butterfish and yakitori. For the best bang for your buck, be sure to wait until Power Hour at 9 p.m., when all nigiri sushi is half off.

——— 442 Uluniu St., Kailua; 262-8656; tokoname.webs.com. Dinner. $$

TOKONAME SUSHI BAR & RESTAURANT

TONKATSU GINZA BAIRIN WAIKIKI

This place has a pretty sweet setup on the ground floor of the Uluniu Arts Building in Kailua Town, just a few blocks from Hungry Ear Records and a short walk from longtime neighborhood fixtures Assaggio and Cinnamon’s. About a half-dozen seats are available at the sushi bar, which provides for a more izakaya-style experience in what could be

Sure, you may have tried ordinary versions of the plate lunch standard, but Ginza Bairin’s got the art of tonkatsu down to a science. It’s masterfully perfected with a light crisp on the outside and juicy tenderness on the inside, accentuated with the restaurant’s signature tonkatsu sauce from Japan. Pricey, but worth every bite. Recommended: pork loin kurobuta, katsu donburi, pork

tenderloin tonkatsu.

——— Outrigger Regency on Beachwalk, 255 Beach Walk; 926-8082; www.pj-partners.com/bairin. Lunch, dinner, late night (Friday and Saturday). $$$-$$$$.

TOWN See Critics’ Choice, Page 12

TSUKUNEYA ROBATA GRILL Tsukune (grilled chicken meatballs on skewers) is this restaurant’s specialty; choose from different “flavors” such as miso, wasabi, kim chee, garlic or parmesan and tartar sauce. The grilled robata selections include ray fin and dried squid. Also recommended: kamadaki gohan (twice-cooked rice), housemade zaru tofu, shiitake mushroom tsukune, deep-fried Nagoya chicken miso kushikatsu.

——— 1442 University Ave.; 943-0390; www.tsukuneyarobatagrill.com. Dinner. $-$$

Celebrating 10 Years in Hawaii Mahalo!

HONOLULU STAR-ADVERTISER

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U-V | TO P RESTAU R ANTS

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81. in a fun, casual atmosphere. Recommended: kalua pig fried rice, Spicy Dynamite shrimp, Boca-rota (garlic mozzarella cheese bread with prime rib and mushrooms).

——— 559 Kapahulu Ave.; 735-8311; www.unclebosrestaurant.com. Dinner, late night. $-$$

U-W UNCLE BOBO’S Find a change of pace and barbecue done right at Uncle Bobo’s, a favorite of the horse wranglers at Kualoa Ranch.

Owner Robert Joyce’s barbecue is topnotch, hand-rubbed with spices, cooked in a smoker out back and served with sauce on the side. New items, cooked from scratch, regularly pop up as daily specials. The joint serves shave ice, too — making it a good choice after kayaking at Kualoa Regional Park or a tour of the ranch. It’s a funky place, with a few tables outside along the sidewalk and a small indoor dining area, and is snugly situated between the Kaaawa Post Office and a 7-Eleven, right across the street from Swanzy Beach Park.

V-LOUNGE

KAT WADE / SPECIAL TO THE STAR-ADVERTISER

Uncle Bobo’s in Kaaawa serves a mahimahi sandwich with fries.

——— 51-480 Kamehameha Highway, Kaaawa; 237-1000, unclebobos.com. Lunch, early dinner (closed Monday). $-$$

UNCLE BO’S RESTAURANT This Kapahulu hangout is popular

with locals and the late-night crowd looking to fill up on such ono grinds as Thai-style steamer clams, Bo’s Big Nachos (kalua pig on won ton chips) or the Seafood Trap (a medley of fish, calamari, clams and shrimp in a chili-garlic oyster sauce), while catching up on good times

Home of Wonton Pho!

When Alejandro “Aker” Briceño left Nobu Waikiki to build a traditional, kiawe wood-burning stone oven on Kona Street, few believed the best pizza on Oahu would come from a bar that stayed open until 4 a.m. and catered to 20-somethings more interested in shots than slices. That didn’t deter Briceno, who started off by introducing club kids to Neapolitan-style classics like the traditional margherita, sopressata, Prosciutto Rucola and Prima. V-Lounge takes pride in using imported Italian flour and San Marzano tomatoes, handmade mozzarella cheese and fresh toppings from local farmers — and it shows. The

Present this ad to receive 15% OFF your total bill!

This offer is valid thru 9/30/13

Ala Moana Blvd, Restaurant Row, Honolulu, HI 96813 Dinner Nightly 5:30 to 9:30 P.M.

For reservations call

533-4476

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Open Daily 10am - Midnight

2919 Kapiolani Boulevard • Market City Shopping Center

HONOLULU STAR-ADVERTISER

TO P RESTAU RANTS | V-W smoky, chewy crust is the perfect complement to the premium ingredients, and a “build your own pie” option ensures customers will get the pizza they want.

——— 1344 Kona St.; 953-0007; www.vloungehawaii.com. Dinner. $$

VINO ITALIAN TAPAS & WINE BAR See Critic’s Picks, Page 18

WAHOO’S FISH TACO This California-based franchise, featuring an “eclectic Mexican/Brazilian/Asian menu and a Hawaiian northshore vibe,” was started in 1988 by three brothers who became hooked on fish tacos after numerous surfing trips to Mexico. It now serves up its namesake dish — prepared grilled or blackened — from New York City to Nebraska, Colorado, Texas, Las Vegas and two locally owned locations in Honolulu, both with alcohol service and live entertainment. Recommended: Wahoo Bowl, Banzai Bowl (fish, chicken or

HONOLULU STAR-ADVERTISER

pork with veggies), Outer Reef Burrito.

——— 940 Auahi St., Ward, 591-1646; 4614 Kilauea Ave., Kahala, 732-9229; www.wahoos.com. Lunch, dinner. $

WAIAHOLE POI FACTORY This is the place for a good, old-fashioned Hawaiian plate and fresh-pounded poi. The historic factory, run by master Hawaiian implement maker Calvin Hoe, wife Charlene and their three sons, now has regular hours from 11 a.m. to 6 p.m. daily. Recommended: laulau, kalua pig, squid luau, beef luau and chicken long rice plates, hoio (fern) salad, handpounded poi.

——— 48-140 Kamehameha Highway; 239-2222; waiaholepoifactory.com. Lunch, early dinner. $

WAILANA COFFEE HOUSE You know you’ve hit it big when you’ve been featured in “Hawaii Five-0.”

This Waikiki landmark coffee shop, lo-

cated across from the Hilton Hawaiian Village, is also known for its walletfriendly prices and heaping portions.

Treat yourself to all-you-can-eat pancakes with coconut syrup and other breakfast goodies and classic diner favorites. It’s open 24 hours except on Tuesdays, when it shuts down at midnight and re-opens at 6 a.m. the next morning. Recommended: kalbi, macadamia nut pancakes.

——— 1860 Ala Moana Blvd.; 955-1764. Open 24 hours (closed Tuesdays). $-$$

deli chiller and olive bar. Over in seafood, there are poke bowls, chowders and a cold bar. And don’t forget the espresso, smoothies, gelato and tantalizing bakery. Unique to the Kailua store is a beer and wine bar, build-your-own wok bowl station, self-serve poke bar, and OnoPops shave ice. Also recommended: kiawe-smoked meat plates.

——— Kahala Mall, 738-0820; 629 Kailua Road, 263-6800; Maui Mall, Kahului, 808-8723310; wholefoodsmarket.com. Breakfast, lunch, dinner. $-$$

WHOLE FOODS MARKET

WHOLE OX, THE

Tabbouleh? Donburi? Cannoli? You got it. Ready-to-eat foods span the globe, and the store, at this hip natural-foods grocer. Cooks stand ready to custommake pizzas, tacos and burritos, stirfries, sushi, sandwiches and more.

Self-serve offerings include an eclectic hot foods bar with everything from Indian to Hawaiian dishes, a salad bar, soups and chilis, bento and rice bowls,

See Critic’s Choice, Page 13

WILLOWS, THE The lunch, dinner and Sunday brunch buffets are the main attraction at this island institution, offering salt-crusted prime rib, traditional Hawaiian fare, chilled crab legs and an array of desserts, including The Willows’ famed deep-fried haupia. Find all that plus

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W-Z | TO P RESTAU RANTS open-air dining among gardens, a fishpond and the laughter of keiki (and keiki at heart) prancing in a play area where water spurts up intermittently from the ground. And check the entertainment schedule for some of Hawaii’s top musical acts. Recommended: shrimp and chicken curries, chicken long rice, fireroasted portobello mushrooms, pina colada bread pudding.

——— 901 Hausten St.; 952-9200; www.willowshawaii.com. Lunch, dinner, Sunday brunch. $$$-$$$$

A list of restaurants by type of cuisine is on Page 80; by neighborhood on Page 81.

Y-Z YAKI YAKI MIWA The restaurant is small and cozy, with a few booths and counter seats surrounding the griddle, the restaurant’s equivalent of the “Star Trek” command center. There, chef Jin Kawamoto displays his prowess cooking up to a dozen dishes at a time, from noodles to steak, and okonomiyaki made from scratch.

Kawamoto is continually in motion and amazing to watch, so when you call for a reservation — a must here — request a seat at the counter. It’s a communal experience, with strangers bonding while waiting for their dishes to materialize.

The okonomiyaki takes 20 to 30 minutes to prepare, so place your order as soon as you can for the classic tama made with cabbage, flour and eggs; thin negi yaki made with green onion; or modan yaki layered with noodles. There are plenty of appetizers to keep you entertained before the main attraction arrives.

——— 1423 King St.; 983-3838. Dinner (closed Tuesdays). $$

FL MORRIS / FMORRIS@STARADVERTISER.COM

Chef Jin Kawamoto’s specialties at Yaki Yaki Miwa include Washyugyu (ribeye beef and grilled fresh vegtables).

YOGUR STORY

The multistory restaurant next to Korean landmark eatery Sorabol is quirky yet cool. Tables are spaced out enough so you don’t feel like you’re infringing on the personal space of diners seated next BRUCE ASATO / BASATO@STARADVERTISER.COM to you. It can get kind of loud when it’s A Pulled Tenderloin Sandwich is YANAGI SUSHI crowded, but that can be a good thing if served with chips and a Cosmopoliyou’re looking for a spot that’s not too This Japanese restaurant specializes tan at Wolfgang’s Steakhouse. fancy yet serves up fancy-looking food. in sushi and sashimi, but you’ll find With five varieties of waffles, multiple everything from complete teishoku dinners to shabu shabu and nabemono (hot breakfast dishes and a full complement WOLFGANG’S STEAKHOUSE pot), udon, soba, tempura, and donburi. of sandwiches and salads, Yogurstory is Wolfgang Zwiener brought his acalso a great pick for those times when The popular midnight specials, served claimed New York steakhouse to the from 10:30 p.m. to 1:30 a.m., attract late- you can’t wait until Sunday for brunch. shores of Waikiki, installing its own drynight crowds with “happy hour” pricing Recommended: Fat Pig Fried Rice, Santa aging room — the first of its kind on Monica Benedict. on sushi (California, spicy tuna or Oahu — to turn out prime beef with per——— salmon skin), pupu (including broiled fect tenderness and flavor. Get the 815 Keeaumoku St.; 942-0505. Breakfast, salmon, unagi donburi and fried baby porterhouse for two and a side of the siztako or ahi) and even combination meals lunch, dinner. $-$$ zling Canadian bacon ... now that’s perand drinks. Recommended: live Kona fection. Recommended: anything meat, YUZU abalone, sashimi, shabu shabu (for two Wolfgang’s Salad, German potatoes, or more).

