28 Best Restaurants in Oahu, Hawaii

Putting a playful and creative spin on Hawaii regional cuisine, Kapa Hale has elegantly presented, upscale, fusion cuisine and cocktails by a local-boy chef. Menu items are changed seasonally and sourced locally with fun, wordplay names for different dishes.

The "M" and "W" team of husband-and-wife chefs Michelle Karr-Ueko and Wade Ueko combine their collective experience (20 years alongside chef Alan Wong, a side step to the famed French Laundry, and some serious kitchen time at comfort food icon Zippy's) to create a uniquely local menu with a decidedly upscale twist. Michelle's flair for sweets has resulted in a dessert menu as long as the main one, including tropical fruit creamsicle brûlée, an MW candy bar, and the frozen lilikoi (Hawaiian passion fruit) soufflé.

Every item on the modern American menu at this small, sophisticated, James Beard Award–nominee is carefully concocted and artfully plated. You can order à la carte or indulge in the pricey tasting menu at the Chef's Counter; dessert is a must thanks to pastry chef Mimi Mendoza's delectable works of art. The same owners also operate the swanky bar Podmore, nearby.

Tiki's is the kind of fun place people come to Waikiki for: a retro–South Pacific spot with a back-of-the-bar faux volcano, open-air lounge with live local music, indoor-outdoor dining, and a fantastic view of the beach across the street. Chef Ronnie Nasuti turns out beautifully composed plates and puts fresh twists on the super-familiar—like spicy "volcano" chicken wings, watermelon and feta salad, or Thai-style shrimp puttanesca. Be sure to try one of the mai tais, which come in a variety of flavors, then settle in and stay a while. There's live music on most nights and an upbeat crowd at the bar. It may look like a place designed for tourists, but it's the locals who come back again and again.

Three locations in town offer fresh seafood, hand-trimmed beef, pastas cooked to order, handmade pizza and bread, homemade desserts, and meats and cheeses imported from Italy. Customer favorites include spaghetti pescatore (with shrimp, calamari, mussels, and clams) and a pizza topped with shrimp and Maui onions. This, the flagship location, features an open terrace with a view of the beach; the original Beachwalk location (Arancino on Beachwalk) is the smallest and most casual of the three; and the newest location at the Kahala Resort (Arancino at the Kahala) is a bit more upscale.

An array of authentic Japanese dishes made with Hawaiian seafood and fresh, seasonal, mostly organic North Shore veggies and fruits attracts locals and visitors alike to this hip yet family-friendly sushi house. The extensive menu includes classic sashimi and tempura, off-the-wall sushi rolls, Wagyu beef, broiled fish entrées, and various vegetarian and gluten-free options.

Virtually unchanged since opening in 1967, this neighborhood institution opposite Kailua Beach Park is filled with the aroma of grilling steaks and plumeria blooms. It doesn't matter if you're a bit sandy and beach bedraggled (though bare feet are a no-no, as are tank tops after 4:30 pm)—just find a spot in the cozy maze of rooms; stop at the salad bar; and order a steak, a burger, teriyaki chicken, or the fresh fish special. Leave room for desserts. Get a table on the lanai if you can, especially at lunch when the menu is a bit less expensive; the view alone makes it worth the visit. If you sit at the bar, expect to make friends. Be warned: the mai tais here are the strongest you'll find anywhere; if you order the "B.F.R.D." don't expect to drive home.

This contemporary dining room in a condo building across from the Blaisdell Center is the go-to spot before and after plays or concerts. The creative starters and seafood and meat entrées on the eclectic, global-fusion menu are healthier than the norm as they don't rely on butter or cream, with dishes like lobster bisque thickened instead with squash puree.

From entrepreneur Kevin Aoki, son of Benihana founder Rocky Aoki, comes this low-lit, bells-and-whistles, sushi-roll chain (with two additional locations in Hawaii and another in Miami) featuring indoor-outdoor seating, as well as happy hours and a late-night bar scene that keeps the place packed. Newer dishes, such as the sake bomb or stuffed jalepeño rolls, are offered alongside favorites like the tuna tataki or the Emperor Roll, a seafood extravaganza of tuna, crab, shrimp, and scallop crusted in panko and flash-fried. And there is tempura everything—from lobster to brownies. The Waikiki location, upstairs in the Royal Hawaiian Center, caters to visitors, and locals favor the Kakaako location on Kapiolani Boulevard, near the Ala Moana Center.

