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.

Tucked away in the Waikiki Landmark building, Little India Restaurant is stone's throw away from the Pacific Ocean, and its windows provide views of swaying palms and luxurious high rises. Inside, paintings of the jungle and mint green walls surround diners digging into what the chefs call 'North Indian fusion cuisine,' which allows grilled chicken and tender pork cutlet to be served with or without traditional Indian sauces such as coconut curry and tikka masala. While waiting on a tandoori salmon fillet to bake to a flaky pink, patrons can return the stares of the dining room's totem pole creatures of fanged beasts and fire-eyed animals.

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.