From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
Inside Yogur Story's airy two-level dining area, patrons feast on American favorites such as omelets and sandwiches or creative Asian-Pacific fusion fare. K-pop steak pizzas blend spicy barbecue sauce with grilled beef and braised greens, and the K-town combo places 8-ounce steak aside spicy Asian shrimp.
Launched in Florida in the early 1970s, Tony Roma's has since established itself as a cross-country franchise with a knack for cooking up a mean slab of ribs and serving an extensive menu of chicken, seafood, salads, and burgers. The original rack of pork baby backs ($16.99–$23.99) smothers itself in the restaurant's signature sauce, the Hawaiian Coconut Shrimp ($19.99) comes hand-breaded and paired with a culinary bathtub of orange marmalade, and the Ultimate Combo ($28.99) delivers a culinary gift basket of a half-slab of St. Louis ribs, a skewer of grilled shrimp, and a quarter barbecued chicken. Beef buds can savor the flavors of the whiskey-barrel steak, a thick New York strip streak grilled and topped with a Maker's Mark–based sauce ($31.99), served with a choice of side or poem written by Alan Alda. If a hunk of bone-in meat isn't enough to appease the appetite, supplement dinner with Roma's triple-play sampler ($12.99), which includes red-hot buffalo wings, mozzarella sticks, and potato skins, served up with a trio of sauces for dipping.
Hiroshi's is a Yakiniku restaurant that serves the highest quality meat you can get on the island. All of our meat is shipped by plane and is never frozen. Hiroshi's only likes to serve the best products so that our customers will have the best experience possible. Our service is also something we are very proud of.
Sports FanAddicts' culinary crew prepares a hearty spread of sports-watching favorites, strewn with island-inspired accents. Ravenous steak knives sink into 12-ounce ($15) or 16-ounce ($23) rib-eye steaks or pork chops ($15) with Indian curry ($2) or mushroom-and-onion ($2) adornments. Chicken katsu ($12) reaps ear-pleasing crunch from its Asian muse: a thin coating of panko breadcrumbs. The watering hole also fills mouths with a classic pub-style selection of 12-inch pizzas ($10–$16) and Angus beef burgers ($9–$13).
When Russell W. J. Siu was a child, his grandfather always asked him to help craft Chinese dishes for the family dinner. Russell's father inherited the cooking gene from his father, while Russell's mother taught her son the ins and outs of baking. With all of this culinary talent in the family, it's no surprise Russell started working in the food industry at 15, beginning the journey that led to Kaka'ako Kitchen. Nor is it surprising that Russell pays homage to those family dinners with his monthly Picnic on the Lanai, a family-style feast whose past options have included fried oysters with Cajun-spiced tartar sauce.
Made with locally sourced produce and meats, Russell's daily menu spotlights equally flavorful dishes. He assembles avocado, bacon, and crabmeat salad into his trademark A.B.C. sandwiches, tops grass-fed burgers with caramelized onion gravy, and smothers kalua pork sandwiches with pineapple salsa. Desserts made in-house can complement each main, as can your own wine, champagne, or beer, for which Kaka'ako Kitchen has no corkage fee or give-the-waiter-a-sip policy.