69 Best Restaurants in Oahu, Hawaii

At lunch, regulars pack into this tiny, brick-walled space for the burgers and specials; at dinner, they come for the pasta and locally sourced seafood dishes or the to-die-for twice-fried Kauai chicken with grits and collard greens. Here, you'll probably get cozy with the table next to you as waitstaffers glide between tables with full trays and great attitudes. There's also seating in a smaller, quieter, upstairs library. The specials are fabulous, as are the craft cocktails and the beer list.

Get a taste of local Japanese culture at this family operation on the main thoroughfare in Moiliili, a mile or so mauka (toward the mountains) out of Waikiki. Open since 1939, the delicatessen offers take-out breakfasts and lunches, Japanese snacks, noodle dishes, and confections—and it's a local favorite for catering, from parties to funeral gatherings. If you're going on a round-the-island drive, this is a good option to pick up a picnic lunch. Try mochi (sweet rice-flour cakes), shoyu chicken, hash patties, garlic chicken, and Asian-style salads. The folks here are particularly patient and helpful to visitors, but it's only open from 6 to 2.

This spinoff from famous chef Roy Yamaguchi serves elevated Hawaii regional cuisine and cocktails in the Lau Hala Shops complex, right where the old Macy's used to be. The kids' menu goes above and beyond the typical fare.

This large, modern, two-story space on the North Shore takes full advantage of its epic water views; note that it doesn't take reservations. The menu is chock-full of surf-and-turf options, from juicy burgers to grilled steaks, blackened fish to red Thai curry with lobster and shrimp.

Countless anniversaries, birthdays, and other milestones have been celebrated under this lanai restaurant's spectacular hau tree, where it's said that even Robert Louis Stevenson found shade as he mused and wrote about Hawaii. Diners are captivated by beach views and spectacular sunsets, and fan-favorites dishes at this lovely,  restaurant inside the Kaimana Beach Hotel include several versions of eggs Benedict in the morning and Kauai shrimp or grilled lamb chops later in the day.

Started by Helen Chock and now run by her grandson, this casual, unassuming spot is an iconic stop for classic Hawaiian food. You can skip the hotel luau and come here for authentic kalua pig, lomi lomi salmon, poi, pipikaula (salted and dried) beef short ribs, haupia (a Jell-O-like coconut pudding), and more. Order at the counter and sit down, but you won't wait long, as Helena's is known for its efficency

Although it's in the center of Waikiki, this lively outdoor restaurant with a retro, tropical vibe feels a bit tucked away, with a bamboo-lined walkway leading to its entrance and tables set around the pool at the White Sands Hotel. Grab a drink at the whimsical bamboo bar, where a cool crowd sits and sips tiki-style cocktails, and peruse the "new continental" menu with a variety of pupu (appetizers) and decadent desserts, as well as such favorites as the B.O.L.T. (bacon, smoked ono salad, lettuce, and tomato) sandwich on a brioche bun.

This place focuses on what it does best: local favorites like kalbi ribs (Korean barbecue beef short ribs), kalua (roasted in an underground oven) pork sliders, beef stew, and old-fashioned hamburger steaks. It's also a great spot to try poi (the pudding-like dish made of pounded taro). The restaurant can gets crowded, so expect to wait for a table.

Owner Ken Takahashi retired as a nightclub impresario on the Big Island to become a real-life burger king. This modest spot is the home of the locavore burger, made with range-fed beef, Manoa lettuce, tomatoes, and a wide range of toppings, all island-grown—and you can taste the difference. Go classic with a single, hand-shape patty, the meat loosely packed to let the juices run free, or try one of Takahashi's creations. Don't forget the truffle fries. A second location is in Kaimuki.

The Honolulu Museum of Art's cool courtyards and galleries filled with works by masters from Monet to Hokusai are well worth a visit, and, afterward, so is this popular lunch restaurant (reservations recommended). The open-air café is flanked by a burbling water feature and 8-foot-tall ceramic "dumplings" by artist Jun Kaneko—a tranquil setting in which to eat your salad or sandwich, shaded by a monkeypod tree. You can also buy picnic basket meals to eat in the museum courtyard. There is no museum admission charge to eat at the café.

The placid younger sibling of boisterous Duke's, downstairs, resembles an open-air, plantation-period summer home with kitschy decor, stone-flagged floors, warm wood, and floral prints. The food is carefully prepared and familiar—with the occasional intriguing Asian touch—and dishes include steaks, locally caught grilled fish, and a few island-inspired options, such as loco moco and tropical pancakes. Request a lanai or window table to enjoy the fabulous views of Diamond Head and the beach. Sometimes the music from Duke's resonates from below, allowing diners to enjoy it without the chaos of the bar.

