With a stay at New Otani Kaimana Beach Hotel in Honolulu (Waikiki), you'll be minutes from Kapiolani Park and Waikiki Aquarium. This beach hotel is close to Diamond Head and University of Hawaii at Manoa.
Make yourself at home in one of the 125 air-conditioned rooms featuring refrigerators and flat-screen televisions. Rooms have private lanais. Complimentary wired and wireless Internet access keeps you connected, and cable programming provides entertainment. Private bathrooms with shower/tub combinations feature designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Enjoy recreation amenities such as a health club or take in the view from a rooftop terrace. Additional features include a concierge desk, gift shops/newsstands, and a hair salon. Guests can catch a ride to nearby destinations on the area shuttle (surcharge).
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a computer station, audiovisual equipment, and currency exchange. Planning an event in Honolulu? This hotel has 1650 square feet (153 square meters) of space consisting of a ballroom, banquet facilities, and exhibit space. A roundtrip airport shuttle is provided for a surcharge (available 24 hours).
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Bacon-wrapped Asparagus - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Wasabi Crunchy Shrimp, and Ahi Tuna Poke. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, ahi tuna, or chicken with chili mayo until they are ideally tender or encircled by on-duty firemen.
For more than 35 years, Kobe Steak House's skilled master chefs have fired seafood, meat, and vegetarian fare on tableside griddles—or teppans—right in front of captivated patrons. Pulling from a pantry stocked with tender aged beef, Nova Scotia scallops, cold water lobsters, and garden-fresh vegetables, these teppanyaki artists dazzlingly toss their ingredients and cookery tools into the air as they sear dishes such as teriyaki chicken or Emperor steak. Diners can also dig their chopsticks into sushi selections, including fresh cuts of daily-caught Hawaiian maguro sashimi.
When they're not watching the chefs helm a thrilling knife show, guests can cast their gaze upon the antique décor of a 300-year-old fisherman kimono, emperor dolls, fine porcelain hibachis, and steak-sauce bottles from the Edo period.
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.
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.
Beneath Corner Kitchen’s logo lies the phrase, “The Musician’s Playground,” a reference to the live, local performers featured almost every night. But while the musicians jam out front, the chefs in the kitchen are busy creating a menu infused with Asian flavors, from sushi and chicken teriyaki to boneless short ribs in a house marinade. Oftentimes, chefs even create their specials based on requests from the musicians. Special desserts—often baked on the fly—round out meals with decadent bites that may include french apple tart, pecan pie, or cherries jubilee, so named for including only the happiest of cherries in each dish.