See Pau Hana Patrol, Page 77 creamed spinach; at lunch, the Classic ——— Sirloin Burger.

ZIPPY’S 762 Kapiolani Blvd.; 597-1525; yanagi——— sushi-hawaii.com. Lunch, dinner. $-$$ See Star Circle, Page 28 Royal Hawaiian Center, 2301 Kalakaua Ave., third floor; 922-3600; www.wolfZPIZZA YATAIMURA gangssteakhouse.net. Lunch, dinner, Sunday brunch. $$$-$$$$ Who doesn’t love pizza? There’s nothSee Critic’s Picks, Page 24 74

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STAR-ADVERTISER / 2011

The Apple Napple, a flaky turnover, is a beloved favorite from Zippy’s. ing like that delectable combo of melted cheese, tangy sauce and the crunch of a well-made crust. At zpizza, the pie is taken beyond the basics with fresh vegetables, buttery crusts (whole-wheat and gluten-free versions are available) and toppings that feature Greek, Thai, barbecue and Mexican flavors, to name a few.

Rustica pizzas, salads, sandwiches and pasta dishes are also on the menu.

——— Ward Centre Auahi Street Shops, 596-0066; 151 Hekili St., Kailua, 230-8400; www.zpizza.com. Lunch, dinner. $-$$ HONOLULU STAR-ADVERTISER

PAU HANA PATROL The best of TGIF’s happy-hour column

Excerpted from “Pau Hana Patrol” in the Star-Advertiser’s TGIF weekly entertainment guide. Full reviews available at honolulupulse.com. Hours and prices may have changed; call establishments for latest information.

IZAKAYA GAZEN 2840 Kapiolani Blvd., 737-0230, www.e-kc.co.jp/tenpo/honolulu-e. Happy hour: 5-6 p.m. daily, 9-10 p.m. Mondays-Thursdays Gazen’s food and vibe straddle two nations — Japan and the U.S. — giving the restaurant a dynamism that doesn’t exist at every happy-hour location. It’s a good-natured tension between the casual impulse of Americans and the gracious formalism of Japanese style.

That means you have a choice to make when you order: Do you want the grinds typical of an American bar and grill (hey, maybe you do!) or the delicate flavor of a Japanese izakaya dish?

Both have their appeal, but mixing the two can result in a certain confusion — to the head if not the palate.

I relish the Japanese-influenced simplicity and comfort of the interior design, and the obvious enjoyment of the neighborhood crowd that often fills the restaurant, as well as the food. While Gazen has Japanese owners, with a bilingual menu and management, it has a simple, relaxed nature that reflects its stateside location.

You can get big pitchers of Kirin ($8) or servings of sake at a discount ($3 house sake, hot or cold) at happy hour.

Potato Fritters with “mentai butter” are a thinly sliced, savory hot treat flavored with a lightest trace of the sea and buttery golden goodness. Burdock, a crunchy root, is served as Kimpira salad in a generous portion.

Grilled beef tongue, one of Gazen’s specialties, is served with sesame oil and onion, flavorful and only just slightly chewy.

A consistent highlight is the Tofu Sampler, presented three ways. Tofu is made HONOLULU STAR-ADVERTISER

daily on site, and the sampler is served attractively, with the homemade “Zaru” tofu in a straw bowl, flanked by “Sukui” tofu bathed in silky soy broth and a black sesame tofu. All are delicate and consummately refreshing.

Order carefully, taking the recommendations of your server or others who have been there often, and you can surely get what you want — whether it’s bar food or something more refined.

— Elizabeth Kieszkowski, reviewed July 27

d.k STEAKHOUSE Waikiki Marriott Resort, second floor, 2552 Kalakaua Ave., 931-6280, www.dkrestaurants.com. Happy hour: 5:30-7 p.m. Tuesdays-Saturdays If you’re familiar with D.K. Kodama’s restaurants, you’ll know that under this chef and restaurateur’s guidance, the menu is consistently built to please, with generous portions, fresh ingredients, original preparations — and no stinting in use of fatty, appetite-sating ingredients.

The afternoon pau hana offers a charming advantage at this Waikiki location: While it’s not a direct view, the afternoon light and beach view through the d.k. Steak House doors to the lanai are visible from the bar seats, granting a bit of oceanside glow to the experience.

As with other restaurants in the D.K. Kodama family — Hiroshi’s and Vino at Waterfront Plaza — discounts are available only from the bar during pau hana hours, with limited seating. But the bustle of bartenders filling cocktail orders provides some extra entertainment. At the bar or away from it, d.k.’s servers are friendly and efficient. The restaurant itself has a classic steakhouse feel, not too bright, wood-toned, good-humored and humming with diners. By 7 or so the room is full, but at 5:30 and 6 you might encounter a half-full room and mostly Please see PAU HANA PATROL, 76

GEORGE F. LEE / GLEE@STARADVERTISER.COM

One of the highlights of the happy hour menu at Izakaya Gazen is the house-made tofu sampler. Izakaya Gazen is at the top of Kapiolani Boulevard, across from Kaimuki High School.

GEORGE F. LEE / GLEE@STARADVERTISER.COM

d.k Steakhouse, at the Waikiki Beach Marriott, offers wine and sushi at the bar during happy hour.

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PAU HANA PATRO L open seats at the bar. (Lucky for you!)

Happy hour choices qualified as a bargain for just $5 each: risotto balls, quesadillas made with fresh salsa, calamari on a bed of greens, two sliders with sweet potato fries, and the d.k. Steak House Tater Tots.

I did a complete double take when I bit into the sliders: hamburgers made from ground filet mignon and topped with Nalo Farms arugula, Swiss cheese, a tangy barbecue sauce and plump onion rings. They were amazingly luscious.

The Roasted Hau‘ula Tomato Risotto Arancini invites savoring, served with a macadamia nut pesto and lovely cherry tomatoes.

The calamari, light, crispy and tender, comes with fancy, peppery mesclun greens and Nalo basil, pepperoncini, diced tomato and red pepper. This is a farm-to-table dish, with homegrown and island-sourced ingredients.

The quesadilla features braised pork, mozzarella and pickled Maui onions, and the Tater Tots are dressed with jalapeños, bacon and cheddar, and drizzled with garlic oil. Bar food, yes, but ono.

If you choose the three-course menu ($39.95), you’ll get a salad or soup, d.k.’s dry-aged steak or catch of the day with vegetables and a starch, and gelato or ice cream for dessert. I was impressed by the steak, with its distinctive, umami-permeated flavor. At the bar, the server has no objection to cutting the steak pupu style for sharing.

Don’t neglect the cocktails, either.

D.k.’s cocktail menu is inventive and the drinks deliver. My Ume Rita with Patron Silver tequila, Patron Citronge, a crushed whole ume and fresh lime juice was a tangy delight, just $7 at happy hour prices. I also sampled the Ginger Blossom, a ginger-citrus martini, made with Tuaca and Canton Ginger liqueurs — resort-ready and $6.95 during happy hour.

— Elizabeth Kieszkowski, reviewed June 8

WHOLE FOODS MARKET WINDWARD BAR 629 Kailua Road, 263-6800, wholefoodsmarket.com/stores/kailua. Happy hour: 4-6 p.m. weekdays, noon-4 p.m. weekends CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Whole Foods Windward Bar has happy hour from 4 to 6 p.m. Monday through Friday and from noon to 4 p.m. on weekends. Pictured is a Mediterranean plate with hummus, pita bread, dolmades and olives.

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The Windward Bar at the new Whole Foods Market in Kailua town is a comfortable place to hang out. There are only six or seven bar stools available at the

curved counter, but that’s the best place to socialize with others while you sip your organic wine or locally brewed beer. You can also sit at tables and chairs in the store or on the lanai.

The store usually has upbeat music playing in the background, and despite the typical hum of a grocery store, you can hold a pleasant conversation.

Place your order at the bar cash register closest to the lanai; servers don’t take your order at the bar.

A happy hour bar menu with prices from $4.99 to $6.99 offers a hummus platter, Korean beef tacos and caprese salad.

Maui Cattle Co. beef burgers are available, too.

During happy hour the pint of the day is $3, and for $2 more you can add a slice of cheese or pepperoni pizza; check for daily specials.

The pizza crust is crisp and the ingredients fresh. Pre-made choices for slices include pesto tomato, vegetarian or pepperoni. Custom-made large pizzas start at $13.99 and up. You can also pick up food from the hot bar or salad bar or anywhere else in the store, pay for it at the checkout registers and then bring it to the bar.

Beers on tap include local selections from Maui Brewing Co., Kona Brewing Co. and Aloha Beer Co. Though it’s not a bar, it does feel like a place to see and be seen, dressed in your most sophisticated beachwear or sundress. — Nina Wu, reviewed May 11

IL LUPINO TRATTORIA & WINE BAR Royal Hawaiian Center, Building B, 2233 Kalakaua Ave., 922-3400, www.illupino.com. Happy hour: 3-6:30 p.m. daily; La Dolce Vita late-night happy hour, 10:30 p.m.-2 a.m. Sundays-Thursdays If you have dreams of Italian comfort food, along with wine and cocktails, for a good price, then happy hour at Il Lupino may just be your ticket.

Chef Nick Sayada says his goal is to offer classic, authentic Italian food that is good enough to draw locals as well as tourists to the restaurant. We’re talking about an Italian-style meatball in pomodoro sauce, a thin-crust pizza topped with mozzarella or a trio of bruschette — all in generous, full-plated portions for just $5.

The Italian trattoria, whose name HONOLULU STAR-ADVERTISER

PAU HANA PATRO L means “little wolf,” is a sister eatery to Wolfgang’s Steakhouse by Wolfgang Zwiener, which is in the same center. It’s on the ground floor of Building B, with seats on the lanai that offer a view of the coconut grove. Parking is discounted at the Royal Hawaiian Center parking garage, with validation.

If you’re hungry, then go for the Polpettone al Pomodoro, a meatball that’s as big as a softball, made of pork, beef and veal, fried and braised in tomato sauce and dusted with Parmigiano-Reggiano. Sayada says it’s his 84year-old mother’s recipe.

There’s also Sicilian-style calamari with pine nuts, currants, couscous and pomodoro sauce. A trio of bruschette comes with various toppings showcasing Sayada’s creativity: a tapenade of eggplant and roasted peppers on one, golden and red beets baked with gorgonzola and drizzled with balsamic on another, and a house-made tomato vinaigrette on the third, with capers and extra-virgin olive oil.

The cocktail list here includes some nice choices like the Basil Limonata (Luxardo limoncello, Skyy vodka, fresh basil and lime, topped with sparkling water) and sangria, which you can get with white or red wine.

For late-night cravings, Il Lupino offers its La Dolce Vita happy hour, with handcrafted cocktails, an Italian bucket of beer, pizza, calzone and other selections. — Nina Wu, reviewed Jan. 6

JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Charcuterie is among the offerings at Il Lupino Trattoria & Wine Bar in the Royal Hawaiian Center in Waikiki. Il Lupino also caters to late-night cravings with a La Dolce Vita happy hour, which includes handcrafted cocktails, an Italian bucket of beer, pizza, calzone and other selections.

HONOLULU STAR-ADVERTISER

GEORGE F. LEE / GLEE@STARADVERTISER.COM

Fireworks roll sushi is available off the happy-hour menu at YuZu. One of YuZu’s more unusual offerings is its vegetarian sushi, styled to represent its traditional counterparts.

behind Kaiwa at Waikiki Beach Walk and the former Hale Macrobiotic in Honolulu.

