Perles rares OpenTable
Tous les restaurants les plus prisés de la ville, disponibles au même endroit. Il suffit de choisir celui qui vous plaît !
Découvrez les Perles rares autour de Hawaii
Des restaurants primés aux nouvelles adresses les plus branchées, votre table vous attend dans plus de 9 lieux prisés de la ville.
Merriman's Honolulu
Cuisine regionale hawaïenne•HonoluluThe LA Times once called Peter Merriman “the aloha Alice Waters” because of the chef’s lasting reputation for championing local ingredients. At Merriman's, which first opened on the Big Island in 1988, that translates to updated Hawaiian classics like macadamia-crusted mahi mahi and taro falafel. The group blazed trails across four islands by 2018, and the latest Honolulu location stands out for its wild green-and-white floors and jungle prints.
Voir la disponibilité complèteFête
Américaine contemporaine•HonoluluThe first native Hawaiian woman to win a James Beard Award, chef Robynne Maii adds island twists to brasserie comforts at the nationally acclaimed Fête, like bavette steak glazed in a sticky-sweet sauce and topped with a sunny egg, carbonara tossed with the local favorite sausage, and smoked ono (wahoo) layered into a club sandwich. Don’t miss the rocky road ice cream—Maii originally trained as a pastry chef in NYC before bringing the party home to Honolulu.
Voir la disponibilité complèteJames Beard Award
2022
Nami Kaze
Fruits de mer•Kalihi-PalamaChef Jason Peel is known nationally as the former executive chef for Roy’s Waikiki and beloved locally as a cooking instructor at the Culinary Institute of the Pacific. He opened his own restaurant Nami Kaze in 2022, quickly scoring a couple of James Beard Award nominations for izakaya-style small plates, both hot and cold, that star favorite local farmers and fishermen. Be sure to try the hamachi rolls, plus the honey walnut shrimp stacked on waffles at brunch.
Voir la disponibilité complèteMW Restaurant
Fruits de mer•HonoluluWife-and-husband team Michelle Karr-Ueoka and Wade Ueoka trained in MICHELIN-Starred kitchens from Napa to NYC before returning home to open what Eater calls one of the most essential restaurants in Honolulu. The airy, second-floor space has a big, bustling dining room for Hawaiian comforts like the signature mochi-crusted kampachi and wagyu beef sliders on housemade mochi buns. Save room for Karr-Ueoka's award-winning desserts, such as a gussied-up mango shave ice.
Voir la disponibilité complèteTempura Ichika
Japonaise•Ala MoanaThis unique tempura omakase in Honolulu offers a gloriously golden experience. Chef Kiyoshi Chikano trained in Japan before running the MICHELIN-Starred Tempura Matsui in NYC, and he’s mastered lightly battering and delicately frying everything from fresh tiger prawns to crisp chrysanthemum leaves. They’re all coursed out in a warm and minimalist space, where you can either chat with the chefs at a counter or get cozy in a more secluded booth.
Voir la disponibilité complèteOriginal Roy's, Hawaii Kai
Cuisine regionale hawaïenne•HonoluluWhen it opened in 1988, James Beard Award-winning chef Roy Yamaguchi’s flagship restaurant put Hawaiʻi on the culinary map for its elegant, Pacific Rim cuisine. The restaurant is still a local hotspot for standout dishes like macadamia nut-crusted Hawaiian fish and slow-braised beef short rib. Sit by one of the large windows in the inviting dining room for sweeping views of Maunalua Bay.
Voir la disponibilité complèteMerriman's – Waimea – Big Island
Cuisine regionale hawaïenne•KamuelaAt his namesake restaurant, chef-owner and farm-to-table evangelist Peter Merriman sources most of his ingredients from local farmers and producers. Expect American dishes with Hawaiian accents, like spicy Kona lobster ravioli and a poke plate with fresh wasabi grated tableside. Add in an award-winning wine list and a charming, plant-dressed dining room, and you’ve got all the essentials for a special night out.
Voir la disponibilité complèteMerriman's Kauai
Cuisine regionale hawaïenne•KoloaLike its sibling restaurants, Merriman’s Kauai is a destination for elegant American dishes with hyperlocal, Hawaiian ingredients—all thanks to James Beard Award-nominated chef Peter Merriman. Grab a seat on the second-floor veranda to linger over signature dishes like a wok-charred ahi and Maui venison and shrimp kabobs. Bonus points for a stellar by-the-bottle wine list.
Voir la disponibilité complèteMarlow
Italienne•MakawaoChef Jeff Scheer and his family started slinging sourdough pizza out of their backyard during the pandemic, before opening their first restaurant. Locals keep coming back for the simply excellent Neapolitan-style pies, fresh pappardelle, and woodfired veggies, all a labor of love that earned Scheer a James Beard nom for Best Chef in the region. It’s an open pizza kitchen decked out in black tiles and white marble, so you can watch the pies shuttling into the oven.
Voir la disponibilité complète