The 16 Must-Try Restaurants in Hilo, Hawai‘i

Chef Brian Hirata, a native of Hawai‘i, was a semifinalist for the James Beard Awards' Best Chef in the Northwest and Pacific for 2022 and 2023. His exclusive pop-up events at Whitehaven Farm in Pepe‘ekeo (just 10 minutes north of Hilo) pay homage to the flavors of his childhood. His seven- and nine-course meals feature ingredients sourced from hunting, foraging, fishing, and local cultivation. Notable dishes include Hawai‘i’s Rainforest, showcasing native ferns like hō‘i‘o and hāpu’u, which hold deep cultural significance. The locally sourced sous vide lamb is reverse seared and complemented by seasonal vegetables. The meticulous presentation, ambiance, and storytelling behind each dish make this a perfect destination for special occasions such as anniversaries, birthdays, or graduations.

Ian Hatch previously operated a digital marketing firm specializing in hospitality but always envisioned a bar like Temple in Hilo. Seizing the opportunity in 2019 to establish the bar next to the popular Jackie Rey’s, mauka from the bayfront area (Kamehameha Avenue), he brought his vision to life. Temple strikes a balance between upscale and casual, featuring an extensive selection of modern craft beers, wines, and cocktails alongside an inventive tapas menu. Head chef Jessica 'Jess' Devendorf recommends the rib-eye carpaccio: prime rib-eye, thinly pounded to order, served with local arugula, pickled shallots, smoked Maldon salt, and shaved Parmesan cheese. Temple offers the best drinks in Hilo, especially on Fridays, when locals, university faculty, and visitors gather together.

The Friday night market in Hilo was launched in September 2021 as a response to the COVID-19 pandemic, which forced many businesses in Hawai‘i to close. Organized by Hilo native Mana Thome and partners, the market aims to create financial opportunities for both new and established small business owners while revitalizing the downtown area. The market showcases a diverse array of local foods, representing the various cultures that contribute to Hawai‘i's rich culinary scene. Notable offerings include Melange Hawaii Style Birra Tacos, Vai Niu, Lemonade Honey, and Jillann’s Caribbean Food. It's a great spot for university students, providing a variety of affordable meals and a lively atmosphere to unwind at the end of the school week, accompanied by performances from local musicians. A smaller Wednesday night market featuring karaoke is also available. Slippahs are welcome!

In 2013, Mark and Soni Pomaski, a husband-and-wife team (with Mark as head chef and Soni managing the front of house), acquired the Thai restaurant Full Moon Cafe. After some renovations and rebranding, they launched Moon and Turtle the following year. Mark, who grew up in Hilo, moved to the mainland for college and gained experience in the culinary world, working at renowned places like Nobu in New York and training with Roy Yamaguchi during the launch of Roy’s in Honolulu. At Moon and Turtle, the duo emphasizes a diverse selection of dishes that celebrate the rich cultural tapestry of Hawai‘i. They prioritize local ingredients, sourcing from places like Suisan Fish Market and Adaptations, a Kona-based food hub. The menu is small and frequently changes based on seasonal availability, but you can often find the impressive smoky sashimi. Inspired by his time at Nobu, this dish features fresh local fish paired with smoked soy sauce, chile pepper water, extra-virgin olive oil, and shredded daikon for a delightful punch of flavor.

Established in 2006, New Chiang Mai is a charming, family-owned restaurant featuring warm wood paneling and classic Thai American fusion dishes. For those who can handle the spice, the restaurant offers a delightful mix of flavors that pack a punch. Ingredients are sourced either from Thailand, the Big Island, or shipped in from O‘ahu. When you ask co-owner and head chef Thanrika 'Nim' Thaoyot for a recommendation, she’s likely to suggest the Chiang Mai fried rice, spicy pad kee mao (stir-fried noodles), Buddha Rama Curry, or the infamous Evil Dish, which includes your choice of tofu or meat combined with various vegetables, all seasoned with Thai spices, chile oil, and salted soybeans, finished with peanut sauce. Pro tip: On a rainy Hilo evening, nothing beats the Chiang Mai Thai Noodle Soup, infused with star anise for a comforting, sweet-heat experience.