One of YuZu’s more unusual offerings is its vegetarian sushi, artfully composed to resemble its traditional counterparts.

Tomato, for example, is used to resemble ahi; you can order a sampler with one piece of each for $14.95. A highlight of my visit was discovering the restaurant’s temari sushi, served on top of round balls of rice. “In Japanese, ‘te’ = hand + ‘mari’ = ball,” the restaurant’s menu helpfully explains. It is extremely kawaii (cute) and is served two ways — with a dab of sauce designed to complement the fish, or “naked” except for vegetable garnish.

The restaurant also offers small YUZU plates. These include the expected Ala Moana Hotel, 410 Atkinson Drive, 943edamame, poke and tempura, and a 1155, yuzuhawaii.com. Happy hour: 5-6 crispy, grilled lotus root served with a p.m. daily except Sunday spiced, mayonnaiselike sauce that is YuZu, like the fruit it’s named for, pro- made from vegetarian ingredients. YuZu vides a tangy, fresh vibe and bright expe- also offers a variety of sushi, sashimi, shrimp tempura and udon dishes, rience for the pau hana diner.

The restaurant has a cute, contempo- served with noodles that are freshly prepared daily and hand-cut to order. rary and brand-new look — it’s been The food is fresh, and as a result of open just a few months, and still has the the subtle substitution of vegetarian and shiny veneer of a lightly touched space. lightly processed ingredients for dairy in The space and flow are comfortable. sauces and dressings, the overall effect The food is equally light and attractive. feels light. (YuZu’s teriyaki, for example, I visited YuZu on the recommendation is sweetened with beet sugar.) of a friend, who praised its presentation That’s nice because it makes it easier and tastes and was impressed by the quiet competence on display. Only later, check- to down generous portions of sake ($5) ing the website, did I learn that the restau- or beer ($3 draft) available during happy hour. — Elizabeth Kieszkowski, reviewed rant is another endeavor by Moco and Isamu Kubota, the husband-and-wife team Aug. 24 ‘ILIMA AWARDS

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FOOD CALENDAR Events from October 2012 through October 2013

2012 OCTOBER

Oct. 7: Hawaii Fishing & Seafood Festival. More than 100 vendors, tours of the fish auction and fishing demonstrations, 9 a.m.-4 p.m., Pier 38. Visit hawaiifishingfestival.com.

Oct. 8: Ilima Awards. Sample fine food, wine and cocktails in a celebration of Ilima award-winning chefs and restaurants, selected by Star-Advertiser food and dining writers, in a benefit for Diamond Head Theatre. Visit www.diamondheadtheatre.com.

Oct. 18: Chopsticks & Wine. Enjoy a wide array of fine wine, sake, beer and tasting plates from some of Honolulu’s top restaurants at this Honolulu Japanese Chamber of Commerce fundraiser, 5:30-8:30 p.m., Hawai‘i Convention Center. Visit www.honolulujapanesechamber.org.

NOVEMBER

Nov. 2-11: Kona Coffee Cultural Festival. With coffee-picking contest, cupping competition and a parade. Visit konacoffeefest.com.

Nov. 3: Taste of Waipahu Street Festival. Food and entertainment sponsored

by Waipahu Community Association, 310 p.m., Waipahu Depot Street and Waipahu Marketplace.

Nov. 11-17: Restaurant Week Hawaii.

A weeklong celebration in which a long list of restaurants feature special menu items, promotions and discounts, with a portion of proceeds supporting the Culinary Institute of the Pacific at Diamond Head. Visit restaurantweekhawaii.com.

Nov. 18: Garden Island Range & Food Festival. Kauai’s biggest locavore event, celebrating a bounty of agricultural products, 11 a.m.-2 p.m., Kilohana Luau. Call 338-0111 or visit kauaifoodfestival.com.

DECEMBER

Dec. 8: Christmas at The Fairmont — Dining with the Chefs. A fundraiser presented by the American Culinary Federa78

‘ILIMA AWARDS

tion’s Kona Kohala Chefs Association with cuisine from 20 top chefs and confectioners, along with handcrafted ales, wines and Kona coffee. Visit konakohalachefs.org.

2013 JANUARY CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Jan. 26: Robert Burns Dinner. This family-style dinner hosted by the Caledonian Society of Hawaii includes Scottish classics like haggis. Visit scotsinhawaii.org.

FEBRUARY

Feb. 23: Hawaii Chocolate Festival.

From noon to 5 p.m., Dole Cannery. Visit hawaiichocolatefestival.com.

MARCH

March 17: Sam Choy’s Poke Contest.

At Sheraton Keauhou Bay Resort & Spa, Hawaii island.

March 23: Big Island Chocolate Festival. At Fairmont Orchid, Hawaii island.

Visit bigislandchocolatefestival.com.

APRIL

April 6: Maui County Agricultural Festival. Focusing on agriculture’s vital role in the economy, environment and lifestyle of Maui, with farmers market, food booths, keiki activities and Grand Taste Education; presented by Maui County Farm Bureau at Maui Tropical Plantation, Waikapu. Visit www.mauicountyfarmbureau.org.

April 20-21: East Maui Taro Festival.

With poi pounding, food and craft booths, taro pancake breakfast in Hana, Maui. Visit tarofestival.org.

Date TBA: Taste of Waialua. Celebrate the rebirth of the old sugar mill town on the North Shore while sampling Waialua coffee and chocolate and enjoying entertainment and more. Visit tasteofwaialua.com.

April 27: Waikiki Spam Jam. With entertainment, crafts and food along Kalakaua Avenue. Visit Waikiki Spam Jam on Facebook.

Chef Masaharu Morimoto, right, battled Ming Tsai in the 2011 Mix with the Masters cook-off, a daylong series of events that is part of the Hawaii Food & Wine Festival.

MAY

May 3-4: Kau Coffee Festival. With music, hula, coffee tastings, farm and mill tours, and recipe contest in Pahala. Visit kaucoffeefest.com.

May 4: Maui Onion Festival. Features entertainment, chef demonstrations, food booths, onion-eating contest and a Maui onion pairing dinner, at Whalers Village, Kaanapali. Visit whalersvillage.com.

JUNE

June 2: Taste of Hawaii, the Ultimate Sunday Brunch. Presented by Rotary Club of Kapaa at Smith’s Tropical Paradise on Kauai. Visit tasteofhawaii.com.

June 7-9: Kapalua Food & Wine Festival. Showcases top winemakers, master sommeliers and chefs at Kapalua Resort, with seminars, Grand Tasting and Seafood Festival. Visit kapaluawineandfoodfestival.com.

June 15: Taste of Wailea. Presented in association with the Maui Film Festival, featuring Wailea Resort chefs and restaurants. Visit mauifilmfestival.com.

JULY

Date TBA: Mangoes at the Moana. Celebrate all things mango with local products, a “mango throwdown” and chef demonstrations at the Moana Surfrider, Waikiki. Visit mangoesatthemoana.com.

AUGUST

Date TBA: Joy of Sake. The largest sake tasting outside Japan features pre-

mium sakes submitted as entries to the U.S. National Sake Appraisal. Visit joyofsake.com.

SEPTEMBER

Sept. 15: Breadfruit Festival. Celebrates the culture and history of breadfruit with celebrity chefs, food booths and a cook-off, Amy B.H. Greenwell Garden on Kauai. Visit breadfruit.info.

Sept 5-8: Hawaii Food & Wine Festival. Four-day festival featuring world-acclaimed chefs at various Waikiki hotels and Ko Olina Resort. Co-chaired by Alan Wong and Roy Yamaguchi as a fundraiser for food and agriculture programs. Visit hawaiifoodandwinefestival.com.

Date TBA: Rice Festival. With cookoffs, demonstrations and a musubi-eating contest. Visit ricefest.com.

OCTOBER 2013

Oct. 4: Taste of the Hawaiian Range.

Hawaii island’s premier food-grazing event brings ranchers and farmers together with chefs and consumers at the Hilton Waikoloa Village. Visit tasteofthehawaiianrange.com.

Date TBA: The Good Table. A fundraiser for Lanakila Pacific that offers dinner reservations for tables of four to six at about 50 restaurants. Visit lanakilapacific.org/thegoodtable.

——— Compiled by Nina Wu, Star-Advertiser.

Don’t see your food event listed here?

Email features@staradvertiser.com.

HONOLULU STAR-ADVERTISER

RESTAU R ANT I N D EX | ALPHABETI CAL # 4Kings Kitchen . . . . . . . 29 12th Ave. Grill . . . . . . . . 29 21 Degrees North . . . . . 20 53 By the Sea . . . . . . . . . 58 3660 on the Rise . . . . . . . 6

A A Cup of Tea . . . . . . . . . 29 Alan Wong’s. . . . . . . . . . 28 Alicia’s Market. . . . . . . . 29 Alley (at Aiea Bowl), The . . . . . . . . . . . 29 Amasia (Alan Wong’s Maui). . . . . . . . . . . . . . . . 13 Andy’s Sandwiches and Smoothies . . . . . . . 29 Anna Miller’s . . . . . . . . . 30 Assaggio . . . . . . . . . . . . . 30 Asuka Nabe + Shabu Shabu . . . . . . . . . 58 Azul . . . . . . . . . . . . . . . . . 30 Azure. . . . . . . . . . . . . 20, 26

Cream Pot . . . . . . . . . . . 36 Crepes No Ka ‘Oi. . . . . . 36

D d.k Steakhouse . . . . . . . 36 Da Spot . . . . . . . . . . . . . . 36 Dean’s Drive Inn . . . . . . 37 Diamond Head Market & Grill . . . . . . . . 37 Doraku Sushi . . . . . . . . . 37 Downbeat Diner & Lounge . . . . . . . 37 Duc’s Bistro . . . . . . . . . . 37

E Elena’s Restaurant . . . . 37

F Fendu Boulangerie . . . . 42 Fook Yuen Restaurant . 42 Formaggio Grill . . . . . . . 42 Fresh Catch . . . . . . . . . . 42 Futaba Restaurant & Catering . . . . . . . . . . . . . 42

B

G

Ba-Le Sandwiches & Bakery. . . . . . . . . . . . . 31 Banzai Sushi Bar . . . . . . 31 Beachhouse at the Moana . . . . . . . . . . . 31 Bernini . . . . . . . . . . . . . . 22 Big City Diner. . . . . . . . . 31 BLT Steak . . . . . . . . . . . . 31 Bogart’s Cafe . . . . . . . . . 31 Boots & Kimo’s Homestyle Kitchen. . . . 33 Brasserie Du Vin . . . . . . 33 Bruno’s Forno . . . . . . . . 33 Buffalo Wild Wings . . . . 33

Gina’s Bar-B-Q . . . . . . . . 42 Golden Duck . . . . . . . . . 42 Good to Grill . . . . . . . . . 42 Greek Marina . . . . . . . . . 42 Grove, The . . . . . . . . . . . 42 Gulick Delicatessen . . . 43 Gyu-Kaku . . . . . . . . . . . . 43

C Cactus. . . . . . . . . . . . . . . 33 Café Julia . . . . . . . . . . . . 34 Cafe Kaila . . . . . . . . . . . . 34 Cafe Maharani . . . . . . . . 34 California Beach Rockin’ Sushi . . . . . . . . . 34 Casablanca Moroccan Cuisine. . . . . 34 Chai’s Island Bistro . . . 35 Champa Thai . . . . . . . . . 35 Chef Mavro . . . . . . . . . . 35 Choi’s Garden . . . . . . . . 35 Cinnamon’s Restaurant . . . . . . . . 10, 35 Counter, The . . . . . . . . . 35 Crab City . . . . . . . . . . . . 59

