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marcy k.
Verified
Report | 3 months ago
good food, beautiful food, nice service
Louann L.
Verified
Report | 5 months ago
BEST food in Hawaii. Better than Alan Wong's or Roy's -1/2 the price. 4 course special for only $25. Corn/crab soup, escargot appetizer, where lamb Wellington-extra five $5, chocolate pyramid & creme brûlée. Small but adequate size
Beverley B.
Verified
Report | 5 months ago
the lobster and avocado appetizer is delicious. go for Saturday lunch, much quieter than dinner time.
Alice F.
Verified
Report | 5 months ago
Prices are good and food is very delicious! I can't wait to go back. Service was excellent! Dessert was "out of this world".
Richard N.
Verified
Report | 5 months ago
Highly recommended; a 'must taste' if you're in the area.
Rowena T.
Verified
Report | 6 months ago
The fruit tarts and pyramid cakes are the bomb!
Karen C.
Verified
Report | 6 months ago
The price of the "fixed Prie" menu item varies with the price of the entrée. This was not obvious from the menu nor mentioned by our server.
Joy L.
Verified
Report | 6 months ago
JJ Bistro has one of the most delicious Lao/French fusion food. The Patisserie has amazing selections. The portions could be larger but the pre-fixe menu is good. Fishermanʻs potpie is the best!
Lindsay
Verified
Report | 7 months ago
We went for a late, late lunch and the place to ourselves. The staff was friendly and the food was good. Especially the desserts. We're looking forward to trying more items on the menu!
Lois M.
Verified
Report | 7 months ago
Good food. Warm, courteous service. The desserts are excellent and remain the crowning feature! Mahalo for a lovely dinner!
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From Our Editors

Chef JJ built himself an empire out of sugar, complete with chocolate pyramids covered in cocoa powder. He wanted to bring all things European to Hawaii, so he founded JJ Bistro & French Pastry, where he crafts delectable desserts and a menu of entrees fusing French influence with local ingredients. His baked lamb wellington features crisp bell pepper within a shelf of flaky pastry, and his seafood brioche combines the daily catch with shiitake mushrooms and black-pepper sauce. In addition to the aforementioned chocolate pyramids, he crafts key-lime tarts, chocolate-banana confit, and black-currant cassis in individual servings. He just uses bigger mixing bowls to create the same mouthwatering cakes for birthdays or weddings.

Despite the general European flair, the chef can't resist showing off local cuisine in all its glory with his daily specials of fresh-caught seafood. The mini seafood menu features shrimp, mussels, crab, and lobster, cooked to order and bedecked in one of four sauces, such as garlic butter or J'Jun sauce, Chef JJ's blend of Cajun spices with seldom-used contractions.

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