Tsunami's is a flurry of light and energy, both beneath the vibrant lights of its chic lounge and amongst the chefs in its bustling kitchen. In the latter, Executive Chef Aaron Fukuda—former chef of the renowned Sam Choy's kitchen—darts between simmering woks and grills, overseeing his kitchen crew members as they whip up a Honolulu magazine-lauded menu of modern Asian meat, seafood, and vegetable dishes. Out in the lounge, bartenders whip up Asian-inspired specialty cocktails beneath the glow of hanging lanterns instead of a burning ceiling fan. Next door, a game room hosts rows of glimmering dartboards. On weekend nights, DJs fill the room with vibrant music after the staff clears away tables and chairs to expose dance floors.
Whether it’s silky dark chocolate draped over organic fruit fillings or lines of white bonbons stenciled with high-impact floral decals, Ricard Muszynski’s confections wow the eyes long before they touch palates. But Muszynski channels his experience as a gourmet chef to add a layer of depth to his creations not typically found in other candies. He sources his ingredients locally for the handcrafted confections, and Kokoa Bar uses local pineapple, papaya, and mango for their dipped fruits. It’s not just the confections that go above and beyond—bonbon fillings include chili lime, passionfruit, and honey blossom. Visitors can get the candies to go in white boxes wrapped with aqua ribbon, or linger in the café to savor gourmet coffee and ice cream.
The drinks and revelers at Hush Bar & Grill are all perpetually awash in the soft glow of neon light. Illuminated as well are the walls covered in hand-drawn murals of singing ducks, exaggerated figures, and other whimsically bizarre creatures. On an average night, this colorful glow mingles with the aromas of vaporizer smoke and international cuisine. The modern bar's kitchen turns out upscale pub food such as wontons, house poke, and small plates of marinated beef to complement its range of upscale spirits and cocktails. A pair of dart boards and two private karaoke rooms, meanwhile, entertain patrons between bites and sips.
The Fix Sports Lounge and Nightclub pairs live music and televised sports with a menu of burgers, chicken wings, and ribs. Diners can build their own burger masterpiece or order one of the burger specialties, such as the Nuannu with ham, pineapple, and teriyaki, or the Bethel with chili and cheddar cheese. Customers can also smother their other carnivore cravings with tender ribs. TVs and projectors broadcast sports, and on evenings live DJs and bands energize the lounge.
The folks at Pau Hana Lounge, perched in a second-story space on the banks of Kapalama Canal, know how to party. When they're not hosting raucous hula competitions, their floors bounce during parties backed by DJ-curated tunes or live local music. The cooks excite tastebuds with Hawaiian favorites such as kalua pork and lomi salmon, along with barbecued meats, curries, and burgers between grilled croissants. And the bartenders keep the party going with beer and cocktails.
When Antonio “Trigo” Da Silva moved to Hawaii in 2007, he found a community of people who wanted to learn more about their own Portuguese heritage. That’s why he opened Adega Portuguesa Restaurant in Chinatown. There, visitors can sample traditional dishes such as Portuguese-style bean soup, Northern Portuguese–style codfish, or bitoque—a dish made by crowning a new york strip steak with brown gravy and a fried egg.
On Fridays and Saturdays, the eatery’s cooks also prepare Brazilian dishes such as feijoada, a medley of black beans, beef, pork, sausage, and bacon stewed with farofa and sliced orange. Beer, cocktails, and imported wines wash back each bite. In addition to tasting traditional foods, guests can dance to live Portuguese music or learn the native tongue in Portuguese language classes.