Noi Thai Cuisine

Restaurant Week hawaii Lunch Special
Available 11am–3pm

Course 1:  Appetizers 
• Crab Wonton (2 pcs.)

Course 2:  Entrées
• Red Curry Pork
• Ginger Chicken 

Course 3:  Dessert
• Black Sticky Rice

$19


Restaurant Week hawaii Dinner Special
"A Taste of Noi Thai"

Course 1: Appetizer Platter
• Tomkha Chicken
• Pork Jerky
• Noi Salad with Beef
• Yum Seafood
• Sticky Rice

Course 2: Entree
• Pineapple Fried Rice with Prawns
• Salmon Curry

Course 3: Dessert
• Tapioca Cantaloupe in Coconut Milk
• Bua Loy (Thai Sweet Dumpling in Coconut Milk)

$58


Noi Thai Cuisine brings the finest Thai cuisine to Oahu. Our Chefs won several awards and medals including the Gold Medal at the Thailand Ultimate Chef Challenge. The talents and ideas of our chefs are portrayed in the dishes that we created. We are dedicated in bringing you authentic Thai taste. Visit us for a Royal Thai experience in our Royal Thai Palace setting.


Location/Contact

Hours

  • Open daily, 11am–10pm

Make a Reservation

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Ruth's Chris Steak House

RESTAURANT WEEK HAWAII MENU

Choice of Starter (select one)
CAESAR SALAD
Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing, topped with shaved Parmesan cheese and sprinkled with freshly ground pepper

STEAK HOUSE SALAD
Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Choice of Entree (select one)

PETITE FILET* — $54.95
The most tender cut, broiled expertly to melt in your mouth

CHEF’S FISH SELECTION — $54.95
Your server will describe tonight’s preparation

STUFFED CHICKEN BREAST — $54.95
Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

FILET* – $64.95
The most tender cut of corn-fed Midwestern beef

NEW YORK STRIP* – $64.95
USDA Prime cut with full-bodied texture that is slightly firmer than a ribeye

RIBEYE* – $64.95
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy

Accompanied By
SIDE (select one)
Mashed Potatoes, Creamed Spinach or Steamed White Rice

ENTREE COMPLEMENT (charges apply)
Bleu Cheese Crust ($7), Grilled Shrimp ($18), Oscar Style ($19)

DESSERT (select one)
Ice Cream or Sorbet
White Chocolate Bread Pudding
or upgrade to any dessert for $4.95

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


At Ruth’s Chris Steak House, you’ll always find exceptional steaks, selected from the top 2% of the country’s beef and served sizzling on 500 degree sizzling plates. This New Orleans inspired cuisine features the finest USDA Prime steaks, fresh island seafood, award-winning wine list and a wide variety of appetizers, side dishes and desserts. An Island favorite, Ruth’s Chris Steak House has garnered much acclaim by winning numerous prestigious national and regional awards.


CONTACT

HOURS

  • Open daily, 5pm–10pm

Make a Reservation

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Taormina Sicilian Cuisine

Restaurant Week Hawaii
Three-Course Lunch Menu

Antipasto
Kona Kampachi Carpaccio
Kampachi (Amberjack) carpaccio with pear vinaigrette, microgreens and local ogo

Primo Piatto
(choice of)

Mentaiko
Spaghetti with cod roe, mixed mushrooms and shiso topping with Japanese seaweed

OR

Granchio
Fresh pasta fettuccine crab meat in a lightly spiced tomato cream topped with a snow crab claw

OR

Chicken alla griglia
Breast and thigh with lemon butter, garlic and capers, served with grilled vegetables

Dolci
‘Fantasia’
Chef Hiro’s Seasonal dessert

$29 per


Restaurant Week Hawaii
Five-Course Dinner Menu

Amuse
‘A taste of Italy’
Puglia burrata, Napoli semi-dried tomato, basil and EVOO

Antipasto
Herb crusted Kona abalone with anchovy lemon butter

Pasta
Porcini Tagliatelle
with table-side truffle service

Main
Prime Filet Mignon with balsamic reduction
Served with seasonal assorted grilled vegetables

Dolci
‘Fantasia’  
Chef Hiro’s Seasonal dessert

$70 per


Taormina serves the timeless cuisine of Southern Sicily with contemporary style and flair. Inspired by the authentic flavors of Taormina, a seaside village in Sicily.