For those looking to extend their night beyond 10 p.m. in Hilo, the Tavern is the perfect destination. Open until midnight six nights a week, it has become a favored gathering spot for university students into the late hours. With open mic nights and karaoke, a vibrant mix of students and locals can always be found enjoying the indoor and outdoor seating areas or gathered around the pool tables. According to the welcoming bartenders, many UHH students come specifically for the Trashcan, a playful take on Four Loko made from vodka, gin, rum, blue Curacao, and Red Bull. Accompanying the drinks is a selection of classic bar bites, including wings in nine different flavors (which can be mixed), nachos, and french fries. Don’t miss the live music on Friday nights.

Suisan has been an integral part of Hawai‘i’s fishing heritage for over 114 years. The business began in 1907 when Torazuki Hayashi and Hitaro Egawa established the cooperative Sui San Kabushiki Kaisha. Much like the resilient residents of Hawai‘i, the market has endured significant challenges; it faced destruction from tsunamis in 1946 and 1960, survived the Great Depression, and was taken over by the military during World War II. Today, Suisan stands as a major fish retailer throughout Hawai‘i Island. Visit the historic bayside building to experience its legacy and enjoy an array of fresh poke options, such as Sesame Shoyu and Spicy ‘Ahi, along with cooked dishes like butter garlic prawns and lomi salmon. Follow their Instagram for daily fresh selections.

Kula Shave Ice began as a food truck at Pohoiki Black Sand Beach in Leilani Estates but relocated to a Hilo storefront after the 2018 volcanic eruption impacted the area. Owned by husband-and-wife duo Luke and Tiffany Golden, Kula aims to provide a healthier, more sustainable take on shave ice. They create their own organic syrups, primarily sourcing ingredients from East Hawai‘i Farms, and often return compost to the farmers. Don’t miss the Local, a blend of soursop and liliko‘i shave ice drizzled with haupia cream. For an extra twist, you can add poi for a nutritious boost. Located near the Hilo Farmers Market, it’s a great spot for university students to grab a treat post-market visit.

Founded in 1988 by Richard “Mike” Rankin, the Hilo Farmers Market started with just four vendors selling their products from the back of trucks. Today, it boasts over 200 local vendors and operates seven days a week, with peak crowds on Wednesdays and Saturdays. A favorite spot for university students, it's perfect for picking up local fruits, honey, pastries, souvenirs, hot meals, and drinks. Visit vendors like Waiholoku‘i Garden, run by Elizabeth Ward and her family, who create unique blends of Hawaiian māmaki tea along with flavored salts and dried fruits. You can also find delicious shortbread at Hiro’s Cookies, operated by Hilo local Bryson Hiro and his mother, who has been baking for over 40 years. Notably, the Hilo Farmers Market was the first open market in the U.S. to be federally approved for EBT food stamp transactions.

Founded in 1971 by Ken Pruitt and Bonnie Twitchell, Ken's House of Pancakes was the first 24-hour Mytoury on the island's east side. After a significant renovation in 1990 by Lindberg and Frances Ching, it continues to be a beloved landmark, featuring walls adorned with framed photos of celebrity visitors like Dwayne “the Rock” Johnson and Oscar the Grouch. It’s a go-to spot for university students looking for late-night meals after cramming for finals or celebrating the end of a semester. Large groups flock here for diner-style breakfast, lunch, and dinner, with popular choices like the banana mac nut chocolate chip pancakes. For those with a hearty appetite, the “sumo-size” meals offer substantial servings of local favorites, such as the Sumo Loco, which boasts 2.5 pounds of hamburger on six scoops of rice, accompanied by three Spam patties, three eggs, and brown gravy. Though its hours have been reduced, Ken's remains a cherished part of Hilo’s history and a rite of passage for UHH students.

Since 1993, Two Ladies Kitchen has been crafting mochi in its cozy shop on Kilauea Avenue. Even after the original owners, Nora Uchida and Tomi Tokeshi, sold the business to two former employees, Emerald Tuares and Clyde Ebanez, in 2021, the shop remains a favorite among locals and tourists alike. They offer more than 20 varieties of mochi and manju made fresh each day. Don’t miss the renowned strawberry mochi, which features a whole strawberry encased in handmade tsubushi-an, a sweet azuki bean paste. The selection ranges from traditional mochi to innovative creations like peanut butter mochi, a delightful flower-shaped treat filled with shiro-an and Reese’s Peanut Butter Cup. Follow their Instagram for updates on new flavors, and be sure to call at least a day in advance for orders to avoid disappointment.

