Top Restaurants J-R

JADE DYNASTY SEAFOOD RESTAURANT

Dim sum lovers will delight at the delectable small dishes available until 5 p.m. at this Ala Moana institution. There are myriad items to choose from, including mochi rice with dried scallops and chicken, signature shrimp dumplings and custard tarts. As with many Chinese restaurants, there are numerous seafood, pork, poultry, noodle and tofu entrees to tempt hungry diners. For those who want spicy, Sichuan fish fillets and beef dishes are a must. Live crab, lobster and Kahuku prawns can be prepared in any number of ways.

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Ala Moana Center; 947-8818; jadedynastyhawaii.com. Lunch, dinner. $$-$$$

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JAPANESE BARBECUE RESTAURANT YOSHI

The Yoshi experience manages to be both delicious and educational, as knowledgeable servers guide you through the appreciation of various cuts of rib-eye, inside and outside skirt steak, knuckles and more obscure cuts of beef. The star of the grill-it-yourself yakiniku menu is superb A5-grade Japan wagyu, with its candy-stripe streaks of red meat and white fat. Connoisseurs consider A5 wagyu the best in the world, and Yoshi showcases it beautifully. First-timers might want to start with a $170 set menu for two exploring a range of cuts, including A4 and A5 wagyu. One of the highlights is yakisuki, meat grilled for you at the table, then dredged through a mixture of yam and egg that adds to the silky consistency. Even on a full stomach, you will want more.

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1316 Young St.; 784-0067. Dinner. $$$$

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JAWAIIAN IRIE JERK

Get an authentic taste of Jamaican cuisine at this open-air restaurant located below Himalayan Kitchen in Kaimuki. The spicy, yet super flavorful, jerk seasoning is the star of several menu items. Order the tender Jerk Wings and Festival. The slightly sweet, dense pan-fried dough with hints of cinnamon is the perfect counterpoint to the spicy chicken. Smoky fish dip made from ono comes with homemade sweet potato chips. Sandwiches made with traditional coco bread come with a salad with mango vinaigrette. Adventurous eaters can sample the goat curry, where chunks of well-seasoned meat are simmered in a sauce of Caribbean spices. For those who want to crank up the heat, ask for a side of sweat-inducing “fire in the wire” hot sauce. Then keep your cool with the refreshing house-brewed sorrel or the zesty pineapple-ginger drink.

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1137 11th Ave., Kaimuki; 388-2917; jawaiianiriejerk.com. Lunch, dinner. $$

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JIMBO RESTAURANT

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JINROKU PACIFIC TEPPAN GRILL & BAR

If you crave okonomiyaki, be sure to put this Waikiki restaurant on your dining radar. The Japanese savory pancake involves pouring eggy batter onto a grill and placing various toppings into the mix. There are more than 15 okonomiyaki selections here, with a customer favorite being the Mix Tama (pork belly, shrimp and squid). The most popular teppan­yaki item is the Jinroku combination, which has rib-eye steak, shrimp, calamari, scallops and grilled vegetables. A new appetizer is the sauteed Big Island abalone, which has a sauce that consists of butter, shoyu, sake and the liver of the abalone. The Kuromitsu Milk Pudding, which is covered with brown sugar syrup, is a top dessert.

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2427 Kuhio Ave., Waikiki; 926-8955; jinrokupacific.com. Lunch, dinner. $$$

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JJ BISTRO & FRENCH PASTRY

This French-Laotian restaurant excels at desserts and is home to the popular Chocolate Pyramid. But don’t go straight to dessert, top entrees include the baked lamb Wellington, lobster pad thai and fisherman’s potpie (salmon, scallops, shrimp, bamboo, eggplant, red bell peppers and zucchini with green curry sauce, served in a puff pastry shell). Soft-shell crab now appears on the appetizer menu. The Kaimuki eatery offers a mind-boggling number of desserts, including the aforementioned pyramid of dark chocolate mousse; lilikoi cheesecake; and pistachio cherry brandy.

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3447 Waialae Ave., Kaimuki; 739-0993; jjfrenchbistro.com. Lunch, dinner. $$

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J.J. DOLAN’S

J.J. Dolan’s is proud to hold the distinction of being “an Irish pub with New York pizza from two guys in Chinatown.” Top pizzas at this casual establishment are The Giacomo (sausage, pepperoni, salami and olives), Pizza Margherita (mozzarella, tomatoes and fresh basil) and the spinach and garlic pie. For those who want to create their own pizza, there are 21 toppings to choose from (limit four per pizza). A popular appetizer is the chicken wings. Befitting of a proper Irish pub, J.J. Dolan’s offers an array of beers on tap and mixed drinks to suit your fancy.

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1147 Bethel St.; 537-4992; jjdolans.com. Lunch, dinner, late night. $$

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JUICY BREW

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KA IKENA LAUAE

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KAHAI STREET KITCHEN

You’ve probably tasted the food from their top-notch catering service. Now, Kahai Street Kitchen finally moved into their new spot on King Street and are still going strong, pushing their gourmet food in plate lunches. Don’t miss out on their daily specials — call ahead and reserve a plate because someone else will scoop up the best entrees on the menu for themselves or their office mates. If you miss out, not to worry. Their signature plate lunches are on point. Try the braised boneless short ribs, crab- crusted mahimahi or their furikake-crusted catch of the day. It’s worth the hunt for street parking.

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946 Coolidge St.; 845-0320; kahai street-kitchen.com. Lunch, dinner. $

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KAHUKU FARMS CAFE

The farm that gave birth to this fun and sunny cafe is a fourth-generation business that has grown from family farm to an agribusiness. Visit this North Shore outpost for a farm tour and a quick meal made from fruits and vegetables grown just steps away. The menu is short and sweet: grilled veggies in a panini, salad or soup, Farm Pizza (actually bruschetta with tomato, eggplant and macadamia nut pesto) and a selection of nondairy smoothies. Save room for the grilled banana bread — two fat wedges of banana bread, caramelized and topped with vanilla caramel and haupia sauces.

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56-800 Kamehameha Highway, Kahuku; 293-8159; kahukufarms.com. Lunch. $

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KAHUMANA ORGANIC FARM & CAFE

Kahumana Organic Farm & Cafe in Waianae might be difficult to get to, but it’s well worth the trip. The cafe is part of the Kahumana Community Center, whose mission is to “co-create a healthy, inclusive and productive farm-based community with homeless families, people with disabilities and youth.” The produce served at the cafe is grown on the farm. Top items are the organic Kahumana green salad, which features 10 varieties of baby greens; Artisanal Pesto Pasta and Farm Stir-Fry (tofu, chicken or shrimp mixed with vegetables). The cafe helps fund the community center’s programs.

