69 Best Restaurants in Oahu, Hawaii

Loyalists of Roy Yamaguchi's celebrated spots in Hawaii Kai and Waikiki are thrilled to find his North Shore outpost—a rustic, beam-and-concrete-floor pavilion literally on the sand at Turtle Bay. All the favorites are served at this more beach-casual spot, from miso deep-water black cod to beef short ribs, along with a more casual lunch menu.

Well established as a local favorite, this unassuming café is situated in a strip mall near Diamond Head and away from the bustle of Waikiki. It's a great spot to grab a quick, delicious breakfast or brunch, including best-sellers such as the loco moco, açai bowl, bagel sandwiches, French toast, omelets, and other morning staples. Locals love their Mama's fried rice dish, with plenty of sautéed vegetables. Many lunch options are available as well, such as chicken salad and lobster rolls. The interior is basic, but there's also ample seating on the patio out front.

Tucked away on the second floor of the Royal Hawaiian Center, this stylish, sleek, and cozy spot has a selection of more than 40 international wines by the glass—all served via a high-tech vending machine that uses prepaid cards. The food menu is limited, but a few favorites are braised beef sandwiches, poke bites with nori chips, and charcuterie plates. The restaurant also offers breakfast, lunch (featuring small plates), and a happy hour (3–6 pm) with discount wines and light bites at the bar.

Fourth-generation descendants of Japanese sugarcane workers own and operate this casual café, set on the edge of a 140-acre farm north of the food truck village. Menu items include panini, pizzas, wraps, salads, iced drinks, and smoothies, all filled with homegrown ingredients, from lilikoi (passion fruit) and cacao to açai and sweet papaya; enjoy your meal or snack at outdoor shaded tables near a tree-studded lawn and gardens.

Putting a playful and inventive spin on Hawaii regional cuisine, Kapa Hale offers upscale food and cocktails by an outstanding Honolulu-born chef in a mid-century modern dining room. Menu items are changed seasonally and sourced locally, with fun, wordplay names for different dishes, and there's a focus on using local vegetables creatively in all dishes, as in an edible lei poo (a head lei).

When Lee Anne Wong, best known as a competitor on the first season of Bravo's Top Chef, moved to the Islands, foodies waited with bated breath for this, her first restaurant. It's a lively yet laid-back café, where she took the concept of breakfast and flipped it, creating innovative dishes like Breakfast Bruschetta with vanilla cake rusks, local honey, and yogurt; also on offer are her signature dumplings, which change daily, and many other specials.

Airy and modern, this hip, lively bar and restaurant overlooks the Wai Kai wave pool for fantastic views of Oahu’s south shore, including Diamond Head, Honolulu, and Waikiki. The Hawaii-centric menu includes pizzas, salads, sandwiches, and a range of entrées, from a roasted veggie bowl and fish tacos to braised short rib loco moco (a comfort classic with white rice, meat such as a hamburger patty, fried eggs, and gravy); a dessert favorite is the strawberry guava parfait.

A cozy, romantic space with a slightly sophisticated (for the North Shore) vibe, Maya’s serves up classic Spanish and Mediterranean dishes with island twists, including a variety of tapas as well as some larger plates. Here, seafood paella is made with local line-caught fish and shrimp, a burger showcases Kunoa beef, and hand-tossed flatbreads come with roasted local veggies and macadamia nut pesto. Sit indoors at a table or the bar or on the patio overlooking the scene at the North Shore Marketplace.

Chef Michael Mina, a James Beard Award winner, designed an exceptional line-to-table menu that celebrates the local catch in a space with panoramic views from indoor and lanai oceanfront tables. This might be the only restaurant in Hawaii (or the world) to have an on-site “fish sommelier,” who guides you through the array of cooking techniques, flavorings, and portions—from fillet to whole fish—and helps you choose the best matches for your palate. The raw bar is excellent, too. Validate your ticket for free valet parking during your meal.

The "M" and "W" team of husband-and-wife chefs Michelle Karr-Ueko and Wade Ueko combine their collective experience (20 years alongside chef Alan Wong, a side step to the famed French Laundry, and some serious kitchen time at comfort food icon Zippy's) to create a uniquely local menu with a decidedly upscale twist. Michelle's flair for sweets has resulted in a dessert menu as long as the main one, including tropical fruit creamsicle brûlée, an MW candy bar, and the frozen lilikoi (Hawaiian passion fruit) soufflé.

Chef Jason Peel's critically acclaimed Japanese fusion restaurant has an eclectic, creative, and often surprising mix of dishes from brunch through dinner, served in a bright, modern, high-ceilinged dining room or a smaller side dining space. Lots of local seafood, vegetables, and other island ingredients infuse the menu. Japanese breakfasts and omelets, plus twists on American brunch favorites, are served from morning to early afternoon. Nostalgic and playful izakaya-style shared plates dominate the large dinner menu.

