SANSEI SEAFOOD RESTAURANT & SUSHI BAR

Restaurateur and chef D.K. Kodama is a powerhouse on the local dining scene, and here’s why: His venues consistently deliver well-executed, top-notch and simply delicious fare. Sansei is a prime example. Here, it’s all about the fresh local fish, whether the dish is a popular hamachi carpaccio accented with truffle oil and ponzu, Cajun-seared walu sashimi, riceless sushi or the award-winning calamari salad and shrimp dynamite dishes. There’s every manner of traditional sushi here, served up beautifully, and much for the guest who seeks a hot entree — grilled ahi served with Sansei’s winning Asian shrimp cake, porcini-crusted beef tenderloin, roasted jerk chicken and smoked duck breast are just a few options. Kamaaina early birds can take 50 percent off food and sushi orders Sundays and Mondays from 5:30 to 6 p.m. The restaurant also caters to a late night dinner crowd through 1 a.m., and those out on the town can enjoy free karaoke Fridays and open mic Saturdays, with drink specials and 50 percent off food and sushi. Happy hour runs 5:30 to 7 p.m. Tuesdays to Saturdays, with $2 off any cocktail and $5 appetizers.

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Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave., third floor; 931-6286; sanseihawaii.com. Dinner, late night. $$$

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SARENTO’S

See People’s Choice

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SCRATCH KITCHEN & BAKE SHOP

Scratch breathes new life into the breakfast scene. “Simple. Rustic. Approachable.” is the motto of this brunch-centric eatery riffing on morning comfort foods and mainly inspired by the South, including the Latin and Creole flavors of New Orleans. Lunch is served too, but breakfast is the specialty all day. Chef-owner Brian Chan previously helmed Epic, which his family owns along with Little Village. But he opened Scratch to run with breakfast downtown, where there are few options. “I love eggs and all types of breakfast food. I’d rather wake up early and end my day early,” he says. Run he does. These aren’t your normal brunch options. Diners have been able to “brekky” in traditional Mexican and Colombian style with chilaquiles and calentado. Most popular: Creole Shrimp n’ Grits (with smoked cheddar polenta, andouille, over-easy eggs and red-eye gravy — black coffee and drippings); the BLT Benny (an eggs Benedict with smoked bacon, sauteed kale, charred tomato, truffle hollandaise, crispy smashed taters); the Milk n’ Cereal Pancakes (served with bananas, berries and “milk” syrup). Chan’s been branching out with more pop-up dinners and says to expect a new venture in early 2017.

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1030 Smith St.; 536-1669; scratch-hawaii.com. Breakfast, lunch. $$

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SHALOHA

Fresh, pillowy pita bread is the star of this little Israeli street-food kitchen. It’s very affordable and across the street from Chaminade University in Kaimuki and close to the University of Hawaii at Manoa too, so it feeds many hungry college kids. The menu is short, mostly sandwiches with pita and generous fresh veggies, and sides like hummus, tabbouleh and red cabbage. Try the falafel sandwich, with spiced chickpea balls fried golden brown; or the chicken schnitzel, juicy chicken breast, also moist inside and crunchy outside; or the shawarma — grilled, spiced, marinated chicken meat here. And don’t leave without a side of pita chips, ShAloha’s version of french fries — thick-cut pieces of pita, seasoned with zaatar (Middle Eastern spice mix with salt and sesame seeds), deep-fried and served with creamy hummus.

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3133 Waialae Ave.; 744-4222; facebook.com/ShalohaPita. Lunch, dinner. $

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SHOR

SHOR offers one of Waikiki’s largest breakfast buffets ($31 per person; kamaaina discount available) with terrace views of the ocean and Waikiki Beach and has been open since 2011. Its philosophy is healthy and sustainable food served with care, and executive chef Sven Ullrich follows through with a delectable array of locally sourced fare. Daily options include healthy juices designed by its artisan juicer, cheeses from Naked Cow Dairy in Waianae, Hula Meli honey from bees harvested on property, and fruits and vegetables from Hawaii farms. The buffet also includes classic savory breakfast items, baked goods, cereals and grains. Popular choices include the yogurt bar featuring the Hula Meli honey, homemade granola and local dried fruits; yaki­soba with fresh veggies; silver-dollar pancakes; and, from the omelet bar, Dale’s Special Omelet (ham, kim chee, onion, spinach and jalapenos).

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Hyatt Regency Waikiki Beach Resort and Spa, 2424 Kalakaua Ave.; 923-1234; waikiki.regency.hyatt.com. Breakfast. $$$$

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SIDE STREET INN/ SIDE STREET INN ON DA STRIP

What started out in the ’90s as a smoky bar drawing top island chefs like Alan Wong and Roy Yamaguchi for pau hana over karaoke and piles of pork chops, fried rice, chicken gizzards and smoked pork is today a culinary force in its own right, an institution of local comfort food with a touch of gourmet. Portions are still made to share, but Colin Nishida’s kitchens offer an exponentially bigger menu. In addition to those early classics, house specialties include: sizzling boneless kalbi; lilikoi barbecue baby back ribs; blackened ahi; furikake-crusted ahi; spicy chicken; oxtail soup and Portuguese sausage steamed clams. Save room for the outstanding desserts: Peanut Butter Crunch, molten chocolate cake and lilikoi creme brulee, to name a few. Menus also include a nice selection of wines and a long list of domestic and imported beers, including Rogue’s ale named after Side Street Inn. While the original Hopaka Street eatery has more of a homey bar feel, the bright Kapahulu digs delivers an experience that’s a bit more upscale, with private rooms available for parties as well.

