Ilima Awards 2016 Archives
February 23, 2017 | 74° | Check Traffic

Ilima Awards 2016

web1_2016IlimaAwardscover-copy

2016 Ilima Awards: Index

web1_2016IlimaAwardscover-copy

Updated on  January 6, 2017 at 5:26 pm
CINDY ELLEN RUSSELL / 2015
                                Alejandro’s carnitas taco is the real deal.

Top Restaurants A-I

CINDY ELLEN RUSSELL / 2015
                                Alejandro’s carnitas taco is the real deal.

Updated on  October 9, 2016 at 10:03 pm
Star-Advertiser food critics recognize the best restaurants on Oahu, from the tiniest mom-and-pops to the most exclusive special-occasion destinations. Read More
Star-Advertiser / 2016
                                Jawaiian Irie Jerk’s sandwiches are made with coco bread and served with a side salad topped with a mango vinaigrette.

Top Restaurants J-R

Star-Advertiser / 2016
                                Jawaiian Irie Jerk’s sandwiches are made with coco bread and served with a side salad topped with a mango vinaigrette.

Updated on  October 9, 2016 at 10:02 pm
Star-Advertiser food critics recognize the best restaurants on Oahu, from the tiniest mom-and-pops to the most exclusive special-occasion destinations. Read More
Jamm Aquino / 2015
                                Marinated beef is prepared for the grill at Yakiniku Futago.

Top Restaurants S-Z

Jamm Aquino / 2015
                                Marinated beef is prepared for the grill at Yakiniku Futago.

Updated on  October 9, 2016 at 10:01 pm
Star-Advertiser food critics recognize the best restaurants on Oahu, from the tiniest mom-and-pops to the most exclusive special-occasion destinations. Read More
CINDY ELLEN RUSSELL / CRUSSELL@ STARADVERTISER.COM
                                Vino’s pan-seared foie gras with duck prosciutto is served on toasted brioche with a sunnyside-up quail egg and vanilla maple syrupdrizzle.

Rave Reviews: Jason Genegabus

CINDY ELLEN RUSSELL / CRUSSELL@ STARADVERTISER.COM
                                Vino’s pan-seared foie gras with duck prosciutto is served on toasted brioche with a sunnyside-up quail egg and vanilla maple syrupdrizzle.

Updated on  October 9, 2016 at 10:09 pm
Jason Genegabus handles coverage of all things liquor-related for the Honolulu Star-Advertiser. His picks centered on eateries that provide a good mix of food and drink. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                From the menu of The Rice Place: Trio Appetizer Set, Bae Bae Cake and Crispy Imperial Rolls.

Rave Reviews: Nadine Kam

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                From the menu of The Rice Place: Trio Appetizer Set, Bae Bae Cake and Crispy Imperial Rolls.

Updated on  October 9, 2016 at 10:08 pm
Nadine Kam is the restaurant reviewer for the Honolulu Star-Advertiser Read More
GEORGE F. LEE / GLEE@ STARADVERTISER.COM
                                Mahina & Sun’s starter of grilled octopus is served with fingerling postatoes and ricotta.

Rave Reviews: Elizabeth Kieszkowski

GEORGE F. LEE / GLEE@ STARADVERTISER.COM
                                Mahina & Sun’s starter of grilled octopus is served with fingerling postatoes and ricotta.

Updated on  October 9, 2016 at 10:07 pm
Elizabeth Kieszkowski is TGIF editor. Read More
GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Nabeyaki udon served at Jimbo’s Restaurant resembles a hot-pot dish, with chicken, shrimp and potato tempura served on the side.

Rave Reviews: Joleen Oshiro

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Nabeyaki udon served at Jimbo’s Restaurant resembles a hot-pot dish, with chicken, shrimp and potato tempura served on the side.

Updated on  October 9, 2016 at 10:05 pm
Joleen Oshiro is food editor for the Honolulu Star-Advertiser Read More
BRUCE ASATO / BASATO@ STARADVERTISER.COM
                                The Pizza Funghi e Tartufo, back left, and Affetato Misto, a new antipasti item featuring cured meats, from Arancino at the Kahala.

Rave Reviews: E. Clarke Reilly

BRUCE ASATO / BASATO@ STARADVERTISER.COM
                                The Pizza Funghi e Tartufo, back left, and Affetato Misto, a new antipasti item featuring cured meats, from Arancino at the Kahala.

Updated on  October 9, 2016 at 10:06 pm
E. Clarke Reilly is assistant news editor at the Honolulu Star-Advertiser. Read More
STAR-ADVERTISER
                                Let the chef choose at Sushi Izakaya Gaku and you’ll get a 10-piece sushi platter made with what is freshest and best that day.

Rave Reviews: Betty Shimabukuro

STAR-ADVERTISER
                                Let the chef choose at Sushi Izakaya Gaku and you’ll get a 10-piece sushi platter made with what is freshest and best that day.

Updated on  October 11, 2016 at 10:07 am
Betty Shimabukuro is the editor of Crave and “By Request” columnist. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Deconstructed s’mores served at Stage Restaurant are made with organic dark chocolate ganache, toasted marshmallow ice cream, graham cracker crumble, applewood smoked cinnamon marshmallows and dehydrated chocolate mousse.