One of four Jolene’s locations in Oahu, the Kaneohe restaurant with an open-air dining room and deck is next to the Bayview Golf Course and Bay View Mini-Putt and Zipline; the deck has a golf course view and a peek-a-boo glimpse of Kaneohe Bay. The eatery is best known for its lobster “buttah” rolls—toasted, buttery bread stuffed with pickled vegetables and lobster salad—and also has a range of coastal Atlantic hot and cold sandwiches, salads and burgers, many with some Asian spin, too. For beverages, choose from iced milk teas, sweet teas, and tropical slushies you can spike, plus other alcoholic beverages. 

The Dymond family, two generations of restaurateurs who have shaken up the windward food scene, created this one-stop, green-and-white, Mediterranean-leaning café, wine bar, bakery, and gourmet deli. Come in on your way to the beach for a cup of coffee and bagel, and stop back for a delicious pizza or bruschetta for lunch or a candlelight dinner at night. The breakfast and lunch menus are a mix of sandwiches, salads, and other creative offerings; the place transforms at night, with table service, candles, and a frequently changing menu of freshly grilled fish and turf offerings. The original Kalapawai Market, a grab-and-go spot, is right at Kailua Beach.

Generations of children have purchased their beach snacks and sodas at Kalapawai Market near Kailua Beach. A Windward Oahu landmark since 1932, the green-and-white market has distinctive charm. You'll see slipper-clad locals sitting, sharing a cup of coffee, and talking story at picnic tables or in front of the market. It's a good source for your carryout lunch since there's no concession stand at the beach. The market also has one of the better selections of wine on the island. There's a sister Kalapawai Cafe with a sit-down menu in the center of Kailua and two more locations in Waimanalo and Kapolei.

This North Shore spot has gone from funky burger shack (it first opened in 1975) to institution, with crowds of people standing in line to order the large, hand-formed burgers heaped with bacon, cheese, and pineapple. Frankly, there are better burgers to be had around the island, but this place commands a truly loyal following.

At this large Chinatown institution, the dim sum cart ladies stop at your table and show you their Hong Kong–style fare. If you come for breakfast dim sum, arrive before 9 am, especially on weekends, if you want to hear yourself think. There are also à la carte lunch and dinner menus.

Yes, the popovers and the wee cups of bouillon are available at lunch, but in every other regard, the menu at this Neiman Marcus restaurant departs from the classic model, incorporating a clear sense of Pacific place. The breezy, open-air veranda, with a view of Ala Moana Regional Park, the twirling ceiling fans, and the life-size hula-girl murals say "Hawaii." It's still a spot for ladies who lunch, but it also welcomes a more casual crowd.

In contrast to the sprawling, noisy halls where dim sum is generally served, Mei Sum is compact, shiny, and bright—it's also favored by locals who work in the area. Be ready to guess and point at the color photos of dim sum favorites or the items on the carts as they come by, or ask fellow diners for suggestions. It's one of the few places that serve dim sum from 9 am all the way to 8 pm.

At this restaurant where fine dining comes without the fussiness, the cordial, well-trained servers present your "Bag O' Biscuits" or smoking oysters on the half shelf with equal aplomb and know all the details of each menu item. The large Hawaiian-French bistro has floor-to-ceiling windows and native wood accents throughout, and chef-owner Peter Merriman focuses on farm-to-table food, using Oahu-sourced ingredients as much as possible. In addition to other branches of this restaurant on neighbor Islands, Merriman operates the more casual Monkeypod Kitchen in Kapolei and Waikiki, plus Moku Kitchen in Kakaako.

Off the beaten path even for residents, this microscopic sushi bar is an adjunct of a wholesale seafood market and has a sort of cult following. The fish, air-freighted from around the world, is ultra-fresh, well-cut (into huge pieces—to the regret of those who follow the one-bite rule), and prepared for the serious sushi lover. You can spend as much or as little as you like—from $6 veggie sushi to the $135 omakase (a series of small courses) menu.  Rest assured, it's unlikely you'll run into anyone from your hotel here, and locals will be mightily impressed you ventured so far. (Barack Obama has been know to drop by when he's in town.) The final seating is at 7:45, so plan (and make reservations) accordingly.