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1225 Hopaka St.; 591-0253. 614 Kapahulu Ave.; 739-3939; sidestreetinn.com. Lunch, dinner, late night. $$-$$$

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THE SIGNATURE PRIME STEAK & SEAFOOD

If you just adore a penthouse view with your lobster or filet mignon dinner or pau hana cocktails, you might like The Signature. The iconic space at the top of the Ala Moana Hotel is now home to restaurateur Peter Kim’s fine-dining vision, complete with panoramic sunset and Waikiki skyline views and other ritzy touches like a red carpet entrance and exclusive elevator, crystal chandeliers, live grand piano music and wine cellar. The food is just as luxurious, featuring skilled preparations of high-grade meats and seafood. Try the flavorful Tomahawk steak (bone-in rib eye), the Hokkaido seared scallops, lobster mac ’n’ cheese, live twin Maine lobster, jumbo shrimp cocktail, melt-in-your-mouth sashimi, truffle mashed potatoes, miso butterfish, lobster bisque the list goes on. Finish with the Fuji apple pie a la mode, lilikoi creme brulee or the Chocolate Dome, dark chocolate mousse with a Grand Marnier creme brulee center, on mac-nut sponge cake.

At happy hour, 5-6:30 p.m. nightly (drinks 4-7 p.m.), enjoy oysters Rockefeller, jumbo shrimp, ahi tartare and other appetizers at half price, along with wine and cocktail specials.

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Ala Moana Hotel, 36th floor, 410 Atkinson Drive; 949-3636; signatureprimesteak.com. Dinner. $$$$

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SORABOL

Despite higher-than-normal prices for Korean food, Sorabol remains a mainstay with its wide selection, decent quality, ample seating and 24/7 hours. There’s everything from local favorites — meat jun, mandoo, kalbi — to more ethnic specialties — charbroiled dried yellow corvina, baby octopus stir-fry, steamed pig’s feet, beef chitterlings stew, and yookhae (raw, seasoned ground beef with a raw egg yolk). Go cool with chewy naengmyun noodles or sushi, or sizzling with stone-pot bibimbap and tabletop yakiniku. Customer favorites include seafood pancake, butterfish stew, tofu soup and kim chee stew or pancake.

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805 Keeaumoku St.; 947-3113; sorabolhawaii.com. Breakfast, lunch, dinner, late night. $$-$$$

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SOUTH SHORE GRILL

South Shore Grill serves up the best fish tacos in Waikiki. Found on Monsarrat Ave., they recently completed renovations, making a larger and more accommodating dining area. It’s become the spot for hungry tourists and locals looking to sample their fish taco plates piled high with their signature coleslaw, mac salad and hapa rice. Beware the lunchtime food rush, but don’t forget to buy some suicide fries — thick cut fries smothered with cheese and roasted garlic brown gravy.

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3114 Monsarrat Ave.; 734-0229; southshoregrillhawaii.com. Lunch, dinner. $

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SPALDING HOUSE CAFE

See Rave Reviews

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SPICY AHI & BBQ

Through the years, this humble seafood venue, set in a Pearl City strip mall, has continued to deliver dishes that dazzle taste buds with their freshness. Besides the variety of sashimi in the chirashi bowl, the popular spicy ahi that gives the restaurant its name, and various other raw seafood dishes, the menu includes a large selection of teishoku, a few nabemono options and various udon and noodle bowls — something for everyone.

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Times Square Shopping Center, 98-1254 Kaahumanu St., Waimalu; 488-4851. Lunch, dinner. $$

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SQUARE BARRELS

Tucked away in Bishop Square, Square Barrels has elevated the simple hamburger into a gourmet dining experience. The former Che Pasta reopened in 2015 with a menu that features as many locally sourced ingredients as possible, including Molokai venison and local grass-fed beef. Both are ground fresh for customers, the latter used to create the Drive-Thru Burger, an amped-up version of what you’ll find at a certain fast-food joint with a clown for a spokesman. The Square Barrels version, with fried caper mayo, is even better when supplemented with a second beef patty, bacon and a fried egg. Don’t forget to order your burger with fries cooked in pig fat, too!

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1001 Bishop St.; 524-2747; squarebarrels.com. Lunch, dinner. $$

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STAGE

See Publisher’s Choice

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STARBUCKS COFFEE CO.

See Star Circle

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SURA HAWAII (formerly 678 Hawaii)

No worries Korean yakiniku fans, Sura Hawaii is the same restaurant and under the same management as 678 Hawaii. The establishment changed its name July 4. Sura Hawaii is owned by Korean comedian Kang Ho Dong and he takes his food very seriously. The premium combo features kobe brisket, prime rib eye and kobe boneless short ribs. The small order feeds 2-3 people, while the large serves 3-4. There is a tangy dipping sauce for the dishes. Either you or a waitstaff member can cook the food and there is industrial venting over each table to prevent patrons from getting smoked out.

