Where to Eat in Honolulu, Summer 2022

In downtown Honolulu, Anthony Rush and Katherine Nomura, the duo behind Senia, have transformed the ground floor of a historic building into a luxe, Londonesque lounge. Laze in green velvet banquettes over a British-inflected brunch, including a full-English breakfast with housemade blood sausage and bacon, and at night, sip cocktails that range from the classic to complex—witness the take on a Pimm’s cup, with five different flavors of ice, each the size of boba. 

Since opening less than a year ago, Bar Maze has become one of Honolulu’s most coveted restaurant reservations. It’s the light and airy counterpart to Justin and Tom Park’s (no relation) dark and moody Bar Leather Apron. At the bottom floor of this sliver of a bar/restaurant, find a cocktail-paired omakase (a non-alcoholic option is also available), in which chef Ki Chung’s Korean- and Japanese-inflected dishes (think hamachi crudo that resembles naengmyeon) marry with Justin Park’s dazzling drinks. Upstairs in the mezzanine, an a la carte menu of bar snacks and cocktails is served. 

Fresh off a recent renovation, Restaurant Suntory offers one of the most refined Japanese dining experiences in Honolulu. Choose from set menus centered around kamameshi (iron pot rice) or shabu shabu, both cooked tableside, or reserve a seat around the teppan for teppanyaki prepared before you. A la carte options include sparkling fresh sashimi, housemade silken tofu, and crisp tempura. And this being a restaurant by the iconic Japanese brewery and distillery means a plethora of highball options prepared with Suntory’s suite of whiskies and other spirits.

Spend summer in one of Honolulu’s most inviting courtyards, fringed by ferns and bamboo and a koi pond with a waterfall. BYOB to pair with the Laotian dishes that are the star of the menu, from the Laotian salad platter, offering a sampler of Lao sausage and pork rinds, to the nam khao, deep fried rice balls tossed with fermented pork sausage and a citrus vinaigrette. Don’t miss the whole fried fish — always a showstopper.

One of Honolulu’s finest examples of Hawai‘i regional cuisine, husband-and-wife team Wade Ueoka and Michelle Karr-Ueoka reinterpret locals’ favorite flavors in refined ways, such as in a starter of unagi butterfish arancini with nori jam and entrees including mochi-crusted fish, giving the local catch a thin, crisp surface. Absolutely save room for dessert — the shave ice uses seasonal fruit in its ice and layers it with panna cotta, haupia (coconut) tapioca and sorbet for thrilling textures. You can also pick up slices of Karr-Ueoka’s cakes in the downstairs cafe, Artizen. 

More info here. For reservations, call (808) 955-6505 ext 2. 

Izakaya Bozu is a welcome addition to a city already crowded with excellent izakaya. Located on the second floor of a strip mall, Bozu offers extensive sashimi and sushi options alongside classic izakaya small plates such as yakitori and skate wing, plus more creative takes, like sliced raw beef rolled with shiso and yamaimo and topped with uni. Always order off the specials menu, which often features seasonal seafood. Sake and whisky highballs are the drinks of choice here.

More info here or call (808) 955-7779.

Grilled skewers are the draw at Tori Ton, which is always lively, whether you’re sitting inside, amidst the grills charring pork wrapped around mochi and cheese or chicken heart valves (super limited—get a reservation early for a chance at these), or at the sidewalk picnic tables fronting busy King Street. A cold Sapporo or housemade ginger highball, with shards of fresh ginger, round out the vibe—frenetic Tokyo by way of Honolulu.

More info here. Call for a reservation: (808) 260-1478.

Amongst the surge of pandemic bakery pop-ups, Wallflour refuses to stand quietly on the sidelines. It specializes in naturally-leavened breads and pastries, from a papaya walnut sourdough to brioche donut filled with pandan custard. Its seasonal sweets in particular shine, such as a mango sticky rice Parisian flan and passionfruit tart on a graham cracker crust layered with crunchy macadamia nut praline. Find Wallflour Bake Shop at the Saturday Kakaako Farmers Market or preorder on its website for pickup at ‘Ili‘ili Cash and Carry on Mondays.

More info here.

Hawai‘i’s only sake brewery, Islander Sake, recently opened an intimate new space that pairs omakase sushi with their sake (though they’re still waiting for their liquor license, so at the moment, you’ll need to order bottles in advance or pick it up at the nearby The Sake Shop). It’s a unique experience, with the opportunity to be up close and personal with the sushi chef and staff knowledgeable about sake. Also find Islander Sake’s stand at the Kakaako farmers market, selling non-alcoholic amazake (a fermented rice drink), cheesecake made with sakekasu (the mash leftover from sake brewing), and other treats made with sake byproducts. 

More info here or call (808) 800-7150.

Earlier this year, Maguro Brothers relocated to a new stall in Maunakea Marketplace in Chinatown, serving some of Honolulu’s best poke and freshest sashimi during the day. At night, you’ll find Maguro Brothers in a small storefront in Waikiki (415 Nāhua Street). The Chinatown location caters more to locals, and you’ll find cooked options in addition to the raw, including grilled ahi belly and hamachi kama, but the seafood quality at both locations is stellar.

New ownership at the mochi shop founded in 1953 means new flavors combined with the traditional Japanese confection. You’ll find soft mochi wrapped around mashed purple sweet potato or fresh strawberry and azuki bean paste. Check Instagram for specials including yuzu, black sesame, and banana cream pie mochi.

More info here, or call (808) 845-2921.