H Haili’s Hawaiian Foods. . . . . . . 43 Hale Vietnam . . . . . . . . . 43 Haleiwa Thai . . . . . . . . . 43 Haleiwa Joe’s Seafood Grill . . . . . . . . . 43 Hank’s Haute Dogs . . . . 43 Hapa Grill . . . . . . . . . . . . 43 Happy Days Seafood Restaurant . . . 44 Hau Tree Lanai . . . . . . . 44 Hee Hing Restaurant . . . . . . . . . . . 44 He‘eia Kea Pier General Store & Deli. . . 44 Helena’s Hawaiian Food . . . . . . . . . . . . . . . . 44 Highway Inn. . . . . . . . . . 45 Himalayan Kitchen . . . . 45 Hiroshi Eurasion Tapas . . . . . . . . . . . . . . . 24 Hog Island BBQ . . . . . . . 45 Hoku’s. . . . . . . . . . . . . . . 45

HONOLULU STAR-ADVERTISER

Home Bar & Grill. . . . . . 45 Honolulu Burger Co. . . 45 Honolulu Museum of Art Cafe . . . . . . . . . . . 45 Hot Pot Heaven . . . . . . . 46 Hy’s Steak House . . . . . 46

I Ige’s Restaurant and 19th Puka . . . . . . . . 46 Il Lupino Trattoria & Wine Bar. . . . . . . . . . . 76 Imanas Tei . . . . . . . . . . . 47 Indigo Eurasian Cuisine . . . . . . . . . . . . . . 47 Izakaya Gazen . . . . . . . . 75 Izakaya Nonbei . . . . . . . 47

J J’s Bar-B-Q . . . . . . . . . . . 51 Jade Dynasty Seafood Restaurant . . . . . . . . . . . 51 Jawaiian Irie Jerk. . . . . . 16 Jimbo Restaurant . . . . . 22 Jinroku Pacific Teppan Grill & Bar . . . . 51 JJ Bistro & French Pastry . . . . . . . . 51 JJ Dolan’s . . . . . . . . . . . . 52 Julie’z Restaurant . . . . . 52

K Ka ‘Ikena at KCC . . . . . . 14 Kahumana Organic Farm & Cafe . . . . . . . . . . 52 Kai Market . . . . . . . . . . . 52 Kaiwa . . . . . . . . . . . . . . . 52 Kaka‘ako Kitchen . . . . . 53 Kalapawai Market. . . . . 53 Kickin’ Kajun . . . . . . . . . 59 Karai Crab . . . . . . . . . . . 59 Kimukatsu . . . . . . . . . . . 53 Kincaid’s Fish, Chop & Steakhouse . . . 53 Kiss My Grits . . . . . . . . . 10 Kissaten Café . . . . . . . . . 10 Kona Brewing Co. . . . . 53 Kona Kai Sushi . . . . . . . 54

L La Cucina Ristorante Italiano . . . . 59 La Mer. . . . . . . . . . . . 10, 12 La Tour Cafe . . . . . . . . . 54 Lahaina Grill . . . . . . . . . 54 Le Bistro . . . . . . . . . . . . . . 8 Le Guignol . . . . . . . . . . . 54 Legend Seafood

Restaurant . . . . . . . . . . . 55 Licious Dishes . . . . . . . . 55 Like Like Drive Inn . . . . 55 Liliha Bakery & Coffee Shop . . . . . . . . 55 Little Village Noodle House . . . . . . . . 55 Luibueno’s Mexican & Seafood Restaurant . 56

M MAC 24/7 Bar + Restaurant . . . . . . 56 Maguro-Ya . . . . . . . . . . . 56 Maile’s Thai Bistro . . . . 56 Mana Bu’s. . . . . . . . . . . . 57 Mariposa . . . . . . . . . . . . 10 Max’s of Manila . . . . . . . 57 Mediterraneo Italian Restaurant . . . . . . . . . . . 57 Mei Sum Dim Sum Restaurant . . . . . . . . . . . 57 Michel’s at the Colony Surf . . . . . . . . . . 57 Million. . . . . . . . . . . . . . . 57 Ming’s Chinese Restaurant . . . . . . . . . . . 18 Mix Cafe . . . . . . . . . . . . . 60 Moke’s Bread and Breakfast. . . . . . . . . 60 Molly’s Smokehouse . . 60 Morimoto Waikiki. . . . . 20 Morio’s Sushi Bistro. . . 16 Morning Glass Coffee + Cafe . . . . . . . . . 12 Morton’s The Steakhouse. . . . . . . . . . . 60 Mr. Ojisan. . . . . . . . . . . . 60 Murphy’s Bar & Grill . . 61

N Nanzan GiroGiro . . . . . . 61 Nico’s at Pier 38 . . . . . . 61 Nobu Waikiki . . . . . . . . . 22

O Ojiya . . . . . . . . . . . . . . . . 62 Olive Tree Cafe . . . . . . . 62 ‘Ono Hawaiian Foods . . 62 Orchids at the Halekulani . . . . . . . . . . . 62

P Pah Ke’s Chinese Restaurant . . . . . . . . . . . 62 Pa‘ina Cafe . . . . . . . . . . . 16 Pancakes & Waffles . . . 62 Panya Bakery,

Bistro & Bar . . . . . . . . . . 63 Pearl, The (at LCC) . . . . 14 Pho 1 Vietnamese Restaurant . . . . . . . . . . . 63 Pho 808 . . . . . . . . . . . . . . 63 Pho Kitchen . . . . . . . . . . 63 Pineapple Room

by Alan Wong, The . . . . 63 Pint + Jigger . . . . . . . . . . 63 Pioneer Saloon . . . . . . . 63 Poke Stop . . . . . . . . . . . . 63 Prince Court . . . . . . . . . 63 Prima. . . . . . . . . . . . . . . . 12

R Raging Crab . . . . . . . . . . 59 Rainbow Drive-In . . . . . 64 Restaurant Kunio . . . . . 64 Roy’s Restaurant. . . . . . 28 RumFire . . . . . . . . . . . . . 27 Ruth’s Chris Steak House . . . . . . . . . . 64 Ryan’s Grill. . . . . . . . . . . 28

S Salt Kitchen & Tasting Bar. . . . . . . . . 18 Sansei Seafood Restaurant & Sushi Bar . . . . . . . . . . 64 Seoul Garden Yakiniku . . . . . . . . . . . . . 65 Shillawon . . . . . . . . . . . . 65 Shokudo Japanese Restaurant & Bar . . . . . 65 SHOR American Seafood Grill . . . . . . . . . 65 Siam Garden Cafe . . . . . 65 Sikdorak Korean Restaurant . . . . 66 Side Street Inn/Side Street Inn on Da Strip. . 24 Sorabol . . . . . . . . . . . . . . 66 Soul de Cuba Cafe. . . . . 66 Souvaly Thai . . . . . . . . . 66 Spalding House Café . . 66 Spices Southeast Asian Cuisine . . . . . . . . . . . . . . 66 Spicy Ahi & BBQ . . . . . . 67 Starbucks Coffee Hawaii . . . . . . . . . . . . . . . 23 Sugoi Bento & Catering . . . . . . . . . . . 67 Sushi ii . . . . . . . . . . . . . . 18 Sushi Izakaya Gaku. . . . 67 Sushi Izakaya Shinn . . . 67 Sushi Sasabune . . . . . . . 68 Sweet E’s Café . . . . . . . . 68

Sweet Home Café . . . . . 68

T Tai Pan Dim Sum. . . . . . 68 Tanaka Saimin. . . . . . . . 68 Tango Contemporary Cafe . . . 69 Tanioka’s Seafoods & Catering . . . . . . . . . . . 22 Taormina Sicilian Cuisine . . . . . . . . . . . . . . 69 Teddy’s Bigger Burgers . . . . . . . . . . . . . . 69 Tenkaippin Ramen . . . . 69 Thai Herb Kitchen . . . . 70 Thelma’s Restaurant . . 70 Thirtyninehotel. . . . . . . 20 To Chau . . . . . . . . . . . . . 71 Tokkuri Tei. . . . . . . . . . . 71 Tokoname Sushi Bar & Restaurant . . . . . 71 Tonkatsu Ginza Bairin Waikiki . . . . . . . . 71 town . . . . . . . . . . . . . . . . 12 Tsukuneya Robata Grill . . . . . . . . . . . . . . . . . 71

U Uncle Bobo’s . . . . . . . . . 72 Uncle Bo’s Restaurant . . . . . . . . . . . 72

V V-Lounge . . . . . . . . . . . . 72 Vino Italian Tapas & Wine Bar. . . . . 18

W Wahoo’s Fish Taco . . . . 73 Waiahole Poi Factory. . 73 Wailana Coffee House . . . . . . . . . . . . . . . 73 Whole Foods Market . . 73 Whole Ox, The. . . . . . . . 13 Willows, The . . . . . . . . . 73 Wolfgang’s Steakhouse. . . . . . . . . . . 74

Y Yaki Yaki Miwa . . . . . . . 74 Yanagi Sushi . . . . . . . . . 74 Yataimura . . . . . . . . . . . 24 Yogur Story . . . . . . . . . . 74 YuZu . . . . . . . . . . . . . . . . 77