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1726 Kapiolani Blvd.; 941-6678. Lunch, dinner, late night. $$-$$$

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SUSHI BAY

The lines haven’t let up at this conveyor-belt sushi place with its no-nonsense strip-mall vibe. The key attractions: Price (low), portion size (high) and quality (quite good for the price). Nigiri is topped with such a generous portion of fish that the edges touch the plate. Poke bowls are mammoth and cheap. Prices start at $1.75 a plate. We’d all best get in line.

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Kapolei Shopping Center, 590 Farrington Highway; 693-9922. Lunch, dinner. $.

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SUSHI GINZA ONODERA

Sushi Ginza Onodera is a game-changer in this town because nothing else is comparable. It’s one of Oahu’s better-kept secrets, the Hawaii outpost of a world-class omakase operation with sister restaurants in Tokyo, Paris, Shanghai, New York and Los Angeles. Sushi here is sublime: high-quality seafood flown in from Japan, expertly accented here and there with a bit of yuzu, ginger, seasoned salt or a brushstroke of soy sauce and fresh grated wasabi to bring out its best attributes. With just seven seats at the bar and a couple of private rooms, diners are ensured an intimate, luxurious experience featuring top-notch ingredients and attentive service. Ordering is simple; pick one of two featured omakase menus — $200 or $250 — and you’re good to go. Stick with the sushi-only menu and nosh on fresh nigiri. And save a bit of room for dessert.

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808 Kapahulu Ave.; 735-2375; onodera-group.com. Dinner. $$$$

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SUSHI II

Aptly named in Japanese, this hidden Keeaumoku izakaya is pretty darn ii, or good, a sushi lover’s dream with some lamb lollipops, foie gras, wagyu steak and kurobuta katsu thrown in for good measure. Omakase here is a no-brainer, especially for the adventurous. The diverse seafood offering has included hotaru ika (firefly squid from Japan, which glow in the dark), live abalone (crunchy and still wriggling), jellyfish, sayori (needlefish), engawa (halibut skirt), sujiko (salmon roe still in its sac), barracuda and langoustine. Plan well ahead: Reservations are a must, and the wait can be weeks.

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Samsung Plaza, 655 Keeaumoku St.; 942-5350. Lunch, dinner. $$$

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SUSHI IZAKAYA GAKU

See Rave Reviews

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SUSHI MURAYAMA

See Rave Reviews

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SUSHI SASABUNE

If you want to feel as if you’re part of the action at this Mecca for sushi lovers, take a seat at the bar and watch the chefs expertly prepare your meal. Stick with the omakase to experience a wonderful variety of the freshest catches of the day. Choose between Eastern and Western styles (the former may be more suited more adventurous palates). The chefs will describe the dishes and remind diners that no extra seasonings are generally needed (unless you’re looking for a hit of wasabi heat). Treat yourself and believe in owner Seiji Kumagawa’s motto, “Trust me!” You’ll be glad you did.

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1417 S. King St.; 947-3800. Lunch, dinner. $$$$

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SWEET E’S CAFE

Now that this beloved breakfast spot has moved into a bigger space with more parking, there’s just that much more to love about it. Yes, there still can be a wait for a table, especially at peak times, but it’s not usually too long and the food is worth it. The hearty omelets and eggs Benedicts hit the spot after a morning hike or a late night (we’re looking at you, kalua pork), as does the breakfast burrito. Don’t leave without getting an order of the delicious French toast stuffed with blueberries and cream cheese — share with the table or devour it by yourself. A side of corned beef hash (order it crispy) and you will have achieved breakfast perfection.

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1006 Kapahulu Ave.; 737-7771. Breakfast, lunch. $$

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SWEET HOME CAFE

This popular Taiwanese hot-pot restaurant required a special revisit after the business was sold by original owner Susend Tran to another family. There’s still a generous 14 soup bases to select from — popular options include spicy, curry, house special and healthy herb — and a variety of meats. In the fridge for customers to grab for themselves are a wonderful selection of veggies, bean curds, mushrooms, dumplings and seafood, on little color-coded plates that indicate cost. Meanwhile, the condiment bar boasts an array of homemade sauces, including garlic butter and a special chili. One of the best parts of the meal is a generous bowl of colorful, refreshing and FREE Taiwanese shave ice as dessert featuring fruit gelatins, puddings and tapioca. Even though you think you’re too full to indulge, it’s light enough to allow for at least a few tasting spoonfuls. If you’re also going to the cafe to socialize, note that there’s a limit to your visit: Everyone gets 90 minutes to enjoy, then it’s time to make room for the next group of hungry diners. BYOB.

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2334 S. King St.; 947-3707. Dinner. No reservations. $-$$

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TAI PAN DIM SUM

Folks come to this Chinatown dim sum spot for a tad quieter, more intimate experience. Service can be spotty, but the menu’s got a good selection, including all your common steamed, fried, baked, savory and sweet morsels starting from about $3, plus a selection of rice soups and vegetable, meat and noodle dishes and daily specials. Favorites include the shrimp dumplings (the crystal-skinned fun gor and the plump har gao), sauce-laden look funn, pan-fried turnip cakes, mochi rice in lotus leaf and char siu bao. For dessert, try the coconut mochi balls, mango pudding and “crispy carrots” — deep-fried, orange-hued, carrot-shaped mochi with custard filling.

