The 38 Must-Try Restaurants in Honolulu

Ashley Moran and Brandon Slowey began crafting honey slushies using local fruits like liliko‘i and pineapple to complement Slowey’s beekeeping. In their delightful North Shore café, located in Waialua, they’ve also developed a love for sourdough, now offering sourdough pita sandwiches, pizza, and incredible liege waffles that frequently sell out by noon.

This establishment is among the few Hawaiian restaurants (see here for a definition of authentic Hawaiian cuisine) owned by native Hawaiians. In 1971, Charlene and Calvin Hoe purchased an actual poi factory, initially using it as an art gallery before introducing food service in 2009. Today, it’s also one of the rare spots that offers fresh pa‘i‘ai, which is cooked taro pounded with a lava rock pestle on a long wooden board to achieve a mochi-like texture. Reservations are recommended, and if you're fortunate, you might see Liko, the Hoes’ son, pounding taro near the outdoor seating. Be sure to try the kanaka nui plate, which includes a bit of everything on the menu, along with a side of ho‘io (fiddlehead fern) salad, and finish off with the Sweet Lady of Waiahole, warm kulolo (a taro and coconut dessert) served with haupia (coconut) ice cream on top.

Long before brunch spots became trendy across O‘ahu, Kailua was the prime destination for pancakes. Even with brunch options available almost everywhere now, Over Easy continues to stand out as one of the top places to kick off your morning. Here, you'll find fluffy pancakes, rich French toast, and a hearty bowl of Portuguese sausage and rice, all enhanced with a bacon-cabbage broth. A few years back, owners Nik and Jennifer Lodendahn launched Easy ‘Que, a barbecue joint just a few blocks away that offers lunch, dinner, and weekend brunch.

Tanioka’s, which started in 1978, is a unique blend of poke counter, okazuya (Japanese deli), and plate lunch spot, serving up some of Hawai‘i’s beloved traditional dishes and snacks like fried chicken, ‘ahi patties, and aku poke. If you’re a fan of Spam musubi, don’t miss the Goteborg musubi, featuring a rice ball sandwiched with slices of German-style sausage made by Hormel. But Tanioka’s isn’t just about preserving tradition; they also innovate, such as with their pastele tots, a twist on the Puerto Rican pork stew served over crispy tater tots.

Since its opening in 1946, Helena’s has been a favorite among locals and tourists alike, celebrated for its authentic Hawaiian cuisine. The Menu D selection is a standout, featuring kālua pig, lomi salmon, pipikaula (short ribs that are dried and fried), and squid lū‘au, a rich stew of octopus and taro leaves in coconut milk, served with poi or rice.

Palace Saimin is the go-to spot for saimin, a unique Hawaiian dish featuring Chinese-style noodles in a savory Japanese dashi broth. The menu focuses exclusively on saimin, wonton min, udon, and teriyaki beef sticks. The no-frills interior has remained unchanged since its 1946 opening, perfectly complementing the simple yet satisfying food. If you're ordering takeout, be sure to request the soup and noodles be packed separately to avoid sogginess.

Liliha Bakery is a local favorite known for its colorful rainbow layer cakes, mochi donuts, and Coco Puffs—delicious cream puffs filled with chocolate pudding and topped with frosting. Not only is it famous for baked goods, but the original location also serves as a beloved diner, offering crispy waffles, butter rolls slathered in bright red jelly, and hearty oxtail soup. While the bakery has expanded to multiple locations, enjoying a meal at the counter of the original spot on Kuakini Street remains the top choice.

For decades, Ethel’s Grill has been a go-to spot for truck drivers, politicians, chefs, and tourists near the docks. Purchased by Ryoko Ishii in 1978, the restaurant kept its original name. Now, her daughter and son-in-law serve comforting dishes inspired by their diverse backgrounds, blending Japanese, Okinawan, Mexican, and local flavors. The seared ahi sashimi topped with soy-marinated garlic chips is a classic, while the Okinawa-inspired taco rice—layered with rice, ground beef, lettuce, cheese, and a crispy taco shell—has become a favorite. Due to its small dining area, Ethel’s focuses on takeout, perfect for enjoying a picnic at nearby Kaka‘ako Waterfront Park.

Nami Kaze is one of Honolulu’s most vibrant new dining spots, offering a playful brunch menu during the day and izakaya-style small plates at night. Daytime highlights include teishoku (Japanese set meals), honey walnut shrimp waffles, and velvety chawanmushi omelets topped with mentaiko cream or maitake mushrooms in mornay sauce. After a decade of assisting other chefs in launching their restaurants, chef/owner Jason Peel is now embracing his creativity. Dinner features Kona baby abalone prepared in an oysters Rockefeller style and ulu (breadfruit) tots drizzled with barbecue sauce. Feel free to mix and match; everything is a delightful adventure.