LOCATION/CONTACT

HOURS

  • Monday–Thursday: 11am–10pm
  • Friday–Saturday: 11am–11pm
  • Lunch: 11am–3pm
  • Dinner: 3pm–closing
  • We do not close between lunch and dinner service

Make a Reservation

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Hy's Steak House

Restaurant Week Hawaii Special Offer

A 4-piece box set of signature boutique chocolates will be gifted to each couple, with mention of Hy’s participation in Restaurant Week Hawaii. Includes our Cherries Jubilee, Bananas Foster, and Hy’s labeled truffles.

Offer valid during Restaurant Week Hawaii only.


Hy's Steak House, well known local steak house in Hawaii, has been a tradition in Waikiki for more than forty years and continues to be a fovorite with visitors and locals alike.


LOCATION/Contact

HOURS

  • Open daily, 5pm–10pm

Make a Reservation

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Tsukada Nojo Hawaii

RESTAURANT WEEK HAWAII MENU

First Course
Choice of:
Hamachi Jalapeno
Yellowtail sashimi, green onion, and jalapeno, served with sweet chili ponzu sauce

Or

Chicken Mentai Spring Rolls
Chicken and cod roe wrapped together with a hint of shiso

Second Course
Nojo Salad
Mixed greens, cherry tomato, and almonds with a garlic anchovy dressing

Third Course
Shabu Shabu

Choice of Broth:
Paitan, Spicy Miso, Sukiyaki, or Konbu

Choice of Meat:
Pork or Beef

Choice of Noodles:
Ramen or Udon

Dessert
Mini Polar Bear
A mini version of our signature shave ice

Beverage
Choice of: 
Any Signature Cocktail 

Or

Signature Miyazaki Miyaki Mango Soda

$40


Aloha & welcome. We are an artisanal noodle, nabe and small plate concept from Japan. "Nojo" means farmer in Japanese and we proudly source as many ingredients as we can locally. We pride ourselves on the freshness of our foods and curating them from the bounty the Hawaiian Islands have to offer.

Tanoshinde!


LOCATION/CONTACT

HOURS

  • Monday–Thursday, 5pm–11pm
  • Friday–Saturday, 5pm–12am
  • Sunday, 5pm–10pm

Make a Reservation

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The Pig and The Lady

Restaurant Week Hawaii Lunch Menu

VIET PATE ON TOAST - pickled red jalapeno & chives

WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

--------

CHOICE OF ENTREE:

noodles

J. LUDOVICO CHICKEN KHAO SOI - northern thai dish of braised chicken leg in golden curry, pickled red onions & mustard greens, lime, herbs, egg noodles

HANOI GRILLED PORK - pork meatballs & belly flavored with betel leaves & lemongrass. served with aromatic herbs & lettuces, fish sauce vinaigrette, & cold vermicelli noodles

rice

BLACK GARLIC CHAR SIU - smoked with kiawe then finished on the grill, green asparagus namul, pickled red fresno peppers, cilantro

HAWAIIAN PRAWN STEW - grilled with lemongrass, ho farm tomatoes slowly cooked with aromatic prawn butter, okra, scallions, chrysanthemum

banh mi

P&L PHO FRENCH DIP - 12 hr. roasted brisket, hoisin & sriracha glaze, thai basil chimmichurri, bean sprouts, & our classic pho broth to dip

VEGETARIAN PHO FRENCH DIP - slow roasted portobello mushrooms, hoisin bbq sauce, thai basil chimmichurri, bean sprouts, & our vefan pho broth to dip!