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86-660 Lualualei Homestead Road, Waianae; 696-8844; kahumana.org. Lunch, dinner. $$

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KAI MARKET

Executive chef Darren Demaya is the ultimate culinary success story. He started as a part-time dishwasher at a Kawaihae restaurant and now is in charge of one of Honolulu’s top buffets. Island fusion, which covers many ethnic foods, is served at Kai Market, according to Demaya. Top breakfast buffet items are the omelets and broiled salmon. For the Dinner BBQ Buffet (Monday through Thursday), the pineapple barbecue-glazed pork baby back ribs and garlic shrimp are popular choices. For the Seafood Nights (Friday through Sunday), the santolla red crab, steamed whole fish and ahi sashimi are musts. For kamaaina, there is a 25 percent discount, except on holidays.

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Sheraton Waikiki, 2255 Kalakaua Ave.; 921-4600; sheraton-waikiki.com/dining/kai. Breakfast, dinner. $$$$

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KAIMUKI SUPERETTE

Local, fresh, healthy: Those are the operative words in the sustainability movement, and chef-restaurateur Ed Kenney has built his restaurants firmly on those concepts. Here, he features the vast bounty, with counters filled with a wide selection of salads, savory tarts, panini and cheese melts. A chalkboard menu lists standard items such as the he‘e roll and porchetta sandwich. Partake of ono breakfast options as well.

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3458 Waialae Ave., Kaimuki; 734-7800; kaimukisuperette.com. Breakfast, lunch. $-$$

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KAIWA

The first thing that likely will grab your attention at this sushi and teppanyaki restaurant is the beautiful kimono-patterned curtain that hangs from the ceiling. It’s enhanced by illuminating fiber-optic and color-changing bar lights. Soon after you can turn your attention to the high-quality fare, which is presented exquisitely. Top sushi are the banzai roll (soft-shell crab) and aburi tuna roll, while a favorite teppan is the heart of palm tempura. Popular entrees are the grilled seafood (Tristan lobster, Atlantic salmon, black tiger shrimp and scallops), grilled kurobuta pork and wagyu garlic sirloin steak.

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Waikiki Beach Walk, 226 Lewers St., second floor; 924-1555; kai-wa.com. Lunch, dinner. $$$-$$$$

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KAKAAKO KITCHEN

Kakaako Kitchen is known for being a gourmet plate lunch establishment, so you know you’ll be walking away with a quality meal in your takeout container. Executive chef Russell Siu’s selection of local dishes includes beef stew, hamburger steak and furikake tempura catfish. Recently added menu items are the ultimate moco (thinly sliced wagyu beef instead of hamburger) and Korean style beef wrap (thinly sliced marinated beef, kim chee, marinated vegetables and lettuce with Sriracha aioli in a spinach wrap). The restaurant once again is holding its “12 Months of Giving” campaign during which sales from a featured monthly dish will be given to a designated nonprofit organization.

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Ward Centre; 596-7488; kakaako kitchen.com. Lunch, dinner. $$

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KALAPAWAI CAFE

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KAN ZAMAN

Find well-executed Mediterranean classics at Kan Zaman. At lunch, that means kebab, lamb sausage and ground-beef sandwiches. For dinner, think shawarmas and kebabs, and the Mezza Sampler that can also serve as hearty entree for a vegan, with hummus, baba ghanoush, taktouka (cooked tomato salad) and warak enab (stuffed grape leaves). Meanwhile, the lamb tagine, a braised shank served with white beans, sticks to the bones. Baklava and an orange blossom cheesecake are among desserts.

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1028 Nuuanu Ave.; 554-3847; kanzamanhawaii.com. Lunch, dinner. $$-$$$

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KOKO HEAD CAFE

Executive chef/owner Lee Anne Wong has appeared on many of the popular food/cooking shows, from “Top Chef” to “Iron Chef America” to “Unique Eats” to “Chopped.” The New York native decided a few years ago to make Honolulu the site of her first restaurant. Top items at this brunch-only establishment are the Cornflake French Toast (Billionaire’s Bacon, creamy black pepper maple and frosted flake gelato), Koko Moco (Maui Cattle Co. beef patty, garlic rice, mushroom gravy, sunny-side-up egg and tempura kim chee) and “Dumplings All Day Wong.” The dumplings change daily with the breakfast variation (maple Sriracha sausage, bacon sage gravy and maple Tabasco sauce) being the most popular.

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1145C 12th Ave., Kaimuki; 732-8920; kokoheadcafe.com. Breakfast, lunch. $$

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KONA BREWING CO.

For those who go to Kona Brewing Co. and wonder what beer would go best with their meal, let the restaurant’s “Beer Pairing 101” be your guide. Here are a couple of the chart’s recommendations: Castaway IPA or Kua Bay IPA (hoppy beers) go well with spicy food, and roasted malty beers pair with barbecue dishes. After all, what’s a good meal without a matching beverage? Top hand-tossed pizzas are the Captain Cook (Canadian bacon, Portuguese sausage, pepperoni) and bacon cheeseburger. Favorite entrees are the Mana Grill (shoyu ginger chicken, kalua pork with cabbage and sausage) and sesame-crusted ahi. Top beers are the Big Wave Golden Ale, Fire Rock Pale Ale and Longboard Island Lager.

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Koko Marina Center, 7192 Kalanianaole Highway, Hawaii Kai; 396-5662; konabrewingco.com. Lunch, dinner. $$-$$$

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KONA KAI SUSHI

Kona Kai Sushi is known for its omakase, which roughly translates in Japanese to “I’ll leave it up to you.” Customers sit down and entrust the chef to prepare and serve a delicious assortment of sushi. The method usually is quite pricey, but trust us, the experience is worth it. Expect to get the best cuts of ahi along with lobster, baby calamari, scallop, salmon, ikura and specialty items. Top sushi on the set menu are the tuna trio and oyster trio. The baked South African rock lobster tail also is a hit. Same-day reservations are often accepted for omakase.

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3579 Waialae Ave., Kaimuki; 594-7687. Dinner. $$-$$$$

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KUA AINA

Burger joints abound, but outside of curiosity, there’s really little need to seek out the new when a classic continues to deliver. That’s the case with Kua Aina, where burgers are freshly grilled and juicy, and the fries are homemade. Decide between 1/3- and 1/2-pound burgers, fresh toppings, and a variety of cheeses and buns. Non-burger offerings include pastrami, tuna, teri chicken, mahimahi, grilled ahi, roast beef and roast turkey sandwiches.