Kuhio Grille has a rich history spanning three generations. Genji Araki immigrated to Hawai‘i in the early 1900s to work on sugar plantations. After his contract ended, he established a taro farm in Waipi‘o Valley. His son, Tetsuo, eventually took over, and alongside his wife, Sueno, began preparing laulau—a traditional dish made of fatty pork and salted fish wrapped in taro and ti leaves—for family and friends. In 1995, Tetsuo’s son Sam and his wife, Nelline, launched Kuhio Grille, known for its “1-pound laulau,” in the Prince Kuhio Plaza. Now located on Pauahi Street, the restaurant has received numerous accolades for its laulau recipe and is expanding with a new location in O‘ahu. The famous 1-pound laulau is served with kālua pig, lomi salmon, pickled onions, poi, and two scoops of rice. The menu also features other local favorites, including lunch plates and comforting desserts like creamy custard bread pudding and mango cheesecake—truly ‘ono.

Kawamoto Store embodies the small-town charm of Hilo, having served as a beloved okazuya (Japanese delicatessen) since 1947 when Masako and Takeji Kawamoto first opened its doors. Initially a family-run establishment offering local produce and groceries, it has evolved to include sushi and bento boxes as larger supermarkets emerged in the area. In 2001, the store transitioned to employee Celeste Nathaniel, who now operates it alongside her mother, Cheryl Kualii, and sister, Darleen Shimabukuro. They have preserved the deli’s heritage, and regular patrons often note its unchanged atmosphere. The menu features an array of Japanese dishes such as fish cakes, nori chicken, and tempura-fried purple sweet potatoes (sold individually for customizable bento options), along with catering services for Filipino, Chinese, and Hawaiian cuisines. If you're in Hilo on the first Wednesday of the month, don’t miss out on their malasadas—arrive early at 6 a.m. or order a day in advance, as they tend to sell out fast.

Maria Short turned her lifelong love of baking into a career by studying at Baltimore International College and graduating with honors from L’Academie de Cuisine’s pastry arts program. While teaching cooking to Merchant Marines, she met her husband Dien, a native of Hawai‘i who had traveled the world after high school. Together, they launched Short N Sweet in 2004 in Hawi, the northernmost town on the Big Island, before relocating to a bigger space in Hilo in 2010. Here, you can indulge in a range of pastries and exquisite made-to-order cakes, including their popular Hilo Bars, crafted from freshly ground macadamia nut flour sourced from their sister company, Kipuka Mills, layered on an oatmeal cookie base, topped with a butterscotch filling reminiscent of chess pie, and finished with a sprinkle of crunchy macadamia nuts. Another local favorite is the Liliko‘i Bar, featuring a buttery shortbread base topped with liliko‘i curd made from fruit from East Hawai‘i Farms. Come ready to savor every bite!

Founded by a family of farmers, Sweet Cane Cafe has been delighting patrons with vegetarian and vegan fare since 2011. Sisters Cherub Silverstein and Seraphina Prell infuse sugar cane juice into many dishes, including fresh-pressed juices and smoothies. Accompanying the beverages, you’ll find cassava pizza, daily soups, dairy-free spreads, and robust salads made from organic veggies cultivated on their family farm, with assistance from their parents, Jackie Prell and John Caverly. Throughout the school year, Sweet Cane becomes a favorite hangout for University of Hawai‘i students, who enjoy free Wi-Fi, comfy seating options, and a welcoming ambiance. Be sure to try the popular Durian Cacao Smoothie!

While studying art at the University of Hawai‘i at Hilo, chef Kanoa Miura worked at a local restaurant cleaning fish. On his only day off, Mondays, he would host friends for Aloha Mondays, inspired by the tradition of Aloha Fridays. Miura later gained experience at Roy’s in Waikoloa and the Flying Fish in Seattle before realizing his dream of starting a catering service in 2005. Aloha Mondays now provides catering (with UHH as a regular client) and offers takeout lunch and dinner featuring local ingredients in seasonal plate lunches, such as furikake-seared ‘ahi with wasabi potato salad and ginger rice, or Kulana beef mole shepherd’s pie accompanied by a green salad and creamy chipotle sauce. Vegetarians can enjoy dishes like teriyaki baked-tofu steaks with ogo-lomi tomato salad and sesame tahini soba noodles. Don’t miss dessert options like tres leche cake topped with toasted local macadamia nuts or walnut banana bread trifle with fresh local bananas, salted caramel, coconut pastry cream, and vanilla whip. Conveniently located within walking distance of the university, the restaurant attracts a steady flow of students and faculty for lunch during the school year.