A more than 50-year-old throwback to the gastro-glories and tiki traditions of Hawaii's past, La Mariana solves its visitors' palate puzzles with the help of a broad menu encompassing some of the best of both surf and turf. Amidst a festively decorated interior heavy on natural materials and whimsical lighting, guests can enjoy the fork-ready finery of steak and prime rib, "local-style" curries, and a multitude of fresh seafood while chatting with the tiki-faced cups containing their mai tais, zombies, and other cocktails. Sandwiches, such as the shrimp and avocado sandwich, are $8–$13, and entrees, such as grilled mahi mahi, are $7–16.
Menus and pricing may vary slightly between Chuck's Restaurants's three locations—Ko 'Olina, Waikiki, and Waikiki Beach—but all three meld upscale cuts and catches with a casual atmosphere, obviating the awkward sight of a tuxedo jacket thrown over a Garfield-print aloha shirt. Open lava-rock grills send meaty aromas to gallantly guide diners to the all-you-can-eat salad bar offered with every entree. On any given night, an array of veggies might be escorted by soupy sidekicks such as seafood chowder, french onion, or tomato vegetable. A herd of aged USDA Prime–grade steaks graze with the teriyaki sirloin, which soaks for 48 hours in a house-made marinade before reaching your plate. Chuck's fish-finaglers hook the catch of the day from local waters, presenting a line of island fish such as hebi, opah, or ahi, served grilled or sautéed (market value). Several variations on surf 'n' turf unite feuding sectors of the culinary kingdom by wedding prime rib (starting at $28.75) to lobster tail (market value), and sirloin (starting at $24.50) to scallops ($28.50). Most meals range $20–$40.
With a futuristic white bar illuminated from below, cushioned benches and luxurious pillows, an expansive dance floor, and a breezy patio—M seems to be ready for anything. The elegant space welcomes revelers for happy hours, private events, and live music, combining the raucous with the refined. Revelers take advantage of the bar's bottle service, feast on specialty sushi rolls, sip expertly mixed cocktails, and resist the urge to fingerpaint on the brilliant white walls.
According to psychologists, the color red makes people hungry. So it's no wonder that Rakuen Lounge’s combination of vibrant, crimson tabletops and artistically plated sushi consistently incites stomach rumbles. Here, the chefs design their quirky specialty rolls with organic ingredients and a knowing wink: their caterpillar roll arrives adorned with jewel-toned red eyes and micro greens doubling as antennae, creating a presentation that was oohed and ahhed over by Non Stop Honolulu’s Tracy Chan. Bartenders congregate in the center of the dining room at a square-shaped bar where they shake up signature martinis with sake and yuzu, fresh fruit juices, and other seasonal ingredients procured from local vendors rather than intergalactic grocery store chains.
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.
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.
Shogunai Tacos's oversized kitchen-on-wheels cruises around Honolulu to quell hunger pains with its eclectic array of globally-inspired tacos. Chef Kamal Jemmari whisks his customers around the world with his panoply of dishes, all served in the form of tacos. Melted cheddar cheese with pastrami and Japanese-inspired ginger- and shoyu-marinated pork create unique taco hybrids, and tender lamb, kalamata olives, and feta cheese soak in tzatziki sauce on the Greek taco. The chef's internationally infused take on the Mexican staple has attracted media attention, with favorable reviews from KTV4 and articles on the owners' love of Japanese cuisine. Jemmari ramps up his production with the catering menu, eschewing tortillas altogether in favor of expansive, multi-course Moroccan dinners.