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Chinatown Cultural Plaza, 100 N. Beretania St.; 599-8899. Breakfast, lunch. $

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TANGO CONTEMPORARY CAFE

Chef Goran Streng brings serious Hawaii Regional Cuisine cred to Tango, which he applies to an affordable gourmet menu that merges the Scandinavian dishes of his native Finland with the Pacific Rim flavors of his adopted home. Tango has you covered from breakfast (crab hash and loco moco Benedicts on house focaccia, Swedish pancakes, excellent coffee), through lunch (local grass-fed beef burgers, grilled pesto glazed salmon salad), all the way to dinner (Hamakua mushroom risotto with garlic shrimp is still No. 1 after eight years; there’s also house-smoked duck, mustard thyme rack of lamb, sauteed foie gras with apples and poha berries, and popular homemade charcuterie boards). Streng’s homemade Swedish gravlax (cured salmon) makes an appearance at all times of day, with eggs in the a.m., in a sandwich at lunch, and with crispy skin as a dinner starter. Don’t miss it. His passion for fresh, unprocessed foods extends even to making his own pasta, salad dressings, ketchup and mayonnaise, and he uses local ingredients as much as possible and no MSG. Tango’s cuisine also shines at its monthly four-course wine dinners, which offer exceptional value and have been going strong for eight years and selling out fast, especially when featuring iconic wines.

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Hokua, 1288 Ala Moana Blvd.; 593-7288; tangocafehawaii.com. Breakfast, lunch, dinner, weekend brunch. $$-$$$

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TANIOKA’S SEAFOODS AND CATERING

This friendly, efficient family business has been a Mecca for ono local grinds since 1978, when Mel and Lynn Tanioka opened to ply the Leeward side of the island with fresh seafood (especially local- caught ahi and aku) via poke and pupu platters. Today, their poke and catering game is strong, and so is their takeout, including plate lunches and okazu (savory Japanese dishes that go with rice). Limu poke, spicy ahi, fried chicken, garlic chicken, fish patties, inari and maki sushi and spam musubi are among the classics. New items include chicharones cooked to order and a teri miso chicken bowl.

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94-903 Farrington Highway, Waipahu; 671-3779. Tanioka’s Express, Central Oahu Regional Park Aquatic Complex, 94-801 Kamehameha Highway, Waipio; 671-3779; taniokas.com. Lunch. $

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TAORMINA SICILIAN CUISINE

Don’t come to Taormina if you’re not ready to fall in love. It’s kind of romantic, quite elegant and exquisitely delicious. The authentic Southern Italian cuisine will whisk you away to the seaside village of Taormina, on the island of Sicily, in the middle of the Mediterranean. The cooking has a lightness to it: fresh seafood, vegetables and herbs, light sauces, grilled fish, olive oil. There’s also a touch of Japanese, evidenced in hits such as the fresh sea urchin spaghetti and the mentaiko (cod roe) pasta, accented with shiso and nori, from executive chef Hiroyuki Mimura. Other must-haves are the squid ink linguine (sauteed with shrimp, clams, garlic and tomatoes) and the truffle carbonara — a showstopper with fresh seasonal truffle (could be black Umbria or white Alba) shaved tableside over fettuccine with Hamakua mushrooms, pancetta and a poached egg.

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227 Lewers St., Waikiki; 926-5050; taorminarestaurant.com. Lunch, dinner. $$$-$$$$

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TAQUERIA EL RANCHERO

Mexican food lovers don’t mind traveling to Wahiawa and standing in line for this import from San Francisco’s Mission district. The food is so authentic, some forget for a moment that they’re in Hawaii. The street-style tacos are the real deal and start at $2 for one choice of meat with cilantro and onions. Try the al pastor (marinated grilled pork), carne asada (grilled steak) or grilled tilapia ($4). But then save room for the pork tamale, the chile verde, the ceviche tostada, the chilaquiles and pozole — the savory delights are myriad. You can wash it all down with an agua fresca or a margarita.

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Wahiawa Shopping Center, 823 California Ave.; 621-9000; elrancherohawaii.com. Lunch, dinner; breakfast Saturdays and Sundays. $

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TEMPURA ICHIDAI

Authentic Japanese tempura is tough to find. Even harder to find is a place that only specializes in tempura. Seekers of such establishments seek no more. Tempura Ichidai is one of the only places on Oahu that serves freshly cooked tempura as you eat. Try the Tokusen Course, a variety of tempura they offer including shrimp, snapper, eggplant and more. If you’re looking for something smaller, they offer different donburi sets. The chicken tempura donburi is a delightful surprise to those who have never tried it. Also try their anago (sea eel) tempura set. It’s an authentic Japanese dish at an authentic Japanese restaurant specializing in doing the best at making one thing—tempura.