A must-visit destination for modern Vietnamese cuisine, The Pig and The Lady is known for its innovative dishes. The popular pho French dip is available during lunch, while the ever-changing dinner menu recently featured adventurous items like escargot baked in green curry and scallops served over seaweed porridge with a drizzle of dried aku XO sauce. Traditional favorites such as noodle soups, rice bowls, and sandwiches can also be found at their stalls in local farmers markets.

Chef Robynne Maii, recently honored with a James Beard award—the first for Hawai‘i in nearly two decades—oversees this restaurant known for its exceptional cocktails and a diverse menu blending French, Italian, Korean, and local flavors. Open for both lunch and dinner, Fête delights with dishes like carbonara featuring Portuguese sausage and rose veal schnitzel drizzled with liliko‘i sauce. Be sure to check the specials, highlighting local seafood and seasonal produce, and save room for the house-made rocky road ice cream for dessert. Outdoor seating is available, along with takeout options.

Situated on a trendy corner in Chinatown, restaurateurs Danny Kaaialii and Jonny Vasquez have opened the Daley, Encore Saloon, and Pizza Mamo, each specializing in their ideal versions of smash burgers, tacos, and pizza. Pizza Mamo, the latest addition, sees Kaaialii and Vasquez collaborating with pizzaiolo Matthew Resich to craft both thin-crust Brooklyn-style pizzas and thick, crispy Detroit pies, regarded as some of the finest on the island.

Since its opening in 2011, Morning Glass has remained a beloved spot amid a wave of cafes with Instagram-worthy designs. Retaining a rustic, straightforward aesthetic, it prioritizes exceptional coffee and delightful baked goods like liliko‘i honey biscuits and hearty breakfast sandwiches.

This laid-back karaoke and sports bar showcases Hawaiian-Chinese cuisine, which has developed its own identity. Enjoy delicious offerings like crunchy gau gee (fried dumplings) and pan-fried cake noodles. The menu features house specialties as well, such as salt-and-pepper fried pork chops and the crispy-skinned Fat Fat Chicken.

Bar Māze marks the second collaboration between Justin Park and Tom Park (unrelated). While their first establishment, Bar Leather Apron, is renowned for its exceptional cocktails, the food often takes a backseat. At Bar Māze, however, the duo teams up with chef Ki Chung to present a remarkable tasting menu designed to complement cocktails (a nonalcoholic option is available as well). The menu is fixed, featuring dishes infused with Korean and Japanese flavors, like ssam-style wagyu donabe. Reservations are essential, and substitutions are not permitted.

Discover Hawai‘i Korean comfort food at Kyung’s, featuring dishes like meat jun, sizzling kalbi, and assorted sashimi platters. It’s renowned for some of the best poke on the island, including the Mama’s Special, where fish cubes are covered in masago, delivering a salty, sweet, and crunchy flavor. The spicy ‘ahi resembles a paste and is perfect for wrapping in nori and rice or using as a dip for shrimp chips when you order takeout.

Situated in Kaka‘ako’s vibrant brewery corridor, Hana Koa is one of Honolulu’s favorite breweries, featuring a dynamic tap list that includes the classic Rooftop pale ale and the innovative Snoop POGG, an imperial kettle sour inspired by the local passionfruit, orange, and guava drink. The lively ground floor invites socializing, while the second floor offers a cozy cocktail bar atmosphere.

This Japanese gem shines with its house-made soba, which has become even more popular since the introduction of a sushi bar. Diners can enjoy cold soba topped with Hokkaido uni and ikura, or opt for hot soba featuring seared duck and mushrooms. The tempura is equally delightful.

A California import, Chengdu Taste has introduced the vibrant flavors of Sichuan cuisine to Honolulu. With dishes like boiled fish accompanied by green peppers and toothpick cumin lamb, it showcases Sichuan classics with expert precision. It's ideal to come with a group, as the menu is extensive and portions generous. Its sister establishment below, Mian, specializes in noodles and hearty wontons served in pork bone broth or hot chile oil. Both spots provide takeout options.

This beloved mochi shop, established in 1953, recently underwent a change in ownership, bringing exciting new flavors such as purple sweet potato daifuku and yuzu marmalade manju. Traditional favorites like red bean daifuku and milk-flavored chi chi dango remain available as well. Few other mochi shops can blend the classic and contemporary as seamlessly and deliciously as Fujiya.