Locals often bring Mainland visitors to this open-air restaurant, which has a lively bar and a beachfront setting facing Waikiki's famed Canoes surf break. Named for the father of modern surfing and filled with Duke Kahanamoku memorabilia, this casual spot offers lots of pupus (appetizers), a large salad bar, and crowd-pleasing entrées that include fish, prime rib, and huli huli (rotisserie). Be sure to try the famous Hula Pie, made with macadamia nut ice cream piled high on a cookie crust and topped with fudge and whipped cream. The atmosphere can be raucous when A-list Hawaiian musicians perform. Sunday afternoon, when Grammy-nominated Henry Kapono revs up the crowd, is a great time to come for a mai tai.

The Haleiwa location may be the namesake and claim the surf, but this windward-side branch offers knock-'em-dead views and a tiki torch–lit atmosphere after dark along with the friendly vibe and grilled seafood. In addition to surf-and-turf favorites, look for special preparations of each day's catch, which is delivered straight from the Honolulu Fish Auction. Come for an early dinner and a stroll around the pond and through the Haiku Gardens directly behind the restaurant. Note the H3 highway nestled into the deep valleys and soaring Koolau Mountains in the distance; it's reportedly the longest and most expensive elevated highway in the United States.

After the long drive to the North Shore, watching the boats and surfers come and go from the harbor while you enjoy a mai tai on Haleiwa Joe's open-air lanai may be just what you need. This casual little joint, just past the Rainbow Bridge, rarely changes (to some, that might feel dated, but regulars appreciate the familiarity); a more upscale Kaneohe location overlooks the lush Haiku Gardens.

Countless anniversaries, birthdays, and other milestones have been celebrated under this lanai restaurant's spectacular hau tree, where it's said that even Robert Louis Stevenson found shade as he mused and wrote about Hawaii. Diners are captivated as much by the beach views, spectacular sunsets, and romantic setting as by celebrated chef Chris Kajioka's updated takes on eggs Benedict at breakfast and tuna tartar, scallops, or Kurobuta pork chops later in the day.

Although it's in the center of Waikiki, this lively outdoor restaurant with a retro, tropical vibe feels a bit tucked away, with a bamboo-lined walkway leading to its entrance and tables set around the pool at the White Sands Hotel. Grab a drink at the whimsical bamboo bar, where a cool crowd sits on wooden swings or bar stools and sips tiki-style cocktails, and peruse the "new continental" menu with a variety of pupus (appetizers) and decadent desserts, as well as such favorites as the B.O.L.T. (bacon, smoked ono salad, lettuce, and tomato) sandwich on a brioche bun or the schnitzel with potato mac salad.

The placid younger sibling of boisterous Duke's, downstairs, resembles an open-air, plantation-period summer home with kitschy decor, stone-flagged floors, warm wood, and floral prints. The food is carefully prepared and familiar—with the occasional intriguing Asian touch—and dishes include steaks, locally caught grilled fish, and a few island-inspired options, such as the Loco Moco and tropical pancakes. Request a lanai or window table to enjoy the fabulous views of Diamond Head and the beach. Sometimes the music from Duke's resonates from below, allowing diners to enjoy it without the chaos of the bar.

Nihonjin (Japanese nationals) and locals flock to this tucked-away, bamboo-ceilinged restaurant for its tasteful, simple decor and equally tasteful—and perfect—sushi, sashimi, nabe (hot pots prepared at the table), and grilled dishes. You assemble your meal dish by dish, and the cost can add up if you aren't careful. Reservations are limited, and there can be a line, so come early or very late. Being named one of the nation's best Japanese restaurants (twice) has only added to its popularity. The parking lot is the size of a handkerchief.

Teruaki Mori designed this pub, one of the most traditional of Honolulu's izakayas, to make you feel that you're in a northern inn during winter in his native Japan. Dishes not to miss include aji tataki (seared, vinegar-marinated jack mackerel topped with ginger); karei karaage (delicate deep-fried flounder); fried gobo (burdock) chips; and crab, avocado, and bacon salad. And don't forget to try the frozen sake: the menu item that brings locals back begging for more.

Yes, the popovers and the wee cups of bouillon are available at lunch, but in every other regard, the menu at this Neiman Marcus restaurant departs from the classic model, incorporating a clear sense of Pacific place. The breezy, open-air veranda, with a view of Ala Moana Regional Park, the twirling ceiling fans, and the life-size hula-girl murals say "Hawaii." It's still a spot for ladies who lunch, but it also welcomes a more casual crowd.