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66-160 Kamehameha Highway; Haleiwa; 637-6067 • 4480 Kapolei Parkway, Kapolei; 674-4031. kuaainahawaii.com. Lunch, dinner. $

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L & L Hawaiian Barbecue

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LA CUCINA RISTORANTE ITALIANO

Owner and chef Don Truong was introduced to Italian cuisine while visiting a Sicilian friend in Texas every summer while growing up. He served as a waiter while working toward his business degree at UH, switched gears and studied culinary at KCC, then opened La Cucina Ristorante Italiano a short time after. Top antipasti are the burrata (creamy cow’s-milk cheese made with bits of mozzarella) and crostini al porcini (grilled bread topped with fresh mozzarella and porcini mushrooms). Favorite pastas are the Trenette Norcina (homemade Italian sausage) and the Trenette Bolognese. The braised oxtail is a popular entree.

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725 Kapiolani Blvd.; 593-2626; lacucinaristoranteitaliano.com. Dinner. $$$

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LA MER

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LA TOUR CAFE

La Tour Cafe’s macarons, a light, fluffy cookie of French origin, are attractive to the eye and palate. There are about 20 varieties of the delicious treats with top choices being the red velvet, blueberry cheesecake, birthday cake (cream cheese base) and Fruity Pebbles. The last two were flavors of the month earlier this year and were so popular they were added to the permanent menu. Before going for the macarons, dine on the Kobe French dip sandwich, La Tour burger (wagyu beef) or the bacon jalapeno cheddar burger (wagyu beef). A wide selection of soups, salads and flatbread pizzas are also on the menu.

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

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LE BISTRO

One thing’s for sure when you dine at Le Bistro: The food on the plate will always be impeccably prepared. In fact, because chef-owner Alan Takasaki insists on consistency and quality, the restaurant’s menu of classic and modern French-inspired dishes hasn’t changed much since it opened in 2001. And that’s just fine with loyal diners, who stop in regularly for their favorites such as the French onion soup, Beef Quartet and apple tarte tatin. The lineup reflects influences from early in Takasaki’s career when he worked in France and then Germany during the 1980s. The quaint venue is comfortable yet formal enough to celebrate special occasions, and the waitstaff enhances the experience with its attentive, knowledgeable service. Other recommendations: wine-braised short ribs, rack of lamb, escargot and tartare of ahi.

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Niu Valley Shopping Center, 5730 Kalanianaole Highway; 373-7990. Dinner. $$$$

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LEGEND SEAFOOD RESTAURANT

In 2012, CNNgo.com named this Hong Kong Cantonese-style establishment one of the 50 best Chinese restaurants in the United States. Patrons are encouraged to show up early for dim sum, which includes deep-fried taro puffs, bao (steamed, stuffed dumplings), chicken feet and egg custard tart. Needless to say, there are savory seafood dishes here with numerous lobster, crab, prawn, clam and fish dishes to choose from. You also can’t go wrong with any of the vegetarian, pork, beef, chicken and noodle items. For big parties, a banquet menu is available.

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Chinatown Cultural Plaza, 100 N. Beretania St.; 532-1868; legendseafoodhonolulu.com. Lunch, dinner. $$

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LILIHA BAKERY AND COFFEE SHOP

Liliha Bakery and Coffee Shop is home of the island’s famed Coco Puff. Between 4,800 and 7,200 of these delectable delights, which are filled with chocolate pudding and topped with chantilly frosting, are sold daily, according to the restaurant’s website. A Green Tea Coco Puff also is available as well as the chocolate-topped ice cream puff. Of course, there is a nice selection of cakes, pies and pastries. Both locations crank out fluffy pancakes for breakfast and local favorites such as grilled mahimahi, beef stew and hamburger steak for lunch and dinner.

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515 N. Kuakini St.; 531-1651 • 580 N. Nimitz Highway; 537-2488; lilihabakeryhawaii.com. Breakfast, lunch, dinner, late night. $-$$

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LITTLE SHEEP MONGOLIAN HOT POT

Customers fill out an order sheet to narrow down the 60 or so selections available on the hot pot menu. The most popular meat/seafood items are the lamb shoulder, Angus beef, tiger shrimp and fish fillet. There also are multiple vegetable and tofu dishes, and original and spicy broths that contain nearly 36 herbs and spices. The buffet is available for lunch and dinner from Monday through Thursday. From Friday through Sunday, there is only a lunch buffet. Top side dishes are the Mongolian kim chee, cucumber salad and an assortment of barbecue skewers. A great dessert is the pumpkin cake.

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Ward Centre; 593-0055; littlesheep hotpot.com. Lunch, dinner. $$-$$$

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LITTLE VILLAGE NOODLE HOUSE

This Chinatown restaurant blends the cooking styles of Northern Chinese and Hong Kong cuisines. The pot stickers (pan-fried dumplings) are a popular choice to start off your meal. Of course, there is an impressive lineup of seafood, meat, poultry, rice, noodle and vegetarian dishes. Top choices are the honey walnut shrimp, salt-and-pepper pork chop, orange chicken, garlic eggplant, steamed fish fillet and mu shu pork, assembled by the server tableside. New items are the garlic butter steamed Kauai prawn, king oyster mushroom with baby spinach and barbecue pork rib. No MSG is used in the cooking. Bonus: Free parking — around 20 stalls — is available in a part of downtown which usually is very crowded.

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1113 Smith St.; 545-3008; littlevillage hawaii.com. Lunch, dinner. $$

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LIVESTOCK TAVERN

Livestock Tavern offers American cuisine to complement its sister restaurant Lucky Belly, which is across the street in Chinatown. Sandwiches dominate the lunch menu — try Maine lobster roll (it features brown butter hollandaise on the fall menu). For dinner, customer favorites are the Tavern burger (served with bacon onion marmalade, Gruyere cheese, frisee, tomato and brioche), herb-roasted chicken and smoked prime rib. Lunch is walk-in only and reservations are required for dinner. Livestock’s menus, including cocktails, change every three months.

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49 North Hotel St.; 537-2577; live stocktavern.com. Lunch, dinner. $$$

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LUCKY BELLY

Lucky Belly offers mostly Asian fusion cuisine with an emphasis on ramen. The pork belly bao is a popular appetizer, the uni gnocchi is a top entree and a favorite ramen among the five offered is the Belly Bowl (pork belly, bacon and sausage). The soy ginger beef cheeks and the miso-braised pork belly are new to the menu. Dinner is served until midnight. Lucky Belly also has a take-out window that offers $5 dishes from 10 p.m. to 2:30 a.m., Thursday through Saturday. “The Window’s” rotating menu offers items not available inside the restaurant such as sandwiches, wraps and beef stew.

