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Foodie Fare

July 5, 2015

A different approach to Japanese fare

Named after a castle in Hiroshima, Japan, Rijo Restaurant seeks to bring contemporary, elevated Japanese cuisine to the Islands. “Our chef takes traditional Japanese dishes and infuses local ingredients, along with international cooking styles, to produce a unique and flavorful variety of dishes,” says manager Kelvin Nakahata. “(Chef Yao) has many years of cooking experience…

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June 28, 2015

High-quality food with a tip-top view

With a name like Sarento’s At The Top of the “I,” located at the Ilikai Hotel, you go in there expecting a good view. But nothing really can prepare you for the breathtaking panorama overlooking the ocean on one side, and into the mountains on the other. So, what better setting to indulge in dishes…

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June 21, 2015

Get your fill of savory dishes, buffet items

I’ve never really understood that saying about how you get full an hour after eating Chinese food, especially after tasting the satisfying dishes and hearty portions served up on Royal Palace Chinese Restaurant’s menu and popular buffet. Dishes include a heaping plate of Orange Chicken for just $8.95, with boneless chicken that has been deep-fried…

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June 14, 2015

More savory than ever

Restaurateur Linda Chan has been serving Chinese eats in the Islands for years — before opening The Mandalay nearly a decade ago, she had owned Eastern Garden restaurant since the early ’90s. So she knows what she’s talking about when it comes to food trends. “As time has changed, people expect more in Chinese food,”…

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June 7, 2015

June specials serve up seafood, hot pots

Raymond Chau, the former owner of Won Kee and a string of other eateries, is back. Just a couple months ago, he opened the doors to his latest venture, Ray’s BYOB Kitchen. The Chinese restaurant has a menu that’s stocked with noodles, fish, vegetable stir-fries and dim sum. “Whatever you like, we have something on…

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Climbing the ranks of fine dining

Just five years ago, David Lukela was working his way up the ranks in the science field. As a lab tech at Hawaii Center for AIDS, he spent his days doing medical research and soon was promoted to lab supervisor. But he yearned for something more and, on a whim, enrolled in culinary classes at…

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May 26, 2015

Oceans of fresh seafood, worldly cuisine to explore

In 1979, restaurateur H.T. Hayashi had a brilliant idea: build a giant aquarium and have it serve as a backdrop to a dining room. “The concept came about because of (his) lifelong fascination for aquatic environments,” Pacific Beach Hotel director of food and beverage Patrick Faas says. “He set out to build one of the…

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May 19, 2015

No frills, just good food

As its simple name would suggest, A Place To Eat is a no-frills, well, place to eat. With a fairly consistent menu comprised of less than a dozen menu items — rounded out with weekly specials and a set of bentos — the University Avenue eatery was founded by chef Willu Diaz. “The premise of…

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Get your comfort-food fix around the clock

With multifaceted dining atmospheres in which patrons may overlook a garden or enjoy their meal at a lively bar, MAC 24/7 offers a little bit of everything, all the time. Like its name suggests, the eatery never closes its doors. “One of the original tag lines was, ‘We only close when it snows,’” says Hilton…

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May 7, 2015

Putting fresh catches in the spotlight

At most restaurants, it seems like 2 p.m. is safely past the lunch rush — most people have come in, finished their meals and left. That’s not the case at Ahi & Vegetable. When Dining Out stopped in to its Kapalama Center location last week at 2 p.m., nearly every table was filled. Patrons were…

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