--------

SUNDAE FUNDAY- soft serve swirl of dark chocolate & almond marshmallow, waffle bowl, candied macadamia nuts, coconut liqueur whipped cream, chocolate magic crack

$29


Restaurant Week Hawaii Dinner Menu

JAPANESE CHEESECAKE WITH CAVIAR & AHI TATAKI ON SPANISH TOAST

Choice salad:

  • WEEKEND @ BURMESE SALAD - green papaya, tomato, garlic, sesame, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette
  • FUYU PERSIMMON & CHICORY SALAD - radicchio & mustard frisee, young herbs, honey vinegar, chicory coffee crumble

WILD BETEL LEAF & OCTOPUS SAUSAGE - braised then grilled spanish octopus wrapped with lemongrass beef & pork, side of aromatic herb salad, shrimp & pineapple sauce

Choice of entree:

  • KOJI AGED BEEF RIBEYE - hirabara green garlic, wasabi greens, sweet & tart roasted shallots, roasted potato gnocchi
  • SMOKED PORK JOWL - black garlic char siu sauce, pickled clementines, cauliflower, spinach, shiso
  • WHOLE MOI - smashed cucumber marinated with lemongrass & pepperoncini, dill, shallot
  • AUTUMN LEMON RICOTTA RAVIOLI - butternut squash & turmeric sauce, root vegetable, pomegranate, hazelnut, fried sage

LILIKOI SEMIFREDDO - carrot granite, cardamom pavlova, candied walnuts

$59


From its humble beginnings as a pop-up restaurant, to a farmer's market stand and now a successful brick-and-mortar eatery, The Pig and the Lady cook up what is essentially the family meal in the truest sense -- Exposing Honolulu diners a cross-section of cuisine that has Vietnamese origins, but is eclectic and daring.

Led by twice-nominated James Beard semifinalist Chef Andrew Le and his team, they have developed a modern, fresh take on traditional Southeast Asian food, utilizing local products -- serving their famous banh mis and phos, along with new favorites.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Friday, 10:30am–2pm, Saturday, 10:30am–3pm
  • Dinner: Tuesday–Saturday, 5:30pm–10pm

Hoku's

RESTAURANT WEEK HAWAII MENU

First Course
Choice of: 

Ahi & Hamachi Crudo
Chia, Sea Asparagus, Radish, Pomegranate, Citrus (GF, NF, DF, EF)

OR

Soy Braised Beef Short Rib & Avocado Tempura
Aji Amarillo Sauce (NF)

Second Course
Choice of: 

Big Island Goat Cheese & Beet Salad
Edible Dirt, Frisee, Radish, Champagne Vinaigrette

OR

Butternut Squash Soup
Pumpkin Seeds, Bacon, Herb Coulis (GF, NF, EF)

Main Entree
Choice of: 

Pan Roasted Chicken Breast
Hamakua Mushroom Risotto, Confit Ho Farms Tomato, Crispy Kale (GF, NF, EF)

OR

Pacific Catch
Chef’s Daily Seafood Creation

Dessert
Chocolate Coulant
Cocoa Nib Tuille, Caramel Ice Cream (GF)

$65 plus tax and gratuity per person


Hoku's at The Kahala Hotel & Resort is heralded for its innovative fusion fare which melds Hawaiian, Asian, Mediterranean and European flavors. The restaurant’s twist on contemporary Island cuisine ensures that it is consistently ranked as one of Hawaii's best restaurants. Hoku's has a breathtaking beachside setting with panoramic views of the Pacific Ocean from every table in the multi-level dining room. Also competing for guest's attention is the open kitchen featuring fiery hot woks, a kiawe wood grill, and tandoori and wood-burning ovens.


LOCATION/CONTACT

HOURS

  • Wednesday through Sunday from 5:30 pm to 10:00 pm
  • Sunday brunch from 10:00 am to 2:00 pm

PAI Honolulu

RESTAURANT WEEK HAWAII Prix Fixe MENU
Available November 10–18, 2017

XO Taro Puff
(Amuse)
Horseradish crème fraiche

Warm Mushroom & Brussels Sprout Salad
Maitake, hon shimeji, grapefruit, celery root puree

Lobster Pumpkin Risotto
Baby shrimp, preserved lemon, ginger

Spiced Yam Cobbler
Apples, jicama, vanilla marshmallow gelato

$55
$25 Wine Pairing


At PAI Honolulu, we feature seasonal, kaiseki-style course menus, where local and international flavors are highlighted through playful and artistic dishes. PAI was founded with the desire to excite, rouse, and inspire, by creating a unique and memorable culinary experience.


