Ride the waves of flavor in Waikiki

After more than 50 years of serving up some of Hawaii’s most sought-after steak and seafood selections, Chart House Waikiki continues to set a course for stellar dining as guests enjoy time-tested favorites along the way.

Surfing legend Joey Cabell opened the iconic eatery in 1969, and more than five decades later, multiple generations of locals and visitors alike continue to flock to Chart House Waikiki, which flanks the Ala Wai Yacht Harbor near the gateway to Waikiki. Diners are treated to live Hawaiian music nightly against the backdrop of a memorable sunset behind the picturesque Waikiki marina.

“It’s been a rewarding experience — I went from being a shy guy to having the opportunity to meet so many nice people over the years,” says Chart House Waikiki general manager Scott Okamoto, who has spent more than 31 years in his role. “We’ve had so many guests that come here when they’re dating, then again when they’re married, then they bring their kids in. It’s a lot of fun watching out guests and employees grow with us.”

“We’ve been around for 52 years, and the setting is so nice. It’s a relaxing environment with great food and drink that all come together with the service and atmosphere that guests look forward to,” says Okamoto.

For example, the popular American cuisine at Chart House Waikiki infuses Pacific Rim flavors that guests from around the world come to enjoy; the restaurant even has a Japanese interpreter on staff to assist guests with ordering and selecting the ideal dish.

Chart House Waikiki offers validated parking, and while walk-in customers are welcomed, reservations are recommended.

UPPER ‘CRUST’

Pan-Seared Herb Crusted Ahi ($46) features ginger, garlic and kaiware (radish sprouts) crusted fresh yellowfin tuna that is seared rare and accompanied by a ponzu butter.

MAC MEETS MAHI

Macadamia Nut Crusted Mahimahi ($45) results in a scrumptious, marinated mahimahi that is served with an oh-sotasty mango salsa.

‘TONS’ OF TASTE

Ahi Won Tons ($16 for five pieces) are composed with minced fresh island ahi with lemon, capers, Grey Poupon mustard and parsley. They include avocado and nori strips atop a won ton chip.

BITE INTO BISON

Grass-Fed Bison Tenderloin ($59) offers a hearty 8-ounce cut of Ted Turner Ranches’ Prime grade bison that is known for a rich, sweet grass-fed flavor. Chart House Waikiki general manager Scott Okamoto explains that company founder Joey Cabell chose to introduce bison to the menu after trying the meat, which is low in fat and is so tender that it cuts with a butter knife. “It’s such an amazing taste, and the bison is so tender and juicy, we provide a great opportunity to try the bison and I don’t know of many other places that carry it,” says Okamoto.