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50 N. Hotel St.; 531-1888; luckybelly.com. Lunch, dinner, late night. $-$$

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LUIBUENO’S MEXICAN & LATIN CUISINE

Owner Luis Silva loves food and surfing, so he has the best of both worlds: he owns a restaurant on the North Shore. Top selections are the seafood paella (saffron rice, chicken, chorizo, scallops, shrimp, mussels, clams and calamari), San Felipe-style, beer-battered mahimahi tacos and blackened ahi tacos. A new item is the seared ahi sashimi, which is accompanied by a hibiscus cream sauce. There is a wide selection of margaritas, Latin classics and tequilas. Keep an eye out for a soon-to-open Kapolei location in the Ka Makana Alii shopping center. Corn tortillas and torta bread will be baked there and driven to the Haleiwa location.

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Haleiwa Town Center, 66-165 Kamehameha Highway; 637-7717; luibueno.com. Lunch, dinner, late night. $$-$$$

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M.A.C. 24/7 RESTAURANT + BAR

This futuristic-looking diner opened in 2006 with a midnight party and hasn’t stopped since, with plans to fete its 10th anniversary this December. Open ‘round the clock serving a full menu of Hawaii-fusion “Modern American Cuisine,” it’s especially sweet for late night. The specialty here is all-day breakfast and gourmet comfort food. Breakfast hits include the BBQ Kalua Pulled Pork Eggs Benedict, the loco moco, the red velvet pancakes with maple- bourbon glaze, and the ginormous M.A.C. Daddy pancakes that took down “Man v. Food” host Adam Richman in 2007. Varieties include the Hawaiian (pineapple, coconut, mac nuts, haupia cream) and the Elvis (bacon, banana, peanut butter drizzle). Other popular dishes: mini ahi poke tacos, seven-cheese mac and cheese, Thai kalbi steak salad, and the M.A.C. Aloha mix plate of grilled teri chicken, kalbi, seared ahi and fried rice.

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Hilton Waikiki Beach Hotel, 2500 Kuhio Ave.; 921-5564; mac247waikiki.com. Breakfast, lunch, dinner, late night. $$$

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MAGURO-YA

As its name implies, Maguro-Ya is all about the maguro, or tuna. You can have it raw as sashimi, sushi or poke; seared; breaded and deep-fried; grilled or in nabe. Chef-owner Goro Obara, going on 16 years at his Kaimuki establishment, is passionate about serving the freshest local ahi, handpicking his fish each morning at the market and showcasing different cuts. Sample the red meat of the sea in signature offerings such as the maguro iroiro, an assortment of tuna sushi; the magurozukushi teishoku, a meal set with ahi three ways; and the popular poke don, with sea asparagus, vegetables, macadamia nuts and sesame-shoyu dressing. But Maguro-Ya also serves other traditional Japanese fare, and does it well. Customers love the karei karaage, a whole deep-fried flounder, so tender you can eat it bones and all; the melty miso butterfish; the chawanmushi; and the savory warm custard, served only at dinner.

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3565 Waialae Ave., Kaimuki; 732-3775; maguro-ya.us. Lunch, dinner. $$

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MAHALOHA BURGER

Mahaloha Burger is a strong contender on the Oahu burger scene, offering ono, juicy burgers with local flair. How local? You can even opt for rice instead of a bun. Jesse Aguinaldo’s startup prides itself on using fresh, never frozen, free-range Big Island beef with no hormones or antibiotics. Patties come as a third-pound “single” or a half-pound “double,” cooked medium with a hint of pink. Popular burgers include the Mahaloha (a classic cheeseburger deluxe), the Avocado Swiss, the Blue Cheese Bacon and the Banzai BBQ (onion rings, pickles, cheddar, barbecue sauce, coleslaw). Folks also love the teri burger with grilled pineapple, the loco moco burger and its hot dog counterpart, the chicken katsu burger, the chili cheese dog, the turkey and salmon burgers — the list goes on. Round out your meal with a side order of Parmesan-pepperoni fries, sweet potato fries, onion rings or tater tot nachos. At the Kailua location, you can wash it all down with a beer, with four kinds on tap.

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Royal Hawaiian Center; 926-6500 • 143 Hekili St., Kailua; 263-2777; mahalohaburger.com. Lunch, dinner. $

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MAHINA & SUN’S

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MAILE’S THAI BISTRO

Maile Sengoura grew up in the kitchen, helping to cook the cuisines of Thailand and Laos. With many restaurateurs in the family, she wanted to spread her wings too, so she opened Maile’s Thai Bistro in Hawaii Kai Towne Center in 2009. The bistro serves all your tasty Thai standards such as curries, pad thai, satay, green papaya salad, stuffed chicken wings, larb and tom kha as well as more unique dishes like a Thai basil bruschetta, a Thai basil mozzarella salad, beef sashimi (slices of rare top round with onions and a chili soy sauce), and, for dessert, a Thai crepe with ice cream. Happy hour, 3-6 p.m. daily, offers $6 pupu including pork jerky (strips of pork marinated in Thai spices, deep-fried and served with shoyu vinegar sauce) and spring rolls and discounted beers, wines and martinis.

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Hawaii Kai Towne Center, 333 Keahole St.; 394-2488; mailesthaibistro.com. Lunch, dinner. $$-$$$

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MAMA’S FISH HOUSE

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MARIPOSA

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MEI SUM DIM SUM

Craving dim sum for dinner and on a budget? You’re in luck at Mei Sum, where the Hong Kong-style delectables are served all day, hot and fresh, at fair prices. No wonder Mei Sum is the go-to dim sum spot for many. Popular items include the deep-fried garlic eggplant and soft-shell crab, shrimp dumplings, pork shu mai, chicken feet, pan-fried turnip cakes, look funn and meat-stuffed mochi rice. There’s also a wide selection of entree-sized beef, poultry, seafood, vegetable, noodle and rice dishes.

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1170 Nuuanu Ave.; 531-3268. Breakfast, lunch, dinner. $

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MERRIMAN’S

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MICHEL’S

Michel’s at the Colony Surf impeccably melds old-time romance with fresh island flair. Haute French cuisine and classic tableside service is the name of the game, but there’s something a little more — with your chateaubriand, an oceanfront Waikiki sunset; with your foie gras, pineapple-sauced local veggies; with your escargots Bourgogne, live Hawaiian slack-key guitar by Grammy winner Jeff Peterson. Executive chef Eberhard “Hardy” Kintscher, at the helm since 2000, uses his formal French cooking training alongside international inspiration and quality local ingredients including Kualoa Ranch prawns and oysters and Big Island abalone. For example, pan-seared scallops mingle with coconut-saffron sauce and macadamia nuts, Duck a L’Orange pairs with braised red cabbage and a potato blini, and tartare incorporates yellowfin ahi, tobiko and ogo.