LOCATION/CONTACT

HOURS

  • Tuesday–Saturday, 4:30pm–10pm

Make a Reservation

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Senia

RESTAURANT WEEK HAWAII MENU

“Poke” Cracker, Avocado, Ponzu
Kusshi Oyster, Yuzu Kosho Mignonette, Sea Asparagus
Smoked Salmon “Feuille de bric”

Cavatelli, Pork Ragu, Green Olive, Aged Fontina

Maine Sea Scallop, Bacon XO, Cauliflower Puree, Pickled Green Garlic

Filet of Beef, Sweetbread Wild Mushroom Ragout, Squash Confit

“Pavlova”, Grapefruit Curd, Raspberry, Candied Pistachio

$85


Senia was created with one goal in mind - to create a convivial, comfortable environment where guests will enjoy delicious food, well-crafted drinks and a thoughtfully curated wine selection. It is collaboration between Chef Chris Kajioka and Chef Anthony Rush to showcase the bounty of Hawaii and forge a new path on their culinary evolution. Our food is Regional American, a cultural intersection of the chefs and their experiences that always pay homage to Hawaii’s abundance of beautiful ingredients.


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 5:30pm–9pm

MW Restaurant

RESTAURANT WEEK HAWAII
Prix Fixe Lunch MENU

Appetizer Trio
A CHEF’S SELECTION OF APPETIZERS 

Choice of Entrée
MOCHI CRUSTED MONCHONG
Soy Yuzu Kosho Vinaigrette, Somen Noodles, Ho Farm Vegetable Banchan

MOUNTAIN VIEW FARMS
“PORK AND BEANS” 
Chorizo, Moringa Panko

MENTAIKO PASTA
Mountain View Farms Pork Belly, Capellini Pasta, 

OK Farms Egg
HOKKAIDO “SOUP CURRY” 
Kauai Shrimp, Crab, and Butterfish

Dessert
STRAWBERRY MATCHA SHORTCAKE 

$25

*Menu subject to change based upon availability


RESTAURANT WEEK HAWAII
Three-Course Dinner MENU

Appetizer Trio
A CHEF’S SELECTION OF APPETIZERS 

Choice of Entrée
MOCHI CRUSTED KONA KAMPACHI
Soy Yuzu Kosho Vinaigrette, Somen Noodles, Ho Farm Vegetable Banchan

STEAMED ONAGA
Coconut Chili Sauce 

JAPANESE INSPIRED CURRY “GUMBO” 
Kona Lobster, Kona Abalone, Kauai Shrimp, Hokkaido Scallop

HOKKAIDO SCALLOP AND KAUAI SHRIMP
Chinese Vegetables, Dried Scallop Gravy

A TRIBUTE TO MOUNTAIN VIEW FARMS
Featuring Daily Chef Inspired Dishes

Dessert (choice of) 
“KUSHI-KATSU” 

HIBIKI “MUD PIE” 
(Supplemental 10) 

$55

*Menu subject to change based upon availability


LOCATION/CONTACT

HOURS

  • Monday–Thursday, 10:30am–9pm
  • Friday, 10:30am–10pm
  • Saturday, 4pm–10pm
  • Sunday, 4pm–9pm

Make a Reservation

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Roy's Beach House

RESTAURANT WEEK HAWAII
DINNER MENU

1st Course
Ahi Crudo
Heart of Palm, Ponzu Gel

2nd Course (Choice of Entrée)
Sous Vide Bone-in Pork Chop
Garlic Long Beans, Mapo Tofu

Seared Local Catch
Compressed Hauula Tomato, Szechuan Peppercorn Soy

Seared Kauai Shrimp & Braised Shortribs
Creamy Yukon Potatoes, OG Lomi Tomatoes

3rd Course
Pumpkin Cheesecake
Chinese 5 Spice, Mascarpone

$48 (not including tax & gratuity)


Located right on the breathtaking Kuilima Cove, the restaurant is a casual yet upscale alternative for resort guests, residents and visitors. The concept and design for the new 140-seat open-air restaurant are a reflection of Roy’s love for white sandy beaches and the ocean. He has fond memories of potluck gatherings on the beach with a variety of his family’s favorite dishes—a memory he hopes to create for you at the Beach House.


