Oceanarium Restaurant

Executive Chef Michael Arita
Executive Chef Michael Arita

Oceanarium Restaurant, at the Pacific Beach Hotel, has been an international favorite for years. Featuring a luxurious buffet and exquisite entertainment,
Oceanarium Restaurant is a destination to be remembered. “Oceanarium is a tradition for many families,” says Chef Michael, who’s been with the Pacific Beach Hotel since the ’80s, “a tradition that even lasts decades. Many guests take their friends and family here on annual trips because they know the quality of the food and the atmosphere together is one of a kind, and we make a point to connect with them when they return.” The delicious, all-you-can-eat island buffet, back-dropped by nearly 400 fish and the occasional mermaid, make Oceanarium Restaurant a group dining adventure for guests of all ages. At the end of the year, this long-standing Waikiki landmark will undergo major renovations. For a last chance, or a first opportunity, to experience this timeless restaurant in its classic design, dive down today.

Ginger-steamed Hawaiian Onaga
Ginger-steamed Hawaiian Onaga

Kai Market

Executive Sous Chef Darren Demaya
Executive Sous Chef Darren Demaya

Inspired by Hawaii’s plantation heritage, Kai Market offers a buffet of simply delicious dishes, reminiscent of Hawaii’s plantation roots, but prepared with modern day culinary expertise. With floor-to-ceiling, gorgeous views of the resort’s infinity edge pool and Waikiki Beach, Kai Market is a bright, spacious, fresh-air setting for buffet-style breakfast and dinner with family and friends, with special pricing for children.

“The locals make up a huge portion of our daily guests,” says Chef Darren. “They live here so they know what fresh and local tastes like and know a great deal when they find one. Week days and weekends are a bit different with what exactly is offered, but really, any day for any meal is the best time to dine here.” Kai Market uses locally farmed and organic ingredients to create unique dishes that truly embody the islands’ elements. Gourmet dishes like Hawaiian-style seafood paella with mussels, scallops and Portuguese sausage and the Hawaiian pork with butterfish lau lau, lomi lomi salmon and poi are just a few of the island-style offerings throughout the week, alongside all-you-can-eat prime rib or southern crab legs on the weekend. If you’re looking for island-inspired cuisine, this is as authentic as it gets.

Kauai Head-on Prawns Garlic “Shrimp Truck Style”
Kauai Head-on Prawns Garlic “Shrimp Truck Style”

Tiki’s Bar and Grill

Executive Chef Ronnie Nasuti
Executive Chef Ronnie Nasuti

The second floor of the Aston Waikiki Beach Hotel sports a breathtaking view of the Waikiki shoreline. Here you’ll find Tiki’s Grill & Bar, a great place for American food with a local influence. Tiki’s Executive Chef Ronnie Nasuti, a chef for 30 years, orchestrates creative and comforting dishes designed for your entire party. People love to dine family-style here so they can taste as much of the island-inspired comfort food as possible, and they come from far and wide to do it; Tiki’s is where the locals take their friends from out of town,” says Chef Ronnie. “The fresh, locally sourced food, the live music, the ocean view—it’s where everyone wants to be.” The Seared Island Ahi Tuna is a delectably brilliant twist on an island favorite and is served with crunchy vegetable sushi rolls, fresh sesame tomato relish and a zesty wasabi, kula onion and ogo emulsion. With food for the entire family, Tiki’s is the place to be for any group outing, even drawing the late-night crowd with live Hawaiian entertainment.

Seared Island Ahi Tuna
Seared Island Ahi Tuna

Tanaka of Tokyo

Head Chef Mikey Kidnay
Head Chef Mikey Kidnay

If you’ve never been to Tanaka of Tokyo, you need to book a reservation right away. This Teppanyaki Steakhouse has been voted Honolulu’s best for consecutive years by Honolulu Star-Advertiser, serving up sizzling steak and seafood with style in three different Waikiki
locations. Teppanyaki style is sure to entertain, with fresh ingredients cooked right at your table, but Head Chef Mikey Kidnay explains, “it’s not just the food or the ambiance, it’s the experience and interaction between the guests and the chef. Chefs here train for years and each has his own special tricks and techniques, while serving some of the most exceptional rib-eye, lobster and scallops available.” We couldn’t resist asking Chef Mikey to share
his signature move, which included skillful, ambidextrous, sleight-of-hand dexterity that’s impossible to describe. Every entrée is served with finesse, flames and flavor, with a side of salad, grilled shrimp, Teppanyaki vegetables, steamed rice, miso soup, pickled vegetables, green tea and dessert. It’s a dining experience that creates memories for a lifetime.

Matsu Dinner Course: premium Angus beef sirloin, chicken and lobster tail
Matsu Dinner Course: premium Angus beef sirloin, chicken and lobster tail

Pikake Terrace

Executive Chef Ralf Bauer
Executive Chef Ralf Bauer

At the Princess Kaiulani, right in the heart of Waikiki, is where you’ll find Pikake Terrace, a relaxed poolside, indoor-outdoor dining buffet. Enjoy Hawaii influenced entertainment while savoring tastes from around the world. Executive Chef Ralf Bauer and his team offer a menu that takes international fare and adds a local twist, creating a dining experience that is nothing short of a multicultural masterpiece. “The creation of every dish starts with an idea,” Chef Ralf explains. “I ask the chefs to use their creativity and to pull from their cultural backgrounds, from Vietnam, Japan, Germany, all over; and it shows in our cuisine, which changes themes daily.” According to Chef Ralf, letting his team add a personal touch in preparing eclectic delicacies is what makes the Pikake Terrace stand out from the rest. “They come for the prime rib and crab legs buffet, and forever remember
the tastes of the world.”