Z Zippy’s . . . . . . . . . . . . . . 28 zpizza . . . . . . . . . . . . . . . 74

‘ILIMA AWARDS

79

RESTAU R ANT I N D EX | BY CATEG O RY FINE DINING 3660 on the Rise . . . . . . . . . . . . . . 6 21 Degrees North . . . . . . . . . . . . 20 53 By the Sea . . . . . . . . . . . . . . . . 58 Alan Wong’s. . . . . . . . . . . . . . . . . 28 Amasia (Alan Wong’s Maui) . . . 13 Azul . . . . . . . . . . . . . . . . . . . . . . . . 30 Azure . . . . . . . . . . . . . . . . . . . 20, 26 Beachhouse at the Moana . . . . 31 BLT Steak . . . . . . . . . . . . . . . . . . . 31 Chai’s Island Bistro . . . . . . . . . . 35 Chef Mavro . . . . . . . . . . . . . . . . . 35 Hiroshi Eurasion Tapas. . . . . . . 24 Hoku’s. . . . . . . . . . . . . . . . . . . . . . 45 Hy’s Steak House . . . . . . . . . . . . 46 La Mer. . . . . . . . . . . . . . . . . . . 10, 12 Lahaina Grill . . . . . . . . . . . . . . . . 54 Le Bistro. . . . . . . . . . . . . . . . . . . . . 8 Mariposa . . . . . . . . . . . . . . . . . . . 10 Michel’s at the Colony Surf. . . . 57 Morimoto Waikiki. . . . . . . . . . . . 20 Morton’s The Steakhouse. . . . . 60 Nanzan GiroGiro. . . . . . . . . . . . . 61 Nobu Waikiki . . . . . . . . . . . . . . . . 22 Orchids at the Halekulani . . . . . 62 Pineapple Room by Alan Wong, The. . . . . . . . . . . . . . 63 Prima . . . . . . . . . . . . . . . . . . . . . . 12 Roy’s Restaurant . . . . . . . . . . . . 28 Ruth’s Chris Steak House . . . . . 64 town . . . . . . . . . . . . . . . . . . . . . . . 12 Wolfgang’s Steakhouse . . . . . . . 74 CASUAL/FAMILY Alley (at Aiea Bowl), The. . . . . . 29 Anna Miller’s . . . . . . . . . . . . . . . . 30 Boots & Kimo’s Homestyle Kitchen. . . . . . . . . . . 33 Café Julia . . . . . . . . . . . . . . . . . . . 34 Cafe Kaila . . . . . . . . . . . . . . . . . . . 34 Cinnamon’s Restaurant. . . . 10, 35 Counter, The . . . . . . . . . . . . . . . . 35 Dean’s Drive Inn . . . . . . . . . . . . . 37 Good to Grill . . . . . . . . . . . . . . . . 42 Haleiwa Joe’s Seafood Grill. . . . 43 Hapa Grill . . . . . . . . . . . . . . . . . . . 43 Hau Tree Lanai . . . . . . . . . . . . . . 44 Ige’s Restaurant & 19th Puka . . 46 Jawaiian Irie Jerk . . . . . . . . . . . . 16 Jimbo Restaurant . . . . . . . . . . . . 22 Kahumana Organic Farm & Cafe . . . . . . . . . . . . . . . . . 52 Kai Market . . . . . . . . . . . . . . . . . . 52 Kaka‘ako Kitchen . . . . . . . . . . . . 53 Kalapawai Market. . . . . . . . . . . . 53 Kiss My Grits . . . . . . . . . . . . . . . . 10 La Tour Cafe . . . . . . . . . . . . . . . . 54 Like Like Drive Inn . . . . . . . . . . . 55 Mix Cafe . . . . . . . . . . . . . . . . . . . . 60 Molly’s Smokehouse . . . . . . . . . 60 Nico’s at Pier 38 . . . . . . . . . . . . . 61 Olive Tree Cafe . . . . . . . . . . . . . . 62 Pa‘ina Cafe . . . . . . . . . . . . . . . . . . 16 Panya Bakery, Bistro & Bar . . . 63 Pioneer Saloon . . . . . . . . . . . . . . 63 Side Street Inn/Side Street Inn on Da Strip. . . . . . . . . 24 Spalding House Café . . . . . . . . . 66 Spices Southeast Asian Cuisine. . . . . . . . . . . . . . . . 66 Tanaka Saimin. . . . . . . . . . . . . . . 68 Tango Contemporary Cafe . . . . 69 Teddy’s Bigger Burgers. . . . . . . 69

80

‘ILIMA AWARDS

town . . . . . . . . . . . . . . . . . . . . . . . 12 Wahoo’s Fish Taco. . . . . . . . . . . 73 Wailana Coffee House . . . . . . . . 73 Yogur Story . . . . . . . . . . . . . . . . . 74 Zippy’s . . . . . . . . . . . . . . . . . . . . . 28 AMERICAN 12th Ave. Grill . . . . . . . . . . . . . . . 29 Buffalo Wild Wings . . . . . . . . . . . 33 Grove, The . . . . . . . . . . . . . . . . . . 42 Hog Island BBQ. . . . . . . . . . . . . . 45 Honolulu Museum of Art Cafe . . . . . . . . . . . . . . . . . . 45 Ka ‘Ikena at KCC . . . . . . . . . . . . . 14 Kai Market . . . . . . . . . . . . . . . . . . 52 Kalapawai Market. . . . . . . . . . . . 53 Kiss My Grits . . . . . . . . . . . . . . . . 10 Mariposa . . . . . . . . . . . . . . . . . . . 10 Molly’s Smokehouse . . . . . . . . . 60 Pearl, The (at LCC). . . . . . . . . . . 14 Pineapple Room by Alan Wong, The. . . . . . . . . . . . . . 63 Ruth’s Chris Steak House . . . . . 64 Ryan’s Grill. . . . . . . . . . . . . . . . . . 28 Salt Kitchen & Tasting Bar . . . . 18 Spalding House Cafe . . . . . . . . . 66 Tango Contemporary Cafe . . . . 69 town . . . . . . . . . . . . . . . . . . . . . . . 12 Uncle Bobo's . . . . . . . . . . . . . . . . 72 Whole Ox, The . . . . . . . . . . . . . . 13 BAKERY Diamond Head Market & Grill . . . . . . . . . . . . . . . 37 Fendu Boulangerie . . . . . . . . . . . 42 JJ Bistro & French Pastry . . . . . 51 La Tour Cafe . . . . . . . . . . . . . . . . 54 Liliha Bakery & Coffee Shop . . . 55 Panya Bakery, Bistro & Bar . . . 63 BREAKFAST Andy’s Sandwiches and Smoothies . . . . . . . . . . . . . . 29 Bogart’s Cafe . . . . . . . . . . . . . . . 31 Boots & Kimo’s Homestyle Kitchen. . . . . . . . . . . 33 Cafe Kaila . . . . . . . . . . . . . . . . . . . 34 Cinnamon’s Restaurant. . . . 10, 35 Cream Pot . . . . . . . . . . . . . . . . . . 36 Crepes No Ka ‘Oi. . . . . . . . . . . . . 36 Moke’s Bread and Breakfast. . . 60 Morning Glass Coffee + Cafe. . . 12 Pancakes & Waffles . . . . . . . . . . 62 Sweet E's Cafe . . . . . . . . . . . . . . . 68 Yogur Story . . . . . . . . . . . . . . . . . 74 BUFFETT Prince Court . . . . . . . . . . . . . . . . 63 Willows, The . . . . . . . . . . . . . . . . 73 COFFEE & TEA A Cup of Tea . . . . . . . . . . . . . . . . 29 Bogart’s Cafe . . . . . . . . . . . . . . . . 31 Kissaten Cafe. . . . . . . . . . . . . . . . 10 Morning Glass Coffee + Cafe. . . 12 Starbucks Coffee Hawaii . . . . . . 23 COCKTAILS & BAR FOOD (SMALL PLATES, PUPU) Formaggio Grill . . . . . . . . . . . . . . 42 Home Bar & Grill. . . . . . . . . . . . . 45 Indigo Eurasian Cuisine. . . . . . . 47 Jinroku Teppan Grill & Bar. . . . 51 JJ Dolan’s . . . . . . . . . . . . . . . . . . . 52 Kona Brewing Co. . . . . . . . . . . . . 53 Murphy’s Bar & Grill . . . . . . . . . 61

Pint + Jigger . . . . . . . . . . . . . . . . . 63 RumFire . . . . . . . . . . . . . . . . . . . . 27 Ryan’s Grill. . . . . . . . . . . . . . . . . . 28 Salt Kitchen & Tasting Bar . . . . 18 Shokudo Japanese Restaurant & Bar . . . . . . . . . . . . 65 Side Street Inn/Side Street Inn on Da Strip. . . . . . . . . 24 Sushi Izakaya Shinn . . . . . . . . . . 67 Thirtyninehotel. . . . . . . . . . . . . . 20 Tsukuneya Robata Grill. . . . . . . 71 Uncle Bo’s Restaurant . . . . . . . . 72 V-Lounge . . . . . . . . . . . . . . . . . . . 72 Vino Italian Tapas and Wine Bar. . . . . . . . . . . . . . . . 18 YuZu . . . . . . . . . . . . . . . . . . . . . . . 77 DINER Big City Diner . . . . . . . . . . . . . . . 31 Downbeat Diner & Lounge . . . . 37 Kissaten Cafe. . . . . . . . . . . . . . . . 10 MAC 24/7 Bar + Restaurant. . . . 56 Wailana Coffee House . . . . . . . . 73 EAST-WEST/FUSION Banzai Sushi Bar . . . . . . . . . . . . . 31 Chai’s Island Bistro . . . . . . . . . . 35 Doraku Sushi . . . . . . . . . . . . . . . . 37 Duc’s Bistro . . . . . . . . . . . . . . . . . 37 Hiroshi Eurasion Tapas. . . . . . . 24 Indigo Eurasian Cuisine. . . . . . . 47 JJ Bistro & French Pastry . . . . . 51 Kaiwa . . . . . . . . . . . . . . . . . . . . . . 52 Morimoto Waikiki. . . . . . . . . . . . 20 Nobu Waikiki . . . . . . . . . . . . . . . . 22 Panya Bakery, Bistro & Bar . . . 63 Roy’s Restaurant . . . . . . . . . . . . 28 RumFire . . . . . . . . . . . . . . . . . . . . 27 Sansei Seafood Restaurant & Sushi Bar . . . . . . . 64 Spices Southeast Asian Cuisine. . . . . . . . . . . . . . . . 66 CHINESE Fook Yuen Restaurant . . . . . . . . 42 Golden Duck . . . . . . . . . . . . . . . . 42 Happy Days Seafood Restaurant . . . . . . . . . . 44 Hee Hing Restaurant . . . . . . . . . 44 Jade Dynasty Seafood Restaurant . . . . . . . . . . 51 Legend Seafood Restaurant . . . 55 Little Village Noodle House . . . 55 Mei Sum Dim Sum Restaurant . . . . . . . . . . . . . 57 Ming’s Chinese Restaurant. . . . 18 Pah Ke’s Chinese Restaurant . . 62 Tai Pan Dim Sum. . . . . . . . . . . . . 68 CUBAN Soul de Cuba Cafe. . . . . . . . . . . . 66 FILIPINO Elena’s Restaurant . . . . . . . . . . . 37 Julie’z Restaurant . . . . . . . . . . . . 52 Max’s of Manila . . . . . . . . . . . . . . 57 Thelma’s Restaurant . . . . . . . . . 70 FRENCH Brasserie Du Vin . . . . . . . . . . . . . 33 Chef Mavro . . . . . . . . . . . . . . . . . 35 Fendu Boulangerie . . . . . . . . . . . 42 JJ Bistro & French Pastry . . . . . 51 La Mer. . . . . . . . . . . . . . . . . . . 10, 12 Le Bistro. . . . . . . . . . . . . . . . . . . . . 8 Le Guignol . . . . . . . . . . . . . . . . . . 54

