Restaurants
& Hotels

“The restaurant that put Hawaii Regional Cuisine on the map. Still the best table in Honolulu.”

Alan Wong opened this restaurant in 1995 and in doing so helped define an entirely new culinary movement. The tasting menus change with the seasons and the market, but the philosophy never does: use what grows here, honor the farmers and fishermen who produce it, and cook with the full breadth of Ha…

“A James Beard Award winner serving the most honest Hawaiian food in the state.”

Helena Chock opened this restaurant in 1946 and it has not changed much since — which is precisely the point. The pipikaula (dried, seasoned short rib) is cured in-house and grilled to order. The lomi salmon is bright and fresh. The poi is made from Oahu-grown taro. The squid luau — taro leaves cook…

“The gold standard of Waikiki hotels. Understated, impeccable, and genuinely Hawaiian.”

The Halekulani — House Befitting Heaven — has been the finest hotel in Waikiki since 1917. The current building dates to 1984, but the spirit of the original remains: quiet luxury, exceptional service, and a sense of place that the larger resort towers cannot replicate. The rooms are spacious and se…

“The line stretches down the block. It moves fast, and the udon is worth every minute.”

Marukame Udon is a Waikiki institution that has somehow remained both excellent and affordable despite its fame. The udon is made fresh throughout the day — you can watch the noodles being cut through the glass — and the broth is clean and deeply savory. The tempura is fried to order and costs almos…

“The most celebrated restaurant in Hawaii. The menu tells you who caught your fish.”

Every item on the menu at Mama's Fish House lists the name of the fisherman who caught it and the waters where it was caught. That is not a marketing gimmick — it is the entire philosophy of the restaurant, which has been sourcing fish from local boats since 1973. The setting is a converted beach ho…

“Farm-to-table Hawaii Regional Cuisine with one of the finest sunset views on the island.”

Peter Merriman has been championing local farmers and fishermen since before it was fashionable. His Kapalua restaurant sits above the ocean at the Kapalua Resort, and the view at sunset — the sun dropping into the Pacific, the islands of Molokai and Lanai silhouetted on the horizon — is as much a p…

“The benchmark of luxury on Maui. Three pools, a world-class spa, and Wailea Beach.”

The Four Seasons Maui is the resort that other Maui resorts are measured against. The property sits on a prime stretch of Wailea Beach, with three pools arranged on terraced levels above the ocean. The rooms are large, beautifully appointed, and maintained to a standard that justifies the rate. The …

“Chef Sheldon Simeon's beloved lunch counter. Creative local plates, long lines, zero pretension.”

Sheldon Simeon competed on Top Chef twice and could have opened a fine dining restaurant anywhere. Instead he opened Tin Roof — a lunch counter in a Kahului strip mall — and it is one of the best things to eat on Maui. The mochiko chicken is crispy, sweet, and addictive. The garlic noodles are rich …

“A beloved north shore institution. European small plates, exceptional wine, perfect atmosphere.”

Bar Acuda has been the best restaurant on the north shore of Kauai for nearly two decades, and it shows no signs of slipping. The menu is built around European-style small plates — charcuterie, cheese, roasted vegetables, fresh fish — made with local ingredients and executed with real skill. The win…

“Kauai's grandest resort. Fifty acres of gardens, a saltwater lagoon, and a world-class spa.”

The Grand Hyatt Kauai is the resort that defines the south shore experience. The property is enormous — 50 acres of tropical gardens, multiple pools, a saltwater swimming lagoon, and a stretch of Poipu Beach — but it never feels impersonal. The rooms are well-appointed and the service is consistentl…

“A Hanalei landmark for decades. Fresh fish on the river, no pretension, no disappointments.”

The Dolphin has been serving fresh fish on the banks of the Hanalei River since 1977. The setting — open-air tables above the water, mountains rising behind the town — is quintessential north shore Kauai. The menu is straightforward: fresh fish, simply prepared, with a sashimi bar that is among the …

“The original. Where Hawaii Regional Cuisine was born in 1988. Still the best table in Waimea.”

Peter Merriman opened this restaurant in Waimea in 1988 and in doing so helped launch a culinary movement that transformed how Hawaii thinks about food. The original restaurant remains the best expression of his philosophy: source everything locally, cook it with skill and respect, and let the quali…

“The finest resort on the Big Island. Bungalows on the ocean, manta rays in the pond, extraordinary service.”

The Four Seasons Hualalai is set against ancient lava fields on the Kohala Coast, and the contrast between the black rock and the lush resort grounds is immediately striking. The bungalows are arranged in clusters around pools and gardens, with many opening directly onto the ocean. The snorkeling po…

“The home of the loco moco. A Hilo institution since 1946. Essential, unpretentious, delicious.”

The loco moco — rice, hamburger patty, fried egg, and brown gravy — was invented in Hilo in 1949, and Cafe 100 has been serving it since the beginning. The restaurant is a drive-in on Kilauea Avenue, with a menu that has expanded over the decades to include dozens of loco moco variations (teriyaki, …