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1450 Ala Moana Blvd.; 955-8899; tempuraichidai.com. Lunch, dinner. $$$

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TEPPANYAKI GINZA ONODERA

When you’re ready for a posh teppanyaki experience worth breaking the piggy bank, come here. And if you want real Kobe beef, come here. Teppanyaki Ginza Onodera is the only Hawaii restaurant serving certified Kobe beef, and one of only nine in the U.S. authorized to sell the marbled delicacy hailing from Tajima Wagyu cattle in Hyogo prefecture, Japan. Accordingly, this is not your typical Americanized teppanyaki. There are no flying shrimp, steaming onion volcanoes or clanging knife tricks — only the clean, deft grilling of top-grade meat, seafood and shellfish and the preparation of sauces in expert measure, before your eyes. Like its sister restaurant Sushi Ginza Onodera, Teppanyaki Ginza Onodera offers exceptional quality, presentation and service in every detail, striving to please the five senses. Choose from three set menus: $120, $160 and $200.

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1726 S. King St.; 784-0567; onodera-group.com/en/teppanyaki. Dinner. $$$$

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THAI LAO

Faster than a speeding train project, Thai Lao has expanded down the Kapolei-to-town corridor in five years, opening in the west in 2011, in Pearl City in 2015 and in McCully in 2016, to warm reception. Many regard Thai Lao as their favorite Thai restaurant, for good reason. Food is consistently impressive, flavors bright and true, and ambiance immaculate and elegant. You can’t go wrong with standbys such as spring rolls, pad Thai, stuffed chicken wings, papaya salad, larb, tom yum soup and (any) curry. But there’s much more. Hailed are the deep-fried fish covered in tangy chili sauce, bell peppers and onions; the refreshing beef salad; the tom kha, an aromatic ginger soup with coconut broth; and the beef jerky, a deep-fried house specialty. Thai Lao surprisingly also serves pho, and it is exceptional.

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Multiple locations; thailaorestau­ranthi.com. Lunch, dinner. $$

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THAI VALLEY CUISINE

This hidden gem deep in Hawaii Kai offers bold, fresh Thai and Laotian flavors in meat, seafood, vegetarian and even vegan options. Chef-owner Carole Thirakoun has more than 30 years of experience in the kitchen and cooks with pride everything from your traditional Thai favorites — larb, pad ki mao, pad thai, tom yum soup, curries and stir-fries — to off-menu items such as a Laotian crispy rice salad — jasmine rice mixed with coconut, fresh herbs and spices, rolled into a ball and deep-fried, then broken up into a salad mixed with bits of pork skin. Other delicious selections: crispy whole red snapper in red curry sauce; coconut ginger soup; barbecue beef salad.

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Kalama Village Center, 501 Kealahou St., Hawaii Kai; 395-9746. Lunch, dinner. $$

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THELMA’S RESTAURANT

Folks drive from all over the island for the homestyle Filipino fare at this family restaurant celebrating 25 years. The food is tasty, authentic and affordable. Larry and Thelma Torres opened in 1991 and have since added a location in Las Vegas. Thelma’s is famous for its Thelma’s Special — chopped lechon (crisp roast pork) with raw tomato and onion and soy sauce for $10.95 — and its all-you-can-eat buffet ($14.25; kids $7.50) at lunch and dinner offering a variety of best dishes including sari sari, pancit, mongo beans, the lechon kawali, dinuguan, guisantes, and adobo fried rice. Kare kare here is excellent as well — tender oxtail peanut butter stew with vegetables. And don’t forget to save room for a refreshing halo halo with ube ice cream, $5.50 for a shareable portion. Thelma’s also serves breakfast all day, including American fare like hotcakes and French toast as well as traditional Filipino breakfast including longanisa and bangus and eggs.

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Westgate Shopping Center, 94-366 Pupupani St., Waipahu; 677-0443; thelmasrestaurant.com. Breakfast, lunch, dinner. $

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TIKI’S GRILL & BAR

This open-air perch offers a festive atmosphere with live music, umbrella tables and a great view of Waikiki Beach across the street, along with its sunset and the Friday night fireworks. Here, you can have your mai tai-filled tiki mug and your lamb shank and shrimp gnocchi too. Chef Ronnie Nasuti’s Pacific Rim-American fare pleases tourists and kamaaina alike. Favorites include the curry-spiced short ribs with wasabi mashed potatoes, prime rib poke, coconut shrimp, kalbi beef gyoza and calamari katsu.

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Aston Waikiki Beach Hotel, 2570 Kalakaua Ave.; 923-8454; tikisgrill.com. Lunch, dinner. $$$

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TO CHAU

Steaming bowls of beef broth and rice noodles have been drawing pho lovers rain or shine to this homely dining room on the edge of Chinatown for 20 years, sometimes in a line out the door. Down by the canal on a block lined with competitors, To Chau holds its own with a basic menu comprised of the traditional Vietnamese soup, a few spring roll and barbecue rice/noodle plate options, a papaya salad and a dozen beverage options. The pho comes in three sizes with standard meat choices of rare steak, well-cooked flank and brisket, tendon, beef balls and tripe. The garnishes and accompanying fresh herbs and veggies come fresh and plentiful. To wash it all down, try the refreshing salty lemonade with soda water or a French filtered coffee with condensed milk. You never have to ask for more water, as each table gets its own water pitcher. Cash only.

