Senia is a modern hawaiian restaurant in Chinatown, Honolulu.
Senia in Honolulu Chinatown is the modern Hawaiian tasting room that Anthony Rush and Chris Kajioka opened in 2016, now Rush-led since 2021 with stages at Per Se, Aubergine and Vintage Cave in his pedigree.
Signature dishes: Smoked ahi cigars, Roasted bone marrow, Kona kanpachi
Must order: Smoked ahi cigars and the roasted bone marrow with three salts.
Tip: Tasting menu runs eight to ten courses, around $135 to $160 per person before drinks. Book three weeks out via Tock.
Address: 75 North King Street, Honolulu, HI 96817
Mugen Waikiki is the Forbes Five-Star room inside ESPACIO with a 34-seat dining room, designed in consultation with Alan Wong, anchoring fine dining in Honolulu.
Signature: Five-course tasting, Kona kanpachi, Local fish course
Order: The five-course tasting with the local-fish course and Hawaiian beef.
Tip: Reservations open 30 days out. Resort wear is the dress code; valet at the ESPACIO motor lobby is free for diners.
53 By The Sea opened in Kakaako Honolulu in 2012 with a grand staircase, oceanfront windows out to Diamond Head and a Pacific Rim menu of local fish and prime steaks.
Signature: Steak and seafood combinations, Catch of the day
Order: The grand staircase prix fixe with the local-catch course.
Tip: Aim for sunset, around 18:00 in summer and 17:30 in winter. Valet is complimentary for diners.
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: Degustation menu, Bouillabaisse, Local fish bourride
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.
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.
