Roy's Hawaii Kai is a fine-dining restaurant in Honolulu.
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.
Must 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.
Address: 6600 Kalanianaole Highway, Honolulu, HI 96825
Mugen Waikiki is the Forbes Five-Star 34-seat fine dining room inside ESPACIO Waikiki, in Honolulu, where chef Colin Sato runs a five-course menu designed with Alan Wong.
Order: The full five-course tasting with wine pairing from the Wine Spectator Best Of collection.
Tip: Resort wear required. Valet on the ESPACIO motor lobby is complimentary for diners; book three weeks out.
La Mer at Halekulani is the French fine dining room in Honolulu's Waikiki that has held AAA Five Diamond status since 1990 and a Forbes Five-Star designation under chef Alexandre Trancher.
Order: Eight-course menu degustation; the bouillabaisse course is the signature.
Tip: Tuesday to Saturday, dinner only. Jackets required for men; book four weeks out for an ocean window.
Senia in Honolulu Chinatown is chef Anthony Rush's fine dining tasting room of eight to ten courses, drawing on Hawaiian, Japanese and French training; co-founded with Chris Kajioka in 2016 and Rush-led since 2021.
Order: Chef's tasting menu, with the smoked ahi cigars and bone marrow course.
Tip: Sit at the chef's counter for a closer look; book through Tock three weeks ahead for prime time.
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.
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.
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.