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1007 River St.; 533-4549. Breakfast, lunch. $

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TOKKURI TEI

This beloved izakaya lets the good times roll with hundreds of Japanese delights, raw to fried, to choose from and share. The star is the fresh, quality sashimi and sushi — sit at the sushi bar for a solid omakase, starting at $75 — but the Kapahulu restaurant also promises a taste beyond Japan. So there are curious concoctions like creamy mushroom risotto topped with unagi, uni or assorted sashimi; a sticky rice-stuffed portabello; a French-inspired Teriyaki Cream Tofu; and Nori-chos — deep-fried nori chips with tomatoes, avocado, masago, green onion, cheese and teri sauce. Not bad at all. The more traditional items satisfy, too — everything from seared toro nigiri and spicy tuna-scallop rolls to yakitori and agedashi mochi. “Tokkuri” refers to a sake flask, and there’s a wide selection of libations including sake, shochu, and, now, Japanese whiskey. There’s also the drink-if-you-dare habushu, Okinawan snake sake, ladled from a jar with a marinating pit viper. Kanpai!

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449 Kapahulu Ave.; 732-6480; tokkuritei-hawaii.com. Lunch, dinner. $$-$$$

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TONKATSU GINZA BAIRIN

Crisp, tender and juicy tonkatsu made from choice pork loin cuts is the star here. It’s accented with Bairin’s signature katsu sauce, a blend with spices and fruit. Pork and katsu connoisseurs can rejoice that Hawaii has the only U.S. outpost of the Tokyo restaurant that has been specializing in the Japanese breaded pork cutlet since 1927. This is not your average plate-lunch katsu, as the prices and quality reflect. Top sellers include the Kurobuta (Berkshire) pork loin katsu, thick-cut pork loin katsu, katsu sandwich, katsu loco moco, and katsu don. Lunch specials around $13 are a deal, featuring offerings like miso mackerel with pork loin katsu; tonkatsu and chazuke; roasted pork don; and minced tuna katsu with guacamole. Izakaya happy hour 8:30-10:30 p.m. Fridays and Saturdays offers pupu specials and sushi.

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255 Beach Walk, Waikiki; 926-8082; ginzabairin.com/en. Lunch, dinner. $$-$$$

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TOWN

Ed Kenney’s original restaurant in Kaimuki is actually pretty country, putting the bounty of the aina front and center. The menu changes daily, depending on what’s good and available from Hawaii farms. Organic whenever possible, dishes such as the Big Salad overflow with local produce such as okra, baby bok choy, dandelion greens, avocado, baby corn, Hamakua mushrooms, mango and fennel. The salad is a hit at lunch, along with Big Island beef burgers and fresh fish, usually ono, opah or ahi. Dinner classics include the famous handmade gnocchi (presentations range from meaty to vegan), the Kuahiwi Ranch strip loin and Shinsato Farm pork chops. More plant-based dishes are in the works.

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3435 Waialae Ave., Kaimuki; 735-5900; townkaimuki.com. Lunch, dinner. $$$

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TUCKER & BEVVY PICNIC FOOD

Freshly toasted paninis, smoothies and fresh juices are made to order just steps from Waikiki Beach and the Honolulu Zoo at this charming convenience shop. There’s also a grab-and-go cold case (salads, sandwiches, fruit, crudite, dip) and baked goods (chocolate banana and mango macadamia breads, cookies, brownies), perfect for taking to the shore or park nearby. Aussie restaurateurs Tony Sargent and Cecily Ho Sargent (she’s originally from Honolulu) opened Tucker & Bevvy (slang for “food and drink” Down Under) in 2013 to offer picnic fare elevated with good, clean ingredients — fresh produce, Hawaii eggs and beef, nitrate-free deli meats and antibiotic-free poultry. Hits include: turkey and brie toasted sandwich with roasted red peppers, spinach and honey mustard; organic kale and roasted butternut wrap with quinoa, roasted pepper cashew hummus and vinaigrette; pastrami Reuben panini.

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Park Shore Hotel, 2586 Kalakaua Ave.; 922-0099; tuckerandbevvy.com. Breakfast, lunch, dinner. $

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UAHI ISLAND GRILL

This Kailua restaurant featured on Guy Fieri’s “Diners, Drive-ins and Dives” show in 2014 just moved into new digs in September and now has more room to share its fresh, local and homestyle cuisine, along with open-air seating and a full bar. Gourmet plate lunches with a dash of health-consciousness have been the lifeblood of chef-owner Nick “Bear” Yamada’s eatery since its start in 2007. Favorites include the grilled island fish with Thai red curry sauce and papaya salad (featured on the Food Network episode); the kalua pig french fries, a sort of Hawaiian poutine with cheese and gravy; and the garlic chicken and garlic ahi, served plate-lunch style with rice and salad. Satisfy your sweet tooth with the luscious sweet potato haupia pie or warm bread pudding. Sunday brunch brings an array of waffles, omelettes, loaded biscuits and more.

