Honolulu’s Top 3 Restaurants Please the Palate

Categorized as Oahu Vacation Information

Roy’s, Chef Mavro, and Hoku’s Are Best

Roy’s prides itself on the very concept of the aloha spirit, emphasizing hospitality while serving Hawaii’s very best Hawaiian Fusion Cuisine.

All of the Roy’s Restaurants – six in Hawaii and a total of 34 around the world—exhibit this sense of welcoming friendliness while serving up a unique culinary experience.

Roy’s uses only the freshest local ingredients along with European sauces and bold Asian spices. The resulting textures, colors, and tastes will leave you with an exhilarating sense that this is what food is supposed to be—an experience!

Chef Roy Yamaguchi – a James Beard Award winner – opened his very first Roy’s Restaurant in Honolulu in 1988.  The expansive lounge and dining rooms give way to Roy’s signature exhibition kitchen that allows for a unique culinary experience engaging all of the senses.

Some highlights include the Misoyaki Butterfish, the classic Yamaguchi Sushi, and Hawaiian Martinis. For an exquisite dessert cap it all off with Chocolate Soufflé.

Roy’s specializes in fine seafood caught around the Islands—Ono, Onaga, Opakapaka, shellfish, sushi—along with hand-cut meats.  An award-winning wine list ensures a good pairing to enhance the meal.

A true master of Hawaiian cuisine, George Mavrothalassitis has earned awards too numerous too list here.  Some of the most prestigious awards include being named Best Chef in Hawaii and the Pacific Northwest by the James Beard Foundation, and a Five Diamond rating by the American Automobile Association for 2009.

Chef Mavro also earned a spot in the prestigious Gayot restaurant critics top 40, and it was the only restaurant in Hawaii to earn that recognition in 2008-2009.

One of the original founders of the now famous Hawaii Regional Cuisine, Mavrothalassitis is known for searching out and buying only the best local produce.

Mavrothalassitis also embraces multi-ethnic foods and people, and has formed long-term relationships with many specialty fisherman and boutique farmers who he constantly praises as the reason for his success.

Fresh, regional ingredients given the touch of a master chef create the Chef Mavro dining experience.
Each menu selection is presented with a wine pairing, and these pairings are developed in extensive conferences four times per year including cooks, wait staff, and food and wine media.

A Wine Spectator cover story on the masters of food and wine pairing honored Mavrothalassitis as one of “America’s Top Six Chefs,” and his list of television appearances is lengthy. Chef Mavro also trains upcoming chefs in intensive advanced cooking classes.

This top-notch restaurant is located at the Kahala Hotel & Resort and also features Hawaii Fusion Cuisine that blends Hawaiian, European, and Asian flavors.  Consistently honored as a top Island restaurant, Hoku’s has a contemporary flare that appeals to the sophisticated palate—it is innovative, yet also fresh and light.

Some menu highlights include the Pan Seared Atlantic Salmon which comes with Daikon Spaghetti, Asparagus, Crispy Yama Imo, and tasty Asian Butter Sauce.  The Salt-Crusted Colorado Rack of Lamb is carved at the tableside and comes with fall vegetables, Potato Taro Hash, and Lamb Jus.

A true delight is the Wok-Fried Caribbean Lobster Tail made with seven spices along with Asparagus, Cilantro, and Shitake Mushrooms. Local favorites on the menu include the crisped whole Island fish (for two) and the Hoku Ahi Musubi.

The finest of imported ingredients are combined with fresh locally grown produce to produce Hoku’s delicious cuisine. The beachside setting creates a wonderful ambiance, with all of the tables in the multi-level dining room enjoying the great view.

As if the ocean view wasn’t enough, diners are also able to view the open kitchen with its kiawe wood grill, tandoori and wood-burning stoves, and hot woks – all of these elements help to create the spectacular dining experience.

It should be noted that Hoku’s has a dress code that requires collared shirts and slacks for men, while evening attire is preferred for women. No tank-top style t-shirts or shorts are allowed (children under 12 are exempt from the dress code).