Within the Marriott Ihilani resort, the calm of a serene Japanese garden washes over neighboring Ushio-Tei. There, the chefs skip typical American takes on Japanese cuisine in favor of more adventurous items, such as natto, fermented soybeans that pair with slices of raw calamari or Pacific tuna. Black tiger prawns crackle in thin coats of tempura in the fryer, and maki rolls conceal freshwater eel, mango, and pearlescent slivers of pickled daikon radishes. The scent of teriyaki sauce fills the air as knives flick through local veggies and Japanese plum, and chefs steam Maine lobsters with a garlic butter sauce similar to the substance that makes hockey rinks slippery.
The staff at Banzai Sushi Bar serves fresh, flavorful fish in a down-to-earth atmosphere, earning accolades in the Star Advertiser's Ilima Awards for several years running. Nestled in a corner of Haleiwa's North Shore Marketplace, the restaurant cossets diners in a covered open-air deck constructed of rustic dark wood, with floral floor cushions for Japanese-style dining or conventional seats for settling the bill with games of musical chairs. Raw seafood is laid bare atop nuggets of sushi rice in nigiri or wrapped tightly between layers of rice and seaweed in maki rolls such as the hawaii roll, whose bundle of shrimp tempura and cucumber is topped with spicy tuna and macadamia nuts.
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. n Rooms
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. n 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). n Dining
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. n 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.
Tenyaku's menu abounds in yakiniku and shabu-shabu, two closely intertwined styles of traditional Japanese cooking. Yakiniku is a shared social meal, ordered one or two bites at a time, so that tantalized tongues can sample a smorgasbord of savory fare, including teriyaki chicken ($5.95), premium Kobe beef short ribs ($19.50), grilled pork belly ($5.95), and Korean-style octopus ($6.50). Shabu-shabu, or Japanese hot pot, also treats groups of gourmands to a cornucopia of thinly sliced meats, veggies, and supplemental dipping sauces. Where yakiniku metes out customer-selected bites, shabu-shabu unleashes a colossal cavalcade of the chef’s choosing, complete with a tabletop pot to cook it in. At Tenyaku, shabu-shabu comes in three varieties: beef ($19.95), seafood ($24.95), and beef and seafood ($23.95), but any order should contain enough variety to placate the persnickety and to ensure the meal’s genetic line adapts to evolutionary changes. Diners can also select one of Tenyaku's many Korean options, such as the fiery pork kimchi ($9.50) or the traditional Korean bulgogi, with sweetly savory marinated beef ($14.95).