Nobody has waited for Thursday’s opening of Stripsteak Waikiki as long as Michael Mina. He has loved Hawaii for decades, honeymooned here, and had tried four other times to open a restaurant in the islands.

“When this opportunity came up, I never would have dreamed of having a restaurant in (the International Market Place),” Mina said in July.

He hopes to add to the location’s history, he said.

The concept: A contemporary interpretation of the classic American steakhouse with Asian and local influences, serving seasonal and locally sourced ingredients whenever possible.

A steak and baked potato at Stripsteak means the steak is cooked sous vide (slow-cooked in a water bath at low heat) and finished with flame, and the potato baked with a salt crust.

The chef: Executive chef Ben Jenkins, an 18-year company veteran, had the identical role at Michael Mina Las Vegas, “the best job in Mina Group,” Mina said.

Living on the “ninth island” exposed Jenkins to local food, and he became a big fan of loco mocos for breakfast, he said. When Stripsteak launches brunch, its signature loco moco will serve the egg, gravy and meat atop quinoa.

“Upon relocating to Oahu in July and eating more local dishes like poke and shave ice, I’ve been inspired to incorporate ingredients unique to the Hawaiian Islands not found on other Stripsteak restaurants’ menus,” he said.

Sample dishes: Beef is the star, though other proteins and meatless dishes also are offered.

>> Dramatic bone-in tomahawk-cut steak, wagyu Japanese A5 strip loin, American skirt steak, Australian short rib and more cuts of beef

>> Citrus-steamed onaga served with ginger, green onion and knotted long beans from Ho Farms

>> Guava shave ice with coconut- lime tapioca, rambutan and coconut haupia

>> Entrees start at $29, but happy hour, bar and lounge prices range from $3 for nigiri to $24 for a blackened-spice steak and fries.