Honolulu boasts many fantastic izakayas, but Uosan stands out with its cozy ambiance and seasonal sushi offerings. On the daily specials sheet, you might find rich ainame in spring, sweet suzuki in summer, and fatty nodoguro in winter. To enhance your meal, indulge in luxurious choices like uni, truffle-butter, and egg yolk rice all in one bowl, or foie gras over braised daikon. Don't miss the delightful baby sardine chips, a twist on traditional chips and dip. Be sure to make a reservation to secure your spot.

Sushi Gyoshin represents the pinnacle of Honolulu’s recent omakase trend, featuring a compact space with only eight counter seats. To secure a spot, you'll need to book well in advance or wait for a last-minute opening. Chef Hiroshi Tsuji artfully fuses kaiseki and omakase sushi, starting with an array of appetizers like his signature monaka, traditionally a sweet treat with red bean paste but here filled with seafood. For his sushi, Tsuji uses a blend of three vinegars and two types of rice, never skimping on premium seafood, which has included kinmedai from Chiba and mirugai from Seattle.

This stylish restaurant brings a refreshing twist to Honolulu’s Korean barbecue scene, featuring a minimalist design and a counter where you can watch butchers slice premium meats. The menu includes a variety of cuts from tongue to tripe, along with favorites like rib-eye and short rib. For dinner, opt for one of the set menus for a well-rounded experience. For an even better deal, try the lunch set, offering combinations under $30 that include a meat choice, stone pot rice or cold noodles, and generous banchan.

MW Restaurant showcases the pinnacle of Hawai‘i regional cuisine. The husband-and-wife duo, Michelle Karr-Ueoka and Wade Ueoka, both alumni of Alan Wong’s, imbue their cozy dining space with warmth and meticulous attention to detail. Highlights include the mochi-crusted kampachi, miso-honey-glazed butterfish, and Karr-Ueoka’s divine desserts, particularly her light, seasonal fruit shave ice. Downstairs, the more laid-back café Artizen offers dishes like oxtail soup and strawberry matcha cake, along with rotating weekly specials.

While newer shave ice shops boast fresh syrups and organic choices, Waiola keeps it simple, attracting crowds to its original location on Waiola Street for that nostalgic experience. Here, you get the best value for your money: just $3 for a generous cone or cup with up to three flavors. With an extensive range of flavors available, be sure to sample the li hing mui (salty dried plum), liliko‘i cream, and pickled mango before you leave.

This vibrant food court at Honolulu's open-air mall features popular spots like Musubi Cafe Iyasume, which serves over 20 varieties of freshly made Spam musubi, including options with ume, avocado, or unagi. You’ll also find Ahi & Vegetable, famous for its spicy ahi and poke bowls, along with affordable nigiri. The Hokkaido-based Brug Bakery delights with fluffy breads and both sweet and savory snacks, such as curry pan (a doughnut filled with Japanese beef curry) and an pan (a baked bun filled with sweet azuki paste). Outdoor seating is available, and for dessert, don’t miss Palme D’Or Patisserie around the corner for exquisite Japanese cakes by the slice.

While Honolulu boasts numerous izakayas, Bozu distinguishes itself through inventive twists on traditional grilled, fried, and raw small plates. The menu showcases both classic and contemporary dishes, featuring pristine sashimi and a raw surf and turf roll combining uni, beef, shiso, and yam; alongside braised pork belly kakuni and an American-style beef stew made with tongue and topped with melted cheese. Always check the specials menu, which may offer unique options like firefly squid, tiny yet flavorful, served with mustardy miso, or Japanese-style fish and chips featuring fried flounder and its crispy bones.

Originally a coffee truck stationed at the University of Hawaiʻi, this beloved cafe has transformed (following a change in ownership) into a must-visit spot in Honolulu. It features an impressive coffee program alongside specialty beverages like a pandan matcha latte. While the food offerings were once minimal, Curb now delights patrons with sandwiches and treats from pastry chef Hana Quon. The rotating menu boasts items such as hojicha cinnamon rolls, lychee and cherry tarts, and irresistible caneles. On weekend evenings, Curb also serves as a natural wine bar, welcoming guests to bring their own food.

The Local General Store serves as both a butcher shop and bakery, making it your go-to destination for local meats and sweet treats. It boasts the only all-local butcher case on O‘ahu, featuring cuts of venison, beef, and pork, alongside charcuterie items like bacon, ‘ulu (breadfruit) scrapple, sausages, and even house-made Spam. The bakery case offers a unique blend of sweet and savory items, such as Chinese almond cookies made with lard nestled in a croissant. Pastries also highlight Hawai‘i’s local fruits, including the liliko‘i baklava danish. Regardless of the offerings, Jason Chow (the butcher and Dinogo Young Gun) and Harley Tunac Chow (the baker) prioritize local ingredients.