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2895 Kalakaua Ave; 923-6552; michelshawaii.com. Dinner. $$$$

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MILLION POCHA

Million has been serving up Korean barbecue and other classic dishes at 626 Sheridan St. since 1989, enough time for another generation to reinvent the Korean restaurant. Enter Million Pocha, which defines itself as a Korean tapas bar. It’s close to the original Million, which shares a family history, but it’s not your father’s restaurant. K-pop videos provide an endless loop of androgynous boys and sound-alike girls with short skirts and suggestive dance moves while you chow down on spicy chicken foot soup and spicy pig’s feet. Also among the best offerings are a generous bowl of tteokbokki, tubular rice cakes in spicy sauce and kochujang-marinated pork ribs served on a hot platter with a pool of bubbling cheese. Hangover soup is just the thing for late-nighters.

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1340 Kapiolani Blvd.; 941-1102. Dinner, late night. $$$

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MILLION RESTAURANT

Korean barbecue cravings are well satisfied at this dependable yakiniku eatery, serving a breadth of delicious Korean dishes at fair prices since 1989. Choose from meat sets to cook at your table with friends or family or avoid the smoke by ordering ready-made favorites like meat jun and kalbi. Banchan, the little side dishes accompanying entrees, are fresh and delicious, including kim chees, creamy potato salad and savory egg custard. To refresh, try the bi bim naeng myun, chewy buckwheat noodles served cold with spicy sauce, hard-boiled egg, cucumber, kim chee and a few slices of meat and apple. Small bowls of seaweed soup and sweet ginger- rice drink start and end meals, a nice touch.

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626 Sheridan St.; 596-0799. Lunch, dinner, late-night. $$-$$$

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MISSION SOCIAL HALL AND CAFE

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MITCH’S FISH MARKET & SUSHI BAR

This sushi hot spot, established in 2004 by seafood businessman Craig Mitchell, specializes in top-notch toro, live lobster and abalone, and a variety of fresh fish from all over the world. Longtime head chef Masa Murakami goes to the fish market every morning to pick the day’s selection. Omakase here typically runs diners about $50-$100, offering kampachi, Japanese bluefin tuna and local snapper among its rotating delights. Other popular items: New Zealand oysters by the dozen, grilled lobster dynamite, salmon belly and hamachi kama. It’s BYOB.

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524 Ohohia St.; 837-7774; mitchs sushi.com. Lunch, dinner. $$$-$$$$

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MOLLY’S BBQ & SEAFOOD

Traditional Texas barbecue and other Southern specialties make Molly’s a must when in Wahiawa — and, now, Barbers Point, at the Barbers Point Golf Course, serving the same menu and a bonus of alcohol (beer, wine, well drinks). A giant smoker outside the Wahiawa restaurant renders ribs, brisket, chicken, pork and sausage flavorful and tender. Round them out with sides such as fried okra, cornbread, collard greens, cowboy beans and coleslaw. Other Southern specialties include fried chicken, catfish, gumbo and jambalaya. Molly’s latest focus is seafood. Check out the crab boils and the Cajun barbecue shrimp, sauteed with spices and butter.

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23 S. Kamehameha Highway, Wahiawa; 621-4858 • Barbers Point Golf Course, 2249 Essex Road, Kapolei; 621-4858; fb.com/mollysbbqand seafood. Lunch, dinner. $$

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MONKEYPOD KITCHEN BY MERRIMAN

Peter Merriman was happily settled on Maui and the Big Island when in 2013 he decided to give Oahu diners some love, opening Monkeypod Kitchen at the Ko Olina resort. A Hawaii Regional Cuisine pioneer, Merriman is a walk-the-talk advocate for local farms who does fabulous things with their produce and meats. Perpetual top choices are the luscious and squishy Pumpkin Patch Ravioli (stuffed with roasted squash), fish or bulgogi pork tacos, wood-fired pizzas, specialty salads and saimin loaded with toppings. As it’s a popular visitor hangout that’s often packed, locals have learned to target daily pau hana and weekend brunch hours for lower prices and less congestion.

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Ko Olina Station, 92-1048 Olani St.; 380-4086; monkeypodkitchen.com. Lunch, dinner. $$-$$$

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MORIMOTO WAIKIKI

You always gotta wonder about a celebrity chef’s restaurant — will the meal be worth the star-studded price, or is the chef a Food Network creation of fluff and show? Masaharu Morimoto delivers in his elegant, cool white Waikiki showcase. Everything served here is bold yet balanced, presented with artistry yet no fuss or bother. Recommended: the chef’s signature ahi poke with balls of mozzarella cheese and avocado-wasabi “sorbet,” wagyu carpaccio, Ishi Yaki Buri Bo (hamachi seared at the table in a hot stone pot), Seafood Toban Yaki (a sake-miso broth packed with lobster, crab, mussels, clams and scallops). Bonus: On Friday nights, the restaurant has a fabulous fireworks view.

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Modern Honolulu, 1775 Ala Moana Blvd.; 943-5900; morimotowaikiki.com. Lunch, dinner. $$$-$$$$

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MORIO’S SUSHI BISTRO

If you dream of sushi, you likely won’t mind the often monthslong wait for a reservation at this 18-seat hole-in-the-wall, serving some of the freshest fish in town. How fresh? Still moving, in the case of the live lobster sashimi, its body presented beside its tail meat. Chef Morio Arime, a Japan fish importer by day, offers a killer omakase including that showstopper and its part II: the head and claws in an umami-licious miso soup later. Don’t forget to BYOB. (Morio and staff won’t object to you sharing with them.)

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1160 S. King St.; 596-2288; morio­sushibistro.com. Dinner. $$-$$$

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MORNING GLASS COFFEE + CAFE

This little open-air cafe in Manoa is always bustling, serving world coffees and fun breakfast and lunch items. Each cup of coffee is brewed to order; choose from five or six coffees a day, including in-house-roasted Hawaii coffees and roasts by Stumptown and Four Barrel. Local ingredients — Kalei eggs, Big Island beef and milk, Shinsato Farm pork and Oahu fruits, greens and lehua honey — factor throughout the menu, which pioneers tasty mashups like Macaroni + Cheese Pancakes (aged Vermont cheddar, served with maple syrup), Cheeseburger Pancake (grass-fed Kulana beef, onion, spicy mayo, cheddar inside; topped with arugula) and Oatmeal Brulee (spiced steel-cut oats with caramelized brown sugar and fruit). Second location: Morning Glass Coffee + Pastry Bar, open 8 a.m.-4 p.m. weekdays inside home furnishings store Fishcake in Kakaako.

