Nobu Honolulu has won a place in my heart since it moved into Ward Villages in 2016. I’d been a regular visitor to the previous location in Waikiki, but this spot is walking distance from my office. Pau hana win!

No worries if you have to catch a bus or board a Biki, though — Nobu is an attractive pau hana destination, no matter how you get there.

THE EXPERIENCE

There’s just a touch of celebrity sheen to every Nobu, which adds to its appeal, in my book — especially if I can dine and drink there on my hourly earner’s budget.

The restaurant chain is helmed by Japan-born, Peru-honed chef Nobu Matsuhisa, and co-owned by actor Robert DeNiro. They’ve developed a worldwide chain of thriving, luxe locations.

The Honolulu restaurant is chic and contemporary, as is its bar, where happy hour selections are served daily.

The bar glows with polished, golden wood, and appeals during daylight or evening hours. Piped-in mid-tempo beats give the space a hip vibe; there’s a DJ in the lounge on Friday evenings, post-pau hana.

The bar is long, and there are also several low tables with cushioned, booth-like seating, so there’s usually no problem finding a chair. All kinds of people drop in, from office workers unchained to posh international visitors, and there’s no dress code, though you may (should?) feel a bit ashamed if wearing cargo shorts.

The covered bar is placed on the breezy, Diamond Head-side lanai of the restaurant. The open-air setting is usually cool — but also gets hit with gusts of wind on some days. Be prepared to weigh down your menu or other light objects.

THE FOOD

The “After 5” menu at the bar provides an opportunity to sample dishes in the style that made Nobu famous — based on the freshest fish or local ingredients combined in an understated, ingenious way.

Five items are offered for $9 between 5 and 7 p.m.: Shrimp Ceviche Tacos; Poke Lettuce Cups; Salmon Crispy Rice; Chicken Mochi-Cucho and Kurobuta Andagi. Each delights, in its own way.

The deconstructed “tacos,” served with miniature shells, a small bowl of Peruvian-style rock shrimp ceviche and a generous dollop of guacamole topped with baby cilantro greens, are classic Nobu, tangy and satisfying.

The lettuce cups, a variation on Nobu’s prized pupu of miso black cod wrapped in lettuce, are filled with delicately seasoned chunks of sashimi-grade ahi.

Chicken Mochi-Cucho is served bite-sized and slightly crunchy, distinguished for its dipping sauce — half red, the Peruvian aji roja, and half bright yellow, aji amarillo, and both flavored with the tart Peruvian aji pepper.

After visiting repeatedly, my affection has grown for the Kurobuta Andagi, a warm puff of round dough surrounding lightly spiced, shredded pork belly. It is a comforting bite, delicious with a drink.

Of all the offerings, my favorite pau hana bite is the Salmon Crispy Rice, deceptive in its simple perfection. It’s tasty and fun to eat, made with fried cubes of Nobu’s sushi rice and topped with creamy salmon mixed with mayo, and served with a shoyu-based dipping sauce that brings out the qualities of Nobu’s frying oil and specially flavored rice.

THE DRINK

There are plenty of options for reasonable refreshments at Nobu during happy hour, including a $5 Sapporo and $7 drink made with Hendrick’s gin. But I’ve settled on the $9 specialty cocktail Champagne 95, made with sparkling wine, pineapple juice, peach and orange liqueurs. The sweet and tart flavors go so well with Nobu’s seafood and fried bites.

For the designated driver: A refreshing iced green tea is just $2.

THE VERDICT

Happy hour at Nobu Honolulu is a treat, with small bites that reflect the restaurant’s attention to detail and Peruvian/fusion-inflected approach. When I’m in the mood for a sophisticated pau hana, this site fits the bill.