La Mer at Halekulani is a french restaurant in Waikiki, Honolulu.
La Mer at Halekulani is Hawaii's longest-running AAA Five Diamond restaurant, French fine dining at the Halekulani in Waikiki Honolulu under executive chef Alexandre Trancher.
Signature dishes: Degustation menu, Bouillabaisse, Local fish bourride
Must order: The eight-course menu degustation with the bouillabaisse course.
Tip: Tuesday through Saturday, 17:30 to 20:30 only. Jackets are required for men; book via Tock four weeks out for window tables.
Address: 2199 Kalia Road, Honolulu, HI 96815
Roy's Hawaii Kai is where Roy Yamaguchi launched Hawaiian Regional Cuisine in 1988, still the flagship of the chain and the canonical room for misoyaki butterfish in Honolulu.
Signature: Misoyaki butterfish, Szechuan baby back ribs, Chocolate souffle
Order: The misoyaki butterfish and the dark chocolate souffle to finish.
Tip: Sunset tables open early; the back room has the marina view. Off the Menu Tuesdays run a 4-course tasting at lower prices.
The Pig and The Lady is chef Andrew Le's modern Vietnamese room, which moved from Chinatown to a Civil Beat Plaza space on Waialae in Kaimuki Honolulu in late 2025.
Signature: Pho French dip, Mama Le's pho, Banh mi sandwiches
Order: Mama Le's pho and the pho French dip with brisket.
Tip: Lunch and dinner separated menus; lunch leans pho and banh mi, dinner runs a tasting-style chef's choice. Reservations are tough on weekends.
Mud Hen Water is Ed Kenney's Kaimuki Honolulu room of contemporary Hawaiian aina-based plates, named for the English translation of Waialae and a 2025 James Beard semifinalist.
Signature: Shishito pepper romesco, Aina-based small plates, Sunday brunch
Order: The shishito pepper romesco and whatever fish the kitchen ran that morning.
Tip: Sunday brunch is the locals' move. The menu changes weekly with farm deliveries.
Sushi Sasabune in Ala Moana Honolulu is the omakase-only sushi counter chef Seiji Kumagawa opened in 1996, building its Hawaii-mae style around as much local fish as possible.
Signature: Omakase nigiri course, Local Hawaiian fish
Order: There is no menu, only omakase. Trust the counter; the Hawaiian fish sequence is the point.
Tip: Six-seat counter, parties of six max. No substitutions, no soy on the rice; the chef directs every bite.
Sushi Izakaya Gaku on South King is the long-running Japanese izakaya in Honolulu with sashimi, robata grill plates and the cult-favourite buta no kakuni pork belly.
Signature: Daily sashimi, Buta no kakuni, Izakaya small plates
Order: The chef's sashimi selection and the buta no kakuni braised pork.
Tip: Reservations open one month ahead. Order the day's specials board first; chef cuts the best fish for early diners.
Helena's Hawaiian Food on North School Street has served traditional Hawaiian plates in Kalihi Honolulu since 1946, now run by the founder's grandson Craig Katsuyoshi.
Signature: Pipikaula short ribs, Kalua pig, Butterfish collar
Order: Pipikaula short ribs, butterfish collar and a side of poi.
Tip: Tuesday to Friday, 10:00 to 19:30, cash and card. Closed Saturday and Sunday; arrive by 17:00 for the full board.