LOCATION/CONTACT

HOURS

  • Reservations are required
  • Lunch: 11am–3pm
  • Bar Bites: 3pm–5pm
  • Dinner: 5pm–10pm
  • Take Out Counter: 11am–4:30pm

Make a Reservation

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Roy's Waikiki

RESTAURANT WEEK HAWAII
DINNER MENU

1st Course
Kona Kampachi Carpaccio
Gingered Cucumber Relish, Spicy Soy, Black Garlic Aioli, Avocado

2nd Course (Choice of Entrée)
48 Hour Sous Vide Lamb Shank
Roasted Heirloom Potatoes, Artichoke & Kale Bolognaise, Peppercorn Jus, Coriander Salsa Verde

Mozzarella & Creamed Spinach Stuffed Half Chicken
Citrus Nalo Herb Kabocha Spatzle, Small Kine Farm Mushroom Pan Sauce

Italian Herb Crusted Whitefish
“Boursin” Big Island Goat Cheese Ravioli, Kahuku Sea Asparagus, Balsamic Soy Scampi, Brown Butter

3rd Course
Yuzu Panna Cotta
Strawberry Guava Puree, Sesame Caramel Chinese Five Spice Malasadas

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Sunday–Thursday, 5pm–9pm
    Friday and Saturday, 5pm–10pm
  • Pupus on the Lanai: 11am–5pm

Make a Reservation

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Roy's Ko Olina

RESTAURANT WEEK HAWAII
Dinner Menu

1st Course
Dried Island Ahi Poke & Mari’s Baby Greens
Kukui Nut, Rayu, Sesame Seeds, Local Green Onion & Ewa Sweet Onion

2nd Course (Choice of Entrée)
Hot Iron Seared Colossal Shrimp & Small Kine Farm’s Portobello Mushrooms
Cheesy Truffled Orzo Pasta, Big Island Maine Lobster Nectar

Pan Seared Chicken Breast “Piccata Style”
Creamy House Linguini, Organic Tatsoi, Crisp Artichokes, Lemon Butter Caper Sauce, Demi

Fork Tender Braised Beef Short Rib
Cauliflower Scalloped Yukon Potato, Garden Vegetables, Power Natural

3rd Course
Molokai Sweet Potato & Haupia Crisp
Lappert’s Pumpkin Crunch Ice Cream

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm
  • Dinner: 5pm–9:30pm
  • Pupus on the 19th Hole: 2pm–5pm
  • Aloha Hours: 3pm–5pm

Make a Reservation

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Roy's Hawaii Kai

RESTAURANT WEEK HAWAII
Dinner Menu

1st Course
Kona Kampachi Crudo
Petite Seafood Salsa, Preserved Lemon

2nd Course (Choice of Entrée)
“Steak Frites”
Sake Green Peppercorn Sauce, Truffle Parmesan Fries

Sous Vide & Seared Maple Leaf Duck Breast
Okinawan Sweet Potato, Pineapple Sweet & Sour

Pesto Crusted Bigeye Ahi & Garlic Scampi Kauai Prawns
Ho Farm Tomato Relish, Puglia Olives

3rd Course
Pumpkin Spice Panna Cotta
Chai Chantilly Cream

$48 (not including tax & gratuity)


Roy has combined bold Asian flavors, classic European techniques, and the freshest local ingredients to create what we call Internationally Influenced, Hawaii Inspired Cuisine.