Michel’s at the Colony Surf. . . . 57 HAWAIIAN Fresh Catch . . . . . . . . . . . . . . . . . 42 Haili’s Hawaiian Foods . . . . . . . 43 Helena’s Hawaiian Food . . . . . . 44 Highway Inn. . . . . . . . . . . . . . . . . 45 ‘Ono Hawaiian Foods. . . . . . . . . 62 Pa‘ina Cafe . . . . . . . . . . . . . . . . . . 16 Poke Stop . . . . . . . . . . . . . . . . . . . 63 Waiahole Poi Factory. . . . . . . . . 73 INDIAN Cafe Maharani . . . . . . . . . . . . . . . 34 Himalayan Kitchen. . . . . . . . . . . 45 ITALIAN Assaggio . . . . . . . . . . . . . . . . . . . . 30 Bernini . . . . . . . . . . . . . . . . . . . . . 22 Bruno’s Forno . . . . . . . . . . . . . . . 33 Il Lupino Trattoria & Wine Bar. . . . . . . . . . . . . . . . . . 76 La Cucina Ristorante Italiano . . 59 Mediterraneo Italian Restaurant . . . . . . . . . . . . 57 Mix Cafe . . . . . . . . . . . . . . . . . . . . 60 Prima . . . . . . . . . . . . . . . . . . . . . . 12 Taormina Sicilian Cuisine . . . . . 69 Vino Italian Tapas & Wine Bar . 18 JAPANESE Asuka Nabe + Shabu Shabu . . . 58 California Beach Rockin’ Sushi. . . . . . . . . . . . . . . . 34 Doraku Sushi . . . . . . . . . . . . . . . . 37 Futaba Restaurant & Catering . . . . . . . . . . . . . . . . . . . . 42 Gulick Delicatessen . . . . . . . . . . 43 Gyu-Kaku . . . . . . . . . . . . . . . . . . . 43 Imanas Tei . . . . . . . . . . . . . . . . . . 47 Izakaya Gazen . . . . . . . . . . . . . . . 75 Izakaya Nonbei . . . . . . . . . . . . . . 47 Jimbo Restaurant . . . . . . . . . . . . 22 Jinroku Teppan Grill & Bar. . . . 51 Kaiwa . . . . . . . . . . . . . . . . . . . . . . 52 Kimukatsu . . . . . . . . . . . . . . . . . . 53 Kona Kai Sushi . . . . . . . . . . . . . . 54 Maguro-Ya . . . . . . . . . . . . . . . . . . 56 Mana Bu’s . . . . . . . . . . . . . . . . . . 57 Morio’s Sushi Bistro. . . . . . . . . . 16 Mr. Ojisan. . . . . . . . . . . . . . . . . . . 60 Nanzan GiroGiro. . . . . . . . . . . . . 61 Ojiya . . . . . . . . . . . . . . . . . . . . . . . 62 Restaurant Kunio . . . . . . . . . . . . 64 Shokudo Japanese Restaurant & Bar . . . . . . . . . . . . 65 Sushi ii . . . . . . . . . . . . . . . . . . . . . 18 Sushi Izakaya Gaku. . . . . . . . . . . 67 Sushi Izakaya Shinn . . . . . . . . . . 67 Sushi Sasabune . . . . . . . . . . . . . . 68 Tanaka Saimin. . . . . . . . . . . . . . . 68 Tenkaippin Ramen . . . . . . . . . . . 69 Tokkuri Tei . . . . . . . . . . . . . . . . . 71 Tokoname Sushi Bar & Restaurant . . . . . . . . . . . . . . . . 71 Tonkatsu Ginza Bairin Waikiki . . . . . . . . . . . . . . . 71 Tsukuneya Robata Grill. . . . . . . 71 Yaki Yaki Miwa . . . . . . . . . . . . . . 74 Yanagi Sushi . . . . . . . . . . . . . . . . 74 Yataimura . . . . . . . . . . . . . . . . . . 24 YuZu . . . . . . . . . . . . . . . . . . . . . . . 77 KOREAN Choi’s Garden . . . . . . . . . . . . . . . 35

Gina’s Bar-B-Q . . . . . . . . . . . . . . . 42 J’s Bar-B-Q . . . . . . . . . . . . . . . . . . 51 Million. . . . . . . . . . . . . . . . . . . . . . 57 Seoul Garden Yakiniku . . . . . . . 65 Shillawon . . . . . . . . . . . . . . . . . . . 65 Sikdorak Korean Restaurant . . 66 Sorabol . . . . . . . . . . . . . . . . . . . . . 66 MEDITERRANEAN/GREEK Casablanca Moroccan Cuisine . . . . . . . . . . . 34 Da Spot . . . . . . . . . . . . . . . . . . . . . 36 Greek Marina. . . . . . . . . . . . . . . . 42 Olive Tree Cafe . . . . . . . . . . . . . . 62 MEXICAN/LATIN AMERICAN Cactus. . . . . . . . . . . . . . . . . . . . . . 33 Luibueno’s Mexican & Seafood Restaurant . . . . . . . . 56 Wahoo’s Fish Taco. . . . . . . . . . . 73 THAI Champa Thai. . . . . . . . . . . . . . . . 35 Haleiwa Thai . . . . . . . . . . . . . . . . 43 Maile’s Thai Bistro . . . . . . . . . . . 56 Siam Garden Cafe . . . . . . . . . . . . 65 Souvaly Thai . . . . . . . . . . . . . . . . 66 Thai Herb Kitchen . . . . . . . . . . . 70 VIETNAMESE Ba-Le Sandwiches & Bakery . . . 31 Duc’s Bistro . . . . . . . . . . . . . . . . . 37 Hale Vietnam. . . . . . . . . . . . . . . . 43 Pho 1 Vietnamese Restaurant . . . . . . . . . . . . . . . . . . 63 Pho 808. . . . . . . . . . . . . . . . . . . . . 63 Pho Kitchen. . . . . . . . . . . . . . . . . 63 To Chau . . . . . . . . . . . . . . . . . . . . 71 HOT POT Asuka Nabe + Shabu Shabu . . . 58 Hot Pot Heaven. . . . . . . . . . . . . . 46 Sweet Home Cafe . . . . . . . . . . . . 68 MEAT-EATERS (STEAKS, BURGERS, HOT DOGS) BLT Steak . . . . . . . . . . . . . . . . . . . 31 Buffalo Wild Wings . . . . . . . . . . . 33 Counter, The . . . . . . . . . . . . . . . . 35 d.k Steakhouse . . . . . . . . . . . . . . 36 Good to Grill . . . . . . . . . . . . . . . . 42 Hank’s Haute Dogs . . . . . . . . . . . 43 Hog Island BBQ. . . . . . . . . . . . . . 45 Honolulu Burger Co. . . . . . . . . . 45 Hy’s Steak House . . . . . . . . . . . . 46 Kincaid’s Fish, Chop & Steakhouse . . . . . . . . . . . . . . . . . 53 Kona Brewing Co. . . . . . . . . . . . . 53 Morton’s The Steakhouse. . . . . 60 Murphy’s Bar & Grill . . . . . . . . . 61 Pint + Jigger . . . . . . . . . . . . . . . . . 63 Ruth’s Chris Steak House . . . . . 64 SHOR American Seafood Grill . 65 Teddy’s Bigger Burgers. . . . . . . 69 Whole Ox, The . . . . . . . . . . . . . . 13 Wolfgang’s Steakhouse . . . . . . . 74 PIZZA JJ Dolan’s . . . . . . . . . . . . . . . . . . . 52 V-Lounge . . . . . . . . . . . . . . . . . . . 72 zpizza . . . . . . . . . . . . . . . . . . . . . . . 7 PLATE LUNCH/TAKEOUT 4Kings Kitchen . . . . . . . . . . . . . . 29 Alicia’s Market . . . . . . . . . . . . . . 29 Bruno’s Forno . . . . . . . . . . . . . . . 33

Dean’s Drive Inn . . . . . . . . . . . . . 37 Diamond Head Market & Grill . . . . . . . . . . . . . . . 37 Fresh Catch . . . . . . . . . . . . . . . . . 42 Gulick Delicatessen . . . . . . . . . . 43 He‘eia Kea Pier General Store & Deli. . . . . . . . . . 44 Hog Island BBQ. . . . . . . . . . . . . . 45 J’s Bar-B-Q . . . . . . . . . . . . . . . . . . 51 Jawaiian Irie Jerk . . . . . . . . . . . . 16 Kaka‘ako Kitchen . . . . . . . . . . . . 53 Licious Dishes. . . . . . . . . . . . . . . 55 Mana Bu’s . . . . . . . . . . . . . . . . . . 57 Pa‘ina Cafe . . . . . . . . . . . . . . . . . . 16 Pioneer Saloon . . . . . . . . . . . . . . 63 Poke Stop . . . . . . . . . . . . . . . . . . . 63 Rainbow Drive-In . . . . . . . . . . . . 64 Spicy Ahi & BBQ . . . . . . . . . . . . . 67 Sugoi Bento & Catering . . . . . . . 67 Tanioka’s Seafoods & Catering . . . . . . . . . . . . . . . . . . 22 Whole Foods Market . . . . . . . . . 73 Zippy’s . . . . . . . . . . . . . . . . . . . . . 28 zpizza . . . . . . . . . . . . . . . . . . . . . . 74 SEAFOOD Crab City . . . . . . . . . . . . . . . . . . . 59 Fresh Catch . . . . . . . . . . . . . . . . . 42 Haleiwa Joe’s Seafood Grill. . . . 43 He‘eia Kea Pier General Store & Deli. . . . . . . . . . 44 Kickin’ Kajun . . . . . . . . . . . . . . . . 59 Karai Crab . . . . . . . . . . . . . . . . . . 59 Kincaid’s Fish, Chop & Steakhouse . . . . . . . . . . . . . . . . . 53 Luibueno’s Mexican & Seafood Restaurant . . . . . . . . 56 Nico’s at Pier 38 . . . . . . . . . . . . . 61 Pa‘ina Cafe . . . . . . . . . . . . . . . . . . 16 Poke Stop . . . . . . . . . . . . . . . . . . . 63 Raging Crab . . . . . . . . . . . . . . . . . 59 Sansei Seafood Restaurant & Sushi Bar . . . . . . . 64 SHOR American Seafood Grill . . . . . . . . . . . . . . . . 65 Spicy Ahi & BBQ . . . . . . . . . . . . . 67 Tanioka’s Seafoods & Catering . . . . . . . . . . . . . . . . . . 22 Wahoo’s Fish Taco. . . . . . . . . . . 73 24 HOURS Anna Miller’s . . . . . . . . . . . . . . . . 30 Kissaten Cafe. . . . . . . . . . . . . . . . 10 Like Like Drive Inn . . . . . . . . . . . 55 Liliha Bakery & Coffee Shop . . . 55 MAC 24/7 Bar + Restaurant. . . . 56 Wailana Coffee House . . . . . . . . 73 Zippy’s (some locations) . . . . . 28 WINE (WINE BARS AND WINE-DRIVEN MENUS) 12th Ave. Grill . . . . . . . . . . . . . . . 29 Brasserie Du Vin . . . . . . . . . . . . . 33 Chef Mavro . . . . . . . . . . . . . . . . . 35 Formaggio Grill . . . . . . . . . . . . . . 42 Il Lupino Trattoria & Wine Bar. . . . . . . . . . . . . . . . . . 76 Indigo Eurasian Cuisine. . . . . . . 47 Kalapawai Cafe . . . . . . . . . . . . . . 53 Vino Italian Tapas and Wine Bar. . . . . . . . . . . . . . . . 18

