With a stay at Hyatt Regency Waikiki Beach Resort & Spa in Honolulu (Waikiki), you'll be minutes from Waikiki Beach and International Market Place. This 4-star resort is close to Diamond Head and University of Hawaii at Manoa.
Make yourself at home in one of the 1230 air-conditioned rooms featuring refrigerators. Your bed comes with triple sheeting and down blankets. Rooms have private lanais. Wireless Internet access (surcharge) keeps you connected, and cable programming is available for your entertainment. Bathrooms feature shower/tub combinations with handheld showerheads and designer toiletries.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers facials. After dipping into one of the 2 spa tubs, you can spend some time at the private beach. Additional features include wireless Internet access (surcharge), a concierge desk, and supervised childcare/activities.
Enjoy a bite to eat at a coffee shop/café, or stay in and take advantage of the resort's room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a business center, and audiovisual equipment. Event facilities at this resort consist of a conference center, conference/meeting rooms, and small meeting rooms. Parking (subject to charges) is available onsite.
Jill Shiroma founded her distinctive libation shop because of her love of wines and spirits and her desire to fulfill the lifestyle needs of the modern generation. SWAM offers customers an eclectic variety of vino and spirits, with an emphasis on friendly and personal service. The shop's walls are lined with cherry shelves that are fully stocked with rare and unique drinkables, including hard-to-find wines and spirits, such as Hello Kitty wines (available in the pinot nero white and the pinot nero red)—a beverage brand far superior to Flintstones chewable champagne.
Featured in Pacific Edge and Go Kailua Magazine for their trailblazing approach to crafting wine, Oeno Winemaking owners Marshall Zeigler and Bryon Crowther offer an eclectic variety of wines made with European techniques, and have recently added beers to their repertoire. The winery hosts wine-sampling sessions, which educate sippers on the nuances of aroma and body while imparting the skills of proper swirling, sniffing, and tasting. Patrons choose their favorite wine or beer, which is handmade and aged for six to eight weeks in a temperature-controlled cellar-type crypt. Customers purchasing barrels return with friends and family for a two-hour bottling event. Amidst their cache of bottles and corks, Oeno also stocks beer-making kits, which include materials for up to five gallons of homebrews.
The folks over at Noni Green Tea HI feature products that can help people shed pounds, boost metabolism, and even improve cognitive thinking. Their vast selection of insulated Fifty/Fifty Flask Canteens provide the ultimate hydration experience while Bony Acai energy drinks deliver stable, jitter-free alertness to everyone from regular fitness buffs to the UFC fighters who endorse it. Alternately, Hawaiian Coconut Energy is a favorite among the surfer set, thanks to its ability to energize, boost immune systems, and prevent cramps.
Featured on the Food Network, Chef Elmer Guzman harvests the sea’s bounty to proffer a menu that combines polyflavorful batches of the classic Hawaiian dish, poke, with other varieties of sea fare at Poke Stop, a combination seafood market and upscale eatery. Marinated cubes of tender raw fish dance with Hawaiian sea salt and seaweed, sashaying across a near-infinite spectrum of ingredient possibilities to help the chef keep more than 25 varieties of freshly prepared and chilled poke in stock at any given time. Try the spicy Korean octopus poke for internat ional ocean zing, or take a smaller leap of food faith with one of several salmon varieties ($8.99–$14.99/ lb.). Chef Guzman’s Asian-food expertise graces dishes such as the deconstructed sushi bowl, piled high with blackened ahi sashimi and Asian shrimp, with a garnish of ginger and grated metanarratives ($9.95). A coating of the chef’s house blend of herbs and spices prepares an island fish for blackening in the fires of culinary acumen ($8.95), and the seafood combo pits seared island poke against furikaki salmon belly in a struggle for savory supremacy ($7.95).
Featured on the Food Network, Da Pokeman Fish Market dishes out a menu of Hawaiian flavors from recipes passed through generations for more than 70 years. Succulent cubes of ahi tuna dive into tangy shoyu soy sauce or limu algae in the quarter-pound bowls of poke ($9.95–$11.95). The Squid Luau plate snugly bundles two bales of rice beside poi and lomi ($7.95), and the Hawaiian Combo plate's exclusive guest list includes laulau, kalua pig, chicken long rice, lomi salmon, rice, and poi ($9.45). Ordering à la carte, diners can pair a helping of kalua pig ($6.95/lb.) with a side of pickled ogo ($6.95/lb.). Patrons can get carryout to enjoy meals in an oversize aquarium castle.