53 By The Sea is a fine-dining restaurant in Honolulu.
53 By The Sea is the oceanfront fine dining room in Kakaako Honolulu, opened in 2012 with a grand staircase, Diamond Head views and a Pacific Rim menu of catches and steaks.
Must order: The Hawaiian opah preparation and a steak from the prime board.
Tip: Sunset tables go fast; aim for the second seating. Complimentary valet at the main door.
Address: 53 Ahui Street, Honolulu, HI 96813
Merriman's Honolulu is Peter Merriman's first Oahu outpost, opened at Ward Village in 2017 from the chef who co-founded Hawaiian Regional Cuisine in 1991 in Waimea on the Big Island.
Order: The wok-charred ahi and the Hawaiian opihi shooters on the half shell.
Tip: Anaha tower entrance via Auahi Street. Sunset terrace seats book first; ask for an upper level.
Stripsteak Waikiki is Michael Mina's modern American steakhouse in Honolulu's International Market Place, with prime Angus, American wagyu and Japanese A5 by the slice.
Order: The triple-seared Japanese A5 wagyu with yuzu kosho, and the truffle pommes puree side.
Tip: Open-air Grand Lanai seats catch the trade wind. Happy hour 16:00 to 18:00 daily for bar bites.
Sushi Sho Hawaii is chef Keiji Nakazawa's 16-seat edomae omakase counter at The Ritz-Carlton Residences Waikiki Beach in Honolulu, the master sushi chef's first counter outside Tokyo opened in 2016.
Order: The full 30-plus course omakase; the otoro nigiri and aged Maui bonito are signatures.
Tip: Two seatings nightly, no children under 12. Reservations open via phone only; book eight weeks ahead.
MW Restaurant is the Ala Moana Honolulu fine dining room of husband-and-wife chefs Wade Ueoka and Michelle Karr-Ueoka, who trained at Alan Wong's before opening MW in 2013.
Order: Mochi-crusted local fish; pastry chef Michelle's caramel miso baby cake to finish.
Tip: Velocity Honolulu second floor, dinner only Tuesday through Sunday. Order the dessert tasting.
Fete Hawaii is chef Robynne Maii's farm-to-table room in Chinatown Honolulu, awarded the 2022 James Beard for Best Chef Northwest and Pacific on first nomination.
Order: The daily pasta and a wedge salad with house bacon to start.
Tip: Book four weeks out; bar seats are walk-in and turn at 17:30. Tuesday through Saturday, dinner only.
Roy's Hawaii Kai is where Roy Yamaguchi launched Hawaiian Regional Cuisine in 1988, still the flagship fine dining room of the chain on the Honolulu side of Maunalua Bay.
Order: Misoyaki butterfish and the warm dark chocolate souffle to finish.
Tip: Off the Menu Tuesdays run a four-course tasting at lower prices. Back room has the marina view.
