Restaurants in Honolulu

Kabuki Restaurant's tableside chefs continue a lively culinary tradition dating back to 1965, hypnotizing guests with gyrating flames as they grill Japanese specialties that complement the sushi bar's raw bounty of seafood-infused rolls. The teppanyaki masters inspire awe while unlocking the flavors of thinly sliced beef, chicken, and veggies on their fiery grills, tossing the ingredients skyward in a cruel game of monkey-in-the-middle with two other chefs. After furnishing empty stomach space with tempura, california, and spicy-tuna sushi rolls, diners can bring home bottled servings of the eatery's house yakiniku and butteryaki sauces for their own culinary adventures.

Avalon Diner cooks up all-day breakfasts and third-pound burgers in addition to blending shakes, floats, and sundaes. Served all day, omelets hide an array of fillings within their golden folds, and stacks of pancakes come with toppings such as pecans, blueberries, bananas, and strawberries. Nightly blue-plate specials rotate through entrees such as beef stew, house-made meatloaf, and fried catfish. The all-American meals are washed down with desserts such as a malt presented in its chilled mixing can or a banana split presented upon the axe-blade that split it.

At Tropical Tribe, health meets flavor in bowls and shakes that combine fruits and herbs harvested from around the world. Açai bowls blend the popular superfruit with guarana imported from the Amazon rainforest. Shakes made with cool Yerba Mate tea quell thirst using a nutritious herb from the Atlantic rain forest, not to be confused with the Atlantis rainforest, which is made of actual rain.:m]]

Dedicated to upholding traditional Indian recipes, Monsoon India's new management has designed a fresh menu of authentic fare such as coconut curries, house-made paneer, and juicy kebabs. Lentils, chickpeas, and eggplant anchor a large selection of vegetarian entrees, and chefs also simmer chicken, lamb, and shrimp in spiced curries. Traditional clay tandoor ovens remain ablaze through business hours, infusing heat into breads, meats, and snowmen that like to spend the summer as a cloud of steam. As soon as dishes are plated, servers whisk them to tables amid the melodies of traditional Indian music.

For more than 30 years, the chefs at Lung Fung Chinese Restaurant have been bringing China’s freshest, most vibrant flavors to the stomachs of Oahu residents. General manager Eddie Ma regularly updates the menu with popular Hongkongese and Chinese dishes that he learns about during his travels to those countries. He's fully integrated these new, inventive dishes with time-honored classics to create a seamless and hearty menu of traditional chop suey dishes, savory noodle soups, and seafood-based specialties. The restaurant’s banquet menu, meanwhile, accommodates customers planning large events, such as company lunches or clown-college reunions.

With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and mahi-mahi-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours. To add to the global flavors, live musicians flaunt their fingerwork in the restaurant three days a week.