The garlic chicken may haunt your dreams, so it's worth the trek to a downscale neighborhood to find this unprepossessing takeout joint. Line up, order the plate lunch with rice and salad, and sink your teeth into the profoundly garlicky masterpiece drizzled with a sweet glaze. Obsessed locals line up at dawn to get takeout for lunch.  To avoid the wait, call in your order ahead of time.

In the hip SALT complex, Moku appeals to both foodies and families with authentic farm-to-table cuisine and a laid-back, urban setting. It's one of legendary chef Peter Merriman's restaurants (he's one of the founding chefs of Hawaii regional cuisine) and focuses on upcountry farm fare cooked in the on-site rotisserie; pizzas, salads, and sandwiches; and craft cocktails. Happy hour and evening music can sometimes get really loud, so if you want to chat, ask to be seated away from the entertainment.

Local farm-to-table guru Peter Merriman is well-known throughout Hawaii for his inventive and popular restaurants, and this one captures his creativity and locally inspired food mantra perfectly. Hawaiian slack-key guitar music and the gentle buzz of diners kicking back make this a nice stop for a leisurely lunch—that could easily slide into happy hour.

Excellent, oversize breakfast items and pastries, accompanied by a versatile coffee and tea list, make this mostly open-air spot a good place to stop for breakfast (though they have lunch items like sandwiches) when you've got time for a leisurely meal. Get there early before food items start to sell out, and be ready to wait in a line that's often long and slow-moving. But as a sign behind the counter reminds customers, be kind.

The name of this casual, homey restaurant is the English translation of waialae (meaning a gathering spot around a watering hole). Renowned chef Ed Kenney explores modern interpretations of the Hawaiian foods he remembers from his childhood with an ever-changing locavore menu. Besides the dining room, you can sit at the bar or on the lanai. Spread out and talk story with your neighbor. That's what inspired Kenney to open the place, after all.

Located on the edge between the financial district and Chinatown, Honolulu's go-to Irish bar serves Guinness on tap and an Irish-American menu of pubby favorites such as spicy chicken wings, jalapeño poppers, fish 'n' chips, corned beef and cabbage, and grilled New York steak—without that Waikiki price tag. But probably the most popular menu item is the Blarney Burger, gooey with Guinness-infused cheddar cheese. The list of daily specials is worth hearing, and while the comfort food is its trademark, the specialty salads are noteworthy and inventive. And pie day, every Friday, brings in rabid fans looking for their favorite slice. The restaurant has been featured on Guy Fieri's Diners, Drive-ins and Dives on the Food Network. The dining room's booths attract business big wigs, journalists, and staff from the nearby Kumu Kahua Theatre. Meanwhile, the young and restless play darts and shuffleboard in the bar. It takes over the block for Saint Patrick's Day, and it's the go-to spot for after work pau hana (after work) gatherings and a quick bite before a show at the Kumu Kahua Theatre.

This hole-in-the-wall storefront was the go-to spot for pho with all the trimmings long before hipsters and foodies found Chinatown. Many Vietnamese restaurants have since opened, and some have surpassed To Chau's quality—it's all in the broth—but eating habits die hard in this city.

The Ko Olina outpost of Roy’s famed restaurant chain overlooks the 18th hole of the Ko Olina Golf Course and reflects a distinct local vibe, as most of the friendly staff come from this side of the island and exude an authentic aloha spirit. Dine on the Hawaii-Asia-Europe fusion signature dishes of Roy Yamaguchi and the chef’s west side–influenced creations out on the patio or in the iconic wood-beam-and-concrete interior.

If the perfect sunset happy hour means cocktails, bite-size shareable plates, tropical breezes, ocean sounds, and flaming oversize torches, then make it a point to dine at RumFire, situated beachfront in the Sheraton Waikiki. Enjoy such dishes as lemon-herb mahimahi, island fish tacos, and "local style" sesame-ahi poke; sip signature concoctions like the RumFire Mai Tai or the Fire Runner, made with spiced rum and tropical juices. At night, RumFire is a club–lounge that promises an edgy and exciting experience amid fashionable people and exquisite views.

Try to get a coveted seat at the counter, and prepare for an unforgettable sushi experience—if you behave, as chef Seiji Kumagawa prefers that diners eat omakase-style, letting him send out his favorite courses (generally two pieces of sushi or six to eight slices of sashimi), each priced individually and each served with instructions ("please, no shoyu on this one" or "one piece, one bite"). People who've defied Kumagawa have been kicked out of the restaurant midmeal. The parade of dishes, which continues until you cry uncle, always includes the signature California baby squid stuffed with Louisiana crab. Phone calls are not allowed in the restaurant