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33 Aulike St.; 266-4646; uahiislandgrill.com. Lunch, dinner, Sunday brunch. $-$$

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UNCLE BOBO’S SMOKED BBQ

Craving a killer smoked brisket sandwich with zingy barbecue sauce and fresh-baked roll? It’s just as close, or far, as this little roadside smokehouse on the Windward coast, across the street from Swanzy Beach in Kaaawa. The 11-year-old operation turns out some of the best barbecue on the island, including ribs and pork shoulder — tender, juicy and smoky. The meats are dry-rubbed with a special seasoning and smoked low and slow for hours, using hickory and tropical woods. Try a combo plate with dirty rice and coleslaw. There are also Kualoa Ranch beef burgers, hot dogs, barbecue Sloppy Joes, chili, burritos and specials like posole and carnitas tacos. Cool off with shave ice, fruit smoothies, acai bowls, sundaes, floats and espresso drinks. Interestingly, Bobo’s also turns out wonderful bread treats including shio pan — light, buttery Japanese-style rolls sprinkled with salt — and malasadas.

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51-480 Kamehameha Highway, Kaaawa; 237-1000; unclebobos.com. Lunch, early dinner. . $-$$

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UNCLE BO’S PUPU BAR & GRILL

Unce Bo’s was made for good times with friends. Groups small and large gather for everyday pau hana and special celebrations over platters of savory local-style and American pupu. There are regular entrees and a full menu as well. Regulars here don’t need menus and go for tasty favorites like the Boca-Rota, slices of garlic cheesy bread with prime rib and sauteed mushrooms (also available as a pizza); the Thai-style steamer clams in a coconut-curry sauce; the spicy dynamite shrimp; the Six Little Piggies, crispy pork belly with Maui onion salsa; and the hamachi sashimi with roasted garlic, jalapeno and ponzu. A second location in Haleiwa offers a handful of dishes not available at the original.

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559 Kapahulu Ave.; 735-8311. Haleiwa Store Lots, 66-111 Kamehameha Highway; 797-9649; unclebosrestaurant.com. Dinner, late night (Haleiwa is also open for lunch). $$-$$$

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VINO

See Rave Reviews

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WADA

This gem of a Japanese restaurant, tapas-style like an izakaya but more formal and contemplative, makes for a rewarding experience with a few close friends. Beloved indulgences include Akami Foie Gras (sauteed foie gras atop red, lean tuna nigiri), Beef & Sea Urchin (uni and washugyu beef piled on nori), Washugyu Tataki (seared beef with ponzu); and Washugyu Dashimaki (soft omelet piled with grilled beef). Two happy hours a day offer enticing specials that will let you enjoy a cross-section of Wada without breaking your budget. Nigiri sushi and agedashi tofu are among the best at happy hour.

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611 Kapahulu Ave.; 737-0125; restaurantwada.com. Dinner and book-end happy hours. (4-6 and 9-11 p.m.). $$-$$$

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WAIAHOLE POI FACTORY

Fresh poi and ono Hawaiian food draw kamaaina and tourists alike to this rustic, century-old landmark on the Windward coast, owned by Calvin and Charlene Hoe since 1971. It’s part poi factory, part lunch stand and part Native Hawaiian art gallery.

At the food window, choose from pork lau lau, beef lau lau, kalua pig, squid luau, beef luau, chicken long rice, lomi salmon, poi, hoio (fiddlehead fern) salad and haupia. Combo and regular plates come with lomi salmon, haupia and a choice of rice or poi. Top sellers are the lau lau and kalua pig combo and the Sweet Lady of Waiahole dessert — warm homemade kulolo with haupia ice cream. Poi is made from Waiahole Valley kalo, hand-pounded or machine-milled on-site, and sold for $8 per pound. It’s not uncommon to see the Hoes’ son, manager Liko Hoe, pounding poi out front to share the tradition with visitors. Unique drink options include ‘awa, mamaki tea and fresh limeade. There are also specials such as ulu poi during breadfruit season, and homemade smoke meat and beef jerky. The factory is open 11 a.m. to 5 p.m. daily, but go early for best selection.

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48-140 Kamehameha Highway; 239-2222; waiaholepoifactory.com. Lunch, early dinner. $

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WOLFGANG’S STEAKHOUSE

If you’re looking for serious New York-style steak, this might be the place for you. Wolfgang Zwiener was once the head waiter at famous Peter Luger Steakhouse in the Big Apple and has since opened more than 10 steakhouses around the world. Like at Peter Luger, the main attraction here is the dry-aged, USDA Prime porterhouse, a succulent bone-in slab served sizzling for two, three of four people. It’s aged on-site for 28 days to increase flavor and tenderness then broiled at 1,600 degrees. Round it out with some German potatoes and creamed spinach, sizzling Canadian bacon or crabcakes and New York cheesecake. At lunch, you can’t go wrong with the classic sirloin burger.

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Royal Hawaiian Center, 2301 Kalakaua Ave., Waikiki, third floor; 922-3600; wolfgangssteakhouse.net. Lunch, dinner. $$$-$$$$

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YAKI YAKI MIWA

Japanese comfort food hot off the griddle reigns supreme at this cozy eatery, open in Honolulu since 2012, with sister locations in Osaka and Tokyo. Sit at the wrap-around counter to see the chefs work their magic on the teppan. This is the place to get okonomiyaki, a savory Japanese pancake made of flour, grated yam, cabbage, egg and various fillings, topped with sauces and seaweed flakes. Popular variations are the Super Pork Tama and the gooey Mochi Cheese Tama. Also popular: the teppanyaki wagyu steak and seafood, octopus butter saute, garlic fried rice, pork shoulder steak, negiyaki, and yakisoba. Save room for honey toast, grilled purple sweet potato with vanilla ice cream, or kinako pudding.