A cozy, romantic space with a slightly sophisticated (for the North Shore) vibe, Maya’s serves up classic Spanish and Mediterranean dishes with island twists. Here, seafood paella is made with local line-caught fish and shrimp, a burger showcases Kunoa beef, and hand-tossed flatbreads come with roasted local veggies and macadamia nut pesto. Sit indoors at a table or the bar or on the patio overlooking the scene at the North Shore Marketplace.

This is fine dining without the fussiness, where cordial, well-trained servers present your "Bag O' Biscuits" or smoking oysters on the half shelf with equal aplomb and know all the details of each menu item. The large Hawaiian-French bistro has floor-to-ceiling windows and native wood accents throughout, and chef-owner Peter Merriman focuses on farm-to-table food, using Oahu-sourced ingredients as much as possible. In addition to other branches of this restaurant on neighbor islands, Merriman operates the more casual Monkeypod Kitchen and Moku Kitchen on Oahu.

Local farm-to-table guru Peter Merriman is known throughout Hawaii for his inventive and popular restaurants, and this one captures his creativity and locally inspired food mantra perfectly. Local slack-key guitar music and the gentle buzz of diners kicking back make this a nice stop for a leisurely lunch—that could easily slide into happy hour.

Michelin star–restaurant chef Kevin Lee and his general manager wife, Justine, are at the helm of the innovative, upscale Pai (short for ho'opai, meaning "to encourage" in Hawaiian). The tantalizing and surprising fusion cuisine is served in a modern, arched dining room and patio tucked into the atrium of the Harbor Court condo building. You can expect friendly service as you choose from either à la carte items or the chef's seasonal tasting menu. For the tasting option, try to snag a seat at the counter so you can pick chef Lee's meticulous culinary brain. Dogs are welcome with their owners at the courtyard tables and get their own canine menu options.

Across from popular Kuhio Beach, and three floors up from busy Waikiki on the pool deck at the Waikiki Beach Marriott Resort & Spa, this laid-back, multilevel, terrace restaurant is a great place to grab a casual bite (fish tacos, poke, Caesar salad, burgers) and a beer, a glass of wine, or a tropical cocktail. In addition to ocean views, you can enjoy happy hour specials and live music. Reservations are a good idea.

Roy Yamaguchi is one of the 12 founding chefs of Hawaiian regional cuisine, a culinary movement that put the state on the food map back in 1991. Opened in 1988, his flagship restaurant across the highway from Maunalua Bay is still packed every night with food-savvy visitors and well-heeled residents, all of whom come for classics like smoked Szechuan baby back ribs or blackened ahi with soy mustard butter sauce. Local favorites include the miso butterfish and chocolate soufflé (which should be ordered with your entrée). There are also vegetarian and vegan options, not to mention an exceptional wine list. Although the Waikiki branch is busy, it's this original Hawaii Kai location that loyalists return to again and again.

Enjoy a taste of modern Hawaiian cuisine from the chef who started it all, Roy Yamaguchi. Situated in the center of Waikiki, the sprawling, stylish restaurant has been serving innovative pan-Asian dishes since 2007 and remains a fan favorite. Today, executive chef Jason Ichiki uses locally sourced ingredients to prepare such delectable signature dishes as spicy ahi hand rolls, ginger soy-glazed ora king salmon, and honey mustard–braised short ribs. Enjoy a multicourse chef’s tasting dinner in the main dining room, sit at the sushi bar, or simply snack on some happy hour pupu plates at the bar on the lanai. There’s something for everyone here, including an excellent children’s menu.

This fancier sibling of the island's four Kono's barbecue spots focuses on Americana-tinged-with-Hawaiian food and drink served in a small, lofted eatery with a surfer-industrial vibe. Heaping portions of juicy smoked and grilled meats are the specialty, but the menu also has several great fish appetizers and entrées. Order à la carte or choose the Friends Night Out or Date Night prix-fixe meal options. The playful cocktails, several of which are presented under a bell jar filled with smoke, are worth trying. Note that most of the seating is upstairs, with bar seating below; brunch is also an option.

One of the North Shore’s liveliest eateries is set in a casual, contemporary space. It serves Hawaiian-style fare—from poke bowls and fresh wild-caught moonfish to nachos with ham and kalua pig on wonton chips—as well as pasta dishes, pizza, soups, and salads.

One of relatively few restaurants to serve a complete menu until 2 am (until 10 pm on Sunday) offers not only sushi and sashimi around a small bar, but also teishoku (combination menus), tempura, stews, and cook-it-yourself shabu-shabu. The fish can be depended on for freshness and variety.