Sweet Home Glad fosters joy in Moiliili
Some people must experience an endorphin rush at Sweet Home Glad. How else can I explain my experiences with the restaurant’s friendly customers? Read more
The Weekly Eater
Shingo Katsura updates menu at Azure
New additions are coming to the menu at Azure restaurant, where Shingo Katsura has been appointed chef de cuisine. Read more
Cultures converge on Monsarrat at Cafe Morey’s
More fine-tuning is likely over time, but even as is, the varied menu plus inviting dining room make Morey’s a great addition to Monsarrat Avenue. Read more
Expand your knowledge of the Korean table at Bifa
Aspects of dining at Bifa Seafood restaurant may seem strange to those whose only experience of Korean cuisine is via local fast fare or yakiniku. Read more
Setting is stunning, but Merriman’s menu disappoints
My foodie friends’ response to the food at Merriman’s has been an unequivocal thumbs down. Read more
Vintage Cave prix-fixe deal deserves exploration
Vintage Cave at Ala Moana Center is making a visit more affordable by offering a special French-Japonais prix-fixe menu at $150 per person, a break from the usual $300 cost. Read more
Art meets science via kaiseki menu at Yamada Chikara
What a treat it is for Honolulu to have become home to a third Yamada Chikara restaurant, following Tokyo and New York City. Read more
Kaimuki’s XO marks the spot for local with a twist
XO restaurant is the kind of place for family and friends to gather over filling shared plates. Bring a date only if you’re at a point in your relationship where seeing a potential mate gorge on a colossal plate of adobo fried chicken won’t be a deal breaker. Read more
Chicken rules the roost at Izakaya Danji
If travel to Japan is out of the question, Izakaya Danji offers in one sitting a whirlwind tour of Kyushu island, introducing specialties of Miyazaki, Oita and Fukuoka prefectures. Read more
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TsuruTonTan offers upscale udon with range of flavors
Saimin is Hawaii’s original favorite noodle soup. But as waves of Japanese restaurateurs started arriving in the 1980s, saimin’s popularity eventually became supplanted by ramen. It’s easy to see why. Read more
Artizen by MW returns to HiSAM with new dishes
After a brief closure due to renovations at the Hawaii State Art Museum, Artizen by MW has reopened with a handful of new menu offerings for breakfast and lunch. Read more
Gourmet bentos to go at Gochi Grill
It’s not every day I devote this much space to a takeout spot, but Gochi Grill is worth an examination as the first solo project of John Iha, former executive chef of Hiroshi Eurasian Tapas. Read more
Sophisticated izakaya the hallmark of Zigu
Zigu, a Japanese name translated as “eat local,” features a more upscale environment suited to the sustainable izakaya and sake bar’s overall concept. Read more
New Spaghetti Factory at Aloha Tower holds onto old Ward Warehouse spirit
I don’t think anyone would consider the Spaghetti Factory to be home to great cuisine; it’s a little too one-dimensional. But a lot of people like their food simple, it’s kid- and family-friendly, and during graduation season, will likely be packed with celebrants. Read more
Arancino marks 5 years in Kahala
For more upscale Italian, head to Arancino at the Kahala, where chef Daisuke Hamamoto has created a handful of new dishes to celebrate the restaurant’s fifth anniversary. Read more
Upscale dining primed for takeoff at Honolulu airport
When you have a captive audience, there’s not much incentive to improve your game, and for decades, that’s the way travelers have felt about airport restaurants. Their reputation has been of bland, dull fare — but that’s about to change at Honolulu’s Daniel K. Inouye International Airport. Read more
‘Iron Chef’ Morimoto opens Waikiki ramen restaurant
On the heels of Morimoto Asia comes the grand opening of “Iron Chef” Masaharu Morimoto’s second restaurant in the Alohilani Resort, Momosan by Morimoto. Read more
New Stage at Honolulu Design Center is chic with a unique menu
After 12 years, it was time for a refresh at Stage restaurant, where a new, more locally inspired menu accompanies a redesign of the dining room. Read more
Tim Ho Wan serves star quality dim sum in Waikiki
The market for dim sum here is one that’s been relatively stable year after year. Every Chinese family has its favorite handful of restaurants for weekend gatherings, and every once in a while, a new restaurant opens to keep the scene a little interesting. Tim Ho Wan is now open, offering finer quality than what you’d typically find in Chinatown, at mid-tier cost. Read more
Island Snow shave ice takes natural turn
Without the addition of food coloring, Island Snow’s new fruit-based syrups give its shave ice a more subtle color than those made with standard syrups. Read more
Beet Box keeps veggie beat in Kailua
I often eat with friends who claim to want to eat more healthfully. But once we read the menu those good intentions go out the window. It takes a dedicated health-oriented restaurant like Beet Box to eliminate those distractions and temptations. Read more
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