LOCATION/CONTACT

HOURS

  • Dinner: Daily from 5pm
  • Last reservation Sunday through Thursday at 9pm
  • Last reservation Friday and Saturday at 9:30pm

Make a Reservation

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12th Ave Grill

RESTAURANT WEEK HAWAII MENU

1st
Caesar salad

2nd

Madagascar tea braised Maui Cattle Co short ribs
gingered Ho Farms butternut squash, spicy cucumber namasu

3rd
Guava cheesecake bread pudding
north shore guava creme anglaise

$42 + tax


12th Ave Grill is a lively, modern American Brasserie and winner of the 2017 Gold Hale Aina Award for "Best Farm to Table Restaurant" as well as numerous "Best Oahu Restaurant" awards and 2015 "Restaurant of the Year". Our menu features locally sourced, made from scratch dishes such as our charcuterie board, Ni'ihau lamb and Kualoa oysters. A favorite neighborhood gathering spot for 13 years, 12th Ave Grill is where locals go for great food, drinks and company!


LOCATION/CONTACT

HOURS

  • Sunday, 5pm–9pm
  • Monday–Thursday, 5:30pm–9:30pm
  • Friday–Saturday, 5:30pm–10pm

Stripsteak

RESTAURANT WEEK HAWAII MENU

FIRST COURSE
Choice of:

B-L-T Wedge
Nueske’s bacon, bleu cheese, herb-buttermilk dressing
Banshee Sauvignon Blanc, Sonoma County, California 2014

OR

King Crab & Lobster Tacos
10 supplement Maui Gold pineapple, avocado mousse

SECOND COURSE
Choice of:

6oz USDA Prime Angus Filet Mignon
Confit marble potatoes, broccolini, bordelaise
Château Courlat, Bordeaux, France 2013

OR

6oz Blackened Ora King Salmon
Smoked trout caviar, roasted butternut squash, basil veloute
Château Courlat, Bordeaux, France 2013

ADD-ONS
Chef’s favorite sides
Mashed potatoes ($12)
Black truffle mac & cheese ($16)
Brussel sprouts with crispy serranos ($12)

DESSERT
Devil’s Food Cake
Valrhona chocolate dobash, milk chocolate crunch
Dow’s LBV Port, Douro Valley, Portugal 2009

$65 per person (tax and gratuity not included)
+$30 optional wine pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


RESTAURANT WEEK HAWAII PREMIUM MENU

FIRST COURSE
Makimono Rolls*
Negihama, spicy tuna
Jozen Mizunogotoshi Junmai-Ginjo, Niigata, Japan

Michael’s Ahi Tuna Tartare*
Asian pear, toasted pine nut, sesame oil

Lobster Tacos
Maui Gold pineapple, avocado cream, crispy wonton

Blistered Shishito Peppers
Watermelon carpaccio, espelette pepper, daikon sprout
Dr. F. Weins-Prüm Kabinett Riesling, Mosel, Germany 2015

ENTRÉE
USDA Prime Rib Eye & King Crab Oscar*
Accompanied by chef’s selection of sides
Cascina Luisin ‘Maggiur’ Nebbiolo, Langhe, Italy 2015

Miso-Broiled Diver Scallop*
Supplement 8ea

DESSERT
Devil’s Food Cake
Valrhona chocolate dobash, milk chocolate crunch
Patrick Bottex ‘La Cueille’ Rosé, Bugey-Cerdon, France NV

$85 per person (tax and gratuity not included)
+$35 optional wine pairing

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


Presenting an evocative and modern twist on the classic American steakhouse, STRIPSTEAK Waikiki offers a refined yet edgy, sexy yet elegant approach to the steakhouse experience. A modern yet welcoming ambiance with design that reflects the local culture and sensibilities, STRIPSTEAK is the steakhouse evolved. Precision at its finest.

A new genre of modern steakhouse, Chef Michael Mina has created a fun and innovative menu, bold in flavor and diverse in inspiration. A highly seasonal and ever-evolving menu reflects the best of local ingredients and global flavors. At STRIPSTEAK, hand-sliced cuts of prized Japanese, Australian and American beef are the star, prepared in Chef Michael Mina’s signature preparation – first slow-poached in butter then seared to perfection. The freshest seafood is flown in on a daily basis for shellfish and raw bar selections, while Skewers & Small Plates, Sushi & Salads, Entrées and Sides round out the menu.

