A chef-driven restaurant on North King Street in Chinatown that's been quietly blowing minds since it opened. Chefs Chris Kajioka and Anthony Rush create dishes that blend Hawaiian ingredients with Japanese and French techniques. The smoked ahi cigars are legendary (multiple reviewers call them a must-try), and the Kona kanpachi and roasted bone marrow with three different salts are standout dishes that keep people coming back.
This is the best fine dining in Honolulu, period. Every dish tells a story about Hawaii's multicultural food heritage. The space strikes the perfect balance - refined yet comfortable, ideal for a special night out without feeling stuffy. Service is warm and genuinely welcoming, and the presentation rivals Michelin-starred restaurants.
💡 Insider Tip
The smoked ahi cigars are the dish everyone raves about - order them first. If you get the bone marrow, spread it on their buttery brioche with the different salts. Book ahead for the tasting menu, but their regular menu has plenty of wow dishes too.
Wed–Sat 5 PM – 10 PM
$50–$150
Street parking or paid lots in Chinatown
Book 2-3 weeks ahead for weekend dinner