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2955 E. Manoa Road; 673-0065 • Inside Fishcake, 307C Kamani St., Kakaako; 366-1525; morningglass coffee.com. Breakfast, lunch. $-$$

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MORTON’S THE STEAKHOUSE

From its sizzling Porterhouse and filet mignon cuts to its legendary molten Hot Chocolate Cake and clubhouse ambiance, Morton’s is synonymous with steakhouse class. This Chicago-born corporation has dozens of restaurants across the U.S. and around the world, striving to serve the “best steak anywhere,” using only USDA prime cuts. The Honolulu location is beloved for special occasions as well as weekday happy hour (4-6:30 p.m.), when there are tantalizing pupu such as filet mignon sandwiches, hot crab artichoke dip, crabcake BLTs and Parmesan truffle matchstick fries.

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Ala Moana Center; 949-1300; mortons.com/honolulu. Dinner. $$$$

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MURPHY’S BAR & GRILL

Don Murphy, the owner of this Irish-style pub, is a big supporter of University of Hawaii athletics, so this is a good place to catch the big game. While the teams’ performances might not always be stellar, the food and drink at Murphy’s will be. The Gaelic steak and shepherd’s pie (lamb and vegetables) have been featured on the Food Network’s “Diners, Drive-Ins and Dives.” Other classics are the corned beef and cabbage, and fish ’n’ chips. There also is a satisfying lineup of appetizers, salads and sandwich/burgers. As far as drinks, few establishments can rival the wide selection of domestic and imported beers, liquor, wines and specialty cocktails.

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2 Merchant St.; 531-0422; murphyshawaii.com. Lunch, dinner. $$

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MW RESTAURANT

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MY CAFE

Like Benedicts? Love pancakes? My Cafe specializes in both, as well as a wide selection of other breakfast dishes and sandwiches. It has brought quality breakfast service to Kapolei, driven by locally sourced ingredients that give everything a boost of freshness. New lunch entrees: kalbi short ribs, smoked pork chops with guava-barbecue glaze, grilled salmon with lomi tomato and garlic chicken wings.

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563 Farrington Highway, Kapolei; 200-5737; mycafehi.com. Breakfast, lunch. $-$$

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NANZAN GIROGIRO

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NICO’S PIER 38

Fresh fish has always been synonymous with Nico’s, the place for quality eats straight from the fish auction, though Nico’s has evolved through the years from a tiny plate lunch spot to an airy, contemporary restaurant complete with waterside lanai, full bar and fish market. Chef-owner Nico Chaize applies the same philosophy — use the freshest ingredients, serve them simply — to his Hawaii cooking as he did in his native Lyon, France. Nico’s menu runs the gamut from burgers and plate lunch staples — including Nico’s ever-popular furikake pan-seared ahi — to fresh-catch preparations worthy of a white tablecloth. Recent examples: garlic basil panko-crusted opah with truffle lobster cream sauce; pan-seared opah with fennel tomato sauce over saffron rice. Check out Nico’s adjacent fish market for excellent pokes and smoked fish.

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1129 N. Nimitz Highway; 540-1377; nicospier38.com. Breakfast, lunch, dinner. $$-$$$

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NOBU WAIKIKI

After nearly a decade at the Parc Waikiki, the curtain is about to drop on Nobu Matsuhisa’s signature “New Style” Japanese cuisine at Nobu Waikiki. A favorite for both locals and visitors, the restaurant will soon call Kakaako home once the new Waiea luxury condominium opens in Ward Village. The best way to experience Nobu is through one of four omakase tasting menus, but don’t be afraid to supplement with specials or tried-and-true classics. Executive chef Matt Raso has done a fine job maintaining a level of comfortable familiarity while also introducing new menu items since his arrival from Nobu Dallas in 2014. Raso’s take on kurobuta pork belly, served with a spicy miso sauce, is a must, as are the many types of ceviche, tiradito (Peruvian-style carpaccio) and seafood tartare. And if you see the King Crab Black Truffle on the menu in all of its oven-roasted, truffle- crusted glory, treat yourself!

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2233 Helumoa Road; 237-6999; noburestaurants.com/Waikiki. Dinner. $$$$

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NOOK NEIGHBORHOOD BISTRO, THE

It may be little and all of 2 years old, but this rustic-modern eatery hidden in Puck’s Alley has carved a firm niche in Honolulu cravings with its playful “new American” cuisine, Hawaii-style. They had us at mochiko chicken and waffles with bacon maple syrup. Globe-trotting gastronomes Hailey Berkey and Anicea Campanale started the Nook as an all-day breakfast spot with fellow food-service professionals in mind, but they’ve since grown, adding dinner, late night and a full bar in the last year. That also means fun new cocktails, including boozy bubble teas and espresso in the morning. Local ingredients shine in dishes such as a Hamakua mushroom egg scramble, Kahuku papaya ginger pancakes and Shinsato pork sausage by day; by night, Kauai shrimp cioppino and ceviche, and Big Island beef pastelone. Other must-tries include Okinawan sweet potato gnocchi in sage browned butter; pork belly eggs Benedict; Orange Green Tea Chicken (fried Jidori chicken, Sexpot green tea, fried garlic, chilies); polenta fries (with balsamic reduction and blue cheese).

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1035 University Ave.; 942-2222; thenookhonolulu.com. Breakfast, lunch, dinner, late night. $$-$$$

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OLIVE TREE CAFE

This charming Greek bistro going on 22 years proves the best things in life are simple and authentic. Every night, the stringed lights and music turn on and folks clamor at the counter for a taste of the fresh Mediterranean fare, bringing bottles of wine and cash (BYOB, no credit cards). Savas Mojarrad keeps the menu short but sweet. Choose from three platters: souvlaki (marinated, grilled kebabs in New Zealand lamb, organic chicken or fresh fish), shaorma (spicy ground lamb patty) and falafel (spicy veggie balls), all served with warm pita, tzatziki or tahini sauce, and salad. Round it out with an appetizer — hummus, baba ghanoush (smoky eggplant spread), taramasalata (a caviar spread) and stuffed grape leaves among the seven offered — Greek salad, or egg-lemon soup. Go early to snag a table and the daily special, which has included braised lamb shank and chicken saffron.