Mud Hen Water showcases the innovative culinary style of Hawaiʻi-born chef Ed Kenney, celebrated for his roles at Town Restaurant and Mahina & Sun’s. He masterfully blends contemporary dining trends with a deep respect for Hawaiian ingredients. Notable dishes include porchetta wrapped in lūʻau and loaded baked bananas served with curry butter. For brunch, enjoy a biscuit topped with mapo gravy and a Filipino-inspired pork sisig, crafted using pig’s head. The courtyard offers a vibrant outdoor dining experience under twinkling string lights.

Securing a reservation at this omakase yakitori spot is a challenge, as it’s tucked away in a parking lot behind a bank and a jiu-jitsu school in Kaimukī. Chef Takashi Ando, who has over twenty years of experience grilling at various yakitori establishments in Honolulu, decided to forgo menus when he opened his own restaurant. He skillfully manages a charcoal grill, serving up skewers of chicken cartilage, hearts, bacon-wrapped mochi, and Kaua‘i shrimp. The meal concludes with motsunabe, a dish of beef intestines simmered in a clear dashi broth. This is an omakase-only venue and BYOB, with average costs around $60 per person.

The long lines outside Pipeline are a testament to the pandemic's impact on comfort food cravings. This beloved spot fries its malasadas fresh to order, and enjoying one while it’s hot is a must. What sets Pipeline apart, however, is the exceptional shelf life of its treats. The malasadas remain delicious even a day after purchase. They strike a perfect balance—light yet substantial—and are not overly greasy, coated in sugar, coffee, cocoa, or the uniquely tangy li hing powder.

For a stunning dining experience, make a reservation at La Vie just before sunset and enjoy one of Honolulu’s most beautiful open-air dining spaces. Located on the eighth floor of the Ritz-Carlton, chef Patrick Collins serves a delightful five-course dinner with French influences, featuring dishes like swordfish au poivre or Big Island abalone paired with black truffle and sunchoke. For a more relaxed option, visit the bar on Wednesdays for fried chicken and Champagne.

Have you heard the ads? “Next stop, Zippy’s!” This beloved family diner chain in Hawaiʻi boasts numerous locations, each serving a variety of needs. Kids grow up enjoying Zippy’s famous chili (now available frozen for parents to send to homesick college students) and delicious Apple Napples (flaky apple turnovers). It’s also a go-to spot for late-night cravings, featuring fried chicken paired with chili-cheese fries. For heartier meals, the Zip Min (a sumptuous saimin noodle soup) and Zip Pac (a plate with mahi mahi, fried chicken, Spam, and teriyaki beef on furikake rice) are always satisfying.

Finding Maguro Brothers’ two locations can be a bit tricky: one is tucked away inside Chinatown’s Maunakea Marketplace, while the other is located in the basement of the Waikiki Shopping Plaza. At both spots, you can enjoy some of the finest quality fish around — even when it’s served in takeout containers — featuring sashimi platters, donburi, and poke available by the bowl or pound.

For a memorable experience, indulge in Suntory time at Restaurant Suntory in Waikīkī. This establishment excels in artfully crafted teppanyaki, sushi, and washoku (traditional Japanese cuisine). Picture kamameshi steaming in its iron pot at your table and individual servings of shabu shabu. As a Suntory venue, you can also enjoy an array of whisky highballs made with Hibiki, Yamazaki, or Hakushu, which are also available neat.

Convincing locals to spend $20 on katsu can be a challenge when plate lunches offer it for under $10. However, the difficulty of snagging a reservation at Tonkatsu Tamafuji suggests many have pushed past that mental block. The meticulous attention to detail is evident in the quality of the pork, the house-made panko that creates an exceptionally crispy crust, and the accompaniments: a bowl of sesame seeds to grind at your table, which you then mix into a rich tonkatsu sauce. If reservations are unavailable, the tonkatsu surprisingly holds up well for takeout.

Recently rejuvenated under new ownership of the Kaimana Beach Hotel, one of Honolulu’s cherished beachside restaurants is just steps from the tranquil sands of Waikīkī. It’s famous for its morning views and eggs Benedict, enjoyed in the shade of century-old hau trees. However, it's equally ideal for sunset dining, complemented by a refreshed cocktail menu featuring modern tropical drinks and dinner options like crispy-fried octopus served with a miso béarnaise that perfectly suits the outdoor ambiance.