A carefully curated wine list focused on boutique offerings from Bordeaux, Spain, Napa and Australia perfectly complements the STRIPSTEAK experience while artisanal cocktails are handcrafted for before and after dinner libations. All juices, tinctures, bitters and syrups are be hand-squeezed and housemade, while a variety of ice and glassware help to accentuate the drink program and overall experience. In addition, STRIPSTEAK offers a robust selection of Scotch and Japanese whiskeys.


LOCATION/CONTACT

  • International Market Place
    2330 Kalakaua Avenue, Suite 330, Honolulu, HI 96815
  • Offering validated parking
  • (808) 800-3094
  • Price Range: $$$$
  • michaelmina.net  |  Instagram  |  Twitter

HOURS

  • Open daily, 5pm–10pm

Servco Lexus is proud to be the official vehicle sponsor of the 10th Annual Restaurant Week Hawaii 2017!

In celebration, Lexus customers who valet their Lexus will receive four hours of complimentary valet parking at the International Market Place.

Drive your Lexus to the third level valet during November 10–19 from 10am to 11pm HST to receive the four-hour parking validation. Parking entrance is located on Kuhio Avenue.

Wai'olu Ocean Cuisine

RESTAURANT WEEK HAWAII MENU

First Course
AWABI Sakamushi
Sake Steamed Abalone with Konbu & Wakame Seaweed
Garlic Butter Shoyu

Second Course
Aguachile
Shrimp and Tako

Main Course (Choice of)
Steamed Moi
Chinese style cilantro, green onion and ginger

OR

Stir-fried Alaskan King Crab
Black bean sauce

OR

Grilled NY Strip Loin Steak (12oz)
Seasonal vegetables

All main course served with:
Nasi Goreng
Shrimp, Calamari and Bay Scallop
(Malaysian style fried rice)

Dessert
Lilikoi Cheese cake

$60 per person


Enjoy Happy Hour specials from 3:00-6:00 p.m. daily, as well as spectacular firework views on Friday nights from this open-air restaurant overlooking Fort DeRussy and the Honolulu skyline. From 9:00-10:00 p.m., enjoy Late Night Happy Hour specials with 50% off all dinner items, excluding set menus, and 25% off bottles of wine. Recently introduced, guests will also enjoy handcrafted fresh sushi at our sushi bar, now open every Tuesday-Saturday from 5:00 p.m. until close.

Live entertainment every Thursday, Friday, and Saturday evenings. 4-hour complimentary valet parking available for non-hotel guests.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–6pm
  • Dinner: 6pm–10:30pm

Mahina & Sun's

RESTAURANT WEEK HAWAII SPECIALS

BREAKFAST — $15
Surfjack Blend Coffee or Fresh Juice

Choice of:
Chilaquiles Frittata
or
Pork Adobo Fried Rice
or
Frambled Flat Omelet

LUNCH — $15
Shaka Tea or Big Island Lemonade

Choice of:
Any of our Lunch Bowls
or
Any of our Pizzas
or
Kuahiwi Burger

DINNER — $35
Wine specials also available w/ dinner special

Choice of Snack:
Sweet Land Farm Chèvre Beignets
or
Avocado Tacos
or
Smoked Opah Corn Chowder

Choice of Entree:
Ahi Palaha (white tuna) on 12-grain rice salad,
or
Rigatoni w/ 2 Lady Farmers pork ragu,
or
Pan Roasted 1/2 Chicken

Choice of Dessert
Gelato or Sorbetto


Ed Kenney's Mahina & Sun's is a purveyor of elevated home cooking inspired by Hawaii's people and place. Our menus offer unique local dishes and cocktails that utilize only the very best ingredients from Oahu's farmlands - for brekkie, lunch, dinner and drinks. We're also the state's leader in ocean-friendly sourcing practices.

With nightly live music, occasional poolside concerts, and movie screenings under the stars, Mahina & Sun's is much more than a meal. It's a place where adventurers gather, where new connections are made, and where ideas are inspired, all over food and drink you can feel good about. Hidden within a swell little spot called the Surfjack Hotel & Swim Club, Mahina & Sun's participates in a creative space that connects local and visitors to exciting Honolulu artists, designers, musicians and epicureans.