Publisher’s Pick

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Deconstructed s’mores served at Stage Restaurant are made with organic dark chocolate ganache, toasted marshmallow ice cream, graham cracker crumble, applewood smoked cinnamon marshmallows and dehydrated chocolate mousse.

Updated on  October 9, 2016 at 10:07 pm
Dennis Francis is president and publisher of the Honolulu Star-Advertiser Read More
STAR-ADVERTISER 
                                Garlic naan and various side dishes surround a mixed tandoori grill plate at Himalayan Kitchen in Kaimuki. The restaurant serves a wide variety of Indian foods.

Producer’s Pick

STAR-ADVERTISER 
                                Garlic naan and various side dishes surround a mixed tandoori grill plate at Himalayan Kitchen in Kaimuki. The restaurant serves a wide variety of Indian foods.

Updated on  October 9, 2016 at 10:05 pm
Himalayan Kitchen Read More
COURTESY LCC
                                A shrimp entree is ready to leave the kitchen for The Pearl dining room.

Rising Stars

COURTESY LCC
                                A shrimp entree is ready to leave the kitchen for The Pearl dining room.

Updated on  October 9, 2016 at 10:05 pm
The student-run restaurants at Kapiolani and Leeward community colleges offer upscale yet economical dining as they provide training fo the next generation of Hawaii’s chefs and restaurant managers. We salute the ambitions of the students and the dedication of their teachers. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Bloom-Mi sandwich served at Forty Carrots is made with roasted pork, porchetta-style, with pickled vegetables, cilantro and pate.

10 Foods We Love

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Bloom-Mi sandwich served at Forty Carrots is made with roasted pork, porchetta-style, with pickled vegetables, cilantro and pate.

Updated on  October 10, 2016 at 12:38 pm
Food-obsessed Honolulu Star-Advertiser staffers pick their gastronomic must-haves. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                The KJ’s Local Grindz team with the restaurant’s top chicken dishes: Jonathan Ukauka (garlic chicken), left, Krissy Ukauka (furikakechicken), Lynell Itomura (regular fried chicken) and Jason Wannomae (20-piece chicken order).

Grab and Go

DENNIS ODA / DODA@STARADVERTISER.COM
                                The KJ’s Local Grindz team with the restaurant’s top chicken dishes: Jonathan Ukauka (garlic chicken), left, Krissy Ukauka (furikakechicken), Lynell Itomura (regular fried chicken) and Jason Wannomae (20-piece chicken order).

Updated on  October 9, 2016 at 10:03 pm
“Grab and Go” focuses on takeout food, convenience meals and other quick bites. Email ideas to crave@staradvertiser.com. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Among the varied izakaya selections at Bozu in the McCully Shopping Center is a white fish carpaccio.

The new kids in town

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Among the varied izakaya selections at Bozu in the McCully Shopping Center is a white fish carpaccio.

Updated on  October 9, 2016 at 10:03 pm
Every year, restaurants open too late to make the cut for Ilima Award consideration, but deserve to be recognized. Here are a handful that fall into this category. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Hy’s chef Justin Inagaki fires a 28-ounce Prime bone-in rib-eye steak on the restaurant’s brass and copper grill. The grilling area isenclosed in glass in the dining room.

People’s Choice: Best Restaurant

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Hy’s chef Justin Inagaki fires a 28-ounce Prime bone-in rib-eye steak on the restaurant’s brass and copper grill. The grilling area isenclosed in glass in the dining room.

Updated on  October 10, 2016 at 11:09 am
Local touches refresh menu as Hy’s marks its 40th year. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Restaurant Epic makes an impression with Happy Hour fish tacos.

Pau Hana Patrol

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Restaurant Epic makes an impression with Happy Hour fish tacos.

Updated on  October 9, 2016 at 10:00 pm
Excerpts from “Pau Hana Patrol” in the Star-Advertiser’s TGIF weekly entertainment guide. See full reviews at staradvertiser.com/TGIF. Hours, menus and prices may change; call establishments for updated information. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chef Yoshihiro Matsumoto, who trained in Kyoto, oversees the menu at Nanzan GiroGiro.

Critics’ Choice: Best Restaurant

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chef Yoshihiro Matsumoto, who trained in Kyoto, oversees the menu at Nanzan GiroGiro.

Updated on  October 11, 2016 at 1:01 pm
Every course at Nanzan GiroGiro is a work of art. Read More
JAMM AQUINO / JAQUINO@ STARADVERTISER.COM
                                Greens & Vines’ raw, vegan sushi is served with namasu, avocado and wasabi.

People’s Choice

JAMM AQUINO / JAQUINO@ STARADVERTISER.COM
                                Greens & Vines’ raw, vegan sushi is served with namasu, avocado and wasabi.

Updated on  October 11, 2016 at 1:07 pm
Our readers’ picks for the best restaurants in several categories. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                A brunch plate of berry pancakes with blueberry compote and cream cheese is on the menu at Bread & Butter.

Critics’ Picks

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                A brunch plate of berry pancakes with blueberry compote and cream cheese is on the menu at Bread & Butter.

Updated on  October 9, 2016 at 10:08 pm
The Honolulu Star-Advertiser’s food writers select the best restaurants in several categories. Read More