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4614 Kilauea Ave., Kahala; 737-0303. Dinner. $-$$

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ONO HAWAIIAN FOODS

If you want to time-warp to old Hawaii, this little Kapahulu hole-in-the-wall will do the trick. Classic Hawaiian fare — lau lau, kalua pig, lomi salmon, squid luau, chicken long rice, pipikaula, poi, poke, tripe stew, haupia, salt meat watercress, naau puaa (pig intestines and luau leaves) — is still served on retro green dishes, and the walls are plastered with yellowed celebrity photos and memorabilia. Be prepared to wait for one of the 10 or so small tables, and bring cash (no cards taken here).

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726 Kapahulu Ave.; 737-2275; onohawaiianfoods.com. Lunch, dinner. $-$$$

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ORCHIDS

Halekulani’s casual-elegant restaurant (less formal than La Mer, but still has a dress code) is legendary for its Sunday brunch, an exquisite buffet with gorgeous oceanside and Diamond Head views, priced at $69 for adults. The spread includes a carving station with at least three kinds of roasts, sometimes featuring a whole suckling pig and prime rib; freshly baked desserts including the hotel’s famous coconut cake; an omelet station; a fresh catch of the day; poke and sashimi. Orchids also serves breakfast, lunch, afternoon tea and dinner.

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Halekulani, 2199 Kalia Road, Waikiki; 923-2311; halekulani.com. Breakfast, lunch, dinner. $$$$

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PAH KE’S CHINESE RESTAURANT

Gourmet desserts and locally sourced fusion cuisine? Yes, Pah Ke’s is not your typical family-style Chinese restaurant. Most of its 180 menu items are tasty Hong Kong-style Cantonese dishes such as kau yuk (pot roast pork belly), spicy Mongolian beef, beef chow funn and roast duck. Do try the crispy fried Kaneohe taro stuffed with duck. But there’s also Raymond Siu’s “Chinese-Hawaiian Cuisine” house specialties, such as stir-fried scallops and asparagus with dried scallop chili paste and crispy spinach; fresh Kahuku prawns in various preparations; braised short ribs with Kona coffee spice rub; and a salad of Hamakua tomatoes, Waianae goat cheese and macadamia pesto. Save room for the stunning desserts engineered by Siu, echoing his experience at Halekulani, Alan Wong’s and Roy’s. Beloved favorites include: soy milk custard with fresh vanilla bean, fruit and mango sorbet; Chocolate Decadence with gold leaf; and lilikoi chiffon cake.

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46-018 Kamehameha Highway, Kaneohe; 235-4505; pahke.com. Lunch, dinner. $-$$

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PAINA CAFE

Touting itself as the “home of the original poke bowl,” Paina Cafe offers the convenience of customizable poke creations. You can choose from at least seven types of poke including spicy, limu, salmon and tofu; from beds of white or brown rice or salad; and from toppings such as taegu, kim chee, nori, tempura flakes, natto, masago, pickled onions, takuan and yamaimo. The luau- worthy Hawaiian Poke Bowl’s even got kalua pig and lomi salmon. Or take it easy on the decisions with a signature bowl such as the Seared Ahi Bowl or Poke Crunch Bowl. If you’re not feeling poke, there’s also a plethora of sandwiches, salads and plate lunches to choose from. Steak and shrimp skewers, smoked marlin salad sandwich, Nicoise salad with ahi or salmon, pastrami and Swiss, and a lamb/beef gyro are some of the choices. To end on a sweet note, choose from smoothies, teas and Italian sodas, espresso drinks, chais, gelatos, acai bowls and baked goods.

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Multiple locations. Lunch, dinner. $

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PANCAKES & WAFFLES

Bless Jason and Juli Sung for not only satisfying his mainland craving but sharing it with the rest of us: sweet and savory fried chicken and waffles (with brown or country gravy, if you so desire, but the honey butter is No. 1). But that’s just the main act at their shrine to breakfast. There’s all manner of pancakes (butterscotch and chocolate chip, apple caramel, ham and cheese), waffles (cinnamon and sugar (aka Churro), strawberries and cream, cheese, and even one with slices of bacon baked inside), eggs Benedicts, loco mocos, omelets, sweet crepes, and French toast. Eggs and meat round out the breakfast menu. Then there are burgers, sandwiches and plate lunches. The Sungs and crew deliver them all at warp speed, aiming to comfort with generous portions, hot and fresh. The Dillingham location is open until 2 p.m., while the Waimalu restaurant serves the breakfast-for- dinner crowd through 9 p.m.

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City Square Shopping Center, 1284 Kalani St., Dillingham; 847-7770 • Waimalu Plaza Shopping Center, 98-1277 Kaahumanu St., Aiea; 200-7556; pancakesandwaffleshawaii.com. Breakfast, lunch, dinner. $

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PANYA BISTRO

Panya has been a dependable source of Asian and American comfort food and luscious baked goods for nearly 20 years, run by sisters Annie and Alice Yeung. Its latest incarnation is a stylish indoor-outdoor cafe in the upscale Hokua building near Ward Village, serving breakfast, lunch and dinner, along with a full bar offering signature fresh-fruit cocktails and a bakery case of the renowned cakes and pastries. The menu boasts variety ranging from noodles, curries and stir-fries to burgers, pastas and salads. Best things to eat include: the signature Japanese cheesecake with creme anglaise; Thai-style steak salad; seafood laksa (a Malaysian and Singaporean noodle soup with coconut-curry broth); spicy Thai basil chicken noodle soup; spicy wontons; fried baby octopus.

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Hokua, 1288 Ala Moana Blvd.; 946-6388; panyabakery.com. Breakfast, lunch, dinner. $$-$$$

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PEARL, THE

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PIEOLOGY

The concept of this pizza chain is DIY, with customers pointing out as many preferred toppings as their hearts desire while pizza makers place them on 11-1/2-inch prebaked crusts. After just a few minutes in the industrial oven, piping hot pies are ready to go. Not quite artisan, but highly satisfying and efficient — not to mention affordable at just under $11 a pizza. Pieology also assembles dinner salads in the same fashion and offers dessert pizzas for under $4.

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Aina Haina Shopping Center, 820 W. Hind Drive; 377-1364; pieology.com. Lunch, dinner. $

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PIG & THE LADY, THE

Andrew Le’s Vietnamese fusion brainchild has exploded into the culinary stratosphere since its brick-and-mortar opening in Chinatown in November 2013, even catching the eye of the national foodie scene and garnering Le a James Beard award nomination. Le and family offer a constantly changing menu reflecting seasons, family heritage and modern madcap. Classics that first made patrons fall head-over-hooves for P&L are still packing them in, too — the kaffir-fragranced Laotian Fried Chicken, the P&L Pho (with smoked bacon, soft egg, 12-hour brisket, Tokyo negi, fried shallots, coriander, pickled chili and a richly flavored broth) and the Pho French Dip (roast brisket with basil chimichurri, cilantro, house barbecue sauce) among them. Coming this fall: Piggy Smalls, in the old Kua Aina space at Ward Village, serving breakfast fare daylong as well as the mother ship’s greatest hits.