HONOLULU STAR-ADVERTISER

RESTAU R ANT I N D EX | BY N EI G H BO RH O O D Ka ‘Ikena at KCC . . . . . . . . . . . 14 GREATER HONOLULU (Airport to Kaimuki -- except Kaka‘ako Kitchen. . . . . . . . . . . 53 Waikiki and Chinatown/Nuuanu): Kickin’ Kajun . . . . . . . . . . . . . . 59 Karai Crab. . . . . . . . . . . . . . . . . 59 4Kings Kitchen. . . . . . . . . . . . . 29 Kincaid’s Fish, Chop 12th Ave. Grill. . . . . . . . . . . . . . 29 & Steakhouse . . . . . . . . . . . . . . 53 53 By The Sea. . . . . . . . . . . . . . 58 Kiss My Grits . . . . . . . . . . . . . . 10 3660 on the Rise. . . . . . . . . . . . . 6 Kissaten Café . . . . . . . . . . . . . . 10 Alan Wong’s . . . . . . . . . . . . . . . 28 Alicia’s Market . . . . . . . . . . . . . 29 Kona Kai Sushi. . . . . . . . . . . . . 54 La Cucina Andy’s Sandwiches and Smoothies. . . . . . . . . . . . . . . . . 29 Ristorante Italiana. . . . . . . . . . 59 Asuka Nabe + Shabu Shabu. . 58 La Tour Cafe. . . . . . . . . . . . . . . 54 Bernini. . . . . . . . . . . . . . . . . . . . 22 Le Guignol. . . . . . . . . . . . . . . . . 54 Bogart’s Cafe . . . . . . . . . . . . . . 31 Licious Dishes . . . . . . . . . . . . . 55 Café Julia. . . . . . . . . . . . . . . . . . 34 Like Like Drive Inn. . . . . . . . . . 55 Cafe Kaila . . . . . . . . . . . . . . . . . 34 Maguro-Ya . . . . . . . . . . . . . . . . 56 Cafe Maharani . . . . . . . . . . . . . 34 Mana Bu’s . . . . . . . . . . . . . . . . . 57 Mariposa. . . . . . . . . . . . . . . . . . 10 California Beach Rockin’ Sushi . . . . . . . . . . . . . . 34 Mediterraneo Chai’s Island Bistro . . . . . . . . . 35 Italian Restaurant . . . . . . . . . . 57 Champa Thai . . . . . . . . . . . . . . 35 Million . . . . . . . . . . . . . . . . . . . . 57 Chef Mavro . . . . . . . . . . . . . . . . 35 Ming's Chinese Restaurant . . 18 Choi’s Garden . . . . . . . . . . . . . 35 Mix Cafe . . . . . . . . . . . . . . . . . . 60 Crab City . . . . . . . . . . . . . . . . . . 59 Morio's Sushi Bistro . . . . . . . . 16 Da Spot . . . . . . . . . . . . . . . . . . . 36 Morning Glass Coffee + Cafe. . . . . . . . . . . . . . . 12 Diamond Head Market & Grill. . . . . . . . . . . . . . 37 Morton’s The Steakhouse . . . 60 Elena’s Restaurant . . . . . . . . . 37 Mr Ojisan . . . . . . . . . . . . . . . . . 60 Fendu Boulangerie . . . . . . . . . 42 Murphy's Bar & Grill. . . . . . . . 61 Fook Yuen Restaurant . . . . . . 42 Nanzan GiroGiro . . . . . . . . . . . 61 Gina’s Bar-B-Q . . . . . . . . . . . . . 42 Nico’s at Pier 38. . . . . . . . . . . . 61 Golden Duck. . . . . . . . . . . . . . . 42 Ojiya. . . . . . . . . . . . . . . . . . . . . . 62 Good to Grill. . . . . . . . . . . . . . . 42 ‘Ono Hawaiian Foods . . . . . . . 62 Gulick Delicatessen. . . . . . . . . 43 Pancakes & Waffles. . . . . . . . . 62 Haili’s Hawaiian Foods . . . . . . 43 Panya Bakery, Hale Vietnam . . . . . . . . . . . . . . 43 Bistro & Bar . . . . . . . . . . . . . . . 63 Hank’s Haute Dogs . . . . . . . . . 43 Pho Kitchen . . . . . . . . . . . . . . . 63 Pineapple Room Happy Days Seafood Restaurant. . . . . . . . . 44 by Alan Wong, The . . . . . . . . . 63 Hee Hing Restaurant. . . . . . . . 44 Pint + Jigger . . . . . . . . . . . . . . . 63 Helena’s Hawaiian Food. . . . . 44 Pioneer Saloon. . . . . . . . . . . . . 63 Himalayan Kitchen . . . . . . . . . 45 Raging Crab . . . . . . . . . . . . . . . 59 Hiroshi Eurasion Tapas . . . . . 24 Rainbow Drive-In. . . . . . . . . . . 64 Hog Island BBQ . . . . . . . . . . . . 45 Ryan’s Grill . . . . . . . . . . . . . . . . 28 Home Bar & Grill . . . . . . . . . . . 45 Salt Kitchen & Tasting Bar. . . 18 Honolulu Burger Co. . . . . . . . . 45 Seoul Garden Yakiniku . . . . . . 65 Shillawon . . . . . . . . . . . . . . . . . 65 Honolulu Museum of Art Cafe. . . . . . . . . . . . . . . . . 45 Shokudo Japanese Hot Pot Heaven . . . . . . . . . . . . 45 Restaurant & Bar. . . . . . . . . . . 65 Imanas Tei . . . . . . . . . . . . . . . . 47 Siam Garden Cafe . . . . . . . . . . 65 Izakaya Gazen . . . . . . . . . . . . . 75 Sikdorak Korean Izakaya Nonbei . . . . . . . . . . . . 47 Restaurant . . . . . . . . . . . . . . . . 66 J’s Bar-B-Q. . . . . . . . . . . . . . . . . 51 Sorabol . . . . . . . . . . . . . . . . . . . 66 Spalding House Café . . . . . . . . 66 Jade Dynasty Seafood Restaurant. . . . . . . . . 51 Spices Southeast Jawaiian Irie Jerk . . . . . . . . . . . 16 Asian Cuisine . . . . . . . . . . . . . . 66 Jimbo Restaurant . . . . . . . . . . 22 Sugoi Bento & Catering . . . . . 67 Sushi ii . . . . . . . . . . . . . . . . . . . . 18 JJ Bistro & French Pastry. . . . . . . . . . . . . . 51 Sushi Izakaya Gaku . . . . . . . . . 67 HONOLULU STAR-ADVERTISER

Sushi Izakaya Shinn . . . . . . . . 67 Sushi Sasabune . . . . . . . . . . . . 68 Sweet E’s Café Sweet Home Cafe. . . . . . . . . . . 68 Tanaka Saimin . . . . . . . . . . . . . 68 Tango Contemporary Cafe . . . . . . . . 69 Tenkaippin Ramen . . . . . . . . . 69 Thai Herb Kitchen. . . . . . . . . . 70 Tokkuri Tei . . . . . . . . . . . . . . . . 71 town. . . . . . . . . . . . . . . . . . . . . . 12 Tsukuneya Robata Grill . . . . . 71 V-Lounge. . . . . . . . . . . . . . . . . . 72 Vino Italian Tapas & Wine Bar . . . . . . . . . . . . . . . . 18 Whole Ox, The . . . . . . . . . . . . . 13 Willows, The. . . . . . . . . . . . . . . 73 Yaki Yaki Miwa . . . . . . . . . . . . 74 Yanagi Sushi. . . . . . . . . . . . . . . 74 Yataimura . . . . . . . . . . . . . . . . . 24 Yogur Story . . . . . . . . . . . . . . . 74 YuZu . . . . . . . . . . . . . . . . . . . . . 77 zpizza. . . . . . . . . . . . . . . . . . . . . 74

CHINATOWN/NUUANU Brasserie Du Vin . . . . . . . . . . . 33 Bruno’s Forno . . . . . . . . . . . . . 33 Downbeat Diner & Lounge . . 37 Duc’s Bistro . . . . . . . . . . . . . . . 37 Indigo Eurasian Cuisine . . . . . 47 JJ Dolan’s . . . . . . . . . . . . . . . . . 52 Legend Seafood Restaurant . . . . . . . . . . . . . . . . 55 Liliha Bakery & Coffee Shop. . . . . . . . . . . . . . 55 Little Village Noodle House . . . . . . . . . . . . . 55 Mei Sum Dim Sum Restaurant . . . . . . . . . . . . . . . . 57 Soul de Cuba Cafe . . . . . . . . . . 66 Tai Pan Dim Sum . . . . . . . . . . . 68 Thirtyninehotel . . . . . . . . . . . . 20 To Chau. . . . . . . . . . . . . . . . . . . 71

WAIKIKI Azure . . . . . . . . . . . . . . . . . . 20, 26 Beachhouse at the Moana. . . 31 BLT Steak . . . . . . . . . . . . . . . . . 31 Buffalo Wild Wings . . . . . . . . . 33 Cream Pot. . . . . . . . . . . . . . . . . 36 d.k Steakhouse. . . . . . . . . . . . . 36 Doraku Sushi . . . . . . . . . . . . . . 37 Hau Tree Lanai. . . . . . . . . . . . . 44 Hy’s Steak House. . . . . . . . . . . 46 Il Lupino Trattoria & Wine Bar . . . . . . . . . . . . . . . . 76 Jinroku Pacific Teppan Grill & Bar . . . . . . . . . 51 Kai Market . . . . . . . . . . . . . . . . 52 Kaiwa. . . . . . . . . . . . . . . . . . . . . 52

Kimukatsu. . . . . . . . . . . . . . . . . 53 La Mer . . . . . . . . . . . . . . . . . 10, 12 MAC 24/7 Bar + Restaurant . . . . . . . . . . . 56 Michel’s at the Colony Surf . . 57 Morimoto Waikiki . . . . . . . . . . 20 Nobu Waikiki . . . . . . . . . . . . . . 22 Orchids at the Halekulani . . . 62 Prince Court . . . . . . . . . . . . . . . 63 RumFire. . . . . . . . . . . . . . . . . . . 27 Sansei Seafood Restaurant & Sushi Bar . . . . . 64 SHOR American Seafood Grill. . . . . . . . . . . . . . . 65 Taormina Sicilian Cuisine. . . . . . . . . . . . . . . . . . . . 69 Tonkatsu Ginza Bairin Waikiki. . . . . . . . . . . . . . 71 Wailana Coffee House. . . . . . . 73 Wolfgang’s Steakhouse . . . . . 74

EAST HONOLULU (Kahala to Hawaii Kai) Counter, The . . . . . . . . . . . . . . 35 Greek Marina . . . . . . . . . . . . . . 42 Hoku’s . . . . . . . . . . . . . . . . . . . . 45 Kona Brewing Co. . . . . . . . . . . 53 Le Bistro . . . . . . . . . . . . . . . . . . . 8 Maile’s Thai Bistro . . . . . . . . . 56 Olive Tree Cafe . . . . . . . . . . . . 62

WINDWARD OAHU (Waimanalo to Waimea) A Cup of Tea. . . . . . . . . . . . . . . 29 Boots & Kimo’s Homestyle Kitchen . . . . . . . . . 33 Cactus . . . . . . . . . . . . . . . . . . . . 33 Casablanca Moroccan Cuisine . . . . . . . . . . 34 Cinnamon’s Restaurant . . 10, 35 Crepes No Ka ‘Oi . . . . . . . . . . . 36 Dean’s Drive Inn . . . . . . . . . . . 37 Formaggio Grill . . . . . . . . . . . . 42 Grove, The . . . . . . . . . . . . . . . . 42 He‘eia Kea Pier General Store & Deli . . . . . . . . 44 Kalapawai Market . . . . . . . . . . 53 Moke’s Bread and Breakfast . . . . . . . . . . . . . . 60 Pah Ke’s Chinese Restaurant . . . . . . . . . . . . . . . . 62 Prima . . . . . . . . . . . . . . . . . . . . . 12 Tokoname Sushi Bar & Restaurant . . . . . . . . . . . . . . 71 Waiahole Poi Factory . . . . . . . 73

LEEWARD OAHU (Pearlridge to Waianae) Alley (at Aiea Bowl), The . . . . 29

Anna Miller’s . . . . . . . . . . . . . . 30 Azul . . . . . . . . . . . . . . . . . . . . . . 30 Futaba Restaurant & Catering. . . . . . . . . . . . . . . . . 42 Hapa Grill . . . . . . . . . . . . . . . . . 43 Highway Inn . . . . . . . . . . . . . . . 45 Ige’s Restaurant and 19th Puka . . . . . . . . . . . . . 46 Julie’z Restaurant . . . . . . . . . . 52 Kahumana Organic Farm & Cafe . . . . . . . . . . . . . . . 52 Molly’s Smokehouse. . . . . . . . 60 Pearl, The (at LCC) . . . . . . . . . 14 Pho 808 . . . . . . . . . . . . . . . . . . . 63 Poke Stop . . . . . . . . . . . . . . . . . 63 Restaurant Kunio . . . . . . . . . . 64 Souvaly Thai. . . . . . . . . . . . . . . 66 Spicy Ahi & BBQ . . . . . . . . . . . 67 Tanioka’s Seafoods & Catering. . . . . . . . . . . . . . . . . 22 Thelma’s Restaurant . . . . . . . 70