Old Fashion Braised Beef Short Ribs and Hamakua Mushrooms
Old Fashion Braised Beef Short Ribs and Hamakua Mushrooms

Uncle Bo’s

Chef-owner “Uncle” Bo Pathammavong
Chef-owner “Uncle” Bo Pathammavong

Uncle Bo’s, a worthwhile few-minutes drive from Waikiki, is one of Oahu’s favorite spots for local eats. Heck, we’ll just say it: Uncle Bo’s is legendary among residents. Chef-owner “Uncle” Bo Pathammavong features Laos and Thai influenced cuisine with generous portions and a fusion of tastes from around the world. From the size of the plates to its family-run practice, everything about this local gem says “fine group dining”—even placing as a finalist in the Hale ‘Aina Awards for Best Restaurant for Large Groups. And why wouldn’t they? With extravagantly mouth-watering and shareable plates like the Ali‘i Feast, which includes garlic rib-eye steak, prime rib slices, shrimp scampi, kalua pig and ahi poke, Uncle Bo’s is an instant favorite across the board. Even the standard fare, like the omakase (Japanese for “I’ll leave it to you”) Chef’s Choice, is the perfect shareable dish to satisfy even the pickiest of family and friends.

Baked Opah Mauna Ke
Baked Opah Mauna Ke

Tropics Bar and Grill

Chef de Cuisine Frederick Pittman
Chef de Cuisine Frederick Pittman
Favorite Dish: Pineapple Upside Down

Tropics Bar & Grill brings together all a vacationer desires: great food, top service and ocean views. If that wasn’t enough to set Tropics Bar & Grill apart, Chef de Cuisine Frederick Pittman explains, “it’s the love we put into each component of every dish; visitors get a taste of that love, that ‘aloha’ as the islanders call it, and that’s what keeps them coming back.” From signature dishes like the Pineapple Upside Down to the Hula Girl Omelet, Tropics boasts fresh, flavorful dishes suited for everyone, even healthy options for those “watching their hula girl figure,” he adds with a chuckle. Tropics has earned a loyal fanbase of visitors and locals—the proof is in the pancakes.

Pineapple Upside Down
Pineapple Upside Down: buttermilk pancakes with vanilla-spiced, sautéed pineapple and maraschino cherries, topped with cinnamon streusel and a light, brown sugar glaze.

Keoni by Keo’s

Chef Khamwa Sourisak and Chef Donovan Pongasi
Chef Khamwa Sourisak and Chef Donovan Pongasi
Favorite Dish: Evil Jungle Prince

Keo’s Thai Cuisine is internationally known for its exquisitely authentic Thai fare, and while quality Thai fare is plenty to look forward to throughout the day, Keoni by Keo’s, a staple in Waikiki since 1977, also cooks up delicious and affordable breakfasts daily. This restaurant serves tried-and-true classics like eggs Benedict, waffles and bacon, and delicious island-style favorites such as the fluffy macadamia nut pancakes. Breakfast is time best spent with family, and chefs Khamwa Sourisak and Donovan Pongasi insist they are just two equal members of the large ohana that makes Keoni by Keo’s so special. Every dish here is made with love, from the All-American breakfast specials in the morning to the outstanding Thai cuisine through dinner; from the Keoni by Keo’s family, to yours.

Daily House Special; Eggs Benedict; Belgian Waffle; Fresh Mango Juice

Giovanni Pastrami

Executive Chef Rolando “Royce” Sunga III
Executive Chef Rolando “Royce” Sunga III
Favorite Dish: Meatloaf Loco Moco

While the 20 large HD and 4k-definition TVs with endless sports vie for attention, Chef Royce insists Giovanni Pastrami is “food first.” The menu offers a wide variety of quality, comfort dishes such as New York style deli sandwiches, half-pound burgers, pastas and pizza—even breakfast, served all day. If eggs Benedict is your thing, there are nine savory varieties to tempt your palate. On the sweeter side, the French toast is a homemade bread pudding in a cornflake crust, topped with fresh berries and a coconut rum sauce. Giovanni Pastrami even ventures beyond the standard “bacon and eggs,” offering premium, thickcut gourmet bacon with three local eggs with your choice of side and bread.

Bacon, Tomato, Avocado Benedict
Bacon, Tomato, Avocado Benedict: farm-fresh Hawaiian grade AA eggs, served with rice, hash browns, country fries or sliced tomato.

Hau Tree Lanai

Executive Chef Rene Caba
Executive Chef Rene Caba
Favorite Dish: Furikake Ahi Burger

Hau Tree Lanai is where you go to have it all, with incredibly flavorful breakfast choices, seated beneath Waikiki’s historic hau trees, with a dream-like ocean view across Kaimana Beach. With the soft breeze ruffling the leaves overhead and traces of sand underfoot, it’s a wonder how Chef Rene Caba creates such dynamic flavors to match, but he continues to do so even after more than 20 years.

Chef Rene and his team have earned Hau Tree Lanai the Hale ‘Aina Award, three consecutive OpenTable awards and Honolulu Weekly Reader’s Choice Award for Best Beachside Dining.

Super Kaimana Benedict
Super Kaimana Benedict: all-natural petite filet of beef, foie gràs infused mushroom spread, lobster meat and poached eggs on grilled English muffins topped with hollandaise sauce, served with breakfast potatoes.