A concept of esteemed Chef Ed Kenney, Mahina & Sun's is Kenney's fourth establishment - following Town Restaurant, Mud Hen Water, and Kaimuki Superette - and his only eatery in Waikiki.


LOCATION/CONTACT

HOURS

  • Open daily, 6:30am–10pm

Harbor Restaurant at Pier 38

RESTAURANT WEEK HAWAII Dinner MENU

FIRST COURSE
Wild Mushroom Arancini
with Crudo Sauce and Ricotta Salata

SECOND COURSE
Brasa Roasted Duck Breast
with Tart Cherry and Duck Demi-Glace, Sweet Potato Puree and Grilled Asparagus

THIRD COURSE
Chocolate Taco
Chocolate tuile filled with white chocolate mousse and garnished with fresh fruit

$55 per person, tax and tip not included

Dinner Only
No Substitutions


Harbor Restaurant at Pier 38 is the newest dining experience at the Pier 38 Fishing Village on Nimitz Highway. We offer separate lunch and dinner menus seven days a week. Lunch is served from 11 am to 3 pm and dinner from 5 pm to 9 pm. Ample free parking is available. There is a private dining room for 30 guests available for special events and a large lounge area for more relaxed sitting and sipping.

The Copper Top Bar features a robust selection of beers, wines, spirits and specialty crafts. At Harbor, happy hour is called Huki Pau and offers mood-adjusting specials from 2pm to 6pm daily.

Harbor's menu is designed around the Brasa ovens – a charcoal burning grill/smoker/oven appliance that delivers superior taste and texture to all types of food.

Welcome to authentic Honolulu Harbor views, welcome to inspired cuisine, welcome to Harbor.


LOCATION/CONTACT

HOURS

  • Open daily
  • Lunch, 11am–3pm
  • Dinner, 5pm–9pm
  • Huku Pau, 2pm–6pm

Bali Steak & Seafood

RESTAURANT WEEK HAWAII Special
3-Course Dinner Menu

SALAD
Kale and Romaine Caesar Salad
Black Garlic, White Anchovy, Garlic Crostini

MAIN COURSE
Choice of:
Certified Angus Petit Filet Mignon
Golden Parmesan Potato Puree and Kula  Onion Sauce

Or

Island Snapper
Tamaki Rice, Wasabi-Ginger Butter Sauce

Or

Jidori Chicken
Tri Color Quinoa, Roasted Vegetables, Charred Meyer Lemon

DESSERT
Wailea Chocolate Mousse
Toasted Meringue, Shaved Strawberries, Marcona Almonds, Caramelized Cocoa Nibs

$55 per person


RESTAURANT WEEK HAWAII Special
4-Course Dinner Menu

STARTER
Lobster Bisque
White truffle oil, crème fraiche and ulu chips

SALAD
Island Tomato & Burrata Cheese
Kula onion, white balsamic, truffle oil

MAIN COURSE
Choice of:
Certified Angus Petite Filet Mignon and Butter Poached Cold Water Lobster Tail
Golden Parmesan Potato Puree, Red Wine Green Peppercorn and Lobster Scented Béarnaise Sauces

Or

Olena Seafood Medley
Daily catch, cold water lobster, local prawns, scallops, taro, dried tomato, coconut curry

Or

Jidori Chicken
Tri Color Quinoa, Roasted Vegetables, Charred Meyer Lemon

DESSERT
Apple Banana Malasada
Miso Caramel Dipping Sauce

$95 per person


With a spectacular oceanfront view of Waikiki Beach, Bali Steak & Seafood is the perfect setting from which to embark a culinary excursion through the island flavors of Hawaii, Bali and the Philippines. Bali Steak & Seafood’s chef-driven expression of Island Harvest Cuisine focuses on partnerships with local farmers, fishermen and ranchers. Freshly harvested produce, fresh seafood and select meats come to life beneath an artisan’s touch of exotic island spices and flavors, in dishes presented with elegant simplicity.


LOCATION/CONTACT

HOURS

  • Tuesday–Saturday, 5pm–9pm

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