NORTH SHORE (Kahuku to Waialua) 21 Degrees North. . . . . . . . . . . 20 Banzai Sushi Bar . . . . . . . . . . . 31 Haleiwa Thai. . . . . . . . . . . . . . . 43 Haleiwa Joe’s Seafood Grill . . 43 Luibueno’s Mexican & Seafood Restaurant. . . . . . . 56 Uncle Bobo’s . . . . . . . . . . . . . . 72

NEIGHBOR ISLANDS Amasia (Alan Wong’s Maui) . . . . . . . . . . . . . . 13 Lahaina Grill . . . . . . . . . . . . . . . 54

MULTIPLE LOCATIONS Assaggio . . . . . . . . . . . . . . . . . . 30 Ba-Le Sandwiches & Bakery . . . . . . . . . . . . . . . . . . 31 Big City Diner . . . . . . . . . . . . . . 31 Fresh Catch . . . . . . . . . . . . . . . 42 Gyu-Kaku. . . . . . . . . . . . . . . . . . 43 Max’s of Manila . . . . . . . . . . . . 57 Pa‘ina Cafe . . . . . . . . . . . . . . . . 16 Pho 1 Vietnamese Restaurant . . . . . . . . . . . . . . . . 63 Roy’s Restaurant . . . . . . . . . . . 28 Ruth’s Chris Steak House. . . . 64 Side Street Inn/Side Street Inn on Da Strip . . . . . . . 66 Starbucks Coffee Hawaii . . . . 23 Teddy’s Bigger Burgers . . . . . 69 Wahoo’s Fish Taco . . . . . . . . . 73 Whole Foods Market . . . . . . . 73 Zippy’s. . . . . . . . . . . . . . . . . . . . 28 ‘ILIMA AWARDS

81

ADVERTISERS’ I N D EX 53 by the Sea . . . . . . . . 84 53 Ahui St.; 536-5353

Crepes No Ka Oi . . . . . . 57 131 Hekili St.; 263-4088

Kahai Street Kitchen . . 53 237 Kalihi St.; 845-0320

Aloha Salads . . . . . . . . . 68 Four locations on Oahu; alohasalads.com

Da Snack Shop . . . . . . . 33 94-370 Pupupani St.; 671-2841

Kenny’s Restaurant . . . 64 Kamehameha Shopping Center, 841-0931; Royal Hawaiian Center, 922-9333

Anytime Café . . . . . . . . 56 2919 Kapiolani Blvd.

735-3888

Dave & Busters. . . . . . . 21 1030 Auahi St.; 589-2215

Asahi Grill-Ward . . . . . 57 515 Ward Ave.; 593-2800

Down to Earth. . . . . . . . 45 Four locations on Oahu; downtoearth.org

Assaggio . . . . . . . . . . . . . 41 Six locations on Oahu; 942-3446

Fat Greek, The . . . . . . . . 2 Four locations on Oahu thefatgreek.net

Atlantis Seafood & Steak. . . . . . . . . . . . . . 65 2284 Kalakaua Ave.; 922-6868 Auntie Pasto’s Kunia. . 56 94-673 Kupuohi St.; 680-0005 Azure Restaurant. . . . . 62 2259 Kalakaua Ave.; 921-4600 Bangkok Chef . . . . . . . . 68 Three locations on Oahu; bangkokchefexpress.com Banzai Sushi Bar . . . . . 15 66-246 Kamehameha Highway, Haleiwa; 637-4404 Big City Diner . . . . . . . . 52 Five locations on Oahu; bigcitydinerhawaii.com California Pizza Kitchen . . . . . . . . . . . . . . 46 Five locations on Oahu 941-7715 Cinnamon’s Restaurant . . . . . . . . . . . 37 315 Uluniu St., Kailua; 261-8724 Crab City . . . . . . . . . . . . 54 3441 Waialae Ave.; 780-3115

82

‘ILIMA AWARDS

Fendue Boulangerie . . 56 2752 Woodlawn Drive; 988-4310 Gazen Izakaya . . . . . . . 33 2840 Kapiolani Blvd.; 737-0230 Genki Sushi . . . . . . . . . . 17 Locations islandwide; genkisushiusa.com Gyotaku . . . . . . . . . . . . . 71 Three locations on Oahu; gyotakuhawaii.com Gyu-Kaku . . . . . . . . . . . . 36 Three locations on Oahu; 589-2989 Hiroshi Eurasion Tapas. . . . . . . . . . . . . . . . 72 Restaurant Row; 533-4476 Honolulu Burger Company . . . . . . . . . . . . 31 1295 S. Beretania St.; 626-5202 Hy’s Steakhouse. . . . . . 61 2440 Kuhio Ave.; 922-5555 I Love Country Café. . . 64 885 Queen St.; 4725 Bougainville Drive; 783-7901 Jimbo Restaurant . . . . 55 1936 S. King St.; 947-2211

Kiss My Grits . . . . . . . . . 44 1035 University Ave. 348-0626 Koi Catering & Takeout . . . . . . . . . . . 23 2028 Dillingham Blvd.; 845-4564

Mom’s Soul Food . . . . . 36 98-371 Kamehameha Hwy., Pearl City; 678-8201

Rainbow Drive In. . . . . 68 3308 Kanaina Ave.; 737-0177

Monsoon India . . . . . . . 47 1778 Ala Moana Blvd., No. 213; 941-5111

REAL a Gastropub . . . . 33 1020 Auahi St.; 596-2526

Tanaka of Tokyo . . . . . 73 Three locations on Oahu; tanakaoftokyo.com

Red House in Honolulu . . . . . . . . . . 45 835 Keeaumoku St.; 944-0088

Tanioka’s Seafood & Catering . . . . . . . . . . . 52 94-903 Farrington Highway; 671-3779

Regal Bakery. . . . . . . . . 11 Two locations on Oahu; 941-3883

Thai Herb Kitchen. . . . 61 740 Kapahulu Ave.; 735-7878

Royal Garden Chinese Restaurant . . . . . . . . . . . 70 Ala Moana Hotel, third floor; 942-7788

Thai Town Café . . . . . . 60 1311 N. King St.; 842-4049

Morio’s Sushi Bistro . . 40 1160 S. King St.; 596-2288 Nico’s at Pier 38 . . . . . . 40 1129 N. Nimitz Highway; nicospier38.com Old Saimin House, The . . . . . . . . . . . . . . . . . 67 1311 N. King St.; 842-7697

Kuru Kuru Sushi. . . . . . 13 Kahala Mall and Pearl Kai Shopping Center; 484-4596 Osaka Ramen . . . . . . . . 65 98-199 Kam Highway, Aiea Larry’s Bakery . . . . . . . 27 488-8836 4369 Lawehana St. Paina Café . . . . . . . . . . . . 3 422-0059 Ward and Hawaii Kai; Licious Dishes. . . . . . . . 30 painacafe.com 650 Iwilei Road Suite 170; Pancakes and Waffles. . 9 536-9680 1284 Kalani St., D100; Like Like Drive Inn . . . 65 847-7770 745 Keeaumoku St.; Panya Bakery . . . . . . . . . 7 941-2515 Four locations on Oahu; panyabakery.com Luibueno’s Mexican and Latin Cuisine. . . . . 35 Pearl, The . . . . . . . . . . . 67 66-165 Kam Highway, Leeward Community ColHaleiwa Town Center; lege; 455-0475 637-7717

RumFire . . . . . . . . . . . . . 34 2255 Kalakaua Ave.; 921-4600 Saigon Cuisine Vietnamese Restaurant . . . 60 1408 Liliha St.; 521-6888 Sakura Restaurant . . . . 35 3008 Waialae Ave.; 259-7100 Sam’s Kitchen . . . . . . . . 36 847 Kapahulu Ave.; 735-2225 333 Royal Hawaiian Ave.; 923-2244

Mac 24/7 Bar + Restaurant . . . . . . . . . 29 2500 Kuhio Ave.; 921-5564

Pho Kitchen. . . . . . . . . . 72 2919 Kapiolani Blvd.; 735-8488

Seafood Village. . . . . . . 55 2424 Kalakaua Ave., Ewa Tower; 971-1818

Makino Chaya. . . . . . . . 83 98-150 Kaonohi St.; 486-5100

Pho My Lien . . . . . . . . . 69 98-150 Kaonohi St.; 488-4900

Shabu Shabu House . . 57 1221 Kapiolani Blvd.; 597-1655

Mandalay, The . . . . . . . 69 1055 Alakea St.; 525-8585

Pipi’s Burgers . . . . . . . . 44 McCully Shopping Center; 946-7474

Shokudo Japanese Restaurant & Bar . . . . . . 5 1585 Kapiolani Blvd.; 941-3701

Mini Garden Orient Cuisine . . . . . . . . . . . . . . 67 2065 S. Beretania St.; 946-3828

Prince Court . . . . . . . . . 51 100 Holomoana St.; 994-4494

Mitsu-Ken . . . . . . . . . . . 30 New Location 2013: 2300 N. King St.; 848-5573

Raging Crab . . . . . . . . . 26 655 Keeaumoku St. 955-2722

Sun Noodle . . . . . . . . . . 52 1933 Colburn St.; 841-5808

Thai Village . . . . . . . . . . 66 Three locations on Oahu; 845-4554 Taormina Sicilian Cuisine . . . . . . . . . . . . . . 19 227 Lewers St.; 926-5050 Tsuku Tsuku Tei. . . . . . 30 641 Keeaumoku St.; 946-6147 Wailana Coffee House . . . . . . . . . . . . . . . 69 1860 Ala Moana Blvd.; 955-1764 Wholesale Unlimited Inc. . . . . . . . . 71 Eight locations on Oahu; cybersnacks.net Wolfgang’s Steakhouse . . . . . . . . . . 25 2301 Kalakaua Ave.; 922-3600 Zippy’s . . . . . . . . . . . . . . 72 Call the location nearest you; Zippys.com

Side Street Inn . . . . . . . 54 1225 Hopaka St., 591-0253; 614 Kapahulu Ave., 739-3939 Soul De Cuba. . . . . . . . . 60 1121 Bethel St.; 545-2822 HONOLULU STAR-ADVERTISER

452167-01 Makino Chaya OTR FP Bleed_452167-01 9/24/12 8:08 PM Page 1

2012 FIRST PLACE

*Please call in Bento orders the day before

Lunch: Mon – Fri: $10.98 • Dinner: Mon – Thurs: $24.98 Lunch: Sat & Sun: $18.98 • Dinner: Fri, Sat, & Sun: $26.98

SENIOR SPECIAL

30% OFF Lunch & Dinner

Not combinable with other discounts. 65 or older w/ coupon & ID. No online or photo-copied coupons. One coupon per person. Discounts off regular adult price. Excludes Holidays.

Expires 4/30/13

KAMA‘AINA SPECIAL! 98-150 Kaonohi St., Ste B219

486-5100

20% OFF Lunch & Dinner

One coupon per person. Not combinable with other discounts.

Discounts off regular adult price. No online or photo-copied coupons. Excludes Holidays. Must purchase beverage.

Expires 4/30/13