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83 N. King St.; 585-8255; thepigandthelady.com. Brunch, lunch, dinner. $$-$$$

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PINEAPPLE ROOM, BY ALAN WONG, THE

This Ala Moana Center cafe is a cousin to Alan Wong’s flagship King Street restaurant, but one with its own identity — a more casual venue, but with dishes that do well by the renowned chef’s commitment to locally sourced deliciousness. At lunch the menu focuses on sandwiches, with favorites being the burger and Kim Chee Reuben. Dinner choices turn to generous plates of kurobuta pork chop katsu and the delightful furikake-crusted salmon with ochazuke risotto that has been on the menu from the start. Another highlight can be found among appetizers: a tomato and watercress salad made with local fruit, north shore tomatoes, Big Island goat cheese and ume dressing. A dish that truly speaks for the Wong Way.

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Macy’s Ala Moana Center, third floor; 945-6573; alanwongs.com. Lunch, dinner. $$-$$$

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PINT+JIGGER

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PIONEER SALOON

Kooky and endearing, this Western-themed curiosity is actually a plate lunch eatery. Nevermind the cacti and horned animal heads. Japanese sensibility is taken to local favorites like chicken katsu, grilled ahi, hamburger steak, shoyu chicken and teri beef. But there are also very Japanese choices like ginger pork, croquette curry, grilled shio saba (salted mackerel) and eel don. You can even add natto or boiled egg to anything for $1. More unique plate-lunch options include beef tongue stew, deep-fried baby tako, pork hamburger katsu, and prime rib with au jus (weekends only). Uncommon rice choices are shiso wakame rice and multigrain with beans for $1 extra. The scoop of salad rotates between potato and pasta salad, with Nalo greens available too. Everything’s good, but here are some more popular ones: Cajun garlic shrimp; fried chicken (with garlic sauce, spicy mayo or ponzu); shrimp fry curry; furikake salmon katsu.

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3046 Monsarrat Ave., Kapahulu; 732-4001. Lunch, dinner. $-$$

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PLANTATION TAVERN

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REAL A GASTROPUB

Beer lovers in the know flock to this casual Ward Village tavern, a trove of international brews with 50 bottles, 37 rotating taps and two beer engines. The pub, which strives to be about real good food, drink and fellowship, has been open only four years but has won multiple honors calling it the best beer bar in Hawaii. Backstory: owner Troy Terorotua, a former beer buyer for Whole Foods and a professionally trained chef, saw a need for a craft-beer hub and searched almost three years for the ideal location. REAL complements the craft beers and cocktails with tasty tapas including Buffalo wing-style fried deviled eggs, beer-braised brisket poutine, dirty fries (bacon, pecorino, herbs, peppers), Sriracha bacon, pretzel bites with beer cheese fondue, and island fish and chips. Happy hour starts at 2 p.m. and runs till 6, offering a good selection of beers and some cocktails and food at discount.

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1020 Auahi St.; 596-2526; realgastro pub.com. Lunch, dinner, late night. $

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RESTAURANT DO-NE

The secret’s out on Do-ne. This small husband-and-wife operation (look for the blue awning heading mauka on Kalakaua Avenue in the Don Quijote neighborhood) offers amazing Japanese meals at affordable prices, and the feeling you’re in Japan. Japanese language fills the air and menus, hot tea is at the ready, food is exquisite, service courteous and efficient, and decor spare and tidy. Try the seafood don (chirashi), the marinated fried chicken, the fried squid, the Japanese-style pancake, the hamburger steak, the katsu don. Try anything. You can’t go wrong.

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1614 Kalakaua Ave.; 626-5782. Lunch, dinner. $$

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RESTAURANT KO

This contemporary izakaya offers Japanese fusion meals and tapas and the feel of an upscale home (it is a converted house, formerly the garlic restaurant Ninnikuya). Clean, bright design with private nooks opens out to an airy lanai with a tree growing through it. Japanese comforts include a wet hand towel to start and hot tea to end. Choose from dozens of dishes including lotus root manju in ankake sauce, snow crab cream gratin, gobo fries, foie gras risotto, butter-grilled Kona abalone, mentaiko spaghetti and deep-fried chicken gizzards. More delicate and refreshing bites include a daikon and mizuna salad with shiso and yuzu, thin lotus root chips, tsubugai (sea snail) with mekabu (gooey part of wakame), and wagyu tataki with ponzu. Late-nighters can enjoy happy hour starting at 10 p.m., when there are special menus with hearty bargains like steak with garlic rice, jumbo shrimp tempura nabeyaki udon, and Japanese-style bibimbap for about $13-$18, plus beer specials. Early birds can enjoy a special teishoku deals 5-6 p.m. featuring sashimi-and-tempura, steak, butterfish and other meal sets, about $15-$18.

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3196 Waialae Ave.; 888-5975. Dinner, late night. $$-$$$

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RESTAURANT KUNIO

The Kunio menu lists a mind-numbing 168 choices, most of them familiar to anyone who favors things Japanese. No fancy fusion at this place, it’s all classic dishes done especially well. Choose from traditional teishoku items, supplemented with sushi or a noodle dish. For those who can’t decide, “triple meals” offer generous portions of three options — just be sure your combo includes the light and delicious tempura. Sukiyaki is another great choice, as is Kunio Nabe, packed with seafood. And don’t forget the sushi, at least one order. It’s for your own good.

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Waikele Center, 94-799 Lumiaina St., Waipahu; 680-9188; restaurant kunio.com. Lunch, dinner. $$-$$$

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RICE PLACE, THE

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ROY’S

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RUTH’S CHRIS STEAK HOUSE

Don’t let the fact that Ruth’s Chris is a chain restaurant fool you. This upscale steakhouse delivers high-end fare and excellent service. Meat lovers will delight in the recently added bone-in options including the colossal 40-ounce, USDA prime Tomahawk, which is “well marbled for peak flavor.” Other new notable menu items include the fresh mozzarella and Kumato tomato salad with basil and aged balsamic glaze, and the rich and creamy lobster mac and cheese. Consider dining at the bar or in the bar area, the jovial atmosphere offers an alternative to the more formal dining room.

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Multiple locations; ruthschris.com. Dinner. $$$$

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RYAN’S GRILL

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