Lyonnais chef Nico Chaiz's harborside restaurant is steps from the Honolulu Fish Auction, which explains his "line-to-plate" concept—super-fresh fish dishes at a reasonable price. But he lets his French flag fly in dishes like steak frites and bouillabaisse, too. Lunch focuses on local-style plate lunches and serves more of a local workers crowd. Come dinnertime, you'll see a mix of tourists and kamaaina here for beers on tap, cocktails, almost nightly music, and an excellent menu across the board. Although most indoor tables have harbor views, try to get a table on the lanai. If you're staying in a place with a kitchen and need to stock up, the fish market also sells prepared foods like poke, soups, and stews. In Kailua, there's a Nico's serving almost the same menu as the original at Pier 38.

Perched along the seawall at historic Gray's Beach, in the luxe Halekulani resort, Orchids is a locus of power breakfasters, ladies who lunch, and those celebrating special occasions at Sunday brunch or dinner. The louvered walls are open to the breezes, sprays of orchids add color, the contemporary international dishes are perfectly prepared, and the wine list is intriguing. Highlights of acclaimed chef Christian Testa's menu include a prime beef filet appetizer, a special lasagnette dish, several creative house-made pastas, and an abundance of seafood options. Enjoy sunset cocktails at the adjacent open-air bar, House Without A Key.

Tiki's is the kind of fun place people come to Waikiki for: a retro–South Pacific spot with a back-of-the-bar faux volcano, open-air lounge with live local music, indoor-outdoor dining, and a fantastic view of the beach across the street. Chef Ronnie Nasuti turns out beautifully composed plates and puts fresh twists on the super-familiar—like spicy "volcano" chicken wings, watermelon and feta salad, or Thai-style shrimp puttanesca. Be sure to try one of the mai tais, which come in a variety of flavors, then settle in and stay a while. There's live music on most nights (check the calendar on the website) and an upbeat crowd at the bar. Tiki's is in the Twin Fin Hotel and may look like a place designed for tourists, but it's the locals who come back again and again.

The historic Waiahole Poi Factory, which made poi for 70 years before serving as an art galley and then a commercial kitchen, returned to its roots back in 2009 and now makes some of the island's freshest and best-tasting poi. Along with that Hawaiian food staple, you can get plate lunches with other classics like squid luau (a dish with taro leaves and coconut), lomi lomi salmon (pieces of salted salmon mixed with onion and tomatoes), chicken long rice, and laulau (meat or fish wrapped in leaves and cooked); outdoor seating is limited, so it's good for takeout. A menu favorite is the Sweet Lady of Waiahole dessert, named after a popular local song, with warm kulolo (taro-coconut pudding) and haupia (a type of coconut pudding) ice cream. A second location recently opened in the food court at Windward Mall and is convenient for those who don't end up going farther north along the coast.

Dating from 1922, this historic café surrounded by the verdant Manoa Valley landscape is part of the Hawaii Salvation Army headquarters and has been independently operated by Ross and Stefanie Anderson since late 2018. A short menu of simple, delicious breakfast and lunch items are ordered at the counter and delivered to your chosen table, either inside the cozy, multiroom bungalow or on the covered lanai. The Waioli staff is largely made up of people in recovery from substance abuse who are learning the restaurant and kitchen trade, and a 3% vocational training fee is added to all checks, bringing the former tearoom back to its roots as a kitchen skills program for orphaned girls. There's a cute gift shop and plenty of space to linger in the lushness.

Housed in a McVilla aimed at attracting a Japanese wedding clientele, this restaurant serves contemporary Continental food that focuses primarily on beautifully plated, well-prepared standards—albeit with a million-dollar view of Honolulu. Perched at the water's edge, with famed surf break Point Panic offshore, 53 by the Sea uses its setting to great advantage—the crescent-shape dining room faces the sea, so even if you’re not at a table nestled against the floor-to-ceiling windows, you have a fine view. Besides dinner, drop in for lunch or cocktails and appetizers at the bar while watching the city lights go up as the sun goes down. Sublime.

Step inside this tiny sushi bar, tucked amid the strip clubs behind the Ala Moana Hotel, and you'll swear you're in an out-of-the-way Tokyo neighborhood. Don't be deterred by its dodgy neighbors or its reputation for inconsistent service—this is where locals come when they want the real deal, and you'll be greeted with a cheerful "Irasshaimase!" (Welcome!) before sitting at a diminutive table or perching at the small sushi bar. Let the chefs here decide, omakase-style, or you can go for a grilled specialty, like scallop butteryaki (grilled in butter).

The specialties at this coffee spot are cold brew drinks and "Coff-tails," cold brew shaken with a mixture of milks, creams, and flavors. It's not just the drinks made with coffee roasted in-house that are yummy here: the café serves pastries and cold breakfast items like the Lomi Salmon Bagel, and toasted sandwiches, flatbreads, and salads. The sit-down space is limited at this location, so you might grab and go while exploring the downtown and Chinatown areas. Alii Coffee has two other locations, one in Waikiki and one in Kakaako.

