The Weekly Eater Archives | Page 2 of 20 | Honolulu Star-Advertiser
  • Wednesday, November 21, 2018
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The Weekly Eater

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Chicken rules the roost at Izakaya Danji

If travel to Japan is out of the question, Izakaya Danji offers in one sitting a whirlwind tour of Kyushu island, introducing specialties of Miya­zaki, Oita and Fukuoka prefectures. Read More

Artizen by MW returns to HiSAM with new dishes

After a brief closure due to renovations at the Hawaii State Art Museum, Artizen by MW has reopened with a handful of new menu offerings for breakfast and lunch. Read More

TsuruTonTan offers upscale udon with range of flavors

Saimin is Hawaii’s original favorite noodle soup. But as waves of Japanese restaurateurs started arriving in the 1980s, sai­min’s popularity eventually became supplanted by ramen. It’s easy to see why. Read More

Gourmet bentos to go at Gochi Grill

It’s not every day I devote this much space to a takeout spot, but Gochi Grill is worth an examination as the first solo project of John Iha, former executive chef of Hiroshi Eurasian Tapas. Read More

Sophisticated izakaya the hallmark of Zigu

Zigu, a Japanese name translated as “eat local,” features a more upscale environment suited to the sustainable izakaya and sake bar’s overall concept. Read More

Arancino marks 5 years in Kahala

For more upscale Italian, head to Arancino at the Kahala, where chef Daisuke Hamamoto has created a handful of new dishes to celebrate the restaurant’s fifth anniversary. Read More
 

New Spaghetti Factory at Aloha Tower holds onto old Ward Warehouse spirit

I don’t think anyone would consider the Spaghetti Factory to be home to great cuisine; it’s a little too one-dimensional. But a lot of people like their food simple, it’s kid- and family-friendly, and during graduation season, will likely be packed with celebrants. Read More

‘Iron Chef’ Morimoto opens Waikiki ramen restaurant

On the heels of Morimoto Asia comes the grand opening of “Iron Chef” Masaharu Mori­moto’s second restaurant in the Alohilani Resort, Momosan by Morimoto. Read More
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Upscale dining primed for takeoff at Honolulu airport

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When you have a captive audience, there’s not much incentive to improve your game, and for decades, that’s the way travelers have felt about airport restaurants. Their reputation has been of bland, dull fare — but that’s about to change at Honolulu’s Daniel K. Inouye International Airport. Read More
 

New Stage at Honolulu Design Center is chic with a unique menu

After 12 years, it was time for a refresh at Stage restaurant, where a new, more locally inspired menu accompanies a redesign of the dining room. Read More

Tim Ho Wan serves star quality dim sum in Waikiki

The market for dim sum here is one that’s been relatively stable year after year. Every Chinese family has its favorite handful of restaurants for weekend gatherings, and every once in a while, a new restaurant opens to keep the scene a little interesting. Tim Ho Wan is now open, offering finer quality than what you’d typically find in Chinatown, at mid-tier cost. Read More

Island Snow shave ice takes natural turn

Without the addition of food coloring, Island Snow’s new fruit-based syrups give its shave ice a more subtle color than those made with standard syrups. Read More

Beet Box keeps veggie beat in Kailua

I often eat with friends who claim to want to eat more healthfully. But once we read the menu those good intentions go out the window. It takes a dedicated health-oriented restaurant like Beet Box to eliminate those distractions and temptations. Read More

Chingu Hawaii offers Korean-style bar fare on steroids

Chingu Hawaii brings a bit of L.A.’s Korea­town to the islands — that means you get fried chicken, cheese and kochujang with flavors that are bold, fatty and assertive, and feature audacious combinations of ingredients. This is a Korean-style bar on steroids. Read More

Paisley Meadery adds food to menu

Local brewer Brian Paisley opened Paisley Meadery in 2015 and recently began offering lunch and dinner service to help introduce diners to the idea of swapping out wine for pairing mead with food. Read More

Mina’s Fish House at Four Seasons Oahu takes its mission seriously

We have sushi and poke bars, but an all-encompassing, comprehensive and high-quality seafood restaurant is a rare entity, at least on Oahu. Read More

Humble Saigon’s yields rewarding experience

Diners are obsessed with “best of” lists, but how often can people follow those leads? For most people, dining choices are more a matter of cost and convenience. Read More
 

Hawaii Sushi offers quick, high-quality sushi fix

Sometimes when that sushi craving hits, you want it fast and that often means hitting up a convenience or grocery store for something ready-made, quick and inexpensive. Read More

New brunch options abound for Oahu residents

Today there are plenty of brunch options for early birds. The morning market is still nowhere near as saturated as the evening market for dinner, but the fuller scene calls for more creativity to lure diners that crucial first time. Read More

Chongqing Style: What’s new in noodles

Move over, ramen, there’s a new kind of noodle shop in town, poised to win hearts if diners are willing to give it a try. Like sister restaurant Chengdu Taste, Mian is quickly becoming known for its Sichuan-accented fare. Read More

Waiahole Poi Factory offers only-in-Hawaii treat

Beyond the scenery, beyond the Hawaiian plates, you’ll find an only-in-Hawaii dessert at the Waiahole Poi Factory in Windward Oahu. Read More

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