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1423 S. King St.; 983-3838. Dinner. $$-$$$

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YAKINIKU DON-DAY

Korean yakiniku is even better when you’re not trapped in the smoke, and that is the draw at Don-Day: outdoor seating under big umbrellas, with a big tree in the middle, especially nice on a beautiful Honolulu night. The meat offerings (such as kalbi, beef tongue, pork belly, brisket and bulgogi) and banchan are on par with other yakiniku restaurants in this “Koreatown” district, and the restaurant offers Korean beer and a full bar. Many praise Don-Day’s kim chee pancakes, and there are other Korean specialties including soups, stews and mandoo. Don-Day is open until 2 a.m. to satisfy late-night cravings.

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905A Keeaumoku St.; 951-1004. Dinner, late night. $$-$$$

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YAKINIKU FUTAGO

Meat lovers don’t mind paying more than normal yakiniku for premium, well-marbled beef at this Osaka-style yakiniku restaurant, part of a chain founded by twin brothers Sunchol and Sunbong Lee (“futago” means “twins” in Japanese) of Japan, with about 30 locations in Japan and China. Plus, concierges do all the cooking for you. Behold such meat treats as the hamideru kalbi, a thin slab of wagyu rib-eye; the thickly cut harami steak and tongue; filet mignon; the fatty sirloin sushi; the seared fatty toro with sliced onions and ponzu. Niku uni is another beloved treat — lightly broiled beef with sea urchin on shiso leaf and nori. Tasty sides like garlic rice, namul (Korean seasoned vegetables), bibimbap and noodles round out the meal.

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949 Kapahulu Ave.; 734-3956. Dinner. $$$

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YAKINIKU SEOUL

It’s easy to pass by and overlook this windowless restaurant on the corner of King St. and Kalakaua Avenue, but if you never check it out, you’re missing out, especially if you like Korean food. Inside is smorgasbord of delicious Korean barbecue and dishes at a great price point and served with warm hospitality. Folks rave about the homemade kim chee, the meat jun, the kalbi, the stone pot bibimbap, the high-quality meat sets, the big prawns, the kim chee jigae, the seafood green onion jun and much more.

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1521 S. King St.; 944-0110. Lunch, dinner. $$-$$$

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YANAGI SUSHI

Yanagi is beloved by generations for its fresh, fairly priced sushi and local-influenced Japanese fare. The sprawling menu pleases palates with nigiri and sashimi platters, sushi rolls, misoyaki butterfish, shrimp tempura, chicken katsu, teriyaki steak, nabe and more. The expansive restaurant seats parties from one to 30 at tables, booths, a sushi bar and private rooms. It’s plastered with 400-plus photos of celebrity diners, who have enjoyed chef-owner Haruo Nakayama’s high standards for ingredients. Think buttery tuna and hamachi, tender oysters and abalone, sweet amaebi and uni. Sit at the sushi bar and you won’t be disappointed. Omakase here is a great deal, satisfying for less than $40. Late-night happy hour is very popular. Go 10:30 p.m. to 2 a.m. any day except Sunday for sushi, pupu, combo meals, beer and sake at discount. Favorites include salmon sashimi with Maui onion and ponzu; salmon skin salad; spicy ahi roll; katsuo tataki; fried baby octopus.

Parking is valet only.

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762 Kapiolani Blvd.; 597-1525; yanagisushi-hawaii.com. Lunch, dinner, late night. $$-$$$

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YOUR KITCHEN

Shave ice and pork bowls are the pride of this tiny storefront in Palolo Valley. The pork bowl is a sinfully rich combination of butter-tender pork belly, special sauce and soft-boiled egg that’s battered like a piece of katsu, over rice. It’s a bare-bones version of kakuni served without the traditional accoutrements of daikon and scallions, but you won’t miss that stuff one bit. Many folks order an extra egg — and extra sauce if they’re really in it to win it. The shave ice is made with real-fruit syrups. Try guava, strawberry with azuki bean or the popular Tropical, a combo of mango and haupia syrups with a scoop of haupia ice cream. Other goodies: the beef steak bowl, grilled rib-eye garnished with fried potato; sesame fried chicken; oyakodon.

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1423 10th Ave.; 203-7685. Lunch. $

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ZIPPY’S RESTAURANTS

See Star Circle

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ZPIZZA

Zpizza prides itself on gourmet pies with hand-tossed crusts and healthful ingredients such as organic tomato sauce, non-GMO flour, mozzarella from grass-fed cows, fresh produce and preservative-free pepperoni. There are even gluten-free and vegan pizza options. Popular creations include the Napoli (roasted garlic sauce, roma tomatoes, Parmesan, basil), Tuscan Mushroom (cremini, shiitake, truffle oil, feta, fresh thyme, caramelized onions, garlic sauce), California Veggie and ZCarnivore. Buy by the slice or whole pie — with a take-and-bake option for those who want it uber fresh. There are also calzones, sub sandwiches, salads and chicken wings.

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Ward Centre, 1200 Ala Moana Blvd.; 596-0066; zpizza.com. Lunch, dinner. $$