Tam and Kimmy Huynh's menu ranges far beyond the usual pho and bun (cold noodle dishes) found at many Vietnamese restaurants. This welcoming, no-frills, hole-in-the-wall spot, which locals swear by, features crab curry, tapioca dumplings, head-on tamarind shrimp, and other dishes that hail from both northern and southern Vietnam. People who work in the neighborhood pack in for lunch, so you might want to avoid a midday visit. Reservations are not accepted for groups of fewer than six.

A long-time local favorite, the elegant, inviting bistro is a classic Italian restaurant offering an extensive range of pastas, antipasti, mains, and really excellent desserts. Consider the ravioli del giorno followed by vitello (veal) cooked with a variety of sauces. Top off your meal with a dessert specialty: crème brûlée.

Housed in a former officer’s dining hall right on the west-facing beach at Pokai Bay, the hip, casual, younger sibling of Pearl Harbor’s Restaurant 604 is a great place to stop for a bite before or after a surf session at Makaha or a day trip up the west side to Yokohama Bay. The island-inspired menu focuses on comfort foods and includes everything from poke, burgers, fries, and pizza to traditional island plates with fish and rice. During happy hour and sunset time, locals congregate to watch sports on large-screen TVs and see the golden orb dip into the clear seas.

Sometimes you wait an hour for a table here while patrons clamor for the banana pancakes topped with a thick macadamia-nut sauce. At lunch, the signature dish is a plate of pulehu (grilled) ribs. When the operation moved from a hole-in-the-wall to a larger space in 2010, and moved again in 2021, the line stayed just as long—but the food didn't change.

Virtually unchanged since opening in 1967, this neighborhood institution opposite Kailua Beach Park is filled with the aroma of grilling steaks and plumeria blooms. It doesn't matter if you're a bit sandy and beach bedraggled (though bare feet are a no-no, as are tank tops after 4:30 pm)—just find a spot in the cozy maze of rooms; order a steak, a burger, teriyaki chicken, or the fresh fish special. Leave room for desserts. Get a table on the lanai if you can, especially at lunch when the menu is a bit less expensive; the view alone makes it worth the visit. If you sit at the bar, expect to make friends. Be warned: the mai tais here are the strongest you'll find anywhere; if you order the "B.F.R.D." don't expect to drive home.

Long beloved for its northern Thai classics, such as spicy curries and stir-fries and sticky rice in woven-grass baskets, made using family recipes, Chiang Mai is a short cab ride from Waikiki. Some dishes, like the signature barbecue Cornish game hen with lemongrass and spices, show how acculturation can create interesting pairings. The simple space is decorated with Thai fabrics and artworks.

There are only a couple of North Shore institutions that are considered gathering places—Foodland (the great grocery store) is one, and Cholo's is the other. Festively done up with Mexican tchotchkes, it serves decent rice-and-beans plates of Mexican standards (steak fajitas, burritos, enchiladas) at affordable prices.

A humble, family-run restaurant in a tiny roadside shack, Coquito’s serves an eclectic array of traditional Puerto Rican and Latin American dishes, such as arroz con gandules (rice with peas), shrimp mofongo, pastel borricúa (ground green-banana masa stuffed with pork), Colombian empanadas, and Argentinian flank steak with chimichurri sauce. Order takeout for a picnic at a beach park, or dine in the small outdoor patio (no alcohol sold here, so you need to BYOB).

Escape the tourist traps and rub elbows with locals at this small, busy breakfast–brunch café, with outdoor porch seating and ocean views—but come early or order takeout, as it closes early afternoon. Island favorites dominate the menu, including corned beef hash loco moco (white rice, meat, fried eggs, and gravy) and lilikoi (passion fruit) pancakes for breakfast and garlic shrimp with mushrooms, fish tacos, and kalbi ribs for lunch.

Just five minutes from Waikiki's hotels is chef Kelvin Ro's one-stop food shop—indispensable if you have accommodations with a kitchen or want a quick grab-and-go meal. Join surfers, beachgoers, and Diamond Head hikers at the takeout window to order gourmet sandwiches and plates, such as hand-shaped burgers, portobello mushroom sandwiches, Korean kalbi ribs, and grilled ahi with wasabi-ginger sauce, rice, and salad. Selections include sandwiches, bento boxes, and salads. Don't miss the bakery: locals love this place for the giant scones and desserts like lemon crunch cake. You can also pick up wine, beer, and soft drinks.

Locals often bring Mainland visitors to this open-air restaurant, which has a lively bar and a beachfront setting facing Waikiki's famed Canoes surf break. Named for the father of modern surfing and filled with Duke Kahanamoku memorabilia, this casual spot offers lots of pupu (appetizers), a large salad bar, and crowd-pleasing entrées that include fish, prime rib, and huli huli (rotisserie). Be sure to try the famous Hula Pie, made with macadamia-nut ice cream piled high on a cookie crust and topped with fudge and whipped cream. The atmosphere can be raucous when A-list Hawaiian musicians perform. Sunday afternoon, when Grammy-nominated Henry Kapono revs up the crowd, is a great time to come for a mai tai.